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Desiccated coconut, sometimes referred to as Coconut Powder, is a dehydrated form of white coconut meat from freshly selected mature coconut kernels. It is prepared from substantially sound white kernel obtained from the whole nut of coconut (Cocos nucifera). Desiccated coconuts have to be processed in an appropriate manner, undergoing operations such as de-husking (the removal of the husk, leaving the shell intact), hatcheting (the removal of the shell), paring (the removal of the brown skin around the kernel), washing, comminuting, drying (to humidity level below 3%) and sifting. They can be produced without oil extraction or with partial oil extraction by appropriate physical means. Preservatives are allowed for use in production of desiccated coconuts and the most common in practice is sulphur dioxide. Also citric acid is allowed for use as the antioxidant. Table 1: Combined Nomenclature code for desiccated coconuts Number Product 080111 Coconuts, desiccated Product Specification Quality For detailed standard quality requirements please refer to Codex Alimentarius Standard for Desiccated Coconut The basic quality requirements for desiccated coconuts are: Colour: natural white to light creamy Texture: free-flowing and free from yellow specks Flavour: distinctive coconut flavour without off-flavours due to deterioration or absorption of extraneous substances. Odour: The odour shall be characteristic of the product, shall not be mouldy, cheesy, smoky, fermented or rancid, and shall not possess any undesirable odour. Oil content: According to the oil content, desiccated coconuts are in trade practice commonly divided into 2 categories: 1. High fat Desiccated Coconut (sometimes referred as 'full fat') with equal or more than 60% m/m of oil. It is dehydrated form of white coconut meat from freshly selected mature kernels. 2. Low fat Desiccated Coconut with less than 60% m/m of oil. It is a dehydrated form of white coconut meat after extraction of the Coconut milk. The fat content of this product can vary but is usually in the range of 45% - 55%. Additional quality requirements
1. Color: White 2. Size Mix 0.5 mm till 7 mm 3. Moisture 4% 4. Salminella Negative
Organic Dessicated Coconut Medium Cut
Desicated coconut from vietnam. Grade : fine or medium Fat content : 65% (min) Moistrure content : 3% (max) Ffa : 0.3% (max) E. Coli : negative Salmonella : negative Aflatoxin : negative Colour : natural white, free from strage specks Flavour : sweet mild, no off flavour. Packing : packed in pe, kraft paper and pp bags. Packed in 25kg, 50 kg bags.
Dessicated coconut
Dessicated Coconut
High Fat +- 60%
Fat: 62% min Ffa: 0.3% max Moisture: 3% max Foreign matter: 0% Free from ecoli or bactereia Packing : 25kgs/50kgs per bag in 1pe + 3 krafts + 1 pp
DESICCATED COCONUT GENERAL SPESIFICATION STYLE UNSWEETENED DESICCATED COCONUT FINE GRADE PACKING 3 PLY KRAFT PAPER BAG AND INNER POLYETHYLENE IN 50 KG, 25 KG, 100 LBS, 50 LBS SHELF LIFE 1 (ONE) YEAR CHEMICAL Moisture 3,0 Max Total Fat :63 to 68,0 Free Fatty Acid : 0,10 as Oleic Acid, Max ( FFA ) pH 6.1 to 6.7 SO2 50 PPM MAX MICROBIOLOGICAL Standard Plate Count 5000 COL/GR MAX Mould & Yeast 100 COL/GR MAX Enterobacteriaaceae 50 COL / GR MAX Coliform Count 10 COL/ GR MAX Staphylococus Negative 6E. Colli Negative
