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Produced and bottled in Thailand
1) The coconut meat is removed from the shell, immediately washed in sterilized water, and put through the grater. It is not left to dry.
2) Next stage is to cold press the grated coconut which produces the coconut milk.
3) Now this is where, traditionally, the milk is left to stand for at least
two days to allow the oil to float to the top before it is skimmed off. Unfortunately, some oxidization occurs, the oil deteriorates and
can take on an unpleaseant odour.
2) Next stage is to cold press the grated coconut which produces the coconut milk.
3) Now this is where, traditionally, the milk is left to stand for at least
two days to allow the oil to float to the top before it is skimmed off. Unfortunately, some oxidization occurs, the oil deteriorates and
can take on an unpleaseant odour.
PRODUCTION METHOD
This is the critical difference in the process
4) coconut milk is not left to stand, but now goes into the centrifuges
and the oil is spun out through a special filter.
5) Next step is to put the oil through a press filter to remove any small particles.
The final stage is a new innovation.
6) The filtered oil is now placed in a vacuum evaporator to remove the last traces of moisture reducing the level from
0.16% to 0.011%, thereby preventing oxidization. The result is a very light, mild flavoured oil with a minimum of two years
shelf life, no additives or preservatives are used.
Traditionally the oil would be heated to evaporate the moisture out which causes deterioration.
7) The earlier production method takes 2 to 3 days before the oil is bottled.
coconut oil is bottled within 4 to 5 hours.
4) coconut milk is not left to stand, but now goes into the centrifuges
and the oil is spun out through a special filter.
5) Next step is to put the oil through a press filter to remove any small particles.
The final stage is a new innovation.
6) The filtered oil is now placed in a vacuum evaporator to remove the last traces of moisture reducing the level from
0.16% to 0.011%, thereby preventing oxidization. The result is a very light, mild flavoured oil with a minimum of two years
shelf life, no additives or preservatives are used.
Traditionally the oil would be heated to evaporate the moisture out which causes deterioration.
7) The earlier production method takes 2 to 3 days before the oil is bottled.
coconut oil is bottled within 4 to 5 hours.
WE BELIEVE OUR ORGANIC VIRGIN COLD PRESSED COCONUT OIL IS SUPERIOR TO OTHER COCONUT OILS BECAUSE IT IS CENTRIFUGALLY EXTRACTED USING THE FOLLOWING PROCEDURES
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