Topics: Coconut, Coconut oil, Saturated fat Pages: 17 (3578 words) Published: April 19, 2015
The project is about processing of raw coconut into virgin coco oil, coco flour and desiccated coco products. The processing plant aimed to venture into 100% export. In the 80’s, the American Soybean Association, campaigned against the use of coconut oil in the diet and claimed that it is the leading cause of heart disease and atherosclerosis in the United States. Since 2001, the Americans have recognized the virgin coconut oil as a functional food that not only nourishes but also heals and they are now taking it as a food supplement. A. Virgin coconut oil (VCO) is obtained from fresh and matured coconut kernel (12 months old from pollination) of the coconut (Cocos nucifera L.)by mechanical or natural means with or without application of heat , which does lead to alteration of the nature of the oil. VCO has not undergone chemical refining, bleaching or deodorizing. It can be consumed in a natural state without the need for further processing. Virgin coconut oil consists mainly of medium chain triglycerides, which are resistant to per oxidation. The fatty acids in virgin coconut oil are distinct from animal fats which contain mainly of natural fresh coconut scent. It is free from rancid odor or taste. Virgin coconut oil is the purest form of coconut oil, water white in color, contains natural Vitamin E and with low peroxide value an low free fatty acid content. Virgin coconut oil is suitable for human consumption in its natural state immediately after extraction and filtration. Virgin coconut oil has a mild to intense fresh coconut aroma. The intensity of the scent depends on the process used for producing the VCO. VCO is solid at temperature of 22 degrees Celsius and below and liquid at temperatures of 27 degrees Celsius and above. Production for the export market started in 2000 with trained coconut farmers doing it under the supervision of a company which aggregates and exports the product. Production and export of VCO are now dominated by big coconut companies which added VCO to their existing coconut product lines PHILIPPINE NATIONAL STANDARDS FOR VIRGIN COCONUT OIL

ColorColorless and sediment free
Free Fatty Acid(as lauric) 0.1 % max.
Peroxide Value3 mg/kg oil max
Matter volatile at 105*C - 0.1 % max
Iron- 5 mg./kg. oil
Lead0.1 mg./kg. oil
Arsenic0.1 mg./kg. oil

Commercial production of VCO in the Philippines is done through the following methods: High pressure expeller method (desiccated coconut route)
Centrifuge method (coconut milk route)
Natural Fermentation (coconut milk route)
Comparative Notes on VCO Processing Technologies
Highest Oil extraction efficiency 10-11nuts/kg. of VCO
Relatively high investment cost
Produces coconut flour as a co-product if done under strict sanitary condition VCO produced has strong coconut aroma, relatively viscous and has an oily after taste when ingested CENTRIFUGE PROCESS

Lowest oil extraction efficiency, 17-20 nuts/kg of VCO
Highest investment cost
VCO produced has the best sensory attributes, fresh coconut scent, very light oil , no oily aftertaste when ingested Need the processing of by-products to improve profitability

Oil extraction efficiency in between, 13-14 nuts/kg of VCO
Lowest energy input
Lowest investment cost and can be done even without any equipment Can only be applied for small scale operation
VCO produced is light in texture, no oily aftertaste when ingested but with a faint sour smell if not properly processed or aged.
VCO has multi-functional uses thereby providing flexibility in marketing. VCO can be utilized in all edible and...
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