Quality evaluation of virgin coconut oil processing in Pacific island countries using analytic hierarchy process

Abstract Virgin Coconut Oil (VCO) is an integral edible oil whose quality is heavily influenced by production methods. This study assessed the quality and safety of 12 VCO samples from various processors using a novel methodology. Samples underwent comprehensive sensory, chemical, microbial, and contaminant analyses at three separate laboratories. To identify the best VCO, an Analytic Hierarchy Process (AHP) was employed. This multi-criteria decision-making model used standards from the Asian and Pacific Coconut Community (APCC) as its benchmark. The evaluation ranked each producer across four categories: sensory attributes, food safety, composition and quality factors, and free fatty acids. The developed AHP framework provides a robust method for selectors, buyers, and consumers to make informed decisions. Furthermore, it allows high-quality producers to leverage this strategy for marketing, while encouraging others to identify areas for product improvement.