The content of the endosperm of the coconut (Cocos nucifera L.) contains “coconut water”. This practically sterile liquid which is prized for its delicate, albeit labile, flavor when fresh, has had a recent dramatic increase in global demand. The organoleptic superiority of water from young coconuts means that degree of maturity at harvesting is the most influential factor in yield and composition.

continue reading

E-mail me when people leave their comments –

You need to be a member of safefood Knowledge Network to add comments!

Join safefood Knowledge Network