Copra?

What is "Good Quality"

EVERY Islands planter is anxious to obtain top market prices for his copra, but the fact that South Seas copra varies so considerably prohibits a uniform return. Some territories, in the past have commanded a margin of at least £1 per ton for their copra over that of a neighbouring group. Good quality copra depends mainly upon the system of curing and grading in force in the territory. „ What, then, constitutes “good quality” copra Here is how one expert defines it.

Writing in the “Fiji Agricultural Jour nal” recently, Mr. W. J. Blackie, MSc, FIC FNZIC, Senior Chemist and Gov ernment Analyst, said: “Good quality copra contains from 66 to 68 per cent, oil 5 per cent, moisture, less than 1 per cent, free fatty acid, is pale in colour, consists of mature “meat”, has less than 1 per cent, dirt, is not burnt, is evenly dried, is regular in shape and size and is not rubbery. A small superficial develop ment of moulds is unimportant, provided the moisture content is such as to limit all but superficial development”.

He further added that, from the point of view of the oil crusher, the following factors are of prime importance: (1) The copra must contain the maximum quan tity of oil; (2) The oil must have a minimum of free fatty acid; (3) The copra must not be charred or caramelised or rubbery; (4) The copra must not con tain excessive dirt or moisture; and (5) The “meal” must be clean and wholesome.