COCONUT

Desiccated Coconut

Desiccated coconut is the dehydrated, shredded white kernel of the coconut. Desiccated coconut (DC) is the white kernal of fresh mature coconuts shredded and dried down to about 2.5% moisture content. It is produced from fully ripe coconut kernel under strict hygienic conditions for human consumption. It is used both in household foods and processed foods particularly in ready-to-cook mixes and in packaged and canned foods. In the bakery and confectionery industries desiccated coconut is a preferred product. Nutritionally desiccated coconut is not different from fresh coconut kernel. It retains all the characteristic features of the wet kernel including the original nutrients. Good desiccated coconut is crisp, snow white in colour with a sweet, pleasant and fresh taste of the wet kernel. Four standard grades based on particle size are produced: extra fine, fine, medium and coarse. DC is mainly used for confectionary industry. Major importing countries include USA, Canada, Europe, Middle east Australia. Philippines, Sri Lanka and Malaysia together export 90% of the world demand.

The production of desiccated coconut involves dehiscing of fully matured coconut. This involves detailing without breaking the kernel, removing the brown test and slicing the pared kernel into two halves to release the nut water. Next comes washing and sterilising the kernel pieces either by passing them through boiling water or subjecting the pieces to live steam. Stabilising the sterilised kernel pieces is done by immersion in a solution of sulphur dioxide. Finally the kernel is disintegrated or shredded into standard or fancy cuts. The final stage the kernel is dried, cooled, graded and packaged in moisture and odour proof containers.

Proximate Composition (in percent) of Selected Types of Desiccated Coconut

Components of desiccated coconut

Desiccated coconut is the white kernel of fresh coconut, shredded and dried down to about 2.5% moisture content under strict hygienic conditions. This is mainly used in bakery industry. In India, desiccated coconut is manufactured by SSI units in South India.. The major importing countries are USA, Canada, UK, the Netherlands, Germany, France, Spain, South Africa, Gulf countries and Australia. The Philippines, Sri Lanka and Malaysia together export 90% of the world demand of about 170,000 tons.

On an average, 7000-8000 nuts give one ton of desiccated coconut, The oil content of desiccated coconut ranges from 60 to 70 %, but should not contain more than 0.1 per cent free fatty acids.

Typical quality specifications for Sri Lanka DC are given below:

Physical Requirements: Colour - Natural white; Foreign matter - Shall be free from all foreign matter; Taste and smell - Shall be sweet, pleasant and free from cheesy, smoky, soapy, sour or other undesirable flavours.

Size/grade : There are 4 grades. The sieve analysis for each grade based on the sieve aperture and BSS sieve is given below:

(a) Course grade;

4.76 mm - 100% pass through;
3.35 mm 5 - 15% max retained;
2.00 mm 8 - 15% max pass through;
1.40 mm 12 - 2.5% max pass through.

(b) Medium grade;

2.80 mm 6 - 100% pass through;
2.00 mm 8 - 15% max retained;
1.40 mm 12 - 15% max pass through;
1.00 mm 16 - 2.5% max pass through;

(c) Fine grade;

1.88 mm 10 - 100% pass through;
1.40 mm 12 - 15% max retained;

(d) Superfine grade;

1.00 mm 16 - 100% pass through;

Special grades and cuts may be manufactured to meet customers' specifications, provided they comply with the other requirements.

Chemical Requirements:
- Moisture 3% max for above 4 grades and 3.5% max for special grades.
- Oil content 68% min.
- Free fatty acids(FFA) 0.3% max (as lauric).

Note: In Sri Lanka no sulphite treatment is carried out and hence there is no residual SO2.

Source: www.coconutboard.nic.in

Last updated: 29-04-2008