The GC team and the Institute for Global Food Security at Queens University Belfast have collaborated on a review of methods and issues related to determining the authenticity of coconut water
Coconut water is a popular drink. The best-tasting water is from young coconuts but it is difficult to preserve its delicate flavour and properties in a long supply chain.
Mature coconut harvest predominates for a variety of purposes which are not directly related to coconut water production. How can you be assured that you are buying the genuine article, whether as a consumer or as a business?
That was the question posed by Julia Glotz in an article in ‘The Grocer’ in 2016 with input from the Government Chemist. It prompted a young student, Emma-Lee Johnston, to take up the challenge, supervised by IGFS emeritus Professor Duncan Thorburn Burns and Dr Michael Walker in the Government Chemist team.
The outcome has just been published: Authenticity and the Potability of Coconut Water- a critical review.
The findings are open access so you can read the full paper but the takeaway messages are:
Michael Walker said: