Desiccated Coconut Sri Lanka
Evolution of the desiccated coconut
Handling and distribution of the raw material in the form of all nuts posed a challenge. However, shipping halfway around the globe left the coconuts prone to spoilage. In 1888, an enterprising Englishman named Henry Vavasseur conducted experiments on a tea leaf dryer with the objective of preserving the coconut meat for transport. As a result of his pioneering efforts, the desiccated coconut was born.
Desiccated Coconut is a grated, dried (3% moisture content max.), and unsweetened fresh meat or kernel of a mature fruit of coconut. Desiccated Coconuts are graded by their cutting size, mainly three grades as fine, medium and coarse or chips.
Desiccated coconuts are packed in multi-ply Kraft paper bags with inner sealed polythene.
- 25 kgs multi-ply Kraft paper bags
- 50 kgs multi-ply Kraft paper bags
- 500g consumer packs
- 1kg consumer packs