Virgin Coconut Oil from the Philippines - Buy by the Case

Buy by the case qualifies for a 15% discount and free shipping in the 48 states of the Continental United States. For your free shipping to take effect you need to choose the UPS Ground Shipping selection while checking out.

Coconut Oil, Extra Virgin Traditional Philippine Process 1 pint, case of 12 - Code:CG1010Case - Price: $162.69 and FREE Shipping Regular price $191.40
Coconut Oil, Extra Virgin Traditional Philippine Process 1 quart, case of 12 - Code:CG1032Case - Price $213.69 and FREE Shipping Regular price $251.40
Coconut Oil, Extra Virgin Traditional Philippine Process 1/2 gallon, case of 6 - Code:CG1096Case - Price: $188.45 and FREE Shipping Regular price $221.71
Coconut Oil, Extra Virgin Traditional Philippine Process 1 gallon, case of 6 - Code:CG1128Case - Price: $280.25 and FREE Shipping Regular Price $329.71

HOW OUR TRADITIONAL PHILIPPINE COCONUT OIL IS MADE
For generations in the Philippines they have been making virgin coconut oil by hand, using a traditional Philippine method of extraction. First the fresh coconuts are opened and grated. Then the flesh is pressed, yielding a fresh coconut milk emulsion that is approximately 40% oil. The milk is called an emulsion because there is a natural protein that holds the oil in solution. Within about 12 hours, however, the natural enzymes from the coconut will break down this protein, releasing the oil. This process has been studied and now perfected by our manufacturers in the Philippines and professors at the neighboring university.

As the oil floats, it is siphoned off and made ready for export to the United States. This oil, unlike other traditionally processed Philippine oils, is never heated. While most traditionally processed Philippine virgin coconut oils experience temperatures close to the boiling point of water (200° F), our suppliers in the Philippines, in their R & D department, have discovered that the micronutrients in the oil are altered at temperatures above 50° C (140° F). Experiments done by Aajonus Vonderplanitz, a leading raw-foodist, have shown that the naturally occurring enzymes are destroyed at temperatures above 96° F. Most raw-foodists, however, prefer to use food that does not see heat above 117° F. Our manufacturers have perfected the fermentation process so that our virgin coconut oil, made the traditional way, has a very low moisture content without having to heat the oil at all.