The packing and keeping qualities of desiccated coco-nut.

Abstract

The keeping qualities of desiccated coco-nut, like those of copra, depend almost entirely upon its moisture content. In the presence of more than a minimal amount of moisture, both desiccated coco-nut and copra become a prey to the attack of moulds, increasing in severity with increase of moisture content.

It is clear therefore that:—

(a) The initial moisture content must be low, certainly below 3 per cent.

(b) Packing must be such as to prevent absorption of moisture from the air.