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Definition of Vinegar

Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water, and other trace chemicals, which may include flavorings. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, or in pickling.

History of Vinegar

It is ironic to think that in today’s modern world we still find use for a product that was discovered completely by accident, over 10,000 years ago. Deriving from the French word’ vinaigre’ meaning sour wine it’s life started literally from a barrel of ‘gone off’ wine.

Vinegar has a long history of uses from around the world, South and East Asia have used vinegar for millennia in the form of Rice wine vinegar and coconut vinegar from the latter.

Coconut vinegar has been widely used in the Indian subcontinent and Sri Lanka for hundreds of years, its unique healing properties and ayurvedic uses have been widely written in history, and its unique taste and flavor have been used to intensify and add flavor to local cuisine, coconut toddy vinegar has also helped in developing food rationing and saving for many centuries as during drought stricken or off season times people were consuming mangoes/pineapples and lime as pickles and chutneys.

How its made

Vinegar is made by two distinct biological processes, both the results of the action of harmless microorganisms (yeast and ‘acetobacter’) that turn sugars (carbohydrates) into acetic acid. Many of our favourite foods involve some type of bacteria in their production – from cheese and yogurt to wine, pickles and chocolate. The first process is called alcoholic fermentation and occurs when yeasts change natural sugars to alcohol under controlled conditions. In the second process, a group of bacteria (called ‘Acetobacter’) converts the alcohol portion to acid. This is the acetic, or acid fermentation, that forms vinegar. Proper bacteria cultures are important; timing is important: and fermentation should be carefully controlled. Although acetic acid is the primary constituent of vinegar aside from water, acetic acid is not vinegar. Vinegar contains vitamins and other compounds not found in acetic acid such as riboflavin Vitamin B-1 and mineral salts from the starting material that impart Vinegar with it’s distinct flavor.

Natural vinegars have far more nutrients than artificially made or high strength vinegar, as they are a concentration of fruit juice/ pulp or entire fruits.

Why “Natural Coconut Vinegar” is best amongst all other natural Vinegar’s

Coconut sap vinegar made from naturally sourced sap taken directly from the coconut flower at the top of the 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, anti-viral, antifungal and anti-parasitic healing properties and is believed to benefit the overall immune system.

Coconut Water Vinegar made from coconut water, it is a special product invented and patented by us. Unique in goodness and taste it is 100% natural and totally free from any artificial ingredients. It also contains all the healing properties of coconut water.

The main ingredients of Coconut Sap and Coconut Water Vinegar.

Comparatively to other saps of fruit trees, the great tropicalized coconut tree produces a highly nutrient, medicinal and vitaminized food preservative. Coconut SAP has been used as an alcoholic beverage for centuries while the left over sap was collected and allowed to ferment to vinegar. For centuries Coconut sap vinegar has been used for most basic uses of everday life from medicinal to culinary in South Asia mainly India and Sri Lanka. And today coconut sap is proven to be a superior product with the highest concentration of nutrients to other natural vinegars. To date, coconut sap vinegar stands as a proud production from an invincible simple coconut flower.

Sri Lanka and India, have traditionally tapped toddy for millennia, to date this is an art form, highly specialized skilled workmen climb coconut trees to extract this beautiful elixir of the coconut. The coconut trees in particular in the indian subcontinent are unique, they are not genetically modified trees they are super tall trees and garner much more nutrients than other coconut palms around the world.

Care must be taken when sourcing coconut sap related products from around the world, the coconut flower needs to be tapped by hand and cared for individually otherwise the harvest will be affected, if it is not cut by hand to collect the nectar most modern techniques involve the use of tying toxic liquid around the coconut flower to release the coconut sap, this affects the long run fruitfulness of the tree and the sap collected is highly toxic to humans. Sri Lanka and India have extensive governmental and institutionalized laws and regulations and license fees to distract and dismantle any such harmful methods for sourcing coconut sap.

Coconut water for centuries highly reckoned as a refreshing medicinal drink, a vitaminizer, an appetizer and quenches thirst spontaneously. Coconut water in Sri Lanka was a waste product for decades in the copra farming of the coconut oil industry, C.D. de Fonseka & Sons in the early 1980’s with Chairman inventor (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 vinegar are coconut water and natural sugar, the coupling of this allows for the creation of alcohol in the coconut water, we then allow for the natural vinegar bacteria to take effective to form the vinegar. This product as publicized by many other coconut fanatics is not inferior to coconut sap, this is merely a marketing technique. Coconut water has nutrients just like coconut sap, especially once it becomes vinegar the nutrient benefits are almost identical, the only way sap is more nutritional to humans than coconut water is, if it is consumed in its alcoholic raw state.

The two coconut vinegars manufactured by us are 100% Natural with no additives or preservatives. Our vinegar laboratory testing in the nutrient cage proves that compared with substitutes on the market.

Types of Vinegar
Other different types of vinegar
Natural coconut Vinegar Specification

As per Sri Lanka Standard’s Institution (SLS) 168 -1999 (Revised)

Test
Specifications
1) Residual Alcohol (% by volume )
not more than 1
2) Permanganate Oxidation Value
not more than 750
3) Alkaline Oxidation Value
not less than 80
4) Iodine Value
not less than 160
5) Total Acidity
not less than 4