Processing
Coconuts are the seeds of a species of palm, Cocos nucifera. These palms flower on a monthly basis and the fruit take one year to ripen. A palm tree may have fruit in every stage of maturity. A mature tree can produce 50 to 100 coconuts per year. Coconuts can be harvested from the ground once they have ripened and fallen, or they can be harvested while still on the tree. A human climber can harvest about 25 trees in a day, while a knife attached to a pole can up the number to 250 trees harvested in a day. Monkeys can also be trained to harvest the coconuts, but this practice is less efficient than other methods. Green coconuts, harvested after about six to 12 months on the palm, contain pliable white fibres. Brown fibre is obtained by harvesting fully mature coconuts when the nutritious layer surrounding the seed is ready to be processed into copra and desiccated coconut. The fibrous layer of the fruit is then separated from the hard shell (manually) by driving the fruit down onto a spike to split it (dehusking). A well-seasoned husker can manually separate 2,000 coconuts per day. Machines are now available which crush the whole fruit to give the loose fibres. These machines can process up to 2,000 coconuts per hour.
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