Fresh coconuts can be either mature or young. Young coconuts either have a white husk (wherein the green shell has been completely removed) or green shell. These are generally categorized as Asian coconuts. There is another common variety of a more mature coconut, which is the brown-haired type. Young coconuts contain more water and nice, gel-like meat compared to mature coconuts that come with tough meat and less quantity of water.
If you are looking for the health enhancing type of the two, young coconuts, undoubtedly, will fare better. The water present in the young coconut is an excellent source of essential electrolytes which keep the body hydrated to the optimum level such that the nerves and muscles can function properly. Therefore, it is always recommended even by medical experts to drink the water from a tender coconut after an intense physical activity or workout than carbonated sports drink widely advertised. This two-part series will cover some of the common byproducts of Coconut.
Coconut shell charcoal:
Coconut shell charcoal is extracted by burning the shell of a fully matured coconut passing a limited air supply such that they don’t burn away to ash, but only carbonized. It is mainly used to manufacture activated carbon. The charcoal is characterized by high absorption properties for colouring matter and gasses, and applicable as a refining agent, both as a decolourizer and deodorizer. The most common application areas of Coconut shell charcoal are smitheries and laundries.
Shell charcoal on activation is converted into activated carbon which characterizes the property to identify even trace quantities of either valuable or unwanted gasses & liquids. Activated carbon is made use of in the processes of solvent recovery, treatment of flue gas before discharging into the environment and water and effluent treatment.
Let’s continue discussing more byproducts of Coconut in the subsequent blog post.