Frequently Asked Questions
Questions about all
What are the differences between all your coconut oils?
- How much coconut oil should one ingest daily to receive its benefits?
- Are there “side effects” to coconut oil?
- How does one use coconut oil?
- Does coconut oil need to be kept in the refrigerator, and how long does it last?
- Is coconut oil a liquid or solid?
- What specific nutrients are present in coconut oil?
- Do you offer coconut oil in a capsule?
- What is the amount of Omega 3 fatty acids in
- Is Coconut Oil safe for pregnant women?
- What is “Extra Virgin Coconut Oil”?
- Will cooking with Coconut Oil cause it to become hydrogenated and toxic like hydrogenated oils?
Questions about Gold Label Virgin Coconut Oil
- What is Gold Label Virgin Coconut Oil?
- Is your Gold Label Virgin Coconut oil organic?
- How is Virgin Coconut Oil different from other
coconut oils found in stores?
- Since farmers and families make your Gold Label
Virgin Coconut Oil, are sanitary conditions in processing a concern?
What is the Lauric Acid content of your Gold Label Virgin Coconut
- Is your coconut oil heated in its processing?
- Is Virgin Coconut Oil destroyed by heat? What about enzymes?
- Is your Gold Label Virgin Coconut Oil sold under another brand?
Questions about Green Label Virgin Coconut Oil
- What is Green Label Virgin Coconut Oil?
- How is Green Label Virgin Coconut Oil
different from your Traditional Virgin Coconut Oil?
Questions about Expeller-Pressed Coconut Oil
- What is “Expeller-Pressed” Coconut Oil (EPCO)?
- Are the Nutrient Benefits of EPCO the same as VCNO?
Questions about Coconut Cream Concentrate, Dried Coconut, and
- Does one get the same benefits with Coconut Cream Concentrate as coconut oil?
- Can one get the same benefits by eating fresh (or dried) whole coconut?
- What are the differences between coconut milk/cream and Coconut Cream Concentrate?
- What temperature is your dried coconut dried at? Is your dried coconut considered “raw”?
- Are coconuts a nut, fruit, or vegetable?
- Do you sell young coconuts?
Questions about Pastured Poultry and Cocofeed
- Do you sell your Cocofeed?
- Why do your pastured chickens cost so much compared to other chickens?
Questions about Coconut Oil
are the differences between all your Coconut Oils?
Complete answers are given below, but here is a simple chart giving
the main differences.
High Quality Refined Coconut Oils
Virgin Coconut Oils
Green Label Virgin
Gold Label Virgin
High MCTs/Lauric Acid
No solvents used in processing
No hydrogenation or trans fats
USDA Certified Organic
Scent and taste of coconuts
Made from fresh coconuts
Hand-made, not machine-made
Small batches - family producers
Highest levels of anti-oxidants
2. How much coconut oil should one ingest daily to receive its benefits?
The benefits of coconut oil are mainly from the nutrient value of medium chain fatty acids
(MCFAs). The best comparison in nature as to the percentage of MCFAs being consumed in a diet is human breast milk.
To equal the amount of MCFAs a nursing infant would receive in one day, an adult
would need to consume about 3.5 tablespoons of coconut oil a day according to researchers. Since coconut oil in nature is packaged inside the coconut meat, it is
recommended to take this amount throughout the day with food high in fiber and protein. However, for those not
used to coconut oil in their diet, it is best to start out with an amount far less than this first, to see how
your body reacts.
3. Are there “side effects” to Coconut Oil?
Coconut oil is a food, not a medication, and therefore it does not have “side effects.” Since
individuals vary, there could be adverse reactions, especially if your body is used to a low-fat diet regimen.
The most common reaction is diarrhea. While 3.5 Tbsp. is recommended as the daily intake by some researchers, it
is probably best not to start with that amount, or eat it all at once. Spread it out over the course of the day,
and reduce the amount you ingest if there are unwanted effects. Like any food, some people could possibly have
allergic reactions to coconut oil as well, although it does NOT contain
any appreciable amounts of protein as the meat of the coconut would, and
most food allergies are related to proteins. Traditionally coconut oil
has nourished millions, if not billions, of people
throughout Asia for thousands of years.
4. How does one use Coconut Oil?
There are many ways to use coconut oil and incorporate it into one’s diet. Since it is a stable
cooking oil, one can simply replace unhealthy oils in their diet with
coconut oil. Since it is a solid most of the time
at room temperature or when refrigerated, it can be a butter or margarine substitute for spreads or for baking.
Any recipe calling for butter, margarine, or any other oil can be substituted for
coconut oil. It is popularly mixed in
with “smoothies.” Many people do eat it simply by the spoon full. If you refrigerate or freeze
Virgin Coconut Oils the
taste changes completely, and some describe it like a “candy” or “white chocolate.” Some people fill up ice cube
trays with coconut oil and then store them in the freezer. Some people use it as a spread, many people use it with
fruit smoothies, and a lot of people put it into their coffee or tea.
Some people buy
natural peanut butter, pour off the
excess oil at the top, and mix in coconut oil in its place. There
are also many
FREE recipes here.
5. Does Coconut Oil need to be kept in the refrigerator, and how long does it last?
No, coconut oil does not need to be kept in the
refrigerator. In the Philippines and other tropical climates, where the
ambiance air temperature is much higher than North America, people
traditionally have not refrigerated coconut oil. Virgin Coconut oil is
very stable since it is unrefined and mostly saturated. The expiration dates on our Virgin
Coconut Oils are for two years, and on our Expeller-pressed coconut oils they are 18
months, but they will usually be fine much longer than the
expiration dates. We do recommend you store the oil out of direct sunlight. In the tropics
coconut oil is almost
always a liquid, since it’s melting point is about 76 degrees F. In North America it will usually be a solid,
butter-like consistency. It can be stored in either form.
6. Is Coconut Oil a liquid or a solid?
Coconut oil is liquid above 75 degrees F. (25 C.), and below that it will be a solid fat. It can
be stored in either form, and it can be liquefied easily by applying low level heat.
7. What specific nutrients are present in Coconut Oil?
The best place to look up the nutrient data of coconut oil, including fatty acid analysis, is in
USDA database here. Just type in “coconut oil” into the search box, and then choose “Vegetable oil, coconut” and choose the amount you want to analyze.
Note that this analysis is probably for refined coconut oil.
8. Do you offer coconut oil in a capsule?
complete answer to this
9. What is the amount of Omega 3 fatty acids in Coconut
None. Coconut oil is not a source of Omega 3 fatty acids. These need to be supplemented in
the diet from
elsewhere (such as our Cod Liver Oil). The primary benefits of coconut oil are the nutritive value of medium chain fatty
10. Is Coconut Oil safe for pregnant women?
Since coconut oil is a food and is a staple for many living in Asia, it is considered safe for anyone.
In coconut producing countries it is considered normal and good food for pregnant and lactating women, since it
contains lauric acid which is also present in breast milk. However, the cautions of reactions as stated above
should be noted. Many in Western countries are used to a low-fat diet, and it is best NOT to begin experimenting
with coconut oil while pregnant if your body is not used to it. If, however, you have been consuming
coconut oil regularly
without any adverse reactions, there is no reason to discontinue while pregnant, and many good reasons to
continue consuming it.
11. What is “Extra Virgin Coconut Oil”?
Please see our complete explanation for the different kinds of coconut oil and how they are
12. Will cooking with Coconut Oil cause it to become hydrogenated and toxic like hydrogenated oils?
No. Hydrogenation is an industrial process where hydrogen molecules are introduced to the oil
to make it solid at room temperatures. It chemically alters the oil and creates harmful trans fatty acids.
Cooking with coconut oil does NOT introduce hydrogen into the oil or
hydrogenate it. Coconut oil is a very
stable oil even at higher temperatures. However, it is best not to cook beyond the smoke point of
coconut oil, as this
will begin to deteriorate the oil and turn it yellow. Once it has turned dark yellow, the oil should be
discarded and no longer used. The smoke point of coconut oil can be
increased by combining it with
Palm Shortening or
Virgin Palm Oil.
Both of these oils have a much higher smoke point, and are suitable for
high heat, such as deep frying.
Questions about Gold Label Virgin Coconut Oil
1. What is Gold Label Virgin Coconut Oil?
Gold Label Virgin
Coconut Oil is the same Virgin Coconut Oil that Tropical
Traditions has sold for the past 6+ years, and has now been enhanced to
the point where we have developed even higher standards for the production of
this premium Virgin Coconut Oil. It contains the highest levels of
antioxidants. It is still produced by hand in small
batches by family micro enterprises in the Philippines, and many of our
producers who are now managers have been producing this Virgin Coconut
Oil for over 6 years. They have truly learned through years of
experience what it takes to produce a high quality Virgin Coconut Oil. They have learned how to pick out the best coconuts from
each harvest that produce the best quality oil. Their most recent
discovery came in 2007 when certain groups in rural areas had problems
with water sources. Water is needed to make the coconut milk from which
the oil is extracted. Using true Filipino ingenuity, they started
collecting and using the pure nutritious coconut water from inside the
organic coconuts instead. They noticed that the water separated from the
oil much quicker, that less heat was needed at the end, and that less
filtering was needed also. The end result was a higher quality and
better tasting Virgin Coconut Oil.
Independent laboratory analysis
shows this to be one of the highest quality coconut oils on the market,
having the highest levels of antioxidants. This enhanced Virgin Coconut
Oil is now our Gold Label brand. It meets our strictest standards to
earn this designation. Today when you buy Tropical Traditions Gold Label
Virgin Coconut Oil, you are buying the highest quality coconut oil we
have to offer, and it is still made by hand and benefiting families in
the rural areas of the Philippines where the coconuts grow.
2. Is your Gold Label Virgin Coconut Oil organic?
Yes! We have lived in the community where most of the coconut oil is produced, and we can
personally guarantee that the coconuts used to produce our oil are completely organic. In addition, our coconuts
and Virgin Coconut Oil producers are certified organic by a third party organization based out of the US (Organic
Certifiers) which sends their own independent inspector
yearly. We meet strict requirements for organic certification according to USDA/NOP organic
standards. Tropical Traditions Virgin Coconut Oil is made from fresh, certified organic coconuts, and the
family-based small-scale operation we use to make the Virgin Coconut Oil is also certified organic. Our
repackaging facilities in the Philippines and the US are also certified organic by USDA standards.
So all phases of our operation from start to finish are certified
organic. In addition, we go beyond organic certification standards and
implement our own standards, like not using coconuts from heavily
populated areas where they are exposed to polluting forces such as
diesel and gas fumes from trucks and other vehicles. Most all of our
trees are from distant mountain sources far away from the cities.
3. How is Virgin Coconut Oil different from other coconut oils found in stores?
When purchasing coconut oil, one must determine between “virgin” and “refined.” The determining
characteristic of virgin coconut oils is that they are made from fresh coconuts, and they have the distinct
aroma and taste of coconuts present. Tasteless coconut oils are probably made from copra, not fresh coconuts.
There are also some oils that are made from copra that are not fully deodorized and have a taste to them. But
these oils are refined also, despite marketing claims. You will be able to taste the difference when comparing
with a Virgin Coconut Oil. There are many ways of refining coconut oil made from copra, some more beneficial
than others. But virgin coconut oils start out with fresh coconuts, and do not need further refining as their
natural antioxidant properties make them very stable oils. For more information about copra-based coconut oils
and the different ways to make virgin coconut oils,
4. Since farmers and families make your Gold Label Virgin
Coconut Oil, are sanitary conditions in processing a concern?
No. On the contrary, our Gold Label Virgin Coconut Oil receives much more special care and attention than most
mass-produced machine-made coconut oil could ever receive. Every family approved to sell us
Gold Label standard Virgin Coconut Oil must undergo
stringent quality control training and have their facilities inspected. We set standards that they must
abide by, such as how old the coconuts can be that are used (24 hours after harvesting), the type of coconuts,
the instruments used for processing, like graters and presses, etc. Equipment used to produce the oil is
dedicated to Gold Label Virgin Coconut Oil production only, and usually provided for by
the company. Cement floors are used in
the production facilities. In addition, our producers are small family businesses that live in rural areas away
from the pollution of the cities, like on Mt. Banahaw. To assure standards are maintained and that only the best
quality oil is produced, all producers are organized into groups that are managed by overseers, which in turn
are organized into groups that are managed by area managers. So when
Gold Label Virgin Coconut Oil is delivered to our warehouse for
packaging, it has already been inspected 3 times before final inspection at the warehouse prior to packaging
into drums or retail packages. Laboratory tests (done on every batch shipped to the US) have continually confirmed that our
traditional methods of testing the oil by sight (clarity), smell, and taste result in a very high quality oil.
Moisture levels are consistently below 0.1%, the industry standard for commercial refined coconut oil. This is
due to the extreme care that is used from the selection of the coconuts used, to the actual making of the oil,
and the complete removal of any moisture. We seriously doubt that any other coconut oil on the market has
received such personal care, or could claim to have a higher quality or cleaner handling than our
Gold Label Virgin Coconut Oil.
What is the Lauric Acid content of your Gold Label Virgin Coconut Oil?
oils contain large amounts of lauric acid, usually around 50%. The exact
percentage can vary due to a variety of reasons, such as coconut
variety, maturity at harvest, time of harvest, etc. While our Gold Label
Virgin Coconut Oil has
tested as high as 62%, it does not
always test that high, and we do not believe that percentage of lauric
acid is necessarily an indicator of a superior coconut oil. All of the
medium chain fatty acids in coconut oil are beneficial, and if one has a
higher percentage than the other fatty acids, obviously some of the
other fatty acids must be lower than normal.
6. Is your Gold Label Virgin Coconut Oil heated in its processing?
Yes, Tropical Traditions Gold Label Virgin Coconut Oil is slightly heated at the end of the processing prior to
packaging. This is to ensure that no moisture is present, and to draw all the oil out of the curds
(coconut solids) that are
formed by the natural oil separation process. This heat is very low (less than boiling temperatures), and is for a very
short duration (10-15 minutes). Commercial coconut oils, by contrast, undergo steam deodorization at
temperatures of around 400 degrees. Traditional methods of making coconut oil naturally have always used heat in
the process, and we are committed to honoring time-tested traditional methods that have nourished populations in
the tropics for thousands of years. Failure to use some heat in the
extraction process can result in higher moisture content and shorter
shelf life for Virgin Coconut Oils that do not use heat.
7. Is Virgin Coconut Oil destroyed by heat? What about enzymes?
No, coconut oil is NOT destroyed or changed chemically in anyway from its original form by using
low heat. Unlike other plant oils, the medium chain fatty acids are very resistant to any change via heat. Even
commercial oils heated to a very high temperature have their medium chain fatty acids kept in tact. This makes
coconut oil one of the best oils to use in cooking, because it does not break down easily.
Some have expressed concern that even low-level heat can destroy enzymes and other beneficial
nutrients in coconut oil. But one needs to consider that this is a tropical oil from a tropical plant grown in a
very hot climate. The oil inside an airtight coconut still growing high up on a coconut tree will already see
temperatures well above 100 degrees F. during its growing season. Laboratory tests done on our
Gold Label Virgin Coconut Oil, for
example, have shown that levels of the polyphenol antioxidants are higher than coconut oils that are produced
with (supposedly) no heat - in some cases twice as high. (More info.) As
to enzymes, they are present in the coconut meat but not in the oil. One would not want enzymes in the oil as it
would break down the oil and cause it to go rancid. So there is no coconut oil on the market that would contain
appreciable amounts of enzymes. You need to eat a coconut fresh off the tree to benefit from plant enzymes. All plant-based oils are
separated from the plants they grew in, and do not contain appreciable amounts of enzymes.
It is actually a myth that there are coconut oils on the market that are “live” and “see no heat.”
Coconuts are native to the tropics, where temperatures are very hot. Any coconut oil distributed anywhere in
North America has “seen heat.” Shipping containers used to ship the coconut oil to the US by sea from the
tropics can reach temperatures of over 130 degrees F. If you have a truck deliver coconut oil to your home in the
summer time by any of the major carriers, temperatures inside that truck will reach up to 125 degrees
F. In the
winter time coconut oil turns solid and MUST be heated in order to be repackaged into retail size containers
from drums. Tropical Traditions uses large insulated containers that hold many drums and keep a steady
temperature of between 90 to 100 degrees F. in the winter time to keep our stored oil liquid so it can be
repackaged. It does take longer to liquefy 55 gallon drums this way (a few days) in the winter, but it more
closely resembles ambiance air temperatures in the tropics. Many other repackagers use electric drum bands to
melt the coconut oil more quickly, and temperatures inside the drum become much hotter, closer to boiling
temperatures. So any coconut oil you buy will have “seen heat.” But the good news is that coconuts are designed
by our Maker to grow and thrive in hot climates, and the oil is not harmed in any way by these low-level heats.
8. Is your Gold Label Virgin Coconut Oil sold under another brand?
No. Tropical Traditions Gold Label Virgin Coconut Oil from Mt. Banahaw Health Products Corp. in the
Philippines, made the traditional way, is made exclusively for Tropical
Traditions and only sold under our brand name. So always look for
the Tropical Traditions logo. If it is not on the label, it is not our Virgin Coconut Oil.
Questions about Green Label Virgin Coconut Oil
1. What is Green Label Virgin Coconut Oil?
Tropical Traditions Green Label Virgin Coconut Oil is a high quality machine-made Virgin Coconut
Oil. Certified organic fresh coconuts are first dried and then the oil is cold-pressed out by machine. As with other
Virgin Coconut Oils, this oil retains the scent and taste of coconuts. Our Green Label Virgin Coconut Oil is made in
a central location in the Philippines under strict quality control procedures to produce a consistent product that
meets stringent USDA organic certification standards. This high quality Virgin Coconut Oil is NOT made from copra,
but from certified organic fresh coconuts that are processed shortly after they are harvested. After the oil is
cold-pressed out of the dried coconut meat, no further refining is needed.
2. How is Green Label Virgin Coconut Oil different
from your Gold Label Virgin Coconut Oil?
Both Tropical Traditions Virgin Coconut Oils are very high quality, certified organic Virgin
Coconut Oils. The main difference between the two Virgin Coconut Oils is that the Green Label
Virgin Coconut Oil is machine made
in larger volumes in a central location, whereas our Gold Label Virgin
Coconut Oil is handmade in small batches in many locations
by farmers and family producers. The Green Label Virgin Coconut Oil is
produced by the quick-dry method of cold-pressing the oil out of dried
coconut, which results in a higher yield of oil per coconut. The Gold Label
Virgin Coconut Oil is made by the
wet-milling method, using coconut water, which results in a slightly less
yield of oil per coconut, and higher antioxidant levels. For more information about how Virgin Coconut Oils are produced,
Questions about Expeller-Pressed Coconut Oil
1. What is “Expeller-Pressed” Coconut Oil (EPCO)?
Expeller Pressed Coconut Oil
is a high quality refined organic coconut oil. This oil is processed the “old” way by what is called “physical
refining.” The modern way of processing coconut oil is by chemical extraction, using solvent extracts, which
produces higher yields and is quicker and less expensive. Tropical Traditions Expeller Pressed Coconut Oil
use chemicals or solvent extracts. It is made the “old” way by expeller-pressed mechanical extraction. This oil
is also NOT
hydrogenated, and contains
NO trans fatty acids. It is a very good quality food-grade coconut oil. Tropical Traditions Expeller
Pressed Coconut Oil is made from coconuts that have NOT been treated with chemicals or fertilizers. It is
100% natural, and it is also certified organic according to USDA and EU standards. Our Expeller-Pressed coconut
oil is high in the medium chain fatty acids, such as Lauric acid. This is the “common” type oil that billions of
people in Asia consume on a daily basis. Expeller Pressed Coconut oil is less expensive than Virgin Coconut Oil,
and because it goes through a steam deodorizing process the taste is very bland, unlike Virgin Coconut Oil which
retains the odor and taste of fresh coconuts. Some people prefer a bland, tasteless oil.
2. Are the Nutrient Benefits of EPCO the same as Virgin
Coconut Oil (VCNO)?
As far as the comparison between the Expeller Pressed Coconut Oil (EPCO) and the VCNO, the
EPCO still has the medium chain fatty acids/tryglicerides (MCTs) that are the major reason for the nutrient
benefits of coconut oil. These are what studies say increase metabolism, support the immune system, etc. What
the EPCO is missing is some of the nutrients and anti-oxidant properties that are in VCNO, like Vitamin E, for
example (although coconut oil is not a real significant source of vitamin E:
Palm oil is better for that.)
The general rule in nutrition is that the closer to nature/natural the better. What we do
know, is that many of the studies that have been done on MCTs and report their benefits have been done on
regular (non-virgin) coconut oil, or in some cases pure extracted MCT’s taken out of coconut oil. The customer
testimonies (which may not be typical) and feedback we have gotten from our VCNO suggests that it is more potent
than refined coconut oil (EPCO). But many people are reporting good results from the EPCO as well.
Questions about Coconut Cream Concentrate, Dried Coconut, and Fresh
1. Does one get the same benefits with
Coconut Cream Concentrate™ as Coconut Oil?
Coconut Cream Concentrate
(CCC) contains about 70% fat which is pure coconut oil, there are a lot of the same benefits. But one must
realize that there is more to the CCC than the pure coconut oil. It is the whole coconut. Therefore, for
example, it has sugar (natural), fiber, and protein. So it depends on the needs of the individual and what they
expect. CCC will obviously have more carbs than coconut oil, since pure coconut oil has no carbs and no sugar. But CCC
has LESS carbs than coconut milk, because it contains all the fiber. CCC has more fiber per gram than grains do,
so it is a great way for people to get fiber into their diet, especially if they don’t want to eat grains. CCC
is definitely a low-carb food because of the fiber. One complaint of many people on a low-carb diet is that they
have occasional intestinal and digestive problems because of the lack of fiber in their diet. So CCC is a great
product for them. Please note that CCC is a food, not a cooking oil.
2. Can you get the same benefits by eating fresh (or dried) whole coconut?
While whole coconut does contain coconut oil, you would have to eat more by weight to get the
equivalent amount of pure coconut oil. Whole coconut contains more than just oil. It would include things like
fiber, protein and sugar (natural sugar). Some people could be allergic to whole coconut, and not be allergic to
coconut oil, for example, because coconut oil does not contain protein. If you are trying to restrict sugar from
your diet, you do have to account for the added sugar in whole coconut as well. As to fresh coconuts, most
coconuts you find in U.S. grocery stores are transported many miles and are no longer fresh. A freshly harvested
coconut does not have a long shelf life, especially if the outer husk is removed down to the brown shell. Hence,
many coconuts in U.S. stores may already be moldy. This is especially true for “young” immature coconuts. The
best place to eat fresh, raw coconuts is in tropical climates where they grow, and right after they are
harvested. Those outside the tropics might be better off eating dried coconut.
3. What are the differences between coconut milk/cream and Coconut Cream Concentrate™?
Commercial coconut milks and creams are generally sold in cans, or sometimes boxes and tetra
packs. The main ingredient in these products is water. If the fat content is 17%, it is called “coconut milk.”
If the fat content is 24%, it is called “coconut cream.” But most of what you are purchasing is water. Coconut
Cream Concentrate, on the other hand, has NO water, and is pure coconut. Unlike the commercial varieties, it
also contains ALL the fiber of the coconut. Pure, dried coconut contains more fiber per gram than even oat bran.
This fiber has been stripped out of commercial coconut milks and coconut creams. Also, almost all commercial
coconut milks and creams have additives to prevent the water from separating from the coconut oil, and also have
sulfites added to keep it white longer. Sometimes these additives are so small, that the FDA does not require
them to list them on their labels as ingredients. Coconut Cream Concentrate, however, contains NO additives and
NO preservatives at all: it is 100% certified organic natural coconut, made from organic Philippine coconuts
grown without pesticides or fertilizers.
4. What temperature is your dried coconut dried at? Is your dried coconut considered “raw”?
For the complete answer to this question,
5. Are coconuts a nut, fruit, or vegetable?
Actually, they can be classified as all three in some form. The meat of the coconut is usually
referred to as fruit, and the coconut itself is the nut, or seed, that will reproduce into a coconut palm tree
if allowed to sprout and grow, and the oil made from coconuts is classified as a “vegetable oil” in terms of
6. Do you sell young coconuts?
No. Young (immature) coconuts have a very short shelf life before they start turning moldy (a couple of days). Since
most of the young coconuts sold in the US are from Asia, they are probably irradiated or preserved in some other
fashion to prevent mold growth. The best place to eat young coconuts or drink the water from young coconuts is in
tropical places where they are freshly picked from the tree.
Questions about Pastured Poultry and Cocofeed
1. Do you sell your Cocofeed?
No. We are not a feed company, and feed sources will vary depending on one’s location in the US.
We are working to have some feed mills across the country carry the coconut pulp so that they can mix feeds like
this for purchase. Once we know of some feed mills carrying the coconut pulp, we will pass those references on.
2. Why do your pastured chickens cost so much compared to other chickens?
A. There is no comparison to chickens raised on pasture and Cocofeed and other commercial chickens. Tropical
Traditions spent more than two years in research and development in developing Cocofeed, and our poultry research
continues. There are no other chickens on the market we are aware of that are raised on a special formula that
contains no soy and something like Cocofeed. We developed the Cocofeed ourselves, and the chickens do contain small
amounts of lauric acid as a result.
B. By purchasing our chickens people are directly supporting the farmers who raise them, rather
than a large company that runs factory farms producing cheap food. The farmers make a fair profit from this. Unless
there is an economic incentive for more people to begin this type of farming, we are left with cheap factory
produced chickens because nobody wants to take the time to raise them on pasture.
C. It costs more to purchase this type of a product from the Internet and have it delivered to
your home, because of our costs to make this available. If you can find a local farmer willing to raise these types
of chickens, you can purchase them directly from the farm for less. We encourage you to support your local farmer!
Unfortunately, with the escalating cost of real estate, most people wanting to go into farming have to look at rural
land far away from most major population centers. Companies like Tropical Traditions are helping to bridge the gap
between urban dwellers and healthy farms in remote areas.
D. Everyone has the freedom of choice. If one does not like the high price of properly grown food,
they have the choice to move out into the country and to raise it themselves. When Abraham Lincoln was president of
the United States, 48% of the population were farmers, and almost everyone was close to fresh farm sources. Today,
less than 5% of the population raises our food. Those unwilling to make the sacrifice to raise their own healthy
food should be prepared to pay a premium price to those who do.