Sri Lanka, renowned for its superior coconuts, produces a special milling grade copra (coconut kernel) which is suitable for the manufacture of “White” Coconut Oil. Adamjees’ “White” Coconut oil is a pure, edible grade oil that does not go through any chemical refining process, thus allowing it to retain its natural flavor, aroma, and original fatty acid composition.

The oil is extracted from the flesh of copra and mechanically expressed without the use of solvents or chemicals of any kind. It is an excellent quality food-grade coconut oil that is NOT hydrogenated and contains NO trans fatty acids. Adamjee’s white coconut oil is a good source of lauric acid and medium chain triglycerides, and meets the quality standards of the Sri Lanka Standards Institute.

White coconut oil has been the main cooking oil used for centuries in the Sri Lankan diet, and plays an important part in Sri Lankan culture and religious life. Coconut oil lamps are used in places of religious worship, and coconut oil has been the traditional means for conditioning hair.

The high medium chain triglyceride content means coconut oil is preferentially broken down in the liver for energy as opposed to being transported around the body and deposited as fat. Coconut oil has served as a valuable energy source keeping Sri Lankan agricultural and other workers healthy and strong for hundreds of years. Using coconut oil has served as a natural support measure for neurodegenerative diseases such as Alzheimers’, and has helped manage inflammatory diseases such as arthritis which result from the high consumption of omega-6 –rich oils such as sunflower, corn and soya bean.