Coconut oil (or copra oil) is obtained from the fruits of the plant of the same name (botanical name Cocos Nucifera), typical of tropical coasts.
The seeds of these fruits, appropriately deprived of the outermost fibrous casing and the woody one that surrounds them, are white, fleshy and tasty. Their almond, more or less dried and called copra, is the raw material for the preparation of the oil, since it contains approximately 65% fat.
Coconut oil is widely used in the food industry, as a frying oil, in the preparation of baked products and as a base for vegetable butters and margarines.
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