Scribd
Upload
581 views5 pages

Nata de Coco Production Guide

Nata de coco is a jelly-like substance produced through bacterial fermentation of sugar-enriched coconut water, coconut milk, or other plant extracts. To produce nata de coco from mature coconut water, the water is strained, boiled with sugar and acetic acid, cooled, inoculated with nata de coco culture, and left to ferment for two to three weeks, producing a white jelly surface that is harvested, washed, cut into cubes, and packaged. Setting up a small nata de coco production facility with an annual capacity of 100 liters would require an investment of approximately 500,000 rupees for land, building, and equipment.

Uploaded by

Vignesh Subash
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
581 views5 pages

Nata de Coco Production Guide

Nata de coco is a jelly-like substance produced through bacterial fermentation of sugar-enriched coconut water, coconut milk, or other plant extracts. To produce nata de coco from mature coconut water, the water is strained, boiled with sugar and acetic acid, cooled, inoculated with nata de coco culture, and left to ferment for two to three weeks, producing a white jelly surface that is harvested, washed, cut into cubes, and packaged. Setting up a small nata de coco production facility with an annual capacity of 100 liters would require an investment of approximately 500,000 rupees for land, building, and equipment.

Uploaded by

Vignesh Subash
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 5

NATA DE COCO

Introduction
Nata-de-coco a cellulosic white to creamy yellow substance formed by acetobacter
aceti subspecies Xylinium, on the surface of sugar enriched coconut water / coconut
milk / plant extract / fruit juices or other waste materials rich in sugar. It is popularly
used as a dessert. It is also used as an ingredient in other food products, such as ice
cream, fruit cocktails, etc.

Process (From Matured Coconut Water)


Initially coconut water is strained and mixed with sugar and glacial acetic acid in
stipulated proportions. Boil for ten minutes and cool. Add the culture solution and
distribute the mixture in wide mouthed glass or plastic jars, cover the jar with a paper
or a thin cloth to protect from dust. It is then kept aside undisturbed for two to three
weeks. After this period, the white jelly like thick surface growth is harvested, washed
thoroughly to remove all the acids and sliced into cubes. It is then immersed in
flavoured sugar solution, again boiled and packed in glass jars or retortable pouches,
sterilized and sealed.

Project Cost
(Capacity 100 litres per day)
Land required

5 cents (cost variable)

Building (500 sq. ft.)

Rs.2.0 lakhs

Equipment /
glassware

Rs.0.5 lakhs

Equipment / Machinery

Available at local glassware / laboratory stores

Yield
Raw material
Finished
product

Salient Features

100 litres of matured coconut water per day


20 kg of nata-de-coco

Annual sales turnover @ Rs.40 / kg

Net profit

Return on investment

Sources of Equipment / Glassware

Glass Vessels

Glass Jars

Sterilized bottles

Measuring cups

Water bath

Refrigerator

Rs.3.75 lakhs

Rs.1 lakh per annum

40 per cent

How to Make Nata de Coco


Nata de Coco is a chewy, translucent, jelly-like substance produced by the
bacterial fermentation of coconut water. It is mixed in one of the most popular
refreshment, the halo-halo, with other stuffs like red beans, macapuno, sweetened
bananas and sweet potatoes, ube and leche flan. There are others stuffs that I forgot to
mention but nata de coco is a mainstay maybe because of its unique taste and
consistency. There have been a craze of this product in the past because it became a hit
in Japan and exported in that country so many ventured on making nata de coco due to
the high demand. But today, the fad diminished but the local demand is still there
because you can still see bottles of nata de coco being sold in the supermarkets. If you
are thinking of business and have plenty of coconuts, then this might be a good start.
The below procedure have two versions, using mature coconut and using fresh coconut.
NATA DE COCO (coconut water) Version 1
RAW MATERIALS

PROCEDURE

NATA DE COCO (tap water) Version 2

RAW MATERIALS

PROCEDURE

You might also like