VIRGIN COCONUT OIL

PRODUCTION

By: Acila A. Coyoca

RIC Regional President
Caraga Region
What is Virgin Coconut Oil (VCO)?

VCO is obtained from the fresh and

mature kernel (meat) of coconut by
mechanical or natural means with or
without the application of heat that
does not lead to alteration of the oil.
It is suitable for human consumption
in its natural form.
VCO Processing
is hygienic oil
extraction. More or less
12 to 15 coconuts with an
average of 1.0 kilo per pc.
will produce 1 liter of
VCO.
 Methods of Production

Wet Process Oil is extracted from

coconut milk

Dry Process Oil is extracted from dried

grated coconut meat
 Dry Process

Comminuted (milled or grated) coconut meat are dried then oil is

extracted using mechanical expeller.

Oil is then allowed to settle, filtered and packed.

 Wet Process
Kitchen Method

Natural Settling
(Fermentation)
Method
Milk is extracted from
grated coconut meat
Centrifugation
Method

Residues are dried then

pressed to extract oil.

Bawalan-Masa
Process
 Investment Requirement
Process Capacity Equipment Building Estimated
Operating
Capital
Dry mechanical 10,000 nuts P 30,000,000 8 to 18M P12M
expelling per 8 hours
shift
Wet- 3,000nuts/8 P2-3M P2-3M P1M
Fermentation hours
Wet- 5,000 to P54-65M P8-18M P15M
Centrifugation 10,000
nuts/8hours
Micro-scale 100 nuts/day P200,000 500,000
fermentation

Plant to produce: VCO, flour, water beverage, or coco milk

VCO price: would range from P 200-350/liter
 Philippine Standard of VCO
QUALITY CHARACTERISTICS / ESSENTIAL COMPOSITION

Properties Maximum Level

% Moisture content (w/w) 0.10
% Matter volatile at 120oC (w/w) 0.12-0.20

% Free fatty acids (expressed as lauric acid) 0.20

Peroxide Value, meq/kg. oil 3.0

Color, Odor and Taste Colorless, sediment free,
with natural fresh coconut
scent and from rancid
Source: PNS/BAFPS 22:2007
ICS 67.200.10
odors or tastes.
DTI Bureau of Product Standards
Philippine Standard of VCO
QUALITY CHARACTERISTICS

Food Additives None permitted

Allowable levels of contaminants

Heavy metals mg/kg., max.

Iron (Fe) 5.00

Copper (Cu) 0.40
Lead (Pb) 0.10
Arsenic (As) 0.10
 Philippine Standard of VCO
QUALITY CHARACTERISTICS
Hygiene
It is recommended that the product covered by the provisions of this
standard shall be in accordance with the appropriate Section of the
General Principle of Food Hygiene recommended by the Codex
Alimentarius Commission (CAC/RCP 1-1969, Rev. 3-1997)

The total aerobic microbial count does not exceed 100 cfu per mL., the
total combined molds and yeasts count does not exceed 10 cfu per mL,
and it meets the requirements of the tests for absence of Salmonella
species and Escherichia coli.
 Philippine Standard of VCO
QUALITY CHARACTERISTICS
Packaging
VCO should be packed in any suitable and food grade container that can
withstand transportation, handling and storage conditions.
Labeling
The label of each package shall have the following information:

Name of product: Virgin coconut oil

Brand name or trade name
Net content
Lot identification
Name and address of the manufacturer and /or packer, or distributor
The phrase Product of the Philippines
type of Process
Date manufactured and Best Before
BFAD registration number and bar code (optional)
Research Findings and
Experts Opinion

HEALTH BENEFITS of VCO

 The high percentage of lauric fatty acid
(48-55%) of Virgin Coconut Oil or its total
medium chain triglycerides or medium
chain fatty acids (about 64%) boosts our
immune system to be resistant against
microbial infection.

Recommended dosage: 50 ml or 3 tablespoons of VCO or eating the meat of half

of a coconut daily.
 VCO has anti-inflammatory and immune-regulatory
actions in the control of diabetes, hypertension, heart
disease, auto-immune diseases and cancer.
 VCO
Avoid obesity, boost immunity, and protect from bacteria, fungus and
viruses.
Moisturize skin, treat acne, and provide antiseptic, tumor-protecting, and
antioxidant effects.
VCO is perfect in decreasing the risks of heart attacks and stroke
because it lowers the amount of very bad cholesterol or very low density
lipoprotein (VLDL) and triglycerides, while it increases the good cholesterol
level or high density lipoprotein (HDL) in the body.

Study on the Effect of Virgin Coconut Oil (VCO)

in Human with Emphasis in Cholesterol
conducted by the team of scientists lead by Dr.
Binag contributes to the science of safety of
VCO, that it did not do any harm or significant
harm (if at all) to the kidney nor to the liver
Dr. Christina A. Binag
Director
Research Center for Natural Other health benefits include increased appetite,
and Applied Science (UST- libido and stamina, regular bowel movement, and
RCNAS) better sleep. The study was done in 189
participants, the largest in VCO research history.
University of Santo Tomas
Manila, Philippines

Source: http://www.pchrd.dost.gov.ph/index.php/news/r-d-updates/3186-richmond-acosta# and http://www.pca.da.gov.ph/pr030112a.php

 VCO has anti-cancer properties and prevents obesity

Dr. Clara Y. Lim-Sylianco

UP Diliman, Philippines

A Biochemist and National

Scientist. Known for her works
on mutagens, anti mutagens,
and bioorganic mechanisms

Source: Dr. Fabian M. Dayrit, PhD., Rediscovering the truth

of the Coconut: Curative Properties of coconut Oil The
Philippine Star March 13, 2014
 VCO promotes infant /babies health developed through
the disease fighting fatty acid derivative monolaurin
taken from their mothers milk, processed by the human
body from the lauric acid in coconut oil.
 Neutriceutical effects of medium-chain fats
similar to mothers milk and found
exclusively in lauric oils such as VCO.
 VCO controls serum cholesterol levels within
normal or low levels.
 VCO enhances secretion of insulin and
utilization of blood glucose
 VCO protects us from heart disease, cancer, and other
degenerative conditions.
Prevents and reverses Dementia, Parkinsons, ALS, Multiple
Sclerosis, and other neurodegenerative disorders.
 VCO helps in the maintenance of body weight
and nutritional status which is associated with
immune status, both humoral and cell-
mediated.
USE YOUR

C C NUT
VIRGIN COCONUT
OIL
 Ingredients needed for Virgin
Coconut Oil (Wet Process)

12-15 Grated Coconut Meat (atleast 3 days old

after harvest)
Coconut Water
 Materials needed for Virgin Coconut Oil
(Wet Process)

Stainless Basin
Stainless pail
Stainless Dipper
Stainless Laddle
Measuring cup
Strainer
Cheesecloth
Filter paper
Cotton
Packaging Bottles
Blower (to be used in sealing)
 Protective Garments to be used during
production

Apron (preferably in white)

Hair net
Disposable Mask
Boots
Hand Towels (preferably in white)
 PROCEDURE

1. Prepare and sterilize materials to be used

during production.
2. Select good quality of coconut (atleast 3
days old from harvest) to obtain more oil
produce.
3. Wash the coconut and pat with clean cloth
to dry.
4. Grate coconut meat and set aside
coconut water . Make sure to prepare this
step hygienically.
5. Weigh the coconut meat.
First Extraction: 4 kilos coco meat= 1.5L
coco water
Second extraction: Add 1 L of coco water
6. Strain through a cheesecloth to achieve
sediment-free oil extract.
7. Place the coconut milk in a clean food-
grade container and cover for atleast 18-24
hours for fermentation.
8. During centrifugation method, a 3-layer
liquid will appear: cream on top, oil in the
middle and water at the bottom.
9. Manually scrape the cream using a
stainless laddle and set aside for another
process (for liniments).
10. Harvest oil using stainless dipper and
ensure no water is included.
11. In a strainer, put cotton on top and pour
the oil extract for first filtration.
12. For the 2nd and 3rd filtration, use a filter
paper.
13. Pour the oil extract on sterile packaging
bottles and seal. Put label.
Thank you and
God bless!