It is ironic to think that in today’s modern world we still consume a product that was discovered completely by accident, over 10,000 years ago. Deriving from the French word’ vinaigre’ meaning sour wine, its life started literally from a barrel of ‘gone off’ wine. In Sri Lanka, Coconut Sap that has gone off above the point of consumption is what we consider as Coconut Vinegar.
Natural Vinegar is a liquid consisting of about 5–10% acetic acid (CH3COOH), water and other traces of vitamins minerals and chemicals which may include natural flavours.
Coconut Sap Vinegar is made from naturally sourced Sap taken directly from the Coconut flower atop the Coconut tree. It requires no processing, being left to ferment, and then aged in special seasoned wooden barrels. This is high quality vinegar retaining all the nutrients of the coconut sap. It also contains antibacterial, antiviral, antifungal and anti-parasitic healing properties and is believed to benefit the overall immune system.
Coconut Water Vinegar is made from coconut water and added sugar. It is a special product invented and patented by us at CDDEF. Unique in goodness and taste, it is 100% natural and 100% free from any adulterations or synthetic ingredients. It contains all the healing properties of coconut water. Further, the fermenting process is similar to that of coconut toddy vinegar.
Our expertise dates back to 1896, when Charles David de Fonseka established a Coconut Vinegar manufacturing facility that is currently one of the oldest and finest Vinegar Manufacturing facilities in Sri Lanka. As C.D. de Fonseka & Sons, we hold the patent right for making coconut vinegar from coconut water.
As a natural vinegar manufacturer, we source all our own ingredients and harvest our own Coconut Sap. We also collect fresh organic coconut water from across the island for coconut vinegar. Our efforts in delivering product excellence have been accredited by all major organic and food safety standards in the world.
Highly skilled workmen climb the Coconut trees to extract the sap of the coconut flower. This coconut sap is taken immediately to our processing plant, as it turns sour and can go bad if not taken care of. This product is daily processed during harvest times.
The Coconut Sap is then left to ferment and open to aceto bacta for it to get to work on consuming the natural alcohols in the coconut sap and turn it into natural acid. The mother vinegar is easily formed due to the traditional techniques we follow and the aceto bacta is easily attracted to our fermenting tanks due to these techniques.
Our aging vats are the next step in perfecting a fine coconut vinegar. Made from Halmilla wood, we leave our vinegar to padam or age to remove impurities and for the sediments to settle. Halmilla wood is the traditional wood used in the ageing of vinegars and alcoholic beverages in Sri Lanka, as the wood adds flavour and texture to the vinegar.
And finally, we have a 100% natural, gluten-free, non-GMO and vegan product. Traditional methods from our forefathers handed down through generations enable us to make a fantastic bottle of natural Coconut Vinegar every time!
Coconut water for centuries highly recognized as a refreshing medicinal drink, a vitaminizer, an appetizer and a thirst quencher. Coconut water in Sri Lanka was a waste product for decades in the copra farming of the Coconut oil industry and desiccated coconut until our Chairman, inventor Mr. Rohantha de Fonseka created the successful production of coconut vinegar from coconut water.
The new method allowed CDDEF to create a streamlined production of coconut vinegar. The main ingredients of coconut water vinegar are coconut water and natural sugar. The coupling of this allows for the creation of alcohol in the coconut water, which we then let the bacteria to take effect and form the vinegar.
coconut water is sourced from certified, QA checked coconut farms across the country which engages in the copra industry for coconut oil and desiccated coconuts, which are large industries in Sri Lanka. Once the Coconut Water reaches our facilities it is once again checked by our QA, to ensure quality at all stages.
The coconut water is released from our holding vats to fermenting vats where depending on sugar content on the coconut water, we introduce cane sugar to increase the natural sugars to form alcohol. This is the only time we introduce a natural additive to our coconut water, this helps in the fermenting process to attract the aceto bacta and start the conversion of alcohol into natural acid. The mother too is formed in this process and it is the same mother in coconut toddy vinegar.
Aging vats are the next step in perfecting a fine coconut vinegar, made from halmilla wood or fibre, we leave our vinegar to “padam” or age to remove impurities and for the sediments to settle.
And finally, we have a 100% natural, gluten-free, non-GMO and vegan product. Traditional methods from our forefathers handed down through generations enable us to make a fantastic bottle of natural Coconut Vinegar every time!
The main difference is the ingredients, the fermenting process and the ageing of Vinegar are the same for both products. The taste is identical for both products. However, Coconut Water Vinegar is slightly less pungent than Coconut Toddy (Sap) Vinegar. Which makes it ideal for salads, seafood and raw consumption. Furthermore, the proximate analysis puts them at the same level as each other.
The main difference is the ingredients, the fermenting process and the ageing of Vinegar are the same for both products. The taste is identical for both products. However, Coconut Water Vinegar is slightly less pungent than Coconut Toddy (Sap) Vinegar. Which makes it ideal for salads, seafood and raw consumption. Furthermore, the proximate analysis puts them at the same level as each other.
Our label claims can be further clarified by contacting the Control Union for Organic and Food Safety Standards at www.controlunion.com . We are also registered with the excise department of Sri Lanka annually occurring registration. www.slsi.com for Sri Lanka standards institution certification. And for Kosher visit www.star-k.org.
The Coconut Development Authority of Sri Lanka is the only specifically designated government institution to check manufacturers’ authenticity in the coconut industry and they give us a stamp of approval for local and International sale and manufacture.
