Coconut "Cream"
p. 70 · Read in the full issue
South Sea Papain And
(A Letter to the Editor) THE reference in June “PIM” to pro cessed paw-paw latex converted into Papain, reminds me of a European who showed me here, years ago, the blueprints of a different process.
Ripe paw-paws, in this scheme, were crushed, seeds and all, and emulsified with water. The liquid was forced under pressure, through numerous tiny jetb facing a fan-tunnel which circulated very hot air. The mist immediately evapor ated leaving a tine powder (papain?), which was whirled into suitable con tainers Would not the ripe fruit be richer in papain than the green?
As far as “coconut cream,” is concerned —this is no novelty to us. I cannot help wondering what these Samoan innovators, are doing to remove from the oily product its well known laxative quality! If Europe goes into raptures over the “cream” of South Sea coconuts, it must be jolly hard up!
I do not think Buttercup the Cow need fear much competition from the South Sea palms when the present world short ages give place again to plenty, even if cream-of-coconut is patented!
I am, etc.,
Edwin Gold.
Mangaia, Cl, 28/8/46.