The Modified Fermentation Method of Producing Virgin Coconut Oil

This study was an attempt at establishing a method of producing and storing VCO which could be more economical in terms of money, time, and efforts. It also determined the oxidative stability of the VCO produced using the Modified Fermentation Method. Specifically, it sought answers to the following questions: (1) What is the Modified Fermentation Method of producing Virgin Coconut Oil?; (2) What is the product specifications of the VCO produced by the Modified Fermentation Method in terms of color, odor, % Moisture, % Free Fatty Acid, Peroxide Value, Saponification Value and Iodine Value?; (3) How do the oxidative stability of VCO produced by the Modified Fermentation Method compare with the VCO produced by other established methods?, and (4) How do the following factors affect the oxidative stability of stored VCO: kind of container used for storing, temperature at which the VCO is stored and amount of air present inside storing bottle? The results of the study will be significant to the producers by making them aware of the other possible methods of producing VCO and maintaining the quality of the VCO that they produce.