The global coconut commodity market, led by Indonesia, the Philippines, Sri Lanka, and Thailand, faces mounting pressure to ‘add value’ to coconut byproducts such as water and meat to remain competitive. Traditionally reliant on exports of raw products like coconut oil and desiccated coconut, these nations must innovate to counter fluctuating prices and oversupply.
Enter Sangtubtim Inter Co., a Thai manufacturer renowned for its non-fat, sugar-free coconut vermicelli noodles. In response to Thailand's 61% growth in the plant-based sector over the past five years, the company developed a plant-based pork analogue using local coconut water and king oyster mushrooms. Patented and supported by the Department of Industrial Promotion’s (DIPROM) Reshape the Future policy, this innovation addresses sustainability while driving economic value.
Source: Sangtuptim Inter Co - Vegan Coconut Pork
This product has already earned global recognition, winning a gold award at the International Invention and Trade Expo in the UK. It serves as a prime example of how coconut water—often an overlooked byproduct—can be transformed into a premium, globally marketable food product.
For coconut-producing nations like Sri Lanka, Indonesia, and the Philippines, this innovation highlights a pathway for transitioning from raw commodity dependency to value-added food technology exports.
Source: Sangtuptim Inter Co - Vegan Coconut Pork
With the global plant-based meat market forecast to reach $45 billion by 2024, Thailand’s approach showcases how strategic up-scaling and innovation can future-proof legacy agricultural sectors.
Sangtubtim’s success story illustrates a growing trend by adding value to every drop and fibre of the coconut isn’t just good practice, it’s emerging as an economic necessity.
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