State of the art: Virgin Coconut oil production in the Philippines
2007
Manohar, E.C., Philippine Coconut Authority, Quezon City (Philippines). Field Services Branch | Masa, D., Philippine Coconut Authority, Quezon City (Philippines). Product Development Dept. | Carpio, C.B., Philippine Coconut Authority, Quezon City (Philippines). Research Development and Extension Branch
The health and nutritional attributes of virgin coconut oil (VCO) made it popular in domestic and global vegetable oil market. Currently, the country has its competitive advantage in terms of production and quality of the product. Increasing number of producers are into this microenterprise business thus competing with the supply of raw materials to other traditional coconut products. Due to emerging opportunities from VCO, four major processing technologies were developed by government institutions and private sectors that are most commonly used by commercial VCO producers. These are classified as the wet methods (fermentation, centrifuge and the enzymatic process) and the dry methods (fresh-dry process: dessicated coconut route, fresh-dry process: grated coconut route and the fresh-dry: wet milling route). Further modifications were also done by other producers to improve the quality and oil yield from the different technologies being adopted. These processing technologies can be differentiated in terms of production capacity and production cost. Moreover, the quality of VCO and yield differ for every process and has its own respective advantages and limitations. This results in a wide range of pricing of VCO products and by-products in the market. At present, with the opportunities and the constraints of the VCO industry, the foremost concern is to comply with the increasing demand and regulate the production of quality products to maintain the present position of VCO as the highest-priced oil in the world market.
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