icj english november 2011.pmd

Non Traditional

Value Added

Coconut Products

I N S I D E

THEME

Value addition of coconut product sfor price stabilization andbetter income to farmers ....................... 2T.K. Jose IAS

Value addition, product diversification andby-product utilization in coconut ........... 4K. Muralidharan and Jayashree. A

Value added product s from coconut ....11K.S.M.S. Raghavarao, Navin K. Rastogiand A. Hrishikesh

Value Added Product s fromCoconut Timber ..................................... 15K.P.Jayabhanu

Processing of Coconut ChipsThe Kalpakam and Kerasree SuccessStories .................................................... 19K. Muralidharan, C. Thamban andM. M. Lajina

Prospects for coconut value addedproducts in the export markets in the postWTO regime .......................................... 21Anup Nair

Relevance of Quality Standards inGlobal Marketing of CoconutProducts ................................................ 23Sreekumar Poduval

Opportunities for availing assistance forcoconut processing unitsunder TMOC ........................................... 27Jayashree. A

Technology Mission on Coconut ........... 29

Project Profiles ..................................... 30

Drink tender coconut water easily ....... 34Sona John

Plus

Farm Journalists’ Meet held .................................... 36

Chandigrah Fair 2011

Board observed Vigilance Awareness Week ......... 37

Global Agri Connect- 2011

Ente Thengu - Elocution competition held .............. 38

Management Academic Institutions coming forward formentoring CPS

Low fat coconut cream developed for the first time inIndia ......................................................................... 39

Parliamentary Committee on official language

Monthly operations in coconut gardens .................. 40

Market Review October 2011 .................................. 43

2Indian Coconut JournalNovember 2011

Value addition of coconut productsfor price stabilization andbetter income to farmers

Chairman’s Page

Dear coconut farmers,

Sri Lanka is marching ahead of the state ofKerala in area under coconut, production andeven in productivity. Srilanka’s total productionis far less than that of four districts of Kerala.But it is intersting to note that Sri Lanka's exportearnings from coconut products are 3 timesthat of India. This is a model worthy to bestudied and followed. The export earnings ofPhilippines is 14 times, while that of Indonesiais 9 times that of India. Malaysia, Vietnamand Thailand are too far ahead of India in thisaspect. In none of these countries fall in priceof coconut oil is affecting the price of coconut.Far beyond copra and coconut oil, various othervalue added coconut products are influencingthe price of coconut and income of farmers inall these countries.

crops like rubber, coconut products cannot bemade artificially. Synthetic products to replacetender coconut water, coconut milk, coconutmilk powder or virgin coconut oil are notexisting. Neither there is anything to replacecoir, shell charcoal nor activated carbon.

In case of other seasonal food crops pricefall can be arrested within one or twoproduction seasons. But in a perennial crop likecoconut which is having a long gestation periodfrom planting to production, it is difficult tocontrol the price cycles. In such cases shiftingfrom one crop to another will take more time.

Which are the value added coconut productsthat can be made with moderate investment inIndia? First and foremost is packaged tendercoconut water. At present there are only sixsuch units in India. Can we try to enhance thisto 100 in the next three years? Board isextending technology and 25% financialassistance for setting up coconut milk, coconutmilk powder, desiccated coconut, virgincoconut oil, ball copra and shell charcoal units.Units producing value added products fromcoconut is given on page 10. Government ofIndia has established Ministry of FoodProcessing Industries for the promotion of foodprocessing industries in the country. APEDAis also looking after promotion and export ofIndian agriculture products.

Small Farmers Agri Business Consortium(SFAC) is extending 10% venture capitalfunding for Farmer Producer Organizations(FPO). 25% capital subsidy is available fromCoconut Development Board for producingvarious coconut products. NABARD is havingvarious schemes for assisting Producer

India leads the Asian contries in productivity ofcoconut with 8303 nuts per hectare per annumwhile in production we are at the secondposition behind Indonesia. Our farmers are yetto have a say on the market price of coconut aslions’ share of the product is going throughthe copra coconut oil route.

Without value addition and by productutilization, farmers cannot get a fair and steadyprice for their products.The price of a productcannot be controlled, until and unless there isa procurement mechanism for surplusproducts, opportunities for value addition andexport. Declaring of Minimum Support Pricefor copra and procurement of copra byNAFED alone cannot ensure stabilization ofprice of coconut. Various coconut products havegood demand in international market and thatis increasing too. Unlike other commercial

3Indian Coconut Journal

November 2011

Chairman’s Page

Companies. In spite of such opportunites wedo not have sufficient coconut processing units.The lack of entrepreneurial spirit could be areason. In Tamilnadu entrepreneurs havesatrted taking up coconut processing as adiversification from textile industry. For eg.‘Pure Tropic’ is exporting tender coconut waterpacked in tetra pack to US under the brandname ‘Tendo’. ‘Vita Coco’, a companyprocessing and marketing tender coconutwater is promoted by film actors and popsingers, Madonna and Rihanna. ‘Zico’ isanother company owned by US Olympicmedalists, producing and marketing energydrink out of pure tender coconut water. ‘Coyo’,an Australian company is using the slogan‘heaven in a mouthful’ for their ice creammade out of coconut milk. There are more than500 companies in Sri Lanka and 1000 inPhilippines which are into processing,marketing and exporting tender coconut waterand coconut products while in India thereexists only a couple of such units.

Why don’t we have Coconut Producer'sSocieties and Producer Companies (whereinonly coconut farmers are stakeholders) forprocuring and processing coconut instead ofwaiting for other businessmen and foreigncompanies? The Board has fixed the target offorming 1000 CPS this year, 2000 in 2012 and2000 in 2013. If we can form200-250 Federations and 20-25 ProducerCompanies, we need not wait for otherentrepreneurs anymore. Each member of aCPS should take one coconut per tree in eachharvest. Each CPS would have around 4000-5000 trees, and thus 40000 nuts can be collectedfrom 8 harvests per year. So from 1000 CPS,four crore nuts can be collected as farmers’share. Thus taking the price of Rs 10 per nut,Rs. 40 crore can be mobilized as capital.

If 1000 CPS can form 4 ProducerCompanies, they can have the capital of Rs.10crore each. How about government also takingequal share in these companies which areventuring to value addition? Let the district or

block panchayath also join in this venture byproviding financial assistance for infrastructuredevelopment. Thus for setting up a 400 croreindustry for value added coconut products, weneed not wait for the domestic or foreignentrepreneurs anymore.

Board can extend support for exports tointernational market too since it is designatedas ‘Export Promotion Council’ for coconutproducts (other than coir and coir products)by Government of India.

The domestic and NRI entrepreneurs ,Co-operatives and Producer Companiesundertaking coconut based projects are eligiblefor financial assistance under TMOCprogramme of Board. CPS can also comeforward. Board is creating awareness oncoconut and its various products across thecountry by participating in exhibitions andawareness programmes. Board is extendingassistance to entrepreneurs for taking part inforeign food festivals.

If we can build up a novel entrepreneurialculture, India can excel in the world coconutmarket along with Sri Lanka and Philippines.The 12th Five Year Plan Period can be utilizedfor accelerating our activities for achieving this.If we utilize 25 % of our production for tendernut purposes and 40% for value addition otherthan copra and coconut oil we can ensure asteady and stable price for coconut products.

I solicit the keen attention and whole heartedco-operation of all coconut farmers for a brightfuture with financial security. Let us worktogether for achieving the same.

With best wishes,

T.K. Jose IASChairman

I am hopeful that the sincere efforts of thefarmers can make drastic changes in theagriculture sector of the country . Board isdedicating itself for identifying good marketfor coconut products.


Value Addition

Value addition, product diversification andby-product utilization in coconut

India is one of the largest producers of coconut inthe world. Coconut in India is predominantly a smallholders crop contributing to about Rs.83,000 millionannually which is about 2% of the contribution ofagriculture and allied sectors. More than 10 millionfarming families dependent on this crop for theirlivelihood.

Even though a major producer of coconut, Indiaconsumes more than 50% of its coconut productionof 15.84 billion nuts per annum as raw nuts for culinaryand religious purposes. 35% of the production is utilizedfor conversion to copra, 11% for tender nut, 2% forseed purposes and hardly 2% is utilized for valueaddition and industrial purposes. As such there is aneed for the country to devote more intensive researchand development and technology transfer on utilizationand product diversification in both food and non fooduses so that the practice of fixing the price of coconutbased on the existing market price of coconut oil couldbe done away with.

Coconut has the advantage of having hundreds ofuses which no other oil seed or horticultural crop canclaim. Coconut products and by-products can becommercially utilized for multiple purposes. Coconutis a food as well as an oil seed crop. It is also a sourceof fibre, timber, and fuel. Coconut palm is also a

K. Muralidharan* and Jayashree. A**

beverage crop in many states in the country. The kernelis an integral part of the diet of the people of theWest Coast of India. Nutritious milk is obtained fromthe kernel, which yields oil on its boiling.Coconut milkis an essential ingredient in many culinarypreparations.

The dried kernel or the copra is the richest sourceof cooking oil of Kerala. Coconut oil is also used ashair oil, body oil and industrial oil throughout thecountry. It is an illuminant and lubricant as well.Coconut oil is an ingredient in most of the premiumcosmetic products.

Coconut oil yields many oleo chemicals which havewide applications in various sectors. It can also beconverted into bio-diesel. The coconut oil cake, theresidue obtained after the extraction of oil from coprais a good cattle feed. Coconut palm yields toddy fromwhich jaggery, vinegar and arrack are manufactured.The timber of coconut is used in house constructionand to make furniture, wall panels, show pieces andfloor tiles. The inflorescence of coconut is used tomake ayurvedic medicines. Tender coconut is usedas a nutritious health and sports drink and is a basefor many ayurvedic preparations. The water of maturenut yields products such as vinegar, jelly, nata de cocoand wine. The shell is used as a fuel besides


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manufacturing various commercial products like shellpowder, shell charcoal, shell based activated carbon,ice cream cups, buttons of garments, utility articlesand show pieces.

The soft bud of the palm is edible and nutritious.Spongy ball like haustorium developing inside the nutwhen stored over a period is a sweet delicacy whichcan be exploited as a commercial value added product.The leaf of the palm is used for thatching houses.Dried leaves are used as fuel besides serving ascountry torch in villages. The spindle leaf is used fordecoration and costuming in folk dances. The midribsof leaves are used to make brooms, fish traps, basketsand tongue cleaners. The husk yields fibre and pith.The fibre is made into hundreds of products, whichenjoy both domestic and export market. The pith is asoil conditioner and rooting medium besides havingmany other uses. The spathe and stipules are used asfuel and for manufacturing handicrafts.It is rightly said"The coconut palm is alone sufficient to build, rig andfreight a ship with bread, wine, water, oil, vinegar,sugar and other commodities".

The various products of coconut other than copraand coconut oil offer a vast scope for furtherdevelopment, value addition and commercialization.A large number of products are developed fromcoconut. However due to pausity of space, this articlecovers only the major products developed fromcoconut water, coconut kernel and coconut shell.

Food products fromcoconut water

Tender Coconut Water

Tender coconut water serves as a mineral drink

with therapeutic properties that help in regaining thevitality of the human body. The characteristic flavorof tender coconut is contributed by delta lactones.Glucose and fructose form an important constituentof the tender nut water. Tender Coconut Watercontains most of the minerals such as potassium,sodium, calcium, phosphorous, iron, copper,magnesium etc.

Tender Coconut Water has become popular as anemerging, natural and healthy product. Reports haveindicated that coconut water has now became thefastest growing new beverage category in the USand is expected to be replicated in many othercountries. Coconut water has recently caught onamong athletes, health freaks and urbanites in manydeveloped countries. Soft drink giants like Coca Colaand Pepsi have acquired top two brands, Zico andO.N.E. UK, Netherlands, Canada, Mexico, UAE,Japan, Korea and Australia are the major importersof tender coconut water.

Packaged Tender Coconut Water

The Coconut Development Board in collaborationwith the Defence Food Research Laboratory (DFRL),Mysore has developed a technology for preservationand packing of tender coconut water in pouches andaluminum cans. The DFRL, Mysorehas succeeded in retention of itsflavour when packed in pouches/aluminum cans for a period of threemonths under ambient conditions andsix months under refrigeratedconditions. The product hasacclaimed consumer acceptancethrough out the country. At presentsix units have been set up in the statesof Orissa, Andhra Pradesh andKarnataka for the commercialproduction of this product. Anotherunit using the tetra pack technology has also beenestablished recently in Tamil Nadu. The products are

available in both domestic and internationalmarkets. Major exporters of the productare Philippines, Indonesia, Malaysia andThailand.

The Defence Food ResearchLaboratory, Mysore under sponsoredproject of the Board has also developedtechnologies for mechanical cleaning of


Value Addition

tender coconuts, mechanical chopping and collectionof tender coconut water, additive treatment and mixingand filling of water into pouches/cans, modificationof process (hot filling) for PET bottles, conveyorsystem to carry pouches/cans to continuouspasteurization system. The technology is beingadopted by the existing units for quality upgradation.FAO has also patented a technology for bottling tendercoconut water using micro filtration technology. Boardhas transferred the technology to 10 entreprenuersand 6 processing units with a capacity to process78000 nut per day are operational now.

Minimal Pr ocessing of Tender coconut

Perishability of tender coconut is relatively highand once the tender coconuts are detached from thebunches its natural freshness will get lost within 24 to36 hours even under refrigerated conditions unlesstreated scientifically. The bulkiness of tender coconutis due to the husk which accounts for two-third of thevolume of tender nut.

Handling of tender coconuts will be easy if a majorpart of the husk is removed. But, when partial removalof husk is done the colour of the nut will be changedto brown thereby reducing the attractiveness of thenut. Technologies for minimal processing of tendercoconut have been developed by Kerala AgriculturalUniversity (KAU) for retaining the flavour and toprevent discolouration. The process involves dipping(partially) dehusked tender coconut in a solution of0.50% citric acid and 0.50% potassiummetabisulphate for three minutes. The product canbe stored up to 24 days in refrigerated condition at 5-7 degree centigrade. By using this process, tendercoconut can be transported to distant places and canbe served chilled like any other soft drink. Optimizeduniform size facilitates using of plastic crates and

insulated chill boxes for transporting and storage.

In Thailand young coconuts trimmed, treated andpackaged with opener, straw and spoon arecommercially produced and marketed (even exported)to countries like Australia, Europe, Japan, USA,Taiwan, Hong Kong etc. The shelf life of theprocessed young coconut is 45 days in 3-60 C or 3weeks in 7 – 100 C.

Major products from coconut kernel

Desiccated Coconut

Desiccated coconut is the white kernel of thecoconut, disintegrated and desiccated to a moisturecontent of less than three percent. It is white in colour.It is a popular commercial product having demand allover the world in theconfectionary and foodindustries, as one of themain subsidiaryingredients of fillings forchocolate, candies, etc. Itis also used uncooked, asdecoration for cakes,biscuits, ice cream andtoasted short eats.Common grades ofdesiccated coconut likegranulated and fancy cutslike flakes, treads etc. arepopular. Granulated cutsinclude coarse medium fire and superfine grades.

The manufacturing process involves selection ofmatured, seasoned, ungerminated, undamaged,dehusked nuts, deshelling by a small hatchet chisel,paring of the testa using the paring knife, slicing thekernel and removal of water, washing, sterilizing(blanching) using hot water, disintegrating into granularpieces of 1-5 mm size, drying in batch type of semiautomatic tray drivers or fluid bed dryers to bringdown the moisture to 3%, cooling the product to roomtemperature, sieving, grading and packing inpolyethylene lined craft paper.

Sri Lanka, Philippines, Indonesia and Malaysia aremajor producing countries. Other countries producingsmall quantities of desiccated coconut are India, Fiji,Tonga, Ivory Coast and Brazil. Among its major exportmarkets are the USA, United Kingdom, France,


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Value Addition

Netherlands, Italy, Eastern Europe, Australia, Japan,Taiwan and the Middle Eastern countries. 23desiccated manufacturing units are established withthe financial assistance from Board which couldtogether having processing capacity of 6.60 lakh nutsper day.

Coconut Chips

Coconut chips is a ready to eat snack preparedfrom 9-10 months old coconuts. It can be preparedby dehydrating theintermediate moisturecoconut kernel.Intermediate moisturecoconut kernel is themature coconut kernelafter removing themoisture content of thekernel partially byosmotic dehydrationby using osmoticmediums like sugarsyrup. Coconut Chipsis crispy and can be packaged and marketed inlaminated aluminium pouches, which will have a shelflife of 6 months. Since it is in ready-to-eat form, itcould be used as snacks at any time. Coconut chipswith different flavours can be prepared by adding therequired flavour essence in the osmotic medium.Instead of sweet, salted coconut chips and medicatedcoconut chips can also be prepared by suitable changein the osmotic medium.

CPCRI, Kasaragod has developed a process forpreservation and packing of coconut chips. CPCRIand CDB have already provided training to manywomen entrepreneurs and self help groups in coconutchips making. A few units have started commercialproduction. There is a insatiated demand for thisproduct in the domestic market and elsewhere.

Coconut milk

Coconut Milk refers to the oil-protein-wateremulsions obtained by squeezing fresh grated coconutkernel. The undiluted and diluted are referred to ascoconut milk and concentrated form as coconutcream.

Coconut milk is obtained by extraction of freshcoconut wet gratings with/without water. This is aninstant product, which can either be used directly/

diluted with water tomake variouspreparations such asfish & meat dishes,curries, sweets,deserts, puddings,cocktails, cakes,cookies, coconut jam,ice creams etc. It canalso be used in themanufacture of

bakery products and for flavouring food stuffs.Preserved forms of coconut milk such as cannedcream or milk and dehydrated whole milk are nowavailable in many coconut growing countries.Commercial production of these products has beenpromoted in the Philippines, Thailand, Indonesia,Western Samoa, Sri Lanka and Malaysia and to someextent in India. Indonesia is the leading exporterfollowed by Sri Lanka, Thailand and Philippines.

CDB in collaboration with the Regional ResearchLaboratory, Trivandrum has developed technology forpreservation and packing of coconut cream in tincontainers with a shelf life of six months. The processinvolves dehusking of the fully mature nuts, breakingthe nuts into halves, deshelling, washing and blanchingof the kernel, grating, comminutions of the gratedkernel to extract the milk, filteration through vibratingscreens, additions of emulsifier and stabilizers,emulsifications, pasteurizations, hot filling in cans, canseaming and sterilization. 10,000 mature nuts couldyield about 2500 kg of coconut cream and 500 kg ofresidual grating.

The technology has been transferred forcommercialization and the product is available in thedomestic markets at reasonable rates. Production ofcanned coconut milk is also commercialized inThailand, Malaysia, Philippines, Indonesiaand Sri Lanka.

Coconut Skimmed Milk

Coconut fresh kernel is a rich sourceof plant protein and could well be aninvaluable material for the preparation ofmilk substitutes. Coconut skim milk is asolution of the soluble components ofcoconut after the cream is separated in acream separator. Skimmed milk is a goodsource of quality protein suitable for the


Value Addition

preparation of many useful food products or assupplemental protein source, especially in regionsdeficient in animal proteins. Freshly prepared coconutmilk from pared kernel is filtered through a 120 meshvibrating screen and the pH of the filtered milk israised from 6.3 to 7.0 with the additions of sodiumhydroxide. The milk is then pasteurised at about 60oCfor one hour and subsequently centrifuged in a creamseparator to yield the aqueous phase or the proteinrich skim milk.

Skim milk can be concentrated to a protein richnon-fat solid-product for industrial use. Skim milk canbe used for the production of a variety of productslike spray dried powder, coconut honey, coconut jamand sweetened condensed milk. In addition, it canalso be used as a substitute for the preparation offermented beverage concentrate and also as a sourceof vegetable casein. The gastro-intestinaldisturbances in infants can be treated by feedingcoconut milk, which shows that coconut skim milkhaving the same protein level (1.6 percent) as mother'smilk is well-utilized by infants.

Spray Dried Coconut Milk powder

Coconut milk powder is the dehydrated form ofthe coconut milk. This product has a good keepingquality and retains the natural flavor, texture and tasteof coconut milk. CDB in collaboration with the CFTRIhas developed technology for spray drying of coconutmilk, which is the most potentialmethod for preservation of flavourand texture of coconut milk withgood keeping quality. The processinvolves deshelling, paringdisintegration of the kernel,squeezing the comminuted kernelin a screw press, standardizationof coconut milk with maltodextrinand sodium cassienate,pasteurization spray drying andpacking in aluminum packets. The powder is easilydissolved in water to form a milky white liquid withthe flavour and texture of coconut milk. To makecoconut cream, it is suggested to mix or blend 100gpowder with 120 ml water. The product contains 60.5per cent fat, 27.29 per cent carbohydrates, 9.6 percent protein, 1.75 per cent ash, 0.8 to 2.0 per centmoisture and 0.02 per cent crude fibre.

The product has consumer demand in both

domestic and international markets. Spray dried milkpowder is produced on a commercial scale in thePhilippines, Indonesia, Malaysia, Thailand and India.

The major markets for coconut milk and milkpowder are European countries like UK, Netherlands,Germany, France, USA, Mexico, Canada, UAE,Australia, Japan, Korea, Malaysia, South Africa,Singapore etc.

Virgin Coconut Oil

VCO can be producedfrom fresh comminutedcoconut kernel or coconutmilk. Different productionprocesses are adopteddepending upon the scale ofoperations, degree ofmechanisms and investmentavailable. VCO produced fromeach process exhibits different organolepticcharacteristics of which brief description of theprocess are given below:

Virgin Coconut Oil through Wet Processing ofCoconut

Wet processing of coconuts is a new process ofoil extraction from fresh matured coconuts producinghigh value, high quality Virgin Coconut Oil (VCO)rich in vitamin E and possessing long shelf life periodof one year. Apart from virgin coconut oil, a numberof other value added coconut products like coconutmilk, low fat coconut powder, skim milk and packedcoconut water, could be developed from the process.A plant processing 1 lakh nuts per day can produce7.5 tons of virgin coconut oil, 9 tons of medium fatDC, 11,500 liters of matured coconut water 16.5 tonsof skim milk and 11.5 tons of coconut shell.

Fresh dry process – Wet milling route – Oil isextracted from partially dried coconut meat usingspecial screw type press. This is applicable for smallto medium scale plants. By product is food grade fullprotein medium fat coconut flakes and coconut flour.

Fresh dry process – Desiccated coconut route –This process involves extracting the oil from thedesiccated coconut. This process can be applied forconverting the desiccated coconut which does not passthe quality standards into high value VCO and coconutflour or aflatoxin free cattle feeds. This process isuseful in medium scale plan operations and involve


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Value Addition

high investment or mechanical equipments.

Fresh dry process – Grated coconut route – Thisprocess involves splitting the coconut, grating,blanching and drying of the meat and extracting oilusing screw press. This is similar to DC route exceptthat this requires fewer process steps and equipmentsand useful for small scale plant operations. The byproducts are flakes and coconut flour.

Wet processing of coconut – VCO through wetprocessing – Traditional wet processing – modifiedkitchens method. The process involves graduallyheating the coconut milk mixture (first & secondextract) until all the water is evaporated to produceVCO and proteinaceous residue. The milk is allowedto stand for three hours.Watery portion that settles atthe bottom is removed and the remaining cream isgradually heated to produce the oil. This processproduces the VCO with intense coconut aroma. Ifthe oil is not heated in dryers it became rancid withinfive days. The proteinaceous residue has nocommercial value but can be consumed by adding torice cakes. Investment is low and useful for homescale operations.

Virgin Coconut Oil through cold process ofcentrifugal separation - The process involves a twostaged centrifuging process wherein the skimmed milk(watery phase) is separated and the cream issubjected to vacuum evaporation and passed throughthe centrifuge again to obtain the VCO.

CDB has developed a technology through theCFTRI for production of virgin coconut oil by wetprocessing. Technology has been transferred to 9entrepreneurs the product is marketed commerciallyunder various brand names like Keravita, Indhulekhaetc. 10 VCO units using wet processing method areassisted by Board under Technology Mission onCoconut. These units have the capacity to process 1lakh nuts per day.

Philippines is the leading exporter of virgin coconutoil (VCO) in the world market. Thailand, Indonesia,India, Malaysia, Sri Lanka, Vietnam, Fiji, Western andSamoa also produce and export VCO. The majorbuyers are USA, Canada, Europe, Asia and Pacific,Middle East, Australia and South Africa.

VCO is used as food supplement, body oil, massageoil and in various personal care products. The increasein demand for VCO could been attributed to the re-

discovery of the health benefits of coconut oil as amedium-chain triglyceride (MCT). The major demandfor VCO is as foodsupplement.

Ball Copra

Ball copra is madeby storing unhuskedcoconuts in a suitablestore, which is usually a two-storey brick and mortarbuilding, the floor and the four sides of the upper storeybeing made of wooden bars spaced two to threeinches apart. Fully ripe nuts of twelve to fourteenmonths are stored in the upper floor of the store.They are frequently stirred and smoked by a slowfire, set under the platform using coconut palm wasteor cheap firewood. During the period of storage, thewater inside the nuts gets dried up and the kernelgets detached from the shell. The entire process takeseight to twelve months. When quite dry, the nuts arehusked, the shells are broken with a heavy iron knifeand the copra balls removed. The copra is clean, whiteinside and sweet in taste and is therefore highlypriced. A study conducted by the erstwhile CentralCoconut Research Station, Kasargod (India) on thepreparation of ball copra revealed that small sizednuts are best suited for making ball copra, as it takesless time for conversion into ball copra.

Major products from coconut shell

Coconut shell powder, coconut shell charcoal andactivated carbon are the three major products thatcan be made from coconut shell. Coconut shell powderfinds extensive uses in plywood and laminated boardindustries, as a phenolic extruder and as a filler insynthetic resin glues, mosquito coils and agarbathyindustries.

Coconut shell powder is manufactured frommatured coconut shell by using pulverizes / ball mills.12,000 shells would yield around one tonne shellpowder. Coconut shell charcoal is manufactured byburning shells of fully matured nuts in limited supplyof air sufficient only for carbonisation, but not forcomplete destruction. The output of charcoal in thetraditional pit method is just below 30 per cent of theweight of the original shells. In India the average outputin the traditional method has been found to be 35 kgof charcoal from 1000 whole shells or about 30,000whole shells yield 1 tonne of charcoal. Shell isconverted to shell charcoal by carbonization process


Major Importers of Copra

(Metric Ton)

Philippines 68764

Malaysia 29607

Bangladesh 19000

Pakistan 9944

Australia 9440

Other countries 1891

Total 138646

Major Importers of

Desiccated Coconut

(Metric Ton)

U.S.A. 35886

Singapore 27109

Belgium 16372

Germany 15618

U. K. 13315

Netherland 10487

Turkey 10228

Other countries 233344

Total 362359

Export share of major coconut producing countries (Metric ton)

Coconut Products India Indonesia Malaysia Philippines Sri Lanka Thailand

Coconut 30602 72818 4149 1638 59199 24210

Copra 29625 39517 2569 84 8592 339

Coconut Oil 5870 570311 128855 826237 1932 17886

Coconut Cake 214 209035 3011 399782 20007 1326

Desiccated Coconut 900 46699 9448 116421 38651 1181

Coconut Milk/ Milk Powder - 23264 3641 3723 10089 -

Shell Charcoal 15523 199045 - 34747 3550 -

Activated Carbon 38712 22741 17730 20027 17635 7023

Production and export of value added coconut products

Value Addition

Major coconut products and

number of producers in India

Products No. of producers

Copra Above 10000

Coconut Oil Above 2000

Desiccated Coconut 80

Coconut Milk Powder 2

Virgin Coconut Oil 15

Activated Carbon 16

Shell Charcoal Above 1000

Shell Powder Above 20

Activated CarbonShell Charcoal

Shell Powder

in mud pits, brick kilns and metallic kilns.

Activated Carbon is a non graphite form of carbonwhich could be produced from any carbonaceousmaterial. Coconut shell based activated carbon isconsidered superior to those obtained from othersources due to its small macro pore structure whichrenders it more effective for the adsorption of gas/vapor and for the removal of color and odor ofcompounds. It is widely used in the refining andbleaching of vegetable oils and chemical solutions,water purification, recovery of solvents and othervapors, recovery of gold, and in gas masks forprotection against toxic gases. On an average 3 tonsof coconut shell charcoal would yield 1 ton of activatedcarbon.

Taking into account the versatility of coconut andas can be seen from the above there is immense scopefor more processed foods to be manufactured withcoconut as base. Cooperation between producingcountries will be mutually beneficial in the area of

new product development, technology developmentand product diversification which will result inincreased demand for coconut globally. Consideringthe dwindling market for traditional products like copraand coconut oil such efforts on manufacture ofincreased value added products will enhance thecompetitiveness of the coconut industry globally.

A brief on various other products from coconutwill be continued. For full version of the article visitwww.coconutboard.gov.in.

* Dir ector, **Senior Technical Officer, CDB, Kochi-11


November 2011

Value added products from coconutK.S.M.S. Raghavarao*, Navin K. Rastogi and A. Hrishikesh

Introduction

India is one of the third largest coconut growingnation in the world. In order to develop the productsfrom coconut and to improve the economy of thissector, Coconut Development Board is extendingfinancial assistance for research projects to CentralFood Technological Research Institutes (CPCRI) fordeveloping technologies.With the financial supportof Coconut Development Board, CFTRI hasdeveloped the processes for production of coconutmilk products, coconut dietary fiber and virgin coconutoil.

There is an ever-increasingscope for producing diversifiedproducts from the by-productsof coconut industry . Suchproducts will ensure betterprize for the farmer , betterproducts to consumer andmore effective cost ofproduction to the industry

Introduction and adoption of modern technologiesin coconut processing sector to provide technicalimpetus for transformation of traditional coconutdependent rural economy into a vibrant commerciallyviable economy, development of technologies/processfor consumer based products from by-products incoconut processing in order to increase theconsumption of coconut and exploitation of by-products in coconut processing for production of value-added, shelf-stable, convenient products are the majorobjectives of the research and development works.

The R&D works done at CFTRI on variousproducts like mature coconut-water concentrate (i.e.coconut honey), tender coconut beverage (i.e.coconut lassi), coconut whey protein from aqueousextract after the recovery of coconut milk, coconutspread based on mature coconut-water concentrateand dietary fiber, coconut soufflé and coconut chutneyare initiated and presented in the following sections.

Tender coconut beverage (Coconut lassi)

Coconut beverage is produced mixing the solid

white meat and liquid coconut water endosperm fromtender coconut. The product is having refreshing andfresh taste of coconut, good shelf life,characteristic coconut flavour andnatural electrolytes. There arenumerous health benefits of tendercoconut water as it is a naturalsource of minerals, vitamins,complex carbohydrates, aminoacids and other nutrients. Thenatural carbohydrate content is4-5%, which makes tendercoconut water suitable for sportspersons.

A homogenized mixture ofliquid and solid endosperm oftender coconut forms abeverage. Once it is exposed toair, the mixture rapidly loses mostof its organoleptic and nutritionalcharacteristics, and begins toferment. Since the pH of themixture was less acidic, hence theproduct needs to be bottled andsterilized.

The tender coconut water and thin solid endospermfrom the tender coconut are together homogenizedand the mixture is formulated. The formulatedbeverage is filtered with cheesecloth, heated and filledin pre-sterilized glass bottles. The bottles are subjectedto hot water to expel the air present in the headspace.Further, the bottles are sealed and autoclaved(Raghavendra et al., 2009). The product, with nopreservative added during the process, was found tohave characteristic taste and aroma of tender coconut.The novelty of the present invention lies in the wayof selecting the processing steps, conditions/parameters and components to obtain a value addedproduct, which is not hitherto available, without loosingthe characteristic flavour of tender coconut. Theworld market for sports beverages is about $1,000million.

Ratio of tender coconut endosperm to tendercoconut water was maintained in order to get veryhighly acceptable product having characteristic

Value Addition


flavour of tender coconut. The time and temperatureof processing was also found to have direct bearingon the quality of the product. The product was havingnutritional qualities of both tender coconut water andthe solid coconut endosperm as well as taste andaroma of tender coconut water and endosperm wasrendered intact. The product was made withoutaltering the pH and without the addition of chemicalpreservatives.

The product has shown a shelf-life of more thansix months when packed in pre-sterilized glass bottlesand kept at ambient storage conditions. The physico-chemical and microbial analysis of tender coconutbeverage is shown in Table 1. Sensory quality studiesof the product were conducted by using QuantitativeDescriptive Analysis (QDA) where the attributeswere quantified on 15 cm structured scale. Thesamples were evaluated against fresh sample bytrained panel. The attributes considered werewhiteness, consistency, coconut like, milky, coconutoil like, fermented, sweet and overall quality. Theproduct prepared was well received by the panel witha high score of 12.1.

Mature coconut water concentrate (Coconuthoney)

Mature coconut water is procured from desiccatedcoconut industry filtered and centrifuged to removesuspended solids and fats. Mature coconut water ispassed through cationic, anionic and mixed bed resinsto remove saltiness caused by the minerals in the finalproduct. The mature coconut wateris then subjected to thin filmevaporator to achieve the desiredconcentration. Further sugar is addedto increase the concentration level.

Membrane concentration ofmature coconut water is alsoattempted using reverse osmosis usingcellulose acetate membrane(membrane area 0.9 m2, pressure 20-40 bar). Further, concentration ofcoconut water is achieved by thin filmevaporator. Since the saltconcentration in the concentrate ishigh, it was not possible to consumemature coconut water concentrate as such and hencediversified products from this concentrate is made.Keeping this in view the mature coconut water

concentrate was mixed with various ratios of sugarconcentrate and sensory tested for its acceptance.

Mature coconut water concentrate is formulatedwith sugar solution in increasing proportions, andreferred as A, B, C, D and E, respectively. Thesamples are analyzed sensory using a panel consisting10 members. The mean scores were plotted in theweb plot against different attributes. The sample Dand E containing higher proportion of sugar contentattained the highest score for overall quality ascompared to other samples.

Coconut spread from maturecoconut water concentrate

Coconut spread is one of theseveral important aspects of valueaddition to the by-products(concentrate from mature coconutwater and dietary fiber) generated inthe coconut processing industries,besides solving an environmentalproblem vide the disposal of these by-products. This exotic spread can findextensive utilization in sandwiches,chapatti, dosa or similar breakfastfoods to make them more appealing

and appetizing. Coconut spread is prepared by partialreplacement of sugar with concentrate from maturecoconut water along with addition of other ingredients

Table 1: Physico-chemical and microbialanalysis of tender coconut beverage

Parameter

Moisture, % by weight 82.9

Total ash, % by weight 0.52

Total soluble solids 13°Brix

pH 5.6

Titratable acidity (g/100g) 0.50

Fat, % by weight 0.90

Protein, % by weight 0.50

Crude fiber, % by weight

Below

detection

limit of 0.25

Carbohydrate (by difference), % by weight 13.74

Calorific value (kCal/100g) 65

Aerobic mesophilic spore formers Absent

Aerobic thermophilic spore formers Absent

Anaerobic mesophilic spore formers Absent

Anaerobic thermophilic spore formers Absent

Fermentation test Negative

Value Addition


November 2011

such as citric acid, pectin and benzoic acid followedby thermal treatment. Addition of coconut dietary fiber,which can be evenly suspended in the spread, providesa characteristic coconut flavor, texture and taste. Thehigh osmotic pressure in the product createsunfavorable conditions for the growth andreproduction of most species of microorganisms likeyeast, mold and bacteria responsible for spoilage offood.

The process involved filtration with the help of amuslin cloth of mature coconut water followed byconcentration in thin film type of evaporator. Theingredients, sugar, water, pectin solution, xanthansolution, citric acid blended and the mixture is boiledtill a moderately viscous and thick mass of desiredconcentration is achieved. At that time, theconcentrated mature coconut water is added to theboiling mixture at the end of processing to the abovemixture. Finally, dietary fiber obtained from coconutwas added to the above mixture. The dietary fiberwas obtained by dehydrating spent grating afterextraction of coconut milk, solvent extraction of fatand finally ground to reduce particle size. The spreadmixture is added with class II preservative, filled intopre-sterilized glass bottles, capped, cooled and storedat room temperature. The product is characteristicflavour of coconut and is having an expected shelflife of more than six months.

Microbiological analysis indicated the yeast andmould count is zero, whereas mesophilic aerobes countis less. Sensory studies are done with the help ofQuantitative Descriptive Analysis (QDA) where theattributes were quantified on 15 cm structured scale.The samples are evaluated against fresh sample bytrained panel. The product prepared is well receivedby the panel and scored high score of 12.0. Sensorystudies indicated that the node of taste of coconutwas very well noticeable in the product. Further,sensory acceptability of the product was quite high.Spreadability of the product was excellent that wassupported by the back extrusion measurements.

The level of replacement of mature coconutwater concentrate with sugar was optimizedto get very highly acceptable product havingcharacteristic taste and flavor of coconut.

Similarly, the addition of mature coconut waterconcentrate at an appropriate stage during processingallowing the mature coconut water concentrate to be

heated for minimal duration (2-3 minutes), so that theflavour components of mature coconut water remainintact in the final product.

The process provides the value-addition to the by-products, which are currently disposed to environment.In this process only a part of sugar was replaced withconcentrated mature coconut water, which resultedin a product having characteristic flavour and tasteof coconut. Process is easy to scale up. The productcontains dietary fibre from coconut, which has addedhealth benefits. Production of coconut spreads withoutany artificial flavouring agents has niche market tocater the consumers who prefer least chemicaladditives.

Coconut soufflé

Coconut soufflé is a light fluffy baked dish.Coconutsoufflé is made with butter, egg yolk and white mixedwith corn flour, milk, sugar and coconut water.Coconut soufflé can be prepared by two methods suchas baking or refrigeration. Production of baked souffléinvolve cooking of ingredients like butter, corn flourand milk over hot water until the batter becomes thickand smooth and then stiffly beaten egg yolk is addedalong with sugar to the batter. The mixture wasthoroughly mixed along with egg white and coconutmilk and then it is baked. In another approach, coconutsoufflé was prepared by mixing the ingredients (creamsugar, egg white and corn flour) with boiled milk andthen cooked until the mixture became thick. Sodiumalginate, coconut extract, tender coconut water andstiffly beaten egg white were added to this mixtureand then it was poured in a mould and refrigerated.Further efforts are in progress to produce ready mixfor coconut soufflé.

Coconut chutney from spent coconut gratings

Coconut chutney is a culinary specialty and foodadjunct /accompaniment, served along with southIndian dishes. It may be served either as thick coarsepaste/slurry/dried. The spent coconut gratings afterthe extraction of coconut milk is used to make coconutchutney. The ingredients like Bengal gram, greenchilly, coriander, ginger, pudina, tamarind, garlic, saltand water are made into paste and then mixed withcoconut gratings in required proportions and then thechutney is seasoned and then packed. The drycoconut chutney powder is then sent for sensory andmicrobiological analysis. Sensory attributes likeyellowish brown, fibrous, spicy, coconut like, fresh,

Value Addition


pungency and overall quality are measured in 15 cmweb scale. The coconut chutney powder was wellreceived by the panel and scored a high score of 10.0.The pH and moisture content of the ready chutneywere 4.5 and 6.2%. The TBA value, which is anindicator of rancidity is found to be low (0.42 mal/kg). Attempts are under progress to produce driedcoconut chutney powder with increased shelf life.

Coconut whey proteins

Coconut whey protein is a byproduct of virgincoconut oil industry. The technology for virgin coconutoil was earlier developed at CFTRI. In order to providevalue-addition to the protein obtained, the followingapproaches are adopted.

Membrane processing of coconut whey proteins

Ultrafiltration in combination with spray drying wasexplored as a method for the production of coconutwhey protein powder. The coconut whey wascentrifuged to remove fat and then it was subjectedto ultrafilteration using membranes of MWCO of 5,10, 30 and 50 kDa. The retentate and permeate werecollected. It was found that MWCO of 5 kDa gavemaximum retention of proteins in the retentate (96%).The ultrafiltration was performed in the pressure rangeof 2 to 10 bar, the separation process occurring acrossa membrane, which discriminates solute moleculeson the basis of their sizes. The retentate collectedwas then spray dried to get coconut protein powder.

Differential partitioning studies of coconut wheyproteins using aqueous two-phase extraction

In aqueous two-phase extraction (ATPE), thepurification of most of the proteins is mainly due tothe differential partitioning of the target protein to onephase and the contaminant proteins to the other phase.The phase system is dependent upon many factorssuch as type of aqueous two-phase system, phaseforming salt, molecular weight of the phase formingpolymer, pH of the system and phase volume ratio.

Selection of type of aqueous two-phase system

In order to know the suitable type of phase(polymer-polymer or polymer-salt), both polymer-polymer and polymer-salt phase systems wereprepared using coconut whey. The results indicatedthat the protein yield was higher in polymer-salt systemas compared to that of polymer-polymer system. Afterselecting the type of phase system (polymer-salt), thenext most important step was the selection of type of

phase forming salt.

Selection of phase forming salt

In order to identify the suitable salt for the yield ofcoconut whey protein ATPE experiments werecarried out by adding predetermined weighed quantityof different molecular weight PEG and differentphase forming salts (ammonium sulphate, magnesiumsulphate, sodium sulphate and potassium phosphate)to a given quantity of coconut whey making the totalweight of the system 100% on w/w basis. Out ofthese salts potassium salt has resulted the maximumyield of protein in the bottom phase.

Selection of polymer molecular weight

In order to identify the suitable molecular weightof phase forming polymer for the yield of coconutwhey protein, ATPE experiments were carried outby adding predetermined weighed quantity of differentmolecular weight PEG. The PEG of MW 1000, 4000and 6000 resulted in protein yield of 82, 92 and 98%,respectively. Hence PEG 6000 was found to be mostsuitable.

Effect of different tie line length

The effect of tie line length (TLL) was studied onthe partition of proteins in the PEG 6000/potassiumphosphate phase system. Increase in the yield ofprotein was increased with an increase in %TLL; amaximum yield of 96% was obtained at a particularhigh value of TLL. Very high values of TLL resultedin decrease in the yield of proteins.

There are number of areas in coconut researchwhich have not been explored in India. There is aneed to further think about the development ofdiversified products from coconut such as diarywhiteners, coconut paneer, nata-de-coco etc. Ofcourse, the coconut research may take vibrant trendwith the advent of latest technologies like membraneprocessing and other techniques. These things areonly possible when regulatory and governing agenciescome forward to sponsor further research projects inthis potential field. It would be very encouraging ifthe private industries come closer to R&D institutionsand work together for development of state of the arttechnologies and can finance part of the research.

*Department of Food Engineering, Central Food

Technological Research Institute, Mysore-570 020, Council of

Scientific and Industrial Research, India

Value Addition


November 2011

Value Added Products from Coconut Timber

The increased demand for timber has causedindiscriminate felling of trees from the natural forests,seriously affecting the ecology as well as the livingconditions on earth. Growing population and higherper capita consumption of timber products due toelevated living conditions have put tremendouspressure on the natural forest resources. Illegal fellinghas caused serious environment problems in manyregions of the world, which are considered to be thegreen areas required for maintenance of the ecologicalbalance. The development of plantations for lumberhas been a parallel activity and the results in terms ofyield from such plantations are not yet appreciable incomparison to the increased requirement of thetimber. Many heavily wooded areas in the developingcountries have become importers of timber to meettheir requirements of wood and wood products. Indiawith a very large requirement of timber and a highlydepleted forest resource depends largely on importedtimber to meet the various requirements of woodproducts. Since the effect of plantation timber is notappreciable yet, it is absolutely necessary to explorethe possibility of processing plantation residue timberas well as monocots from plantation or fast growingspecies like Bamboo.

Coconut tree has been planted in many tropicalregions and it is one of the oldest plantations inorganized sector or informal sectors and thus the overmatured coconut trees offer a good raw material basefor production of lumber and products for various end-uses.

Salient features of coconut wood processing

The proposal for production of value addedproducts from coconut wood should seriously considerthe structure and density variation of coconut wood

K.P.Jayabhanu*

stem. The variation in density necessitates aprogramme to manufacture various end-use productsbased on this particular feature. The coconut trunkstem analysis is shown in Fig-1.

Figure 1

The durability of the hardwood segment isincreased by coating the wood surface (at the bottom)with a suitable low toxicity chemical preservative. Thecoconut wood does not have any diametric growth,wood rays, branches or annual rings, and hence theswelling and shrinkage properties hardly differ in thetangential or radial direction. Compared to otherspecies of corresponding densities the volume ofshrinkages and expansion is negligible. The outersegment which is air-dried for normalization providesa stable parquet slat input.

The table-1 shows the density segment of acoconut stem recommended for different uses ascoconut lumber product for building construction.

As a rule, it is suggested that coconut wood withdensity below 400 kg/m3 should not be used as loadbearing structural components but only in the internalparts of a building such as ceilings and wall linings inthe form of boards and wall paneling.

Value Addition


Value Addition

The other end-use products from coconut woodcould be listed as follows.

Segment

Lower

Stem

Middle

Stem

Top Stem

Production of charcoal

Coconut wood is comparable to other woods as afuel. Medium to good quality charcoal could beproduced from coconut wood using any of theconventional methods of making charcoal.

The high density segments of the trunk yield highercharcoal recovery and better quality, compared to thatfrom the low density segments. Experience has alsoshown that good quality charcoal can be obtained fromlogging and sawmilling residues like coconut trunkslabs and timber off-cuts and from the butt part ofthe trunk. The upper portion of the trunk, consistingof low density wood, gives charcoal of inferior quality.

Torrifaction

Coconut wood chips could be utilized to generatehigh quality fuel by the process of torrifaction. Thefuel produced by torrifaction burns with very lesssmoke and generates lesser ash. However, thisprocess is still under trials and commercial exploitationhas not started.

Coconut Fiber-cement Board (CFB)

The coconut fiber-cement board (CFB) is arelatively new product that makes use of coconut

wastes and can becombined with coconutwood. It ismanufactured fromfibrous materials likecoconut coir, fronds,mid-ribs, coconut toplogs, or even shreddedwood from smalldiameter fast-growing trees growing along the bordersof coconut plantations. Manufacturing CFBs can bea good investment segment in developing countriesfacing huge demand for housing. CFB is a goodreplacement for tiles, brick, plywood, asbestos andcement hollow blocks.

Housing and shelters

Coconut lumber and CFB could be utilized forbuilding residences and commercial blocks, utilizing awell engineered prefabricatedhousing technology. The coconutlumber houses are built in variousparts of the world. Efforts aremade in India also to establishalternate products for buildinghouses and coconut wood and

boards could be a reliable source.

The model houses built inPhilippines indicate considerablescope for utilizing coconut lumberand coconut wood based panels.

Wood Polymer Composite (WPC)

Efforts have been made to produce coconut fiber/ chips and polymer composites for various end-uses.

Segment

Lower

Stem

Middle

Stem

Top Stem


November 2011

Value Addition

The trials have been successful and WPC based oncoconut fiber could be produced on a commercialbasis. However, the cost of production seems to behigh. Hence the production is commercially viable forfew selected applications only.

Commercially Viable Value Added ProductsFrom Coconut Wood

Investment opportunities

Currently, in India, there is no organized investmentprogramme in the sector of secondary processing ofcoconut wood. Some of the items which could becommercially manufactured with viable economicsare listed below.

Parquet Flooring

The wooden parquet flooring market in India hasregistered very high growth rate in the last few years.The discerning customers prefer wooden flooring inselected areas in their residences or apartments.Recently wooden parquet flooring has made inroadsto commercial buildings, office spaces, super marketsand clinics also. The high price of timber and theresultant increase in the prices of wood parquetencouraged use of coconut wood parquet for variousend-uses. The technological development improvesthe durability and wear and tear of the coconut woodparquet and renders it as a cost effective eco-friendlynatural product.

Door and Window Frames

Matrix impregnated door and window frames fromprocessed coconut wood could be a product whichwill meet the large demand for door and windowframes in India. The recovery could be increased by

laminating smaller thickness scantlings. Such a productwill be more stable and cost effective.

Coconut Wood Veneers

There is demand for coconut wood face veneerfrom certain panel manufacturing units in India andabroad. Slicing of coconut wood could cause problemsof fiber separation. This problem will be acute duringthe veneer drying process. One solution is to upgradethe input coconut wood slab for slicing byimpregnating a matrix which will provide lateralbinding of fibers. Also the thickness of the veneerhas to be designed to minimize such a problem. Thetimber slicing units in India could be interested indeveloping coconut wood face veneers also.

Furniture and Components for Interiors

Processed coconut wood offers a refreshingchange in the segment of solid wood furniture.Considerable headway has taken place in developingcoconut wood furniture for various applications andend-uses.

Pre-engineered and pre-finished components couldbe produced from coconut wood for application ininteriors as well as exteriors. The range includeshollow beams, columns, pickets, poles, cabinets andother utility products.

Wall Paneling

The demand for solid wood wall paneling for interiorsin residences, commercial spaces and restaurants hasbeen increasing at a rapid pace. The preference foreco-friendly natural product is strong and coconutwood wall paneling is one of the alternate sources,which is cost effective. An investment in coconut woodparquet flooring could produce wall paneling also.


Value Addition

Coconut woodhollow beams ofdifferent crosssections could beproduced in lengthsup to 4 Mtrs. Theproduct may findapplication in interiorsas well as exteriorpergolas. The design and cross section of the product

could be varied according to the applications. Thiscomponent could be employed as columns also. In

combination with metalsections, the hollow beamcould be used as a load bearingcomponent.

The web of the beam couldbe engineered either as afinger jointed and laminatedtimber or solid planks withglued lap joints.

The item could be massproduced as long hollowbeams and the same couldbe cut to the required lengthfor the production ofvarious smallercomponents. The productmay find application as anelement in houseconstruction also.

Novelty and crafted Products

A well processed and upgraded coconut woodlumber could be utilized for production of variouscrafted items and utility products.

Handicrafts could be produced from coconut shellalso. Such items which are combined with thecraftsman skills could find export markets in Europeand other developed countries. Coconut woodprovides a suitable input for development of skills andproduction.

Conclusion

Large scale replantation of the senile coconut treesopens opportunity for investment in coconut woodlumber processing, secondary processing of lumberas well as power generation. A coordinated and awell planned effort will be of tremendous socialbenefits. The rejuvenation and replantation schemeinitiated by Coconut Development Board will act asa prime mover for the development of primary andsecondary processing of senile coconut palms,generating considerable economic benefits to thesociety.

*Chairman, Plant Wood Interiors Pvt. Ltd., Tellicherry, email:[email protected])


November 2011

Processing of Coconut ChipsThe Kalpakam and Kerasree Success Stories

Coconut plays an important role in the livelihoodsecurity of millions of people in the southern states ofIndia. However, this sector faces a number ofstructural problems mainly arising from the fluctuatingprice of coconut. The price of coconut at presentsolely depends on the price of coconut oil in thedomestic market which in turn depends on theinternational prices of edible oils.

Till recently making of copra was the onlyprocessing option at farm level which

often failed to ensure reasonableeconomic returns to the farming

communitiy . However , novel product s likecoconut chips and available technologies

for utilization of coconut water to makevinegar and squash extend the scope forcommunity level processing of coconutand in the long run will help the coconut

farming communities to realize betterreturns from coconut cultivation.

CPCRI for the period 2009-2012. As part of theproject women Self Help Groups (SHGs) wereformed and the members were provided withtechnical support for the production of coconut chips.Comprehensive training programme covering varioussteps involved in preparation of coconut chips wereimparted to the members of these groups at AgroProcessing Laboratory, CPCRI, Kasaraogd. Theywere further empowered to make a range of coconutfood products by providing training on production ofcoconut pickle, chutney powder, coconut watersquash, vinegar etc. at Technology DevelopmentCentre of CDB. Apart from these trainingprogrammes, capacity development programmes for

K. Muralidharan, C. Thamban and M. M. Lajina*

For a successful agro processing enterprise bothbackward and forward linkages are to be established,which are often overlooked in many developmentalprogrammes. Efforts were made to bridge this feltgap in the processing of coconut products under theNational Agricultural Innovation Project (NAIP) on‘Value Chain in Coconut’ being implemented by

Women SHG unit engaged in the production of coconut chips

Success Story


the SHG members on themes like good processingpractices, quality control, procurement of rawmaterial, maintenance of machinery, marketing ofvalue added products, maintenance of accounts andaudit etc were also organized. The processing unitswere formally linked with coconut farmers for assuringprocurement of nuts of appropriate maturity. TheSHGs sold their products at the local markets by directmarketing and also through intermediaries. They alsoparticipated in many exhibitions conducted with thefinancial support from NAIP in various parts of thestate.

The ‘Kalpakam’ Women SHG unit at Madikkaigramapanchayath and the ‘Kerasree’ unit at Bedadkagramapanchayath are the two SHGs engaged in theproduction and marketing of coconut product underNIAP in Kasaragod District. Both these groups arehaving eight women members each: and all from ruralbackground. Till the formation of SHGs, these womenwere underemployed for most part of the year withoutany regular income and were in a state ofmarginalization in the development process.‘Kudumbasree Mission’, the state sponsored povertyalleviation programme facilitated the formation of selfhelp groups of women for taking up income generatingactivities with arrangements for microcredit facilities.The project sensitization activities brought these twoSHGs as partners of the NAIP and helped them toestablish coconut processing units in the year 2009.The ‘Kalpakam’ unit is located at Kalichampoti, POMadikkai 671314 and the ‘Kerasree’ unit is locatedat Kanhirathinkal, PO Bedakam 671541. Smt. Sheenaand Smt. Suja are currently the Presidents of thesetwo SHGs and Smt. Sreeja B and Smt. Lakshmi Kare the Secretaries in order.

At present around 100 numbers of coconuts are

being processed per day in each of these units. Thecoconut chips produced by them is currently marketedin Bangalore for which they signed an MoU with aprivate distributor. They produce on an average 7 kgof coconut chips from 60 nuts (as it is the capacity ofthe dryer installed in their unit). The cost of productionof chips varies between Rs.160.00 to 185.00 per kgdepending upon the procurement rate (Rs.14.00 to18.00 per kg of coconut). They sell the product atRs.200 per kg to the distributor. Besides, the membersget regular employment and earn Rs.150/- per dayas labour charges and also realize better margins froma portion of coconut chips and other value addedproducts by means of direct marketing. Through theexperience gained in managing various activities ofproduction and marketing of coconut chips membersof both women SHGs opinens that they have gainedmore self confidence and also could develop leadershipqualities.

Recognition in the society , improvementin communication skills, knowledge infinancial management, skill for negotiationand ability to actively participate in thedevelopment process in their localities arethe benefits they could derive by involvingin the management of the coconut basedproduct diversification unit.

Above all, the economic empowerment is the mostimportant benefit accrued, they opined. The successstory of the two women SHGs from Kasaragodindicate the potential of coconut chips, a simple butwholesome coconut product, to provide income andemployment opportunities in the rural economy ofcoconut grown areas of the country.

*Central Plantation Crops Research Institute,Kasaragod 671 124

The coconut chips produced by the SHGs displayed in adepartmental store under the brand name ‘Magicco’

Kerasree in an exhibition

Success Story


November 2011

Anup Nair*

Prospects for coconut valueadded products in the export

markets in the post WTO regime

World consumption of coconutincreased from 42 million tonnesto 60 million tonnes (valued asUSD 6 billion) during the past twodecades. Domestic markets inproducing countries themselvesconsume around 58% of all nutseach year with a value of USD 3.8billion. Export markets are worthapproximately USD 2.3 billion.

The world consumption ofcoconut is oil (55%), fresh (37%),desiccated (5%) and a smallamount as value added products.In value terms, this translates tococonut oil USD 2.9 billion, freshnuts USD 2.2 billion, desiccatedcoconut USD 0.3 billion, otherkernel products USD 0.3 billion,husk products USD 0.3 billion andshell products USD 0.1 billion. Forkernel products, 97% of all exports(in nut equivalent) were in the formof oil (82%), copra1 (4%) anddesiccated coconut (11%).

While oil and desiccatedcoconut are the main products soldin volume terms, these are also lowvalue commodity products. Hence,despite the size and wealth of theindustry, most coconut growers areamong the poorest in the society.Nevertheless, a number of valueadded products (such as packagedtender coconut water, coconut milkproducts, virgin coconut oil etc)available through integratedprocessing achieve significantlyhigher unit value per coconut forfarmers. The market size and valueshare of such high value addedproducts have been registering

exponential, consumer demanddriven growth.

High value added industries,outside the commodity markets,will be the best place to withstandthe harsh market conditions withinthe mainstream markets in thecoming years – as theircompetitive advantage comesfrom the efficiency of utilisation ofthe entire nut for value addedproducts and a diversity of endmarkets, as opposed to simplecompetition on the lowest price ofa nut.

Despite being the third largestproducer, India accounts for only0.3% of world exports of coconutsand edible coconut products.Concerted efforts are beingcarried out by CoconutDevelopment Board andGovernment of India to enhanceexports of coconut and coconutproducts like coconuts (fresh, dry),coconut oil, desiccated coconut,

coconut hookah, coconut oil cake,coconut shell un-worked etc fromIndia.

Coconut Oil

Coconut oil has been losingmarket share to palm oil in recentyears. However, the strong growthin global vegetable oil consumptionhas made it possible for coconutoil to still sustain positive growth,albeit at around 2.5% per year.Global CNO consumptionincreased from 2.8 million tonnesin 1990 to 3.5 million tonnes in2006. This is primarily due to a3.4% p.a. growth in the industrialuse market. Growth in the foodsegment is nevertheless flat.

2.2 million tons of coconut oil istraded today, valued at roughly $3billion per annum. The Philippinesaccount for roughly half of thetotal. EU is the biggest importer ofCNO, accounting for 1 milliontonnes in 2006 or about 46% ofglobal imports. The top 12

Table: Unit Value for Select Kernal Products (USD/000 nuts)

Export


importing countries account for86% of total CNO imports. Whileconsumption of coconut oil hasdecreased in Africa, America andEurope, it is growing fast in Russia,Vietnam, and China.

Annual production of coconutoil in India is around 4.9 lakhtonnes, and is mostly exported tothe Gulf countries. Indian prospectscan be greatly enhanced byfocusing on Russia and China.

Copra

Global copra production hasgrown slightly over the last fifteenyears, and stood at 5.3 milliontonnes in 2006.Total exportedvolume of copra too has beendeclining, down from 380,000tonnes in 1996 to 128,000 tonnesin 2006.

The two broad varieties ofcopra produced in India are millingcopra and edible copra. Indiaproduces about 6.5 lakh MT ofmilling copra and 2 lakh MT of ballcopra. India exported 23,000tonnes of copra in 2009, mainly toBangladesh and Nepal.

Virgin Coconut Oil

The demand for Virgin coconutoil is presently experiencing highmarket driven growth. There is anincreasing consumer demand forVCO globally (especially in USand EU) largely due to itstherapeutic qualities, and for useas cooking oil, skin and massageoil, cosmetic products, functionalfoods etc. Philippines is theproducer of VCO, largely fordomestic consumption. Otherproducers include

Tender Coconut Water

Since 2008-09, packaged tendercoconut water has made aremarkable breakthrough in theworld market as one of the mostpopular natural alternative to

traditional energy drinks.Consequently the global trade intender coconut water has soaredto Rs. 2250 crores. Internationaldemand for coconut water isexpected to continue to rise asmore and more people arebecoming health-conscious.

Countries such as Philippinesand Malaysia have been able togarner the lion’s share of growthin export volumes in this segment.The volume of coconut waterexports from Philippines in the firstsemester of 2011 alone was 7.5million litres, a four-fold jump over2010.

This exponential growth ofexport market for coconut wateroffers tremendous potential forIndian farmers. Currently India isa minor player in this market andexports small quantities to Asiancountries. With an aim of boostingexports of packaged tendercoconut water, the UnionCommerce Ministry has recentlyprovided two percent incentive tothe product.

Desiccated coconut

The demand for desiccatedCoconut (DC) has been growingsteadily in international markets,driven largely by growth in bakeryand confectionary industry whichconsumes 60-80% of global DCproduction. Desiccated coconut isoften used as a substitute to gratedcoconut in food preparations suchas curries, cakes, sweets andchutneys.

Coconut Milk Products

Milk products include a similarrange of products to conventionaldairy milk, such as low and full fatmilk, cream, milk or cream powder,ice cream and more. Coconut milkis a high value use of coconut,generating over USD 300 per 1000nut equivalent. Coconut milk is oneof the largest volume high value

product, with an estimated annualmarket volume of 150,000 -250,000 MT. Philippines, Malaysia,Indonesia, Sri Lanka and Samoaare the major exporters.

Activated Carbon

Shell based activated carbon isextensively used in the process ofrefining and bleaching of vegetableoils and chemical solutions, waterpurification, recovery of solvents,and recovery of gold. It is used ingas masks and a wide range offilters for war gases and nuclearfall outs. There are around 18medium sized companies in Indiainvolved in manufacturingactivated carbon. The totalproduction of activated carbon inIndia is around 45000 MT / annum.The present export is directed atUSA, UK, Germany, Japan,France.

Prospects for India

Indian coconut products arerated as premium quality productsin the world. Coconut oil has ahuge potential in Gulf, Europe, andAmerica, due to presence of largeethnic Indian population. Activatedcarbon has been increasing itsshare in the bio-energy segmentand the demand from USA, UK,Germany, France, and Japan hasbeen increasing. Processed andpackaged tender coconut water hasan increasing demand in Gulfcountries and UK. China is also agrowing market for coconut and itsvarious products. Russia isemerging as one of the majorbuyers of coconut oil and virgincoconut oil. Germany is anemerging market particularly fordesiccated coconut powder, andcoconut milk powder. Handicrafts,ice cream cups and spoons madefrom coconut shell are increasinglybeing exported to Europeancountries and hold good potential.

Secretary, LEDS, Edappally, Kochi

Export


November 2011

Relevance of Quality Standards inGlobal Marketing of Coconut

Products

Quality standards are of great importance infacilitating both national and international trade.Quality standards simplify industrial transactions andimprove international trade relations, which in turncreates a proper environment for trade, thuspromoting industrial development.

One of the objective of standardization is tofacilitate the movement of materials and productsthrough all stages of production in any industrialactivity starting from the raw material to the finishedproducts; then to the dealer and finally to the retailersand consumers. Standards make it possible to carryon trade in an economic and efficient manner for theymake possible quantitative measurement, physical andchemical analysis and manufacture of products ofconstant and uniform quality.

The establishment of standards is a long andtedious process. It involves proposing, devising,discussing, adopting, announcing and revising, inconsultation with the trade organizations, processors,government regulatory agencies and consumergroups. The government authorities should carefullyweigh the need for and the effect of the particularproposed standards or regulations. Question shouldbe asked whether it promotes improved safety of food,whether it enhances availability of food products andwhether it is feasible in terms of both industrialproduction and enforcement. The answers to thequestions may vary from country to country due todifferences in agricultural, industrial, marketing,economic or regulatory potentials and resources. Ingeneral all countries have the main objective tosafeguard the well being of their people with effectivefood and health laws and regulations. Most countrieshave a Food Administrative Authority, which is widelyrecognized for its responsibilities and authority inestablishing and enforcing standards of identity forfood products.

Sreekumar Poduval*

Issues and problems in coconut products quality

Traditional coconut products such as copra, coconutoil and desiccated coconut rely heavily on internationalmarkets for their trade. Similarly new value addedcoconut products like canned, frozen and spray-driedcoconut milk, coconut juice etc are also dependenton foreign market. Quality control problems includingthe aflatoxin levels in copra and copra meal and thepresence of microorganisms in other coconut productsresulted in numerous complaints from buyers. Someof the major quality control issues in coconut productsare follows.

Aflatoxin in Copra

The aflatoxin problem is one of the serious threatsto the coconut industry. Poor quality copra resultingfrom inadequate drying, improper handling and faultystorage usually favors the growth of aflatoxin by fungi.Based on the characteristics of coconut meat andreview of different types of drying methods, theinternational recommended procedures for producinggood quality copra would be as follows:

(1)The nuts for copra making should be mature. (11-12 month old)

(2) Drying should be started within 4 hrs from splittingto avoid start of microbial action.

(3)To avoid case hardening, the temperature of dryingshould not exceed 60o C during the first 10 hrsand should be about 55o C during the next 14 hrs.

(4)Copra should be stored with 6% moisture level inwell-ventilated areas to prevent mould growth andreduce storage losses.

Microbial contamination of coconut milkproducts

Coconut milk is an excellent medium for manykinds of microorganisms being rich in moisture, neutralin pH and rich in nutrients. On the other hand, canning

Quality Standards


of coconut milk results in coagulation of certainconstituents. Due to these technical constraints,coconut milk is favored to be preserved by freezingwhich requires strict sanitation practices for the safetyof the product.

Microbial contamination of Desiccated coconutand other Coconut Convenience foods

In the manufacture of desiccated coconut andother coconut convenience foods, the plant workersmust receive extensive training in quality controlaspects at every stage of processing in order to controlmicrobial contamination. The packaged DC shouldbe stored in well ventilated warehouses and notshipped until microbiological tests are negative forsalmonella. In spite of all these provisions, exportedDC is sometimes found to be rancid, discolored andclumped due to lapses in handling, processing anddistribution of the product. It is therefore important toobserve strict quality control in the raw materials,equipment and storage of finished product in order toproduce high quality and safe product. The soapyflavor sometimes found in DC is an important defectand this causes concern among buyers. It is attributableto enzymatic hydrolysis of coconut oil, which resultsin the release of free fatty acids principally lauric acidwhich is the source of the soapy flavour. The enzymesresponsible for this undesirable reaction are derivedfrom microorganism present in the DC. The soapyflavour is readily apparent at a free fatty acid level ofaround 0.25 %. The occurrence of this problem inthe desiccated coconut can be minimized by ensuringthat only good coconuts are preserved and (b) efficientblanching of the kernel to reduce any microbialcontamination. Bad odour and a "greasy feel" to thedesiccated coconut are usually attributable toinsufficient care being observed during transit andstorage of desiccated coconut bags. In most of thedeveloping countries, there is a lack of adequateawareness on standards in ensuring good quality andsafety. The enforcement agencies are deficient andlack adequate physical and human resources inensuring the prescribed standards.

Quality Improvement through Food SafetyManagement System (1SO 22000)

The extent of food safety problem in India due tomicrobial contamination, natural toxicants and plethoraof adulterants is compounded by the widespread

consumption of unsafe street foods, especially in urbanareas, unhygienic environment in public cateringplaces, and sometimes improper handling in thehousehold. There have been reports of foodcontamination from industrial pollutants, non-judicioususe of agro-chemicals, mainly pesticides, and use ofnon-permitted food colors.

The problems of food safety in coconut processingindustries in India are enormous. The problems posedduring transport of raw material, handling, processing,packaging, and waste disposal are considerable. Therehave been considerable efforts in improving foodsafety/quality scenario in the country by manyGovernmental Agencies. These include grading,certification and inspection measures such as thoseunder AGMARK, BIS, FPO, MMPO, EIC, as wellas the developmental activities of agencies likeAPEDA, MPEDA, Ministry of Food ProcessingIndustries and Commodity Boards. While each oneof these operates under its own legislative provisionswith a clear objective, they do have a positive impacton food safety and quality, which could be furtherenhanced through better coordination within anintegrated system. Export Inspection Council havealready moved from inspection mode to qualityassurance including HACCP through out the foodchain coupled with appropriate monitoring. There hasbeen a sea change in consumer awareness about foodsafety and consumer protection issues. Consumersseek competent and reliable source of informationabout their concerns in this area. They want protectionmeasures to be scientifically based and determinedin consultation with all the stakeholders. Consumerorganizations give a high priority to systemic changein governmental approach through the establishmentof a professionally competent and autonomous foodcontrol agency. They demand transparency andaccountability in the food control system.

At present there are a number of laws, controlorders, legislative and administrative directives at thecentral and state level, which relate to food safety. Itis recognized by all the stakeholders that the currentstatus of food control system is far from satisfactoryand it has not succeeded in achieving the objectivesset for it. BIS has recently launched Food SafetyManagement Systems (FSMS) Certification IS/ISO22000:2005 scheme which envisages grant of FSMSCertification licence to organizations according to IS/

Quality Standards


November 2011

ISO 22000.

Food Safety is related to the presence of foodborne hazards in food at the point of consumption.Food reaches to consumers via supply chains thatmay link many different types of organizations. Oneweak link can result in unsafe food that is dangerousto health. As food safety hazards can occur in thefood chain at any stage, adequate control throughoutthe supply chain is essential. Therefore food safety isa joint responsibility of all organizations with in thefood chain including, producers, manufactures,transport and storage operators, sub contractors, retailand food service outlets and service providers.

reducing the risk to health resulting from operationsacross the food chain to final consumption are:

Interactive Communication,SystemManagement,Prerequisite Programmes and HACCP Principles.

Benefits to Customers

Increased international acceptance of foodproducts,reduces risk of product/service liabilityclaims,satisfies customer contractual requirements,ensures safety of food products,greater healthprotection,demonstrations conformance tointernational standards and applicable regulatoryrequirements, helps to meet applicable food safetyrelated statuary and regulatory requirements andensures to compete effectively in national andinternational markets

Comparison of existing quality standards ofIndian coconut products with availableinternational standards

Presently only a few coconut products like copra,coconut oil, desiccated coconut and coconut vinegarare covered under the BIS Agmark and FPOstandards. In the present scenario there are a seriesof value added coconut products launched in theIndian market. The products are virgin coconut oil,packed tender coconut water, coconut milk, coconutmilk powder, frozen coconut gratings and othercoconut convenience foods. A comparison of theavailable standards of coconut oil and desiccatedcoconut in India with the International standards ispresented in table 1 and 2.

At present there is a wide variation in the qualityparameters for copra, coconut oil, desiccated coconut,virgin coconut oil and other coconut products. In India,presently standards have been developed for only afew coconut products like copra, coconut oil, oil cake,desiccated coconut vinegar by BIS/Agmark/PFA. Atthe international level, Codex standards have beenformulated only for Virgin coconut oil, DC andaqueous coconut products-coconut milk and coconutcream. APCC needs to initiate action in evolvingappropriate standards for all the coconut basedproducts which should more or less be in harmonywith the prevailing national standards available incoconut producing countries.

The following suggestions could boost the tradeof coconut products so as to meet the standards of

Highlights of IS/ISO 22000:2005

a) Integrates the principles of Hazards Analysis andCritical Control Point (HACCP) system developedbe Codex Alimentarius Commission. It combinesthe HACCP plan with prerequisite programme(PRPs) and operational PRPs.

b) Requires that all Hazards that may be reasonablyexpected to occur in the food chain are identified,assessed and controlled.

c) Can be applied independent of other managementsystem standards or can be integrated with existingother management systems.

d) Allows even small, tiny scale organizations toimplement as externally developed combination ofcontrol measures.

e) Intended for organizations seeking more focussed,coherent and integrated food safety managementsystems.

f) Emphasis on preventions of food safety hazardsof all types.

g) Ensures compliance with legislative and regulatoryrequirements.

h) Provides for management of potential emergencysituations and accidents that can impact foodsafety.

Key elements to ensure food safety

The key elements of FSMS for managing and

Quality Standards


the importing countries.

1. Generating significant number of well trainedscientists with sufficient knowledge in variousaspects of food technology, food nutrition, foodsafety, laws and standards.

2. Co ordination of agencies involved in food quality,quantity and safety to avoid duplication of functions,thus increasing effectiveness.

3. Establishment of standards that should be preciselystandardized carefully by those persons involvedin the design, manufacture, distribution and use ofthe product.

4. Information campaign should be carried out so thatthe concerned agencies could be informed of thestandards and they should be willing to enforcethe same.

5. Institutions and laboratories, which are engagedin programmes to ensure food safety, should beadequately equipped to carry out necessaryanalytical techniques using the most modern up-to-date procedures, conforming to the highestinternational standards.

8. Launching of a Food Quality Literacy Movementto cover primary producers, secondary foodprocessors, middlemen, traders and consumers.

Table -1

Quality Standards for Coconut Oil

* Junior Processing Engineer, CDB, Kochi-11

Parameters BIS Agmark

Thai

Industrial

Standards

Sri Lankan

Standards

Institute

Acid value 0. 25 max 0.5 max 0.6 max 0.4 max

Moisture &

Volatile matter

0.1 max 0.25 max 0.20 max 0.40 max

Refractive Index 1.448-

1.449

1.4481-

1.4491

1.448-

1.449

1.448-

1.449

Iodine value 7.5-10 7.5-10 7-11 7.5-11

Saponification

number

250 min 250 min 248-264 255 min

Unsaponifiable

matter

0.5% max 0.5% max 0.5% max -

Insoluble

impurities

-- -- 0.05 % -

Sp Gravity 0.915-

0.920

0.915-

0.920

0.915-

0.927

0.92

Polenske Value 13.0 min 13.0 min --

Peroxide value -- -- 3.0 milli

equiv.

oxygen/kg

-

Lead 5 mg/kg - 1.5 mg/kg -

Arsenic 0.5 mg/kg - 0.1 mg/kg -

Cadmium 1.0 mg/kg - - -

Mercury 0.25 mg/kg - - -

Quality Standards

Table -1 - Quality Standards for Desiccated CoconutParameters BIS Agmark Thai Industrial

Standards

Sri lankan

Standards

Codex

Standards

Fat 65% min

68% max-Grade 1

64% max- Grade 11

60% max-Grade 111

60% min 65% min 55% min

Moisture 2.5% max 0.25 max 0.20 max 3.0% max 3.0% max

Ash 2.0% max 2.0% max - - 2.5% max

Acid insoluble ash 0.1% max 0.1% max - - -

Free fatty acid

(as lauric acid) 0.2 max % 0.25% max 0.3 % max - 0.3% max

Particle size

1.4-1.0 mm-Grade 1

1.7-1.4 mm -Grade 11

> 1.7 mm- Grade 111

--

2.0-2.35 mm-Coarse

1.4-2.0 mm –Medium

< 1.0 mm- Fine

-

0.85 mm-Extra fine

1.4 mm-Fine

2.8 mm Medium

6. Intensive programmes of Health/Nutrition

education through schools, primary health centersand media should be undertaken in order topromote hygienic habits with regard to preparation,handling, preservation and storage of foods inhouseholds to ensure food safety at the home level.

7. Food safety and nutrition should be an integral partof the national policy on food and nutrition securityand continue to receive high visibility and highpriority.

For this purpose, appropriate networking andalliances among stakeholders and educationalinstitutions should be promoted.

9. Primary responsibility for ensuring food safety lieswith the industry. They need to upgrade their qualitycontrol systems, apply HACCP and educateconsumers. Unsafe products must be withdrawnfrom the market and the consumer compensatedmonetarily either on voluntary basis or throughlegal action.


November 2011

Opportunities for availing assistance for coconutprocessing units under TMOC

Jayashree. A*

Introduction

Post harvest processing and value addition ofcoconut for effective utilization of harvested producehas become a major thrust of the coconut growingcountries. Fluctuation in price of the product is mainlydue to the dependency on coconut oil. Opportunitiesin coconut industry can be realised by focusingattention on the non-traditional products from coconut.Research undertaken and recent technologicaldevelopments brought out viable technologies in theprocessing sector and thereby preference forprocessed and convenience oriented products openedthe global market for value added coconut products.Priority has to be given for integrated processing forfull utilization of coconut along with all other byproducts like husk, shell, leaf, midrib, timber etc. whichwill increase the overall income from coconut by farmlevel processing.

Under Technology Mission on Coconut (TMOC),Coconut Development Board is providing assistancefor setting up of coconut based industry other thanhusk. The programme is being implemented by theBoard since 2001-02 as a part of the ongoingprogrammes for integrated development of coconutindustry in India to address serious problems facedby the coconut industry in a strategic manner. Theimplementation of Technology Mission on Coconutprogramme by the Coconut Development Board hashelped to solve production constraints to a great extentbesides developing many technologies for productdiversifications and by-product utilization and theircommercial adoption. Technology for the productsviz virgin coconut oil and dietry fibre, packing of tendercoconut water, spray dried milk powder, vinegar andother convenience foods is available with the Boardon payment of technology transfer fee.

Eligibility for availing assistance

Back-ended credit capital subsidy is provided toprojects under TMOC, which are found to betechnically and financially viable limited to 25% ofthe project cost but not exceeding Rs.50 lakhs forinfrastructure development, establishment ormodernization and up gradation of coconut based

processing units under the scheme. Registeredsocieties, NGO’s, entrepreneurs, individuals and anyother institutions having capacity to adopt technologyare eligible for this assistance. All the proventechnologies in processing and product diversificationare included as components under this. A detailedproject report along with application and all therelevant documents has to be submitted for availingthe financial assistance from the Board under thescheme. The promoter can avail subsidy from theconcerned State Government agencies also but thetotal subsidy availed should be below 50% of theproject cost altogether.

The scheme under the components Adoption ofTechnologies cover setting up/expansion/modernization of coconut processing units, adoptingtechnologies for value addition and shelf lifeenhancement for coconut products viz. preserved andpacked tender coconut water, virgin coconut oil, spraydried milk powder, desiccated coconut as well as shellpowder, charcoal and activated carbon. Refinementof traditional processing methods including qualitycertification, micro-filtering and branding could beconsidered as value addition in the case of coconutoil and virgin coconut oil and considered for assistanceunder the scheme. In general only those works, whichwere undertaken, and machinery/equipmentspurchased after the date of submission of project tothe Board shall be considered for financial assistance.All machinery/equipments procured for the projectshould preferably satisfy ISI standards. However, incase of fabricated machinery the materials used forsuch fabrication shall be of ISI specification/standard.Applications submitted to Board one year aftercommencement of commercial production will not beconsidered for financial assistance under the scheme.

Procedure for availing assistance

The promoter has to avail at least 40% of theproject cost as term loan from a bank or financialinstitutions of his choice. The cost of landdevelopment, construction of building, electrification,machinery, its installation, know-how fee, etc. shallbe considered normally for arriving at eligible subsidy.

Scheme


However civil works like guest house, staff quarters,canteen etc. shall be excluded while computing theeligible subsidy. The cost of building shall be restrictedto the minimum requirement of the processing unitproposed to be established as per the ceilings workedout for each product by the Board which normally isrestricted to 40% of the total project cost. Eligibleplant and machinery will not include office equipments,computers, air conditioners etc. The items, contigentexpenditure, cost of vehicles, working capital marginetc. shall not be considered for working out eligiblesubsidy.

The promoter shall display a permanent board inthe premises of the unit stating that the project wasestablished with the financial assistance from theCoconut Development Board under the schemeTechnology Mission on Coconut. All the beneficiariesof the scheme should submit annual statement ofaccounts to the Board on a regular basis duly certifiedby a Chartered Accountant.

The unit shall not be entitled to any subsidy in casethe project is abandoned midway or the term loanavailed from the bank is closed within 3 years ofavailing the same. In such cases, the subsidy availablein the subsidy reserve fund shall be returned to theBoard by the bank/financial institution fully or asdirected by the Board.All the projects having a capitalinvestment of 100 lakhs and above shall engagequalified technical experts to ensure professional/management and technical supervision of the units.In case any foreign technology is acquired andadopted in the project, Indian Embassy/Consulate ofthat particular country shall vouch such acquisition/transfer of technology.

The small units should obtain AGMRK/ BISstandards for their products and bigger units shouldhave GMP and HACCP/ ISO certification. Theproducts should be tested periodically at Board’sQuality Control Lab at Vazhakulam, Aluva, Kerala.

Terms and conditions for release of subsidy

Subsidy under the scheme shall be sanctioned byProject Approval Committee (PAC) which shall bereleased by way of cheque/DD favouring the subsidyreserve fund of the of the promoter with their bank/financial institution.

Release of first installment of subsidy shall besubjected to the fulfillment of the conditions in thetripartiate MOU executed between the Board,financial institution and the promoter. The release shallbe time specific and in accordance with the successful

completion of different stages of approved project,limited to 50% of the eligible subsidy or first yearrequirement of the project, which ever is less. Fiftypercent of the loan should be availed by the promoterbefore granting the first installment.

Upon completion of the project, the financialinstitution concerned shall inform Board that theproject has been completed as per the guidelines ofBoard. A joint inspection of the unit by Bank and CDBshall be undertaken in the presence of the promoter.For release of second installment the promoter has toavail full loan sanctioned by the bank. The promotershall submit an asset accrued statement as per theMoU duly certified by the Bank/ CA along with listof machineries and cost and building completion reportby the engineer for availing second installment ofsubsidy.

Final payment of subsidy shall be released to thefinancial institution concerned on receipt of asatisfactory completion report and on stabilizing theproduction as per the MoU. Month wise productiondetails for three months have to be submitted by thepromoter before availing the final installment ofsubsidy.

The subsidy released by the Board shall be keptin Subsidy Reserve Fund account with the bank fromwhich term loan has been availed by the unit and shallbe in the joint name of the Unit and CoconutDevelopment Board, Kochi. The bank shall ensurethe repayment of the loan strictly in accordance withthe mutually agreed loan repayment schedule. Evenif the entire loan is repaid prematurely, bank shouldretain the lien on the assets offered by the promoteras security for a period of not less than 5 years fromthe date from which loan is availed. Before adjustingthe subsidy to the loan account of the promoter fromthe subsidy reserve fund, the bank should seek thepermission of the Coconut Development Board.Production status has to be furnished by the promoterperiodically and also the annual audited statement tothe Board.

The processing units on reaching commercialproduction can also avail market promotionalassistance from Board for brand promotion,participation in fairs/ exhibitions, advertisement throughelectronic and print media etc. The maximum eligibilityfor such assistance would be Rs. 10 lakhs onreimbursement basis. For detailed information visit:www.coconutboard.gov.in.

*Senior Technical Officer, CDB, Kochi-11

Scheme


November 2011

Technology Mission on Coconut aims to establish aconvergence and synergy among ongoing programmesof Coconut Development Board to bring about verticaland horizontal integration to ensure adequate,appropriate, timely and concurrent attention to all thelinks in production, processing, product diversificationand marketing an dissemination of technologies in theconsumption chain for the upliftment of stakeholders oncoconut. Four components under TMOC are:

I. Management of Insect Pests and Disease affectedgardens

Development of technologies: wwwww 100% of the cost ofproject limited to Rs. 50.00 lakhs for ICAR(CPCRI)/ StateAgricultural Universities/State Deptt. of Horticulture/Agriculture/and cooperative sector. wwwww 50 % of the cost ofproject limited to Rs.25 lakhs for NGO’s and otherorganisations

Demonstration of technologies: wwwww 100% of the costlimited to Rs.25 lakh projects to ICAR (CPCRI)/ StateAgricultural Universities/State Dept. of Horticulture/Agriculture/other related public sector units/Registeredcooperative societies. wwwww 50% of the cost for individuals/ group of farmers/NGO’s, private companies limited toRs.10 lakh.

Adoption of technologies: wwwww 25% of the cost of technologyadoption. wwwww 25% of the cost in case of group of farmers/NGO’s/other organizations.

II. Processing and product diversification

Development of technologies: wwwww 100% of the projectcost limited to Rs.75 lakhs for all the Govt. institutionsand cooperative societies. wwwww 50% of the project costlimited to Rs.35 lakhs for NGO’s, Individual entrepreneursand other research organizations

Adoption of technologies: Financial Assistance @ 25%of the project cost limited to a maximum of Rs. 50 lakhsis extended as credit linked back ended subsidy forsetting up of coconut processing units for production ofvalue added coconut products. Modernization andexpansion of existing processing units will also beeligible for assistance. The detailed project for seekingassistance for setting up coconut processing unit shouldbe submitted through the Financial Institution, willing to

Technology Mission on Coconutsanction a minimum of 40% of the project cost as termloan for Private entrepreneurs and 25% term loan forCo-operative societies. Packed tender nut water, coconutwater based vinegar, desiccated coconut powder,defatted coconut powder, coconut cream, coconut milkpowder, packed and branded coconut oil with agmarkstandards, virgin coconut oil (VCO), coconut chips,coconut jaggery, snow ball tender coconut, shell powder,shell charcoal, activated carbon, shell/wood basedhandicrafts, coconut wood processing units, copra dryer,integrated processing units and such other new andinnovative coconut based products, which are backedby commercially viable technologies will be consideredfor granting financial assistance.

III. Market research and promotion

Market research : 100% of the cost limited to Rs.25.00lakhs for Govt. agencies and cooperative societies wwwww50%of the cost limited to Rs.12.50 lakhs for Individuals,NGO’s and other organizations. Market Promotion: 100%of the cost limited to Rs.25 lakhs for Govt. agencies andcooperative societies wwwww 50% of the cost limited to Rs.10lakhs for NGO’s and private institutes. Financialassistance is provided to manufacturers for marketpromotion of coconut products through brand publicitythrough electronic media including website, print media,parlours, kiosks, warehouse, undertaking activities likebuyer-seller meet, exchange of delegations, participationof exhibitions/fairs/melas, printing of leaflets, pamphlets,brochures, posters, display of coconut products at AirPorts/ Railway Stations and erection of hoardings etc.on the basis of approved proposals. The financialassistance is 50% of the project cost limited to Rs.10lakhs for individual and Rs.25 lakhs to co-operativeorganizations on reimbursement basis.

IV. Technical support, external evaluation andemergent requirements

Technical support for scrutinizing the project proposals,hiring experts from various fields as per the requirements,concurrent external evaluation and mid term correctionswhereever necessary are being carried out by engagingexperts/committees under this component programme.Besides, those colleges having Botany, Zoology, BioChemistry and Bio Technology depts can also apply fortaking up the research projects of CDB.

For more details contact:

COCONUT DEVELOPMENT BOARD(Ministry of Agriculture, Government of India), Kera Bhavan, SRVHS Road, Kochi – 682 011, India

Email: [email protected], Web:www.coconutboard.nic.in, Tel: Office:0484 - 2376265, 2377266, 2377267

Scheme


Project Profiles

1. Process

Coconut Water of 6-7 month stage is first extracted from the nut using a vacuum suction device. It is thenfiltered through pressure filters and then mixed with the desired proportion of additives plus sugar andconcentrated to the appropriate level. The water is then packed in pouches/cans and retorted in an autoclave,after which it is cooled in a stream of cold water.

TENDER COCONUT WATER

2. Product specificationTotal solids% - 6.5

Reducing sugars % - 4.4

Minerals % - 0.6

Protein % - 0.01

Fat % - 0.01

Acidity mg % - 120.0

Ph - 4.5

Potassium mg% - 290

Sodium mg% - 42

Calcium mg% - 44

Magnesium mg % - 10

Phosphorous mg% - 9.2

Iron µ g% - 106

Copper µ g% - 26

3. Project cost (10000 nuts per day)• Land - 60 cents

• Building-3000 sq ft - Rs.20 lakhs

• Plant & machinery - Rs.40 lakhs

• Electrification works - Rs.10 lakhs

• Preliminary & pre -operativeexpenses - Rs. 05 lakhs

• Working capital(Margin money) - Rs.15 lakhs

4. Machinery• Feed Conveyors for washed nuts• Automatic boring and sucking system• TCW collection tank• TCW filtering unit• Treatment Chamber• Double Head Filling Machine• Pouch Sealing Machine• Can Seaming Machine• Conveyor for filled pouches/cans• Steam boiler• Pasteurizer• Thermal validation system• UV Chamber• Air Compressor• Packaging machine for pouches

5. Product yield10000 coconuts would yield about 2000 litres of

tender coconut water

6. Internal Rate of Return - 20-22 %

7. Source of Machinery1. United Engineering Eastern Corporation, 517

Ansal Tower, 38 Nehru Place, New Delhi, Ph :011 26429822

2. Ace pack Mac ines, 23, VN Industrial Estate,Avinashi Road, Coimbatore – 641004

3. Eeshwari Fabs, Santhepet, Tiptur-572201,Karnataka, Mob-9343210041

1. Process

The first step is breaking the dehusked nuts into halves. The split nuts are deshelled to separate the kernel.These two operations usually are done manually. Kernel is washed and then blanched by immersing in hotwater at 80oC for 10 minutes. The next step is comminution of kernel into small gratings using a hammer mill.The gratings are subjected to pressing using continuous screw press to extract the milk. The coconut milkthus obtained is filtered by passing through a vibrating screen. Food additives like emulsifiers and stabilizers,

COCONUT CREAM

Profiles


November 2011

2. Product specificationAppearance- White smooth creamy consistency

3. Project cost (10000 nuts per day)Land - 1 acre

(cost variable)

• Building - 4000 sq ftRs.30 lakhs

• Plant & machinery - Rs. 60 lakhs

• Preliminary andpre-operative expenses - Rs. 05 lakhs

• Electrification - Rs.15 lakhs

• Margin money for workingcapital - Rs. 15 lakhs

are to be added to the milk to obtain a stable consistency and texture. For this purpose, permitted emulsifiersand stabilizers are mixed with hot water separately and mixed thoroughly. This is added to the coconut milkand then subjected to emulsification using a mechanical impeller emulsifier. The emulsified milk assumes acreamy consistency. The coconut cream is then pasteurized at 95oC for 10 minutes in a plate heat exchanger.The pasteurized coconut cream is hot filled in cans using a mechanical volumetric filling machine followed bysteam exhausting. The cans are seamed using an automatic can seamer. The seamed cans are sterilized in arotary retort at 15 psi for 20 minutes. The cans are then cooled in running water. The residue obtained afterthe extraction of milk is dried in a hot air dryer to 3 per cent moisture level. The residue forms a base formaking coconut burfi, coconut cookies, curry and chutney powder. Other by-products like coconut water andcoconut shell could be processed into value added products. Vinegar and Nata-de-coco can be manufacturedfrom coconut water. Shell charcoal and shell powder can be manufactured from coconut shells. The utilizationof byproducts would improve the economic feasibility of the process.

Flavour - Coconut

Fat - 23%

Protein - 4%

Sugars - 5%

others - 1%

Water - 67%

4. Machinery• Hammer mill• Elevator• Screw press• Coconut milk storage

tanks

• Vibrating sievingmachine

• Coconut residue mixer• Additive mixing tank• Emulsifier

5. Yield of products/by-products• Raw material: 10,000 ripe green coconuts

• Coconut cream (main product) - 2,500 kg

• Coconut cream residue - 500 kg


7. Source of Machinery

1. Mosons EngineeringDharmadam TellicheryKannur, Kerala, Mob- 9388636181

2. Eeshwari FabsSanthepet, Tiptur-572201Karnataka, Mob-9343210041

3. H & G TechnomarkCherukunnam, Asamannoor POPerumbavoor 683549, Ernakulam, Kerala

• Homogenizer• Pasteurizer• Volumetric filling

machine• Exhaust box• Can seaming

machine

• Horizontal rotary retort• Hot air drier• Agrowaste vertical

boiler• Sterilization tank• Coconut residue

storage bins.

SPRAY DRIED COCONUT MILK POWDER

1. Process

Coconut Milk Powder is whole coconut milk that has undergone five major processing steps: extraction ofthe coconut meat to get the milk, formulation, pasteurization, homogenization and spray drying. White coconutmeat after removal of shell and paring is passed through a rotary wedge cutter; the grated coconut meat ispressed in a screw press to extract the coconut milk. The coconut milk is formulated by addition of 8-10 %maltodextrin as carrier. This formulated coconut milk is then pasteurised, homogenised and spray dried.

Profiles


2. Product specificationChemical

Moisture - 2.5% max

Oil Content - 65%

Free Fatty Acid (as oleic)- 0.15% max

Free Oil - 3% max

Microbiological

Standard Plate Count - 5,000 col/g maximum

Mold Count - 100 col/g maximum

Yeast Count - 100 col/g maximum

Total Coliform Count - 10 col/g maximum

Salmonella - 10 col/g maximum

E.Coli - 10 col/g maximum

3. Project cost (20000 nuts per day)• Land - 1 acre

• Building-8000 sq ft - Rs. 60 lakhs


• Electrification - Rs. 30 lakhs

• Preliminary & pre-operativeexpenses - Rs. 25 lakhs

• Working capital (M money)Rs.40 lakhs

4. Machinery• Hammer mill• Elevator• Screw press• Coconut milk storage

tanks

• Vibrating sievingmachine

• Coconut residuemixer

• Additive mixing tank• Emulsifier

5. Product Yield20000 coconuts would yield about 1000 kgs ofcoconut milk powder



1. United Engineering Eastern Corporation517 Ansal Tower, 38 Nehru PlaceNew Delhi, Ph : 011 26429822

2. Kilburn Engineering Ltd6, MIDC Industrial Area, Saravali,Kalyan Bhiwandi Road, Thane 421 311Maharashtra, IndiaTel. : 02522 241800,Fax. : 02522 280346

3. Filtron Engineers Limited"Filtron House" 124/3 Vitthalwadi Road,Pune 411-030 (MH) INDIA.Tel : +91-20-4338643/44/45, Fax : 020-4337913

4. GEM Group of Companies10/C Middleton Row, 3rd FloorKolkata - 700 071, Ph : 033-22177328

• Homogenizer• Pasteurizer• Volumetric filling

machine• Exhaust box• Can seaming machine• Horizontal rotary

retort

• Spray drier• Agro waste vertical

boiler• Sterilization tank• Coconut residue

storage bins

DESICCATED COCONUT*1. Process

The fresh matured coconuts are dehusked and deshelled manually using hand tools. The deshelled coconutkernels in the form of round balls are pared using scrapers to remove the testa. The pared kernel balls arethen cut open to drain off the water and then washed thoroughly in fresh water to remove the invert sugarsfrom the inner surface of the kernel. The kernel is then ground into a fine mass using hammer or pin mills.The ground mass is blanched with live steam for about 20 minutes to bring down the microbiological counts.The blanched mass is then dried in hot air drier at a temperature of 80-90oC for about 10 hours so as to bringdown the moisture content to below 3 per cent. The hot air drier is provided with a drying chamber consistingof a series of trays, which hold the feed. Hot air is blown into this chamber from an external source throughblowers. The dried mass is tested for moisture, free fatty acid and microbiological counts. The product ispacked in polythene pouches.*The cash estimates and returns are variable.

2. Product specification (IS: 966-1975)• Moisture, per cent by mass- Max. 3.0

• Fat, per cent by mass - Min. 65.0

• Fat acidity, as lauric acid - Max. 0.3

3. Project cost (OneTon/Day capacity)• Land (cost variable) - 50 cents

• Building 2000 sq. ft. - Rs.15 lakhs

• Plant & Machinery - Rs. 20 lakhs

Profiles


November 2011

4. Machinery• Washing tank with

spray arrangement• Hot dip blancher tank• Disintegrator pro-

vided with screensand aluminum trays

• Hot air tray drier withblower

• Sieving machine• Storage bins• Heat sealing machine

5. Product Yield• Raw material 10,000 coconuts• Desiccated coconut 1 tone

VIRGIN COCONUT OIL1. Process

Coconuts are deshelled followed by paring. Pared coconuts are disintegrated by passing through a hammermill/disintegrator where shredded coconut gratings are forced out. The disintegrated coconut gratings arepressed in a screw/hydraulic press to extract fresh coconut milk. The coconut milk is filtered and passedthrough a high speed centrifuge wherein the coconut oil gets separated from the coconut milk. The coconutoil is then packed in consumer packs in an automatic packing machine.

2. Product specificationFree fatty acids 0.5 maxMoisture & Volatile matter 0.25 maxRefractive Index 1.4481-1.4491Iodine value 4-11Saponification number 250 –260Unsaponifiable matter 0.2-1.5% maxSp Gravity 0.908-0.921Polenske Value 13.0 minC 6:0-0.4-0.6 %, C 8:0-4.6-10 %, C 10:0-5.5-8.0 %,C 12:0- 45.1-50.3 %, C 14:0-16.8-21.0 %, C 16:0-7.5-10.2 %, C 18:0- 2.0-4.0 %, C 18:1-5.0-10.0 %,C 18:2- 1.0-2.5 %, C 18:3- 0-0.2 %3. Project cost (OneTon/Day capacity)• Land - 40 cents

• Building 3000 sq ft - Rs.20 lakhs


• Electrification works - Rs.10 lakhs

• Preliminary & pre -

operative expenses - Rs.05 lakhs

• Working capital(Margin money) - Rs.10 lakhs

4. Machinery

• Hammer Mill/Disintegrator •Blanching Tank •Screwconveyor • Screw Press • Vibratory Screen • Collec-tion Tank - Milk • Milk feed Tank • Tubular Centri-fuge • Oil Collection Tank • Hot Air Dryer for Par-tially defatted oconut powder/granules • Packingmachine with Compressor & Packing line • Pumpsand Accessories • Piping & accessories


5. Product Yield• 10000 coconuts would yield about 600 Kg ofvirgin coconut oil



1. Mosons Engineering, Dharmadam Tellichery,Kannur Kerala Mob- 9388636181, 2.EeshwariFabs,Santhepet, Tiptur-572201, Karnataka Mob-9343210041, 3.H & G Technomark, Cherukunnam,Asamannoor PO,Perumbavoor 683549, Ernakulam,Kerala

• Preliminary and

pre-operative expenses - Rs.5.00 lakh

• Electrification - Rs. 5.00 lakhs

• Working capital (M Money)- Rs.10.00 lakhs


(1) Gardeners Corporation, 6 Doctors Lane, NearGole Market, Post Box 299, New Delhi - 110 001.(2)Vivega Engineers, 143-C, Nava India Road,Coimbatore - 641 007. (3) Padmanabh Corporation,No.69, Lake view Road, Kamakoti Lane, WestMambalam, Madras - 600 033. (4) Premier Engg.Products, 3rd floor, C.R.C. Building, M.G. Road,Cochin - 682 011. (Dryer) (5) Heat Flow Engineers,Plot 305, Netaji Nagar, Perungadi, Madras - 600 096.(Dryer) (6) Bedi & Bedi Pvt. Ltd., 11/13, 1st MainRoad, Jawaharlal Extension, Bombay-560 046.(Dryer) (7) Kilburn Engineering Ltd., Subhash Nagar,Bandra, Bombay - 400 078 (Dryer) (8) Package In-dia, W-115A, 111 Avenue, Anna Nagar, Madras - 600040. (Packaging machine)

Profiles


Success Story

Drink tender coconut water easily

The tender coconut water, the wholesome naturalbeverage is mostly sold on the road sides and there is nomeans to sell the same inside the offices and buildings asthe process of cutting the tender coconut is a tedious,hazardous and risky job and it needs special skill. TenderCoconut water is an unadulterated, natural, medicinal, drinkfor all peoples.

Shri. Subramani Pandiaraj, a mechanical engineer andan M Tech holder in design was once admitted in a naturecure home where he was given tender coconut water as abasic drink. The idea of designing an easy means forpunching and splitting tender coconut was in his mindsince then. He was having to his credit more than 20 yearsof experience in product design. He thought it wasworthwhile to do some innovative products which will beuseful to the society.

It was at this juncture that he was also asked by Shri.Prabhakar of BG Farms, Anamalai, Pollachi to redesign thetechnology he was already having to pierce tender coconut.

splitting, coconut splitting and dehusking.

The punch cum splitter developed by Shri. Pandiaraj isa simple device that is easy to operate and do not requireany special skills.

He is hopeful that with this device, it is definitelypossible to increase the retailing outlets, thereby increasingthe availability of tender coconuts and increasing theconsumption and the market of tender coconut. This devicecan be easily used at shops, canteen, theatres, colleges,industries, bus stands, hospitals, railway stations, airport,park, exhibitions, marriage functions, etc.

Based on their inputs he designed the Punch Cum Splitterand the same was launched in Agri Intex 2010 in CODISIA,Coimbatore.

Since its introduction, Shri. Pandiaraj has made manyalterations in the product based on its field input andfailures. Once the product was accepted, requests camefor a low cost product, which triggered the development ofHandy Punch Cum Splitter. The Economy Punch CumSplitter is the economy version of Punch Cum Splitter andthe Table Top Punch Cum Splitter is the economy versionof Handy Punch Cum Splitter. Based on the market inputs,he is in the process of developing machines for dry coconut

Shri. Pandiaraj has also designed a tender coconutopener which can easily make a hole on tender coconut, toconsume its water. This is a very simple and handy devicethat we can use even at home.

The punch cum splitter has a container at the basewhich has two compartments, one to store tender coconutsand the other with bag holding hooks for storing consumedtender coconuts. On the top of the container the punchingand splitting mechanism is placed. The piercing tube ismoved up and down using a manually operated lever. Thepunching mechanism has a locking device to hold the tendercoconut when pulling the piercing tube from the tender

Even when we know that tender coconut has all thenatural health benefits, we go in for soft drinks to

quench our thirst as tender coconuts are not easilyavailable. For 100 soft drink outlets there are only3 to 4 tender coconut outlets. Shri. Pandiaraj feels

that this is because of the non availability ofexperienced persons to cut open the tender

coconut.

Operating the punch cum splitter

Sona John*


November 2011

cutting edge which will cut the soft tender coconut fibersand not pull the fibers. In anticlockwise rotation, it will cutthe hard shell like a sharp saw tooth.

The tender coconut opener is having a plastic mouldedstem in the middle of the tube for pushing out the material

inside the tube, after opening the tendercoconut.

In the top end of the stem it hassnap fit such that it will lock tosafeguard the sharp cutting edgeduring accidental falling and avoidcontact to the fingers when not in use.

Shri. Pandiaraj has designed anddeveloped full cycle projects inSweeper, Scrubber Drier, VacuumCleaner, High Pressure jet Cleaner,Vegetable Cutting equipment andTender Coconut machines. He also hasat his credit one US Patent in VacuumCleaner design (D528, 256). He hasapplied for two Indian patents forTender Coconut machines He has alsodesigned and developed various re-engineering and reverse Engineeringproducts

For more details contact: Subramani Pandiaraj, 6/4,Abirami Nagar, Bharathiyar Road, Ganapathy,Coimbatore– 641006, Phone: +91 422 2531054, +91 9894949506, E-mail:[email protected]. Distributor Kerala: V.P.David, Phone: 9946748333.

CDB, Kochi -11

coconut. The locking device has one fixed base and twosliding parts. After piercing the tender coconut, till theinner slider touches the top of the outer slider, the outerslider will lock the tender coconut and after that it will belifted along with the inner slider. Depending upon the sizeof the tender coconut, the outer slider will be locked to thenear by square teeth in the fixed base.A ring is provided at the base to thecenter of the punching pipe. Tubularadjuster is provided inside the ringto accommodate the various sizes oftender coconut.

The splitting is done using astainless steel blade fitted withextended lever. The base of thesplitting blade is placed at certainangle to transfer the cutting load tothe center of the frame. A stopper isprovided perpendicular to the baseframe to place the tender coconut ina balanced position. One tray isprovided at bottom of the top unit tocollect the water spilling out of thetender coconut.

The tender coconut opener isanother tool designed to make a holeon top of the tender coconuts to drink the water. It is madefrom a 19mm OD 0.6 mm stainless steel tube which wasmoulded with an ergonomically designed plastic handle.

The end of the stainless steel is having a cutting profilelike a reversed saw tooth with sharp cutting edge alongthe periphery. In clockwise rotation, it will have smooth

1 2 3 4

1. Punch cum splitter, 2. Economy punch cum splitter, 3. Handy punch cum splitter, 4. Table top punch cum splitter

Shri. Pandiaraj (right) with the punch cumsplitter, Shri. D.P. Prabhakar of DG Farm is

also seen

Success Story


News

Farm Journalists’ Meet heldCoconut Development Board

organised a farm Journalist Meetat the Head Office of the Boardon 16th November 2011. Seniorofficials of the Board have hadinteraction with representatives ofvarious of print and audio visualmedia. Shri. T K Jose IAS,Chairman of the Board made apresentation of the variousprogrammes of the Board. Underthe Replanting and Rejuvenationprogramme, Board has spent Rs.40 crores for cutting and removalof 6.60 lakh old, senile and diseaseadvanced palms. He further spokeon accelerating the export ofcoconut products from the countryand also on formulating CoconutProducer’s Societies.

Dr. Mohan Kumar, Director ofthe Bio technology department ofthe School of Communication andManagement Studies who tookpart in the workshop spoke on theproject of developing low fat

cream from coconut. The creamis developed from tender coconutat its eighth month stage, when theproportion of the fat in coconut isis low. When the mature coconuthas as much as 44 per cent of fat,it is just 4 per cent at eight months.This cream which can beconsumed even by diabetic patientscan be used for making variousfood products like ice cream. In

his concluding remarks Shri. T. K.Jose IAS informed that Board willundertake farmer friendly projectsand will also encourage those whoare coming forward with novelcoconut products and projects. Dr.K Muralidharan, Director, Dr. T IMathewkutty, Dr. RemanyGopalakrishnan and Shri. RajeevP George Deputy Directors of theBoard spoke on the occasion.

Chandigrah Fair 2011

A view of the Farm Journalist’s Meet

Coconut Development Boardparticipated in Chadigrah Fair 2011from 20th to 24th October 2011 atParade ground, Chandigrah. Theexhibition was organized byConfederation of Indian IndustryNorthern Region, with the supportof Government of Punjab andHaryana. Shri Shivraj V.Patil,Governor of Punjab inaugurated theexhibition. A number of centre/state departments and NGOsparticipated in the exhibition. ShriShivraj V.Patil also visited theBoard’s stall.

Shri Shivraj V.Patil, Governor of Punjab in the Board’s stall


November 2011

Board observed Vigilance Awareness WeekCoconut Development Board

observed Vigilance AwarenessWeek 2011 from 31st October to5th November 2011. CentralVigilance Commission has desiredthat the focus of observingvigilance awareness priod this year

Chairman, Coconut DevelopmentBoard read out the oath to theemployees of the Board on 31st

October 2011. The valedictorysession was held on 4th November2011. . Shri. T K Jose IAS in hispresidential address called upon

transaction. Shri. Manoj ChandranI T S, Chief Vigilance Officer,Cochin Port Trust was the chiefguest of the function. He spokeon the need for being transparentand vigilant in official procedures.Dr. K Muralidharan, Director, CDB

Shri. Manoj Chandran ITS delivering the address. Shri. T K Jose IAS and Dr. K Muralidharan are seen.

is participative vigilance throughactive involvement of all stakeholders as the fight againstcorruption cannot be won inisolation. Shri. T K Jose IAS,

the employees that effectiveutilization of money, naturalresources and time will pave theway for good governance. Heemphasized the need for quality

delivered the welcome address andDr. Remany Gopalakrishnan,Deputy Director, CDB proposed avote of thanks.

Coconut Development Boardparticipated in Global AgriConnect- 2011 from 14th to 16th

October 2011 at IARI Campus,Pusa, New Delhi. Shri HarishRawat, Union Minister of State forAgriculture inaugurated theexhibition. Agriculture Industriesincluding central/state departmentsand NGOs from various sectors likeagriculture, horticulture, food, andcottage industries participated inthe exhibition. The exhibition andfarmers fair was organized byNational Skills Foundation of India.Shri Harish Rawat visited theBoard’s stall. Board displayedvarious value added coconutproducts and handicrafts.

A national convention and

seminar organised by the All India

Coconut growers’ federation was

held at Andhra Bhavan, New Delhi

on 29th and 30th August 2011. Shri.

Harsha Kumar, Member of

Parliament (LS) inaugurated the

convention. Shri Kiran Kumar

Reddy, Chief Minister, Andhra

Pradesh and Prof. KV Thomas,

Union Minister of Consumer

Affairs, Food and Public

distribution spoke on the occasion.

Dr. Ravi Prakash, Deputy Director,

Global AgriConnect- 2011

National Convention and Seminar heldCDB MDIC, New Delhi made a

presentation on Good Agricultural

Practices in coconut garden,

product diversification and

marketing of coconut products

during the seminar. M/s. Subhiksha

Coconut Producer Society, Kerala

had its sales cum display counter

in the exhibition held as part of the

convention. A variety of coconut

products were available for sale

which attracted farmers from

different parts of the country.

Board displayed various value

added coconut products.

News


News

Ente Thengu - Elocution competition heldP Nithin Raj of Durga Higher

Secondary School, Kanjagad, SyrilS Prasad of St. Thomas EnglishMedium High School, Pandalamand J Mahalakshmi ofVimalahridaya Higher SecondarySchool, Kollam won the first placein the state level elocutioncompetition conducted by theMathrubhumi Vidya in associationwith Coconut Development Board.The competition conducted forUpper Primary, High School andHigher Secondary schools couldcreate awareness among childrenon coconut farming as well as thegoodness of coconut. The younggeneration stressed the importanceof agriculture in the present era andexpressed their concern on thepresent environmental problems.

Around 3000 students from acrossthe state took part in thecompetition. Shri. M ThomasMathew, Chief CoconutDevelopment Officer, CoconutDevelopment Board was the chiefguest of the valedictory functionheld at Kochi on 3rd November

2011. He distributed prizes to thestate level winners. Dr. RemanyGopalakrishnan, Deputy Director,CDB and Shri. S Unnikrishnan,DFO, Ernakulam offeredfelicitation. Shri. S Krishnankutty,Deputy Editor, Mathrubhumipresided over.

Winners of the elocution competitions with Shri. M.P. Gopinath and Shri. S.Krishnankutty, Deputy Editors, Mathrubhumi, Dr. Remany Gopalakrishnan, DeputyDirector, CDB, Shri. M. Thomas Mathew, CCDO, CDB and Shri. S. Unnikrishnan,

DFO, Ernakulam

Coconut Development Board ismaking tie up with academicinstitutions for the research anddevelopment of good quality hybrid

Management Academic Institutions coming forward formentoring CPS

and opportunities of the first 100Coconut Producers’ Societies inErnakulam district. Rajagiri will beassisting in vision building, business

seedlings, pest and disease control,value addition, mechanization andextension activities. RajagiriCollege of Management andApplied Sciences, Kochi isassociating with Board forcreating leadership, communication

plan and in project assistance. Itis expected that the associationwith management institutes willequip the farmers for makingcoconut farming profitable byavailing the assistance extended byvarious agencies like CDB and

SFAC. A meeting of seniorofficials of the Board and theSchool of Management Studieswas held at Kochi on 18th

November 2011. Shri. T K JoseIAS, Chairman, CoconutDevelopment Board made apresentation on the opportunitiesfor tie up with the institute inselected areas with particularfocus on mentoring CPS andProducer Companies.Coconut Development Board isinterested in associating with othermanagement institutes across thestate for mentoring CPSs.Interested institutes may contact;Dr. K Muralidharan, Director,CDB (9496119103) or K SSebastian, Assistant MarketingOfficer, CDB (9446211460).

A view of the meeting of CDB withRajagiri College of Management and Applied Sciences


November 2011

P.M. Muhammedkutty(59) employee of CoconutDevelopment Board expiredon 30th October 2011. Hejoined the service of the Boardon 1st April 1982. Acondelence meeting was heldat Kera Bhavan on 31stOctober 2011 to mourn thesudden demise of P.M.Muhammedkutty.

OBITUAR Y

Low fat coconut cream developedfor the first time in India

Biotechnology Department ofthe School of Communication andManagement Studies, has for thefirst time in India developed lowfat cream from coconut. A teamheaded by Dr. Pramod, Director,SCMS and Dr. Mohan Kumar,Director, Department of BioTechnology, SCMS held discussionwith CDB officials on the proposedproject ‘Low fat nutritionally richdelicious fresh tender coconutcream’. Samples of two types ofice creams made out of coconutcream was presented before theofficials of the Board and mediain the Farm Journalists workshopheld at Kera Bhavan on 16th

November 2011. The cream isdeveloped from tender coconut atits eighth month stage, when theproportion of the fat in the kernel

is low. When the mature coconuthas as much as 44 per cent of fat,it is just 4 per cent at eight months.The fat level of this cream is lowerthan cow milk. The product will

take two more years for it to beused for commercial production ona large scale and for export.

Shri. Vasantha Vishnu Limaye, Board Member and Shri. T.K. Jose IAS tasting thecoconut cream. Dr. Mohan Kumar is also seen

The 2nd sub-committee ofParliament on Official Languagereviewed the progress of theofficial language implementation ofthe Board on 29th October 2011 atKochi. Dr. Prasanna KumarPatasani, M.P.(Lok Sabha) was theconvenor of the sub committee andSh.Kishanbhai V.Patel, M.P.(LokSabha) Shri.Y.P.Trivedi, M.P.(LokSabha) were members. Dr.L.R.Yadav, Officiating Secretary,Dr. S.P.Shukla, Under Secretary,Shri.Sanjeev Chopra, JointSecretary(NHM), Ministry ofAgriculture and Shri. Mohan Singh,Joint Director(OL), Ministry of

Parliamentary Committee reviewed theprogress of official language

implementation of CDBAgriculture also took part in themeeting. The Board wasrepresented by Shri.T.K.Jose IAS,Chairman, Shri.M.ThomasMathew, CCDO, Dr. A.K. Nandi,Secretary, and Dr. V.K.Kanakalatha, Hindi Officer.Shri.T.K.Jose IAS made apresentation on the activities andachievements of the Board inOfficial Language implementation.A display of Hindi publications andawards obtained by the Board forthe effective implementation ofofficial language was made on thevenue of the meeting.

News


Monthly operations in coconut gardensDecember

Andaman & Nicobar Islands:Pile up soil into mounds in sandyand loamy soils. Hoe or plough inother types of soils.

Andhra Pradesh: Spray youngseedlings affected with black-headed caterpillar (Opisinaarenosella) with 0.05 per centmalathion or phosalone or 0.02percent dichlorvos on the lowerside of the leaves. Release stagespecific parasites like Bethylid,(Goniozus nephantidis) for 3rdlarval stage and Chalcidid(Brachymeria nosatoi) for earlypupal stage. Larval parasitoidBraconid (Bracon hebetor) anpupal parasitoid Ichneumonid(Xanthopimpla punctata) can alsobe used as promising parasitoids.In multistage condition of the pest,combined release of all theparasitoids is required. When aninitial insecticide treatment is giventhe parasitoids may be releasedonly after three weeks of spraying.Treat red palm weevil affectedpalms by injecting 0.1 per centdichlorvos or one per centcarbaryl. Depending on theintensity of pest infestation about1-1.5 litres of insecticidesuspension may be required forone palm. In the case of crowndamage, the damaged tissues haveto be removed and the insecticidesuspension may be poured in.When pest entry is through thetrunk all the holes on the stem maybe plugged with cement or plasterof paris to avoid further damageof the tree from the pest attack.Harvest cowpea, raised as an inter

crop in coconut garden. Plough theland and leave it fallow.

Assam: Irrigate the garden.Collect seednuts from selectedmother palms and store them inshade in a cool, dry place. If ratdamage is noticed organize aplanned group action in the wholelocality covering the residentialhouses and surrounding crop fieldincluding coconut and otherhorticultural gardens. Use poisonbaits, traps, etc. against rats.Fixing rat cones made of tin sheetson the trunk at a height of 2mabove the ground will prevent theentry of rats on the palm. Cleanthe crowns of the palmsperiodically.

Bihar / Madhya Pradesh/Chhattisgarh: Start irrigationdepending upon the need. Keep thenewly planted pits and basins of thepalms weed free and remove thesoil from collar region of theseedling. Protect young palms fromwinter scorching by providingsuitable shade. Raise wintervegetable suited to the locality.Apply blitox @ 5g/ litre or dithaneM-45 @ 2g/litre at the crown andbunches alternatively to avoidsecondary infections due to coldinjury and continue upto February.Check the palms for termiteattack. Drench the soil with 0.05percent chlorpyriphos twice at 20to 25 days interval. The affectedtrunk may be swabbed with theabove chemical. Do not cut thegreen leaves and other living plantparts.

Karnataka: Irrigate youngseedlings. Keep the nursery freeof weeds and continue discardingof poor seedlings. If the attack ofthe mite is noticed, spray neem oil- garlic – soap emulsion 2 percent(20 ml neem oil + 20 gm garlicemulsion + 5 gm soap in 1 litrewater) or azadiractin 1 per cent@4ml per litre or root feedazadiractin 5 per cent @ 7.5 mlwith equal quantity of water.Collection of seednut from selectedmother palm may be continued.

Kerala/Lakshadweep: Motherpalms may be selected during themonth for the collection ofseednuts. Level down the moundspiled up earlier in the coconutgarden. If the garden soil is sandy,add clay and if it is clayey add sandaround the palms to improve thesoil structure. Clear the irrigationchannels. Clean the crowns of thepalms periodically. Shade thenewly planted and young seedlings.Apply sevidol 8G (25g) + fine sand(200 g) per palm in the topmost 2-3 leaf axils against rhinocerosbeetle and red palm weevil. Applyone-fourth of the recommendeddose of fertilisers in the irrigatedgardens. If mite infestation isnoticed clean the crowns of thepalms and spray neem oil - garlic– soap emulsion 2 percent (20 mlneem oil + 20 gm garlic emulsion+ 5 gm soap in 1 litre water) orazadiractin @4ml per litre or rootfeed @ 7.5 ml with equal quantityof water.

Maharashtra/Goa/Gujarat:Plant yams as intercrop in the pits

Management


November 2011

of 75 cm diameter and 15 cm depthspaced 100 cm apart. Beforeplanting, fill the pits with farm wasteand burn them. Level down themounds piled up earlier in thegarden.

Orissa: Seasonal intercrops maybe sown. Irrigate coconut and theintercrops. Incorporate greenmanure. Coconut basins may bemulched with coir pith/ husk etc.

Plant protection chemicals may beapplied according to the pest/disease. If the attack of eriophyidmite is noticed root feedazadirachtin 5 per cent @7.5 mlwith equal quantity of water. Clean

the crown. Continue othermaintenance operations to theintercrops as well as coconut.

Tamil Nadu/Puducherry: Treatall manure pits with carbaryl 50wp@ 0.01 per cent to destroy thegrubs of rhinoceros beetle. Startirrigating the young seedlings.Keep the nursery free of weedsand continue discarding poorseedlings. Select mother palms forseednut collection. In areas wheremite infestation is noticed, sprayneem oil - garlic – soap emulsion2 percent (20 ml neem oil + 20 gmgarlic emulsion + 5 gm soap in 1litre water) or azadiractin 1 percent @ 4ml per litre especially on

the perianth region of buttons andaffected nuts or root feedazadiractin 5 per cent @ 7.5 mlwith equal quantity of water.

Tripura: Irrigate the palms.Mother palms may be selectedduring the month for collection ofseednuts for next year. Partialshade should be provided in south-west direction to the newly plantedseedlings to prevent scorching.

West Bengal: Start harvesting ofnuts. Treat the manure pit. Keepthe nursery free from weeds.Continue discarding of poorseedlings. Irrigate the nursery oncein a week.

M A L A Y S IAA. GENERAL INFORMATION

1. Capital : Kuala Lumpur

2. Total Area (Sq. Km) : 329,961

3. Population (Million) : 27.73

4. Gross Domestic Product (Rp Billion) : 504,408

5. Currency Unit : Ringgit Malaysia (RM)

6. Exchange rate to US$ (Average) : Rp. 3.33

B. COCONUT INDUSTRY

1. Area Under Coconut (Million Ha) : 0.115

2. Total Coconut Production

2.1. - In Million Nuts Equivalent : 390

2.2. - In Copra Equivalent (Million MT) : 0.078

3. Estimated Domestic Consumption

3.1 -In Million Nuts Equivalent : 418

3.2. -In Copra Equivalent (Million MT) : 0.096

4. Export Volume (MT)

4.1 -Fresh Coconuts (in '000 Nuts) : 23,559

4.2. Copra : 1,503

4.3. Coconut Oil : 297,007

4.4. Copra Meal : 3,960

4.5 Desiccated Coconut : 6,601

4.6 Coconut Milk Powder : 5,006

4.7 -Activated Carbon : 15,076

4.8 -Fibre & Fibre Products : 1,738

5. Total Coconut Export Value (Million RM) : 700

5. Total Export Value (Million RM) : 663,494

6. Percentage Contribution to

National Export Earnings (%) : 0.11

Major Coconut Producing Countries of APCC

The Asian and Pacific CoconutCommunity (APCC) is anintergovernmental organization organizedin 1969 under the aegis of the UnitedNations of the Economic and SocialCommission for Asia and the Pacific (UN-ESCAP). The APCC has 17 coconutproducing member countries accountingfor over 90% of world coconutproduction and exports of coconutproducts.

The APCC member countries include:Federated States of Micronesia, Fiji,India, Indonesia, Jamaica, Kiribati,Malaysia, Marshall Islands, Papua NewGuinea, Philippines, Samoa, SolomonIslands, Sri Lanka, Thailand, Tonga,Vanuatu, and Vietnam. Jamaica is anassociate member of the APCC .Anintroduction on Malaysia is given in thisissue.

Management


November 2011

Market Review October 2011

Highlights

³ The price of milling copra, ball copra and coconut oil expressed adownward trend at all the major markets during the month underreport.

³ The international price of coconut oil expressed a downward trendduring the month under report. The domestic price of coconut oilat Kochi market was about 39 percent higher than that of theinternational price.

COCONUT OILThe price of coconut oil quoted

at all the major marketing centresin the country expressed adownward trend during the monthunder review. The weekly averageprices at Kochi market variedbetween Rs.7650 and Rs.8450 perquintal. The monthly average priceof Rs.8031 per quintal was about9 percent lower than the price inSeptember 2011 and was higher byabout 16 percent when comparedwith the price in October 2010.

The price of coconut oil atAlappuzha market also moved intune with the price behavior atKochi market. The weeklyaverage prices ranged fromRs.7700 to Rs.8400 per quintal.

The weekly average prices ofcoconut oil at Kozhikode market,varied between Rs.7633 and

Rs.8450 per quintal. The monthlyaverage price of Rs.8067 perquintal was about 11 percent lowerthan the price in September 2011and about 13 percent higher thanthat of the corresponding monthlast year.

It is reported that the NorthEastern monsoon along thecoconut growing regions of TamilNadu may hamper the harvestoperations.

The monthly average price ofcoconut oil at Kochi marketprojected by the First CommoditiesExchange of India Ltd. for themonth of October 2011, duringJuly’11, August 2011 andSeptember 2011 were Rs.8721,Rs.9154 and Rs.8684 respectively,while the average spot price ruledat Kochi was Rs.8031 per quintal.

The Futures Prices quoted for

Price Outlook

November, December and Januaryduring October by the FirstCommodities Exchange of Indiawere at Rs.8065, Rs.8073 and8077 respectively.

MILLING COPRAThe weekly average prices of

FAQ copra at Kochi marketranged from Rs.5167 to Rs.5650per quintal. The monthly averageprice of Rs.5423 per quintal wasabout 7 percent lower than that ofthe previous month and about 12percent higher than that of thecorresponding month last year. Theweekly average prices of Rasicopra at Alappuzha market variedbetween Rs.5108 and Rs.5700 perquintal. The monthly average priceof Rs.5285 for Office Pass copraat Kozhikode market was lower byabout 9 percent when comparedwith the price in September 2011and higher by about 11 percentwhen compared with the price inOctober 2010.

The weekly average prices ofmilling copra at Ambajipeta marketin Andhra Predesh ranged fromRs.4600 to Rs.5300 per quintal.

EDIBLE COPRAThe weekly average prices of

Rajapur copra at Kozhikodemarket varied between Rs.8100and Rs.8317 per quintal. Themonthly average price of Rs.8186per quintal was marginally higherthan that of the previous month andabout 51 percent higher than thatof the corresponding month lastyear.

The weekly average prices ofball copra at Kozhikode marketvaried between Rs.7300 andRs.7450 per quintal. The weeklyprices of ball copra at APMCmarket Tiptur, in Karnataka variedbetween 6526 and 6697 perquintal. The monthly average priceof Rs.6736 per quintal inSeptember 2011 slid to Rs.6638 inOctober 2011.Price behaviour of coconut oil during October 2011

8400

8075

7650

8020 8010

8400

8320

7700

7860

8020

8450

8120

7633

8117

8017

7400

7600

7800

8000

8200

8400

8600

01-10-11 08-10-11 15-10-11 22-10-11 29-10-11Kochi Alappuzha Kozhikode


The weekly average prices ofball copra at Bangalore marketranged from Rs.6700 to Rs.6800per quintal. The weekly averageprice of Ball copra at ArsikereAPMC market varied betweenRs.6500 and 6600 per quintal.

DRY COCONUTThe monthly average price of

Rs.7365 per thousand nuts for drycoconut at Kozhikode market wasabout 9 percent lower than that ofthe previous month and about 90percent higher than that of thecorresponding month last year.

COCONUTThe monthly average price of

Rs.7000 per thousand nuts fordehusked coconut at Nedumangadmarket was about 22 percentlower than that of the previousmonth and about 26 percent higherthan that of the correspondingmonth last year.

The monthly average price ofpartially dehusked coconut atArsikere APMC market in October2011 declined to Rs.6600. Theweekly average prices of partiallydehusked coconut at BangaloreAPMC market ranged fromRs.6000 to Rs.6700 per thousandnuts. The monthly average priceof partially dehusked coconutGrade-1 quality at MangaloreAPMC market in October 2011

Price Outlook

declined to Rs.9827.TENDER COCONUT

The weekly average prices oftender coconut at Kochi marketranged from Rs.18 to Rs.20 pernut.

INTERNA TIONAL PRICEThe monthly average price of

US $1165 per MT for coconut oilin Europe (C.I.F. Rotterdam) forthe month of October 2011 waslower by about 12 percent whencompared with the price of theprevious month and lower by about18 percent compared to that of thecorresponding month last year. Themonthly average price of US$ 773per MT for copra was about 13percent lower than that of the

previous month and about 18percent lower than that of thecorresponding month last year. Thedomestic price of US$1625 forcoconut oil at Kochi market wasabout 39 percent higher than thatof the international price.

The domestic price of coconutoil during the month of October, inPhilippines was US$1105 per MTand in Indonesia; the price wasUS$925 per MT. The internationalprice of Palm oil, Palm kernel oiland Soybean oil were US$1000,US$1150 and US$1235 per MTrespectively, while the price ofcoconut oil in international marketwas US$1165 per MT and thedomestic price in India wasUS$1625 per MT.

Price behaviour of milling copra - October 2011

5650

5400

5167

5450 5450

5700

5520

5108

535054305425

5165

5067

5388 53795300

4833

4600 4600

4800

4000

4500

5000

5500

6000

01-10-11 08-10-11 15-10-11 22-10-11 29-10-11

Rs.

/Qtl.

Kochi Alappuzha Kozhikode Ambajipeta

Market PriceCoconut Oil Milling Copra Edible Ball Copra Dry Coconut Partially dehusked

Copra coconut coconutRs. / Qtl. Rs. / 1000 nuts

Date Kochi Alappu- Kozhi- Kochi Alappu Kozhi- Karkala Kozhi- Kozhi- Tiptur Bang- Arsi- Kozhi- Nedum- Arsi- Bang- Mang-zha kode (FAQ) zha kode kode kode lore kere kode angad kere lore alore

(Rasi (GradeCopra) -1)

01-10-11 8400 8400 8450 5650 5700 5425 5300 8100 7300 6686 6700 6600 7600 7000 8000 60001000008-10-11 8075 8320 8120 5400 5520 5165 4833 8140 7340 6697 6700 6608 7600 7000 6000 63331000015-10-11 7650 7700 7633 5167 5108 5067 4600 8317 7450 6713 6800 6650 7475 7000 5917 6500 961722-10-11 8020 7860 8117 5450 5350 5388 4600 8192 7400 6568 6800 6554 7017 7000 6667 6667 965029-10-11 8010 8020 8017 5450 5430 5379 4800 8183 7383 6526 6800 6500 7133 7000 6417 6700 9867Average 8031 8060 8067 5423 5422 5285 4827 8186 7375 6638 6760 6583 7365 7000 6600 6440 9827

Source: Kochi: Cochin Oil Merchants Association and Chamber of Commerce, Kochi - 2, Kozhikode: The Mathrubhumi dailyAlapuzha: The Malayala Manorama daily, Arsiker e : APMC, ArsikerePrice quoted for office pass copra at Kozhikode and Rasi copra at Alappuzha markets. NT : No transaction

Prepared by P.O. Baby, CDB, Kochi-11

icj english november 2011.pmd

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