Ποιοί είμαστε και τι σας προσφέρουμε.
Μια περιεκτική ματιά στην Εταιρεία, την Ιστορία και τη Γκάμα μας

Betel

The endosperm of the fruit of the coconut (cocos nucifera), commonly coconut is the fruit of which produces the betel. The interior of the fruit of the coconut is used either fresh or dried. Endosperm and consequently the coconut, has a pleasant and mild aroma of nuts and typical taste of coconut with a hint of sweetness. The coconut has a special place in the diet of the inhabitants of the countries where it thrives. The reason is that it provides water, milk and cooking oil. The clear, sweet liquid that is found in unripe, green fruit is known as water or coconut juice. Since this produced a delicious refreshment. Coconut milk on the other, from the mixing of scraps of flesh of the coconut water which then compressed to the liquid out. This milk adds flavor and substance to soups, sauces and pastes. To remove cooking oil from coconuts, the farmer opens in both mature fruit and drying it in the sun. 'When the dried flesh of coconut, copra so called, can be separated from the housing, and then out the oil. In tropical areas, coconut oil is the main cooking oil. The dried fruit contains 60-70% coconut oil. Coconut oil contains primarily triglycerides of saturated fatty acids. The main fatty acids lauric EIAV (40-55%), myristic (15%) and other fatty acids with concentrations around 5 to 10%. The only unsaturated fatty acids that make up coconut oil are long chain and are palmitic and oleic acid. Also important is the coconut source of antioxidants, vitamins and minerals.