Desiccated Coconut is the de-shelled , pared , washed, milled , blanched , dried, sifted and hygienically packed meat of tbe fresh and mature fruit of coconut (scientific name: Cocos nucifera L. )
Each pack is identified as to grade, production code/date and se1ial number . Other marking is stamped on the bag as required by buyer.

A. PHYSICAL
1. Colour : White, free from yellow specks or other discolourations
2. Flavour/odour : Mild and sweet characteristics of coconut, free of foreign flavours and odours.
3. Size : Extra fine granules of coconut
4. Granulation
No. of sieves (ASTM) % Retained On
Mesh I8 ( 1 .0 mm) 25 maximum
Pan 75 - I 00

B. CHEMlCAL
1. Moisture, % 3.0 Maximum
2. Total Fat (Dry Basis), % 40 - 50
3. Free Fatty Acid (as !auric) Dry basis, % 0.10 maximum
4. pH ( 1 0% dispersion) 6.1 - 6.7
5. Residual S02, ppm < 10

C. MICROBIOLOGICAL
1. Total Plate Count. cfu/gram 5,000 maximum
2. Yeast, cfu/gram 50 maximum
3. Moulds, cfu/gram 50 maximum
4. Entcrobacteriaceae, cfu/gram 100 maximum
5. Salmonella, per 50 gram Absence
6. E.coli. per 50 gram Absence