Product Description

Product Description

We (Heritage Lanka Virgin Coconut Oil) manufacture and export high quality Virgin Coconut Oil (VCO), Coconut Milk, Coconut Cream and Coconut Flour in our factory located in the Coconut Triangle of Sri Lanka where best of the Sri Lankan Coconut are farmed.

Our processing facility is certified for ISO 22000, HACCP, GMP, FDA and our products are USDA – NOP & EU Organic certified. We deliver goods in Consumer Pack Sizes and in Bulk Packing.

We undertake contract packing also pack to your own label according to your requirements.

Our Products are;

Organic Virgin Coconut Oil
Pack Sizes - 200 ml, 250ml, 500 ml, 950ml glass jars

or bulk packing in 210 Lt Barrel/Drum or 1,000 Lt Totes (fexi pack / IBC's).

We can also deliver;

Organic Coconut Milk - Used for Cooking, Preparation of Deserts, Shakes/Smoothies, Ice Creams ...

Pack Size (Metal Can) - 200ml, 400ml, 3Lt

Organic Coconut Cream - Used for Cooking, Preparation of Deserts, Shakes/Smoothies, Ice Creams

Pack Size (Metal Can) - 200ml, 400ml, 3Lt

Organic Coconut Flour - Used for Bakes and a good alternative for Wheat Flour

Pack Size (Poly Bag) - 250g, 500g, 1Kg, 25Kg or 50Kg

We deliver goods on time and with good quality.

Please visit our website -

Thanking you,

Peter

Please reply direct from your email to - sales(at)heritagelankavco(dot)com

Heritage Lanka VCO

Negombo, Sri Lanka

Type	Coconut
Style	Flour
Place of Origin	Sri Lanka

Packaging & Shipping

Organic Coconut Flour - 500 g, 1 Kg, 2 Kg, 5 Kg, 10 Kg, 20 Kg

Our Services

We will provide professional and efficient service, any questions about product service, please contact us directly,we will reply you within 24 hours.

Company Information

About Heritage Lanka Virgin Coconut Oil

Heritage Lanka Virgin Coconut Oil is a newly established business which is located in Negombo within the coconut triangle of Sri Lanka. This new state-of-the-art factory has the facility of conducting the entire process of production all under one roof. Right from the start of the production process until the final product is delivered it ensures careful supervision in delivering the best to the customers with a high quality assured product. For this process, only fresh nuts are used as inputs as opposed to Copra.

Further, sourcing of coconuts are done effectively via well maintained coconut estates joining hands with the estate owners through fair trade agreements. Not only we do think about the sourcing of coconuts and the freshness of them but also ensures that the proper standards such as, stainless steel equipment and food grade materials certified are used during the process to achieve the best in this business. We believe in a quality product that will make our buyers to be satisfied and continue business with us into the future.

Although, Heritage Lanka Virgin Coconut Oil is a newly started business in this Virgin Coconut Oil industry there is immense experience gained by the person who is behind the story of this business. Peter Jayatilake (Proprietor, Heritage Lanka Virgin Coconut Oil) was into several diversified business units having experience in the export industry of Prawn farming. Further, he is currently into the real estate business operating for many years successfully. He strongly believes that, with the exposure gained in export markets and other extended businesses, this new venture too will also be a success.

Vision

To be the Sri Lanka’s leading manufacturer and exporter of Best quality Virgin Coconut Oil focusing on delivering assured quality.

Mission

Delivering a high quality product to the customer

Upliftment of workers’ lifestyles at the factory

Improvement in estate owners lifestyles through fair trade

Environment licensing to ensure environment protection

FAQ

Why is Heritage Lanka VCO the best quality produced?

Our Heritage Lanka VCO produced at our factory is having the minimum levels of Moisture content and Free Fatty Acid (FFA) levels where both is less than 0.1% which meets international standards.

What is the difference between coconut oil and virgin coconut oil?

Virgin Coconut Oil is made from fresh coconut without high heat or chemicals. The resulting product retains more of its natural phytonutrients, which gives coconut its distinctive aroma and flavour. With refined, bleached and deodorized (RBD) coconut oil, most of the phytonutrients have been removed, so it is often tasteless and odourless. However, Virgin Coconut Oil retains nutrients and is also very versatile. The oil can be used to replace all other cooking oils as well as being used for cosmetic purposes and hair care.

How is coconut oil created?

There are several methods of extraction to create coconut oil. The most common methods are from copra (the dried coconut meat). Coconut meat is either dried under the sun, or over a furness for several days, in order to remove the water content from the meat. The meat is then pressed to extract the oil, often in the presence of high heat. This method takes up to 4 days. Because of the quality of the oil, it is necessary to further process it to make it fit for human consumption – resulting in the oil being, refined, bleached and deodorized. This oil will have no taste or smell of coconut. Another common method is where the entire coconut is processed via fermentation. The coconut milk is left to sit for a day or so, allowing the oil to naturally separate from the liquid. This process unfortunately results in high water content which can rapidly deteriorate the oil, giving it a very short shelf life.

Aren’t saturated fats bad as human intakes for our body?

Not necessarily so. Fats and oils are composed of a mixture of “saturated”, “monounsaturated”, and “polyunsaturated” fatty acids. For example, soybean oil, contains all three. Soybean oil is called a “polyunsaturated oil” as it is mainly composed of polyunsaturated fatty acids. Olive oil contains polyunsaturated and saturated fatty acids. It is called a “monounsaturated oil” because it is composed mostly of monounsaturated fatty acids. The more polyunsaturated fatty acids an oil contains, the more likely it will create toxic substances when heated. The best cooking oil is one that has the least amount of polyunsaturated fatty acids and the highest amount of saturated fatty acids – that is coconut oil with 92% saturated fats and 1.5% polyunsaturated. In Virgin coconut oil, it consists 50% of lauric acid which can only be obtained through mother’s milk.

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