Production and Characterization of Coconut Oil
Chapter One
Objectives of the study
General objective
The general objective of the study was to determine the effect of different processing methods on the yield and quality of coconut oil.
Specific objectives
The specific objectives of the study were;
- To identify the various types of coconut oil processing methods being practiced by small-scale processors in the Jomoro
- To determine and quantify the yield of coconut oil from the processing methods being used by small scale
- To determine the quality of coconut oil from the different methods after processing and after 12 weeks of storage.
CHAPTER TWO
LITERATURE REVIEW
The Coconut
Coconut palm (Cocos nucifera L.), is a tree which belong to the palm family Arecaceae. It is one of the most important crops of the tropics. It is referred to as “The Tree of Life” (CRC, 2004). Early Spanish explorers cal ed it Coco, which means “monkey face” because of the three indentations (eyes) on the dehusked nut which resembles the head and face of a monkey. Nucifera means “nut-bearing” (CRC, 2004, UNCTAD, 2012). Punchihewa et al. (1999) referred to coconut as the “heavenly tree”, “tree of life”, “tree of abundance” and “nature’s supermarket” because it is the most important palm. The name coconut refers to the entire palm, the seed or the fruit (not a biological fruit, but a drupe), (UNCTAD, 2012). Naturally there are two sub-groups of coconut simply referred to as “Tal ” and “Dwarf” cultivars.
Coconut trees are typical single trunked palms which can grow up to 50 – 100 ft. in height. Coconuts are planted by seed and are usually planted 9 m (25 ft.) apart. Coconut tree can produce an average of 70 – 150 nuts per year and the tree can remain productive for 50 –
100 years (Yeboah, 2010; UNCTAD, 2012). The coconuts can tolerate drought but not cold weather. The plant thrive well in warm and humid climate with temperatures ranging between 70 – 80 °F (21.1 – 26.6 °C) with a relative humidity above 60% and with rainfall of 1,500 – 2,500 mm, which must be evenly distribution throughout the year. They grow well on light, medium and heavy soils as well as loams and clays soils which are well drained and can tolerate saline and infertile soils (UNCTAD, 2012).
Wide range of pests and diseases affect coconuts plants. The common pests are boring insects, rhinoceros beetles (Oryctes rhinoceros and Scapanes australis), red palm mite (Raoiella indica), coconut leaf caterpillars, palm weevil, moth borers and ants (Azteca spp.). Some of the diseases are Phytoplasmal (fungal) diseases, Bacterial bud rot caused by Erwinia spp and Lethal yellowing disease which is caused by mycoplasmas (virus disease). The Lethal yellowing disease is local y referred to as the “Cape St Paul Wilt Disease” (CSPWD), which has spread through Caribbean, Central America, West Africa, East Africa and part of southern India (UNCTAD, 2012). Coconuts fruits fall from the tree when they are fully mature and are easily picked from the ground. Coconuts intended for copra or oil production are split open with a cutlass, discarding the water (juice) and exposing the kernel.
Nearly one third of the world’s population depends on coconut as their source of food and their economy (CRC, 2004). Most people living on islands use coconut as a staple in their diet which provide them with juice, milk, oil and a nutritious source of meat that has fed and nourished population around the world (CRC, 2004). As the Jamaicans says “coconut is a health tonic, good for the heart” (Fife, 2004). The coconut is a very versatile crop, which requires little care with many uses such as food, fibre, fuel, water and shelter also for landscapes and home beautification. In addition, for Agro-forestry uses, it include coastal stabilization and windbreaks (UNCTAD, 2012).
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The coconut palm is widely distributed throughout Asia, Africa, Latin America, the Caribbean and the Pacific region and it is not grown in Europe and Australia (UNCTAD, 2012). Coconuts are produced in about 92 countries worldwide on about 11.8 million hectares (29.5m, acre) of lands. World production has been estimated at 61.7 million tons with an average yield of 5.2 tons / ha. The top leading producing countries as shown in Fig. 2.1 are Indonesia (21,565,700 mt), Philippines (15,667,600 mt), India (10,148,000 mt), Sri Lanka (2,099,000 mt) and Brazil (1,973,370 mt) (UNCTAD, 2012; Punchihewa et al., 1999). Furthermore, Punchihewa et al., 1999 stated that Papua New Guinea, Tanzania and Brazil are the leading producers in South Pacific countries, Africa and Latin America respectively.
About 50 percent of the world production of coconut is processed into copra. While a small portion is processed into desiccated coconut and other edible products, the rest is consumed as fresh nuts. Furthermore, the coconut palm also provides a lot of by-products such as fibre, charcoal, vinegar, alcohol, sugar, handicrafts, furniture, roofing and fuel, which provide an additional source of income to the farmers (Punchihewa et al., 1999).
CHAPTER THREE
MATERIALS AND METHODS
Introduction
In addition to the materials and methods that was used for this research work, general information about the study area (Jomoro District) has been presented as well as research work done by others and literatures on coconut oil has been cited. The research work was conducted in three sections: (1) social research was conducted on coconut oil processing industry to identify processing methods and procedures; (2) processing of coconut fruits into coconut oil using the small-scale processors methods to determine the oil yield; and
(3) laboratory work was done to assess the quality of the coconut oil processed from the different processing methods.
Study area
The research was conducted in the Jomoro district of the western region in Ghana, with Half Assini as the district capital. Jomoro district is located in the south-western part of western region as shown in figure 3.1. The district shares boundaries with the republic of Ivory Coast to the west, to the east with Ellembele district, to the north with Aowin district and to the south with Gulf of Guinea (JDA, 2006). It is bounded on the South by Latitude 4, 80 N and the Atlantic Ocean (Gulf of Guinea). It is bounded in the North by Latitude 5, 21 N. It also lies between Longitude 2, 35 W to the East and 3, 07 W to the West. The district is endowed with high amount of rainfall, falling in two wet seasons with an annual average rainfall of 1,732 mm and a uniformly high temperature that characterizes the climate of the district. The district has a land area of about 1,344 sq. km. (JDA, 2006) and a population of 150,107 (GSS, 2010).
CHAPTER FOUR
RESULTS
Introduction
This chapter deals with the results of the research work conducted, which is in three sections. The first section is on the social aspects of the research which is to identify the coconut oil processing methods practised by the small-scale processors and the coconut oil industry in the Jomoro district. The second section is on the quantity of coconut oil obtain from the processing methods practised by the small-scale processors. Finally, a quality assessment of the coconut oil produced from the processing methods by the small-scale processors as well as the assessment of the shelf-life of the oil.
CHAPTER FIVE
CONCLUSIONS AND RECOMMENDATIONS
Conclusions
It has been established from the study that coconut oil processors in the Jomoro district practised the traditional methods of coconut oil processing than the virgin coconut oil method (VM). The traditional method with 3 days of fermentation (TM3) was the most practised method as it produces more quantity of coconut oil than TM1, TM2 and VM.
The oil obtained from virgin method is better in terms of quality (MC, FFA, and PV) than the traditional methods, even though, it has a high impurity level which can be address with the use of proper processing equipment for filtration.
The small-scale coconut oil processors in the Jomoro District are producing good quality coconut oil as compared to the standards, in that the parameters for measuring oxidation and rancidity were low for most of the oils from the processing methods. Given that coconut oil is becoming one of the main household ingredient, production of quality oil must be improved.
Recommendations
The small-scale coconut oil processors in the Jomoro district should be trained in Good Manufacturing Practices (GMP) by Food Research Institute, Food and Drug Authority, Oil Palm Research Institute and Ministry of Food and Agriculture to improve upon coconut oil quality and production, in order to meet all standards requirements for local and international markets.
Even though, the oil quality is good but not the best, processors should use proper filtration tools and maintain a high level of hygiene and good sanitation. Institutions such as Environmental Health should enforce good sanitation practises at the processing centres.
The coconut oil processors in the district should form an association to enable them assess trainings and supports from the district assembly and other government agencies for processing equipment‟s, build wel s/bore holes for good source of water for processing as well as get good market for their products.
REFERENCES
- Abdulssalam, S. M. A. & Abdurrhman, M. A. (2013). Determination of free fatty acid in palm oil samples by Non-aqueous flow injection using Salicyaldehyde-2, 4- Dinitrophenylhydrazone as colorimetric reagent. Chemical and Material Engineering 1(3): 96-103, 2013. Horizon Research Publishing.
- Adam, M., Arthur, R., Duhamel, G., Ghartery, N., Overfield, D. & Willougby, N. (1996). Analysis of natural resource utilization, livelihoods systems coping strategies and natural resource research needs in coconut growing areas of the coastal zone ecosystems in Ghana. NRI DOC CO834, Vol. 1, Main report.
- Adjei-Nsiah, S. (2010). Oil palm development in Ghana. Unpublished
- Bawalan, D. D. & Chapman, K. R. (2006). Virgin Coconut Oil production manual for micro and village-scale processing. Bangkok, Thammada press co. ltd. http://www.fao.org/world/regional/rap/highlights.asp
- Coconut Research Centre (CRC), (2004). Coconut. Newsletter. Accessed on September 24, 2014 from: http://www.coconutresearchcentre.org
- Codex Aimentarius Commission (2003). Standard for Name Vegetable Oils: Stan 201.FAO/WHO. http://www.codexalimentarius.net
