Coconut Processsing Machine

Green-Coconut-Processing-Machine

Cocoanuts are the fruit of the palmtree. Just as we have bread, wine, oil, and milk, so those people get everything from that tree. They get wine in the following manner. They bore a hole into the heart of the said palm at the top called palmito, from which distils a liquor which resembles white must. That liquor is sweet but somewhat tart, and [is gathered] in canes [of bamboo] as thick as the leg and thicker. They fasten the bamboo to the tree at evening for the morning, and in the morning for the evening. That palm bears a fruit, namely, the cocoanut, which is as large as the head or thereabouts. Its outside husk is green and thicker than two fingers. Certain filaments are found in that husk, whence is made cord for binding together their boats. Under that husk there is a hard shell, much thicker than the shell of the walnut, which they burn and make therefrom a powder that is useful to them. Under that shell there is a white marrowy substance one finger in thickness, which they eat fresh with meat and fish as we do bread; and it has a taste resembling the almond. It could be dried and made into bread. There is a clear, sweet water in the middle of that marrowy substance which is very refreshing. When that water stands for a while after having been collected, it congeals and becomes like an apple. When the natives wish to make oil, they take that cocoanut, and allow the marrowy substance and the water to putrefy. Then they boil it and it becomes oil like butter. When they wish to make vinegar, they allow only the water to putrefy, and then place it in the sun, and a vinegar results like white wine.
From the said fruit milk can also be made, as we proved by experience. For we scraped that marrow, then mixed it with its own water, and being passed through a cloth it became like goat’s milk. This kind of palm tree is like the palm that bears dates, but not so knotty. And of these trees will sustain a family of ten persons. But they do not draw the aforesaid wine always from one tree, but take it for a week from one, and so with the other, for otherwise the trees would dry up. And in this way they last one hundred years.

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