Re: Re: RE: Re: Re: Which VCO is the best

[Guest guest]

Duncan

The shelf life of the centrifuge processed and the traditional method (must be

done right) of producing coco oil is just the same. But you are right, if the

shelf life of a certain kind of oil is short, then it should be specified

because some people buy in bulks....

The PCA (Philippine Coconut Auhority) staff have invented two other machines

that produce coconut oil. According to them these could be better than the

centrifuge machine....I believe one has been sold to a big time coconut oil

manufacturer. We shall wait for the results of their tests. They are testing

all coconut oils produced by different methods to establish which really is the

best kind. This is based not only on shelf life, but the vitamins and minerals

they contain. They are just awaiting the vitamin E test results....taking a

while coz it is quite expensive and the government office is quite strapped for

cash.

Re: Re: Re: Re: Which VCO is the best

> There is really no standard set for virgin coconut oil. As long as

Yes, coconut oil grading is optional, and by naming one grade virgin

2, the company is de-rating their best selling oil. They also state

openly that it has a shelf life of only around four months just like

the rest; overall this would not seem to make good marketing sense,

but it does make good ethical sense.

[Guest guest]

Actually, much of the olive oil which is sold in Italy as Italian is

mixed with or repackaged from similar olive oils imported from Spain.

Duncan Crow wrote:

> > " I got that info from QFI, who sells them their centrifuged

> > oil. Similar to the Italians selling almost twice the extra virgin

> > olive oil as they produce, the company sells more centrifuged oil

> > than they buy. " I don't understand the logic of this. How can they

> > sell twice as much as

> > they produce, or more than they buy?

> > Sharon

>

> Sharon, in the case of Italian extra virgin olive oil, they dilute

> the oil with second-pressing olive oil, castor bean oil, canola, and

> occasionally toxic oils such as unpurified rapeseed oil. They then

> sell it all as " extra virgin " . People have died from tainted oil.

>

> Similarly, in the case of a company that is selling more " cold-

> extracted centrifuged coconut oil " than they buy, they blend the best

> quality oil with the second best or even cheap RBD coconut oil, and

> sell it all as centrifuged gourmet oil. Quality First International

> knows that it's going on and who is doing it, but because the

> perpetrator of this fraud is selling it under their own label, QFI

> can't do a lot about it. On the other hand, there may be a fraud

> investigation and action underway on the perpetrator by the FDA

> instead, which is arguably better than simply not selling them any

> more centrifuged oil to taint.

>

> regards,

>

> Duncan Crow

>

>

>

>

[Guest guest]

> The shelf life of the centrifuge processed and the traditional method

> (must be done right) of producing coco oil is just the same. But you

> are right, if the shelf life of a certain kind of oil is short, then

> it should be specified because some people buy in bulks....

Although it is theoretically possible, the wholesalers know that the

virgin 2 does deteriorate. They had the same problem with the virgin

2 is produced by the expeller pressed method and the fermented method

they tested, even though both are produced in small batches on family

farms.

regards,

Duncan Crow

[Guest guest]

Duncan,

I don't think one should marginalize the traditionally processed virgin coconut

oil. The key to the stability of coconut oil is that there should not be any

water/moisture in it otherwise it will go stale fast. The fermented oil that is

properly processed and filtered has the same shelf life as the centrifuge, if

not more. Again, one has to take note that the centrifuge process has two

kinds, one with low heat, and the other with no heat. No matter how much you

turn and aerate the coconut milk or coconut oil, there would still be some

moisture in there. You ought to have some kind of low heat to totally get rid

of the moisture. So i would say that the centrifuge process with heat would be

better than the one without heat. But as far as I am concerned, I would stick

to the traditionally fermented process, the original way, the most natural way.

And tell me, this is out of curiousity, how often does the centrifuge machine

and its components get cleaned? Some of this machines are huge. You know

coconut milk spoils fast, so if the machine is not cleaned every few hours, that

oil there would be tainted....

Yesterday, I presented to a couple who was seriously looking into commercially

producing virgin coconut oil, a centrifuged processed oil and " our own "

processed traditional oil. They did remark that the smell of the centrifuged

one was not as good and fine as our traditionally processed one; also the

clarity of our traditionally processed one was better. And of course the taste

of ours was smooth and very very mild. But then again, this kind of processing

is not for commercial use as it takes many many days to do it.