ICAR-Central Plantation Crops Research Institute is now working to attract entrepreneurs to develop value-added products using coconut. The institute, ready for technology transfer, is scouting for promising entrepreneurs.
The coconut processing prospects are Snow Ball Tender Nut (SBTN), Coconut chips, Virgin Coconut Oil, Kalparasa (coconut sap), Coconut sugar and jaggery and mushroom cultivation using coconut byproducts.
Coconut palm is referred to as ‘Kalpavriksha’ – the ‘tree of heaven’ as each and every part of the palm is useful in one way or the other. It is estimated that 10 million people in India depend on coconut for their livelihood either directly or indirectly. India ranks third in area and first in production of coconut in the world, according to Dr P Chowdappa, Director, ICAR-Central Plantation Crops Research Institute.
“The Kasargod-based institute has developed indigenously a shell fired copra dryer. This is a natural convection dryer with a unique furnace. Here the coconut shell is used as fuel with a capacity of 1,000 nuts per batch. It is economical as it requires less fuel and the time required
for drying copra is 24 hours,” he added.
In the case of processing of the fruit, Snow Ball Tender Nut without husk and shell is a sterile, nutritive and is a drink and a snack at the same time. It is in the shape of ball and white in colour. This is a coconut of 7–8 months age in which there is no decrease in quantity of tender nut water and the kernel is sufficiently soft.
This variety of coconut can be processed easily. All that one has to do it is the removal of husk of 7–8 month maturity coconut in which the tender kernel thickness should be about 2 - 3 mm, making groove in the shell without breaking the kernel and scooping out the shell. For making the groove easily, a machine has been developed. “Since the Snow Ball Tender Nut can be individually packaged and refrigerated under hygienic conditions, the shelf-life of this product is prolonged up to a fortnight. In ambient condition it can be stored for about 8 hours,” said Dr Chowdappa.
The dehydrated coconut chips are in ready-to-eat form and can be used as snacks. They could also be used at any time just like fresh kernel after rehydration of the chips. Fresh kernel of matured coconut containing reasonable amount of water are to be used for the production of sweet coconut chips. The time of osmotic dehydration will be 40 minutes only. The institute sees that this is a good revenue generation opportunity for the rural women folk.
Another lucrative business opportunity is the manufacture of Virgin coconut oil. This is obtained from the fresh, kernel-meat of the coconut by mechanical or natural means and maintains the natural aroma and nutrients. The oil obtained is the purest form of crystal clear coconut oil, contains natural vitamin E and with very low, free fatty acid content of a mere 0.1%. It is known for its fresh coconut aroma ranging from mild to intense, depending on extraction process.