​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​​Coconut Handbook​

​​For centuries, the coconut – fruit of the coconut palm (Cocos nucifera L.) – has been a great source of versatility. Providing food, oil, milk and medicine, countries around the world have been producing coconut products for income. Today, the leading producers in the world are Indonesia, the Philippines and India. Together, these countries account for over 75% of total coconut production globally.

Tetra Pak Coconut Knowledge Centre​

In 2012 we established a Coconut Knowledge Centre (CKC) in Singapore. Recognizing the tremendous potential of the coconut, with the CKC we aim to become the food industry’s preferred supplier of fully integrated coconut solutions. With over 20 years of knowledge and expertise in the processing and packaging of coconut beverages, the range of solutions offered includes product development, technical and consumer knowledge, innovative packaging and processing solutions.

As a part of our marketing services, CKC is also the key driver of partnerships in the food industry. We do so by tracking and sharing key categories, market developments and trends; capturing interesting product launches; identifying new products and market opportunities; as well as lead strategic planning and execution. These activities are intended to motivate and inspire our customers to grow profitable businesses.

The Coconut Handbook captures all our considerable knowledge and experience about the coconut. This includes general and technical information such as quality aspects, processing and packaging, as well as the health and nutritional benefits of coconut.

Chapters in the Coconut Handbook ​include:

• ​Nutritional and health benefits

• Composition

• Plantation

• Harvesting and post-harvest management

• Coconut food production

• The chemistry of coconut water

• The chemistry of coconut milk and cream

• Recombined coconut beverages

• Rheology

• Long life coconut liquid products

• Chilled coconut liquid products

• Packaging

• Quality parameters and quality control methodologies

• Cleaning of processing equipment​