Manufactured Hygienically at Thykoodam Oil Mill.
Dried Copra with 9% moist
Copra, dried sections of the meat of the coconut, the kernel of the fruit of the coconut. The production of copra removing the shell, breaking it up, drying is usually done where the coconut palms grow. Copra can be made by smoke drying, sun drying, or kiln drying. Copra has traditionally been grated and ground then boiled in water to extract coconut oil. Copra is valued for the coconut oil extracted from it and for the resulting residue, coconut-oil cake, which is used mostly for livestock feed.
* Moisture content: 5-7% * our capacity for a month: -edible 2 containers -regular 10 containers ** to provide more practical information: 4.5 coconuts are processed into dried copra into 1 kg If you turn it into cooking oil, seven copras will turn into 1 liter
Copra is a dried meat of Coconut. Mature coconut that has been cut into half and cleaned, are then put into the smoking chamber. After gouged out the meat, it will dried out again to reduce the water content to a maximum 6%. Specification: Moisture max 6% Free Fatty Acid max 0.5% Green 0% (not detected) Burnt max 2%. Smoky max 5%
Coconut dried copra |150 kg for 330$ Pricing in kilogram 2.20$ Buy one get one next one get one free Minimum quantities: 100,000 bags Maximum: none
Coconut Copra : 1. Grade Edible 2. Grade Reguler 3. Grade Rough Moisture : 5 - 6 % Max
Product Name : Coconut Copra Product Origin : India-Tamil Nadu Key Specifications or Special Features : Copra Type Edible Copra Milling Copra Moisture 5% max 5% max Broken, Wrinkled or Germinated Cups 1%max Moldy Cups Nil 2% max Discolored Cups 2% max Oil Content 65% min 65% min Free Fatty Acid 0.5% max 0.5% Max Crude Protein Crude Fiber Fat HSN CODE : 12030000 Packing Details : 50KgGunnybag or Carton as per Buyer choice Minimum Order Quantity : 1x20FCL Price of Product : Upon Request
White Copra for oil extraction, Indonesia Origin - Format: half cuts - Moisture content: maximum 6% - Free Fatty Acid content: maximum 0.5% - Green: 0% (not detected). Green is caused by fungus, mould, and other microbes growing due to high moisture content. - Burnt: maximum 2%. Copra turns black when it's burnt that usually caused by too high temperature during drying process - Smoky: maximum 5% Copra turns dark yellow to brown when it was dried in high temperature - Rubbery: maximum 5% Immature coconut has low oil content, therefore after drying the skin is plasticized and looks like rubber.
Edible Copra, Indonesia Origin. - Packed in 50kg jutte bags - Format: half cuts, diameter 4cm - 9 cm, clean cutting edge - Color: white with brown testa - Moisture: below 6% - Free Fatty Acid: below 0.15%
De-hydrated Kernel (Copra) is the dried meat, or kernel of the coconut. Making Copra-removing the Shell, breaking up, drying usually is done where the palms grow, by the natural process of pure sunlight in day light hours. No chemicals, preservatives or artificial drying machineries are used
Copra is the dried coconut flesh. Copra is one of the coconut derivative products which is very important because it is the raw material for making coconut oil and its derivatives.
Copra meal(cc) is the coconut residue after its oil extraction. Copra meal is the main ingredient for fish shrimp, animal feed, because of the high protein of coconut, the residue has become a valuable concentrated feed additive which is the main ingredient for animal feed.
Copra is the dried flesh of coconuts. Every adult coconut tree bears 50-75 nuts that can be harvested, split with machetes and left to dry in the sun. The copra is then scraped out of the husk and gets to dry further on racks. Finally, it is packed in jute bags and transported to a processing facility.
Copra is dried flesh of coconut. Every adult coconut tree bears 50-75 nuts that can be harvested, split with machetes and left to dry in the sun. The copra is then scraped out of the husk and gets to dry further on racks. Finally, it is packed in jute bags and transported to a processing facility. Coconut Copra : 1. Grade Edible 2. Grade Reguler 3. Grade Rough Moisture : 5 - 6 % Max
Edible copra is produce by exposing it to the air and drying it to the sun or alternatively during rainy season the copra is produced by hot-air drying, an oven-like method using a small fire pit sheltered from rain by a roof. From these two methods a good edible white copra is produced
Our product specifications are below: Oil content : 9% moisture : 10% protein : 17-20% fat content : 8-10% ash content : 17% fiber : 17% Iodine value : 9% FFA : 5% MIN KARBOHIDRAT : 44, 58
Copra is dried coconut flesh. Copra is one of the most important coconut derivative products, because it is the raw material for making coconut oil and its derivatives. To make good copra, a coconut that is about 300 days old and weighs about 3-4 kg is needed. To make quality copra, first the coconut is torn off, cleaned then dried. Furthermore, the drying method for copra will greatly affect the quality of copra. In general, to produce copra with good quality, dry it by drying it with a plastic hood so that it lasts longer during the sun's heat, and drying it using the oven. Spesifications: Color: Testa-Dark Brown / Meat-Ash white Oil content: 65% Min Moisture: 5% Max Diameter: 6-9 Cm Term of Payment: (T/T) - 50% Down Payment after Signing Contract - 50% after release Bill of Lading (B/L) Packing : As per buyers' requirement MOQ : 20' / 40' FCL
Copra is a common coconut meat cut into 2 parts and dry in the sun or in the oven until The water content in coconut is reduce. we have white copra edible, regular, random.
Copra is mainly usedfor oil extraction and which is further processed into many differentproduct such as cooking oil, biodiesel and oleochemical. Copra has anoil content varying from 61 to 65 %. However, copra processed this wayhas a quality problem. In process of drying, mold and fungus start togrow and causing aflactoxin level to increase as well as FFA (freefatty acid). Aflactoxin and high FFA content is harmful for humanconsumption. Therefore these low quality copra have to be refined,bleaced and deodorized (RBD process) before it is fit for humanconsumption.
