EXTRA VIRGIN COCONUT OIL

EXTRA VIRGIN COCONUT OIL is Cold Pressed and Dry Expeller processed using highly matured coconut which believes to be higher LAURIC content which classified as EXTRA VCO.  EXTRA VIRGIN COCONUT OIL has best taste of rich coco-nutty with sweet aroma, no roasted and no fermented or rancid taste and odor, colorless like water, no sediments settled at the bottom, very low in moisture with longer shelf-life which considered as FINEST QUALITY. EXTRA VIRGIN COCONUT OIL was produced naturally through low temperature vacuum drying of coconut meat/kernel and cold pressed using  expeller machine with multiple cooling system that processed within eight (8) hours to preserves its quality, to avoid product deterioration and contamination, no usages of any additives or chemical which considered as the HEALTHIEST, PUREST, CLEANEST, SAFEST Extra Virgin Coconut Oil in the market.

IN COMPARISONS WITH OTHER PRODUCTS 

  • Has best coco-nutty taste
  • No-roasted & No-Rancid  
  • Higher in Lauric Content
  • Better quality than Philippine National Standard 

HEALTH SAFETY & BENEFITS

  • Cholesterol Free
  • Non-RBD Coconut Oil
  • Non Hydrogenated
  • Non-GMO
  • Certified Organic

SHELF LIFE:  Guaranteed 2.5 years shelf life, but tested for 3 years. Need to stored in clean and dry area at room temperature.

INGREDIENTS: Matured Coconut

MAXIMUM CAPACITY: 180,000 liters per month and can easily double.  

 

 

 

NOT ALL EXPELLER PROCESS VIRGIN COCONUT OIL IS CREATED EQUAL - Most of Processor of Virgin Coconut Oil are Big Expeller Machine made of Purely Iron Metal (instead of stainless steel) which designed to used for COCONUT COPRA to produce Coconut Crude/Dark Oil for RBD Cooking Oil Production. With this, the oil products has probably very high in Metal Contaminants that can be harmful to our health!     

 

* HOW TO CHOOSE BEST QUALITY VIRGIN COCONUT OIL, CLICK: READ MORE 

* BAD COOKING OIL INFORMATION, CLICK: READ MORE 

* WHY HYDROGENATED OIL & FATS ARE BAD:   This is a trans-fat products where oil is converted into solid fats that cannot liquefy even in warm temperatures. This is high heat process and associated with chemicals during production. Hydrogenated Oil includes Margarine an other solid fats use in baking & cooking. Raw Materials of this products are came from PALM OIL/COPRA -to- COCONUT CRUDE OIL -to- RBD OIL -to- FINISHED PRODUCTS.