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

Bulk Packaging Options for Virgin Coconut Oil:

1. Plastic Bottles - Available in various sizes for easy handling and storage.
2. Plastic Jars - Ideal for bulk purchases, ensuring product integrity.
3. Drums - Suitable for large-scale operations, typically ranging from 55 gallons.
4. Totes - Large containers for significant quantities, often used in industrial settings.
5. Crates and Baskets - Custom packaging options for unique presentation

The shelf life of Virgin Coconut Oil is up to 3 years when stored properly in a cool, dark place. It's important to keep it away from air, light, and moisture to prevent rancidity. After about 12 months, the beneficial fatty acid levels may begin to decrease, so it's advisable to replace your coconut oil annually for optimal quality.

Storage Guidelines for Virgin Coconut Oil

1. Cool, Dark Place: Store virgin coconut oil in a cool, dark cupboard or pantry, away from direct sunlight and heat sources, such as ovens.

2. Avoid Refrigeration: While you can refrigerate coconut oil, it may solidify and become difficult to use. If stored in the fridge, allow it to sit at room temperature for a bit to soften before use.

3. Seal Tightly: Ensure the container is tightly sealed to prevent exposure to air, which can lead to oxidation and rancidity.

4. Check for Spoilage: Regularly check for signs of spoilage, such as off smells or changes in texture. Properly stored, virgin coconut oil can last up to 3 years, but it's best to replace it annually for optimal quality.

How Virgin Coconut Oil is Made

1. Coconut Selection: Start by gathering mature coconuts with dry, brown husks. A minimum of 8 coconuts is recommended for a decent yield.

2. Husk Removal: Use an iron bar to strip the husks off the coconuts, making them easier to transport.

3. Opening Coconuts: Carefully split the coconuts using a bush knife, ensuring to remove the coconut water if present.

4. Extracting Coconut Meat: Remove the white flesh from the coconut shells. This can be done manually or with the help of tools.

5. Grating or Blending: Grate the coconut meat or blend it to create a fine mixture.

6. Extracting Oil: The grated coconut is then mixed with water and squeezed to extract coconut milk. Allow the milk to sit for a few hours, which lets the oil rise to the top.

7. Separation: Skim off the oil from the top. This oil is pure and considered virgin coconut oil.

8. Storage: Store the extracted oil in a clean, dry container, away from direct sunlight.

This traditional method ensures that the oil retains its natural flavor and nutrients, making it a premium product.