Virgin coconut oil is obtained by pressing the fresh meat of the coconut (Cocos nucifera L.). It is extracted by a mechanical process without chemical changes. The oil remains in its most natural form. In this form it retains the smell and taste of coconut as well as its high content of vitamin-E, minerals and healthy medium chain fatty acids.

Virgin coconut oil has no trans-fatty acids and has a high level of lauric acids (about 50%). It is also low in polyunsaturated fatty acids (PFAs) compared to oils such as soy and groundnut oils. Virgin coconut oil can be used as a spread, a cooking oil and food ingredient. While this factsheet only covers the food market, virgin coconut oil is also used in the cosmetics industry.

Virgin coconut oil is obtained by pressing the fresh meat of the coconut (Cocos nucifera L.). It is extracted by a mechanical process without chemical changes. The oil remains in its most natural form. In this form it retains the smell and taste of coconut as well as its high content of vitamin-E, minerals and healthy medium chain fatty acids.

Virgin coconut oil has no trans-fatty acids and has a high level of lauric acids (about 50%). It is also low in polyunsaturated fatty acids (PFAs) compared to oils such as soy and groundnut oils. Virgin coconut oil can be used as a spread, a cooking oil and food ingredient. While this factsheet only covers the food market, virgin coconut oil is also used in the cosmetics industry.