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{{Short description|Chewy, jelly-like food produced by fermenting coconut water}} |
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{{Italic title}} |
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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 |
{{Infobox prepared food |
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| name = Nata de coco |
| name = ''Nata de coco'' |
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| image =Nata de coco.JPG |
| image = Nata de coco.JPG |
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| image_size = 250px |
| image_size = 250px |
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| caption = ''Nata de coco'' are the translucent cubes in this [[fruit salad]] |
| caption = ''Nata de coco'' are the translucent cubes in this [[fruit salad]] |
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| country = [[Philippines]] |
| country = [[Philippines]] |
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| region = |
| region = |
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| creator = |
| creator = Teódula Kalaw África |
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| course = |
| course = |
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| type = [[Confectionery]] or [[dessert]] |
| type = [[Confectionery]] or [[dessert]] |
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| other = |
| 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]]''. Originating in the [[Philippines]], ''nata de coco'' was |
'''''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 [[Philippines]], ''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 |
[[File:Nata de coco (Philippines).jpg|thumb|Red ''nata de coco'' in syrup]] |
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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== |
==History== |
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''Nata de coco'' was invented in 1949 by |
''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 Philippine Coconut |
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 |
''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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==Production== |
==Production== |
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Commercially made ''nata de coco'' is made by small farms in |
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 |
The coconut water dessert is primarily produced through the following steps: |
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#Extraction of the coconut water, |
#Extraction of the coconut water, |
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#Fermentation of the coconut water with bacterial cultures, |
#Fermentation of the coconut water with bacterial cultures, |
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#Separation and cutting of the produced |
#Separation and cutting of the produced surface layer of ''nata de coco'', |
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#Cleaning and washing off the [[acetic acid]], |
#Cleaning and washing off the [[acetic acid]], |
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#Cutting and packaging |
#Cutting and packaging |
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==Dessert== |
==Dessert== |
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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 |
''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== |
==See also== |
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==References== |
==References== |
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{{Reflist|40em}} |
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<references/> |
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==External links== |
==External links== |
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[[Category:Foods containing coconut]] |
[[Category:Foods containing coconut]] |
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[[Category:Jams and jellies]] |
[[Category:Jams and jellies]] |
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[[Category:1949 introductions]] |
Type | Confectioneryordessert |
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Place of origin | Philippines |
Created by | Teódula Kalaw África |
Main ingredients | Coconut water |
Nata de coco, also marketed as coconut gel, is a chewy, translucent, jelly-like food produced by the fermentationofcoconut water,[1] which gels through the production of microbial cellulosebyKomagataeibacter xylinus.
Originating in the Philippines, 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]
Nata de coco means "cream of coconut" in Spanish.[4]
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]
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.
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:
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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