Colima is one of the largest coconut producers in all of Mexico, its people take advantage of every part of the fruit and it has become essential in tropical things in the country. Come and learn about the coconut process, this is the richest coconut in Mexico. I invite all of Tecomán, Armería and Colima to be interested in coconuts, it is our fruit, we must take care of it and take advantage of it. Coconut is grown in 11 states of the Republic, Guerrero, Colima and Jalisco are the main ones, thanks to which Mexico is at the top of the world's coconut producers. More or less how many boxes do you have to upload per day? 400, 500 boxes is something fun, you get the hang of handling, loading, unloading, sending to Monterrey, Chiapas, Veracruz, Tapachula Guatemala. It is a source of pride, being such a small municipality, that our product reaches the capital and is distributed throughout the country. The relationship between the coconut and humans goes back more than 20 thousand years, the oldest archaeological records of its use were found on the Buka Island of Papua New Guinea, on the Asian continent, imagine several thousand years before the emergence of agriculture. In Colima you grow up seeing coconuts almost everywhere, it seems as if they have always been there, however there is a theory that suggests that the coconut was introduced to America by Austronesian navigators more than two thousand years ago. The coconut represented a way of transporting food and water on sea voyages, and with this it became the key for ancient navigators to establish new trade routes or colonize new lands. Currently in the Valleys of Colima the cultivation of coconut has become an important economic activity, there are popsicles, ice creams, desserts and sweets such as the typical cocada or the classic alfajor, without a doubt it is the fruit most closely linked to the colimote, here the palm trees They were revealing the nutritional properties of their fruits. Colima has 10 municipalities, we start with Manzanillo, there is also another municipality that has a coast, Armería, which we are going to pass through there, Tecomán also has a coast and in total there are 151km of coastline. Well, what we see here are fruit trees, which are: the coconut, the mamey, the papaya, right now it is the guamúchil season, all of these trees are guamúchiles, the guamúchil is a pod that has a seed and is delicious, some are very sweet and It is very common in Colima to cut food in the afternoons and eat outside your house in a chair sitting watching people go by, how the people of Colima live , which is also something very nice because it is said that in Colima we are warm and helpful people , They will be checking it throughout these days. Look at the bananas. On this side we have a banana plantation, it is exported to China, we have the port so close so we are already exporting bananas to this great country. From the moment you set foot in Colima you perceive the fertility of its land, because on the banks of the road you will find fruit shops that are a faithful representation of what is grown in the region. We arrived in Manzanillo in this tropical Pacific climate and on the side of the road in the town called: La Central we found Alonso, who has been working for many years with his family selling fruits and not just any fruit, these fruits cannot be easily found in Europe. No, not anywhere. This is the... Mamey. Mamey only grows in the tropics and here we have who? The soursop and the Chinese pomegranate, the Chinese pomegranate or known as passion fruit. And here we have come from this side, if you touch it you have to do it carefully because it is it stings a little. Yes, you need to be careful with the jackfruit because if you grab it too hard or it even falls on you, it can hurt you. And if you are walking in the jungle and that falls on your head, you can die. Yes, it's too hard. And this originally comes from Asia, so those who go to Asia be careful. Yes, in fact they arrived along the coast of Nayarit and were added here to the entire state of Colima. It is the work of the connection between the Mexican Pacific and trade with Asia, it is very rich and a big one like this can cost up to 200 pesos. 200 or more, there are even bigger ones than those. Jackfruit is a companion to coconut in tropical ecosystems. At this moment I just broke a coconut for them, they asked for a coconut of water and food, the coconut is from here in Colima and it is handled a lot here in Jalisco, mainly it is a hydrating source, you can use it as a serum, more than anything it has to be a tender coconut because tender coconut contains all the vitamins. How many species of coconuts are there here? It is only the coconut from India and the green one that is from here in Colima, the one from here on the coast is a little bigger and has more food and water. I have practically dedicated my entire life to this, so I know, the business started with the family and I continue to run it now, every day we meet new people and more than anything on the weekends when we get to meet people from outside, because there is a lot of product that is from here originally from Colima and there are others that we bring from Jalisco, mostly coastal which is jackfruit, banana, mainly coconut, seasonal fruit like watermelon, pineapple, jackfruit More than anything it is a pulp, you are very familiar with soursop but it is totally different because jackfruit is a pulp, you can eat it in a glass, in a smoothie, snow Alonso and this fruit that we have here, what is it? This one is called soursop, it is the variety of the lisita because originally it is a little more pointed. One of the properties it mainly has is: killing cancer cells. Many people use it more than anything as a remedy or in fresh water, the leaf of this same one. Fruit is the one that contains the most properties to eliminate cancer cells, you can even chew or suck it. He's a mamey, right? The mamey. Oh my favorite. What is it? Mamey, the mamey smoothie is delicious. The fruit seller Alonso realized how jackfruit caught our attention and invited us to try it. This is the jackfruit, a little heart inside, it opens. A small bag is used more than anything for the rubber, everything sticks there, it's like glue, there it is cleaned. Here, the climate lends itself too well to its harvest and it is very abundant. Originally, I think it's been around 20 years in Nayarit and here it's been around 15 years in this coastal area. That's practically how it is inside. There you can clearly see every segment you look at. It is very sweet and it is very rich. It's delicious. You take away what's been the hairs here on the shores and you eat all this, that's pure pulp. Pure jackfruit pulp. Alfonso, you are already a master of fruits. Yes, we already know. And how much do you sell a whole jackfruit? Well, the kilo is between 20 and 25 pesos depending on the season, the largest can cost up to 200 pesos 220 pesos It is very delicious, it is very sweet, juicy and fresh. Alonso, how delicious the jackfruit is. Thank you. I didn't know the jackfruit, when I met her I even thought her figure The shape is impressive and it has become one of my favorite fruits. The flavor is very sweet, it tastes between banana, melon, soursop. We handle local products , mainly cocada, obviously because Colima produces too much coconut. What is cocada? Cocada is a sweet made from coconut food, cinnamon is added, you can add honey, some type of eggnog with different flavors, such as pistachio, the classic normal eggnog, cajeta with walnut, we also have coconut oil. coconut. The added value that can be given to coconut is immense, it is used to create soaps, shampoos and cosmetic creams, in the food industry it is used as an oil, it can also be made ice cream or cookies and the well-known coconut milk. In the La Central fruit shop you can also find another of the products that Colima offers to Mexico, the artisanal sala extracted from the Cuyutlán Lagoon. The important salt from Colima is also all the salt here comes from Colima from the Cuyutlán lagoon, salt weighing three kilos a kilo, more than anything the salt from here in Colima is one of the best in the world recognized to enjoy the product That's all we have here. We are located here in La Central part of Manzanillo, to anyone who asks Frutería la Central. The Chinese pomegranate, better known as passion fruit, also grows in the jungles of Colima. It's delicious, well I like it with salt and lemon. How do you know him from here? Chinese pomegranate or passion fruit is sometimes confused when they say pomegranate, they think it is the red pomegranate but no, it is the Chinese pomegranate. That's lovely. We also tried the refreshing coconut water which helps regulate blood pressure, sugar levels, and even blood cholesterol. And see what Alonso gives us, he explained to us the variety of coconut, he says that there are two species here, this is the green species. Originally from Colima. A hybridization that was done because coconut originally also comes from Asia and coconut products are very famous here, and we are going to see it. Thank you very much for having us and giving us this, let's try it. Forward. Oh how delicious, do you accept me as a seller? Sure go ahead. In other places in the world you cannot drink coconut water from the coconut itself, it is a privilege. To understand the fertility of Colima you have to enter its valleys, where most of the fruits that Alonso sells daily come from. We visited the Tecomán Valley because it is the coconut area par excellence in addition to being known as the world capital of lemons. , since it is the birthplace of the famous Colima lemon. In Tecomán, guarded by the palm trees, we met Don Eleazar who is able to climb to the top of the palm trees to harvest the coconuts. Does it take a lot of physical strength? Especially here nothing more. The coconut is the fruit that comes from the coconut palm tree , which can live up to 100 years. Once planted, the palm tree can take five years to bear fruit , but in season an adult palm tree can produce between 50 and 100 coconuts. The job of Don Eleazar alias the chele is to be a Tubero, the Tuberos are in charge of extracting the Tuba, the nectar or sap from the palms, in the early morning and at dusk they climb to the tops of the palms to lower the Tuba, the production and selling the tuba is a typical activity in several regions of the Pacific coastal area, mainly in the States of Colima and Guerrero, as well as Jalisco, Michoacán and Oaxaca. After learning about the artisanal process of coconut we went to the municipality of Armería where they work in a more industrial way. taking advantage of all the elements of this fruit, we visited the Real de Colima company dedicated to coconuts. We are in Real de Colima so we are going to see how the raw material is used, here comes the coconut from the ranches to make very interesting products with added value. The first step is called destopping, people who are already skilled and trained to remove the tow as they can see and only the coconut ball remains. The coconut ball. Let it remain... this is the tow, that is for us, it is the tow, it is used for the fiber, it is ground and this also has an important value, it is made into bales to be sold for fiber substrate. That would be the tow. That is the tow, they grind it in mills, in fact we also have a mill here. So what they do is remove the bark. Yes and the nut remains. and the fruit remains, right? Yes, that's right, then it still has several stages, removing what is the bone using a machete or by machine , it is also another part that is used because activated carbon is made with the bone, they burn it and it becomes steam for boilers. Well, take advantage of everything, let's start this journey. On average, each worker unstops a thousand coconuts a day. Here we met Alex who, at 13 years old, has followed in his father's footsteps of unstopping coconuts. What are you doing? Well unstopping, yes, well that's the only thing I do, deboning it, I don't debone it anymore. You turn it around and you turn it around. About how many coconuts do you make? Thousand. Have you never cut yourself? Yes, you have to hold the coconut well so that it doesn't slip. At what age did you start working with the coconut? At what age? like at about 8 years old. What is this machine called? Beak. You fit it sideways, don't fit it like that because it can't be done that way, look like this. and you step on it hard because if not, it won't open, just don't put your hand on the bottom because you'll get your fingers stuck, it's on top. Careful. Bravo. Marco did it a thousand a day. You are missing 999. He is 13 years old and knows how many thousand a day he makes. First we fit it. Oh Virgin of Guadalupe. And then the leg. Hey, it didn't open. No, I give up. At thirteen years old he has to open a thousand coconuts a day, you have a very good skill, imagine when you are 30 what you are going to be, you are going to have your own coconut plot, thanks to people like you we can enjoy coconut water in our houses, congratulations. Look, lend it to me. Let's see, he's going to teach us. You fit it like this, look, here at the tip. On the tip If not, it won't be possible. And then the little leg? And then the leg. I just hold on because if not it will fall. Shall I grab it? It's already opened. I think you and the biologist are better. Do you like working at Real de Colima? Yes, there are fewer problems here, the boss hardly scolds you, he doesn't yell at you. His entire family is dedicated to working with coconut. They are two brothers, they guide their father, they bring him to work every day because his father is blind, the man is so measured in his job that he carries out his work with their support, they fill his baskets, they accommodate his shadow and the man also detops around 1000 coconuts a day. Like 1500. Like 1500 coconuts a day. And since when has he not seen? About 18 years old or so, he didn't lose his sight then, first one eye began to fail, his vision was blurry since he lost his sight , he already knew well how to work and everything was already the right size for him, he continues working as he is, Well, the simple truth is that I do admire him. Well, this shows us that there are people with all abilities and we put many obstacles in our way , and they support their very nice dad in coming to work with him. Come to Armería and learn about the coconut process. Greetings to all the people of Tecomán and Armería who work with coconut, it is our fruit, we must take care of it and take advantage of it, this is the richest coconut in Mexico. Afterwards, the coconut, without the tow, passes through the drilling machine where the elixir it contains inside will be extracted. Coconut water has minerals, vitamins, proteins, carbohydrates and antioxidants. It is a rehydrating drink and, when fermented, vinegar is produced. What are you doing? Drilling Here what Sergio is doing is drilling the coconut and then he puts it to empty it and the water from the coconut runs off, through decantation it accumulates and is thus used. The coconut pitter immediately comes into action. What is he doing? boning, removing the bone from the coconut so that it remains just like that. It's hard? No, it's just a matter of finding him, just a matter of adjusting the wedge. It's dangerous isn't it? Yes, there are some that have already been cut but I haven't had to cut myself, thank God. How many coconuts do you have to remove the husk? There are like four baskets, they come with about 450 coconuts, what time do I start working? At 6 am. Is the bone hard? Yes always. Yes, it is possible, for many it is impossible and to lose fear, do not be discouraged and give it a try. Well, we already saw Sergio, Don Sergio, how he works by pitting the coconut with that machine they call a pitter and everything is manual, which is what catches my attention. Look here at this girl how she cuts the coconut fiber. This process is peeling, begin to peel it to remove the husk, the brown, thick part, I also take advantage of this, it is collected and dried and oil is obtained and soap is made. In Tecomán there are many young workers, they have forged the values of discipline and responsibility in maintaining their studies while learning the merit of work, they are an example for all Mexicans. Peeling coconut with the cotter pin, I have to remove the mask. I see you as very expert, how long have you been working on this? Since I was little, I earn well, it's easy. Does your family work on this too? Everyone, my mom peels coconut, my dad pits, my sisters also peel. And did your grandparents also work in the coconut? My grandfather. Come try the coconut from Almería, it's good. Is it tasty? Yes how old are you? 15. And is there going to be coconut at your quinceañera? It's already happened. I'm peeling the coconut so that it's clean without the shell. How do you do it fast or slow? It is being taught. I'm not as skilled at doing this she does it much faster. When the load of coconuts is finished, a truck collects the tow, the kernel and the husk. The husk will be used as fertilizer or charcoal and the tow will be processed to become textile fiber or thermal insulation. We are going to help them carry all the tow up there from the truck. They have to carry it up and they are going to use it to grind it, you have to have good aim. I don't want evidence to be used against me if someone enjoys going crazy. Oh no, you hit the dog. Colima has become the main supplier of coconut fiber substrate, coconut can be used as a substitute for land for greater crop production, Agriculture in substrates or hydroponics is highly sustainable since it saves about 30% in water consumption and up to 25% in fertilizers. When growing in containers, the use of herbicides is eliminated and agrochemicals are prevented from reaching the soil. Let's eat coconut from Real de Colima. And in Real de Colima the coconut continues to be given added value because the pulp will be converted into grated coconut. In many of the crops that we have already grown, avocado and mango, safety techniques are needed, safety is when you have to clean yourself completely so that you do not contaminate the coconut. Yes, here is the customs area, here the boys enter to wash their hands, put on their cap and enter the process hygienic. Exactly then clean, we put this on to prevent our hair from falling out and the product is completely clean and also the most important thing is to wash our hands. That's how it is. Nothing happens, uncover it from the top. It is a great experience to be with Real de Colima. It is great that they are hiring people from Almería de Tecomán and surrounding areas because this also encourages employment. It smells too much like coconut, it smells delicious. And how is it that the coconut will be transformed into this? To create the delicious grated coconut that accompanies us in ice cream or desserts, the coconut fruit must be crushed. We are here in the production area, we proceed to bring it to this grater, sanitized, clean , 90 kilos are put into grating, it is grated manually and we proceed to add them to a balloon. At this moment they are cooking the toasted coconut, it is a somewhat artisanal process, it is a process that lasts around 5 hours. The ingredients are natural sugar and starch and fire is what does the magic. Our toasted coconut is not made in many places, this is our company's plus of toasted coconut. And look at this process, they work with heat, they remind me a lot of the way they make chocolate. They also have these machines where heat and fire play a very important role. Now let's go with Guillermo who is working there with the coconut directly with the fire. Cooking coconut. When cooking coconut, it is washed first then scratched and thrown into the pots and then we give it time for everything to come out well. What temperature should it be at? It depends because there is a toasted and a white and the white is low heat and the toasted is high heat, they are different temperatures, three and a half hours to add the starch And this is the starch, see and the starch serves to harden it. It's for me to dry this. So look. Be careful with that, it won't burn you. It is a great experience, it is very interesting. Toasting. So they are roasting the coconut for three hours. Three and a half to three hours. and then they add the starch. The starch. Once it is dry, you change it to another pot to take it out and toast it like those bags. When it is already toasted, they send it to Mexico. How many years have you been working here? About six and a half or seven. Congratulations for seven years working here. It's quite a process. Yes Later, the grated coconut is packaged to be distributed throughout Mexico and even outside the country. Here we find ourselves shipping the product that is going to be shipped and reviewing the label with its expiration date, its nutritional information, and the type of product that is being shipped. Each box weighs 20,800 kilos with everything and box. This product is a semi-toasted coconut, we send it to Guadalajara for Grupo Vida. What are you doing? Charging. How many boxes more or less? Like 240 or 250. And where does it go? To Guadalajara. How powerful this is like doing CrossFit, I already understood why they are so strong here in Colima. Let's get the truck up and see if I can. Imagine having to take all these boxes to Mexico, Guadalajara and having to carry them up, we have to value the coconut that reaches our homes, it goes through a long process and much of what we have seen is an artisanal coconut, as we see they do it with their hands , from the person above cutting the coconut with the machete or with bamboo sticks, to the people who remove the bark , so whenever we eat a coconut in our homes or even on the beach we have to value where it comes from and Colima You can feel proud because it is a state that has everything , it has lemon, it has coconut, papaya, plantain and one of the richest coconuts in all of Mexico to value the coconut. I got tired and only carried one. More or less how many boxes do you have to upload per day? Not many, like 400, 500 boxes more or less. Doesn't your back hurt? No, driving, loading, unloading, sending to Monterrey, Chiapas, Veracruz, Tapachula, Guatemala, Honduras, they send all of that here from Colima, it's something fun, you get the hang of it, the ones who send that are from here in Tecomán. What catches my attention is that he hardly sweats , he's used to it, it's very hot here in summer, right? Yes it is very hot we have 35 - 37 degrees. Thanks to you, coconut reaches many homes. And really, being such a small municipality , sending our product outside to the capital of the country is a source of pride. Thank you very much for opening the doors of Real de Colima to us, Adriana, excellent explanation and you are fundamental in the value chain, because you precisely add value to the coconut. Yes, that's right. Thanks to you, coconut can be enjoyed in different ways. In different ways. And chefs in Mexico can use it to produce great dishes. Yes, it has many nutrients, a lot of fiber and is very delicious. Exactly. This is the semi-toasted coconut, it is a different product, we make white, we make toasted and a special order is semi-toasted. Let's try the semi-toasted coconut. I don't know why it's crunchier, thunderier and sweeter. If people want to buy your coconut , where can they buy it? On our website we are like Real de Colima. Thank you very much. Not for nothing. I will take it. Guys, we saw the entire artisanal process and now we are in the industrial part where this is the final product and it is a delicious semi-toasted coconut. You can accompany it with the cereal in a drink like carajillo that gives it an authentic flavor, it is a special component to make this drink, super delicious. A small present from Grupo Drual de Real de Colima for all of you, so you can enjoy it. Thank you very much, how kind, now I will have to make my mole with coconut and my shrimp with coconut in Tamaulipas. Your yogurt with coconut For the whole year, does this have an expiration date or not? It has a one-year expiration date. So I'm going to finish it for a year. Well covered so that it does not become watery. Coconut water, tender coconut. Well, let's close it with a flourish by drinking coconut water directly from the coconut. Thanks for the visit. Through Real de Colima and the coconuts of Tecomán and Armería. There is 300ml of coconut water inside a coconut, enough to quench our thirst. It is a very artisanal process that we have in Colima and thanks to you the people of Colima will know the coconut process here in Armería, thanks Jorge. I am going to return to Tamaulipas but very grateful because the people of Colima are giving us their hearts, with great confidence they opened up to the camera and now it is a great responsibility to tell their stories. The Tecomán Valley in Mesoamerican times had a pristine landscape of low deciduous forest, traveling through the roads of Tecomán today is a continuous surprise because there is practically not a single uncultivated hectare, plantain, tamarind and lemon fields abound, but above all of coconut palms as far as the eye can see, how did this metamorphosis of landscape happen? In the 16th century , the Spanish explorer named Álvaro De Mendaña landed the first coconut palm seeds in the Port of Salahua, today Manzanillo , from the Solomon Islands in the Pacific. During his expeditions, Álvaro De Mendaña discovered and attempted to colonize the islands for the Spanish Empire. Solomon Islands and the Marquesas Islands, after Mendaña the Manila Galleon trade route that linked the Philippines with New Spain would be in charge of transporting more coconuts, which proliferated on the western coast of Mexico giving rise to one of the landscape changes most important in our country. In the colonial era, hundreds of Filipinos began to arrive to work in the coconut palm farms that were created, from Colima to Guerrero. Thanks to their ancestral knowledge about the use and management of the coconut palm, the Filipinos instructed the local inhabitants. in the benefits of its derivatives: water, food, vinegar, oil, milk, sugar, and drinks such as tuba and coconut wine, in addition to the coconut palm, tamarind, mango and various species were incorporated into the local diet. For this reason , western Mexico can be considered one of the diversification points of Mexican cuisine and we found out that at Boca de Pascuales Beach where we went to eat at the Sobre las Olas restaurant. Tecomán welcomes us here facing the Pacific in At the Sobre las Olas restaurant, now I'm going to try the seafood consommé. Very rich. This is a stuffing gratin with mushrooms, tasty, shaken is the same. Look at the size of this fish. We arrived immediately, we marveled at the fertility of the land, the enormous coconut trees 20 m high and also a lot of papaya, banana and the production of Colima lemon, the size of fish that I am going to eat, how the grilled cheese shines in this town of It is true that it is blessed to live next to the Pacific Ocean, let's try this delicious fish. Very delicious and has mushrooms, the gastronomy of this state surprises me more and more. Sobre las Olas is a restaurant that was born 20 years ago by Mrs. Marta Mendoza because she is one of the most recognized traditional cooks. She has been working here on the Pacific coast for more or less 60 years . It has grown from being a small branch with 4 tables. to what it is now with space for 500 to 600 people during the season. We work with coconut, with fishermen from the region who we know work as a community, who are several families, and we buy the fresh product from them because I ordered some coconut shrimp, they are breaded with coconut and come accompanied with a tamarind sauce, my favorite. . Spectacular. And here they have taken advantage of this element of nature, this fruit. Very delicious, it is very crunchy and sweet. About to enjoy a stuffed fish, that and many other things are what I like about Tecomán That's why I usually come here very often. Right now we are under a bower or ramada to cover ourselves from the sun and enjoy a good meal, in the company of friends and family, the ramadas are built 90% come from the palm, here it is used in any way we can see it in the food, we can see it in the drink, also now in the construction, we have the leaves of the palm which is what gives us the shade and the structure since it is built with the same wood that comes from the trunk of the palm. Look at another delight, the avocado, the guacamole, a real Hass avocado guacamole, it has onion, a little tomato and a chili but it is light and does not sting so much. Tecomán is full of plots, a lot of coconut planted, lemon in one season, melon, it is a very fertile place, both the sea and the land. It is not common in the city to be able to work with fresh fish like here, nor to have access to so much coconut as it moves here to tamarind, mango, lemon, this is a small paradise that has not been exploited. I see that Colima in general is part of an incredible gastronomic tourist corridor , I see Cofradía, I see Comala, there are more or less eight or ten restaurants here facing the sea in less than three or four kilometers, they serve a lot of people who come from Guanajuato, that comes from Jalisco, this can become the most important gastronomic corridor in this area of the Pacific. And look at our fish gratin with mushrooms and pieces of shrimp, it has two layers of fish, cheddar cheese, octopus , pineapple, tomato, onion, it is delicious. I know that there is a lot of noise out there that the zarandeado is from Nayarit, because perhaps it is the one that has the most diffusion but what I have had to try from the area of Baja California to Oaxaca, this is the best zarandeado that I have proven that entire generations of families have passed on these techniques. We marinate, we make our marinade with chocolate from the region, chile guajillo is a marinade that does not contain anything ultra-processed. And the coconut water couldn't be missing. It's almost as if you were scooping it directly into the coconut, it's delicious. Tecomán is the number one coconut producing area in the world, it exports incredible quantities of coconut. The land is magnificent for planting all year round, there are taller palms, shorter palms, they are all producing coconuts, here is the native coconut of The region is very generous in terms of the amount of water, very abundant, with a very special flavor, very rich, very fresh, and the meat of the coconut that is produced with the native palm is very soft, the spoon can enter it very easily, the Coconut is a wonder, people look for 100% natural coconut water a lot, the coconut is opened and it is emptied fresh, the owners of plots cut their coconuts and come and supply us, they sell to us, you find stores where they sell you the coconut oil that It is a delight to cook, there are Brazilian palms, there are Indian palms, there are oriental palms, the strength of the region in addition to the coconut is the lemon and the plantain, here the planting and harvesting and the production of plantain is enormous, gigantic that will set the forefront in gastronomy nationwide, especially because it has a very good fried, roasted, natural flavor. Here we have what are some fried plantains with lechera and a cherry for decoration. One of my favorite desserts is plantain with lechera. Accompanied by a delicious coconut water, they need five large coconuts to make 100% natural coconut water, very common throughout the Mexican Pacific coast. plantain. Ana loves plantains. Tecomán is one of the best plantain producers in all of Mexico. Boca de Pascuales Beach is very special because it is of volcanic origin, which is also why the Tecomán Valley is very fertile. If you notice, the sand here from the Colima Sea is black and that is a volcanic influence from the Fuego Volcano. Colima. For thousands of years the material ejected by the eruptions of the Colima Volcano of Fire was removed by torrential rains towards the coast, the volcanic sediments mix with the sand of the sea turning gray and it is four or five degrees warmer than the sands. golden in color. The waves at Boca de Pascuales Beach are intense, ideal for surfing. Every year they are visited by surfers from all five continents. At dusk we went to the center of Tecomán to continue being surprised by the ingenuity of the colimotes. Cocolegre is a business that allows you to personalize coconuts and create unique designs for any event through laser beam technology. Welcome here is the workshop and garage in the We work with Cocolegre coconuts, we are dedicated to customizing coconuts with water, we work on what the seasoned coconuts are, which is the coconut without the first layer which is the tow, after giving it the first polishing process it allows us to personalize it with this laser machine any type of logo, any image or phrase. In my family we have been dedicated to coconut for more than 30 years and as part of trying to find ways to innovate and add value to something as delicious as natural coconut water, it came to mind to be able to offer a touch Extra, the possibilities that allow us to work on personalization with laser engraving are very versatile , using a product that is so iconic and so characteristic of the coast of Colima, a classic image when one arrives in Tecomán that sees all the fields full of palm trees and of coconuts, it is a very noble fruit that gives work to many people, in that experience growing in Tecomán in Colima is that we have worked and fought to develop products like this, nothing is wasted, everything from the coconut is used, you can obtain a wide variety of products, definitely the quality level of the Colima coconut is first class, much of the coconut from this region goes to other countries as a first world product. The engraving process is very simple, it is connected to a computer, the design is already done, it goes to the tube and the tube sends a laser, then what the laser is doing is burning, it is burning, the laser is invisible, if I arrive I'm going to put my hand here or here I'm going to burn myself a couple of times, yes I have burned myself arranging the coconuts. Once I grabbed a coconut like that and I put my hand in by accident and got burned, and it's not so dangerous when you're recording only when you're cutting. There you have to be very careful. There is no identical coconut, each coconut is different, each coconut has its characteristics, its shapes. When working on the personalization part, we have an approximate area of 5 cm² where we can work on a logo, text, an image, it is important to place it correctly to that it can be recorded precisely and that there is no modification of the design and this coconut already has approximately half a centimeter of coconut meat, so that can also be used. They drink the coconut water and at the same time they can also eat the pulp. The advantage of this is that we can send it to the entire country and we don't have a big problem with them going to waste or something like that, one thing about innovating is just moving forward, searching and trying to continue doing what we do with the quality we do it to be able to open the market. Our clients are people who value the part of being something unique. There are many coconuts , but coconuts that say your name , only those from Cocolegre , however, not all people like coconut water, so we started to work on the part of the Coco bowls have been very well received because they are much more versatile, they can be used both for the presentation of food, for the presentation of cocktails, desserts and these have no expiration date. This is just like a plate, a bowl that needs care. normal to wash, dry and that's it, this can last as long as a bowl lasts, the only thing we recommend is to give them a wipe with coconut oil to hydrate because that is like wood, the longer it stays hydrated the greater the durability it will have. . We work a lot with restaurateurs and wedding planners, conventions, weddings, we have even supplied baptisms. You can contact us through social networks and we can gladly be part of your events or your business with our coconuts or our coconut bowls. For Colima, the coconut is a symbol and a key element of its culture that evokes its landscapes full of palm trees.
