Unearthing La Digue's Copra Factory Past

At L’Union Estate, the copra kiln stands as a silent witness to the laborious process of turning coconut kernels into copra. Once collected and de-husked, the coconuts undergo meticulous preparation by women, who were tasked with the responsibility of drying them in the kiln. Fired by wood, the kiln slowly removes moisture from the kernels over 2-3 days, transforming them into copra—a crucial ingredient for coconut oil extraction.

From Cinnamon to Coconuts While the copra kiln now serves its original purpose, its history reveals a diverse past. Previously utilized for processing cinnamon bark and patchouli leaves for export, the kiln has evolved to meet the island's changing needs. Today, it remains a vital component of L’Union Estate's operations, facilitating the preparation of coconuts for drying and subsequent oil extraction.

Extracting Liquid Gold Adjacent to the kiln stands the copra mill, where the extracted copra undergoes crushing to yield coconut oil. This meticulous process involves pressing the copra to extract the precious oil, leaving behind copra cake—a valuable byproduct used as animal feed. In keeping with tradition, the entire process at L’Union Estate is organic, reflecting a commitment to sustainable practices and preserving the island's natural resources.

Mechanization and Tradition Before the advent of mechanization, the extraction of coconut oil was a manual endeavor, with a bull harnessed to a yoke to press the copra within a mortar. This historic method, though labor-intensive, underscores the island's reliance on traditional techniques and the enduring connection to its agricultural roots.

As we wander through the historic grounds of L’Union Estate, we're transported back in time to an era shaped by the rhythm of coconut processing and the ingenuity of its people. The copra kiln and mill stand as tangible reminders of La Digue's copra factory past, preserving a legacy of industry and resilience for generations to come.