Copra

Copra is the dried kernel of the coconut, the seed of the coconut palm (Cocos nucifera). The term derives from Malay kopra, reflecting its historical production in tropical regions.

Copra is produced by drying the white coconut meat after the shell is opened, either in the sun or in kilns. Typical moisture content is reduced to about 6–10 percent. Drying methods influence the quality and shelf life of the product.

After drying, the copra is pressed or subjected to solvent extraction to yield coconut oil; the remaining solid material, the copra meal or cake, is used primarily as animal feed. The oil yield and quality depend on drying conditions and subsequent processing.

Copra oil is used for cooking and as an ingredient in soap, cosmetics, and candles; the copra meal contains protein and fiber but is limited in nutritional value, so it is mainly used as livestock feed. Copra must be stored in dry, well-ventilated conditions to prevent mold and spoilage.

Producing and trading copra is historically significant in tropical regions; major producers include the Philippines, Indonesia, India, Malaysia, and Sri Lanka. Markets are affected by weather, pests, and global demand for coconut oil and related products.

Quality and safety issues include the risk of aflatoxin contamination in copra products when stored improperly. Proper drying, handling, and moisture control are essential to minimize mold growth and toxin formation.