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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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