Research Divisions

Agronomy
Biometry
Crop Protection
Genetics & Plant Breeding
Plant Physiology
Processing Research
Soils and Plant Nutrition
Tissue Culture
Technology Transfer

Processing Research Division

The mission of the Coconut Processing Research Division is improvement of quality of traditional coconut based products, reduce domestic wastage, value addition and product diversification to increase income from coconut.

Current Research Programs in the Division

• Coconut oil preservation, value addition and quality improvement
• Research on nut water to introduce health/sports drinks from tender and mature coconut water
• Improvement of technology for the production of coconut milk/cream for the domestic market to reduce wastage and to increase user convenience
• Development of value added products like coco yoghurt, spread cheeses from defatted coconut residue
• Improvement of quality of copra to meet the new standards of overseas markets
• Isolation of yeast strains that produce high alcohol content to introduce to toddy tapping industry
• Development of methods to utilize dietary fibre in the coconut kernel residue to use as coco-powder or filler in the bakery products
• Make value added products out of coconut oil
• Value added products of virgin coconut oil: formulation of a salad dressing, dish wash bar, dish wash powder etc
• Development of a coconut skim-milk beverage
• Studies on 'deekiri coconut' to produce value added products
• Development of a coconut paste for culinary purposes
• Development of convenient products based on coconut: instant curry paste
• Development of a mild alcoholic beverage from sweet toddy