Question

Getting coconut water from tropical farms to supermarket shelves involves careful timing and special handling. Workers must harvest coconuts at precisely the right age—too young and there's minimal water inside, too mature and the water becomes less sweet and nutritious. After harvesting, coconuts must be transported quickly because once removed from the tree, the internal chemistry begins changing. Processing facilities use sterile equipment to extract the water without contaminating it. The coconut water is then either packaged immediately or flash-pasteurized to extend shelf life. This heating process kills bacteria but also slightly alters the taste, which is why fresh coconut water straight from the fruit tastes somewhat different from bottled versions.

According to the passage, why does bottled coconut water taste different from fresh coconut water?

A

The pasteurization process used to preserve it changes the flavor slightly

B

The coconuts used for bottling are harvested at a different age than fresh ones

C

Transportation causes the water to ferment and develop a different taste

D

Processing facilities add artificial flavors to make it sweeter for customers

Answer 1

A

The passage explains that flash-pasteurization (a heating process used to extend shelf life) kills bacteria but slightly alters the taste, causing bottled coconut water to taste different from fresh.