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Nata De Coco
NATADECOCO
Nata is the local term applied to the gelatinous growth that floats on the sufixe of an
acidic liquid containing sugar. It is produced by the microorganism, Acetohcter aceti subsp.
xylinum as a nsult of its action on the sugar present in the medium.
Nata can be served as a dessert in the sweetened foxm. It is also a popular ingredient in
ice cream, halo-halo, and other fruit preparations such as cocktails and salads. Nata offers a
stiff competition against similar c o d t i e s like sago, kaong, munggo beans and nangka.
Nevertheless, nata tends to be prepared over these products mainly because it is cheaper.
Nata is considered a holiday food. Therefore, the local demand for the products is sea-
sonal. Producers experience low sales during the months of July to October and more sales
from November to June. Increase demand for Nata made the industry one of the fastest gain-
ing industries of the Philippines lately. Majority of the nata produced is exported to Japan,
Korea, Taiwan and other countries. The number of producers who ventured in the industry had
tremendously increase and keep on increasing as present producers could not cope up with the
demand.
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The demand for processed nata in the export market during the past years is relatively
stable, since it is not consided a seasonal food. Lately, however, there is a craze for proc-
essed nata going on especially in Japan and so,there is also a craze of the producers here in the
Philippines.
NATADECOCO
Ingredients:
Materials:
RAW NATA
Preservation:
For sweetened nata in plastic packages, fill the cooked nata immediately in polyethylene
packages and seal. Cool in running water and store in the refrigerator.
Nata processed in bottles or cans would last for 6 months to 2 years. For plastic pack-
ages, it would normally last for a month at normal refrigeration temperature, and longer if
placed in the fretzer.
NATA STARTER:
Revive the starter every 4 days to make the organism active and frte from contamination.
To prepare the nata starter or mother liquor, set aside 6 liters of newly prepared mixture
from 1 to 9 and incubate for 4 days.
Dispense the mixtures of processes 1-9 in the preparation of raw nata, in wide mouth
glass container and incubate at the same temperature (28-32 C) for 4 days. The starter made
could be used in the mass production of raw nata dc coco. A good growth of the film can be
seen after 2-3 days for actively growing culture.
Meat
Grate
Filter
Mix
COST ANALYSIS
BASIS: 2 tons / h e s t
Dirtct Mamials:
Electricity 1,o00.00
Water 700.00
Miscellancous 500.00
Depreciation 10.00
S M T W Th F S
2 3 4 6 7
8 10 11 12 14
15
A
22
16
0 19
A
20
23 24 26 27 28
A
30
0 = Production
A = Harvest
Processor should mark all production units with the production date or the
equivalent production code. The production unit may be the carton box but
preferably the code mark should be on the individual units of product i.e., bottles,
cans or bags.
4 Every sample unitc should be marked with the production date or equivalent
production code.
5. The sample units shodd be sent to the Participating Laboratory (PL).for testing.
6. Processor/exporter shall fillup the product information sheet (Annex 1) at the PL.
1
10 Processorlexportw m y see the Testing, Inspection and Accreditation Committee
(TIAC) at Bureau ot Expoit and Trade Promotion (BETP), Food Developrnent
Center (FDC) of Natbnal Food Authority (NFA) Philippine Coconut Authority (PCA),
Bureau of Foods crnd 01uys (UFAD), or Industrial Technology Developfllent
Institute (ITDI) to reqaest assistance/consultancy in meeting requirements if
product fails analyses.
11. Exporterlprocessor brings the CPQ to the Bureau of Customs Export Division for
issuance of the authority to load.
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Annex
Address
NUMBER
OF SAMPLE
UNITS AND
PACK TYPE APPROXIMATE
BRAND (canjbottle NET PRODUCTION VOLUME IN NET
NAME /bag) WEIGHT DATWCODE KGS.
Stgnature
Participating Laboratory -
Signature
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Nata dc Coco
1992 Philippine Exporters' Directory