Business Standard

IIP working on technology to retain flavour of coconut

water
Press Trust of India | Hyderabad
July 15, 2015 Last Updated at 12:32 IST

The Indian Institute of Packaging (IIP) is developing a new technology for packaging of tender coconut that will
not only enhance its shelf life but also retain its natural flavour.
"We have taken up an important project on packaging of coconut. In coastal areas like in Kerala, huge number of
coconuts are produced and our whole idea is that how best we can serve the coconut water to the consumers,"
IIP Director N C Saha said.
Currently, there are many technologies like thermal process technology under which coconut water is heated but
its original flavour gets altered, he said.
"We have taken up the project in collaboration with IITMumbai which is sponsored by Ministry of Food
Processing. We are developing a new technology where the water will be just taken out from the coconut and put
into a packaging material so that we can retain the natural flavour, natural colour and natural text," Saha told
PTI.
He said that IIP has done R&D in their laboratory, which is still going on and as per initial study the shelf life of
200 ml coconut water has come at 28-days and the cost will be within Rs 10.
The project is likely to be completed in next six months time, Saha said.
Food Processing Ministry saw an immense potential in tender coconut business, both domestic and for export, and
the institute was doing this research on its request, he said.
IIP is an autonomous body established under the Ministry of Commerce and Industry. It is an apex body of the
packaging industry in India.
The institute has also developed a new technology, after conducting research for packaging meat, which has
increased its shelf life to 14 days from current 4-7 days, Saha said.

The New Indian Express

IIP Working On Technology To Retain Flavour Of
Coconut Water
15 July 2015 04:02
Indian Institute of Packaging is developing a new technology to enhance the shelf life, retain natural flavour of tender coconut.
By PTI
Published: 15th July 2015 02:47 PM
Last Updated: 15th July 2015 02:47 PM
HYDERABAD: The Indian Institute of Packaging (IIP) is developing a new technology for packaging of tender coconut that will not
only enhance its shelf life but also retain its natural flavour.
"We have taken up an important project on packaging of coconut. In coastal areas like in Kerala, huge number of coconuts are
produced and our whole idea is that how best we can serve the coconut water to the consumers," IIP Director N C Saha said.
Currently, there are many technologies like thermal process technology under which coconut water is heated but its original
flavour gets altered, he said.
"We have taken up the project in collaboration with IIT Mumbai which is sponsored by Ministry of Food Processing. We are
developing a new technology where the water will be just taken out from the coconut and put into a packaging material so that
we can retain the natural flavour, natural colour and natural text," Saha told PTI.
He said that IIP has done R&D in their laboratory, which is still going on and as per initial study the shelf life of 200 ml coconut
water has come at 28-days and the cost will be within Rs 10.
The project is likely to be completed in next six months time, Saha said.
Food Processing Ministry saw an immense potential in tender coconut business, both domestic and for export, and the institute
was doing this research on its request, he said.
IIP is an autonomous body established under the Ministry of Commerce and Industry. It is an apex body of the packaging industry in
India.
The institute has also developed a new technology, after conducting research for packaging meat, which has increased its shelf
life to 14 days from current 4-7 days, Saha said.

The Economic Times

IIP working on technology to retain flavour of coconut
water
By PTI | 15 Jul, 2015, 12.48PM IST

HYDERABAD: The Indian Institute of Packaging (IIP) is developing a new technology for packaging
of tender coconutthat will not only enhance its shelf life but also retain its natural flavour.
"We have taken up an important project on packaging of coconut. In coastal areas like in Kerala,
huge number of coconuts are produced and our whole idea is that how best we can serve the
coconut water to the consumers," IIP Director N C Saha said.
Currently, there are many technologies like thermal process technology under which coconut water
is heated but its original flavour gets altered, he said.
"We have taken up the project in collaboration with IIT Mumbai which is sponsored by Ministry of
Food Processing. We are developing a new technology where the water will be just taken out from
the coconut and put into a packaging material so that we can retain the natural flavour, natural
colour and natural text," Saha told PTI.
He said that IIP has done R&D in their laboratory, which is still going on and as per initial study the
shelf life of 200 ml coconut water has come at 28-days and the cost will be within Rs 10.
The project is likely to be completed in next six months time, Saha said.
Food Processing Ministry saw an immense potential in tender coconut business, both domestic and
for export, and the institute was doing this research on its request, he said.
IIP is an autonomous body established under the Ministry of Commerce and Industry. It is an apex
body of the packaging industry in India.
The institute has also developed a new technology, after conducting research for packaging meat,
which has increased its shelf life to 14 days from current 4-7 days, Saha said.