PCA puts up white copra

To increase buying price

TAGBILARAN CITY, Bohol (PIA)—By producing white copra in a facility that can process some 5,000 seed nuts in a day, the Philippine Coconut Authority (PCA) believes farmers can elevate themselves in a better position to improve their income, PCA Bohol manager Jovencio Felisilda said.

Copra, is the dried meat (kernel) of the coconut, primarily produced to extract coconut oil and make related products, like animal feed after oil extraction, cooking oil, cosmetics and soap base, as well as industrial products like biodiesel and oleochemicals.

Bohol as one of the top provinces with the most number of coconut farmers and copra producers, has traditionally processed coconut meat into copra, which is one of the country’s top exports.

However, crude processes and uncontrolled production environments have contributed to low quality exports, which have greatly devalued the actual buying cost of copra, according to industry sources.

Add to that the fluctuating price of copra in the world market, and copra processing has since suffered a decline.

Drying technologies like open smoke drying (landa, dangka) or open sun drying (buwad), however, plus the lack of controlled environments and standards for dryness, including improper storage have rendered low quality products, which discourages farmers.

Improperly processed copra, according to the PSA, can develop harmful toxins, the biggest concern is mycotoxins produced by molds, that authorities like the PCA has sought for better quality copra.

Aflatoxins, the most dangerous poison from copra is produced by fungi such as Aspergillus flavus and Aspergillus parasiticus, which grows when copra is not dried properly or stored in humid conditions, or Ochratoxin, produced by Aspergillus ochraceus and Penicillium verrucosum.

These toxins cause liver damage and heightened risk of liver cancer, acute poisoning (aflatoxicosis), kidney damage, and in n severe cases, compromised immune system.

In fact, poor drying causes rancidity, leading to degraded oil quality and unpleasant taste or smell, which indicates microbial activity and spoilage.

In the Philippines, white copra is part of efforts to improve coconut product standards and increase export value.

Producing white copra is really about controlled drying and cleanliness. The goal is to avoid smoke, dirt, and uneven drying so the coconut meat stays white and food-grade, PSA Felisilda explains..

As authorities bat for proper processing, PCA presented the white copra processing as they programmed value adding activities to coconut products, in strategic areas of the province.

This is where Aguipo Coconut Farmers Multi Purpose Cooperative gets into the picture.

Set to process coconut kernels into white copra, the coop is envisioned to produce higher-quality type of dried coconut meat, with a cleaner white to light cream color (unlike regular copra, which is often brownish or smoky).

For Aguipo CFMPC, a steam technology is used to attain a programmed temperature of between ~60–70°C for 24–48 hours to achieve a moisture of about 6–7%.

By getting a uniform lower moisture content and fewer impurities, this makes the copra after products more suitable for food-grade products like high-quality cooking oil, desiccated coconut, and other food products where appearance and purity matter.

This quality also generally commands a higher price in the market.

As to PCA Felisilda, there is a P10.00 per kilo top off for white copra over the regular copra price in the market.

According to PCA provincial manager Felisilda, the facility, which is now producing white copra, can process 5,000 nuts every day. (PIABohol)

VALUE ADDING. With open smoke drying does not guarantee uniform dried copra, white copra, which is now done by a cooperative in Mabini, Bohol assures food-grade product and less susceptible to toxins that can be carcinogenic. (PIAbohol)