PGR News from the Pacific

Posted 5:48 AM by Luigi

FAO taps coconut water potential

By Anthony Fletcher, FoodNavigator.

A simple cold preservation process could help increase sales of bottled coconut water – a product yet to fully tap the growth of health and energy drinks.

The FAO, which is promoting the process, wants to boost the commercialisation of coconut water and help small farmers to gain market share.

The organisation has published a training guide to this effect.

"The cold preservation process requires little investment and skills, and it offers small entrepreneurs a chance to enter the market of bottling coconut water of good quality," said Rosa Rolle of FAO's rural infrastructure and agro-industries division.

Coconut water, the liquid endosperm inside young coconuts, has long been a popular drink in the tropics. It is naturally fat-free and low in food energy (16.7 calories or 70 kJ per 100 g), and has potential as a sports drink because of its high potassium and mineral content.

West Europe's energy drink sales accelerated by 15 per cent to a volume of 383 million litres and a value of over €3 billion in 2005, according to drinks consultancy Zenith International.

A further 12 per cent rise was expected to be achieved in 2006, taking volume to 428 million litres, which equates to an average of 1.5 litres per person.

Coconut water's potential however remains largely untapped. To date, most coconut water is still consumed fresh in tropical countries, largely because, once exposed to air and warm temperatures, it rapidly deteriorates.

In addition, canned coconut water is not ideal. Sterilising the product using high temperature and short-time pasteurisation destroys some of the nutrients in coconut water and almost all of the delicate flavour.

The cold preservation process recommended by FAO instead protects the natural flavour of coconut water. The process involves filtration, bottling and rigorous temperature control.

It allows farmers to produce bottled coconut water that stays fresh from 10 days to three weeks. This will help to meet demands from domestic retail markets.

"The simple cold preservation process will provide the consumer the convenience of purchasing a bottle of refreshing coconut water and opens new opportunities for small farmers and entrepreneurs in coconut producing countries," said Rolle.

The cold preservation technology is not protected by a patent and can be used by anybody.

This process was developed and evaluated in Jamaica, in close collaboration with the University of the West Indies, the Coconut Industries Board and the Jamaican Scientific Research Council.



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A simple cold preservation process could help increase sales of bottled coconut water – a product yet to fully tap the growth of health and energy drinks. The FAO, which is promoting the process, wants to boost the commercialisation of coconut water and help small farmers to gain market share. The organisation has published a training guide to this effect. "The cold preservation process requires little investment and skills, and it offers small entrepreneurs a chance to enter the market of bottling coconut water of good quality," said Rosa Rolle of FAO's rural infrastructure and agro-industries division. Coconut water, the liquid endosperm inside young coconuts, has long been a popular drink in the tropics. It is naturally fat-free and low in food energy (16.7 calories or 70 kJ per 100 g), and has potential as a sports drink because of its high potassium and mineral content. West Europe's energy drink sales accelerated by 15 per cent to a volume of 383 million litres and a value of over €3 billion in 2005, according to drinks consultancy Zenith International. A further 12 per cent rise was expected to be achieved in 2006, taking volume to 428 million litres, which equates to an average of 1.5 litres per person. Coconut water's potential however remains largely untapped. To date, most coconut water is still consumed fresh in tropical countries, largely because, once exposed to air and warm temperatures, it rapidly deteriorates. In addition, canned coconut water is not ideal. Sterilising the product using high temperature and short-time pasteurisation destroys some of the nutrients in coconut water and almost all of the delicate flavour. The cold preservation process recommended by FAO instead protects the natural flavour of coconut water. The process involves filtration, bottling and rigorous temperature control. It allows farmers to produce bottled coconut water that stays fresh from 10 days to three weeks. This will help to meet demands from domestic retail markets. "The simple cold preservation process will provide the consumer the convenience of purchasing a bottle of refreshing coconut water and opens new opportunities for small farmers and entrepreneurs in coconut producing countries," said Rolle. The cold preservation technology is not protected by a patent and can be used by anybody. This process was developed and evaluated in Jamaica, in close collaboration with the University of the West Indies, the Coconut Industries Board and the Jamaican Scientific Research Council. * 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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