Most coconut oils available in the market fall into the following buckets –
- Testa Coconut oil;
- Copra Coconut oil;
- Refined, Bleached, Deodorized Coconut Oil (RBD Coconut Oil);
- Whole Kernel Coconut Oil;
- 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.