Currently there are many methods for producing VCO. Basically, all methods can be used as long as itis capable of producing a high quality product VCO. Economic considerations are another factor related to its business activities.
One of parameters of the VCO quality is lauric acid content. High levels of lauric acid come from good raw materials and good manufacturing processes. Good raw material comes from an old coconut fruits that indicated with blackish brown husk and dark brown shell, thick and hard. The flesh is also much thicker than the young coconut fruits.
While good process is indicated by the maintained important contents in the VCO and remain economically viable. One of the problems in the process of manufacturing VCO is the fermentation that causes lauric acid content is low. Fermentation is due to non-sterile production process, including raw materials used, the means of production and the environment.
In many cases the traditional industry is difficult to produce quality VCO due to lack of knowledge onhygiene factors and the production process. So as to avoid fermentation, it is necessary to make the production process as sterile as possible. If the process has been performed in sterile and produce VCOwith high lauric acid content, the next process is the usual purification, the lower the moisture content up tothe allowable level (typically <0.1%).
