Coconut information Part Two

Coconut Palm Trees

Coconut Palms (Cocos nucifera)

Kingdom:PlantaeDivision:MagnoliophytaClass:LiliopsidaOrder:ArecalesFamily:ArecaceaeSubfamily:ArecoideaeTribe:CocoeaeGenus:CocosSpecies:C. nucifera
Cocos nucifera L.



Coconut germinating on Black Sand Beach, Island of Hawaii

The Coconut Palm (Cocos nucifera) is a member of the Family Arecaceae(palm family). It is the only species in the genusCocos, and is a large palm, growing to 30 m tall, with pinnateleaves4-6 m long, pinnae 60-90 cm long; old leaves break away cleanly leaving the trunksmooth. The term coconut refers to the fruit of the coconut palm. An alternate spelling is cocoanut.

The coconut palm is grown throughout the tropicalworld, for decoration as well as for its many culinary and non-culinary uses; virtually every part of the coconut palm has some human uses.

Origins and cultivation



The coconut tree.

he origins of this plant are the subject of controversy, with most authorities claiming it is native toSouth Asia (particularly the Ganges Delta), while others claim its origin is in northwestern South America. Fossilrecords 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 Rajasthan,Tamil Nadu, Kerala,Maharashtra, (India) and the oldest known so far in Khulna,Bangladesh. Regardless of its origin, the coconut has spread across much of the tropics, probably aided in many cases by sea-faring peoples. The fruit is light and buoyant and presumably spread significant distances by marine currents. Fruits collected from the sea as far north as Norwayhave been found to be viable (and subsequently germinated under the right conditions). In the Hawaiian Islands, the coconut is regarded as a Polynesianintroduction, first brought to the islands by early Polynesian voyagers from their homelands in the South Pacific. They are now ubiquitous to most of the planet between 26ºN and 26ºS. The coconut palm thrives on sandy soils and is highly tolerant of salinity. It prefers areas with abundant sunlight and regular rainfall (1,500 to 2,500 mm annually), which makes colonizing shorelines of the tropics relatively straightforward.[1]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). They 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.[1]They may grow but not fruit properly in areas where there is not sufficient warmth, like Bermuda.

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(80.6°F), and growth is reduced below 21°C(69.8°F). Some seasonal variation is tolerated, with good growth where mean summer temperatures are between 28–37 °C(82.4-98.6 °F), and survival as long as winter temperatures are above 4–12 °C(39.2-53.6 °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).[1]

The flowersof the coconut palm are polygamomonoecious, with both male and female flowers in the same inflorescence. Flowering occurs continuously, with female flowers producing seeds. Coconut palms are believed to be largely cross-pollinated, although some dwarf varieties are self-pollinating.

Pests and diseases

Main article: List of coconut palm diseases



Coconuts affected by eriophyid mites, at Taliparamba,Kannur,Kerala,India.

Coconuts are susceptible to thephytoplasmadisease lethal yellowing. One recently selected cultivar,‘Maypan’, has been bred for resistance to this disease. The fruit may also be damaged by eriophyidmites. The coconut is also used as a food plant by the larvaeof many Lepidoptera(butterflyand moth) species, including the following Batrachedraspp: B. arenosella, B. atriloqua (feeds exclusively onCocos nucifera), B. mathesoni (feeds exclusively on Cocos nucifera), and B. nuciferae.

Brontispa longissima (the “Coconut leaf beetle”) feeds on young leavesand damages seedlingsand mature coconut palms. On September 27, 2007, PhilippinesMetro Manila and 26 provinceswere quarantineddue to having been infested with this pest(to save the $800-million Philippine coconut industry).[2]

Growing in the United States

The only two states in the U.S. where coconut palms can be grown and reproduced outdoors without irrigation are Hawaiiand Florida. Coconut palms will grow from Bradentonsouthwards on Florida’s west coast and Melbournesouthwards on Florida’s east coast. The occasional coconut palm is seen north of these areas in favoured microclimates in the Tampa-St. Petersburg-Clearwater metro area and around Cape Canaveral. They may likewise be grown in favoured microclimates in the Rio Grande Valley area of Deep South Texas near Brownsvilleand 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 as far as 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, Californiaalong the Pacific Coast Highway. In order 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.


Indonesiais the world leader in coconut production followed closely by the exponentially increasing product of the Philippines. Then, in a distant third India.

The fruit

Coconut, meat, raw Nutritional value per 100 g (3.5 oz)
Energy 350 kcal   1480 kJ
Carbohydrates    15.23 g- Sugars  6.23 g- Dietary fibre  9.0 g  Fat33.49 g- saturated 29.70 g- monounsaturated 1.43 g  – polyunsaturated 0.37 g  Protein3.3 gThiamin (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 mg4%Folate(Vit. B9)  26 μg 7%Vitamin C  3.3 mg6%Calcium 14 mg1%Iron 2.43 mg19%Magnesium 32 mg9% Phosphorus 113 mg16%Potassium 356 mg  8%Zinc 1.1 mg11%
Percentages are relative to US recommendationsfor adults. Source: USDA Nutrient database

Botanically, a coconut is a simple dry nut known as a fibrous drupe. The husk, or mesocarp, is composed of fibrescalled coirand there is an inner stone, or endocarp. The endocarp is the hardest part. This hard endocarp, the outside of the coconut as sold in the shops of non-tropical countries, has three germinationporesthat are clearly visible on the outside surface once the husk is removed. It is through one of these that the radicleemerges when the embryogerminates. 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 lessfatthan other dry nuts such as peanutsand almonds, it is noted for its high amount of saturated fat.[3]Approximately 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 sugarand more proteinthan popular fruits such as bananas,applesand oranges, and it is relatively high in mineralssuch as iron,phosphorusand 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, is made by grating the endospermand 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, however, can be drunk fresh. Young coconuts used for coconut water are called tender coconuts. The water of a tender coconut is liquid endosperm. It is sweet (mild) with 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. It is known in Tamil/Malayalam/Kannada as “elaneer”.

When viewed on end, the endocarp and germination pores give the fruit the appearance of a coco (also Côca), a Portugueseword for a scary witch from Portuguesefolklore, that used to be represented as a carved vegetable lantern, hence the name of the fruit.[4]The specific name nucifera is Latin for nut-bearing.

When the coconut is still green, the endosperm inside is thin and tender, often eaten as a snack. But the main reason to pick the nut at this stage is to drink its water; a big nut contains up to one liter.

A mature coconut’s interior

The meat in a young coconut is softer and more like gelatinthan a mature coconut, so much so, that it is sometimes known as coconut jelly. When the nut 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.


Coconuts sundried in Kozhikode,Keralafor making copra, which is used for making coconut oil

When the nut is still green the husk is very hard, but green nuts only fall if they have been attacked by moulds, etc. By the time the nut naturally falls, the husk has become brown, the coir has become drier and softer, and the nut 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 sharkattacks; the claim is often made that a person is more likely to be killed by a falling coconut than by a shark. However, there is no evidence of people being killed in this manner.[5]However William Wyatt Gill, an early LMSmissionary on Mangaiarecorded a story in which Kaiara, the concubine of King Tetui, was killed by a falling green nut. The offending palm was immediately cut down. This was around 1777, the time of Captain Cook’s visit.

In some parts of the world, trainedpig-tailed macaques are used to harvest coconuts. Training schools for pig-tailed macaques still exist both in southern Thailandand in the Malaysianstate of Kelantan.[6]Competitions are held each year to find the fastest harvester.

The shell

Coconut shell compound (dry basis)

Cellulose33.61Lignin36.51Pentosans29.27Ash0.61Source: Jasper Guy Woodroof (1979). “Coconuts: Production, Processing, Products”. 2nd ed. AVI Publishing Co. Inc.

Coconut shell ash compound

K2O45.01Na2O15.42CaO6.26MgO1.32Fe2O3+ Al2O31.39P2O54.64SO35.75SiO24.64Source: Jasper Guy Woodroof (1979). “Coconuts: Production, Processing, Products”. 2nd ed. AVI Publishing Co. Inc.


Nearly all parts of the coconut palm are useful, and the palms have a comparatively high yield, up to 75 fruits per year; it therefore has significant economicvalue. The name for the coconut palm in Sanskritis kalpa vriksha, which translates as “the tree which provides all the necessities of life”. In Malay, 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“.[7]It its theorised that if you were to become stranded on a desert island populated by palm trees, you could survive purely on the tree and coconut alone, as the coconut provides all of the required natural properties for survival.


A relatively young coconut which has been served in a hawker centre in Singaporewith a straw with which to drink its coconut water.

Uses of the various parts of the palm include:


The white, fleshy part of the seedis edible and used fresh or dried in cooking.

        Sport fruitsare 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 cavity is filled with coconut water which containssugar,fibre,proteins,antioxidants,vitaminsand minerals. Coconut water provides an isotonicelectrolytebalance, 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.

        Coconut milkis made by processing grated coconut with hot water or milk, which extracts the oil and aromatic compounds. It should not be confused with the coconut water discussed above, and has a fat content of approximately 17%. When refrigerated and left to set, coconut cream will rise to the top and separate out 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.

The leftover fibre from coconut milk production is used as livestock feed.

The smell of coconuts comes from the 6-pentyloxan-2-onemolecule, known as delta-decalactone in the food and fragrance industry.[8]

Thesapderived from incising the flower clusters of the coconut is fermented to produce palm wine, also known as “toddy” or, in the Philippines, tuba. The sap can also be reduced by boiling to create a sweet syrup or candy.

        Apical budsof adult plants are edible and are known as “palm-cabbage” orheart-of-palm. It is considered a rare delicacy, as the act of harvesting the bud kills the palm. Hearts of palm are eaten in salads, sometimes called “millionaire’s salad”.

        Ruku Raais an extract from the young bud, a very rare type of nectar collected and used as morning break drink in the islands of Maldivesreputed for its energetic power keeping the “raamen” (nectar collector) healthy and fit even over 80 and 90 years old. And by-products are sweet honey-like syrup and creamy sugar for desserts.

Newly germinated coconuts contain an edible fluff of marshmallow-like consistency called coconut sprout, produced as the endosperm nourishes the developing embryo.

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


Coconut water can be used as an intravenous fluid.[9]

        Coir(the fibre from the husk of the coconut) is used in ropes, mats, brushes, caulking boats and as stuffing fibre; it is also used extensively in horticulturefor making potting compost.

        Coconut oilcan be rapidly processed and extracted as a fully organic product from fresh coconut flesh[10], and used in many ways including as a medicineand in cosmetics, or as a direct replacement for diesel fuel.

        Coprais the dried meat of the seed and, after further processing, is a source of low grade coconut oil.

The leaves provide materials for baskets and roofing thatch.

        Palmwoodcomes from the trunk and is increasingly being used as an ecologically-sound substitute for endangered hardwoods. It has several applications, particularly in furnitureand specialized construction (notably in Manila’sCoconut Palace).

Hawaiians hollowed the trunk to form drums, containers, or even small canoes.

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”.

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.

The stiff leaflet midribs can be used to make cooking skewers, kindling arrows, or are bound into bundles, brooms and brushes.

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

Half coconut shells are used in theatre, banged together to create the sound effect of a horse’shoofbeats. They were used in this way in the Monty Python film Monty Python and the Holy Grail.

The leaves can be woven to create effective roofing materials, or reed mats.

Half coconut shells may be deployed as an improvised bra, especially for comedic effect or theatrical purposes. They were used in this way in the 1970sUK sitcomIt Ain’t Half Hot Mum for example.

Drained coconuts can be filled with gun powder and used as Improvised explosive devices.

Infairgrounds, a “coconut shy” is a popular target practice game, and coconuts are commonly given as prizes.

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.

Fresh inner coconut husk can be rubbed on the lens of snorkelling goggles to prevent fogging during use.

Dried coconut leaves can be burned to ash, which can be harvested for lime.

Coconuts can be used as ammunition for homemade catapults.

Dried half coconut shells are used as the bodies of musical instruments, including the Chinese yehuand banhu, and the Vietnamese đàn gáo.

Coconut is also commonly used as a herbal remedy in Pakistanto treat bites from rats.

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.[11]

InWorld War II, coastwatcherscout 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.

Coconut trunks are used for building small bridges, preferred for their straightness, strength and salt resistance

Gelugu (coconut wood) in Klaten,Java

        Coconut charcoal

        Coconut cream

        Coconut milk

        Coconut oil

        Coconut water

        Maypan coconut palm

        Coconut candy


1.        ^abcSpecies Profiles for Pacific Island Agroforestry: Cocos nucifera (pdf file)

2.        ^, Beetles infest coconuts in Manila, 26 provinces

3.        ^Nutrition Facts and Information for Vegetable oil, coconut

4.        ^Figueiredo, Cândido. Pequeno Dicionário da Lingua Portuguesa. Livraria Bertrand. Lisboa 1940. (in Portuguese)

5.        ^Are 150 people killed each year by falling coconuts?The Straight Dope, 19 July 2002. Retrieved19 October 2006.

6.        ^Training without Reward: Traditional Training of Pig-Tailed Macaques as Coconut Harvesters, Mireille Bertrand, Science 27 January 1967: Vol. 155. no. 3761, pp. 484 – 486

7.        ^Fife, Bruce (2005). Coconut Cures. Piccadilly Books, Ltd., 17. ISBN 0941599604. Retrieved on 200804-04.

8.        ^Data sheet about delta-decalactone and its properties:

9.        ^Campbell-Falck D, Thomas T, Falck TM, Tutuo N, Clem K (2000). “The intravenous use of coconut water”. Am J Emerg Med 18(1): 108–11. PMID 10674546.

10.        ^Direct Micro Expelling of Extra Virgin Coconut Oil, Kokonut Pacific Pty Ltd, accessed 4 January 2008

11.        ^Corporal punishment on the Solomon Islands

Cocos nucifera

        Coconut Varieties Endemic to Sri Lanka

        Coconut Research Center

        Coconut Time Line

        Plant Cultures: botany, history and uses of the coconut

        Purdue University crop pages: Cocos nucifera


        P. Batugal, V. R. Rao and J. Oliver (2005). Coconut Genetic Resources. COGENT (International Coconut Genetic Resources Network) – IPGRI (International Plant Genetic Resources Institute).

        Descriptors for Coconut (Cocos nucifera L.)

        Nutritional values for Coconut products

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