Description

Copra is the dried meat of coconuts and serves as one of the most valuable coconut-derived products. It is the primary raw material used in the production of coconut oil and its various derivatives.

To produce high-quality copra, mature coconuts—typically 300 days old and weighing between 3 to 4 kilograms—are required. Once the oil is extracted from the copra, the remaining by-product is rich in protein (18–25%) but contains high levels of fiber, making it unsuitable for human consumption. This residue is commonly used as livestock feed.

There are four common methods for processing copra:

• Sun drying

• Smoke drying

• Indirect heat drying

For optimal quality, copra should maintain a moisture content of just 6% to 7%, helping prevent the growth of microorganisms. Excessive moisture (above 80% humidity and temperatures over 30°C) creates an ideal environment for damage caused by bacteria and fungi.

The most common fungi found in compromised copra include Rhizopus sp, Aspergillus niger, and Penicillium glaucum.

Types of Copra Quality:

1. White Copra Edible Grade

   • Size: 3–9 cm

   • Dry, broken pieces

   • Suitable for consumption

2. White Copra Regular Grade

   • Size: 3–12 cm

   • Dry, standard quality