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|Origin||Ivory Coast, Indonesia, Philippines, Sri Lanka, Vietnam|
|Harvesting time||All year|
|Processing||Grounding or grating, drying and sifting|
|Shelf life||At least a year after production|
The thick fibrous layer is used for making rope. Under these layers there is the familiar shaggy, dark-brown nut. The nut contains tough white meat and a small amount of coconut milk. The coconut palm will bear fruit several times a year and may therefore be harvested throughout the year. Picking and gathering is done manually.
After picking, the brown bark of the nuts is removed. The coconut is taken out, washed and pasteurised. Subsequently the coconut is washed again, ground or grated and finally dried. By sifting the coconut a variety in fineness is achieved. After sifting the coconut is packed and prepared for shipment.
|• Coconut medium|
|• Coconut fine|
|• Coconut extra fine|
|• Coconut flour|
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