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Cocavo - Tipped to be this decade’s hottest ticket food item

Media Information

December 1, 2016

Cocavo - Tipped to be this decade’s hottest ticket food item

Cocavo is a unique combination of Organic Extra Virgin Coconut Oil and Extra Virgin Avocado Oil that is claimed to be “The world’s best Coconut Oil blend”. And it’s just entered the New Zealand market.

It was designed by chefs to be the ultimate cooking oil giving you that extra 5% of flavour and ‘pizazz’ in every dish. Apart from being lower in saturated fat than regular coconut oil, it has the health benefits of avocado oil, plus all the high heat cooking qualities of both oils. The taste is very appealing and lends itself to a wide variety of cooking styles.

Cocavo NZ has launched 5 variants: Natural (for general cooking), Red (with a mix of chili and lime oils), Gold (with Lemon Zest and Turmeric oils), Green (with Coriander, Lime and Ginger) and Light (a mild buttery flavor) also for general use.

And it’s now available at Nosh Food Stores and local Whangarei outlets immediately, with other food resellers to be added soon. Cocavo is also being exported worldwide, with markets already opening up in the United States and elsewhere.

General Manager of Cocavo NZ, Neville Montefiore, says: “We are not there to change the world, just help make food more enjoyable as most of us eat 3 times a day”.

He says Cocavo has a great taste that enhances food flavours whatever you are cooking and a little goes a long way, which makes it very economical.

Blended in New Zealand from premium avocado oil and the highest quality coconut oil, Cocavo is set to reach full production by January 2017 with new packaging lines being installed just to meet the demand in the USA.

CalPure Foods, the company’s US based partner and distributor, says interest has been overwhelming and has expanded their warehousing to accommodate demand.

Mr. Montefiore is clear about the company’s stance that all food should be consumed in moderation, combined with an active lifestyle, adding: “We were developing a new process to make superior quality coconut oil and decided that we could also make a healthier option and this is where Cocavo was created.

“Cocavo will appeal to the health conscious who recognise the benefits of coconut and avocado oils. We see the range of flavours playing a big part of that creative chef we all have within.

“We needed the product to make a statement on the shelves so enlisted the help of a leading design house in New Zealand to come up with a winner. The label is bold and easy to remember.”

The coconut oil is sourced from renewable plantations in the South Pacific and the avocado oil from New Zealand and AvoPacific in California.
One of the people behind the project is Chris Nathan, who helped to establish cold pressed, extra virgin avocado oil as a worldwide phenomenon in the 2000s. A co-founder of Cocavo, and CEO, he recently helped commission the Californian avocado oil plant that has been working 24 hours per day just to meet demand.

Cocavo also has plans for a revolutionary new process to make Extra Virgin Coconut oil, in less than one hour from start to finish, processing an estimated 5,000kg of coconuts per hour. This will provide a huge financial boost for Pacific Island nations, where coconut harvests have declined due to low copra prices. Cocavo has interest and orders for over 11 million litres of bulk Extra Virgin coconut oil per annum, which is putting pressure on the company to get these plants operational.

Mr Nathan says: “This is just the tip of the iceberg, as worldwide sales of coconut oil are in the multi-billions of litres.

“Cocavo is working closely with Alfa Laval on the new technology and should have its first plant operational by July 2017”.

He believes the financial benefit to Pacific Island nations will be “palpable with dramatic increases in jobs and household income” for coconut farmers and their families, not to mention the local economies of the island nations.


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