This study was an attempt at establishing a method of producing and storing VCO which could be more economical in terms of money, time, and efforts. It also determined the oxidative stability of the VCO produced using the Modified Fermentation Method. Specifically, it sought answers to the following questions: (1) What is the Modified Fermentation Method of producing Virgin Coconut Oil?; (2) What is the product specifications of the VCO produced by the Modified Fermentation Method in terms of color, odor, % Moisture, % Free Fatty Acid, Peroxide Value, Saponification Value and Iodine Value?;...