As with all vegetable oils, there are big differences in quality with coconut oil. Since a lot of ignorance is spread here on the Internet, we at Anahataorganic have set ourselves the goal of clarifying things in an understandable and fair way.
Coconut oil is produced very differently from olive oil and therefore other criteria are also decisive for a high-quality product. Terms like Extra or Extra Virgin or ANH (Absolutely no heat) are neither protected nor scientifically acceptable. Above all, three criteria are decisive for the quality of coconut oil: the quality of the coconuts, the manufacturing technique and the moisture contained in the coconut oil.
The quality of the coconuts
Of course, the quality of the coconuts is a prerequisite for a high-quality end product. As with all natural products, there are big differences that depend on the location, the climate and the variety, among other things. Most coconut plantations are natural even without organic certification. However, organic certificates ensure that no pesticides or artificial fertilizers are used. This not only protects the environment, but also prevents the plantation workers from being contaminated with toxins. The coconuts in Anahataorganic coconut oil are processed immediately after harvest. Each coconut is carefully inspected and only processed if it meets the high quality standards.
The manufacturing technique used to produce coconut oil
First of all, experts divide mystical hair oil into refined coconut oil and virgin coconut oil. Both types of coconut oil differ in turn by different techniques.
Oil (also called RBD for Refined-Bleached-Deodorized)
Refined coconut oil is made from copra, the dried flesh of the coconut. The fresh coconut meat is shredded and then dried either in industrial ovens or under the open sky in the sun. The coconut oil is then pressed from the dried copra. After pressing, the oil is chemically refined, bleached, and deodorized to remove flavors, colors, and odors. The coconut oil used as the starting product therefore does not have to be flawless and pure. However, the medium-chain fatty acids with the lauric acid are largely retained. Some RBD oils are also hydrogenated, which can create dangerous Trans fats. Hydro treated oils are suspected of raising blood cholesterol levels (cause of heart disease).
Oil (also called VCO for Virgin Coconut Oil)
Virgin does not automatically mean that the coconut oil is cold pressed. Basically, native only means that the coconut oil is obtained either by pressing without adding heat or by other gentle mechanical processes. Incidentally, native oils must not be deacidified, bleached or deodorized. For the production of higher quality cold pressed virgin coconut oil (VCO) there is a big difference in quality. A basic distinction is made between the dry method (DRY method) and the wet method (WET method).
Dry method (DRY method) – Expeller method
With the drying method, the fresh coconuts are dried so that the coconut oil can be squeezed out of the flesh using mechanical tools. Normally the coconuts are dried in the sun, but there are coconut oil manufacturers who use steam to dry coconuts in large industrial ovens. Often the virgin coconut oil that you can buy in stores is made using this method and is then also called cold-pressed because it was actually cold-pressed but was previously dried under high heat. The term ‘cold pressed’ is not protected by law and is therefore misleading. The advantage of the dry method is that the coconut oil contains less moisture and therefore has a better shelf life and can even last for many years. The dry method will also called the expeller method . Most types of coconut oil that you can buy in Europe are made using the expeller or dry method. You can recognize them by the slightly caramel-like coconut smell.