Coconut Meat IQF

VIETNAM FROZEN COCONUT MEAT IQF

1. Brief IQF production process

   • Harvest 11-12 month coconuts (meat thickness 10-14 mm)
   • Crack → remove brown skin → dice/strip → wash
   • Dip in 0.2-0.3% citric acid (anti-oxidant)
   • IQF freezing at -38°C to -40°C (core ≤ -18°C within <12 min)
   • Sorting, metal detection → packing

2. Main varieties for export

   • Ben Tre coconut (Xiêm green/dwarf): white, crispy, aromatic → >85% orders
   • Local green coconut: thicker, fattier meat
   • Ben Tre dominates global IQF market

3. Common sizes

   • Dice: 10×10×10 mm | 15×15×10 mm
   • Strip: 5-8 mm thick × 30-50 mm long
   • Chunk: 20-30 mm
   • Shredded: 3-5 mm (less common)

4. Applications

   • Coconut milk/cream production
   • Bakery, ice cream topping, yogurt, granola
   • HORECA: Asian desserts, cocktails
   • Ready-to-eat retail

5. Packing

   • Standard: 1-2 kg PE bag → 10 kg net carton
   • Retail: 300 g / 500 g / 1 kg bags
   • Bulk: 15-20 kg carton
   • Private label + documents (FDA, Halal, BRC…)

6. Loading 40ft Reefer

   • 22-24 MT (with pallet) | max 26-27 MT (without pallet)

7. Storage

   • ≤ -18°C, shelf life 24 months

8. Key advantages

   • Natural white colour, 58-62% fat, no sugar soak
   • Retains 98% fresh coconut flavour, no burnt smell
   • Year-round supply, 15-25% cheaper than Thailand/Philippines
   • Ready-to-use, reduces waste 40% vs fresh coconut
   • No preservatives, no SO₂

9. Harvest seasons

   • Ben Tre, Tra Vinh, Tien Giang: harvested evenly 12 months/year
   • Peak seasons: Apr-Jun & Oct-Dec → Vietnam offers the most stable coconut meat IQF supply worldwide

10. Required certificates Mandatory

    1. Phytosanitary Certificate
    2. Health Certificate
    3. HACCP or BRCGS/ISO 22000
    4. Certificate of Origin (Form E, AK, CPTPP, EVFTA…)

    Market-specific

    • USA → FDA Registration + Prior Notice
    • EU → GlobalG.A.P + MRL compliance
    • Japan/Korea → JAS/MFDS quarantine
    • China → GACC Registration
    • Middle East → Halal Certificate