The term coconut refers to the seed of the coconut palm.
COIMBATORE POLLACHI And its surrounding villages are the largest coconut growing hubs in India, and is famous for the most tender coconuts in India. And, they are also famous for the coconut-based products like tender coconut water, copra, coconut oil, coconut cake, coconut toddy, coconut shell-based products, coconut wood-based products, coconut leaves, and coir pith. The endosperm surrounds a hollow interior space, filled with air and often a liquid referred to as coconut water, not to be confused with coconut milk. Young coconuts used for coconut water are called tender coconuts. The water of a tender coconut is liquid endosperm. It is sweet (mild) with aerated feel when cut fresh. Depending on the size a tender coconut could contain the liquid in the range of 300 to 1,000 ml. The meat in a young coconut is softer and more gelatinous than a mature coconut, so much so, that it is sometimes known as coconut jelly. When the coconut has ripened and the outer husk has turned brown. The nut provides oil for cooking and making margarine.
The white, fleshy part of the seed, the coconut meat, is edible and used fresh or dried in cooking.
Hindus often initiate the beginning of any new activity by breaking a coconut to ensure the blessings of the gods and successful completion of the activity. The Hindu goddess of well-being and wealth, Lakshmi, is often shown holding a coconut.
COCONUTS: matured coconuts 45-50days, meant of cooking. Coconut meat is Used for cooking in various form such coconut milk,powder etc., to add taste the Food/cuisine.
PACKAGING: Husked coconut, De-Husked coconut, Young coconut,Semi HuskedCoconut(Export Purpose) can be packed about 25/50/100 nuts per bags,or specially designed curtain boxes.
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