Fibrous residues on the surface are removed, preparatory to separation of coconuts into segments suitable for human and animal consumption Preferred Features: Coconuts (strictly their kernels) are loaded into a rotary drum with sufficient sharp granules to grind their surfaces. On completion, the granules are screened-off. Fibrous residues are separated from the granules by water-washing, flotation and skimming. They go to further uses. In an alternative treatment, sand-blasting nozzle(s) are employed. Self- cleaning takes place, in that kinetic energy of the jet(s), sets the nuts into motion. In a further variant, rotating steel brushes clean them. Upper brushes rotate at a different speed than the (counter-) rotating lower brushes, hence turning and conveying the nuts during cleaning. Residual fibers may be burned-off, without affecting the biological or nutritive properties of the cocoa milk, or the inner flesh. The shell is not damaged, thanks to control of heating and its duration. A cooling process may follow. Poles of the oval nut are bored to extract the milk and to provide points of location. The equator is bored for later use of hooks or cords. The shell is notched circumferentially, without penetration. Later, light impact causes separation. Segments formed are sterilized in accordance with regulations. A sheet-welding process is used in conserving the segments. Entire coconuts, the shell or cup-shaped segments are prepared for the table using e.g. a paper or plastic cylinder to form e.g. stable goblets.
