Republic of the Philippines

PALAWAN STATE UNIVERSITY

Puerto Princesa City

College of Business and Accountancy

The Quality of Locally Produced Coconut Oil in Brgy. Buliluyan, Bataraza, Palawan:
A Basis for a Product Development Plan

A Research Paper Presented to the Faculty of

College of Business and Accountancy

of Palawan State University

In Partial Fulfillment of the Requirements for the Degree

Bachelor of Science in Business Administration

Major in Marketing Management

By:
Researchers
Ariscon, Kayll Adrian
Betasolo, Elisa Grace
Datu Halun, Futri Laylam
Era, Jerwin D.
Lumugdang, Tom Steven
Macinas, Jessa Mae
Mosteiro, Jerimie
Palacio, Earl Jay
Uy, Hazel jean

May 2024

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 Table of Contents

CHAPTER 1 ................................................................................................................................................... 4
Introduction…………………………………………………………………………………………………..4
Background of the Study ....................................................................................................................... 4
Statement of the Problem ...................................................................................................................... 8
Objectives of the Study .......................................................................................................................... 8
Significance of the Study ....................................................................................................................... 9
Scope and Delimitations ...................................................................................................................... 11
CHAPTER 2 ................................................................................................................................................. 12
Review of Related Literature………………………………………………………………………………12
Coconut Oil Production ................................................................................................................. 12
Coconut Oil Production in the Philippines ................................................................................... 13
Types of Coconut Oil ..................................................................................................................... 15
Raw Materials ................................................................................................................................ 15
Pricing Structure of Coconut Oil in the Philippines ..................................................................... 18
Production Process of Coconut Oil ............................................................................................... 18
Storage and Handling..................................................................................................................... 21
Challenges of Coconut Oil Producers and Coconut Farmers ...................................................... 23
Conceptual Framework ........................................................................................................................ 27
Definitions of Terms............................................................................................................................. 28
CHAPTER 3 ................................................................................................................................................. 29
Methodology………………………………………………………………………………………………...29
Research Design ................................................................................................................................... 29
Research Locale ................................................................................................................................... 29
Population and Sample......................................................................................................................... 29
Research and Instruments ..................................................................................................................... 30
Statistical Treatment ............................................................................................................................. 30
Ethical Consideration ............................................................................................................................ 30
CHAPTER 4 ................................................................................................................................................. 31
Result and Discussion………………………………………………………………………………………31
I. Level of Agreement on the Quality of the Produced Coconut Oil…………………………………….31
Table 1.1……………………………………………………………………………………………….31
Table 1.2……………………………………………………………………………………………….33
Table 1.3……………………………………………………………………………………………….35
Table 1.4……………………………………………………………………………………………….37
II. Factors Affecting the Quality of Coconut Oil………………………………………………..38
Table 2.1……………………………………………………………………………………...38
Table 2.2……………………………………………………………………………………...40
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 Table 2.3……………………………………………………………………………………...42
CHAPTER 5…………………………………………………………………………….….……...46
Conclusion and Recommendations………………………………………………………………46
Conclusion……………………………………………………………………………………46
Recommendation……………………………………………………………………………..47
References………………………………………………………………………………………… 48

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 CHAPTER 1

Introduction

Background of the Study

Codex alimentarius (1999), defines coconut oil as oil derived from fresh coconut meat and

treated physically and naturally. According to the Encyclopedia of Food and Health (2016),

coconut oil made from ripe coconut kernels extracted from the coconut palm is high in saturated

fat. Coconut oil is a popular cooking oil in several countries. Coconut oil has no cholesterol or

fiber, and only trace levels of vitamins, minerals, and plant sterols. (The Nutrition Source, nd.).

Coconut oil is becoming increasingly popular worldwide. This is due to its unique

properties and rising demand. Over 90 countries grow coconuts, but most production comes from

Asia and the Pacific islands. The Philippines and Indonesia are the biggest producers, making up

over 70% of global output. The Philippines also leads in exports, with 42% of the global market.

Even during the pandemic, the Philippine coconut industry remained strong. Exports boomed, with

coconut oil showing the highest increase (76.9%) between October 2020 and 2021. It is called the

“tree of life,” a moniker that couldn’t be truer in the country where the coconut industry provides

a livelihood for one-third of the total population, according to data from the Philippine Coconut

Authority (PCA).

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 Fig. 1 Infographic of Philippines Coconut Industry provided by Philippines Coconut Authority

According to the investigation by the Department of Agriculture (DA), the good quality of

copra is described as well dried and clean; reasonably free from any visible extraneous matters,

molds and insects, and other contaminants; and reasonably free from rancid or objectionable odor.

The quality of copra plays an important role due to how it can cause a drop in market prices for

coconut oil. According to PCA Administrative Order No. 02 Series of 2003, resecada (bodega)

copra with a moisture content of 6.0% is traded at the base price, while copra with 6.1 to 13.9%

moisture content is subject to price adjustments via discounts or deductions. Copra having a

moisture level of 14% or above is regarded as unacceptable. (The Philippine Coconut Authority.,

2003). One of the primary causes of low copra quality is negligence during production and

handling. This can include drying the split coconuts on the roadway rather than in a designated

drying place. Leaving them exposed like this causes them to not dry quickly enough, gathering

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dust, filth, and moisture from rain. (Pabuayon et al., 2009). There is a study that states householders

have been changing in using coconut oil for various reasons including the type of oil in the past,

monthly income, quality of coconut oil, misconception about coconut oil and the population sector.

(T. S. G. Peiris et al., 2004).

Coconut is a prominent crop in Palawan. Approximately 92% of the 4.9 million stands are

in their peak bearing stage, generating an average of 88.5 MT of copra per year (PCA-Palawan

Annual Report 1996). 72% of these bearing palms are planted in the province's southern district.

Seven Palawan municipalities have been chosen as project sites for the Coconut Alliance for

Sustainable Coconut Production in the Philippines, which is sponsored by the German government

and the German Agency for International Cooperation (GIZ). According to provincial agriculturist

Dr. Romeo Cabungcal, the project would provide local coconut growers with the opportunity to

master new coconut oil production processes. According to the Department of Science and

Technology (DOST) MIMAROPA, Brooke’s Point dubbed the "Coconut Capital of Palawan,"

Brooke's Point has a teeming 21, 073 hectares of coconut plantation, and their livelihood is based

on utilizing this bountiful supply. However, the neighboring municipality of Bataraza is also

known as a center of pineapple and coconut cultivation. The Municipality of Bataraza is located

in the southernmost portion of Palawan Island, with a total land area of 72,622 hectares, roughly

225 kilometers (140 miles) from Puerto Princesa City, or around five to six hours by land. (COA.,

nd).

Bataraza had several challenges in exporting and selling as well as production of their

coconut oil product because of conversion of agricultural lands to industrial lands, lack of power

in dictating the price of copra, poor farm-to-market roads (FMR), attack of pests and insects, and

lack of farm inputs, and the quality of their product. In the workshop provided by the local

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government unit attended by Farmer’s Federation of PCA Batarza, they stated that the problem in

taking their product to larger markets in manila is due to the quality of coconut oil and the

competitors that are nearer in the city.

This study aims to address these challenges by determining the factors affecting the quality

of coconut oil in Brgy. Buliluyan. By identifying the root causes of the quality issues, the research

seeks to provide actionable recommendations for product improvement. The ultimate goal is to

enable farmers and producers to enhance the quality of their coconut oil, thereby increasing its

marketability and providing a sustainable source of income. Given the larger population and

number of coconut oil producers in Brgy. Buliluyan, this area presents a significant opportunity

for development. Unlike neighboring areas such as Brookes Point, which already has a well -

established coconut oil factory, Brgy. Buliluyan lacks the infrastructure and resources necessary

for high-quality production.

The study will serve as a basis for a product development plan that can guide local

producers in adopting better practices and technologies. By doing so, it hopes to create a robust

coconut oil industry in Brgy. Buliluyan, contributing to the overall economic development of

Bataraza, Palawan. The findings and recommendations from this research could also be used as a

model for other barangays facing similar issues, thereby fostering a more resilient and prosperous

local economy.

This study focuses on how the quality of coconut oil produced in Buliliyan, Bataraza,

impacts the sales and the demand for the product in the barangay. This concern is supported by

Albay representative Joey Salceda, who emphasizes the need for the Philippine Coconut Authority

to improve both production and marketing efforts as well as the quality for coconut oil, especially

considering the rising global prices of palm oil, a potential competitor. Wherein the primary goal

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of this study is to investigate the factors influencing the quality of locally produced coconut oil in

Brgy. Buliluyan Bataraza in Palawan. By determining the factors that influence the quality of their

coconut oil, Brgy. Buliluyan's producers and coconut farmers can gain valuable knowledge to not

only improve sales within the barangay but also potentially reach neighboring areas and larger

markets.

Statement of the Problem

This study aims to investigate the factors affecting the quality of locally produced coconut

oil in Brgy. Buliluyan, Bataraza Palawan

Specifically, the study seeks to answer the following questions:

1. What is the quality of the locally produced coconut oil in terms of:

a. Taste c. Texture

b. Color d. Smell

2. What are the factor affecting the quality of coconut oil in terms of:

a. Raw materials

b. Production process

c. Storage and handling

3. What is the proposed coconut oil production standards in the respondents?

Objectives of the Study

This study aims to comprehensively evaluate the quality of locally produced coconut oil in

Brgy. Buliluyan, Bataraza, Palawan, and identify the critical factors influencing its attributes. To

achieve this aim, the study has set the following specific objectives:

1. To assess the quality of locally produced coconut oil in terms of:

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 a. Taste

b. Color

c. Texture

d. Smell

2. To identify the factors affecting the quality of the coconut oil, specifically:

a. The quality of raw materials used.

b. The production process employed.

c. The storage and handling practices

3. To propose production standards for coconut oil based on the insights gathered from the

respondents.

Significance of the Study

This study entitled “The Quality of Locally Produced Coconut Oil in Brgy. Buliluyan,

Bataraza, Palawan: A Basis for a Product Development Plan” would benefit the following:

To the producers, this research paper may provide them with valuable insights and knowledge

about the quality of coconut oil they produce. Understanding the factors that affect the quality of

their product will serve as a guide to improving their production processes and ensuring that their

coconut oil meets high standards, ultimately enhancing their marketability and profitability.

To the farmers, this paper will help them to comprehend the importance of cultivating high-quality

coconuts, which is the primary raw material for coconut oil. It will serve as a guide to adopting

better farming practices that can lead to higher yields of superior coconuts, thus contributing to the

overall quality of the coconut oil produced in Brgy Buliluyan, Bataraza, Palawan.

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To the consumers, this study may provide a clear understanding of the quality of the locally

produced coconut oil they consume. It will help them make informed choices based on the

nutritional and health benefits associated with high-quality coconut oil, thereby promoting better

health and well-being.

To the local community, this research will highlight the significance of maintaining high

standards in local produce, which can enhance the community's reputation and support local

economic growth. It will also raise awareness about the importance of quality control and

sustainable practices in coconut oil production.

To the local government and policymakers, this study will provide data and insights that can

inform the creation of policies and programs aimed at supporting and regulating the coconut oil

industry. It will serve as a foundation for initiatives aimed at improving production quality,

ensuring consumer safety, and promoting the local economy.

To the future researchers, the results of this study will serve as a reference for their investigations

and contribute to the body of knowledge on locally produced coconut oil. It will guide them in

conducting further research related to the quality, production processes, and market potential of

coconut oil in similar communities.

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Scope and Delimitations

This study entitled “The Quality of Locally Produced Coconut Oil in Brgy. Buliluyan,

Bataraza, Palawan: A Basis for a Product Development Plan” is delimitated in terms of topic,

locale, respondents, and period of study.

Topic. This study focuses on assessing the quality of locally produced coconut oil in Barangay

Buliluyan, Bataraza, Palawan. The researchers have chosen this topic to understand the standards

and practices involved in the production of coconut oil within the community, and to identify

factors that may affect its quality. The study aims to provide insights that could help improve the

production process and ensure the coconut oil meets higher quality benchmarks.

Locale. The study will be conducted in Barangay Buliluyan, situated in the municipality of

Bataraza, Palawan. This location is selected because it is a notable area for coconut oil production,

making it an ideal site for examining the quality of locally produced coconut oil.

Respondents. The respondents of this study are the local coconut oil producers in Barangay

Buliluyan, Bataraza, Palawan. This study will involve collecting data from the coconut farmer and

coconut oil producer in Brgy. Buliluyan, Bataraza using a modified survey questionnaire.

Period of Study. This study starts on March 2024.

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 CHAPTER 2

Review of Related Literature

This chapter will tackle the different studies and articles used to support its claims. It will

also discuss the different related studies that can support the different details of this research.

Coconut Oil Production

Coconut oil is a versatile product used around the world. Over 93 countries cultivate

coconuts for this valuable oil. (Neela Sateesh., 2015). Southeast Asia reigns supreme in coconut

production, with Indonesia leading the pack. North Sulawesi in Indonesia boasts the highest

production within the country. The Philippines follows closely behind as the world's second -

largest producer, boasting an abundance of coconut trees. Interestingly, Indonesia recently

surpassed the Philippines for the top spot. India holds its own at number three globally,

contributing over 119 million tonnes in 2016. Coconut farming plays a crucial role in India's rural

economy and agricultural sector. Sri Lanka, a beautiful island nation, takes the fourth place on the

coconut producer list. The warm and sunny climate provides the perfect environment for coconut

cultivation, resulting in an annual yield of roughly 2.5 million tonnes. Rounding out the top five is

Brazil, showcasing a growing coconut industry fueled by the rising demand for coconut products.

Despite not reaching the production volumes of Asian leaders, Brazil has seen significant growth

in recent years. Similar to other coconut-producing nations, Brazil's coconut industry plays a key

role in the country's economic landscape. While coconut oil faces competition from other plant

oils, it has been a valuable product for decades and is likely to remain so in the future. (Devi et al.,

2015).

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 Coconut palms come in two main varieties: tall and dwarf. Tall coconut palms are the

workhorses of the coconut industry. These long-lived giants can reach impressive heights of 60 to

80 feet (18 to 24 meters) and thrive in diverse soil conditions, from sandy beaches to red clay and

rocky laterite soils. They're even surprisingly adaptable to altitude, growing happily up to 3,000

feet above sea level. These resilient palms are fairly resistant to diseases and pests, and their

lifespan can extend to a remarkable 80 or even 90 years. However, patience is needed when it

comes to fruit production - tall varieties typically take 8 to 10 years after planting to start bearing

coconuts. Dwarf coconut palms, on the other hand, are shorter in stature, typically reaching only

15 to 20 feet (5 to 7 meters) in height. They make up for their lack of height with their eagerness

to produce. Dwarf varieties can begin flowering as early as 3 years after planting and start yielding

coconuts regularly by year nine. Their lifespan is shorter than tall varieties, averaging around 40

to 50 years. While dwarf coconuts are smaller in size and tend to be more susceptible to drought,

they offer a higher oil content (around 65%) despite their compact form. These come in various

colors, including green, orange, and yellow.

Coconut Oil Production in the Philippines

The Philippines is known as the world’s 2nd biggest producer of coconut and the biggest

exporter of coconut products. The industry has been contributing an average of 35% share to the

country’ total agricultural exports in the past decades up to the present (Figure 1) and providing

sources of livelihood and income to millions of Filipinos. As such, the coconut industry is

considered as one of the pillars of the Philippine economy being the source of the country’s biggest

agricultural exports.

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 Fig. 3 Average Percent Share of Total Coconut Export Earnings to Total Agro-based Products

The Philippines reigns supreme when it comes to exporting coconut products. In 2022,

these products remained the country's agricultural export champions, contributing a whopping

43% to the total agricultural export earnings. Coconut oil is the undisputed king among these

exports, boasting a staggering export value of USD 1.4 billion. This dominance has earned it a

place in the prestigious "Billionaire's Club" category. Other coconut products are no slouches

either. Desiccated coconut, activated carbon, and oleochemicals are all classified as "Global

Leaders" in their respective export categories. From January to March this year, the coconut

production was recorded at 3.31 metric tons, slightly increased by 0.2% from the 2018 same

quarter level, according to PSA. Davao Region is still the top coconut-producer which contributed

14.4% to the country’s total production. Zamboanga Peninsula followed with 13.6% and then

Northern Mindanao with 12.9%, then Palawan has 0.4%.

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Types of Coconut Oil

The coconut oil had two main kinds: refined and unrefined. Refined coconut oil starts with

copra, dried coconut meat. Machines press the oil out, then deodorize and bleach it using steam,

heat, and clay filters. This removes impurities, bacteria, and even the coconut flavor and aroma,

resulting in a high smoke point oil (around 400-450°F) perfect for high-heat cooking.

Raw Materials

Copra quality is a critical factor influencing the economics of coconut oil trading. Prior to

oil extraction, producers must ensure high-quality copra to meet market standards. Both local and

international markets base their copra grading primarily on moisture content and appearance

(Guarte et al., 1996). Additional factors like oil content, free fatty acid (FFA) levels, and aflatoxin

presence can also influence grading.

Parameters Grade 1 Grade 2 Grade 3

Moisture Content (%) 6-7.9 8-10.9 11-13.9

Oil (%, min.) 62 60 58

Free fatty acid (as oleic, % max.) 0.5 4.0 5.0

Color of meat Clean, white to pale Brown to Brown to

yellow dark brown dark brown

Extraneous matter (% max.) 0.25 0.75 1.0

Aflatoxin level (ppb, max.) 5 20 20

ARM (% max.) 0 10 20

Inferior copra (% max.) 0 10 20

Other specifications Free from smoke

and other
contaminants
Table 1. Classification based on characteristic quality of Copra.

15
 Table 1 provides a classification system based on these quality characteristics.

Interestingly, lower grades on this table represent higher quality copra. Good quality copra,

described as well-dried, clean, and free from contaminants and odors, falls under these lower

grades. Such high-quality copra typically yields crude coconut oil with clear appearance, low

FFA, and a pleasant aroma (Punchihewa et al., 1999). Furthermore, Philippine regulations,

established by PCA Administrative Order No. 02 Series of 2003, directly link copra moisture

content to its market price. Copra with the ideal moisture content of 6.0% serves as the baseline

for pricing. Copra exceeding this level experiences price deductions, while those exceeding 14%

moisture are considered rejected.

Beyond copra quality, several key factors determine the quality of the resulting coconut

oil. A crucial quality standard is its fatty acid profile. Unlike most vegetable oils, coconut oil is

rich in medium-chain triglycerides (MCTs), specifically lauric acid (C12:0) typically ranging from

45-55% (Jadhav & Annapure, 2004). These MCTs contribute to its unique properties like solid or

semi-solid state at room temperature and its rapid metabolism in the body (Watanabe & Tsujino,

2022). Standard-compliant coconut oil should fall within established ranges for these key fatty

acids.

Another critical quality parameter is the free fatty acid (FFA) content. FFA levels indicate

the extent of hydrolysis, a breakdown process that releases fatty acids from triglycerides. High

FFA levels (>0.5%) suggest poor quality, with potential for unpleasant taste and odor (Tarigan et

al., 2019). International standards like those set by the Codex Alimentarius Commission typically

specify maximum FFA limits for different grades of coconut oil (Codex Alimentarius, 2020).

Moisture content and the presence of impurities are also important considerations for

coconut oil quality. Excessive moisture (>0.5%) can promote microbial growth and lead to

16
spoilage. Additionally, the presence of impurities like dirt, metals, and pesticides can compromise

oil quality and safety (Tarigan et al., 2019). Standards often specify acceptable moisture and

impurity levels for different grades of coconut oil.

The peroxide value measures the extent of oil oxidation, a process that degrades quality

and reduces shelf life. Standard-compliant coconut oil should have a peroxide value within

established limits, typically below 20 meq O2/kg (Codex Alimentarius, 2020).

According from KE Hunt In setting out an orderly account of the raw materials on which

the margarine industry has been based, logical considerations do not seem to be very helpful. There

can be very few groups of commodities which are so intimately linked in their practical

applications while having their roots in such a wide diversity of situations. If any central theme

can be found on which such an account might be ordered, it probably lies in human action and

endeavor. The story of the supply of raw materials required over the past ioo years by this rapidly

expanding industry is a story of human enterprise in technology, in business, and in agricultural

production, and of man’s attempts to mold his world nearer to his liking through the machinery of

government.

The history of raw materials for margarine production is largely an account of the

interaction of these several lines of activity, and their influence on the manipulation of a wide

range of biological products which are capable of contributing to this now essential section of the

food industry. Oil-bearing plants and land and marine animals have all contributed to the raw

material supply at one time or another; even within these groups there has been great diversity.

The plants have been grown on a large or small scale in tropical and temperate countries. The

animal sources have included farm livestock, marine mammals, and fish. (KE Hunt)

17
Pricing Structure of Coconut Oil in the Philippines

The Philippine Coconut Authority (PCA) acknowledges the frustration of coconut farmers

due to the fluctuating copra prices. They explain that these cycles are unavoidable because the

local market is heavily influenced by the global price of coconut oil. This global price, in turn,

depends on the ever-changing supply and demand of other vegetable oils like palm oil (35% of the

market) and soybean oil (29%). Even though the Philippines leads the world in coconut oil exports,

coconut oil is just one player in a much larger vegetable oil market. Right now, the global price of

all these oils sits at a low 623.50 USD per metric ton, translating to roughly 32.42 pesos per

kilogram based on the current exchange rate. This low price incentivizes companies to buy the

cheaper and more abundant palm oil, pushing down the demand and price of copra even further.

The PCA emphasizes that this situation isn't permanent. As palm oil supplies inevitably fluctuate,

the price of all vegetable oils, including coconut oil, will rise again. To help farmers navigate these

cycles, the PCA is encouraging them to band together. By forming organizations, coconut farmers

can negotiate better prices for their copra, especially if they have larger volumes to sell. The PCA

also offers programs like the KAANIB Enterprise Development Project and the

Community/Household Level Coconut Processing Project. These programs train and equip small

coconut farming families to process their coconuts into higher-value products, giving them more

control over their income.

Production Process of Coconut Oil

There are two main methods for extracting coconut oil: dry and wet processing. According

to the Philippines Coconut Authority the dry process involves several steps. First, the coconut meat

is ground up. Then, it's dried thoroughly. After drying, the oil is extracted, and the remaining

18
coconut meal is pulverized into a flour. This flour, with a high protein content of around 33%, can

be used as a wheat substitute in baking. One of the advantages of dry processing is the high oil

yield. It can recover up to 88% of the oil content in the coconut meat, which translates to roughly

58% of the dried coconut. Additionally, the dry process produces good quality oil with a low free

fatty acid content of 0.1%. This method also boasts the creation of a valuable byproduct - the high-

protein flour, perfect for making pan de sal and other baked goods. The wet process, on the other

hand, focuses on extracting the coconut milk first. After the milk is separated, the remaining

coconut meat is dried and then ground into flour. While the wet process is simpler, it comes with

a downside: it recovers less oil, only around 52% of what's available in the fresh coconut meat.

The study of C.P Nwadinobi et al., 2021 shows the flow chart of wet and dry process:

First, the coconuts are dehusked, and the coconut meat (copra) is scraped off the shell. This

meat is then cut into small pieces and blended with water in a 1:2 water-to-meat ratio for ten

minutes. The resulting pulp is squeezed through cheesecloth by hand to extract the coconut milk.

This process is repeated twice to maximize milk yield. The collected coconut milk then undergoes

a 48-hour fermentation at room temperature. This fermentation separates the milk into three

components: coconut oil, protein, and whey. The oil rises to the top, while a layer of non-

destabilized cream with protein sits in the middle, and the whey water settles at the bottom. The

whey is drained off, and the remaining oil and protein cream are filtered using Whatman filter

paper for final purification.

The fresh coconut meat is grated into small pieces and laid out to dry under the sun for

three days. This drying process removes moisture and transforms the meat into copra. The dried

copra is then wrapped in cheesecloth and placed in a table vice. Pressure is applied using the vice

19
to squeeze out the oil, which is collected in a clean, dry container. The amount of oil extracted is

measured using a graduated cylinder.

Exploring the quality and safety issues in the coconut oil processing industry in Sri Lanka:

Coconut oil is a significant dietary component in Sri Lanka and serves as the primary

source of fat for Sri Lankans, primarily used for culinary purposes. This review focuses on the

quality and safety concerns within the coconut oil processing industry of Sri Lanka. The study

collected data through interviews with industry personnel, conducted field visits to both small-

scale and large-scale operations, and analyzed existing research. Several factors impact the

quality and safety of coconut oil products. Key issues include the increase in free fatty acid

content, the production of aflatoxin in copra, phthalate contamination from packaging, and the

contamination of coconut oil with polyaromatic hydrocarbons (PAH). These quality and safety

concerns result from cross-contamination with metals and other chemicals during equipment use,

a shortage of trained personnel, insufficient laboratory testing of oil quality parameters before

market distribution, and inadequate surveillance of small and medium-sized oil mills by

regulatory bodies. Additionally, the local market faces high levels of adulteration, where coconut

oil is mixed with lower-quality oils, stored improperly, or is of overall poor quality. Issues

related to coconut cultivation include a decline in yields due to inefficient land usage, reduced

productivity, climate change impacts, pest infestations, diseases, and increased production costs.

The adulteration problem arises from the supply-demand gap for coconut oil in Sri Lanka and the

high cost of producing one litre of good-quality coconut oil.

Method and composition for providing liquid coconut oil.

20
 A method of maintaining the liquidity of coconut oil (i.e. organic virgin) at room

temperature (76° F.) and below, while reducing the coconut taste, and significantly increasing the

fat burning/ketone producing property by combining coconut oil (i.e. organic virgin) with

medium chain triglycerides (MCT) in predetermined specific ratios, that includes the step of

heating the coconut oil to a prescribed temperature for approximately 24 hours (or until liquidity

is achieved) and then mixing the liquefied coconut oil with a specified ratio of MCT oil. The

resultant composition is a neutral tasting, fat burning/ketone producing oil that remains a liquid

at room temperature 76° F. (and below) for use in cooking and foodstuffs such as a salad

dressing. In an alternate embodiment, an additional amount of olive oil (i.e. organic extra-virgin)

or an omega-3 based oil can be added to further reduce the coconut flavor and enhance the health

benefits of the composition.

Storage and Handling

One of the factors that affects the quality of the coconut oil is the storage and handling of

coconut copra. Improper storage and handling of copra significantly impact the quality of the

extracted coconut oil. Studies have shown a direct correlation between moisture content (MC) in

copra and the development of free fatty acids (FFA) during storage (Singh et al., 2021). Improper

storage can also lead to an increase in peroxide value, an indicator of oil degradation and reduced

shelf life (Gunstone, Harwood, & Dijkstra, 2007).

Copra with a high MC (>6%) creates a favorable environment for the growth of fungi,

particularly Aspergillus flavus and Aspergillus parasiticus, which produce aflatoxins - potent

carcinogens (Masaka et al., 2022). Maintaining proper storage conditions is crucial for coconut oil

producers in the Philippines, a leading producer of the commodity. The Bureau of Agriculture and

Fisheries Standards (BAFS, 2021) recommends a moisture content of 6.0% for copra to prevent

21
fungal growth and aflatoxin contamination. Copra with 6-7% MC is sold at a base price while

those with 6.1% to 13.9% is subjected to price adjustments and copra with 14% of moisture content

is rejected.

Issues on quality are commonly due to the poor production and handling practices such as

sun-drying copra at highway shoulder roads while split coconuts are not immediately dried and

are usually left exposed to substances such as dust and rain. Photos of the extent of drying and

defects in copra can be seen in Figures 6 and 7.

Additionally, copra should be stored in clean, dry, and well-ventilated areas to prevent re-

wetting and infestation by insects, birds, and rodents. These guidelines align with international

best practices for copra storage, as outlined by the Food and Agriculture Organization of the United

Nations (FAO, 1999).

Storage, handling and transport of oils and fats

Damage to oils during storage, and the resulting loss in quality and yield, can occur because

of deterioration-adverse chemical changes caused by the intrinsic nature of oils; contamination

from natural substances associated with the source of the oil, traces of pesticides, and that

introduced by oil processing or in transit; and adulteration-deliberate admixture of one oil with

another. (Gary R List, Tong Wang, Vijai KS Shukla)

The objectives of good oil storage and handling are to minimize costs and minimize oil

deterioration. Sometimes these are mutually consistent objectives, but in the end the art is to strike

an optimal balance. The capital costs of oil storage and handling are primarily determined by the

quantity to be stored. The capital invested in storage facilities obviously depend on the oil storage

requirements and the scale of operation but ultimately be determined by the number and size of

the tanks. The type of operation, and in particular the number of crude oils and refined products to

22
be handled, therefore also play a major role. The cost of any hydrolysis in crude oil storage is

relatively simple to estimate. Each 0.1% free fatty acid (FFA) increase plus the neutral oil it takes

with it during processing represents a loss of, say 1.5 kg/t, but the recovered (acid) oil can be sold

at about half the price of the original oil. (Martin H Hilder 2018)

Challenges of Coconut Oil Producers and Coconut Farmers

One of the challenges of coconut oil producers and farmers according to the study of La

Rianda Baka et al. (2020) is the struggles of small-scale coconut oil producers who face fierce

competition from larger businesses producing palm oil. This competition has led to a decline in

sales for small producers and discouraged coconut farmers from processing their crops into oil.

They show a table of the main barriers in the industry in micro-scale enterprises.

According to a 2018 study by the Coconut Commodity Association the coconut industry

faces several obstacles. These include farmland dedicated to coconut trees being converted for

other uses, reducing production potential, a variety of harmful pests and diseases threatening the

industry's health. Coconut production also lacks a wide range of commercially viable value-added

products beyond the basic forms so there's a need to improve the quality of refined coconut oil.

Another issue is regarding investments needed to replace old, diseased trees and establish a

comprehensive breeding program to develop varieties that optimize production of key products

like coconut water and oil.

In the Philippines, among the identified problems in the industry as well as the coconut producers

and farmers are the unorganized supply chain, vulnerability of coconut to world price fluctuations,

low farm productivity, which roots from infestations of cocolisap, the aging of current crop of

coconut trees and poor nutrition, inadequate infrastructure support and poor farm to market roads,

23
low allocation on research and development (R&D), and presence of corruption and bureaucracy.

(FFTC Agricultural Policy Platform., 2019)

Article Philippine National Standards for Coconut Oil

According to the PNS, coconut oil must be free from adulterants and contaminants,

ensuring that it is safe for consumption and use in cosmetic and industrial applications. The

standards specify the acceptable levels of moisture, free fatty acids, and peroxide value, among

other parameters. These criteria help in maintaining the product's stability, shelf life, and overall

quality. Compliance with these standards is mandatory for producers, and regular audits and

inspections are conducted to ensure adherence. Labeling is another crucial aspect covered by the

PNS. Labels must accurately reflect the product's content and quality, including information on

the type of coconut oil (e.g., virgin, refined, bleached, and deodorized), production date, and

expiration date. This transparency aids consumers in making informed choices and fosters trust in

Philippine coconut oil products. By adhering to these standards, the Philippine coconut industry

can secure its reputation for producing high-quality, reliable coconut oil.

Smell of coconut oil

According to Marina, A. M., Man, Y. B. C., Nazimah, S. A. H., & Amin, I. (2009) the

sensory attributes of coconut oil, including its smell, play a significant role in its acceptance and

preference among consumers. Studies have shown that the aroma of coconut oil is primarily due

to the presence of volatile compounds such as lactones, aldehydes, and ketones. These compounds

are more pronounced in virgin coconut oil, which is minimally processed, compared to refined

coconut oil, which undergoes more extensive processing that can diminish its natural scent.

Research indicates that the smell of coconut oil can evoke positive sensory experiences, often

24
described as sweet, nutty, and tropical. This pleasant aroma contributes to its widespread use in

culinary applications, particularly in Southeast Asian cuisine. Moreover, the distinctive smell of

coconut oil is also a valued attribute in the cosmetic and personal care industries, where it is used

in products like lotions, shampoos, and soaps.

Texture of coconut oil

According to Noor Lida, H. M. D., & Sundram, K. (2003) the texture of coconut oil is an

essential factor influencing its functionality and consumer preference. At room temperature,

coconut oil is typically solid, with a smooth and creamy consistency due to its high saturated fat

content. This solid-state texture makes it an ideal ingredient for baking and confectionery,

providing a desirable mouthfeel and structural integrity to products. Studies have highlighted that

the texture of coconut oil can vary depending on its processing method. Virgin coconut oil retains

a more natural, grainy texture, while refined coconut oil has a smoother, more homogeneous

appearance. The texture can also be influenced by factors such as storage conditions and

temperature fluctuations, which can cause the oil to alternate between solid and liquid states. These

characteristics are important for both culinary and cosmetic applications, where the texture of the

oil can impact its usability and consumer satisfaction.

Color of coconut oil

The color of coconut oil is an indicator of its quality and processing method. Coconut oil

typically has a clear to pale yellow hue, attributed to its minimal processing and retention of natural

compounds. The slight yellow tint can be due to the presence of carotenoids and other pigments

naturally found in coconuts. On the other hand, refined coconut oil is often bleached and

deodorized, resulting in a more consistent, clear appearance. Research has shown that the color of

25
coconut oil can affect consumer perceptions of its purity and quality. A clear and consistent color

is often associated with higher quality, while discoloration or cloudiness can indicate

contamination or improper storage. These visual cues are crucial for consumers, especially in

markets where coconut oil is widely used for cooking, health, and beauty purposes. Ensuring that

the color of coconut oil meets established standards helps maintain consumer trust and product

integrity. (Bawalan, D. D., & Chapman, K. R. 2006).

Taste of coconut oil

The taste of coconut oil is another important sensory attribute that influences its acceptance

and use coconut oil is known for its mild, sweet, and nutty flavor, which is a result of the natural

coconut aroma and minimal processing. This distinctive taste makes it a popular choice in culinary

applications, where it can enhance the flavor profile of dishes without overpowering other

ingredients. Studies have highlighted that the taste of coconut oil can vary depending on its

processing method. Refined coconut oil undergoes processes such as bleaching and deodorizing,

which can strip away the natural flavors, resulting in a more neutral taste. This makes refined

coconut oil suitable for applications where the coconut flavor is not desired. The taste profile of

coconut oil can also be influenced by factors such as the quality of the raw materials, production

techniques, and storage conditions. Understanding these factors is essential for producers to

maintain the desired taste characteristics and meet consumer expectations.(DebMandal, M., &

Mandal, S. 2011)

26
Conceptual Framework

Factors Affecting Data gathering using Coconut oil

coconut oil quality research made production
in Brgy. Buliluyan, questionnaire. guidelines
Bataraza, Palawan Site visit

Figure 8. Conceptual Framework

This framework proposes the quality of coconut oil produced in Brgy. Buliluyan is

influenced by three main independent variables: Raw Material Quality, Production Process, and

Storage and Handling. These factors interact with each other to determine the final oil quality.

Specifically, raw material quality is directly linked to finished product quality (Tan et al., 2018).

Factors like coconut variety, maturity, and tree health all influence oil yield and composition

(Akbari et al., 2014). Additionally, knowledge of best practices and availability of resources can

moderate the effectiveness of these variables. External factors like government regulations, market

fluctuations, and climate can also have an impact on the overall production process and quality.

The Theory of Constraints by Dr. Eliyahu Goldratt (1992) supports this conceptual

framework as this theory proposes that every system has a single constraint that limits its overall

performance. In the context of coconut oil production, constraints can arise from limitations in raw

material quality, processing technology, storage practices, or knowledge gaps. Identifying and

addressing these constraints is crucial for improving overall oil quality.

By understanding these relationships, the framework can inform strategies to improve

coconut oil quality and support sustainable production practices in Brgy. Buliluyan.

27
Definitions of Terms
Copra – is a dried, while flesh of the coconut from which coconut oil is extracted.

Coconut oil- derived from the matured kernels of coconut trees, coconut oil is a traditional edible

oil with long history of consumption in tropical regions it contains a high percentage or saturated

Processing Method- the techniques and procedures used to extract and refine coconut oil from

coconuts. Common methods include cold-pressing and expeller-pressing, which can influence the

oil's quality.

Storage and Handling- the conditions and practices involved in storing and managing raw

materials and finished products.

Raw Materials- the basic materials from which a product is made. For coconut oil, this includes

coconuts, specifically the meat or kernel, which is processed to extract the oil.

Smell- the property of a substance that activates the sense of smell. High-quality coconut oil

typically has a fresh, mild, and pleasant coconut aroma.

Taste- the sensation of flavor perceived in the mouth and throat on contact with a substance.

Quality coconut oil should have a clean, slightly sweet, and fresh coconut flavor without any

off-tastes.

Color- refers to the visual appearance of the oil, specifically its hue or tint.

28
 CHAPTER 3
Methodology

Research Design

The researchers will utilize a descriptive and quantitative research design for this study.

This approach will enable the researchers to systematically describe the quality aspects of locally

produced coconut oil in Barangay Buliluyan and quantify the findings using statistical analysis.

The aim is to provide a comprehensive overview of the production quality, supported by numerical

data.

Research Locale

This study will be conducted in Barangay Buliluyan, located in the municipality of

Bataraza, Palawan. The area is known for its coconut oil production, making it an ideal location to

carry out this research. The focus will be on various local producers within this barangay to get a

representative understanding of the quality of the coconut oil produced.

Population and Sample

The sampling method of the study is purposive sampling where the target participants for

this study are the key figures within the coconut industry of Brgy. Buliluyan, Bataraza,Palawan.

This includes both the coconut oil producers, who take the harvested coconuts and process them

into various coconut oil products, and the coconut farmers, who cultivate and manage the coconut

plantations that provide the raw materials. By focusing on these two groups, the study aims to gain

a comprehensive understanding of the coconut industry within Brgy. Buliluyan, encompassing

both production and cultivation aspects. The participants of this study will include 100 local

coconut oil producers out of 200 coconut farmers from Barangay Buliluyan. The sample will be

selected using purposive sampling to ensure that the respondents possess relevant knowledge and

29
experience in coconut oil production. This sampling method will help in gathering in-depth and

quality data that is specific to the research objectives.

Research and Instruments

The researchers will utilize a structured questionnaire as the primary data-gathering

instrument. This questionnaire will include both closed-ended and Likert-scale questions to assess

various quality parameters of the coconut oil produced. The questionnaire will be designed to cover

aspects such as purity, color, consistency, and other relevant quality indicators.

Statistical Treatment

The data gathered from the questionnaires will be analyzed using statistical software.

Descriptive statistics such as mean, median, mode, and standard deviation will be used to

summarize the data. Additionally, inferential statistics such as t-tests or ANOVA may be employed

to identify any significant differences or correlations among the quality parameters. The results

will be presented using charts and tables for clear visualization.

Ethical Consideration

The researchers will ensure that all ethical guidelines are strictly followed throughout the

study. Informed consent will be obtained from all respondents, ensuring that their participation is

voluntary. Confidentiality and anonymity of the respondents will be maintained at all stages of the

research. The data collected will be used solely for the purposes of this study and will not be

disclosed to unauthorized parties. Additionally, the researchers will seek approval from the

Business Research Adviser and the panelists before beginning the data collection process.

30
 CHAPTER 4

RESULTS AND DISCUSSION

This chapter presents the table of the results of the study, the interpretation

of the data, and the discussion of the results in comparison to the related studies.

I. Level of Agreement on the Quality of the Produced Coconut Oil

Scale Range Interpretation

4 3.24-4.00 Strongly
Agree
3 2.50-3.24 Agree

2 1.75-2.49 Disagree

1 1.00-1.74 Strongly
Disagree

Table 1.1. Statement on the Level of Agreement of Respondents on the Quality of

the Produced Coconut Oil in terms of Color

Statement Mean Response Verbal

Interpretation

1. The color of the locally produced coconut oil is consistent 3.6 Strongly Agree
across different batches.
(Ang kulay ng locally produced na mantika ng niyog ay pare-
pareho sa iba't ibang batch.)

2. The coconut oil has an appealing and natural color. 3.59 Strongly Agree
(Ang mantika ng niyog ay may kaakit-akit at natural na kulay.)

3. The color of the coconut oil matches industry standards. 3.14 Agree
(Ang kulay ng mantika ng niyog ay tumutugma sa mga
pamantayan ng industriya.)

31
4. The color of the coconut oil indicates freshness. 3.83 Strongly Agree
(Ang kulay ng mantika ng niyog ay nagpapahiwatig ng
pagiging sariwa.)

5. The color of the coconut oil influences my decision to use or 3.47 Strongly Agree
purchase it.
(Ang kulay ng mantika ng niyog ay nakakaapekto sa aking
desisyon na gamitin o bilhin ito.)

The result indicates a generally strong agreement among respondents regarding the

quality of the coconut oil's color, which is a critical parameter influencing its perceived

quality and marketability.

On the first statement, respondents expressed strong agreement that the locally

produced coconut oil maintains a consistent color across different batches. This suggests that

the production process is standardized and well-monitored, contributing to consumer

confidence and satisfaction. On the other hand, the second statement has a high rating,

indicating that the coconut oil's color is perceived as visually appealing and natural. This

aspect is crucial in attracting consumers, as natural appearance often correlates with the

perception of quality and authenticity in food products. Third, while respondents agree that

the coconut oil's color aligns with industry standards, the slightly lower score compared to

other items suggests room for improvement. Producers might need to benchmark their

product against higher industry standards or better communicate how their product meets

such criteria. Moreover, the strongest agreement was on the fourth statement that the color of

the coconut oil reflects its freshness. This highlights that consumers associate color directly

with the product's quality and shelf life. Maintaining this attribute can enhance customer

satisfaction and loyalty. Fifth, the color significantly impacts consumer purchasing decisions,

emphasizing its importance as a sensory quality determinant. Ensuring consistent and

appealing color can thus directly affect market success.

32
 The results of the study can be compared to the study of Dayrit et al. (2011) in

which their study on virgin coconut oil (VCO) quality emphasizes the importance of sensory

characteristics such as color. It was found that production methods (e.g., fermentation,

centrifugation) significantly affect visual attributes like clarity and color, which influence

consumer perception of naturalness and freshness. This aligns with your findings where

respondents strongly agree on the consistency and natural appeal of the color in locally

produced coconut oil. Moreover, a study published in the Journal of Food and Nutrition

Sciences by Bhuiyan & Rahim (2015) highlights that color, alongside flavor and texture, is a

critical determinant of consumer preference. The study found a strong association between

visual appeal and the perception of freshness, similar to your finding that color indicates

freshness and impacts purchasing decisions. This reinforces the role of visual cues in quality

assessment and consumer behavior.

Thus, the findings underscore that color is a vital quality attribute of coconut oil,

influencing perceptions of freshness, industry compliance, and purchasing behavior.

Producers should prioritize maintaining and improving this attribute to sustain and grow their

market share.

Table 1.2. Statement on the Level of Agreement of Respondents on the Quality of

the Produced Coconut Oil in terms of Texture

Statement Mean Response Verbal

Interpretation

1. The texture of the coconut oil meets my expectations for 3.81 Strongly Agree
high-quality oil.
(Ang tekstura ng mantika ng niyog ay tumutugma sa aking
inaasahan para sa mataas na kalidad na langis.)

33
2. The texture of the coconut oil is ideal for use in cooking or 3.65 Strongly Agree
personal care.
(Ang tekstura ng mantika ng niyog ay perpekto para sa
paggamit sa pagluluto o pangangalaga sa sarili.)

3. The coconut oil maintains its texture even after prolonged 3.77 Strongly Agree
storage.
(Ang mantika ng niyog ay nagpapanatili ng kanyang tekstura
kahit na pagkatapos ng mahabang imbakan.)

4. The smoothness of the coconut oil adds to its overall quality. 3.80 Strongly Agree
(Ang pagkasmooth ng mantika ng niyog ay nagdaragdag sa
kabuuang kalidad nito.)

5. The texture of the coconut oil enhances its usability in 3.76 Strongly Agree
different applications.
(Ang tekstura ng mantika ng niyog ay nagpapabuti sa paggamit
nito sa iba't ibang aplikasyon.)

The results demonstrate a strong agreement among respondents regarding the high-quality

texture of locally produced coconut oil. Each statement received a mean response above 3.6,

indicating positive consumer perceptions of texture as a critical quality attribute.

Respondents strongly agree that the texture of the coconut oil meets expectations for high-

quality oil. This implies that production methods are effectively ensuring a premium feel, which is

a significant factor in consumer satisfaction. Also, the versatility of the oil’s texture for various

applications, such as cooking and skincare, is highly rated. This suggests its market appeal extends

beyond culinary uses, positioning it as a multi-purpose product. In terms of retention, the ability of

the oil to maintain its texture during prolonged storage highlights its stability, which is a crucial

aspect of shelf-life quality. This stability can foster consumer trust and brand loyalty. On the other

hand, the smoothness of the coconut oil significantly contributes to its perceived quality. This

aligns with the notion that tactile sensory attributes are integral to product evaluation. Lastly, the

strong agreement on the oil’s usability in different applications reflects its adaptability, making it

an attractive choice for diverse consumer needs.

34
 The results of the study is similar to the study conducted by Dayrit et al. on virgin coconut

oil (VCO) where they found that quality attributes highlighted texture as a key factor influencing

consumer preferences. The study noted that smooth and consistent textures are perceived as

indicators of premium quality, supporting your finding that smoothness enhances the overall

quality of coconut oil. Additional, another study published by Ohlson (2012) emphasized the

importance of maintaining texture stability over time. It found that proper storage conditions and

minimal exposure to moisture are critical to preserving the oil’s smooth texture, resonating with

your findings on prolonged storage.

Thus, the findings imply the importance of texture as a sensory and functional attribute,

supporting its role in consumer acceptance and satisfaction. Further studies could investigate

specific production techniques that optimize texture for enhanced quality and usability.

Table 1.3. Statement on the Level of Agreement of Respondents on the Quality of

the Produced Coconut Oil in terms of Smell

Statement Mean Response Verbal

Interpretation

1. The smell of the coconut oil makes it more appealing for use. 3.70 Strongly Agree
(Ang amoy ng mantika ng niyog ay nagpapaganda ng kanyang
apela para sa paggamit.)

2. I find the smell of the coconut oil suitable for both cooking 3.63 Strongly Agree
and personal care.
(Sa tingin ko, ang amoy ng mantika ng niyog ay angkop para sa
parehong pagluluto at pangangalaga sa sarili.)

3. The smell of the coconut oil is free from any off-putting or 3.60 Strongly Agree
rancid odors.
(Ang amoy ng mantika ng niyog ay walang anumang hindi
kaaya-ayang o rancid na amoy.)

35
4. The aroma of the coconut oil indicates high quality. 3.53 Strongly Agree
(Ang aroma ng mantika ng niyog ay nagpapahiwatig ng mataas
na kalidad.)

5. The smell of the coconut oil influences my decision to use or 3.47 Strongly Agree
purchase it.
(Ang amoy ng mantika ng niyog ay nakakaapekto sa aking
desisyon na gamitin o bilhin ito.)

The results indicate a strong agreement among respondents regarding the importance and

quality of the smell of locally produced coconut oil. All statements achieved mean responses above

3.4, reflecting the significance of aroma in consumer perception and decision-making. Respondents

strongly agree that the smell of coconut oil enhances its appeal for use, signifying that aroma is a

critical factor in overall product attractiveness. The aroma is perceived as versatile, suitable for

culinary and personal care applications. This underscores its dual-purpose appeal in diverse market

segments. A significant finding is that the coconut oil is free from rancid or off-putting smells, an

essential indicator of product freshness and quality assurance. On the third statement, the smell is

viewed as a marker of high quality. This aligns with consumer expectations that high-quality

products should have a pleasant and natural aroma. Lastly, the smell influences consumer decisions

to purchase or use the product. This finding highlights the sensory attribute's role in marketing and

consumer behavior.

The current study can be compated to the study conducted by Reineccius (2006) who found

that aroma is a critical determinant of consumer perception and acceptability of food products. The

study noted that pleasant aromas are often associated with freshness and high quality, supporting

the current finding that the smell of coconut oil indicates quality and impacts its appeal. These

corroborate the results of the current research, emphasizing the role of aroma as a sensory and

quality attribute in consumer perception, product appeal, and purchase behavior.

36
 Table 1.4. Statement on the Level of Agreement of Respondents on the Quality of

the Produced Coconut Oil in terms of Taste

Statement Mean Response Verbal

Interpretation

1. The taste of the locally produced coconut oil is pleasant and 3.70 Strongly Agree
natural.
(Ang lasa ng locally produced na mantika ng niyog ay kaaya-
aya at natural.)

2. The taste of the coconut oil adds to the quality of the dishes it 3.66 Strongly Agree
is used in.
(Ang lasa ng mantika ng niyog ay nagdaragdag sa kalidad ng
mga putaheng ginagamit ito.)

3. The taste of the coconut oil is free from any unusual or 3.69 Strongly Agree
unpleasant flavors.
(Ang lasa ng mantika ng niyog ay walang anumang kakaibang
o hindi kaaya-ayang lasa.)

4. The taste of the coconut oil remains fresh over time. 3.63 Strongly Agree
(Ang lasa ng mantika ng niyog ay nananatiling sariwa sa
paglipas ng panahon.)

5. The taste of the coconut oil influences my decision to use or 3.63 Strongly Agree
purchase it.
(Ang lasa ng mantika ng niyog ay nakakaapekto sa aking
desisyon na gamitin o bilhin ito.)

The results highlight strong agreement among respondents regarding the taste quality of

locally produced coconut oil. All statements received mean responses above 3.6, indicating a high

level of satisfaction with the product's taste. On the first statement, respondents find the taste of

locally produced coconut oil to be pleasant and natural, emphasizing its alignment with consumer

expectations for high-quality natural products. The results for the second statement states that the

flavor contributed by the coconut oil enhances the overall quality of dishes, showing its significant

role in culinary applications. This demonstrates its value as a flavor-enhancing ingredient. Thirdly,

respondents strongly agreed on the absence of unusual or off-putting flavors reflects the high

sensory quality of the oil. This finding underscores the importance of production and storage
37
practices in maintaining taste integrity. The ability of the coconut oil to retain its fresh taste over

time indicates its stability, which is an essential attribute for consumer satisfaction and product

shelf life. Thus, respondents generally strongly agreed that taste plays a crucial role in influencing

consumer decisions to use or purchase coconut oil. This highlights the importance of sensory

attributes in driving consumer behavior.

A study by Dayrit et al. (2011) on virgin coconut oil (VCO) noted that its natural and

pleasant taste is a key factor for consumer preference. The study also emphasized that taste

consistency is essential for maintaining consumer trust, supporting your finding that taste quality

influences purchase decisions. On the other hand, similar results can be compared to the study

on the oxidative stability of coconut oil by Marina et al. (2009) found that proper production and

storage conditions are crucial in preserving the oil's natural taste over time. This parallels the strong

agreement on the oil's ability to maintain a fresh taste even after storage. These studies validate the

current findings and highlight the critical role of taste in sensory evaluation, culinary application,

and consumer purchasing behavior for coconut oil.

II. Factors Affecting the Quality of Coconut Oil

Table 2.1. Statement on the Level of Agreement of Respondents on the Factors Affecting the
Quality of Coconut Oil in terms of Raw Materials

Statement Mean Response Verbal

Interpretation

1. The freshness of the coconuts used in oil production impacts 3.82 Strongly Agree
the quality of the coconut oil.
(Ang pagiging sariwa ng mga niyog na ginamit sa produksyon
ng langis ay nakakaapekto sa kalidad ng mantika ng niyog.)

38
2. The type or variety of coconuts used in production impacts 3.61 Strongly Agree
the quality of the oil.
(Ang uri o lahi ng mga niyog na ginamit sa produksyon ay
nakakaapekto sa kalidad ng langis.)

3. The condition of coconuts during transportation influences 3.56 Strongly Agree

the quality of the coconut oil.
(Ang kondisyon ng mga niyog habang transportasyon ay
nakakaimpluwensya sa kalidad ng mantika ng niyog.)

4. The use of organic coconuts results in higher quality coconut 3.65 Strongly Agree
oil.
(Ang paggamit ng mga organikong niyog ay nagreresulta sa
mas mataas na kalidad ng mantika ng niyog.)

5. Selecting only mature coconuts ensures a better yield of high 3.75 Strongly Agree
quality coconut oil.
(Ang pagpili lamang ng mga hinog na niyog ay nagsisiguro ng
mas magandang ani ng mataas na kalidad na mantika ng
niyog.)

The findings emphasize the importance of raw material quality, specifically coconuts, in

producing high-quality coconut oil. Each statement garnered strong agreement (mean scores above

3.5), underlining respondents' recognition of key factors influencing the final product's quality.

On the first statement, respondents strongly agreed that the freshness of coconuts used in

production significantly impacts oil quality, with fresh coconuts yielding superior flavor, aroma,

and overall quality. This aligns with established practices in oil production that prioritize fresh

inputs for premium outputs. Second statement also garnered a strongly agreed response from the

respondents where they acknowledge that the type or variety of coconuts used affects oil

characteristics. Different varieties can contribute distinct taste, aroma, and nutritional profiles,

influencing consumer preference. On the other hand, the condition of coconuts during

transportation plays a role in maintaining quality. Proper handling ensures coconuts remain free

from contamination and physical damage, which could compromise the oil's quality. Organic

coconuts are perceived to produce higher-quality oil, likely due to the absence of pesticides and
39
chemical residues, appealing to health-conscious consumers and aligning with sustainability trends.

Hence, the last statement’s results indicate that the selection of mature coconuts is strongly

associated with better oil yield and quality. Mature coconuts typically contain higher oil content

and provide the desired characteristics for culinary and non-culinary applications.

Similar results can be highlighted on the research of Gonzales et al. (2015) on post-harvest

handling of coconuts found that transportation conditions, such as humidity and physical damage,

significantly affect oil yield and quality. This supports the conclusion that proper handling is

crucial Also, the increasing preference for organic coconuts in oil production has been studied by

Nasir et al. (2017), who found that organic methods lead to higher consumer acceptability due to

the absence of chemical residues, echoing the perception in the current study that organic coconuts

yield higher-quality oil. Thus, these studies validate the importance of raw material quality,

supporting the findings of the current research. Freshness, variety, handling, organic farming, and

maturity are essential factors in producing high-quality coconut oil.

Table 2.2. Statement on the Level of Agreement of Respondents on the Factors Affecting the
Quality of Coconut Oil in terms of Production Process

Statement Mean Response Verbal

Interpretation

1.The method of processing coconut oil significantly affects the 3.85 Strongly Agree
overall quality of the product.
(Ang paraan ng pagproseso ng mantika ng niyog ay malaki ang
epekto sa kabuuang kalidad ng produkto.)

2. The processing temperature plays a crucial role in 3.18 Agree

determining the quality of the coconut oil.
(Ang temperatura ng pagproseso ay may mahalagang papel sa
pagtukoy ng kalidad ng mantika ng niyog.)

40
3. The type of equipment used during processing influences the 3.63 Strongly Agree
quality of the final coconut oil.
(Ang uri ng kagamitan na ginamit sa pagproseso ay
nakakaimpluwensya sa kalidad ng panghuling mantika ng
niyog.)

4. Processing coconut oil in a controlled environment enhances 3.18 Agree

its quality.
(Ang pagproseso ng mantika ng niyog sa isang kontroladong
kapaligiran ay nagpapabuti sa kalidad nito.)

5. The cleanliness and hygiene maintained during the 3.71 Strongly Agree
processing of coconut oil significantly impact its quality.
(Ang kaayusan at kalinisan na pinanatili sa panahon ng
pagproseso ng mantika ng niyog ay may malaking epekto sa
kalidad nito.)

The results highlight that respondents place significant importance on the production

process of coconut oil, with particular emphasis on methods, cleanliness, and the type of equipment

used. Each statement received high mean scores, ranging from "Agree" to "Strongly Agree,"

reflecting the critical role of production practices in ensuring product quality.

First, respondents overwhelmingly agree that the method of processing has a significant

impact on the overall quality of coconut oil. Traditional and modern extraction techniques, such as

cold pressing or expeller pressing, have different effects on the oil’s sensory and nutritional

properties. On the other hand, the role of temperature was acknowledged but with slightly less

emphasis compared to other factors. Elevated temperatures during processing can degrade essential

nutrients and alter flavor profiles, highlighting the need for controlled thermal conditions to

preserve oil quality. In addition. the influence of equipment on oil quality is strongly

acknowledged. Modern machinery with precision control helps ensure consistency and reduces

contamination risks, which is critical for maintaining high standards in coconut oil production.

Although respondents agree that a controlled environment enhances quality, the relatively lower

score suggests room for improvement in awareness or practices surrounding environmental

41
controls during production. Further, cleanliness and hygiene are recognized as vital aspects of the

production process. Unsanitary conditions can introduce contaminants, affecting the oil's quality

and safety for consumption or cosmetic use.

Marina et al. (2009) emphasized that traditional cold-pressed methods produce higher-

quality virgin coconut oil (VCO) due to minimal exposure to high temperatures, which preserves

bioactive compounds. This supports the respondents’ strong agreement about the impact of

processing methods on oil quality. According to Nevin and Rajamohan (2006), high-temperature

processing can lead to the oxidation of coconut oil, reducing its shelf life and altering sensory

properties. This aligns with the current study's moderate agreement about the importance of

processing temperature. On the other hand, a study by Raghavendra et al. (2010) highlighted that

modern automated equipment ensures consistency in oil extraction and reduces the risk of

contamination, which is reflected in respondents’ recognition of equipment as a critical factor

Lastly, Gonzales et al. (2015) found that stringent hygiene protocols during processing

significantly reduce microbial contamination, supporting respondents' agreement on the importance

of cleanliness in maintaining high-quality oil. These studies corroborate the findings that

production practices, such as method, temperature, and hygiene, are critical in determining the

quality of coconut oil. The insights emphasize the need for adherence to best practices in the

production process to ensure premium oil quality.

Table 2.3. Statement on the Level of Agreement of Respondents on the Factors Affecting the
Quality of Coconut Oil in terms of Storage and Handling

Statement Mean Response Verbal

Interpretation

42
Proper storage conditions (e.g., temperature, humidity) are 3.83 Strongly Agree
essential
to maintaining the quality of coconut oil.
(Ang wastong kondisyon ng imbakan (hal. temperatura,
halumigmig) ay mahalaga upang mapanatili ang kalidad ng
mantika ng niyog.)

Storage duration affects the freshness and quality of coconut oil. 3.76 Strongly Agree
(Ang tagal ng imbakan ay nakakaapekto sa pagiging sariwa at
kalidad ng mantika ng niyog.)

Consistent monitoring of storage conditions ensures the 3.72 Strongly Agree

longevity and quality of coconut oil.
(Ang patuloy na pagmamanman ng mga kondisyon ng imbakan
ay nagsisiguro ng haba ng buhay at kalidad ng mantika ng
niyog.)

The use of airtight containers improves the shelf life and quality 3.65 Strongly Agree
of coconut oil.
(Ang paggamit ng mga airtight na lalagyan ay nagpapabuti sa
shelf life at kalidad ng mantika ng niyog.)

Exposure to light during storage negatively impacts the quality 3.05 Agree
of coconut oil.
(Ang pagkakalantad sa liwanag habang naka-imbak ay
negatibong nakakaapekto sa kalidad ng mantika ng niyog.)

The proposed standards for coconut oil production ensure a 3.51 Strongly Agree
consistent quality of the final product.
(Ang mga iminungkahing pamantayan para sa produksyon ng
mantika ng niyog ay nagsisiguro ng pare-parehong kalidad ng
panghuling produkto.)

The proposed standards for the sourcing of raw materials are 3.72 Strongly Agree
necessary to ensure high-quality coconut oil.
(Ang mga iminungkahing pamantayan para sa pagkuha ng mga
raw materials ay kinakailangan upang matiyak ang mataas na
kalidad ng mantika ng niyog.)

Following the proposed packaging standards will help in 3.59 Strongly Agree
preserving the quality of coconut oil.
(Ang pagsunod sa mga iminungkahing pamantayan sa
packaging ay makakatulong sa pag-preserve ng kalidad ng
mantika ng niyog.)

The proposed standards emphasize the importance of hygiene 3.69 Strongly Agree
during coconut oil production to ensure its quality.
(Ang mga iminungkahing pamantayan ay nagbibigay-diin sa

43
kahalagahan ng kalinisan sa panahon ng produksyon ng
mantika ng niyog upang matiyak ang kalidad nito.)

Regular training of workers as part of the proposed standards 3.34 Strongly Agree
will enhance the quality of coconut oil production.
(Ang regular na pagsasanay ng mga manggagawa bilang
bahagi ng mga iminungkahing pamantayan ay magpapabuti sa
kalidad ng produksyon ng mantika ng niyog.)

The findings underscore the critical importance of proper storage and handling practices in

preserving the quality of coconut oil. The responses highlight specific factors such as storage

conditions, airtight containers, and light exposure, with varying levels of agreement among the

respondents.

Respondents strongly agree that maintaining appropriate temperature and humidity levels is

essential for preserving coconut oil's quality. This reflects the sensitivity of coconut oil to

environmental conditions that can affect its chemical stability. On the other hand, the result

indicates that prolonged storage negatively impacts the freshness and quality of coconut oil,

potentially leading to oxidation and rancidity over time. Regular monitoring is seen as vital for

ensuring the longevity of coconut oil. Inadequate storage management can lead to degradation of

sensory properties such as taste, smell, and color. In addition, the use of airtight containers is

widely recognized for enhancing the shelf life of coconut oil by preventing exposure to air, which

can cause oxidation.

The relatively lower agreement suggests that while light exposure is understood to impact quality

negatively, it may not be as heavily prioritized as other factors. Also, respondents acknowledge the

importance of adhering to proposed standards for packaging, sourcing raw materials, and

maintaining hygiene, which are essential for consistent quality.

44
 Results can be compared to the study of Gunstone et al. (2002) which highlighted the

impact of temperature and humidity on the stability of edible oils, emphasizing that improper

storage accelerates oxidative rancidity, aligning with the current study's findings on quality

maintenance. Also, a study by Choe and Min (2006) found that light and oxygen exposure are

primary contributors to lipid oxidation, reducing oil quality. This supports the emphasis on using

airtight containers and controlling light exposure during storage. Further, research by Subroto et al.

(2020) pointed out that adherence to quality standards, including sourcing and packaging, ensures

uniformity in the sensory and nutritional properties of coconut oil. This correlates with the

respondents' agreement on the importance of proposed standards. These studies validate the results

of the current research, emphasizing that proper storage and handling practices, supported by

adherence to industry standards, are crucial for maintaining the quality of coconut oil over time.

45
 CHAPTER 5

CONCLUSION AND RECOMMENDATIONS

Conclusion

The study revealed consistently positive evaluations across all parameters of coconut oil

quality, including color, texture, smell, taste, raw materials, production processes, and

storage/handling. Therefore, the researchers came to the following conclusions.

1. Respondents strongly agreed that the sensory qualities (color, texture, smell, and taste) met or

exceeded expectations for high-quality coconut oil. These attributes were noted as influencing

consumer decisions and enhancing product appeal and usability. The findings align with studies

emphasizing the importance of sensory attributes in determining oil quality and consumer

preferences (Choe & Min, 2006; Gunstone et al., 2002).

2. The study highlighted the significant influence of raw material freshness, maturity, and type on

coconut oil quality. Similarly, production methods, hygiene, equipment, and controlled

environments were recognized as critical to ensuring high-quality output. This is supported by

Subroto et al. (2020) and Gonzales et al. (2015), who emphasized that sourcing and process

management are crucial for maintaining oil quality.

3. Proper storage conditions, including temperature, humidity, and airtight containers, were critical

in preserving coconut oil's sensory and nutritional qualities. The results are consistent with

findings from Gunstone et al. (2002) and Choe & Min (2006), who underscored the role of

controlled storage environments in preventing degradation.

Recommendations

46
1, Enhanced Quality Control. Adopt strict quality control measures during sourcing and

production, focusing on raw material freshness, proper hygiene, and the use of appropriate

equipment.

2, Standardization of Practices. Implement industry-aligned standards for coconut oil production

and handling, ensuring consistency in quality. This includes regular worker training and

monitoring of production environments.

3. Optimal Storage and Packaging. Invest in improved storage facilities with controlled

temperature and humidity, and prioritize the use of airtight, light-resistant packaging to maintain

product quality over time.

4. Consumer Education. Educate consumers on the importance of proper storage conditions and

the benefits of high-quality coconut oil to encourage informed purchasing decisions.

5. Further Research. Conduct further studies comparing various coconut oil production techniques

and their impact on quality attributes. This will help refine practices and address areas of potential

improvement.

By addressing these recommendations, producers can ensure a high-quality product that

meets consumer expectations while aligning with industry standards and sustainable practices.

47
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