Whether you’re looking to get started in the virgin coconut oil (VCO) industry or you own and manage a business that requires VCO for your products, you may have heard about how centrifuge-extracted virgin coconut oil is touted to be better than other oils extracted through traditional methods. It just sounds too good to be true, especially since virgin coconut oil is already amazing on its own.
However, the truth is that centrifuge-extracted VCO is indeed better than its traditionally extracted counterparts. Here are some examples of why this is the case.
Centrifuge-extracted VCO is purer, fresher, and tastes better
Traditional coconut oil extracting methods often involve long periods of drying, cooking, fermentation and even chemical treating in order to create a product that’s fit for human consumption. The long processing time and the inclusion of chemicals often result in coconut oil that has a strong taste and odor, making it very difficult for children or even adults to consume.
In contrast, the centrifuge extraction method involves the least amount of processing, with the coconut milk extracted from the freshly harvested coconut meat after only a brief period of washing and blanching. The oil is then separated from the milk through extreme amounts of centrifugal force, supplied by a high-speed centrifuge. The end result is virgin coconut oil that’s 100% pure, fresh, and chemical-free.
Centrifuge-extracted VCO is healthier
One of the biggest selling points of virgin coconut oil is the myriad of health and cosmetic benefits tied to its daily consumption and application. These benefits come from the number of nutrients and antioxidants inherent in coconuts, as well as the presence of essential medium chain fatty acids. These beneficial elements are usually present in virgin coconut oil. However, these nutrients are considerably reduced or even removed outright due to the application of intense heat and chemicals used in traditional oil extraction methods.
As the centrifuge extraction method relies purely on mechanical pressure and centrifugal force to extract coconut oil, the essential nutrients, antioxidants, and fatty acids remain intact during the process. This results in a final product that’s healthier and more beneficial.
Centrifuge-extracted VCO keeps for longer
Traditional coconut oil extracting methods, while efficient and relatively cheap to conduct, often come with a high risk of introducing moisture and other contaminants into the final product. This is due to the application of heat and chemicals needed for the extraction of the oil to take place. The presence of contaminants results in a shorter shelf life, which is bad for business indeed.
Virgin coconut oil extracted through the centrifuge method end up much more stable, with a guaranteed shelf life of more than 2 years. This lets businesses keep products much longer, protecting their investment and profit despite seasonal lulls in demand or sales.
Centrifuge-extracted VCO is perfect for the health-conscious crowd
Since the centrifuge method involves no chemicals or artificial ingredients in order to turn out a quality product, this makes it easier to market the product to the health-conscious demographic, i.e., those who make it a conscious point to buy only organic and chemical-free products. It can also be marketed in a variety of product formats targeted to this exact audience, such as in the form of health supplements, beauty products, or even as a healthy alternative to traditional types of cooking oil.
With all these reasons, it’s easy to see why centrifuge-extracted virgin coconut oil is superior to those processed with the help of heat, chemicals, or both. Businesses that require high-quality VCO in their services or products should consider making the switch to centrifuge-extracted VCO; the significant increase in overall quality is definitely worth it!