The coconut is known for its great versatility as seen in the many uses of its different parts and found throughout tropics and subtopics. Coconuts are different from any other fruits because they contain a large quantity of “water” and when immature they are known as tender- nuts or jelly- nuts and may be harvested for drinking. When mature, they still contain some water and can be used as seed nuts or processed to give oil from kernel, charcoal from the hard shell and coir from the fibrous husk.

1. CS 2102 HANDLING OF PRODUCTS PARENNIAL, FIELD AND
HORTICULTURAL CROPS
COCONUT (Cocos Nucifera)
INDUSTRY AND PRODUCTS IN
SRI LANKA
FIELD VISIT- 02 (10th
MARCH 2015)
W.A.G.E.WIJELATH
AG/12/FT/024

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Table of Content
1. Introduction…………………………………………………………………… 3
2. Dunagaha Coconut Producers Co-operative Society Ltd….. 4
3. Scientific Classification of Coconut…………………………………. 4
4. Coconut Industry in Sri Lanka…………………………………………. 4
5. Institutional Set up of Coconut Industry in Sri Lanka………. 5
6. Coconut Products…………………………………………………………… 6
6.1. Kernel Products…………………………………………………………. 6
6.2. Shell Products……………………………………………………………. 7
6.3. Fibre Based Products…………………………………………………. 7
6.4. Husk Chip Products…………………………………………………… 7
7. Desiccated Coconut………………………………………………………… 7
7.1. The Production Process……………………………………………… 8

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1. Introduction
The coconut is known for its great versatility as seen in the many uses of its different
parts and found throughout tropics and subtopics. Coconuts are different from any
other fruits because they contain a large quantity of “water” and when immature
they are known as tender- nuts or jelly- nuts and may be harvested for drinking.
When mature, they still contain some water and can be used as seed nuts or
processed to give oil from kernel, charcoal from the hard shell and coir from the
fibrous husk.
It is a large palm, growing up to 30 m (98 ft) tall, with pinnate leaves 4–6 m (13–
20 ft) long, and pinnae 60–90 cm long; old leaves break away cleanly, leaving the
trunk smooth. Coconuts are generally classified into two general types: tall and
dwarf. On very fertile land, a tall coconut palm tree can yield up to 75 fruits per year,
but more often yields less than 30, mainly due to poor cultural practices. In recent
years, improvements in cultivation practices and breeding have produced coconut
trees that can yield more. Given proper care and growing conditions coconut palms
produce their first fruit in six to ten years, it takes 15-20 years to reach peak
production. Optimum growth is with a mean annual temperature of 27 °C (81 °F),
and growth is reduced below 21 °C (70 °F). Some seasonal variation is tolerated, with
good growth where mean summer temperatures are between 28 and 37 °C (82 and
99 °F), and survival as long as winter temperatures are above 4–12 °C (39–54 °F).
Coconut production contributes to the national economy of Sri Lanka. According to
figures published in December 2009 by the Food and Agriculture Organization of the
United Nations, it is the world’s fifth largest producer of coconuts, producing
2,200,000 tons in 2009.
In this field visit, we went to Dunagaha Coconut Producers Co-operative Society Ltd.
It is a prominent and leading Co-operative Society among other coconut producer
Co-operative Societies in Sri Lanka. They produce desiccated coconut. Their products
have been accredited for its high quality and international standards in the foreign
market.

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Coconut and coconut based products can be categorized into kernel, shell husk, and
fiber based products.
2. Dunagaha Coconut Producers Co-operative Society Ltd.
A Co- operative is an autonomous association of persons united voluntarily to meet
their common economic, social, and cultural needs and aspirations through a jointly-
owned and democratically- controlled enterprise. The society was established with
the intention of fulfilling the motives of assisting the people of Dunagaha on 1940.
Being proud owners of agriculture based economy; the cooperation of the people
has always been part and parcel of our culture. Being a renowned and foremost
agricultural society in the industrialized western province of Sri Lanka, the society
was awarded with several national and provincial awards for the unique and
unsurpassed quality of its products.
3. Scientific Classification of Coconut
Kingdom: Plantae
Class: Monocots
Order: Arecales
Suborder: Commelinids
Family: Arecaceae
Subfamily: Arecoideae
Tribe: Cocoeae
Genus: Cocos
Species: Nucifera
4. Coconut Industry in Sri Lanka
Sri Lanka is fortunate that coconut palm is native to the island and
forms a major tree crop covering the bulk of coastal areas of the
country. Sri Lanka’s production of coconut today stands at around
2.7 million nuts per annum. About 70% of such production is
absorbed by direct domestic consumption. The balance is used for

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commercial exploitation in forms of manufacture of desiccated coconut, coconut oil,
coconut milk, and coconut cream. Sri Lanka is rich in coconut plantation and it has
paved the way to establish many industries based on coconut. Coconut based
products are from the kernel, shell, husk, and fiber based. Coir made from husk and
copra made from kernel are major export income earners. The coconut tree grows
on sandy soils close to the sea, and thrives up to 600 feet from the sea level. It grows
on well drained areas
Table 1: extent under coconut by districts during 1992 & 2002
5. Institutional Set up of Coconut Industry in Sri Lanka
The government is supportive of the overall coconut industry and in fact established
a separate ministry for the industry. Under this ministry, functions statutory
institutions namely the Coconut Development Authority, the Coconut Cultivation
Board, and the Coconut Research Institute. The ministry aims to increase coconut

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cultivation and expand the existing area from the current 395,000 hectares to
450,000 hectares by the year 2015, an ambitious target.
Ministry of plantation industry
Permanent secretary
Coconut development authority
Coconut research board Coconut cultivation board
Coconut research institute Assistant regional manager
Coconut development officers
Field assistants
6. Coconut Products
Coconut is a commonly used ingredient in a variety of food recipes. The white, fleshy
part of coconut fruit is used to prepare various delicious dishes such as coconut ice
cream, coconut cake, coconut cookies, coconut pie and several other recipes. It is
also used to make gravy for a number of vegetarian and non-vegetarian dishes.
Coconut milk is obtained by processing a grated coconut. It can be used to prepare a
variety of mouth-watering preparations. However, fresh coconut is perishable and
may not be available every time, when required. In that case, desiccated coconut is a
very good alternative. It is finely grated, dried, unsweetened form of coconut, and is
obtained by drying shredded or ground coconut kernel. It is used as a substitute to
raw grated coconut in confectioneries, different desserts such as puddings, cookies,
cakes, pastries, and other food preparations.

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6.1. Kernel Products
Desiccated coconut (DC) and coconut oil are the major produced out of coconut
kernel for exports. Sri Lankan DC has fetched a tremendous demand all over the
world due to the unique characterizes such as pure whiteness in colour, taste and
aroma. It is identified as one of the finest product frequently used in the food
processing and confectionery industries all over the world.
The virgin coconut oil extracted from fresh coconut meat without chemical
processes is said to be very rich in medium chain fatty acids particularly lauric acid,
minerals, vitamins, antioxidants and considered as an excellent neutraceutical. It
contains about 50% lauric acid having qualities similar to mother's milk, thus
confirming its disease fighting ability. Virgin coconut oil is widely used as a cosmetic
ingredient.
6.2. Shell Products
Activated carbon is the most value added product developed from coconut shells
and it is used in purification processors such as cleaning of gold, purification of water
etc. Activated carbon is exported to markets such as USA, Italy, UK and China.
6.3. Fibre Based Products
Sri Lanka is the largest supplier of brown fibre to the world and annual exports of
fibre is more than 100,000 metric tons.Sri Lanka is famous for its value added coir
products such as coir twine, brushes, brooms, coir mats, rugs and geotextiles. Sri
Lanka also produces a range of rubberized coir based horticulture products such as
coir pots, baskets, basket liners, seed trays, hanging baskets, weed control mats and
coir poles.
6.4. Husk Chip Products
Husk chips are produces from the husk of coconut. Husk chips are one of the best
soil conditioners found in the grow world which bear comparatively high water
holding capacity. Ideally to retain moisture in soil during hot summers.

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7. Desiccated Coconut
Desiccated coconut is coconut meat which has been shredded or flaked and then
dried to remove as much moisture as possible. Sri Lanka is the third largest producer
of DC in the world following the Philippines and Indonesia respectively. Sri Lanka’s
share of global output is around 25%. There are about 55 DC mills in the country. The
absorption capacity of an average mill varies from 40,000 to 60,000 nuts a day.
Desiccated coconut is used commonly in various industries like confectionery and
bakery products, frozen foods, food service, and consumer products. It is a coconut
product that is prepared and preserved by removing the natural moisture in the
coconut fruit. Desiccated coconut usually contains about 3% of moisture, and is
produced from the white part of fresh, mature coconut kernel. The white part is
disintegrated or shredded into desired sizes such as flakes, granules, chips or shreds.
Then it is dried in hot air at 50-55 degree centigrade. It is available in toasted,
sweetened or sweetened toasted forms. It also comes in two variations such as low
fat (maximum 50% fat) and high fat (minimum 60% fat).
7.1. The Production Process
1. Coconut husk is removed and stacked fort nearly 2 weeks
2. Hard coconut shell is removed (splitting)

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3. Brown skin is removed
4. Coconut meat is washed with hot chlorine water to remove foreign materials

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5. Coconut meat is blanched to reduce number of microorganisms to a safe level
6. White coconut meat is cut into desired size
7. Hot air is blown through small, grated coconut meat to reduce the moisture content
from 19% to less than 3%

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8. The desiccated coconut is cooled and then sieved to separate desiccated coconut
as according to the desired size.
9. Desiccated coconut is packed.