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[Music]
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virgin coconut oil is the purest form of
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coconut oil water white in color and has
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not undergone oxidation
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it is the oil obtained from the fresh
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and mature kernel of coconut by
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mechanical or natural means with or
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without the use of heat
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it does not undergo chemical refining
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bleaching or deodorizing
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which does not lead to the alteration of
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the nature of the oil
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vco is a unique and versatile emerging
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coconut product which has found its
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niche in the local and international
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markets due to its multifunctional uses
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it can be used as a body oil a hair and
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skin conditioner
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an oil base for various cosmetic and
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skin care products and a carrier oil for
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aromatherapy and massage oils
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vco is also considered a nutraceutical
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and functional food which can be
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consumed directly or used as a food
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ingredient
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vco is a saturated fat composed of 65
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mcts
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unlike long chain triglycerides mcts are
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easily converted into energy by the
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liver and have been proven to increase
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the metabolic rate of an individual
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the fatty acid composition of eco is
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predominantly lauric acid which is
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converted into monolory and known to
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have antimicrobial
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antiviral and antifungal effects in the
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body
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vco is cholesterol-free trans-free and
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heart healthy
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it improves the nutritional value of
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food by increasing the absorption of
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vitamins minerals and amino acids and
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inhibits the action of cancer-forming
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substances
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adherence to safety and quality
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standards is necessary to ensure
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consumption of safe products and sustain
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market competitiveness
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food becomes unsafe when it is spoiled
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or tainted with contaminants that can be
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physical biological or chemical in
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nature
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biological contaminants are the greatest
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threat to food safety and responsible
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for majority of foodborne illness
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outbreaks
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raw and undercooked food products may be
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contaminated with bacteria yeast mold
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and viruses that may cause diarrhea
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vomiting mental retardation and even
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loss of sight in children
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physical contaminants are extraneous
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materials that should not be present in
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your food such as hair metal glass and
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insects
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these objects can be brought in with the
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raw materials or introduced during
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storage or preparation
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chemical contaminants include detergent
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pesticide residues and other toxic
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substances that should not be present in
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food or are present at high
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concentrations than they would naturally
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have occurred
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contamination can be eliminated with
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good manufacturing practices which is a
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system to ensure the product meets food
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safety quality and legal requirements
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implementation of gmp not only ensure a
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safe
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sound and wholesome product it also
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increases consumer confidence in your
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products
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it also helps to decrease operating
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costs through the rework and penalties
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during non-compliance
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and help boost export opportunities
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vco processors should adhere strictly to
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gmps and quality control procedures in
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each of these stages to ensure the
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production of high quality pco
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the building facilities and equipment
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must be cleaned regularly to prevent
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contamination
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design and construct the building and
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facilities in such a way that food can
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handle the machinica
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easy to clean and sanitize can prevent
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entry of pests and where personnel are
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safe and provided with a good working
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environment
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there must be an adequate supply of
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potable water
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the people who work in direct contact
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with food processing must be disease
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free properly trained and knowledgeable
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on proper hygiene
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all personnel must be provided with
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appropriate protective clothing such as
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aprons gloves masks hair restraints and
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boots or safety shoes
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all personnel must change their footwear
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and outdoor clothes and remove their
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jewelries and accessories before
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entering the processing area
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all equipment containers and utensils
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must be made of food grade stainless
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steel or food grade easy to clean
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plastic
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clean and sanitize all equipment and
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utensils before and after operation to
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prevent food contamination
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wash them with soap and water and rinse
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properly make sure that no soap residue
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is left
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sanitize by pouring hot water or
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chlorine solutions
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[Music]
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[Music]
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vco processing technologies can be
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generally categorized into fresh dry and
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fresh wet processes
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fresh dry is a general term in which vco
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is obtained directly from fresh coconut
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kernels
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the processes require drying of grated
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shredded or milled fresh kernels before
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extracting the pco
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process technologies under the fresh try
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category use low and high pressure
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expellers and two phase centrifuge to
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recover the vco
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fresh wet is a general term in which vco
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is recovered from coconut milk by
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various means after it has been
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extracted from freshly grated coconut
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meat
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processing technologies under this
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category are the modified kitchen
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natural fermentation and centrifuge
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methods
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of all the vco processing technologies
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the natural fermentation method gives
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high oil recovery with a low labor
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requirement and lesser energy input vco
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production is composed of three basic
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stages namely pre-processing processing
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and post-processing
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[Music]
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harvest mature knots that are indicated
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by light brown or yellowish brown husk
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use crates or baskets
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do not place harvested nuts directly on
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the ground
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process knots within seven days from the
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time of harvest
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they host knots carefully using round
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metal bar anchored in the ground to
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avoid cracking
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if knots will not be processed within
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two days
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leave a portion of the husk attached to
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the eyes of the knot
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discard knots with cracks
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damage soft eye and germination growth
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avoid throwing the knots during loading
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put the knots carefully in crates to
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prevent them from rolling and cracking
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during transport from farm to the
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processing facility
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keep the hot muds away from direct
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sunlight to prevent cracking during
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transport
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store knots in an open or well
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ventilated area with roofing and cement
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floors
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place knots in elevated platform with
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slabs to allow water to flow away from
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the pile if coconut shell breakages
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occur
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keep the storage area always clean
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inspect knots prior to enduring the
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whole duration of storage to remove
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ejects that can cause foilage of other
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knots
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strictly implement first in first out
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method knots first proceed should be
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processed first
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avoid storage of knots in plastic saps
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to prevent accumulation of moisture
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causing not deterioration
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biodegradable sacs with big holes like
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jute sands may be used as long as there
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is proper aeration inside the sack
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remove the remaining husk that covers
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the eyes of the knot
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wash the knots with potable water to
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remove adhering dirt on its outer
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surface
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sanitize the knots with chlorine
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solution and drain for 5 minutes before
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splitting
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[Music]
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cleanly split the coconuts into halves
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avoid damaging or breaking the shell of
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the splitted nuts to prevent injuries
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during breathing
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split knots above the ground and put the
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container on the heat to collect the
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coconut water in the void's village
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to ensure that knots are equally split
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in look for the perfect equator line
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that runs around the middle of the
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coconut
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take the pollo and walk along the line
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turn the coconut and continue walking
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the equator line until the coconut
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splits open
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check the coconut kernel
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it should be firm in texture opaque and
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white in color
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kernel with soft texture slimy surface
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and how storial growth must be
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segregated in this garden
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if the coconut water is to be processed
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into another product process it
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immediately or store properly in chilled
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condition
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if not
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remove the collected coconut water
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regularly within an hour for further
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disposal
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immediately wash the floor with spilled
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coconut water as it ferments very fast
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generate foul odor and attract flies in
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ants
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it can also become a source of
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contamination and can damage the cement
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surface since fermented coconut water
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becomes very acidic
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process knots within four hours after
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splitting
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grate the split knots immediately using
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the motorized grater only skilled
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operators must be allowed to do the
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mechanical grating to avoid injury
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avoid touching the grated kernel with
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bare hands
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use a stainless steel ladder to remove
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grated meat that adheres to the surfaces
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of the grater
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clean the grater immediately after each
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use using a pressurized water hose to
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dislodge fine coconut particles in the
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blade
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no coconut speck should be left adhering
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to the greater head
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[Music]
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wear gloves and avoid touching the
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grated kernel with bare hands
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scoop the grated coconut meat then
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carefully feed into the milk presser to
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avoid spillages
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use a stainless steel ladle to aid the
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feeding of grated meat that adheres to
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the surfaces of the equipment do not use
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hands to move the grated meat inside the
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hopper to avoid injuries
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filter the collected coconut milk by
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placing a strainer on top of the
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receiving container
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clean the pressure thoroughly after use
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no adhering grated coconut kernel or
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film of coconut milk must be left on any
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of its surfaces as it will develop foul
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odor and attract insects
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dilute the coconut milk with warm water
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in one is to one ratio
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that is
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add one cup of warm water
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to every one cup of coconut milk
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dilution with water facilitate the
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removal of natural gums and aid in the
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separation of pco from the coconut milk
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emulsion
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use a food grade thermometer to make
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sure the water is within 50 to 60
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degrees celsius
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the oil may not separate at low
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temperature or it may turn yellow at
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higher temperatures
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use potable or sterilized water to avoid
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contamination with unnecessary
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microorganisms
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which may come from contaminated water
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sterilize water by boiling tap water for
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15 minutes
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do not fill up the container to more
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than two-thirds of its capacity
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a considerable air space in the
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container is necessary for effective
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fermentation
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stir the coconut milk and water mixture
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properly for at least one minute
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cover the container with either a loose
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fitting lid or sterilized cloth to
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prevent microbial contamination during
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fermentation
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[Music]
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transfer the coconut milk mixtures
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carefully in the fermentation room
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do not place the containers directly
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below the heating ball or lamp
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allow to settle or ferment for 16 hours
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at
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degrees celsius to produce premium grade
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pco
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fermentation is a critical step as it
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requires proper control of operating
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conditions and strict observance of
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sanitary measures to ensure separation
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of oil from the coconut milk emulsion
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maintain and monitor the room
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temperature to not greater than 40
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degrees celsius and relative humidity
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not exceeding 75 percent
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high temperatures may turn the oil
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yellow
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while lower temperatures produces less
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oil or the oil may not separate at all
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when proper operating conditions and
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sanitary precautions are followed
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five distinct layers will appear in the
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fermenting container after 16 hours
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the fermented curd rises as a thick top
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layer
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below it is the oil layer that will be
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recovered as pco
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next is another thin layer of fermented
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curd
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followed by the water layer of fermented
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skim milk
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settling in the bottom is a layer of gum
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sediments
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[Music]
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carefully transfer the pails from the
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fermentation move to the disinfected
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working table without agitating the
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fermented coconut milk
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carefully scoop out the top layer using
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a skimmer without disrupting the oil
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below
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[Music]
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scoop the oil in a container top with a
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strainer and filter cheesecloth
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replace cheesecloth as needed or when it
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is already filled with remaining curd
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and can no longer filter the visible
00:17:00
[Music]
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vco is filtered to remove adhering
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particles of the fermented curd
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filtration is a critical step as it is
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where the remaining physical hazards in
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the vco product could be eliminated
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the filtering medium used is cotton
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wrapped in sterilized cheese cloth
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[Music]
00:17:41
[Music]
00:17:48
the modified gravity filter is composed
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of two cylindrical water containers
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placed on top of the other over a
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plastic pail as receptacle
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held together by a fabricated mild steel
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frame
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carefully pour the pco in the sterilized
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container and allow to trickle down
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replace cotton filters after every use
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or after one full container is filtered
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drying is a removal of procedural
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moisture which aids in the elimination
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of remaining microbial hazards in the
00:18:30
final pco product
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presence of water in vco will cause it
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to get rancid and shorten its shelf life
00:18:40
dry the vco by indirect heating using a
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double boiler
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fill the bowl with enough pco up to the
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same level of water in the pot
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once the water in the pot starts to boil
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reduce the heat to allow the hot water
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to simmer only
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prevent water bubbles get into the vcop
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in dried
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observe formation of bubbles in the
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drying vco
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when all the bubbles disappear
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simmer for about 15 minutes to ensure
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complete drying
00:19:14
do not allow the vco to boil and the
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water inside the pot to dry
00:19:25
aging of bco is an additional process
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done to ensure removal of any faint sour
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smell caused by aromatic compounds from
00:19:34
the fermentation process
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it also helps in settling the seasonal
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moisture in vco
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pack the vco in a suitable bottle or
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container
00:19:52
inside a clean and disinfected area
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dedicated for packaging to prevent
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contamination
00:20:01
[Music]
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label the pack pco in accordance with
00:20:22
fda labeling requirements
00:20:25
for every batch or lot
00:20:27
pick a minimum of three bottles of
00:20:29
samples to be submitted to accredited
00:20:31
laboratory for testing
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store packed vco in an enclosed area
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with proper ventilation protected from
00:20:40
direct sunlight and materials with
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strong odors
00:20:44
release the products only after
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laboratory test results came back
00:20:49
showing conformance with the philippine
00:20:51
national standard for vco
00:20:55
keep and maintain daily record of
00:20:57
production and other data in the vco
00:20:59
plant
00:21:01
these records are necessary for
00:21:02
traceability and monitoring purposes
00:21:06
records provide data to compute for the
00:21:08
production costs and determine the
00:21:10
efficiency and ascertain if productivity
00:21:13
is improving
00:21:32
[Music]
00:21:47
[Music]
00:22:06
[Music]
00:22:21
[Music]
00:23:06
you
