PRESERVING
ORION ENGINEERING: nothing is thrown away from the coconut!
W
henever we talk about sustainability and safety for operators, most of the players involved limit themselves to communicating an idea… a concept. At ORION ENGINEERING we go much further, transforming concepts into concrete facts.
Byproducts of processing coconut fruit include coconut water used as a carbohydrate beverage or fermentable substance; the husk, as a source of fibres, charcoal and chemicals; and the shell, usable primarily as a source of carbon. Coconut-shell-activated carbon is discussed in detail.
In collaboration with our partners, we are developing a concrete series of sustainable concepts that involve not only the raw material transformation chain.
This effective adsorbent has increasing applications in industrial and environmental processes. The most dangerous transformation phase for the operators who are involved in the extraction and separation of its innumerable products and by-products concerns the shelling of the fruit.
2023 edition
FOOD&BEVERAGE TECHNOLOGY CATALOGUE
We are working to go further, to make this global economic sector a sustainable, safe and ethical business. Today we talk to you about the coconut supply chain, i.e. the fruit of the coconut palm, Cocos nucifera in Latin. It is used for its water, milk, oil and tasty pulp.
Currently, in developing areas, equipment with little or no safety for operators is used.
Coconut palms are not very picky about the nature of the soil, while humidity and aeration are essential. Coconut palms have therefore been cultivated in the tropical areas of our planet for over 4,500 years.
Our daily commitment to the R&D of new systems has led us to adopt a system that combines performance and safety, making this production phase no longer risky for the operators.
To extract coconut milk and cream, mature coconuts must first be dehusked and deshelled.
Furthermore, thanks to the methodology used, we can guarantee high quality standards regarding the organoleptic properties of all the compounds present in the coconut.
The layer of brown skin is also pared off to get a layer of white kernel, as the skin can impart a brown colour and slightly bitter taste to extracted coconut milk. The kernel is then washed, drained and grated by machine into kernel flakes. Thereafter, it is mechanically pressed to extract the coconut milk.
Call us to evaluate our solutions and together outline a successful and sustainable business.. Visit: www.orion-eng.it
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www.itfoodonline.com 25/07/23 12:14
