Copra - definition of copra by The Free Dictionary Copra - definition of copra by The Free Dictionary The dried white flesh of the coconut from which coconut oil is extracted. [Portuguese, from Malayalam koppara.] (Botany) the dried, oil-yielding kernel of the coconut [C16: from Portuguese, from Malayalam koppara, probably from Hindi khoprā coconut] cop•ra the dried meat of the coconut from which coconut oil is expressed. [1575–85; < Portuguese < Malayalam koppara < Hindi khoprā coconut] ThesaurusAntonymsRelated WordsSynonymsLegend: 1. copra - the dried meat of the coconut from which oil is extracted cocoanut , coconut - large hard-shelled oval nut with a fibrous husk containing thick white meat surrounding a central cavity filled (when fresh) with fluid or milk coconut , coconut meat - the edible white meat of a coconut; often shredded for use in e.g. cakes and curries Translations copra (ˈkoprə) , ((American) ˈka:-) noun the dried kernel of the coconut which gives coconut oil.

kopra لُب جَوز الهِند المُجَفَّـف копра copra kopra die Kopra kopra αποξηραμένη ψίχα καρύδας copra kopra نارگیل خشک kopra copra קוֹפּרָה गरी, खोपड़ा kopra, sušena jezgra kokosovih oraha kopra kopra kókoshnetukjarni copra コプラ 코프라 kopra kopra kelapa kering kopra kopra kopra كوپره copra copră копра kopra kopra jezgro kokosa kopra เนื้อมะพร้าวแห้งสำหรับทำน้ำมันมะพร้าว kuru Hindistan ceviz içi 乾椰肉 копра كهوپرا cùi dừa khô 椰子仁干 Copra dictionary definition | copra defined Copra is also produced in considerable quantity, and there is fine timber in the vicinity.

Copra and cocoa beans are - the chief articles of export. There is a revenue of about L21,000 annually derived chiefly from a poll-tax, leases and customs. The principal exports are copra, bananas, oranges and fungus, and the annual values of exports and imports are £80,000 and 70,000 respectively on an average, though both fluctuate considerably. Among the products are coco-nuts, sago, fish, trepang, timber, copra, maize, yams and tobacco. It is the chief point of exportation for a very rich province, which produces sugar, indigo, Indian corn, copra, and especially rice. Charting the Pacific - Copra processing in Arno. Copra processing in Arno. Copra is the dried white meat of a coconut. Arno Atoll, like many of the Marshallï¿½s outer islands, supplies copra to a processing plant in Majuro. The processing plant turns the dried flesh into coconut oil, body oil, soap and coconut feed.

The people of Arno gather ripe coconuts and turn them into copra byï¿½ - husking and halving the coconuts - scooping out the meat - drying it on a rack - bagging it for weighing Bags of dried copra are then taken, by boat to Majuro. Product - CoolStance CoolStance Health Solutions and Nutrition Stance Equine Feeding System Backed by science and formulated to give your horse a natural advantage. Read more about it on our health solutions pages. CoolStance Description CoolStance copra is a unique horse feed because it has low Non Structural Carbohydrate (NSC), and yet has a high digestible energy content. CoolStance is packed with ‘cool' energy from coconut oil and fibre from coconut meal. CoolStance copra is suitable for most horses and can be fed to maintain a natural state of gut health and insulin sensitivity, ie normal insulin metabolism. CoolStance copra is made from the white part of the coconut, which has been dried, baked and ground. It is a totally natural product and is chemical and GMO free.

Key Benefits CoolStance copra has been fed as a quality product to horses for over 20 years Provides high-density ‘cool’ energy from oil and digestible fibre (15 MJ DE/kg DM). Contains <2% starch and may reduce the effect of hot or fizzy behaviour in horses Contains < 11% Non Structural Carbohydrates (NSC) making it a low GI feed Contains coconut oil, which is a saturated oil and is not prone to rancidity or oxidation Rich in Medium Chain Triglycerides (MCT) which are absorbed directly into the portal blood and provide readily digestible energy. MCT are unlike most other oils (soy, corn, flaxseed) which are polyunsaturated, and are slowly digested. MCT from coconut oil may have antimicrobial actions from the Lauric and Caprylic acid MCT are thought to maintain a healthy gut Provides a balanced supply of protein and energy Highly palatable, even for picky eaters May improve body, hoof and coat condition.

Reduces hay requirement May avoid metabolic disorders (tying up, laminitis, colic, EMS) Feeding Guidelines Free choice in creep feeder Weanlings After 3 months of age 0.5 – 1.0 Horses Spelling or in Recovery Not in work 6.6 – 8.8 NB: Always measure CoolStance feeding rate as a DRY weight (kg/lb) CoolStance should be introduced gradually into the diet over a period of 10-14 days. It can be fed in a mixed feed with chaff and/or other grains and concentrates, or on its own. CoolStance can be wet-down to form a mash or it can be fed dry, provided that plenty of clean drinking water is also available (this enables the horse to regulate its intake of CoolStance and water). Feeding wet. CoolStance will absorb at least three times its own weight in water. For example place 1kg (2.2lb) CoolStance in a bucket and add 2 litres of water. Since CoolStance contains only low levels of sugar and starch (NSC), you can leave it soak for hours. Many horse owners prepare the evening feed after the morning feed.

Store in a cool, dry place out of sunlight. CoolStance must be fed in conjunction with additional roughage such as hay and/or pasture to ensure the horse obtains sufficient long fibre. If possible, split the horse's hard feed between 2 or 4 feeds per day. To get the best results, the Stance Equine Feeding System is used: Remove all grain and grain-based feed from the diet. Feed CoolStance copra at the rate recommended, depending upon work or exercise levels. Feed medium quality grass hay or pasture to provide the remainder of the diet. Check there are no seed heads in the hay. Provide fresh, clean water away from the CoolStance feeder to ensure the horses leave the feed trough. This should be done for all feeds, as it will slow down the rate of eating and assist digestion. For most horses, CoolStance and hay will provide the required amounts of minerals and vitamins. *For yearlings and brood mares, a balanced mineral and vitamin supplement may be required. Horses were designed to eat little and often and usually graze for 16-18 hours per day. Feeding twice per day may cause "insulin spikes" which can predispose horses to insulin resistance.

This can be avoided by feeding less and more often. If feeding more than twice per day is not practical, feed the hay in a hay feeder which limits the horse to eating the hay over several hours. For example, for a 500kg horse, feed 1kg CoolStance and 3 kg hay both morning and evening. Adjust the amount of CoolStance depending on the level of work. Remove all treats that contain sugar or starch Nutrient Specifications Frequently Asked Questions Which horses can you feed CoolStance® to? CoolStance® can be fed to most types of horses - working, spelling and breeding. CoolStance® may also be fed successfully to horses developing or suffering from metabolic disorders. It can be fed to help maintain insulin sensitivity in all horses. Foals may be fed CoolStance® in a creep feed. It may also help keep condition on older horses. CoolStance® contains low levels of NSC (<12%) which may be suitable for horses at risk of insulin resistance, laminitis and tying up. It may be useful in the diet of horses affected by Cushing's disease to reduce the NSC intake. Why does CoolStance appear brown?

CoolStance® is brown because the white meat of the coconut has been heated during processing to extract the coconut oil. Does CoolStance® contain the husk or the shell? CoolStance® does not contain any husk or shell. It is made from the white meat of the coconut. High fibre (20%) comes from the flesh of the coconut. How does CoolStance® supply energy? CoolStance® provides readily digestible sources of energy from: Oil - CoolStance® contains 8-10 % oil; medium-chain-triglycerides Digestible fibre; and Protein - CoolStance® contains the gluconeogenic amino acids asparagine, glutamine, arginine, alanine, valine and serine, which can be used to produce glucose for energy. How is CoolStance® different to other oilseed meals? The oils in other meals such as soybean and canola contain mainly Long Chain Fatty Acids (LCFA), which are polyunsaturated. This means they are digested slowly, and are prone to rancidity during storage. Some commercialised oils are made using GMO seeds/grains.

The fatty acids in CoolStance® are mainly medium chain triglycerides (MCT) and are saturated. This means they are readily digested, absorbed by the horse and are not prone to rancidity during storage. CoolStance is GMO and chemical free. Is CoolStance® palatable? CoolStance® has a unique aroma and taste, which most horses like. A small number of horses can find the product unusual and can be slow to take to it. Start with small amounts and build up slowly. Persist, as the results are worth the effort. Do you feed CoolStance® wet or dry? CoolStance can be fed dry or as a wet mash. Some horse may prefer the texture of CoolStance® when it is wet. When CoolStance is soaked in water, it will swell to at least 3 times the volume. If we feed it dry will CoolStance swell up and hurt my horse? One of the major attributes of CoolStance is that it will swell in water, which helps to rehydrate horses.

When CoolStance is fed dry, the horses eat the feed more slowly, and by having the water trough away from the feed trough, they have to walk away from the feeders to have a drink of water. This helps to regulate consumption. Wetting feeds can also prevent dust irritation. How should I store CoolStance®? Store in a cool, dry place out of direct sunlight. copra | coconut product | Britannica.com coconut product peanut Copra, dried sections of the meat of the coconut , the kernel of the fruit of the coconut palm (Cocos nucifera). 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. Copra. Rajesh Dangi Copra was introduced as a source of edible fat in northern Europe in the 1860s because of a shortage of dairy fats. Early in the 20th century it became known in the United States . Western Europe now imports about half a million tons annually, principally from the Philippines , but it is also an important export in Papua New Guinea , Vanuatu (formerly the New Hebrides), Mozambique, Malaysia, and the Pacific Islands .

Naturally growing coconut palms are a significant source of copra, but commercial estates and plantations now predominate. The nuts are husked by bringing them down forcibly on a sharp point, by hand or mechanically. The shell is then cracked, usually into two halves, with a chopping knife, exposing the meat, which is about 50 percent water and 30 to 40 percent oil. About 30 nuts provide meat for 10 pounds (4.5 kg) of copra. Whole copra, also called ball or edible copra, is produced by the less common drying of the intact, whole nut kernel. Exposing the kernels to the air and sun was the earliest method of drying and is still extensively followed; it gives a good quality white copra. A more rapid process, adopted particularly where the humidity is high, is kiln drying, used generally in the Philippines. The kiln, essentially a fire pit overlaid with a grid, on which the copra is placed, is sheltered from rain by a roof. More uniform quality copra is produced by hot-air drying, first introduced in India and the Samoan islands.

The copra is drawn through a heated tunnel, meeting a countercurrent of hot air. A fine, white copra of higher value than the sun-dried product is obtained. Well-dried copra contains 4 to 5 percent moisture and 63 to 70 percent oil. Britannica Stories Learn About Coconuts | Virgin Coconut Oil versus Coconut (Copra) Oil? Learn About Coconuts | Virgin Coconut Oil versus Coconut (Copra) Oil? Virgin Coconut Oil versus Coconut (Copra) Oil? There is so much interest now about the wonderful benefits of using Virgin Coconut oil in today's market place that it is really important for people to understand the difference between virgin, extra virgin and the general term of coconut oil and why they give such different results. What is Copra or Coconut Oil? My husband and fellow company director of Nature Pacific - Ken Sigrah is a Banaban islander from Rabi Island, Fiji and was not only raised on coconut and coconut oil as part of daily life but also cut copra to make a living on his small impoverished island. Copra or dried coconut flesh is what is made into basic COCONUT OIL.

It is a completely different form of oil compared to Virgin or Extra Virgin Coconut Oil now on the market. When he cuts copra he first gathers coconuts that have fallen on the ground, cuts the nut in half and removes the white coconut meat. The coconut meat is then usually dried on a rack over a fire (they call them copra smokers) which helps to dry out the coconut meat and it turns a grey colour and has a rancid smell. The biggest and most abundant amount of wild coconuts are found in remote villages scattered across the Pacific and Asia. Sometime it can take up to 3-4 months before the villagers can get their bags of smoked copra to the big copra mills in town. The mills are usually situated 100’s of miles away from these villagers. The copra mills resemble a smaller version of a sugar crushing mill and processing of the copra is similar to that found in the sugar mills. The copra is pressed and because the coconut is very smoky or rancid they use chemicals to bleach and clean the oil. This happens in all the basic edible food oils today in the market place.

This is also the reason why this style of COCONUT OIL (Copra) processing became known in the old days as poor man’s oil or dirty oil. But for people in the village they only used freshly processed coconut oil and the premium or special oils that their grandmother’s made from freshly squeezed coconuts were put aside and bottled for the special ceremonies in the village. Today this special oil is known as Extra or Virgin Coconut Oil and any comparisons to the processing of olive oil should not be used. The term for Extra Virgin Coconut Oil in the Coconut oil industry today means that this form of coconut oil processing is the most unrefined and most natural form and no artificial filtering or expeller pressing (centrifuge spinning -also known as oil polishing) is used. The oil remains in its most natural form and retains a rich smell and sweet taste of coconut. Today because of the high demand for Virgin Coconut Oil many unscrupulous manufacturers are getting cheap copra oils and running them through centrifuge spinning machines to clean up the oils and also state they are ORGANIC.

While the centrifuges remove the smell and all flavour from the oils the Copra COCONUT OIL is a much thicker oil that will NOT quickly absorb into the skin and does contain TRANS FAT. Accept for a higher level of lauric acid it is very similar to all other trans fat food oils on the market due to the processing. If you put this type of oil on your skin it is just that OIL and will clog the pores of your skin. What is Extra Virgin or Virgin Coconut Oil? Good quality Extra Virgin or Virgin Coconut Oil should taste and smell like coconut. It should be a very fine oil and will quickly melt in the palm of your hand with body heat. If it does not solidify or melt quickly you know it is a much thicker and inferior oil. Extra Virgin Coconut Oil should be in a natural form and gravity or natural filtering of the oil is used. This type of Virgin Coconut Oil will still retain a level of fine coconut particles and usually a very high level of lauric acid. This type or premium VCO should not contain any microbe activity or foreign matter.

If wild forest coconuts are used and are very mature trees they retain a very high lauric acid level and the oil can retain a slight golden colour. While some of the Virgin Coconut Oils currently on the market are crystal clear in appearance they usually are made from the soft immature coconut flesh before the nut hardens. This type of coconut processing usually makes it easy to remove the coconut flesh and extract the oil with fermentation or boiling off the liquid. Because the coconut is not as mature it usually has lower lauric acid levels and the smell and flavour of the oil is not as strong. It must be remembered that all coconuts when opened will quickly ferment and unless the moisture is removed properly during processing the oil will sour. Good quality Virgin Coconut Oils should have a shelf life of at lease 2 years without any deteriorate of the oil at all. When cooking with Virgin Coconut Oil the oil will fry at very high temperatures. Good quality Virgin Coconut Oil can be mixed in both hot and cold drinks.

Great Benefits: To reap the great benefits of Virgin Coconut Oil make sure you know the difference between VIRGIN COCONUT OIL and Copra (basic COCONUT OIL) found in today’s market place and why they should not be confused. Banabans have lived on coconuts for centuries as some of the earliest historical photos show: These photos were taken on Banaba Island (circa 1910) before most of the island was destroyed by phosphate mining. Today only a few coconuts grow on what is left of the Banaban homeland after 80 years of phosphate mining. For more information on the environmental disaster of Banaba and the effects on its people visit: Today Banabans living on Rabi Island in Fiji rely on coconuts as part of their daily diet. Here Nature Pacific Director - Ken Sigrah is back home in Rabi climbing a coconut tree to get his lunch and also driving through the island's wild coconut grown forests. Rabi Island was once owned by the world famous soap company - Lever Bros before the Banabans were moved there in 1945. The Island's copra was used by Lever Bros for their soap making.

Knowledge Based Information on Coconut :: Coconut Processing Coconut Processing Coconut water is a refreshing drinks which also hygienic and nutritive. The white flesh is a calories rich extensively used for cookery in South India. From grated wet coconut kernel good quality oil as well as protein and carbohydrate can be extracted to prepare coconut honey. Undesirable flavour changes in desiccated coconut is due to oxidative rancidity of the oil. The residual cake after the oil has been extracted is used as cattle food. The dried coconut meat is known as copra and is the source of coconut oil, which is used in enormous quantities for making fats for baking and confectionery. An important product used in the chocolate and confectionery industry is desiccated coconut. The nut is removed from the hard shell and the thin brown rind pared off. This must be very thorough or the finished coconut will be contaminated by flecks of brown. The pared nuts are then washed free of milk and skin residues and put through shredding machines, which give a milled product of varying degree of fineness. After shredding, the ground meat is subjected to a steam or hot water treatment to destroy salmonella and lipases and to reduce bacteria counts to low levels.

The pasteurized meat is then dried on wire mesh belts by means of hot air, which reduces the moisture content to less than 4%. The critical moisture level of desiccated coconut is 5% and the product should be well below this to ensure good shelf life. After drying, the desiccated coconut is put through a multiple sieving operation to produce the four main grades. Extra fine, macaroon (fine), medium and coarse. A variety of other coconut products is available to the chocolate and confectionery trade such as, moist white sweetened coconut, toasted coconut, creamed coconut and tenderized coconut. Top quality desiccated coconut should be white in colour, free from foreign matter, and uniform in granulation against standard, and the expressed oil should have a free fatty acid content of less than 0.1%. Extraction of Coconut Oil The coconut is the most extensively grown and used nut in the world. About 10 million people in India and several million of people in other tropical regions depend on the coconut plant for their livelihood. India is the third largest coconut producing country of the world with an area of about 1.12 million hectares contributing to 18% of world production.

India produces about 6000 million nuts annually. A whole coconut consists of 50% husk, 15% shell, 25% meat and 10% water. The coconut shells contain 34% cellulose, 36% Lignin, 29% pentosans and 1% Ash. COMPOSITION OF FRESH COCONUT KERNEL AND COPRA Product 3-4 Traditional method: The coconut oil is traditionally extracted from copra. The copra can be obtained by separating the coconut meat from the whole coconut shell followed by sundrying and smoke drying for about 6 to 8 days. The copra is then chopped to small sizes and cooked by heating the small pieces of copra in a cooker for about 30 mins. The oil is squeezed out from cooked copra by an expeller and then filtered by a filter press. Mechanical Extraction of Coconut Oil from the Fresh Coconut Meat: The processes and operations involved in modern mechanical expression of coconut is given below; The coconut shells are cracked and the coconut meat is separated. The fresh coconut meat is chopped and sliced into thin flakes of the desired size.

The thin flakes of coconut meat are cooked in a cooker by heating them at an elevated temperature for 90 mins. The oil is expelled from the heat treated cooked coconut meat (at a temperature of about 70°C) in an oil expeller. The oil is stored in an air tight container in a dark cool and dry place for a log and safe storage. The deoiled cake obtained from this process is suitable for human consumption. Value Added Coconut Products Coconut has been used as staple part of the diets of almost all Polynesian and many Asian people for centuries. It is used as food, as flavouring and made into beverages. Today’s young consumers depend heavily on conventional food. It is in this sector that coconut has a good chance to increase its use. The important products of coconut in our country are whole coconut (tender and mature), copra, toddy, neera, gur, coconut palm candy, sugar, vinegar etc. and few novel recipes like coconut boli, banana coconut cake. Coconut is a tasty food adjunct is well recognized. To use coconut in preparations, the consumer has to break the nut transversely into two, shred into gratings and then process further.

On the other hand, if coconut gratings, its rich milk and even prepared foods are available as such on the shelves of the market, surely consumers, especially the younger generation will be generated to encouraged to use them in preparations much more. Coconut honey: Coconut honey is a product from coconut water containing many growth promoting trace elements besides glucose, fructose and levulose. Coconut water was filtered, evaporated and blended with a little golden syrup to produce coconut honey, a palatable nutty flavored breakfast food, soft drinks additive and a sweetener. Coco sauce: A tangy sauce can be prepared from coconut water with red chilli, onion powder and little vinegar. Coconut lemonade: It was prepared by boiling coconut water, sugar and lemon juice. It is traditionally a popular drink in Kerala. Nata-de-coco **: Nata from fresh liquid endosperm of the matured coconut is collected and filtered by using cheese cloth. It is pasteurized after adding 8 per cent sucrose, 0.5 per cent ammonium sulphate and adjusting the pH to 4.5 by adding acetic acid.

The medium is developed by inoculating Acetobacter acetii at 10 per cent and incubated at room temperature for about two weeks. After two weeks a gel like mass developed with a film like layer on the top. The film is then removed and the mass is cleaned and cut into cubes. The cubes (nata) are further processed to improve the colour, flavour and taste by soaking it in sugar syrup. The nata can be used to decorate desserts, ice cream, puddings and fruit salad. Coconut Kernel (or) White Meat**: The preservation and pickling of coconut was done by soaking the coconut kernels in brine solution maintained their colour, flavour, texture and taste and resembled like fresh coconut for 90 days. The salt and acid penetration in pickle is directly proportional to the concentration in the soak solution. The steeped coconut kernel were kept for 90 days under study, in which there was a remarkable reduction in reducing sugar, total sugar and free fatty acid content was increased gradually. The moisture content after storage ranged between 38.05 and 38.61 per cent.

The fresh coconut kernel could be preserved as long as for 3 to 6 months in the from of pieces and scrapings by steeping in a solution containing 4 per cent salt, acetic acid, sulphur dioxide and antioxidant. The product required washing in water prior to use. Desiccated Coconut**: Desiccated coconut, the edible dried-out shredded coconut meat was prepared from fresh kernel of fully matured coconut and it is available in coarse, medium and fine grades and also in special grades such as threads, strips, granules etc. Good desiccated coconut is crisp, snow white in colour with a sweet, pleasant and fresh taste of coconut kernel. Desiccated coconut, a commercial product was manufactured from the white part of the meat after removing the brown parings. The meat is shredded or disintegrated and dried in hot air driers at 140-170oF to 2 per cent moisture content (fat 65-68 % and Solids nonfat 30-32%) and used in the manufacture of cakes, pastries and chocolates.

Desiccated coconut is the disintegrated, white kernel of coconut processed under strict hygienic conditions and dried to a moisture content of below 3.0 per cent. It is a food product which is ready and fit for direct human consumption. Products from desiccated coconut**: The matured coconut kernels were steam blanched and soaked in sugar syrup of 30o brix for a period of 48hrs.The drained pieces were sulphited for 20 min and dried in the cabinet drier at a temperature of 60oC for 8 h. Storage studies proved that sugar acts as an osmotic agent for the preservation of coconut. Osmotically dehydrated coconut was well suited for the preparation of products in the homes as well in commercial units. The desiccated coconut powder (2%) or soy protein concentrate (SCP) (4.5%) was used in the preparation of mango bar, which increased the percentage of protein. The total soluble solids of pulp was raised to 30o brix with powdered cane sugar adding 0.6% citric acid and drying in an air cabinet drier at 63 + 2oC for 14h.

Coconut powder was used in the preparation of ragi based convenience mixes viz., sweetened and spiced mix. The other ingredients for sweetened mix were puffed ragi flour, sugar, beaten rice flakes, cardamom, coconut powder and puffed ragi flour, sugar, dehydrated coriander leaves, hydrogenated fat, coconut powder and groundnut for spiced mix. In sweetened mix, addition of beaten rice improved the colour but increased the rate of lipid oxidation while incorporation of coconut powder lowered the lipid oxidation. The value added products from coconut, such as dehydrated coconut (both savoury and sweet), ready-to-use coconut chutney mix, coconut kuruma mix, coconut rice mix and coconut burfi mix was developed. Acidified salt solution and sugar syrup were used as osmotic agents for the preparation of dehydrated coconut for savoury and sweet dishes.

The dehydrated coconut (savoury) was prepared by soaking the blanched coconut scrapings in the soak solution containing 1.0 per cent salt, 1.0 per cent acetic acid and 250 ppm of SO2 without antioxidant (T1) and with antioxidant (T2) for 24 hr and dried in the cabinet drier at 60° C for 4 to 5 hr (upto 4.0 % moisture). The treated and dehydrated coconut samples were packed in 300 gauge polyethylene bag without vacuum and with vacuum and stored at room temperature to observe the storage behaviour. Coconut Chips*: Coconut chips, the thinly sliced crispy coconut meat which may be sweetened or salted and may come in handy as a ready -to- eat snack food. It was prepared by slicing the coconut meat of eleven to twelve month old nuts thinly into strands, soaked in syrup, drained and dried in a dryer or oven. Coconut Crisps*: Coconut crisp is prepared from the young coconut endosperm of nine to ten month old nuts. It is white in colour, has pleasant coconut flavour and does not leave any fibrous feeling after taste.

It was processed by slicing the meat into 0.6-0.7mm thickness, blanched in boiling water, cooked in light syrup and then dried which is considered as a high energy food and of a good quality product. Roasted young coconut*: Roasted young coconut was prepared by a process in order to sweeten its water and tender meat as well as to enhance their flavour. The process consisted of preliminary steps and the nuts were boiled in a solution (2% sodium meta bi- sulphite) for 20 min, dried and burnt for finishing touch and it was exposed to the fire for a minute or until the shell itself showed signs of burning. The fruit was kept at room temperature for 3 days or in the refrigerator for larger storage. Honey roasted coconut*: Honey roasted coconut, a sweet, thinly sliced crispy coconut meat, eaten as a snack food. Sliced matured coconut meats was mixed with honey sugar, margarine, sweeten condensed skim milk, molasses and salt and dried in oven for half an hour. Then it was agitated frequently for 15 min until it become crispy, cooled and packed. Dehydrated sweet coconut*: Young coconut meat was used for preparation of dehydrated sweet coconut.

The coconut meat was washed with water and then soaked in coconut water, again washed with clean water. The meat was cut into pieces mixed with refined sugar and water in the ratio of 6:3:1 and boiled for 1 h or until it is dried, cooled and packed. Dehydrated coconut chutney**: Dehydrated coconut chutney using simple hot air drying technique was developed. It reconstitutes well in cold water and had all the characteristics of fresh chutney. The product had a shelf life of 3 months at 37oC and 6 months at ambient temperature when packed in flexible pouches. Coconut milk**: Coconut milk refers to the milky fluid, freshly extracted from the coconut kernel with or without added water and coconut cream to the high-fat cream-like material obtained from the coconut milk by either gravitational separation or centrifugation Coconut milk was prepared by blending skim milk powder with coconut milk, obtained from freshly grated coconut and pasteurized at 70-72oC for 10min. It contains 6 percent skim milk powder and 9.65 percent total solids (Agrawal, et al. (1991).

Coconut milk, a generic term for the aqueous extract of the solid coconut endosperm, plays an important role in the cuisines of South East Asia as well as in other parts of the world. Fermented beverage from coconut skim milk using different combinations of coconut skim milk and non-fat dry milk and the culture used was Lactobacillus bulgaricus. Based on sensory evaluation, 50 per cent of coconut skim milk: 50 per cent of non- fat dry milk ratio was the most acceptable formulation. The ready-to-drink fermented beverage concentrate (diluted at 1:3) contains protein (1%), fat (0.74%), sugar (18.70%) and water (79.25%). The fermented beverage concentrate was found to be stable even after 2 months of storage and coconut skim milk can be utilized successfully for the processing of cultured milk. Coconut cream: The concentrated milk extracted from fresh matured coconuts can either be used directly or diluted with water to make various curry preparation, sweets, desserts, puddings etc. Processed and packed coconut cream had a shelf life of six months and once opened it should be stored in refrigerator for subsequent use.

Coconut cream, a concentrated form of coconut milk, which is a convenient product prepared from mature and fresh. Coconut syrup: Coconut syrup, a translucent, free-flowing liquid was prepared by cooking coconut milk with an equal amount of refined sugar and di-sodium-phosphate equivalent to 0.25 per cent of the volume of the milk, until the mixture attained a TSS content of 68-70 per cent. The hot mixture was poured in sterile containers and sealed hermetically. It was used as a topping for bakery products or as a mixer in alcoholic drinks or may be diluted in water and used in cooking rice cakes and other delicacies. Coconut honey: Coconut honey is viscous, free-flowing syrup, similar to coconut syrup but less creamy and less nutty in flavour was used as topping for pancakes and waffles. One part of skim milk was mixed with ½ part of refined sugar and ½ part of glucose, and then blended with sodium alginate at 0.5 per cent as stabilizer. Coconut cream may be added to improve the flavour of the product.

The mixture was heated for 15 minutes, homogenized and cooked with constant stirring in steam-jacketed kettle to a TSS of 75 per cent. It was poured hot into sterile containers and then sealed hermetically. Sweetened condensed coconut milk: Coconut skim milk was used in the preparation of sweetened condensed coconut milk. Powdered dairy skim milk was added for protein fortification and other ingredients were corn oil, coconut cream and sugar. The skim milk was first pasteurized for 30 mins at 80-90oC and mixed with other ingredients. The mixture was blended or passed through a colloid mill, and heated in a steam jacketed kettle with constant stirring to a TSS content of 68%. It was packed hot in sterile tin cans and cooled immediately in cooling tanks. Coconut candy*: Coconut candy was prepared from grated coconut meat mixed with coconut milk. The grated coconut was moistened with a portion of the milk. The remaining milk and the molasses were poured in a cooking pan, and the mixture was heated to boiling. Refined sugar was added and the mixture was cooked until it gets hardened when dropped into cold water.

It was then poured in butter-greased pans, allowed to cool slightly, cut into desired sizes and individually wrapped in cellophane sheets. Coconut milk powder: Coconut milk powder was prepared by dehydrating the milk under controlled conditions. The composition of the milk was adjusted with fat percentage in the range of 50-60 per cent of the total solids. The emulsifiers and stabilizers were also added to the formulation. The most crucial step was the dehydration stage for which spray drier was employed at high temperature (around 180oC). Instant dehydration takes place converting each tiny droplet into microcapsules with fine droplet of the oil inside Coconut flour**: Coconut flour is a unique product prepared from coconut residue. Coconut flour, a by-product in the processing of coconut milk, can provide not only value-added income to the entrepreneurs but also a nutritious and a healthy source of dietary fiber for the consumers. It can be used as fillers, bulking agents and substitute for wheat flour, rice flour and potato flour at certain levels and incorporated into various food products like baked products, snack foods, steamed and extruded products.

One by-product of coconut is the “sapal” from coconut meal, taken after extraction of the coconut milk. The “sapal” was made into coconut flour which contains dietary fibre. The utilization of coconut sapal may have some health benefits and may encourage the industry to produce value added products or functional foods which may help in the proper control and management of chronic diseases. This offers scope for utilization of coconut flour as a dietary component for diabetes. Low-fat, high fibre coconut flour, a unique product from sapal is a good source of dietary fiber. It is comparable with other cereal flour in terms of carbohydrate, fat and energy content and a good ingredient in nutraceuticals. Tender coconut water: It is valued both for the refreshing drink and gelatinous kernel, which is a delicious food. The tender nut water is rich in potassium and minerals. Glucose content is maximum in seven months old nuts and hence the best stage for drinking. The dwarf coconut variety, Chowghat Orange Dwarf (COD) is a tender nut variety. The composition of tender nut water from this variety is as follows: Particulars Coconut nutrition facts and health benefits Custom Search Coconut nutrition facts Coconut is a mature fruit of the cocos nucifera palm.

It is one of very versatile and indispensable food item for millions of inhabitants in South and South-East Asia, and Pacific islands. It is one of the most sought-after ingredients in the kitchen since it employed in almost each and every recipe prepared in these parts of the world. Cocos nucifera belongs to the large Palmaceae family of palm trees. Coco palm grows well under tropical climates. The palm requires moist, sandy, well-drained soil and flourishes well all along the saline-rich coastal regions. Sweet, delicious coconut meat. The coconut palm is an un-branched, erect, tall-growing tree that may reach more than 100 feet in height and has a lifetime of about 75 to 100 years. Once planted, it may take about 4-5 years to begin their first produce, and often, quite longer time in some species. Several hundred species of the coconut palms grown all over the tropics, and their taste of meat and flavor of water thus may vary according to saline content of the soil, distance from sea-shore, amount of rain-fall, etc. Coconuts in a cocus nucifera palm.

In a season, a single coconut palm may yeild 20-150 mature nuts. The fruit is almost spherical to oval in shape and measure between 5-10 inches in width. Its rough outer husk is light green, which becomes dry and turn gray as the nut matures. The husk (exocarp) is about 1-2 inches in thickness and made of tough fibers. Underneath the husk, there is a woody shell enclosing inner edible meat (kernel-endosperm). Recently harvested mature fruits contain some amount of sweet water inside its central hollow cavity surrounded by the white meat (endosperm). The fruit with its shell, kernel, and water together constitutes a â€œcoconutâ€ in the market. Health benefits of coconut Coconut is a very versatile and indispensable food item for most people under the tropical belt. It is a complete food rich in calories, vitamins, and minerals. A medium-size nut carrying 400 g edible meat and some 30-150 ml of water may provide almost all the daily-required essential minerals, vitamins, and energy of an average-sized individual. 100 g kernel consists of 354 calories.

Much of this comes from the fats and protein. Although, its meat is disproportionately high in saturated fats on comparison to other common edible nuts, coconut has many bioactive compounds that are essential for better health. The important saturated fatty acid in the coconut is lauric acid (1:12 carbon fatty acid). Lauric acid increases good-HDL cholesterol levels in the blood. HDL is a high-density lipoprotein, which has beneficial effects on the coronary arteries by preventing vessel blockade (atherosclerosis). Physicians recommend high HDL to total cholesterol levels in the blood for the same reason. Coconut water is a very refreshing drink to beat tropical summer thirst. The juice is packed with simple sugar, electrolytes, minerals, and bioactive compounds such as cytokinin, and enzymes such as acid phosphatase, catalase, dehydrogenase, peroxidase, polymerases, etc. Altogether, these enzymes aid in digestion and metabolism. Coconut oil extracted from dry kernel (copra) is an excellent emollient agent. It is used in cooking, applied over scalp as hair nourishment, employed in pharmacy and in medicines.

Research studies suggest that cytokinins (e.g., kinetin and trans-zeatin) in coconut water showed significant anti-ageing, anti-carcinogenic, and anti-thrombotic effects. The kernel is an excellent source of minerals such as copper, calcium, iron, manganese, magnesium, and zinc. It is also a very good source of B-complex vitamins such as folates, riboflavin, niacin, thiamin, and pyridoxine. These vitamins are essential in the sense that body requires them from external sources to replenish. Coconut meat and water contain a very good amount of potassium. 100 g of fresh meat contains 356 mg% or 7.5% of daily required levels of potassium. Selection and storage Tender coconuts filled with sweet water ready to drink. Coconut; outer husk removed. Note for "eyes" at the top end. Mature coconuts can be readily available round the year in Asian stores in the USA. You may find partially husked, processed kernel in cans, wholesome totally dried (copra) in vaccum packs, coconut milk, cream, dried-powder (desiccated), etc., in these stores.

Fresh tender nuts for refreshing drink or in tins/cans can also be found in these stores. Dried coconut meat or copra. Coconut is a very stable fruit. Dry nuts in the husks can be stored for months in cool, dry, and humid-free place. However, once cut open, fresh mature meat may deteriorate rather quickly if kept open for few hours at room temperature. Its water and meat contain simple sugars which attract attacking fungus as well as bacteria. Cut-opened raw kernel and grated coconut should be placed inside the refrigerator to prevent decaying. Coconut milk is available in tins/cans or as a milk-powder in the markets. If using as powder, reconstitute it with cold water following steps/instructions described on the packet. Preparation and serving tips Grated coconut meat. There are several methods in practice to cut-open the whole coconut fruit. At domestic level, an expert person with enough skills in plying its tough outer husk should only be employed in this task. The nuts are usually husked with the help of huge machines in the industries. At the household, it is plied using sharp sickle, portion by portion to expose underneath nut with the spherical to ovals shaped hard shell.

In India and other Asian countries, this husked nut is broken by hitting it against the hard surface with great force to crack open. Its water is usually discarded. Then its meat is separated from its attachment to shell using a sharp spatula or knife. The meat is cut into chunks, slices or grated using special household knife, or grater. Here are some serving tips: Its slices or chunks are eaten as a snack. The kernel can be eaten in many ways. In one of the special recipes in South India where small slices or grated coconut is mixed with jackfruit slices, honey, sugar, and banana and served as a dessert. Finely grated and dried (desiccated) coconut powder is used in the preparation of variety of savory dishes in India and other Asian region. Coconut chutney is a thick paste prepared by grinding together grated coconut, roasted peanuts , green or red chilli peppers , mustard seeds , curry leaves, garlic , and salt and used as a dip with rice cake (idli), poori (puffed fried thin bread) etc.

Dried (desiccated) coconut powder is found a special place in mouth-watering sweet dishes like burfi, granola bars, cake, cookies, chocolate, pies, custard (kheer) etc., in almost all parts of South Asia, and East Asian regions. Fresh tender coconut water can be made as special refreshing drink by adding lemon , mint leaves, orange zest , etc. Coconut milk is added to flavor variety of food preparations. Fish and seafood curries cooked in milk is one of a special recipe in many parts of Indonesia, Philippines, India (Kerala,), Malaysia and Sri Lanka. In Indonesia and Malaysia, rice is steamed in milk with herbs and spices (nasi uduk) and served with chicken or beef curries. Safety profile Coconut is a very healthy ingredient that can be used safely as food. There are no reported allergic reactions of any sort notified so far following its consumption. Its sweet delicious kernel is not only cherished in healthy but considered safe and nutritious in pregnancy, infants as well as in diseased conditions. ( Medical disclaimer ). <<-Back to Nuts nutrition from Coconut . Please visit here for an impressive list of nuts with complete illustrations of their nutrition facts and health benefits.

Question: Copra is the dried white meat or flesh of what?
Answer: Coconut