DESICCATED COCONUT
Desiccated Coconut is produced from fresh meat of white & matured coconuts, which is grinded and sieved to desired cuts and fineness. Our desiccated coconut is freshly produced upon selection of best and white coconut meat.
The production process of DC involves various steps as stated below
Washing
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Sorting
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Grinding
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Drying
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Sieving
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Packing
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Storing
Fresh coconut is de-shelled and pared and white meat is taken out scraping brown skin. It is sieved and washed thoroughly to remove any foreign material and sterilized in hot water to control microbiological levels before going for further manual sorting and onto the processing line.
Hammermill is used for grinding coconut meat into small particles to get a fine and medium-grade coconut. Ground coconut is sent to the oven for drying until moisture below 3% is achieved. Hot desiccated coconut is transported on a screw conveyor over a cold water jacket for faster cooling before it falls on a sieve for final segregation of fine & medium grade.
DC reaches the packing section where it is vacuum packed into required bag sizes and stored in a cool place ready for final shipment.
| More info : |
| PACKAGING 7kg, 10kg, 25kg & 50kg multi-ply kraft paper bags with inner polythene. LOADING CAPACITY 1 x 20’fcl – 12 – 13mt 1 x 40’fcl – 25 – 26mt STORAGE & SHELF LIFE Recommended storage temperature is between 50°F – 60°F (10-15°F) and relative humidity is between 50% – 60%. Store in clean odour free area and keep away from wall. Best to use within guideline period from production date as follows: 1. With SO2 – within a year 2. SO2 free – Within 9 months |
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