Ingredients coconut
Ingredients coconut plantations, mainly run by small, family businesses. The palms grow to between 20 and 25 meters high, and the coconuts form in groups in the crown. Palm climbers regularly ascend the palms to select and harvest the ripe fruits. Each palm produces around 70 coconuts per year. Even though they grow constantly, the main coconut harvest period on Sri Lanka is between April and September. In 2021, the Sri Lankan government decided to convert its entire agricultural sector to organic production. Many small farmers pay attention to sustainable cultivation on their coconut plantations and have always refrained from using pesticides due to their traditional cultivation techniques. The Sinhalese producers in the IPD programme mostly work with peasant farmers from the region who grow organically. Their coconut products carry the EU organic label and often also other organic certifications. Demand for coconuts IPD supports a number of enterprises from Sri Lanka in marketing the products they make from coconuts, particularly the flesh. Among them is, for example, the company Nisudha Food Products, which has been producing a wide range of coconut products for over 20 years. Particularly noteworthy is the coconut oil from certified organic coconuts that Nisudha produces and exports successfully. This is because the demand for high-quality virgin coconut oil is particularly high in Europe. Extracted: MCT oil In addition to cold-pressed oil, there is another specialty from the coconut: MCT oil. This is produced by extracting the medium-chain fatty acids from coconut oil. Pure MCT oil does not occur in nature and coconut fat contains a mixture of fatty acids. The MCT fats are therefore obtained through hydrolysis. Caproic, caprylic, capric and lauric acids are referred to as mediumchain fatty acids. Coconut oil has a high proportion of lauric acid - around 50 percent. There is only a small amount of caproic acid, which has an unappealing taste and odour. Caprylic and capric acids, with eight and ten carbon atoms, are said to be the two most valuable fatty acids, as they are considered to provide energy the fastest. The company Manchiee de Coco joined the IPD programme in 2019 and produces not only virgin coconut oil, but also other coconut products, including the coconut-based MCT oil. The raw material for this is IPD partner country Sri Lanka cold-pressed coconut oil. During production, the company ensures a high proportion of the valuable caprylic and capric acids from natural coconut oil. They are contained in the MCT oil from Manchiee de Coco in a ratio of 60:40. MCT oil is clear and watery, as well as odorless and tasteless. It mixes very well with other liquids and is suitable as an oil in sauces, salad dressings, shakes and smoothies. It is also the central ingredient of the new cult drink Bulletproof Coffee. Combining it with butter and coffee results in a high-energy and caffeinerich drink. It is said to increase attentiveness as well as performance and concentration. fmt IPD has been supporting small and medium-sized enterprises from Sri Lanka since 2018, preparing them for the European market and introducing them to European traders at trade exhibitions in Europe. Besides the textile industry, the agricultural sector plays a leading role in Sri Lanka’s export economy. Sri Lanka is the world’s third largest tea exporter and is particularly well known for its Ceylon tea. Trading with spices, particularly cinnamon and pepper, is also a long tradition. Another growing export factor is the coconut and its products. IPD connects European importers with the carefully selected producers, opening up new buying sources for them and supporting them in the procurement process. IPD is funded by the German Federal Ministry for Economic Cooperation and Development (BMZ). 16 food Marketing & Technology • April 2022
Ingredients Hacking the food supply: Can we synthesize a more Sustainable Future? What does this mean for you, your career, and your organization? Attend IFT FIRST: Annual Event and Expo to discuss and debate this topic and others including questions around food safety, health & nutrition, technology, and education. July 10–13, 2022 McCormick Place | Chicago, IL Innovation: New scientific programming to explore potential promise and pitfalls of cutting-edge innovation in food Insights: Learn the latest trends, emerging ingredients, and business strategies to move work, research, and business forward Connect: Engaging and fun networking opportunities with familiar faces and new ones food Marketing & Technology • April 2022 Registration is now open Secure your spot today! Visit iftevent.org for more information. Early bird registration ends April 15, 2022. 17 Key No. 102109
