Thailand’s Coconut Water Is Called The Best, Turns Out This Is The Reason

Jakarta

Thailand is famous for its coconuts. Called young coconut from Thailand has a quality and taste that is second to none. Why is that?

Many countries become producers coconut largest, including Indonesia. But in fact, the amount does not really determine the quality and taste of the coconut. Of the many coconut producing countries, it is inferior to Thai coconut.

More coconuts are exported from Thailand than any other country. Thai young coconut is known as the best coconut in the world. The most common variety grown in Thailand is called “Nam Hom” which means “fragrant water.”

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Behind the extraordinary quality, there are various reasons. Reported from copracoconuts.com (08/08) here are the reasons why Thai Nam Hom coconut is the best coconut.

1. Planted in fertile soil

As for the Nam Hom coconuts themselves, they are grown in the province of Ratchaburi, where the Copra mills and all coconuts are sourced. Photo: Getty Images

It turns out that the quality of the fruit also depends on the seeds and the soil used for planting. Coconut quality is very specific depending on the environment and growing conditions.

Although many coconuts are planted on the beach, the environment tends to have a different salty taste.

As for the Nam Hom coconuts themselves, they are grown in the province of Ratchaburi, where the Copra mills and all coconuts are sourced. The area becomes an agricultural powerhouse in Thailand, because the soil and weather are very favorable.

The soil tends to be dark and rich in minerals, with plenty of water, and year-round sunshine will ensure the coconut tastes sweet.

Coconut water will be extracted within 24 hours after harvest for optimal taste and nutrition. While the coconuts grown in this place are also known for their white and soft flesh

2. Go through a minimal process

Nam Hom coconut from Thailand which is said to be the most delicious.To reduce costs and manufacturing processes, they reduce the process of coconut water into syrup or concentrate. They are more focused on the heating process which is intended to extend the shelf life of water which can also kill bacteria. Photo: Getty Images

Indonesia and the Philippines are known for producing mature coconut, with a thicker flesh, and more suitable for making coconut milk and coconut cream.

While for coconut Thailand, is a young coconut product with thinner meat and sweet coconut water.

To reduce costs and manufacturing processes, they reduce the process of coconut water into syrup or concentrate. They are more focused on the heating process which is intended to extend the shelf life of water which can also kill bacteria.

All processes are kept to a minimum to keep the water clean. Fresh copra coconut water is frozen until it reaches the customer’s hands.

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