What are the characteristics of Extra Virgin Coconut Oil

Most coconut oils available in the market fall into the following buckets –

1. Testa Coconut oil;
2. Copra Coconut oil;
3. Refined, Bleached, Deodorized Coconut Oil (RBD Coconut Oil);
4. Whole Kernel Coconut Oil;
5. Extra Virgin Coconut Oil;

What distinguishes the above oil categories from each other is the way each one is produced.

Coconut Oil Category	Coconut base/input	Drying temperature	Expelling Temperature	Refined, Bleached and Deodorised
Testa Oil	Coconut testa	High above 70 celcius	High above 50 celcius	NO
Copra Oil	Aged/rotten whole kernel (white coconut kernel and testa)	High above 85 celcius	High above 60 celcius	NO
RBD Coconut Oil	Other coconut oil	N/A	N/A	YES
Whole Kernel Coconut Oil	Fresh whole kernel (white coconut kernel and testa)	60-80 celcius	60-70 celcius	NO
Extra Virgin Coconut Oil	Fresh white coconut kernel	50-60 Celsius (cold-pressed)	45-55 Celsius (cold-pressed)	NO

 

As a result of the variation in the production method, the final output differs in colour, smell, taste, fatty acid %, iodine value and other parameters.

Coconut Oil Category	Colour	Smell	Taste	Nutrients	Free Fatty Acid %
Testa Oil	Yellow	Strong, somewhat acidic	Strong and slightly acidic	Low	>1%
Copra Oil	Pale yellow	Appealing but slightly burnt smell	Appealing but slight burnt milk taste	Low	<1%
RBD Coconut Oil	Yellow to pure white	No smell	No taste	Low	<0.2%
Whole Kernel Coconut Oil	Pale yellow	Appealing but slightly strong smell	Appealing strong milky taste	Good	<1%
Extra Virgin Coconut Oil	Pure white, sediment free	Mild, appealing coconut smell	Mild milky, appealing taste	Best	<0.2%

 

Extra Virgin Coconut Oil leads the space as the best quality coconut oil in the market. However, as a result of its input – fresh coconut white kernel -, and its production method – cold-pressed drying and expelling – the cost of production of Extra Virgin Coconut Oil is the highest amongst coconut oils.