In line with promotion on the use of Virgin Coconut Oil as adjunctive therapy for probable and suspect cases of COVID-19 , we also share with you this production technology generated by the Philippine Coconut Authority (PCA) from the book, Compendium of Commercially-viable Coconut Technologies, featuring 10 technologies using coconut.

Virgin coconut oil is the natural oil from fresh, mature kernel of the coconut. It can be obtained through mechanical or natural means. It can also be processed with or without the use of heat. It does not undergo chemical refining, bleaching, or deodorizing that leads to the alteration of the oil. The product is suitable for consumption without the need for further processing.

Process Description

General Process

• Select and dehusk 500 mature nuts that are about 13 months old.
• Split the nuts and collect water by filtering using cheese cloth.
• Grate the coconut meat finely.
• Put the 222-kg finely grated coconut meat in a strong netbag.
• Press the grated coconut meat using screw press.
• Remove the netbag from the screw press and soak in coconut water collected earlier. Press again using the screw press.

VCO Extraction

• Mix together the first and second press of milk, add equal volume of coconut water and mix well.
• Pour the mixture into plastic containers and maintain in a clean room at 37°C.
• Harvest VCO after 16 hours.
• Store VCO for about a week in a clean room for curing. Curing is the act of preparing, preserving, or finishing substance thru chemical or physical process.
• Filter the cured VCO through an 8-micron nylon mesh.
• Filter again through a 5-micron nylon mesh.
• Transfer the filtered VCO to a large container for bottling.
• Use sterile bottles for filling.
• Label and package the bottled VCO.

Product Standards

VCO consists mainly of medium-chain triglycerides, which are resistant to peroxidation. The essential; composition and quality factors of VCO are the following:

• Identity characteristics – Glass liquid chromatography ranges of fatty acid composition shall be in accordance with the following.

Common Name	Composition	(%)
Caproic acid	C 6:0	ND* – 0.7
Caprylic acid	C 8:0	4.6 – 10.0
Capric acid	C 10:0	5.0 – 8.0
Lauric acid	C 12:0	45.1 – 53.2
Myristic acid	C 14:0	16.8 – 21
Palmitic acid	C 16:0	7.5 – 10.2
Palmitoleic acid	C 16:1	ND
Stearic acid	C 18:0	2.0 – 4.0
Oleic acid	C 18:1	5.0 – 10.0
Linoleic acid	C 18:2	1.0 – 2.5
Linolenic acid	C 18:3	ND – 0.2
	C 24:1	ND
* Non-detectable
Source: Bawalan and Chapman, 2006

• 
  
  • Quality characteristics – VCO should be colorless, sediment-free, with natural fresh coconut scent, and free from rancid color or tastes. It should conform tot the following requirements.

  Properties	Specifications
  Moisture and volatile content, %, max	0.20
  Free fatty acids (expressed as lauric acid), %, max	0.20
  Peroxide value, meq/kg oil, max	3.0
  Food additives	Non-permitted
  Contaminants: Matter volatile at 105°C, max	0.20
  Heavy metal, mg/kg, max
  Iron (Fe)	5.0
  Copper (Cu)	0.40
  Lead (Pb)	0.10
  Arsenic (As)	0.10
  Source: Bawalan and Chapman, 2006

  This post is also qritten in the Ilokano language through the social media page of the Extneion Directorate at https://www.facebook.com/105321891368327/posts/283067593593755/. For trainings in VCO production and other trainings, the Mariano Marcos State University welcomes training requests addressed through the University President, Dr. Shirley Agrupis through extension Director, Dr. Aris Reynold V. Cajigal. Signify your interest to be trained on areas of interest and MMSU will come right and ready at your service.  

  [Source: Philippine Council for Agriculture, Aquatic, and Natural resources research and Development. Compendium of commercially-viable coconut technologies. Los Banos, Laguna: DOST-PCAARRD, 2015. 183p.-(Book Series No. 04/2015; Reprinted)]

  Electric copy of the book can also be accessed through DOST-PCAARRD e-Library at https://elibrary.pcaarrd.dost.gov.ph/slims/ . Create your account and enjoy thousands of books and information materials along agriculture, aquatic, and natural resources, and many more! T

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