To Coconut oil producers

December 31, 2005

We are a retailer and have tried a number of different virgin coconut oils for

our customers. Currently we carry at least 4 different virgin oils, as

everybody has different tastes and budgets. (Some like a coconut aroma, some do

not like it, etc.) We are trying to understand the various methods of producing

the oil, so as to better serve clientele's needs and questions.

One oil that is certified organic and lower cost is from the Celebes group of

companies in the Philippines. It has a strong coconut aroma, with a slight

aftertaste, but not too bad. We understand that this oil has undergone some

heating, but are unfamiliar with the process. Would this be classified as

cold-pressed? Are fresh coconuts used and what would be the temperatures

reached. The shelf life has been excellent. Could someone elaborate on the

process for us abit.

Also, some " cold-processed " oils have an extremely mild or virtually

non-existent aroma. What are we to expect? Should a virgin oil processed

without heat have an aroma or not? Some do and some do not. Perhaps there is

more to the aroma factor than just the amount of heat applied.

J.R.

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January 1, 2006

Dear J.R. and everyone,

A Happy New Year to all!

May I share with you the different processes in doing VCO. I would like to

emphasize that though we are an ANH Producer, my description of the different

processes here will be very factual and un-biased.

There are actually 4 general VCO categories now in the process of being

recognized in the Philippines. The terms being used here are not final and are

still being " studied " carefully. Terms such as ANH and cold pressed, although

are now being used in the labels, have still to pass the approval of our local

BFAD. We have to consider the fact that VCO is a very very young industry such

that the market demand for the product has " overtaken " such things as the

passing of a National Product Standard; approval of product methods and terms to

be used...etc and some other laws that should really have been way ahead. We do

not even have until now any one gov't body, or recognized institution by the

industry who will run after unscrupulous individuals or companies who have and

are marketing VCO products that are really not.

I can only describe the methods that are being considered for review here:

1. FERMENTATION WITH OUT HEAT PROCESS

2. FERMENTATION WITH HEAT PROCESS

3. CENTRIFUGE PROCESS

4. EXPELLING PROCESS

1. Fermentation without heat - under this category is what we call as the

Cold Processed-With no heat or what is now termed as Absolutely no Heat method

(ANH). Natural fermentation is observed in separating the oil and water.

Products of this process are labeled as Cold Processed-Absolutely No Heat.

2. Fermentation with heat - under this category is what we call the

traditional process or the heated process. Heat is used in separating the oil

and water. Products of this process are termed Cold pressed or even Extra Virgin

VCO.

3. Centrifuge - use of centrifugation or force in separating the oil and water

and steam kettle and/or vacuum evaporation in reducing the remaining moisture.

Products are also termed Centrifuged oil or Cold Pressed.

4. Expelling - dehydration of the coconut and expelling is used in separating

the oil from water. Most producers doing this process label their products as

Cold Pressed.

Terms and labels: So as to make people aware, When VCO was first marketed,

we have to consider that not even the producers or traders really understood

what VCO is or the various processes involved here. Most thought that VCO and

Cold Pressed go together and majority of them just started using the term on

their labels. Such that there was massive mis use of this term and I could even

say abuse. Some went further by borrowing the term " EXTRA Virgin " from the

olive oil industry and placed this on their labels to position their oil in the

market. Hopefully, all of these will be corrected soon.

Fermentation is defined as the anaerobic breakdown of complex sugar by natural

microorganisms into simpler products, under controlled conditions.Fermentation

is said to start at zero hour and reaches full fermentation from 20 hours and

over. Fermentation is said to occur naturally or by applying force or friction.

So therefore,

It is understoods then that all VCO methods pass through the fermentation

stage, but each differ only on the number of hours that they observe, the

methods of fermentation and the kind of raw material that is used.

Then to understand the product better we also have to UNDERSTAND what VCO

really is. Here is the definition of what Virgin Coconut Oil is, as defined in

the present Philippine National Standard.The standard when passed last year was

found to have plenty of flaws and has been getting a lot of criticisms and

objections such that it is now being reviewed for amendments. Various tests have

been undertaken for the past year that merits for the amendment of the

standards.

" VCO is defined as oil obtained from the FRESH and MATURE kernel of the

coconut, by mechanical or natural means, with or without the use of heat,

without undergoing the copra stage, and which does not lead to the alteration of

the oil. VCO is an oil which is suitable for human consumption without the need

for further processing. "

Each category above was broken down to 3 stages: COCO MILK PREPARATION;

SEPARATION OF OIL, WATER AND SEMI SOLIDS; REDUCTION OF MOISTURE IN OIL.

It is in the description of the processes of the different categories that the

distinct differences are seen:

I. Fermentation without heat

A. Coco milk preparation - STRICT nuts selection; nut washing; nut

splitting; meat grating, bagging of coconut kernel; first pressing; mixture of

coconut water to coconut residue; second pressing; mixing of coconut milk

B. Separation of Oil, water and semi-solids-settling of coco milk in

controlled conditions of not more than 16 hours; harvesting, filtering using 8

microns filter paper, decanting, filtering with 8 microns filter paper.

C. Reduction of Moisture in Oil - curing of oil for at least 3 weeks;

decanting, filtering with 5 microns filter paper; decanting.

II. Fermentation with heat

A. Coco Milk Preparation - Nuts selection, nuts splitting, meat grating,

bagging of grated meat, 1st pressing, mixing of hot or purified water; 2nd

pressing; mixing of coco milk.

B. Separation of Oil, water and semi-solids - (1st version) Setting aside

of mixture for 12 hours; harvesting; filtration. (2nd version) subjecting the

milk mixture to heat for 10 hours or more, harvesting and filtration.

C. Reduction of Moisture in Oil - (1st version) heat application either

by slow heating at 40 to 60 C or pasteurization at 70 to 80C; decanting,

filtration. (2nd version)

filtration with use of activated carbon and bleaching with perlite.

III. Centrifuge Process

A. Coco Milk Preparation - Nuts selection; nuts splitting; meat grating;

bagging of grated meat; first pressing; mixing with distilled water; 2nd

pressing; mixing of 1st and 2nd pressed milk.

B. Separation of oil, water and semi-solids - Centrifugation for 1.5 to 3

hours

C. Reduction of Moisture in Oil - heat application either by Steam kettle

(85 degrees C) or vacuum evaporator at 40 to 45 degrees C; filtration.

IV. Expelling Process

A. Preparation of Dessicated coconut - (in this stage, expelling process

differs from the 3 other processess) nuts selection; de-shelling; paring;

washing; grinding; blanching; drying (toasting or sun drying) Some producers

use coconut meat residue coming from various sources.

B. Separation of Oil, water & solids (flakes)-expelling/pressing

C. Reduction of Moisture (this stage is not needed in this process)

settling; filtration, deodorizing using activated carbon and bleaching with use

of perlite.

Hope this will help you understand VCO better. By going over the definition

or what VCO is and the various stages of the different processes, you will

understand now why we also have different " final products. "

Celebes as you have mentioned is said to be doing the Expelling process. We

are not too familiar of their process as they have not become members of the

association.

Oil extracted from the expelling process is said to have to undergo

deodorizing and bleaching to be fit for consumption. I have seen the oil

extracted from this process and its colored brownish black. Maybe thats the

reason why the taste is bland.

Tess

Lillian Bache <agreenchoice@...> wrote:

We are a retailer and have tried a number of different virgin coconut oils

for our customers. Currently we carry at least 4 different virgin oils, as