The Research and Transfer of High Quality Virgin Coconut Oil Production Technology and Value Added from Virgin Coconut Oil, Prachuap Khiri Khan Province

Research Title  : The Research and Transfer of High Quality Virgin Coconut Oil Production Technology and Value Added from Virgin Coconut Oil, Prachuap Khiri Khan Province

Researcher : Songpon Koonsrisuk

Office : 

Research Grants : Research and Innovation for Transfer technology to Rural Community Project

Year : 2006

The Research and Transfer of High Quality Virgin Coconut Oil Production Technology and Value Added from Virgin Coconut Oil, Prachuap Khiri Khan Province.

Songpon Koonsrisuk[1], Narumon Jeyashoke[2], Suneesa Putipinyowat² and Somnuek Suchaitanawanich[3]

Abstract

                Virgin coconut oil (VCO) is a high value-added product from coconut. The VCO produced in most communities used the method of fermentation since the process is simple and low cost. It has many variations of quality in the production of Satri Ruensamunprai Aua-Noi and other communities in Prachuap Khiri Khan Province, such as color, turbidity and moisture content. The low quality VCO makes the product low price.

The objective of this research was to development the VCO production, by study the effect of temperature and light to the VCO production, both of quantity and quality. In order to make the value added and increase markets.

The Result found that the increasing efficiency of the VCO production, both quantity and quality must control the production factor. It should be using a boiled water at 60^oC, mix with coconut milk by 1:1 ratio in container, give the ratio of the cross-sectional area to height the period between1:4 – 1:5 close, fermented at 40^oC for 24 hours, separate coconut oil. The light was no effect to the VCO production, both of quantity and quality.

 

Keyword : Virgin coconut oil / Standard of virgin coconut oil / Coconut milk