COPRA ROASTING / COOKING
Copra is cut into small pieces and dried using hot air to about 5% moisture level. This copra is heated for about 1 hour on a multi stage steam-jacketed vessel for roasting. A bit of steam is also added to copra for cooking. This opens up the fat cells and helps in easy oil extraction
Copra pieces are then roasted for about 1 hour in a steam jacketed vessel with continuous agitation. A bit of steam is also sprayed into copra for better cooking. Steam is generated using an Indian Boiler Regulation (IBR) standard steam boiler fired with solid waste. Steam is supplied safely and efficiently with IBR quality seamless steam pipeline. Cooking helps in better oil recovery, provides a sweet aroma and improves the shelf life of coconut oil. Heating also sterilises copra.