White Copra Meal Cake

White Copra Meal Cake — also known as White Copra Meal, White Coconut Cake, or Coconut Expeller Cake — is the solid residue remaining after extracting oil from peeled, dried coconut meat (copra). The defining characteristic of white copra cake is the removal of the testa — the thin, dark brown inner skin — from the copra before pressing or extraction. Without the testa's contribution of additional insoluble fiber and tannins, white copra cake produces a cream-white to pale-yellow meal with a higher protein density, lower crude fiber, and better palatability across a wider range of animal species.

White copra meal cake is produced by two main methods: (1) Mechanical expeller pressing, which leaves 6–14% residual fat in the cake and is preferred for ruminant and energy-dense feed formulations; and (2) Solvent extraction (hexane), which reduces residual fat to 1–3% and yields a higher protein concentration per kg — preferred for protein-focused monogastric and aquaculture formulations.

• Product Name: White Copra Cake / White Copra Meal / Coconut Cake
• HS Code: 2306.50.10
• Origin: Ben Tre, Vietnam
• Color: Cream-white to pale yellow
• Texture: Fine to medium granular meal / pellets or crumble (processing dependent)
• Odor: Mild, pleasant coconut aroma
• Incoterms: FOB · CFR · CIF