Re: [Coconut:4853] Re: Edible copra

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Re: [Coconut:4853] Re: Edible copra deepak chandra 6/15/12 8:17 AM
Dear Hugh,
I have attached a few photos of the store house.
deepak chandra

--- On Sat, 2/11/12, Shree Padre <yes...@gmail.com> wrote:

From: Shree Padre <yes...@gmail.com>
Subject: Re: [Coconut:4853] Re: Edible copra
To: coc...@googlegroups.com
Date: Saturday, February 11, 2012, 5:24 PM

 Dear Hugh,

 These two pix of Ball copra making I shot in Tiptur area year ago, I hope are  answering your questions.

 I don't think this process is mechanized.

 Regards

 Shree Padre
Water Journalist
Post Vaninagar
Via: Perla - Kerala, 671 552
Phone : 04998 - 266148 
E-mail : shreepadre@gmail.com



On Sat, Feb 11, 2012 at 2:01 PM, Hugh Harries <hugh.harries@gmail.com> wrote:
Deepak

Thanks for the information about your ball copra store houses. We look forward to your pictures.

The low rainfall is important because it means humidity will be low and you probably do not need to heat the air even when it does rain?

So what do you do with the husk and shell? How easy or difficult it is it, to separate out the ball copra? Is the work done manually with an axe or on a spike? Could it be automated with a guillotine?

Do you beat out the husk for coir fibres and use the cocopeat in horticultural compost mixes?

Best wishes

Hugh

On 30 January 2012 15:24, deepak chandra <amdchandra@yahoo.com> wrote:
Dear Hugh,
 As mentioned by you once the cycle begins there would be waiting period.My store house dimensions is 10ftX20ftX10ft each. I have 9 such stores houses for 7-9 harvests in a calender year.Each store house can hold about 25 thousand nuts when completely filled to the brim.The Max temperature in our are is about 36*C during summer months and the min being around 12* C, and the avg rainfall being 25 inches starting  from the months of March/April till mid Nov,the max being in the month of Oct.
I have a few Chowghat orange dwarf and DXT trees and I have converted those nuts to ball copra.All you need is very well ventilated store house.I'll upload the photo of the store house in due course.
regards
deepak chandra

--- On Tue, 1/24/12, SREEKUMAR NAIR <petkusindia@gmail.com> wrote:

From: SREEKUMAR NAIR <petkusindia@gmail.com>
Subject: Re: [Coconut:4832] Re: Edible copra
To: coconut@googlegroups.com
Date: Tuesday, January 24, 2012, 5:31 PM

Dear Hugh,
                 I speak with some experience from the coffee industry where dry beans are kept in natural humid conditions so as to produce a mellow flavored bean called Monsooned Malabar Coffee.Attempts have been made to replicate this process artificially due to the high premium that this coffee commands, but the eventual result was not a success. The process that is followed in Tiptur takes advantage of the natural climatic conditions prevalent in that area as well as the locally available varieties.
                  This cannot be replicated by artificial drying in any form. Artificial drying would hasten the natural process and the end result would be a product that lacks the characteristics of a naturally dried one. I am fairly certain that there would be a loss of color however well one tries to control the temperature ( to dry the warm air has to come into contact with the product )
                  The method that comes to my mind where I also have some experience are the corn cob drying houses for seed corn where the drying temperature is fairly close to the ambient air so as to retain the germination properties as well as color. The flip side is that one would need a very large area for a single layer of coconut and to regulate the movement of air expensive circulation systems need to be devised.Energy costs would make such a venture economically unviable.
                  In conclusion I am of the opinion that niche products are best left to traditional methods.
Regards
Sreekumar Nair 
                  

On 24 January 2012 15:49, Hugh Harries <hugh.harries@gmail.com> wrote:
Jerard

Thank you for confirming my thought that 
early germinating varieties are not suitable for ball copra.

The dry weather conditions are important but perhaps in humid areas it might be possible to blow warm (not too hot) air between and around the drying nuts? For example,
by burning the residual shell and husk (already thoroughly dried) or (better) by converting the shell to charcoal ?

The warm air would not come in direct contact with the ball copra to discolor it and the low heat would not denature its constituents.

Would the market demand for ball copra in the north absorb additional supplies?

If not, perhaps new markets could be found if virgin oil could be extracted from ball copra?

Some advertising slogans spring to mind . . . !

Hugh
========================================
On 24 January 2012 05:13, Augustine B Jerard <jerardba@yahoo.com> wrote:
Dear Hugh,

Evaluation of different coconut varieties for ball copra production indicated that early germinating varieties are not suitable for this purpsoe owing to the spoilage under storage. The accession Tiptur Tall was found better for this purpose as the size of the ball copra is optimum for drying. The study showed that Laccadive Micro Tall is the best for this purpose however with small balls!!.
The weather conditions prevailing in the Maidan tract of Karnataka is suitable for ball copra production (Dry weather with Low RH, Low Rainfall, high temperature etc). The germination inside the storage chambers are almost  absent at these places whereas upto 60 % spoilage (due to germination and rotting) has been observed under coastal conditions at Kasaragod with other varieties.
The ball copra has good market mostly in northern India where making availability of fresh coconuts are difficult. Quality wise, ball copra is sweeter and has more shelf life. It is suitable for all coconut culinary purposes.
With regards,
Jerard


De: Hugh Harries [mailto:hugh.harries@gmail.com]
Enviado el: lunes, 23 de enero de 2012 06:40 a.m.
Para: coconut@googlegroups.com
Asunto: Re: [Coconut:4826] Re: Edible copra
 
Deepak

Thank you for your practical advice about making ball copra. Please allow me to add some comments.

In the first place, some people may be unwilling to wait 8-11 months before they can sell the product. But once the first waiting period is over production will become continuous. And the labour costs for picking out the copra are greatly reduced.

Other people may not have enough covered space for storage. Can you advise on what space is needed to process the crop from a specified number of palms (say 100)? And. of course, the covered area will be much more comfortable for the workers, sheltered from the sun and the rain and not close to a copra-drying fire.

Do you only process the local Tiptur Tall and, if so, is it like the West Coast Tall, taking 2-3 months from the time of harvesting before beginning to germinate? What happens if you use an early germinating variety, like the San Ramon or the Chowgat Dwarf or a DxT hybrid, which can begin to germinate on the palm even before harvest?

A picture of your store house, as you suggest, would be very helpful. Could you also show pictures of the recently harvested coconuts  ("before and after" drying) and the resulting the ball copra?

Many thanks

Hugh
On 20 January 2012 14:43, deepak chandra <amdchandra@yahoo.com> wrote:
Hi,
 I presume, What Rajesh meant by white copra, it must be ball copra.Well I am a coconut farmer from the Tiptur belt of Karnataka state in South of India.We in this area never sell raw coconut, we convert them to ball copra by harvesting only mature10- 12 months old coconuts, these coconuts are stored in well ventilated store houses with cross ventilation and  in a raised platform (about 2-3 feet from the ground level) so that there is air circulation all around the store house.These coconuts are stored for almost 9 to 11 months (depending on the time of harvest, monsoon months harvests take 11 months where as summer harvested nuts take 9 months to become copra)  from harvest without disturbing them.At the end of the stipulated time the nuts are dehusked and the shell is broken into two halves to produce ball copra(it is just like a ball) the inside of the copra when cut into two halves is almost as white as a snow ,hence it is called white copra.This copra fetches premium price since it would have lost almost all its moisture, hence the shelf life  of the copra is almost for a few months and the copra is sweetish to taste
I can post pics of the store house if asked for
regards
deepak chandra

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--
Regards,
Sreekumar Nair
Mob + 55 85 9973 4017

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Re: [Coconut:4853] Re: Edible copra deepak chandra 6/15/12 8:36 AM
Hugh
some more photos
Re: [Coconut:4853] Re: Edible copra deepak chandra 6/15/12 8:45 AM
Hugh
Re: [Coconut:4853] Re: Edible copra deepak chandra 6/15/12 9:09 AM
Re: [Coconut:5142] Re: Edible copra elan sun star 6/15/12 12:29 PM
Fantastic photos

these tell a whole story in themselves  beyond research and clinical trials...this is the heart of the millenial use of coconut.

Hoping that other members will send photos.

Elan Star

Hawaii


On Jun 15, 2012, at 6:09 AM, deepak chandra wrote:

Hugh
more photos
deepak chandra

--- On Sat, 2/11/12, Shree Padre <yes...@gmail.com> wrote:

From: Shree Padre <yes...@gmail.com>
Subject: Re: [Coconut:4853] Re: Edible copra
To: coc...@googlegroups.com
Date: Saturday, February 11, 2012, 5:24 PM

 Dear Hugh,

 These two pix of Ball copra making I shot in Tiptur area year ago, I hope are  answering your questions.

 I don't think this process is mechanized.

 Regards

 Shree Padre
Water Journalist
Post Vaninagar
Via: Perla - Kerala, 671 552
Phone : 04998 - 266148 
E-mail : shreepadre@gmail.com






Re: [Coconut:4853] Re: Edible copra Coconut Time Line 6/16/12 4:41 AM
Deepak

Many thanks for your photos of ball copra production. The original version of the Google coconut group had a separate section for displaying photos but for some reason that I still cannot understand they did away with it (and other sections for storing files and documents). Where these have been sent as attachments they can still be found by searching the group messages.

Hugh
Re: [Coconut:5148] Re: Edible copra elan sun star 6/16/12 11:15 AM
I can possibly create a place and with that said i have some great ideas

really simple..

Lets find the imagery from the past and continue from now on with a site.

in fact I will  start a facebook site for it since that is the preferred element with a "continuing into infinity timeline"

keep sending images and this can be simple and much more effective..

My personal take is that the imagery needs some optimization in both color and structure though since these are taken with non optimum conditions  angles and lighting.

elan
coconut photo and links site archive elan sun star 6/16/12 2:09 PM


Here is a new facebook site for coconut groups

This site is open for posting photos and links

Since--- Facebook timeline--- is continuous and nothing is deleted this can serve as a posting ground for imagery/photos and other comments and discussions.

of course my passion is the cultural value of the images/photos which I beleive tell a great story

this includes farmers and farms and close up photos of people and places and items and techniques..

As you can see this beginning is imagery/photo rich.



you can add comments and facts or add your names or titles to existing photos where i did not have that information.


i hope that Roland and hugh and others can post their images and links...

This is no way takes the place of coconut google groups  it is just an adjunct to allow photos in good resolution without burdening servers and e mail boxes.

blessings from hawaii..

those of you who have specific germplasm results and photos please post and also comment on types of coconuts 
you see posted so that most photos get names from various members...

we can use photos of oil processing and harvesting an diversity  ...



Re: [Coconut:5151] coconut photo and links site archive Coconut Time Line 6/16/12 11:50 PM
Elan

Excellent, well done. I hope everyone will make full use of the new ssite.

Hugh

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FW: [Coconut:5142] Re: Edible copra mike foale 6/28/12 10:30 PM

Wonderful images Deepak!

It appears to me that the whole nuts are dried so thoroughly that the kernel becomes fully dry and shrinks from the inside of the shelol. The men in the first image appear to be ready to break the shell of using a metal pipe as hammer.

Do you know if the balls of kernel are chopped up for marketing or mostly sold in one piece?

Mike Foale

 

From: coc...@googlegroups.com [mailto:coc...@googlegroups.com] On Behalf Of deepak chandra
Sent: Saturday, 16 June 2012 2:10 AM
To: coc...@googlegroups.com
Subject: Re: [Coconut:5142] Re: Edible copra

RE: [Coconut:5142] Re: Edible copra mike foale 6/28/12 10:38 PM

Wonderful images Deepak!

It appears to me that the whole nuts are dried so thoroughly that the kernel becomes fully dry and shrinks from the inside of the shelol. The men in the first image appear to be ready to break the shell of using a metal pipe as hammer.

Do you know if the balls of kernel are chopped up for marketing or mostly sold in one piece?

Mike Foale

 

From: coc...@googlegroups.com [mailto:coc...@googlegroups.com] On Behalf Of deepak chandra
Sent: Saturday, 16 June 2012 2:10 AM
To: coc...@googlegroups.com
Subject: Re: [Coconut:5142] Re: Edible copra

 

Hugh

RE: [Coconut:5175] Re: Edible copra deepak chandra 6/29/12 8:19 AM
Dear Mike Foale,
You are exactly right the whole matured nuts are stored in the store house for about 10 -11 months.The shell is broken into two peaces with a heavy metal rod/pipe etc.The copra is normally sold as a ball.
regards
Deepak chandra

--- On Fri, 6/29/12, Mike Foale <m.f...@uq.edu.au> wrote:

From: Mike Foale <m.f...@uq.edu.au>
Subject: RE: [Coconut:5175] Re: Edible copra
To: "coc...@googlegroups.com" <coc...@googlegroups.com>
Date: Friday, June 29, 2012, 11:08 AM

Wonderful images Deepak!

It appears to me that the whole nuts are dried so thoroughly that the kernel becomes fully dry and shrinks from the inside of the shelol. The men in the first image appear to be ready to break the shell of using a metal pipe as hammer.

Do you know if the balls of kernel are chopped up for marketing or mostly sold in one piece?

Mike Foale

 

From: coc...@googlegroups.com [mailto:coc...@googlegroups.com] On Behalf Of deepak chandra
Sent: Saturday, 16 June 2012 2:10 AM
To: coc...@googlegroups.com
Subject: Re: [Coconut:5142] Re: Edible copra

 

Hugh
more photos
deepak chandra

--- On Sat, 2/11/12, Shree Padre <yespee@gmail.com> wrote:


From: Shree Padre <yespee@gmail.com>


Subject: Re: [Coconut:4853] Re: Edible copra
To: coconut@googlegroups.com