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Desiccated Coconut Powder
Dried, shredded white coconut kernel with a fully documented physical, chemical and microbiological specification.
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Blanched, roasted splits with a clean sweetish taste and aflatoxin controlled to the limit your market requires.
We export blanched and roasted peanut splits of the Indian Bold and Java varieties. Blanching removes the skin, roasting develops the flavour, and splitting is a natural consequence of both. The result is a creamish, oval-longish split with a clean, sweetish taste and a roasted, cooked aroma.
Two numbers decide whether a lot is acceptable in a regulated market. Aflatoxin is the first: our standard is total aflatoxin (B1, B2, G1, G2) below 20 ppb, with a below-5 ppb option for markets and customers that require it. Free fatty acid is the second, because it tells you how well the oil in the nut has been protected — we hold it below 1.0% as oleic acid.

Specification
Typical values. Confirmed per consignment on the certificate of analysis.
| Parameter | Specification |
|---|---|
| Shape | Oval longish splits |
| Colour | Creamish |
| Splits per ounce | Approx. 95–100 |
| Damaged | 0.2% max |
| Infested | Nil |
| Peanut skin | 0.05% max |
| Burnt pieces | Nil |
| Skin on splits | Below 2.5% |
| Parameter | Specification |
|---|---|
| Taste | Sweetish and clean |
| Aroma | Roasted / cooked |
| Moisture | Below 3.5% |
| Free fatty acid (as oleic) | Below 1.0% |
| Total aflatoxin B1, B2, G1, G2 | Below 20 ppb; below 5 ppb optional |
| Allergen declaration | Contains peanut, a common allergen |
| GMO status | Made from non-GMO peanuts |
Applications
Packing & storage
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Tell us the parameter you need changed — grade, granulation, packing or documentation — and we will confirm what is achievable.
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