Port Blair, Apr 12: Coconut is the predominant crop in Andaman and Nicobar Islands, and it is grown in about 20000 ha in these islands. Most of the coconut production goes for copra production and direct consumption. About 2 to 3 per cent of production is used for other products including tender coconuts. Coconut palms produce fruits throughout the year and the nuts are available during any part of the year although the quantity may differ. In the Islands, considerable quantity is harvested as tender coconuts for the locals and visiting tourists. Owing to the lock down due to COVID -19 spread control, the coconuts have been gathered in surplus around the palms, plantations and households. The farm women and interested farmers can produce Virgin Coconut Oil (VCO) from the coconuts at home utilizing this time which will yield high quality pure coconut oil for the consumption at family level and the excess oil could be sold in the local markets. With little management, the oil could be stored for more than three months at home level.
As everyone knows, coconut oil is edible oil which is extracted from the copra made from kernels of mature coconuts. The copra is the dried kernel of coconut. On the other hand, Virgin Coconut Oil differs from the ordinary coconut oil in the way it is extracted from fresh kernels and in terms of its health benefits. The term ‘virgin’ is given to mean oil produced without or very less heat during the process. Virgin coconut oil has a strong taste and fragrance and a higher content of antioxidants, protein, vitamins and healthy fatty acids. There are three or more different processing methods available for VCO production viz., hot process, fermentation, centrifugal and direct expelling. Among these, the fermentation method could be easily followed by the farmers at their home to produce VCO. This advisory gives the simple procedure through which VCO could be produced within 20 hours from fresh coconuts with family labour and equipment/utensils available at home.
To produce good quality VCO, freshly fallen, ungerminated coconuts are to be selected. The coconuts are to be husked, split into two halves. In case any decay or germination of nuts is noticed at this stage such nuts shall be rejected for VCO production and it could be sent for copra making. The good white kernels are to be grated and then pressed in a cloth (If the grating is coarser then it could be further pulverized in a mixer available at home kitchen) to extract the milk. The milk is then filtered using double cloth or nylon net. The kernel residue after extraction of milk could be used to feed farm animals which may prefer to eat. The filtered milk is then to be measured and diluted with equal quantity of warm water. (warm water can be made by mixing 2 parts of boiling water with 3 parts of normal water). Suppose 500 ml is obtained, it should be diluted with 500 ml of warm water. The mixture is to be poured in stainless steel container or good quality plastic container or glass container which should have a wider opening. The container is to be covered with a lid and the entire set up is to be kept in a room at warm and dark condition. To make it warm, the containers could be covered with thick clothes or blankets or towels and to be left undisturbed. After about 16 to 18 hours, the milk mix will be ready for harvesting VCO. Slowly open the lid, there will be four layers in the milk mix. The top layer will usually be very thin containing the floating debris. If it is removed carefully and discarded, the second layer will be pure VCO. Using a stainless-steel spoon, the pure VCO can be harvested and filled in a bottle. While harvesting this second layer, care must be taken to not mix with third layer which is like curd. After maximum harvest, the left-over oil along with curd (third layer) can be harvested separately and collected in a kadai. If the curd with little oil is boiled in the kadai with constant stirring, a highly aromatic hot coconut oil could be obtained which could be useful for cosmetics purpose at home. The fourth cum bottom layer is watery and is to be rejected. Coming to the harvested VCO from second layer, the oil may still contain minute water particles and debris and hence to be filtered using pure cloth twice. Then the oil could be shifted to a glass container or stainless-steel container and kept in open sunlight for about 8 to 10 hours depending on the convenience. This will purify the oil further and remove any residual moisture. The oil thus obtained could be stored upto 4 months without much problem of rancidity. This pure, homemade, edible VCO could be used for family consumption as well as for sale at local markets to the needy people.
The required materials are matured coconuts, knife to husk and split the coconuts, coconut grater, mixer, cloth for pressing and filtering or nylon filter, stainless steel container or plastic bucket, spoon, bottles or stainless-steel container for oil storage. For hot oil production, a kadai and stove for boiling.
A single person can handle about 15 to 20 medium sized coconuts a day for this home scale VCO production using house-hold articles from which about 1.5 litres of VCO could be produced. In addition, about 500 ml of hot processed oil also could be obtained. By this method, the small-scale farmers, agricultural labourers, home gardeners and interested homemakers could engage themselves during this lock down in a productive way. By following this method, the lock down time could be effectively used for value addition and profit making. If sales are ensured through local contacts, the venture will be very much profitable without much additional investment.
