In April 2011, Loiret & Haëntjens bought Navimpex, the leading importer of coconut and tropical fruit supplying European food producers.
In order to offer our customers and suppliers more effective service, the two companies merged in March 2013, and Navimpex’s activities are now integrated into the Loiret & Haëntjens portfolio of products.
Desiccated coconut is obtained by grating the fresh meat of the coconut. It is then sterilized, dried, and screen-sorted into medium, fine (or macaroon) and extra-fine slices, called regular cuts. There are also other coarser “fantasy” grades, called “Flakes”, “Shreds” and “Long Threads”.
The quality of desiccated coconut depends on its fat content (45% to 68%), its flavour, its residual moisture, and its microbiological qualities.
The main producing countries are the Philippines, Indonesia, Sri Lanka and Vietnam.
Applications: biscuits, confectionary, pastry, chocolate, ice cream, dairy products, cereal bars, etc.
Packaging:kg 10, 25, 45 or 50 kg bags, 1 or 5 kg packs
Coconut chips are real coconut slices.
Chiplets are screen-sifted crushed chips.
Chips can be lightly roasted to reduce their free water content (Aw), or longer to take on a brown tint. Unroasted slices can be sugared and flavoured.
The quality of chips and chiplets depends on their uniformity of size and moisture content.
Applications: muesli, appetizer snacks, cereal bars, pastry.
Packaging:25 kg bags, 10 or 15 kg boxes
This is medium-cut, desiccated coconut, which is then sugared and toasted.
The colour is “golden yellow" and "golden brown" depending on the roasting.
Its quality depends on the presence of a lingering taste of caramelized coconut, the uniformity of the colour of the grains, and its shelf life.
Applications: inclusion or topping for confectionery, chocolates, pastry.
Packaging: 25 kg bags, 10 or 15 kg boxes.
When put through a colloidal crusher, the desiccated coconut produces a liquid coconut paste that solidifies when cooled, and is then cut into cubes.
This phase change is due to the fact that the melting temperature of coconut fat is approximately 23°C.
The quality of coconut paste depends on its fat content, its flavour, its residual moisture and its microbiological qualities.
Applications: ice cream, animal feed, dairy products, ready meals, curries, sauces.
Packaging: 14 kg boxes.
Coconut milk is obtained by pressing the fresh meat, then filtering the resulting juice.
It is then pasteurized using an Ultra High Temperature process that retains the natural characteristics of the product as much as possible while sterilizing it.
The quality of pasteurized coconut milk depends on its fat content (16% to 28%), the lingering taste of coconut in the mouth, its uniformity and the creamy appearance of the liquid.
Applications: biscuits, confectionery, find baking, ice cream, animal feed, dairy products, ready meals, curries, cold or hot sauces, alcoholic and non-alcoholic drinks, cow’s milk substitute.
Packaging: 200-litres drums, 20 kg bag in boxdrums.
Coconut milk is obtained by pressing the fresh meat, then filtering the resulting juice.
It is then turned into powder by a two-stage spraying process: it is concentrated, then pulverized by spraying and dried.
The quality of CMP depends on its fat content, its lingering taste of coconut, and how easy it is to rehydrate without producing lumps.
Applications: biscuits, confectionery, pastry, ice cream, animal feed, dairy products, ready meals, curries, cold or hot sauces, alcoholic and non-alcoholic drinks.
Packaging: 15 kg boxes.
Coconut water is the liquid inside the coconut. It plays an important role in the germination and maturation of the fruit, and its composition varies throughout its growth. It also varies depending on the variety of coconut.
The best coconut water comes from young fruit (7 to 8 months old).
Coconut water can be sterilized by a UHT process and be available for aseptic packaging, or concentrated in 60-65° bricks then frozen. In both cases, the quality of the product is preserved.
Coconut water is known for its nutritional and thirst-quenching properties.
Packaging: 200 kg drums.
Coconut flour is made from the flesh of the coconut. After drying and de-oiling (by pressure to extract the virgin coconut oil), it is finely milled into a powder similar to wheat flour (100%<0.6mm ; 50%<0.18mm).
Ivory-coloured, the powder has a delicate, fresh coconut taste:.
It has a pleasant taste and a lovely aroma.
Beneficial for health: Gluten-free; low in calories; low glycemic index; high in fibre, plant proteins, essential amino acids and medium chain triglycerides (MCT).
Use coconut flour in about a 20% mix with other flours in most baking recipes.
Packaging: 25 kg bags
Extra virgin coconut oil is a biologically pure oil from the first filtered cold-pressing. It is free of solvents and additives, is light coloured, and is virtually odourless and colourless, with low viscosity.
It has a high concentration of medium chain triglycerides (MCT). Extra virgin oil is considered to be excellent for health, and for multiple applications in food, cosmetics, and health nutrition.
Packaging: 1,000 L containers.
We hold the necessary licenses and certificates to import and distribute coconut products under organic certifications issued by accredited bodies (Ecocert, Control Union, Veritas, etc), and we offer a full range of high quality products:
- Desiccated coconut: Fine and Medium from the Philippines and Sri-Lanka
- Aseptic coconut milk with 17 and 24% fat content from Sri-Lanka.