The Making of Coconut Oil: From Fruit to Oil
Harvesting the Coconuts
Coconut oil has become a popular beauty product, cooking ingredient, and household essential because of its numerous benefits. Country farms are the primary sources of coconuts, which grow in bunches at the edges of palm branches. These tropical fruits are abundant on the coastlines of these countries, particularly in the Philippines, India, and Indonesia, where millions of coconuts are harvested every year. The process of coconut oil production starts with the harvesting of the coconuts.
The process of harvesting a coconut is a fascinating one that requires a keen eye and focus (attention to detail). Farmers climb the tall palm trees to pick the coconuts or wait for them to fall naturally. Harvesting the coconut is not precisely like picking an apple from a tree, and the farmers wear protective gear because the coconuts’ fall can cause severe injury. In some countries, trained monkeys handle the harvesting process, where they climb the trees and detach the coconut bunches to hand over to their handlers. After harvesting, the coconuts are transported to a nearby factory for further processing.
Before processing begins, inexperienced coconut pickers are advised to avoid choosing coconuts that contain foul-smelling water. The smell implies that the fruit is not ripe and is unsuitable for making coconut oil. Picking an unripe coconut may produce oil that has chemicals and undissolved substances, making it unsuitable for consumption or use. To prevent this from happening, farmers use several techniques to test the suitability of the coconut fruit.
The methods used will vary depending on the region and country, but some of the most common include- checking the size of the fruit, feeling for any holes or openings, measuring the weight of the fruit, and listening for the sound of coconut water. In addition to these, there are other methods that some farmers use, such as cracking a part of the fruit and checking the color of the inside. Experienced farmers can tell if a coconut is ripe by merely looking at it.
After picking the ripe coconuts, they are taken to the processing factory where different modern and traditional techniques are used to extract the oil. Some factories use the traditional method of hand-squeezing to obtain coconut cream, which they separate using heat or centrifugation. The downside of this method is that it produces less coconut oil and takes longer than modern technological means. Technological methods include using a hydraulic press, expeller-pressing, or using solvents to extract the oil. Using solvents is less common, and the final product may have chemicals if not properly purified.
In conclusion, the first stage of coconut oil production is essential in ensuring that the final product is of good quality. Harvesting coconuts requires skill and the use of various techniques to distinguish ripe fruits from unripe ones. The coconuts’ maturity will affect the quality of the oil that is produced in the processing phase. The traditional method of processing coconut oil is slowly being phased out to make way for more modern techniques, making the extraction process more efficient and saving time.
Extracting the White Flesh
After the husk and shell have been removed from the coconut, the white flesh can be extracted. This is typically done in one of two ways: by hand or by machine.
If extracting by hand, the coconut is usually held firmly in one hand while a small knife is used to separate the meat from the shell. This takes precision and practice, and is typically done by skilled workers who have been doing it for years. It can be a slow process, but the end result is a high-quality coconut meat.
Extracting the meat by machine is a more common and much quicker method. Machines used for this purpose can vary from simple grating machines to full-scale coconut processing factories. The machines will usually have sharp blades that are able to quickly cut and shred the white flesh, separating it from the shell and producing small pieces that are ready for further processing.
Many of the machines used to extract coconut meat are made up of several components, which work together to process the coconuts. Depending on the machine, the components can include a conveyor belt, a grating mechanism, a press to extract the coconut milk, and a dryer to remove any excess moisture from the meat.
There are also different methods of machine extraction; some machines simply shred the meat, while others use a more intricate process to extract the milk from the meat before shredding it. The choice of machine and method of extraction will depend on the desired end product, as well as the scale of production.
Overall, extracting the white flesh from coconuts is a crucial step in the process of making coconut oil. The quality of the meat, as well as the method used to extract it, can have a significant impact on the final product.
Drying and Pressing the Copra
Coconut oil is extracted from the dried meat of mature coconuts known as copra. The process of producing coconut oil involves two main steps; Drying and Pressing. The first step in making coconut oil is preparing the copra by drying it.
Drying the copra can be done through various methods depending on the preference of the producer. The two most popular methods of drying copra are; Sun drying and Kiln drying. In sun drying, copra is placed on racks and left under direct sunlight to dry. The heat from the sun works to evaporate the moisture content from the copra, leaving it dry and ready for the next step. Sun drying takes 5 to 7 days to get the desired results, depending on the intensity of the sun and the weather conditions.
Kiln drying on the other hand is a more controlled and efficient way of drying copra. It involves heating the copra in a specially designed kiln, which regulates the temperature and air flow to achieve the desired level of dryness. Kiln drying is much faster and takes only a few hours to get the copra ready for the next step. The downside, however, is that it is more expensive compared to sun drying and requires a lot of energy to run.
The next step after drying the copra is pressing. This step involves extracting oil from the dried copra using an oil press. The oil press crushes the copra, releasing its oil content. There are two main types of oil presses; expeller-pressed and cold-pressed.
The expeller-pressed method involves feeding the dried copra into an expeller press, which uses a mechanical process to press out the oil. The oil is collected in a container, while the remaining dry cake is used as an animal feed supplement. This method produces a large amount of oil, and it is the most common method used in the commercial production of coconut oil.
Cold-pressed method, also known as virgin coconut oil, uses a different approach. It involves extracting oil from the copra without using heat. Instead, the oil is extracted by pressing the copra using a hydraulic press or centrifuge machines. The resulting oil is pure, unrefined and has a natural coconut flavor and aroma. Cold-pressed method is considered to produce high-quality coconut oil and is best for those who are looking for pure and unrefined coconut oil.
In conclusion, the process of making coconut oil involves two main steps; Drying and Pressing. The drying step aims to remove as much moisture from the copra as possible, while the pressing step involves extracting the oil from it. The choice of drying and pressing methods depends on the producer’s preference, availability of resources and the quality of coconut oil they want to produce.
Separating the Oil
In this section, you will learn about the process of separating the oil from the coconut meat and how the different methods affect the quality of the final product. There are three common ways to extract coconut oil: cold-pressed, expeller-pressed, and centrifuged.
Cold-Pressed Coconut Oil: This method involves separating the oil from the meat without using any heat. The coconut milk is first extracted from the meat and then allowed to settle. During this process, the oil naturally separates from the water and solids and rises to the top. It is then skimmed off and transferred to another container for further processing. This method yields a high-quality oil that retains its natural flavor and aroma. However, it requires more time and effort compared to other methods.
Expeller-Pressed Coconut Oil: This method uses a mechanical press to extract the oil from the coconut meat. The dried coconut kernels are first ground into a fine powder and then fed into the press where they are squeezed to extract the oil. The heat generated during the process can affect the quality of the oil, resulting in a less flavorful product. Expeller-pressed coconut oil is generally cheaper than cold-pressed oil but may not be as healthy and nutritious.
Centrifuged Coconut Oil: This method uses a centrifuge to separate the oil from the meat. The coconut milk is first extracted using a shredder and then passed through a series of centrifuges that spin at high speeds. The force generated during the process separates the oil from the other ingredients, and it is then collected in a separate container. This method produces a high-grade oil with a long shelf life and a mild flavor. However, it is more expensive compared to other methods.
Overall, the method of separating the oil from the coconut meat can affect the quality, flavor, and nutritional value of the final product. It is important to choose a method that suits your needs and preferences. If you prefer a high-quality oil with a natural flavor and aroma, cold-pressed coconut oil may be the best option. If you are looking for a cheaper alternative, expeller-pressed coconut oil may be a good choice. And if you want a premium oil with a long shelf life and mild flavor, centrifuged coconut oil may be the way to go.
Filtering and Storing the Coconut Oil
Once the coconut oil extraction process is completed, the next step is filtering. Filtering gets rid of any plant-based particles and unwanted impurities. In general, the use of a cheesecloth or a filter press is the most common method to make sure that the oil is properly extracted. But before that, some manufacturers let the oil settle for a few hours to acquire a clearer and purer oil.
Filtering removes the remaining pulp, protein, and other substances that may still be present even after extracting the oil. It is essential to filter the oil properly, as it helps keep the odor and flavor intact and makes it ready for usage.
After filtering, you can store coconut oil in a dark-colored airtight glass container. The container’s dark color will protect the oil from sunlight and other environmental influences that can spoil the oil. Also, storing coconut oil in the fridge can extend its shelf life, keeping it fresh for up to two years.
It is important not to store this oil in plastic containers as it can absorb the plastic taste, which will end with an unpleasant flavor that affects the quality of the oil. Additionally, coconut oil should be kept away from direct sunlight, heat, and moisture.
To make sure that the coconut oil is of good quality, you must store the oil in a dry and cool place when not in use. As discussed earlier, storing coconut oil away from heat, humidity and light can help prevent oxidation and spoilage of the oil.
Also, it’s necessary to keep in mind that, like any other oil, coconut oil can go rancid when exposed to air and other environmental factors for a long time. That is why it’s vital to keep the container or bottle always closed tight in-between using it. Lastly, it is best to store the container of coconut oil on a shelf rather than a fitting cupboard near the stove. Heat and moisture are its primary enemies, and cabinets near the stove are exposed the most to both.