THE STORY OF ORGANIC VIRGIN COCONUT OIL
The Savannah Fruits Company helps women to organize themselves in structured cooperatives, trains them to the best production practices and organic Fair For Life policies, pre-finances raw materials and ensures a market for their products.
To produce organic extra virgin coconut oil, the processors use the wet method, where the oil is extracted from fresh coconut meat without drying first. The « coconut milk » is first pressed or mashed with water then the oil is further separated from the water by fermentation. There is no heat in the process and coconuts are processed straight from the fields to the processing centres where everything is hand-crafted.
This method results in a 100% natural organic extra virgin coconut oil which can be used for many cosmetic and food applications.
Description: Organic Virgin Coconut Oil
INCI Name: Cocos Nucifera Oil
CAS Number: 8001-31-8
EINECS Number: 232-282-8
Shelf Life: 24 months from date of manufacture
1 – Fermentation is done naturally under an ambient temperature
2 – No additives, such as enzymes, are added. Fermentation occurs naturally
3 – Process is complete within 24 hours
4 – The container lids are firmly closed during fermentation to maintain a specific heat level
5 – The lid of the container is open about 2 hours before scooping the crude oil, in order to harden the surface layer and enable an easier scooping process.
6 – Finally, it is allowed to settle naturally for 30-60 days to obtain a very clear VCO
VIRGIN COCONUT OIL EXTRACTION BY WET FERMENTED METHOD FLOW CHART
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