Why has coconut become a trending topic in the tea beverage industry?
Have you noticed that whether you go to a bubble tea shop or a chain coffee shop, you can almost see drinks containing coconut elements on the menu? A certain coffee chain brand, which rose to fame with a cup of "raw coconut latte", has also launched an entire raw coconut family series, showing a strong intention to explore coconut elements to the fullest. Why has coconut element continued to be popular in recent years? Why has a niche fruit become the buzzword in the tea and coffee industry?
The primary reason is stable production and sufficient supply.
"The global coconut planting area is nearly 170 million mu, and the coconut planting area of the three countries, namely the Philippines, Indonesia, and India, accounts for 70% of the global total. Moreover, these three countries are very close to us, making it convenient for imports," said Zhang Yufeng, an associate researcher at the Coconut Research Institute of the Chinese Academy of Tropical Agricultural Sciences. In short, coconuts are not limited by seasonal production, and can be purchased all year round. Moreover, the supply time is longer, and whether it is frozen coconut milk or young coconuts, they can all be delivered through the national cold chain.
Secondly, it possesses the versatility trait and facilitates innovation.
"The taste and flavor of coconut are highly versatile. Whether its paired with tea or coffee, it can achieve a harmonious taste. Coconut can be paired with everything," said Zhang Yufeng. This compatibility is unmatched by other plant-based protein drinks (such as almond milk, walnut milk, oat milk, etc.). Almonds have a bitter taste, walnut shells have astringency, while the delicate fragrance and taste of coconut are generally acceptable to most people. In short, no matter what ingredients coconut is combined with, the result will be great. Whether its a common pairing like coconut milk with mango or watermelon, or thick coconut milk with coffee or various tea bases, it can basically produce a wonderful chemical reaction, creating a good taste.
Lastly, as a healthy ingredient, coconut is easily favored by the market.
"Coconut is the largest drupe in the world. The fibrous coconut husk and hard coconut shell block external pollutants, ensuring that coconut meat and coconut water are naturally healthy. Moreover, the entire industry is currently promoting plant-based alternatives to animal-based products, as waste generated from plant-based foods and beverages is relatively less and more environmentally friendly," said Zhang Yufeng.
Furthermore, coconut water has emerged as a premium beverage known for its low calorie content and natural electrolyte properties. After several years of market testing, the perception of coconut water as a healthy and delicious drink has been firmly established among consumers. In the current tea industry, which is continuously evolving towards lower sugar and fat content, coconut water, with its natural health label and refreshing taste, perfectly aligns with the needs of todays young consumers.
These reasons have made coconut continuously popular in the tea and coffee markets, forming a strong consumer trend. This "coconut wave" has not only driven innovation in end products but also promoted the in-depth development and comprehensive upgrading of Chinas coconut industry chain. Although China is not a major coconut-producing country, its development of the entire coconut industry chain is the most comprehensive. Both the industry volume and the layout of the industry chain are at the forefront of the world, fully leveraging the value of coconut. For example, the team from the Coconut Research Institute of the Chinese Academy of Tropical Agricultural Sciences has turned coconut inflorescence juice (referred to as "coconut flower juice") into fruit wine and fruit vinegar, and has also turned coconut coir into fiber, coconut coir dust, and other products, which are used as mattress pads, protective nets, or substrate materials for fruit tree and flower seedling cultivation... In short, they have truly made the most of a coconut.
The core goal of scientists is to make coconut-based products more nutritious and healthy, while retaining their original taste and nutritional components to the greatest extent possible. For instance, cold-pressed coconut oil produced using low-temperature centrifugation technology maximally retains the nutritional accompaniments in coconut meat; new sterilization technologies such as ultra-high pressure are employed to preserve the natural flavor of coconut water and extend its shelf life. Product types are also becoming increasingly diverse, such as zero-sugar coconut milk, which caters to individuals with lactose intolerance and those pursuing a low-fat diet.
Moreover, in scientific research fields such as coconut breeding and genomics, Chinas development level also ranks first globally. "Therefore, we have sufficient strength to export technology, exporting our advanced planting techniques, cultivation models, pest and disease control, processing technology, and equipment to some countries in Southeast Asia, improving per unit yield and enhancing the standardization and mechanization level of their entire industry chain," said Zhang Yufeng.
Lastly, the cold resistance of domestically produced coconut varieties is stronger than that of foreign varieties, greatly enriching the worlds coconut germplasm resources.
