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Coconut Palm
Coconut Palm (Cocos nucifera)
Conservation status
Secure
Scientific classification
Kingdom:	Plantae
(unranked):	Angiospermae
(unranked):	Monocots[1]
(unranked):	Commelinids
Order:	Arecales
Family:	Arecaceae
Subfamily:	Arecoideae
Tribe:	Cocoeae
Genus:	Cocos
Species:	C. nucifera
Binomial name
Cocos nucifera L.

The coconut palm (Cocos nucifera) is a member of the family Arecaceae (palm family). It is the only species in the genus Cocos, and is a large palm, growing to 30 m tall, with pinnate leaves 4–6 m long, and pinnae 60–90 cm long; old leaves break away cleanly, leaving the trunk smooth. The term coconut refers to the seed of the coconut palm. The spelling cocoanut is an old-fashioned form of the word.^[2]

The coconut palm is grown throughout the tropics for decoration, as well as for its many culinary and non-culinary uses; virtually every part of the coconut palm has some human uses. In cooler climates (but not less than USDA Zone 9), a similar palm, the queen palm (Syagrus romanzoffiana) is used in landscaping. Its fruit are very similar to the coconut but much smaller. It was originally classified in Cocos genus along with the coconut, but was later moved to Syagrus. A recently discovered palm, Beccariophoenix alfredii from Madagascar is nearly identical to the coconut, more so than the queen palm. It is cold-hardy and makes a coconut-lookalike for cooler areas.

The coconut has spread across much of the tropics, probably aided in many cases by seafaring people. Coconut fruit in the wild is light, buoyant and highly water resistant, and evolved to disperse significant distances via marine currents.^[3] Fruit collected from the sea as far north as Norway are viable. In the Hawaiian Islands, the coconut is regarded as a Polynesian introduction, first brought to the islands by early Polynesian voyagers from their homelands in Oceania. They are now almost ubiquitous between 26°N and 26°S except for the interiors of Africa and South America.

The flowers of the coconut palm are polygamomonoecious, with both male and female flowers in the same inflorescence. Flowering occurs continuously. Coconut palms are believed to be largely cross-pollinated, although some^[which?] dwarf varieties are self-pollinating. The "nut" of the coconut is the edible endosperm, located on the inner surface of the shell. Inside the endosperm layer, coconuts contain an coconut juice that is sweet or salty or both sweet and salty.

Coconuts received the name from Portuguese explorers, the sailors of Vasco da Gama in India, who first brought them to Europe. The brown and hairy surface of coconuts reminded them of a ghost or witch called Coco.^[4] Before it was called nux indica, name given by Marco Polo in 1280 while in Sumatra, name taken from the Arabs who called it jauz-al-Hindi. When coconuts arrived in England, they retained the coco name and nut was added.

Contents 1 Origins 2 Natural habitat 3 Cultivation 3.1 Harvesting 3.2 Pests and diseases 3.3 India 3.4 US 3.5 Middle East 4 Plant 4.1 Nut 4.2 Husk 4.3 Shell 4.4 Roots 4.5 Inflorescence 5 Uses 5.1 Culinary 5.1.1 Coconut water 5.1.2 Coconut milk 5.1.3 'Toddy' and Nectar 5.1.4 "Millionaire's Salad" and Coconut Sprout 5.1.5 Philippines and Vietnam 5.1.6 India 5.2 Industrial and commercial usage 5.2.1 Coir - the fiber from the husk of the coconut 5.2.2 Coconut leaves 5.2.3 Copra 5.2.4 Husk and Shells 5.2.5 Coconut trunk 5.2.6 Coconut roots 5.2.7 Used for worship 5.2.8 Decorated 5.2.9 Other usages 6 See also 7 References 8 External links

[edit] Origins

The origins of this plant are the subject of debate.

• Most authorities claiming it is native to South Asia (particularly the Ganges Delta), while others claim its origin is in northwestern South America.
• Fossil records from New Zealand indicate that small, coconut-like plants grew there as long as 15 million years ago.
• Even older fossils have been uncovered in Kerala, Rajasthan, Thennai in Tamil Nadu at banks of River Palar, Then-pennai, Thamirabharani, Cauvery and Mountain sides at Kerala borders, Konaseema-Andharapradesh, Maharashtra (India)
• The oldest known so far in Khulna, Bangladesh.
• Mention is made of coconuts in the 2nd–1st centuries BC in the Mahawamsa of Sri Lanka. The later Culawamasa states that King Aggabodhi I (575–608) planted a coconut garden of 3 yojanas length, possibly the earliest recorded coconut plantation.

[edit] Natural habitat

The coconut palm thrives on sandy soils and is highly tolerant of salinity. It prefers areas with abundant sunlight and regular rainfall (150 cm to 250 cm annually), which makes colonizing shorelines of the tropics relatively straightforward.^[5] Coconuts also need high humidity (70–80%+) for optimum growth, which is why they are rarely seen in areas with low humidity, like the Mediterranean, even where temperatures are high enough (regularly above 24°C or 75.2°F).

Coconut palms require warm conditions for successful growth, and are intolerant of cold weather. Optimum growth is with a mean annual temperature of 27 °C (81 °F), and growth is reduced below 21 °C (70 °F). Some seasonal variation is tolerated, with good growth where mean summer temperatures are between 28–37 °C (82–99 °F), and survival as long as winter temperatures are above 4–12 °C (39–54 °F); they will survive brief drops to 0 °C (32 °F). Severe frost is usually fatal, although they have been known to recover from temperatures of −4 °C (24.8 °F).^[5] They may grow but not fruit properly in areas where there is not sufficient warmth, like Bermuda.

The conditions required for coconut trees to grow without any care are:

• mean daily temperature above 12-13C every day of the year
• 50 year low temperature above freezing
• mean yearly rainfall above 1000 mm
• no or very little overhead canopy, since even small trees require a lot of sun

The main limiting factor is that most locations which satisfy the first three requirements do not satisfy the fourth, except near the coast where the sandy soil and salt spray limit the growth of most other trees (Palmtalk^[6]).

The range of the natural habitat of the coconut palm tree is delineated by the red line in map C1 to the right (based on information in Werth 1933,^[7] slightly modified by Niklas Jonsson).

[edit] Cultivation

Coconut trees are very hard to establish in dry climates, and cannot grow there without frequent irrigation; in drought conditions, the new leaves do not open well, and older leaves may become desiccated; fruit also tends to be shed.^[5]

Coconut palms are grown in more than 80 countries of the world, with a total production of 49 billion nuts. The 2007 shares of coconut growing countries in production were: Indonesia (26%), Philippines (23%), India (23%), Sri Lanka (4.4%), other countries (24%). The productivity of the crop is the highest in India with 7572 nuts/ha.

Top ten coconuts producers — 11 June 2008
Country	Production (tonnes)	Footnote
Philippines	17000000	*
Indonesia	15580000	P
India	9400000	F
Brazil	2770554
Thailand	1705446
Vietnam	962000	F
Sri Lanka	954000
Papua New Guinea	677000	F
Malaysia	568000	F
Myanmar	370000	F
World	54716444	A
No symbol = official figure, P = official figure, F = FAO estimate, * = Unofficial/Semi-official/mirror data, C = Calculated figure A = Aggregate (may include official, semi-official or estimates); Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Division

[edit] Harvesting

In some parts of the world (Thailand and Malaysia), trained pig-tailed macaques are used to harvest coconuts. Training schools for pig-tailed macaques still exist both in southern Thailand, and in the Malaysian state of Kelantan.^[8] Competitions are held each year to find the fastest harvester.

[edit] Pests and diseases

Coconuts are susceptible to the phytoplasma disease lethal yellowing. One recently selected cultivar, 'Maypan', has been bred for resistance to this disease. The fruit may also be damaged by eriophyid coconut mites. The coconut is also used as a food plant by the larvae of many Lepidoptera (butterfly and moth) species, including Batrachedra spp: B. arenosella, B. atriloqua (feeds exclusively on Cocos nucifera), B. mathesoni (feeds exclusively on Cocos nucifera), and B. nuciferae.

Brontispa longissima (the "coconut leaf beetle") feeds on young leaves and damages seedlings and mature coconut palms. On September 27, 2007, Philippines' Metro Manila and 26 provinces were quarantined due to having been infested with this pest (to save the $800-million Philippine coconut industry).^[9] In Kerala the major pests of coconut are the Eriophyid mite, the rhinoceros beetle, the red Palm weevil and the coconut leaf caterpillar. The hyid coconut mite (Eriophyes guerreronis) is devastating, and can cause damages up to 90% in coconut production. The immature nuts are infested and desapped by larvae staying in the portion covered by the perianth of the immature nut. Subsequently, the nuts drop off or survive deformed. Spraying with wettable sulfur 0.4% alternately with neem-based pesticides can give some relief, but is cumbersome and labor intensive. Research on this topic gave no results and the researchers from the Kerala Agricultural University and the Central Plantation Crop Research Institute, Kasaragode are still searching for a cure. The /Krishi Vigyan Kendra, Kannur under Kerala Agricultural University has developed an innovative extension approach called Compact area group approach (CAGA) to combat coconut mites.

[edit] India

Traditional areas of coconut cultivation in India are the states of Kerala, Tamil Nadu, Karnataka, Andhra Pradesh, Orissa, West Bengal, Pondicherry, Maharashtra and Islands of Lakshadweep and Andaman and Nicobar.

Kerala is the largest coconut growing state in India, and is famous for the most tender coconuts in India. And, they are also famous for the coconut-based products like tender coconut water, copra, coconut oil, coconut cake, coconut toddy, coconut shell-based products, coconut wood-based products, coconut leaves, and coir pith.

Four southern states put together account for 92% of the total production in the country (Kerala 45.22%, Tamil Nadu 26.56%, Karnataka 10.85%, Andhra Pradesh 8.93% and other states 8.44%). The above data are as per Kerala Agriculture Site. ^[10]

Coconut is cultivated mainly in the following Indian States

• Kerala (All India Production 45%)
• Tamil Nadu (All India Production 27%)
• Karnataka (All India Production 11%)
• Andhra pradesh (All India Production 9%)
• Other States like Goa, Maharashtra, Orisa and West Bengal

[edit] US

The only states in the U.S. where coconut palms can be grown and reproduced outdoors without irrigation are Hawaii and south Florida. Coconut palms will grow from coastal Pinellas County and St. Petersburg southwards on Florida's west coast, and Melbourne southwards on Florida's east coast. The occasional coconut palm is seen north of these areas in favoured microclimates in the Tampa and Clearwater metro area and around Cape Canaveral, as well as the Orlando-Kissimmee-Daytona Beach metro area. They may likewise be grown in favored microclimates in the Rio Grande Valley area of Deep South Texas near Brownsville and on Galveston Island. They may reach fruiting maturity, but are damaged or killed by the occasional winter freezes in these areas. While coconut palms flourish in south Florida, unusually bitter cold snaps can kill or injure coconut palms there as well. Only the Florida Keys and the coastlines provide safe havens from the cold for growing coconut palms on the U.S. mainland.

The farthest north in the United States a coconut palm has been known to grow outdoors is in Newport Beach, California along the Pacific Coast Highway. For coconut palms to survive in Southern California, they need sandy soil and minimal water in the winter to prevent root rot, and would benefit from root heating coils.

[edit] Middle East

The main coconut producing area in the Middle East is the Dhofar region of Oman. In particular, the area around Salalah maintains large coconut plantations similar to those found across the Arabian Sea. The large coconut groves of Dhofar were mentioned by the medieval Moroccan traveller Ibn Battuta in his writings, known as Al Rihla.^[11] This is possible due to an annual rainy season known locally as Khareef.

Coconuts also are increasingly grown for decorative purposes along the coasts of the UAE and Saudi Arabia with the help of irrigation. The UAE have, however, imposed strict laws on mature coconut tree imports from other countries to reduce the spread of pests to other native palm trees, such as the date palm.^[12]

[edit] Plant

[edit] Nut

Coconut, meat, raw

Nutritional value per 100 g (3.5 oz)
Energy	1,481 kJ (354 kcal)
Carbohydrates	15.23 g
Sugars	6.23 g
Dietary fiber	9.0 g
Fat	33.49 g
saturated	29.70 g
monounsaturated	1.43 g
polyunsaturated	0.37 g
Protein	3.3 g
Thiamine (Vit. B1)	0.066 mg (5%)
Riboflavin (Vit. B2)	0.02 mg (1%)
Niacin (Vit. B3)	0.54 mg (4%)
Pantothenic acid (B5)	0.300 mg (6%)
Vitamin B6	0.054 mg (4%)
Folate (Vit. B9)	26 μg (7%)
Vitamin C	3.3 mg (6%)
Calcium	14 mg (1%)
Iron	2.43 mg (19%)
Magnesium	32 mg (9%
Phosphorus	113 mg (16%)
Potassium	356 mg (8%)
Zinc	1.1 mg (11%)
Percentages are relative to US recommendations for adults. Source: USDA Nutrient database

Botanically, a coconut is a simple dry nut. The husk, or mesocarp, is composed of fibers called coir; the inner stone, or endocarp is the hardest part of the nut. The endocarp (the outside of the coconut as sold in the shops of non-tropical countries) has three germination pores that are clearly visible on the outside surface once the husk is removed. It is through one of these that the radicle emerges when the embryo germinates. Adhering to the inside wall of the endocarp is the testa, with a thick albuminous endosperm (the coconut "meat"), the white and fleshy edible part of the seed.

Although coconut meat contains less fat than other dry nuts, such as almonds, it is noted for its high amount of medium-chain saturated fat.^[13] About 90% of the fat found in coconut meat is saturated, a proportion exceeding that of foods such as lard, butter, and tallow. However, there has been some debate as to whether or not the saturated fat in coconuts is healthier than the saturated fat found in other foods (see coconut oil for more information). Coconut meat also contains less sugar and more protein than popular fruits such as bananas, apples and oranges, and it is relatively high in minerals such as iron, phosphorus and zinc.

The endosperm surrounds a hollow interior space, filled with air and often a liquid referred to as coconut water, not to be confused with coconut milk. Coconut milk, called "santan" in Malay and "katas ngungut" in Kapampangan, is made by grating the endosperm and mixing it with warm water. The resulting thick, white liquid is used in much Asian cooking, for example, in curries. Coconut water from the unripe coconut can be drunk fresh. Young coconuts used for coconut water are called tender coconuts. When the coconut is still green, the endosperm inside is thin and tender, and is often eaten as a snack. But the main reason to pick the fruit at this stage is to drink its water. The water of a tender coconut is liquid endosperm. It is sweet (mild) with an aerated feel when cut fresh. Depending on the size, a tender coconut could contain the liquid in the range of 300 to 1,000 ml.

The meat in a young coconut is softer and more gelatinous than a mature coconut, so much so, that it is sometimes known as coconut jelly. When the coconut has ripened and the outer husk has turned brown, a few months later, it will fall from the palm of its own accord. At that time the endosperm has thickened and hardened, while the coconut water has become somewhat bitter.

When the coconut fruit is still green, the husk is very hard, but green coconuts only fall if they have been attacked by molds, etc. By the time the coconut naturally falls, the husk has become brown, the coir has become drier and softer, and the coconut is less likely to cause damage when it drops. Still, there have been instances of coconuts falling from palms and injuring people, and claims of some fatalities. This was the subject of a paper published in 1984 that won the Ig Nobel Prize in 2001. Falling coconut deaths are often used as a comparison to shark attacks; the claim is often made that a person is more likely to be killed by a falling coconut than by a shark, yet, there is no evidence of people ever being killed in this manner.^[14]

When viewed on end, the endocarp and germination pores give the fruit the appearance of a coco (also Côca), a Portuguese word for a scary witch from Portuguese folklore, that used to be represented as a carved vegetable lantern, hence the name of the fruit.^[15] The specific name nucifera is Latin for nut-bearing.

A small number of writings about coconut mention the existence of the coconut pearl due to the rarity of the gem.^[16] Reginald^[16] mentions in his book a few publishings whose author purposely avoided discussion about the vegetable-gem.

[edit] Husk

In Thailand, the coconut husk is used as a potting medium because of its cost-effectiveness to produce healthy forest tree saplings. The process of husk extraction from the coir bypasses the retting process, using a custom-built coconut husk extractor designed by ASEAN-Canada Forest Tree Seed Centre (ACFTSC) in 1986. Fresh husks contains more tannin than old husks. Tannin produces negative effects on sapling growth.^[17]

In India, the coconut husk is used extensively in the manufacture of coir, which is subsequently used in the production of rope, as well as household products like door mats and sacks.^{[citation needed]}

[edit] Shell

In India, coconut shells are used as bowls and in the manufacture of various crafts products. In certain parts of South India, the shell and husk also are burned for smoke to repel mosquitoes. Coconut shell is sometimes used to 'ward away the evil eye' in South India.

The shell composition is shown in the tables below.

Table-1	Table-2
Coconut shell compound (dry basis) Compound Percent Cellulose 33.61 Lignin 36.51 Pentosans 29.27 Ash 0.61 Source: Jasper Guy Woodroof (1979). "Coconuts: Production, Processing, Products". 2nd ed. AVI Publishing Co. Inc.	Coconut shell ash compound Compound Percent K2O 45.01 Na2O 15.42 CaO 6.26 MgO 1.32 Fe2O3 + Al2O3 1.39 P2O5 4.64 SO3 5.75 SiO2 4.64 Source: Jasper Guy Woodroof (1979). "Coconuts: Production, Processing, Products". 2nd ed. AVI Publishing Co. Inc.

[edit] Roots

Unlike some other plants, the palm tree has neither tap root nor root hairs; but has a fibrous root system.^[18]

[edit] Inflorescence

On the same inflorescence, the palm produces both the female and male flowers; thus the palm is monoecious.^[18]

Coconut Flower and Kerala Marriage

• In Kerala in South India, coconut flowers must be present during a marriage ceremony.
• The flowers are inserted into a barrel of unhusked rice (paddy) and placed within the sight of the wedding ceremony.
• Those who visit the marriage in the Kerala State will be able to see and understand the importance given to the Coconut Flower.

[edit] Uses

Nearly all parts of the coconut palm are useful. The palms have a comparatively high yield, up to 75 fruits per year^{[citation needed]}; it therefore has significant economic value.

The name for the coconut palm in Sanskrit is kalpa vriksha, which translates as "the tree which provides all the necessities of life". In the Malay language, the coconut is known as pokok seribu guna, "the tree of a thousand uses". In the Philippines, the coconut is commonly given the title "Tree of Life".^{[citation needed]}

[edit] Culinary

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Culinary uses of the various parts of the palm include:

• The nut provides oil for cooking and making margarine.
• The white, fleshy part of the seed, the coconut meat, is edible and used fresh or dried in cooking.

[edit] Coconut water

• The cavity is filled with coconut water which contains sugar, fiber, proteins, antioxidants, vitamins and minerals. Coconut water provides an isotonic electrolyte balance, and is a highly nutritious food source. It is used as a refreshing drink throughout the humid tropics, and is also used in isotonic sports drinks. It can also be used to make the gelatinous dessert nata de coco. Mature fruits have significantly less liquid than young immature coconuts; barring spoilage, coconut water is sterile until opened^{[citation needed]}.

[edit] Coconut milk

• Coconut milk is made by processing grated coconut with hot water or milk, which extracts the oil and aromatic compounds. It should not be confused with coconut water, and has a fat content around 17%.^{[citation needed]} When refrigerated and left to set, coconut cream will rise to the top and separate from the milk. The milk is used to produce virgin coconut oil by controlled heating and removing the oil fraction. Virgin coconut oil is found superior to the oil extracted from copra for cosmetic purposes.^{[citation needed]}
• The leftover fiber from coconut milk production is used as livestock feed.

[edit] 'Toddy' and Nectar

• The sap derived from incising the flower clusters of the coconut is drunk as neera, or fermented to produce palm wine, also known as "toddy" or, in the Philippines, tuba. The sap can be reduced by boiling to create a sweet syrup or candy, too.
• Coconut nectar is an extract from the young bud, a very rare type of nectar collected and used as morning break drink in the islands of Maldives, and is reputed to have energetic power, keeping the "raamen" (nectar collector) healthy and fit even over 80 or 90 years old. A by-product, a sweet honey-like syrup called dhiyaa hakuru is used as a creamy sugar for desserts.

[edit] "Millionaire's Salad" and Coconut Sprout

• Apical buds of adult plants are edible, and are known as "palm-cabbage" or heart-of-palm. They are considered a rare delicacy, as the act of harvesting the buds kills the palms. Hearts of palm are eaten in salads, sometimes called "millionaire's salad".
• Newly germinated coconuts contain an edible fluff of marshmallow-like consistency called coconut sprout, produced as the endosperm nourishes the developing embryo.

[edit] Philippines and Vietnam

• In the Philippines, rice is wrapped in coco leaves for cooking and subsequent storage; these packets are called puso.

• In Vietnam, coconut is grown majorly in Ben Tre Province- dubbed the "land of coconut", and used to make candy, caramel and jelly.
• Coconut juice and coconut milk are also used in many dishes especially in Vietnam's Southern style of cooking i.e. kho, chè, etc.

[edit] India

• In Kerala, most dishes include coconut. The most common way of cooking vegetables is to scrape coconut and then steam the vegetables with coconut and spices after frying in a little oil. Dishes that include scraped coconut are generally referred to as "thoran", while dishes without scraped coconut belong to the class "Muruku perratti".
• People from Kerala also make a wide variety of "chamandis" which involve grinding the coconut meat with salt, chillies, and various whole spices. The "chamandi" can then be eaten with rice or kanji (rice gruel).
• The coconut meat is also used as a snack and is eaten with jaggery or molasses.
• "Puttu" is a culinary delicacy from Kerala, in which layers of coconut alternate with layers of powdered rice, all of which fit into a steel or aluminium tube, which is then steamed over a steel or aluminium pot.
• Daily at least one coconut "tamil:தேங்காய்" is broken in the middle class families in Tamil Nadu for using in their food preparations.
• Invariably while preparing the Idle, Vada, Dosa, the main side dish will be coconut chutney.
• While preparing sambar, and other dishes for lunch time, to increase the taste of the item, the coconut is mixed and ground along with other spices.

[edit] Industrial and commercial usage

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[edit] Coir - the fiber from the husk of the coconut

• Coir (the fiber from the husk of the coconut) is used in ropes, mats, brushes, caulking boats and as stuffing fiber; it is also used extensively in horticulture for making potting compost.
• Coir is used for making mattresses at Kerala, in India. Tamil Nadu stands first in the manufacture of brown fibre, and is second to Kerala in the fibre production in India. The total number of coir industries in Tamil Nadu is 5,399; employing 52,648 directly and 20,192 indirectly, of whom 52,810 are women and 20,030 are men.^[19]

[edit] Coconut leaves

• Coconut leaves are used for making brooms in India.
• The leaves provide materials for baskets and roofing thatch.
• The leaves can be woven to create effective roofing materials, or reed mats.
• Leaves were woven together into a basket that could be used for drawing water from a well.
• Dried coconut leaves can be burned to ash, which can be harvested for lime.
• The stiff leaflet midribs can be used to make cooking skewers, kindling arrows, or are bound into bundles, brooms and brushes.
• The mid-rib of the coconut leaf is used as a tongue-cleaner in Kerala.(I believe mainly woman did this)
• In India, particularly in Kerala and Tamil Nadu, the woven coconut leaves are used as 'pandals' (temporary sheds) for the marriage functions.

[edit] Copra

Copra is the dried meat of the seed and, after further processing, is a source of low grade coconut oil. Coconut oils are used to make soap.

Plant densities in Vanuatu for copra production are generally 9 meter, allowing a tree density of 100–160 trees per hectare.

[edit] Husk and Shells

• The husk and shells can be used for fuel and are a good source of charcoal.
• Dried half coconut shells with husks are used to buff floors. In the Philippines, it is known as "bunot", and in Jamaica it is simply called "coconut brush"
• Activated carbon manufactured from coconut shell is considered superior to those obtained from other sources, mainly because of small macropores structure which renders it more effective for the adsorption of gas/vapor and for the removal of color, oxidants, impurities and odor of compounds.
• Half coconut shells are used in theatre Foley sound effects work, banged together to create the sound effect of a horse's hoofbeats.
• In the Philippines, dried half shells are used as a music instrument in a folk dance called maglalatik, a traditional dance about the conflicts for coconut meat within the Spanish era
• Shirt buttons can be carved out of dried coconut shell. Coconut buttons are often used for Hawaiian Aloha shirts.
• Dried half coconut shells are used as the bodies of musical instruments, including the Chinese yehu and banhu, along with the Vietnamese đàn gáo and Arabo-Turkic rebab.
• In World War II, coastwatcher scout Biuki Gasa was the first of two from the Solomon Islands to reach the shipwrecked, wounded, and exhausted crew of Motor Torpedo Boat PT-109 commanded by future U.S. president John F. Kennedy. Gasa suggested, for lack of paper, delivering by dugout canoe a message inscribed on a husked coconut shell. This coconut was later kept on the president's desk, and is now in the John F. Kennedy Library.

[edit] Coconut trunk

• Coconut trunks are used for building small bridges; they are preferred for their straightness, strength and salt resistance. In Kerala (India), coconut trunks are also used for house construction.
• Palmwood comes from the trunk, and is increasingly being used as an ecologically-sound substitute for endangered hardwoods. It has several applications, particularly in furniture and specialized construction, notably in Manila's Coconut Palace.
• Hawaiians hollowed the trunk to form drums, containers, or even small canoes.
• The "branches" (leaf petioles) are strong and flexible enough to make a switch. The use of coconut branches in corporal punishment was revived in the Gilbertese community on Choiseul in the Solomon Islands in 2005.^[20]

[edit] Coconut roots

• The roots are used as a dye, a mouthwash, and a medicine for dysentery. A frayed-out piece of root can also be used as a toothbrush.

[edit] Used for worship

• A coconut (Sanskrit: narikela) is an essential element of several rituals in Hindu tradition, and often is decorated with bright metal foils and other symbols of auspiciousness.
• It is offered during worship to a Hindu god or goddess. Irrespective of their religious affiliation, fishermen of India often offer it to the rivers and seas in the hopes of having bountiful catches.
• In Hindu wedding ceremonies, a coconut is placed over the opening of a pot, representing a womb.
• Hindus often initiate the beginning of any new activity by breaking a coconut to ensure the blessings of the gods and successful completion of the activity.
• The Hindu goddess of well-being and wealth, Lakshmi, is often shown holding a coconut.^[21]
• The coconut holds a very important role in the day to day life of Indians. In particular at South India, for all the functions, where ever there is any kind of prayer take place, there, the Hindus, keep the coconut and banana, along with other 'Pooja' materials, and break open the coconut and after that only any kind of Pooja / prayers / activities will be started.
• In the Temple Town Palani, before going for the worship of God Murugan, at the foot hills of Palani Hills, for the Ganesha, a coconut will be broken at the place where it is marked for that purpose. Every day, thousands of coconuts are broken, and some devotees break even 108 coconuts at a time as per the prayer.
• In tantric practices, coconuts are sometimes used as substitutes for human skulls.

[edit] Decorated

• The Zulu Social Aid and Pleasure Club of New Orleans traditionally throws hand decorated coconuts—the most valuable of all Mardi Gras souvenirs—to parade revelers. The "Tramps" began the tradition ca. 1901. In 1987, a "coconut law" was signed by Gov. Edwards exempting from insurance liability any decorated coconut handed from a Zulu float.

[edit] Other usages

• Sport fruits are also harvested, primarily in the Philippines, where they are known as macapuno. They are sold in jars as "gelatinous mutant coconut" cut into balls or strands.
• The smell of coconuts comes from the 6-pentyloxan-2-one molecule, known as delta-decalactone in the food and fragrance industry.^[22]

Home for Birds

• A coconut can be hollowed out and used as a home for a rodent or small bird. Halved, drained coconuts can also be hung up as bird feeders, and after the flesh has gone, can be filled with fat in winter to attract tits.

Rat Bites

• Coconut is also commonly used as a traditional remedy in Pakistan to treat bites from rats.^{[citation needed]}

Other usages

• The dried calyx of the coconut is used as fuel in wood fired stoves.
• The fresh husk of a brown coconut is also used as a dish sponge or as a body sponge.
• The inners are removed and the cases used to display food, such as fruit, for gifts in traditional rituals.

[edit] See also

• Coconut candy
• Coconut charcoal
• Coir Board of India
• Maypan coconut palm
• Queen palm Similar palm originally classified in the Cocos genus as well as coconut
• Voanioala gerardii – forest coconut, the closest relative of the modern coconut

[edit] References

[edit] External links

Wikimedia Commons has media related to: Cocos nucifera

• Coconut Varieties Endemic to Sri Lanka
• Coconut Time Line
• Plant Cultures: botany, history and uses of the coconut
• Purdue University crop pages: Cocos nucifera
• Coconut
• Cocos nucifera information from the Hawaiian Ecosystems at Risk project (HEAR)
• Descriptors for Coconut (Cocos nucifera L.)
• Coconut Research Center
• P. Batugal, V. R. Rao and J. Oliver (2005). Coconut Genetic Resources. COGENT (International Coconut Genetic Resources Network) – IPGRI (International Plant Genetic Resources Institute). http://www.bioversityinternational.org/Publications/pubfile.asp?ID_PUB=1112.