MEXICO CITY: Coconuts grown and packed in Colima, in Mexico’s Pacific region, are imported into the US year-round. “US demand and Mexican supplies peak during opposite seasons,” says Mayra Romero with Fresco Produce. “The peak of Mexican production is between November and February while summer is the time of the year when people want to drink coconut water, coconut milk and eat the fruit’s meat. During summer time, we receive about 30 percent less truckloads of coconuts per week compared to winter time,” added Romero.
Healthy market – trendy consumption
Fresco Produce mainly sells its coconuts to wholesalers on the East coast. “That’s where we have focused our distribution for tropical fruits because the transition time from Mexico is shorter than the West coast,” adds Romero. Most of her wholesale customers take off the shell and sell the meat to foodservice, retailers and restaurants that serve it as an appetizer.
In 2008, Fresco started importing coconuts and in seven years the packing and distribution has grown more than five times, just during the low production season. The company built a state-of-the-art packing facility in Mexico and is increasing planted acreage to be able to supply the entire US and Canada. “Demand for coconuts is increasing every year as consumers look for healthier and natural food,” mentioned Romero. “Just from last year to this year, our demand showed 30 to 40 percent growth.” The trend of healthy eating has supported consumption and Romero adds that people are becoming more knowledgeable about the fruit’s health benefits. “Some doctors even prescribe coconut milk for patients with certain health issues as its properties are terrific.”
White versus brown coconut
Fresco imports two types of coconuts. The white coconut, also called young coconut, is very fresh. It contains more water, is sweeter and its meat is thin. This is the type people drink on the beach. It has a shelf life of about three weeks if stored in the refrigerator. The alternative to the white coconut is the brown coconut. It is more mature and harvested about three to four weeks later than the white one. It can be kept at room temperature for about a month. The water from this coconut is oily while the meat is thick and full of flavor.
