The Semi Husked Coconut is supremely utilized to add distinct fragrance and flavor to the sweets, savories and cuisines. Plucked from the naturally grown trees, these coconuts do not have little husk or fiber hairs that saves time from peeling that are sometime difficult work to do. Our semi-husked coconut can be easily broken and is enriched with coconut water. Enriched with natural minerals, the coconut also finds extensive usage in medicinal applications.
|Nut Size||:||12" to 14"|
Perishability of Tender Coconut is relatively high and once the tender coconuts are detached from the bunches its natural freshness will get lost within 24 to 36 hours even under refrigerated conditions unless treated scientifically.
Sugars in the forms of glucose and fructose form an important constituent of the tender nut water. Tender coconut water contains most of the minerals such as potassium, sodium, calcium, phosphorous, iron, copper, sulphur and chlorides. Among the minerals more than half is potassium the concentration of which is markedly influenced by potash manuring.
Coconut water contains small amounts of protein. The percentage of arginine, alanine, cystine and serene in the protein of tender coconut water are higher than those in cow’s milk.
Virgin coconut oil derived from expeller-pressing the oil from dried coconut. In this method, the fresh coconut meat is dried first, and then later the oil is pressed out of the coconut. This method allows for easier mass production of virgin coconut oil. Since the dried coconut (desiccated coconut) industry is well established in coconut producing countries, many of these industries have added virgin coconut oil to their product line.
Virgin coconut oil derived through a "wet-milling" process. With this method, the oil is extracted from fresh coconut meat without drying first. "Coconut milk" is expressed first by pressing it out of the wet coconut meat. The oil is then further separated from the water. Methods which can be used to separate the oil from the water include boiling, fermentation, refrigeration, enzymes and mechanical centrifuge
|Moisture & volatile matter||:||0.25 max|
|Refractive index||:||1.4481 - 1.4491|
|Unsaponifiable matter||:||0.2-1.5% max|
|Polenske value||:||13.0 min|
Crude Coconut oil that has been obtained directly from the coconut and the oil extraction process. It is unrefined, unfiltered and without any additives. Sometimes, it is also called “pure coconut oil” to mark its difference from the refined, bleached, deodorized coconut oil, commonly called “refined coconut oil”. Virgin coconut oil, organic coconut oil and the organic virgin coconut oil can be unrefined as well.
Crude coconut oil is tastier than the refined coconut oil as it is neither bleached nor refined, so it retains its natural taste. It has a beautiful flavor of fresh coconuts, which is absent in refined coconut oil, since it is deodorized and processed.It is richer in proteins (this is almost totally absent in refined oil), vitamins, and antioxidants.
|Moisture Content||:||1.5 max|
|Lauric Acids||:||3.0 max|
|Oleic Acids||:||4.5 to 5.0 max|
|Odor and Taste||:||Peculiar Coconut Oil odor & Taste|
|Iodine Value||:||7 - 12 Max|
|Peroxide Value||:||2.0% Max|
|Melting Point||:||24 - 26 C|
|Appearance||:||Reddish Amber color liquid|