HARVESTING

Harvesting is done throughout the year. Trees begin to yield fruit in 5-6 years on good soils, more likely 7-9 years, and reach full bearing in 12-13 years. The time from fruit set to full maturity is about 8-10 months; 12 months from setting of female flowers. The fruit should be harvested fully ripe for making copra and desiccated coconut. Drinking nuts should be picked earlier, at about 7 months. For coir they are picked about 1 month short of maturity, so that husk will be green. The nuts may be harvested by skilled climbers or may be cut from the ground, using a knife attached to a long pole. This is the cheapest method. With pole, a man can pick from 250 palms in a day, by climbing, only 25 palms. In some areas nuts are allowed to fall naturally and collected regularly.

Post-Harvest Handling System
Successful storage can be achieved for two to three months with the correct grading and handling procedures.

Harvesting
Dry coconut husks should be taken from the tree and dehusked, removing the flare.

Export Grading and Packing
All grading and packing should be carried out in the field as opposed to transporting the nuts to a centralized packing facility. Size grading is required with outgrowing being made for incorrect sizes, damaged and diseased nuts. Dry coconuts are loose packed into woven plastic sacks in counts of 20 per sack. Full telescopic two-piece fiberboard cartons may be used when financial returns warrant the additional cost.

Storage and Transportation
Dry coconuts can be shipped successfully by sea in reefer or dry containers for up to three weeks. Storage temperatures of 12 C will assist in quality maintenance. Where possible palletized systems should be used to reduce the potential for cracking of nuts.

Potential Post-Harvest Losses
Losses in coconut are mainly as a result of cracking due to poor or inappropriate handling. Spoilage can occur due to softening and disease infection of the eyes. This can be avoided by careful grading, preventing damage to the eyes and maintaining the coconuts under suitable storage conditions.

Coconut Specifications
Characteristics
Clean and round
Size:
· Minimum weight: 750 g
· Maximum weight: 850 g
Condition :
· Uniform, fresh, no excessive hairs;
· Free from splitting and cracking;
· No sunken eyes or fungal infection.

Market Requirements
Uniformly round, within the stated size specifications, preferably packed in cartons.

Handling in Importing Countries
Maximum marketing period can be achieved by storage at 12 C and careful handling to prevent cracking. Coconuts can be stored with other products without any detrimental effects.

Storage
Coconut may be stored at temperature of 0-1.5C with relative humidity of 75% or less for 1-2 months. In storage, they are subject to loss in weight, drying up of nut milk and mold. They may be held for 2 weeks at room temperature without serious loss.