Virgin Coconut Oil

Venui Vanilla's Virgin Coconut Oil

Venui Vanilla's Virgin Coconut Oil is processed using the centrifugal extraction method to produce one of the finest and purest coconut oils. Fresh organic coconuts are carefully selected and the coconut milk extracted before the coconut meat is placed in a series of high speed centifuges that rapidly spin the contents. Through this spinning process the oil is separated from the meat producing a pure isolated oil that is very smooth with a mild, light coconut taste. All moisture, fibre and proteins are removed without using heat which allows Venui Vanilla's Virgin Coconut Oil to be considered raw.

Coconut oil is well known for its health benefits. Free of cholesterol and trans-fats, it has a high smoking point and is ideal for sauteing, stir frying and excellent for baking and recipes where you want to impart a delicate coconut flavour.

History of Coconut Oil

Coconuts have been in existence for thousands of years with possibly the first recorded sighting made in the 5th century from an Egyptian traveler, Costas, who wrote about finding an "Indian Nut" that many scholars today believe was the coconut. More reports followed in the 9th century of coconuts being used in China to make fibres and many years later Marco Polo referred to coconuts as "nux indica" in 1280, followed by Sir Francis Drake naming coconuts "narglis" in the 1600s. It was not until the 1700s that the Portuguese gave the coconut it's name, which is still in use today.

Widely used as a source of food and medicine for thousands of years by people of diverse cultures, there are accounts of the coconut being used widely around the world including in Papua New Guinea, India, Jamaica, Nigeria, Ethiopia, Thailand, Central and South America and Indonesia, not to mention throughout the South Pacific.

A few botanical and agronomic notes...

The Coconut Palm (Cocus nucifera) is a member of the palm tree family (Arecaceae) and is sole species of the genus Cocos belonging to the subfamily Cocoidideae which includes 27 genera and 600 species. The natural habitat of the Coconut Palm is in tropical or subtropical regions. Mostly found on shorelines and soils of a sandy nature, high humidity along with rain and sunshine is ideal for the plants to grow.

The major classifications of coconut is based on stature or height. Tall Palms, sometimes referred to as var.typica (Nar), are widely planted for household and commercial use and grow to a height of 20-30 metres. They are slow to mature and flower 6-10 years after planting but are long-lived with an economic life of about 60-70 years, although much older palms are known to exist and still yield well. They are normally cross-pollinating and are therefore considered to be heterozygous.

Dwarf Palms, sometimes referred to as var.nana (Griff) have a short stature of 8-10 metres when 20 years old. They begin bearing in about the third year at less than 1 metre high and have a shorter productive life of 30-40 years. Unlike the Tall Palm, Dwarf Palms are normally self-pollinating and are therefore considered to be homozygous.

Once pollinated and fertilized fruit sets and develops to maturity in about 12 months, or less than 1 year for some dwarf cultivars.