Diversification in the utilization of coconut is the strategy being advocated to overcome the present constraints in stabilizing the coconut prices which is required by both the consumers and the producers.
A large quantity of coconut water is being wasted in copra production yards, desiccated coconut industries, temples etc.
It is estimated that one desiccated coconut mill will release about 10,000 litres of matured coconut water per day.
Natural preservative
Simple technology is now available for the production of natural vinegar from matured coconut water.
Vinegar made from coconut water can be used as a natural preservative and flavouring agent in the preparation of pickles, salads, sauces and many other condiments.
Naturally fermented coconut vinegar is rich in minerals and vitamins such as beta carotene, calcium, iron, magnesium, phosphorous, potassium and sodium and is a healthier alternative to synthetic vinegar.
A pilot plant for the production of natural vinegar from matured coconut water has been established at Dr. Mahalingam College of Engineering & Technology, Pollachi, with the financial assistance from Department of Science and Technology, New Delhi.
Sugar percentage
The matured coconut water which contains 2-3 per cent sugar and is concentrated to 10 per cent by fortifying with sugar.
The fortified coconut water is then fermented by inoculating the solution with yeast, Saccharomyces cerviseae .
After subjecting to alcoholic fermentation for about 7 days, the clear liquid is inoculated with mother vinegar containing acetobacteria.
The alcoholic ferment is then oxidized to natural vinegar (4 per cent acetic acid), aged and bottled.
This technology can be well-adopted in rural areas, since the process involved is simple, and also no expensive equipment is required for the production of vinegar.
Dr V.V.Sreenarayanan S.Ayyappan
& N.Muthukkannan
Dr. Mahalingam College of Engineering and TechnologyUdumalai road Pollachi, Tamil Nadu
