Desiccated coconut

Botany and history
The coconut palm, which can grow up to 25 meters high, has been cultivated in tropical regions for thousands of years. Originally native to the coastal regions of Southeast Asia and the Indian Ocean, the plant spread naturally through coconuts floating in the ocean currents and was also taken along by seafarers, traders and European explorers on their travels over the centuries. 
The evergreen palm bears flowers and fruit all year round, which grow in groups of different stages of development in its crown, so that coconuts are constantly ripening. Depending on the location, an average of up to 80 coconuts per tree can be harvested per year. 
Like all stone fruits, the coconuts, which weigh up to 2.5 kg, have three layers: the outer layer (the exocarp), the fleshy middle layer (the mesocarp) and the hard, woody layer that surrounds the seed (endocarp). Inside, the coconut contains about half a liter of coconut water, which tastes sweet, nutritious and refreshing.
 

Cultivation areas
Coconut palms are grown throughout the tropical belt: The main coconut-growing countries are Indonesia with an annual harvest of approx. 17,200,000 tons, the Philippines with approx. 14,900,000 tons and India with approx. 14,900,000 tons. Other growing regions such as Brazil, Sri Lanka, Vietnam and Papua New Guinea follow at a considerable distance. 
With an annual global production of approx. 62.4 million tons of coconuts in the shell, the coconut palm is one of the most important global crops.
 

Production and use
Coconuts are either separated using long poles with a blade at the end or harvested by hand by workers equipped with climbing gear. After harvesting, the coconuts are left to dry in the sun for several days before the outer husk is removed and they are opened to extract the coconut milk and the white flesh, known as copra. This is dried, then ground to produce grated coconut and sorted into “fine” and “medium” according to granulation. The copra is also processed into fat and oil. 
In baking and confectionery production, shredded coconut can be used in a variety of ways: it is used to make macaroons, coconut chocolate and flakes and also gives cakes, tarts and muesli their incomparable tropical taste. Due to its high proportion of heat-resistant vegetable fats, coconut is an ideal flavor carrier, which is particularly appreciated in Asian cuisine when making sauces and curries. 
But shredded coconut is not only delicious, it is also good for your health: the high fiber content keeps the gastrointestinal tract fit and strengthens the immune system. In addition, shredded coconut is a good source of minerals such as iron, magnesium and zinc and contains antioxidants that help to reduce cell damage caused by free radicals.