On our farm, we have a coconut plantation and you would think that it would be quite the thing to sell coconut water with fun and profit in mind. The reality is not the case as we have discovered because there are so many considerations that make you stop and wonder whether it is all worth it or not.
The first thing is cost; here in Belize, people expect to pay between BZD0.50 to 1.00 for a fresh water coconut which gives an average yield of 150 to 200mls (5 to 6.6fl/oz) of coconut water. Belize manufactured coconut water can be bought for 500mls for about BZD2.00 (USD1.00). So, it is rather cheap and affordable as you can see from the prices and making a grand fortune from the sale of water coconuts was never possible but we decided to sell a couple of gallons on a weekly basis just to stimulate our daily maintenance of the coconut plantation.
In doing so, we realised what it actually meant to process coconut water and all of the pit-falls involved from the cutting of fresh coconuts to preservation and selling of the water.
Firstly, coconut trees have to be climbed by Gnome and 20 to 30 coconuts (most of ours are medium sized) give one gallon (3.785litres). The coconuts are cut open by slicing through the husk and the shell with numerous deftly cuts with the machete whilst you hand is holding onto the coconut …you need to watch your fingers… and then, the water is poured into a bucket. The water does get detritus from the coconut shell so it is then filtered through a muslin cloth. At this point, it needs to be freshly frozen as the nutrient-rich liquid is the perfect medium for bacterial multiplication. After de-frosting fresh coconut water, it should be consumed as quickly as possible (2-3 days in the refrigerator); at room temperature, in the Tropics, it will start fermenting within 2 hours.
I am sure that you all know, fresh coconut water has an unrivalled taste of sweetness. This is another one of the challenges that we face in processing our coconut water…we have to freeze it in order to preserve it but freezing it makes it less sweet. At this point, I would like to thank Adriana Guzman for independently noting this fact. We tested her observations and also found that the thawed coconut water tasted as if it had been diluted with water.
It was then that we came to the important realisation that shop-bought coconut water must be one, treated for preservation (probably a combination of pasteurisation and addition of preservatives) and two, sweetened to overcome the loss of sweetness due to the preservation process. This is why it never tastes like the real thing. The only way to get the true, natural taste is to have your own stash of fresh coconuts and be willing to cut them open yourself.
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I would be interested in buying coconuts from you!I could also bring someone to climb and do all the work of harvesting if the price is right. Im interested in a few hundred a week. Since I live in town, its easier to cut it up and sell on the spot.
Hi Nicole, thanks for your interest. I don’t have enough coconuts to sell you by the hundreds for a price that you would consider reasonable ie. you want to be able to mark up to make a profit. We are happy just to sell two gallons of coconut water to friends every week as we don’t actually have enough water coconuts to run a coconut water business. The little bit of money that we make is not for profit but for looking after the palms. Our philosophy is about the entirety of the experience: looking after the palms, the exercise we get in doing so, the strengthening of our connection with the land and realising that doing things doesn’t need to be just about the money.