Coconut Preserve

Processing Possibilities of coconut

Coconut preserve- the product made by cooking coconut meat in medium
to thick syrup. Macapuno nuts and young coconuts are the best materials
used to make the product. The meat may be grated, shredded or ground. The
coconut pulp or meat is first boiled in thin syrup and cooked till the syrup
become thick.
Sugar concentrate or sweets- Coconut milk, the liquid expressed from
coconut meat is made into sweets or candies. Specific examples are such
delicacies as matamis na bao, coco honey, and bukayo which are used as
desserts or sandwich filling or cracker or canapes topping.
Coconut vinegar- vinegar made suing coconut water as the fermenting
material. Huge amount of coconut water is thrown away as waste from copra
making. Vinegar is defined as condiment made from various sugary and
starchy materials by alcoholic and subsequent acetic acid fermentation.
Nata de Coco- nata is the local name applied to the thick mucilaginous film
that grows on the surface of an acidified liquid containing sugar and the
necessary food constituents. Nata de Coco is the product made from coconut
water or coconut skim milk.
Copra and coconut oil- Copra, the product obtained by dehydration of
coconut meat varies in composition but contains between 63-68%fat. The
protein content of the product is 6-9%, and water content is 6%. So far the
main value press ion or extraction. This process yields to products; coconut
oil and coconut meal. Coconut oil is used widely in chemical and food
industries. Coconut oil meal, containing about 25% protein and 2% to 11%
fat is used primarily as a feed or fertilizer. The usefulness of coconut oil
meal as a high quality source of nutrients in feeding dairy and cattle, sheep,
swine, and other animals has also been found. Coconut meal as fertilizer was
found to improve both the chemical and biological properties of the soil.

Desiccated coconut- the nuts are cracked and the brown covering removed
by special knives. The white meat is grated in a special grating machine.
This is dehydrated just like other fruits. The brown covering or paring is
heated to dry and oil is pressed.
Coconut flour- is one of the new products of the integrated coconut process
developed in the National Institute of Science and Technology. The fluidized
bed drying technique involved to produce this granulated coconut is a
departure from the copra method. An edible food product is obtained with
uniformity in moisture content, color, odor, and appearance and with
negligible free fatty acid content. It is equivalent to desiccated coconut. It
may be so finely ground in the colloid mill hat it literally melts in the mouth,
the cellulose fibers not being recognizable. It can use into many food
products such as ice cream, candies, baked goods, breakfast foods, dairy
products, drinks, etc. Coconut flour has relatively high protein content.
Coconut protein contains all the essential amino acids. Coconut flour is
richer than wheat flour in protein and considered biologically superior to
cereal flours.

Banana Preserve