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{{Short description|Chewy, jelly-like food produced by fermenting coconut water}} |
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[[Image:Dole NATA de COCO Cosmic Star Shapes 640x480.jpg|thumb|right|300px|'''Nata de Coco''', a high fiber, zero fat Filipino dessert.]] |
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{{Italic title}} |
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'''Nata de coco''' is a chewy, translucent, jelly-like [[food]] product produced by the bacterial [[fermentation (food)|fermentation]] of [[coconut]] water. ''Nata de coco'' is most commonly sweetened as a candy or dessert, and can accompany many things including [[pickle]]s, drinks, [[ice cream]], and fruit mixes. The product originates from the [[Philippines]]. |
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{{Use mdy dates|date=November 2022}} |
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{{Use Philippine English|date=November 2022}} |
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{{Infobox prepared food |
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| name = ''Nata de coco'' |
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| image = Nata de coco.JPG |
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| image_size = 250px |
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| caption = ''Nata de coco'' are the translucent cubes in this [[fruit salad]] |
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| alternate_name = |
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| country = [[Philippines]] |
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| region = 3 |
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| course = |
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| type = [[Confectionery]] or [[dessert]] |
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| served = |
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| main_ingredient = [[Coconut water]] |
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| variations = |
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| calories = |
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| other = |
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}} |
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'''''Nata de coco''''', also marketed as '''coconut gel''', is a chewy, translucent, [[Fruit preserves|jelly]]-like food produced by the [[fermentation (food)|fermentation]] of [[coconut water]],<ref>{{cite book | last=Sanchez | first=P.C. | title=Philippine Fermented Foods: Principles and Technology | publisher=University of the Philippines Press | year=2008 | isbn=978-971-542-554-4 | url=https://books.google.com/books?id=smfr-KYgtWkC&pg=PT401 | page=378}}</ref> which gels through the production of [[microbial cellulose]] by ''[[Komagataeibacter xylinus]]''. |
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Originating in the [[Ramon, Isabela]], ''nata de coco'' was invented in 1949 by Teódula Kalaw África as an alternative to the traditional Filipino ''[[nata de piña]]'' made from [[pineapple]]s. It is most commonly sweetened as a candy or dessert, and can accompany a variety of foods, including pickles, drinks, ice cream, puddings, and fruit cocktails.<ref name="Vergara" /><ref>{{cite book|last1=Sharangi|first1=Amit Baran|last2=Datta|first2=Suchand|title=Value Addition of Horticultural Crops: Recent Trends and Future Directions|date=2015|publisher=Springer|isbn=9788132222620|page=151|url=https://books.google.com/books?id=XnrdBgAAQBAJ&pg=PA151|access-date=April 21, 2017|language=en|archive-date=July 13, 2023|archive-url=https://web.archive.org/web/20230713150059/https://books.google.com/books?id=XnrdBgAAQBAJ&pg=PA151|url-status=live}}</ref> |
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==Etymology== |
==Etymology== |
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[[File:Nata de coco (Philippines).jpg|thumb|Red ''nata de coco'' in syrup]] |
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"Nata de coco" comes from [[Spanish language|Spanish]] "Cream of Coconut". Cream in this sense means the fat from the coconut milk. The Spanish name is a result of [[Spain]]'s colonization of the [[Philippines]]. |
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{{lang|es|Nata de coco}} means "[[cream]] of coconut" in [[Spanish language in the Philippines|Spanish]].<ref>{{cite book|last1=Tietze|first1=Harald|last2=Echano|first2=Arthur|title=Coconut: Rediscovered as Medicinal Food|date=2006|publisher=Harald Tietze Publishing P/|isbn=9781876173579|page=37|url=https://books.google.com/books?id=0NAA8_fDI9wC&pg=PA37|access-date=April 21, 2017|language=en|archive-date=July 13, 2023|archive-url=https://web.archive.org/web/20230713150120/https://books.google.com/books?id=0NAA8_fDI9wC&pg=PA37|url-status=live}}</ref> |
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==History== |
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''Nata de coco'' was invented in 1949 by Teódula Kalaw África, a [[Filipinos|Filipino]] chemist working for the National Coconut Corporation (now the [[Philippine Coconut Authority]]). It was originally conceived as an alternative to ''[[nata de piña]]'', another gel-like Filipino dessert produced since the 18th century. This was because though the demand was high, ''nata de piña'' was seasonal, as it relied on pineapple harvests from the declining [[piña]] fibre industry.<ref name="Vergara">{{cite book |last1=Vergara |first1=Benito S. |last2=Idowu |first2=Panna Melizah H. |last3=Sumangil |first3=Julia H. |title=Nata de Coco: A Filipino Delicacy |date=1999 |publisher=National Academy of Sciences and Technology, Philippines |isbn=9718538615 |url=http://scinet.dost.gov.ph/union/Downloads/nast_Vergara%20BS%20Nata%20De%20Coco_422.pdf |access-date=October 28, 2019 |archive-date=June 28, 2021 |archive-url=https://web.archive.org/web/20210628000120/http://scinet.dost.gov.ph/union/Downloads/nast_Vergara%20BS%20Nata%20De%20Coco_422.pdf |url-status=live }}</ref><ref name="Africa">{{cite journal |last1=Africa |first1=Teodula K. |title=The production of nata from coconut water |journal=Unitas |date=1949 |volume=22 |pages=60–100}}</ref> |
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Commercial production of ''nata de coco'' began in 1954, when the agency, renamed the Philippine Coconut Administration, opened a branch in [[Alaminos, Laguna]] and introduced the technology to local farmers. ''Nata de coco'' production was later optimized in the mid-1970s through the efforts of a team of [[Microbiologist|microbiologists]] led by Priscilla C. Sánchez.<ref name="Vergara"/> In the 20th century, the demand for coconuts increased. Products from coconuts became a major export product of the Philippines, including ''nata de coco''.<ref>{{cite news |title=VCO still PH's top non-traditional coco export |url=https://business.inquirer.net/211594/vco-still-phs-top-non-traditional-coco-export |access-date=January 27, 2021 |newspaper=Philippine Daily Inquirer |date=July 4, 2016 |archive-url=https://web.archive.org/web/20160704125924/https://business.inquirer.net/211594/vco-still-phs-top-non-traditional-coco-export |archive-date=July 4, 2016 |language=en}}</ref> |
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==Nutrition== |
==Nutrition== |
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''Nata de coco'' is mainly made from coconut water and so has a modest nutritional profile. One cup of it (118 grams) contains 109 calories, 1 gram of protein, and 7 grams of carbohydrates. It is often characterized as healthy since it contains dietary fiber to aid digestion while carrying fewer calories compared to other desserts, gram for gram. |
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''Nata de coco'' is highly regarded for its high dietary fiber, and its zero fat and cholesterol content. No preservatives or other chemicals are added to Nata de coco. |
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==Production== |
==Production== |
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Commercially made ''nata de coco'' is made by small farms in the [[Philippines]], especially in [[Laguna (province)|Laguna]] and [[Quezon province|Quezon]], as well as [[Thailand]], [[Vietnam]], [[Malaysia]],<ref>{{cite book|last1=Grimwood|first1=Brian E.|last2=Ashman|first2=F.|title=Coconut Palm Products: Their Processing in Developing Countries|date=1975|publisher=Food & Agriculture Org.|isbn=9789251008539|page=164|url=https://books.google.com/books?id=fY5hLeJ-WW4C&pg=PA164|access-date=April 21, 2017|language=en|archive-date=July 13, 2023|archive-url=https://web.archive.org/web/20230713150059/https://books.google.com/books?id=fY5hLeJ-WW4C&pg=PA164|url-status=live}}</ref> and [[Indonesia]], especially in [[Special Region of Yogyakarta|Yogyakarta]]. It is commonly sold in jars. |
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The primarily coconut water dessert is produced through a series of steps ranging from water extraction, mixing, fermentation, separating, cleaning, cutting to packaging. Commercial nata de coco is made by small farmers in the Philippines. It requires a strong "glacial" [[acetic acid]], however, and spillage of this ingredient will make the topsoil acidic.The Nutritional Values of Coconut Products |
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The coconut water dessert is primarily produced through the following steps: |
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#Extraction of the coconut water, |
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#Fermentation of the coconut water with bacterial cultures, |
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#Separation and cutting of the produced surface layer of ''nata de coco'', |
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#Cleaning and washing off the [[acetic acid]], |
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#Cutting and packaging |
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==Dessert== |
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The nutritional values of coconut products varies according to the different stages of development. The mature coconut is a good source of iron and potassium. Approximately 86% of the calories in coconuts are from fat, most of which is saturated fat. |
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''Nata de coco'' can be consumed on its own, but it can be used as an ingredient as well for fruit salads, ''[[halo-halo]]'', coconut cakes, ice creams, soft drinks, bubble tea, and yogurts. |
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==See also== |
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Young Coconut Hearts: High in calcium and phosphorus and low in fat. |
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*[[Macapuno]] |
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*[[Coconut sprout]] |
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==References== |
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Nutrients Unit Thai RDI* Composition of coconut products |
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{{Reflist|40em}} |
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N (c) 2 (11) 3 |
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Ash Gram 0.5 88.5 |
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Moisture (Water) Gram 84.4 45 |
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Energy (Enerc) Kilo Calories 61 2.0 |
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Protein (Procnt) Gram 50** 0.7 |
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Fat Gram 65** 7.6 |
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Total available CHO (Chocdf) include FIBTG Gram 300** - |
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Dietary Gram 25 1.2 |
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Calcium (Ca) Milligram 800 58 |
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Phosphorus (P) Milligram 800 53 |
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Iron (Fe) Milligram 15 - |
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Sodium (Na) Milligram 2400 - |
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Potassium (K) Milligram 3500 - |
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Copper (Cu) Milligram 2 - |
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Zinc (Zn) Milligram 15 - |
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Vitamin A (Retinol) µ Gram - 0 |
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ß-Carotene (Cartb) µ Gram - 2031 |
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Total vitamin A (Retinol- Equivalent, RE) µ Gram 800 339 |
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Vitamin B1 (ThiA) Milligram 1.5 - |
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Vitamin B2 (Ribf) Milligram 1.7 - |
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Niacin (NIA) Milligram 20** - |
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Vitamin C (VitC) Milligram 60 - |
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* Percentage of the recommended daily intake in Thailand is based upon a 2,000 kcal diet. |
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** % Energy distribution from protein, total fat and carbohydrate = 10:30:60, total saturated |
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fat = 10% of total energy. |
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Source: Thai Food Composition Tables (1999), Institute of Nutrition, Mahidol University (INMU). |
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==External links== |
==External links== |
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*[http://www.foodmarketexchange.com/datacenter/product/fruit/coconut/detail/dc_pi_ft_coconut1001_07.htm Food Market Exchange: Nata de coco Product Information] |
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{{Filipino food}}{{Coconut}}{{portal bar|Food}} |
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[[ja:ナタ・デ・ココ]] |
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[[zh:椰果]] |
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[[Category:Foods containing coconut]] |
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[[Category:1949 introductions]] |
Latest revision as of 09:23, 21 September 2024
Type | Confectionery or dessert |
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Place of origin | Philippines |
Region or state | 3 |
Main ingredients | Coconut water |
Nata de coco, also marketed as coconut gel, is a chewy, translucent, jelly-like food produced by the fermentation of coconut water,[1] which gels through the production of microbial cellulose by Komagataeibacter xylinus.
Originating in the Ramon, Isabela, nata de coco was invented in 1949 by Teódula Kalaw África as an alternative to the traditional Filipino nata de piña made from pineapples. It is most commonly sweetened as a candy or dessert, and can accompany a variety of foods, including pickles, drinks, ice cream, puddings, and fruit cocktails.[2][3]
Etymology
[edit]Nata de coco means "cream of coconut" in Spanish.[4]
History
[edit]Nata de coco was invented in 1949 by Teódula Kalaw África, a Filipino chemist working for the National Coconut Corporation (now the Philippine Coconut Authority). It was originally conceived as an alternative to nata de piña, another gel-like Filipino dessert produced since the 18th century. This was because though the demand was high, nata de piña was seasonal, as it relied on pineapple harvests from the declining piña fibre industry.[2][5]
Commercial production of nata de coco began in 1954, when the agency, renamed the Philippine Coconut Administration, opened a branch in Alaminos, Laguna and introduced the technology to local farmers. Nata de coco production was later optimized in the mid-1970s through the efforts of a team of microbiologists led by Priscilla C. Sánchez.[2] In the 20th century, the demand for coconuts increased. Products from coconuts became a major export product of the Philippines, including nata de coco.[6]
Nutrition
[edit]Nata de coco is mainly made from coconut water and so has a modest nutritional profile. One cup of it (118 grams) contains 109 calories, 1 gram of protein, and 7 grams of carbohydrates. It is often characterized as healthy since it contains dietary fiber to aid digestion while carrying fewer calories compared to other desserts, gram for gram.
Production
[edit]Commercially made nata de coco is made by small farms in the Philippines, especially in Laguna and Quezon, as well as Thailand, Vietnam, Malaysia,[7] and Indonesia, especially in Yogyakarta. It is commonly sold in jars.
The coconut water dessert is primarily produced through the following steps:
- Extraction of the coconut water,
- Fermentation of the coconut water with bacterial cultures,
- Separation and cutting of the produced surface layer of nata de coco,
- Cleaning and washing off the acetic acid,
- Cutting and packaging
Dessert
[edit]Nata de coco can be consumed on its own, but it can be used as an ingredient as well for fruit salads, halo-halo, coconut cakes, ice creams, soft drinks, bubble tea, and yogurts.
See also
[edit]References
[edit]- ^ Sanchez, P.C. (2008). Philippine Fermented Foods: Principles and Technology. University of the Philippines Press. p. 378. ISBN 978-971-542-554-4.
- ^ a b c Vergara, Benito S.; Idowu, Panna Melizah H.; Sumangil, Julia H. (1999). Nata de Coco: A Filipino Delicacy (PDF). National Academy of Sciences and Technology, Philippines. ISBN 9718538615. Archived (PDF) from the original on June 28, 2021. Retrieved October 28, 2019.
- ^ Sharangi, Amit Baran; Datta, Suchand (2015). Value Addition of Horticultural Crops: Recent Trends and Future Directions. Springer. p. 151. ISBN 9788132222620. Archived from the original on July 13, 2023. Retrieved April 21, 2017.
- ^ Tietze, Harald; Echano, Arthur (2006). Coconut: Rediscovered as Medicinal Food. Harald Tietze Publishing P/. p. 37. ISBN 9781876173579. Archived from the original on July 13, 2023. Retrieved April 21, 2017.
- ^ Africa, Teodula K. (1949). "The production of nata from coconut water". Unitas. 22: 60–100.
- ^ "VCO still PH's top non-traditional coco export". Philippine Daily Inquirer. July 4, 2016. Archived from the original on July 4, 2016. Retrieved January 27, 2021.
- ^ Grimwood, Brian E.; Ashman, F. (1975). Coconut Palm Products: Their Processing in Developing Countries. Food & Agriculture Org. p. 164. ISBN 9789251008539. Archived from the original on July 13, 2023. Retrieved April 21, 2017.