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India
Personne àcontacter vrinda
Coimbatore, Tamil Nadu
The water inside the coconut shell is packed with nutrients that nourishes the nut as it prepares to germinate and start growing into a new coconut tree, which is exactly what would happen if you let a coconut fall from the tree to the ground and leave it there, given the proper moisture and soil conditions.
Coconut water is high
in many vitamins and minerals, especially potassium. Because it
contains electrolytes, it is considered one of the best natural
rehydrating drinks in the tropics. Pasteurized coconut water
retains most of the minerals, and is frequently sold as a sports
drink. Since fresh coconut water deteriorates so quickly once it is
exposed to air, it is best obtained and consumed in the tropics
where it can be purchased
fresh, with all the nutrients and enzymes intact. Packaged coconut
waters must be pasteurized, destroying some of the nutrients. It
has been reported that during World War II coconut water was used
in emergencies as IV fluids, since the nutrient-packed water is
completely sterile inside the coconut until the hard shell is
cracked and it is exposed to air.
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In the Philippines and other
tropical places, raw coconut water is often left in the open air to
ferment, where it eventually turns into a vinegar. The fermentation
process enhances the nutrients, unlike heat pasteurization. The
acidic environment prevents the growth of undesirable bacteria
naturally. This process is a "backyard" cottage industry, however,
and the final product is seldom consistent or attaining to our
high standards. Therefore, Tropical Traditions worked with
professors at the University of the Philippines for several years
to develop an incubation system that could produce clean coconut water vinegar
from our certified
organic coconuts (used to make our Virgin Coconut Oil) and retain
the mother of vinegar (a colony of bacteria cultures) as a truly
raw product. We use
the mother of vinegar to inoculate future batches of organic
coconut water vinegar.
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