Kokum: Concentrate & Powder

Kokum (Garcinia indica) is a tropical fruit widely valued for its deep red colour, sour taste, and nutritional properties. Processing kokum into concentrate and powder helps preserve the fruit and extend its usability in food products. Kokum is rich in organic acids, anthocyanins, and antioxidants, making it useful as a natural flavouring, colouring, and functional ingredient in beverages and traditional foods.

Kokum concentrate is produced by extracting juice from dried kokum rind, filtering, and concentrating the extract to obtain a thick syrup. Kokum powder is prepared by drying and grinding the rind into a fine powder. These products are widely used in beverages, syrups, curries, sauces, confectionery, and traditional dishes to impart a tangy flavour and attractive red colour.

Kokum concentrate and powder offer longer shelf life and easy storage compared with fresh fruit. They provide natural colour, flavour, and antioxidant benefits to food products. The products are convenient to transport and use in food processing. Additionally, kokum processing supports value addition to tropical fruits and promotes sustainable utilization of local agricultural resources.