PGR News from the Pacific

Posted 4:23 PM by Luigi

Technology for making snowball tender coconut

M.J Prabu, The Hindu.

A TECHNOLOGY for making snowball tender coconut (SBTN) has been developed by the Central Plantation Crops Research Institute (CPCRI), Kasargod, Kerala.

By using this technology, the husk, shell and testa of the tender coconut can be removed without breaking the nut and made available for consumption. Two persons can simultaneously operate the machine according to Mr. S.J.D. Bosco, senior scientist, CPCRI.

The tender coconut is valued both for its water and its gelatinous kernel. Its milk is composed of water, protein, fats, carbohydrates, minerals like potassium, calcium and phosphorus and several vitamins.

Nutritious food

The kernel or solid endosperm of the tender coconut is a nutritious food for convalescing patients. The traditional method of extracting the husk from the tender coconut is difficult and time consuming.

Mature nuts

Tender coconuts of 7-8 months maturity are selected and a groove is drilled into the shell before scooping out the snowball from the shell cups.

The machine is fitted with two blades connected to a 1 HP electric motor. Arrangements are provided for adjusting the depth of cut in the shell.

According to Mr. Bosco, by using this machine, any unskilled person can make one snowball in five minutes, which through regular practice can be brought down to three minutes.
The cost of the machine is valued at Rs.24, 000 and the cost of making one snowball is approximately one rupee.

The snowball is white in colour and ready to serve.

The white ball contains the tender coconut milk, which can be consumed by just inserting a straw through the top of the kernel. Since the coconut milk is not exposed to the atmosphere it retains its sterility. If the snowball is individually packed and refrigerated under hygienic conditions, its shelf life can be prolonged to more than 10 days.

For more information on the new technology readers may contact the Institute at 04994-232893 or e-mail cpcri@yahoo.com.



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A TECHNOLOGY for making snowball tender coconut (SBTN) has been developed by the Central Plantation Crops Research Institute (CPCRI), Kasargod, Kerala. By using this technology, the husk, shell and testa of the tender coconut can be removed without breaking the nut and made available for consumption. Two persons can simultaneously operate the machine according to Mr. S.J.D. Bosco, senior scientist, CPCRI. The tender coconut is valued both for its water and its gelatinous kernel. Its milk is composed of water, protein, fats, carbohydrates, minerals like potassium, calcium and phosphorus and several vitamins. Nutritious food The kernel or solid endosperm of the tender coconut is a nutritious food for convalescing patients. The traditional method of extracting the husk from the tender coconut is difficult and time consuming. Mature nuts Tender coconuts of 7-8 months maturity are selected and a groove is drilled into the shell before scooping out the snowball from the shell cups. The machine is fitted with two blades connected to a 1 HP electric motor. Arrangements are provided for adjusting the depth of cut in the shell. According to Mr. Bosco, by using this machine, any unskilled person can make one snowball in five minutes, which through regular practice can be brought down to three minutes. The cost of the machine is valued at Rs.24, 000 and the cost of making one snowball is approximately one rupee. The snowball is white in colour and ready to serve. The white ball contains the tender coconut milk, which can be consumed by just inserting a straw through the top of the kernel. Since the coconut milk is not exposed to the atmosphere it retains its sterility. If the snowball is individually packed and refrigerated under hygienic conditions, its shelf life can be prolonged to more than 10 days. For more information on the new technology readers may contact the Institute at 04994-232893 or e-mail cpcri@yahoo.com. * Comments: Post a Comment	Archive October 2002 November 2002 December 2002 January 2003 February 2003 March 2003 April 2003 May 2003 June 2003 July 2003 August 2003 September 2003 October 2003 November 2003 December 2003 January 2004 February 2004 March 2004 April 2004 May 2004 June 2004 July 2004 August 2004 September 2004 October 2004 November 2004 December 2004 January 2005 February 2005 March 2005 April 2005 May 2005 June 2005 July 2005 August 2005 September 2005 October 2005 November 2005 December 2005 January 2006 February 2006 March 2006 April 2006 May 2006 June 2006 July 2006 August 2006 September 2006 October 2006 November 2006 December 2006 January 2007 February 2007 March 2007 April 2007 May 2007 June 2007 July 2007 August 2007 September 2007 October 2007 November 2007 December 2007 January 2008 February 2008 March 2008 April 2008 May 2008 June 2008 July 2008 August 2008 September 2008 October 2008 November 2008 December 2008 January 2009 February 2009 March 2009 April 2009 May 2009 June 2009 July 2009 August 2009 September 2009 October 2009 November 2009 January 2010 RSS Feed Alternative feed Contact Tevita Something new: Agrobiodiversity Weblog: For discussions of conservation and sustainable use of the genetic resources of crops, livestock and their wild relatives. 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