Coconut oil is a natural product of the coconut fruit, which is produced by the coconut palm tree. Coconut oil can be produced in different grades and used in foods, as a lubricant, as fuel and as a soap base. There are several different manufacturing processes that can yield coconut oil, the most common starting with dried coconut meat. The choice of process generally dictates oil quality.
Copra Method
"Copra" is the dried meat, the center or kernel, of a coconut. According to coconut oil manufacturer Tropical Traditions, the first step in this oil-production process is drying the meat, which is accomplished with a hot kiln, smoke or the sun. After drying, the copra is pressed or crushed to force out the oil. The copra can alternatively be ground and boiled to separate out the oil, a method often used in smaller villages or traditional oil production operations.
Purifying Copra Oil
Generally, copra drying conditions and the common open-air transport of copra from the drying shop to an oil extraction facility are uncontrolled for sanitation. According to the World Health Organization and national food safety agencies, these conditions can easily lead to mold growth and contamination. To produce edible oil from the poorly controlled manufacturing process, the extracted oil needs to be "refined, bleached and deodorized" (RBD) to bring it into compliance with food safety and purity standards.
RBD Method
Modern RBD processes typically involve several strong chemicals, including lye or hydrochloric acid, to remove undesired fatty acids and other solvents that increase the copra's oil yield and remove contaminants. The oil also might be filtered through clay for further bleaching and impurity extraction. According to coconut oil manufacturers like Thelma Development of The Philippines, RBD removes some of the natural antioxidants and aromatic compounds that give pure coconut oil a very long shelf life and characteristic scent.
Virgin Coconut Oil
In so-called "virgin" processes, the coconut fruit is only minimally processed before oil extraction, and no strong chemicals are used. Although production costs are higher, the resulting coconut oil is generally higher quality with a longer shelf life and a distinctive aroma and flavor that is desirable for food use.
Virgin Oil Processes
In the quick-dry method, the coconut meat is lightly dried and then simply pressed to extract oil.
In the wet method, no drying is used. Instead, the coconut meat is shredded and then pressed to produce coconut milk. The oil component of the milk naturally rises toward the top over a period of hours or days and can then be skimmed off. Centrifugal force, heat, refrigeration and other methods can also be used to accelerate and improve oil separation and recovery.
Some producers like Mt. Banahaw Health use a fermentation-assisted wet method, which they say outputs a clear and highly pure finished oil product.
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