The rise in demand, both local and international, of Virgin coconut oil had become so great that a lot of people now are into this kind of business. Coconut tree is so abundant in the provinces that produces coconuts all year round, so there will never be a shortage for raw materials.
Virgin Coconut Oil can only be achieved by using fresh coconut meat or what is called non-copra. Chemicals and high heating are not used in further refining, since the natural, pure coconut oil is very stable with a shelf life of several years. There are currently two main processes of manufacturing Virgin Coconut Oil:
1. Quick drying of fresh coconut meat which is then used to press out the oil. Using this method, minimal heat is used to quick dry the coconut meat, and the oil is then pressed out via mechanical means.
2. Wet-milling. With this method the oil is extracted from fresh coconut meat without drying first. “Coconut milk” is expressed first by pressing. The oil is then further separated from the water. Methods which can be used to separate the oil from the water include boiling, fermentation, refrigeration, enzymes and mechanical centrifuge.
The method use at Mt. Banahaw Health Products Corp. in the Philippines is the traditional fermentation method. The coconut milk expressed from the freshly harvested coconuts is fermented for 24-36 hours. During this time, the water separates from the oil. The oil is then slightly heated for a short time to remove moisture, and then lightly filtered. The result is a clear coconut oil that retains the distinct scent and taste of coconuts. This is a traditional method of coconut oil extraction that has been used in the Philippines for hundreds of years. Laboratory tests show that this is a very high quality coconut oil, with the lauric acid content being 50 to 57%.
What is “Extra Virgin Coconut Oil?”
Some retailers and manufacturers of Virgin Coconut Oils, referring to one of the processes mentioned above, call their coconut oil “Extra Virgin Coconut Oil.” But there are no other processes used to make coconut oil other than the ones mentioned above, so this classification is simply arbitrary. There is no official classification or difference between “virgin” and “extra virgin” as there is in the olive oil industry, since the two oils are completely different in fatty acid composition, harvesting procedures, and terminology.
source: www.tropicaltraditions.com, photo from aboutmyrecovery.com
Training and Seminar:
DOST – Production of Virgin Coconut Oil
Knowledge and skills in the processing of virgin coconut oil using modified wet process.
Training Fee: P 2,500.00
Further Reading:
- Virgin Coconut Oil – A Sunrise Industry?
- UK market ripe for export of virgin coconut oil–exec
- Virgin Coconut Oil.com is a website dedicated to provide needed information about virgin coconut oil, from basic facts to health benefits, to latest researches and news about it.
i would like to marketing vergin coconut oil bulk quantity plz give the details
we are making low cost virgin coconut oil , 100% pure and naturel , wet prosessing
00919496800007
green nut
green
Hi! Just read through the responses about VCO and I’m really interested about this. Our family have a 3.8 hectare land in Sorsogon, and copra production hasn’t been very profitable. I would like to know how can I get started with this. Thank you in advance.
we are making low cost virgin coconut oil , 100% pure and naturel , wet prosessing
00919496800007
green nut
green
greennutinternational@gmail.com
Interested in Virgin Coconut Oil dry processing where a family farm can produce Virgin Coconut Oil within one hour of opening the first coconut? With a team of 4 or 5 produce up to 50 litres of oil per day from about 500 coconuts.
The technology is simple with far less handling than the traditional wet processing method. Contact Simon on simonjm1970@bigpond.com for more information.
Tell me more about your DRY PROCESS VCO. R u selling technology or machinery?
I hope u r not talking about cooking oil? RU?tks.
anybody else?need your advice and where can i start from here,we have 3.5ha planted with coconut trees and we harvest fruits merely for copra production since we are not well aware of vco production. tnx..maybe need to undergo vco seminar but where?
We produced 3 types of Virgin Coconut Oil;
1. Extra Virgin Coconut Oil – Fermented, has taste and odor of raw fermented VCO
2. Pure Virgin Coconut Oil – Centrifuged, has taste and odor of distinct coconut flavor & aroma
3. Culinary Virgin Coconut Oil – Micro-Filtered, tasteless and odorless, all purpose, very good for cooking & frying without foul taste and odor on your food unlike other VCO. This is a breakthrough in VCO industry worldwide. Culinary VCO is now gaining reputation and continues supply abroad.
WE ALSO PROVIDE SERVICES ON REMOVING TASTE AND ODOR OF VCO
ANDY ALBAO ENTERPRISE
COCOWONDER Division
HEAD OFFICE:
9065 Hormiga St. Corner Tanay St., Brgy. Valenzuela, Makati City, Philippines 1208
Tel. (632) 5057253, 8951061, Fax. (632) 8950772
Mobile. 0917-9215490, Email:cocowonder88@yahoo.com
Website:www.cocowonder.multiply
We are looking for low cost fermented virgin coconut oil. Kindly text or call 0917-9215490, 5057253
saan puweding mag-training or seminar for production of virgin coconut oil. please give the exact address. thanks a million.
@george, call businesscoach or trc. here’s the contact details:
http://www.mixph.com/2006/03/trainings-and-seminars-institutions.html
Hi! The articles are very informative. I learned so much from it. May I ask how much cold pressed virgin coconut oil can be derived from one mature coconut? I will anticipate for your reply. Thanks.
interesting talaga siya at least may iba sana akong ma learn but where can i go for a seminar.
@penny fajardo, call TRC, businesscoach, or nego-skwela for their next schedule, contact details here:
http://www.mixph.com/2006/03/trainings-and-seminars-institutions.html
what is the best virgin coconut oil or palm oil?
You’re right about the fermentation method benefits. If you have tasted a traditional Philippine coconut oil in the past that tasted sort of sour or fermented, it’s probably because some of the acids of fermentation have remained in the oil. Seems like the best traditional philippine coconut oil does not have any of these acids or the resulting fermented/sour taste. It has more of a sweet mild coconut flavor. Tasty Stuff :).
Thanks for the great post.
Thanks for the great post.
Our Centrifuged coconut oil made is made from fresh coconuts opened within 48 hours of being picked from the trees.
They first shell the coconuts and then chopped the flesh placing it in an expeller press. The temperatures of the coconut flesh and the resulting coconut milk emulsion does not exceed 25 degrees C or 78.8 degrees F (room temperature). This milk takes less than 45 minutes once the coconut is shelled to produce. The coconut milk emulsion is then chilled slightly to 10 degrees C (50 degrees F) so that the oil will pull out of solution and solidify. Next the cooled emulsion, by use of a large centrifuge, has the water “spun” out of the oil. This method of extraction requires no heat at all
How We tested the oils:
In performing a blind-folded taste test on each other, Ken and I sampled 17 different samples of virgin coconut oil . We initially had sold the Tropical Traditions Virgin Coconut Oil, then we sold the South Pacific Virgin Coconut Oil and we were considering the Centrifuged Coconut Oil. We wanted to know in a blindfolded study which one would come out the best. This virgin coconut oil is creamy and the smooth. It has a very mild taste. Consistently, this oil rated number one every time it was tasted. The Philippine oil now rivals it . As a matter of fact, I believe that the only way to tell the two oils apart is their texture when they are a solid.
Comparing the oils:
The Philippine and Indian coconut oils melt in your mouth with a nice mild coconut flavor. Both of them have very low moisture content and a very long shelf life. Some people would not be able to tell a difference between any of these oils. But those that eat coconut oil raw, with very discriminating taste buds, should notice a slight difference.
Here is a summary for you to help you in choosing which oil to purchase:
* Heat is not an issue in either of the oils. Neither is heated during ant of the processes.
* If vitality or “life force” are important to you people who check this on oils find the Philippine oil to rate the highest of all virgin coconut oils. Many have tested oils from all over the world.
* If trace minerals are important, the amount of trace minerals appears to be the highest in the Philippine oil.
* If taste is the most important to you, and especially if you use the coconut oil raw a lot, you will probably want the Centrifuged Oil. Though the Philippine Oil is very nice and rivals the Centrifuged Oil, the Centrifuged.
* Coconut oil is so pure, and so nice it is probably the best. This is at least what some of our most discriminating customers tell us.
* If price is the most important to you. you will want the Philippine oil.
Anyway, hope this helps add to the thread.
Cheers :)
Jac Says: 3/26/2006 06:22:00 AM
Thanks for visiting my blog :) My family is presently into dealerships. Your blog has a nice theme topic-wise.
Eu-Leh Says: 3/26/2006 07:09:00 AM
salamat din po for visiting and checking my blog.
mr_d Says: 3/27/2006 11:36:00 AM
ito nga ang latest trend ngayon. pero marami ba talagang benipisyo ito?
Eu-Leh Says: 3/27/2006 05:58:00 PM
mr_d, marami ng testimonials both here and abroad na maganda daw talaga ang epekto, marami na rin studies na ginawa dito, though non-clusive yet but no outright denial naman. pero siguro nman hindi to magiging popular kung walang masyadong epekto sa to. actually gusto ko rin i-try! :)
Anonymous Says: 10/25/2006 02:21:00 PM
Thank you for this topic it helps me alot, please make more interesting topics and also educational for you to help other more people :D