Virgin Coconut Oil
Virgin coconut oil (VCO) is derived from the fresh, mature kernel of the coconut using mechanical or natural methods, without chemical refining, bleaching, or deodorizing. It preserves the natural aroma and nutrients of coconut, earning its "virgin" designation for its pure, raw state. VCO is suitable for direct human consumption and is renowned for its clarity, containing natural vitamin E and boasting very low free fatty acid content (0.1%). Its aroma can range from mild to intense depending on the extraction process used.
There are several methods for producing VCO
Hot-processing method
Heating is used to extract coconut milk for VCO production. A hot process method is modified to control heating and prevent yellowing of oil while keeping moisture content below 0.2% to increase shelf life.
Natural fermentation method
Kitchen utensils are used to extract coconut milk, which is then allowed to ferment. Clear oil is produced with this process.
Centrifugation process
In a centrifuge, oil is mechanically separated from water and sludge in coconut milk. This process produces excellent oil that is transparent in colour and has a pleasant coconut scent. Centrifugation and phases of milk extraction/preparation are involved.The choice of method depends on factors such as scale of production, level of mechanization, investment availability, and market demand. Each method offers distinct characteristics in terms of oil quality, aroma, and production efficiency.
