MACHETE-wielding coconut vendors ply the roadsides in many tropical
countries, ready to sell passers-by the sweet, delicately flavoured coconut
water inside. But because the clear coconut water—as opposed to coconut
milk or cream made from the nut’s flesh—does not pasteurise well, it
cannot be canned and exported, so its much-loved taste is all but impossible to
find outside the tropics.
But now the UN’s Food and Agriculture Organization in Rome has developed a
way to purify coconut water using microfilters, which are widely used in the
food industry to remove bacteria and spores. Morton Satin, chief of
Agro-Industries…
