Coconut oil production in Mozambique - first fruits in fulfillment of a 5 year dream
Our vision for a coconut oil plant that would produce this high quality product started on August 20, 2002 (memorable since it was my birthday and the 30th anniversary celebration of Zion Chapel, our home church). During that meeting, a comment was made that we were praying about working in
The next March we traveled to
Our project manager, Romeu took me out to the factory to meet the staff and show me the product. It was exciting to see the 60 liter (15 gal) containers full of oil in the warehouse and the 70 pound sacks of coconut press cake (what is left after extracting the oil). In fact, they were running out of space to store things as the building is small. The small size was intentional to keep costs down and move the product out so it can be sold.
We went back into town with some press cake samples to see if we could find a place to sell it so we could get it out of the factory and get some money back too. The ideal place to sell would be a bakery as when it is finely ground, it can be substituted for wheat and other flours, adding protein, carbohydrates and fiber to bread. Since the bakery owner had gone home for the night, we went to an Indian owned store where they sell things in bulk. The owners were quite skeptical at first since they had never, literally never seen such a product. The closest their imaginations could come was the coconut you buy in the stores to put on top of cakes and pastries, "but you need a highly sophisticated and hygienic factory to do that don't you?" They were selling "copra" press cake that looked like dirt or dried manure and smelled like well, worse (hope no one has a queasy stomach today). They agreed to take one bag as a trial. When we put them side by side, the difference in appearance was like night and day.
The next day we had some ground in a fine sieve hammermill and took it to one of the bakery owners. He and his wife were both impressed with the quality and saw the potential for making fortified bread pretty much right away and agreed to take a 40 pound sample for a trial run. He was even willing to pay the same price for it as wheat flour, (8 cents more than we had budgeted in our plan) but it may actually be worth more nutritionally. We would offer it on a fresh, daily basis for use overnight to make into bread for local consumption. It should make softer, more nutritious bread than the water and wheat based product they have now (equivalent to pan de agua for those who know it).
It was so neat to watch as the coconuts were ground into a finely grated pulp, then put on the large stove top heated by the empty husks and shells. After an hour of being turned continuously and drying to about 10% moisture, it is put into a cylinder and pressed, producing crystal clear oil worth at least $4 per liter on the spot, $10 a liter in a South African supermarket and more in Europe. All this from about 60 cents worth of coconut. Who said money doesn't grow on trees? This could be
We are going back again this weekend with