Fresh coconut is one of our country's strong export products, so the requirements for coconut export are also increasingly strict.
If fresh coconuts are exported without preliminary processing, they will not be preserved long enough before arriving at the port.
Therefore, sellers are very interested in choosing and preserving young coconuts. Let's find out the answer with FASMPO in this article!
1. Process of selecting and pre-processing before preserving fresh coconut for export
- Normally fresh coconuts will be harvested in August. The seller will transport the coconuts to the processing place. Note that you should create space between the coconuts when stacking them on top of each other so that the coconuts are more airy.
- When harvesting, Farmer will remove unsatisfactory fruits such as: has been eaten by mice or insects; fruit damaged during picking or transportation; The "Empty fruits" feel light when picked up and have no water inside.
- Fresh coconuts should be processed as soon as possible after harvest. While waiting for processing, you must place the coconut in a cool place. This is to limit water stagnation due to the coconut's natural respiration process, leading to premature coconut damage.
2. How to choose young coconut according to product quality
- Special grade
- Young coconuts classified in this category are carefully selected and must be of the highest quality. Coconut must have the characteristics and shape of a high-quality coconut variety/type. There may only be a few very minor defects that do not affect the quality and appearance.
- Grade I
- Although grade I fresh coconut is not as good as special grade, it must be of good quality and must also have the characteristics of a high-class variety/type. Fresh coconuts are not allowed to have defects that affect the quality of juice and fruit pulp. There may be defects in the peel due to mechanical impact, but the total area affected should not exceed 5% of the total fruit surface area.
- Grade II
- Grade II young coconut will not have as many strict conditions as the above two types. However, the young coconut must still be free from defects in pulp and water. Defects on the skin due to mechanical impact are allowed, but the total affected area does not exceed 15% of the total fruit surface area.
3. Method of preserving fresh coconut for export
- Two methods are commonly used to preserve fresh coconuts for export.
3.1. Preserving fresh exported coconuts by freezing
- No preservatives are needed and under normal conditions, fresh coconut can be stored for about 15 days. However, this time is quite short if you want to export goods abroad. Coconuts at this time may be damaged before being delivered to customers.
- For the freezing method, fresh coconut can be preserved for up to 6 months. The steps to implement the method are as follows:
Step 1: Take coconuts that meet fiber selection standards, wash and sterilize.
Step 2: Wait until the amount of water in the coconut reduces by about 10 - 15%, then quickly freeze it for about 4 - 6 hours at extremely low temperatures.
Step 3: Keep and maintain cold temperature when transporting into container.For whole coconuts, humidity should be kept at 50-60%, temperature 0oC and ventilation to 10. For diamond cut coconuts, the temperature in container should be adjusted to 2oC, humidity to 50-60% and ventilation to 10
3.2.Preserving fresh exported coconuts with chemicals
- To use chemical preservatives for fresh coconuts, you can use those that have been licensed for use in food processing such as: Sodium Benzoate or Calcium Hydroxide for whole, at the allowed concentration that use at 0.5% and 1% respectively.
- Potassium Metabisulfite, Sodium Metabisulfite or Sodium Bisulfite for peeled fruits, the allowable concentration must not exceed 0.5%.
- Use Sodium Metabisulfite to increase the preservation time of fresh coconut.
- Before soaking the coconut, it is necessary to add a layer of food wrap to preserve the fruit on the outside. After soaking, store in an area with a temperature below 5 ℃. At this time, fresh coconut can be kept for 6-7 weeks. Besides, if used in appropriate doses, chemicals can help kill harmful bacteria and whiten coconut shells.
If you need a supplier that meets the import conditions into your country, contact FASMPO for advice and supply of coconut products exported to the Global markets.
Refer to products made from YOUNG COCONUT exported by FASMPO at the link below.
Products: https://fasmpo.com/agriculture-products-en
Contact to FASMPO for good prices: https://fasmpo.com/information/contact