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Coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm (Cocos nucifera).It has various applications. Because of its high saturated fat content, it is slow to oxidize and, thus, resistant to rancidification, lasting up to six months at 24 °C (75 °F) without spoiling.
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- How is coconut oil made?
- The cut-up and dried endosperm of the coconut, the copra, is pressed to produce the oil. Fresh copra is dried, pressed, and the oil is subsequently refined. It can only be used as an edible oil after it has been refined and deodorised (Hänsel et al. 1999, p. 248; Roth and Kormann 2000, p. 130; Salunkhe et al. 1992, p. 305 et seq).
- How long does copra sit around before making coconut oil?
- Then the copra can sit around for days before it is sent off to the factories to extract the coconut oil. In fact, the copra used for making coconut oil isn’t even edible. This processing can easily kill off all the nutrients. It’s also what creates that strong coconutty flavour that you won’t find in fresh coconuts.
- Where does coconut palm come from?
- Cocos nuciferaL. (Arecaceae), coconut palm. 248 C Habitat The coconut palm is thought to originate in the Malay Archipelago, where it has been cultivated for 3000 or 4000 years. Today, it is common throughout the tropics, especially along coasts, since the palm prefers salty sea air.
- When did coconut palms become commercially important?
- Coconut palms gained commercial importance as late as the nineteenth century. The Dutch in Ceylon established the first plantations in the mid nineteenth century. Today, coconut palms are cultivated on both sides of the equator in the tropics, in coastal areas as well as inland along riverbanks.
