KUALA LUMPUR: Malaysian fresh young coconut water is making its mark as a premium beverage for global travellers.
Free from preservatives and added sugar, the local produce is expanding beyond domestic markets to gain international recognition.
The success is driven by Navanith Pillay, 40, chief executive officer of Strategis NP Asia Sdn Bhd, who aims to elevate local coconut water into a high-end product.
Since December last year, the company’s bottled coconut water has entered the aviation sector and is now available on all Batik Air domestic and international flights.
The achievement follows a rigorous process to meet the aviation industry’s strict food safety and quality standards.
“I took a long time to understand the aviation sector standard operating procedures. After several rounds of testing, the product was finally approved,” Navanith said.
He said coconut water offers nutritional benefits for air travellers, with research suggesting it aids hydration and helps alleviate jet lag.
While international demand is growing, Navanith said current constraints include maintaining freshness for markets located far from the Klang Valley.
He is currently in the research and development phase to ensure the product can be exported. For now, it has already successfully entered the Singapore market.
Navanith said modern marketing strategies must evolve beyond traditional methods, such as roadside stalls, by leveraging communication technology.
The business also emphasises environmental sustainability. Coconut husks are not discarded but processed into fertiliser and returned to plantations.
“Malaysian coconut seeds are among the best in the world and are planted in other countries as well. Our coconut breeds can be considered as valuable as petroleum, yet they are often underappreciated,” he said.
Navanith, who previously worked as a book publisher for several ministries, ventured into agriculture following changes in the media landscape and the Covid-19 pandemic.
Starting without initial capital, he received support from the Selangor Agricultural Development Corporation (PKPS), the Malaysian Pineapple Industry Board (LPNM), and technical training from the Agriculture Department.
“With free seeds from LPNM and technical training, I started planting pineapples. While waiting for them to mature, I had the idea to sell young coconuts from Kuala Selangor to the Klang Valley,” he said.
The venture began with 30 coconuts a day before increasing to hundreds and eventually thousands as restaurants became regular customers.
To meet rising demand, he secured a steady supply from a plantation in Perak.
However, supplying whole coconuts presented challenges related to storage space, husk disposal costs and spoilage risks. This led to the idea of bottling the water, with the primary challenge being maintaining freshness without preservatives.
“Coconut water is highly sensitive; if the temperature is incorrect, it spoils easily. I once lost thousands of ringgit, which taught me to improve quality control to prevent bacterial growth,” he said.
Six years on, the factory produces between 3,000 and 10,000 bottles daily, with a maximum capacity of 20,000. The product has a refrigerated shelf life of five to seven days.
The facility also produces coconut milk and pineapple juice.
Navanith advised aspiring young entrepreneurs to focus on a single product initially and build diverse networks while leveraging social media and customer testimonials.
© New Straits Times Press (M) Bhd
