We source our coconuts from over 450 local coconut farmers living on Epi Island and Ambrym Island in Vanuatu in the South Pacific ocean. These are remote and volcanic islands, free from any forms of fertilizers, pesticides and chemicals.
Copra production begins here where each coconut tree bears around 50–80 nuts a year. These island farms are pollution free and 100% certified and compliant to the strict regulations of Australian Certified Organics (ACO).
- Stage 1 Epi Island: We extract the Crude Oil -
Coconut is high in fat, with a fine, edible oil that is great for cooking., There are several methods of extracting coconut oil from the copra meat. Our method of extracting Coconut Oil begins in our Epi Island refinery. We use the expeller technique to extract the crude oil. We simply compress the coconut copra, squeezing about 75 percent of the oil from the coconut meat.
No chemicals are used in our extraction process and our extraction process has been 100% certified organic under strict Australian compliance regulations.
- Stage 2 Efate Island: We refine a commercial grade cooking oil -
Our crude oil (extracted from copra on Epi Island) is barged to Port Vila on Efate Island. This crude oil contains impurities and, often, a high moisture content that must be removed before the oil is suitable for use in food applications.
Our Efate refinery removes free fatty acids, odours, undesirable flavors and yellow or dark colors. This stage of our refining process is also 100% certified organic under strict Australian complicance regulations. Specific items added during the process (citric acid, activated charcoal and diatomaceous earth) are classified as “processing aids” and not additives because they are entirely removed during processing and are not found in the finished product.
Our final product is a refined, commercial grade Coconut Oil that rates as some of the finest organic Coconut Oil in the world today. It has no odor or taste. It is highly processed and it will remain stable on the shelf.