DRAFT FOR PUBLIC COMMENTDRAFT SAINT LUCIA NATIONAL STANDARD 
 
 
 
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COCONUT OIL — SPECIFICATION (CRS 23: 2017, MOD)  
 
Stage 40 – Enquiry stage 
 
 
 
 
 
 
 
 
 
Copyright © SLBS 
Saint Lucia Bureau of Standards, (2017) 
No part of this standard may be reproduced in any form without the prior consent of the Saint Lucia Bureau of 
Standards in writing. This does not preclude quotation(s) from the standard for the purpose of review or 
comments. 
 
 
 
 
 
 
 
 
 
 
 
SAINT LUCIA BUREAU OF STANDARDS 
P. O. BOX CP 5412 
BISEE INDUSTRIAL ESTATE 
CASTRIES 
SAINT LUCIA  
 
TEL: 758 – 453-0049  
FAX: 758 – 452-3561 
E-MAIL: slbs@candw.lc  
Website:  www.slbs.org.lc  
 
THIS IS A MODIFICATION OF CARICOM REGIONAL STANDARD, CRS 23, 2017 
   DRAFT FOR PUBLIC COMMENTDNS 25 
ii  © SLBS 2017 GENERAL STATEMENT 
 
The Saint Lucia Bureau of Standards was established under the Standards Act (No. 14 of 
1990) and started operations on 01 April 1991. A broad-based 15-member Standards Council 
directs the affairs of the Bureau. 
 
The Standards Act gives the Bureau the responsibility to develop and promote standards and 
codes of practice for products and services for the protection of the health and safety of 
consumers and the environment as well as for industrial development in order to promote the 
enhancement of the economy of Saint Lucia. The Bureau develops standards through 
consultations with relevant interest groups. In accordance with the provisions of the 
Standards Act, public comment is invited on all draft standards before they are declared as 
Saint Lucia National Standards. 
 
The Bureau also administers the Metrology Act No. 17 of 2000. This legislation gives the 
Bureau the responsibility to regulate all weights and measures and to manage and co-ordinate 
the metrication of Saint Lucia. 
 
The Bureau operates a Product Certification Scheme applicable to all products for which 
national standards exist. If a product satisfies all the requirements for certification, a licence 
to carry the Saint Lucia Standard Mark is issued to the manufacturer of the product. The 
presence of the mark on a product indicates that the product conforms to all the requirements 
of a specific national standard and assures consistent quality (of the product) to the consumer.   
 
The Bureau is a member body of the International Organisation for Standardisation (ISO), an 
affiliate member of the International Electrochemical Commission (IEC) and a member of the 
CARICOM Regional Organisation for Standards and Quality (CROSQ) and the Pan 
American Standards Commission (COPANT). The Bureau is the local agent for several 
foreign standards bodies such as the British Standards Institution (BSI) and the ASTM 
International (formerly known as the American Society for Testing and Materials). The 
Bureau serves as the enquiry point for the World Trade Organisation (WTO) on matters 
pertaining to the Technical Barriers to Trade (TBT) Agreement.  The Bureau also serves as 
the National CODEX Alimentarius enquiry point with responsibility for coordinating national 
positions on CODEX matters.    
 
In accordance with good practice for the adoption and application of standards, Saint Lucia 
National Standards are subject to review every five years. Suggestions for improvements are 
always welcomed at any time after publication of the standard. 
  DRAFT FOR PUBLIC COMMENTDNS 25 
© SLBS 2017  iii COCONUT OIL — SPECIFICATION (CRS 23: 2017, IDT) 
 
AMENDMENTS ISSUED SINCE LAST PUBLICATION  
 
 
Amendment 
No. Date of 
Issue  Type of Amendment  Text(s) Affected  
 
 
    
 
 
    
 
 
    
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iv  © SLBS 2017 ATTACHMENT PAGE FOR SLBS AMENDMENT SHEET 
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© SLBS 2017  v DRAFT  SAINT LUCIA NATIONAL STANDARD 
 
DNS  25 
 
COCONUT OIL — SPECIFICATION (CRS 23: 2017, IDT) 
 
TECHNICAL COMMITTEE FOR NATIONAL CODEX, FOOD SAFTEY 
AND FOOD PRODUCTS 
The following persons comprised the Technical Committee which was responsible for 
the overseeing the adoption: 
 
Chairperson   Representing  
 
Auria King-Cenac Ministry of Agriculture, Fisheries, 
Physical Planning, Natural Resources 
and Cooperatives 
 
Vice Chairman 
 
Cheddi St. Juste General Interest 
 
Members 
 
Cindy Eugene Ministry of Commerce, Industry 
Enterprise Development and Consumer 
Affairs  
Diodata Preville Alfred Sir Arthur Lewis Community College 
Ermine Herman Caribbean Public Health Agency 
Ernie Pierre Ministry of Health and Wellness 
Euthalia Philgence General Interest 
Loraine Francois National Consumers' Association  
Louvette Louisy Caribbean Agriculture Business 
Association 
Paula James Saint Lucia Manufacturers’ Association  
Vikash Ramjattan Baron Foods Limited 
Hubert Reynolds Saint Lucia Bureau of Standards 
Xanthe Dubuison Saint Lucia Bureau of Standards 
Tzarmallah Haynes (Technical Secretary)  Saint Lucia Bureau of Standards  
Kensha Neptune (Recording Secretary)  Saint Lucia Bureau of Standards  
 
  DRAFT FOR PUBLIC COMMENTDNS 25 
vi  © SLBS 2017 DRAFT SAINT LUCIA NATIONAL STANDARD 
 
DNS 25 
 
COCONIT OIL — SPECIFICATION (CRS 23: 2017, IDT)  
 
SUBCOMMITTE FOR FATS AND OILS  
The following persons comprised the Technical Committee which was responsible for 
the overseeing the adoption: 
 
Chairperson   Representing  
 
Desmond St Rose   Back to Roots  
 
Vice Chairperson    
 
Euthalia Philgence    General Interest  
 
Members 
 
Brent Theophile  Inter-American Institute for Cooperation 
on Agriculture 
Gayle Segovia  Natmed Limited/ Caribbean Blue 
Naturals 
Ivan Prevose    Coconut Factory limited 
Peter Jean    Frootsy Foods Limited  
Renee Deymers   Saint Lucia Manufactures Association 
Suzette Lewis Jean  Ministry of Commerce, Industry, 
Enterprise Development and Consumer 
Affairs 
Jilian King (Technical Secretary)   Saint Lucia Bureau of Standards  
Kensha Neptune (Recording Secretary)  Saint Lucia Bureau of Standards  
 DRAFT FOR PUBLIC COMMENTDNS 25 
© SLBS 2017  vii Contents           Page 
 
Foreword ................................................................ ......................................................... 1  
1 Scope  ................................ ................................ ................................ .......................  1 
2 Normative references  ................................ ................................ ...............................  2 
3 Terms and definitions  ................................ ................................ ..............................  3 
4 Product description  ................................ ................................ ................................ .. 5 
5 General requirements  ................................ ................................ ...............................  5 
6 Food additives ................................ ................................ ................................ ..........  7 
7 Contaminants  ................................ ................................ ................................ ...........  9 
8 Hygiene  ................................ ................................ ................................ ....................  9 
9 Packaging ................................ ................................ ................................ .................  9 
10 Marking and labelling  ................................ ................................ ..............................  9 
11 Sampling  ................................ ................................ ................................ ................  10 
 
Tables 
Table 1 — Physical and chemical requirements for coconut oil ....................................  6 
Table 2 — Fatty acid profile for coconut oil ..................................................................  7 
Table 3 — Recommended permissible antioxidants in coconut oil ............................... 8  
Table 4 — Recommended antioxidant-synergist for coconut oil ...................................  8 
 
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viii  © SLBS 2017  
 
 
 
 
 
 
 
 
 
 
 
 
 
THIS PAGE LEFT BLANK INTENTIONALLY 
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© SLBS 2017  1 Foreword 
 
This national standard is a modification of CRS 23: 2017 Coconut oil - Specification. This 
standard represents a revision of national standard SLNS 25 : 1992 Specification for coconut 
oil. This second edition was adopted by the national standards council on...  
 
This new edition contains internationals recognised tests methods for parameters of coconut 
oil.  New requirements for fatty acid composition and antioxidants have been included.  This 
new edition represents requirements for current technological advancements and 
manufacturing practices. 
 
This standard is intended to provide requirements for crude and refined coconut oil which is 
compatible with a system of quality assurance. It also provides uniform level of acceptance 
for quality for the different types of coconut oil manufactured and traded in Saint Lucia. 
 
In formulating this standard considerable assistance was derived from the following: 
 
a) American Oil Chemists' Society  
Official and Tentative Methods of the American Oil Chemists’ Society ; 
 
b) Association of official Analytical Chemists (AOAC)  
Official Methods of Analysis — Food Composition, Additives, Natural Contaminants, 
15th Edition, 1990; Volume Two; 
 
c) International Standardization Organisation  
ISO 5555: 2002 Animal and Vegetable Fats and Oils –Sampling 
 
d) CODEX Alimentarius Commission 
Standard for Names Vegetable Oils, (CODEX STAN 210-199), Revised 2009, 
Amendment 2015); 
 
General Standard for Contaminants and  Toxins in Food and  Feed (CODEX STAN 
193-1995) Revised 2009, Amendment 2015). 
 
e) Standards and Industrial Research Institute of Malaysia 
MS 239: 1987 Specification for Coconut Oil; 
 
f) Asian and Pacific Coconut Community  
APCC Quality Standard for Virgin Coconut Oil, 2009.  
 
Modifications have been made to the CARICOM Regional Standard to include references to 
Saint Lucian National Standards where they exists.  Where reference is made to the 
CARICOM region it implies Saint Lucia. 
 
 
1 Scope  
 
This standard specifies the requirements, methods of sampling and testing for coconut oil 
intended for domestic and commercial use. 
 DRAFT FOR PUBLIC COMMENTDNS 25 
 
2  © SLBS 2017 2 Normative references  
 
The following documents are referred to in the text in such a way that some or all of their 
content constitutes requirements of this document. For dated references, only the edition cited 
applies. For undated references, the latest edition of the referenced document (including any 
amendments) applies.  
 
International Organization for Standardization 
 ISO 660 , Animal and vegetable fats and oils — Determination of acid value and 
acidity 
 
 ISO 661, Animal and vegetable fats and oils — Preparation of test sample 
 
 ISO 662 , Animal and vegetable fats and oils — Determination of moisture and 
volatile matter content 
 
 ISO 663,  Animal and vegetable fats and oils —Determination of insoluble impurities 
content  
 
 ISO 3596,  Animal and vegetable fats and oils —Determination of unsaponifiable 
matter —Method using diethyl ether extraction 
 
 ISO 3657, Animal and vegetable fats and oils — Determination of saponification 
value 
 
 ISO 3960, Animal and vegetable fats and oils — Determination of peroxide value — 
Iodometric (visual) endpoint determination 
 
 ISO 3961,  Animal and vegetable fats and oils —Determination of iodine value 
 
 ISO 5555,  Animal and Vegetable Fats and Oils —Sampling 
 
 ISO 6320 , Animal and vegetable fats and oils — Determination of refractive index 
 
 ISO 6321 , Animal and vegetable fats and oils — Determination of melting point in 
open capillary tubes (slip point) 
 
 ISO 9936 , Animal and vegetable fats and oils — Determination of tocopherol and 
tocotrienol contents by high-performance liquid chromatography 
 
 ISO 10539 , Animal and Vegetable Fats and oils — Determination of Alkalinity 
 
 ISO 15305 , Animal and vegetable fats and oils — Determination of Lovibond colour 
 
 ISO 18609 , Animal and vegetable fats and oils — Determination of unsaponifiable 
matter —Method using hexane extraction 
 
American Oil Chemists' Society (AOCS) 
 AOCS Ca 6b-53 , Unsaponifiable Matter DRAFT FOR PUBLIC COMMENTDNS 25 
 
© SLBS 2017  3  
 AOCS Cc 7-25 , Refractive Index  
 
 AOCS Cc17-95 , Soap in Oïl Titrimetric Method 
 
 AOCS Cd 1d-1992 , Iodine Value of Fats and Oils Cyclohexane-Acetic Acid Method 
 
 AOCS Cd 3-25, Saponification Value 
 
 AOCS Cd 3d-63 , Acid Value 
 
 AOCS Cd 5-40 , Reichert-Meissl, Polenske, and Kirschner Values, Modified AOAC 
Methods  
 
 AOCS Cd 8d-90 , Peroxide Value Acetic Acid-Isooctane Method 
 
 AOCS Ce 8-89 , Determination of Tocopherols and Tocotrienols in Vegetable Oils 
and Fats by HPLC 
 
Saint Lucia Bureau of Standards 
 SLNS 1-1, Specification of labelling of commodities - Part 1 General Principles 
 
 SLNS 1-2,  Specification for Labelling of commodities – Part 3  Labelling of  pre-
packaged foods 
 
 SLCP 1-1 Code of practice for the general principles of food hygiene – Part 1: Food 
production and processing 
 
American Organization of American Chemists  
 AOAC 993.20 , Iodine Value of Fats and Oils Wijs (Cyclohexane –Acetic Acid Solvent) 
 
CODEX Alimentarius Commission 
 CAC/GL 21 – 1997 , FAO/WHO Codex Alimentarius, Principles and Guidelines for 
the Establishment and Application of Microbiological Criteria Related to Foods 
 
 CODEX STAN 193-1995 , FAO/WHO Codex Alimentarius General Standards for 
Contaminants and Toxins in Food and Feed 
 
 
3 Terms and definitions  
 
For the purposes of this document the following terms and definitions apply. 
 
3.1 acid value  
weight of potassium hydroxide (KOH), expressed in milligrams, required to neutralise the 
free fatty acids present in one gram of the coconut oil 
 
3.2 admixture 
combination of different substances retaining their individual properties DRAFT FOR PUBLIC COMMENTDNS 25 
 
4  © SLBS 2017 3.3 coconut oil 
oil obtained from the mature kernel of the coconut (Cocos nucifera Linnaeus) by a process of 
expression, solvent extraction or by an approved method of processing 
 
3.4 coconut milk  
white, creamy and smooth liquid extracted from the grated flesh of mature fresh coconuts 
 
3.5 competent authority 
a Minister, Ministry or any named Agency or number of Agencies legally authorised to 
administer separately or jointly, any requirement pertaining to coconut oil  
 
3.6 copra 
dehydrated or dried coconut kernel 
 
3.7 expression 
process of extracting milk or oils by using pressure 
 
3.8 good manufacturing practice(in relation to a food additive) 
maximum level, recommended by the CODEX Committee on Food Additives, for an additive 
in a product to achieve a particular objective 
 
3.9 Wijs iodine value  
mass of iodine expressed in grams absorbed per 100 grams of the coconut oil, when 
determined using Wijs' solution 
 
3.10 mature kernel 
whole kernel 9 to 12 months’ old  
 
3.11 melting point  
temperature at which the oil softens or becomes sufficiently fluid to slip or run 
 
3.12 moisture content  
the ratio of mass of water and other volatile substances in a sample to the mass of solids in 
the sample expressed as a percentage 
 
3.13 polenske value 
indicator of how much volatile fatty acid can be extracted from fat through saponification 
 
3.14 refractive index 
 ratio of the velocity of light in the first of two media to the velocity in the second as it passes 
from one into the other 
 
NOTE The refractive index expresses the ratio between the sine of the angle of incidence of the ray of light 
and the sine of the angle of refraction when a ray of light of known wavelength passes from air into the oil. 
Refractive index can be used as a measure of total solids in solution and purity of substances and so on. 
 
3.15 Reichert-Meissl value  
volume, expressed in millilitres, of 0.1M aqueous sodium hydroxide solution required to 
neutralise the steam-volatile water-soluble fatty acids distilled from 5 grams of the oil under 
the precise conditions specified in the method 
 DRAFT FOR PUBLIC COMMENTDNS 25 
 
© SLBS 2017  5 3.16 oleaginous material 
having the nature or qualities of oil 
 
3.17 saponification 
a chemical reaction in which an oil or fat is heated with an alkali, such as potassium 
Hydroxide (KOH), to make soap 
 
3.18 saponification value 
mass of potassium hydroxide (KOH) required to saponify completely one gram of oil or fat 
 
3.19 specific gravity 
ratio of the weight in air of a given volume of the oil at 30 ° C to the weight in air of an equal 
volume of water at 30 ° C 
 
3.20 unsaponifiable matter  
fraction of substances in the oil which is not saponified by sodium hydroxide but which is 
soluble in ordinary fat solvents 
 
 
4 Product description 
 
4.1 Crude coconut oil 
Crude coconut oil shall be the product obtained by expression and/or solvent extraction from 
the copra of the coconut Cocos nucifera L. and shall be free from admixture with other oils or 
fats. 
 
4.2 Refined coconut oil 
Refined coconut oil shall be the product obtained from copra of the coconut, Cocos nucifera 
L. by the process of expression or solvent extraction or both, and which has been neutralised, 
bleached with bleaching earth or activated carbon, or both, and deodorised with steam.  A 
physical refining process may also be used where there is a wash with citric acid to remove 
gum bleaching and steam-stripping or deodorising. The product shall be free from admixture 
with other oils or fats. 
 
4.3 Virgin Coconut Oil 
Virgin coconut oil (VCO) is obtained from fresh and mature kernel of the coconut ( Cocos 
nucifera L. ) by mechanical or natural means with or without the application of heat, which 
does not lead to alteration of the nature of the oil. VCO has not undergone chemical refining, 
bleaching or deodorising. It can be consumed in its natural state without the need for further 
processing. Virgin coconut oil consists mainly of medium chain triglycerides, which are 
resistant to peroxidation. The fatty acids in virgin coconut oil are distinct from animal fats 
which contain mainly of long chain saturated fatty acids. Virgin coconut oil is colourless, free 
of sediment with natural fresh coconut scent. It is free from rancid odour or taste. 
 
 
5 General requirements 
 
5.1 The coconut oil shall be obtained from good quality coconut milk or copra. 
 DRAFT FOR PUBLIC COMMENTDNS 25 
 
6  © SLBS 2017 5.2 Solvent extracte d oil shall be obtained from the oleaginous material using a food 
grade solvent. 
 
5.3 The coconut oil shall be clear and free from rancidity, adulterants, sediment, 
suspended impurities and separated water. 
 
5.4 The coconut oil shall be free from admixture with other oils or fats when tested 
according to the methods prescribed.  
 
5.5 Crude, refined and virgin coconut oils shall also conform to the physical and chemical 
requirements set out in Table 1, when determined by the appropriate methods. 
 
Table 1 — Physical and chemical requirements for coconut oil 
Item  Characteristic  Requirements  Methods of Test  Refined  Virgin  Crude  
1 Specific Gravity at 30 
°C / 30 °C  0.915 – 
0.920  0.915 – 
0.920  0.908 – 
0.921  IS  548 -1 
2 Refractive Index at 
40 °C  1.4480 – 
1.4490  1.4480 – 
1.4490  1.4480 – 
1.450  ISO 6320: 2000; or 
AOCS Cc 7 -25 
3 Melting Point (°C)  22.0–  
26.0 22.0 - 
26.0 22.0 – 
26.0 ISO 6321  
4 Colour (Lovibond 
Units): 1 in. cell  < 5.0Y  
< 1.2R  Colourless  < 5.0Y  
< 2.0R  ISO 15305  
5 Saponification Value;  
mg KOH/g oil  248 – 265 248 –  265 248 –  
265 ISO 3657; or AOCS 
Cd 3 -25 
6 Iodine Value (Wijs)  6.3 –  10.6 6.3 –  10.6 6.3 – 
10.6 Wijs; or ISO 3961; or 
AOAC 993.20; or 
AOCS Cd 1d -1992; or 
NMKL 39  
7 Unsaponi fiable 
matter; max. % 
(m/m)  0.5 0.5 0.8 ISO 3596; or ISO 
18609; or AOCS Ca 
6b-53 
8 Acid value; mg 
KOH/g  0.6 4 10 AOCS 3d -63 
9 Peroxide value; milli -
equivalents peroxide 
oxygen /kg  Up to 10  Up to 15  Up to 15  AOCS Cd 8b -90; or 
ISO 3960  
10 Moisture and vol atile 
matter at 105 °C; 
max. % (m/m)  0.2 0.2 0.5 ISO 662  
11 Insoluble impurities; 
max. % (m/m)  0.05 0.05 0.5 ISO 663  
12 Soap Content; max. 
% (m/m)  0.005  - - ISO 10539; or AOCS 
Cc 17 -95 
13 Polenske value  
Reichert -Meissl value  13.0 
7.5 13.0 
6.0 –  8.0 13.0 
6.0 –  8.0 AOCS Cd 5 -40 or ISO 
660 
14 Smoke Point (°C)  177 177 177  
 DRAFT FOR PUBLIC COMMENTDNS 25 
 
© SLBS 2017  7 5.6 When required, the fatty acid profile of coconut oil given in Table 2, shall be 
determined by the methods described in Official and Tentative Methods published by 
American Oil Chemists' Society (latest edition) or alternatively Official Methods of Analysis 
published by the Association of Official Analytical Chemists (latest edition).  
 
NOTE The number of double bonds in a molecule is indicated by 0, 1, 2 or 3 following the number of carbon 
atoms. 
 
Table 2 — Fatty acid profile for coconut oil 
Fatty acid  %(m/m) of total fatty acid  
C6:0 Caprolic  Non Detectable (ND) -0.7 
C8:0 Caprylic  4.6 – 10.0 
C10:0 Capric  5 –- 8 
C12:0 Lauric  45.1 – 53.2 
C14:0 Myristic  16.8 – 21.0 
C16:0 Palmitic  7.5 – 10.2 
C16:1 Palmitoleic  ND 
C18:0 Stearic  2.0 – 4.0 
C18:1 Oleic  5.0 – 10.0 
C18:2 Linoleic  1.0 – 2.5 
C18:3 Linolenic  ND – 0.2 
C20:0 Arachidic  ND – 0.2 
C20:1 Gadoleic  ND – 0.2 
C22 and higher  ND 
 
5.7 Samples falling within the appropriate ranges specified in Table 2 are in compliance 
with this standard.  
 
NOTE Supplementary criteria may be considered, as necessary, to confirm that a sample is in compliance with 
the standards. 
 
EXAMPLE National geographical and/or climate variations. 
 
 
6 Food additives 
 
6.1 In the preparation of coconut oil for commercial sale, all food additives in the product 
shall: 
 
a) have functional significance; 
 
b) be legally permitted for use with the product in accordance with good manufacturing 
practice; and 
 
c) be used, whether singly or in combination, in accordance with good manufacturing 
practices. 
 
6.2 No food additives shall be used in virgin coconut oil. 
 DRAFT FOR PUBLIC COMMENTDNS 25 
 
8  © SLBS 2017 6.3 The use of food additives in crude and refined coconut oils shall be limited to the 
types and values specified in 6.4 to 6. 7. 
 
6.4 Colours 
 
The following colours are permitted for the purpose of restoring natural loss in processing or 
the purpose of standardising the colour, as long as the added colour does not deceive or 
mislead the consumer: 
 
a) Beta-carotene; 
 
b) Canthaxanthine; 
 
c) Beta-apo -8-caratenal; and 
 
d) Methyl and ethyl esters of beta-apo -8-caratenic acid. 
 
6.5 Antioxidants 
 
Antioxidants shall be limited to the types and amount specified in Table 3. 
 
Table 3 — Recommended permissible antioxidants in coconut oil 
Antioxidant  Maximum level  
Ascorbyl palmitate and Ascorbyl stearate  500 mg/kg individually or in 
combination  
Mixed tocopherols concentrate  
300 mg/kg individually or in 
combination   Alpha - tocopherol  
 Synthetic gamma - tocopherol  
 Synthetic delta tocopherol  
Propyl gallate  100 mg/kg  
Tertiary hydroxyquinone TBHQ)  120 mg/kg  
Butylated hydroxyanisole (BHA)  175 mg/kg  
Butylated hydroxytoluene (BHT)  75 mg/kg  
 Any com bination of galletes, BHA, BHT, 
 and/or TBHQ  200 mg/kg but individual limits are not 
to be exceeded  
Dialauryl -thiodipropionatee  200 mg/kg  
 
6.6 Antioxidant -synergists 
 
Antioxidant-synergists are permitted to the types and amounts specified in Table 4. 
 
Table 4 — Recommended antioxidant-synergist for coconut oil 
Antioxidant -synergist  Maximum level  
Citric acid  GMP  
Sodium dihydrogen citrates and Trisodium 
citrates  GMP  
Isopropyl citrates and Monoglyceri de 100 mg/kg individually or in 
combination  
 DRAFT FOR PUBLIC COMMENTDNS 25 
 
© SLBS 2017  9 6.7 Anti-foaming agent 
 
Antifoaming agent shall be limited to polydimethyl siloxane and shall not exceed the limit of 
10 mg/kg. 
 
 
7 Contaminants 
 
7.1 Heavy metals 
 
Coconut oils shall comply with the maximum levels for heavy metals established by the 
CODEX Alimentarius Commission for this commodity as per CODEX STAN 193 – General 
standard for contaminants and toxins in food and feed. 
 
7.2 Pesticide residues 
 
Pesticide residue in coconut oils shall not exceed those maximum pesticide residue limits 
established by the CODEX Alimentarius Commission for this commodity as per  CAC/MRL 1 
– Maximum residue limits (MRL)  for pesticides. 
 
 
8 Hygiene 
 
It is recommended that coconut oils be prepared and handled in accordance with the 
requirements of the most recent revision of the SLCP 1-1 Code of Practice for general 
principles for Food Hygiene . 
 
Coconut oils shall comply with any micro-biological criteria established in accordance with 
the most recent edition of Codex Alimentarius Commission CAC/GL 27 Principles and 
Guidelines for the Establishment and Application of Microbiological Criteria Related to 
Foods.  
 
 
9 Packaging 
 
9.1 Containers shall be clean, with stoppers or tightly closed lids and shall not leak. 
 
9.2 The containers used should be of food grade quality and inert to coconut oil.  
 
9.3 Coconut oil in bulk shall be shipped in vessel deep tanks or wing tanks with steam 
coils, in tank trucks, in lighter or other appropriate containers. 
 
 
10 Marking and labelling 
 
10.1 External packaging for shipping shall be marked in accordance with SLNS 1-1  
Specification for labelling of commodities – Part 1 General principles , unless otherwise 
specified. 
 DRAFT FOR PUBLIC COMMENTDNS 25 
 
10  © SLBS 2017 10.2 Retail containers shall be labelled in accordance with the relevant Saint Lucia national 
standard SLNS 1-3  Specification for Labelling of Commodities Part 3: Labelling of Pre-
packaged Foods and or national labelling standards for pre-packaged foods. 
 
10.3 Label claims for fortification with vitamins or any other essential food constituent 
shall be in accordance with the latest edition of the CODEX standard CAC/GL1 General 
Guidelines on Claims A  claim may be made only in cases where a single serving of the 
product provides one-sixth of the recommended daily dietary allowance of the named vitamin 
or other essential food constituen t. 
 
 
11 Sampling 
 
Product sampling shall be in accordance with ISO 5555, Animal and Vegetable Fats and Oils 
— Sampling and ISO 661, Animal and vegetable fats and oils — Preparation of test sample.  
 
 
 
 
 
 
 
 
 
 
 
 
 
END OF DOCUMENT