Coconut palms were cultivated on various islands in the South Seas many thousands of years ago. They became important for the international economy in the 19th century, when the first plantations were established and the cultivation of the palms gradually spread to all tropical coastal zones. Oil is produced from the fruit of these palms, the coconuts.

For this purpose, the flesh of the fruit must be crushed, dried and finally pressed out. In recent decades, organic coconut oil with its white color has become increasingly popular. It smells very mild and is characterized by a pleasant but not intrusive coconut note. In the kitchen, organic coconut oil, which is free of undesirable additives such as mineral oils, parabens or dyes, is versatile. Due to the fact that the oil is highly heatable, it is equally well suited for cooking and frying and provides a fine exotic aroma to meat, fish or vegetables.

Coconut oil can also be used in baking, for example as a substitute for butter or margarine in a moist sponge cake or mixed with chocolate glaze as a cake glaze. Another way to use organic coconut oil is for face and body care. The oil is moisturizing and has an anti-inflammatory effect on sensitive skin. Stored at cool temperatures, coconut oil becomes relatively solid, but this does not affect its quality or taste.