IIP Working on Technology to Retain Flavour of Coconut Water

Indian Institute of Packaging is developing a new technology to enhance the shelf life, retain natural flavour of tender coconut.

Published: 15th July 2015 02:47 PM  |   Last Updated: 15th July 2015 02:47 PM   |  A+A-


HYDERABAD: The Indian Institute of Packaging (IIP) is developing a new technology for packaging of tender coconut that will not only enhance its shelf life but also retain its natural flavour.

"We have taken up an important project on packaging of coconut. In coastal areas like in Kerala, huge number of coconuts are produced and our whole idea is that how best we can serve the coconut water to the consumers," IIP Director N C Saha said.

Currently, there are many technologies like thermal process technology under which coconut water is heated but its original flavour gets altered, he said.

"We have taken up the project in collaboration with IIT Mumbai which is sponsored by Ministry of Food Processing. We are developing a new technology where the water will be just taken out from the coconut and put into a packaging material so that we can retain the natural flavour, natural colour and natural text," Saha told PTI.

He said that IIP has done R&D in their laboratory, which is still going on and as per initial study the shelf life of 200 ml coconut water has come at 28-days and the cost will be within Rs 10.

The project is likely to be completed in next six months time, Saha said.

Food Processing Ministry saw an immense potential in tender coconut business, both domestic and for export, and the institute was doing this research on its request, he said.

IIP is an autonomous body established under the Ministry of Commerce and Industry. It is an apex body of the packaging industry in India.

The institute has also developed a new technology, after conducting research for packaging meat, which has increased its shelf life to 14 days from current 4-7 days, Saha said.

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