Coconut water

Global trends, sciences, processing

and packaging technology

CKC/2013
Coconut Knowledge Centre
Our scope - Marketing & supply chain

Market information Manufacturers

Coconut water trend & positioning

Supply chain Price point

•Street & packaged retail prices

•Prices of nuts

CKC/2013 /2
Coconut Knowledge Centre
Our Scope - Science & technology
Integrated Technology Process Flow & Formulation

Science Operations

Addressing browning effect from

oxygen exposure in processing

CKC/2013 /3
Global trends
Snapshot

CKC/2013
 Brazil – where it all started…
Packed coconut water started as early as 1995!!!
About 10% of all harvested coconuts are processed for coconut
water 86,000

Carton 97.69%
Can 1.53% ‘000 litres 60,600
Others 0.78% The estimated value of the
55,800Brazil
coconut water market in 2011 was
48,800
588 mio BRL
41,043 (~ 293 mio USD)
41,467
- Tetra Pak Compass
35,560 37,419 36,966
30,000 31,830

22,111
CAGR 06-11

13,540 Volume Value

9,368 11,152
7,634
8.28% 14.39%

1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 2010

Source: Kantar World Panel 2010

Top
Brands!
CKC/2013 /5
 Brazil Market
Multiples possibilities, positioning and uses
Partnership with fashion brands
Partnership with restaurants 40%

Focus on naturalness
On the go
consumption

60%
Special editions
Explore new usages

In-home
consumption

CKC/2013 /6
USA setting trends for consumption of coconut
water
Strong wave of publicity, including celebrity endorsements

internal
CKC/ 2013 CKC/2013
CKC/ 2013 / 7/ 7
 USA Market
Highest number of launches in 2011 (plain and flavoured variants),
with coconut water having a higher price point versus sports drinks

USA launches in 2011

Weighted Average Base Price per Litre equivalent (USD)

Price 7.0
(USD)
6.47
5.68 Average price per
5.95
6.0 5.50 5.46 5.39 Litre (USD)
5.0
Source: GNPD, 2011, coconut water (matches Sports & Energy Drinks, Juice)
4.0 Coconut water:
$4.79/L
3.0 2.62
Sports Drinks:
1.83
2.0 $1.82/L
1.36 1.39
1.0

0.0

Source: SymphonyIRI Group Market Advantage- 52 Weeks Ending 12-30-12 - Total USCKC/2013
– FDMxC /8
 In SSEA, it all started with a simple idea...
How to avoid wastage of coconut water?
Coconut water

Young nuts

Virgin oil Cosmetics

Pulp
Copra oil Soap, cooking oil
Coconut milk/cream
Culinary uses
Desiccated coconut
Bran Animal food
Husk Furnitures, car seat

Mature nuts Water

Waste

CKC/2013
 Major coconut producers globally
Three largest are in SSEA – much potential to be
unlocked…

9. Thailand
845 mio nuts
1. India
5. Sri Lanka 16.9 bio nuts
2.7 bio nuts 8. Vietnam
940 mio nuts

3. Philippines
6. Mexico 15.2 bio nuts
1.4 bio nuts

10. Malaysia
557 mio nuts

4) Brazil processes >10% of its

total nuts produced 2. Indonesia
15.2 bio nuts
3.5 Bio nuts
 350 mio nuts ≈ 100 mio litres
7. Papua N Guinea
1.1 bio nuts

Source: Asian and Pacific Coconut Community Statistical Yearbook 2011 CKC/2013 / 10
 Carton packed coconut water in SSEA
Tendo - First Indian
regional tender
coconut water in
TBA200S
Launched in
September 2012

India
The Philippines

Rejuvenation of
brand in 2012
Indonesia Thailand
CKC/2013 / 11
 Supply chain
From harvesting to packing to the consumers...

Raw Distribution Government

Processing Manufacturer Consumer
Materials /retailer /society

CKC/2013 / 12
 Bingkai Lemari Coconut Air Kelapa Dingin
Tempat Buah water Buko Segar / Minuman Segar
Janur Daging Buah Cuka Kelapa
Cuka
Daun
Tatakan Kelapa Kelapa Kecap Kelapa Kelapa Pengganti
Keranjang Sapu Lidi Kue Kelapa Pengganti Dekstrosa Dekstrosa
Sampah Muda Manisan
Sarang Ketupat Manisan Serutan Kelapa Sari Kelapa Nata de Coco
Keranjang Sampah Serutan Kelapa Es Krim

Asinan Salad Kelapa Minyak yang

dapat dimakan
Bonggol/Kelapa Daging Kopra Minyak Goreng Minyak Goren
Makanan Ternak
Muda/UbodPucuk Daun Buah Bungkil Kelapa Bahan Kimia
In Brine Segar Cat Gliserin
Pelet Kopra Cat
Lumpia Buah Minyak yang Gliserin
Kelapa Krim Rambut
Jenewer/Gin/ tidak dapat dimakan
VCO Minyak Mentah
Lambanog Minyak
VCO Minyak Rambut
Ragi Sabun Cuci Rambut
Tuba Tuba Manggar Minyak Goreng
Sabun Mandi Krim
Gula Kelapa Coconut cream Shampo Rambut Shampoo
Kipas
Kelapa Lemak
Tua Daging
Kipas Sandal Kelapa Permen Susu Bubuk
Pelepah Ampas Kelapa Sari Susu
Tas Parut Kelapa Minyak Murni Cosmetics
Topi Kering Rendah Lemak
Tangan Susu Iris
Topi Margarin
Margarin
Asbak
Tepung Santan Susu Kelapa Tepung Santan Biscuits Biscuits
Asesoris Meja Batang
Bangku Duduk Santai Kelapa Parut Kering Makaron Kerin
Binkai Lukisant Kelapa
Kulit Ari Santan Kelapa Bubuk Susu Susu Kocok
Cawan Kue Kelapa K
Daging Kue Kelapa
Meja Komputer Arang
Kelapa Asbak
Pemberat Kertas Minyak Semi Murni
Perabot Celengan
Tempat Buah Hiasan Dinding
Tempat Klip Ikat Pinggang
Tempurung Penggaruk
Tropi Arang
Dan Kreasi Lainnya Kelapa Kancing dan Asesoris Bahan Pember
Kotak Perhiasan
Papan Bahan Pemurn
Obat Nyamuk
Genteng Activated carbon Activated carbon Bahan Penyera
Kayu Balok Penyaring/Filter Katalisator
Kayu Sendok
Gelondongan Bahan Tas Tangan
Bangunan Tali Vas Bunga Ikat Pinggang
Papan Kayu Tepung Batok Kelapa
Bahan Sikat
Keset Obat Nyamuk
Obat-obatan
Akar
Bahan Pewarna/ Sabut Carpets
Bahan Celup Insulator
Bahan
Kelapa Isi Jok Kursi Pewarna
Root Beer Batik
Obat-obatan Gantungan Bunga
Batako
Patung Kecil
Pres
Air Filters

The Potentials of Coconut Pewarna Batik

Gumpalan Benang ikat
Batako Pres Carpet
Insulator

CKC/2013 / 13
Sciences, processing
and packaging

CKC/2013
 Sciences Causes of Browning &
Pinking
Coconut varieties differ in:
► Volume of water
1. Enzymatic browning &
► Taste profiles
Non-enzymatic
► Physiochemical properties
oxidation
► Enzyme activities...etc

2. Intermediate Pink
compounds

Prevention methods
1. Careful handling of nuts
2. Enzyme deactivation

Enzymatic activity vs temperature

graph

(□) 80 °C

(△) 90 °C (◇) 85 °C
(○) 95 °C

/ 15
CKC/2013
 Sciences

Higher Thermal Impact

1) more browning
2) pink colour becomes Direct Heat-treated coconut water has longer shelf life
brown than Indirect Heat-treated coconut water
 From plantation to consumer

Local Tetra Pak

Tetra Pak Processing Solutions
systems Packaging Solutions

Harvest/ Fine Filtration

collection

Cooling &
Dehusk Separation
Coconut water
collection

Deshell Pasteurization

Paring Storage

Coarse Aseptic
Disintegration Cutting Blending
filtration Processing

Coconut milk
Pressing
collection
Coconut water processing

CKC/2013 / 18
 Step by step
Cooling
► To minimise microbiological growth and enzymatic/
non enzymatic reactions

Causes of Browning &

Pinking

1. Enzymatic browning &

Bacteria
Non-enzymatic oxidation
Bacteria
Bacteria
2. Intermediate Pink
compounds
Yeasts
Moulds

Micro-organisms can be found

everywhere...

CKC/2013 / 19
Step by step
Deactivation of enzymes
► Two enzymes present in coconut water are
polyphenol oxidase (PPO) and peroxidase (POD).
► Higher temperatures – faster decrease in
enzymatic activity
Enzymatic activity vs temperature graph

(□) 80 °C

(△) 90 °C (◇) 85 °C
(○) 95 °C

CKC/2013 / 20
Step by Step
Hermetic Separation
► Closed system
► Remove fat from coconut water to prevent
rancidity
- Mature coconut water has higher fat content than
tender coconut water
► Remove contaminants from coconut water
► Hermetic system to prevent incorporation of air

CKC/2013 / 21
Step by step
Gentle blending
► Addition of ingredients for flavoured variants of
coconut water
- sugar, concentrates, juices ...etc
► Gentle agitation - Prevent incorporation of air

CKC/2013 / 22
 Step by step
Ultra-high temperature(UHT) treatment
Pathogens
► Two systems – direct and indirect
► Reduce microbial load

Vegetative cells

Spores

Virus

s ystem
Direct heating Indirect
h eating s
ystem
Mould

Yeast
CKC/2013 / 23
Available UHT systems on the
market

►Indirect systems
-Tubular heat exchangers
- Scraped-surface heat exchangers
- Plate heat exchangers

►Direct systems
- Steam injection with subsequent flashing
- Steam infusion with subsequent flashing
Aseptic processing and filling

Aseptic
environment

Pr

er
od

in
uc

ta
on
t

C
Sterilisation Sterilisation

Filling &
sealing

Aseptically packed
product

CKC/2013 / 25
 Commercial sterility

The commercially sterile product must:

► Keep without deterioration, stable and
good commercial value during storage

► Freefrom micro-organisms and toxins

harmful to the health of consumers

► Free from any micro-organisms liable to

proliferate during storage

CKC/2013 / 26
 Tetra Pak Aseptic Carton Packaging
Material
6
5
4

3
1 Polyethylene - protects against 2

outside moisture 1

2 Paper - for stability and strength

3 Polyethylene - adhesion layer
4 Aluminium foil - oxygen, flavour
and light barrier
5 Polyethylene - adhesion layer
6 Polyethylene - seals in the liquid

74% 21% 5%
Paper Polyethylene Aluminium Foil
Stability & Strength Adhesion & Protection Oxygen, Flavour & Light Barrier
CKC/2013 / 27
 Factors influencing product shelf life

► Quality of coconuts harvested

► Extraction and collection method
► Processing conditions
► Aseptic filling machine
► Storage conditions
 Critical parameters of coconut water
processing
Filtration

Harvest/ Collection
collection and cooling

Enzyme
Dehusk deactivation

Separation
Deshell

•Freshest supply possible

•Discard bad nutsParing Cooling
•Proper handling to prevent
cracks in nuts
Cutting Coconut water Storage
ptic
Ase ssing
ce
Gentle Pro illing
&F
Blending

CKC/2013 / 29
 Critical parameters of coconut water
processing
Filtration

•Proper handling to
Collection
prevent premature
Harvest/
collection and cooling
exposure of water to
environment Enzyme
•Minimise contamination deactivation
Dehusk
during cutting stage

Separation
Deshell

Paring Cooling

Cutting Coconut water Storage

ptic
Ase ssing
ce
Gentle Pro illing
&F
Blending

CKC/2013 / 30
Critical parameters of coconut water
processing
Filtration
•Cool and deactivate
Harvest/ Collection enzymes to minimize
collection and cooling deterioration reactions
•Remove fats with
Enzyme separation stage to
Dehusk deactivation prevent rancidity

Separation
Deshell

Paring Cooling

Cutting Coconut water Storage

ptic
Ase ssing
ce
Gentle Pro illing
&F
Blending

CKC/2013 / 31
Critical parameters of coconut water
processing
Filtration

Harvest/ Collection
collection and cooling

Enzyme
Dehusk deactivation

Separation
Deshell

•Cool to minimize
Paring Cooling deterioration reactions
•Minimize storage time
– minimise time from
Storage extraction to aseptic
Cutting Coconut water
packing ic
e p t ng
A•sPrevent
es s g
i air
oc
Gentle Princorporation
illi n with
&F
Blending gentle agitation

CKC/2013 / 32
Critical parameters of coconut water
processing
Filtration

Harvest/ Collection
collection and cooling •Storage temperature

Enzyme
Dehusk deactivation

Separation
Deshell

Paring Cooling

Cutting Coconut water Storage

ptic
Ase ssing
ce
Gentle Pro illing
&F
Blending

CKC/2013 / 33
THANK-YOU

CKC/2013 / 34