The new technology holds tremendous promise for tropical countries. Countries that process or export coconuts and small farmers who grow them will be the main beneficiaries of the newly patented technology. Companies in the beverage industry have already shown interest. Today, most coconut water is still consumed fresh in tropical coastal areas. But the production of coconut beverages, particularly as a by-product of processing operations, such as coconut cream processing and coconut desiccation, has long interested food manufacturers.
Present processing has a drawback.
But thermal processing eliminates not only the risk of bacteria, but also some of coconut water's nutrients and almost all of its delicate flavour. This severely limits the product's marketability. The filter retains all microorganisms and spores and renders the permeate commercially sterile. Satin's previous food inventions include high-fibre white bread and wheatless bread. A young coconut between six and nine months old contains about 750 ml of water.