Nata-de-Coco Production

INTRODUCTION: The word nata comes from Spanish which means cream. Nata is translated into Latin as 'natare' which means floating. Traditionally Nata-de-coco is one of the coconut milk processed products that contain high fiber and low calories so it is suitable for dietary food which improves digestion and does not contain cholesterol.

Nata de Coco is a chewy, translucent, jelly-like substance produced by the bacterial fermentation of coconut water and served in the sweetened form in ice creams, halo-halo and other fruit preparations like cocktails and salads. Nata-de-coco is native to Philippines and produced by a bacterium Gluconoacetobacter xylinum. Production of Nata-de-coco is a cottage industry in coconut growing nations of Southeast Asia and is produced in small scale by rural households.

NEW TECHNIQUE OF NATA-DE-COCO PRODUCTION: The existing technique of producing Nata-de-coco is by using a single bacterium?results in low yield. The University of Agricultural Sciences, Bengaluru has developed a new technique using a consortium of bacteria and a yeast strain to maximize the Nata-de-coco production using enriched coconut water.

Enrichment of the Nata-de-coco medium is done with various fruit juices, their best and optimum combinations and concentration levels; yeast cultures, supplementation of vitamins, sugars, organic and inorganic sources of nitrogen, organic acids, etc. and their best and optimum combinations were carried out under different surface area conditions, different pH and temperature regimes for obtaining higher production of Nata-de-coco.

PROCESS: The enriched coconut water is strained and mixed with sugar and glacial acetic acid in stipulated proportions. This mixture is heated in a large vessel for a definite time, allowed to cool and then transferred to trays. The microbial consortium is added to the cooled mixture and evenly distributed. The mixture could also be put in wide mouthed glass or plastic jars for inoculation with the culture. The tray or jar is then covered with 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 i.e., thick slimy polysaccharide formed fabric is harvested, washed thoroughly to remove all the acids and sliced into cubes. It is then immersed in flavored sugar solution, again boiled and packed in glass jars or retort pouches, sterilized and sealed.

BENEFITS: Fortification with vitamins (Niacin, Riboflavin, Vitamin B1 and Vitamin C) and minerals (Calcium and Phosphorus) could be done to improve its nutritional value. Supplemented materials are stable at room temperature for 11 months or more. To increase the acceptance of consumers, Nata de coco could be coupled with flavor extracts or essences, such as almond, banana, orange, strawberry, vanilla and others. The nutrients (particularly energy) is very low and hence product is safe to be?consumed by any person. The natural product will not cause fat deposition, so it is recommended for those who are on low-calorie diet to lose weight. Another advantage of Nata de coco is its fiber (dietary fiber) which is quite high, especially cellulose. Without fiber in the diet, it is more likely to have symptoms of constipation, hemorrhoids, inflammation of the appendix, diabetes, coronary heart disease, obesity, etc. With the natural fiber of Nata-de-coco or other foodstuffs, the bowel movements become regular and these?complications could be avoided.

LAND & BUILDING: The processing of raw materials and production of Nata-de-coco requires a standard hygienic set-up as required for manufacture of microbial based products.

PLANT & MACHINERY: Weighing machine, large stainless steel kettles and vessels, miscellaneous items like stainless fermentation steel trays / containers etc. for handling and processing the product, Microbiology Laboratory setup, refrigerators for storing of cultures, etc.

For further details on licensing of the technical know-how, please contact:

Shri.N.G.Lakshminarayan, Chief-Business Development, National Research Development Corporation, 20-22, Zamroodpur Community Centre, Kailash Colony Extension, New Delhi, India; Mobile: +91 9945204755; E-Mail: [email protected].

For further clarification the concerned scientist may also be contacted at the below address:

Dr.B.Narayanaswamy, Associate Professor (Retired), Department of Agricultural Microbiology, University of Agricultural Sciences, G K V K Campus, Bengaluru 560065, Karnataka, India; Mobile: +91 9449116670; Email: [email protected].

Parties interested in procuring the Nata-De-Coco may kindly approach our licensees. The technical know-how has been licensed to the following companies:

Licensee 1: M/s.Kasturi Coconut Processing, 2232, Vinayaka Complex, Opposite Town Police Station, B.M. Road, Channapatna?562160, Karnataka, India; Contact Person: Shri Jithendra Kothari, Phone: +91 80 27251463; Mobile: +91 9036186717; E-mail: [email protected]; Has started trial production of Nata-de-Coco.

Licensee 2: M/s.Mahavir Coconut & Agro Products Pvt Ltd, 1st Floor, “Chandan Chetan”, Sadhana Road, K.R. Extension, Tumkur?572101, Karnataka, India; Contact Person: Shri M Arun Kumar; Phone: +91 816 2278660; Mobile: +91 9343179662; E-mail: [email protected].