Coconut flakes - Import export

Coconut flakes are among the most popular, bestselling products available from August Töpfer & Co. The high nutritional value, amount of easily digestible protein as well as the vitamins, minerals and trace elements make coconut flesh a valuable source of nutrition and energy. The fat content of coconut flakes is around 60 percent. Although these are saturated fatty acids, moderate consumption of coconut products and coconut oil is still considered beneficial to health.

"Origin of the Coconut The coconut (Cocos nucifera) comes from the coconut palm. Coconut palms grow mainly in tropical countries. The fruit of the coconut is found in a green husk. After the removal of the green part, what remains is the hairy, brown and wooden nut. The brown ball has a diameter of 10 to 15 centimetres and contains the white flesh. Coconuts were first cultivated in Southeast Asia and today most coconuts come from Indonesia, Filepines and India. Processing into Coconut Flakes After harvesting, the green outer shell of the coconut is removed. Then the white pulp is cleaned and removed from the brown shell. The pulp is then sterilized and cut into pieces, after which it can go into the oven to dry. After this process, the pulp is processed into coconut flakes. Use of Coconut Flakes The coconut flakes have a typical milky and sweet taste. They are crunchy and sweet and pleasant aroma. The coconut flakes are very suitable as a garnis…"

Desiccated coconut is made from the white flesh of coconuts, also called copra. To desiccate (dehydrate) the copra, it’s first crushed into fine pieces and then dried in a hot air tunnel. After desiccation, it can be crushed further into fine grade, medium grade or large grade flakes. Desiccated coconut can be categorized into full fat (high fat) or reduced fat (low fat) varieties. Typically, high fat desiccated coconut as a minimum of 60% fat