How is copra made from coconuts?

Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.

Dense grove of acai palm trees (Euterpe oleracea) with slender trunks and abundant green fronds growing on Combu Island in Belem, Para, Brazil. — palm Wild acai palms (*Euterpe oleracea*) growing on Combu Island in Belem, state of Para in Brazil.

To produce copra from the coconut palm, the fruit is first husked by striking it against a sharp point, either manually or mechanically. The shell is then cracked into halves to expose the meat, which contains significant amounts of water and oil.1

The meat is then dried using one of three primary methods:

Sun drying: The kernels are exposed to air and sunlight, a traditional method that produces high-quality white copra.1
Kiln drying: Used in humid regions, this involves placing the meat on a grid over a fire pit sheltered by a roof.1
Hot-air drying: The copra is moved through a heated tunnel against a countercurrent of hot air. This modern process produces a uniform, high-value product with lower moisture content.1

Once dried to a moisture level of 4 to 5 percent, the copra is ready for coconut oil extraction through pressing or solvent processes.1