young coconut
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| FOB Price: | US $ 6-8.5 /Box. |
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| Minimum Order Quantity: | 500 Box/Boxs customized quantity are welcome |
| Supply Ability: | 10000 Box/Boxs per month |
| Payment Terms: | L/C,T/T |
Quick Details ––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––
| Product Type: | Tropical & Sub-Tropical Fruit | Type: | Coconut | Style: | Fresh |
| Husk Type: | Full-husked | Variety: | Young Coconut | Part: | Whole |
| Cultivation Type: | Common | Color: | Green | Certification: | HACCP |
| Grade: | A GRADE | Weight (kg): | 9 | Place of Origin: | Thailand |
Packaging & Delivery –––––––––––––––––––––––––––––––––––––––––––––––––––––––––––––
| Packaging Detail: | 9 Husked young coconuts per box, According to buyer requirement. |
| Delivery Detail: | 10 Day |
maximum coconut water inside for 70 days Approx.
Packing : Husked in Cartons. With logos of required. If specific packaging is required, we would be happy to try and assist.
Loading: 9 Young Husked Coconuts per carton 1 x 20 Foot Container = 910 Cartons (8190 Coconuts)1 x 40 Foot Container = 2050 Cartons (18450 Coconuts)
STAGES OF PRODUCTION:
1. Harvested coconuts are sent to the packing house (Time between harvest and processing is 1-2 days)
2. Select the best Raw material
3. Shaving coconut then husking to make diamond shape.
4. The final product has a flat bottom, round body with a pyramid top.
5. To prevent browning and mould growth on the husk surface, coconuts are dipped in 3-5% Sodium metabisulfite solution for 5-15 minutes. Drying of coconut after sanitization, drain the dipped chemical, by natural air at room temperature (about 23-26 ¢XC) and not over than 2 hours in drying area. Drying area or QC room is the closing room, yellow PVC strip curtain in entrance and has insect control system. After that they were transported from the QC room to the wrapping area.
6. Wrapping with shrink film (food grade) and sticking with brand sticker.
7. Finished products are packed in carton box and stored in chilling room at 15-18 C .Normally, final products are transferred to container on that day ready for shipment.
8. Finished products are inspected and transferred to reefer container which controls the temperature at 2-5 C and inspected the container loading before export to customers. (Manufacturing and loading stage 2-3 days)
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Fruit's Properties : Young coconut
Common name : Coconut
Thai name : Maphrao On
Scientific name : Cocos nucifera L.
Varieties : Nam Hom
Shape : globular
Colour : green skin, white flesh
Taste : tender and sweet flesh; sweet and scent water.
Preparation and eating
1.Pare the outer rind from the bottom of the coconut (opposite the stalk).
2.Cut the bottom of the fruit wide enough for a spoon to scrape the flesh inside.
3.Dry the juice with a straw and eat the flesh with a spoon.
Usage : - Eaten fresh(water and white flesh).
- Make pie, jelly and desserts.
Storage : - wrapped : 3-4 weeks at 3-6°C, 90-95% RH
- non wrapped : 2-7 days at ambient temperature
Nutrition :
Good source of vitamins B1, B2, C, magnesium, potassium, phosphorus, manganese, calcium and copper.
Season
Availadility : year round
Nutrition value of Coconut 100 g
| Energy | 22 | Calories |
| Protein | 0.2 | g |
| Fat | 0.4 | g |
| Carbohydrate | 4.5 | g |
| Fiber | - | g |
| Minerals | ||
| Calcium | 24 | mg |
| Phosphorus | 18 | mg |
| Iron | 0.3 | mg |
| Potassium | - | mg |
| Magnesium | - | mg |
| Vitamin | ||
| Total Vitamin | - | I.U. |
| B1(Thiamine | - | mg |
| B2(Riboflavin) | - | mg |
| B1+B2 | - | mg |
| C | 3 | mg |
| Niacin | - | mg |