Coconut Glossary

Refined, Bleached, and Deodorized coconut oil. A processed coconut oil with neutral flavor and high smoke point, ideal for food manufacturing, frying, and industrial applications.

Unrefined coconut oil extracted from fresh coconut meat without chemical processing. Retains natural coconut aroma and beneficial compounds like lauric acid.

Dried, grated coconut meat with reduced moisture content (typically 3% or less). Available in various cuts including fine, medium, and flakes for baking and confectionery.

Thick, rich coconut milk with higher fat content (20-24%). Produced from first-press coconut milk, used in curries, desserts, and premium food products.

Liquid extracted from grated coconut meat, typically containing 17-19% fat. Available in UHT and frozen formats for cooking, beverages, and food manufacturing.

Ultra-High Temperature processing. A sterilization method that heats liquid coconut products to 135-150°C for 2-5 seconds, enabling shelf-stable products without refrigeration.

Oil extraction method using mechanical pressure without heat. Preserves natural compounds and flavor, resulting in premium quality virgin coconut oil.

Mechanical oil extraction using a screw press that generates heat through friction. Produces higher yields than cold-pressing but may affect delicate compounds.

Dried coconut kernel used as raw material for coconut oil production. Traditional RBD coconut oil is made from copra before refining.

A medium-chain fatty acid comprising about 50% of coconut oil's fat content. Known for antimicrobial properties and quick energy conversion.

Medium-Chain Fatty Acids. Fatty acids with 6-12 carbon atoms that are rapidly absorbed and metabolized for energy. Coconut oil is the richest natural source of MCFAs.

Full Container Load. A standard shipping container (20ft or 40ft) filled with goods from a single exporter. B2B coconut products typically ship via FCL.

Less than Container Load. Shared container shipping for smaller orders not filling a full container. Higher per-unit cost than FCL but lower total for smaller volumes.

Minimum Order Quantity. The smallest order size a manufacturer will accept. B2B coconut products typically have MOQs measured in tons or full containers.

International food safety management system standard. Ensures organizations control food safety hazards throughout the supply chain from farm to fork.

Hazard Analysis and Critical Control Points. A systematic preventive approach to food safety that identifies, evaluates, and controls hazards.

Certification that products comply with Islamic dietary laws. Essential for Muslim-majority markets like Middle East, Indonesia, and Malaysia.

British Retail Consortium Global Standard. Internationally recognized certification for food safety, quality, and operational criteria required by major retailers.

The temperature at which oil begins to smoke and break down. RBD coconut oil has a high smoke point of 232°C (450°F), making it ideal for high-heat cooking.

Products without sulphur dioxide preservatives. Important for clean-label products and consumers with sulphite sensitivities. Natural alternative to conventional desiccated coconut.