Downstream Processing for Production of Value Added Products from Coconut

Coconut, a tropical fruit, is a well-known source of drink, food and oil as well. Numerous unprocessed, semiprocessed and processed coconut products have entered the global markets in small and big quantities. In the coconut industry, downstream processing plays vital role as the different products obtained are a result of different unit operations such as extraction, concentration and drying. Products like copra, coconut oil and desiccated coconut have a growing demand along with stringent quality specifications when exported to non-producing countries. These demands can be met only by large scale production using advanced technologies in drying and/or expelling under hygienic conditions and improvised packaging. Value added products such as nata-de-coco, coconut vinegar, toddy, etc. are being produced using microorganisms for bioconversion using coconut as a raw material. Aqueous processing and enzymatic treatment can favor the extraction of coconut oil in environmentally safe and economical manner, also yielding an edible protein product. Diversification of coconut derived products and value addition could only help the coconut growers in getting remunerative returns for the produce. This article aims to review coconut processing and related issues with special emphasis on bioprocessing and bioprocess engineering which have revolutionised the scale at which value added coconut products can be manufactured.