Nata de coco is a chewy, translucent, jelly-like food product produced by the bacterial fermentation of coconut water. Nata de coco is most commonly sweetened as a candy or dessert, and can accompany many things including pickles, drinks, ice cream, and fruit mixes. Nata de coco is highly regarded for its high dietary fiber, and its zero fat and cholesterol content. No preservatives or other chemicals are added to Nata de coco.
NATA DE COCO FROM COCONUT WATER
Materials:
- Coconut water
- Acetic acid
- Refined sugar
- Nata starter
- Ammonium phosphate
Equipments:
- Weighing scale
- Strainers
- Wide-mouthed glass jars or basins
- Kettles
Procedure:
- The collected coconut water is filtered through a cheesecloth. One hundred (100 gms.) refined sugar and 5 grams monobasic ammonium phosphate is mixed for every liter of coconut water in a container. The container is covered and the mixture allowed to boil. It is then allowed to cool after boiling and 6.9 ml. of glacial acetic acid is added.
- 110-150 ml. of starter (available at ITDI) is added to the mixture. It is subsequently transferred to big mouthed clean jars leaving ample space atop mixture and covered with clean cheese cloth. The culture is allowed to grow at room temperature for 15 days or more. Note: Do not move jars during growth period.
- Harvest is ready after 15 days or more, making sure that all conditions are aseptic so as to enable one to reuse the remaining liquid which serves as starter for succeeding preparations.
- Dessert Making. The “nata” is cut into cubes and is subjected to a series of boiling with fresh water until acidity is totally removed. One kilo of refined sugar is added for every kilo of nata and are mixed. It is brought to boiling until the “nata” cubes become transparent.
NATA DE COCO FROM COCONUT MILK
Materials:
- 1 kilo Grated coconut
- 600 gms. Refined sugar
- 1/2 liter Coconut water 12 liters Ordinary water
- 2 liters Nata starter (available at ITDI)
- 325 c Glacial acetic acid (available in drugstores)
Procedure:
- Extract the cream from the coconut, strain through a cheesecloth.
- Mix all ingredients.
- Transfer to big mouthed clean jars and allow around 2-3 inches in height of the liquid.
- Cover with a clean cheesecloth. The culture is allowed to grow at room temperature for 15 days or more. Note: Do not move the jars during growth period.
- Harvest is ready after 15 days or more, making sure that all conditions are aseptic so as to enable one to reuse the remaining liquid which serves as starter for succeeding preparations.
- Dessert Making: The “nata” is cut into cubes and is subjected to a series of boiling with fresh water until acidity is totally removed. One kilo of refined sugar is added for every kilo of nata and are mixed. It is brought to boiling until the “nata” cubes become transparent.
NATA DE KALABASA
Materials:
- Kalabasa peels and core Sugar
- Ammonium sulfate
- Glacial acetic acid
- Nata starter (available at ITDI)
Procedure:
- Wash the peels and core of kalabasa, add 3 parts water for every part of peel/core. Boil for 3 minutes.
- Strain then for every 4 cups of strained liquid from boiled peels/core, and 2/3 cup sugar and 1-1/4 tsp. ammonium sulfate.
- Heat for 15 minutes, then cool. Add 1-1/4 tsp. acetic acid to adjust the acidity favorable to the growth of the nata organism then add 2/3 cup of nata starter (available at ITDI) for every 4 cups of kalabasa mixture.
- Set aside for 10-15 days, then harvest the nata product.
- Cook one kilo of nata in one of kilo sugar to come up with delightful dessert.
For more information, contact:
Industrial Technology Development Institute (ITDI)
DOST Compound, Gen. Santos Ave., Bicutan, Taguig City
Tel Nos.: (632) 8372071 to 82 locs 2182, 2218, 2180
Telefax Nos.: (632) 8373167, 8376150, 8376156
Web: www.itdibiz.com
source: elgu2.ncc.gov.ph
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[...] Nata de coco is a chewy, translucent, jelly-like food product produced by the bacterial fermentation of coconut water. Nata de coco is most commonly sweetened as a candy or dessert, and can accompany many things including pickles, drinks, ice cream, and fruit mixes. Continue reading.. [...]
if anyone is interested in forming a partnership for nata de coco business, pls txt me Nata (space) message at 0916 128 7745. im from imus, cavite.
hello joel, we are planning to learn how to make nata for buss reason. But the problem we knew is the marketing of our produce.May i know what area is your participation, in case we form partnership? As to capital, by Gods grace we have no problem with that.Honestly its the market we question. We dont want to start its know how, unless we already have a sure market.Is that your forte? Thanks and God bless! Pls email me ASAP marlynmozo@yahoo.com or txt me at 09207628892 Thank you!
kelangan ba talaga ung sugar sa pag gawa ng nata de coco? is the sugar for flavor or may iba pang use ang sugar sa recipe? im diabetic. im controlling my sugar intake kse. thanks.
the sugar ingredient serves as food for the microogrganisms during the process. without sugar these microorganisms cannot thrive and the nata will not form.
,i ask why our hrvest nata is not firm.the midle portion is very soft.we did not know why.but our 1st harvest is ok even appearnce condtion tnx.we wait ur reply
Hi guys does anyone no where to buy nata starter in europe? Or can i buy from ITDI and do they send to europe? What about the costs?
thank you very much for your wonderful site, i want to make this kind of business a try….and i wanna ask you if u have known somebody here in cagayan de oro city, sellling nata starter?
Thank u again, and more power…
God Bless!!!
my wife would to start a small business,we are in cebu we have no idea where to buy nata starter here.we have some friends doing this but doesnt tell where to buy ingredients.do we inquire the same with ITDI?in CEBU?
@archiemedes y. paquibot, i think its a good idea to inquire from ITDI since this information came from them.
good day!
Can i ask if you have data or information regarding the processed nata de coco in bottle. Can you send me the detailed process. We need this for our feasibility study only. Thanks and i hope that you will give me a response as soon as possible. Thanks poh.. You can send those information at my e-mail add, vhin_pedernal@yahoo.com.ph
God bless….
hi and hellllllooooo…… to everyone:::::::
This is my new contact# me:
#09057852547
Or Email: cadaloelgen@yahoo.com
hiiiii…..ii….i….people….of the philippines…
nagbebenta po ako ng starter sa nata de coco…. and the raw nata de coco in varios size….
it is very simple in making nata de coco all you need is knowledge and experience…
to become professional and expert with this kind of job……as become”nata master…”
GOD……BLESSSSSSSSSSS….AND MORE POWER…….
for more info:
contact no: 09234784734
or
email: cadaloelgen@yahoo.com
Can you give me the exact office address of IDTI? Has it a sub-office in Region VIII?
@Atty. Eduardo P. Tibo, I think they have regional offices, but to make sure, please inquire directly from:
Industrial Technology Development Institute
DOST Compound, Gen. Santos Ave., Bicutan, Taguig City
Tel Nos.: (02) 837-2071 to 82 locs 2182, 2218, 2180
hello… salamat sa kaalaman.. ask q lng po kung ang nata starter ay s dost lng nkkbili?
or available cya s market? help po, need po nmin s biotech s skul…
salamat…
panu po gumawa ng juice dringk na nasa sachet? yung pwede rin pong ibenta sa mga wholsalers?
good afternoon po,
tanong ko lang po, ano po ba mga chemical nutrients ng nata de coco at nata de pina? alin po ang mas mura ang production? pag po beninta na alin po ang mas mura?
sana po masagot nyo po ang mga tanong ko. gamitin lang po sa study namin. marami pong salamat.
thanks a lot, for this another dagdag kaalaman.