Jan 15, 2007 :: Bottled coconut water

A way to increase the shelf life of coconut water for upto three weeks has been developed by the Food and Agriculture Organisation [FAO] of the UN. Basically the idea is to filter, quickly chill and seal it in sterilised bottles. This prevents fermentation of coconut water that begins soon as it is exposed to air. The process seems a little too complex to be followed in the field but FAO claims to have developed a mobile plant that is error free.

If coconut water is reliably delivered, India, Sri Lanka and the Philippines will carve out huge, new markets that will benefit rural folk. Full report