Packaging Options (no label)
- 18kg plastic bucket with a plastic inner linner (available only on special request with a minimum order of 3,000kg)
- 180kg metal drum
- 920kg cardboard spacecraft ibcs with a heating pad and an electricity plug.
- 21,600kg flexibag with a steam heating system
Solid at room temperatures. Gentle heating is required. Clear or yellow when liquid, white when solid.
Shelf Life / Storage
Up to 2 years with proper storage conditions . To be kept in a cool dark place to maintain freshness and maximum shelf life.
Colour – White
Aroma – Typical coconut
Taste – Typical coconut
Consistency – Oily and smooth
Country of Origin
Philippines & Sri Lanka
The whole coconut kernel is received at the factory. The coconut is first de-husked to remove the fiber protecting the coconut kernel. Once the shell is removed you have a coconut kernel with the skin. The skin is then peeled off by hand using a tool similar to a potato peeler. The skin is completely removed until only a white ball of fresh coconut flesh remains. The coconut is cut so that the mature coconut water sitting inside it comes out. The emptied white ball of fresh coconut flesh is then shredded and desiccated to remove all moisture from the coconut. Afterwards the dry coconut pieces known as desiccated coconut are cold pressed in an expeller at 60 degrees celcius. The oil coming out of the expeller is then filtered to remove the wax and impurities. The filtration is done three to four times until the perfect virgin coconut oil comes out. This process differs largely from the wet process using coconut milk and a centrifuge to obtain zero heat extra virgin coconut oil. Buying coconut products that are certified organic helps ensure that the local ecology and people were not put at risk from chemical fertilizers and pesticides.