The processes of desiccated coconut are as below:
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.
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.
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.
Back spots are foreign materials found in Desiccated Coconut. These foreign materials are primarily the grated and dried coconut skin, which had gone through the cutting and drying processes together with the white coconut meat. There is no perfect, error margin is allowable at not more than 4 pieces of black spots in 100 g of dessicated coconut is acceptable.
The value of Desiccated Coconut lies at the fat content. Desiccated Coconut is categorized into full fat (high fat) or reduced fat (low fat). A full fat Desiccated Coconut has a minimum of 60% fat, any lesser is a reduced fat Desiccated Coconut. Full fat Desiccated Coconut has higher monetary value than the reduced fat. In the past, coconut fat or coconut oil has been mistakenly believed for causing heart disease. Coconut oil is high in saturated fats, which have been taking the blame for problems caused by trans fats. For details, click Aren’t coconut oils bad for health?
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.
