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Copra Making Techniques

In general, people today especially in Tembilahan area, making copra or dry coconut meat by utilizing sunlight (UV house drying system or oven drying system). However, there are still some who still use smoking (Smoke Drying system).

The dryness of coconut meat that is widely circulated in the community is a water content of 8-12%, but for good copra, the lower  water content, the better it will be to avoid rotting, mold and save on handling costs for the copra itself. However, good copra for international trade where the water content is around 5-6%.

To achieve a water content of 5-6% is indeed not easily if you only rely on sunlight, but with the help of a dryer or oven, it can be achieved.

Good copra comes from good fruit, but because of the big difference in the price of coconuts and copra, people prefer to sell fresh fruit (Husked Coconuts) rather than drying it into copra. So that the copra that is widely circulated today is copra that comes from fruit that is ‘out of spec’ such as fruit that is too old and shoots have grown, coconuts that are small in size, and fruit that is too young (not old enough to  harvest) To meet market demand for copra, we provide it in 3 classifications based on size, shape and color.

1) Edible Copra

Edible Copra is a white copra that has a good shape, white color and size not more than 8 cm in diameter. Edible Copra is the most superior type of copra, premium quality

2) Regular Copra

Regular Copra is white copra that has a good symmetrical shape, white color but a diameter of < 8 cm.

3) Out of spec Copra

Original copra is according to its name, original, where the shape, color and size are outside of the two classifications above. In general, the coconut material used is also from out of spec coconut.