Virgin Coconut Oil
9th, 2007 by Administrator
Philippines to Benefit From Craze for Virgin Coconut Oil
The country can reposition itself as the largest global supplier of virgin coconut oil (VCO) as international cosmetics industry clamor for more supply, an official of the Philippine Coconut Authority said on Wednesday.In a study titled “State of the Art VCO production in the Philippines” PCA Deputy Administrator Carlos Carpio said market positioning of the VCO has to be assured through quality and price competitiveness to maintain the country’s present status as the leading exporter of VCO in the world.
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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.