Copra has traditionally been grated and ground then boiled in water to extract coconut oil. It was used by Pacific island cultures and became a valuable commercial product for merchants in the South Seas and South Asia in the 1860s. The process of coconut oil extraction is performed by crushing copra to produce coconut oil (70%); the by-product is known as copra cake or copra meal (30%).
Once the oil is extracted, the remaining coconut cake is 18–25% protein but contains so much dietary fiber it cannot be eaten in large quantities by humans. Instead, it is normally fed to ruminants.
This coconut copra is packed in hygienic conditions and is available in tamper proof packing.
