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Desiccated Coconut forms in Sri Lanka : The coconut tree originated in South Asia, but is now present in all tropical regions and grows in sandy soils with salty, abundant sunlight and regular rainfall, which causes the plant to accumulate in coastal areas. Be.

Coconut (Cocos nucifera) is very valuable not only as a source of food and medicine, but also because of its cultural, economic and cultural significance, and the people of Sri Lanka speak of it with great respect. The tree is named “Tree of Life”, “Caproca” in Sri Lanka and “Calparucha” in Sanskrit. Sri Lanka is the world’s fourth largest exporter of coconut products, with a coconut tree culture and a year-round climate. Among Sri Lanka’s most popular exports to the world market are dried coconut, pristine coconut oil and coconut water.

Various coconut products include:

• Organic coconut milk

• Organic Virgin Coconut Oil

• Organic coconut flour

• Organic cream coconut

• Organic dried coconut

• Organic coconut chips

• Organically roasted coconut chips

• Organic coconut water

• Coconut with organic taste

What is the difference between Desiccated Coconut?

Shredded coconut is usually pieces of coconut in long strips and strands. Stripped or stranded coconuts are dried in the oven, but they still have more moisture than dried coconuts. Desiccated coconut is finely ground instead of larger strips, which are usually drier.

In the world market, dried coconut is known by different names, coconut pieces, yarns or chips. All of these are called ” Desiccated Coconuts”, but come in different sizes and uses.

Desiccated Coconut products are made from coconut kernel meat. In Sri Lanka, farmers cut ripe coconuts every day from 40- to 60-foot tall trees using scythes and deliver them to coconut collectors, who collect the coconuts and transport them to a central processing unit. In these places, large quantities of coconuts are first inspected before undergoing actual production. The quality control department will take a first look at coconuts. Coconuts that are the wrong size, cracked or colorless are immediately thrown away.

Next, the coconuts are divided among the workers who separate the coconut shell layer with scissors. The excess skin is then shaved, the coconut is crushed and the water is drained. Finally, the workers process the coconut until only the white flesh remains. These coconuts are inserted into a conveyor belt, where they are washed and inserted into a cutting machine. The machine then cuts them to the right size for each product.

Note that some coconut growers may add an extra step called “blanching”. Blanching is a process in which coconut meat is used through a mixture of water and potassium bisulfate to preserve the milky white color of coconut meat. This process must be carefully controlled because while preserving the color of the coconut flesh, it cancels out the organic status of the dried coconut.

After slicing, the chopped coconut meat is dried in the oven to reduce its humidity from 20% to less than 5%. Dried coconut pieces perform a series of metal detection tests to ensure that no foreign contaminants are present on the production line. Several visual tests are also performed to ensure that none of the coconut skins are brown

In addition to regular slices, dried coconut can be processed into a variety of fancy cuts such as yarn, chips, roasted chips, colored, sweet, flaky and chopped pieces.

Coconut chips are made from fresh, sliced coconut meat extracted from mature coconut, which is a great snack that can be added to your smoothie, salad or yogurt bowl.

Coconut chips can be produced in different forms, including:

• Natural chips

• Roasted chips

• Sea salt chips

• Sweetened chips

• Organic dried coconut

Dried coconut is used to make chocolates, various candies and delicious ice creams. It is also used as a cake and pastry process in food processing, frozen food and bakery industries. Many families often use dried coconut in a variety of dishes

 

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Desiccated Coconut forms in Sri Lanka