Good practice for the

small-scale production
of bottled coconut water
1
by
Rosa Rolle
FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS
Rome, 2007
AGRICULTURAL
AND FOOD ENGINEERING
TRAINING AND
RESOURCE MATERIALS
Agricultural and Food Engineering
Technologies Service
Rural Infrastructure and
Agro-Industries Division
FAO
C
M
Y
CM
MY
CY
CMY
K
Frontespizio.pdf 06/12/2007 11:32:46
iii
ConIenIs
Pre!ace ix
1 InIroducIion 1
2 The coconuI vaIer processing chain 3
3 5a!eIy and quaIiIy in coconuI vaIer
boIIIing operaIions 5
WhaI is qualiIy? 5
WhaI are Ihe maior !acIors IhaI impacI oh
cocohuI waIer qualiIy? 5
Pre-harvesI !acIors 5
PosI-harvesI !acIors 5
How cah Ihe qualiIy ahd sa!eIy o!
cocohuI waIer be assessed? 7
WhaI are some qualiIy speci!icaIiohs
!or boIIled cocohuI waIer? 7
Physiochemical characIerisIics 7
Microbiological limiIs 8
How cah Ihe sa!eIy ahd qualiIy
o! cocohuI waIer be assured? 9
WhaI is good pracIice? 9
4 CoconuI vaIer processing. a chain approach 11
Pre-harvesI selecIioh o! cocohuIs !or
cocohuI waIer processihg 11
Key cohsideraIiohs 11
Cood pracIice 12
iv
HarvesIihg 12
Key cohsideraIiohs 12
Cood pracIice 14
PosI-harvesI hahdlihg 15
Key cohsideraIiohs 15
Cood pracIice 16
OualiIy ihspecIioh o! harvesIed cocohuIs 16
Key cohsideraIiohs 16
Cood pracIice 17
Washihg Ihe cocohuIs 17
Key cohsideraIiohs 17
Cood pracIice 18
SahiIizaIioh o! Iools ahd implemehIs !or processihg 18
Key cohsideraIiohs 18
Cood pracIice 18
SahiIizaIioh o! boIIles ahd caps 19
Key cohsideraIiohs 19
Cood pracIice 20
CocohuI waIer boIIlihg 20
Key cohsideraIiohs 20
Cood hygiehic pracIice !or cocohuI cuIIers
ahd cocohuI waIer boIIlers 21
Cood pracIice !or cocohuI waIer collecIioh 22
Cood pracIice !or Ihe !ilIraIioh o! cocohuI waIer 22
Cood pracIice !or Ihe boIIlihg o! cocohuI waIer 22
Labelihg o! boIIled cocouhuI waIer 23
Cood pracIice 23
SIorage ahd IrahsporIaIioh o! boIIled cocohuI waIer 24
Key cohsideraIiohs 24
Cood pracIice 24
v
5 fIov diagram !or boIIIed coconuI
vaIer producIion 27
6 5ummary 31
7 Re!erences 35
LisI o! pIaIes
1 A hahd-held pH meIer 8
2 A hahd-held re!racIomeIer 9
3 Lowerihg a buhch o! cocohuIs wiIh a rope 13
4 Uhloadihg cocohuI buhches !rom a Iruck 14
5 SIorage o! cocohuI buhches oh racks ih a shaded area 16
6 Washihg cocohuIs 17
7 1e!loh cuIIihg board ahd sIaihless sIeel
cuIlass used !or cuIIihg cocohuIs 19
8 SIaihless-sIeel cocohuI waIer collecIioh cohIaiher
equipped wiIh a sIraiher ahd lihed wiIh cheese cloIh 22
9 Coolihg Iahk 23
10 Coolihg o! boIIled cocohuI waIer ih a !reezer 24
vi
LisI o! !igures
1 1he cocouhuI waIer processihg chaih 3
2 Pro!ile o! chahges ih Ihe volume o! cocohuI waIer aI
di!!erehI sIages o! maIuriIy !or !our cocohuI varieIies 12
3 Comparisoh o! Ihe pH ahd level o! IurbidiIy
(% IrahsmiIIahce) o! cocohuI waIer collecIed !rom
cocohuIs which had dropped ahd cracked compared
Io cocohuIs IhaI were ihIacI ahd hahd picked 13
4 Comparisoh o! Ihe level o! !ree !aIIy acids (% FFA)
ih cocohuI waIer collecIed !rom cocohuIs which
had dropped ahd cracked compared Io cocohuIs
IhaI were ihIacI ahd hahd picked 14
5 Chahges ih Ihe pH ahd brix o! boIIled cocohuI
waIer samples as compared Io Ihe origihal sample
a!Ier sIorage aI 0C ahd 26C !or 1 week 21
LisI o! boxes
1 Microorgahisms 6
2 1he pH 8
3 8rix 9
vii
LisI o! IabIes
1 Cood pracIice !or Ihe producIioh
o! high qualiIy cocohuI waIer 31
viii
1Lis training guioe yas oevelopeo tLrougL tLe support ol !AC
1ecLnical Cooperation Projects implementeo in St. Vincent
ano jamaica. t integrates tLe results ol stuoies lunoeo ly tLe
Agricultural Support Systems Livision ol !AC. 1Le researcL
contrilutions ol Lr jose jackson Malete, ol tLe Lniversity ol
tLe West noies, Mona, jamaica, Mr orlert Amlagan ol tLe
noustrial 1ecLnology Levelopment nstitute ol tLe PLilippines,
Mr Basil Been ol tLe Coconut noustries Boaro, jamaica ano
Mr Maurice eyis ol tLe Scientilic EesearcL Council ol jamaica
in conoucting tLese stuoies are gratelully acknoyleogeo.
Special tLanks go to arissa L`Aouilio lor tLe oesktop
pullisLing.
AcknovIedgemenIs
ix
Coconut yater is consumeo as a relresLing orink in many coconut
prooucing regions. Groying LealtL consciousness ano consumer
oemano lor coconut yater tLat retains lotL its natural llavour ano
its aroma cLaracteristics Las stimulateo interest in tLe ioentilication
ol alternative tecLnologies lor preservation ol tLe proouct.
Being ayare ol tLe various categories ol coconut yater
processors in oeveloping countries, !AC Las yorkeo
collaloratively yitL researcL institutions ano tLrougL 1ecLnical
Cooperation Projects to oevelop tLree tecLnology packages:
a LigL level tecLnology package yLicL employs tLe use ol
microliltration lor colo sterilization ol tLe proouct, a mioole-
level ol colo preservation tecLnology targeteo lor use ly small
ano meoium enterprises ano an appropriate level ol tecLnology
targeteo to coconut yater venoors.
1Lis guioe is oesigneo lor use as a learning resource lor small
ano micro entrepreneurs yLo lottle coconut yater, as yell as a
training resource lor extension yorkers ano trainers. t oocuments
gooo practice lor tLe application ol a mioole level ol tecLnology
lor tLe colo preservation ol coconut yater. 1Le inlormation is
presenteo in a very simple ano easy-to-lolloy lormat
t is Lopeo tLat tLe inlormation provioeo in tLis guioe is uselul to
improving tLe ouality, sLell-lile ano output ol lottleo coconut yater.
Pre!ace
1
Coconut yater Las traoitionally leen consumeo as a relresLing
leverage in a majority ol coconut prooucing countries. Groying
consumer interest in tLe proouct lotL as a relresLing leverage
ano as a sports orink Las consioerally lroaoeneo its market
opportunities. 1Lese groying market opportunities Lave, Loyever,
necessitateo tLat coconut yater le accessille in a more convenient
lormat ano Lave tLus leo to tLe oevelopment ol tecLnologies lor
tLe preservation ano sale ol tLe proouct in a lottleo lormat.
Bottling ol coconut yater not only reouces tLe cost ol
lulk lreigLting ano transportation ol immature coconuts
over long oistances, lut it enLances tLe sLell-lile, aoos value
ano generates income ano employment lor small larmers ano
coconut yater processors.
Compositionally, coconut yater is relatively LigL in
potassium ano is ol a loy sooium content. ts major constituents
are sugars yLicL range in concentration lrom 1.+ to 5 percent
oepenoing on tLe coconut variety ano tLe maturity stage ol tLe
nut lrom yLicL it is oeriveo. Coconut yater also contains small
ouantities ol protein (0.7 percent) ano lat (0.2 percent), as yell as
amino acios, vitamins ano minerals.
1Le commercial proouction ol canneo coconut yater Las
traoitionally employeo a LigL-temperature/sLort-time preservation
process. 1Le proouct ol tLis process Las, Loyever, louno limiteo
consumer acceptance in coconut prooucing regions, oying to
oistortion ol tLe oelicate llavour ol tLe proouct ly tLe LigL
temperatures applieo in tLe process. Colo preservation is, tLerelore,
tLe metLoo ol cLoice lor extenoing tLe sLell-lile ol tLe proouct.
1Le colo preservation ol coconut yater essentially involves
collection ol tLe coconut yater, liltration ano lottling unoer
ChapIer 1
InIroducIion
Good practice /or tle snall-scale production o/ bottled coconut uater. A training guide 2
Lygienic conoitions. Various levels ol lottling ano liltration
tecLnologies, reouiring various levels ol skill ano investment can
le applieo in tLe colo preservation ol coconut yater. 1Le sLell-
lile ano cost ol tLe proouct are greatly inlluenceo ly tLe level ol
tLe processing tecLnology.
1Le all natural image ol colo-preserveo lottleo coconut
yater ano tLe lact tLat it can le proouceo yitLout tLe inclusion ol
aooitives are tyo yinning points yitL consumers ol tLe proouct.
1Lis guioe oescriles a mioole level ol colo preservation
tecLnology, lor prooucing coconut yater Laving a sLell-lile ol
at least ten oays unoer relrigerateo conoitions. 1Lis mioole
level ol tecLnology employs a single coarse liltration step ano
cLilling ol tLe proouct.
3
1Le coconut yater processing cLain
incluoes all tLe critical steps ano processes
tLat must le carrieo out in oroer to
proouce LigL ouality coconut yater. ike
any cLain, the coconut water processing
chain is only as strong as its weakest link.
very stakeLoloer involveo in coconut
yater processing, i.e. tLe Larvester, tLose
yLo loao, unloao ano transport coconuts,
tLose yLo cut coconuts, tLose yLo lottle
ano tLose yLo sell coconut yater, are
responsille lor applying gooo practice to
assure tLe ouality ano sLell-lile ol tLe linal
proouct.
ChapIer 2
The coconuI vaIer
processing chain
Iigure 1
Tle cocounut uater
processing clain
NoIes
5
ChapIer 3
5a!eIy and quaIiIy in coconuI
vaIer boIIIing operaIions
WHAT I5 OUALITY?
Cuality incluoes all tLe lactors or cLaracteristics tLat are
useo to oecioe yLetLer a proouct is gooo or not.
A proouct tLat is not ol acceptalle ouality must not le solo
since it coulo le unsale ano make tLe consumer ill.
WHAT ARE THE MA1OR fACTOR5 THAT IMPACT ON
COCONUT WATER OUALITY?
Pre- ano post-Larvest lactors as yell as storage conoitions can
negatively impact on tLe ouality ol coconut yater.
Pre-harvesI !acIors
Contamination by pesticide residues
- 1Lese result lrom tLe use ol pesticioes ouring proouction
ol tLe coconut.
Contamination with heavy metals
- Heavy metals coulo enter coconut yater tLrougL soil or
yater contamination ano can cause illness.
PosI-harvesI !acIors
Contamination by microorganisms
- Microorganisms coulo enter coconut yater tLrougL
improper post-Larvest Lanoling ano processing tecLnioues.

Good practice /or tle snall-scale production o/ bottled coconut uater. A training guide 6
Hou do nicroorganisns contribute to spoilage
o/ coconut uater:
- Microorganisms leeo on tLe sugars in coconut yater ano
proouce acio ano gas, tLus causing it to lerment,
- Microorganisms contrilute to lreakooyn ol tLe lat
present in coconut yater ano cause it to turn rancio,
- Microorganisms contrilute to tLe lreakooyn ol tLe small
ouantities ol protein in coconut yater, ano cause it to
Lave tLe smell ol sulpLur.
Storage conditions ol the coconut post-harvest
- HigL temperature stimulates tLe respiratory rate ol
tLe coconut post-Larvest, leaoing to rapio ouality
oeterioration ol tLe yater yitLin tLe intact coconut.
Storage conditions ol bottled coconut water
- HigL temperature increases tLe rate ol microlial groytL
yitLin tLe lottleo proouct, tLerely reoucing its sLell-lile.
8OX 1
Microorganisms
Moulos, yeasts, lacteria ano viruses are calleo microorganisms,
Microorganisms live everyyLere- in tLe air, in oirt, on our skin,
Many microorganisms are too small to le seen yitL
our nakeo eye,
Many microorganisms are gooo, ano play an important posi-
tive role in our lives,
Several microorganisms cause spoilage in looos,
Some microorganisms cause oiseases. 1Lese are calleo
patlogens,
Some microorganisms can secrete poisonous materials.
7 Clapter 3 - Sa/ety and quality in coconut uater bottling operations
HOW CAN THE OUALITY AND 5AfETY Of COCONUT
WATER E A55E55ED?
At home/ in the absence ol a laboratory?
By olserving tLe appearance ol the product
- is tLe proouct clear in appearance
- ooes it appear to le lermenting (tLis means
prooucing gas yitLin tLe lottle)
- are tLere any loreign oljects, e.g. Lair, insect parts, oirt
particles in tLe proouct
By noting the smell
- ooes it smell rancio
- ooes it smell like sulpLur
In the laboratory?
By chemical testing
- lor pesticioe resioues
- lor Leavy metals
- ly measuring tLe lree latty acio content.
By monitoring the physiochemical properties
- measuring tLe pH
- measuring tLe lrix
- measuring tLe level ol turlioity (i.e. tLe clouoiness ol tLe proouct)
By microbiological testing
- to oetermine tLe numler ol microorganisms present in a
sample ol tLe proouct,
- to oetermine tLe types ol microorganisms tLat are present.
WHAT ARE 5OME OUALITY 5PECIfICATION5 fOR OTTLED
COCONUT WATER?
Coconut yater ol gooo orinking ouality is colorless ano clear
in appearance.
Specilications ol an acceptalle proouct are as lolloys:
PhysiochemicaI CharacIerisIics
pH 5 - 5.+
Brix 5 - 6.5
Good practice /or tle snall-scale production o/ bottled coconut uater. A training guide 8
MicrobioIogicaI LimiIs
1otal Aerolic Plate Count/m ess tLan 5000
Colilorm / m ess tLan 10
!aecal Colilorm / m il
1Le microliological count (or total aerolic count) gives an
inoication ol tLe yLolesomeness ol tLe proouct, yLile tLe
colilorm count gives an inoication ol tLe level ol Lygiene
useo in processing ano packaging ol tLe proouct. PatLogenic
microorganisms sucL as laecal colilorms are potentially Larmlul to
tLe consumer ano are, tLerelore, not tolerateo in coconut yater.
8OX 2
The pH
What is pH?
1Le pH ol a proouct provioes an inoication
ol tLe level ol acioity ol tLe proouct ano is
measureo on a unit scale ol 0 to 1+. A pH ol
7 is neutral. pH values ol less tLan seven are
acioic, tLose greater tLan seven are alkaline.
Coconut yater Las a pH ol letyeen 5 ano 5.+
ano is tLerelore sligLtly acioic.
How is it measured?
pH is measureo yitL tLe use ol a pH meter.
Plate 1
A land-leld
pH neter
'
"
0

-
&
8
*
4
9 Clapter 3 - Sa/ety and quality in coconut uater bottling operations
HOW CAN THE 5AfETY AND OUALITY Of COCONUT
WATER E A55URED?
By applying gooo practice in oroer to avoio contamination ano
temperature aluse at every step ol tLe processing cLain.
WHAT I5 GOOD PRACTICE?
Proceoures learnt lrom experience ano verilieo ly scientilic testing.
Gooo practice
- is science laseo,
- is constantly leing improveo,
- is cost-ellective,
- ensures tLe proouction ol sale LigL ouality prooucts.
8OX 3
rix
What is Brix?
Brix provioes an oljective measurement ol tLe sugar concentration
in a proouct ano Lence gives an ioea ol tLe level ol syeetness ol tLe
proouct. Brix is measureo yitL tLe use ol a relractometer (Plate 2)
Plate 2
A land-leld re/ractoneter
'
"
0

-
&
8
*
4
NoIes
11
ChapIer 4
CoconuI vaIer processing.
a chain approach
Coconut yater yitLin tLe nut is sterile. 1Lis means tLat it is lree
lrom microorganisms. WLenever exposeo to tLe air, or to tLe
external environment, tLe proouct is sulject to microliological
contamination ano oeterioration. Proper Lanoling ano
temperature management tLrougLout tLe post-Larvest ano
processing cLain are essential to alloying coconut yater to
retain its inLerent oualities prior to processing. Proper sanitation
management tLrougLout tLe cLain is also critical to assuring tLe
ouality, salety ano sLell-lile ol tLe lottleo proouct.
Iey consioerations ano gooo practice to le implementeo at
eacL step ol tLe processing cLain are noy oescrileo.
PRE-HARVE5T 5ELECTION Of COCONUT5 fOR COCONUT
WATER PROCE55ING
Key consideraIions
7BSJFUBMTFMFDUJPOBOETUBHFPGNBUVSJUZ
1Le volume ol coconut yater tLat can le recovereo lrom a
coconut varies in accoroance yitL tLe coconut variety ano
tLe level ol maturity ol tLe coconut. Coconuts ol tLe Maypan
variety, lor example, yielo larger volumes ol coconut yater tLan
oo Yelloy Lyarl, Green Lyarl or Crange Lyarl varieties
(!igure 2). Maximum yielos ol coconut yater are, Loyever,
consistently oltaineo lrom 9-montL olo coconuts (!igure 2).
Good practice /or tle snall-scale production o/ bottled coconut uater. A training guide 12
Good pracIice
Coconuts must le harvested at 9 months ol maturity.
- to oltain tLe maximum volumes ol yater.
HARVE5TING
Key consideraIions
5JNFPGIBSWFTU
Coconuts are living materials ano are conseouently actively
respiring or lreatLing even alter Larvest. 1Le LigLer tLe
temperature ol a coconut at Larvest, tLe more rapioly yill it
continue to respire in tLe post-Larvest pLase ano tLe more
rapioly yill its constituents unoergo pLysiological cLanges,
leaoing to oeterioration.
0
100
200
300
400
500
600
700
800
900
1000
7 8 9 10
ACL (mohIhs )
V
O
L
U
M
L

(
m
l
)
Yellow Dwar!
Creeh Dwar!
Orahge Dwar!
Maypah
Iigure 2
Pro/ile o/ clanges in tle :olune o/ coconut uater at di//erent stages
o/ naturity /or /our coconut :arieties.
13 Clapter 4 - Coconut uater processing a clain approacl
.FUIPEPGIBSWFTU
Coconuts sLoulo never le alloyeo to lall to tLe grouno ouring
Larvesting as tLis coulo leao to mecLanical injury ano lacilitate
tLe entry ol microorganisms yLicL cause spoilage ol tLe coconut
yater yitLin tLe coconut.
Stuoies conoucteo at tLe Lniversity ol tLe West noies sLoy
tLat coconut yater collecteo lrom coconuts yLicL Lao crackeo
yLen oroppeo lrom a LeigLt ol 8 metres, yas clouoy (loy
transmittance) as opposeo to leing clear in appearance ano Lao
a loy pH (!igure 3), lotL ol yLicL are inoications ol spoilage
ol tLe proouct. Similarly, coconut yater collecteo lrom oroppeo
ano crackeo coconuts Lao a LigLer lree latty acio content, tLan
tLat collecteo lrom coconuts tLat yere oroppeo ano intact ano
tLose tLat yere Lano pickeo.
0
1
2
3
4
5
6
Dropped ahd
cracked
Dropped Hahd picked
p
H
0
10
20
30
40
50
60
70
80
90
100
%

1
R
A
N
S
M
I
1
1
A
N
C
L

(
6
1
0

h
m
)
pH
1rahsmiIIahce
Iigure 3
Conparison o/ tle pH and le:el o/ turbidity (% transnittance) o/
coconut uater collected /ron coconuts ulicl lad dropped
and cracked conpared to coconuts tlat uere intact and land-picked.
Good practice /or tle snall-scale production o/ bottled coconut uater. A training guide 14
Good pracIice
Harvest coconuts tLat are in souno conoition (i.e. coconuts
tLat are intact) ouring tLe earlier/cooler part ol tLe oay.
oyer coconut luncLes to tLe grouno yitL tLe use ol a
rope. Coconut luncLes sLoulo never le oroppeo
to tLe grouno.
Plate 3
Louering a buncl o/
coconuts uitl a rope
'
"
0

"
.
#
"
(
"
/
0
1
2
3
4
5
6
Dropped ahd
cracked
Dropped Hahdpicked
F
F
A

C
o
h
I
e
h
I

(
%
)
Iigure 4
Conparison o/ tle le:el o/ /ree /atty acids (% !!A) in coconut uater
collected /ron coconuts ulicl lad dropped and cracked conpared to
coconuts tlat uere intact and land-picked.
15 Clapter 4 - Coconut uater processing a clain approacl
PO5T-HARVE5T HANDLING
Key consideraIions
1PUFOUJBMGPSDPOUBNJOBUJPOPGUIFDPDPOVU
Harvesteo coconuts sLoulo never le alloyeo to come into
contact yitL extraneous matter sucL as soil ano cLemical
lertilizers, since il not properly yasLeo oll, tLese extraneous
materials increase tLe risk ol cLemical ano microliological
contamination ouring coconut yater collection.
.FDIBOJDBMJOKVSZ
Coconuts are LigLly susceptille to mecLanical oamage ouring
Lanoling (loaoing ano unloaoing) ano transportation. Care
must, tLerelore, le taken to avoio cracking ouring Lanoling
ano transportation.
4UPSBHFDPOEJUJPOT
Harvesteo coconuts are actively respiring. 1Lis respiratory
activity leaos to cLanges in tLe cLemical composition ol coconut
yater yitLin tLe intact coconut. very ellort must, tLerelore, le
maoe to ensure tLat respiratory processes are sloyeo tLrougL
Plate 4
Unloading coconut
buncles /ron a truck
'
"
0

"
.
#
"
(
"
/
Good practice /or tle snall-scale production o/ bottled coconut uater. A training guide 16
proper temperature control ano tLat tLe coconut yater is
processeo yitLin tLe sLortest possille time-lrame alter Larvest.
Good pracIice
At all times, Larvesteo coconuts must le in contact yitL
clean surlaces ano sLoulo not le alloyeo to come into
contact yitL soil or cLemical agents. 1Ley are lest storeo in
a clean, yell-ventilateo area, oll tLe grouno (on a rack) ano
ayay lrom oirect sunligLt.
Coconut yater sLoulo le collecteo lrom tLe Larvesteo
coconut yitLin 2+ Lours ol Larvest.
Coconuts must le loaoeo in a manner yLicL prevents
tLem lrom rolling alout ano Lence cracking ouring
transportation. 1Ley must le Lanoleo (never oroppeo) yitL
care ouring unloaoing in oroer to prevent cracking.
OUALITY IN5PECTION Of HARVE5TED COCONUT5
Key consideraIions
.BUVSJUZBOETPVOEOFTTPGDPDPOVUT
Cnly gooo coconuts ol tLe correct oevelopmental stage
(9 montLs), yLicL are in souno conoition, must le useo as
sources ol coconut yater lor lottling.
Plate 5
Storage o/ coconut
buncles on racks in a
sladed area
'
"
0

"
.
#
"
(
"
/
17 Clapter 4 - Coconut uater processing a clain approacl
Good pracIice
Poor ouality nuts must le rejecteo. 1Lese incluoe:
nuts yitL cracks,
nuts tLat are eitLer pre-mature or over-mature,
nuts yitL contents tLat are clouoy (i.e. exLilit a LigL level
ol turlioity),
nuts yitL contents Laving a rancio ooor.
WA5HING THE COCONUT5
Key consideraIions
3FEVDJOHUIFMFWFMPGDPOUBNJOBUJPO
WasLing in potalle yater ano removal ol soil are very critical
to reoucing tLe risk ol translerring contamination ouring tLe
collection ol coconut yater.
Sanitization ol tLe yasLeo coconuts, yLicL involves soaking
tLe coconuts in a oilute lleacL solution, lurtLer, reouces tLe
numler ol microorganisms on tLe surlace ol tLe coconut.
Plate 6
Wasling coconuts
'
"
0

"
.
#
"
(
"
/
Good practice /or tle snall-scale production o/ bottled coconut uater. A training guide 18
Good pracIice
WasL tLe coconuts in potalle yater to remove oirt, oelris
or any lorm ol contamination lrom tLe surlace ol tLe nut.
BrusL tLe coconuts ouring yasLing in oroer to tLorougLly
remove oirt tLat is oillicult to remove.
xamine tLe coconuts ouring yasLing ano oiscaro oamageo
or immature coconuts.
- CLange tLe yasL yater lreouently- at least once per
Lour or more lreouently il tLere is a LigL level ol soil
contamination on tLe coconuts.
1ransler tLe yater-yasLeo coconuts into a sanitizing
solution
1
lor at least 15 minutes.
1ransler tLe sanitizeo coconuts to a clean surlace oll tLe
grouno ano alloy to air ory.
5ANITIZATION Of TOOL5 AND IMPLEMENT5
fOR PROCE55ING
Key consideraIions
3FEVDJOHUIFSJTLPGNJDSPCJBMDPOUBNJOBUJPO
All tools ano implements must le properly cleaneo, sanitizeo
ano air-orieo in oroer to reouce tLe risk ol microlial
contamination ouring processing operations.
Good pracIice
WasL all tools ano implements incluoing tLe cLopping
loaro, tLe cutlass, lunnels, strainers, etc., yitL soap ano
potalle yater.
1ransler to sanitizer
1
lor 15 minutes, or transler to loiling
yater lor 15 minutes.
Alloy all implements to air ory in a clean environment
(ayay lrom llies).
1
Sanitizing solution: 1 tallespoon lleacL per +.5 litres ol yater.
19 Clapter 4 - Coconut uater processing a clain approacl
WasL lilter clotLs yitL soap in potalle yater to remove any
oirt, oelris or otLer unyanteo material.
- Lo not yasL lilter clotLs togetLer yitL personal clotLing items.
1LorougLly rinse lilter clotLs in potalle yater in oroer to
remove any traces ol soap.
1ransler to sanitizer
2
lor 15 minutes, or transler to loiling
yater lor 15 minutes.
Lry in a clean oven or oryer at 100C.
Store sanitizeo lilter clotLs in a sanitizeo, ory ano
covereo container.
- 1Le clotLs are to le sanitizeo or re-sanitizeo il not useo
until tLe lolloying oay.
5ANITIZATION Of OTTLE5 AND CAP5
Key consideraIions
3FEVDJOHUIFSJTLPGDPOUBNJOBUJPO
Poorly ano un-sanitizeo lottles are a source ol contamination
ano greatly compromise tLe sLell-lile ol tLe proouct.
2
Sanitizer: a solution consisting ol 1 tallespoon ol lleacL per +.5 litres ol yater.
Plate 7
Te/lon cutting board and
stainless steel cutlass used /or
cutting coconuts
'
"
0

"
.
#
"
(
"
/
Good practice /or tle snall-scale production o/ bottled coconut uater. A training guide 20
Good pracIice
All lottles ano caps must le sanitizeo.
Einse tLe lottles ano caps in potalle yater.
Sanitize lor 15 minutes.
Alloy tLe lottles ano caps to air ory in tLe inverteo
position.
- Lrain racks may le useo lor tLis purpose.
COCONUT WATER OTTLING
Key consideraIions
0CTFSWBODFPGHPPEIZHJFOJDQSBDUJDF
Human ano environmental contamination ol coconut yater
must le avoioeo at all costs. All inoiviouals involveo in tLe
cutting ol coconuts ano yitL tLe coconut yater lottling process
must le in gooo LealtL ano must olserve Gooo Hygienic
Practices (GHP, see leloy) in oroer not to contaminate tLe
proouct ouring coconut yater collection ano lottling.
(PPENBOVGBDUVSJOHQSBDUJDFJOUIFQSPDFTTJOHFOWJSPONFOU
1Le environment in yLicL coconut yater is lottleo must le
clean ano lree ol animals, insects, oust or garlage. All surlaces
tLat are likely to come in contact yitL coconut yater must le
properly cleaneo ano sanitizeo. 1Le area in yLicL tLe coconuts
are cut must le pLysically separateo lrom tLe lottling area.
Waste material (i.e. coconut Lusk) must le removeo lrom tLe
processing environment ano promptly le oisposeo ol.
5FNQFSBUVSFDPOUSPMEVSJOHQSPDFTTJOH
Cooling ol tLe coconut yater to +C immeoiately alter
collection sloys ooyn tLe onset ol oegraoative processes.
WLere large volumes ol coconut yater are to le lottleo, tLe
use ol a relrigerateo cooling tank lor rapio cooling is LigLly
21 Clapter 4 - Coconut uater processing a clain approacl
recommenoeo. Coconut yater retains its ouality cLaracteristics
unoer conoitions ol loy temperature (0C) storage (!igure 5).
1Le proouct Loyever unoergoes spoilage at LigLer temperatures,
evioenceo ly oeclining pH ano lrix ouring storage at 26C over
one yeek (!igure 5 ).
Good hygienic pracIices !or coconuI cuIIers
and coconuI vaIer boIIIers
Persons yorking in tLe proouction ol lottleo coconut yater
must olserve gooo Lygienic practice. n so ooing, tLey must:
WasL tLeir Lanos prior to engaging in any operations
associateo yitL coconut yater processing.
ot eat, cLey gum, talk or smoke yLile yorking.
Wear clean clotLes or aprons yLen Lanoling tLe coconut yater.
ot Lanole coconuts or coconut yater il tLey are sick (e.g.
yitL tLe llu).
Clean ano cover cuts yitL appropriate lanoages ano year
gloves yLen Lanoling coconuts or coconut yater.
Cover all Lair (incluoing learo) to protect tLe coconut
yater lrom possille contamination ly Lair.
0
1
2
3
4
5
6
IhiIial 1 week 0 1 week 26
p
H
0
1
2
3
4
5
6
7
8
r
i
x pH
8rix
Iigure 5
Clanges in tle pH and brix o/ bottled coconut uater sanples as
conpared to tle original sanple a/ter storage at 0C and 2oC /or 1 ueek
Good practice /or tle snall-scale production o/ bottled coconut uater. A training guide 22
Good pracIice !or coconuI vaIer coIIecIion
Have a spare stainless steel cutlass ano cutting loaro,
sanitizeo at all times.
CLange ano sanitize tLe cutlass every Lour.
CLange tLe lilter clotL every Lour.
CLange ano sanitize tLe cutting loaro every Lour.
Cut tLe coconuts on tLe cutting loaro using a sanitizeo
stainless steel cutlass.
Liscaro any coconuts yitL a loul ooor or tLat seem ooultlul.
Good pracIice !or Ihe !iIIraIion o! coconuI vaIer
Coarse lilter tLe coconut yater ly oecanting it into a
sanitizeo container eouippeo yitL a strainer lineo yitL
sanitizeo silk screen clotL or cLeese clotL.
Promptly transler tLe liltereo coconut yater to a cooling
tank ano cool to +C, or rapioly cool ly translerring to a
lreezer lor 3-+ Lours.
Good pracIice !or Ihe boIIIing o! coconuI vaIer
Eapioly lottle ano seal tLe cooleo (+C) coconut yater in
pre-lalelleo lottles, ano immeoiately transler to a cLiller
maintaineo at +C .
Clserve gooo Lygienic practice ouring lottling in oroer to
avoio Luman contamination.
Plate 8
Stainless-steel
coconut uater
collection container
equipped uitl a
strainer and lined
uitl cleese clotl
'
"
0

"
.
#
"
(
"
/
23 Clapter 4 - Coconut uater processing a clain approacl
LAELING Of OTTLED COCONUT WATER
alels lacilitate proouct ioentilication ano proouct tracealility.
1Ley must le lotL attractive ano inlormative.
alels must contain tLe lolloying inlormation:
- 1Le name ol tLe proouct ano tLe Brano name.
- 1Le net volume ol coconut yater.
- ngreoients in oescenoing oroer ol ouantity.
- 1Le manulacturer`s name ano aooress.
- A lest useo lelore oate.
- A Ieep Eelrigerateo statement.
- A cooe oate inoicating tLe oate ol manulacture.
Good pracIice
Water prool lalels must le useo on lottleo coconut yater
in oroer to assure tLeir aoLerence to tLe proouct ouring
storage on ice ano ouring relrigeration.
Plate 9
Cooling tank
'
"
0

"
.
#
"
(
"
/
Good practice /or tle snall-scale production o/ bottled coconut uater. A training guide 24
5TORAGE AND TRAN5PORTATION Of OTTLED
COCONUT WATER
Key consideraIions
Bacteria ano yeasts are tLe preoominant microorganisms
associateo yitL lresLly lottleo coconut yater. 1Lese
microorganisms multiply at a rapio rate at elevateo temperatures
ano contrilute to spoilage ol tLe proouct. t is, tLerelore, critical
tLat tLe temperature ol lottleo coconut yater le maintaineo
letyeen 0-+C ouring transportation ano storage in oroer to
assure its keeping ouality ano to enLance its sLell-lile.
Good pracIice
Eelrigerate coconut yater immeoiately alter lottling.
Store lottleo coconut yater at +C, ayay lrom ligLt.
Ieep lottles ol coconut yater on ice ouring oistrilution.
ever alloy tLe temperature to exceeo +C.
Monitor retail outlets to ensure that the bottled coconut
water is stored at the correct temperature and away lrom
direct light.
Plate 10
Cooling o/ bottled coconut
uater in a /reezer
'
"
0

"
.
#
"
(
"
/
NoIes
27
ChapIer 5
fIov diagram !or boIIIed
coconuI vaIer producIion
Eeceiving ano storage ol coconuts
Preliminary yasLing ol coconuts in potalle yater
Sanitizing yitL cLlorinateo yater lor 15 minutes
i.e. 300 ppm 5 cLlorine lleacL
(1 oz or 1 tallespoon ol lleacL per +.5 liters ol yater)
Storage ol coconuts in a clean environment ano
air orying oll tLe grouno
Cutting ol coconuts on a sanitizeo plastic cutting loaro
or stainless steel talle
1
!iltering ol tLe coconut yater tLrougL a
sanitizeo silk screen clotL or cLeese clotL
Collection ol coconut yater in a sanitizeo container (+ C)
1
Cuality control cLecks on coconut yater:
a) turlioity = not turlio, l) no rancio ooor.
Good practice /or tle snall-scale production o/ bottled coconut uater. A training guide 28
1ransler to a cooling tank, or to a lreezer, ano cLill to +C

Eapioly lilling coconut yater in sanitizeo lottles
2
ano immeoiately cooling in ice or in a lreezer

Store at +C
Listrilute on ice
2
Sanitize lottles in oiluteo lleacL yater (1 tallespoon 5 percent lleacL
in +.5 litres ol yater).
alel
Lrain
NoIes
31
ChapIer 6
5ummary
GCCL PEAC1CS or proceoures tLat must le lolloyeo ly
tLe small processor lor tLe proouction ol LigL ouality lottleo
coconut yater are summarizeo in 1alle 1.
1A8LL 1: Cood pracIices !or Ihe producIioh o! high qualiIy cocohuI waIer
Recommended pracIices ReasonslCommenIs
1. SelecI 9 mohIh-old cocohuIs.
CohIrol Ihe cohsisIehcy o! IasIe ahd
collecI Ihe maximum volume o!
cocohuI waIer.
2. Do hoI allow cocohuIs Io !all Io Ihe
grouhd wheh pickihg. NuIs should be
harvesIed ahd lowered Io Ihe grouhd.
1o avoid crackihg o! Ihe huIs ahd
spoilage o! Ihe waIer.
3. NuIs should hoI be allowed Io come
ih cohIacI wiIh soil, ahd musI always
be ih cohIacI wiIh cleah sur!aces.
1o avoid cohIamihaIioh o! Ihe huIs
ahd evehIual cohIamihaIioh o! Ihe
cocohuI waIer.
4. HarvesI ahd IrahsporI Ihe huIs
durihg Ihe cooler parIs o! Ihe day
(early ih Ihe morhihgs or ih Ihe laIe
a!Ierhoohs).
1o maihIaih opIimum qualiIy o! Ihe
cocohuIs ahd waIer.
5. 1he huIs should be rahdomly
ihspecIed !or sighs o! damage e.g.
crack, bruises ahd damaged huIs
should be discarded.
1o assure souhdhess o! huIs ahd Io
deIecI damaged huIs.
6. 1he huIs musI be sIored ih a
cleah, well vehIilaIed ahd shaded
ehvirohmehI.
1o mihimize cohIamihaIioh ahd Io
prevehI spoilage.
7. 1he huIs musI be washed ih poIable
waIer, !ollowed by a mild bleach
soluIioh.
1o remove dirI, debris ahd reduce Ihe
microbial load oh Ihe sur!ace o! Ihe
huIs.
8. 1he wash waIer musI be !requehIly
chahged.
1o avoid a build up o! dirI ahd
microorgahisms ahd possible re-
cohIamihaIioh o! Ihe huIs.
9. SIaihless sIeel cuIlasses, musI be
used !or cuIIihg opeh Ihe huIs.
1o avoid meIallic cohIamihaIioh o!
Ihe waIer.
10. 1he opehed huIs musI be checked
!or cracks or sighs o! spoilage.
1o deIecI ahd discard spoilI huIs.
Good practice /or tle snall-scale production o/ bottled coconut uater. A training guide 32
Recommended pracIices ReasonslCommenIs
11. 1he cocohuI waIer musI be !ilIered
ihIo a sIerilized glass or sIaihless sIeel
cohIaiher.
1o remove uhdesirable parIicles, such
as !ibre ahd pieces o! shell, ahd Io
mihimize producI cohIamihaIioh.
12. 1he cocohuI waIer musI be rapidly
cooled Io 4C.
1o slow microbial growIh ahd
ehzymaIic reacIiohs.
13. Fill cocohuI waIer ihIo sahiIized
boIIles ahd immediaIely cool Io 4C.
1o slow microbial growIh ahd
ehzymaIic reacIiohs.
14. 1rahs!er cooled boIIles o! cocohuI
waIer Io chilled sIorage ahd maihIaih
aI abouI 4C.
1o slow microbial growIh ahd
ehzymaIic reacIiohs.
16. Keep boIIles o! cocohuI waIer oh
ice (0-4C) durihg disIribuIioh.
1o maihIaih Ihe qualiIy o! Ihe boIIled
cocohuI waIer.
17. MohiIor reIail ouIleIs Io ehsure
IhaI producI is sIored aI Ihe correcI
IemperaIure.
1emperaIures hoI exceedihg 4C.
1o maihIaih Ihe qualiIy o! Ihe producI
durihg display aI poihIs o! reIail sale.
NoIes
35
Re!erences
Coconut Post-Harvest Cperations.
Lttp://yyy.lao.org/inpLo/content/compeno/text/cL15.Ltm
Mooern Coconut Management: Palm Cultivation ano Prooucts.
1999. j.H. CLler, eo. !AC ol tLe Lniteo ations, +58p, Eome.
fAO AGRICULTURAL AND fOOD ENGINEERING
TRAINING AND RE5OURCE MATERIAL5
1 Cood pracIice !or Ihe small-scale producIioh o! boIIled cocohuI waIer (L F S)
AvailabiliIy: OcIober 2007
Ar + Arabic MulIil - MulIilihgual
C + Chihese * OuI o! prihI
L + Lhglish ** Ih preparaIioh
F + Frehch
S + Spahish
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