Coconut, a major commercial crop in India, is cultivated in states like Kerala, Tamil Nadu, Karnataka, and Andhra Pradesh. With the Tamil Nadu Coconut Development Scheme, coconut groves have been increasing in the state. Growing high-yielding hybrid varieties has led to increased production, resulting in a surplus in the market. Therefore, to achieve better profitability, farmers should focus on value-added products from coconuts instead of just selling raw coconuts or coconut oil.
1. Tender Coconut Water:
Tender coconut water, a natural beverage, is rich in sugars, minerals, and proteins, and is highly beneficial for health. It aids digestion, as per Ayurvedic medicine. Now, technologies have been developed to preserve tender coconut water in pouches, allowing it to remain fresh for up to three months at room temperature and up to six months when refrigerated.
2. Dried Coconut Flakes:
Mature coconut meat can be dried using sun or machine drying. The brown skin of the coconut meat should be peeled off before the meat is cut, crushed, dried again, and sieved for grading. Properly protected from bacteria and mold, dried coconut flakes can be stored and sold in packets for extended periods. These flakes are used in sweets, cakes, and various bakery products. Training for coconut flake production is available at the Central Food Technological Research Institute in Mysore.
3. Coconut Cream:
Coconut cream is obtained by grinding mature coconut meat. The fat separates during the process, which is then collected as cream. It is used in making biscuits, bread, and other products. Highly valued in countries like Sri Lanka, the Philippines, Thailand, and Singapore, coconut cream is a profitable commercial product.
4. Coconut Milk Powder:
Extracted coconut milk is filtered, cooled, and treated to remove micro-organisms before being mixed with maltodextrin and milk protein (casein) to make it into a thick liquid or powder. This powder, which has water-absorbing properties, should be stored in an airtight container to maintain its quality. Properly made coconut milk powder can last up to 18 months and dissolves easily in water to produce coconut milk, which is used in various food products and beverages.
5. Coconut Shavings:
The brown skin of the coconut meat is removed and shredded like vegetables. The shavings are then dipped in a solution of sugar dissolved in water, dried, and packed. These crispy shavings can be flavored with salt, ginger, and other ingredients and can be a source of income for women who produce them at home. These shavings can be sold locally in sweet and savory variations.
6. Coconut Milk:
Used in many culinary applications, coconut milk is extracted from grated coconut meat. It enhances the flavor and nutritional value of food and has cholesterol-lowering properties. Different techniques, both domestic and international, are used to produce coconut milk. After extracting coconut milk, the remaining pulp can be used to make chutney powder.
7. Palm Jaggery:
Palm jaggery is made by boiling the sap from unopened coconut inflorescences and solidifying it in molds. Known for its medicinal properties, palm jaggery is produced in India, Sri Lanka, Indonesia, and Malaysia.
8. Vinegar:
High-quality vinegar can be made from the water of mature coconuts using yeast, which converts sugar to alcohol and then to acetic acid, eventually becoming vinegar. It is used in culinary applications.
9. Nata de Coco:
Nata de coco, a jelly-like substance made from fermented coconut water with the help of the bacterium Acetobacter xylinum, is translucent and chewy. It is produced in glacial acetic acid and is used in desserts, beverages, and other food products. The technology for producing nata de coco is developed by the Coconut Development Board.
10. Copra:
Dried coconut, or copra, is used for extracting coconut oil and for consumption. For oil extraction, mature coconuts are cut and dried in the sun until they become copra. Properly dried copra can be stored and shipped to international markets.
11. Coconut Oil:
Coconut oil, used in cooking, hair care, and industry, is extracted from dried coconut meat. High-quality oil can be obtained by steam drying the copra. Pure coconut oil is used in the food and cosmetic industries and is known for its health benefits, including boosting the immune system.
12. Coconut Cake:
After extracting oil from copra, the leftover residue, known as coconut cake, contains about 4-5% oil and is used as animal feed.
13. Virgin Coconut Oil:
Virgin coconut oil, extracted from fermented coconut milk using machines, is mainly used in medical applications. It contains healthy fats similar to those in mother’s milk and is rich in Vitamin E.
14. Coir:
Coir, the fibrous part surrounding the coconut, is known as coir fiber or coconut husk. There are two types: white coir from green coconuts and brown coir from mature coconuts. Coir fiber can be extracted by soaking the husks in saline water and beating them or using machines. It is used for making ropes, brushes, mats, and other items. Coir pith, a byproduct, can be converted to compost, which is excellent for soil health.
15. Charcoal:
Coconut shells can be converted to charcoal, which is used in various industrial applications. Activated charcoal, made from coconut shell charcoal, has a high absorption capacity and is used in water purification, gas masks, and other applications.
16. Coconut Shell Powder:
Powdered coconut shells are used in industries for making laminated boards, mosquito coils, and more. This powder, produced in Tamil Nadu, is exported internationally.
17. Coconut Wood Products:
Various handicrafts and household items can be made from coconut wood, including ice cream cups and decorative pieces.
18. Thatch and Brooms:
Dried coconut leaves are woven into thatch for roofing and used as brooms for sweeping.
19. Crafts and Accessories:
Coconut shells are used to make various crafts and accessories, which are also exported to international markets.
Conclusion
Farmers can achieve significant profits by producing value-added products from coconuts. The necessary technologies and training for these products are available through the Coconut Development Board.
Dr. A. Bharathi, Agricultural Research Station, Pattukkottai, Dr. K. Vijay Selvaraj, Dr. A. Karthikeyan, Coconut Research Station, Veppankulam, Thanjavur.
