Type 1. The industrially manufactured oil that comes from copra, the low grade dried flesh of the coconut. The flesh is transported to major manufacturers in the States and Europe. As transportation takes so long and the shelf life of coconut is limited, the coconut flesh is treated with pesticides and chemicals in order to keep it from becoming rancid. Copra oil is then Refined, Bleached and Deodorised (RBD) to make it edible. This is not the coconut oil I use nor should you.
Type 2. “Cold Pressed Virgin Certified Organic” coconut oil. The following description comes from Kokonut Pacific who manufacture Niulife coconut products.
“virgin”, as it is made directly from fresh mature coconuts, quickly dried then pressed, settled and filtered. Nothing else. It has not been Refined, Bleached or Deodorised. No chemicals have been added or used in the extraction process.
“Certified Organic” because it is grown without artificial fertilisers, pesticides, or other chemicals and additives and has been certified as such by an IFOAM and USDA accredited agency: the National Association for Sustainable Agriculture Australia (NASAA).
“cold pressed” due to the relatively low temperatures used to dry the grated coconut and nil heating during pressing.
“extra virgin”, because it is the first and only pressing made within one hour of opening a coconut; its free acid level is extremely low (<0.3 grams per 100); it is a raw oil that is judged to have a superior flavour and contains no additives.
← Where does coconut oil come from?