One of the first commercially available products of bacterial nanocellulose (BNC) was nata de coco. Nata de coco is a white, gelatinous and chewy material used for the production of sweets and desserts. It is produced from coconut water or coconut milk by the microorganism Acetobacter aceti subsp. xylinum through a fermentation process under static conditions. Nata de coco production originated in the Philippines during the 1990s and spread to nearby countries. In 1991 nata de coco was introduced to Japan through its use in diet drinks and became very popular, especially among young girls. Production of nata de coco has increased in recent years for not only domestic markets, but also for export markets, especially Europe, Japan, the United States, and the Middle East. Nata de coco is usually produced in the form of thick sheets of pure cellulose that are then cut into small uniform cubes, washed, and boiled in water before cooking in sugar syrup for food applications. Nata de coco is used in food products such as low-calorie desserts, salads, and high-fiber foods. It is regarded for its high content of dietary fiber and its low fat and cholesterol content. Nata de coco also promotes a healthy digestive system. Commercial nata de coco is made by large and mid-size companies and small or home industries in East Asian countries such as the Philippines, Indonesia, China, Vietnam, Malaysia, and Thailand.