PRODUCTION AND CHARACTERIZATION OF COCONUT OIL

PRODUCTION AND CHARACTERIZATION OF COCONUT OIL

INTRODUCTION

1.1 BACKGROUND OF STUDY

Coconut (Cocos nucifera L.) is a tree, referred to as “The Tree of Life”. Because the three indentations (eyes) on the dehusked coconut fruit resemble the head and face of a monkey, early Spanish explorers named it Coco (“monkey face”). Nucifera is Latin for “nut-bearing” (CRC, 2004). Because of its high economic value, the people of Nzema in the Jomoro district refer to coconut as “Kukue,” and the farmers’ slogan is “Kukue, Esuka Bakah” (Coconut, the Money Tree).

Almost one-third of the world’s population is heavily reliant on coconut as a source of food and income (CRC, 2004). Coconut is a staple food on many islands around the world, providing nutritious meat, oil, juice, and milk.

that has fed and nourished people all over the world for generations (CRC, 2004).

Coconut oil was one of the first oils to be consumed as a food and for medicinal purposes (Fife, 2004). People who consume coconut oil or use it as medicine have remarkably good health and longevity, and studies have shown that people with a high coconut oil diet are healthier and have fewer incidences of cardiovascular disease, digestive complaints, cancer, and prostate problems (Fife, 2004).

Coconut oil contains Medium-chain Fatty Acids, which have been shown in studies and clinical trials to help prevent and treat a variety of diseases (Fife, 2004). Coconut oil can help prevent heart disease, high blood pressure, and stroke, as well as promote the development of strong bones and teeth.

Obesity, kidney disease, and bladder infections can all be prevented. Furthermore, it protects the body from breast, colon, and other cancers, controls dandruff, wrinkles, sagging skin, and age spots (Fife, 2004; CRC, 2004 and Organic facts, 2014).

According to the Coconut Research Centre – CRC (2004), coconut has numerous health benefits.