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Tanzania produces roughly 0.5 million tons of coconuts (Cocos nucifera) yearly. This capacity ranks the nation as the leading exporter in Africa. Nevertheless, since 2017, the production margins have depreciated, making the country supplement its local demand with imports.  There are about 25,000,000 coconut palm trees along the eastern coastline. The trees take coastal land that extends to some a quarter of a million hectares. The palms are some of the key sources of income for 0.3 million family growers most of who own less than one hectare of land.

In appearance, the coconut palm or nazi in Swahili comes with a hard-shelled fruit with hairy exterior or husk that hides a fat-and water-rich kernel.  The Spanish term ‘coco’ faithfully describes the skull-like appearance of the shell when still intact. Its uses include the making of oil as well as milk from the dried kernel. It also makes detergents and cosmetic products. The husk is used for making charcoal. People also harvest it early to drink its raw water from inside the shell.  No one knows where the coconut originated but evidence points to the Malay Peninsula or southern India from where it floated to continental ocean lines.

Despite growing in saline environments, coconuts are some of the most nutritious fruits around. They have a dietary fiber margin of 36 percent of the daily value of 36 percent. The proportion of iron, which prevents chronic diseases stands at 13 percent per serving. The immunity nutrient, vitamin C has 5 percent of the daily value in the fruit. The amount of carbohydrates is 15 grams per 100 grams or 5 percent of the daily requirements. The proportions of magnesium and calcium which keep bones and teeth healthy are 8 and 1 percent respectively. The level of fat tops at 50 percent unsaturated and 150 percent saturated.

We source Tanzania coconuts from the coastal belt. Our key areas with smallholder farms include Kifumangao, Pongwe and Chambezi. Here, most of our family growers average 0.5 hectares in cultivated land. They grow mostly disease-and climatic-tolerant varieties. They keep them free of commercial fertilizers and instead use mulch to enrich the soil. They also use only authorized agro-chemicals that keep the residual levels below 0.01 percent of the recommended peak.

We harvest Tanzania coconut for two reasons: coconut water and processing. The earliest harvest for water takes place when the fruit is about seven months from the date it buds on the tree. The other harvest for processing reasons takes place about one year after the budding of the fruits. Either way, we pick the shells when they are still green (for their water) or brown (for their copra/flesh). We use clippers and shears to cut off the tough stalk that closely attaches the fruit to the branch. For the hard-to-reach shells, we use long poles with catcher baskets or scale the slender tree by ladder. We drop the pieces snugly into a waiting basket.

Though we export raw Tanzania coconuts, we also provide coconut oil. Our cold-pressing method begins by drying the copra after extracting the shell. This exposes the semisolid meat which after drying goes into the press for crushing. Firstly, a special screw press dewaters the copra which leaves the mainly solid particles that compose the milk and the oil. We use separator equipment that makes the lighter oil to drip into a separate chamber from the more solid milk. We then collect it, ready for packing.

We pack Tanzania coconut in two forms: raw and processed.  Raw de- husked pieces go in their entirety into HDPE bags and well-ventilated net sacks. These can either wrap one fruit at a time or tie them into 50-kilogram luggage. For the processed oil, we use PET tins, plastic cans and aromatherapy glass jars of various sizes. We then cap the jars with stoppers to keep them airtight. We finish off by attaching produce and product labels: for the raw fruits, we indicate the number of pieces and the total weight while the oil label features the net liters and 100 percent natural ingredients.

We store de-husked Tanzania coconut in the temperature range of 0 degrees to 1.5 degrees Celsius. We keep the humidity relatively high between 75 and 85 percent. This means that the fruit can store for 60 days unspoiled.

We also keep this temperature gradient when transporting the fruits to the Dar-es-Salaam airport via our modified environment trucks.  The cargo will normally reach you in a day or two by air after dispatch.

So, if tropical coastal produce from Africa’s biggest source is your option, then you need to request for our Tanzania coconut. Whether in table fruit form or as processed oil, we have both from our family growers and factory affiliates. We source the coconuts from Global Good Agricultural Practices (GAP)-certified locales from the eastern parts of the country. Besides, we keep the quantity optimal by having as many farmers as possible on contract. You clinch the deal with very affordable rates from us. Make an order today!


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