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Having trouble viewing this email? Click hereSpotlight on CoconutIN THIS ISSUE
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As an ingredient, coconut brings an unmistakable flavor, aroma and texture to culinary creations. Coconut is visually appealing and is a natural, healthy way to add flavor and sweetness to many different products. Coconut is available in many different formats which allows it to function in varied applications including beverages, bakery and confectionery products, ice cream, yogurt, cereals, trail mixes and snack bars to name just a few. Consider coconut as a means of taking your products and creativity to a higher level of excellence.Where Does Coconut Come From?The coconut is the most extensively grown and used nut in theworld. There are two varieties of coconut that are recognized -the tall variety and the dwarf variety. Tall coconut trees bear most of the commercial coconuts. They bear fruit within 8 - 10 years of planting and have an average life span of 70 - 80 years. The dwarf trees only have a life span of 30-40 years. Coconut trees produce an average annual yield of 60 nuts andare harvested every two months. The major coconut producing areas are the Philippines, Sri Lanka, Indonesia, Malaysia, India, Thailand, Mexico, Malaysia and Vietnam. Small quantities also come from Brazil, Africa and Central America. Coconut oil and desiccated coconut (milled and dried coconut meat) are the most economically significant coconut by products. The leading desiccators of coconut are located in the Philippines, Malaysia, Sri Lanka and Indonesia.Who Is Franklin Baker?In 1894, a flour miller from Philadelphia named Franklin Baker received a boatload of fresh coconuts as payment for flour he had shipped to Cuba. As he searched for a buyer for the coconuts, he became convinced that there was an untapped market for coconut products. In 1895, he bought a small coconut business on Arch Street in Philadelphia. Franklin Baker developed a method to break
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