Research On Bottled Coconut Water Sets Standard For Industry

Research on Coconut receives Citation from ResearchGate

Coconuts (Cocos nucifera L) have been around for centuries and are considered a super food. They are one of the few plants where just about every part of the plant is utilized. The leaves and trunks are used for furniture, the fibrous husk provides coir, charcoal is made from the hard shell, and throughout the various stages of maturation the “meat” or jelly is utilized for a variety of purposes ranging from food to cosmetics. Coconuts are commonly harvested for coconut water and other products, with coconut water being the most widely consumed coconut product. Today, it is a growing global industry worth over US$300 Million, and as such, the coconut industry is an important industrial sector in many developing countries.

In an in-depth analysis of coconut water Dr. Gordon, in collaboration with other scientists based internationally, conducted research on the Changes in the Chemical Composition of Coconut (Cocus nucifera) Water During Maturation of the Fruit.   The research examined the factors affecting the quality and shelf life of coconut water distributed by traditional refrigerated coconut water bottlers. It also examined the process from harvesting to bottling and documented the issues influencing the production of quality, safe coconut water in the Caribbean. The outcome was recommendations for changes in practices, the implementation of Good Manufacturing Practices and technical solutions that resulted in a reduction in spoilage and an increase of shelf life from 2–3 to 7–10 days for producers of traditional refrigerated bottled coconut water.

This research formed the basis of a guidance document published by the UN Food and Agricultural Organization (FAO) that is being used globally by the Coconut Water Industry.

In late 2016, Dr. Gordon received commendation from ResearchGate, the number one networking site for scientists and published researchers for the fact that the article was cited over 50 times in international research literature.

In his most recent publication – Food Safety and Quality Systems in Developing Countries: Volume II: Case Studies of Effective Implementation, Dr. Gordon also dedicated a chapter to looking at the production of Coconut Water and the science behind it.