We assured our Product always at the Best Quality, Handpicked methods are still used to get the best result. The results are compared to specified best specimen and standards for Quality products with a Standard Inspection Procedure in place to ensure consistent checking
Fresh coconut meat is peeled off from its husk, removing the brown skin, sieved and washed thoroughly to remove foreign material, sterilize through hot steam and blanching to control the microbiological level before being loaded into the whole processing line.
DESHELLING PROCESS – This coconut machine detaches the hard coconut shell from dehusked coconut fruit via a rotating disc cutter. It takes about 8 to 12 seconds for deshelling a nut depending on the type and maturity.
PARING – A manual method by using a Hand held tool is used to removal of brown skin from the coconut fruit to obtain the white coconut fruit ball.
Washing and sieving of white coconut meat to remove foreign material
Further Eyes inspection to remove foreign material
washing process that will cleanse the fruit from the shells or dirt from the previous processes.
BLANCHING – Steam is produced over hot boiling water in a steamer which will destroy hazard enzyme and bacteria faster. Also further eyes inspection to make sure no foreign material
Cutting the coconut meat into fine grade and medium grade
hot air removes most of the moisture. Cold air is then introduced in the second zone by a cold air blower to reduce air temperature. The dried and free-flowing desiccated coconut is discharged from the other end of the dryer at the room temperature.
Packing desiccated coconut into 50kgs, 25kgs, 10kgs or 7kgs kraft paper bags with inner plastic liner
Product from every batch is kept for proper test on bacteria, particle size, moisture and aroma taste.
Desiccated coconut is kept in proper storage waiting for loading
Loading into container
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