Central Coir Research Institute
History of retting, traditional process of retting-starting from coconut husk collection:
  • The cover part of the coconut fruit is known as husk.
  • The husk comprises of three parts namely, covering with a leathery peel on the surface, coir fibres and coir pith.
  • The ratio of fibres to pith is generally 1:2.
  • Husks are suspended in brackish water for a period of 6-11 months to separate fibres from the matrix by dissolving the pectin.
  • The husks are beaten by wooden mallets fro separating fibres and pith.
  • The fibre quality is superior when retted in the water having ebb and flow.
Problem with Traditional retting process-
Diagrams to support matter
  • Damage to the environment while carrying out retting because of release of green house gases
  • Drudgery and health hazard involved in the process of dipping and taking out husks and subsequently beating those by wooden mallets by women workers.

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