This is why a good-quality coconut oil is super good for internal and external organs in the human body with the skin being the largest organ. It is for everyone from babies to the elderly, boys and girls."
Shelley runs an online shop and also supplies retailers. "We are still trying to personalise business so we're keeping small around the Bay of Plenty _ especially the Mount at the moment. We are frequently approached by retailers to stock our product."
Shelley says coconut oil's many benefits are what drives its appeal. "Our slogan is 'Skincare so good you can EAT it!' It is one of the healthiest oils you can cook and digest, and of course you can use it externally on the skin which feeds it, and shows by example how quickly the skin drinks it and hydrates. It is a natural anti-bacterial, anti-inflammatory, anti-fungal and anti-viral.
So it's a soap substitute, cleanser for the face, makeup remover, recommended for dermatitis and eczema. "We have a lot of mums wanting it for their families, for their babies and toddlers' skin, nutrition, bath oil. A lot of surfers here use it as a moisturiser. Fishermen use it to cook their fish, everyone loves it. Guys use it on their tattoos to help with skin healing. The list is endless."
Janine Macdonald, also based in the Mount, incorporated NudeCoconut last December but has been researching the product with her daughter Rachael for two years.
"She is a health nut and really got into using organic products including virgin coconut oil when flatting. Together, we researched, tested and sampled a huge range of coconut oil from different manufacturers and islands."
"My partner Jeremy is a typical bloke but is a real advocate for coconut oil, using it on a daily basis. We live at the Mount and distribute from here. We also base ourselves in Australia for a couple of months at a time."
Janine agrees coconut oil is getting more attention but notes that it has been around for years.
"Paleo and clean eating could be seen as a trend however these have also been around for a long time. If it's seen as a trend then I would put it down to two things: people are becoming more conscious of what they're eating and how this affects them (leaking gut, mood, skin etc) and new terminology for healthy eating."
Like Shelley, Janine extols the many uses for coconut oil.
"From my perspective, though I use it for everything _ cooking, smoothies, skin and hair moisturiser _ I make my own natural toothpaste and deodorant, a lip balm and the healthiest chocolate you'll ever come across. I've used it on insect bites, skin scrapes and sunburn but I'm a true believer in oil pulling [an ancient Ayurvedic method for detox and rejuvenation], which I do every morning."
Established Bay company Heilala Vanilla is also launching a coconut oil this month. Says founder Jennifer Boggiss: "Coconut oil has been extensively researched and there are now many documented health benefits for using coconut oil as an ingredient in cooking - replacing butter or other cooking oils.
"Heilala Vanilla has its origins in Tonga and as we have grown we have developed relationships with a growing number of vanilla farmers throughout Tonga, many of who are also are growing and harvesting coconuts.
"Oxfam NZ has partnered with communities throughout Tonga providing coconut oil processing equipment and processing so it was a natural fit for Heilala to extend its product range.
"We share the same brand story of origin and traceability from Tonga and it also directly benefits the farmers we work with in Tonga."
Jennifer warns that as there are no international standards in coconut oil, consumers need to carefully check the process that the coconut oil undergoes before buying.
"Heilala Virgin Coconut Oil is made using fresh coconuts (not dried 'copra') and processed using the cold pressed method - not heated or fermented. Coconut oil is often heat processed and deodorised which results in the loss of the anti-oxidants found in virgin coconut oil.
"Heilala Virgin Coconut Oil processed in Tonga is a very white product, which is what consumers need to look at before buying - coconut oils that have a hint of yellow or brown are best avoided."
Macdonald adds that buyers should check the label.
"A higher lauric acid content of coconut oil indicates a superior quality and more beneficial coconut oil."
She also recommends it is sourced from one location (NudeCoconut is harvested in Ceylon). The jar should also be glass to avoid tainting.
Russell agrees customers should ask where it is produced and how.
"We produce ours within one hour of opening the coconut.
"Also, we are fair trade. Where there is no child labour, no involuntary labour and there is protection from exploitation of family plantations. "We support fair contracts and exchange of money and education to help the islands.
"Our philosophy is so much more than the best possible oil for consumers. It's about supporting the right things and making conscious decisions that affect the wellbeing of so many people. "It's a heart thing."
TYPES OF COCONUT OIL
Source: Janine Macdonald, NudeCoconut
There are many types of coconut oil but they're not all the same so it's important to know the difference before you buy. Virgin coconut oil (unrefined) is produced from freshly harvested coconut meat. Normal coconut oil (refined) is made from dried coconut meat or copra. Here's a breakdown:
Unrefined coconut oil:
Usually labelled as "virgin" or "extra-virgin", this coconut oil is made from the first pressing of fresh, raw coconut without the addition of any chemicals. Depending on the extraction method, the flavour can be mild to very intense (more heat exposure during extraction means more coconut flavour in the oil). Good raw, unrefined, virgin coconut oil should have a very mild coconut flavour and scent. The difference between "virgin" and "extra virgin" is pretty much non-existent. In fact, it's more of a marketing trick to get you to pay more. Overall, virgin, unrefined oil is superior to refined coconut oil.
Refined coconut oil:
Made from copra, the standard end product made from dried kernel (meat) is RBD oil, which stands for Refined, Bleached and Deodorised. The oil must undergo this process because the dried copra is not fit for consumption and the oil needs to be processed to filter out impurities and to make it more stable; it's a pretty common way to mass-produce coconut oil.
Because it's refined it's fairly tasteless and doesn't smell like coconut; it can withstand higher cooking temperatures before it reaches its smoke point. It is great for deep-frying foods and does not have the flavour of coconut.
It's definitely not as great as the virgin coconut oil but still has the same beneficial medium-chain fatty acids; it's very close in its nutritional value to the virgin oil, so it's more about the extraction method and what chemicals have been applied.
Most of the coconut oils found in supermarkets and health shops are refined - unless specifically stated otherwise. Not all refined oils are created equal so try to get good quality, non-hydrogenated and refined using a natural, chemical free process.
Refined oil is great if you're on a budget as it's cheaper - and it's perfect for deep-frying, as a bath oil or for use in soaps.
"Personally, I don't eat it or apply it to my skin as a moisturiser," Macdonald says.
"I only use organic virgin coconut oil. But I do use this for my hair or as a body scrub."
