Copra, or dried coconut meat, is a valuable product used in making coconut oil, animal feed, and various food and beauty products. Due to its high oil content and susceptibility to mold, it's important to store and preserve copra properly to maintain quality and extend shelf life.
Whether you're a farmer, exporter, or small-scale coconut oil producer, proper storage can prevent spoilage and protect your investment. In this blog, we’ll explore best practices to store and preserve copra dry coconut for maximum freshness and longevity.
1. Drying Properly Before Storage
The first step to long-lasting copra is thorough drying. Incomplete drying is the most common cause of mold growth and rancidity.
• Moisture content should be reduced to below 6%.
• Use solar dryers, hot-air dryers, or smoke kilns to achieve uniform dryness.
• Ensure the copra is not exposed to rain or high humidity during or after drying.
Tip: Break one piece open and check if it snaps easily and feels brittle. If it’s soft, it’s not dry enough.
2. Clean and Grade the Copra
After drying, remove any impurities such as husk fibers, moldy pieces, or foreign materials.
• Grade the copra by color and quality. White or light brown copra indicates good quality.
• Moldy or blackened pieces should be discarded or used for non-edible purposes.

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