I would take a gallon.
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Subject : [RawPortland] Coconut Oil...
Date : Tue, 22 May 2007 13:57:42 -0700
From : Celeste Tanit <firstname.lastname@example.org>
To : RawPortland@yahoogroups.com
I am wanting to purchase a couple of gallons of extra virgin
centrifuged coconut oil from Wilderness Family
(www.wildernessfamilynaturals.com/). Here is the info from the
HOW OUR CERTIFIED ORGANIC CENTRIFUGED COCONUT OIL IS MADE
Our Centrifuged Coconut Oil is USDA Certified Organic by Integrity
Certified International. It is made from fresh coconuts opened less
than 48 hours after they are picked from the trees. They first shell
the coconuts and then chop the flesh, placing it in an expeller
press. The temperatures of the coconut flesh and the resulting
coconut milk emulsion do not exceed 25° C or 78.8° F (room
temperature). Once the coconut is shelled, it takes less than 45
minutes to produce the milk. The resulting coconut milk emulsion is
then chilled slightly to 10° C (50° F) so that the oil will “pull out
of solution.” In other words, the chilling helps to break the protein
emulsion that holds the oils in solution. Next, the cooled milk, by
use of a large centrifuge, is separated into the pure oil that we
sell here and a “skim” coconut milk. This method of extraction
requires no heat at all. It works like a cream separator that is used
for separating cream from cow’s milk. It requires quite a few passes
through this chilled centrifuge to obtain pure oil, but the resulting
oil is absolutely fabulous.
In performing a blindfolded taste tests on each other, Ken and I have
now sampled over 50 different virgin coconut oils. We initially had
sold a different traditional Philippine virgin coconut oil, then we
sold a South Pacific virgin coconut oil. We discontinued carrying
both of these oils after finding new virgin coconut oils of higher
quality. We always like to know which oils come out the winner in
blindfolded taste-tests. In addition, we look at laboratory analysis
data and certificates of analysis on every oil submitted to us.
Our current centrifuged, virgin coconut oil is creamy and smooth when
it is in a semi-solid state. It is completely clear like spring water
when it is in a liquid state. It is pure white when it is in a solid
state (like in the dead of winter, when we are all wearing winter
coats and freezing our toes off). It has a very mild, light coconut
taste. This oil consistently rates number one every time it is taste-
tested. Our Traditional Philippine Virgin Coconut Oil now rivals it.
As a matter of fact, many people are not be able to tell a difference
between these two oils. But those that eat coconut oil raw, with very
discriminating taste buds, should notice a slight difference.
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.Most traditionally processed
Philippine virgin coconut oils experiences temperatures close to the
boiling point of water (200° 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.
DIFFERENCES BETWEEN PHILIPPINE VIRGIN COCONUT OILS
This brings up another difference between our Traditional Philippine
virgin coconut oil and other Traditional Philippine oils. The oil has
a 0.04% - 0.11% moisture content, while other fermented oils contain
significantly higher moisture. Some virgin coconut oils contain as
high as 1.0% moisture, which is 10 times higher. High moisture
content causes the oil to have a much shorter shelf life. In recent
years the PCA (Philippine Coconut Authority) has been forced to raise
the moisture content limit on coconut oil exported to other
countries. The makers of virgin coconut oil (most of them using the
traditional fermentation process) have not been able to get their
moisture contents low enough to meet the old specs. So the PCA
changed the specs. Currently virgin coconut oils may be exported as
long as their moisture content does not exceed 0.25%. Higher moisture
content can not only lessen an oil’s shelf life, but also makes the
oil more susceptible to oxidation, bacteria, and the breakdown of the
If you have tasted a traditional Philippine coconut oil in the past
that tasted sour or fermented, it is because some of the acids of
fermentation have remained in the oil. Our Traditional Philippine
Coconut oil does not have any of these acids or the resulting
fermented/sour taste. Instead, it has a sweet mild coconut flavor,
which is not overpowering, but instead rather tasteful and pleasant.
This oil is an excellent, high quality virgin coconut oil made with
the time-tested traditional Philippine process, which has been used
for centuries in the Philippines. The difference between this oil and
other similarly made oils is the quality control and “fine tuning”
that has set this oil a standard above the rest. This virgin coconut
oil rivals our centrifuged oil for taste and quality, and it is very
popular with our customers.
I am wondering if there are people who would want to split a case
(6). I would prefer the centrifuged and I could take 2 or 3 gallons.
I would prefer not to be dividing up a 5 gal. bucket several ways.
If someone wanted 2 1/2 gal. we could easily split the 5 gal. as I
take it out of the plastic container and put it into glass jars
anyway, but would be easiest to split a case.
The options are:
1 gal. bucket for $64.95 + $14.61 for the first and shipping for two
would be $20..42.
5 gal. bucket for $225+ $33.51 shipping
Case (6 1-gal.) for $331 which reflects a 15% discount from
individual pricing + free shipping ($55.16 each)
1 gal. $54.95 + $14.61 for the first and shipping for two would be
5 gal. bucket $205 + $33.51 shipping
Case (6 1-gal.) $280.25 which reflects a 15% discount from individual
pricing + free shipping ($46.71)
All the Best,
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