Vasudha Industries Tirupur, Tamil Nadu

• Moisture, % by mass, max.3
• Oil content, % by mass, min.65
• FFA (as lauric) % by mass, max.0.3
• So250 mg/kg
• Bulk density350 g/l±30
• Particle size, %by mass95min.<1.7mm 20max.>1.4mm
• (i) Total plate count<10000
• (ii) Yeasts & moulds<100/g
• (iii) Coliforms<10/g
• (iv) Salmonella0/g

We are manufacturers of High and Low Fat, low moisture Desiccated coconut powder (Crispy, Sweet, and Natural White, 100% natural without any Additives which can be used as a substitute to raw grated coconut. Processing The fresh matured coconuts are de-husked and de-shelled. The de-shelling is done by a special knife to get the kernel in the form of a ball, which is pared to remove the testa. The pared kernel balls are then cut open to drain off the water and then washed thoroughly in fresh water to remove the invert sugars from the inner surface of the kernel. The kernel is then ground into a fine mass using hammer or pin mills. The ground mass is blanched with live steam for about 20 minutes to bring down the microbiological counts. The blanched mass is then dried in a hot air drier at a temperature of 80-90oC for about 10 hours so as to bring down the moisture content to below 3 per cent. The hot air drier is provided with a drying chamber consisting of a series of trays, which hold the feed. Hot air is blown into this chamber from an external source through blowers. The dried mass is tested for moisture, free fatty acid and microbiological counts before being packed for distribution. Packaging Packing will be done in polylaminated Kraft paper bags with inner poly liner. Bulk packaging is in 10 kgs, 15 kgs, 25 kgs, 50 kgs. Packing Mark can also be printed based on buyer’s request. Shipping a) 480 bags of 25 kg packing (12 tons) in one 20′ FCL b) 960 bags of 25 kg packing (24 tons) in one 40′ FCL

• Relative density0.915 – 0.920
• Refractive index at 40 degrees C1.4480 – 1.4492
• Moisture, % weight, max.0.1 – 0.5
• Insoluble impurities, %by mass, max.0.05
• Saponification value, min250 – 260
• Iodine value4.1 – 11.00
• Unsaponifiable matter, % by mass, max.0.2 – 0.7
• Specific gravity at 30 degrees / 30 degrees C0.915 – 0.920
• Acid value, max.0.5
• Polenske value, min.13
• Odour & tasteFree from foreign & rancid odour & taste

Virgin coconut oil (VCO), extracted from fresh coconut meat without chemical processes is said to be the “mother of all oils”. It is rich in medium chain fatty acids, particularly lauric acid and is a treasure trove of minerals, vitamins, antioxidants. Processing Coconut Kernels are first disintegrated into small pieces in a Disintegrator and then fed into a screw press for milk extraction. The oil is then separated from the water using a centrifuge. The result is a clear coconut oil that retains the distinct scent and taste of coconuts. Packaging Packaging will be done in steel drums. Specific requests on a different packing container will also be entertained.

• Acidity as acetic (g/100m1)5.26 – 5.76
• Total solids (%)1.83 – 1.92
• Total ash (%)0.38 – 0.42
• Sp. gravity1.012 – 1.008

Vinegar is a combination of acetic acid and water and is used from cooking and cleaning, to gardening and home remedies. Coconut white distilled vinegar, made from fermented coconut water is one of the most versatile and economical product used extensively in Southeast Asian cuisine. Processing The matured coconut water is first added with sugar and then it is fermented by inoculating the solution with yeast (Sacharomyces cerviseae). After alcoholic fermentation for about 4 to 5 days, the clear liquid is siphoned off and added with mother vinegar containing bacteria (acetobacter). The alcoholic ferment obtained is then fed into a vinegar generator where the feed is uniformly sprayed over the surface of the porous packing medium (corn cobs). Here the alcoholic ferment is oxidized to acetic acid. The vinegar generation process is repeated till it acetifies to 4%. This acetified vinegar is then bottled for distribution.