From palm to can

What is the manufacturing process of coconut oil? Where does it come from?
Many products in the food industry are consumed without asking where they come from and how they were produced. This is irresponsible behaviour that harms both our health and food producers who are committed to quality and sustainability.

Methods for extracting and manufacturing process of coconut oil

The manufacturing process of coconut oil is from the white pulp of the coconut, which is the base from which the oil is extracted. With regard to extraction, a distinction must be made between virgin coconut oil and industrial coconut oil.

The industrial process is still more widespread, but the organic and gentle process is becoming more and more popular, as there are several advantages with regard to quality.

In the case of industrial pressing, the coconut after harvest is dried and stored for a long time. Often months pass before the fruit is processed again. The pulp is shredded and grated. For pressing, the pulp is first heated to high temperatures and then mechanically squeezed.

Chemicals are often added to completely remove the coconut shell or change the consistency, color, smell, and taste of the oil. The oil is refined and poured into containers or pressed into slabs to be used as cheap coconut fat.

The organic production process of cold-pressing is gaining more and more popularity, as the oil is produced more delicately and has a better taste and higher quality.

Particularly important is the processing of fresh, sun-ripened coconuts to avoid risks such as contamination and enzymatic processes that are detrimental to the quality of the fruit if it is stored for too long.

Contrary to industrial production, in organic production, the oil is neither bleached nor deodorized but only filtered to remove moisture and residues from the pulp. No chemical additives are used so that the natural properties of the coconut oil remain intact

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