VIRGIN COCONUT OIL
PROJECT REPORT
1. PROJECT DESCRIPTION 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 po llination) 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
1. PROJECT DESCRIPTION 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 po llination) 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