- STEP 1: Deshusking of coconuts. Dehusking: Husk is removed manually. Husked Coconuts are usually bought from Coconut Farmers.
- STEP 2: Deshelling of husked coconuts. Deshelling – involves the removal of the brown shell from the husked nut in order to free the fresh kernel. We do this with the use of a Deshelling Machine.
- STEP 3: Washing and Cutting of Nuts. This process is done Manually. Coconuts are cut into 4 – 8 pieces for processing through the Grinding Machine.
The brown skin is NOT removed
- STEP 4: Grinding. Grinding – The pieces of coconut kernel is ground into grated/shredded coconut.
A factory worker is required to feed the pieces into the machine during the grinding process.
- STEP 5: Milk Extraction/Separation – After grating or shredding the fresh kernels, the milk is extracted using the Milk Extracting Machine.
Extracted coconut milk is then left to settle in a 2:1 ratio solution for a designated amount of time and temperature
- STEP 6: Filtration of Virgin Coconut Oil – This coconut milk is placed into fermenting containers and left to sit for separation. The cream rises to the top, the oil in the middle and the water at the bottom. Filtration of the oil – the oil is separated from the cream and water manually
- STEP 7: Packaging and Storage — Glass Bottles are used for packaging. The most appropriate packaging for Virgin Coconut Oil is glass bottles in tropical climates and wide mouthed glass jars in temperate climates. This is especially important if the VCO is to be sold in stores where it might stay on the shelves for long periods
Virgin Coconut Oil has a shelf life of 3 years. The Oil does not easily oxidize and also has inherent antimicrobial properties.
• Do not contaminate with other foods and materials.
• Keep the container where you keep the oil clean.
• If food drops into the oil it will begin to ferment or mold.
Our Virgin Coconut Oil is stable and does not require refrigeration.