Our Quality Policy
We apply Food Safety Management Systems to ensure quality control at each level of production to achieve consistent quality.
Hygiene
- Using food grade PU (polyurethane) flooring to ensure hygienic conditions
- Positive air filter system inside the dryer and packing area
- Auto-batch weighing system to ensure consistent quantity in each packing thus avoiding human errors
- Sanitation and decontamination for labour before entering the work area
UHT Coconut Milk/Cream
Coconut Milk is extracted from grated coconut and is transferred to chilled storage tanks after passing through the pasteuriser. Additives are added based on client requirements and the milk passes through a UHT steriliser and is packed aseptically with a double head Alfa-Laval filler.
Packing: 20kg BIB or 220kg conical steel drums, in aseptic bags
Desiccated Coconut
Available in:
- High Fat~ Fine grade
- High Fat~ Medium grade
- High Fat~ Extra Fine grade
- Reduced Fat~ Fine grade
- Reduced Fat~ Mill Run grade
The grated coconut is blanched for 7.5 minutes to kill active bacteria, and then dried at a controlled temperature of 100-105°C. The produce is then inspected for any black or yellow spots and packaged with an auto-batch weighing system.
Packing: 10kg, 25kg, 50kg kraft paper bags with inner PE
UHT Coconut Water
The Coconut water is drilled in a hygienic separate processing area with a continuous transferring system of coconut to de-shelling area. The filtered water is screened & immediately chilled to 4°C by PHE before sent to storage tanks. The water then goes through an Alfa-Therm pasteuriser that kills the bacteria and a high-speed centrifuge separator to remove any fat and solid particle. The water passes through a UHT steriliser and is packed Aseptically with a double head Alfa-Laval filler.
Packing: 20kg BIB or 220kg conical steel drums, in aseptic bags
Technology
Blancher (CCP)
Band & Combination DC Dryer
Metal Detector (CCP)
Pasteuriser
Direct Steam Inject Steriliser
Aseptic Filler
(*CCP: Critical Control Point)