How coconut oil is made?

Coconut (scientific name: Cocos nucifera) which grows on coconut palm, has been widely used across the Asia and Pacific regions for many centuries as a dietary ingredient and also as a medicine for a multitude of health problems. Each part of the coconut tree serves some purpose. The fresh kernel (meat) of coconut is used as an ingredient in many food preparations. The water present in tender coconuts is considered a highly nutritious beverage which has numerous benefits on the health.

Coconut oil produced from the dried coconut meat is used for different purposes such as cooking, hair care, and skincare. The main benefit of coconut oil lies in its medicinal properties. Coconut oil benefits individuals suffering from numerous disorders and are also beneficial as a preventive measure for several conditions. Virgin coconut oil produced from the raw coconut kernel is also being used for its multiple benefits. The major countries that are involved in coconut oil production and export include the Philippines, India, Sri Lanka, Malaysia, Indonesia, and the South Sea Islands in the Pacific.

Virgin coconut oil

Coconut oil and virgin coconut oil are produced by different methods. Coconut oil is produced from dried coconut meat (called copra) while virgin coconut oil is produced from the fresh kernel.

The coconut meat is allowed to dry for a few days to form coconut copra. The coconut copra thus obtained is fed into machines to chop them into small pieces. These pieces are boiled and then the oil is extracted by different methods, some of which can be drying and heating. The coconut oil thus obtained is filtered and refined further to make it suitable for consumption.

Virgin coconut oil, on the contrary, is made from the coconut milk obtained from the raw kernel. The milk is fermented to form virgin coconut oil. No drying or heating is involved in the production of virgin coconut oil which makes it comparatively better than coconut oil that is heated or dried.

Rate this post