Coconut oil is the oil content extracted from coconut kernel. Its oil is equally in demand just as other coconut products such as coconut water and meat (kernel); and indeed, is the chief source of cooking oil consumed in many South-east and East Asian regions. Additionally, it also found wider applications in the traditional medicines, and as a carrier oil in pharmaceutical industries.
Cocos nucifera (coconut palm) belongs to the large Palmaceae family of palm trees.
The coconut palm is an unbranched, erect, tall-growing tree. In a season, a single coconut palm can yield 20-150 mature nuts. The fruit is almost spherical to oval in shape and measure between 5-10 inches in width. Initially, its rough outer husk is light green which turns grey as the nut matures. The husk is about 1-2 inches in thickness and made of tough fibres. Underneath this husk, is a woody-hard shell enclosing an edible kernel (endosperm), known as “coconut meat.” When this nut ultimately matures and dries to become “copra,” it is employed in pressing coconut oil.
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