Coconut oil, or copra oil, is an edible oil extracted from the kernel or meat of mature coconuts harvested from the coconut palm (Cocos nucifera). It has various applications. Because of its high saturated fat content, it is slow to oxidise and, thus, resistant to rancidification, lasting up to six months at 24 °C (75 °F) without spoiling.

Virgin coconut oil is derived through all-wet process, that uses raw coconut rather than dried copra, and the protein in the coconut creates an emulsion of oil and water. The more problematic step is breaking up the emulsion to recover the oil. This used to be done by prolonged boiling, but this produces a discoloured oil and is not economical. Modern techniques use centrifuges and pre-treatments including cold, heat, acids, salts, enzymes, electrolysis, shock waves, steam distillation, or some combination thereof. Despite numerous variations and technologies, wet processing is less viable than dry processing due to a 10–15% lower yield, even taking into account the losses due to spoilage and pests with dry processing. Wet processes also require investment of equipment and energy, incurring high capital and operating costs.

Uses of  Virgin Coconut Essential Oil:

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It boosts and regulates metabolism, packed with lauric acid the immune supporting nutrient, full of healthy fats that are good for heart, supports healthy thyroid functions, improves skin, hair, and nails due to its moisturising effect, better utilisation of glucose to balance insulin output, reduces fungus, bacteria and the viruses that cause influenza, herpes, and other illnesses.

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