KOCHI: The Coconut Development Board launched its low fat coconut cream developed by the Biotechnology Department of the School of Communication and Management Studies, Ernakulam. The cream proposed to be used in ice creams and other value added products is said to have lower fat level than cow milk. The cream is further set to be developed into two categories, normal and sugar free.“The cream is developed from tender coconut at its eighth month stage, when the proportion of the fat in coconut is considerably lower. When the ordinary coconut has as much as 44 per cent of fat, it is just 4 per cent at eight months. This accounts for the low fat,” said Mohan Kumar from the Biotechnology Department of SCMS. The production of the cream from the coconut seed at the eight month stage is an effective tool to stabilize the market prices of Coconut, Chairman of the Coconut Development Board T K Jose said. Fluctuations in prices is one of the key factors affecting the ailing coconut production in the country today.“We usually get a 3 months forecast of the fluctuations in prices. Whenever we see a dip in forecast in the next three months, we can immediately harvest the coconut at the eighth month instead of waiting till the 12th. The coconut harvested at the 8th month could then be used to make coconut cream. Due to this harvesting in the eighth month, the number of coconuts available in the 12th or the 10th month would automatically be low. Low production would mean high demand which would in turn result in consequent restoration of prices,” he said.The product will take two more years for it to be used for commercial production on a large scale and for export. “In the meantime, it will be promoted at a smaller scale through Kudumbasree units and other community based organisations,” said the Chairman.
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