THE STERILISATION OF COPRA 133 



the latest research work has been undertaken, and 

 the results now practically confirm the belief 

 that by the scientific oxidisation of the copra the 

 tendency towards rancidity is satisfactorily con- 

 trolled, and the consequent percentage of free 

 fatty acid can be confined within the narrowest 

 limits. 



In the preparation of copra for export it is 

 generally recognised that it is most essential to 

 dry the nut in such a manner that the product 

 does not deteriorate from excessive heat while 

 traversing tropical seas, and is also immune from 

 the attacks of the copra worm, cockroaches and 

 other vermin that invariably infest cargo steamers. 

 Moreover, it is equally important that it should not 

 be exposed to any danger of rancidity or 

 "sweating" as a result of the conditions of 

 transport. 



Repeated attempts have been made to secure 

 these results, and many different methods have 

 been adopted, each embodying some particular 

 feature which secured certain advantages. But 

 in every case these processes had disadvantages of 

 their own which were difficult to overcome, and 

 consequently annulled their value. 



Experts consider, however, that there is one 

 broad principle upon which every such process 

 should be based ; that is, the sterilisation of the 

 green nut before or during the process of drying, 



