This presentation shows the various uses of coconut. Different products ranges from food items to non-food items. The presentation was made on the occasion of World Coconut Day

1. COCONUT
Value Added Products and Uses

2. INTRODUCTION
COCONUT = KALPAVRIKSHA
A versatile crop with multiple uses
Any parts are either edible or useful some
or other manner

3. YUBI IN MANIPUR

5. Different value added products
Coconut Water based Products
Kernel Based Coconut Products
Coconut Inflorescence Based Food Products

6. Copra
• Two types –
– Milling and
– Edible
• Milling copra is used
to extract oil
• Edible grade of copra
is consumed as a dry
fruit and used for
religious purposes.

7. Coconut Milk Coconut Skimmed
Milk
• A solution after the
cream is separated in a
cream separator
• Skimmed milk is a good
source of quality
protein
• Oil-protein-water
emulsion obtained by
squeezing fresh grated
coconut kernel
• Undiluted and diluted
forms are called
coconut milk and the
concentrated form is
coconut cream

8. Spray Dried Coconut
Milk Powder
• Reconstituted into
coconut milk by adding
water which can be
used to make various
food preparations
Coconut Cream
• Coconut cream/ milk is
used as an ingredient in
household recipes and
as a component of
processed foods

9. Virgin Coconut Oil
• ‘Mother of all oils’
• Obtained from coconut
milk
• Considered superior for
use as edible oil, hair
oil and baby oil
Desiccated Coconut
• Dehydrated coconut
meat in the grated and
shredded form
• Confectionery and
other food industries

10. Coconut Chips
• Thinly sliced crispy
coconut meat which
may be sweetened or
salted and may come in
handy as a ready -to-
eat snack food
Coconut Oil
• Used as cooking oil,
hair oil, body oil and
industrial oil.
• Made from fully dried
copra having max
moisture content of 6
%

11. Tender Coconut Water
• Liquid endosperm is
the most nutritious
• People of the tropics
drink to fight the sultry
heat.
• It has caloric value of
17.4 per 100gm
Vinegar
• Fermented coconut
water
• Preservative and
flavouring agent

12. Heart of palm Sprouted coconut
• Apical buds of adult
plants are edible
• Rare delicacy, as
harvesting the buds
kills the palms.
• “Millionaire's salad"
• Germinated coconuts
contain an edible fluff
of marshmallow-like
consistency

13. Coconut squash
• Soft drink concentrate
prepared by mixing
coconut water, sugar
and natural
preservatives like
lemon and ginger
Nata-de-coco
• Nata-de-coco a
cellulosic white to
creamy yellow
substance formed by
Acetobacter aceti

14. Neera
• Vascular sap from
immature unopened
inflorescence
• It is a sugar containing
juice and is a delicious
health drink
Coconut Jaggery
• Fresh neera when
boiled to 118-120o C
and allowed to cool for
solidification

15. Coconut Palm Sugar
• Coconut palm syrup or
jaggery can be
crystallized to produce
fine granules of sugar
• Low Glycemic index
and the high nutrient
content.
Coconut Flower Syrup
• Fresh Neera is heated
and concentrated into
syrup
• Input output ratio 6:1.
• Safe for diabetic
patients.

16. Coconut Biscuits Coconut Candy
• Prepared from grated
coconut mixed with
coconut milk.
• Ready to eat snack
products prepared
from maida and
coconut powder.
• Different varieties
through addition of
cocoa, butter; ginger
etc.

17. Coconut Chocolate
• Sweet confectionery
item prepared from
coconut gratings sugar,
milk butter with a
coating of chocolate
Coconut Burfi
• Snack prepared by
roasting coconut
gratings.
• Coconut gratings were
roasted, added fat 3 %
and sugar at 10 %

18. Coconut flour
• By-product in the
processing of coconut
milk
• Used as fillers, bulking
agents and substitute
for wheat flour, rice
flour and potato flour
Coconut honey
• Coconut honey is
viscous, free-flowing
syrup, similar to
coconut syrup but less
creamy and less nutty
in flavour

19. Coco sauce
• A tangy sauce can be
prepared from coconut
water with red chilli,
onion powder and little
vinegar
Coconut lemonade
• It was prepared by
boiling coconut water,
sugar and lemon juice.

20. Coconut Shell

21. Coir & Leaves

22. Timber and others