Coconut copra cake
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. is that coconut is a fruit of the coconut palm (not a true nut), cocos nucifera , having a fibrous husk surrounding a large seed while copra is the dried kernel of the coconut, from which coconut oil is extruded. After extracting coconut oil, the leftover residue of the copra or coconut butter is called as the copra meal or copra cake. This desiccated coconut waste is an effective by-product of copra and is used as a nutritious fodder for livestock. Coconut meal or copra meal is produced from the ripe fruit (nut) of the coconut palm (Cocos nucifera). The nut is split and the kernel is removed and dried below 6% moisture. This meal is called copra meal and still contains the oil. 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. Hybrid solar drying systems can also be used for a continuous drying process. To make copra, coconut nuts are broken open, water is drained out, and the kernel is left to dry. Sun drying and kiln drying are just some of the methods employed to dry the kernels.
