126 THE PREPARATION OF COPRA 



kernel exposed to the sun. But trays are now in 

 general use, and these are frequently attached to 

 shelter houses, into which they can be transferred 

 at night, or when rain threatens. 



Although sun-drying produces a good-looking 

 copra, it usually leaves behind from 6 to 20 per 

 cent, of moisture, which induces the development 

 of mould, a defect that seriously diminishes the 

 market price of the product. This mould is 

 ascribed by some authorities to the fact that 

 fermentation can take place during the slow pro- 

 cess of sun-drying. Experiments conducted by 

 experts have established the fact that to obtain a 

 copra free from any tendency to develop mould 

 the moisture retained must not exceed 5 per cent. 

 The impossibility of being able to depend upon a 

 continuance of brilliant sunshine throughout the 

 entire period of preparation renders sun-drying an 

 uncertain, expensive, time-wasting process as com- 

 pared with more scientific and up-to-date methods. 



Generally speaking, in the Dutch East Indies 

 the nut is gathered green and immediately cut 

 into quarters by the natives by means of a sharp 

 knife. Then it is exposed to the sun, on the 

 beach or some other open place, and it dries 

 naturally, while retaining its white colour. When 

 dried, the copra is packed in gunny bags for 

 shipment. The work of drying, collecting, and 

 baling has long been almost entirely in the hands of 



