DESICCATED COCONUT

Desiccated Coconut is a grated, dried (3% moisture content max.), and unsweetened fresh meat or kernel of a mature fruit of coconut.

1. Classification Desiccated coconut is classified for the purposes of commercialization into three types according to the granulometry of the product as follows:

(a) Extra-fine desiccated coconut - This is grated desiccated coconut of which not less than 90% of the weight shall pass easily through a sieve with square apertures of 0.85 mm, but of which maximum 25% of the weight passes through a sieve of 0.50 mm aperture size.

(b) Fine desiccated coconut - This is grated desiccated coconut of which not less than 80% of the weight shall pass easily through a sieve of square aperture size of 1.40 mm, but of which maximum 20% of the weight passes through a sieve of 0.71 mm square aperture size.

(c) Medium desiccated coconut - This is grated desiccated coconut of which not less than 90% of the weight shall pass easily through a sieve of square aperture size of 2.80 mm, but of which maximum 20% of the weight passes through a sieve of 1.40 mm square aperture size.

Unclassified grated desiccated coconut covers all ""fancy cuts"" or special cuts (i.e. tender or thin flakes, long and thin chips, extra fancy shreds, long shreds, standard shreds, etc.).

2. Essential Composition and Quality Factors

Raw Materials - Desiccated coconut shall be prepared from white meat obtained from the whole nut. - The fruit shall be wholesome and free of disease.

Organoleptic Properties

- The color shall be natural white to light cream white.

- The taste shall be sweet having the natural taste of coconut.

- The odor shall be sweet and pleasant, not mouldy, fermented, rancid, fermented, rancid, cheesy, smoky, soapy, sour."