VINAPRO GROUP

+ Hanoi Offcie: No 10, Lane 1, Bui Huy Bich Street, Hoang Liet Ward, Hoang Mai District, Hanoi City, Vietnam
+ Hanam Factoty: Nguyen Van Troi, Dong Van Town, Ha Nam Province, Vietnam.
+ Hoabinh Factoty: Vai area, Bahangdoi Town, Lacthuy District, Hoabinh Province, Vietnam 
+ Binhphuoc Factoty: DT741, Bunho, Bugiamap District, Binhphuoc Province, Vietnam 
+ Tel: (+8424) 36816331
+ Fax: (+8424) 36816332
+ Email: info@vinapro.com.vn
+ Website: vinapro.com.vn 
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DESICCATED COCONUT PRODUCTION PROCESS

With the production and packaging process, We show a professionalism way and precision in each stitch.

Each item/product has a different packing style that strictly meets the regulatory requirements of customers.

Vinapro is always the first/priority option for your agrycultural products.

coconut-low-fat

The flesh of the coconut (also known as copra, copra) is grated, fat-separated and dried with modern specialized equipment. Finally, the product is sterilized and packaged according to the standard. Standard desiccated coconut is milky white like rice, with a characteristic mild coconut aroma. During the production process, all stages are strictly controlled from raw materials to production and processing, absolutely do not use harmful chemicals towards products. Products are present in more than 50 countries around the world.
vina201888-low-fat-10

Desiccated coconut is milled and steamed by steam before being dried with a dedicated fluidized bed drying system minimum oil is 63%). High-fat desiccated coconut has a maximum moisture content of 3% while low-fat copra has a maximum moisture content of 4.5%. Low fat desiccated coconut is produced from the pulp pressed for coconut milk production. Coconut rice ingredients are packaged in PE bags of 3 or 4 layers of paper bags outside. The weight of each bag depends on the requirements of the contract: 7kg, 10kg, 25kg...

Operating with the motto "safety, quality, responsibility for sustainable development", our company has constantly developed products, innovated production technology to enhance the brand of Vietnamese coconut products, at the same time applying the quality management system, food safety and hygiene ISO 22000: 2005 and the system of hazard analysis and critical point control in food production (HACCP) to ensure food hygiene and safety.


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