Coconuts

How Good Copra Is Made In Eastern Polynesia

To The Editor.

Sir,—Referring to your article in the July issue of the P.I.M. about “Storing Copra,” it may interest readers in these days of poor copra prices to know that in many of the little-visited islands in the Eastern Pacific groups the natives have for many years been used to stor ing coconuts (in the husk) in native thatched houses, with a rough raised floor to prevent germination through dampness.

Coconuts so stored will dry out in from about nine to twelve months, the kernel then becoming loose in the shell, hence the native name “taka-taka” (loose). When cut open the copra has a blueish colour and has a high per centage of oil.

The natives use it in this state for food, as it is sweet and rich, and on the arrival of a vessel all that is neces sary to convert it into copra is to husk or break open the nuts and cut up the kernel. After about two years’ storage in the husk the kernel turns brown, and then disintegrates into dust.

I have never known husked nuts to be used in this manner, but, if practic able, it would save a great amount of space.

Husked coconuts are occasionally ex ported from the Eastern Pacific Islands in sacks and in bulk as a deckload for schooners bound to San Francisco.

After being husked, the “eyes” of the nut were dipped in hot pitch to her metically seal them and protect them from insects, and then stacked on deck and covered with old canvas or rough boards.

The percentage of loss on arrival was not very great when that method was adopted.

I have had 30 years’ experience in copra islands all over the Pacific, and can vouch for the accuracy of these statements.

John Mcculloch.

Tautu Aitutaki, Cook Islds., S. Pacific.