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    Nata de Coco

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    Nata de coco is a jelly-like food produced through the fermentation of coconut water, which causes the coconut water to gel through the production of microbial cellulose. It was invented in 1949 by Teodula Kalaw as an alternative to the traditional Filipino dessert nata de piña, which is made from pineapples. Nata de coco originated in the Philippines and is commonly sweetened as a candy or dessert to accompany various foods.

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    Nata de Coco

    Uploaded by

    happy me
    191 views1 page
    Nata de coco is a jelly-like food produced through the fermentation of coconut water, which causes the coconut water to gel through the production of microbial cellulose. It was invented in 1949 by Teodula Kalaw as an alternative to the traditional Filipino dessert nata de piña, which is made from pineapples. Nata de coco originated in the Philippines and is commonly sweetened as a candy or dessert to accompany various foods.

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    Nata de coco is a jelly-like food produced through the fermentation of coconut water, which causes the coconut water to gel through the production of microbial cellulose. It was invented in 1949 by Teodula Kalaw as an alternative to the traditional Filipino dessert nata de piña, which is made from pineapples. Nata de coco originated in the Philippines and is commonly sweetened as a candy or dessert to accompany various foods.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    191 views1 page

    Nata de Coco

    Uploaded by

    happy me
    Nata de coco is a jelly-like food produced through the fermentation of coconut water, which causes the coconut water to gel through the production of microbial cellulose. It was invented in 1949 by Teodula Kalaw as an alternative to the traditional Filipino dessert nata de piña, which is made from pineapples. Nata de coco originated in the Philippines and is commonly sweetened as a candy or dessert to accompany various foods.

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    © All Rights Reserved
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    Nata de coco

    Nata de coco, also marketed as coconut gel, is a chewy, translucent, jelly-like food
    produced by the fermentation of coconut water, which gels through the production
    of microbial cellulose by Komagataeibacter xylinus. Originating in the Philippines,
    nata de coco was originally invented in 1949 by Teodula K. Kalaw as an alternative
    to the traditional Filipino nata de piña which is made from pineapples. It is most
    commonly sweetened as a candy or dessert, and can accompany a variety of foods,
    including pickles, drinks, ice cream, puddings, and fruit cocktails.
    Nata de coco comes from the Spanish meaning "cream of coconut" or "coconut milk-
    skin"
    Nata de coco was invented in 1949 by Teodula Kalaw Africa, a Filipina chemist
    working for the National Coconut Corporation (now the Philippine Coconut
    Authority). It was originally conceived as an alternative to nata de piña, another gel-
    like Filipino dessert produced since the 18th century. This was because though the
    demand was high, nata de piña was seasonal, as it relied on pineapple harvests from
    the declining Philippine piña fiber industry.
    Commercial production of nata de coco began in 1954, when the Philippine
    Coconut Authority opened a branch in Alaminos, Laguna and introduced the
    technology to local farmers. Nata de coco production was later optimized in the mid-
    1970s through the efforts of a team of microbiologists led by Priscilla C. Sanchez. In
    the 20th century, the demand for coconuts increased. Products from coconuts
    became a major export product of the Philippines, including nata de coco.

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