Thumbnail Image

Extraction of coconut oil: hot oil immersion drying (HOID), Indonesia

Year of publication 2006

Place of publication Rome, Italy ;

Pages 3p.

Author FAO

Publisher FAO ;

Product type Document

Edition 1

Synopsis (short abstract) The Hot Oil Immersion Drying (HOID) or “fry-dry” process is a method of coconut oil extraction that involves drying the cut coconut meat by immersing it in hot coconut oil and then expelling the oil from the cooked pieces. It is indigenous to parts of Indonesia (West Sumatra, North Sumatra and North Sulawesi). It is practised all over the country, especially in medium and large-scale operations. The immersion of disintegrated or cut coconut meat in hot oil dries the meat and imparts a distinctive smell and flavour to the product. This flavour is preferred by sections of the market in Indonesia.

Language English

Also available in:
No results found.

Related items

Showing items related by metadata.

  • Thumbnail Image
    Document
    Method to extract coconut oil: ram press 2006
    Also available in:
    No results found.
    Coconut oil (also known as coconut butter) is extracted from coconuts and consists of over 80 percent saturated fat. It is typically used in cosmetics as well as in baking and cooking. The ram press was developed in Tanzania during the 1980s to extract oil from sunflower seed. The technology was taken up and flourished in Zimbabwe, Kenya, Mozambique and several other central and southern African countries. The press has been used to expel oil from other seeds (including sesame, niger and rapeseed) as well as dried coconut gratings from the traditional wet process carried out in Tanzania. The press can process around 4 kg per hour of dried gratings producing around 2.5 litres of oil.
  • Thumbnail Image
    Document
    Coconut oil extraction: intermediate moisture content method 2006
    Also available in:
    No results found.
    Coconut oil (also known as coconut butter) is extracted from coconuts and consists of over 80 percent saturated fat. It is typically used in cosmetics as well as in baking and cooking. Traditional aqueous coconut processing involves grating coconut into small pieces, adding water, squeezing the mixture by hand, leaving the resulting emulsion to stand, and then scooping off the oil-rich cream. The cream is then boiled to produce oil. The intermediate-moisture content aims to speed up the process by introducing a bridge-press to extract oil directly from partially-dried coconut gratings.
  • Thumbnail Image
    Project
    Strengthening the Coconut Value Chain In Lagos State, Nigeria - UTF/NIR/071/NIR 2023
    Also available in:
    No results found.
    Nigeria's Lagos State is the leading producer of coconuts in the country. However, the coconut market faces various challenges, including traditional cultivation methods and technologies that result in low output and income. There is also a shortage of raw materials to meet the growing local demand for coconut-based products, and consumers and processors prefer imported coconuts due to their desirable characteristics, such as maturity level. To address these issues, the Lagos State Government recognized the need to boost coconut production and increase income in the coconut subsector and sought technical support from the Food and Agriculture Organization of the United Nations (FAO) to conduct a comprehensive Value Chain Analysis (VCA) to strengthen the coconut value chain. This included identifying the necessary public and private investments, technical assistance and policy implications required for sustainable development of the value chain.
Show more

Users also downloaded

Showing related downloaded files

No results found.