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Process
The process of desiccated coconut consists of de-husking,
peeling, milling, drying and sifting. The product is
initially produced in a range of particle sizes. The
following steps are carefully taken to achieve best quality
desiccated coconut.
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Removal of coconut husk and shell is done by a skilled person
using special type equipment.
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Removal of thick brown coconut skin – testa.
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Washing of white coconut meat.
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Blanching of white coconut meat to reduce the number of
microorganism to the safe level fit for human consumption
within its shelf life.
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Cutting of white coconut meat into the desired size.
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Hot air blow drying the grated white coconut meat to reduce
the moisture content from 19% to less than 3%.
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Cooling of desiccated coconut.
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Sieving of desiccated coconut to separate desiccated coconut
as according to the desired size.
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Packing of desiccated coconut – Final.
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Yield
About 90 to 130 kgs of Desiccated Coconut produced from 1000
Nuts.
Production of Desiccated Coconut is a real hard work as it
involves high amount labour for the removal of coconut husk,
shell and skin. Now technology is available to carryout this
operation by semi-automatic machines.
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