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Coconut production plays an important role in the national economy of the Philippines. According to figures published in December 2009 by the Food and Agriculture Organization of the United Nations, the Philippines is the world's second largest producer of coconuts, producing 19,500,000 tonnes in 2009. [1]
Coconut oil. Coconut oil (or coconut fat) is an edible oil derived from the kernels, meat, and milk of the coconut palm fruit. [ 1] Coconut oil is a white solid fat below around 25 °C (77 °F), and a clear thin liquid oil in warmer climates. Unrefined varieties have a distinct coconut aroma. [ 2]
Conrado Dayrit. Conrado Dayrit (May 31, 1919 – October 5, 2007) was a Filipino medical doctor and scientist known for his advocacy of coconut oil for which he was dubbed "Dr. Coconut" and "Father of VCO" (Virgin Coconut Oil). He was one of the six co-founders and a president of the Philippine Heart Association, a president of the Federation ...
Copra has traditionally been grated and ground, then boiled in water to extract coconut oil. It was used by Pacific island cultures and became a valuable commercial product for merchants in the South Seas and South Asia in the 1860s. Nowadays, coconut oil (70%) is extracted by crushing copra; the by-product is known as copra cake or copra meal ...
Coconut milk. Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. [ 1] The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa.
Roasted latík (made from pure coconut milk extracted from fresh mature grated coconut meat), a by-product of coconut oil production in the Philippines. Sinukmani topped with latik coconut curds. Latík ( Tagalog: [laˈtɪk]) refers to two different coconut -based ingredients in Filipino cuisine. In the Visayan region it refers to a syrupy ...
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