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    Nata de Coco

    Uploaded by

    Vignesh Subash
    Nata de coco is a jelly-like substance produced through bacterial fermentation of sugar-enriched coconut water, coconut milk, or other plant extracts. To produce nata de coco from mature coconut water, the water is strained, boiled with sugar and acetic acid, cooled, inoculated with nata de coco culture, and left to ferment for two to three weeks, producing a white jelly surface that is harvested, washed, cut into cubes, and packaged. Setting up a small nata de coco production facility with an annual capacity of 100 liters would require an investment of approximately 500,000 rupees for land, building, and equipment.

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    © All Rights Reserved
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    Nata de Coco

    Uploaded by

    Vignesh Subash
    251 views5 pages
    Nata de coco is a jelly-like substance produced through bacterial fermentation of sugar-enriched coconut water, coconut milk, or other plant extracts. To produce nata de coco from mature coconut water, the water is strained, boiled with sugar and acetic acid, cooled, inoculated with nata de coco culture, and left to ferment for two to three weeks, producing a white jelly surface that is harvested, washed, cut into cubes, and packaged. Setting up a small nata de coco production facility with an annual capacity of 100 liters would require an investment of approximately 500,000 rupees for land, building, and equipment.

    Original Description:

    Nata de coco manufacturing process

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    Nata de coco is a jelly-like substance produced through bacterial fermentation of sugar-enriched coconut water, coconut milk, or other plant extracts. To produce nata de coco from mature coconut water, the water is strained, boiled with sugar and acetic acid, cooled, inoculated with nata de coco culture, and left to ferment for two to three weeks, producing a white jelly surface that is harvested, washed, cut into cubes, and packaged. Setting up a small nata de coco production facility with an annual capacity of 100 liters would require an investment of approximately 500,000 rupees for land, building, and equipment.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    251 views5 pages

    Nata de Coco

    Uploaded by

    Vignesh Subash
    Nata de coco is a jelly-like substance produced through bacterial fermentation of sugar-enriched coconut water, coconut milk, or other plant extracts. To produce nata de coco from mature coconut water, the water is strained, boiled with sugar and acetic acid, cooled, inoculated with nata de coco culture, and left to ferment for two to three weeks, producing a white jelly surface that is harvested, washed, cut into cubes, and packaged. Setting up a small nata de coco production facility with an annual capacity of 100 liters would require an investment of approximately 500,000 rupees for land, building, and equipment.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 5

    NATA DE COCO

    Introduction
    Nata-de-coco a cellulosic white to creamy yellow substance formed by acetobacter
    aceti subspecies Xylinium, on the surface of sugar enriched coconut water / coconut
    milk / plant extract / fruit juices or other waste materials rich in sugar. It is popularly
    used as a dessert. It is also used as an ingredient in other food products, such as ice
    cream, fruit cocktails, etc.

    Process (From Matured Coconut Water)


    Initially coconut water is strained and mixed with sugar and glacial acetic acid in
    stipulated proportions. Boil for ten minutes and cool. Add the culture solution and
    distribute the mixture in wide mouthed glass or plastic jars, cover the jar with a paper
    or a thin cloth to protect from dust. It is then kept aside undisturbed for two to three
    weeks. After this period, the white jelly like thick surface growth is harvested, washed
    thoroughly to remove all the acids and sliced into cubes. It is then immersed in
    flavoured sugar solution, again boiled and packed in glass jars or retortable pouches,
    sterilized and sealed.

    Project Cost
    (Capacity 100 litres per day)
    Land required

    5 cents (cost variable)

    Building (500 sq. ft.)

    Rs.2.0 lakhs

    Equipment /
    glassware

    Rs.0.5 lakhs

    Equipment / Machinery

    Available at local glassware / laboratory stores

    Yield
    Raw material
    Finished
    product

    Salient Features

    100 litres of matured coconut water per day


    20 kg of nata-de-coco

    Annual sales turnover @ Rs.40 / kg

    Net profit

    Return on investment

    Sources of Equipment / Glassware

    Glass Vessels

    Glass Jars

    Sterilized bottles

    Measuring cups

    Water bath

    Refrigerator

    Rs.3.75 lakhs

    Rs.1 lakh per annum

    40 per cent

    How to Make Nata de Coco


    Nata de Coco is a chewy, translucent, jelly-like substance produced by the
    bacterial fermentation of coconut water. It is mixed in one of the most popular
    refreshment, the halo-halo, with other stuffs like red beans, macapuno, sweetened
    bananas and sweet potatoes, ube and leche flan. There are others stuffs that I forgot to
    mention but nata de coco is a mainstay maybe because of its unique taste and
    consistency. There have been a craze of this product in the past because it became a hit
    in Japan and exported in that country so many ventured on making nata de coco due to
    the high demand. But today, the fad diminished but the local demand is still there
    because you can still see bottles of nata de coco being sold in the supermarkets. If you
    are thinking of business and have plenty of coconuts, then this might be a good start.
    The below procedure have two versions, using mature coconut and using fresh coconut.
    NATA DE COCO (coconut water) Version 1
    RAW MATERIALS

    PROCEDURE

    NATA DE COCO (tap water) Version 2

    RAW MATERIALS

    PROCEDURE

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