Canvasback Impact

Trigger Finger and Copra

Three Angels Broadcasting Network

Program transcript



Series Code: CI

Program Code: CI000012S

00:16 A beautiful atoll in the Pacific,
00:19 gorgeous water, beautiful gardens,
00:23 an orthopedic team and hand problems.
00:26 What do they all have in common?
00:27 Stay tuned.
01:04 And why do you call it copra as opposed to coconut?
01:07 Oh, when it's dry,
01:12 when the meat is dry that when it's called copra.
01:16 After it's dry, not the raw coconut then.
01:18 Not the raw, yeah, not the raw.
01:21 But the base product is the coconut.
01:25 Okay.
01:26 Well, I'm anxious to go see the process.
01:29 Let's go straight there.
01:31 Okay.
01:32 Is this the... Yeah, sure.
01:34 I got to see here.
01:36 Wow, that's really interesting.
01:46 It's got a totally different smell
01:49 and I think it has.
01:51 All that goes in here? Yeah.
01:53 All goes in there...
01:58 All big, chews it all up.
02:00 Yeah, chews it up all
02:01 and everything all the way up there
02:05 and to the mill.
02:07 From there, it goes through
02:13 here.
02:15 Now what's, what am I looking at here?
02:16 Um, you know...
02:19 It's kind of a conveyor belt, is it?
02:21 Yeah, conveyer, yes. Okay.
02:23 Yeah. This is the grinder.
02:25 This is the grinder, one who grind the copra.
02:29 After grinding there is now base like this.
02:32 Yeah.
02:34 After grinding, from copra the grinding is done.
02:42 Yeah, interesting. Yes.
02:43 Okay.
02:45 Boy, it's so oily. It's very oily.
02:48 This is before than any oil is taken out.
02:49 Yeah.
02:51 After grinder,
02:52 this is cooker cooking, this one.
02:55 The copra, grind copra will be coming up
02:58 along with the copra oil and then cooked down.
03:01 This is the cooker.
03:02 For cooking, we are using steam boiler.
03:05 Okay.
03:06 So, it actually puts moisture in there too while it's cooking
03:10 before the oil.
03:12 No, the cooker is separated. Oh, it's separated.
03:14 Yeah, the inside is the copra grind
03:16 and then outside is the steam.
03:18 Cannot be mixed. It doesn't touch.
03:20 Okay.
03:21 So what's the reason to heat it?
03:24 For heating is it to remove the oil
03:27 before to the coconut grinder we had,
03:29 because it couldn't, cannot be separated.
03:32 Yah. Easy to squeeze, easy to press.
03:35 How hot do you heat it? How many degrees?
03:38 100 degrees centigrade.
03:41 Centigrade. So that's very hot. Okay.
03:44 This one will squeeze the copra
03:47 and then the copra could come out here, the oil on that side.
03:52 These two machines, that one isn't serviced.
03:55 This one 25 tons of copra in 24 hours.
03:59 How much? Twenty five tons of copra.
04:00 Thirty five tons? Two five.
04:02 Two five. Two five tons, wow.
04:15 So your name is Einstein. I can't forget that.
04:17 Yes. What do you do here?
04:20 I'm the plant manager around this thing.
04:24 Okay, well give us a little tour of what,
04:27 we saw the process at the other part of the plant.
04:30 And, but now you're the refinery,
04:31 you do more with the product?
04:34 Yes, we actually process the crude coconut oil
04:39 to make all that RBD refined,
04:44 bleached, and deodorized cooking oil
04:46 from the crude coconut oil from coconuts.
04:49 Okay. Yeah.
04:51 Give us the tour here. Yep.
04:53 See that tanker there? Mm-hmm.
04:55 Yeah.
04:56 We move the crude oil
04:57 from the oil mill to here for refining
05:02 for further processing.
05:04 And then can we move around here?
05:07 You see, we put this,
05:08 we call it the day tank,
05:11 the small tank there.
05:13 Okay, so day tank, it's actually,
05:16 you put some there for measurement
05:19 and transfer here.
05:21 So, then it comes up into here?
05:22 The neutralization tank.
05:25 You see, technically there's what we call the FFA
05:30 on the crude coconut oil, the free fatty acid,
05:34 it's not really good.
05:35 Free fatty acid is not good in coconut oil,
05:37 so you separate that out? We separate that out too.
05:40 That's why we neutralize it
05:42 with alkali which is caustic soda.
05:45 Okay.
05:46 So that's a separation process that you do?
05:48 Yes, that's the process.
05:50 Okay.
05:52 Out of it, you get the waste product
05:54 like soapy stuff,
05:55 but we can process that again into soap
05:59 and we collect it here.
06:04 Oh, wow. That's still stuck.
06:07 See that messy part of the crude coconut oil.
06:10 That is ugly.
06:12 If you notice the crude coconut oil
06:13 from is dirty, is really dark like coffee.
06:17 This eventually becomes soap?
06:19 Yeah, that's already a soap.
06:21 That's already a soap. It's a...
06:22 We call it black soap, dirty soap.
06:25 Okay.
06:27 Well, I'm anxious to see how you get it white.
06:29 Yeah, from that.
06:32 Yep, the process includes
06:35 the separation of soap at the bottom
06:38 and neutralize oil at the top.
06:41 After neutralization,
06:43 we take, we move the oil to the bleaching tank.
06:47 Okay.
06:49 There we dry the oil to get the moisture
06:53 because we use some water here.
06:55 And dried the oil before we bleach it.
06:59 We use bleaching materials like
07:02 activated carbon.
07:04 Okay, charcoal, but it's activated.
07:07 It's activated, so it can absorb colors.
07:10 That thing there is a bleaching tank.
07:13 It is operated under vacuum
07:15 and heat the oil to about
07:20 80-90 degrees centigrade.
07:23 Under vacuum, water evaporates below 100.
07:28 Then we add the bleaching agents.
07:32 After that, we filter it.
07:34 On top, there's a filter on top.
07:36 This is actually the color of your cooking oil
07:38 now, final color.
07:39 Yeah, that's nice looking.
07:41 Yeah, if you smell this there's still some bad smell.
07:44 Yeah, yep.
07:46 That's why we go to the deodorizer.
07:51 We cook it at very high temperature
07:53 like 175 degrees centigrade.
07:56 Centigrade? Under vacuum.
07:58 Really hot. Yeah, under vacuum.
08:01 So, because the oil
08:04 with air will oxidize,
08:07 it will burn at that temperature,
08:10 but under vacuum it will not.
08:12 Okay but it kicks off the smell.
08:14 Yeah, the smell, they evaporate,
08:18 and we call in water casserole,
08:20 that's where they catch the bad smell
08:23 and it's just through the water.
08:26 After deodorizing,
08:27 we call this the final filter, polishing filter.
08:32 Whatever carbon passed through here
08:36 so we collected here.
08:38 And what are all the little spigots,
08:40 those are all...
08:41 Those are oil, filtered oil.
08:42 All the oil's dripping out. The filtered oil.
08:44 So this will be the final filter
08:46 before your cooking oil is.
08:48 So now it comes from after drippers.
08:52 See, it's under high temperature
08:54 so we have to cool it first
08:56 before we filter and take it out.
08:58 Okay.
08:59 And once, where does it go now
09:01 from here to the bottle and thing.
09:03 To storage tanks at the back, stainless steel.
09:06 Okay. See here so where they make...
09:10 Oh, wow.
09:12 Bad soap or they call it dirty soap
09:14 from coconut oil.
09:18 And all of is by hand?
09:21 Yeah.
09:31 Now so they cut it all
09:33 and then she uses that
09:34 little handy thing to square it all up.
09:36 Yep. They use cutters.
09:40 From a slob like this, it will end up like this.
09:44 We mixed coconut oil
09:48 with the right percentage of caustic soda.
09:54 So, what you don't know
09:57 is caustic soda by itself will bring you.
10:00 That is just by itself.
10:02 Yeah, but when you mix it
10:03 with all coconut oil it becomes soap.
10:08 My grandmother used to make larding through animal fat.
10:12 Yeah, animal fat, yeah.
10:15 This is where we mix the caustic with water.
10:20 Careful.
10:22 No, yeah.
10:23 Unfortunately, they don't mix soap on Fridays
10:27 because they have to take it
10:29 out of the mold the next day otherwise...
10:32 So, they poured in those molds
10:34 and it comes out here like that.
10:35 Yeah, yeah.
10:37 They pour the mixture here. Okay.
10:41 They use that to take it, see the soap sticks to this.
10:44 Separated off the plywood.
10:46 And they pull the string out.
10:49 Take out this thing like that.
10:52 Is that how they also do the slicing of the bars?
10:55 Yep.
10:56 Firstly, we use these
10:58 to make it like slices this way.
11:07 That's why we need huge people doing that.
11:12 Huge people. Big muscles.
11:15 Big muscles.
11:21 There you go.
11:23 Wow, that was easy.
11:25 Or at least they made it look easy.
11:28 Just cut one or two.
11:31 We're thinking of mechanizing this thing.
11:33 Doing what now? Mechanized.
11:36 We're looking for machines that can do it.
11:41 Yeah, another one.
11:48 From there, they make it smaller.
11:55 That's the thickness of the soap now.
12:00 That's the final size.
12:06 After they make the form,
12:10 scraping off the edges,
12:12 we move it to the office for curing.
12:15 And then once you cure it, you package it?
12:17 We package it. And then ship it out?
12:19 Where do you ship to?
12:20 Do you have a lot of distribution?
12:22 Right now they're sending some to the mainland
12:26 for advertisement.
12:29 Okay, for advertising.
12:31 For advertising and a lot of them
12:33 goes to Hawaii also, or Arkansas.
12:36 Especially Arkansas and Hawaii,
12:38 that's where they mark our soap.
12:40 Einstein, I really appreciate your time.
12:43 Thank you so much. We appreciate the tour here.
12:48 There is so much more of impact to come.
12:50 I hope you'll stay right where you are.
12:51 We'll be back in just a moment.
12:57 According to the World Health Organization,
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14:13 I am Dr. Rosalinda Sumaoang.
14:16 I am a mathematics instructor of the College
14:21 of the Marshall Islands.
14:23 I am teaching graduate level mathematics.
14:26 I taught pre-calculus in college algebra
14:30 and developmental mathematics,
14:34 that is from level 1 to level 3.
14:36 Level 1 is pre-algebra, level 2 is beginning algebra,
14:41 and level 3 is intermediate algebra.
14:44 Wow, you teach a lot. Yeah.
14:47 In that situation, you use a computer a lot
14:52 or use your hands a lot?
14:54 Yeah.
14:55 You said you had explained a little more with your hands.
14:58 You had problems with your hands.
15:00 What were those problems?
15:01 Okay, I had severe pain with my hands,
15:05 I suffered it for four years.
15:09 That two years, I have to go
15:11 to the rehabilitation department
15:15 in Majuro Hospital,
15:17 and then they will just put some machines on me.
15:20 And then there are some what I electricity
15:25 there that comes into my hands
15:28 and then it is off and on.
15:30 Do they give you any drugs too and try and do stuff?
15:33 Yeah, the pain relievers.
15:36 Whenever I have severe pains had pain relievers.
15:42 Did they try and treat you with steroids
15:44 or anything like that too?
15:46 Yeah, three years ago,
15:50 I really consulted the internist,
15:53 why I read, I have these severe pain in my hands.
15:58 So I took medicines,
16:00 and then the pain did not subside.
16:05 So when I went to the Philippines
16:07 for my vacation,
16:09 I had to see the doctor of the bone.
16:14 Orthopedics. Orthopedics.
16:16 And then he had injected me two steroids,
16:21 one in my right hand and one in my left hand,
16:25 because I had severe pains in my, in both hands.
16:28 You could still move your hands yet,
16:30 but it was painful.
16:31 No, because when I do like this,
16:35 it will just be curling.
16:37 And I have to assist my other hand like that.
16:42 And then like that before it is open.
16:45 So you couldn't manually flex your fingers.
16:47 No, I could not manually flex my fingers.
16:51 So, after six months,
16:55 of course, the pain did not subside.
16:58 It's still there, so I have to go back
17:01 to the same doctor.
17:03 And then he gave me, a guy, again, another steroid.
17:08 So... But they're no good for you?
17:10 Yeah, I know, it's not good.
17:12 And then I was asking myself, why twice because it's already,
17:17 it is the steroid.
17:18 And I know it would really be detrimental to my health.
17:24 So when the Canvasback team came,
17:26 I said to myself, "I have to see the doctors
17:30 because it was the,
17:32 team was composed of orthopedics doctors."
17:36 So, at the latter part of their visit here,
17:41 because I have to give way for the Marshallese people.
17:44 So, at the latter part of their stay here,
17:47 I went to see the doctor.
17:50 And I was very thankful because I was given a slot that
17:54 I will be operated by some of the doctors.
17:58 And...
18:00 What happened when they looked at your hands,
18:01 what did they say?
18:02 Oh, they say that it was a trigger finger,
18:06 but I was unlucky,
18:08 because I had it in my two hands.
18:11 So, they say "Oh, do not be,
18:13 do not worry that this operation is just simple."
18:17 So I trust the doctors.
18:20 And what happened?
18:21 And what happened after the operation,
18:26 I was amazed
18:27 because it took them very short time
18:31 to operate on it
18:33 and then the anesthesiologist that was,
18:36 was to when he said that
18:38 I will just be sleeping for 30 minutes and bingo,
18:41 after 30 minutes, I was awakened.
18:44 You're awake. Yeah.
18:46 And what happened after you woke up?
18:48 After I woke up, I said,
18:52 oh, the pain it was not there yet
18:56 because I was on anesthesia.
18:58 But after a few hours, of course I feel the pain.
19:02 But I rather have that pain than the pain before
19:06 because it was really, really very painful.
19:09 So the pain was more on the wounds.
19:13 So this pain, what you're telling me
19:14 you'd had that pain
19:16 that was very severe for four years.
19:17 Yes.
19:18 And all of a sudden, it's a different pain
19:20 from the operation.
19:21 Yeah, it's a little bit different.
19:23 It's more on the wounds that I can figure it out.
19:28 It's more on the wounds. Okay.
19:30 And walk me through what happened next?
19:32 After that operation,
19:34 of course, I have to do all my job.
19:37 And then I was amazed again
19:39 because I can use now all my fingers.
19:42 I noticed you're doing that like you're typing,
19:44 is that what you do a lot?
19:45 Yes, a lot.
19:47 A lot of typing because most of our communications
19:49 are with electronics
19:52 and then I have to support my teaching
19:54 with all this software, so I have to do my hands.
19:57 So...
19:59 So, when your fingers,
20:00 when your fingers were really like this,
20:01 how did you type? What did you do?
20:03 Oh, when I was typing
20:04 before I just used these point fingers.
20:08 And, of course, my thumb too for the other one.
20:12 And these are the two fingers that were very helpful for me.
20:16 Now your hands are totally good?
20:18 Yeah.
20:19 And that's because the Canvasback team came?
20:22 Yeah.
20:23 Well, what would you like to tell other folks
20:25 maybe about the Canvasback team?
20:27 Deep in my heart, I can say that
20:30 the Marshallese people are very lucky that
20:33 that Canvasback team
20:34 is helping them in their health.
20:39 And for me, I can say
20:41 to all the people trust the doctors,
20:44 trust the team,
20:46 and they gonna help you in your health problems.
20:49 I understand that
20:51 there's a second part to the story.
20:53 Your fingers started tingling a little bit.
20:55 Okay. Yeah.
20:58 Because I am hard-headed.
21:00 You're hard-headed? Yes, I'm hard-headed.
21:03 And then and some...
21:05 And then, after that operation, I was well.
21:08 So I...
21:10 Although I did not change anything
21:13 on my lifestyle.
21:15 So, at the end of the day when I'm very tired,
21:20 so we just immediately go to restaurants,
21:23 and eat whatever is being offered,
21:25 and it is meat based.
21:27 And then I have tingling pain again on my hands.
21:32 So, when I went back again to the Philippines,
21:35 I have to see another doctor, just to say, oh,
21:39 it might be the operation that is not successful,
21:42 but it's already six months.
21:45 And then I was just
21:50 informed blatantly
21:51 I have to reduce my weight.
21:54 And so, he said, you just do
21:57 whatever was this process that you can reduce your weight
22:03 and, bingo you will feel fine.
22:07 And so, when I, after the consultation
22:10 with my doctor, I have to, I have to say to myself,
22:15 and I prayed to the Lord that I will have the willpower
22:18 not to eat red meat again,
22:20 because I know it gave me that all these sicknesses.
22:26 So I'm now on my third week without seeing any restaurant,
22:30 without eating any red meat.
22:33 And, finally, my hands are free with all those tingling pain.
22:38 Praise the Lord. Thank you.
22:40 Well, I want to thank you so much
22:42 for, you know, a great time with you.
22:45 I love your smile. Love your attitude.
22:47 Thank you, Jim. Thank you.
22:50 Canvasback is making an impact upon the people of the island.
22:53 There's a lot more to come, so stay tuned.
22:58 As a leader in the field of health in Micronesia,
23:02 Canvasback Missions has been helping people
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24:21 Good food has always been part of God's plan.
24:25 It started out in the very beginning.
24:26 The Bible records a lot of it.
24:29 Matter of fact, in the Book of Daniel,
24:31 it records an interesting story.
24:33 You see, Daniel was in Israel.
24:35 He was one of the young men
24:36 that followed God with all of his heart.
24:39 King Nebuchadnezzar from Babylon came in,
24:42 captured all of these men,
24:43 young men and took them to his palace.
24:47 At the palace he said, I want to give them
24:49 and feed them all the best foods,
24:50 all the best wines, all of the best everything.
24:54 And so that they become strong and they become healthy.
24:57 Now Daniel you see, as a young man,
24:59 he followed God, he knew God's plan.
25:03 And he asked indulgence
25:05 from the head of all the eunuchs,
25:07 he says, "Please give us 10 days,
25:09 give us 10 days with all the good food.
25:12 And he said at the end of 10 days,
25:13 if you let us not drink all the wine,
25:16 if you let us not eat all the meat,
25:18 I believe that God will show you
25:21 how wonderful our diet really is."
25:24 So, they had all the good things,
25:26 all of the wonderful things.
25:29 And at the end of 10 days,
25:31 the head of the eunuchs checked him out
25:32 and sure enough,
25:33 they seem like they looked a very healthy complexion.
25:37 Now he allowed them to continue
25:39 then for a certain period of time,
25:41 and the king called them in finally
25:43 after quite a while and tested them.
25:46 And what was found, it was found that
25:49 after eating all of the good things,
25:51 they were 10 times wiser than
25:54 all of the other young men in the room.
25:56 The king says, "I believe what you're doing.
25:58 I believe that the health message
26:00 from God is really the correct message.
26:03 That same health message is still here today,
26:06 and Rosalinda also found out about that
26:08 amazing health message.
26:14 As you've seen today, the life of Rosalinda
26:17 has dramatically changed
26:19 because of Canvasback Missions and our wellness center.
26:22 Just imagine
26:24 if she hadn't received this life changing treatment.
26:27 The impact upon hearts
26:28 and lives in these islands has been extensive.
26:31 But it wouldn't, and it won't happen
26:34 without people like you.
26:36 I can guarantee you that your mission dollars
26:38 go a very long way when partnering with Canvasback
26:42 and we make those dollars work for you.
26:45 I invite you to financially partner
26:48 with us today.
27:21 To be a part of this exciting ministry,
27:23 write us at Canvasback Missions,
27:24 940 Adams Street, Suite R,
27:27 Benicia, California 94510.
27:30 You can also log on to
27:33 or call us at (707) 746-7828.
27:37 Thank you for watching.
27:38 Please join me again for another
27:39 exciting island adventure.
27:41 Remember, Canvasback is making an impact
27:44 on hearts and lives one miracle at a time.


Revised 2021-01-08