Source and Production Method of coconut oil from Coconut Connections
[ Specification ]
| CERTIFIED BY ACO Australian Certified Organic |
||
 Virgin Coconut Oil, Enzymes and Heat |
Virgin Coconut Oil from Coconut Connections is made from coconuts grown from traditional palms, not hybrid or genetically modified species on an organically certified plantation. This ensures a supply of high quality coconuts. Coconut Connections is the sole UK distributor of this premium quality, OHGA certified organic, smooth, light and creamy virgin oil. The certification guarantees the production method, from the harvesting of the coconuts, right through the low heat production process, to packaging, labeling and delivery to your door. | |
So, what makes our coconut oil a superior, top quality oil?
Extraction, Processing and Good Management Procedures
- Harvesting and use of only correctly identified mature coconuts. It is argued that all coconuts are grown organically but this is a huge misconception. In many areas there is cross-cultivation of cocoa trees and other crops such as vanilla, which are planted in the same areas, and agents are often used to keep grass and weeds manageable. In this regard, our organic certification (ACO - Australian Certified Organic) is a true reflection of how the coconuts are produced - on a plantation* growing only traditional tall coconut palms.
- Reducing the time to a minimum between harvesting, opening and drying of the fresh coconut flesh and the extraction of the oil.
- All communities, plantations and processing centres carry current certified organic processing certificates.
- All communities have to comply with stringent hygiene and cleanliness standards.
- Low temperature and pressure mechanical extraction methods.
- Particle extraction though sedimentation processes or low pressure filters.
- All our oils are free from any chemical processes, no trans fatty acids and produced below 60°C.
In a more detailed outline, the day begins at about 6 in the morning when the nuts are harvested in the field. They are then cut in half and the fresh coconut flesh is cut out of the nut. The fresh meat is taken to the centralised dryer. By 10am the drying process begins and lasts for around 24 hours. The meat is dried using warm clean air generated from the internal bio-mass electricity generator (classically known as a steam engine) that drives a turbine, generating green power for the entire estate*.
The next morning the dried coconut flesh is crushed and pressed to extract the oil. When the oil flows from the mill it runs through a sieve to extract the larger particles that may still be found in the oil. After that, the oil is pumped through a cloth filter, pressed to remove most of the fine particles that may be found in virgin oil, and placed into a settling tank. From the settling tank into drums ready for sale.
* Wainiyaku Estate is located on Taveuni Island, in the north east corner of Fiji. Wainiyaku Estate grows traditional tall coconut palms, cultivated by Adrian Tarte and his family over the last 130 years. Adrian Tarte CBE received an Award from the Fiji Coconut Board for his long and outstanding contribution to the production of coconut oil over the last 50 years. His experience is immense, his dedication to both the environment and his 300 staff who all live on the Estate is amazing.
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