Coconut Are Often Bad

[2006]

[Attendee]

Like 2/3 are bad.

[Aajonus]

Well, that's only cuz you're getting ones that are already out. When you get fresh bags in, it's usually 8-9/10 good.

It's just that when they're in the stores, the Mexicans and all the people who know how to choose coconuts and use coconuts a lot, they get the first pick and they know the good ones, so you get left out.

[Attendee]

I heard they soaked them in mold retardent before they ship them.

[Aajonus]

Some of them, yeah. If you see real white skin outside, yeah.

[Attendee]

Does it matter?

[Aajonus]

But if they're light brown, they're not.

Well, it doesn't really get to the heart of the coconut.

They can be light brown and dark brown. No. If they still have hair on them. If the hair's off, they'll always turn dark brown. Medium to dark brown.

[Attendee]

Have you seen the ones at Henrys, they're packaged fantastic and they're very, very dark and they're scored around. Have you seen those?

[Aajonus]

They don't soak those in mold retardent.

[Attendee]

You don't think it matters. You would still use them?

[Aajonus]

No, we've got a good source of coconuts.

[Attendee]

How do you have a good source?

[Aajonus]

Because James Stewart, who runs our co-op, that's what he did for 30 years, was buy and sell produce, so he knows every contact there is, organic produce.

He's one of the first ones started organic produce business way back in the early 70s.

I tell him what I know about being in the fields, what's going on out there, between the two of us, we get the best stuff.

[Attendee]

We'll be having coconut, he'll make it every week?

[Aajonus]

Yeah, every week. Make it every week.

Keep it in glass.

[Attendee]

So, you'll make it and we'll be able to buy it from you.

[Aajonus]

Well, I'm not gonna make it. I just bought the machinery and I'm gonna train them how to use it and make it.