Financial Daily from THE HINDU group of publications
Thursday, May 02, 2002
Financial Daily from THE HINDU group of publications Thursday, May 02, 2002 |
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Agri-Biz & Commodities
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Coconut & Copra Coconut chips to rule hotel shelves Aravindan
KOTTAYAM, May 1 SWEET coconut chips will soon occupy the shelves in restaurants and hotels as one of the major items of dried food articles, according to a latest research finding. The scientists who worked behind this finding, Mr S.J.D. Bosco, Mr G.V. Thomas and Ms A. Shamina, of Central Plantation Crops Research Institute (CPCRI), Kasaragod, said that fresh kernel of matured coconut containing reasonable amount of water should be used for this process. Important steps involved in the production of sweet coconut chips are slicing of kernel, blanching of slices, osmotic dehydration of slices, drying the slices in hot air and then packaging in aluminium foil. After osmotic dehydration of the coconut slices, instant sweet coconut chips could be prepared by drying in the micro-oven, which would take just five minutes. Sweet coconut chips are hygroscopic in nature. If the relative humidity is more than 75%, they lose crispness. Hence, to retain the crispness, they should be carefully packed in aluminium foil laminated with LDPE pouches, which will maintain the flavour and crispness up to six months.
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