COCONUT

Copra

Copra is the dried meat, or kernel, of the coconut. The name copra is derived from the Malayalam word koppara for dried coconut. It is the principal commercial product derived from the coconut palm, and is used primarily as a source of coconut oil. The resulting residue, coconut oil cake, is used as livestock feed. Coconut oil was introduced as a source of edible fat in northern Europe in the 1860’s because of a shortage of dairy fats. Early in the 20th century it became known in the United States.

There are two types of copra namely milling and edible. Milling copra is used to extract oil while edible grade of copra is consumed as a dry fruit and used for religious purposes.

The oil content, the color and appearance, and the moisture content of copra are variable. These characteristics are used for grading copra.

Characteristic quality of copra

Source:http://www.foodmarketexchange.com

The Wet meat or Kernel

The Kernel or endosperm of the matured coconut is an important food in all the coconut growing countries. Apart from being used for culinary purposes, the milk or cream obtained by squeezing the grated kernel goes into preparations of commercial importance.

Nutritive Value of The Coconut at Different Stages of Maturity per 100 Grns

The chemical composition of fresh coconut meat (percentages)

Last updated: 29-04-2008