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Mechanical Engineering Department
Chapter I
Introduction
Virgin Coconut Oil (VCO) is growing in popularity as functional food oil and the
public awareness of it is increasing. It is expected that VCO will experience a dramatic
growth in the market. Virgin Coconut Oil (VCO) is extracted from fresh coconut milk
obtained from mature kernel (12 months old from pollination) of coconut by mechanical
or natural means, with or without the application of heat, which does not lead to
alteration of the nature of the oil. VCO can be consumed in its natural state without the
need for further processing. Hence, VCO does not undergo chemical refining, bleaching
or deodorizing. Virgin coconut oil is colorless, free of sediment and has natural fresh
coconut scent. It is free from rancid odor or taste. Virgin coconut oil consists mainly of
medium chain fatty acids. The fatty acids in virgin coconut oil are distinct from animal
fats which mainly consist of long chain saturated fatty acids. Virgin coconut oil consists
mainly of medium chain fatty acids. The most important medium chain fatty acid found
in VCO is lauric acid. It constitutes 48 % of VCO. Lauric acid possess powerful anti
microbial properties capable of destroying disease causing bacteria, fungi, viruses and
parasites. Researches show that the presence of medium chain fatty acids in mother’s
milk is the primary ingredient that protects new born infants from infections for the first
few months of their life, while their immune system is still developing. Dr.Jon J Kabara,
Ph.D of Michigan State University and Consultant, USA has done pioneered studies on
the antimicrobial properties of fatty acids in the 1980s. HIV/AIDS drug, for anti-cancer
therapy and for the treatment of Alzhiemer’s disease.
History
The existence of coconuts can be dated back to thousands of years. Coconut as a fruit,
its flesh, coconut water, its milk, and coconut oil have been known to have a great
influence in the lives of those belonging to the tropical countries. Coconut has been
widely in use in Southern and Central American regions, Africa, India and in most of the
Asian countries. However, it is only in the 1600s that the term coconut was coined. The
coconut palm finds its natural habitat in tropical and subtropical regions. They are
mostly found on shorelines and soils of sandy nature. They do not grow well in places
with low temperature. High humidity coupled with rainy and sunny weathers is ideal for
the plants growth.
History says that coconut was cultivated in India along the Malabar Coast much before
the time of Christ. Coconut agriculture became prevalent in Sri Lanka around the time of
Christ. Countries such as Philippines, Malayasia, Indonesia, and Papua New Guined
are also heavily into coconut cultivation. The influence of coconut in the lives of people
from the tropical countries became so prominent that it is considered as one of the
foods that shaped civilization.
Packed with nutritional properties, coconut oil finds its use in both traditional and
modern medicines. Coconut oil is packed with antibacterial, antifungal and antiviral
properties. Thanks to its moisturizing properties, coconut oil is believed to cure all sorts
of skin ailments when ingested or applied topically. Coconut oil can be used to treat skin
ailments in adults and babies. It is even used to improve pet health.
Executive Summary
Coconut oil milling process contains cleaning, crushing, cooking, oi extraction screening
and filtration. Copra is cleaned of metals, dirt and other foreign matter and broken into
fine particle sizes. The crushed copra that has about 5-6 percent moisture is passed
through a steam-heated cooker. Moderately high temperature facilities the expelling
action. Oil is able to flow out more easily due to decrease in viscosity proteins and other
substances present in the copra. Heating dries and shrinks these substances. Moisture
content of copra is about 3 percent when it leaves the conditioner.
In the expeller, the milled copra is subjected to high-pressure oil extraction. The oil
extracted in the expeller flow into the screening tanks to remove the entrained foots
from the oil. While travelling across the screen, oil is drained out of foots. The filtered oil
flows into a surge tank from where it is finally pumped to the coconut oil storage tank.
The oil is passed through a plate and frame filter press to further remove the solids in
the oil. The coconut oil is edible after this oil milling process and can be sold in the
market or local grocery. Coconut oil pressing is not complicated, and you can know
more details through the internet or ask the manufactures for information. It helps when
you start your virgin coconut oil extracting process if you know as much as you can
about this process.
Chapter II
Review of Related Literature
The Virgin Coconut Oil
Scientific Name : Cocos nucifera
Family : Arecaceae (or Palmaceae)
The term "coconut" (or the archaic "cocoanut") can refer to the whole coconut
palm, the seed, or the fruit, which botanically is a drupe, not a nut. The term is derived
from the 16th-century Portuguese and Spanish word coco meaning "head" or "skull"
after the three indentations on the coconut shell that resemble facial features.
Virgin coconut oil is known for its nice fragrance, taste, antioxidants, medium

chain fatty acids (MCFA), and vitamins, among other things. Coconut oil is certainly not
an unfamiliar name, but virgin coconut oil might be. Unlike many may assume, it is not
simply another name given to the ordinary coconut oil by some company just to
increase sales numbers by claiming that it is the purest available form.
Virgin coconut oil is the oil extracted from coconuts without the application of heat. It is
rapidly gaining popularity throughout the world in comparison to ordinary coconut oil and
for a good reason. There is, in fact, a substance called virgin coconut oil and it differs
from regular coconut oil in significant ways. These differences mainly lie with the source
(more specifically, the physical form of the source), the method of extraction, and its
subsequent benefits.
Description
Tree - The coconut palm is a palm tree. It is a large palm,
growing to 30 m tall. Tall selections may attain a height of
80 to 100 ft. while dwarf selections are shorter in stature.
Leaves - It has leaves that are 4–6 m long.
The term coconut refers to the fruit of the coconut palm.
The coconut tree is a monocot.
Fruit - The coconut's shell is relatively hard, but can be
broken.Because its shell is hard, it can be used as an
ingredient to make craftworks.

It is used in many of the foods we eat for flavour.
It is native to tropical areas
Products from the Whole Nut (Philippine Coconut Authority Conversion Table)
Items Weight (g) % to Weight of the whole

nut
Whole nut 1200 100%

1. Husk 400 33.33
Mattress coir 80 6.67
Coir Bristle 40 3.33
Coir Dust/ Shorts 280 23.33
2. Shell 180 15
Shell Flour 131 10.92
Charcoal 50 4.17
3. Meat (fresh) 360 30
*oil content (35.5%)
4. coconut water 260 21.67
Extraction of Virgin Coconut Oil
The main difference between regular and virgin coconut oil lies in the processes of their
extraction. While the former is extracted by cold compression or cold milling of Copra
(another name for dried Coconut kernels) with a moisture content of around six percent,
the latter is extracted from coconut milk obtained from fresh coconuts. Thereafter, using
processes such as fermentation, churning (centrifugal separation), refrigeration, and the

action of enzymes, the oil is separated from the water or moisture. In some cases, this
fresh coconut oil is boiled to obtain the oil by evaporating the water or moisture.
However, in the case of virgin coconut oil, the raw materials and the process of
extraction should not allow any involvement of heat. Therefore, in good and reputable
firms that manufacture virgin coconut oil, utmost care is taken to ensure that the kernels
and the raw material, i.e. the coconut milk, are not subjected to heat or sunlight,
throughout the whole process. In some cases, virgin coconut oil is also extracted
directly by cold compression of fresh dried coconut meat. This is also called Micro-
expelling.
Virgin coconut oil extracted by the cold compression method is considered better than
that extracted by the fermentation method since the oil extracted by fermentation has
higher moisture content and goes rancid quicker. If you ever need to melt it (during
winter), do not put it directly in the heat. Instead, put it in a small cup and place the cup
in warm water.
Difference Between Virgin & Regular Coconut Oil
Apart from the extraction process, which is the most important difference between
regular and virgin coconut oil, let us explore a bit more about what made these two
sisters, born of the same mother, so different from each other, yet in other ways remain
so similar.
Appearance
Virgin coconut oil looks slightly different from ordinary coconut oil and this differentiation
cannot be made with the naked eye. This difference is mainly due to the presence of
certain colloidal and other particles and moisture within it. On the other hand, ordinary
oil is refined and is mainly left with the fatty acids in it. Ideally, virgin coconut oil should
be as clear as water. However, its color may vary slightly depending upon its
processing.
Raw Extra Virgin Coconut Oil
Raw Extra Virgin Coconut Oil is a cold- pressed Raw Certified USDA Organic Non-
GMO Coconut oil that is the most aromatic and best-tasting coconut oil available
because, unlike others, it is not hydrogenated, bleached, refined or deodorized.
Our Extra Virgin Coconut Oil is among the healthiest, most versatile dietary oils in the
world—and it’s RAW. Our Extra Virgin Coconut Oil is simply the best tasting, most
aromatic coconut oil on the planet—if you ask us. Unlike refined coconut oils, our Extra
Virgin Coconut Oil is not hydrogenated, bleached, refined or deodorized. It is produced
using the same methods farmers have used for centuries. Meat from only the finest,
organically grown coconuts is shredded and cold-pressed to create coconut milk, then
filtered and separated to extract only the highest-quality oil. Extra Virgin Coconut Oil is a
stable, healthy, naturally saturated fat that is free from trans-fatty acids. It contains
medium-chain fatty acids, including lauric acid, caprylic acid and capric acid, which are
readily converted to energy by the body. Consumption of coconut oil at recommended
levels, along with a healthy diet and lifestyle, helps maintain already healthy levels of
cholesterol.
Varieties
The quantity and quality of virgin coconut oil produced from 45 nuts per variety of
Tagnanan Tall and Hijo Tall were determined after 24 – 36 hours of processing. Data
gathered were analyzed using one- way Analysis of Variance for a 2x2 factorial
experiment in Randomized Complete Block Design Tagnanan Tall gave a higher yield
of virgin coconut oil than Hijo Tall. However, in terms of the method of processing
employed, the oil extracted from Hijo Tall was significantly higher. In terms of odor,
color, taste and general acceptability, the virgin coconut oil produced from two varieties
was not comparable. However, these qualities were detected between the methods of
processing. Significant effects were noted for both factors in the production of oil.
Coconut oil offers a variety of health benefits and can be used for cooking as well as
skin and hair care. You can make your own virgin coconut oil at home using a coconut
and a few simple tools.
Availability
Availability Fresh coconuts are available year round, with peak supplies from
September to January. Understand the methods and processes used by your potential
partners in producing virgin coconut oil. The cold pressed method is one of the best
methods to extract virgin coconut oil since it uses no heat to retain the essential
nutrients and antioxidants found in VCO. Unlike the fresh-dry processing, where VCO is
produced by first drying the coconut meat, the cold pressed method directly extracts the
coconut milk from the coconut meat without drying it. And from the coconut milk, the oil
is extracted using a centrifuge. This process produces a superior virgin coconut oil
which has a pure colour looking like crystal water, sweet and mild in taste and has
retained its natural aroma with a guaranteed shelf life of more than 2 years
Virgin coconut oil
Virgin coconut oil is the oil extracted from coconuts without the application of heat. It is
rapidly gaining popularity throughout the world in comparison to ordinary coconut oil and
for a good reason. Virgin coconut oil is the naturally processed, chemically free and
additive-free from fresh coconut meat or its derivate (coconut milk and coconut milk
residue). Which has not undergone any chemical processing after extraction Is the
purest form of coconut oil, water white in color, contains natural vitamin E with very low
free fatty acid content and peroxide value. It has a mild to intense fresh coconut oil
scent depending on the type of process used for production. These are currently two
main processes of manufacturing Virgin Coconut Oil Quick drying of fresh coconut
meat, which is then used to press, out the oil. Using this method, minimal heat is used
to quick dry the coconut meat, and the oil then pressed out via mechanical means. Wet-
milling this method the oil is extracted from fresh coconut meat without drying first
“Coconut milk” is expressed first by pressing. The oil is the further separated from the
water. Method, which can be used to separate the oil from the water, include boiling,
fermentation, refrigeration, enzymes and mechanical centrifuge. Virgin coconut oil
contains medium chain fatty acids similar to the fats in mother’s milk that gives babies
immunity from diseases. According to experts, medium chain fatty acids have anti-viral,
antimicrobial, antifungal and anti-protozoal properties. The lauric acid and its
monoglyceride from monolaurin are the most potent.
Chapter III
Market Study
Coconut oil is an edible oil extracted from the kernel or meat of the matured coconuts
from the coconut palm. Indonesia and Philippines are the two key coconut producers all
across the globe and India captured the third place. The coconut oil which is extracted
from coconut has significant usage in personal care, food and various industrial sectors.
Apart from this, it is also utilized in healthcare industry especially by diabetic patients as
it helps in appropriate utilization of blood glucose. Besides ordinary coconut oil which is
extracted from coconut, there has been an increase in the demand for virgin coconut oil.
The virgin coconut oil is generally extracted from fresh coconut milk procured from 12
months of pollination of coconut either by natural or by mechanical techniques. It is rich
in fatty acid and includes nutrients such as vitamins, minerals and antioxidants. No
chemical processing, or bleaching is used in the extraction of virgin coconut oil. This
product is gaining traction all over the world as nutraceutical food oil and is getting
popular amongst health conscious people.
The global virgin coconut oil market is expected to be driven by the rising prevalence of
diseases among the consumers both in the developed and developing economies which
is enforcing consumers to shift towards healthy and nutritional food consumption. Virgin
coconut oil is expected to experience high demand from consumers with higher health
consciousness and as well as aging population. Also, increasing consumer expenditure
on functional food and beverages as well as health benefits in terms of proper
nourishment of skin and hair is estimated to strengthen the demand for virgin coconut
oil over the forecast period. Increasing consumption of omega fatty acid will generate
more demand for virgin coconut oil, thus increasing the growth of this market. The
market players are responding to these new opportunities by expanding their service
offerings and product lines, which has fueled up the share of virgin coconut oil in the
global market. High nutritional benefits such as vitamins, minerals, antioxidants, and
others obtained from this product are also supporting the sale of virgin coconut oil
globally. Additionally, the augmentation of the product development together with
research advancements is other significant reasons for the increasing growth of virgin
coconut oil market. Hence, along with changing consumer preferences, the growth of
global virgin coconut oil market is significantly increasing during the forecast period of
2017-2023.
Intended Audience:
 Virgin Coconut Oil Manufacturers

 Raw Material Suppliers
 Food & Beverages Industry
 Healthcare Companies
 Personal Care Industry
 Retailers, Wholesalers
 E-commerce Companies
 Traders, Importers and Exporters
Key Findings
 Increasing usage of coconut oil is in turn increasing the demand for virgin
coconut oil.
 Asia Pacific is the dominating region for the market of virgin coconut oil followed
by North America.
Segments
The global virgin coconut oil market is segmented on the basis of type, such as organic,
and inorganic. Organic segment from this market is increasing the demand of the virgin
coconut oils as organic food products are healthier than normal food products.
 On the basis of application, the market is segmented into cooking, cosmetics,

healthcare, and others. Increasing demand for food products is helping to drive
the growth of this market.
 On the basis of distribution channel, the market is segmented into store based

such as supermarkets & hypermarkets, specialty stores, food processing
industries, and others, and non-store based. Hypermarkets and supermarkets in
the store based segment account for major share of this market due to more
varieties and increasing number of these store based markets.

Regional Analysis
The global virgin coconut oil market is regionally segmented into North America,
Europe, Asia Pacific, and Rest of the World (RoW). Asia Pacific accounted for the
largest revenue share in virgin coconut oil market globally and is estimated to retain its
dominance in this market during the forecast period i.e. 2016-2023. The region is the
largest producer and exporter of virgin coconut oil to other geographical regions. There
is about 60%-70% of value addition in coconut oil happening in Philippines which will
help the market grow over the forecast period. Asia Pacific is followed by North America
due to the new product development by the key manufacturers of virgin coconut oil
which is projected to be one of the significant reasons for the rising growth of virgin
coconut oil products. However, Asia Pacific region is estimated to witness a maximum
growth in the global virgin coconut oil market over the forecast period 2017-2023.

Key Players
Some of the key players in the virgin coconut oil market: Barlean's (U.S.), Hain
Celestial (U.S.), Nutiva, Inc. (U.S.), Healthy Traditions (U.S.), NMK Holdings (Pvt) Ltd.
(Sri Lanka), Greenville Agro Corporation (Philippines), SUN BIONATURALS (INDIA)
PRIVATE LTD. (India)
The virgin coconut oil market is segmented under the following regions mentioned
below:
North America
 US
 Canada
 Mexico
Europe
 Germany
 France
 Italy
 Spain
 UK
 Rest of Europe
Asia Pacific
 China
 India
 Japan
 Thailand
 Rest of Asia Pacific
Rest of the world
 Latin America
 Middle East
 Others
Market Aspects
Market Segmentation
Research report categorizes the global virgin coconut oil market into the following
segments:
By Type
 Inorganic
 Organic
By Treatment Type
 Baby care
 Moisturizer
 Anti-viral
 Others
By Distribution Channel
 Hypermarkets/supermarkets
 Convenience store
 Online store
 Others
By Region
Global virgin coconut oil Market is further classified on the basis of region as follows:
 North America (United States, Canada), Market size, Y-O-Y growth Market size,
Y-O-Y growth & Opportunity Analysis, Future forecast & Opportunity Analysis
 Latin America (Brazil, Mexico, Argentina, Rest of LATAM), Market size, Y-O-Y
growth, Future forecast & Opportunity Analysis
 Europe (U.K., Germany, France, Italy, Spain, Hungary, BENELUX (Belgium,

Netherlands, Luxembourg), NORDIC (Norway, Denmark, Sweden, Finland), Poland,
Russia, Rest of Europe), Market size, Y-O-Y growth, Future forecast & Opportunity
Analysis
 Asia-Pacific (China, India, Japan, South Korea, Malaysia, Indonesia, Taiwan,

Hong Kong, Australia, New Zealand, Rest of Asia-Pacific), Market size, Y-O-Y growth,
Future forecast & Opportunity Analysis
 Middle East and Africa (Israel, GCC (Saudi Arabia, UAE, Bahrain, Kuwait, Qatar,
Oman), North Africa, South Africa, Rest of Middle East and Africa), Market size, Y-O-Y
growth, Future forecast & Opportunity Analysis
Growth Drivers and challenges

Increasing consumer spending on functional food and beverages as well as rising

health consciousness of people in terms of proper nourishment of skin and hair is
anticipated to strengthen the demand for virgin coconut oil over the period 2016-2023.
The market is expected to intensify at a rapid pace over the next few years due to rising
medical treatment and preventive healthcare which is anticipated to impel the demand
for nutraceutical based products. Besides this, the increasing interest in nourishing
lifestyle and increasing intake of omega fatty acid will create more demand and more
opportunities for coconut oil manufacturers to enter into this business. Insufficient
production of coconut oil and well as lack of demand from industrial sectors may likely
to hamper the growth of the market in future.
Virgin Coconut Oil (VCNO)

A. Product Description
There is no industry standard definition for "virgin coconut oil" as there is in the olive
oil industry for "virgin" and "extra virgin" olive oil. Today, there are many coconut oils
on the market that are labeled as "virgin coconut oil," or "extra virgin coconut oil."
Tropical Traditions was the first company to publish standards for the use of "virgin
coconut oil" in terms of edible oils 13 years ago.
Today, however, there are many processes used to produce "virgin coconut oil," and
no recognized worldwide body that regulates the term or use. There is also no
official classification or difference between "virgin coconut oil" and "extra virgin
coconut oil" as there is in the olive oil industry, since the two oils are completely
different in fatty acid composition, harvesting procedures, and terminology. So when
you see the term "extra virgin coconut oil," it is simply a marketing term, and no
different from "virgin coconut oil." We will only use the term "virgin coconut oil"
throughout this document. This is also the common term used in the peer-reviewed
literature.
So what we will do here is describe each of these processes used to manufacture

"virgin coconut oil" for products currently found in the U.S. market, realizing of
course that anyone can choose to use the term on a label, even if it is commercially
refined coconut oil.
Most all "virgin coconut oils" start out by using fresh coconut meat, or what is called
non-copra as we described above in the refined coconut oil section. Chemicals and
bleaching clays for filtering are not used, and the deodorization process is also not
used in producing virgin coconut oil, since it starts with fresh coconut, and not
commercial "copra."
How is Virgin Coconut Oil Produced?

There are two main methods of producing virgin coconut oil:
1. Virgin coconut oil derived from expeller-pressing the oil from dried coconut. In this
method, the fresh coconut meat is dried first, and then later the oil is pressed out of
the coconut. This method allows for easier mass production of virgin coconut oil.
Since the dried coconut (desiccated coconut) industry is well established in coconut
producing countries, many of these industries have added virgin coconut oil to their
product line.
This is the most common type of "virgin" or "extra virgin" coconut oil that you will find
online and in stores today. It is mass-produced.
2. Virgin coconut oil derived through a "wet-milling" process. With this method, the
oil is extracted from fresh coconut meat without drying first. "Coconut milk" is
expressed first by pressing it out of the wet coconut meat. The oil is then further
separated from the water. Methods which can be used to separate the oil from the
water include boiling, fermentation, refrigeration, enzymes and mechanical
centrifuge.
B. Product Specification
Origin and production
Philippines/ Sri Lanka Virgin coconut oil is made from fresh coconut meat. The
production embraces the removal of the bark, the elimination of the brown shell and
washing. Then the white meat gets grounded (to obtain fine flakes) and dried. After
drying the white meat goes true a screw press to extract the oil. The oil gets filtered
afterwards to result in a clear oil.
Ingredients
Organic cold pressed coconut oil.
Characteristics
Coconut oil is a healthy alternative to butter and other fats and is very easy to digest. It
distinguishes itself by its high amount of Medium Chain Triglycerides (MCT). Important
is that is has relative high smoking point.
CHEMICAL DATA MIN. MAX.

Index of refraction (40C) 1,488 1,452
Acid value 0.60
Iodine value 6 11
Saponification value 248 265
Melting point 20 28 C
Lovibond color 5 ¼ “ yellow 20.0
Lovibond color 5 ¼ “ red 2.0
Fatty Acid Compostion
Caproic acid (C 6:0) 1,.0 %

Caprylic acid (C 8:0) 5.0 10.0 %
Capric acid (C 10:0) 4.5 10.0 %
Lauric acid (C 12:0) 44.0 52.0 %
Myristic acid (C 14:0) 17.0 20.0 %
Palmitic acid (C 16:0) 7.5 11.0 %

Stearic acis (C 18:0) 2.0 4.0 %
Oleic acid (C 18:1) 4.0 9.0 %

Linolic acid (C 18:2) 0.5 3.0 %
Use Delicious for baking, stir frying or to use as spread. It gives your dishes a delicate
coconut aroma with an exotic touch. A perfect base for an Asian dish. Excellent for skin
and hair care. Coconut oil is used in the food industry as fat component in lots of
products. In the pharmaceutical and cosmetics industry they use it as basic-and
supporting ingredient.
Store
Not above room temperature, tightly sealed.
Nutritional value
per 100 g: per 100 ml:
Energetic value 3700 kJ /900 kcal 3400 kJ/827 kcal

Total fats 100 91.9
-of which saturated fat 93.5 85.9
- of which saturated fat 5.5 5.0

- of which poly unsaturated fat 0.9 0.9
Carbohydrates 0 0
Proteins 0 0
Salt 0 0
C. Uses and Application
Virgin Coconut Oil for Natural Health Home Remedies
1. Use virgin coconut oil to reduce the symptoms of arthritis.
2. Get rid of head lice by applying virgin coconut oil to your hair regularly, together with
apple cider vinegar, garlic, lemon or tea tree oil.
3. Use it to manage menopause symptoms.
4. It may also help you eradicate H. pylori infections.
5. Use it to reduce benign prostatic hyperplasia (BPH), also known as enlarged

prostate.
6. Use it to moisturizer and treat the inflammation of a newly-inked skin.
7. Comfort your baby by using virgin coconut oil to treat diaper rash.
8. Add it to baby bath to help your little one keep soft and smooth skin.
9. Make a natural vapor rub using virgin coconut oil.
10. Use virgin coconut oil as a natural sunscreen rather than using toxic sunscreens in
the market.
Virgin Coconut Oil for Food and Nutrition
11. Use virgin coconut oil as a healthier substitute for butter.

12. Make your own caffe latte with virgin coconut oil.
13. Have a healthy and delicious ice cream with virgin coconut oil.
14. Make a virgin coconut oil mayonnaise.
15. Use it for healthy cooking. Unlike vegetable and canola oils, VCO doesn’t oxidize
and it remains stable in high heat cooking because of its saturated fat content and
antioxidants.
16. Use virgin coconut oil as a natural non-sticking agent and a baking fat for your
cakes, cookies and pantries.
17. Use virgin coconut oil as a healthy and tasty alternative to any frying oil. Its
performance doesn’t deteriorate even after 8 hours of continuous deep frying at 365°F
(180°C)
18. Use it to energize your workout. Mix 1 tbsp of virgin coconut oil into your sports drink
for an energetic workout .
19. Boost your calcium absorption and have stronger bones by regularly taking VCO.
20. Get more magnesium for your body with virgin coconut.
Virgin Coconut Oil for Total Wellness
21. Take a teaspoon of virgin coconut oil daily to boost your immune system.
22. Have a balanced diet by using VCO as a healthier substitute to other edible oils.
23. Speed up your metabolism with virgin coconut oil. VCO contains medium chain fatty
acids (MCFAs) that are quickly converted into energy rather than stored as fat in the
body.
24. Fight obesity, diabetes and manage your weight by taking VCO which helps control
your cravings.
25. Use all natural raw virgin coconut oil to detoxify your body.
26. Comfort your body and mind and get rid of stress by using VCO for massage
therapy.
27. Increase your high density lipoprotein (HDL) or good cholesterol by taking VCO.
28. Prevent hypertension and rise in blood pressure by supplementing raw virgin
coconut oil which is rich in antioxidants and vitamin E.
29. Regulate the body’s sugar level and protect it against insulin resistance by taking
VCO.
30. Guard your liver by taking VCO, which has active properties that protect it from the
toxic effects induced by toxic antibiotic drugs.
Virgin Coconut Oil for Natural Beauty Applications
31. Moisturize your hair and scalp. Aside from preventing dandruff, virgin coconut oil
can make your hair smooth, shiny and silky.
32. Apply a little virgin coconut oil to the ends of your hair to prevent split ends or hair
damage.
33. Use virgin coconut oil to help your hair grow.
34. Have a softer, smoother and healthier skin with VCO.
35. Treat and prevent acne with virgin coconut oil.
36. Puffiness around the eyes? Apply a small amount of virgin coconut oil around your
eyes before you sleep, you will look more radiant.
37. Use it as a natural facial wash or cleanser.
38. Create your own natural face mask with raw virgin coconut oil and honey.
39. Use it as a natural and chemical-free shaving cream.
40. It can be used as an aftershave, too. Aside from a good preparatory agent for
shaving, using it as an alternative to aftershave cream can help sooth cuts and irritation
caused by the razor.
To ensure that you get the full benefits of virgin coconut oil, choose organically grown
raw virgin coconut oil which is made using the cold pressed process to ensure that the
oil is not altered but remains in its most natural form.
Philippine Coconut Situation
Coconut hectarage increased by 240,000 ha for the period 1998-2008, but the
hectarage remained almost the same from 2004 (3.259 M ha) to 2008 (3.38 M ha);
Annual nut production (harvest) increased by 2.514 B nuts for the period 1998-2008,
but this remained almost the same from 2004 (14.825 B nuts) to 2007 (14.853 B nuts);
Total nut-bearing production trees increased by 38.27 M trees for the period 1998-
2008, but this only slightly increased from 2004 (331.46 M trees) to 2006 (335.46 M
trees).
Projected Demand: Virgin Coconut Oil
YEAR (MT)
1997 2,256,766
1999 2,332,487
2000 2,850,420
2002 3,084,410
2003 3,124,595
Target Market
The global virgin coconut oil market is estimated to register a CAGR of X.X% in terms
of value during the forecast period 2018–2027. The report offers in-depth insights,
revenue details, and other vital information regarding the global virgin coconut oil
market, and the various trends, drivers, restraints, opportunities, and threats in the
target market till 2027. The report offers insightful and detailed information regarding the
various key players operating in the global virgin coconut oil market, their financials,
supply chain trends, technological innovations, key developments, apart from future
strategies, acquisitions & mergers, and market footprint. The global virgin coconut oil
market report has been segmented on the basis of product type, application distribution
channel, and region.
Coconut plantation is one of the most widespread crops around the world, generally
grown in the humid and semi-humid regions. Coconuts are rich in nutritional value and
are very popular among the general population for their wide range of benefits and
uses. The virgin coconut oil is considered as the purest form of coconut oil, as it is
extracted without any chemicals or heating processes, besides normal coconut oil.
Virgin coconut oil is extracted from fresh coconut milk and is rich in fatty acids.
Moreover, the extracted oil is rich in anti-oxidants, vitamins, and minerals.
Increasing adoption of virgin coconut oil in various end-use applications such as beauty
and healthcare is a key factor driving the growth of the global virgin coconut oil market.
In addition, growing perception about virgin coconut oil being healthier than other oils
among the general population in developed and developing economies is a major factor
expected to fuel the growth of the global virgin coconut oil market over the forecast
period.
However, limited production of coconuts for virgin oil extraction is a key factor
restraining the growth of the global virgin coconut oil market. In addition, an introduction
to newer products and presence of substitutes for virgin coconut oil in the market are
major factors expected to restrain the growth of the global virgin coconut oil market over
the forecast period.
Currently, the market in Asia Pacific dominates the global virgin coconut oil market in
revenue terms owing to the high adoption rate of virgin coconut oil in emerging
economies in the region. North America is currently the second-largest market due to
high adoption of beauty products, rising demand for health supplements, and high
disposable income in the region followed by Europe, and Middle East & Arica. The
market in Asia Pacific is projected to have the fastest growth in terms of revenue, owing
to rising demand for virgin coconut oil from emerging economies, increasing production
of coconuts by major plantations, and high domestic consumption of coconut oil.
Distribution Channel
Manufacturer Distributor
End user/ Consumer Wholesale/Groceries
Profitability study
Global Virgin Coconut Oil Market Overview
Coconut is a widespread plantation and is grown in more than 80 countries. The world
production of coconut has been estimated to be around 55 million tons. in a year.
Indonesia and Philippines are the two major coconut producers all across the globe and
India captured the third place. The annual coconut production in India is around 2,044
crore from 19.8 lakh hectare area. In India, Kerala is the largest producer with the
contribution of around 40% of country’s total coconut production. The coconut oil which
is extracted from coconut has significant usage in toiletry, food and various industrial
sectors.
Apart from this, it is also utilized in pharmaceutical industry especially by diabetic

patients as it helps in valuable utilization of blood glucose. Besides ordinary coconut oil
which is extracted from coconut, there has been an inclination in the demand for virgin
coconut oil over the past few years. The virgin coconut oil (VCO) is generally extracted
from fresh coconut milk procured from 12 months of pollination of coconut either by
natural or by mechanical techniques. The VCO is rich in fatty acid and includes vitamin,
minerals and antioxidants. The VCO does not experience chemical processing, or
bleaching. It has been notified that the product is gaining traction all over the world as
nutraceutical food oil and is getting popular amongst health conscious people. The VCO
market is anticipated to expand at a rapid pace over the next few years due to rising
public awareness and inclining investment by manufacturers for this product.
Market size and forecast

The global virgin coconut oil market captured significant revenue in 2016 and is
expected to expand at a CAGR of around 11% over the forecast period. Virgin coconut
oil is predicted to experience high demand from consumers with higher health
consciousness and as well as aging population. By distribution channel, the online
segment is anticipated to achieve higher market value over the forecast period due to
rising internet penetration and availability of large variety of products at a discounted
price.

Asia Pacific accounted the largest revenue share in virgin coconut oil market globally
and is estimated to be the dominant region in virgin coconut oil market during the
forecast period i.e. 2016-2023. The region is the largest producer and exporter of virgin
coconut oil to other geographical zones. The virgin coconut oil market is highly
fragmented with large number of small and local manufactures in the product segment.
The key vendors are anticipated to invest on research and development due to huge
popularity and rise in the competition in future.
Population
The population of Bataan was 662,153 persons as of August 1, 2007, based on the
2007 Census of Population (POPCEN 2007). This figure is higher by 104,494 persons
over the population count of 557,659 persons in 2000. The population counts for the
province from the 2000 and 2007 censuses translated to an average annual population
growth rate of 2.4 percent for the period 2000 to 2007.
The number of households reached 139,125, which is 25,541 households more than the
number in 2000. The average household size in 2007 was 4.7 persons, which is slightly
lower than the average household size of 4.9 persons in 2000.
Mariveles remained the most populated municipality
Among the 11 municipalities and one city in the province of Bataan, the municipality of
Mariveles was the most populated with a population of 102,844 persons or 15.5 percent
of the provincial total population. This was followed by the municipality of Dinalupihan
(13.9 percent) and City of Balanga, the provincial capital (12.7 percent). The
municipality of Bagac (3.7 percent) had the least share.
Males outnumbered females
the 660,164 household population of Bataan, 50.4 percent were males and 49.6 percent
were females, which translates into a sex ratio of 102 males for every 100 females. This
is slightly higher than the sex ratio of 101 males for every 100 females in 2000.
Median age was 23 years
The household population of Bataan had a median age of 23 years, which means that
half of the household population were below 23 years old. This median age is one year
higher than the median age of 22 years recorded in 2000.
Persons under 15 years old comprised 33.4 percent of the total household population.
The proportion of those in age group 5 to 9 years was the highest at 11.4 percent,
followed by the proportions of those aged below 5 years (11.2 percent) and 10 to 14
years (10.9 percent).
There were more males than females in the age brackets 0 to 39 years and 50 to 54
years, while there were more females than males in the age brackets 40 to 49 years
and 55 years and over.
Three out of five persons were in the voting age group (60.1 percent) of the household
population were in the voting age group (18 years and over). The distribution of voting-
age population by sex showed that females (50.4 percent) outnumbered the males
(49.6 percent).
Dependency ratio down to 59 The proportion of household population belonging to age

group 0 to 14 years was 33.4 percent. The oldest group (65 years and over) posted a
share of 3.7 percent while the working-age population (15 to 64 years), 62.9 percent.
The overall dependency ratio was 59, which means that for every 100 persons in the
working age group, there were 59 dependents (53 young dependents and 6 old
dependents). In 2000, there were about 63 dependents (57 young dependents and 6
old dependents) for every 100 persons in the working-age population.
There were more males than females among the never-married Of the household
population 10 years old and over in 2007, 45.9 percent were married while 42.3 percent
were never-married. The rest of the population were either in common law/live-in
arrangement (5.8 percent), widowed (4.0 percent), and divorced/separated (1.5
percent). Among never-married persons, there were more males (54.0 percent) than
females (46.0 percent). Females outnumbered the males in the rest of the categories for
marital status.
More females pursued higher levels of education Of the household population 5 years
old and over, 31.6 percent had attended or completed elementary education and 37.4
percent had reached or completed high school. The proportion of academic degree
holders was 8.2 percent, an increase of 3.3 percentage points from a proportion of 4.9
percent in 2000.
More females had higher levels of education than males as 58 percent of those with an
academic degree were females, and 59.9 percent of those with a post baccalaureate
course were also females.
Among the household population 5 to 24 years old, 64.5 percent attended school at
anytime during the School Year 2007 to 2008. Of these total school attendees for the
said school year, 51.3 percent were males and 48.7 percent were females.
102 households for every 100 occupied housing units From a total of 110,925 occupied
housing units in 2000, the number of occupied housing units reached 136,143 in 2007,
showing an increase of 22.7 percent. The ratio of households to occupied housing units
in 2007 was 1.02. The same ratio was recorded in 2000. In terms of the number of
persons per occupied housing unit, the ratio in 2007 was 4.8 persons per occupied
housing unit, while it was 5.0 persons per occupied housing unit in 2000.
Majority of the occupied housing units were made of strong materials
An improvement in the materials used for the outer walls was observed in 2007. The
proportion of occupied housing units with outer walls made of concrete/brick/stone
increased from 55.7 percent in 2000 to 65.1 percent in 2007. The usage of half
concrete/brick/stone and half wood for outer walls had decreased, from 20.4 percent in
2000 to 17.3 percent in 2007.
An improvement in the materials used for the outer walls was observed in 2007. The
proportion of occupied housing units with outer walls made of concrete/brick/stone
increased from 55.7 percent in 2000 to 65.1 percent in 2007. The usage of half
concrete/brick/stone and half wood for outer walls had decreased, from 20.4 percent in
2000 to 17.3 percent in 2007.
The proportion of occupied housing units in 2007 with roofs made of galvanized
iron/aluminum increased to 84.9 percent from 78.5 percent in 2000. The use of
cogon/nipa/anahaw for the roof decreased. From 11.5 percent in 2000, the proportion of
occupied housing units having roofs made of such material decreased to 6.2 percent in
2007.
Product Price
Market Product Price
Product Quantity Price
Virgin Coconut Oil 250 ml Php 185.00
Virgin Coconut Oil Health and 1 liter Php 1029.25.00

Nutrition
Virgin Coconut Oil Gugo 100 grams Php 290.00

Shampoo Bar
Raw Material
Raw Material Quantity price
Whole coconut 1 kg Php 6.00
According to the Phippine Coconut Authority, prices change daily. Main factor affecting
the price of coconuts are the location, season, and weather.
Chapter IV
Project Description
The project is designed to human kind providing food, drink, wood, medicine, energy
nutrition, shelter for millions of people living in the tropical region of the world.
JDLAI Plans instead to expand the virgin coconut oil production and utilize its by-
product by processing it into coconut flour. Thus, this proposal to seek technical
assistance for the acquisition of necessary equipment and machineries that would help
increase productivity and upgrade the technology of the firm.
Chapter V
Technical Study
Main steps in dry process of virgin coconut oil.
Selection of nuts are Fully mature nuts are selected.
Splitting and Grating is for small scale manufacturing process (100 – 300 nuts ) grating
is done using a motorized coconut grater.
De-shelling, paring and crushing is for medium and large scale manufacturing process
( 1000 – 10000 nuts) after de-shelling brown testa is removed, washed in hot water and
crush in a medium or fine shredder.
Drying at low temperature are Grated or shredded coconut then dried to a moisture
level around 5% in a indirect hot air dryer, sun dryer, hot air vacuum dryer, sun dryer,
hot air vacuum dryer. Force-drought hot air oven maintaining the temperature below 70
C. This may require 3-4 hrs. for one batch to dry. (grated or comminuted coconut meat
should be dried immediately to prevent microbial contamination).
Extraction of Oil are small-scale extraction is done in a vertical screw type or hydraulic
oil press manually. Large scale extraction is done in a electrically operated screw type
cold press expeller which has an input capacity f 30-50 kg per hr.
Drying is when oil is expelled in a screw type manual press drying of oil is necessary to
remove residual moisture in addition, to increase the shelf life of VCO. Drying is done
keeping in a jacketed water bath for 30-60 minutes
Filtration, after settling of oil for 1-3 days filtration is done using 304 layers of filter cloth.
Oil extracted in a cold press expeller need not to dry however, very fine particles of
coconut meat come with oil. Therefore, extracted oil is collected into a tank and allowed
to settle for three 3-4 days before filtration. Then oil is filtered in a filter press to get clear
VCO.
Wet processing
in the Philippines, modified natural fermentation method is used for the processing of
virgin coconut oil. Advantages of modified natural fermentation method are that is has
the lowest labour requirement and least energy usage.
Processing Technologies
Fresh-Dry Process
 It is a general term when VCO is obtained directly from fresh coconut meat.
 Drying of fresh comminuted kernels (ground, grated, milled) is required before
extracting the VCO.
Fresh-Wet Process
 It is a general term when VCO is obtained from fresh coconut milk.

 Coconut milk is extracted either mechanically or manually, with or without
addition of water.
Emerging Uses of VCO
 Body oil or a substitute for moisturizing lotion

 Hair conditioner
 Carrier oil for aromatherapy and massage oil
 Nutriceutical and functional food.
Philippine National Standards for VCO

Property Requirements
Properties Maximum Level

% Moisture content (w/w) ≤ 0.10
% Matter volatile at 120 °C (w/w) 0.12 - 0.20
% Free fatty acids (expressed as lauric 0.2
acid) Peroxide value, meq/kg oil 3.0
Food additives None Permitted
Fatty Acid Composition
Composition Range (%)

C6:0 Caproic acid 0.1—0.7 C8:0
Caprylic acid 4.0—10.0 C10:0
Capric acid 4.0—8.0 C12:0
Lauric acid 45.1—56.0 C14:0
Myristic acid 16.0—21.0 C16:0
Palmitic acid 7.5—10.2 C18:0
Stearic acid 2.0—5.0 C18:1
Oleic acid 5.0—10.0 C18:2
Linoleic 1.0—2.5
Allowable levels of contaminants
Heavy metal Maximum level, mg/kg, max

Iron (Fe) 5.0

Copper (Cu) 0.4
Lead (Pb) 0.1
Arsenic (As) 0.1
Product Description
Virgin coconut oil (VCO) is the purest form of coconut oil, water white in color and has
not undergone oxidation. It is the oil obtained from the fresh and mature kernel of
coconut by mechanical or natural means,
 with or without the use of heat,

 without undergoing chemical refining, bleaching or deodorizing, and
 which does not lead to the alteration of the nature of the oil.
VCO is considered a saturated fat (fat similar to animal sources), however, it has a
unique composition of high percentage of medium chain triglycerides (MCTs). MCTs,
unlike long chain triglycerides, are easily converted into energy by the liver and have
been proven to increase the metabolic rate of an individual.
Fatty acid composition of VCO is predominantly Lauric (48%). Monolaurin, derived from
the Lauric Acid, has been known to have antimicrobial, antiviral and antifungal effects in
the body.
Effect of VCO on Cholesterol PCA funded a study on the effects of VCO on cholesterol
conducted by UST-RCNAS in 2011. It was found out that High Density Lipoproteins
(Good Cholesterol) increased in individuals taking VCO making them less prone to
having a heart attack or stroke.
MACHINERY/ EQUIPMENT DESIGN
Virgin Coconut Oil is derived from the fresh meat or kernel of a mature fruit of coconut
rather than the sundried coconut meat known as copra. Virgin Coconut Oils are
produced one of two ways: Quick drying of fresh coconut meat, which is then used to
extract the oil by mechanical means, wet-milling method. Coconut milk first is extracted
from fresh coconut meat by mechanical pressing. The oil is then extracted from coconut
milk by way of boiling, fermentation, refrigeration, enzymes or mechanical centrifuge.
irgin Coconut Oil is water clear in colour, has mild sweet aroma. VCO is chemical and
additive free, and is the purest form of coconut oil. Virgin Coconut Oil is currently hot
topic due to its benefits to human consumption and the researchers challenge on the
dogma, which is the domination of diet-heart hypothesis in atherosclerosis research.
Manufacture the VCO Processing machineries are as below
Dehusking machine - General purpose coconut dehusking machine was designed and
developed.The machine consisted of four main parts ie, a frame, a power and
transmission unit, a dehusking mechanism, a polishing mechanism and in addition, a
husk conveying mechanism. A 220 volts two horsepowers electric motor was used as
the power unit and transmitted to the dehusking mechanism which consisted of two
revolving cylindrical rotors rotated in opposite direction. There were six fins fixed on
each rotor. As a coconut was put on dehusking rotors, the operator pressed a cover
down on the nut. Dehusking process was then taken place and required about 4.77
seconds to complete a nut after that the already dehusked nut was put on the polishing
mechanism which consisted of two revolving brush sets. Power consumption of the
whole machine was found to be 1.77 horsepowers. However, without polishing
mechanism, power consumption was only 0.82 horsepower for driving dehusking
mechanism. Further experiment on fresh coconut was also carried out with a
satisfactorily result and required dehusking time almost the same.
Deshelling machine - The traditional

method used in India, for the
separation of copra and shell from partially-dried split coconuts, is labour intensive. To
overcome this problem, a power operated coconut de-shelling machine was designed
and developed. A coconut de-shelling machine comprising of cutter with belt drive.
Performances test analysis conducted show that the machine de-shelled the fruits
without nut breakage and also that its average de-shelling efficiency and capacity are
90% and 195 coconut per hour. All materials used in the fabrication of this machine are
of standard specification and locally sourced. The estimated cost of producing one unit
of the machine is twenty five thousand six hundred (Rs.25, 600). The machine also
eliminated dependency on the epileptic public electric power supply in our rural areas
which constitutes the major obstacle in the use of other mechanized coconut de-shelling
equipment in the rural area.
Coconut/Meat slicer –The design concept is that fruit cutting is accomplished by

pneumatic press on a young coconut sitting on a sharp knife in a vertical plane. The
machine consists of 5 main parts: 1) machine frame, 2) cutting base, 3) knife set, 4)
pneumatic system, and 5) tanks receiving coconut juice and cut fruits. The machine
parts contacting edible parts of the fruit are made of food-grade stainless steel. In
operation, a young coconut is placed on the cutting base and the pneumatic control is
switched on. The coconut is automatically moved to the pressing unit and cut in half by
a knife set. The coconut juice flows down to the tank while the cut fruits are separated
and moved into the other tank. The machine is found to operate safely without damage
to the fruits. The machine capacity is 480 fruits/hr with the total operating cost of about
2.63 USD/1000 fruits.
Disintegrator- with High Speed Beaters is used for pre crushing of materials to suitable
mesh ranges. The Disintegrator is suitable for grain, spice processing and grinding
operation. The Disintegrator is equipped with beaters revolving at high speed to
pulverize material fed into it. Disintegrator with High Speed Beaters ensures optimum
functionality for longer period of time. It used for pre crushing of materials to suitable
mesh. Suitable for grain, spice processing, grinding operation. Beaters revolving at high
speed inside the machine pulverize material fed into it.
Dryer-
Oil expellers –Expeller pressing (also called oil pressing) is a mechanical method for

extracting oil from raw materials. The raw materials are squeezed under high pressure
in a single step. When used for the extraction of food oils, typical raw materials
are nuts, seeds and algae, which are supplied to the press in a continuous feed. As the
raw material is pressed, friction causes it to heat up; in the case of harder nuts (which
require higher pressures) the material can exceed temperatures of 120 °F (49 °C).
VCO Centrifuges – It is made from fresh

coconuts that are shelled, chopped and then gently
expeller pressed. The temperatures of the coconut
flesh and the resulting coconut milk emulsion are carefully monitored to insure they do
not exceed 40° C or 104° F. Once the coconut is shelled, it takes less than 45 minutes
to produce the milk. This coconut milk, with the aid of a series of centrifuges, separates
the oil from the water components of the milk. The centrifuge works like a cream
separator used for separating cream from cow's milk. It requires a series of passes
through 6 different centrifuges before a pure oil is isolated, but the result is absolutely
fabulous. Lastly, a slight vacuum is placed on the coconut oil to remove any remaining
traces of moisture. Once all moisture is removed, the oil is packaged into new stainless
steel drums.
Pressure filters – a filter in which the pressure on the feed side of the filter medium is

greater than that of the atmosphere.
Micro filters – is a type of physical filtration process where a contaminated fluid is

passed through a special pore-sized membrane to separate microorganisms and
suspended particles from process liquid. It is commonly used in conjunction with various
other separation processes such as ultrafiltration and reverse osmosis to provide a

product stream which is free of undesired contaminants.
Environmental mission
Coconut oil is touted as a healthy alternative to toxic lotions and skincare products, And
it is healthy for the environment.
The environmental impact of coconut oil is very low. Growing coconuts doesn’t require
pesticides or herbicides, and coconuts are harvested by hand, instead of by a giant
tractor. So far, so good.
But, it’s not perfect. As demand for coconut oil and coconut water has skyrocketed,
coastal mangroves, which are essential ecosystems for animals and provide natural
storm protection, are being cleared for coconut monocrops, which are low in

biodiversity, deplete the soil, and require intensive input of fertilizer. (Not as much as
palm oil, but still.) Normally, conventional coconut farming would be more expensive
than the alternative, organic, traditional process. But the Sri Lankan government, for
one, subsidizes chemical fertilizers, which makes it cheaper to farm in-organically.
And there is also processing to think about. Many conventional coconut oil brands are
refined using industrialized equipment. The coconuts are dried (cooked) into coconut
pieces called copra, which are then shipped again to a plant to make the oil. The
resulting oil is brown and contaminated, so they refine it, bleach it and deodorize it,
often using chemicals like hexane, which is classified as a neurotoxin by the Centers for
Disease Control and Prevention, and as a hazardous air pollutant by the Environmental
Protection Agency.
Uses of coconut water in the food industry
- Tender nut water

- Mature nut water
- Microbial processing of nut water into fermented foods products
Equipment Layout
Plant Location
Waste management
The wastewater generated in the coconut industry is, in its majority, originating from the
industrialization process and from the cleaning water, rich in solids suspension, oils and
fats, which are, generally, thrown to the environment, without treatment. The objective
of this work is to study the wastewater from the coconut milk and grated coconut
industrial production, more specifically those produced by the Cooperative Pindorama,
located in Alagoas - Brazil, having in view its treatment using the dissolved air flotation
technique (DAF). This technique can be used as an auxiliary treatment and it
contributes to reduce the chemical oxygen demand (COD), and the total oil and greases
(TOG), which are potentially pollutant for the environment. Due to the difficulty to
transport the industrial effluent, it was used a synthetic effluent, prepared in the
laboratory. Firstly it was studied the effluent flocculation using ferric sulphate as
flocculant agent. In a second stage, a pilot unit of dissolved air flotation was built, and
the treatment efficiency was verified through the chemical oxygen demand reduction.
Chapter VI
Solving
Chapter VII
Appendix
Environmental Assessment Impact

1.Project Description
Title: Virgin Coconut Oil Manufacturing Industry
Radional/Importance
Rational Importance
Air and noise Pollution Job opportunities
Loss of Farmland General progress for the barangay
Resistance of relocation Production semiconductors
Harmful effect to human health
Destruction of vegetation
Increase in seawater temperature
Sitting: The Virgin coconut oil manufacturing industry will be situated in Bagac, Bataan.
The major factors for the selection of the selection of the location are
1. Raw material availability in the area.

2. Markets.
3. Power and fuel.
4. Climate
5. Transportation facilities.

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Review of Related Literature

The Virgin Coconut Oil

Scientific Name : Cocos nucifera

Family : Arecaceae (or Palmaceae)

Virgin coconut oil is known for its nice fragrance, taste, antioxidants, medium

Tree - The coconut palm is a palm tree. It is a large palm,

growing to 30 m tall. Tall selections may attain a height of

80 to 100 ft. while dwarf selections are shorter in stature.

Leaves - It has leaves that are 4–6 m long.

The term coconut refers to the fruit of the coconut palm.

The coconut tree is a monocot.

Fruit - The coconut's shell is relatively hard, but can be

broken.Because its shell is hard, it can be used as an

ingredient to make craftworks.

It is used in many of the foods we eat for flavour.

It is native to tropical areas

Items Weight (g) % to Weight of the whole

Whole nut 1200 100%

Extraction of Virgin Coconut Oil

processes such as fermentation, churning (centrifugal separation), refrigeration, and the

Difference Between Virgin & Regular Coconut Oil

Raw Extra Virgin Coconut Oil

Virgin coconut oil

 Virgin Coconut Oil Manufacturers

 On the basis of application, the market is segmented into cooking, cosmetics,

 On the basis of distribution channel, the market is segmented into store based

Rest of the world

 Europe (U.K., Germany, France, Italy, Spain, Hungary, BENELUX (Belgium,

 Asia-Pacific (China, India, Japan, South Korea, Malaysia, Indonesia, Taiwan,

Growth Drivers and challenges

Increasing consumer spending on functional food and beverages as well as rising

Virgin Coconut Oil (VCNO)

So what we will do here is describe each of these processes used to manufacture

How is Virgin Coconut Oil Produced?

Origin and production

Organic cold pressed coconut oil.

CHEMICAL DATA MIN. MAX.

Lovibond color 5 ¼ “ red 2.0

Fatty Acid Compostion

Caproic acid (C 6:0) 1,.0 %

Palmitic acid (C 16:0) 7.5 11.0 %

Oleic acid (C 18:1) 4.0 9.0 %

Not above room temperature, tightly sealed.

per 100 g: per 100 ml:

Energetic value 3700 kJ /900 kcal 3400 kJ/827 kcal

-of which saturated fat 93.5 85.9

- of which saturated fat 5.5 5.0

C. Uses and Application

Virgin Coconut Oil for Natural Health Home Remedies

1. Use virgin coconut oil to reduce the symptoms of arthritis.

3. Use it to manage menopause symptoms.

4. It may also help you eradicate H. pylori infections.

5. Use it to reduce benign prostatic hyperplasia (BPH), also known as enlarged

6. Use it to moisturizer and treat the inflammation of a newly-inked skin.

9. Make a natural vapor rub using virgin coconut oil.

Virgin Coconut Oil for Food and Nutrition

11. Use virgin coconut oil as a healthier substitute for butter.

14. Make a virgin coconut oil mayonnaise.

Virgin Coconut Oil for Total Wellness

Virgin Coconut Oil for Natural Beauty Applications

33. Use virgin coconut oil to help your hair grow.