Virgin coconut oil (VCO)
Oil taken from fresh coconut meat without high heat or chemicals, so it keeps the coconut’s smell and taste. It is sold for cooking and for skin and hair care, at home and abroad.
How it’s made
- Grate fresh mature meat and press out the coconut milk.
- Separate the oil: by letting the milk settle and ferment, by gentle drying of the meat before pressing, or with a centrifuge.
- Filter, let it settle, and bottle it in clean, dry containers.
Who buys it
Households, health and organic stores, cosmetic makers, spas and exporters.
Rules to know
FDA License to Operate and product registration as a food, or cosmetic notification if sold for skin and hair. There is a Philippine National Standard for VCO. Don’t make medical claims on labels or posts. Requirements change, so confirm with the agency before you start selling.
Where it’s made in the Philippines
Made in most coconut provinces, by co-ops and small plants in Quezon, Bicol, the Visayas and Mindanao.
How to start small
Many groups start with the natural fermentation method, which needs little equipment. Moisture is the main enemy: dry oil keeps, wet oil goes sour.
Who makes it on the map
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