Processing Manual for Virgin Coconut Oil, its Products and by-products for Pacific Island Countries and Territories

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By Divina Bawalan

Secretariat of the Pacific Community, 2011

This manual is intended as a primary source of practical knowledge on the proper handling and processing of fresh coconuts to ensure that VCO and its by-products will be produced to meet and possibly exceed international standards.

It is a more focused version of the Virgin coconut oil production manual for micro and village scale processing published by the Food and Agriculture Organization (FAO) Regional Office for Asia and the Pacific in 2006. It was co-authored by Divina D. Bawalan

Standards contained in this resource:

• Good manufacturing practices and sanitation standard operating procedures
• Pre-Processing stage – GMP’s for selection, harvesting, husking, transporting, inspection, storage
• Processing Stage-GMPs for handling coconut water, removal of the coconut kernel and particle size reduction, fresh-dry process, fresh-wet processes
• Post-processing stage-GMPs for oil drying, ageing of VCO produced from the modified fermentation process
• GMPs for packaging and storage of VCO
• SSOPs – processing area, processing equipment, Personal hygiene, Record keeping and production data,

Transition period for Organic Agriculture for Planting Coconuts Receiving, handling, storage and shipping

Download Manual here