Use

Organic coconut flakes are a classic ingredient for bakery products. They taste in mueslis, pure or roasted as topping on desserts. Bars, chocolates and pralines become loose and juicy with grated coconut. The fine flakes also go well with savory foods. Organic coconut flakes give exotic rice dishes, burgers and spreads a pleasant consistency and a delicious aroma.

Production

Coconuts take about 12 months to ripen. They are the fruits of the coconut palm (Cocos nucifera), which has been cultivated for more than 3000 years. The unbranched palm usually grows between 20 and 25 m high. As a crested tree, the palm has long, feathered fronds that are between 3 and 7 m long. Coconut palms are therefore extremely wind resistant, normal storms can hardly harm them.

The full earning capacity of the palms begins with 10 to 15 years. Now, over a period of 15 to 60 years, depending on the region and variety, harvests can be reaped. These palms can grow up to 120 years old, but fruit production is completely stopped at around 80 years. Palms thrive on all fresh and loose soils.

Although the coconut palm genus consists only of this one species, due to the many regions in which it grows, a great variety of forms has developed. The breeders have used these diverse appearances and characteristics to create high-yielding and stable varieties. It takes about seven years for the first inflorescences to appear. Pollination is by insects as well as by the wind.

Origin

The coconuts for our organic coconut flakes grow in Vietnam, Philippines and Sri Lanka. The dried pulp is used to make the grater, among other things. This removal of water increases the protein and fat content. If fresh coconut is worth 36.6 g fat and 363 kcal, coconut flakes contain more than 60 g fat and over 6000 kcal. Our organic coconut flakes are rich in minerals.

Sustainability

Our organic coconut flakes originate from the production of sustainably cultivated areas in Vietnam, the Philippines and Sri Lanka. Even though coconut oil and thus the cultivation of coconut palms is constantly the subject of controversy, there is hardly a plant that can be used to such an extent. The flesh of the coconut alone brings a variety of products with it. But also no other part of the palm remains without use.

Harvest

Coconuts ripen constantly. After about 12 months, coconuts are ready for harvesting. The yield per palm is about 40 fruits per harvest. It can be harvested every 6 weeks. They are either harvested with the help of long poles or by climbing up and cutting off. For transport, the fibre layer is removed to save space and use these fibres separately. Our organic coconut flakes are made from freshly harvested nuts and carefully dried and sold on the market.

Flavor

Organic coconut flakes are of sweet-nutty aroma.

Yield

Indonesia and the Philippines are the main producing countries. Vietnam ranks sixth in the list of coconut producers with a yield of around 1.5 million tonnes. The total world harvest of 60 million tonnes is shared almost exclusively by the ten main producing countries.

Special feature

In Austria, coconut flakes are also known as coconut flakes.