There are several techniques used to extract the oil:

Coconut Milk may be extracted from Coconuts, followed by the addition of enzyme or aging for several hours. This method is usually employed in village industries and yields a rich product. However, it is difficult to maintain consistency, quality and hygiene.

With our products the Coconut is grated and then dried at a low temperature, no higher than 60°C, and then cold pressed to extract the oil. We also offer a premium product where the Coconut Milk is separated into fiber and oil using a centrifuge.

To safeguard the quality of virgin coconut oil, it is important that the moisture level is kept at the minimum. Whereas Coconut Oil is generally there are about 10% “unsaturated” fatty acids which are susceptible to peroxidation that bring about rancidity. Apart from making the product unpalatable, rancidity produces adverse reactions such as stomach ache and skin irritations when used externally.

What makes Coconut Oil so special is that the majority of the oil (90%) is small and medium chain triglycerides (MCTs) as opposed to other saturated fats like animal fats, which are long-chain triglycerides (LCTs). When you consume the oil the MCT is readily burned in the body and dissipated as energy unlike LCT, which goes to the circulatory system before it is finally being used as energy. When the LCT goes into the circulatory system it leaves fatty deposits in the tissue.