THE STORY OF COCONUT
In Ben Tre, coconuts have long been well-known for their tasty flavor and appealing aroma in the Vietnamese agricultural market. Farmers in this area have cultivated coconut trees for centuries, thus creating strict procedures and standards for producing high-quality fruits. Therefore, Ben Tre coconuts are chosen as input materials for our coconut-related beverages.
Growing coconut is not challenging; however, to achieve the highest productivity, farmers in this area must go through a rigid process of watering, fertilizing, weeding, and harvesting. Coconut husks must be soaked in water for two to three days before being placed in well-drained potting soil. After that, wait for six months for the seedling to appear. Once the coconut trees start growing, watering, draining, fertilizing them with nutrients like boron, manganese, and magnesium must be done regularly.
In the harvesting period, the fruits should be picked when they are fully ripe and in green color. To pass our input quality test, the flavor of coconuts must be attractive, the aroma must be appealing, the intestine must be milk-white, and the peel must be hard. After harvesting and choosing, these fruits are delivered to our factory in air-free styrofoam boxes. Those boxes must be able to resist shock while also ensuring maximum aeration.
Coconuts are rich in many beneficial nutrients: vitamins C, E, B1, B3, B5, and B6 and many minerals such as iron, selenium, sodium, calcium, magnesium, and phosphorus. Therefore, they can help prevent heart-related diseases as they contain potent antioxidants, promoting blood sugar control, and improving consumers’ immune system.
Tan Do –
The taste is quite good. In my country, the banana taste is the popular flavor.