Coconut water

Global trends, sciences, processing

and packaging technology

CKC/2013

Coconut Knowledge Centre

Our scope - Marketing & supply chain
Market information

Manufacturers

Coconut water trend & positioning

Supply chain

Price point
Street & packaged retail prices
Prices of nuts

CKC/2013 / 2

Coconut Knowledge Centre

Our Scope - Science & technology
Integrated Technology

Process Flow & Formulation

Science

Operations
Addressing browning effect from
oxygen exposure in processing

CKC/2013 / 3

Global trends
Snapshot

CKC/2013

Brazil where it all started

Packed coconut water started as early as 1995!!!
About 10% of all harvested coconuts are processed for coconut
water
Carton 97.69%
Can
1.53%
000 litres
The
estimated
value
of the Brazil
Others 0.78%

coconut water market in 2011 was

588 mio BRL (~ 293 mio USD)
- Tetra Pak Compass

CAGR 06-11
Volume
8.28%

Value
14.39%

Source: Kantar World Panel 2010

Top
Brands!
CKC/2013 / 5

Brazil Market
Multiples possibilities, positioning and uses
Partnership with fashion brands

40%

Partnership with restaurants

Focus on naturalness
On the go
consumption

60%
Special editions
Explore new usages

In-home
consumption
CKC/2013 / 6

USA setting trends for consumption of coconut water

Strong wave of publicity, including celebrity endorsements

internal
CKC/ 2013

CKC/2013
CKC/ 2013 / 7
/7

USA Market
Highest number of launches in 2011 (plain and flavoured variants),
with coconut water having a higher price point versus sports drinks

USA launches in 2011

Price (USD)

Average price per

Litre (USD)
Source: GNPD, 2011, coconut water (matches Sports & Energy Drinks, Juice)

Coconut water:
$4.79/L
Sports Drinks:
$1.82/L

CKC/2013
Source: SymphonyIRI Group Market Advantage- 52 Weeks Ending 12-30-12 - Total US
FDMxC / 8

In SSEA, it all started with a simple idea...

How to avoid wastage of coconut water?
Coconut water

Young nuts
Pulp

Virgin oil
Copra oil

Cosmetics
Soap, cooking oil

Coconut milk/cream
Desiccated coconut
Bran
Husk
Mature nuts

Water

Culinary uses

Animal food
Furnitures, car seat
Waste
CKC/2013

Major coconut producers globally

Three largest are in SSEA much potential to be

unlocked

9. Thailand
845 mio nuts
5. Sri Lanka
2.7 bio nuts

1. India
16.9 bio nuts

8. Vietnam
940 mio nuts

3. Philippines
15.2 bio nuts

6. Mexico
1.4 bio nuts
10. Malaysia
557 mio nuts

4) Brazil processes >10% of its

total nuts produced
3.5 Bio nuts
350 mio nuts 100 mio litres

2. Indonesia
15.2 bio nuts

7. Papua N Guinea
1.1 bio nuts
Source: Asian and Pacific Coconut Community Statistical Yearbook 2011

CKC/2013 / 10

Carton packed coconut water in SSEA

Tendo - First Indian
regional tender
coconut water in
TBA200S
Launched in
September 2012

India
The Philippines

Rejuvenation of
brand in 2012

Indonesia

Thailand
CKC/2013 / 11

Supply chain
From harvesting to packing to the consumers...

Raw
Materials

Processing

Manufacturer

Distribution
/retailer

Consumer

Government
/society

CKC/2013 / 12

Coconut
water

Bingkai Lemari
Tempat Buah
Janur
Tatakan
Keranjang
Sapu Lidi
Sampah
Sarang Ketupat
Keranjang Sampah
Asinan
Bonggol/Kelapa
Muda/Ubod
In Brine
Lumpia

Pucuk Daun
Buah
Kelapa

Jenewer/Gin/
Lambanog
Ragi
Tuba
Tuba
Gula
Kipas
Kipas
Sandal

Manggar
Kelapa

Tas
Tangan

Topi

Daun

Pelepah
Kering

Topi
Asbak
Asesoris Meja
Batang
Bangku Duduk Santai
Kelapa
Binkai Lukisant
Cawan
Meja Komputer
Pemberat Kertas
Perabot
Tempat Buah
Tempat Klip
Tropi
Kreasi Lainnya
Papan

Genteng
Kayu Balok

Kayu
Gelondongan
Papan Kayu

Bahan
Obat-obatan

Bahan
Bangunan

Bahan
Obat-obatan
Bahan Pewarna/
Bahan Celup
Root Beer

Akar

Buko Segar
Daging Buah
Kelapa
Kelapa
Kue Kelapa
Manisan
Muda
Manisan
Serutan Kelapa
Serutan Kelapa
Salad Kelapa Minyak yang
dapat dimakan
Daging
Kopra
Makanan Ternak
Buah
Bungkil Kelapa
Segar
Pelet Kopra
Minyak yang
tidak dapat dimakan
VCO
VCO

Air Kelapa Dingin

/ Minuman Segar
Cuka Kelapa

Cuka
Kecap Kelapa
Kelapa Pengganti
Dekstrosa
Pengganti Dekstrosa
Sari Kelapa Nata de Coco
Es Krim
Minyak Goreng
Minyak Goreng
Bahan Kimia
Cat Gliserin
Cat
Gliserin
Krim Rambut
Minyak Mentah
Minyak
Minyak Rambut
Rambut
Sabun Cuci
Sabun Mandi
Krim
Shampo
Rambut Shampoo

Minyak Goreng
Coconut cream
Kelapa
Lemak
Daging
Tua
Permen
Susu Bubuk
Kelapa
Sari Susu
Ampas
Kelapa
Parut
Minyak Murni
Cosmetics
Kelapa
Rendah Lemak
Susu Iris
Margarin
Margarin
Biscuits Biscuits
Tepung Santan Susu Kelapa
Tepung Santan
Kelapa Parut Kering
Makaron Kering
Santan Kelapa
Bubuk Susu
Kulit Ari
Susu Kocok
Kue Kelapa Kering
Kue Kelapa
Daging
Arang
Kelapa
Asbak
Minyak Semi Murni
Celengan
Hiasan Dinding
Ikat Pinggang
Tempurung
Penggaruk
Arang
Kelapa
Bahan Pembersih
Kancing dan Asesoris
Kotak Perhiasan
Bahan Pemurni
Obat Nyamuk
Activated carbon
Bahan Penyerap
Activated carbon
Penyaring/Filter
Katalisator
Sendok
Tas Tangan
Vas Bunga
Tali
Ikat Pinggang
Tepung Batok Kelapa
Sikat
Keset
Obat Nyamuk
Carpets
Sabut
Insulator
Pewarna
Kelapa
Isi Jok Kursi
Batik
Gantungan Bunga
Batako
Patung Kecil
Pres
Air Filters
Pewarna Batik
Insulator
Gumpalan Benang ikat
CKC/2013 / 13
Carpet
Batako Pres

The Potentials of Coconut

Sciences, processing
and packaging

CKC/2013

Sciences

Causes of Browning &

Pinking

Coconut varieties differ in:

Volume of water
Taste profiles
Physiochemical properties
Enzyme activities...etc

1. Enzymatic browning &

Non-enzymatic
oxidation
2. Intermediate Pink
compounds

Prevention methods
1. Careful handling of nuts
2. Enzyme deactivation
Enzymatic activity vs temperature
graph

() 80 C

() 90 C

() 85 C

() 95 C

CKC/2013

/ 15

Sciences

Higher Thermal Impact

1) more browning
2) pink colour becomes
brown

Direct Heat-treated coconut water has longer shelf life

than Indirect Heat-treated coconut water

From plantation to consumer

Local
systems

Disintegration

Pressing

Tetra Pak Processing Solutions

Harvest/
collection

Fine Filtration

Dehusk

Cooling &
Separation

Coconut water
collection

Deshell

Pasteurization

Paring

Storage

Cutting

Coarse
filtration

Coconut milk
collection

Blending

Aseptic
Processing

Tetra Pak
Packaging Solutions

Coconut water processing

CKC/2013 / 18

Step by step
Cooling
To minimise microbiological growth and enzymatic/
non enzymatic reactions

Causes of Browning &

Pinking
1.

Enzymatic browning &

Non-enzymatic oxidation

2.

Intermediate Pink
compounds

Bacteria

Bacteria

Bacteria

Moulds

Yeasts

Micro-organisms can be found

everywhere...

CKC/2013 / 19

Step by step
Deactivation of enzymes
Two enzymes present in coconut water are
polyphenol oxidase (PPO) and peroxidase (POD).
Higher temperatures faster decrease in
enzymatic activity
Enzymatic activity vs temperature graph

() 80 C

() 90 C

() 85 C

() 95 C

CKC/2013 / 20

Step by Step
Hermetic Separation
Closed system
Remove fat from coconut water to prevent
rancidity
- Mature coconut water has higher fat content than
tender coconut water
Remove contaminants from coconut water
Hermetic system to prevent incorporation of air

CKC/2013 / 21

Step by step
Gentle blending
Addition of ingredients for flavoured variants of
coconut water
- sugar, concentrates, juices ...etc
Gentle agitation - Prevent incorporation of air

CKC/2013 / 22

Step by step
Ultra-high temperature(UHT) treatment
Two systems direct and indirect
Reduce microbial load

Pathogens

Vegetative cells

Spores

Virus

s
Direct heating

ystem

Indirect
h

eating s

ystem

Mould
Yeast
CKC/2013 / 23

Available UHT systems on the

market
Indirect

systems

-Tubular heat exchangers

- Scraped-surface heat exchangers
- Plate heat exchangers
Direct

systems

- Steam injection with subsequent flashing

- Steam infusion with subsequent flashing

Aseptic processing and filling

Aseptic
environment

C
on
ta
in
er

uc
od
Pr
Sterilisation

Sterilisation

Filling &
sealing

Aseptically packed
product

CKC/2013 / 25

Commercial sterility
The commercially sterile product must:
Keep without deterioration, stable and
good commercial value during storage
Free

from micro-organisms and toxins

harmful to the health of consumers

Free

from any micro-organisms liable to

proliferate during storage

CKC/2013 / 26

Tetra Pak Aseptic Carton Packaging

Material
5

Polyethylene - protects against

outside moisture

Paper - for stability and strength

Polyethylene - adhesion layer

Aluminium foil - oxygen, flavour

and light barrier

Polyethylene - adhesion layer

Polyethylene - seals in the liquid

74%

21%

2
1

5%

Paper

Polyethylene

Aluminium Foil

Stability & Strength

Adhesion & Protection

Oxygen, Flavour & Light Barrier

CKC/2013 / 27

Factors influencing product shelf life

Quality

of coconuts harvested
Extraction and collection method
Processing conditions
Aseptic filling machine
Storage conditions

Critical parameters of coconut water

processing
Filtration

Harvest/
collection

Collection
and cooling

Dehusk

Enzyme
deactivation

Deshell

Separation

Freshest supply possible

Discard bad nutsParing
Proper handling to prevent
cracks in nuts
Cutting

Cooling

Coconut water

Storage

Gentle
Blending

ptic
Ase ssing
ce
Pro illing
&F

CKC/2013 / 29

Critical parameters of coconut water

processing
Filtration

Proper handling to
Harvest/
prevent
premature
collection
exposure of water to
environment
Minimise contamination
Dehusk
during cutting stage

Collection
and cooling
Enzyme
deactivation

Deshell

Separation

Paring

Cooling

Cutting

Coconut water

Storage

Gentle
Blending

ptic
Ase ssing
ce
Pro illing
&F

CKC/2013 / 30

Critical parameters of coconut water

processing
Filtration

Harvest/
collection

Collection
and cooling

Dehusk

Enzyme
deactivation

Deshell

Separation

Paring

Cooling

Cutting

Coconut water

Cool and deactivate

enzymes to minimize
deterioration reactions
Remove fats with
separation stage to
prevent rancidity

Storage

Gentle
Blending

ptic
Ase ssing
ce
Pro illing
&F

CKC/2013 / 31

Critical parameters of coconut water

processing
Filtration

Harvest/
collection

Collection
and cooling

Dehusk

Enzyme
deactivation

Deshell

Separation

Paring

Cutting

Cooling

Coconut water

Storage

Gentle
Blending

Cool to minimize
deterioration reactions
Minimize storage time
minimise time from
extraction to aseptic
packing
ic
e pt ng
AsPrevent
i
air
ess g
c
o
n
Princorporation
with
illi
&F
gentle agitation

CKC/2013 / 32

Critical parameters of coconut water

processing
Filtration

Harvest/
collection

Collection
and cooling

Dehusk

Enzyme
deactivation

Deshell

Separation

Paring

Cooling

Cutting

Coconut water

Storage temperature

Storage

Gentle
Blending

ptic
Ase ssing
ce
Pro illing
&F

CKC/2013 / 33

THANK-YOU

CKC/2013 / 34