Our new factory at Kallarpe (Aryapu Village, Puttur) manufactures Roasted Coconut Oil. Our new customers have instantly liked it due to its enhanced aroma and taste. However, our old customers—accustomed to the cold-pressed coconut oil produced at our previous factory in Parladka (Puttur)—have expressed some doubts. I would like to clarify those here.

Cold-Pressed Coconut Oil

Virgin Coconut Oil is often referred to as Cold-Pressed Coconut Oil. While Virgin Oil is extracted from fresh coconut, here we are referring to oil extracted from copra (dried coconut).

Copra with about 8% moisture is crushed as-is using a Rotary Machine (Chuck/Ghana). The oil is then filtered through sedimentation—allowing solid particles to settle over seven days in tanks. This method is extremely simple and requires minimal capital investment.

The resulting oil is crystal clear and transparent, retaining the natural smell and taste of copra. Many people prefer this version, considering it to be a natural and locally made product.

Roasted Coconut Oil

For this variety, copra is first cut into small pieces and further dried using hot air to reduce moisture to around 5%. The pieces are then roasted in a multi-stage, steam-jacketed vessel for about an hour. A small amount of steam is introduced to cook the copra, opening up fat cells and aiding in efficient oil extraction. The oil is then filtered using a Pressure Leaf Filter and Filter Press to remove sediments.

This process requires a higher capital investment—such as a steam boiler, pipelines, a cooker with agitator and motor—and also incurs higher running costs due to fuel and electricity usage.

The resulting oil has a golden-yellow color and a distinct nutty aroma and taste, similar to what roasted groundnuts produce.

During processing, the oil and oil cake reach temperatures up to 100°C, compared to around 60°C in cold-pressed methods. The higher temperature helps reduce moisture content, minimizing the risk of rancidity. Roasting also sterilizes the copra, eliminating bacteria and fungi, thereby extending shelf life.

While in many oils, high temperatures break down triglycerides into free fatty acids (causing rancidity), coconut oil is mostly saturated fat and remains stable. So roasting does not deteriorate its quality.

Hair oil manufacturers prefer roasted coconut oil for its enhanced aroma and longer shelf life. In the bulk oil market, it commands about a 5% premium over the cold-pressed variety. However, we currently offer both to consumers at the same price. Though this roasted version is relatively new to the Dakshina Kannada market and not yet fully accepted, we are actively working to educate our customers about its benefits.

Despite all these differences, both are essentially the same—pure coconut oil. Both are made from the same quality of copra, have identical chemical composition, and offer the same miraculous health benefits associated with coconut oil.

Download the write-up: Roasted Coconut Oil FAQ