Agriculture Reference
In-Depth Information
Coconuts germinate and grow just like any other seed. Often coconuts are allowed
to germinate in a nursery before planting. They are placed on the ground, kept moist,
and partially covered, allowing them to germinate. Once growing the young coconut
plant is transplanted to plantations that may cover 100 or even thousands of hectares.
In addition coconuts are planted along roads and on the edges of rice paddies and fields.
Areas around coconut trees are kept free of weeds, fronds, and damaged immature
coconuts that fall from the trees. Coconuts may be grown without the addition of
fertilizer, and little is done to protect trees or nuts from insects. However, rats are a
particular problem as they can climb the coconut trunk and chew holes in nuts destroy-
ing them. Pieces of thin metal 20 to 30 cm wide are often attached to the trunks of
coconuts to prevent rats climbing to the top. Young coconut trees may take up to 15
years to reach full production and produce for 50 years. Thus, areas planted to
coconut must be suitable for such long-term use.
6.9.4 Consumption
In tropical areas coconuts are usually eaten or used as food in their young or immature
stage; see also Table 6.6. In all other regions the mature coconut meat is used as a food.
The coconut has liquid in the center, which is called coconut milk in some places, but is
called coconut water in coconut-growing areas. Coconut meat can be ground and mixed
with water to produce coconut “milk,” which is also called coconut cream. The milk or
cream is separated from the remaining meat by filtering.
The young coconut can easily be cut using a large knife. A hole is made in the husk
and shell, and the water is removed and drunk or used for cooking. The coconut is then
cut open and the meat, which is soft, scraped out and eaten (Fig. 6.32) or mixed with
other ingredients to make various foods. Both the water and young coconut meat are
favorite snacks in coconut-producing areas.
In other regions the mature fresh or dried coconut meat is used in preparation of
food, mostly as a garnish or to add coconut flavoring.
6.9.5 Nutritional Characteristics
Raw coconut meat is high in fat and carbohydrate and relatively low in protein and
has significant fiber content; Fig. 6.31. It has low levels of both vitamin C and the B
vitamins. In mineral content it is highest in potassium and phosphorus and relatively
low in all the others. The coconut water is highest in carbohydrate, although still
low, and relatively low in all other constituents including vitamins and minerals.
6.9.6 History
Because of the ubiquitous nature of coconut in Asia, the Caribbean, and South and
Central America, the origins of the coconut is not certain. It is assumed that mature
coconuts dropped in the ocean and were transported (floated) to neighboring land
masses where, after washing ashore, they sprouted and grew. Because of its ability
to survive floating in ocean water, this is a probable method of dispersal of coconut.
