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The dry weight of kernel in the nut varies from round 140 to 300 g depending on genotype and productivity of the palm. The oil content of the dry kernel is reduced from 68% to 14% by removing almost 90% of the oil so that the material to be finely ground. In the oil extraction process the amount of raw material per nut becomes about one third of the original dry kernel weight. In other words the weight of material ready to grind is now approximately 47 to 100g per nut requiring a nut number between 20 and 10 to produce 1 kg of coconut flour.
Mike Foale