The INCI name for Coconut Oil is Cocos Nucifera (Coconut) Oil.

The bulk packaging options for Virgin Coconut Oil typically include:

1. Plastic Bottles - Available in various sizes for easy handling and storage.
2. Plastic Jars - Ideal for larger quantities, providing a secure seal to maintain oil quality.
3. Drums - Suitable for industrial use, often ranging from 5 to 55 gallons, perfect for large-scale production.
4. Totes - Bulk containers for high-volume needs, often used in food manufacturing and cosmetic

The shelf life of Virgin Coconut Oil is up to 3 years when stored properly. To maintain its quality, it should be kept in a cool, dark place, away from moisture and heat. After about 12 months, the levels of beneficial fatty acids may begin to decline, so it's advisable to replace it annually for optimal freshness.

Storage Guidelines for Virgin Coconut Oil

To ensure the longevity and quality of Virgin Coconut Oil, follow these storage tips:

1. Cool, Dark Place: Store the oil in a cool, dark cupboard or pantry, away from heat sources and direct sunlight. This prevents oxidation and rancidity.

2. Avoid Refrigeration: While you can refrigerate Virgin Coconut Oil, it may solidify. If this happens, allow it to sit at room temperature to soften before use.

3. Seal Properly: Always keep the container tightly sealed to minimize air exposure, which can lead to spoilage.

4. Check for Spoilage: Regularly inspect the oil for any off-smells or changes in color. If it develops a rancid odor or unusual taste, it should be discarded.

By following these guidelines, you can maximize the shelf life and maintain the quality of your Virgin Coconut Oil for up to three years.

How Virgin Coconut Oil is Made

1. Coconut Selection: Start by gathering mature coconuts with dry, brown husks, as they yield the best oil.

2. Husk Removal: Use an iron bar to remove the husk, making the coconuts lighter and easier to transport.

3. Opening Coconuts: Carefully use a bush knife (machete) to crack open the coconuts, discarding the coconut water.

4. Extracting Coconut Meat: Remove the white coconut meat from the shell. This can be done manually or with a coconut grater.

5. Coconut Milk Preparation: Blend the coconut meat with water to create a thick coconut milk.

6. Oil Extraction: The coconut milk is then strained to separate the liquid from the solid. The liquid is cooked gently to allow the oil to rise to the surface, or it can be left to sit and separate naturally.

7. Final Processing: The oil is collected, filtered, and stored in a cool, dark place to maintain its purity and freshness.

This traditional method ensures that the resulting coconut oil is 100% virgin, retaining its natural flavor and nutritional benefits.