Processes of Desiccated Coconut
Desiccated Coconut is a grated, dried (3% moisture content max.), and unsweetened fresh meat or kernel of a mature fruit of coconut. Dessicated Coconuts are graded by its cutting size, for example, fine grade and medium grade where fine grade is smaller particle size than the medium grade.
Removal of coconut husk
Removal of coconut shell
Removal of thick brown coconut skin
Washing of white coconut meat to remove foreign material
Blanching of white coconut meat to reduce the number of microorganism to the safe level fit for human consumption within its shelf life
Cutting of white coconut meat into the desired size
Hot air blow drying the grated white coconut meat to reduce the moisture content from 19% to less than 3%,
Cooling of desiccated coconut
Sieving of desiccated coconut to separate desiccated coconut as according to the desired size
One thousand nuts are expected to yield about 130kg of Desiccated Coconut. Production of Desiccated Coconut is a real hard work as the removal of coconut husk, shell and skin are done manually or given the best of current technology are done semi-automatically
Applications of Desiccated Coconut
Desiccated Coconut is ideal for use as fillers, toppings and as ingredients, especially in the baking of biscuits, snack bars, cakes, cookies and so on.
Identify a good quality
A good quality Desiccated Coconut should be white in colour, reasonably free from yellow specks, black spots and other discolourations. It should have sweet aroma of coconut, mild characteristic of coconut without rancid and even particle size distribution.
Packing and Storage
Desiccated Coconuts are packed in multi-ply kraft paper bags with inner sealed polythene to keep away from the atmosphere’s moisture. Desiccated Coconuts are packed in 10 kg, 25 kg or 50 kg. Desiccated Coconuts shall be stored in cool and dry place. Avoid direct sunlight and strong odour.