Affluent Savvy
Affluent Savvy
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copra, dried sections of the meat of the coconut, the kernel of the fruit of the coconut palm (Cocos nucifera). Copra is valued for the coconut oil extracted from it and for the resulting residue, coconut-oil cake, which is used mostly for livestock feed.
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Learn More »copra, dried sections of the meat of the coconut, the kernel of the fruit of the coconut palm (Cocos nucifera). Copra is valued for the coconut oil extracted from it and for the resulting residue, coconut-oil cake, which is used mostly for livestock feed. Copra was introduced as a source of edible fat in northern Europe in the 1860s because of a shortage of dairy fats. Early in the 20th century it became known in the United States. It is an important export in the Philippines, India, Papua New Guinea, Vanuatu (formerly the New Hebrides), Mozambique, Malaysia, and the Pacific Islands. Naturally growing coconut palms are a significant source of copra, but commercial estates and plantations now predominate. The nuts are husked by bringing them down forcibly on a sharp point, by hand or mechanically. The shell is then cracked, usually into two halves, with a chopping knife, exposing the meat, which is about 50 percent water and 30 to 40 percent oil. About 30 nuts provide meat for 4.5 kg (10 pounds) of copra. Whole copra, also called ball or edible copra, is produced by the less common drying of the intact, whole nut kernel. Exposing the kernels to the air and sun was the earliest method of drying and is still extensively followed; it gives a good quality white copra. A more rapid process, adopted particularly where the humidity is high, is kiln drying, used generally in the Philippines. The kiln, essentially a fire pit overlaid with a grid, on which the copra is placed, is sheltered from rain by a roof. More uniform quality copra is produced by hot-air drying, first introduced in India and the Samoan islands. The copra is drawn through a heated tunnel, meeting a countercurrent of hot air. A fine, white copra of higher value than the sun-dried product is obtained. Well-dried copra contains 4 to 5 percent moisture and 63 to 70 percent oil. Coconut oil is obtained from the cleaned and crushed copra chiefly by pressing and solvent extraction.
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Learn More »Six feet also helped keep bodies out of the hands of body snatchers. Medical schools in the early 1800s bought cadavers for anatomical study and dissection, and some people supplied the demand by digging up fresh corpses. Gravesites reaching six feet helped prevent farmers from accidentally plowing up bodies.
There are plenty of reasons why a body is buried six feet under The six feet under rule for burial may have come from a plague in London in 1665. The Lord Mayor of London ordered all the “graves shall be at least six-foot deep.” The order never said why six feet. Maybe deep enough to keep animals from digging up corpses. Soil is different around the world and six feet is probably as far as you can dig down before the sides start caving in. Another explanation suggests six feet was the maximum depth a gravedigger could stand and still manage to toss dirt out of the grave using a shovel, or get in and out of the grave without needing a ladder. Six feet also helped keep bodies out of the hands of body snatchers. Medical schools in the early 1800s bought cadavers for anatomical study and dissection, and some people supplied the demand by digging up fresh corpses.
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