RAW VIRGIN COCONUT OIL

Extra Virgin Coconut Oil (Dry Expeller Process) - Considered as the PUREST VCO

Raw Virgin Coconut Oil  (Wet Centrifuge Processed) - Believes to be having LIVE ENZYME

Culinary Virgin Coconut Oil (Wet Centrifuged & Purified) - The best for cooking, considered as the purest and believes to be having live enzyme. 

ANDY ALBAO CocoWonder RAW VIRGIN COCONUT OIL is Cold Pressed, Wet Centrifuged Processed and believes to be having "LIVE ENZYME", has raw and fresh coconut taste and odor, with very clear like purified water appearance, has no sediments settling at the bottom, low in moisture content of 0.05 to 0.01, the Purest, the Cleanest and Safest type of Virgin Coconut Oil that classified as PREMIUM QUALITY. Raw Virgin Coconut Oil has high Lauric Oil (C12), 100% Natural, Certified 100% Organic, Non-GMO, Non-Fermented, Non-Refined, Non-Deodorized, Non-Bleached and Non-UV-Light. Our Extra Virgin Coconut was used to drink as food supplement, food & salad dressing, for cooking & frying, skin moisturizer and hair conditioner.

Our Raw Virgin Coconut Oil was produced from matured and fresh coconut meat that processed immediately in short period of time to avoid quality deterioration and cold pressed to extract the coconut milk Liquid, then separate the oil using Centrifuged Disc Machine that made of Stainless steel only to avoid metal contaminants. Our Centrifuged Disc Machine has built-in multiple cooling system to prevent Friction Heat and avoiding heating of oil and to avoid roasted and toasted taste & odor. 

Our Raw Virgin Coconut Oil has no sediments, no off taste & odor, no rancidity, no deterioration, no toasted or roasted taste & odor no metal contaminants which considered the THE CLEANEST & THE SAFEST Virgin Coconut Oil.

SHELF LIFE:  Guaranteed 2 years shelf life, but tested for 3 years stored at room temperature. 

INGREDIENTS:  Matured Coconut 

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

* 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