Coconut Processing in Thailand
Tapping Toddy
Tapping starts when the palms are about five years old, but income is derived earlier from palms grown for mature fruit production. Palms are selected to give a high concentration of sugar in the toddy and for high yield, often as much as four liters per spathe each day. The inflorescence, thick and long, grows regularly and frequently. The palms should have a strong semi-dwarf trunk. Tapping is done from the unopened inflorescence when the second spathe emerges. When this spathe is 40 cm long, it is squeezed by hand to soften it and gradually pulled down and held in place with a string, so that eventually the toddy in the spathe can flow downward into a container. After six days the spathe should be in position for tapping. It is then cut about 6 cm from the tip.
The sheath is peeled off, exposing the spikelets, which are tied down with a string. A cylinder of bamboo or aluminum is attached to the cut end of the spathe to collect the sap oozing out. Toddy collection is made between 6 and 9 a.m. and again between 3 and 5 p.m. every day. About 3 mm of the spathe is cut off at every collection. A single spathe may be tapped for about one month. The toddy is prevented from fermenting by placing a small piece of bark of ‘Khiam’ (Cotylobium lanceolatum) or ‘Phayom’ (Shorrea floribunda) in the collecting cylinder.
Coconut toddy can be used in two ways: served fresh as a beverage or processed into coconut sugar; both have been consumed by Thai people since time immemorial.
Beverage from Coconut Toddy
The collected toddy is a ready-to-drink beverage once bark and inflorescence debris have been filtered out. Boiling is normally done to prolong its shelf life. Toddy has a unique aroma and flavor. Similar to tender coconut water, it is one of the most refreshing and nutritious drinks around. Villagers sometimes prepare alcoholic beverages (known in Thai as ‘Kachae’ and ‘Satho’) from coconut toddy through fermentation, though the practice is illegal.
At present there are six factories producing beverage from coconut toddy. All are located in Samut Songkhram, the province with the highest number of plantations of ‘Maphrao Tan’ in the kingdom. Modern equipment for bottling or canning is used in large-scale production of coconut beverage – which consumed 113,268 tons per month in 1995. Sterilization is a must during bottling or canning. Plastic cups are now used as recyclable containers for coconut beverage in manufacturing plants. This is one way to conserve energy and also to avoid environmental contamination with bottles or cans. It is gaining popularity among Thai consumers.
Coconut Sugar Making
Coconut sugar is quite different from, and normally fetches higher prices than, all other sugars. Its unique properties ensure that the traditional cottage industry will not die out although processing is extremely labor-intensive and time-consuming.
When brought from the field after each collection, the toddy is filtered. It is then poured into a large pan, which holds about 60 L of it. The contents are heated to boiling point, so that evaporation takes place and the toddy turns into sticky syrup. The ratio between toddy and sugar is about 7:1 and each pan yields about 9 kg of sugar. Evaporation takes about two hours.
It is essential that cleanliness be maintained through all stages of sugar production, from toddy collection to evaporation. The spathe must be kept clean to prevent insect infestation and the tools used thoroughly washed in hot water.
A new technique has been developed by the Horticultural Research Institute in order to produce granulated coconut sugar for use in instant coffee or tea. This is done by heating the collected toddy to 80% Concentration, then bringing the pan down from the fire place, stirring with fork-like spatula until the syrup turns into granulated sugar which is then passed through a sieve to obtain uniform-sized granules. Packing is done by putting the granulated sugar in bottles or plastic bags. Such sugar has the same characteristics as the traditionally-prepared coconut sugar, with yellow color and total sugar as saccharose of 90%.
Burning young Coconuts: Thai people have developed a unique method of preparing the young coconut for consumption. They burn the young nut in order to sweeten its water and tender meat as well as enhance their flavor. Burning is done by placing the whole young nut over the fire until the husk shows signs of burning. After cooling, the husk is trimmed down to the shell, though some of it remains attached to the shell. The finishing touch is made by exposing the nut to the fire for a minute or so until the shell itself shows signs of burning (perhaps to make it attractive to customers). The fruit is kept at room temperature if it is to be consumed within a few days, or in the refrigerator for longer storage. Chilling it will make its water more refreshing to drink. The water from the burnt young coconut is quite refreshing as it is quite sweet and aromatic. The tender meat, which is easily removed from the shell, is also sweet and aromatic.
As burning is not only time- and labor-consuming, but it also creates environmental problem from the smoke, a technique has been developed by trimming the husk off almost completely to the shell, except the top part where the fragile ‘eyes’ are located, then boil it. After that, a final touch is to burn the peeled fruit to enhance the flavor of its water and to make its tender meat easily separable from the shell.
Processing of Coconut Water: Many factories are engaged in the production of processed coconut water, mainly for export markets. The procedure includes boiling and adding sugar to reach 9oBrix sugar content, packing in can while the water is still hot, sterilizing at 116oC for 30 minutes and sealing. Such a product is also available in plastic bags. It can also be frozen (at – 10oC), or concentrated to save space in transportation.
Coconut Products of Thailland
Mature Coconuts: The main products of mature coconuts produced in Thailand are copra, coconut oil, desiccated coconut, dehydrated coconut, and coconut milk (known in Thai as ‘Kathi’)
Young Coconuts: The main products of young coconuts are whole fruit, peeled and individually wrapped in plastic; coconut water in plastic bag or can, frozen or otherwise and concentrated coconut water in 200-liter drums.
Toddy: Coconut beverages in bottles or cans, coconut sugar, and coconut alcoholic beverages (‘Kachae’, ‘Satho’).
Coconut Water from Mature Fruits: Coconut jelly, vinegar, wine.
MANUFACTURERS & EXPORTERS OF COCONUT PRODUCTS
The following is a partial list of manufacturers and exporters of Thai coconuts and their products:
1. Fresh and Chill Co. Ltd., Mueang District, Ratchaburi (processes 400,000-500,000 nuts/year). Products: Peeled young fruits, frozen young coconut, canned young coconut water.
2. Thai Aromatic Coconut Co. Ltd., Ban Phaeo, Samut Sakhon (processes 4,000 nuts per day). Products: Peeled young coconut, frozen young coconut, canned young coconut water.
3. Coconut King Co. Ltd., Talat Thai. Khlong Luang, Pathum Thani. Product (Coconut King brand): Peeled young coconut.
4. Prasert Thai Fruits Co. Ltd., 10/7 Mu 3, Ban Bo, Muang district, Samut Sakhon. Products: ‘Dao Thong’ brand) Young coconut.
5. C & A Products Co. Ltd., Mueang District, Ratchaburi. Products: Canned young coconut water (2 million cans/year), frozen young coconut water, coconut milk.
6. Theppadungporn Coconut Co. Ltd., 58-59 Phutthamonthon IV Road, Sampran, Nakhon Pathom. Products (Chao Koh brand): Pasteurized coconut milk in plastic bags, sterilized coconut milk in cans, powdered coconut milk in bags and cans, UHT coconut milk in carton, Nata de Coco (coconut jelly) in syrup in bottles.
7. T.A.S Group Co. Ltd., Phutthamonthon V Road, Sampran, NakhonPathom.
Products (‘Chao Khao’ and ‘Chao Doi’ brands): Concentrated coconut milk.
8. Thai Agri Foods Co. Ltd., 155/1 Mu 1’ Thepharak Road, Baang Phli, Samut Prakan Products: (‘Aroy-D’ and ‘Tra Kai’ brands): Concentrated coconut milk.
9. Thai Dairy Industry Co. Ltd., Mueang district, Ssmut Prakan. Products (‘Hawii’
brand): Concentrated coconut milk.
10. Chef’s Choice Foods Manufacturer Co. Ltd., 99/9 Mu 5, Maha Sawat Rd., Bang
Kruai, Nonthaburi. Products: (‘Chef’s Choice’ and ‘Samui’ brands): Concentrated coconut milk coconut water (with and without meat), coconut jelly (in water or syrup).
11. Pana Foods Co. Ltd., Mueang District, Nonthaburi. Product: Concentrated coconut milk.
12. Korn Thai Co. Ltd., Mueang District, Samut Prakan. Product: Concentrated coconut milk.
13. Erawan Foods Co. Ltd., Maha Chai, Samut Sakhon. Product (‘Elephant on the Globe’ brand): Concentrated coconut milk.
14. Tap Sakae Coconut Industry (1986) Co. Ltd., Tap Sakae, Prachuap Khiri Khan. Product (Tap Sakae brand): Coconut Milk.
15. Peace Canning (1958) Co. Ltd., 37 Mu 1, Suk Sawat Road, Phra Padaeng, Samut Prakan. Product: Concentrated coconut milk.
16. Hygienic Food Products Co. Ltd., Bangkok Noi, Bangkok. Product: Concentrated coconut milk.
17. Agiatic Agro Industry Co. Ltd., 65 Mu 5, Rama II Rd., Amphawa, Samut Songkhram. Products: Coconut Milk. (high fat, regular fat, medium fat, low fat), coconut water (with and without meat).
Coconut Marketing
Domestic Markets
Young Coconuts: Middlemen normally travel to coconut groves in Samut Sakhon, Samut Songkhram, Ratchaburi and Nakhon Pathom provinces, where ther are plenty of orchards of young coconuts. Once the nuts are bought, they are transported by pickup truck to the packing houses of the exporters, or sold wholesale in the markets. During the peak season (June-January), one Middleman is able to collect about a thousand nuts a day. During the rest of the year, only a little more than a hundred nuts are gathered per day, though prices are higher.
Young coconuts are sold in the market either peeled or whole. The peeling operation, including immersion in a sodium meta bisulfite (SMS) solution, costs Baht 0.5 per nut.
Mature Coconuts: The coconut factories buy their raw material directly from the farmers. Many factories demand that the growers process the nuts and only white meat be transported to the factories to save costs in transportation and labor, and also in disposal of waste material.
Foreign Markets
Yong Coconuts: The export markets for Thai young coconuts are Singapore, Hong Kong, Taiwan and Japan, which altogether account for 80% of the export market for this product. The other markets are the US, Australia, Canada, Bahrain, Brunei and Saudi Arabia. Both ‘Nam Hom’ and ‘Nam Wan’ varieties are exported.
Compared to other tropical fruits, young coconuts have the double advantage of a long shelf life and of easy handling, as their thick husks protect them from damage during transport.
Many by-products of the young coconut are also exported in large quantities. These include coconut water (with tender meat) in cans and plastic bags, frozen or otherwise.
Mature Coconuts: At present, there is no export of mature coconuts. However, by-products such as coconut milk, desiccated coconut are exported to several countries.
Thai Traditional Coconut Cuisine
Coconuts in Thai Food: Thai food is considered one of the world’s most popular cuisines. It is unique because a great variety of herbs and spices are used in its preparations. The recipes of Thai food have developed over a long period of time. Thai dishes offer a perfect blend of aroma and flavor through a combination of ingredients. In addition to Thai rice (also unique in taste, texture and aroma), Thai herbs and spices, coconut is a major ingredient of many Thai dishes as well as Thai desserts in all parts of the kingdom.
Coconut milk, known as ‘Kathi’, is the most extensively used ingredient in Thai food. It is an aqueous extract of mature meat. Coconuts are also used in the form of dried, roasted lean fragments of mature meat, which are an important ingredient the popular Thai sanck, ‘Miang Kham’, of coconut cabbage (the heart of the young shoot of the coconut palm), and of young shells.
Among the most popular Thai dishes in which coconut is a major ingredient are Thai curries and Thai soups whose details are given below:
Thai Curries: Thai curries are similar in some ways to Indian curries, but quite distinct in taste. There are basically four kinds of Thai curries (known in Thai as ‘Kaeng’), namely ‘Kaeng Phet’ (red curry – made with red chilli and a few herbs and spices), ‘Kaeng Khieo Wan’ (green curry – made with green chilli and a few other hirbs cooked in coconut milk), ‘Kaeng kari’ (yellow curry – made with Indian curry powder or ‘Kari’ cooked with coconut milk and any kind of meat, e.g. chicken, beef, prawn, and one kind of vegetable, e.g. potato), and ‘Kaeng Massaman’ (modified Indian curry with coconut milk, potato, chicken or beef). From each of these four kinds, many dishes can be derived. For example, from red curry paste (RCP) prepared from red chilli and a few other spices (lemongrass stem, kaffir lime peel, black pepper seed, galangal root, coriander root and shrimp paste), the following dishes can be made: (1) ‘Kaeng Phet’: RCP cooked with coconut milk (CM) and vegetables, (2) ‘Phanaeng’: RCP cooked with CM without vegetables, (3) ‘Phat Phet’: stir-fried RCP, with or without vegetable, (4) ‘Kaeng Pa’: RCP cooked with vegetable without CM, (5) ‘Ho Mok’: RCP steamed with CM, (6) ‘Nam Ya’: RCP cooked with fish or chicken and CM and to be eaten with rice noodles and vegetables, and (7) ‘Chuchi’: thick sauce of RCP cooked with chicken, fish or prawn and a lot of spices, coconut milk and coconut sugar. In a few curries, parts of a coconut are sometimes used as a vegetable; this includes tender meat, young shoot and young shell.
Thai Soups: In addition to the world’s famous ‘Tom Yam Kung’, a most refreshing Thai soup with a marvelous combination of spicy ingredients (in which coconut milk or tender coconut meat- or both –is sometimes added), another equally delicious soup among the Thais is ‘Tom Kha Kai’ (or ‘Kai Tom Kha’), a hot-and-sour soup cooked with chicken and coconut milk. The main spice used in this soup is ‘Kha’ or galangal (Alpinia galangal), a zingiberaceous root crop of Southeast Asian origin.
Thai Desserts: Coconut milk is also used extensively in Thai desserts or ‘Khanom Wan’. Two groups of ‘Khanom Wan’ are made. The first consists of a variety of fruits and root crops, cooked or fresh, with or without coconut milk and sugar. If coconut milk is used, it is called ‘Buat Chi’ or ‘Kaeng Buat’, like in ‘Kluai Buat Chi’ (banana), or ‘Fak Thong Kaeng Buat’ (pumpkin), ‘Phuak Kaeng Buat’ (taro), ‘Man Kaeng Buat’ (sweet potato). The second group consists of a variety of desserts made on special occasions such as at a ceremony, festival or wedding. The ones in which coconuts milk is an ingredient include ‘Khanom Mo Kaeng’ (with egg white, coconut milk and sugar), ‘Wun Maphrao’ (coconut jelly with sugar), ‘Wun Kathi’ (jelly made of coconut milk and sugar), ‘Tako’ (made of rice flour, coconut milk and sugar), ‘Khao Niao Tat’ (glutinous rice with coconut milk), etc. In addition, coconut milk (with sugar) is used as flavoring sauce, known in Thai as ‘Nam Kathi’, as in ‘Nam Kathi Thurian’ (with durian), served with glutinous rice or in toppings for many other desserts like ‘ Khao Niao Mamuang’ (glutinous rice with very sweet ripe ‘Ok Rong’ mango). Another favorite coconut dessert is ‘Maphrao Kathi’, either as scoops of ‘Kathi’ flesh or made into ice cream. Some of the popular Thai desserts made with coconut or coconut milk: (from top left clockwise): ‘Thapthim Krop’ (water chestnut in rice starch with coconut milk syrup), ‘Khanom Tom Khao’ (sweet starch with shredded coconut topping), black glutinous rice with shredded coconut topping and baked grated coconut with rice starch
