Frequently Asked Questions

1. Why is it important in coconut products processing that the mature coconuts are of the right age?

Mature coconuts are best at 10-12 months for processing into coconut products.  Compared to young coconuts, mature coconuts would have advantages in terms of equivalent energy content and protein, fat, dietary fiber and potassium levels, but lower in sugar level.  Thus, it is recommended to utilize mature coconuts for the best yield in coconut products.

2. What is the advantage of continuously collecting and filtering the coconut water during processing versus doing these steps in batches?

Continuous processes are generally advantageous to ensure efficiency in production.  In the case of coconut water production, continuous collection and filtering of the water also minimizes holding time, transfers, loss in yield, and unnecessary exposure to the environment.  Continuous processes also ensures the freshness of the product. The coconut water is also protected from bacterial contamination which can cause negative changes in aroma and taste and a shortened shelf life, Contaminated coconut water is also detrimental to the end product when it is used as an ingredient.

3. Why is the reduction of moisture content in coconut products important?

The amount of moisture in coconut products can directly affect the product’s physical properties, stability, and shelf life.  It is then very important to ensure that the moisture level in the coconut product is within the established percentage range.  Moreover, the processing of coconut products should be according to processing specifications, compliant, at minimum, with international Good Manufacturing Practices standards, and within Quality Control parameters.  Hygiene and sanitation measures should be in place due to the delicate nature of the products.  The growing awareness on healthy products also puts pressure on manufacturers to assure the public that their products are not only healthy but also safe

4. How can the stability and shelf life of VCO be optimized?

Moisture content is one of the important quality characteristics of fats and oils. By ensuring the moisture content is low and within the required range, shelf life is optimized because oxidation and rancidity processes are prevented.  The Iodine Value (IV) is another parameter which would have effects on overall quality, including shelf life.

5. What is a 100% pure coconut product?

Coconut products are 100% pure when they do not have any additives.  Everything that is in the coconut product comes from the coconut itself.  The coconut products may undergo certain processes but the raw materials and ingredients only come from the coconut.  If water, stabilizers, sweeteners or gums are added, the coconut product is no longer 100% pure.

6. Can coconut cream or milk be produced without additional ingredients?

Yes, but this will require proprietary processes which are based on recent technologies and using modern equipment.  Coconut cream and milk can be produced even without using additional ingredients like stabilizers, gums, thickeners or sweeteners.  The product retains the fresh, natural nutrients and minerals of coconuts.  The product can even be stored ambient, not requiring refrigerated storage conditions.

7. What is in-line blending and what is its advantage in the production of coconut cream and milk?

In-line blending is the newest method of producing coconut cream and milk used in high-technology proprietary processes.  Using a highly sophisticated equipment with digital controls, coconut cream or milk can accurately and efficiently be produced at the desired level of fat.  This new process also allows easy switching during production from one product to another. It will also allow uniform product quality at all times.

8. What are the advantages of wet process VCO over dry process VCO?

Dry Process VCO is extracted from the meat pulp of dehydrated fresh coconuts. Heat is applied during dehydration which may result in a slightly burnt flavor.  On the other hand, Wet Process VCO is extracted from the coconut cream. The coconut cream is produced from fresh coconut meat which has been washed, blanched only at a slightly elevated temperature, crashed and mechanically pressed.  The application of heat can spell the difference in physical properties in terms of color, taste and aroma.  Wet Process VCO will have better properties versus Dry Process VCO.  It will be water-like clear. It will have a fresh taste and aroma, with no burnt flavor or smell.

9. How can coconut taste and nutrients be preserved in coconut water concentrate?

Coconut water concentrate can now be produced by utilizing a multi-stage evaporation process responsible for retaining the natural taste and nutrients of the coconut.   This concentrate can be used as a sweetener for health drinks. The concentrate can also be reconstituted into single-strength coconut water which can be blended with other flavors and concentrates to create the desired product.

10. Does coconut cream or milk have to be refrigerated when shipped?

Generally, yes, but through some proprietary processes, coconut cream or milk  can now be produced and  will not require refrigerated conditions during shipment.  The product can be stored ambient because it remains stable and homogeneous. This is a major advantage for both the supplier and customer sides.