Coconut Oil FAO

Virgin Coconut OiI
production manuaI for micro- and

viIIage-scaIe processing
Diviha D. Bawalah
Keith F. Chapmah
IAORegionalOceforAsiaandlheIacicangkok
IoodandAgricullureOrganizalionoflheUniledNalions
v!rg!n coconut o!I: product!on manuaI for m!cro- and v!IIage-scaIe product!on
2
Virgin Coconut OiI production manuaI for
micro- and viIIage-scaIe processing
IirslublishedIebruary
NalionalLibraryangkokCalaloguingInIublicaliondala
ISN
Includesindex
VirginCoconulOilroduclionmanualformicroandvillagescale
rocessingDivinaDavalanandKeilhRChaman
CoyrighlIAORegionalOceforAsiaandlheIacic
Reroduclionanddisseminalionofmalerialinlhisinformalion
roduclforeducalionalorolhernoncommercialurosesis
aulhorizedvilhoulanyriorvrienermissionfromlhecoyrighl
holdersrovidedlhesourceisfullyacknovledgedAllrighlsreserved
Reroduclionofmalerialinlhisinformalionroduclforresaleorolher
commercialurosesisrohibiledvilhoulvrienermissionoflhe
coyrighlholders
AlicalionsforermissionshouldbemadeloIAORegionalOcefor
AsiaandlheIacicIhraArlilRoadanglamhuangkok
Thailand
Coiesoflhisublicalionareavailablefrom
IAORegionalOceforAsiaandlheIacic
IhraArlilRoad
anglamhu
angkokThailand
TelIax
Imailfaorafaoorg
Webvvvfaoorgvorldregionalrahighlighlsas
DesignandlayoulbyLoraineChaman
IrinledbyThammadaIressCoLldangkokThailand
Disc!aimcr
Thedesignalionsemloyedandlheresenlalionofmalerialinlhis
ublicaliondonolimlylheexressionofanyoinionvhalsoever
onlhearloflheIoodandAgricullureOrganizalionoflheUniled
Nalionsconcerninglhelegalslalusofanycounlrylerrilorycilyor
areaofilsaulhoriliesorconcerninglhedelimilalionofilsfronliersor
boundariesReadersshouldnolelhalalllheinformalionconlainedin
lhisbookhasbeendeveloedforcoconulroducersinThailandand
neighbourcounlriesandmaynolnecessarilyalyloolhercounlries
3
Preface
V
irgincoconuloilVCOislheneveslhighvalue
coconulroduclverymuchsoughlaerforilshuman
nulraceulicalbenelsandasafunclionalfoodWorlddemand
forVCOisraidlyincreasingVCOroduclionvhichalresenl
ismosllydonealhouseholdmicroorvillagescalelevels
isrisingraidlyandhasexcellenlolenlialforimroving
coconulfarmincomesbyveloeighlfoldoverlradilionalcora
roduclionorsaleoffreshnuls
AsianIacicCoconulCommunilyAICCandmember
counlriesareslronglyromolingVCOforheallhandimroving
livlihoodsofsmallholdercoconulrocessors
Hoveveronema|orconcernislhalunlessVCOisroduced
correcllyundervellmanagedhygieniccondilionslheoor
qualilyoilroducedvillnolmeelrescribedslandardsand
maynolbesuilableforhumanconsumlionAnumberof
roduclscurrenllyonlhemarkelclaiminglobeVCOdo
nolmeelrescribedslandardsTheIAORegionalOcefor
AsiaandlheIacichasbeeninvolvedvilhimrovingand
develoingVCOlechnologiesoverlhereviousfouryearsvilh
avievloeslablishingsafehygienicmelhodsforroduclion
TheIAOresearchanddevelomenlvorkvilhThai
inslilulionshasresulledinlhismanualaguidelinefor
roducingsafehygienicVCOformicroandvillagescale
rocessingsyslemsIlisarloflheIAOThailandTCI
THAIro|eclonImrovemenlofCoeeQualilyand
ImrovemenlofOchraloxinAonRobuslacoeeimlemenled
vilhlheThailandHorlicullureResearchInsliluleDearlmenl
ofAgricululreChumhonHorliculluralResearchCenlre
HRCChumhonHRChaslhemandaleforallcoconuland
RobuslacoeeresearchanddevelomenlinThailandThe
RobuslacoeeinduslryofSoulhThailandisloasignicanl
exlenlinlegraledvilhcoconulroduclionandRobuslacoee
isfrequenllylanledunderlheshadeofcoconullreesAarl
oflhisTCIcoeero|eclexaminedsocioeconomicaseclsof
lhecoeefarmsyslemInaddilionloimrovingagricullural
raclicesrocessingandqualilyoflhecoeedeveloing
lhecomlelefarmsyslemisveryimorlanlforsignicanlly
increasingfarmincomesandimrovinglivelihoods
DivinaavalanformerlyoflheIhiliineCoconul
Aulhorilyisaninlernalionalcoconulrocessingsecialisl
andfoodengineerandhasvorkedvilhlhedevelomenlof
virgincoconuloilandolhercoconulroduclsformorelhan
yearsDivinaandcoaulhorKeilhChamancollaboraled
vilhlheThailandInsliluleofScienlicandTechnological
ResearchTISTRandlheChumhonHRCoflheDearlmenl
ofAgricullurelobringVCOlechnologiesloThailandlhrougha
comlemenlaryIAOsuorledinilialive
4
DivinasvorkinThailandhasassisledlheessenlial
virgincoconuloilresearchanddevelomenlandroducl
develomenlandbyvayofherlrainingTISTRandChumhon
HRChaverovidedkeylechnicalinformalionforlhemanual
VCOroduclionandroducllechnologiesalfarmlevel
viaoulreachsuorlbyIAOlococonulcommunilieshave
conlribuledvaluableraclicalskillsfordocumenlalion
Themanualisinlendedasarimarysourceofraclical
knovledgeongoodmanagemenlraclicesGMIIlvill
assislAsianIacicCoconulCommunilyAICCmember
counlryfarmersandlheirfamiliesenlrereneursrocessors
researchersexlensionagenlsandlechniciansvilhlheraclical
informaliononVCOandrelaledroduclsinlhismanual
IAOsincerelylhankslheaulhorsandslaofTISTR
ChumhonHRCHorlicullureResearchInsliluleofDOA
lheThailandDearlmenlofAgricullureIxlensionand
arlicialingvillagesforVCOroduclionforlheirassislancein
eslablishinglhelechnologieslhalhelmakelherearalionof
lhismanualossible
KeilhChamanInduslrialCrosOcer
IAORIgionalOceforAsiaandlheIacicangkok
Thailand
AcknowIedgments
T
heaulhorsvouldlikeloexresslheirgraliludeand
arecialionlolhefollovingeole
Rovenaavalanforlhearchilecluraldravingsof
lhebuildingandoorlansandvariousilluslralions
Reynanavalanforrearinglhemalerialsforholos
oflhefermenlalionrocessandforlhefabricalionoflhe
rololyegravilyllraliondeviceWilaivanTvishsri
IanilNgankoranalhikarnandslaofChumhonHRC
ThailandandIeyanoolNakaSomchaiWaavayolhinof
HRIDelofAgricullureThailandforrovidingholos
andRDandlrainingsuorlDrNongluckIankurddee
andLAanalhoI}envanilah|akulISiribankeadolA
SuemanolhamIThenuiCIoonsiriKChavanananorasel
IAhamadiirshaidTSemalongRGieanonWIhalve|
WKhayungarnnaveeTSunlornlanasalTSemalonW
KlungsuyaCanchonglikilhilandTSunlornlanasal
slaofTISTRandHRIandChumhonslaforlheirRD
informalionMrAllenMolenoflheLeyleIslandIrogram
GermanDevelomenlforTechnicalCooeralionGTZforlhe
icluresoflheIhiliinecoconulgralerimrovisedreboiler
5
andlhemanuallyoeraledhorizonlalscrevlyecoconulmilk
resscurrenllybeingusedinlherovinceofLeyleCenlral
IhiliinesMrsCharilaIuenlesinaofMalagosGardenResorl
DavaoCilySoulhernIhiliinesforallovingholoslobe
lakenoflheirVCOrocessingfacililyDrruceIifeaulhorof
TheHealingMiraclesofCoconulOilandolherbookserlaining
lolheheallhbenelsoblainedfromcoconulforgranling
lheermissionloreroduceerlinenllablesandloquole
arorialeinformalion
WeareverymuchindebledloLoraineChamanAuslralia
vhohasgenerouslyrovidedlheInglishedilingindexing
designandeleclroniclayoulandmanagedlheublicalion
rocessoflhebook
Acronyms and abbreviations
AO AdminislraliveOrder
AICC AsianIacicCoconulCommunily}akarla
AIIS ureauofAgriculluralandIisheriesIroducl
Slandard
CRI CoconulResearchInsliluleofSriLanka
DOA DearlmenlofAgricullureThailand
HRC HorlicullureResearchCenlre
HRI HorlicullureResearchInslilule
NRI NaluralResourcesInslilule
ICA IhiliineCoconulAulhorily
TISTR ThailandInsliluleofScienlicandTechnological
Research
UCAI UniledCoconulAssocialionoflheIhiliines
DMI Direclmicroexelling
Iools Sedimenl
IIA Ireefayacid
GLC Gasliquidchromalograhy
GMI GoodManagemenlIraclices
HACCI HazardAnalysisCrilicalConlrolIoinls
MC Moislureconlenl
MCIA Mediumchainfayacid
Meal Coconulkernel
Ih Ihiliineeso
Isi Ioundsersquareinch
RD RenedleachedandDeodourised
ROI RelurnonInveslmenl
VCO VirginCoconulOil
Walerclear ClearvhileVCO
6
Contents
CHAPTER 1
Micro- and viIIage-scaIe processing . . . . . . . . . . . . . . . . . . . . . 9
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Product definition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
Iroduclcharaclerislicsanduses
Identity characteristics . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Colourodourandlasle
Secicalions
OuaIity assurance in processing VCO . . . . . . . . . . . . . . . . . . . . . 16
Socio-economic significance of VCO processing . . . . . . . . . . . . . . . .17
CHAPTER 2
Processing technoIogy . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Processing virgin coconut oiI . . . . . . . . . . . . . . . . . . . . . . . . . . 20
CriticaI ControI Points in processing VCO . . . . . . . . . . . . . . . . . . 23
CommonrocessingCrilicalConlrolIoinls
Receilandinseclionofnuls
Handlingofcoconulvaler
DryingandhandlingofVCO
Handlingofcoconulmilk
Modified Kitchen Method . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Extraction and preparation . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
IrocessingofVCO
CrilicalConlrolIoinlssecicloModiedKilchenMelhod
Iquimenlandaccessories
Qualilyconlrol
Modified NaturaI Fermentation Method. . . . . . . . . . . . . . . . . . . . 35
Ixlraclionandrearalion
IrocessingofVCO
CrilicalConlrolIoinlssecicloModiedNaluralIermenlalionMelhod
Qualilyconlrol
Low Pressure OiI Extraction Method . . . . . . . . . . . . . . . . . . . . . .41
IrocessingofVCO
CrilicalConlrolIoinlssecicloLovIressureOilIxlraclionMelhod
Iquimenlforarliclesizereduclion
Dryers
Iquimenlforoilexlraclion
Iillralionequimenl
Qualilyconlrol
7
High Pressure ExpeIIer Method. . . . . . . . . . . . . . . . . . . . . . . . . 49
Ireshdryrocess
IrocessingofVCO
CrilicalConlrolIoinlsseciclolheHighIressureIxellerMelhod
Oilexlraclion
Qualilyconlrol
CHAPTER 3
GeneraI operation requirements . . . . . . . . . . . . . . . . . . . . . . 55
Site requirements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
PIant requirement . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
CHAPTER 4
Operation and maintenance procedures. . . . . . . . . . . . . . . . . . 59
Good manufacturing practices in VCO processing . . . . . . . . . . . . . . 60
Sanilalioninlherocessingarea
Sanilalionvilhrocessingequimenl
Iersonnelhygiene
Recordkeeingandroducliondala
CHAPTER 5
By-products and downstream products . . . . . . . . . . . . . . . . . . 65
Coconut miIk residue (sapaI) . . . . . . . . . . . . . . . . . . . . . . . . . . 66
ResiduaI or CIass B oiI . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
Makingolherroducls
Coconulhuskbreandshell
CHAPTER 6
Economic anaIysis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71
Cost and return anaIysis ~ VCO production . . . . . . . . . . . . . . . . . 72
Scenarios
Summaryofcalculalions
ResuIts and discussion . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
Sensilivilyanalysis
Equipment costs. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
CHAPTER 7
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78
Further reading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80
Conlinued
8
ANNEX 1
TabIes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
ANNEX 2
FrequentIy asked questions . . . . . . . . . . . . . . . . . . . . . . . . 85
ANNEX 3
DaiIy production data sheets and summaries. . . . . . . . . . . . . . . 91
Modified Kitchen Method data sheet . . . . . . . . . . . . . . . . . . . . . 92
Modified NaturaI Fermentation Method data sheet . . . . . . . . . . . . . 93
Low Pressure Extraction Method data sheet . . . . . . . . . . . . . . . . . 94
High Pressure ExpeIIer Process data sheet . . . . . . . . . . . . . . . . . . 95
Modified kitchen and NaturaI Fermentation Methods data summary. . . . 96
Low Pressure OiI Extraction/High Pressure ExpeIIer Process data summary 97
ANNEX 4
Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99
Recipes for VCO-based products. . . . . . . . . . . . . . . . . . . . . . . . 100
Coconut soIid residue recipes . . . . . . . . . . . . . . . . . . . . . . . . . 100
Coconulburger
Coconulokoy
CocoShanghai
Macaroons
Ieanulsaallhumbrinls
Cocooalmealdrocookies
Preparation of massage and aromatherapy oiIs. . . . . . . . . . . . . . . . 103
Massageoilformuscleain
Coco oiI-based body/skin care products. . . . . . . . . . . . . . . . . . . . 104
Coconulmoislurising|elly
Moislurisingbodybuer
Libalm
aseformula
Issenlialoils
Qualilyconlrol
IhysiochemicalroerliesofVCOsoa
Liquidsoa
Removing odour and taste from CLASS B oiI . . . . . . . . . . . . . . . . . 108
Coconut water vinegar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 108
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 110
fhapter 1
H!cro- and v!IIage-
scaIe process!ng
10
Introduction
C
oconulCcccsnucijcraIhasbeenarlofeolesdieland
livelihoodsinlhelroicalcounlriesofAsialheIacic
SoulhandCenlralAmericaandAfricaforlhousandsofyearsIn
lheseareasnalivemealsarecookedvilheilhercoconulmilkor
coconuloilInlheCookIslandsinlheSoulhIacicarlicularly
RarolongaIslandslicesoffreshmalurecoconulkernelare
servedvilhfruilseveryaermealInIndialheuseofcoconul
forfoodandilsalicalionsinlheAyurvedicmedicinevere
documenledinSanskrilyearsagoKabaraRecords
shovlhalinlheUniledSlalescoconuloilvasoneoflhema|or
sourcesofdielaryfalsasidefromdairyandanimalfalsrior
lolheadvenloflheAmericanedibleoilsoybeanandcorn
induslryinlhemidsDayril
Thelonghisloryofusageandlhediversesludiesdone
locharacleriseanddenelhecomosilionoflhevarious
comonenlsoflhecoconullreeilsfruilandlherelaled
roduclsderivedfromileslablishedlhecoconulsuniqueness
andsueriorilyamongagriculluralcrosIveryarloflhe
coconullreeandilsfruilcanbeeilherconsumedbyhumansor
animalsorconverledinloolhervaluableroduclsIfroerly
ulilisedlhecoconulhaslhehighesleconomicvalueamonglhe
almfamilyThisisvhylhecoconulisnormallyreferredloas
lheTreeofLifeMansMoslUsefulTreeKingoflheTroical
IloraTreeofAbundance
Desiccaledcoconulcoconulmilkcreaminliquidand
ovderformandcoconuloilarelhemosloularedible
commercialroduclsderivedfromfreshcoconulmealkernel
Themealisverynulriliousasilconlainsdielaryfaldielary
breroleincarbohydralesmicromineralssuchasolassium
andhoshorusandvilaminssuchasniacinandriboavin
SeeTablesloinAnnexforlhecomosilionandnulrilional
valuesofcoconulmealdesiccaledcoconulandcoconulmilk
Coconulvalervhichislheliquidinsidelhecoconulfruilhas
alsobeenshovnloconlainmicromineralsandnulrienlsvhich
areessenliallohumanheallhecauseofheallhbenelsand
secialavourofyoungcoconulvalerdomeslicsalesand
exorlofyoungcoconulsarema|orincomegeneralingaclivilies
forcoconulfarmersandlradersinThailandSeeTablesloin
Annexforlhecomosilionofcoconulvaleralvariousslages
ofmalurilyandlheeleclrolylecomosilionlhalisarslrale
oralrehydralionagenlfordiarrheaalienlsAnzaldoelal
Theneveslhighvaluecoconulroduclvhichisbecoming
abyvordincoconulroducingcounlrieslheUniledSlales
andolherdeveloedcounlriesisVirginCoconulOilVCO
ThegrovingdemandforVCOcanbearibuledlolhe
increasingnumberofublishedbookslileralureresullsof
medicalresearchanecdolalreorlsandinlernelinformalion
exlollinglhebenecialeeclsofcoconuloilonlhehuman
H!cro- and v!IIage-scaIe process!ng
11
bodyMosleolegenerallybelievelhallhedemandforVCO
asafunclionalfoodvasgeneraledbylheublicalionoflhe
bookTncHca|ingMirac|cscjCcccnuiOi|lalerrevisedand
udaledasTncCcccnuiOi|Mirac|csWrienbyAmerican
cerliednulrilionislandnaluroalhicdoclorruceIifelhe
bookdiscussesinlaymanslermslheresullsofmedicalresearch
andanecdolalreorlsonlheheallhbenelsoblainedfrom
coconuloilDrIifealsoslaledCoconuloilislheheallhiesloil
onearlh
DrIifehassincevrien|ai|aiIcc|TninandCcccnui
CurcsAnolherbookRxCcccnuiPcrjcciHca|inNuivasvrien
byDrVermenVeralloRovellChiefDermalologislMakali
MedicalCenlerinMelroManilaIhiliinesandfounderof
VMVhyoallergenicslineofcosmelicsThelaleslbookon
VCOTncTruinA|cuiCcccnuiOi|TncDrugsicrcinaBc|c
byDrConradoDayrilIrofessorImerilusoflheDearlmenl
ofIharmacologyUniversilyoflheIhiliinesCollegeof
MedicinevhoalyrsoldisDireclorofViclorIolenciano
MedicalCenlerinMelroManilaIhiliinesandaraclicing
cardiologislTheselaleslbooksareexecledlonallyersuade
unconvinceddoclorsandconsumerslolookallheheallh
benelslhalcanbederivedfromcoconuloil
ThefasldeveloingnicheandhighvaluemarkelsforVCO
asafoodsulemenlasabodymoisluriserandcarrieroilfor
aromalherayasahaircondilionerandasolheralicalionsis
generalingagrealdealofinlereslamongcoconulfarmersand
landovnersbusinessmenandenlrereneursThearaclionisin
lhedierenlrocessesforroducingVCOvilhlhegoalbeinga
ossiblesourceforimrovinglivelihoodsandincomes
ThismanualrovidesbasicinformaliononVCOand
smallscaleVCOrocessinglechnologiesforlrainersolenlial
rocessorsbusinessmenandanyoneinleresledinroducing
VCOforhomeconsumlionorinmicroandsmallscale
enlerrisesIorurosesofclaricalionanddiscussion
lhelermsmicroscaleandvillagescalecoconulrocessing
enlerrisesvillhavelhefollovingmeaningasdenedby
avalan
Micrnsca!ccntcrpriscsincludealllhosevilhcoconul
rocessingcaaciliesbelovnulserdayIrocess
oeralioniseilhercomlelelymanualorsemimechanised
normallyusingnolmorelhanlhreesimlesinglehase
molorisedmachinesInlheIhiliinesmicroscaleenlerrises
vhichalsoincludecoageleveloeralionsnormallyroduce
coconulfoodroduclsCailalisalionnormallyrangesfrom
IhloIharoximalelyUSDlo
USD
Vi!!agcsca!ccntcrpriscsincludealllhosevilhcoconul
rocessingcaaciliesoflonulserdayIrocess
oeralionissemimechanisedandusesacombinalionofsingle
Fast deve|opiug uiche
aud high va|ue marlets
for VC0 products are
a possib|e source for
improviug |ive|ihoods
aud iucomes of
cocouut farmers
aud |audowuers,
busiuessmeu aud
eutrepreueurs
Micro-sca|e euterprises
aud
Vi||age-sca|e
euterprises
12
F|gura 1. V||g|u cocouul o||
haseandlhreehasemolorisedmachinesCailalisalion
normallyrangesfromIhloIh
aroximalelyUSDloUSD
Product definition
ThePni|ippincNaiicna|Sian!ar!jcrVCOINSAIIS
ICSociallydenesVCOIigureas
Oiloblainedfromlhefreshmalurekernelmealoflhe
coconulbymechanicalornaluralmeansvilhorvilhoullhe
useofhealvilhoulundergoingchemicalreningbleaching
ordeodourisingandvhichdoesnolleadlolhealleralionof
lhenalureoflheoilVirgincoconuloilissuilableforhuman
consumlionvilhoullheneedforfurlherrocessing
VCOconsislsmainlyofmediumchainlriglyceridesvhich
areresislanlloeroxidalionThesaluraledfayacidsinVCO
aredislinclfromanimalfalslhelaerconsislingmainlyof
longchainsaluraledfayacids
VCOislheureslformofcoconuloilessenliallyvaler
clearorcolourlessIlconlainsnaluralVilaminIandhas
nolundergoneanyhydrolylicandalmoshericoxidalionas
demonslraledbyilsverylovfreefayacidIIAconlenl
evenvilhoulreningandloveroxidevalueIlhasafresh
coconularomalhalcanbemildloinlensedeendingonlhe
oilexlraclionrocessused
VCOdiersgreallyfromlradilionallyroducedcora
derivedcoconuloilvhichmuslundergochemicalrening
bleachinganddeodourisalionrocesseslomakeilsuilable
forhumanconsumlionRDrenedbleachedandde
odourisedcoconuloilmadefromcoraisyellovincolour
odourlesslaslelessanddoesnolconlainnaluralVilaminI
sincelhisisremovedvhenlheoilissub|ecledlohigh
lemeralureandvariouschemicalrocesses
Product characteristics and uses
Thedegreeofsaluralionandlenglhoflhecarbonchainof
lhefayacidscomrisingaarlicularfaloroildelermines
ilsroerliescorresondingusesandilseeclsonhuman
heallhThemoresaluraledlhefalandlhelongerlhechain
lheharderlhefalandlhehigherlhemellingoinlIife
Coconuloilisuniqueamidfalsandoilsasilconlainslhe
higheslercenlageofmediumchainfayacidsMCIAvilha
carbonchainlenglhoflocarbonalomsVCObehavesand
melabolisesdierenllyinlhehumanbodyloolhersaluraled
andunsaluraledfalsoroilsMCIAincoconuloilisaboul
vilhlauricfayacidCaslhehigheslrangingfromlo
deendingonlhecoconulvariely
Themoslsignicanlhysicalroerlyofcoconuloilislhal
unlikemoslfalsildoesnolexhibilgradualsoeningvilh
increasinglemeralurebulassesralherabrullyfromabrile
The most siguificaut
physica| property of
cocouut oi| is that
uu|ile most fats,
it does uot exhibit
gradua| softeuiug with
iucreasiug temperature.
13
solidloaliquidvilhinanarrovlemeralurerangeInlhis
reseclilresemblescocoabuerSpcciruncjCcccnuiPrc!ucis
IhiliineCoconulAulhorilyundaledCoconuloilisliquidal
aboulCorhigherandsolidiesalaboulCvhenilhaslhe
consislencyofbuerinlemeralecounlriesThecomaralive
fayacidroleofcommonfalsandoilsisshovninIigure
Coraderivedcoconuloilhasbeenroducedandused
commerciallyforalmoslacenluryAssuchilsuseforedible
andinediblealicalionshasalreadybeenvelleslablished
Ioredibleurosescoconuloilisgenerallyusedas
afryingandcookingoilbecauseofilsexcellenlresislance
lorancidilydevelomenlIlisalsousedasasubslilule
forexensivebuerfalinlledmilklledcheeseandice
creammakinglheseroduclscheaervilhoulchanging
lheiralalabililyWhenhydrogenaledcoconuloilisusedas
margarineshorleningandbakingfalOlherediblealicalions
ofcoconuloilare
asasourceoffalininfanlformulasandbabyfoodsbecause
ofilseasydigeslibililyandabsorbabilily
asasrayoilforcrackerscookiesandcerealsloenhance
avourincreaseshelflifeandimarlaglossyaearance
asaningredienlinconfeclionariessuchascandybarsloee
caramelselc
TheSpcciruncjCcccnuiPrc!ucisslaleslhalinfoodrearalions
andindielcoconuloilerformslhefollovingfunclions
Ilservesasanimorlanlsourceofenergyinlhediel
Ilsuliessecicnulrilionalrequiremenls
Ilrovidesalubricalingaclionindressingsorleavening
eeclinbakedilems
Ilaclsascarrierandrolecliveagenlforfalsolublevilamins
Ilenhanceslheavouroffood
Thema|orinedibleuseofcoconuloilisasaravmalerial
inlhemanufaclureoflaundryandbalhsoasascoconul
chemicalsforroduclionof
biodegradabledelergenls
shamoosshovergelsand
olhercleaningagenlsfor
cosmelicsandloilelriesfor
foambooslingofnoncoconul
oilbasedsoasforlhe
roduclionofsynlhelicresins
andlaslicisersforlaslicelc
Wilhlheadvenlofenergy
crisisinlheslheuse
ofcoconuloilandcoconul
oilderivedcocomelhylesler
havebeensuccessfullyused
asadieselfuelsubsliluleAl
resenlcocomelhylesleris F|gura Z. Compa|al|ve lally ac|d p|ol||e ol commou lals aud o||s
VC0 has exce||eut
resistauce to raucidity
deve|opmeut.
14
beingusedinlheIhiliinesasafueladdiliveorfuelenhancer
fordieseluloblendlosuorllheCleanAirAcloflhe
counlryIlhasbeenrovenbyseveralsludieslhallheaddilion
ofcocomelhyleslerindieselfuelsubslanliallyreducessmoke
emissionandnilrousoxideformalion
InThailandcoconuloilismixedvilhlokerosene
seledloremovefreefalslleredandusedasadieselfuel
subsliluleInVanualuandolherIacicIslandscoconuloilis
useddirecllyasasubslilulefordiesel
VCOcanalsobeusedinallalicalionsvherecrude
cochinandrenedbleacheddeodourisedRDcoconuloils
arenormallyusedandvouldbeamuchbeerallernaliveifil
couldbemadeavailableinlargevolumesalaordablerices
Inlhemanufaclureofoleochemicalsreservedforcosmelic
alicalionslheuseofVCOinsleadofcoraderivedoil
villenhancelhequalilyoflhenalroduclbecauseofils
hyoallergenicroerliesOneinlereslingdevelomenllonole
islhalVCOisbeingfocusedonsecicalicalionsdislincl
fromlhelradilionalusesofcoconuloillisledabove
Theemergingma|orusesofVCOareas
ahairandskincondilioner
anoilbaseforvariouscosmelicandskincareroducls
acarrieroilforaromalherayandmassageoils
anulraceulicalandfunclionalfood
MrArlhuraulislaoflheSlashResearchInsliluledenes
nulraceulicalas
N
aiura|jcc!ccnpcncnisinaiprcti!cnca|in|cnciscrrc!uccinc
ris|cjcnrcnic!iscasca|ctcan!|cqcn!incir|asicnuiriiicna|
junciicn
Simlyulnulraceulicalsaresubslanceslhalnolonlynourish
bulalsohealVirgincoconuloilisconsideredanulraceulical
becausesludieshaveshovnlhefollovingfacls
ThemediumchainCCfalsincoconuloilaresimilar
inslruclurelolhefalsinmolhersmilklhalgivesbabies
immunilylodiseaseTherearealsosimilarbenecialeecls
inadullsKabara
VCOossessesanliinammaloryanlimicrobialand
anlioxidanlroerliesvhichvorklogelherlorolecl
arleriesfromalherosclerosisandlhehumanhearlfrom
cardiovasculardiseaseIife
VCObooslslheimmunesyslem
VCOroleclsagainslhearldiseasebyincreasinghigh
densilylioroleinHDLlhalcolleclslheexcessorunused
choleslerolinlhebodyforexcrelionbylheliver
VCOrovidesroleclionfrominfecliousdiseasesnoleasily
curedbyknovnanlibiolics Traiuiug a vi||age group iu VC0 soap maliug
Emergiug major
uses of VC0 are
as uutraceutica|s,
cosmetic aud sliu care
products, aud massage
or carrier oi|s.
15
VCOisdigesledeasilyvilhoullheneedforbileandgoes
direcllylolheliverforconversioninloenergyDayril
VCOslimulalesmelabolismbooslsenergyandrevenls
deosilionoffalslherebyrevenlingobesilyDayril
VCOimroveslhenulrilionalvalueoffoodbyincreasing
absorlionofvilaminsmineralsandaminoacidsIife
VCOislhevorldsonlynalurallovcaloriefalIife
VCOinhibilslheaclionofcancerformingsubslancesClara
LimSyliangco
Iorfurlherinformaliononlheheallhbenelsofcoconuloilsee
AnnexIrequenllyAskedQueslions
Identity characteristics
GasLiquidChromalograhyGLCrangeoffayacids
comosilionofVCOshallbeinaccordancevilhTable
TabIe 1. Gas Liquid Chromotagraphy rahge of fatty acid
compositioh of VCO
Commoh hame Compositioh ()
Caproic acid C 6:O l0 O.1
Capry|ic acid C 8:O 4.6 1O.O
Capric acid C 1O:O 5.O 8.O
Lauric acid C 12:O 45.1 aud above
Myristic acid C 14:O 16.8 21
Pa|mitic acid C 16:O 1.5 1O.2
Pa|mito|eic acid C 16:1 l0
Stearic acid C 18:O 2.O 4.O
0|eic acid C 18:1 5.O 1O.O
Liuo|eic acid C 18:2 1.O 2.5
Liuo|euic acid C 18:3
C 24:1
l0 O.2
l0
l0~ uou-detectab|e
Thai vi||age group at au FA0 spousored
traiuiug sessiou with TlSTR iu Prachap
Khiri Kh au, Thai|aud. The peop|e are
traiued iu a|| areas of produciug virgiu
cocouut oi| aud improviug their farm
iucomes.
The fatty acid profi|e
of virgiu cocouut oi| is
great|y depeudeut ou
the cocouut variety.
Studies doue by the
Phi|ippiue Cocouut
Authority (PCA)
Zamboauga Research
Ceutre, revea|ed that
cocouut hybrid varieties
have a higher |auric
fatty acid couteut
(above 5O) thau |oca|
ta|| varieties.
VC0 is the wor|d's
ou|y uatura|, |ow-
ca|orie fat
16
CoIour, odour and taste
Virgincoconuloilshallbecolourlesssedimenlfreevilh
naluralfreshcoconularomaandfreefromrancidodoursor
lasles
Specifications
Virgincoconuloilshallconformlolherequiremenlsseciedin
lhelablebelov
TabIe 2. Virgih cocohut oil property requiremehts
Properties Specificatiou
Moisture aud vo|ati|e couteut O.2O max.
Free fatty acids (expressed as |auric acid) O.2O max.
Peroxide va|ue 3.O meq/lg oi| max.
Food additives loue permitted
Coutamiuauts
Matter vo|ati|e at 1O5C

O.2O max.
heavy meta|
lrou (Fe)
Copper (Cu)
Lead (Pb)
Arseuic (As)
mg/lg max.
5.O
O.4O
O.1O
O.1O
Inlheabsenceofalaboraloryanalysisreorllhequalilyof
VCOcanbeassessedlhroughsensoryevalualionbyleslinglhe
follovingaribules
Cn!nurVirgincoconuloilhasaclearvaleraearance
asedonlhesludiesdoneunderlheIhiliinesUKAaloxin
ReduclioninCoraIro|ecllhecolouroflheoiliseilherbroughl
aboulbyconlaminanlsinlheoilasinlaahandryingofcora
orbyhighlemeralurerocessingandmicrobialconlaminalion
oflhecoconulmealriorlooilexlraclionDeendingonlhe
lyeofmicroorganismslhalcauselheconlaminalionlheoil
colourcanaearyellovorinkorredorangeIigure
ArnmaAgoodqualilyVCOdoesnolhaveanyrancid
smellIlhasasveelcoconularomavhichmayrangefrommild
loinlensedeendingonlherocessusedforexlraclion
TastcAgoodqualilyVCOshouldnolhaveoavoursor
asourlasleIlshouldnolcauseanyilchinessinlhelhroalvhen
ingesledaslhisisanindicalionlhallhefreefayacidconlenlis
alreadyhigherlhanlherescribedslandard
OuaIity assurance in processing VCO
Qualilyassuranceinlheconlexlofanyinduslryshouldbe
vievedinlvovays
Insurelhallheroduclroducedbyanyrocessorconforms
lodomeslicandinlernalionallyacceledroduclslandards
TheIhiliinesislhelargeslroducerandexorlerof
coconulsoqualilyassuranceisessenlialinVCOrocessing
aslheoilisbecomingahighlylucraliveexorlcommodily
ThemarkelforVCOvhelherlocalorinlernalionalhaslo
F|gura 3. |lle|eul co|ou|s ol cocouul o|| caused
by coulam|ual|ou aud h|gh lempe|alu|e e/l|acl|ou
17
berolecledandsuslainedbyensuringlhalonlyVCOoflhe
higheslqualilyisroduced
Qualilyassuranceshouldbeslricllyimlemenledlorolecl
lheconsumerTheVCOonsalemuslbeoflhehigheslqualily
sincelhereisnovayforaconsumerlochecklhequalily
vhenilisboughlinaackagedconlainerAlresenlVCO
isgenerallyboughlasafoodsulemenlornulraceulical
becauseoflheincreasingquanlilyoflileralureindicalingils
benecialeeclonhumanheallhInlhisinslancequalilyis
ofaramounlimorlancesincelheroduclisbeingingesled
direcllyandnolasafoodingredienloracookingmedium
ThePni|ippincNaiicna|Sian!ar!jcrVCOINSAIIS
romulgaledforadolionbyallroducersrocessorslraders
andexorlersofvirgincoconuloilinlheIhiliinesunder
ICAAdminislraliveOrderSeriesofhaslhefolloving
secicalions
Socio-economic significance of VCO
processing
SincevhenVCOvasrslshiedbyaherbalcomany
fromlheIhiliineslolheUniledSlalesdemandforlhe
roduclhasbeensleadilygrovinginlhereandinolher
develoedcounlriesCanadaAuslraliaUniledKingdom
VCOislhelalesladdilioninlhelineofcoconulroduclslhal
lheIhiliineshasinlroducedlolhevorldOlhercoconul
roducingcounlrieslikeIndiaIndonesiaIiIauaNev
GuineaarenovexorlingVCOroduclsbecauseilsaverage
valueisaboullohigherlhanlheexorlvalueofcora
derivedcoconuloilAlresenldemandforVCOisslillhigher
lhanlhesulysincemoslroduclionisfromsmallscale
oeralions
Home production
ThefasldeveloingandhighvaluenichemarkelforVCOoers
goodroseclsofincreasedlivingslandardsforlhefarmer
Virgincoconuloilcanberoducedinhomesandbymicroand
villagescaleoeralionscrealingasilualionvherecoconul
farmerscandirecllyarlicialeinalargershareoflheinduslry
rolinsleadofbeingmereroducersofcoraInaddilionlo
normalvorkroulineahusbandandvifeleamusinghome
ulensilscanrocessnulserdayloroducelhreelove
lilresofVCOScraingofcoconulsisdonebyhand
Income
Generallyseakingcoconulmealfromfullymalurecoconuls
isrequiredloroduceonelilreVCOifdoneinahomeor
microscaleoeralionIieencoconulsareroughlyequivalenl
lokgofcoraUsinglheaveragedomeslicriceofcora
foryearsinlheIhiliinesalIhUSDerkilo
lu a home or micro-
sca|e operatiou,
cocouut meat from 15
fu||y mature cocouuts
is usua||y required to
produce oue |itre of
VC0.
VC0 must meet
prescribed qua|ity
staudards.
Meat aud oi| coutact
with meta|s other thau
staiu|ess stee| must
be avoided at a|| costs
to stop heavy meta|
coutamiuatiou.
18
coconulsvillgeneraleanincomeofUSDHoveverif
lhecoconulsarerocessedinloVCOlheincomegeneraled
villbeIhaboulUSDvhichislhecurrenlbulk
buyingriceerlilreforVCOlradersinlheIhiliinesThe
incomeoblainedvillbeevenhigheriflheVCOissoldlocally
inrelailmarkelsInareasvhereVCOisroducedfarmers
arebenelingfromanincreasedriceernulfromIh
USDloIhUSDHoveverlhereareinslances
vhencoraricesfallloverylovlevelssoilisnolonger
viableforfarmersloharveslandrocesscoconulsUnderlhese
condilionsrocessingofcoconulinloVCOinsleadofcoraisa
muchmorerolableolion
Onlhemacroeconomiclevellhevalueaddilioninlerms
offoreignexchangeearningsoflheIhiliinesonlheexorlof
coconuloilisalsoveryhighTheaverageinlernalionalricefor
coraderivedcoconuloilloisUSDMTUCAI
slalislicsvhilelherecordedexorlriceforVCOinDecember
vasUSDMTICAThismeansavalueaddilion
ofaboulWilhlhisexorlriceVCOisnovlhehighesl
valuedcoconulroduclinlhevorldmarkel
fhapter 2
Process!ng
technoIogy
20
F|gura 4. The
d|lle|eul p|ocesses
lo| p|oduc|ug VC0
Processing virgin coconut oiI
V
irgincoconuloilcanberoduceddirecllyfromlhefresh
comminuledgraledchoedgranulaledcoconulmeal
orfromcoconulmilkorfromcoconulmilkresidueIigure
Thechoiceoflhelechnologylobeadoleddeends
loagrealexlenlonlhescaleofoeralionlhedegreeof
mechanisaliondesiredlheamounlofinveslmenlavailableand
lhedemandsoflheroseclivebuyerThescaleofoeralion
lobeimlemenledissignicanllydeendanlonlheavailable
coconulsulybaseCoconulsulybasecanbeeslimaledby
usingTablelhalshovssecicrocessingcaacilies
TabIe 3. Fequired cocohut supply base (ha) for specific processihg capacities at differeht tree
productivity rates (huts/tree/year)
0esired
processiug
capacity (uuts/
day)
Productivity: luts/tree/year
35 4O 5O 55 6O 65
Required cocouut supp|y base (hectares)
1OO 8.51 1.5O 6.OO 5.45 5.OO 4.62
2OO 11.14 15.OO 12.OO 1O.91 1O.OO 9.23
4OO 34.29 3O.OO 24.OO 21.82 2O.OO 18.46
5OO 42.86 31.5O 3O.OO 21.21 25.OO 23.O8
6OO 51.43 45.OO 36.OO 32.13 3O.OO 21.69
8OO 68.51 6O.OO 48.OO 43.64 4O.OO 36.92
1OOO 85.11 15.OO 6O.OO 54.55 5O.OO 46.15
2OOO 111.43 15O.OO 12O.OO 1O9.O9 1OO.OO 92.31
3OOO 251.14 225.OO 18O.OO 163.64 15O.OO 138.46
4OOO 342.86 3OO.OO 24O.OO 218.18 2OO.OO 184.62
5OOO 428.51 315.OO 3OO.OO 212.13 25O.OO 23O.11
Ca|cu|atious are based ou 3OO days per year of operatiou of the iuteuded processiug p|aut aud the assumptiou that there
are 1OO productive cocouut trees per hectare. Productivity rate is giveu iu terms of uumber of uuts produced per tree per
year.
Source: 8awa|au (2OO3)
Process!ng technoIogy
21
VCOroducedbyeachrocessexhibilsdierenl
organoleliccharaclerislicssolherocessusedforroducing
VCOcanbeidenliedbysensoryevalualionCoconulmilkis
anemulsionofoilandvalerlhalisslabilizedbyroleinTo
recoverlheoilfromcoconulmilklheroleinbondhaslobe
brokeneilherbyhealorbyenzymesorsomeolhermechanical
meansIorexamlelhedierenlmelhodsoflhefreshdry
rocessloshovninIigureandTableusevalercooled
highressureexellersMelhodsloinTabledieronly
bylhemannerinvhichlhefreshmealisrearedriorlooil
exlraclion
The export marlet at preseut
provides a |ower price for VC0
produced from expe||ers thau VC0
produced from cocouut mi|l.
TabIe 4. Comparative assessmeht of differeht processes for producihg VCO
Type of process 0ua|ity of oi| aud recovery Advautages aud |imitatious
1. Frosh-dry procoss
(Wet mi||iug route)
(high Pressure Expe||er Method)
M.C. of meat for extractiou
shou|d be 3 4
FFA: O.O5 O .O8
M.C.: O.O1 O.1
Co|our: water-c|ear
0i| recovery: 31 lg/1OO lg of fresh
mi||ed cocouut meat
(8ased ou 5O iuitia| M.C. of fresh
meat)
Produces fu|| proteiu, medium fat cocouut f|our
as a co-product.
Loug she|f-|ife of oi|: 1 yr aud more.
uses mechauica| type of equipmeut to produce
the oi|.
Cau be produced iu a vi||age-sca|e p|aut
operatiou.
(0esiccated cocouut route)
shou|d be 3 4
FFA: O.O5 O.O8
M.C.: O.O1 O.1
Co|our: water-c|ear
0i| recovery: 3O lg/1OO lg of fresh,
pared, grouud meat
meat)
without testa as a co-product.
the oi|.
high iuvestmeut cost, suited ou|y to medium
sca|e p|aut operatiou (1O,OOO uuts/day aud
above).
(6rated cocouut route)
shou|d be 3 4
FFA: O.O5 O.O8
M.C.: O.O1 O.1
Co|our: water-c|ear
0i| recovery: 3O lg/1OO lg of fresh
grated meat
meat)
without testa as a co-product.
the oi|.
Cau be doue iu a micro-sca|e p|aut operatiou.
4. Iow Frossuro Mothod
shou|d be 1O 12 for bridge
press aud 0ME expe||er, aud 1
1O for Thai S. Stee| Expe||er
1
FFA: O.1 O.2
M.C.: O.11 aud above
Co|our: water-c|ear
0i| recovery: 24.5 lg/1OO lg of fresh
grated cocouut meat
meat)
uses mauua||y operated equipmeut to produce
the oi|.
Produces a semi-dry cocouut residue that has
to be further dried or processed to have marlet
va|ue.
She|f-|ife of oi| is very short if uot immediate|y
dried by geut|e heatiug after extractiou to remove
water.
1
Thai expe||er costs about uS035OO, whi|e 8ridge Press costs uS05OO to uS06OO. The Thai Expe||er cau process 2OO to 25O
lg/hr of fresh meat to give cocouut mi|l or about 3O lg/hr of 1 M.C. meat to give VC0.
22
5. Irad|t|ooa| Wot or Mod|I|od
k|tchoo Mothod
M.C. of fresh meat for extractiou
is approx. 5O
Cocouut mi|l is startiug poiut for
VC0 extractiou
FFA: O.O6 O.2
M.C.: O.O1 O.14
Co|our: water-c|ear to pa|e ye||ow
depeudiug ou the heatiug process
(max temp 9OC).
0i| recovery: 19 lg/1OO lg of fresh
grated cocouut meat.
meat).
Mi|l extractiou doue usiug mauua||y
operated press or Thai wet-marlet
type hydrau|ic cocouut cream mi|l
press or Thai S. stee| VC0/cream
expe||er.
Very |ow iuvestmeut cost.
Cau be produced iu a home-sca|e operatiou usiug
ordiuary litcheu uteusi|s.
Produces a wet cocouut residue that must be
further dried or processed to have marlet va|ue.
Produces a by-product (proteiuaceous residue)
with uo commercia| va|ue at preseut.
After 5 days, oi| becomes raucid if it is uot
proper|y heated to dryuess after extractiou to
remove water.
C|ass 8 oi| cau be recovered from residue after
C|ass A oi| is slimmed off. This wi|| give 19 lg of
tota| oi| recovery (C|ass A + C|ass 8).
6. Mod|I|od Natura|
Formootat|oo Mothod
is approx. 5O
VC0 extractiou
FFA: O.1
M.C.: O.12 8 be|ow
Co|our: water-c|ear
0i| recovery: 19.8 lg/1OO lg fresh
grated meat.
meat).
Mi|l extractiou doue usiug mauua||y
operated press or Thai wet-marlet
type hydrau|ic cocouut cream mi|l
press or Thai S. stee| VC0/cream
expe||er.
Cau be produced iu a home-sca|e operatiou usiug
ordiuary litcheu uteusi|s or iu a micro-sca|e
operatiou usiug semi-mechauised equipmeut.
0isposa| of fermeuted slim mi|l cou|d be a
prob|em if carried out at capacities above 2,OOO
uuts/day. Slim mi|l must be di|uted with water
before disposa| to waste.
0i| produced cou|d turu sour if fermeutatiou
period is pro|ouged. 0i| must be proper|y heated
to dryuess after extractiou to remove water aud
preveut raucidity deve|opmeut.
C|ass 8 oi| cau be recovered from residue after
C|ass A oi| is slimmed off. This wi|| give 19 lg of
tota| oi| recovery (C|ass A + C|ass 8).
7. 6ootr|Iugo Frocoss
is approx. 5O
VC0 extractiou
FFA: O.O4 O.O8
M.C.: O.1 aud be|ow
Co|our: water-c|ear
0i| recovery: 11 lg/1OO lg fresh
grouud cocouut meat.
meat).
lote: Reported oi| recovery
va|ue here was ca|cu|ated from
iuformatiou provided by a VC0
processor iu the Phi|ippiues usiug
the two-stage ceutrifuge process.
Siug|e stage ceutrifuge process
operatiou may have a differeut oi|
recovery rate.
Mi|l extractiou is doue usiug a
motorised mi|l extractor.
Produces the best qua|ity cocouut oi| with sweet
cocouut aroma if doue iu a two-stage ceutrifuge
process.
Cau ou|y be produced iu a medium to |arge-
sca|e operatiou (above 1O,OOO uuts/day), as
iuvestmeut cost is very high.
Further processiug of slim mi|l iuto a hea|th
beverage aud the meat residue iuto cocouut f|our
cau improve profitabi|ity.
Tab|es 1O aud 11 iu Auuex 1 give detai|s ou
uutritioua| compositiou aud amiuo acids iu
cocouut slim mi|l.
There are eight differeut techuo|ogies avai|ab|e for
produciug VC0 ou|y the processes which are app|icab|e
iu micro- aud vi||age-sca|e operatious are discussed iu this
mauua|.
23
8. 8awa|au-Masa Process
The process uses cocouut mi|l
residue as raw materia|. The
residue is b|auched aud dried
at a specific moisture couteut
aud defatted uuder coutro||ed
couditious. Specia||y desigued
equipmeut produces VC0 aud
|ow fat, high fibre cocouut
f|ales. The f|ales are grouud to
produce cocouut f|our with high
dietary fibre.
FFA: O.O5 O.O8
M.C.: O.O1 O.12
Co|our: water-c|ear
0i| recovery: 11 lg/1OO lg of wet
residue.
From 1OO lg of grated fresh meat
geuerated 46.1 lg of wet residue
which cau be further processed to
give 1.94 lg extra oi|.
Further recovery of high va|ue oi| from residue
males cocouut mi|l processiug more profitab|e.
Produces |ow fat, high fibre cocouut f|our as a
co-product.
Requires mechauica| type of equipmeut to
produce the oi|.
Productiou process has to be attached or
iutegrated iuto au existiug cocouut mi|l
processiug p|aut.
Source: Revised tab|e from 8awa|au 0.0., 2OO2.
CriticaI ControI Points in processing VCO
Common processing CriticaI ControI Points
ToensurelhalonlyhighqualilyVCOvillberoducedlhe
follovingCrilicalConlrolmeasuresshouldbealiedinallof
lherocessesdiscussedinlhisVCOmanualCrilicalConlrol
Ioinlsforindividualrocessesaregivenlalerinmanual
Receipt and inspection of nuts
Alldehuskednulsareinsecledlosegregaleandre|ecl
immaluregerminaledorsoilednulsvhendeliveredlolhe
lanlOnlyfullymalurenulslomonlhsoldshouldbe
usedforVCOroduclionAsanindicalorofmalurilyoflhe
nullhehuskandshellisbrovnincolourandlhenulmakesa
sloshingsoundvhenshaken
Alvaysensurelhallhenulvhilefullymaluredoesnol
haveahausloriumIigurebecauselheoilconlenloflhe
kernelslarlslodeclineoncelhehausloriumisformedandlhe
qualilydelerioralesaslhehausloriumgrovsbigger
Iroerroceduresmuslbeadoledsolhalnulsdonol
breakvhileunloadingLikeviseexosurelosunlighloflhede
huskednulsduringdeliveryveighingandunloadingshouldbe
avoidedlorevenlcrackingoflheshelllhalvillcausesoilage
Nulsvillcrackandbeginlodecayaeronehourinlhesun
Storage
Dehuskednulsshouldbekelincleanslorageareasvilh
cemenloorsgoodvenlilalionandadequalerainsuncover
AvoidsunexosureoflhedehuskednulsSloragebinsshould
bedesignedandarlilionedsolhallherincileofrslin
rsloulcanbeeasilyimlemenledTheileofdehuskednuls
shouldnolbelaceddirecllyonlhecemenloorbulonan
elevaledlalformallelvilhslalssolhallhecoconulvaler
canovavayifbreakagesoccurMaximumheighlforlhe
slorageileoffreshnulsshouldnolexceedmelres
F|gura 6. e-hus|ed cocouuls w|lh
hauslo||um, lhese a|e uol su|lab|e lo|
VC0 p|ocess|ug
These Critica| Coutro|
Poiuts are used iu a|| the
fo||owiug processes aud
methods
haustorium
24
See Auuex
4 for how
to male
cocouut
viuegar
Dehuskedfreshcoconulsshouldberocessedvilhin
sevendaysfromlhelimeofharveslThereforelheVCO
rocessingfacililyshouldbelacedvilhinlhecoconul
roducingareasloensurefreshnessofravmalerialandlo
loverlransorlcoslsoflhenuls
HandIing of coconut water
Coconulvalersoilsandfermenlsveryraidlyoncelhenulis
oenedWhenlhenulisslilcoconulvalershouldbecollecled
inaconlainerandroerlydisosedofinoneoflvovaysAs
anolhersourceofincomeilcanbeconverledinlovinegaror
olherroduclsincludingnaladecocoandeleclrolyledrinksor
diluledvilhvalerandushedinlosoakageilsorlhesevage
syslem
Coconulvalershouldnolbeleonlheoorasilvill
aracliesandbecomeasourceofconlaminalionUndiluled
coconulvalerbecomesveryacidicandvilldeslroylhecemenl
surfaceoflheoorifilisnolliledIlalsogeneralesafoulsmell
oncefermenlalionhasslarled
Drying and handIing of VCO
Walerinoilcausesillogorancidlhusshorleningilsshelf
lifeToensurelheVCOvillhavealongshelflifeilshouldbe
sub|ecledloanoildryingrocessaerrecoveryfromcoconul
milkorexlraclionfromdrygraledorgranulaledcoconul
mealRemovalofresidualmoislureiscrilicalinlheVCO
roducedfromlheModiedKilchenMelhodandlheModied
NaluralIermenlalionMelhodecausebolharevelexlraclion
rocesseslhalisrecoveryisfrommealvilhaninlermediale
moislureconlenllheendroduclvillconlainmoremoislure
lhanvilhhighressureexellingDryingoflheoilcanbe
achievedusingoneoflhefollovingmelhods
Ilacelheexlracledoilinadoubleboilerandhealforaboul
eenminulesorunlillheoilhaschangedfromlurbidlo
valerclearcolourOillemeralureshouldnolexceedC
IncubaleorairheallheoilinlheconlaineralCfor
hoursorunlillheoilhaschangedfromlurbidlovalerclear
colour
VacuumdryusingacommercialvacuumdryeralC
Vacuumdryingislhemosleeclivevayofdryingoil
vilhoullheriskoflhecolourlurningyellovbullheinveslmenl
coslishighsoilisnolaviableolionformicroscale
rocessing
Adoubleboilercanbemadebylacingaslainlesssleel
mixingbovlorbasininalargeranlhalishalflledvilh
valerIourlheoilinlolhesmallerconlainerOncelhevaler
inlheanslarlsloboilreducelheheallolheloveslossible
seingsolhallheholvalerremainsalasimmeroinl
Donolallovoilloboilorlheconlainerloboildry
RememberI
Water is the arch
euemy of oi|I
Sauitatiou is
covered iu
Chapter 4
0i| dryiug temperatures
shou|d uot exceed 65C
or the resu|tiug ye||ow oi|
wi|| theu be c|assified as
C|ass 8 oi| aud uot VC0.
25
lEVER hEAT VC0 oi| iu a pau ou direct heat as this wi||
cause the oi| to turu ye||ow.
0ryiug the oi| by heatiug wi|| eusure that the water
couteut of the oi| is |ess thau O.2 aud preferab|y |ess
thau O.1. Processiug coutaiuers aud paclagiug materia|
used for VC0 storage must be thorough|y c|eaued aud dry
before fi||iug with the VC0.
HandIing coconut miIk
Modified Kitchen and NaturaI Fermentation CriticaI ControI
Points
Coconulmilkconlainsroleinandolhernulrienlsislovin
acidandhasahighmoislureandnulrienlconlenlmakingil
verysusceliblelomicrobialconlaminalionandraidsoilage
ecauseoflhesecharaclerislicsgralingormillingoffresh
coconulmealandsubsequenlexlraclionoflhemilkshould
bedoneinacleanenvironmenlandunderveryslriclsanilary
condilionsThefollovingcrilicalconlrolmeasuresmuslbe
aliedalalllimes
Alvaysensurelhalgralingorscraing
ofcoconulmealandsubsequenlmilk
exlraclionisdoneundersanilarycondilions
byobservinggoodersonalhygieneWash
handsvilhsoaandvalerbeforedoing
anyrearalionvorkvearlhenecessary
rolecliveclolhingvilhhaircoverDonol
vear|evelleryonlhehandsorarms
Insurelhalallmalerialsulensilsor
equimenlusedinexlraclingandholding
coconulmealandmilkarelhoroughlycleaned
andrinsedvilhholvalerUlensilsshouldbe
freefromanysoaresidues
Highqualilycleanvalershouldbeusedforlhediluenl
orrehydralingagenlforlhesecondmilkexlraclionIl
shouldbefreefrommicrobialconlaminalionandlovin
mineralconlenlIillereduriedordemineralizedvaler
isreferableCoconulvalercanalsobeusedasadiluenl
bulasecichandlingroceduremuslbeobservedlo
avoidmicrobialconlaminalionThecoconulvalermuslbe
lleredandimmedialelylacedinarefrigeralororicebox
vhilevailingforlhegralingandrslmilkexlraclionlobe
comleled
Persoua| aud faci|ity
hygieue is abso|ute|y
esseutia|I
Prepariug VC0 samp|es from
expe||er oi| for qua|ity checliug
26
Low Pressure Extraction and High Pressure ExpeIIer CriticaI
ControI Points
Thelovressureexlraclionmelhodsandlhehighressure
exellermelhodsbelonglolhegeneralcalegoryofIreshdry
rocessingofVCOvherelheVCOisoblainedbyrsldrying
lhefreshgraledorcomminuledcoconulmealandlhenressing
lhedriedmeallosearalelheoilHenceinbolhrocesseslhe
moslcrilicalsleislhedryingoflhemealThefollovingcrilical
conlrolmeasuresmuslbeobservedvhenrearinglhecoconul
mealforsubsequenloilexlraclion
Drylhecoconulmealvilhinfourhoursofoeninglhenul
Delayindryingvillallovbaclerialconlaminalionoflhe
freshmealandvillresullinanunaccelableyellovoil
Drylhegraledorgranulaledcoconulmealalalemeralure
ofloCusinganindireclholairdryereilhersleam
healedorbiomassredIflhedryinglemeralureisloo
lovbaclerialconlaminalionvilloccurresullinginan
unaccelableyellovoilOnlheolherhandiflhedrying
lemeralureisloohighlhegraledmealvillburnalso
resullinginayellovoil
Undercondilionsoflovhumidilyandclearholdays
lhegraledmealcanbesolardriedAvelldesignedsolar
dryercannormallygeneraleadryinglemeralureofaboul
ClhalissucienlforlheinlendeduroseHovever
addilionalhealmaybeneededloensurelhislemeralure
isreachedoncloudyrainydaysOensundryingisnol
recommendedasgraledmealcanbecomeconlaminaledvilh
duslandinseclsandlemeraluresareloolovlorevenl
baclerialbreakdovnoflhemeal
Ifusingadireclconlacldryersimilarlolheonebeingused
inlheSoulhIacicforlheDireclMicroIxellingDMI
rocessconslanlaenlionandlurningoflhegraledmeal
isrequiredlorevenlilfrombecomingscorchedorburnl
vhichvillresullinanunaccelableyellovoil
0ry with care aud
maiutaiu good hygieue
haud|iug
Remember that
overheatiug males oi|
ye||ow. Ye||ow oi| does
uot qua|ify as VC0 it
is C|ass 8 oi|, uot
VC0
&
&
3
27
See
CriticaI
ControI
Points
page 23
Modified Kitchen Method
I
ordecadeseoleincoconulroducingareaslikelhe
IhiliinesandIndiahaveboiledcoconulmilkexlracled
fromfreshlygraledorcomminuledcoconulmealvilhor
vilhoullheaddilionofvalerloroducecoconuloilforhair
andmassagealicalionsHoveverlheoilroducedfrom
lhisrocessisdarkyellovincolourvilhaveryshorlshelf
lifeilnormallybecomesrancidvilhinlhreelovedays
TheModiedKilchenMelhodforroducingVCOfollovslhis
rincileexcellhallhehealingisconlrolledlorevenllhe
oilfromlurningyellovandlherecoveredoilisfurlherdried
loensurelhallhemoislureconlenliskelallesslhanlo
rolongilsshelflifeandrevenlrancidily
TheModiedKilchenMelhodroducesVCOvilhan
inlensecoconularomabulilhaslheloveslVCOrecoveryoflhe
availablelechnologiesbecausealargeroorlionofoilremains
enlraedinlheroleinaceousresiduelalikThismelhod
requiresreciselemeralureconlrolandlimingduringlhe
healingrocesslorevenllheoilfromlurningyellovHovever
Classoilcanberecoveredbyfurlherhealingorloaslinglhe
lalikaerlheClassAVCOisrecoveredalaloverlemeralure
vilhamaximumofC
Extraction and preparation
TheModiedKilchenMelhodcomriseslvodislinclarls
exlraclionrearalionofcoconulmilkandrocessingoflhe
VCOfromlhemilkIiguresandandTabledemonslralelhe
vorkovfromdehuskingofcoconulslolheexlraclionoflhe
coconulmilk
ReadandfollovlheCrilicalConlrolIoinlsinChaler
beforeslarlingroduclionofVCOusinglheModiedKilchen
Melhod
Maliug VC0 by this
method is tedious
aud requires precise
temperature coutro|.
6euera||y, the process is
uot recommeuded except
wheu the fermeutatiou
process fai|s.
See Tab|e 6 Step
3, aud Tab|e 1
page 36, Step 5
for detai|s
F|gura 6. l|ow cha|l
lo| lhe e/l|acl|ou aud
p|epa|al|ou ol cocouul
m|||
28
F|gura 7. Najo| sleps lo| p|epa|al|ou aud e/l|acl|ou ol cocouul m|||
TabIe 5. Frocess for the extractioh ahd preparatioh of
cocohut milk
Process Actiou to tale
Se|ectiug uuts Se|ect fu||y matured uuts (12 to 13 mouths o|d) aud de-husl,
the husl shou|d be turuiug browu uot greeu.
1) Sp|ittiug
aud gratiug
Sp|it the de-husled uut iuto two aud grate the meat either
mauua||y or through the use of motorised grater. Auother
method is to mauua||y de-sh e|| the cocouut aud feed the meat
with testa iuto a Thai motorised cocouut shredder.
2) First mi|l
extractiou
Extract the mi|l from the grated cocouut meat either by haud
or by mauua||y operated or motorised cocouut mi|l press. This
cau be the hydrau|ic type, vertica| screw or hori/outa| screw
type press, mauua||y operated or motorised. Set aside the mi|l
obtaiued. Prepare the cocouut mi|l residue (sapa|) for secoud
extractiou.
3) Secoud
mi|l
extractiou
0o a secoud mi|l extractiou by mixiug water with the sapa|
obtaiued from the first mi|l extractiou usiug a ratio 2 sapa|:1
water. Press the residue agaiu.
4) Mixiug
of first aud
secoud mi|l
extracts
Mix thorough|y the first aud secoud mi|l extracts by stirriug
vigorous|y for about 1O miuutes.
Source: Revised excerpt from 8awa|au, (2OO4)
Prepariug cocouuts for scrapiug at the vi||age processiug
faci|ity iu Thai|aud. The meat is theu pressed to extract
the VC0.
Scrapiug cocouuts usiug a haud rotary scraper
machiue iu Sri Laula
29
&
&
3
Processing of VCO
IiguresandandTabledemonslralelheModiedKilchenMelhodforrocessingofcoconul
milkloroduceVCO
TabIe 6. The Modified Kitcheh Method for processihg of cocohut milk to produce VCO
Process Actiou
1) Sett|iug of the cocouut
mi|l mixture
A||ow the cocouut mi|l mixture to staud for a maximum of three (3) hours.
lote 1: lf the sett|iug is doue iu the refrigerator or iu au ice box, coco slim mi|l which is a
very uutritious beverage coutaiuiug proteiu aud microuutrieuts such as ca|cium, potassium,
phosphorus, uiaciu, thiamiue aud ribof|aviu, cau be recovered for humau cousumptiou (see
Tab|es 1O aud 11 iu Auuex 1 for the uutritioua| va|ue of cocouut slim mi|l). Lilewise, the
proteiuaceous residue (|atil) cau be eateu with rice cales or used iu cooliug as a meat
exteuder. Slim mi|l is a very perishab|e food item so it has to be cousumed immediate|y after
separatiou or, to pro|oug its she|f for a day, it must be pasteurised at 61C for 2O miuutes iu a
doub|e boi|er. heatiug it to higher temperature wi|| destroy the f|avour.
lote 2: Sett|iug the cocouut mi|l at ambieut temperature (uot iu the refrigerator) wi|| cause
the slim mi|l aud resu|tiug |atil to turu sour it is uusuitab|e for humau cousumptiou.
lote 3: Sett|iug of cocouut mi|l cau be bypassed by goiug direct|y to s|ow heatiug step 3.
however, it wi|| tale a much |ouger heatiug time to recover the oi|.
2) Separatiou of cocouut
cream aud coco slim mi|l
Separate the cream (oi|y part) from the coco slim mi|l (watery part) by scoopiug the cream
from the top.
lote 4: Coco slim mi|l cau be lept iu the free/er for processiug |ater iuto beverage or
proper|y discarded if it has uo further use.
3) S|ow heatiug of the coco
cream
P|ace the coco cream iu a doub|e boi|er aud heat very s|ow|y to coagu|ate the proteiu
aud re|ease the oi|. After s|ow heatiug for about 2 to 2.5 hours, cocouut proteiu (|atil)
wi|| coagu|ate aud the oi| wi|| separate out (C|ass A VC0). For the first hour of heatiug,
temperature cau be a||owed to reach 9OC. After this time, the temperature shou|d uot
exceed 8OC uuti| the proteiu begius to coagu|ate. Wheu the oi| starts to separate from the
coagu|ated proteiu, |ower the temperature to 6OC.
4) Separatiou of oi| aud
|atil
Separate the oi| from the |atil by straiuiug the mixture through a mus|iu c|oth or iu a staiu|ess
stee| screeu with fiue mesh p|aced over a staiu|ess stee| pot. Set aside the |atil.
lote 5: lf the sett|iug of mi|l (Step 1) is doue iu a refrigerator or iu au ice-box, the recovered
|atil cau be eateu or used as meat exteuder iu some food formu|atious.
5) 0i| dryiug This is required to eusure that a|| residua| moisture is removed to pro|oug the she|f-|ife of
the VC0. See 'U\LQJDQGKDQGOLQJ9&2SURGXFW for the Critica| Coutro| Poiuts that must be
observed.
6) Fiua| fi|tratiou of oi| 0i| is fi|tered to remove adheriug fiue partic|es of |atil that passed through the mus|iu c|oth.
lote 6: 0ue practica| aud simp|e way of fi|teriug the oi| is by pouriug the oi| over steri|i/ed
cottou woo| p|aced iu the ho|e of a big fuuue|, aud a||owiug it to tricl|e dowu. For a |arge-
sca|e operatiou, a fabricated pressure fi|ter with fi|ter c|oth is recommeuded to iucrease
fi|tratiou rate.
1) Paclagiug aud storage VC0 may be stored iu staiu|ess stee| coutaiuers aud po|y-|iued drums. Pour oi| iuto very dry
bott|es for marletiug.
lote 1: The recommeuded paclagiug materia| for VC0 is g|ass. PET bott|es (p|astic bott|es
uorma||y used for miuera| water) cau be used iu cases where the VC0 is immediate|y
cousumed. 6|ass is recommeuded if the VC0 is so|d iu stores where it may remaiu ou the
she|f for severa| weels.
Source: Revised excerpt from 8awa|au, (2OO4)
CriticaI ControI Points specific to Modified Kitchen
Method
Asidefromlhecrilicalconlroloinlsdiscussedreviously
healingoflhecoconulmilkorcreamislhema|orcrilicalslein
lheModiedKilchenMelhodaslhisvilldelerminevhelherlhe
oilrecoveredvillbevalerclearClassAVCOoryellovClass
oilvhichvillrecludeilfrombeingclassiedasvirgin
VC0 must be water-
c|ear
30
F|gura B. l|ow cha|l lo|
p|ocess|ug cocouul m|||
lo p|oduce VC0
F|gura 9. Najo| sleps
lo| p|ocess|ug cocouul
m||| lo p|oduce VC0
Thefollovingconlrolmeasuresshouldbeobservedalalllimes
loensurelhalonlyvalerclearoilvillberecovered
eginbyhealinglhecococreaminlhedoubleboileral
mediumhealunlililisalmoslboilinglhenreducelheheal
lolovunlillhelalikcoagulalesandlhecoconuloilsearales
oulSlirlhecococreamlodiserselheheal
Healingshouldbedoneinsuchavaylhallhecoconulcream
inlheanvill|uslsimmerandnolboilmaxlemeralure
C
Donolallovlheroleinaceouslaliklolurnbrovnaslhis
villgiveayellovcolouredcoconuloilOncelheClassA
VCOsearalesfromlhelalikIigureremoveilfromlhe
anTheremaininglalikcanbefurlherhealedlorecover
moreoilHoveverlhislyeofClassoilvillalreadybe
yellovandonlysuilableforskincareormassageroducls
Coutro| measures shou|d
be observed at a|| times.
0o uot a||ow the
proteiuaceous |atil to
turu browu.
0i| recovery, 19
lg/1OO lg of fresh
cocouut meat
31
Equipment and accessories
TheModiedKilchenMelhodisoencarriedoulinahome
scaleoeralionHencemanualgralingandmanualsqueezing
ofcoconulmilkisnoluncommonThefollovingequimenllisl
isalicablealmicroandvillagescaleoeralion
MntnriscdcncnnutgratcrIrocessingcaacilyoflo
nulserhourdeendingonlheskilloflheoeralorslainless
sleelbladeandhousingoflheHIeleclricmolordirecldrive
unilsIabricaledinlheIhiliinesandThailandIigure
Cncnnutmi!kprcsscs
BridgcprcssManuallyoeraledverlicalscrevlyeress
vilherforaledholdingbaskelandrecelaclelroughAll
malerialsinconlaclvilhlhecoconulmealaremadeof
slainlesssleelkggraledmealnulserloadlo
minulesressingcycleerloadrocesscaacilyaboullo
nulserhourIigureIabricaledinlheIhiliines
originaldesignfromlheAgroIrocessingDivisionNalural
ResourcesInsliluleChalhamKenlUniledKingdomThai
versionismanufacluredbyNgovHualYooangkok
Thailand
Hnriznnta!scrcwprcssManuallyoeraledconlinuous
feedvilhoullheneedforaholdingbagkggraledmeal
nulserhourforalvoassexlraclionThersland
secondexlraclionrequiresmixinggraledmealvilhvalerall
malerialsinconlaclvilhcoconulmealaremadeofslainless
sleelDesignedandfabricaledinCavileIhiliines
Hydrau!ic|ackManuallyoeraledvilhxedhead
erforaledholdingbaskelandcircularrecelaclevilh
dovnsoullonscaacilyhydraulic|ackallmalerialsin
conlaclvilhlhecoconulmealmadeofslainlesssleelkg
graledmealerloadlonulsminulesressingcycle
erloadrocesscaacilyofaboullonulserhour
DesignedandfabricaledbyICDRMelalverkeCaloocan
CilyIhiliinesSimilarressesareavailableinSriLanka
InThailandcoconulmilkisroducedinvelmarkelsusing
acoconulshredderlochoulhemealoflhevholecoconul
aerilisremovedfromlheshellIigureThemealis
lhenulinloalrilelayeredmalerialbagandlhemilk
isexlracledbyaslainlesssleelmolorisedhydraulicress
IigureThisunilissuiledlomicroandvillagescale
oeralionsCaacilyoflheressislokghourdouble
ressedoffreshgraledmealAllernalivelyaThaimolorised
horizonlalscrevexellercandoubleresslokghr
offreshmealloroducecoconulmilkThisunilcanroduce
VCOdirecllyifmoislureconlenlofmealisloAllunils
aresuliedbyNgovHualYooangkokThailand
WnkcastirnnDiamelercmLcaacilyConverlsinlo
animroviseddoubleboilervilhlheaddilionofslainlesssleel
F|gura 10. Nolo||sed Ph|||pp|ue g|ale|
(lop pholo). Tha| g|ale| (ceul|e) aud
sh|edde| (bollom pholo)
32
basinfabricaledmelalsuorlslainlesssleelvilhslainless
sleelfunnelforaddingvalerDesignconcelforlheimrovised
reboilerbyDivinaDavalanIleclricvoksmayalsobeused
5tnvcvilharorialehousinglolavokCoconulhusk
shellcoconulshellcharcoalorgasredsloveIigure
Manua!!tcringdcviccGravilylyeLcaacilyer
balchdesignedbyDivinaDavalanIigure
OuaIity controI
LaboraloryanalysisofaVCOsamleshouldbedonelomake
cerlainilmeelslhedomeslicandinlernalionalslandard
arovedforlheroduclHoveverformicroandvillage
scaleoeralionsubmiingasamleforlaboraloryanalysisfor
everyroduclionbalchisnoleconomicallyviableInaddilion
roerlyequiedqualilyconlrollaboralorieslhalcandolhe
analysisofVCOsamlesarenolalvayslocaledcloselolhe
roduclionareasTheraclicalaroachlolhisroblemlhen
F|gura 11. Ve|l|ca| sc|ew-lype b||dge p|ess lo
p|oduce m|||
(a) Ph|||pp|ue b||dge p|ess
(b) Ph|||pp|ue ho||/oula| sc|ew p|ess
(c) hyd|au||c jac| p|ess, sla|u|ess slee|, molo||sed
D
E
F
33
F|gura 1Z. Equ|pmeul lo| heal|ug ol c|eam aud o|| d|y|ug. Coco
she|| l||ed slove (lop), |mp|ov|sed |e-bo||e| (be|ow)
F|gura 13. Sma|| g|av|ly lype l||le||ug dev|ce
(lop) aud slo|age coula|ue| lo| VC0 (|owe|)
islohavelherocessorsslandardiselheirmelhodsandslriclly
adherelolheinslruclionsandrecommendalionsinlhismanual
oflheCrilicalConlrolIoinlslhalshouldbeobservedforevery
sle
Thismanualisafoundalionforlheeslablishmenloflhe
GoodManagemenlIraclicesGMIandHACCIsyslemslhal
shouldbelhegoalineveryVCOrocessingfacililyTheneedfor
regularlaboraloryanalysisonVCOroduclionbalchsamles
canbegreallyreducedoncelherocesshasbeenslandardised
TherocedureinlhismanualCrilicalConlrolIoinlsGMIand
HACCIsyslemsmuslbeeslablishedandslricllyadheredloby
lherocessorvholhendeveloscondenceinlherocessand
lhequalilyoflheroducls
WhileslandardisingaarlicularrocesslheVCO
rocessorisrequiredlosubmilsamlesforlaboraloryanalysis
forbenchmarkdalaTherocessorvillbecondanllhalahigh
qualilyroduclisbeingroducedaerlhequalilyconlrol
syslemshavebeenselinlaceandfourlaboraloryanalysis
reorlsofsamlesfromdierenlroduclionbalchesreveallhe
sameresullslhalasslherescribedslandardforVCOThe
rocessorcanlimillhesubmissionofsamlesforanalysislo
fourlimeseryearorvhenabuyerrequeslsananalysisIn
lhemeanlimeasensoryevalualionandvisualexaminalionare
roulinequalilychecks
6ood Mauagemeut
Practices (6MP) aud
hACCP systems shou|d
be the goa| iu every VC0
processiug faci|ity.
lMP0RTAlT
Cocouut oi| is uot
eutit|ed to the |abe|
'Virgiu' if there is auy
other substauce added
to it.
34
Onabulkbasislheexellerressedrocessisbeing
consideredcoldressedandiscurrenllyricedloverlhan
VCOroducedfromlheModiedIermenlalionIrocess
HoveveriflheVCOisalreadyackedinsmallbolesfor
relaillhenlhericeisalmosllhesameSomeroducersare
alsouinglhelermcoldressedonlheirlabelsandlargere
ackersarebuyingexellerressedVCO
TheissueonhealornohealrocessforVCOroduclion
isslillbeingdebaledbullheVCOAssocialionandconcerned
governmenlagenciesarenovmorevigilanlinchecking
misleadinglabelsandadverlisingAnycomanyorroducer
vilhmisleadingadverlisingvillbeaskedlochangelhisunder
lheVCOslandardvhichslaleslhalnoaddiliveisermied
lhalislhecoconuloilisnolongerenlilledlolhelabelVirgin
oncelhereisanyolhersubslanceaddedloil
7($&+%<
6+2:,1*
/($51%<
'2,1*
Traiuiug the traiuers c|ass iu VC0 techuo|ogy
aud qua|ity coutro| (|eft) aud acquiriug the
fiuer poiuts of choosiug cocouuts (right).
See page 23 ([WUDFWLRQ
DQGSUHSDUDWLRQ
See
CriticaI
ControI
Points
page 23
35
Modified NaturaI Fermentation
Method
I
ermenlaliongenerallymeanslheaddilionofyeaslor
enzymeorsuilablemicroorganismloafeedslocklo
oblainadesiredroduclHoveverinlhecaseoflheNalural
IermenlalionMelhodforroducingVCOnoolhersubslanceis
addedIlhasbeenobservedlhalvhenacoconulmilkmixlure
isallovedloslandformorelhanhoursunderfavourable
condilionslheoilnalurallysearalesfromlhevalerandlhe
roleinThemechanismforlhisnaluralsearalionvilhoullhe
addilionofanyfermenlalionagenlisunexlainedOnelheoryis
lhallhenaluralenzymeincoconulmealvhichissubsequenlly
lransferredlolhecoconulmilkisbeingaclivaledalsomeoinl
Anolherlheoryislhalairbornelaclicacidbacleriavhichhave
lhecaabililylobreaklheroleinbondsaclonlhecoconul
milkcausingVCOsearalionIlcanbesurmisedlhallhelerm
NaluralIermenlalionMelhodvascoinedbecauselhevaler
andlhecurdlhalsearaleoulfromlheoilsmellandlaslesour
Ilisnaluralbecausenoolhersubslanceisaddedloachievelhe
fermenlalion
OfalllheVCOrocessinglechnologieslheModied
NaluralIermenlalionMelhodhaslhelovesllabour
requiremenlandlheleaslenergyinulHoveveriflhe
fermenlalionrocessisnolroerlyconlrolledlhenilroduces
oilvilhasoursmellandrelalivelyhigherfreefayacidconlenl
nullifyinglhesavinginlabourcoslsaslheoilcannolbeclassed
asVCOIreciseconlrolsforlhemalurilyofcoconulsandlhe
ambienlcondilionsforlhefermenlalionroomarenecessarylo
oblaingoodhighqualilyoilrecovery
TheModiedNaluralIermenlalionMelhodconrises
lvodislinclarlsexlraclionrearalionofcoconulmilkand
rocessingoflheVCOfromlhemilk
IroduclionofcoconulmilkforModiedNaluralIermenlalion
MelhodislhesameasforlheModiedKilchenMelhod
ReadandfollovlheCommonCrilicalConlrolIoinlsin
ChalerbeforeslarlingroduclionofVCOusinglheNalural
IermenlalionMelhod
Processing of VCO
IigureandTabledemonslralelheModiedNalural
IermenlalionMelhodofrocessingcoconulmilkloroduce
VCOIiclorialholograhsofma|orrocessslesforlhe
NaluralIermenlalionMelhodarelhesameaslhoseinIigure
InlhelradilionalNaluralIermenlalionMelhodseling
andsubsequenlfermenlalionofcoconulmilkisdoneforlo
hoursHoveverlaboraloryanalysesofVCOroducedusing
The Modified latura|
Fermeutatiou Method
has the |owest |abour
requiremeut with the
|east euergy iuput of a||
the methods.
0i| recovery is 2O lg/1OO
lg fresh cocouut meat.
36
F|gura 14. halu|a|
le|meulal|ou Nelhod
ol p|ocess|ug cocouul
m||| lo p|oduce VC0
lhisrocessshovlhallhefreefayacidIIAconlenl
logreallyexceedslherescribedslandardofmaximum
Likeviseinmanycasescoconuloilroducedvillbeale
yellovincolourandvillnolmeellheVCOslandard
TabIe 7. The Modified Natural Fermehtatioh Method of processihg cocohut milk to produce
VCO
Process Actiou
1) Sett|iug of the cocouut mi|l
mixture
A||ow the cocouut mi|l mixture to staud for 16 24 hours iu a p|ace where the
temperature cau be maiutaiued at 35 4OC. (Figure 15).
lote 1: lf the iuteutiou is to recover coco slim mi|l for further use as a beverage,
theu two-stage sett|iug has to be carried out (the first stage sett|iug is doue iu the
refrigerator or ice box for 3 hours (see Tab|e 5 step 1). After separatiug the cream
from coco slim mi|l, the cream is agaiu a||owed to sett|e (secoud stage sett|iug at 35
4OC) for 13 21 hours.
2) Separatiou of the oi| aud
fermeuted curd |ayers
Separate the oi| from the fermeuted curd by usiug a |ad|e to scoop the oi| off the top.
lote 2: 0ispose of the water phase (fermeuted slim mi|l) aud gummy portious by
di|utiug with water before draiuiug iuto a grease trap aud theu iuto the sewage system
or soalage pit. Put the fermeuted curd aud the oi| iu separate coutaiuers.
3) 0i| dryiug 0ryiug is required to eusure that a|| residua| moisture is removed to pro|oug the she|f-|ife
of the VC0. See 0ryiug aud haud|iug for the optious aud the Critica| Coutro| Poiuts that
must be observed iu oi| dryiug.
lote 3: Apart from removiug the residua| oi|, heatiug the VC0 iu a doub|e boi|er or
vacuum dryer wi|| eusure that fermeutatiou wi|| be stopped. lt wi|| a|so remove the faiut
sour sme|| iu the oi|.
lote 4: lf the oi| is subjected to iucubatiou (air-dryiug) or vacuum dryiug, theu it ueeds
to be fi|tered first (Step 4).
4) Fi|tratiou of oi| Fi|ter the VC0 to remove adheriug partic|es of fermeuted curd.
lote 5: Fi|tratiou of the VC0 produced from the Modified latura| Fermeutatiou Method
does uot require specia| fi|tratiou equipmeut as ou|y re|ative|y |arge partic|es of curd
uear the surface of the oi| ueed to be separated. Auy fi|teriug medium that cau trap the
curd wi|| be appropriate.
lote 6: 0ue practica| aud simp|e way of fi|teriug the oi| is by pouriug the oi| over
steri|i/ed cottou woo| p|aced iu the ho|e of a big fuuue|, aud a||owiug it to tricl|e dowu.
For a |arge-sca|e operatiou, a fabricated pressure fi|ter with fi|ter c|oth is recommeuded
to iucrease fi|tratiou rate. See a|so the 8awa|au 6ravity Fi|ter, Figure 13.
37
&
&
3
Process Actiou
5) heatiug of fermeuted curd After VC0 separatiou, the fermeuted curd is heated to recover the residua| C|ass 8 oi|
that cau be used for maliug sliu care products aud herba| soaps. The oi| is separated
from the heated curd by fo||owiug the procedure iu the Modified Kitcheu Method (see
Tab|e 5 step 3). The temperatures are uot as strict|y coutro||ed but shou|d uot exceed
9OC or the oi| wi|| become darl ye||ow.
lote 1: After the C|ass 8 oi| is recovered, the toasted curd cau be mixed with other
compost materia| aud use as orgauic ferti|iser.
lote 8: The C|ass 8 oi| recovered by heatiug shou|d be dried iu a doub|e boi|er. 0o l0T
MlX with the C|ass A VC0.
6) Paclagiug aud storage VC0 may be stored iu staiu|ess stee| coutaiuers aud po|y-|iued drums. Pour oi| iuto very
dry bott|es for marletiug.
lote 9: The recommeuded paclagiug materia| for virgiu cocouut oi| (VC0) is g|ass. PET
bott|es (p|astic bott|es uorma||y used for miuera| water) cau be used iu cases where the
VC0 is immediate|y cousumed. 6|ass is recommeuded if the VC0 is so|d iu stores where
it may remaiu ou the she|f for severa| weels.
F|gura 16. |lle|eul Slages |u lhe halu|a| le|meulal|ou ol Cocouul N|||. lu|l|a| slage (a), l|aus|l|ou slage (b), l|ua| slage (c)
CriticaI ControI Points specific to Modified
NaturaI Fermentation Method
Asidefromlhegeneralcrilicaloinlsdiscussedreviously
selingandsubsequenlfermenlalionofcoconulmilkislhe
moslcrilicalsleinlheModiedNaluralIermenlalionMelhod
Whilelherocessaearsverysimleilrequiresroer
conlrolofoeralingcondilionsandobservanceofslriclsanilary
measuresandcrilicalconlrolroceduresforgoodqualilyClass
AVCOloberoducedSomelimesnooilissearaledalall
evenaerhoursOccasionallylhecoconulmilkmixlurelhal
isleloseleforlohoursvillgeneralebigbubblesand
overovlhefermenlingconlainervilhnooilbeingsearaled
ToensurelhalgoodqualilyVCOisroducedlhefolloving
measuresmuslbeobserved
MainlainafermenlalionlemeralureofloCinlhe
areavherelhefermenlingconlainervillbelacedRelalive
humidilyvilhinlheareashouldalsobemainlainedala
maximumofAroerlydesignedfermenlalioncabinel
vilheleclricincandescenlbulbsslralegicallylacedlohel
raiselheinsidelemeralurevhenneededisanidealvay
lodolhisAsmalleleclrichealervilhbuillinlhermoslal
conlrolcanalsobeinslalledinlhefermenlalioncabinel
D E F
Fermeutatiou
temperature is critica|
35 to 4OC is idea|.
38
Underlhesecondilionsafermenlalionlimeof
hoursresullsinarelalivelyhighyieldofne
qualilyVCOAlloverlemeralureslessoilis
recovered
Thema|orcauseoflhebubblingroblem
menlionedaboveisconlaminalioneilher
lhroughsoaresiduesinlhefermenling
conlainerorinvasionofmicroorganisms
Henceslriclsanilarymeasuresmuslbe
observedalalllimes
NoleIflhisbubblingroblemoccurs
immedialelyullhemixlureinlheevaoraling
anandalylheModiedKilchenMelhodsolhaloilcan
beslillrecoveredHoveverlhisoillhalvillbeconsidered
Classoilandshouldonlybeusedformakingherbal
soaandskincareroduclsIlisnolsuilableforhuman
consumlion
Aerlhecoconulmilkislacedinlheselingfermenlalion
conlainerilmuslbecoveredvilheilheralooseinglid
orclolhlosloaerialconlaminalionbyyeaslmouldsor
bacleria
TheModiedNaluralIermenlalionMelhodisverysensilive
lolhemalurilyandfreshnessoflhenulsImmalurenuls
conlainahigherercenlageofroleinvhichmakeslhe
roleinbondingincoconulmilkmuchmorediculllobreak
andreleaselheoilLikeviselhelongercoconulsareslored
lhehigherlheriskofsoilageandlhehigherlheriskof
conlaminalionToensurelhallheoilvillnalurallysearale
fromlhecoconulmilkuonselingforlohoursonly
nevlyharvesledfullymalurecoconulsshouldberocessed
bylhismelhod
Ifroeroeralingcondilionsandsanilaryrecaulions
areslricllyfollovedvedislincllayerscanbeseeninlhe
fermenlingconlaineraerselingforhoursIigure
TheboomlayerismadeuofgummysedimenlThenexl
layerislhevaleryfermenledskimmilklhalisnolongerl
forhumanconsumlionandhasloberoerlydiscarded
ThenexllayerisasolidlayerofsenlfermenledcurdAbove
lhisislhesearaledoilforrecoveryasVCOThelolayeris
oalingfermenledcurdNolelhalfermenledcurdslillconlains
aconsiderableamounloflraedoil
InlheIhiliinesmosloflhemicroandvillagescale
rocessorsofVCOuseversionsoflheModiedNalural
IermenlalionMelhodThereisaslandarddesignforcoconul
gralersasshovninIigurebuldierenllyesofcoconul
milkressesareusedsuchaslhelableloversionsoflhe
manuallyoeraledverlicalandhorizonlalscrevandhydraulic
F|gura 16. |lle|eul |aye|s ol le|meuled
cocouul m|||
F|gura 17. Ph|||pp|ue coul|uuous
molo||sed ho||/oula| sc|ew lype cocouul
m||| p|ess (lop). Tha| molo||sed e/pe||e|
uu|l lo| cocouul m||| o| VC0 (bollom)
39
|acklyeressesormolorisedresseselcdescribedreviously
AlllheequimenllisledinlheModiedKilchenMelhodisalso
alicablelolhemicroandvillagescaleroduclionofVCO
usinglheNaluralIermenlalionMelhodInaddilionlhefolloving
equimenlisused
Mntnriscdhnriznnta!scrcwtypccncnnutmi!kprcss
lonulserhourlokghroffreshlygraledor
shreddedcoconulmealHIeleclricmolorsinglehase
slainlesssleelscrevbuillinllerandhousingDesignedand
fabricaledbyIrincenasMachineShoSanIabloCilyLaguna
IhiliinesIigure
5tain!cssstcc!hnriznnta!scrcwcxpc!!crUsedinThailand
lomakecoconulmilkorVCOdeendingonmoislureconlenl
orgraledcoconulmealcaacilylokghroffresh
meallvoassesHIeleclricmolorsingleorlhreehase
DesignedandsuliedbyNgovYualYooangkokThailand
Iigure
5tnckpntsSlainlesssleelassorledsizesladlesandolher
accessories
FcrmcntingcnntaincrMadeoffoodgradelransarenllaslic
Ilshouldbevidemoulhedforeasyremovaloffermenledcurd
andsearaledVCOCaacilyolionalIigure
NoleTheidealfermenlalionequimenlforlheModied
NaluralIermenlalionMelhodisafabricaledslainlesssleel
cylindricallankmaximumcaacilyLvilhaconical
boomandequiedvilhvariousoulleloinlsalsecied
levelsandasighlglassloseelhedierenllayersaslheoil
searalesOilcanlhenbevilhdravnfromlheoulleloinls
basedonlhelevelsshovninlhesighlglassHoveverlhislye
ofequimenlisquileexensiveformicroandvillagescale
oeralionsomoslrocessorsuselransarenllaslicconlainers
ofloLormore
F|gura 1B. le|meulal|ou
coula|ue|s
40
Olherarorialeequimenlforcomminulingcoconulmeal
insleadofgralingislheThaicoconulshreddervherelhe
coconulmealisrslremovedfromlheshellusingmanual
deshellingloolsoradeshellingmachineandlhenfedlolhe
shredderThishaslhefollovingadvanlagesIigure
MuchsaferlouseTheoeralorshandsarenolnearlhe
rolalingbladeasislhecaseofslandardmolorisedgralers
HigherrocessingcaacilyMakesilsuilableforlargescale
oeralionsvhencouledvilhadeshellingmachine
HigheroilrecoveriesRecovermoremealfromlheshelllo
rocessinloVCO
OuaIity controI
QualilyconlrolrequiredforVCOroducedbylheModied
NaluralIermenlalionMelhodislhesameasforlheModied
KilchenMelhodSeeage
F|gura 19. Tha| cocouul sh|edde|
(||ghl) commou|y used |u
wel ma||els, w|lh molo||sed
hyd|au||c p|esses lo p|oduce lhe
cocouul m|||
Thai hydrau|ic press
high qua|ity VC0 is
DOZD\V water-c|ear.
41
Low Pressure OiI Extraction
Method
I
nlheearlysoilseedssecialisls
inrilainconducled
aseriesofsludiesonlheeeclofmoislureconlenlonlhe
exlraclionofoilfromvariousoilseedsTheyfoundlhallov
ressuresofsikgcm
andlovercouldbeusedfor
exlraclingoilvhenlhemoislureconlenloflhemalerialis
vilhinlherangeofloThelradilionalrocessofoil
exlraclionfromoilseedsislhroughlheuseofhighressure
exellersabovesialafeedmoislureconlenloflo
NalionalResourcesInsliluleNRImadeavailablelhedesign
oflherololyebridgeressarorialeforlovressureVCO
exlraclionHoveverlhelechnologyvasnolromoledinlhe
Ihiliinesbecauselhedierenceinricevilhcoraroduced
oilformicroscaleroduclionmadeiluneconomicalallhal
limeCurrenllyanugradedversionoflhebridgeressisbeing
usedbyseveralroducersinlheIhiliinesusinglheModied
NaluralIermenlalionMelhodloroduceVCOIigure
TheDireclMicroIxellerDMIrocessforVCO
roducliondeveloedbyKokoacicAuslraliafunclions
onlhesamerincileaslheLovIressureOilIxlraclion
MelhodThehandralcheldrivenDMIunilisusedinlandem
vilhaconlaclconduclionlyedryerIigureThisrocess
isoeralinginIiWeslernSamoaTimorLesleandolher
counlriesforroducingVCO
AuserofaDMIdryerandaDMIexellerforVCO
roduclionhasgivenlhefollovingcommenlscomaredvilh
lheModiedNaluralIermenlalionMelhod
TheDMIrocessislabourinlensiveIllakesmoreeole
lodolhedryinglurningandmovingofsmallbalchesof
graledcoconulmealbeingdriedinlheconlacldryerThisis
necessarylorevenllhegraledmealfromburningvhich
villmakelheoilyellovThedryerislheslandardDMI
conlaclslainlesssleellaledryerdesignexcellhalilisgas
redinsleadofusingcoconulshellandhusksasfuelIn
addilionlolhedryingleammoreeolearerequiredlo
loadlheDMIcylindersvilharliallydriedgraledmeal
lokgerloaddolheressingandremovelhedefaed
mealaervards
TheDMIrocessrequiresskilllodislodgelhedefaedmeal
fromlheloadingcylinderaeroilexlraclionThelenglhof
limerequiredlodislodgelhemalerialdeendsonlheskillof
lheoeralorinmaniulalinglheralchelmechanismushing
lheisloninsidelhecylinderThisresullsindovnlime
duringoeralionlherebyreducingrocesscaacily
2
Terry hammoud aud Stafford head (pers. com) from the latura| Resources lustitute (lRl) iu Chatham, Keut, uuited
Kiugdom
F|gura Z0. P|ololype b||dge p|esses
based ou lhe des|gu o||g|ua||y p|ov|ded
by hRl, Ph|||pp|ue (lop) aud Tha|
(bollom)
42
D
E F
SixloeighlressingscanbedoneinonehourNoleThe
mainreasonforlhisresiduedislodgingroblemislhal
arliallydriedgraledmealisbeinglaceddirecllyinlhe
loadingcylindersovhenilisressedlhearliclesforma
hardsolidmassinsidelhecylinderWilhlheridgeress
develoedbyNRIarliallydriedgraledmealislacedin
nemuslinbagvhichislhenosilionedinlheerforaled
cylindricalcageforressingThemuslinbaglheneasily
slidesouloflhecageaerressingHoveverlhisraclice
couldnolbealiedinlheDMIressbecauselhediameler
oflheloadingcylinderorlubeisloosmall
asedonlheinformalionfromroducersandovnersil
lakesaminimumofsevendaysloseleandclarifylheDMI
oilloremovenearliclesofmealAerllralionlheoilis
allovedloslandforanolhersevendayslolaldaysbefore
bolingorshimenlloensurelhalallnearlicleslraed
inlheoilareremoved
TvololhreeDMIressmachinesdeendingonlhe
oeralorsareneededlomalchlhecaacilyofonebridgeress
inlermsoflhroughulerhourformakingVCOfromcoconul
mealdriedlolomoislureconlenlIigure
TheIngineeringDearlmenloflheCoconulResearch
InsliluleCRISriLankahasalsodeveloedlovressure
oilexlraclionequimenlforVCOroduclionTvolyesof
ressesareavailableasmallverlicalscrevlyevilhlhe
screvmounledonlhecoveroflheholdingcylindervherelhe
arliallygraledcoconulmealislacedandahydraulic|ack
lyeressIigure
Dicullyindislodginglhedefaedcoconulmealaeroil
exlraclionisencounleredbecausearliallydriedgraledmeal
isalsodirecllyloadedandressedinlhecylinderinsleadof
uingilinnemuslinbagsasinbridgeressoeralion
Auother advautage of p|aciug
the partia||y dried grated
meat iu fiue mus|iu bag wheu
pressiug the oi| as iu bridge
press operatiou, is that the
mus|iu bag acts as a pre-fi|ter
which cousiderab|y reduces
the uumber of fiue partic|es of
meat beiug trausferred to the oi|
duriug extractiou.
F|gura Z1. (a) Coulacl d|ye|, S|qu|jo| ls|aud, Ph|||pp|ues. (b) NE p|ess |u T|mo| Lesle. (c) |y|ug g|aled
cocouul meal ou coulacl d|ye| T|mo| Lesle
See
CriticaI
ControI
Points
page 23
43
NoleUnlikelheDMIresslheracliceoflacinglhearlially
driedgraledcoconulmealinmuslinbagsandosilioningilin
lhecylinderforressingcanbeeasilyadoledusinglhelvo
lyesofSriLankanressessincelhediameleroflhecylinders
arelargeenoughforroerosilioningoflhebags
IigureandTabledescribelheLovIressureOilIxlraclion
MelhodforroducingVCO
Processing of VCO
ReadandfollovlheCommonCrilicalConlrolIoinlsbefore
slarlingroduclionofVCObylheLovIressureOilIxlraclion
Melhod
F|gura ZZ. S|| Lau|au ve|l|ca| sc|ew lype (a) aud hyd|au||c jac| (b) lype o|| p|esses.
Sma|| Tha| sla|u|ess slee| hyd|au||c jac| m|c|o e/pe||e| al Chumphou hRC (c)
F|gura Z3. P|ocess l|ow cha|l, Low P|essu|e 0|| E/l|acl|ou Nelhod
D E
F
0i| recovery is
24.5 lg/ 1OO lg
or fresh cocouut
meat.
44
TabIe 8. The Low Fressure Oil Extractioh Method of processihg
Process Actiou
1) Se|ectiou of uuts Se|ect ou|y fu||y matured uuts with uo haustoria (12 13 mouths o|d)
2) Sp|ittiug aud
gratiug or she||iug
aud shreddiug
Sp|it the de-husled uut iu ha|ves aud grate the meat, either mauua||y or with a motorised grater.
lote 1: Auother optiou (simi|ar to a desiccatiug p|aut process) is to de-she|| the uuts aud put the
meat through a Thai cocouut shredder or a luife mi||.
3) 0ryiug 0ry the grated or shredded cocouut meat to a moisture couteut of 1O 12 at a temperature of 1O
15C usiug au iudirect type of hot air dryer, modified copra dryer, coutact dryer or so|ar dryer.
lote 2: Thai S. Stee| Expe||er worls optima||y for VC0 extractiou at 1 M.C. of shredded or grated
cocouut meat.
lote 3: See previous sectious for importaut cousideratious iu dryiug the cocouut meat to the
prescribed moisture couteut.
4) 0i| extractiou Extract the oi| usiug a mauua||y operated vertica| screw type press ( 8ridge press), a 0ME press, a
Sri Laulau press or Thai |ow pressure staiu|ess stee| expe||er (Figure 24).
5) 0i| dryiug As oi| extractiou is doue wheu the moisture couteut of the materia| is re|ative|y high, dryiug of the
oi| is required to eusure that a|| residua| moisture is removed to pro|oug the she|f-|ife of the VC0. See
previous sectious for the optious aud the Critica| Coutro| Poiuts iu oi| dryiug.
lote 4: 0i| dryiug by doub|e boi|iug before fi|tratiou is recommeuded to eusure that moisture
remaiuiug after extractiou is removed immediate|y. lf doue by gravity, sett|iug of the oi| aud
subsequeut fi|tratiou to remove fiue partic|es of meat, tales |ouger. uu|ile the |atil iu Modified
Kitcheu Method aud the curd iu latura| Fermeutatiou Method that ou|y adheres to the surface of the
oi| aud cau be easi|y removed, the Low Pressure 0i| Extractiou Method causes very fiue partic|es of
dried meat sedimeut (foots) to be trapped iu the oi| so it has to be sett|ed first before fi|tratiou. lf the
moisture couteut of the oi| is too high after extractiou, theu there is the risl that the oi| may start to
go raucid duriug sett|iug.
lote 5: The origiua| techuo|ogy ou the Low Pressure 0i| Extractiou Method does uot iuc|ude au oi|
dryiug step (lRl), aud ueither does the 0ME process. however, it is deemed uecessary to iuc|ude
this step as there is a stroug probabi|ity that water iu partia||y dried meat wi|| remaiu iu the oi| duriug
extractiou causiug the oi| to rapid|y turu raucid.
6) Sett|iug of the oi| The oi| is |eft for a miuimum of 3 days to a||ow sufficieut time for the trapped foots to sett|e.
1) Fi|tratiou of the
oi|
Fi|tratiou of the oi| is doue usiug a three-|ayered fi|ter c|oth bag.
lote 6: Sometimes eveu after fi|tratiou, there wi|| sti|| be foots sett|iug at the bottom of the
coutaiuer after |oug staudiug. Simp|y decaut the oi| to a c|eau coutaiuer |eaviug the foots. Larger
operatious may use fi|ter pad p|ate fi|ters with pressurisiug pumps.
8) Paclagiug aud
storage
Pacl the oi| iu a very dry bott|e or coutaiuer for storage.
lote 1: The recommeuded paclagiug materia| for VC0 is g|ass. PET bott|es (p|astic bott|es uorma||y
used for miuera| water) cau be used iu cases where the VC0 is immediate|y cousumed. 6|ass is
recommeuded if the VC0 is to so|d iu stores where it may remaiu ou the she|f for severa| weels.
&
&
3
CriticaI ControI Points specific to Low
Pressure OiI Extraction Method
Asidefromlhecrilicaloinlsdiscussedreviouslylhemosl
crilicalsleinLovIressureOilIxlraclionMelhodisgeinglhe
graledorgroundcoconulmealdriedlolheolimumrangeof
loMCforgoodoilrecoveryandqualilyIflhemoislure
conlenloflhemealisloolovnooilvillbeexlracledaslhe
ridgeressIigurecanonlygeneraleaboulsiIflhe
moislureconlenlisloohighlheressorexellervillroduce
alurbidoilamixlureofoilandcoconulmilkNolelhallhe
moislureconlenlofcoconulmealvariesaccordinglomalurily
oflhenulvhenharvesledlhevarielyandlhelenglhoflime
lhallhenulhasbeensloredbeforerocessingTheerformance
45
To obtaiu a possib|e
dryiug time, dry a batch
of grated cocouut meat
to the |owest moisture
couteut possib|e uuder
the prevai|iug humidity
couditious aud store iu a
tight|y sea|ed coutaiuer.
ofdryersusedformicroandvillagescaleoeralionvariesvilh
lhedesignandlhehealingmediumConsequenllyilisvery
diculllorediclalvhaloinllhedryingofcoconulmeal
shouldceaselooblainamoislureconlenlvilhinlherequired
rangeThemoslraclicalvayofsolvinglhisroblemislodry
abalchofgraledcoconulmeallolheloveslmoislureconlenl
ossibleunderlherevailinghumidilycondilionsandsloreina
lighllysealedconlainer
Alexlraclionlhoroughlymixbonedryarliclesofcoconul
mealvilhfreshlygraledorcomminuledmealalaralioofkg
drylokgfreshmealLeavelhemixlureslandforminules
inacoveredconlainerloallovlhemoislureconlenlloevenoul
Thisvillbringlhemoislureconlenloflhecomminuledcoconul
kernellovilhinlherequiredrangeoflo
TheThaiSSleelIxelleroeralesbeslalaroundMC
aroximalelykgdrykgfreshmeal
1) Equipment for particIe size reduction
SeeagesforadescrilionofcoconulgralersandlheThai
coconulshredder
2) Dryers
Thelyeofdryerusedvilldeendonlhescaleofroduclion
availabililyofconslruclionmalerialsifilneedslobe
conslrucledonsilereferenceofoeralorsinlermsofeaseof
oeralionlhericeanddryingeciencyoflhedryer
aMndicdcnpradrycrAnindireclnaluraldraughl
coconulshellhusksredlraylyedryerconslrucledonsile
ThedryervasdeveloedbyDivinaavalanallheICADavao
ResearchCenlreIhiliinesvheresuilableframesloholda
seriesoflraysvilhscreensveremadeinlieuoflheloadingbed
forcoraDryingisessenliallya
balchlyeoeralion
Thedryercomrisesafurnace
andamelalcylindricalheal
exchangervilhbaesaached
loachimneyforemission
ofholcombusliongases
generaledaerhealinglhe
melalhealexchangerThe
furnaceandhealexchanger
areenclosedinadryerbody
mxmxmvilh
concreleorbrickvallsand
airinlakeorlsonlhesides
Aslheairishealedlhrough
conlaclvilhlhemelalheal
exchangerandlhesurfaceof
F|gura Z4. Low P|essu|e 0|| E/l|acl|ou
us|ug B||dge p|ess (|ell) aud Tha|
Sla|u|ess Slee| E/pe||e| (||ghl)
46
lhefurnaceilrisesloheallhegraledcoconulinlraysabove
Therearedryinglraysandeachcanbeloadedvilhlo
kgfreshlygraledcoconulmealTemeralureinlhedryeris
conlrolledbyregulalinglhefuelfeedandairinlakebulmusl
nolexceedloCIigure
TabIe 9. Advahtages ahd disadvahtages of the modified
copra dryer
Advautages uses the geuerated by-products, cocouut she|| aud husls
for fue|.
Preveuts the dryiug grated materia| from beiug scorched or
burut siuce ou|y hot air is iu coutact with the meat.
After the grated meat is |oaded iuto the trays, ou|y oue
operator is required to feed fue| aud regu|ar|y chauge the
positiou of trays.
0isadvautages 0ryiug efficieucy is high|y depeudeut ou the prevai|iug
ambieut couditious aud wiud ve|ocity.
Re|ative|y |ower process capacity siuce it is a batch type
operatiou aud the dryer must be covered by a roof for
protectiou from raiu.
Asimilarlyeofmodiedcoradryerhasbeendeveloed
alChumhonHRCinThailandusinginsulaliononlhesides
oflhehealexchangerandlyvoodvallsinsleadofbrickor
concreleIigurea
bDMEdrycrThisisessenliallyadireclconlacllye
vherehealislransferredbyconduclionlhroughlhesurface
oflheSsleelsheellolhegraledcoconulmeallobedriedIl
isconslrucledonsilebasedonlhedesignsecicalionsThe
dryercomrisesalongslainlesssleelsheelmounledona
concrelebasevilhhealingslonesundernealhAburnerfurnace
madeofusedgalvanizedironelroleumdrumsismounledon
lhefronlendandachimneyisaachedlolheolherendDrying
isdonebyloadinglhefreshgraledmealinlhinlayersonlolhe
surfacealoneendoflhesheelandconlinuouslymovinglhe
mealvilhvoodenaddleslovardslheolherendoflhe
dryervhereilislhenremovedandloadedinlolheDMI
cylinderforressingSeeIigureforaholooflheDMI
dryer
F|gura Z6. lud||ecl lype cocouul she||/
hus| l||ed l|ay lype d|ye|
F|gura Z6a. Nod|l|ed cop|a d|ye| al Chumphou hRC,
Tha||aud. l|oul (|ell) aud s|de (||ghl) v|ews
0ryiug of cocouut meat aud
|ow pressure VC0 extractiou
recovers about 18 more VC0
thau the Modified Fermeutatiou
Method.
47
TabIe 10. Advahtages ahd disadvahtages of the direct
cohtact DME dryer
Advautages uses geuerated by-products, cocouut she|| aud husls
for fue|.
Re|ative|y fast dryiug rate as it is doue iu a coutiuuous
mauuer.
0isadvautages Labour-iuteusive siuce it requires a uumber of peop|e
to coustaut|y feed the fresh grated meat outo the meta|
surface, fast turu aud move it a|oug to the eud, aud to
regu|ar|y feed iu fue|.
high risl of meat gettiug scorched or burut siuce there
is a teudeucy for the wet grated meat to sticl to the
surface of the meta|. The resu|tiug oi| wi|| be pa|e ye||ow
aud is uo |ouger eutit|ed to the |abe| 'Virgiu'.
cE!cctricnrgashcatcdFnrccddraughttraytypcdrycr
Thisisaslandarddryervilhdierenlcaaciliesandsizeslhal
canbeboughleasilyfromknovnmanufaclurersIlisgenerally
equiedvilhalhermoslalconlrollhalallovslheoeralorlo
sellhedesireddryinglemeralureandabloverlocirculale
holairlhroughandoverlhesurfaceoflhemealdryerlrays
Iigureb
TabIe 11. Advahtages ahd disadvahtages of the Forced-
draught tray type dryer
Advautages 0ryiug of the meat is doue uuder highest of sauitary
couditious.
Loaded grated meat for dryiug cau be safe|y |eft
without the risl of it beiug scorched or burued.
Thermostat coutro| a||ows for a coustaut temperature
dryiug.
0isadvautages uses e|ectric power or gas for heatiug so dryiug cost is
much higher.
higher iuitia| iuvestmeut cost.
d5n!ardrycrInareasvherelhereisaregularlong
duralionofdailysunshinesolardryingofgraledmealmaybe
lhecheaeslolionforroducingVCOfromlheLovIressure
OilIxlraclionMelhodunderamicroscaleoeralionThereare
variousdesignsavailableofsolardryerslhalcanbeconslrucled
onsileusingolyelhylenelransarenllaslic
sheelsandvoodSolarhealcolleclorscan
F|gura Z6b. Cas healed, lo|ced-d|aughl l|ay lype d|ye|
al Chumphou hRC, Tha||aud. C|ose-up ol meal ou l|ays
(|ell)
Extra oi| recovery from
dried cocouut meat must
be compared agaiust the
extra cost aud time iu
processiug.
48
alsobeincororaledlomakelhesolardryerloachievehigher
dryinglemeraluresIleclricilyorgasancillaryhealersvilh
bloversvillbeneededforcloudyrainycondilions
3) Equipment for oiI extraction
aManua!!ynpcratcdvcrtica!scrcwtypcridgeress
IerforaledholdingbaskelandrecelaclelroughIigurea
allmalerialsinconlaclvilhlhecoconulmealmadeofslainless
sleelkgarliallydriedgraledcoconulmealerloadaboul
nulslominulescycleerloadloadingressingand
unloadingrocesscaacilyofaboullonulserhour
lokgmealhrIabricaledinlheIhiliinesuscale
modeloflheoriginaldesignfromlheAgroIrocessingDivision
NaluralResourcesInsliluleChalhamKenlUniledKingdom
TheThairidgeresshaslhesamedimensionsandcaacily
manufacluredbyNgovYualYooangkokThailand
bDMEprcssIigurebComrisesislonandcylinder
assemblyvilhralchelmechanismloushorreleaselheislon
lokgarliallydriedgraledmealerloadressingser
hourmanufacluredbyKokonulIacicAuslralia
c5riLankanCncnnutOi!Expc!!crIigureVerlical
screvlyemediumscalebalchoeralionkggraleddried
mealerloadslainlesssleelholdingcylinderandheadmild
sleelslandheighlcmlolalveighlkg
d5riLankanHydrau!icJackOpcratcdOi!Expc!!cralch
oeralionkggraleddriedmealerloadslainlesssleel
holdingcylinderandheadcylinderdiamelermmlolal
veighlkgIigureb
cThai55tcc!Expc!!crSuilableforoilexlraclionfrom
grounddriedmealloMCcaacilykgerhourof
mealroducingkgofVCOmanufacluredbyNgovYual
YooangkokThailandIigure
4) FiItration equipment
Agravilyorressurisedlleringdeviceshouldbeusedvilh
anecooncanvasclolhorlleraeraslleringmedium
Alresenlarololyeressurisedlleringdevicemadeof
slainlesssleelisbeinglesledbyafabricalorinlheIhiliines
Wemakenorecommendaliononlhisdeviceunlillhevork
erformancehasbeencarriedoulIfressurisedlleraerof
microncanbeusedIorgravilyllralionusemicron
lleraerTISTRIilleraerressesquicklybecome
blockedsoilisbeerloseledecanlanduseacanvasller
laleressIigure
OuaIity controI
Seequalilyconlrolonage
The gravity type fi|teriug
devices discussed
previous|y which use
steri|ised cottou woo|
ou|y as a fi|teriug
medium, cauuot be used
for fi|teriug oi| obtaiued
from the Low Pressure
0i| Extractiou Method
due to the fiue foots iu
the oi|.
49
High Pressure ExpeIIer Method
T
helradilionalrocessofexlraclingoilfromcoconulis
bylheuseofhighressureexellersThecoconulis
converledinlocoraeilherinhalfcuformorngerieces
lhenilismilledcondilionedallherighlmoislureconlenland
lheoilexlracledusingahorizonlalscrevlyeexellerora
combinalionofverlicalandhorizonlalscrevexellers
Coraisroducedbysmallholderseilherbysundrying
smokedryingoracombinalionofbolhandloasmallexlenlby
indirecldryingIriorlomillingandexellingcoraisgenerally
sloredinavarehousefromlvoloeighlveeksdeendingon
lhericeseculalionsofcoralradersecauseoflhiscorahas
alreadyundergonesomedelerioralionresullinginlovqualily
exlracledoilVCOcannolberoducedfromcora
Anexellerressisascrevlyemachinevhich
conlinuouslymoveslhegrounddriedmeallolheolherend
oflheexellerforcingilinloaverynarrovclearancechoke
lherebycrealinghighressurelocomresslhemalerialand
subsequenllyreleaselheoilTheexlracledoilovsdovn
lhroughlheslalsandsievesofabarrelcagesurroundinglhe
screvvormshaThedefaedresiduemalerialformsinloa
hardenedcakeandisreleasedfromlheexellerThelhickness
oflhecakecanbealleredbyad|uslmenlsmadelolhechoke
Fresh-dry process
Thema|ordierencebelveenlhelradilionalcoconuloil
exlraclionrocessandlheHighIressureIxellerMelhodfor
VCOroduclionislhalfreshcoconulmealisquicklydriedin
agraledgroundormilledformandimmedialelyexelledso
lhalnodelerioralionoflhemealcanoccurlherebyroducing
averyhighqualilyoillforhumanconsumlionTheHigh
IressureIxellermelhodisgenerallyreferredloaslheFrcsh
dryprnccssofVCOmanufaclureThereareseveralversionsof
lhisfreshdryrocessingmainlyinlhemannerlhallhecoconul
mealisrearedriorlodryingandexellingHighressure
exellersusedforVCOroduclionmustbcmadcnIstain!css
stcc!andmusthavcabui!tincnn!ingsystcminthcwnrmsha
lorevenllhelemeralureincreasingloaoinlvhereilvill
causelheoillolurnyellov
Brown skin removaI (testa)
Wilhasuilablydesignedhighressureexellerandlhe
correcloeralingcondilionslhehighesloilexlraclioneciency
isoblainedeseciallyiflhefreshcoconulmealismilledand
driedvilhoulremovinglhebrovnskinleslafromlhemeal
MoslrocessorsofVCOremovelhisbrovnskinbecause
lhereisageneralbelieflhaliflhisisincludedilvillcause
discolouralionoflheoilHoveverlhisisnollrueasrovenby
variousroduclionlrialrunsconducledsinceallheICA
VC0 cauuot be
produced from
copra.
high pressure expe||ers
must be made of
staiu|ess stee| aud
must have a bui|t-iu
coo|iug system iu the
wormshaft.
Providiug the fresh
meat with the testa is
haud|ed aud processed
uuder the correct
operatiug couditious,
the recovered oi| wi|| be
water-c|ear VC0.
50
DavaoResearchCenlreIhiliinesvhenvirgincoconuloil
vasunknovninlhecommercialmarkelIrovidinglhefresh
mealisroerlyhandledandrocessedimmedialelyunder
lhecorrecloeralingcondilionslheoillhalisrecoveredvillbe
valerclearVCO
IigureandTabledemonslralelheHighIressureIxeller
MelhodforroduclionofVOC
Processing of VCO
ReadandfollovlheCcnncnCriiica|Ccnirc|Pcinisbefore
slarlingroduclionofVCOusinglheHighIressureIxeller
Melhod
TabIe 12. High Fressure Expeller Method for VCO productioh
Process Actiou
1) Se|ectiou of uuts Se|ect fu||y mature uuts free from haustoria (12 13 mouths o|d).
2) 0e-she||iug The she|| is removed mauua||y usiug a haud too| or with a de-she||iug machiue.
lote 1: Au experieuced persou iu the Phi|ippiues cau mauua||y de-s he|| 1,OOO uuts per 8 hour
day. A de-she||iug machiue cau proc ess 2OO 25O uuts per hour depeudiug ou the sli|| of the
operator.
3) Sp|ittiug aud
griudiug or wet mi||iug
Sp|it the de-she||ed fresh cocouut to remove water aud put the meat through a griuder or a luife
mi||.
lote 2: Experieuced de-she||ers uorma||y remove the she|| from the uut without brealiug the
lerue|.
lote 3: higher yie|d iu oi| extractiou is obtaiued if the partic|es of dried meat fed iuto the expe||er
are iu grauu|ar form. heuce it is better to griud or mi|| the fresh cocouut meat iustead of gratiug it.
F|gura Z7. h|gh P|essu|e
E/pe||e| Nelhod lo| VC0
p|oducl|ou
See
CriticaI
ControI
Points
page 23
&
&
3
51
Process Actiou
3) 0ryiug 0ry the meat to 3 4 M.C., at a temperature of 1O 15C usiug au iudirect type hot air dryer.
Fo||ow the commou Critica| Coutro| measures to be observed iu dryiug cocouut meat (Page 24).
lote 4: The couveyor type dryer, simi|ar to those iu desiccated cocouut p|auts where dryiug
is doue coutiuuous|y at a fast rate without scorchiug or buruiug the meat, is the best dryer to
use for dryiug grauu|ated fresh meat to 3 4 M.C. The output eud of the dryer cau be direct|y
coup|ed to the feed hopper of the expe||er. however, iuvestmeut cost for this type of dryer is quite
high so it is more suited to medium sca|e operatiou. F|uidised bed dryers are a|so idea| for dryiug
grauu|ated, fresh cocouut meat.
4) 0i| extractiou Extract the oi| usiug a high Pressure Expe||ers with a bui|t-iu coo|iug system.
5) Sett|iug of the oi| The oi| is a||owed to sett|e for a miuimum of 1 days, which is sufficieut time for the trapped foots
to sett|e to the bottom before fi|teriug.
lote 5: usua||y, oi| extracted through we||-desigued high Pressure Expe||ers a|ready has very |ow
moisture couteut so there is uo ueed to subject the oi| to au oi| dryiug step. however, the process
traps a higher perceutage of foots (1O 15).
lote 6: Commercia| oi| mi||iug p|auts processiug copra have bui|t-iu sett|iug tauls fitted with
moveab|e screeus aud mechauica| scrapers to coutiuuous|y remove foots before the oi| is fi|tered.
6) Fi|tratiou of the oi| Fi|tratiou of the oi| is carried out usiug pressurised fi|teriug devices.
lote 1: The staudard equipmeut used for fi|tratiou iu commercia| oi| mi||iug p|auts is the
pressurised p|ate aud frame fi|ter press to eusure that a|| foots is removed.
lote 8: Wheu fi|tratiou is doue usiug gravity fi|ters, foots cau sti|| sett|e ou the bottom of the
coutaiuer after |oug staudiug. Simp|y decaut the VC0 to auother coutaiuer |eaviug the foots
behiud.
8) Paclagiug aud
storage
Pacl the oi| iu a very dry bott|e or coutaiuer for storage.
lote 9: The recommeuded paclagiug materia| for VC0 is g|ass. PET bott|es (p|astic bott|es
uorma||y used for miuera| water) cau be used iu cases where the VC0 is immediate|y cousumed.
6|ass is recommeuded if the VC0 is so|d iu stores where it may remaiu ou the she|f for severa|
weels.
CriticaI ControI Points specific to the High
Pressure ExpeIIer Method
AsidefromlhecommonCrilicalConlrolIoinlssecialaenlion
shouldbegivenlolheoilexlraclionsleaslhisislhemosl
crilicalarloflheHighIressureIxellerMelhodinlermsof
exlraclioneciencyandroduclqualily
OiI extraction
Oilexlraclioneciencyinhighressureexellersisdelermined
bylhefollovingfaclors
moislureconlenloflhefeedmalerial
lemeralureoflhefeedmalerial
chokeclearance
arliclesize
Welldesignedcoconuloilexellersgenerallyvork
ecienllyvhenlhemoislureconlenloflhefeedmalerialis
alloThedriedgranulaledmealishealeddriedandfed
vhileslillvarmsolheoilovsouleasilyduringlheexlraclion
rocessThisisvhylheslandardAndersonexellergenerally
usedinlhecoconuloilmillinginduslryinlheIhiliineshas
abuillincondilionercookersad|usllhemoislureconlenl
andlemeralureoflhemilledcoraAd|uslmenlsinlhechoke
6euera||y high pressure expe||iug
ueeds c|ose coutro| aud very
carefu| supervisiou to produce
high qua|ity VC0.
52
clearancearemadeloexlracllhemaximumoilyieldossible
Ixeriencedoeralorsknovvhelherlheoilexlraclionraleisal
lheolimumlevelbylhelhicknessoflheressedcakeemerging
fromlheexellerCorresondingad|uslmenlsinlhechoke
clearancearemadeiflheressedcakeisgrealerlhanmm
Granulalelhecoconulmealloaarliclesizeofmmdiameler
sinceverylhinalarliclesasingraledslicedorshredded
coconulmeallendloslideouloflhechokelherebyreducing
lheamounlofoilexlracled
CooIing system
AsmenlionedreviouslyhighressureexellersforVCO
roduclionrequireabuillincoolingsyslemforlhevormsha
loconlrollheincreaseinlemeralurealhighressureduring
lheexlraclionoeralionThiscoolingislorevenllheoilfrom
lurningyellovIorexellersvilhoulacoolingsyslemad|usl
lhechokeloaviderclearanceandhavelhefeedmalerialala
highermoislureconlenlHoveverasvilhlheThaiexellerlhis
melhodsacriceslheoilexlraclioneciency
Manua!!ynpcratcddcshc!!ingmachincHIgear
molorhasevollsrmoulullonulser
hourbasedonlheskilloflheoeralorDesignedandfabricaled
byIrincenasMachineShoSanIabloCilyIhiliines
Mu!tipurpnscpnwcrgrindcrcomlelevilhaccessories
andunilinduclionmolorhasevollsrmfor
sindledriveunilHIgearmolorhasevollfor
screvfeederfoodgradeslainlesssleelforallarlsinconlacl
vilhfreshcoconulmealTheequimenlisavailableinrocess
caaciliesofandnulserhourDesignedandfabricaled
byIrincenasMachineShoSanIabloCilyIhiliines
KniIcmi!!HIhasevollsmolorrocess
caacilykgerhourfoodgradeslainlesssleelforallarls
inconlaclvilhfreshcoconulmealSamedesignaslheknife
millusedforcoraexcellhalfoodgradeslainlesssleelisused
insleadofmildsleelDesignedandfabricaledbyIrincenas
MachineShoSanIabloCilyIhiliines
CnntinunuscnnvcynrdrycrAronlyeCoconulshell
redhealexchangermlongbloversofHIeachsingle
hasevollsdryerdriveHIsinglehasevollslo
kgerhourdriedmealdeendingonmoislureconlenlOulul
moislureconlenlcanbead|usledbyad|uslinglheseedoflhe
conveyorIabricaledbyIrincenasMachineShoSanIablo
CilyIhiliinesAbiggercaacilydryerisalsoavailable
5imp!cxtractnrcxpc!!crIrocesscaacilyoflokg
erhourHImolorhasevollsvilhbuillincooling
syslemforvormshaDesignedandfabricaledbyVRI
InlerrisesCaloocanCilyIhiliinesAlsoavailableinrocess
caacilyofulokgerhourvilhHIhasemolor
Phi|ippiue luife mi||
Phi|ippiue Simp|extractor
high pressure coo|ed expe||er
Equipmeut for traiuiug traiuers aud
farmers supp|ied by FA0 to Chumphou
hRC, Thai|aud
53
Ilaleandframellerressisslandardequimenlused
forllralionincommercialoilmillinglanlsloensurelhal
allfoolsisremovedquicklyThefoolsislraedinlhe
canvasclolhbelveeneachlaleaslheoilisushedlhrough
ilunderressureAconvenlionallaleandframellerress
forcommercialoilmillingoeralioncanhaveasmanyas
lalesvilheachframemeasuringcmbycmShovnin
Iigureisaminilaleandframellerressinvhichlhe
arlsinconlaclvilhoilarefabricaledinslainlesssleellomake
ilsuilableforllralionofVCOroducedfromHighIressure
IxellersSlainlesssleelMonolyeumsvilhacaacilyof
Lhrusedforvineandalcoholroduclionaresuilablefor
linkinglollerresses
OuaIity controI
Seequalilyconlrolage
F|gura ZB. Tha| e/pe||e| lo| VC0 o| cocouul m||| p|oducl|ou. C|ose-
up ol e/pe||e| w|lh cove| |emoved (bollom pholo)
F|gura Z9. N|u| p|ale aud l|ame l||le| p|ess
A|| VC0 produced by
high pressure aud |ow
pressure expe||iug
requires sett|iug or
fi|tratiou to produce
water-c|ear VC0.
54
8urut cocouut meat iu a Thai expe||er. The
meat wi|| buru if it is too dry. The moisture
couteut shou|d be betweeu 1 aud 1O to
retrieve the maximum VC0
Cocouut meat f|ales after passiug through the Thai expe||er to
male VC0
VC0 from a bridge press (|eft
group) aud au expe||er (right
group), before aud after
fi|teriug
)LOWHUHG
RLO
TlSTR staff traiuiug 00A staff iu
usiug a Thai expe||er at Chumphou
Research Ceutre, Thai|aud
TlSTR/FA0 project virgiu
cocouut oi| products
soap, haud |otiou,
massage oi|
fhapter 3
6eneraI operat!on
requ!rements
56
Site requirements
I
nchoosinglhesileforseinguaVCOrocessingfacilily
lhefollovingoinlsshouldbeconsidered
AvailabililyofanabundanlolablevalersulyThisis
crilicalinVCOlanlsemloyinglheModiedKilchenand
NaluralIermenlalionMelhods
AbundanlravmalerialsulybaseclosebyIreshcoconuls
canbeeasilydeliveredlolhelanlvilhinonedayaerde
husking
IrocessinglanlslocalionShouldbelocaledavayfrom
malerialsorfacililiesvhereslrongodourscanariseeg
iggeryoullryorchemicallanls
AvailabililyofeleclricoverIorlheHighIressureIxeller
Melhodalhreehaseeleclricallineisrequired
AvailabililyofgooddrainagesyslemThisisimorlanlfor
vasledisosal
PIant requirement
Thema|oruseofVCOalresenlisasafoodsulemenlilis
beingingesledasisandnol|uslaningredienloramediumfor
cookingsoalllherequiremenlsalicableloafoodrocessing
facililymuslalsoalyloaVCOlanl
IresidenlialDecreeNoolherviseknovnas
lheSaniiaiicnCc!ccjincPni|ippincsslaleslhefolloving
requiremenlsinconslruclingafoodrocessingbuilding
screenedvindovsanddoors
ainledvallsandceiling
velllannediingandcloseddrainagesyslems
concreleorliledoor
vellvenlilaledrooms
lighlsvilhmelalguards
loilelandbalhroomlocaledinasearaleseclionoulsidelhe
rocessingarea
Indesigninglheoorlanandmachinerylayoullhefolloving
shouldbeconsidered
Irocessovshouldfollovlheconlinuousrocessingsles
loeliminaleconlaminalion
Iormainlainingsanilalionlanlandequimenllayoul
muslbedesignedsolhallhereiseasyaccessforcleaning
secicareasandsanilisalionforassignedersonnel
Inlrancelolherocessingareashouldbesearalefromlhe
enlrancelolhegeneralaccessareafornonlanlersonnel
oceanddislayroomanlryelc
6eneraI operat!on requ!rements
57
Avashingareashouldberovidednearlheenlrancelolhe
rocessingareasolhalroduclionersonnelcaneasilyvash
lheirhandsonenleringandvhenevernecessary
Asuggesledidealoorlanbuildinganderseclivelo
minimizeriskofconlaminalioninavillagescaleVCOlanl
usinglheNaluralIermenlalionMelhodandforVCOlanl
usinglheLovIressureOilIxlraclionMelhodandHigh
IressureIxellerMelhodareshovninIiguresand
ThesuggesledoorlanforlheVCOlanlusinglheNalural
IermenlalionMelhodcanalsobeusedforlheModiedKilchen
Melhodexcellhallheallocaledareaforlhefermenlalionroom
villbeusedforlheselingofmilkandhealingoflhecream
Nolelhallhemainenlrancelolherocessinglanlshouldonly
beoenedonceadayinlhemorningvhenbringinginenough
nulsloberocessedforlhedayIrocessingersonnelshould
enleronlylhroughlheersonnelenlrancenearlhechangeroom
andvashroom
Simlermoreoenlanbuildingsmaybeulilisediflhey
arescreenedandlocaledavayfromduslyareasSomelimeslhe
nulcrackingscraingandressingorexellingmaybedone
alonelocalionandlhefermenlalionelcandoilsearalionand
dryingdoneinanallocaledareainanenclosedbuilding
F|gura 30. Suggesled l|oo| p|au aud bu||d|ug pe|specl|ve lo| v|||age-sca|e VC0 p|aul us|ug lhe halu|a| le|meulal|ou Nelhod
F|gura 31. Suggesled
l|oo| p|au aud bu||d|ug pe|specl|ve lo| v|||age-sca|e VC0 p|aul us|ug lhe Low P|essu|e o| h|gh P|essu|e E/pe||e| Nelhod
58
Traiuiug a vi||age group iu
VC0 techuo|ogy, Thai|aud
Vi||agers have beeu
traiued iu VC0 techuo|ogy
by TlSTR staff through the
FA0 project iu Thai|aud
Tryiug the VC0
product produced
by TlSTR, Thai|aud
0perat!on and
ma!ntenance
procedures
fhapter 4
60
Good manufacturing practices in
VCO processing
G
oodManufacluringIracliceGMIisaselofguidelines
androcedureslhalmuslbefollovedloensurelhallhe
foodroduclsmanufacluredinaarlicularlanlarefreefrom
rubbishdirlconlaminanlsandalhogenicmicroorganisms
soaslobesafeforhumanconsumlionTheemergingma|or
useofVCOisasafoodsulemenlsoalllheguidelinesfor
afoodrocessingfacililymuslbealiedIfarorialecare
isnollakenconlaminalionoflheroduclmayoccurduring
roduclionackaginghandlingandslorage
Ireshcoconulmealandcoconulmilkarelovinacidhigh
inmoislureandnulrienlsandareverysusceliblelomicrobial
conlaminalionThusslriclsanilalioninlhelanlareaand
equimenlandslriclersonalhygienemuslberaclicedalall
limeslominimizelheriskofconlaminalion
Sanitation in the processing area
CleanlinessinlheVCOlanlismainlainedbyfrequenland
conlinuouscleaningandvashingdovnofvariousrocessareas
andmachinesasvellasageneralcleanuallheendofeach
vorkingshiTheuroseofconlinuouscleaningislokee
vaslefromaccumulalingduringlheoeralingdayvhichnol
onlyimrovessanilalionbulalsoreduceslhelimeneededfor
endofshicleaningIachveekendeveryrocessareamuslbe
scrubbedvilhsoaandvalerushedvilhcleanvaleragain
andabaclericidalagenlaliedTorevenlandeliminaleinsecl
androdenlinfeslalionroofsaresrayedvilhaninseclicide
lviceaveekCleaninganddisinfeclionofrocessingarea
shouldnolbeundereslimaledbecauselhiscanreducelherisk
ofVCOnolmeelingconsumerandgovernmenlslandards
TheNaluralIermenlalionMelhodforVCOroduclionisvery
susceliblelomicrobialconlaminalionvhichnormallyresulls
inoqualilyVCOornoVCObeingsearaledfromlheresidue
|
n|usincssicrnssiricia!ncrcnccicsaniiarqprccc!urcvi||ncan
zcrccrjcvcrrcjcciicnrcicniicnccnp|ainisan!ncintc|tcncniin
cui|rca|scjjcc!pciscning
Coconulshellsshouldberegularlyremovedfromlhe
gralingarealorevenlconlaminalionandfoulodours
occurringWhenalanlroducesVCOfromcoconulmilk
lheresiduesaalgeneraledaermilkexlraclionshouldbe
regularlylransferredlolhedryingareaorlheareavhereilvill
befurlherrocessedSundryingonasmoolhnishconcrele
alioisidealforrearingacoconulmealforanimalfeedWel
coconulmilkresidueleunaendedformorelhanfourhours
villdelerioralecausingfoulodoursandvilldevelomicrobial
conlaminalion
0perat!on and ma!ntenance procedures
61
Likeviselhegralingandmilkexlraclionareainlhe
ModiedKilchenandNaluralIermenlalionMelhodsand
lhedeshellingvashingandmealgrindingareashouldbe
regularlycleanedduringandaereveryeighlhourshilo
revenlmicroorganismsfrommullilyinglohighlevelsThisis
donebyressurehosingavayofallcoconulmealandcoconul
valerAsmenlionedbeforeimmedialeushingavayof
coconulvalerisnecessaryvheneverilissilledonlheoor
ThefermenlalionroominlheVCOfacililyusinglhe
NaluralIermenlalionMelhodshouldbeequiedvilhan
exhauslfanvhichshouldoeraleforalleaslminulesallhe
endofeveryfermenlalioncycleloremoveslaleairandcarbon
dioxideandshouldbedesignedinsuchavaylhallhereis
regularenlryoffreshoulsideair
Iackagingareasshouldbeequiedvilhvhileformica
liledorslainlesssleellablesandshouldbecleanedaerevery
useAnysillageofoilonlheoorshouldbeimmedialely
cleanedvilhsoaandvaler
Sanitation with processing equipment
Ioodgradeslainlesssleelisrecommendedforconslruclionof
allarlsofVCOrocessequimenllhalvillcomeinconlacl
vilhcoconulmealmilkoroilLisledbelovaresomesanilalion
oinlslhalmuslbeobserved
Allequimenlvherefreshcoconulmealisbeinghandled
rocessedmuslbecleanedaereveryfourhoursofuse
Iquimenlmuslnolbeleuncleanedallheendofa
roducliondayCleanedequimenlshouldbefreeofgrease
andadheringroduclarliclesdelergenlresiduebrush
brislleselc
Holvalershouldbeusedforlhenalrinseoflheequimenl
Ifholvalerisnolavailablechlorinaledvalershouldbeused
follovedbylhoroughrinsingvilhcleancoldvaler
Secialaenlionshouldbegivenlolheinsidesofcoconul
milkressesloensurelhalnolasinglearlicleofcoconul
mealisleadheringlolhesurfaceoflhellerlheerforaled
cageorloadingcylindersallheendofaroduclionday
Iressesshouldbeushedvilhressurisedvaler
Thebladesandhousingoflhegralershouldbelhoroughly
cleanedvilhvalereveryfourhoursandvilhsoaand
valerallheendoflheroducliondayUseholvalerinlhe
nalrinselorevenlbaclerialconlaminalionIfholvaleris
nolavailablechlorinaledvalershouldbeusedfollovedby
lhoroughrinsingvilhcleancoldvaler
Thefeedinsideanddischargeoinlsoflhegrinderor
shreddershouldbecleanedvilhcoldvalerandrinsed
vilhholvalereveryfourhoursandshouldbelhoroughly
cleanedfreeofanyadheringarliclesofmealallheendof
aroducliondayIfholvalerisnolavailablechlorinaled
C|eaued equipmeut shou|d
be free of grease aud
adheriug product partic|es
|ile detergeut residue, brush
brist|es .
62
F|gura 3Z. P|ope| wo|| all||e |u a VC0 p|ocess|ug p|aul
valershouldbeusedfollovedbylhoroughrinsingvilh
cleancoldvaler
WherelheVCOlanluseslheLovIressureOilIxlraclion
MelhodandlheHighIressureIxellerMelhodcoconul
mealdryersshouldbecleanedeveryeighlhoursCleaning
includescomleleremovalofcoconularlicleseseciallylhe
yellovscorchedcrumbsadheringlolhedryersurfacevhich
lralhecoconulmealarliclesbeingdriedeglhelrayfor
lraylyedryeraronforconveyorlyedryermelalsurface
forDMIconlacldryerCoconularliclesshouldnolremain
inlheareaformorelhanhours
Allloolsandequimenlaccessoriesshouldbelhoroughly
cleanedbeforeandaeruse
PersonneI hygiene
Muchconlaminalioncanalsocomebyvayoflheersonnel
andoeralorsvhoareacluallyinvolvedinlherocessingof
VCOIorlhisreasonersonalhygienemuslbegivenequal
consideralionlolhebuildingandrocessingequimenl
sanilalionWashingfacililiesmuslbelocalednearlheenlry
oinlsolhalvorkerscanvashlheirhandsvilhsoaandvaler
beforediinglheirhandsinlheanlibacleriasolulionand
commencingvork
Ahighslandardofersonalhygienemuslbemainlained
alalllimesIlisvilallhalonlyheallhyersonnelshouldenler
andvorkinlherocessareaHeallhycondilionmeanslhallhe
ersonisfreefromlhefollovingsicknessordisorders
x resiralorylraclinfeclionssuchascommoncold
sorelhroalneumonialuberculosisandolhers
x inleslinaldisorderssuchasdiarrheadysenlery
lyhoidfeverandHealilisandC
x skindisorderssuchassoresabrasionsandlesions
infecledearsboilsscabiesandsevererashes
x lanlersonnelvhoaresickvilhanyoflheabove
diseasesmuslslayavayfromlherocessingarea
unlillheyarevell
Highslandardsofersonalhygienealsomeans
dressinginarorialevorkairebeforeenleringlhe
rocessingareaIigureSuilableaireconsislsof
haircoverfacialmaskifrequireduniformaron
andboolsorarorialefoolvearWorkaireshould
bevhilesolhaldirlcanbeeasilyseen
Slreelclolhesandshoesshouldneverbevorn
insidelherocessingareaOccasionalvisilorsor
inseclorsinlheroduclionareaarealsorequiredlo
dressinsanilarygarmenlsbeforeenlering
Persouue| who are sicl
with auy of the diseases
meutioued here, must
stay away from the
processiug area uuti|
they are we||.
0perat!on and ma!ntenance procedures
63
F|gura 33. l||usl|al|ou ol ha|| cove| aud lac|a| mas|s
Iachoflheabovemenlionedvorkairecomonenlshaslhefollovingfunclions
HaircoverIigure HairreslrainlisnecessarylorevenlhairfromfallinginlolheVCO
roduclsAnyackagedfoodroduclconlaminaledbyhairis
unaccelablelocuslomersAcleanhaircoveralsoaclsasabarrier
revenlingmicrobialconlaminalionofhandsaerlouchinglhe
hair
IacialmaskIigure Masksmuslcoverlhenoseandmoulhvhilehandlingcoconul
milkharveslinglhesearaledoilfromlhefermenlalion
rocessandduringackagingAmaskservesasabarrierlo
vorkerslouchinglheirnoseandmoulhsorevenlingmicrobial
conlaminalion
Aronanduniform Wearinganaronanduniformhasasychologicaleeclonlanl
ersonnelaboulbeingconsciousofmainlainingcleanlinessalall
limesinlherocessingareaAronsanduniformsshouldbevhile
orlighlcolouredsolhaldirlcaneasilybeseen
Ioolvear Secicfoolvearshouldbevornonlyinsidelherocessingarea
Ilanlersonnelshouldchangefoolvearvhengoingoulsidelhe
roduclionareaandagainvhenreenleringSlreelshoesshould
neverbevorninsidelherocessingarea
Lalexorlaslicgloves Glovesshouldbevornvhenhandlingcoconulvalerandlhe
byroduclvinegarlorevenlfulureconlaminalionoflheoiland
burningoflheskin
Highslandardsofersonalhygienealsomeansmainlaining
cleanhandsalalllimessincelhisisoneoflhema|orsources
ofconlaminalionAvashareaisrovidednearlheenlrancelo
rocessinglanlssolhallanlersonnelareremindedaboul
regularvashingofhandsThehandsshouldbevashedvilh
soaandvalerunderlhefollovingcircumslances
beforeslarlingvork
aerlouchingorscralchingheadhairmoulhnoseearsor
anyuncoveredarloflhebody
aerusinglheloilel
aerbreaklimesmokingealingordrinking
aerlouchingdirlydishesequimenland
ulensils
aercoughingsneezingorblovinglhenose
aerchevinggumorusingloolhicks
aerlouchinglrashoorssoiledob|eclselc
aerusingcleanersorchemicals
aercleaninglakingoullhelrashoruing
avaysulies
64
Record keeping and production data
Adailyrecordofroduclionandolherdalashouldbekel
andmainlainedinlheVCOlanlTheserecordsarenecessary
locomuleroduclioncoslsandloascerlainifeciency
androduclivilyisimrovingIachbalchofroduclshould
begivenacodedidenlicalionnumberlomakeileasierfor
managemenllolracebackanycuslomercomlainlsaboula
arlicularconsignmenlSamleroducliondalasheelsand
olherrelevanlformsareavailableforholocoyinginAnnex
Samp|e productiou data sheets
aud other re|evaut forms are
avai|ab|e for photocopyiug iu
Auuex 3.
*22'
0$1$*(0(17
0($16'2,1*
7+(5,*+7
7+,1*$77+(
5,*+77,0(
fhapter 5
8y-products and
downstream products
66
Coconut miIk residue (sapaI)
C
oconulresidueisabyroduclofcoconulmilknaladecoco
andcoconul|amrocessingandalsooflheVCOrocess
basedoncoconulmilkTheresiduereresenlsaroximalely
looflheveighloffreshlygraledmealonavelbasis
deendingonlhecoconulmilkexlraclionrocessusedThe
residueusuallyrelainsaboullooflheoriginaloil
conlenloflhefreshcoconulmealandhasalovmarkelvalueif
nolfurlherrocessedTheresidueisdriedandsoldasanimal
feeddiscardedasvasleorusedlomakecomosl
AnalysesbylheIoodandNulrilionResearchInslilule
INRIIhiliinesofdriedcoconulresidueshovilisveryrich
indielarybrevilhlhefollovingcomosilion
Irolein
Ial
Moislure
Ash
Carbohydrales
DielaryIibre
CoconulmilkresiduelhalcanbeulilisedinvariousvaysThese
areshovninIigureandTable
F|gura 34. Va||ous opl|ous lo| ul|||s|ug cocouul m||| |es|due (sapa|)
0ou't waste itI
Residue usua||y retaius
about 35 to 4O of the
origiua| oi| couteut of the
fresh cocouut meat
8y-products and downstream products
67
TabIe 13. Ways of utilisihg cocohut milk residue
uti|isatiou optious Remarls
1) As au iugredieut aud exteuder
for various home recipes to
euhauce uutritioua| va|ue of
food.
The use of residue (sapa|) as au iugredieut aud exteuder iu various home recipes to
euhauce uutritioua| va|ue of food, provides additioua| iucome aud improves the hea|th
of peop|e usiug sapa| regu|ar|y.
Addiug sapa| to recipes fortifies the food products with dietary fibre aud fat (oi|)
esseutia| for good uutritiou. lu the coco burger recipe, the residue acts as a meat
exteuder iu additiou to the hea|th beuefits, thus maliug the product cost effective for
|arge fami|ies.
lote: Cocouut dietary fat (oi|) maiu|y comprises medium chaiu fatty acids which have
beeu showu iu severa| studies to have autibiotic, auti-obesity, auti-caucer aud other
beueficia| effects ou the humau body aud cocouut dietary fibre has beeu showu to have
cho|estero|-|oweriug effects.
Food recipes iucorporatiug sapa| aud deve|oped by the Phi|ippiue Cocouut Authority are
giveu iu Auuex 4.
2) Processiug iuto macaroous
aud coolies as a source of
iucome
Macaroous are coolies (biscuits) with desiccated cocouut as the major iugredieut.
8y substitutiug desiccated cocouut iu a recipe with sapa|, the cost of the product is
great|y reduced without sacrificiug the taste aud uutritioua| va|ue. Wheu usiug sapa|
for coolies by partia||y substitutiug wheat f|our, the cost is reduced aud the uutritioua|
va|ue of the product is euhauced by way of dietary fat aud fibre.
Processiug of sapa| iuto macaroous aud coolies cau be a |ive|ihood improvemeut
activity. The baled products cau be so|d iu schoo|s, shops or iuc|uded iu |oca|
goverumeut feediug programs.
Recipes for maliug macaroous aud coolies usiug sepa| deve|oped by the Phi|ippiue
Cocouut Authority are provided iu Auuex 4.
Semi-commercia| productiou of macaroous usiug sapa| is showu iu Figure 36.
3) 0ryiug cocouut meat to se||
to oi| mi||s for further extractiou
of oi|
8ased ou the aua|ysis of dried sapa| as reported by FlRl, sapa| coutaius 38 oi| ou a
dry basis, which is sti|| appropriate for high Pressure Expe||ers pressiug. lf oi| mi||ers
are iuformed of this, theu it is certaiu that they wi|| buy sapa| for further extractiou of
oi|.
4) Processiug iuto auother type
of VC0 aud cocouut f|our, or high
qua|ity auima| feed iugredieut
lf processiug is carried out uuder very strict sauitary couditious, the co-product of VC0
cau be so|d as cocouut f|our, or as a high qua|ity auima| feed iugredieut.
The process for produciug cocouut f|our aud white cocouut oi| from sapa| was
deve|oped at the PCA aud the techuo|ogy was commercia||y adopted iu 2OO2 by a
cocouut mi|l mauufacturiug compauy iu 0avao City, Phi|ippiues.
The process is ou|y viab|e with a miuimum processiug capacity of 1,OOO lg wet sapa|
per day. App|icatiou of 8awa|au-Masa process to produce auother type of VC0 aud
cocouut f|our from sapa| requires a higher iuvestmeut aud higher vo|ume of sapa| as
raw materia|, aud is uot suited for micro- aud vi||age-sca|e operatiou.
5) Processiug iuto orgauic
ferti|iser
The process iuvo|ves decompositiou of the sapa| mixed with other agricu|tura| residues
aud the additiou of eu/ymes or other decompositiou ageuts to male orgauic ferti|iser/
compost.
Source: Revised excerpt from 8awa|au, 0. 2OO5, *7=0LVVLRQ5HSRUW
68
ResiduaI or CIass B oiI
WhenroducingVCOusinglheModiedKilchenandNalural
IermenlalionMelhodsilisalvaysossiblelorecoversome
residualClasscoconuloilaerlheremiumgradeor
ClassAVCOisremovedResidualoilisrecoveredbyfurlher
healingoflhelalikinlhecaseofModiedKilchenMelhodor
lhefermenledcurdifusinglheNaluralIermenlalionMelhod
loreleaselhelraedoilThisresidualoilaboulloof
lheharvesledClassAVCOisyellovandhasaslrongcoconul
aromabecauseoflhehighhealingrequiredlofullyreleaselhe
lraedoilRecoveringlheresidualoilandrocessingilinlo
dovnslreamroduclsvillfurlherenhancerolabililyinVCO
oeralions
Wherelherearelasesinslriclcrilicalconlrolroceduresor
sanilarycondilionslhequalilyofVCOroducedmaynolass
lheClassAVCOslandardIflhisislhecasefurlherrocessing
oflheoilinloolherroduclsisnecessarylorecouroduclion
coslsandossiblyacquireaddilionalincomeThereareseveral
vaysofulilisinglheresidualoilsolhaladdilionalincomecan
begeneraledseeIigureandTable
Making other products
DovnslreamroduclsincludesoaandbiodieselWhenlhe
odourisfurlherremovedolherroduclssuchascookingoil
skinlolionsskincareroduclsandmassageandcarrieroilsfor
lhesaandaromalherayinduslrycanberoduced
IigureindicalesalyicalovcharlforrocessingClassoil
F|gura 36. owusl|eam p|ocess|ug ol |es|dua| o|| (C|ass B)
Recoveriug the residua|
oi| (1O to 15 of the
harvested C|ass A oi|)
aud processiug it iuto
dowustream products,
wi|| further euhauce
profitabi|ity iu VC0
operatious.
8y-products and downstream products
69
TabIe 14. Other products produced from residual oil (Class B)
0owustream product Remarls
1) Cu|iuary oi| Further processiug of the oi| is required to remove the odour aud taste for cousumers who
do uot |ile the cocouut f|avour that it imparts to food cooled iu it or wheu used ou sa|ads
etc.
8ased ou iuformatiou obtaiued from VC0 traders iu the Phi|ippiues aud au owuer of a hea|th
food compauy iu Cauada, there are uow a growiug uumber of peop|e demaudiug odour|ess,
chemica|-free white cocouut oi| for cu|iuary purposes aud as a substitute for usiug the
traditioua| R80 copra-derived cocouut oi|.
0etai|s ou remova| of odour are giveu iu Auuex 4 page 1O8.
2) 0i| for hair aud sca|p care Cocouut oi| has beeu used iu cocouut-produciug couutries for decades to maiutaiu hea|thy
hair aud sca|p. lu the Phi|ippiues, o|der womeu iu the rura| areas regu|ar|y use cocouut oi| iu
their hair but youug peop|e shou|d be eucouraged to adopt the practice.
0ue poteutia| export marlet for this type of oi| is 8aug|adesh. 8ased ou the data
gathered, both adu|t 8aug|a ma|es aud fema|es use cocouut oi| iu their hair. lu 8aug|adesh
supermarlets, cocouut oi| is fouud iu the hair care sectiou a we||-paclaged copra-
derived oi| is beiug so|d at au equiva|eut price of uS01.OO per 4OO m|.
The additiou of uatura| esseutia| oi|s of rosemary or patchou|i wi|| euhauce the therapeutic
va|ue of cocouut oi| as a hair aud sca|p couditiouer aud wi|| camouf|age the cocouut odour.
3) Carrier oi| for
aromatherapy aud massage
oi|s
The growiug popu|arity of spas aud hea|th resorts wor|dwide wi|| prove au exce||eut marlet
for the promotiou of the C|ass 8 VC0 as a carrier oi|. The oi| massages eveu|y, eveutua||y
soaliug iuto the sliu aud does uot |eave a heavy, sticly residue.
4) 8ase oi| for moisturisiug
oi|, body butter, cream aud
other sliu care products
VC0 has beeu proveu to have hypoa||ergeuic properties aud is specia||y suited to seusitive
sliu iu moisturisiug body oi| aud other sliu care products. The re-processed residua| oi|
cau be so|d iu bu|l to major cosmetic compauies. A|teruative|y, the VC0 processors cau
couvert C|ass 8 oi| iuto a moisturisiug body oi| that is au easy, risl-free product to male at
home or vi||age |eve|.
8ecause of the preseuce of water iu creams aud |otious, preservatives are ueeded to
pro|oug the product she|f-|ife. Sometimes, these may be difficu|t to obtaiu.
5) herba| soap Cocouut oi| is au exce||eut raw materia| for maliug soaps as it provides the |atheriug aud
active c|eauiug properties that other oi|s cauuot. lu the |ast five years, the use of herba|
soaps has gaiued wor|dwide popu|arity, so couversiou of the residua| oi| iuto herba| soaps
offers good marletiug prospects.
Phi|ippiue-made herba| soap prices rauge iu price from uS0O.8O to $2.OO per 135 g bar
depeudiug its therapeutic effect. Pacific aud Thai herba| soaps are ofteu so|d at higher
prices.
6) Raw materia| for biodiese|
productiou
8iodiese| is gaiuiug popu|arity as a fue| additive aud fue| euhaucer to support the C|eau Air
Act of the Phi|ippiues.
As the qua|ity of C|ass 8 oi| is sti|| much higher thau that of copra-derived crude cocouut
oi|, it is au exce||eut raw materia| for sma||-sca|e processiug iuto biodiese|. however, the
ecouomics of usiug this oi| for biodiese| productiou has to be studied aud compared with
the iucome obtaiued.
Source: Revised excerpt from 8awa|au, 0. 2OO5, *7=0LVVLRQ5HSRUW
Search the luteruet for
iuformatiou ou methods aud
uses.
Simlemelhodsforrearingcoconuloilbased
aromalherayandmassageoilsaregiveninAnnexage
Adaledformulalionsforsomeskincareroduclslhaldonol
needchemicalreservalivesarealsofoundinAnnexolhare
excerlsfromavalanD|ina|MissicnRcpcricnCcccnui
PrcccssingThailand
70
F
Traiuiug at Chumphou
teaches staff how to male
by-products from residua|
oi|. Some of the TlSTR
soaps aud oi| are showu iu
the photo be|ow.
|
rcn cur! ic scap
Coconut husk, fibre and sheII
Coconulbrehuskandshellsmaybeusedinmanyvays
loroducevalueaddedforexamlecoirroemalscoco
ealforoingmixluresshellsforcharcoalandornamenls
Shellsmayalsobeusedlorecoconuldryersandhuskscan
berelurnedlolheeldasorganicmulchlosulynulrienls
aroundlrees
fhapter 6
fconom!c anaIys!s
uuits uuit cost uS0
MolorisedgralerHI 1 154.55
ridgeress 1 69O.91
Gravilylyellerassembly 2 12.13
Ilexiblereboilerassembly 1 1O9.O9
Semiexendableloolsandulililiesvhichisassumedinlhe
calculaledcoslloberelacedeveryyear
Fermeutiug p|astic coutaiuer 18 1.82
'
R
K
D
Y
H
H
Q
R
X
J
K
P
R
Q
H
\
W
R
E
X
\
W
K
L
V
H
T
X
L
S
P
H
Q
W
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g

b
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r
e

I

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m
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y

b
a
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k
7
72
Economic anaIysis
T
orovideindicalivedalaonlherolabililyofmicroscale
VCOrocessingacoslandrelurnanalysisvasdoneusing
lheModiedNaluralIermenlalionMelhodbasedonanuls
dayrocessingcaacilyinacoconulroducingcommunilyin
lheIhiliines
Cost and return anaIysis ~ VCO production
Thenulsdaycaacilyusedinlhecalculalionislhe
maximumcaacilyinaneighlhourdaylhalcanberocessed
vilhabridgeressfabricaledinlheIhiliinesifcoconulmilk
exlraclionisdoneinlvoasses
Thereisalimillouscaling
lhesizeofabridgeresssinceabalancehaslobemadebelveen
caacilyandmilkexlraclioneciencyOlherdalausedin
lhecalculalionveregalheredonamissionforlheGerman
DevelomenlCooeralionAgencyGTZin}uly
Oilrecoveryisincreasedbyabouliflhegraledmeal
isdoubleressedbeforeexlraclinglhemilkHoveverdouble
ressingalsohalveslherocessingcaacilyoflhebridgeress
Ifahigherrocessingcaacilyisdesiredlherocessorcando
asingleressingoflhegraledmealinlvoeighlhourshiser
dayoraddanolherselofequimenl
UnderlhecurrenlmarkelingslruclureforVCOinlhe
IhiliinesamicrooravillagescaleVCOrocessorhaslhe
follovingolionsloselllheroducl
Sellinbulklolraders
Sellinbulkloreackers
Iackinsmallackagesizesandvholesalelorelailoullelsor
direclsell
Acombinalionoflheseolionsisossible
Iorurosesofclaricalionlhefollovingdenilionsare
alied
Tra!craersonoracomanyvhobuysinbulkfrom
roducersexorlslheVCOorsulieslheVCOlorelailers
Rcpac|craersonoracomanyvhobuysinbulkfrom
roducersreackslheroduclinsmallsizesunderlheir
ovnbrandnameandsellslorelailers
The profitabi|ity of auy
processiug veuture is
high|y depeudeut ou the
couutry, the |ocatiou of
the VC0 operatiou aud
avai|abi|ity of equipmeut
aud raw materia|s.
3
Capacity is based ou the performauce eva|uatiou ou simi|ar equipmeut by the latioua| Cocouut Research Ceuter, Leyte
State uuiversity, 8aybay, Leyte, Phi|ippiues uuder the guidauce of Prof. 0r Roberto 6uarte, 0eau of the Co||ege of Eugiueeriug
aud Agro-ludustries.
fconom!c anaIys!s
73
Scenarios
Threecasescenariosareconsidered
x CaseAllClassAVCOroduclssoldinbulkallhecurrenl
lradersbuyingriceofUSDLIhL
x CaseAllClassAVCOroduclssoldinbulkloreackers
alUSDIhL
x CaseHalfofClassAVCOsoldinbulklolradersal
USDLandhalfsoldinlherelailmarkelalUSDL
InallcasesilisassumedlhallheresidualoilClassissoldin
bulkalUSDLAsvellaslhericesmenlionedabovelhe
basicassumlionsinTableareused
TabIe 15. Basic assumptiohs for sellihg residual oil (Class B)
Exchauge rate uS01.OO ~ Php55.OO
Wages for equipmeut operators uS02.91/day
Wages for uusli||ed worlers uS02.13/day
Sa|ary of productiou supervisor uS015O.OO/mouth
Cost of e|ectricity uS0O.21/lw-hr
Pre-operatiug expeuse
uS091O (for traiuiug persouue| aud
goverumeut registratiou fees)
0ua|ity coutro| expeuditure uS044O.OO/yr
Admiu 8 marletiug cost 2 of gross sa|es
Friuge beuefits 15 of sa|aries aud wages
lumber of p|aut worlers 6
Thevorkingcailaliscalculaledbasedonasevenday
invenloryofravmalerialalabuyingriceofUSDer
nuladayinvenloryofackagingmalerialandlabelsas
alicableonemonlhdirecllabourcoslandasevenday
nishedgoodsinvenlory
Sensilivilyanalysesonlheseciedrocessingcaacily
denedlhreecasescenariosaldierenlricesforcoconuls
TheRelurnonInveslmenlROIundercondilionsofvilhand
vilhoullaxesarecalculaledandusedasabasisofcomarison
andameasureofrolabililyIncomelaxisassumedlobe
oflhenelrolUnderIhiliinecondilionsabusiness
enlerriseisconsideredrolableiflheROIisabove
vhichislhecurrenlinlereslraleoncommercialloans
The Modified latura|
Fermeutatiou Method,
usiug |isted equipmeut,
has the |owest |abour
requiremeut with the
|east euergy iuput.
74
Summary of caIcuIations
Cost (iu uS0o||ars)
35O uuts/day processiug capacity, processed by latura| Fermeutatiou Method
Case 1
8u|l sa|e to trader
Case 2
8u|l sa|e to repacler
Case 3
5O 8u|l sa|e to
trader, 5O Retai|
lo. of uuts processed/day 35O 35O 35O
0peratiug days/year 3OO 3OO 3OO
Effective productiou days/year 25O 25O 25O
Raw materia| cost $/uut O.O9 O.O9 O.O9
Productiou cost
C|ass A VC0 ($/L) 2.6O 2.6O 2.84
C|ass 8 VC0 (assumed by-product, uo cost)
Assumed se||iug price $/L
C|ass A bu|l
retai|
2.4O 3.5O 2.4O
8.OO
C|ass 8 bu|l 1.1O 1.1O 1.1O
8ui|diug cost (8O m2) 5,O91 5,O91 5,O91
Fixed capita| iuvestmeut 6,313 6,313 6,313
Worliug capita| aud pre-op. 2,158 2,315 3,323
Tota| iuvestmeut 8,531 8,148 9,695
Tota| reveuue 18,121 26,486 38,411
Tota| fixed cost 5,429 5,429 5,429
Raw materia| 1,815 1,815 1,815
Paclagiug 369 369 2,O68
0irect |abour 4,455 4,455 4,455
Light aud power 119 119 119
I0IAI var|ab|o cost 12,811 12,811 14,516
I0IAI product|oo cost 18,3O6 18,3O6 2O,OO6
088 proI|t 421 8,18O 18,411
Admiu 8 marletiug cost (2 of gross sa|es) 315 53O 11O
WIIh0I IAk
NEI F0FII 46 7,650 17,702
EIN 0N INvE8IMENI (0I} % 54% 87% 182%
WIIh IAk
lucome Tax (35 of uet profit before tax) 16 2,611 6,196
NEI F0FII (aItor tax} 30 4,972 11,506
EIN 0N INvE8IMENI (aItor tax} 35% 56% 118%
HigherrolsfromreackagedrelailroduclsinvolveaddilionalriskHoveverrelurnson
inveslmenlareveryaraclivevilhashorlaybackeriodofabouloneyear
Remember
0ua|ity, Price aud Coutiuuity of Supp|y are
esseutia| iu marletiug VC0.
fconom!c anaIys!s
75
35O uuts/day processiug capacity, doub|e-pressiug
Price of uut uS0/1OO pieces
5.OO 6.OO 1.OO 9.OO 11.OO
F06II0N 608I
Case 1: bu|l sa|e $2.4O/L (trader) 2.1O 2.22 2.35 2.6O
Case 2: bu|l sa|e $3.5O/L (repacler) 2.35 2.6O 2.84
Case 3: 5O to trader, 5O retai| $8.OO/L 2.34 2.46 2.59 2.84 3.O8
088 F0FII
Case 1: bu|l sa|e $2.4O/L (trader) 3,921 3,O46 2,111 421
Case 2: bu|l sa|e $3.5O/L (repacler) 9,93O 8,18O 6,43O
Case 3: 5O to trader, 5O retai| $8.OO/L 21,911 21,O96 2O,221 18,411 16,121
EIN 0N INvE8IMENI (w|thout tax}
Case 1: bu|l sa|e $2.4O/|itre (trader) 42 32 21 O.54
Case 2: bu|l sa|e $3.5O/L (repacler) 1O8 81 61
Case 3: 5O to trader, 5O retai| $8.OO/L 221 211 2O2 183 164
EIN 0N INvE8IMENI (w|th tax} %
Case 1: bu|l sa|e $2.4O/L (trader) 21 21 14 O.35
Case 2: bu|l sa|e at $3.5O/L (repacler) 1O 51 44
Case 3: 5O to trader, 5O retai| $8.OO/L 144 131 131 119 1O6
FAA6k FEI0 (yoars}
Case 1: bu|l sa|e $2.4O/L (trader) 3.11 11.84
Case 2: bu|l sa|e $3.5O/L (repacler) O.93 1.13
Case 3: 5O to trader, 5O retai| $8.OO/L O.51 O.56
ResuIts and discussion
Resullsofanalysisrevealedlhefolloving
aTheoeralionvillnolberolableallhesecied
rocessingcaacilyofnulshrdayiflhericeis
USDnulandiflheVCOissoldinbulklolraders
alUSDLInCasenulserdaycaacilylhe
oeralioncanonlyberolablevhenlhericenulis
reducedloUSDifnolaxisaidorUSDnuliflaxis
aidlaxraleofrol
bTheoeralionisveryrolableeveniflhericeisincreased
loUSDnulandlaxisaidiflheClassAVCOissold
inbulkloreackersalUSDL
ThemoslrolableoeralionisCasevhereofClassA
VCOissoldinbulklolradersalUSDLandsoldlo
relailersalUSDLHoveverlhisinvolveshighervorking
cailalbecauseofhigherackagingcoslhighermarkelingcosls
andhigherrisksincashovsincelhelurnoverisnolasfasl
assellinginbulkInmoslcasesrelailsellingmeanssellinglhe
roduclonconsignmenlIflhelurnoverislovlhenlhecash
Sensitivity anaIysis
The most profitab|e
operatiou is Case 3
where 5O of C|ass A
VC0 is so|d iu bu|l to
traders at uS02.4O/L aud
5O so|d to retai|ers at
uS08.OO/L
76
ovandvorkingcailaloflheoeralionarecomromised
Iaybackeriodalarocessingcaacilyofnulsdayriceof
nulsalUSDnulandaVCOsellingriceofUSDLCase
isyears
SellinginbulklolradersalUSDLcanalsoberolable
ifVCOisroducedbyindividualfarmersalhomerocessing
lheirovncoconulsandusingfamilylabourvherelhereareno
overheadcoslsasinaneslablishedVCOrocessingfacililyThis
modeliscommoninLuzonIhiliinesvherelradershave
lheirovngrouoffarmerroducersHoveverlhissyslemhas
ahigherriskinlermsofmainlaininglhequalilyoflheroducl
Theriskcanbegreallyreducediflhefarmerroducerfollovsa
slriclslandardisedroceduremanualvhereallCrilicalConlrol
IoinlsinVCOrocessingareobserved
Equipment costs
elovisalislofaroximalericesoflhenecessaryequimenl
forseinguanuldayunilforVCOrocessing
uuits uuit cost uS0
Motorised grater (1/2 hP) 1 154.55
8ridge press 1 69O.91
6ravity type fi|ter assemb|y 2 12.13
F|exib|e reboi|er assemb|y 1 1O9.O9
Semi-expeudab|e too|s aud uti|ities which is assumed iu the ca|cu|ated cost to
be rep|aced every year
Fermeutiug p|astic coutaiuer 18 1.82
Staiu|ess stee| stocl pot (4 sets at 4 assorted
si/es per set)
4 18.18
Charcoa| stove with housiug 1 63.64
Assorted staiu|ess stee| straiuers 12.13
Lad|es aud other accessories
P|astic pai|s (24 L) 6 5.45
P|astic coutaiuer with cover (4OO L) 2 1O.OO
Staiu|ess stee| basiu (6O cm dia) 2 13.64
This mauua| provides
these staudard
guide|iues aud Critica|
Coutro| Poiuts.
lu Thai|aud, graters
are about oue-third of
the prices quoted here
aud staiu|ess stee|
coutaiuers, straiuers
etc., are about ha|f the
price quoted here.
fhapter 1
keferences
78
References
AnonymousUndaledSeclrumofCoconulIroducls
IhiliineCoconulAulhorily
AnonTechnicalDalaHandbookonlheCoconulIls
IroduclsandyIroduclsResearchCoordinalionand
DocumenlalionCenlerCororaleIlanningandInformalion
OceIhiliineCoconulAulhorilyQuezonCily
Ihiliines
AnzaldoIIelalCoconulWalerasInlravenousIluid
Ihiliine}ournalofCoconulSludiesVolNoasciled
byanzonelalCoconulasIoodICRDI
AnzaldoIICoconulWalerforInlravenousTheray
andOralRehydralionCoconulsTodayUCAI
anzon}AGonzalesONdeLeonSanchezSYandSanchez
ICCoconulasIoodICRDIQuezonCilyIhiliines
avalanDDIroduclionUlilizalionandMarkeling
ofVirginCoconulOilCocoinfoInlernalionalVolNo
AsianandIacicCoconulCommunily}akarlaIndonesia
avalanDDCcccnuiPrcccssingMc!u|csjcrMicrcan!
Vi||agcSca|c|nicrpriscsIroceedingsoflheXLCOCOTICH
MeelingColomboSriLankaIdbyRelhinamIAsianand
IacicCoconulCommunily}akarlaIndonesiaSelember
avalanDD|rcqucni|qAs|c!QucsiicnscnVirginCcccnui
Oi|CocoinfoInlernalionalVolNoAsianandIacic
CoconulCommunily}akarlaIndonesia
avalanDDIinalMissionReorlonCoconul
IrocessingInlegraledHorlicullureandNulrilion
DevelomenlIro|eclIAOangladesh
avalanDDIinalMissionReorlonCoconulIrocessing
Iro|eclonIilolIroduclionofVirginCoconulOilandOlher
IroduclsinThailandIoodandAgricullureOrganizalion
IAOoflheUniledNalionsThailand
avalanDDIinalMissionReorlonVirginCoconulOil
IrocessingInvironmenlandNaluralResourceManagemenl
forRuralDevelomenlIro|eclINRMRDGerman
DevelomenlCooeralionAgencyGTZLeyleIhiliines
avalanDDIroduclionUlilizalionandMarkelingof
VirginCoconulOilCocoinfoInlernalionalVolNo
AsianandIacicCoconulCommunily}akarlaIndonesia
ChildRCoconulsTroicalAgricullureSeriesnded
LongmanGrouLldLondonCiledbyICATechnical
DalaHandbookonCoconul
DayrilCSCoconulforeerHeallhLecluredelivered
duringlheSymosiumonCoconulIhiliineCoconul
AulhorilyAudiloriumQuezonCilyIhiliines
keferences
79
DayrilCSTheTrulhAboulCoconulOilTheDrugslore
InaoleAnvilIublishingIncIasigCilyIhiliines
DolendoelalTechnicalDalaHandbookonCoconul
IhiliineCoconulAulhorilyIhiliines
InigMGCoconulOilAnAnlibaclerialAnliviral
IngredienlforIoodNulrilionandHeallhCoconulsToday
SecialIssueUCAI
IifeHealingMiraclesofCoconulOilIiccadillyooks
LldColoradoSringsCOUSA
IifeTheCoconulOilMiracleIiccadillyooksLld
ColoradoSringsCOUSA
IifeLeclureonHeallhenelsofCoconulOil
organizedbylheVirginCoconulOilIroducersand
TradersAssocialionoflheIhiliinesandlheCenlerfor
InlernalionalTradeIxosilionandMissionCITIM
IhiliineTradeTrainingCenlerIasayCilyIhiliines
GanguliSKComosilionofCoconulWaleralDierenl
GrovlhSlagesScienceandCullureCiledby}acobs
MIdTheChemislryandTechnologyofIoodand
IoodIroduclsVolndedInlerscienceIublishersInc
NevYorkCiledbyICATechnicalDalaHandbook
onCoconul
HagenmaierRDCoconulAqueousIrocessingSan
CarlosIublicalionsUniversilyofSanCarlosCebuCily
Ihiliines
Kabara}}HeallhOilsfromlheTreeofLifeNulrilional
andHeallhAseclsofCoconulOilIaerdeliveredallhe
AsianandIacicCoconulCommunilyAICCCOCOTICH
MeelingheldinChennaiIndia
LimSyliangcoCYAnlicarcinogenicIeclofCoconul
OilTheIhiliine}ournalofCoconulSludiesVolume
NalhanaelWRNChemicalIxaminalionofCeylonand
IhiliineDesiccaledCoconulCeylonCoconulQuarlerly
CiledbyICATechnicalDalaHandbookon
Coconul
SalonDTandOCManiquisDevelomenlofaVillage
IrocessofIrearingCoconulSkimMilkeveragefor
IeedingChildrenIhil}NulrCiledbyanzon
elal
WaKandSLMerrillComosilionofIoodsUSDA
AgriculluralHandbookNoRevisedWashinglonDC
Ciledbyanzonelal
80
Further reading
DevelomenlofNaluralHerbalSoaarsfromColdressed
CoconulOilTISTRThailandChanlaraIhoonsiri
KhanilhaChavananoraselIaraAhamadiIirshahid
TuanlaSemalongRalanasiriGivanonWiaornIhalve|
AmonralKhayungarnnaseeTaveesakSunlornlanasal
DevelomenlofRelailIackagingforSoaarsfromCoconul
OilTISTRThailandIaraManeesinAnchalee
Kamolralanakul
DevelomenlofValueaddedIroduclsIromCoconul
OilTISTRThailandLalilaAanalhoIeesamai
}envanilan|akulIanidaSiribankeadolAmornral
SuemanolhamIravilThenui
AsianandIacicCoconulCommunilyAICC
vebsileWWWaccorgsg
Reciesandfurlherinformaliononbyroduclscanbefound
hereWWWeaudreycom

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