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Retting is a native technology prevalent along the coast of Kerala as the indigenous practice for the processing of coconut husks. Retting of coconut husk is basically a biological process involving the combined action of microflora present in the retting environment. In the process of retting, the steeped husks imbibe water and sinks downward in the water. Normally it takes two to three months for microorganisms to act upon the husk. This lag phase or delay is due to phenolic substances present in the husk (Abdul Aziz, 1978). Polyphenols from the husks are constantly leached out into the surrounding steep liquors during the course of retting and the relatively high percentage of such polyphenols in coconut husks are the very reason for the delay in the completion of the retting process. These substances check the proliferation of the microorganisms and retard their metabolic activity.