About Coconut Virgin
oil is rich in medium-chain fatty acid (MCFA) which is metabolized
differently from the long-chain fatty acid (LCFA). Unlike LCFA,
MCFA does not produce cholesterol according to Dr. Trinidad P.
Trinidad, Scientist II of the Food and Nutrition Research Institute,
Department of Science and Technology (FNRI-DOST). Virgin coconut
oil has been tested at the Research Institute for Tropical Medicine,
Department of Health (RITM-DOH) as a possible cure of the dreaded
disease called Severe Acute Respiratory Syndrome (SARS) outbreak
in Asia, specifically China, Hongkong, Taiwan, Singapore, including
to Dr. Conrado Dayrit, Sr., the father of the current Secretary
of the Department of Health, Dr. Manuel Dayrit, coconut virgin
oil is produced from the following steps:
about 8 mature coconuts. Make sure dehusked shell is intact
and has no breakage and there is water inside the nut. To
test, shake it.
the shell into halves, take out the meat from the shell with
a sharp knife, a scraper or shedder (kudkuran). You can have
this done in the neighborhood market.
the shredded meat together to be cold-pressed into coconut
milk. Press the bunch of shredded meat with the coconut water
by any means that does not require heat. The first cocomilk
called "kakang gata" comes out. Strain this "first"
milk through a cheesecloth (katsa) to separate the sediments.
There are cold-pressing machines available in the bigger wet
markets like Marikina, Sta. Ana, Nepa-Q-Mart in Cubao, to
cold-press your shredded cocomeat.
8 nuts will make about 4 glasses of coco milk in the pitcher.
Let milk settle overnight. The coco milk will separate into
three parts: 1/3 oil will rise to the top, the shredded meat
settle at the bottom, and coconut water in between.
separate the oil, refrigerate until the oil turns into coconut
butter form. Skim the coco butter
and separate into another container. Let it stand at room
temperature to become virgin coconut oil ready to take. Avoid
direct sunlight for the oil to stay clear. Shelf life is good
for 90 days.
to Dr. Trinidad's study on coconut flour with the Philippine Coconut
Authority, coconut virgin oil can also be extracted as a by-product
of the coconut flour production from coconut milk industry. The
process is as follows:
'sapal' is blanched by injection of live steam at a minimum
temperature of 85 °C for about seven minutes or the 'sapal'
can be immersed in boiling water for 1.5 minutes. This is
done to kill salmonella organisms, a food poisoning agent.
wet 'sapal' is dried using a tray type mechanical dryer to
a specified moisture content by either gas fired, electrically
heated or steam heated.
dried coconut 'sapal' is passed through a special type of
screw press under a specified setting to reduce oil content
to as minimum level as possible without much change in color.
The coconut flakes are produced and ground to reduce particle
size to fine mesh.
by-product of this process is high quality virgin oil.
procedure can be done in small scale and in bigger scale. Studies
on the nutritional and health benefits of coconut flour from 'sapal'
specific in the prevention for risk of chronic diseases e.g. cardiovascular
disease and diabetes mellitus, were conducted at the FNRI-DOST
under the leadership of Dr. Trinidad. The information on the specification
of the expeller used in the production of coconut flour/virgin
oil can be referred to the Product Development Division, Philippine