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Coconut · Meat (kernel)
Desiccated coconut
Pinatuyong niyog
Shredded coconut meat dried until it keeps for months. The Philippines is one of the world’s biggest exporters, and bakers and candy makers use it everywhere.
How it’s made
- Pare the brown skin off the meat and wash it.
- Shred it fine, medium or into flakes.
- Dry it in a hot-air dryer, sift it by size and pack it in lined bags.
Who buys it
Bakeries, confectioners, food manufacturers and exporters.
Rules to know
FDA License to Operate and product registration. The Philippine Coconut Authority (PCA) also licenses coconut processors. Requirements change, so confirm with the agency before you start selling.
Where it’s made in the Philippines
Large plants are mainly in Southern Luzon, the Visayas and Mindanao.
How to start small
Start smaller with toasted or sweetened coconut for bakeries, then grow into dried coconut as you add a proper dryer.
Who makes it on the map
No one on the map makes desiccated coconut yet.
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