Postharvest Handling of Coconut

(Cocos nucifera L.)

Coconut (Cocos Nucifera L.) is popularly known as the “TREE OF LIFE” because

of the variety of products and by-products made from the tree namely: coconut
meat, oil, juice, husk, shell, shell charcoal, leaves, husk, pith, inflorescence, trunk
and roots.
Unfortunately, despite the numerous coconut plantations in the country,
productivity levels remain low and one of the reasons may be attributed to lack of
information on appropriate technologies for Coconut farming. This article is being
written in the AGRIFISH Online to provide individual farmers basic technologies
appropriate for productive coconut farming.

Harvesting
Coconut palms are productive throughout the year. However, the yield may vary
from season to season. Almost on a monthly basis, a normal bearing coconut palm
usually produces one harvestable bunch. On an annual basis, the number of
bunches harvested per palm reaches about 14 from Tall varieties and 16 from
Dwarf trees.

However, due to practical economic reasons, harvesting for copra production

usually takes place every 45-90 days. Instead of harvesting on a monthly basis, this
allows them to collect a few bunches, ranging from 10-13 months old, all at one
go.

Coconuts are harvested for different consumptions. For the sweetest and tastiest
coconut water, seed nuts usually take seven to nine months to grow from the
flower opening before it matures. For copra, coconut milk and other derived food
products, seed nuts take 10- 13 months to mature from the flower opening, so that
the kernel is thick enough for commercial use.

Frequency and Amount

A bunch of coconuts from each tree has five to 15 nuts. It can be harvested every
month from a coconut palm. To economize, farmers usually yield two to three
bunches from each tree. This occurs every harvest cycle, which ranges between 45-
60, or 75-90 days. On average, 10-45 nuts can be collected from each coconut tree
at various maturity stages every harvest cycle. In order to yield a good number of
mature nuts with high copra and oil recovery, the Asian and Pacific Coconut
Community (APCC) recommends that each harvest takes place in 45-day harvest
cycles.

Methods of Harvesting
The methods of harvesting coconuts vary from country to country, sometimes even
among provinces within the same country. Nevertheless, the two most common
methods of harvesting coconuts are the pole and climbing methods. In others like
Papua New Guinea, the coconuts are left to fall to the ground and collected
thereafter.

 Harvesting with a pole

For the pole method, farmers use a harvesting scythe at the end of a long bamboo
pole to cut the coconut bunch, which is left to drop from the palm. The advantage
of this method is that it is generally faster, more efficient, less tedious and
dangerous compared to the climbing method. This way, the harvester can harvest
more nuts per unit time from a larger number of trees. In some coconut plantations,
drains are dug out in between the rows of coconut palms, so the coconuts drop into
the body of water which cushions the falling impact.
 Harvesting by climbing

Using the climbing method , the farmer or worker is engaged to climb up the
coconut tree, with or without a climbing device. For easy climbing, some coconut
trees have grooves carved into their sides. Although this is dangerous, it is very
commonly done to harvest coconuts. The advantage of climbing is that the
harvester can clean and inspect the crown of the palm for pest and disease attacks.
However, the grooves which are carved to construct steps in the coconut trunk
make the coconut trees less suitable for timber purposes. These fractures could also
be potential entry sites for pests.

Postharvest Management

Young coconuts

Bunches of young coconuts are harvested

for coconut water. They are
transported as whole coconuts to the processing site, where each coconut is cut
from bunches in a process called de-fruiting.

Trimming
Trimming decreases the weight of the coconuts, resulting in substantial savings in
transportation. It takes most of the husks away, so it is easier for consumers to
drink water straight from the coconut.
If coconuts are meant for the local market, they are distributed among the sellers in
bunches or individual fruits. If the coconuts are meant for the export market, the
husks are first trimmed with sharp knives. They are then trimmed again into
different cut styles.

Zoom

Some trimming styles of young coconuts

Packing and pre-cooling

After trimming, the coconuts are dipped into 1-2% sodium metabisulphite solution
for up to three minutes. This prevents browning and mould infection of the white
husks. It can be partially substituted by using oxalic acid or a blanching process to
minimize mould formation. Thereafter, young coconuts are individually packed in
polypropylene or HDPE bags and then repackaged into boxes for easy
transportation. These boxes are then pre-cooled to less than 4°C and stored in
refrigerated conditions before transportation.
Transportation

The trimmed young coconuts are transported chilled via sea or land, and the cold
chain is kept constant throughout. They are then sold in the refrigerated segments
of retail channels, such as supermarkets, cafés and restaurants.

Mature Coconuts

After 10-13 months, mature nuts are harvested for coconut milk and other coconut
derived food products. Usually, they are gathered on a single layer on the ground.

Some farmers practice seasoning, in which the coconuts are placed on dry ground
and left to mature for another three weeks to a month, so that it is easier to dehusk,
deshell and pare the testa (skin) off from the seasoned coconuts. They are also
placed on dry ground as coconuts tend to germinate under damp conditions.

Dehusking

Coconuts are first dehusked before being transported by trucks, carts or boats to the
processing site. Otherwise, they can be bulky. Dehusking can be done manually or
by semi-automated procedures, but the former is more commonly used.
 Mechanical coconut dehuskers

The first stage of coconut processing is the removal of the husk. The most
prevalent method is a manual one. It involves the removing of the husk by
impaling the coconut on a sharp iron or wooden spike fixed in the ground. The
spike is usually set at a slight angle at about 80 cm from the ground. Using both
hands, the operator brings the coconut down sharply on the edge of the spike
which pierces the husk and glances off the round end of the nut. The fruit is then
twisted, thus loosening the husk. This work is hard, and calls for considerable skill
and great wrist and arm strength. An experienced worker can dehusk
approximately 1500-2000 units per eight-hour day.

Two

types of manual dehusking tools

Shelling

There are various techniques for shelling coconuts depending on the overall
processing method. To produce copra, the shell of the dehusked coconut is cracked
into two equal halves with a chopping knife or hatchet. Breaking should be carried
out over a concrete floor sloping either to one side or to the centre so as to enable
the draining of coconut water. A skilled worker can split up to 7000 nuts per day.
The nut water should be drained completely by inverting the split nuts face
downward for one to two hours, preferably in the sun, before the drying is started.

Once drainage has been completed, drying should be undertaken as soon as

possible in order to avoid bacterial action and spoilage of the meat. The latter
generally starts approximately four hours after shelling.

Drying

There are three main drying methods. These are:

- sun drying;
- smoke curing or drying over an open free in a direct drier or kiln; and
- indirect hot-air drying.

Frequently, a combination of preliminary sun drying followed by kiln drying is

used. The selection of an appropriate technique would, of course, be largely
influenced by local conditions. A recommended drying procedure would proceed
as follows:

- The moisture content is first reduced from 55 per cent to 35 per cent within 24
hours;
- Over the next 24 hours the moisture content should be further reduced to 20
per cent;
- In the third 24-hour period the moisture content should be reduced to 5-6 per
cent.

A. Sun drying

The sun-drying process is very simple but is successful only when long periods of
sunshine can be guaranteed. The process involves placing drained coconut halves
on the ground with the open side turned to the sun. It is better, however, to first
immerse the nut halves in clean, cold water to wash away any adhering material.
This is done to prevent those materials from acting, later, as a medium for the
development of mould.

The nuts may be dried on simple and cheap racks, constructed of bamboo, to avoid
contamination by laying them directly on the ground. Technically, the use of
concrete floors is superior to both above methods. These will, however, require
higher capital investments which may not always be justified from an economic
point of view.

Depending on climatic conditions, the drying process may be completed within

five to seven days. After the first two days of drying, the kernel or the meat gets
detached from the shell and can be removed by means of a thin wooden lever. The
detached kernels are set to dry again for a further period of four to five days. For
best results, the drying period should not be discontinued.

The drying area should be covered with screens of bamboo and coconut fronds
whenever it rains to prevent deterioration of the partly dried meat.

The drying of coconut meat during the monsoon period is particularly difficult and,
unless it is carried out carefully, a large fraction of the copra may get mouldy or
discoloured.

Moisture content of copra during sun drying

Drying period Percentage moisture Drying period Percentage moisture

0 50 2 days 17
2 hours 40 3 days 12
4 hours 35 4 days 9
5 hours 33 5 days 7
8 hours 28 6 days 6
10 hours 25

B. Direct hot-air drying kiln

In this form of drying, coconut meat is heated directly by the smoke and hot
combustion of fuel gases. Crude kilns used for this type of drying yield an inferior,
heavily smoked, product. Consequently, the produced oil and cake are also of poor
quality. There are, however, certain kilns that can be employed very satisfactorily.
 C. Indirect hot-air drying

In indirect hot-air driers the coconut meat does not come into contact with
combustion gases and smoke from the fuel and hence the name of this drying
method. The copra thus obtained is usually of a very high quality. However, unless
the method of heat exchange is efficient, there is a considerable loss of heat.

The FAO paper mentioned earlier provides a description of an indirect hot-air drier
known as the modified Tonga hot-air drier. These driers are cheap and easy to
build. They enable pre-drying of copra in the husk with hot air, while the upper
trays of the drying chamber may be used to dry cut-out copra. Thus, pre-drying is
no longer dependent on the sun.
Bagging

Bagging is an optional operation. It is normally not done at small scales of

production. If, however, bagging was to be done at this level, it would involve
manual methods using jute bags.

Storage

Important points to be remembered with respect to the storage of copra are:

1. Wet copra should, as far as possible, not be stored with dry copra;

2. The storage structure should be constructed so as to minimize fluctuations in

the storage climatic conditions. For example, a non-reflective metal roof
which admits heat radiation to the store can be dramatically improved by
painting the upper surface with a mat-white reflective paint. This can reduce
temperature fluctuations in the store by 10 C or more, thus preventing
serious condensation effects.

3. The walls and floors should be smooth for easy cleaning. Cracks and
crevices in the structure must be regularly cleaned out and filled with mortar
to eliminate insect and rodent problems.

4. Bagged copra should not be stored directly against walls: wooden dunnage
should be provided to raise the stack off the floor.

Careful storage of copra will minimize the development of moulds which may lead
to important losses of oil and an increase in the free fatty acid content of the meat.
Five main types of moulds may develop depending on the relative humidity level
and the temperature in the storage area. The most damaging mould is known as the
“brown mould”. It flourishes in copra with a moisture range of 8 per cent to 12 per
cent and may be responsible for oil losses of more than 40 per cent. The least
damaging mould is known as the “green mould”: its growth is entirely superficial
and does not result in significant oil losses.

In order to avoid the development of moulds, it is recommended to pro-dry copra

in the sun for one to two days prior to storage with a view to reducing moisture to a
safe 6 per cent to 7 per cent. This practice is usually adopted by several milling
establishments. Relative humidity in the storage area should not exceed 85 per cent
at room temperature or 95 per cent at 40°C.

Products and By-Products

1. Copra – is the dried coconut meat. It is the source where coconut oil is extracted
for many uses.
1. Oil – extracted processed/filtered oil obtained from copra. It is mainly used for
cooking but also used for many other purposes; moisturizer, liniment for muscles
and joints, cosmetics, medicines, soaps and detergents, paints, biofuels, etc. 2.
Coconut milk – the liquid obtained by pressing grated coconut meat. This is used
for cooking. And making home-made coconut oil. 3. Latik – heat coagulated
content of coconut milk. This is also used for food purposes. 4. Dessicated coconut
– dried coconut grated meat mainly prepared for food uses. 5. Coconut Flour – this
is the de-oiled dessicated coconut that is finely grounded. This is used in baking.
2. Coconut Shell – This is the protective covering of the coconut meat and water.
This makes a very good source of charcoal. This is a very good fuel for domestic
cooking.
1. Activated charcoal – found to possess the ability to adsorb gases and vapors
hence finds uses in gas mask, cigarette filters, removal of bad odors from air-
conditioning, freezers and refrigerators, and many other adsorption capabilities.
Continuing research on this is making advances lately. Activated charcoal are used
in filtering water and air. 2. Charcoal briquettes – coconut shell charcoal are
processed into briquettes so that it is easier to transport. Specifically used in grills.
3. Novelty items – local craftsmen make indigenous novelties from shells such as
lamps, figurines, picture frames, musical instruments, souvenirs and many more.
3. Coconut Husk – the fibrous outer covering of the nut. This part extends from the
nut skin to the shell and varying thickness up to 5 cm.
1. Coco-coir – The hair-like thread extracted from the coconut husk by mechanical
method or by the decorticating machine. The resulting products are coco dust and
coco coir. Coco coir is used for upholstery, mattress fibers, filter pads, carpets,
erosion nets, insulation material, biodegradable pots, orchid and ornamental
planting medium, etc. 2. Coco dust – Are the medium collected after separating the
coir from the husk. It has very good water retention capabilities thus used mainly
as potting medium.
4. Coconut Water – the liquid found inside the coconut. It is an excellent and
readily available drinking water. The quality of water varies according to the age of
the nut. Younger nut water is largely consumed locally as beverage. Water from
mature nuts is used as raw material for making nata de coco, vinegar, intravenous
fluid, electrolyte, wine and alcohol. Large uses however have not prospered
5. Coconut Sap – a very sweet juice obtained from a young inflourescence. Locally
known as Tuba. Toddy in India.
1. Liquor – Coco-sap are left to ferment and made into alcoholic beverages called
“Tuba”. In Samar and Leyte province, they add bark from a local tree and ferment
to produce “Bahalina”. In Southern Tagalog and Bicol area, coco-sap are distilled
and made into a strong alcohol called “Lambanog”. 2. Vinegar – Coco sap are also
made into vinegar. 3. Coco sugar – Coco sap are sometimes cooked to produce
sugar. This has been a long practice in some places but not in very large quantities.

Overall Losses
Lack of awareness and actual skills on coconut post-harvest technologies have
caused significant losses starting from the harvesting of the nuts, seasoning, drying
and storage. While wastage and losses occur at different stages, the copra drying
stage or the efficiency of the drying process at the farm level is the most critical
stage as this affects subsequent losses in terms of product quality and reduced
prices.
Harvesting of immature nuts causes the production of rubbery copra with high
moisture content. If one allows the nuts to fall naturally, without harvesting or
picking the nuts from the tree, the losses due to over-ripe nuts or germinated nuts
are likely to occur. This could be as high as 10 percent of the total harvest
especially with varieties that are early germinating. As the growing embryo utilizes
the stored food in the endosperm, the copra produced from germinated nuts would
be thinner, lighter and with lower oil content. Losses due to pilferage and losses
due to nuts that are hidden or covered by thick weeds or shrubs could also range
from 5 to 10 percent of the total harvest if one does not regularly harvest his
coconuts. To avoid these losses, it is recommended that the 45-day cycle of
coconut harvesting be adopted. Seasoning of unripe nuts for 2-4 weeks should also
be practised. Farm sanitation, e.g. weeding of thick shrubs and grasses in the
spaces between coconut palms is highly recommended to prevent losses due to
uncollected nuts.
As mentioned earlier, major post harvest losses are caused by improper drying of
copra as a result of a lack of know-how on the proper drying technology and the
lack of incentives to adopt the recommended copra dryers and the appropriate
copra drying methods. Improperly dried copra or copra with high moisture content
are prone to aflatoxin contamination.
Coconut researchers have also identified beetles, cockroach, a moth and an earwig
to be associated with deteriorating copra and copra cake. Studies reveal that after
one year of storage, copra weight loss due to pests be as high as 5 to 10 percent.
Spraying of suitable insecticides may be done but this is not practiced due to its
prohibitive cost. Sanitary practices in the copra warehouse are the best
recommended alternative to control these pests. Generally, these pests are
considered a minor problem when compared to the attack of aflatoxin-related
moulds or fungi.
Other factors cited to contribute to copra/copra cake deterioration are presence of
wet or improperly dried copra, rubbery copra, delays in transport, long storage
period, and unsanitary conditions in the farms and warehouse. Long storage time
also favours the breeding of copra pests or the proliferation of aflatoxin related
moulds.