I had visited Kalasa, Chikkamagaluru to explore business development opportunities in the region. During a conversation with the renowned Varamahalakshmi Coffee Works, the owner asked me, “How is it that your coconut oil lasts much longer compared to others?”

This was a great opportunity to highlight the unique qualities and superior standards of Cocoguru coconut oil. Since he was genuinely curious, he listened attentively—something we rarely get from retailers, who often don’t care, and even when we get a chance to explain, they seldom listen. Here’s what I shared with him:

1. Copra Making Method

Copra, the dried kernel from which coconut oil is extracted, is produced in two ways:

a. Fresh Copra

Fresh coconut is cut into halves and immediately sun-dried to make copra. This method is common in coastal Karnataka, Kerala (during summer), and Tamil Nadu. Since the coconuts are fresh, deterioration is minimal.

b. Ball Copra

Whole coconuts, with shell and husk intact, are stored in attics for several months to allow the water inside to dry out naturally. After about six months, the kernel separates from the shell and forms a ball. This ball copra, popularly known as Tiptur edible copra, is primarily used for direct consumption. Those that don’t meet shape or size standards are used for oil extraction. However, being old, this copra tends to have undergone some deterioration.

Cocoguru uses only sun-dried copra made from fresh coconuts for oil production.

2. Copra Segregation

Only high-quality copra is selected, and any inferior copra is discarded. No matter how good the processing, quality oil can only come from quality copra.

3. Copra Drying

Moisture is the primary cause of rancidity in cooking oil. We remove residual moisture by drying the copra using hot air before extraction.

4. Copra Roasting

Roasting the copra further eliminates moisture and also sterilises it, enhancing both shelf life and safety.

5. Oil Extraction

Coconut oil is typically extracted using two types of machines:

a. Rotary

Copra with about 8% moisture is crushed in a rotary machine. The oil is then left to settle and filter naturally in barrels for 7 days.

b. Expeller

Copra with about 2.5% moisture is crushed in an expeller. The oil is immediately filtered online using a filter press.

Cocoguru coconut oil is extracted using an expeller from properly dried copra and filtered through a filter press.

There is a popular belief that cold-pressed, wood-pressed, or rotary-extracted oils are more natural and superior because they appear clearer or whiter. However, they are only suitable for immediate use and are inefficient. The oil yield is lower, and moisture can lead to rancidity. In contrast, roasted coconut oil extracted through an expeller is long-lasting, safe, aromatic, and tasty—while still retaining its natural properties.

6. Fine Filtering

Thorough filtering removes solid particles and residual moisture, enhancing appearance and extending shelf life. At Cocoguru, we double-filter our oil to ensure this.

7. Tight Packaging

Good packaging not only protects the oil but also improves usability and extends shelf life. For instance, our oil lasts 6 months in PET bottles and up to 12 months in jerry cans.

8. Inventory Management

We carefully monitor stock levels at every stage—from manufacturing to distribution to retail—ensuring that customers always receive fresh, high-quality oil.

In conclusion, it’s not about adding chemicals or preservatives. It’s about meticulous attention to every aspect of the manufacturing and business process. While many manufacturers stop caring once their product reaches the wholesaler, our focus continues all the way to the end consumer’s experience.