Virgin Coconut Oil

00:23:07
https://www.youtube.com/watch?v=ae4Y2KU9rHA

Ringkasan

TLDRThe video explains virgin coconut oil (VCO), its extraction methods, health benefits, and processing safety standards. VCO is derived from fresh coconut kernels without chemical refining, making it suitable for culinary and cosmetic applications. It contains medium-chain triglycerides (MCTs) that enhance metabolism and is free from cholesterol. The video stresses the importance of good manufacturing practices (GMP) to ensure food safety, detailing potential contaminants and hygiene protocols. It outlines the steps in harvesting, processing, and packaging VCO, including fermentation and filtration to achieve high-quality oil.

Takeaways

  • 🌴 VCO is the purest coconut oil, unrefined and versatile.
  • 💪 Contains MCTs that boost metabolism and energy.
  • 🧼 Adherence to GMP ensures food safety and quality.
  • ⚠️ Contaminants can lead to foodborne illnesses.
  • 🧑‍🍳 VCO can be used in cooking and cosmetics.
  • 🧊 Proper storage extends VCO's shelf life.
  • 🔬 Fermentation is key for oil separation.
  • 📦 Labeling must meet FDA standards for safety.
  • 🧽 Hygiene practices are crucial in processing.
  • 📊 Maintain records for traceability and efficiency.

Garis waktu

  • 00:00:00 - 00:05:00

    Virgin coconut oil (VCO) is the purest form of coconut oil, extracted from fresh coconut kernels without chemical refining. It is versatile, used in cosmetics, skincare, and as a nutraceutical. VCO is rich in medium-chain triglycerides (MCTs), particularly lauric acid, which has health benefits including antimicrobial properties and improved nutrient absorption. Safety and quality standards are crucial for ensuring safe consumption and market competitiveness, as food can become unsafe due to biological, physical, or chemical contaminants.

  • 00:05:00 - 00:10:00

    Food safety is threatened by biological contaminants, which cause foodborne illnesses, and physical contaminants like hair or glass. Good Manufacturing Practices (GMP) are essential to eliminate contamination and ensure product safety, quality, and legal compliance. Adhering to GMP can also reduce costs and enhance consumer confidence, making it vital for VCO processors to follow strict quality control procedures throughout production stages.

  • 00:10:00 - 00:15:00

    VCO processing technologies include fresh dry and fresh wet methods. Fresh dry involves drying fresh coconut kernels before extraction, while fresh wet recovers oil from coconut milk. The natural fermentation method is noted for high oil recovery with low labor and energy requirements. VCO production consists of pre-processing, processing, and post-processing stages, each requiring careful handling to maintain quality.

  • 00:15:00 - 00:23:07

    Harvesting and processing coconuts must be done carefully to prevent damage. Coconuts should be processed within seven days of harvest, stored properly, and cleaned before splitting. The splitting process must avoid shell damage, and the coconut water should be collected and processed immediately. Grating and pressing the coconut meat should be done hygienically, followed by fermentation, which is critical for oil separation. Proper sanitation and temperature control during fermentation are essential for producing high-quality VCO.

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Peta Pikiran

Video Tanya Jawab

  • What is virgin coconut oil (VCO)?

    VCO is the purest form of coconut oil, obtained from fresh coconut kernels without chemical refining.

  • What are the health benefits of VCO?

    VCO is cholesterol-free, heart-healthy, and contains medium-chain triglycerides (MCTs) that can boost metabolism.

  • How is VCO processed?

    VCO can be processed using fresh dry or fresh wet methods, involving steps like grating, pressing, and fermentation.

  • What are good manufacturing practices (GMP)?

    GMP are guidelines to ensure food safety and quality during the production process.

  • What contaminants can affect food safety?

    Contaminants can be biological, physical, or chemical, and can lead to foodborne illnesses.

  • How should VCO be stored?

    VCO should be stored in a cool, ventilated area, protected from sunlight and strong odors.

  • What is the role of fermentation in VCO production?

    Fermentation helps separate oil from coconut milk and improves the quality of the final product.

  • What is the importance of labeling VCO?

    Labeling must comply with FDA requirements to ensure consumer safety and traceability.

  • How can VCO be used?

    VCO can be used as a cooking oil, skin moisturizer, hair conditioner, and in various cosmetic products.

  • What is the shelf life of VCO?

    Properly processed and stored VCO can have a long shelf life, but moisture must be removed to prevent rancidity.

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Gulir Otomatis:
  • 00:00:07
    [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
  • 00:02:35
    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
  • 00:03:59
    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
  • 00:04:22
    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
  • 00:10:15
    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
  • 00:10:41
    into another product process it
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    immediately or store properly in chilled
  • 00:10:46
    condition
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    if not
  • 00:10:48
    remove the collected coconut water
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    regularly within an hour for further
  • 00:10:53
    disposal
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    immediately wash the floor with spilled
  • 00:10:56
    coconut water as it ferments very fast
  • 00:11:00
    generate foul odor and attract flies in
  • 00:11:02
    ants
  • 00:11:03
    it can also become a source of
  • 00:11:05
    contamination and can damage the cement
  • 00:11:07
    surface since fermented coconut water
  • 00:11:10
    becomes very acidic
  • 00:11:19
    process knots within four hours after
  • 00:11:21
    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
  • 00:11:31
    mechanical grating to avoid injury
  • 00:11:34
    avoid touching the grated kernel with
  • 00:11:36
    bare hands
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    use a stainless steel ladder to remove
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    grated meat that adheres to the surfaces
  • 00:11:43
    of the grater
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    clean the grater immediately after each
  • 00:11:47
    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
  • 00:11:56
    to the greater head
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    [Music]
  • 00:12:05
    wear gloves and avoid touching the
  • 00:12:07
    grated kernel with bare hands
  • 00:12:10
    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
  • 00:12:19
    feeding of grated meat that adheres to
  • 00:12:21
    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
  • 00:12:39
    no adhering grated coconut kernel or
  • 00:12:42
    film of coconut milk must be left on any
  • 00:12:44
    of its surfaces as it will develop foul
  • 00:12:47
    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
  • 00:13:10
    dilution with water facilitate the
  • 00:13:12
    removal of natural gums and aid in the
  • 00:13:15
    separation of pco from the coconut milk
  • 00:13:18
    emulsion
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    use a food grade thermometer to make
  • 00:13:21
    sure the water is within 50 to 60
  • 00:13:24
    degrees celsius
  • 00:13:25
    the oil may not separate at low
  • 00:13:27
    temperature or it may turn yellow at
  • 00:13:30
    higher temperatures
  • 00:13:32
    use potable or sterilized water to avoid
  • 00:13:35
    contamination with unnecessary
  • 00:13:37
    microorganisms
  • 00:13:39
    which may come from contaminated water
  • 00:13:42
    sterilize water by boiling tap water for
  • 00:13:45
    15 minutes
  • 00:13:48
    do not fill up the container to more
  • 00:13:50
    than two-thirds of its capacity
  • 00:13:53
    a considerable air space in the
  • 00:13:55
    container is necessary for effective
  • 00:13:57
    fermentation
  • 00:14:00
    stir the coconut milk and water mixture
  • 00:14:02
    properly for at least one minute
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    cover the container with either a loose
  • 00:14:26
    fitting lid or sterilized cloth to
  • 00:14:29
    prevent microbial contamination during
  • 00:14:32
    fermentation
  • 00:14:37
    [Music]
  • 00:14:42
    transfer the coconut milk mixtures
  • 00:14:44
    carefully in the fermentation room
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    do not place the containers directly
  • 00:14:49
    below the heating ball or lamp
  • 00:14:52
    allow to settle or ferment for 16 hours
  • 00:14:56
    at
  • 00:14:57
    degrees celsius to produce premium grade
  • 00:15:00
    pco
  • 00:15:02
    fermentation is a critical step as it
  • 00:15:04
    requires proper control of operating
  • 00:15:06
    conditions and strict observance of
  • 00:15:09
    sanitary measures to ensure separation
  • 00:15:11
    of oil from the coconut milk emulsion
  • 00:15:15
    maintain and monitor the room
  • 00:15:16
    temperature to not greater than 40
  • 00:15:19
    degrees celsius and relative humidity
  • 00:15:22
    not exceeding 75 percent
  • 00:15:25
    high temperatures may turn the oil
  • 00:15:28
    yellow
  • 00:15:28
    while lower temperatures produces less
  • 00:15:31
    oil or the oil may not separate at all
  • 00:15:36
    when proper operating conditions and
  • 00:15:38
    sanitary precautions are followed
  • 00:15:41
    five distinct layers will appear in the
  • 00:15:43
    fermenting container after 16 hours
  • 00:15:47
    the fermented curd rises as a thick top
  • 00:15:50
    layer
  • 00:15:51
    below it is the oil layer that will be
  • 00:15:53
    recovered as pco
  • 00:15:56
    next is another thin layer of fermented
  • 00:15:58
    curd
  • 00:15:59
    followed by the water layer of fermented
  • 00:16:02
    skim milk
  • 00:16:03
    settling in the bottom is a layer of gum
  • 00:16:06
    sediments
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    [Music]
  • 00:16:15
    carefully transfer the pails from the
  • 00:16:17
    fermentation move to the disinfected
  • 00:16:19
    working table without agitating the
  • 00:16:22
    fermented coconut milk
  • 00:16:24
    carefully scoop out the top layer using
  • 00:16:27
    a skimmer without disrupting the oil
  • 00:16:30
    below
  • 00:16:41
    [Music]
  • 00:16:44
    scoop the oil in a container top with a
  • 00:16:46
    strainer and filter cheesecloth
  • 00:16:49
    replace cheesecloth as needed or when it
  • 00:16:52
    is already filled with remaining curd
  • 00:16:54
    and can no longer filter the visible
  • 00:17:00
    [Music]
  • 00:17:13
    vco is filtered to remove adhering
  • 00:17:16
    particles of the fermented curd
  • 00:17:18
    filtration is a critical step as it is
  • 00:17:21
    where the remaining physical hazards in
  • 00:17:23
    the vco product could be eliminated
  • 00:17:27
    the filtering medium used is cotton
  • 00:17:29
    wrapped in sterilized cheese cloth
  • 00:17:32
    [Music]
  • 00:17:41
    [Music]
  • 00:17:48
    the modified gravity filter is composed
  • 00:17:51
    of two cylindrical water containers
  • 00:17:53
    placed on top of the other over a
  • 00:17:56
    plastic pail as receptacle
  • 00:17:58
    held together by a fabricated mild steel
  • 00:18:01
    frame
  • 00:18:03
    carefully pour the pco in the sterilized
  • 00:18:06
    container and allow to trickle down
  • 00:18:09
    replace cotton filters after every use
  • 00:18:12
    or after one full container is filtered
  • 00:18:23
    drying is a removal of procedural
  • 00:18:25
    moisture which aids in the elimination
  • 00:18:28
    of remaining microbial hazards in the
  • 00:18:30
    final pco product
  • 00:18:32
    presence of water in vco will cause it
  • 00:18:35
    to get rancid and shorten its shelf life
  • 00:18:40
    dry the vco by indirect heating using a
  • 00:18:43
    double boiler
  • 00:18:44
    fill the bowl with enough pco up to the
  • 00:18:47
    same level of water in the pot
  • 00:18:50
    once the water in the pot starts to boil
  • 00:18:53
    reduce the heat to allow the hot water
  • 00:18:56
    to simmer only
  • 00:18:58
    prevent water bubbles get into the vcop
  • 00:19:01
    in dried
  • 00:19:03
    observe formation of bubbles in the
  • 00:19:05
    drying vco
  • 00:19:07
    when all the bubbles disappear
  • 00:19:09
    simmer for about 15 minutes to ensure
  • 00:19:12
    complete drying
  • 00:19:14
    do not allow the vco to boil and the
  • 00:19:17
    water inside the pot to dry
  • 00:19:25
    aging of bco is an additional process
  • 00:19:28
    done to ensure removal of any faint sour
  • 00:19:31
    smell caused by aromatic compounds from
  • 00:19:34
    the fermentation process
  • 00:19:36
    it also helps in settling the seasonal
  • 00:19:39
    moisture in vco
  • 00:19:49
    pack the vco in a suitable bottle or
  • 00:19:51
    container
  • 00:19:52
    inside a clean and disinfected area
  • 00:19:54
    dedicated for packaging to prevent
  • 00:19:57
    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
  • 00:20:34
    store packed vco in an enclosed area
  • 00:20:37
    with proper ventilation protected from
  • 00:20:40
    direct sunlight and materials with
  • 00:20:42
    strong odors
  • 00:20:44
    release the products only after
  • 00:20:46
    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]
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    [Music]
  • 00:22:06
    [Music]
  • 00:22:21
    [Music]
  • 00:23:06
    you
Tags
  • Virgin Coconut Oil
  • VCO
  • Health Benefits
  • Food Safety
  • Good Manufacturing Practices
  • Processing Methods
  • Fermentation
  • Filtration
  • Culinary Uses
  • Cosmetic Uses