Coconut Processing Technology  

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*Coconut Vinegar  - Project Profile

Technology available from the Coconut Development Board, Kochi - 682 011.
Note: The cash estimates and returns are variable.


Introduction Process Product Specification
Project Cost Equipment / Machinery Yield
Salient Features Source of Equipment / Machinery  


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Coconut vinegar is made from fermented coconut water and is used extensively as a preservative and flavouring agent in pickles, salads, sauces and many other condiments. Coconut vinegar is also made from the sap of the coconut tree and is similar to the fresh coconut water. Naturally fermented coconut vinegar is rich in minerals and vitamins such as Beta carotene, calcium, iron, magnesium, phosphorous, potassium and sodium. Raw, unfiltered organic coconut vinegar is similar to the one that is fermented naturally. Coconut vinegar helps in digestion and ^improves the quality of cooked meat and fish. It is a healthier alternative to synthetic vinegar. Coconut water is being wasted in copra and DC industry in the country. The Board in collaboration with the CFTRI, Mysore has developed a technology for the production of coconut vinegar from matured coconut water using vinegar generators. The vinegar generator assembly comprises a feed vat, an acidifier and a receiving vat for collection of vinegar. Vinegar has extensive use as a preservative in the pickle industry and flavouring agent in food processing sector. Now natural vinegar enjoys export market in place of synthetic vinegar.


The matured coconut water consisting of about 3 per cent sugar content is concentrated to 10 per cent level by fortifying with sugar. The fortified coconut water is then fermented by inoculating the solution with yeast, Sacharomyces cerviseae. After alcoholic fermentation for about 4 to 5 days, the clear liquid is siphoned off and inoculated with mother vinegar containing acetobacter bacteria. The alcoholic ferment obtained is then fed into a vinegar generator where the feed is uniformly sprayed over the surface of the porous packing medium (corn cobs). Here the alcoholic ferment is oxidized to acetic acid. The product is run out from the packing medium by gravity flow into the receiving vat from where it is recycled into the vinegar generator and the process of acetification is repeated until a strength of 4 per cent is attained. This acetified vinegar is then aged before bottling.


*Product Specification

Acidity as acetic (g/100m1) 5.26 - 5.76
Total solids (%) 1.83 - 1.92
Total ash (%) 0.38 - 0.42
Sp. gravity 1.012 - 1.008
Alcohol Nil


*Project Cost

(100 litres/day capacity)
Land 25 cents
Building (Roofed structure - 750 sq. ft.) Rs.3.0 lakhs
Plant & Machinery Rs.2.5 lakhs
Preliminary & pre-operative expenses Rs.0.25 lakh
Contingencies Rs.0.20 lakh
Margin money for working capital Rs.0.25 lakh


*Equipment / Machinery

  •  Feed trough
  •  Vinegar acetifier
  •  Receiving trough
  •  Wooden storage drums


Raw material 100 litres coconut water
Coconut vinegar 100 litres

*Salient Features

Annual sales turnover Rs.4.0 lakhs
Net profit Rs.0.8 lakhs
Return on investment 20 per cent

*Sources of Equipment / Machinery

  • Kindly Contact:-

Coconut Development Board, 
S.R.V. School Road, Cochin - 682 011.

Coconut Products / Machinery Directory

*Manufacturing unit

M/s.Jaimatha Estates, Monippally.P.O, Kottayam P.O, Pin- 686636, Kottayam, Kerala, Smt.Baija Ajumon, Phone. + 91- 482-2242318, Mob. 9447258366, Website:

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For more details please contact us: 







Friends of Coconut Tree

Coconut Producers' Society

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