Natural and Organic - 100% Pure, Unblended Virgin Coconut Oil (VCO) by Manila Coco Bio-Essence is pressure-induced food grade coconut oils through proprietary advanced mechanical expellers (Manila VirginFlo), without the use of solvents, no hexane, nor any chemical. Our VCO is naturally stable, and uniquely beneficial saturated fatty acids. As such, it is devoid of toxic trans fatty acids, protects cells from free-radical damage, and free of bad-cholesterol enhancing properties - gaining its scientific claim as - The Healthiest Oil on earth... the Good Fats. * Fresh mature coconut kernels (non-copra) are grated within 36 - 48 hours from fruit harvest, steam-cleaned, then, blanched, and desiccated dry to best capture its plant sterols and essences. The resulting meal is then aseptically pressed to crude oil, with the faintest heat necessary to reduce moisture to its lowest level to avoid oxidation and for longer shelf life. Without interruption, this raw oil is filtered through natural earth carbon from final impurities before it is sent to storage tanks in its purest form. * NOT ALL ORGANIC VCOs are VIRGIN. Altered Coconut Oils - such as Deodorized, Distilled, or Fractionated Coconut Oils - loose all anti-oxidants (Tocopherols, Vitamin E) due to very high heat processing. These do not carry the same kind and amount of beneficial fatty acids as 100% pure, unblended VCO. As such, these are properly labelled "NOT VIRGIN", or merely "coconut oil", despite these being co-labelled "Organic", i.e., no synthetic pesticides. By first cold-press, the Manila VirginFlo method retains the natural fresh coconut phytonutrients, as evidenced by its light sweet taste and aroma, with its crystalline water-white color, non-greasy fluid, and free of sediment and rancidity. Unlike other extraction methods, Manila VirginFlo does not use any fermentation enzyme by decanting, nor centrifuged process common to village oils. No conventional chemical refining, no bleaching, no deodorizing (no RBD), no hydrogenation. It does not alter the oil"s integral native carbon-chain structures, keeping free fatty acid negligible, moisture almost nil, and peroxide and iodine values very low - key indicators of unadulterated VCO. * Like wines, NOT ALL VCOs ARE THE SAME. Independent studies have shown that Fermented and Centrifuged VCOs, which come from wet-milled grated coconut cream, taste more intense - heavy greasy, and continue to grow older faster even when bottled. In comparison Expeller-Pressed VCOs, which come from blanched (cured), dry-desiccated coconuts, taste more natural fresh - sweetish clean, and have much longer shelf life (up to 4-5 yrs). Only non-GMO coconuts from robust juicy trees not more than 50 years old within organic farm estates are used. Governmental bio-researchers have long found out that trees older than half a century tend to be less productive with anemic fruits, sub-prime senile, and prone to a lot of tree diseases. All farm and processing aspects are in conformity to the Philippine National Identity Standards (Codex Alimentarius) of the Food and Drug Administration, and 3rd party organic certification by Ecocert of Germany/NOP USDA. * Volcanic Eco-Balance - The best coconuts are those that grow in bio/eco-balance from volcanic, nutrient-rich island soils, nourished with abundant tropical rain and coastal seawater and capped with lots of sunshine. The Philippines, located 11 degrees north of the Equator, is in the heart of the global volcanic center known as the "Pacific Ring of Fire" making it just about the most ideal environment for the best coconut variety to flourish. Philippine coconuts have earned the right to claim for themselves the best of the best variety in the world. That"s why Phils. is the world"s largest coconut oil exporter.