"Not only is coconut oil not a "dietary poison", but it contains a remarkable fat called monolaurin. This medium-chain fat, first discovered in my laboratory, represents one of the most exceptional and inspiring group of fats found in nature. This is the same unique fat, available naturally from mother's milk and coconut oil"
- Jon Kabara, PH.D.,
Professor Emeritus, Chemistry and Pharmacology,
Michigan State University
Our coconut milk is 100% pure. We didn't add any preservative, thickener, etc. We try to preserve the original taste and smell of coconut. Therefore, when it is added in cooking consumer can taste the coconut.
We extract coconut milk using a hygenic stainless steel coconut milk extactor machine. This machine capable to produce 50kg/h coconut milk.
Roasted coconut paste normally uses in Malaysian dishes to enhance its flavour and texture. Some of dishes use roasted coconut paste are Rendang and Masak Hitam.
Coconut is shredded and roasted until its color brown/yellow. After that, it will be ground until it become paste.
"Coconut oil has been described as the "World's Healthiest Dietary Oil". There is a mountain of historical evidence and medical research to verify this fact"
- Bruce Fife,
Certified Nutritionist, Naturopathic Doctor,
President of Coconut Research Center
In the past, when we first try to produce VCO, we use fermentation method. The disadvantages of using this method are unpredictable quality and yield. From our research, VCO produced by using centrifuge is the best. High yield, great taste and nice smell. Because of we don't have enough fund to buy commercial centrifuge, we made our own centrifuge. Even though, we are not able to produce in big quantity but we can offer a high quality VCO to our customer.
Since 2008, we used 'Palma' as our brand. But obviously it is not acceptable for trade mark registration. So, this year we registered NIU Food as our brand for our food line.