Sri Lanka has made vinegar from coconut toddy, the sap tapped from the coconut flower, for generations. The sap ferments naturally to alcohol and then to vinegar, giving a mild, slightly sweet vinegar. Coconut vinegar is also made from coconut water. Both are used in Sri Lankan pickles and curries and sold abroad in health food and specialty grocery shops.

Specification

• Source: sap (toddy) or coconut water
• Acidity, to your spec
• Raw (unfiltered) or filtered and pasteurized
• Organic or conventional

Packing

Bulk drums or IBCs for bottlers and food makers, or bottled and labelled under your brand. Coconut vinegar pairs well with coconut aminos and coconut sugar in a private-label coconut range.

Who buys it

Health food brands, specialty and Asian grocery importers, and food manufacturers making dressings, sauces and pickles. Labels describe how the vinegar is made; health wording is set by your market’s rules.

Private label

Retail packs can carry your brand. Send us your artwork, pack size and labeling requirements for your market, and we confirm packing options, minimum order and lead time with the quote. You remain responsible for the label claims made in your market.

What to tell us for a quote

• The product, grade or specification you need, and a reference sample if you have one
• Quantity per order and how often you buy
• Pack size, packaging and labeling
• Destination port and the Incoterm you prefer
• Documents your market requires, such as a certificate of origin, phytosanitary certificate or lab test reports

Packing and shipping

Orders are packed to your instruction and shipped by sea in a full or shared container, or by air for samples and small lots, quoted FOB Colombo, CFR or CIF to your port. Products from several Sri Lankan suppliers can share one container through our consolidation service.

How to get a price: tell us the quantity, your specification and your destination port. We quote FOB Colombo, CFR or CIF, with lead time and minimum order, and arrange samples before an order.