Why process coconut water?
To provide the consumers with value for their money
To guarantee the consumers that the product they’re drinking is safe
For convenience
To extend the shelf life of the product
To facilitate traceability in the event of a problem
Process
Nuts purchased are counted at the Farm
The farmer is given a receipt which indicates the number of nuts purchased, the date and the person who received the nuts
At the processing plant the duplicate copy is given to the supervisor who signs the triplicate copy in the book after counting the nuts received at the plant
The nuts are then detached from the bunch and washed and sanitized using a mild bleach
Recording the nuts processed
The number of nuts processed and the volume of water produced is recorded by the supervisor
The average yield per nut is calculated and the farmer paid per fluid ounce (fl oz)
Based on the average yield of a farm a crop husbandry programme is designed and monitored free of charge for the farmer
Processing of water
The water is strained using a strainer and cheese cloth into 5gallon containers
Once filled these containers are placed in a Blast freezer for about one hour before they are bottled. This reduces the risk of spoilage that can be caused by increasing temperature
The water is pumped from the 5 gallon containers to a holding tank using a stainless steel pump
The water then flows by gravity using PVC pipes calibrated to release the required volume for the bottles being filled
The filled bottles are then capped packaged and returned to the blast freezer
The frozen packages are then stored in a freezer awaiting delivery
The FIFO system is in place
The product is monitored by the marketing team at all outlets to ensure that the product is displayed properly and at the correct temperature
