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Technical Panel Discussion of the webinar on Coconut Desiccated Powder, Grated Frozen Coconut & Coconut Flour

International Coconut Community(ICC) in collaboration with International Trade Centre (ITC) have organized an webinar on 9th November 2021 on “Coconut Desiccated Powder, Grated Frozen Coconut & Coconut Flour”. Panel discussion on the topics to clarify and reinforce learning was conducted on 23rd November. The webinar is the part of the MoU executed between ICC and the ITC with the purpose to establish a framework of engagement and cooperation between ITC and the ICC to develop mechanisms for transferring technology relating to value-added coconut products, under the project “Alliances for the Coconut Industry Development Expansion and Enhanced Support for the Caribbean”.

The other partner collaborator of this series is CARIFORUM financed by the European Union, and implemented by ITC, CARDI, and important Alliances partners, ACP, and Coconut Industry Board. 55 registered participants attended the event.

The discussion started with the introductory remarks by Mr. Benjamin Morrison, ITC and the welcome remarks by Dr. Jelfina C. Alouw, Executive Director, ICC. The resource speakers who participated and presented in the webinar conducted on 9th November were: Mr. Tomas B. Medina, CEO, Brand Exports, the Philippines; Mr. SreeKumar Poduval, Former Deputy Director, Coconut Development Board, India; Mr. Henry Yonathan, Marketing Manager, Triputra Group, Indonesia. In the panel discussion, the resource speakers addressed the questions raised by the participants.

The major questions included the quality difference between various freezing processes for coconut shredded coconut and slices, the production process of VCO, medium-chain fatty acid, lauric acid, high value-added products market opportunities in different countries, business model on different coconut products, how Caribbean countries could focus and concentrate on their competitive advantage of each coconut product and how to expand the industries based on the strength of each country, support from the government, availability of raw materials, human resources, infrastructure and technology, diversification and intercropping, quality standards of coconut flour for the local and global market, the marketing strategies, and the best material for the utensils to be used for processing.

In her closing remarks, Dr. Jelfina C. Alouw, Executive Director, ICC, mentioned that webinars are just the first phase of sharing knowledge and technology, she looks forward to collaborating in various other coconut programs in the future including strategies to make sure the three pillars of sustainability the economic, social, and environment are achieved. She encouraged participants to go for more value-added products like coconut flour and protein powder that can also be enhanced with flavor from aromatic coconut.

This technical discussion was moderated by Mr. Benjamin Morrison, ITC.

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