Dr. Dan Etherington devoted his life to the coconut.
The inventor of the Direct Micro Expelling (DME) technology is an Agricultural Economist with a PHD from Stanford University who knows a thing or two, about a thing or two.
His primary objective as an economist was to develop a system for processing coconuts into virgin coconut oil in a way which could help to alleviate poverty in many of the remote and impoverished pacific islands where coconut palm trees are abundant.
DME handmade coconut oil was invented to get away from industrial agriculture and implement coconut production in rural farming communities, creating opportunity for small-scale farmers. Farmers who are often exploited, and left at the very end of the value chain in the coconut market. Farmers of whom 60% live in extreme poverty.
Not only did Dr. Etherington find a way to produce virgin coconut oil in rural villages on far away islands in a way that would empower the small coconut farming communities, he did so in a way which produces the finest quality coconut oil in the world. Funny how the simplest way is often the best way.
What Makes DME (Handmade) Coconut Oil Different
The DME process uses no large machinery, no fuels, no energy, and no resources other than the one and only coconut. The system uses a manually operated cold-pressing unit to produce raw oil from fresh coconuts, and it takes less than an hour. Often in as little as 20 minutes, freshly harvested coconuts are made into The Finest Quality Raw hand-pressed Coconut Oil. This is the fastest technology in the world, and produces the freshest coconut oil in the world.
Because the oil is produced so quickly, concern of mold growth or danger of other impurities is non-existent. There is no time for nutrients to break down, or for the fruit to begin rotting. Once a coconut is husked, it exposes the ”three little eyes” to the world. These eyes are membranes, exchanging oxygen and other gasses with the environment. As the coconut oxidizes, enzymes break down the oil inside, creating free fatty acids. These cause a harshness in flavor, and a breakdown of the antimicrobial value of the coconut oil. The time it takes to process is critical.
Factory coconut oil can take anywhere from two or three days to two weeks…or longer to process. Some methods require chemicals, chlorine, and bleaches. Yikes.