Thai coconut water is considered by many to be the best in the world. Especially true for the so-called Nam Hom coconut variety. Nam Hom has a unique and distinct flavor profile. This variety exist only in Thailand and cannot be found in other places in the world.

Unlike major brands we do not use pasteurization (heat) as a mean of sterilization. Pasteurization severly impacts the flavor and decreases the health benefits coconut water normally offers. Also, unlike other brands we exclusively extract coconut water from the Nam Hom variety. Some other brands mix Nam Hom coconut water with coconut wtare from regular coconut. This practice may lower the cost of the final product but also renders a product of inferior quality and flavor. Last but not least, we do not use high pressure processing (HPP) in our process. We use a carefully designed proprietary filtration technology we developped in-house over the course of 5 years of R&D. This technology does not impact any of the characteristics of the original coconut water. Nothing added, nothing taken away. Our coconut is just as in the coconut.

Yes. Cerified by Control Union Certifications since 2005.

Absolutely not. Since we started providing coconut products our intention has been to stay as close as possible to the original natural product as given by the palm. Just pure coconut.

2002. Althought we have been the supplier for various brands over the years, Symbiosis is now the first in-house brand. 

Best is to order 10kg or more in one single order. This will keep shipping cost low. 

We are using a bag-in-box packaging system instead of single-serve plastic bottles. Bag-in-box is usually used for wines and juices. BiB offers two advantages:

• It is an end-consumer friendly bulk packaging. This means less packaging for more product. It allows us to save up to 80% in plastic use if compared to regular bottles. Significantly reducing the amount of plastic released in the environment while at the same time offering convenient delivery system for our coconut water has been a major concern of our for years.

• It has a convenient dispensing nozzle. When the nozzle is pressed the coconut water is being dispensed from the bag without air nor bacteria flowing back in the bag. This means shelf life is preserved even tough the bag has been opened.

Pinking or Pinkening is a natural occurrence for any extracted raw organic coconut water.

Phenolic compounds naturally present in the coconut water, may come in contact with the ambient air at the time of extraction and may on some occasions eventually turn the coconut water pink. Despite all efforts to minimize exposure to the atmosphere it can’t be avoided altogether.

Pinkening has been widely studied in the wine industry and several research articles have been published on the subject. (https://www.awri.com.au/industry_support/winemaking_resources/frequently_asked_questions/pinking/)

Pinkening can only be effectively prevented with the use of chemicals (Polyvinylpolypyrrolidone also known as PVPP and/or sulfure dioxide) and/or heat treatments (UHT, hot fill) none of which we apply. There is no raw organic coconut water on the market that does not at one point or another turn pink. If it doesn’t the manufacturer has either applied chemical treatments or there is a heat step in the manufacturing process.

If chemicals are used it is no longer organic. If heat is applied it is no longer raw.

As far as our process is concern there is however no relationship between pinkening and spoilage and/or lack of freshness. At our facility in Thailand there is never more than 48 hours between harvest and filling into bags.

The time between extraction and filling is no more than a few of hours. After the bags have been filled what has been filled stays exactly the same in terms of composition as exposure to atmosphere then ceases and nothing gets either in nor out of the bags. From there, the amount of oxygen dissolved in our coconut water is exactly the same whether coconut water has turned pink or not.

The story is radically different when it comes to whole white diamond shaped coconuts in a sense that pinkening is in direct relation with the age of the coconut itself. Pinkening occurs when the soft eye on top of the coconut rottens and air gets inside the coconut. This breach may occur after 60+ days of storage and transit. So here lack of freshness is indeed a contributing factor.

For extracted raw coconut water the speed at which pinkening occurs depends on many factors, coconut seasonality being one of them. Coconut water from coconuts harvested during low season (April to July) is more likely to turn pink. Coconut maturity is another contributing factor. We have a very strictly controlled harvest cycle to ensure consistent maturity which in turn guarantees peak sweetness.

Another contributing factor is temperature. The lower the storage and transit temperature the slower the pinkening process. Our coconut water is kept at 32ºF right after filling and we freeze at -40ºF daily within a few of hours. After that, our coconut water is kept at 0ºF up to final fulfillment. Coconut water kept frozen at 0ºF is very unlikely to turn pink but can in some rare occasions occur when other contributing factors are at play. During carrier transit as long as there is ice in the bags the coconut water is at a stable +/- 32ºF. However, once delivered a spike in temperature during thawing can in some cases accelerate pinkening.

Furthermore, the Thai Nam Hom variety has a high phenolic compound content thus its unique flavor signature. This makes it more prone to pinkening than other less flavorful coconut waters .

Again, pinkening is not spoilage as is the case with bacterial growth which renders the coconut water turbid with a distinct milky or cloudy appearance. Our proprietary technology eliminates bacteria and potential pathogens altogether and our coconut water is being filled in aseptic bags.

Pinkening will not change the organoleptic properties of the coconut water nor its nutrient content.

Pink coconut water is safe for human consumption. Unlike bacterial spoilage and pathogen contamination there is known study that shows pink coconut water being detrimental to human health.

The pinkening process is no different than the inside of an apple turning slightly brown once cut and exposed to the atmosphere. To our knowledge no one has ever gotten sick from eating an apple that has been been exposed to ambient air.

You can therefore safely enjoy the coconut water even once pink.

We are doing everything we can to provide you with non-pink coconut water however our coconut water being intentionally kept completely natural, we cannot guarantee with absolute certainty that pinkening won’t occur at some point or another in time. Mother Nature has in some cases a mind of her own.

In the light of the above, we do not refund nor replace coconut water that has turned pink after delivery. Thank you for your understanding.

As long as the shell is not breached, the coconut water in the coconut is sterile. That is the reason it doesn’t spoil on the tree even tough the coconut itself is exposed to tropical temperatures. Once the coconut water is being extracted from the coconut some level of bacterial contamination from exposure to air and puncturing of the shell unavoidably occurs.

For the past five years we have developed a proprietary micro filtration system that allows us to remove the bacteria without removing any of the elements that make coconut water, coconut water. 

Our filtration is unique in the world and has been specifically designed for coconut water in a sense that it leaves the natural composition and properties of coconut water completely untouched. All we do is switching the container but the content remains as in the coconut.

No other treatment is applied. No high pressure, no radiation, no heat.

Yes. Our proprietary process technology for raw coconut water went through a thorough FDA validation checkup and  has been FDA approved.  

When kept under constant refrigeration in a regular household fridge, our coconut water has a shelf life of at least 30 days.

When kept under 4 degrees Celsius (40 degrees Fahrenheit) consistently the shelf life is up to 90 days.

When kept in the freezer our coconut water is safe for consumption within one year. 

Absolutely not. All our coconuts are hand picked by professional (human) pickers. Coconuts clusters (5 to 20 coconuts per cluster) are lowered from the palm by rope to avoid damage on impact on the ground.