coconnut

[qosmostest]

The origin of the plant is the subject of debate.[26][27][28] O.F. Cook was one of the earliest modern researchers to draw conclusions about the location of origin of Cocos nucifera based on its current-day worldwide distribution.[29] He hypothesized that the coconut originated in the Americas, based on his belief that American coconut populations predated European contact and because he considered pan-tropical distribution by ocean currents improbable. Thor Heyerdahl later used this hypothesis of the American origin of the coconut to support his theory that the Pacific Islanders originated in South America.[30] However, more evidence exists for an Indo-Pacific origin either around Melanesia and Malesia or the Indian Ocean.[26][27][28] The oldest fossils known of the modern coconut dating from the Eocene period from around 37 to 55 million years ago were found in Australia and India. However, older palm fossils such as some of nipa fruit have been found in the Americas.[28] Since 1978, the work on tracing the probable origin and dispersal of Cocos nucifera[31] has only recently been augmented by a publication on the germination rate of the coconut seednut [32] and another on the importance of the coral atoll ecosystem.[33] Briefly, the coconut originated in the coral atoll ecosystem - without human intervention - and required a thick husk and slow germination to survive and disperse.

Domestication[edit] Coconuts could not reach inland locations without human intervention (to carry seednuts, plant seedlings, etc.) and it was early germination on the palm (vivipary) that was important,[34] rather than increasing the number or size of the edible parts of a fruit that was already large enough. Human cultivation of the coconut selected, not for larger size, but for thinner husks and increased volume of endosperm, the solid “meat” or liquid “water” that provides the fruit its food value. Although these modifications for domestication would reduce the fruit’s ability to float, this ability would be irrelevant to a cultivated population.

Among modern C. nucifera, two major types or variants: a thick-husked, angular fruit and a thin-husked, spherical fruit with a higher proportion of endosperm reflect a trend of cultivation in C. nucifera: the first coconuts were of the niu kafa type, with thick husks to protect the seed, an angular, highly ridged shape to promote buoyancy during ocean dispersal, and a pointed base that allowed fruits to dig into the sand, preventing them from being washed away during germination on a new island. As early human communities began to harvest coconuts for eating and planting, they (perhaps unintentionally) selected for a larger endosperm to husk ratio and a broader, spherical base, which rendered the fruit useful as a cup or bowl, thus creating the niu vai type. The decreased buoyancy and increased fragility of this spherical, thin-husked fruit would not matter for a species that had started to be dispersed by humans and grown in plantations. Harries’ adoption of the Polynesian terms niu kafa and niu vai has now passed into general scientific discourse, and his hypothesis is generally accepted.[35][36]

Variants of C. nucifera are also categorized as Tall (var. typical) or Dwarf (var. nana).[37] The two groups are genetically distinct, with the Dwarf variety showing a greater degree of artificial selection for ornamental traits and for early germination and fruiting.[31][38] The Tall variety is outcrossing while Dwarf palms are incrossing, which has led to a much greater degree of genetic diversity within the Tall group. It is believed that the Dwarf subgroup mutated from the Tall group under human selection pressure.[39]

Dispersal[edit] Main article: Genomics of domestication It is often cited that coconuts can travel 110 days, or 3,000 miles (4,800 km), by sea and still be able to germinate.[40] This figure has been questioned based on the extremely small sample size of the paper that makes this claim.[41] Thor Heyerdahl provides an alternative, and much shorter, estimate based on his first-hand experience crossing the Pacific Ocean on the raft Kon-Tiki: “The nuts we had in baskets on deck remained edible and capable of germinating the whole way to Polynesia. But we had laid about half among the special provisions below deck, with the waves washing around them. Every single one of these was ruined by the sea water. And no coconut can float over the sea faster than a balsa raft moves with the wind behind it."[30] He also notes that several of the nuts began to germinate by the time they had been ten weeks at sea, precluding an unassisted journey of 100 days or more. However, it is more than likely that the coconut variety Heyerdahl chose for his long sea voyage was of the large, fleshy, spherical niu vai type, which Harries observed to have a significantly shorter germination type and worse buoyancy than the uncultivated niu kafa type.[31] Therefore Heyerdahl’s observations cannot be considered conclusive when it comes to determining the independent dispersal ability of the uncultivated coconut.

Drift models based on wind and ocean currents have shown that coconuts could not have drifted across the Pacific unaided.[41] This provides some circumstantial evidence that Austronesian peoples carried coconuts across the ocean and that they could not have dispersed worldwide without human agency. More recently, genomic analysis of cultivated coconut (Cocos nucifera L.) has shed light on the movements of Austronesian peoples. By examining 10 microsatelite loci, researchers found two genetically distinct subpopulations of coconut—one originating in the Indian Ocean, the other in the Pacific Ocean. However, admixture, the transfer of genetic material, evidently occurred between the two populations. Given that coconuts are ideally suited for ocean dispersal, individuals from one population possibly could have floated to the other. However, the locations of the admixture events are limited to Madagascar and coastal east Africa, and exclude the Seychelles. This pattern coincides with the known trade routes of Austronesian sailors. Additionally, a genetically distinct subpopulation of coconut on the Pacific coast of Latin America has undergone a genetic bottleneck resulting from a founder effect; however, its ancestral population is the Pacific coconut. This, together with their use of the South American sweet potato, suggests that Austronesian peoples may have sailed as far east as the Americas.[42]

Distribution[edit] The coconut has spread across much of the tropics, probably aided in many cases by seafaring people. Coconut fruit in the wild are light, buoyant and highly water resistant, and evolved to disperse significant distances via marine currents.[43] Specimens have been collected from the sea as far north as Norway.[44] 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.[19] They have been found in the Caribbean and the Atlantic coasts of Africa and South America for less than 500 years, but evidence of their presence on the Pacific coast of South America predates Christopher Columbus's arrival in the Americas.[27] They are now almost ubiquitous between 26°N and 26°S except for the interiors of Africa and South America.

Natural habitat[edit]

Coconut germinating on Black Sand Beach, Island of Hawaii The coconut palm thrives on sandy soils and is highly tolerant of salinity. It prefers areas with abundant sunlight and regular rainfall (1500 mm to 2500 mm annually), which makes colonizing shorelines of the tropics relatively straightforward.[45] Coconuts also need high humidity (70–80%+) for optimum growth, which is why they are rarely seen in areas with low humidity, like the southeastern Mediterranean or Andalusia (Spain), even where temperatures are high enough (regularly above 24 °C or 75.2 °F). However, they can be found in humid areas with low annual precipitation such as in Karachi, Pakistan, which receives only about 250 mm (9.84 in) of rainfall per year, but is consistently warm and humid.

Coconut palms require warm conditions for successful growth, and are intolerant of cold weather. Some seasonal variation is tolerated, with good growth where mean summer temperatures are between 28 and 37 °C (82 and 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 (25 °F).[45] They may grow but not fruit properly in areas with insufficient warmth, such as Bermuda.

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

Mean daily temperature above 12–13 °C (53.6–55.4 °F) every day of the year Mean annual rainfall above 1,000 mm (39.37 in) No or very little overhead canopy, since even small trees require direct sun The main limiting factor for most locations which satisfy the rainfall and temperature requirements is canopy growth, except those locations near coastlines, where the sandy soil and salt spray limit the growth of most other trees.

Diseases[edit] Main article: List of coconut palm diseases Coconuts are susceptible to the phytoplasma disease lethal yellowing. One recently selected cultivar, the Maypan, has been bred for resistance to this disease.

Pests[edit] The coconut palm is damaged by the larvae of many Lepidoptera (butterfly and moth) species which feed on it, including Batrachedra spp.: B. arenosella, B. atriloqua (feeds exclusively on C. nucifera), B. mathesoni (feeds exclusively on C. nucifera), and B. nuciferae.

Brontispa longissima (coconut leaf beetle) feeds on young leaves, and damages both seedlings and mature coconut palms. In 2007, the Philippines imposed a quarantine in Metro Manila and 26 provinces to stop the spread of the pest and protect the $800 million Philippine coconut industry.[46]

The fruit may also be damaged by eriophyid coconut mites (Eriophyes guerreronis). This mite infests coconut plantations, and is devastating: it can destroy up to 90% of coconut production. The immature seeds are infested and desapped by larvae staying in the portion covered by the perianth of the immature seed; the seeds then drop off or survive deformed. Spraying with wettable sulfur 0.4% or with neem-based pesticides can give some relief, but is cumbersome and labor-intensive.

In Kerala (India), the main coconut pests are the coconut mite, the rhinoceros beetle, the red palm weevil and the coconut leaf caterpillar. Research on this topic has as of 2009 produced no results, and 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.

Cultivation[edit] Top ten coconut producers in 2013 Country Production (tonnes) Footnote Indonesia 18,300,000 * Philippines 15,353,200
India 11,930,000
Brazil 2,820,468
Sri Lanka 2,200,000 F Vietnam 1,312,200
Papua New Guinea 1,200,000 F Mexico 1,100,000 F Thailand 1,010,000
Malaysia 605,000 F Tanzania 580,000 F World 61,965,165 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 Agriculture Organization of the United Nations: Economic And Social Department: The Statistical Division

Coconut palms are grown in more than 90 countries of the world, with a total production of 62 million tonnes per year.[47] Most of the world production is in tropical Asia. 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.[45]

The extent of cultivation in the tropics is threatening a number of habitats, such as mangroves; an example of such damage to an ecoregion is in the Petenes mangroves of the Yucatán.[48]

Harvesting[edit] 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.[49] Competitions are held each year to find the fastest harvester.

India[edit]

Coconuts being sold on a street in India

Coconut plucking in Kerala, India

Green coconut fruit strands on the tree are featured on each Maldivian rufiyaa banknote

Coconut trees are among the most common sights throughout Kerala Traditional areas of coconut cultivation in India are the states of Kerala, Tamil Nadu, Karnataka, Puducherry, Andhra Pradesh, Goa, Maharashtra, Odisha, West Bengal and the islands of Lakshadweep and Andaman and Nicobar. Four southern states combined account for almost 92% of the total production in the country: Kerala (45.22%), Tamil Nadu (26.56%), Karnataka (10.85%), and Andhra Pradesh (8.93%).[50] Other states, such as Goa, Maharashtra, Odisha, West Bengal, and those in the northeast (Tripura and Assam) account for the remaining 8.44%. Kerala, which has the largest number of coconut trees, is famous for its coconut-based products—coconut water, copra, coconut oil, coconut cake (also called coconut meal, copra cake, or copra meal), coconut toddy, coconut shell-based products, coconut wood-based products, coconut leaves, and coir pith.

Various terms, such as copra and coir, are derived from the native Malayalam language. In Kerala, the coconut tree is called "Thengu" also termed as kalpa vriksham, which essentially means all parts of a coconut tree is useful some way or other.

Maldives[edit] The coconut is the national tree of the Maldives and is considered the most important plant in the country. A coconut tree is also included in the country's national emblem or coat of arms. Coconut trees are grown on all the islands. Before modern construction methods were introduced, coconut leaves were used as roofing material for many houses in the islands, while coconut timber was used to build houses and boats.

Middle East[edit] The main coconut-producing area in the Middle East is the Dhofar region of Oman, but they can be grown all along the Persian Gulf, Arabian Sea and Red Sea coasts, because these seas are tropical and provide enough humidity (through seawater evaporation) for coconut trees to grow. The young coconut plants need to be nursed and irrigated with drip pipes until they are old enough (stem bulb development) to be irrigated with brackish water or seawater alone, after which they can be replanted on the beaches. In particular, the area around Salalah maintains large coconut plantations similar to those found across the Arabian Sea in Kerala. The reasons why coconut are cultivated only in Yemen's Al Mahrah and Hadramaut governorates and in the Sultanate of Oman, but not in other suitable areas in the Arabian Peninsula, may originate from the fact that Oman and Hadramaut had long dhow trade relations with Burma, Malaysia, Indonesia, East Africa and Zanzibar, as well as southern India and China. Omani people needed the coir rope from the coconut fiber to stitch together their traditional high seas-going dhow vessels in which nails were never used. The 'know how' of coconut cultivation and necessary soil fixation and irrigation may have found its way into Omani, Hadrami and Al-Mahra culture by people who returned from those overseas areas.

Coconut trees line the beaches and corniches of Oman. The coconut cultivars grown in Oman are generally of the drought-resistant Indian "West Coast tall" (WC Tall) variety. Unlike the UAE, which grows mostly non-native dwarf or hybrid coconut cultivars imported from Florida for ornamental purposes, the slender, tall Omani coconut cultivars are relatively well-adapted to the Middle East's hot dry seasons, but need longer to reach maturity. The Middle East's hot, dry climate favors the development of coconut mites, which cause immature seed dropping and may cause brownish-gray discoloration on the coconut's outer green fiber.

The ancient coconut groves of Dhofar were mentioned by the medieval Moroccan traveller Ibn Battuta in his writings, known as Al Rihla.[51] The annual rainy season known locally as Khareef or monsoon makes coconut cultivation easy on the Arabian east coast.

Coconut trees also are increasingly grown for decorative purposes along the coasts of the UAE and Saudi Arabia with the help of irrigation. The UAE has, however, imposed strict laws on mature coconut tree imports from other countries to reduce the spread of pests to other native palm trees, as the mixing of date and coconut trees poses a risk of cross-species palm pests, such as rhinoceros beetles and red palm weevils.[52] The artificial landscaping adopted in Florida may have been the cause for lethal yellowing, a viral coconut palm disease that leads to the death of the tree. It is spread by host insects, that thrive on heavy turf grasses. Therefore, heavy turf grass environments (beach resorts and golf courses) also pose a major threat to local coconut trees. Traditionally, dessert banana plants and local wild beach flora such as Scaevola taccada and Ipomoea pes-caprae were used as humidity-supplying green undergrowth for coconut trees, mixed with sea almond and sea hibiscus. Due to growing sedentary life styles and heavy-handed landscaping, there has been a decline in these traditional farming and soil-fixing techniques.

Sri Lanka[edit] An early mention of the planting of coconuts is found in the Mahavamsa during the reign of Agrabodhi II around 589 AD.[18] Coconuts are common in the Sri Lankan diet and the main source of dietary fat.[53]

United States[edit] The only places in the United States where coconut palms can be grown and reproduced outdoors without irrigation are Hawaii, southern and central Florida,[54] and the territories of Puerto Rico, Guam, American Samoa, the U.S. Virgin Islands, and the Commonwealth of the Northern Mariana Islands.

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 Tampa and Clearwater, as well as around Cape Canaveral and Daytona Beach on the east coast. They reach fruiting maturity, but can be damaged or killed by the occasional winter freezes in these areas. They may also be grown in favoured microclimates in the Rio Grande Valley area of southern Texas near Brownsville, as well as along the upper northeast coast by Galveston Island, however more severe cold snaps keep them from producing viable fruit. While coconut palms flourish in southern Florida, rare cold snaps can injure coconut palms there, as well. Only the Florida Keys and the distant southern Atlantic coastlines near Miami provide safe havens from the cold for growing coconut palms on the mainland.[citation needed]

Australia[edit] Coconuts are commonly grown around the northern coast of Australia, and in some warmer parts of New South Wales.

Bermuda[edit]

This section does not cite any references or sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (February 2015) Most of the tall mature coconut trees found in Bermuda were shipped to the island as seedlings on the decks of ships. In more recent years, the importation of coconuts was prohibited, therefore, a large proportion of the younger trees have been propagated from locally grown coconuts.

In the winter months, the growth rate of coconut trees declines due to cooler temperatures and people have commonly attributed this to the reduced yield of coconuts in comparison to tropical regions. However, whilst cooler winter temperatures may be a factor in reducing fruit production, the primary reason for the reduced yield is a lack of water. Bermuda's soil is generally very shallow (1.5 to 3 feet) and much of a coconut tree's root mass is found in the porous limestone underneath the soil. Due to the porosity of the limestone, Bermuda's coconut trees do not generally have a sufficient supply of water with which they are able to support a large number of fruit as rain water quickly drains down through the limestone layer to the water table which is far too deep for a coconut's roots to reach. This typically leads to a reduction in fruit yield (sometimes as little as one or two mature fruits) as well as a reduced milk content inside the coconut that often causes the fruit to be infertile.

Conversely, trees growing in close proximity to the sea almost universally yield a much greater volume of fruit as they are able to tap directly into the sea water which permeates the limestone in such areas. Not only do these trees produce a significantly higher yield, but also the fruit itself tends to be far more fertile due to the higher milk content. Trees found growing in Bermuda's marshy inland areas enjoy a similar degree of success as they are also able to tap directly into a constant supply of water.

Cooler climates[edit] In cooler climates (but not less than USDA Zone 9), a similar palm, the queen palm (Syagrus romanzoffiana), is used in landscaping. Its fruits are very similar to the coconut, but much smaller. The queen palm was originally classified in the genus Cocos along with the coconut, but was later reclassified in Syagrus. A recently discovered palm, Beccariophoenix alfredii from Madagascar, is nearly identical to the coconut, more so than the queen palm and can also be grown in slightly cooler climates than the coconut palm. Coconuts can only be grown in temperatures above 18 °C (64 °F) and need a daily temperature above 22 °C (72 °F) to produce fruit.

Overview of uses[edit]

Coconut trees used for landscaping along a coastal road in Kota Kinabalu, Sabah, Malaysia. The coconut palm is grown throughout the tropics for decoration, as well as for its many culinary and nonculinary uses; virtually every part of the coconut palm can be used by humans in some manner and has significant economic value. Coconuts' versatility is sometimes noted in its naming. In Sanskrit, it is kalpa vriksha ("the tree which provides all the necessities of life"). In the Malay language, it is pokok seribu guna ("the tree of a thousand uses"). In the Philippines, the coconut is commonly called the "tree of life".[55]

Culinary use[edit]

Green coconuts

Coconut water drink

1890 newspaper advertisement showing tin of dried coconut The various parts of the coconut have a number of culinary uses. The seed provides oil for frying, cooking, and making margarine. The white, fleshy part of the seed, the coconut meat, is used fresh or dried in cooking, especially in confections and desserts such as macaroons. Desiccated coconut or coconut milk made from it is frequently added to curries and other savory dishes. Coconut flour has also been developed for use in baking, to combat malnutrition.[56] Coconut chips have been sold in the tourist regions of Hawaii and the Caribbean. Coconut butter is often used to describe solidified coconut oil, but has also been adopted as a name by certain specialty products made of coconut milk solids or puréed coconut meat and oil. Dried coconut is also used as the filling for many chocolate bars. Some dried coconut is purely coconut but others are manufactured with other ingredients, such as sugar, propylene glycol, salt, and sodium metabisulfite. Some countries in South East Asia use special coconut mutant called Kopyor (in Indonesian) or macapuno (in Philippines) as a dessert drinks.

Coconut meat, raw Nutritional value per 100 g (3.5 oz) Energy 354 kcal (1,480 kJ) Carbohydrates 15.23 g Sugars 6.23 g Dietary fiber 9.0 g Fat 33.49 g Saturated 29.698 g Monounsaturated 1.425 g Polyunsaturated 0.366 g Protein 3.33 g Tryptophan 0.039 g Threonine 0.121 g Isoleucine 0.131 g Leucine 0.247 g Lysine 0.147 g Methionine 0.062 g Cystine 0.066 g Phenylalanine 0.169 g Tyrosine 0.103 g Valine 0.202 g Arginine 0.546 g Histidine 0.077 g Alanine 0.170 g Aspartic acid 0.325 g Glutamic acid 0.761 g Glycine 0.158 g Proline 0.138 g Serine 0.172 g Vitamins Thiamine (B1) (6%) 0.066 mg Riboflavin (B2) (2%) 0.020 mg Niacin (B3) (4%) 0.540 mg Pantothenic acid (B5) (6%) 0.300 mg Vitamin B6 (4%) 0.054 mg Folate (B9) (7%) 26 μg Vitamin C (4%) 3.3 mg Vitamin E (2%) 0.24 mg Vitamin K (0%) 0.2 μg Trace metals Calcium (1%) 14 mg Iron (19%) 2.43 mg Magnesium (9%) 32 mg Manganese (71%) 1.500 mg Phosphorus (16%) 113 mg Potassium (8%) 356 mg Sodium (1%) 20 mg Zinc (12%) 1.10 mg Other constituents Water 46.99 g Link to USDA Database entry Units μg = micrograms • mg = milligrams IU = International units Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database Nutrition[edit] Per 100 gram serving with 354 calories, raw coconut meat supplies a high amount of total fat (33 grams), especially saturated fat (89% of total fat) and carbohydrates (24 grams) (table). Micronutrients in significant content include the dietary minerals, manganese, iron, phosphorus and zinc (table).

Coconut water[edit] Main article: Coconut water Coconut water serves as a suspension for the endosperm of the coconut during its nuclear phase of development. Later, the endosperm matures and deposits onto the coconut rind during the cellular phase.[6] It is consumed throughout the humid tropics, and has been introduced into the retail market as a processed sports drink. Mature fruits have significantly less liquid than young, immature coconuts, barring spoilage. Coconut water can be fermented to produce coconut vinegar.

Per 100 gram (100 ml) serving, coconut water contains 19 calories and no significant content of essential nutrients (table).

Coconut water (liquid from coconuts) Nutritional value per 100 g (3.5 oz) Energy 19 kcal (79 kJ) Carbohydrates 3.71 g Sugars 2.61 g Dietary fiber 1.1 g Fat 0.2 g Saturated 0.176 g Monounsaturated 0.008 g Polyunsaturated 0.002 g Protein 0.72 g Tryptophan 0.008 g Threonine 0.026 g Isoleucine 0.028 g Leucine 0.053 g Lysine 0.032 g Methionine 0.013 g Cystine 0.014 g Phenylalanine 0.037 g Tyrosine 0.022 g Valine 0.044 g Arginine 0.118 g Histidine 0.017 g Alanine 0.037 g Aspartic acid 0.070 g Glutamic acid 0.165 g Glycine 0.034 g Proline 0.030 g Serine 0.037 g Vitamins Thiamine (B1) (3%) 0.030 mg Riboflavin (B2) (5%) 0.057 mg Niacin (B3) (1%) 0.080 mg Vitamin B6 (2%) 0.032 mg Vitamin C (3%) 2.4 mg Vitamin E (0%) 0.0 mg Trace metals Calcium (2%) 24 mg Iron (2%) 0.29 mg Magnesium (7%) 25 mg Phosphorus (3%) 20 mg Potassium (5%) 250 mg Zinc (1%) 0.1 mg Other constituents Water 94.99 g Link to USDA Database entry Units μg = micrograms • mg = milligrams IU = International units Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database Coconut milk[edit] Main article: Coconut milk

Purest coconut milk (kakang gata), from 15 fresh, mature coconuts in the Philippines. Coconut milk, not to be confused with coconut water, is obtained primarily by extracting juice by pressing the grated coconut white kernel or by passing hot water or milk through grated coconut, which extracts the oil and aromatic compounds. It has a fat content of around 23%.[57] When refrigerated and left to set, coconut cream will rise to the top and separate from the milk. The milk can be used to produce virgin coconut oil by controlled heating and removal of the oil fraction.

A protein-rich powder can be processed from coconut milk following centrifugation, separation and spray drying.[58]

Coconut oil[edit] Main article: Coconut oil Another byproduct of the coconut is coconut oil. It is commonly used in cooking, especially for frying. It can be used in liquid form as would other vegetable oils, or in solid form as would butter or lard.

Toddy and nectar[edit] The sap derived from incising the flower clusters of the coconut is drunk as neera, also known as toddy or tuba (Philippines), tuak (Indonesia and Malaysia) or karewe (fresh and not fermented, collected twice a day, for breakfast and dinner) in Kiribati. When left to ferment on its own, it becomes palm wine. Palm wine is distilled to produce arrack. In the Philippines, this alcoholic drink is called lambanog or "coconut vodka".[59]

The sap can be reduced by boiling to create a sweet syrup or candy such as te kamamai in Kiribati or dhiyaa hakuru and addu bondi in the Maldives. It can be reduced further to yield coconut sugar also referred to as palm sugar or jaggery. A young, well-maintained tree can produce around 300 liters (66 imp gal; 79 U.S. gal) of toddy per year, while a 40-year-old tree may yield around 400 liters (88 imp gal; 110 U.S. gal).[60]

Heart of palm and coconut sprout[edit] Apical buds of adult plants are edible, and are known as "palm cabbage" or heart of palm. They are considered a rare delicacy, as 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.

Indonesia[edit] Coconut is an indispensable ingredient in Indonesian cooking. Coconut meat, coconut milk and coconut water are often used in main courses, desserts and soups throughout the archipelago. In the island of Sumatra, the famous Rendang, the traditional beef stew from West Sumatra, chunks of beef are cooked in coconut milk along with other spices for hours until thickened. In Jakarta, "Soto Babat" or beef tripe soup also uses coconut milk. In the island of Java, the sweet and savoury "Tempe Bacem" is made by cooking tempeh with coconut water, coconut sugar and other spices until thickened. "Klapertart" is the famous Dutch-influenced dessert from Manado, North Celebes, that uses young coconut meat and coconut milk. In 2010, Indonesia increased its coconut production. It is now the world's second largest producer of coconuts. The gross production was 15 million tonnes.[61] A sprouting coconut seed is the logo for Gerakan Pramuka Indonesia, the Indonesian Scouting organization. It can be seen on all the scouting paraphernalia that elementary (SMA) school children wear as well as on the scouting pins and flags.

Philippines[edit]

Harvesting coconuts in the Philippines is done by workers who climb the trees using notches cut into the trunk.

From left to right: grated, fresh, mature coconut meat; seed interior; healing oil, rare two-eyed coconut shell; and more grated meat (Philippines) The Philippines is one of the world's largest producer of coconuts; the production of coconuts plays an important role in the economy. Coconuts in the Philippines are usually used in making main dishes, refreshments and desserts. Coconut juice is also a popular drink in the country. In the Philippines, particularly Cebu, rice is wrapped in coconut leaves for cooking and subsequent storage; these packets are called puso. Coconut milk, known as gata, and grated coconut flakes are used in the preparation of dishes such as laing, ginataan, bibingka, ube halaya, pitsi-pitsi, palitaw, buko and coconut pie. Coconut jam is made by mixing muscovado sugar with coconut milk. Coconut sport fruits are also harvested. One such variety of coconut is known as macapuno. Its meat is sweetened, cut into strands and sold in glass jars as coconut strings, sometimes labeled as "gelatinous mutant coconut". Coconut water can be fermented to make a different product—nata de coco (coconut gel).

Vietnam[edit] In Vietnam, coconut is grown abundantly across Central and Southern Vietnam, and especially in Bến Tre Province, often called the "land of the coconut". It is used to make coconut candy, caramel, and jelly. Coconut juice and coconut milk are used, especially in Vietnam's southern style of cooking, including kho, chè and curry (cà ri).

India[edit] In southern India, most common way of cooking vegetables is to add grated coconut and then steam them with spices fried in oil. People from southern India also make chutney, which involves grinding the coconut with salt, chillies, and whole spices. Uruttu chammanthi (granulated chutney) is eaten with rice or kanji (rice gruel). It is also invariably the main side dish served with idli, vadai, and dosai. Coconut ground with spices is also mixed in sambar and other various lunch dishes for extra taste. Dishes garnished with grated coconut are generally referred to as poduthol in North Malabar and thoran in rest of Kerala. Puttu is a culinary delicacy of Kerala and Tamil Nadu, in which layers of coconut alternate with layers of powdered rice, all of which fit into a bamboo stalk. Recently, this has been replaced with a steel or aluminium tube, which is then steamed over a pot. Coconut (Tamil: தேங்காய்) is regularly broken in the middle-class families in Tamil Nadu for food. Coconut meat can be eaten as a snack sweetened with jaggery or molasses. In Karnataka sweets are prepared using coconut and dry coconut "copra"., Like Kaie Obattu, Kobri mitai etc.

Commercial, industrial, and household use[edit]

Coconuts drying before being processed into copra in the Solomon Islands. Cultivars[edit] Coconut has a number of commercial and traditional cultivars. They can be sorted mainly into tall cultivars, dwarf cultivars and hybrid cultivars (hybrids between talls and dwarfs). Some of the dwarf cultivars such as Malayan dwarf has shown some promising resistance to lethal yellowing while other cultivars such as Jamaican tall is highly affected by the same plant disease. Some cultivars are more drought resistant such as West coast tall (India) while others such as Hainan Tall (China) are more cold tolerant. Other aspects such as seed size, shape and weight and copra thickness are also important factors in the selection of new cultivars. Some cultivars such as Fiji dwarf form a large bulb at the lower stem and others are cultivated to produce very sweet coconut water with orange coloured husks (king coconut) used entirely in fruit stalls for drinking (Sri Lanka, India).

Coir[edit] Main article: coir

A wall made from coconut husks

Extracting the fiber from the husk (Sri Lanka) Coir (the fiber from the husk of the coconut) is used in ropes, mats, door mats, brushes, sacks, caulking for boats, and as stuffing fiber for mattresses.[62] It is used in horticulture in potting compost, especially in orchid mix.

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The origin of the plant is the subject of debate.[26][27][28] O.F. Cook was one of the earliest modern researchers to draw conclusions about the location of origin of Cocos nucifera based on its current-day worldwide distribution.[29] He hypothesized that the coconut originated in the Americas, based on his belief that American coconut populations predated European contact and because he considered pan-tropical distribution by ocean currents improbable. Thor Heyerdahl later used this hypothesis of the American origin of the coconut to support his theory that the Pacific Islanders originated in South America.[30] However, more evidence exists for an Indo-Pacific origin either around Melanesia and Malesia or the Indian Ocean.[26][27][28] The oldest fossils known of the modern coconut dating from the Eocene period from around 37 to 55 million years ago were found in Australia and India. However, older palm fossils such as some of nipa fruit have been found in the Americas.[28] Since 1978, the work on tracing the probable origin and dispersal of Cocos nucifera[31] has only recently been augmented by a publication on the germination rate of the coconut seednut [32] and another on the importance of the coral atoll ecosystem.[33] Briefly, the coconut originated in the coral atoll ecosystem - without human intervention - and required a thick husk and slow germination to survive and disperse.

Domestication[edit] Coconuts could not reach inland locations without human intervention (to carry seednuts, plant seedlings, etc.) and it was early germination on the palm (vivipary) that was important,[34] rather than increasing the number or size of the edible parts of a fruit that was already large enough. Human cultivation of the coconut selected, not for larger size, but for thinner husks and increased volume of endosperm, the solid “meat” or liquid “water” that provides the fruit its food value. Although these modifications for domestication would reduce the fruit’s ability to float, this ability would be irrelevant to a cultivated population.

Among modern C. nucifera, two major types or variants: a thick-husked, angular fruit and a thin-husked, spherical fruit with a higher proportion of endosperm reflect a trend of cultivation in C. nucifera: the first coconuts were of the niu kafa type, with thick husks to protect the seed, an angular, highly ridged shape to promote buoyancy during ocean dispersal, and a pointed base that allowed fruits to dig into the sand, preventing them from being washed away during germination on a new island. As early human communities began to harvest coconuts for eating and planting, they (perhaps unintentionally) selected for a larger endosperm to husk ratio and a broader, spherical base, which rendered the fruit useful as a cup or bowl, thus creating the niu vai type. The decreased buoyancy and increased fragility of this spherical, thin-husked fruit would not matter for a species that had started to be dispersed by humans and grown in plantations. Harries’ adoption of the Polynesian terms niu kafa and niu vai has now passed into general scientific discourse, and his hypothesis is generally accepted.[35][36]

Variants of C. nucifera are also categorized as Tall (var. typical) or Dwarf (var. nana).[37] The two groups are genetically distinct, with the Dwarf variety showing a greater degree of artificial selection for ornamental traits and for early germination and fruiting.[31][38] The Tall variety is outcrossing while Dwarf palms are incrossing, which has led to a much greater degree of genetic diversity within the Tall group. It is believed that the Dwarf subgroup mutated from the Tall group under human selection pressure.[39]

Dispersal[edit] Main article: Genomics of domestication It is often cited that coconuts can travel 110 days, or 3,000 miles (4,800 km), by sea and still be able to germinate.[40] This figure has been questioned based on the extremely small sample size of the paper that makes this claim.[41] Thor Heyerdahl provides an alternative, and much shorter, estimate based on his first-hand experience crossing the Pacific Ocean on the raft Kon-Tiki: “The nuts we had in baskets on deck remained edible and capable of germinating the whole way to Polynesia. But we had laid about half among the special provisions below deck, with the waves washing around them. Every single one of these was ruined by the sea water. And no coconut can float over the sea faster than a balsa raft moves with the wind behind it."[30] He also notes that several of the nuts began to germinate by the time they had been ten weeks at sea, precluding an unassisted journey of 100 days or more. However, it is more than likely that the coconut variety Heyerdahl chose for his long sea voyage was of the large, fleshy, spherical niu vai type, which Harries observed to have a significantly shorter germination type and worse buoyancy than the uncultivated niu kafa type.[31] Therefore Heyerdahl’s observations cannot be considered conclusive when it comes to determining the independent dispersal ability of the uncultivated coconut.

Drift models based on wind and ocean currents have shown that coconuts could not have drifted across the Pacific unaided.[41] This provides some circumstantial evidence that Austronesian peoples carried coconuts across the ocean and that they could not have dispersed worldwide without human agency. More recently, genomic analysis of cultivated coconut (Cocos nucifera L.) has shed light on the movements of Austronesian peoples. By examining 10 microsatelite loci, researchers found two genetically distinct subpopulations of coconut—one originating in the Indian Ocean, the other in the Pacific Ocean. However, admixture, the transfer of genetic material, evidently occurred between the two populations. Given that coconuts are ideally suited for ocean dispersal, individuals from one population possibly could have floated to the other. However, the locations of the admixture events are limited to Madagascar and coastal east Africa, and exclude the Seychelles. This pattern coincides with the known trade routes of Austronesian sailors. Additionally, a genetically distinct subpopulation of coconut on the Pacific coast of Latin America has undergone a genetic bottleneck resulting from a founder effect; however, its ancestral population is the Pacific coconut. This, together with their use of the South American sweet potato, suggests that Austronesian peoples may have sailed as far east as the Americas.[42]

Distribution[edit] The coconut has spread across much of the tropics, probably aided in many cases by seafaring people. Coconut fruit in the wild are light, buoyant and highly water resistant, and evolved to disperse significant distances via marine currents.[43] Specimens have been collected from the sea as far north as Norway.[44] 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.[19] They have been found in the Caribbean and the Atlantic coasts of Africa and South America for less than 500 years, but evidence of their presence on the Pacific coast of South America predates Christopher Columbus's arrival in the Americas.[27] They are now almost ubiquitous between 26°N and 26°S except for the interiors of Africa and South America.

Natural habitat[edit]

Coconut germinating on Black Sand Beach, Island of Hawaii The coconut palm thrives on sandy soils and is highly tolerant of salinity. It prefers areas with abundant sunlight and regular rainfall (1500 mm to 2500 mm annually), which makes colonizing shorelines of the tropics relatively straightforward.[45] Coconuts also need high humidity (70–80%+) for optimum growth, which is why they are rarely seen in areas with low humidity, like the southeastern Mediterranean or Andalusia (Spain), even where temperatures are high enough (regularly above 24 °C or 75.2 °F). However, they can be found in humid areas with low annual precipitation such as in Karachi, Pakistan, which receives only about 250 mm (9.84 in) of rainfall per year, but is consistently warm and humid.

Coconut palms require warm conditions for successful growth, and are intolerant of cold weather. Some seasonal variation is tolerated, with good growth where mean summer temperatures are between 28 and 37 °C (82 and 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 (25 °F).[45] They may grow but not fruit properly in areas with insufficient warmth, such as Bermuda.

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

Mean daily temperature above 12–13 °C (53.6–55.4 °F) every day of the year Mean annual rainfall above 1,000 mm (39.37 in) No or very little overhead canopy, since even small trees require direct sun The main limiting factor for most locations which satisfy the rainfall and temperature requirements is canopy growth, except those locations near coastlines, where the sandy soil and salt spray limit the growth of most other trees.

Diseases[edit] Main article: List of coconut palm diseases Coconuts are susceptible to the phytoplasma disease lethal yellowing. One recently selected cultivar, the Maypan, has been bred for resistance to this disease.

Pests[edit] The coconut palm is damaged by the larvae of many Lepidoptera (butterfly and moth) species which feed on it, including Batrachedra spp.: B. arenosella, B. atriloqua (feeds exclusively on C. nucifera), B. mathesoni (feeds exclusively on C. nucifera), and B. nuciferae.

Brontispa longissima (coconut leaf beetle) feeds on young leaves, and damages both seedlings and mature coconut palms. In 2007, the Philippines imposed a quarantine in Metro Manila and 26 provinces to stop the spread of the pest and protect the $800 million Philippine coconut industry.[46]

The fruit may also be damaged by eriophyid coconut mites (Eriophyes guerreronis). This mite infests coconut plantations, and is devastating: it can destroy up to 90% of coconut production. The immature seeds are infested and desapped by larvae staying in the portion covered by the perianth of the immature seed; the seeds then drop off or survive deformed. Spraying with wettable sulfur 0.4% or with neem-based pesticides can give some relief, but is cumbersome and labor-intensive.

In Kerala (India), the main coconut pests are the coconut mite, the rhinoceros beetle, the red palm weevil and the coconut leaf caterpillar. Research on this topic has as of 2009 produced no results, and 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.

Cultivation[edit] Top ten coconut producers in 2013 Country Production (tonnes) Footnote Indonesia 18,300,000 * Philippines 15,353,200
India 11,930,000
Brazil 2,820,468
Sri Lanka 2,200,000 F Vietnam 1,312,200
Papua New Guinea 1,200,000 F Mexico 1,100,000 F Thailand 1,010,000
Malaysia 605,000 F Tanzania 580,000 F World 61,965,165 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 Agriculture Organization of the United Nations: Economic And Social Department: The Statistical Division

Coconut palms are grown in more than 90 countries of the world, with a total production of 62 million tonnes per year.[47] Most of the world production is in tropical Asia. 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.[45]

The extent of cultivation in the tropics is threatening a number of habitats, such as mangroves; an example of such damage to an ecoregion is in the Petenes mangroves of the Yucatán.[48]

Harvesting[edit] 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.[49] Competitions are held each year to find the fastest harvester.

India[edit]

Coconuts being sold on a street in India

Coconut plucking in Kerala, India

Green coconut fruit strands on the tree are featured on each Maldivian rufiyaa banknote

Coconut trees are among the most common sights throughout Kerala Traditional areas of coconut cultivation in India are the states of Kerala, Tamil Nadu, Karnataka, Puducherry, Andhra Pradesh, Goa, Maharashtra, Odisha, West Bengal and the islands of Lakshadweep and Andaman and Nicobar. Four southern states combined account for almost 92% of the total production in the country: Kerala (45.22%), Tamil Nadu (26.56%), Karnataka (10.85%), and Andhra Pradesh (8.93%).[50] Other states, such as Goa, Maharashtra, Odisha, West Bengal, and those in the northeast (Tripura and Assam) account for the remaining 8.44%. Kerala, which has the largest number of coconut trees, is famous for its coconut-based products—coconut water, copra, coconut oil, coconut cake (also called coconut meal, copra cake, or copra meal), coconut toddy, coconut shell-based products, coconut wood-based products, coconut leaves, and coir pith.

Various terms, such as copra and coir, are derived from the native Malayalam language. In Kerala, the coconut tree is called "Thengu" also termed as kalpa vriksham, which essentially means all parts of a coconut tree is useful some way or other.

Maldives[edit] The coconut is the national tree of the Maldives and is considered the most important plant in the country. A coconut tree is also included in the country's national emblem or coat of arms. Coconut trees are grown on all the islands. Before modern construction methods were introduced, coconut leaves were used as roofing material for many houses in the islands, while coconut timber was used to build houses and boats.

Middle East[edit] The main coconut-producing area in the Middle East is the Dhofar region of Oman, but they can be grown all along the Persian Gulf, Arabian Sea and Red Sea coasts, because these seas are tropical and provide enough humidity (through seawater evaporation) for coconut trees to grow. The young coconut plants need to be nursed and irrigated with drip pipes until they are old enough (stem bulb development) to be irrigated with brackish water or seawater alone, after which they can be replanted on the beaches. In particular, the area around Salalah maintains large coconut plantations similar to those found across the Arabian Sea in Kerala. The reasons why coconut are cultivated only in Yemen's Al Mahrah and Hadramaut governorates and in the Sultanate of Oman, but not in other suitable areas in the Arabian Peninsula, may originate from the fact that Oman and Hadramaut had long dhow trade relations with Burma, Malaysia, Indonesia, East Africa and Zanzibar, as well as southern India and China. Omani people needed the coir rope from the coconut fiber to stitch together their traditional high seas-going dhow vessels in which nails were never used. The 'know how' of coconut cultivation and necessary soil fixation and irrigation may have found its way into Omani, Hadrami and Al-Mahra culture by people who returned from those overseas areas.

Coconut trees line the beaches and corniches of Oman. The coconut cultivars grown in Oman are generally of the drought-resistant Indian "West Coast tall" (WC Tall) variety. Unlike the UAE, which grows mostly non-native dwarf or hybrid coconut cultivars imported from Florida for ornamental purposes, the slender, tall Omani coconut cultivars are relatively well-adapted to the Middle East's hot dry seasons, but need longer to reach maturity. The Middle East's hot, dry climate favors the development of coconut mites, which cause immature seed dropping and may cause brownish-gray discoloration on the coconut's outer green fiber.

The ancient coconut groves of Dhofar were mentioned by the medieval Moroccan traveller Ibn Battuta in his writings, known as Al Rihla.[51] The annual rainy season known locally as Khareef or monsoon makes coconut cultivation easy on the Arabian east coast.

Coconut trees also are increasingly grown for decorative purposes along the coasts of the UAE and Saudi Arabia with the help of irrigation. The UAE has, however, imposed strict laws on mature coconut tree imports from other countries to reduce the spread of pests to other native palm trees, as the mixing of date and coconut trees poses a risk of cross-species palm pests, such as rhinoceros beetles and red palm weevils.[52] The artificial landscaping adopted in Florida may have been the cause for lethal yellowing, a viral coconut palm disease that leads to the death of the tree. It is spread by host insects, that thrive on heavy turf grasses. Therefore, heavy turf grass environments (beach resorts and golf courses) also pose a major threat to local coconut trees. Traditionally, dessert banana plants and local wild beach flora such as Scaevola taccada and Ipomoea pes-caprae were used as humidity-supplying green undergrowth for coconut trees, mixed with sea almond and sea hibiscus. Due to growing sedentary life styles and heavy-handed landscaping, there has been a decline in these traditional farming and soil-fixing techniques.

Sri Lanka[edit] An early mention of the planting of coconuts is found in the Mahavamsa during the reign of Agrabodhi II around 589 AD.[18] Coconuts are common in the Sri Lankan diet and the main source of dietary fat.[53]

United States[edit] The only places in the United States where coconut palms can be grown and reproduced outdoors without irrigation are Hawaii, southern and central Florida,[54] and the territories of Puerto Rico, Guam, American Samoa, the U.S. Virgin Islands, and the Commonwealth of the Northern Mariana Islands.

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 Tampa and Clearwater, as well as around Cape Canaveral and Daytona Beach on the east coast. They reach fruiting maturity, but can be damaged or killed by the occasional winter freezes in these areas. They may also be grown in favoured microclimates in the Rio Grande Valley area of southern Texas near Brownsville, as well as along the upper northeast coast by Galveston Island, however more severe cold snaps keep them from producing viable fruit. While coconut palms flourish in southern Florida, rare cold snaps can injure coconut palms there, as well. Only the Florida Keys and the distant southern Atlantic coastlines near Miami provide safe havens from the cold for growing coconut palms on the mainland.[citation needed]

Australia[edit] Coconuts are commonly grown around the northern coast of Australia, and in some warmer parts of New South Wales.

Bermuda[edit]

This section does not cite any references or sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (February 2015) Most of the tall mature coconut trees found in Bermuda were shipped to the island as seedlings on the decks of ships. In more recent years, the importation of coconuts was prohibited, therefore, a large proportion of the younger trees have been propagated from locally grown coconuts.

In the winter months, the growth rate of coconut trees declines due to cooler temperatures and people have commonly attributed this to the reduced yield of coconuts in comparison to tropical regions. However, whilst cooler winter temperatures may be a factor in reducing fruit production, the primary reason for the reduced yield is a lack of water. Bermuda's soil is generally very shallow (1.5 to 3 feet) and much of a coconut tree's root mass is found in the porous limestone underneath the soil. Due to the porosity of the limestone, Bermuda's coconut trees do not generally have a sufficient supply of water with which they are able to support a large number of fruit as rain water quickly drains down through the limestone layer to the water table which is far too deep for a coconut's roots to reach. This typically leads to a reduction in fruit yield (sometimes as little as one or two mature fruits) as well as a reduced milk content inside the coconut that often causes the fruit to be infertile.

Conversely, trees growing in close proximity to the sea almost universally yield a much greater volume of fruit as they are able to tap directly into the sea water which permeates the limestone in such areas. Not only do these trees produce a significantly higher yield, but also the fruit itself tends to be far more fertile due to the higher milk content. Trees found growing in Bermuda's marshy inland areas enjoy a similar degree of success as they are also able to tap directly into a constant supply of water.

Cooler climates[edit] In cooler climates (but not less than USDA Zone 9), a similar palm, the queen palm (Syagrus romanzoffiana), is used in landscaping. Its fruits are very similar to the coconut, but much smaller. The queen palm was originally classified in the genus Cocos along with the coconut, but was later reclassified in Syagrus. A recently discovered palm, Beccariophoenix alfredii from Madagascar, is nearly identical to the coconut, more so than the queen palm and can also be grown in slightly cooler climates than the coconut palm. Coconuts can only be grown in temperatures above 18 °C (64 °F) and need a daily temperature above 22 °C (72 °F) to produce fruit.

Overview of uses[edit]

Coconut trees used for landscaping along a coastal road in Kota Kinabalu, Sabah, Malaysia. The coconut palm is grown throughout the tropics for decoration, as well as for its many culinary and nonculinary uses; virtually every part of the coconut palm can be used by humans in some manner and has significant economic value. Coconuts' versatility is sometimes noted in its naming. In Sanskrit, it is kalpa vriksha ("the tree which provides all the necessities of life"). In the Malay language, it is pokok seribu guna ("the tree of a thousand uses"). In the Philippines, the coconut is commonly called the "tree of life".[55]

Culinary use[edit]

Green coconuts

Coconut water drink

1890 newspaper advertisement showing tin of dried coconut The various parts of the coconut have a number of culinary uses. The seed provides oil for frying, cooking, and making margarine. The white, fleshy part of the seed, the coconut meat, is used fresh or dried in cooking, especially in confections and desserts such as macaroons. Desiccated coconut or coconut milk made from it is frequently added to curries and other savory dishes. Coconut flour has also been developed for use in baking, to combat malnutrition.[56] Coconut chips have been sold in the tourist regions of Hawaii and the Caribbean. Coconut butter is often used to describe solidified coconut oil, but has also been adopted as a name by certain specialty products made of coconut milk solids or puréed coconut meat and oil. Dried coconut is also used as the filling for many chocolate bars. Some dried coconut is purely coconut but others are manufactured with other ingredients, such as sugar, propylene glycol, salt, and sodium metabisulfite. Some countries in South East Asia use special coconut mutant called Kopyor (in Indonesian) or macapuno (in Philippines) as a dessert drinks.

Coconut meat, raw Nutritional value per 100 g (3.5 oz) Energy 354 kcal (1,480 kJ) Carbohydrates 15.23 g Sugars 6.23 g Dietary fiber 9.0 g Fat 33.49 g Saturated 29.698 g Monounsaturated 1.425 g Polyunsaturated 0.366 g Protein 3.33 g Tryptophan 0.039 g Threonine 0.121 g Isoleucine 0.131 g Leucine 0.247 g Lysine 0.147 g Methionine 0.062 g Cystine 0.066 g Phenylalanine 0.169 g Tyrosine 0.103 g Valine 0.202 g Arginine 0.546 g Histidine 0.077 g Alanine 0.170 g Aspartic acid 0.325 g Glutamic acid 0.761 g Glycine 0.158 g Proline 0.138 g Serine 0.172 g Vitamins Thiamine (B1) (6%) 0.066 mg Riboflavin (B2) (2%) 0.020 mg Niacin (B3) (4%) 0.540 mg Pantothenic acid (B5) (6%) 0.300 mg Vitamin B6 (4%) 0.054 mg Folate (B9) (7%) 26 μg Vitamin C (4%) 3.3 mg Vitamin E (2%) 0.24 mg Vitamin K (0%) 0.2 μg Trace metals Calcium (1%) 14 mg Iron (19%) 2.43 mg Magnesium (9%) 32 mg Manganese (71%) 1.500 mg Phosphorus (16%) 113 mg Potassium (8%) 356 mg Sodium (1%) 20 mg Zinc (12%) 1.10 mg Other constituents Water 46.99 g Link to USDA Database entry Units μg = micrograms • mg = milligrams IU = International units Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database Nutrition[edit] Per 100 gram serving with 354 calories, raw coconut meat supplies a high amount of total fat (33 grams), especially saturated fat (89% of total fat) and carbohydrates (24 grams) (table). Micronutrients in significant content include the dietary minerals, manganese, iron, phosphorus and zinc (table).

Coconut water[edit] Main article: Coconut water Coconut water serves as a suspension for the endosperm of the coconut during its nuclear phase of development. Later, the endosperm matures and deposits onto the coconut rind during the cellular phase.[6] It is consumed throughout the humid tropics, and has been introduced into the retail market as a processed sports drink. Mature fruits have significantly less liquid than young, immature coconuts, barring spoilage. Coconut water can be fermented to produce coconut vinegar.

Per 100 gram (100 ml) serving, coconut water contains 19 calories and no significant content of essential nutrients (table).

Coconut water (liquid from coconuts) Nutritional value per 100 g (3.5 oz) Energy 19 kcal (79 kJ) Carbohydrates 3.71 g Sugars 2.61 g Dietary fiber 1.1 g Fat 0.2 g Saturated 0.176 g Monounsaturated 0.008 g Polyunsaturated 0.002 g Protein 0.72 g Tryptophan 0.008 g Threonine 0.026 g Isoleucine 0.028 g Leucine 0.053 g Lysine 0.032 g Methionine 0.013 g Cystine 0.014 g Phenylalanine 0.037 g Tyrosine 0.022 g Valine 0.044 g Arginine 0.118 g Histidine 0.017 g Alanine 0.037 g Aspartic acid 0.070 g Glutamic acid 0.165 g Glycine 0.034 g Proline 0.030 g Serine 0.037 g Vitamins Thiamine (B1) (3%) 0.030 mg Riboflavin (B2) (5%) 0.057 mg Niacin (B3) (1%) 0.080 mg Vitamin B6 (2%) 0.032 mg Vitamin C (3%) 2.4 mg Vitamin E (0%) 0.0 mg Trace metals Calcium (2%) 24 mg Iron (2%) 0.29 mg Magnesium (7%) 25 mg Phosphorus (3%) 20 mg Potassium (5%) 250 mg Zinc (1%) 0.1 mg Other constituents Water 94.99 g Link to USDA Database entry Units μg = micrograms • mg = milligrams IU = International units Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database Coconut milk[edit] Main article: Coconut milk

Purest coconut milk (kakang gata), from 15 fresh, mature coconuts in the Philippines. Coconut milk, not to be confused with coconut water, is obtained primarily by extracting juice by pressing the grated coconut white kernel or by passing hot water or milk through grated coconut, which extracts the oil and aromatic compounds. It has a fat content of around 23%.[57] When refrigerated and left to set, coconut cream will rise to the top and separate from the milk. The milk can be used to produce virgin coconut oil by controlled heating and removal of the oil fraction.

A protein-rich powder can be processed from coconut milk following centrifugation, separation and spray drying.[58]

Coconut oil[edit] Main article: Coconut oil Another byproduct of the coconut is coconut oil. It is commonly used in cooking, especially for frying. It can be used in liquid form as would other vegetable oils, or in solid form as would butter or lard.

Toddy and nectar[edit] The sap derived from incising the flower clusters of the coconut is drunk as neera, also known as toddy or tuba (Philippines), tuak (Indonesia and Malaysia) or karewe (fresh and not fermented, collected twice a day, for breakfast and dinner) in Kiribati. When left to ferment on its own, it becomes palm wine. Palm wine is distilled to produce arrack. In the Philippines, this alcoholic drink is called lambanog or "coconut vodka".[59]

The sap can be reduced by boiling to create a sweet syrup or candy such as te kamamai in Kiribati or dhiyaa hakuru and addu bondi in the Maldives. It can be reduced further to yield coconut sugar also referred to as palm sugar or jaggery. A young, well-maintained tree can produce around 300 liters (66 imp gal; 79 U.S. gal) of toddy per year, while a 40-year-old tree may yield around 400 liters (88 imp gal; 110 U.S. gal).[60]

Heart of palm and coconut sprout[edit] Apical buds of adult plants are edible, and are known as "palm cabbage" or heart of palm. They are considered a rare delicacy, as 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.

Indonesia[edit] Coconut is an indispensable ingredient in Indonesian cooking. Coconut meat, coconut milk and coconut water are often used in main courses, desserts and soups throughout the archipelago. In the island of Sumatra, the famous Rendang, the traditional beef stew from West Sumatra, chunks of beef are cooked in coconut milk along with other spices for hours until thickened. In Jakarta, "Soto Babat" or beef tripe soup also uses coconut milk. In the island of Java, the sweet and savoury "Tempe Bacem" is made by cooking tempeh with coconut water, coconut sugar and other spices until thickened. "Klapertart" is the famous Dutch-influenced dessert from Manado, North Celebes, that uses young coconut meat and coconut milk. In 2010, Indonesia increased its coconut production. It is now the world's second largest producer of coconuts. The gross production was 15 million tonnes.[61] A sprouting coconut seed is the logo for Gerakan Pramuka Indonesia, the Indonesian Scouting organization. It can be seen on all the scouting paraphernalia that elementary (SMA) school children wear as well as on the scouting pins and flags.

Philippines[edit]

Harvesting coconuts in the Philippines is done by workers who climb the trees using notches cut into the trunk.

From left to right: grated, fresh, mature coconut meat; seed interior; healing oil, rare two-eyed coconut shell; and more grated meat (Philippines) The Philippines is one of the world's largest producer of coconuts; the production of coconuts plays an important role in the economy. Coconuts in the Philippines are usually used in making main dishes, refreshments and desserts. Coconut juice is also a popular drink in the country. In the Philippines, particularly Cebu, rice is wrapped in coconut leaves for cooking and subsequent storage; these packets are called puso. Coconut milk, known as gata, and grated coconut flakes are used in the preparation of dishes such as laing, ginataan, bibingka, ube halaya, pitsi-pitsi, palitaw, buko and coconut pie. Coconut jam is made by mixing muscovado sugar with coconut milk. Coconut sport fruits are also harvested. One such variety of coconut is known as macapuno. Its meat is sweetened, cut into strands and sold in glass jars as coconut strings, sometimes labeled as "gelatinous mutant coconut". Coconut water can be fermented to make a different product—nata de coco (coconut gel).

Vietnam[edit] In Vietnam, coconut is grown abundantly across Central and Southern Vietnam, and especially in Bến Tre Province, often called the "land of the coconut". It is used to make coconut candy, caramel, and jelly. Coconut juice and coconut milk are used, especially in Vietnam's southern style of cooking, including kho, chè and curry (cà ri).

India[edit] In southern India, most common way of cooking vegetables is to add grated coconut and then steam them with spices fried in oil. People from southern India also make chutney, which involves grinding the coconut with salt, chillies, and whole spices. Uruttu chammanthi (granulated chutney) is eaten with rice or kanji (rice gruel). It is also invariably the main side dish served with idli, vadai, and dosai. Coconut ground with spices is also mixed in sambar and other various lunch dishes for extra taste. Dishes garnished with grated coconut are generally referred to as poduthol in North Malabar and thoran in rest of Kerala. Puttu is a culinary delicacy of Kerala and Tamil Nadu, in which layers of coconut alternate with layers of powdered rice, all of which fit into a bamboo stalk. Recently, this has been replaced with a steel or aluminium tube, which is then steamed over a pot. Coconut (Tamil: தேங்காய்) is regularly broken in the middle-class families in Tamil Nadu for food. Coconut meat can be eaten as a snack sweetened with jaggery or molasses. In Karnataka sweets are prepared using coconut and dry coconut "copra"., Like Kaie Obattu, Kobri mitai etc.

Commercial, industrial, and household use[edit]

Coconuts drying before being processed into copra in the Solomon Islands. Cultivars[edit] Coconut has a number of commercial and traditional cultivars. They can be sorted mainly into tall cultivars, dwarf cultivars and hybrid cultivars (hybrids between talls and dwarfs). Some of the dwarf cultivars such as Malayan dwarf has shown some promising resistance to lethal yellowing while other cultivars such as Jamaican tall is highly affected by the same plant disease. Some cultivars are more drought resistant such as West coast tall (India) while others such as Hainan Tall (China) are more cold tolerant. Other aspects such as seed size, shape and weight and copra thickness are also important factors in the selection of new cultivars. Some cultivars such as Fiji dwarf form a large bulb at the lower stem and others are cultivated to produce very sweet coconut water with orange coloured husks (king coconut) used entirely in fruit stalls for drinking (Sri Lanka, India).

Coir[edit] Main article: coir

A wall made from coconut husks

Extracting the fiber from the husk (Sri Lanka) Coir (the fiber from the husk of the coconut) is used in ropes, mats, door mats, brushes, sacks, caulking for boats, and as stuffing fiber for mattresses.[62] It is used in horticulture in potting compost, especially in orchid mix.

[qosmostest]

The origin of the plant is the subject of debate.[26][27][28] O.F. Cook was one of the earliest modern researchers to draw conclusions about the location of origin of Cocos nucifera based on its current-day worldwide distribution.[29] He hypothesized that the coconut originated in the Americas, based on his belief that American coconut populations predated European contact and because he considered pan-tropical distribution by ocean currents improbable. Thor Heyerdahl later used this hypothesis of the American origin of the coconut to support his theory that the Pacific Islanders originated in South America.[30] However, more evidence exists for an Indo-Pacific origin either around Melanesia and Malesia or the Indian Ocean.[26][27][28] The oldest fossils known of the modern coconut dating from the Eocene period from around 37 to 55 million years ago were found in Australia and India. However, older palm fossils such as some of nipa fruit have been found in the Americas.[28] Since 1978, the work on tracing the probable origin and dispersal of Cocos nucifera[31] has only recently been augmented by a publication on the germination rate of the coconut seednut [32] and another on the importance of the coral atoll ecosystem.[33] Briefly, the coconut originated in the coral atoll ecosystem - without human intervention - and required a thick husk and slow germination to survive and disperse.

Domestication[edit] Coconuts could not reach inland locations without human intervention (to carry seednuts, plant seedlings, etc.) and it was early germination on the palm (vivipary) that was important,[34] rather than increasing the number or size of the edible parts of a fruit that was already large enough. Human cultivation of the coconut selected, not for larger size, but for thinner husks and increased volume of endosperm, the solid “meat” or liquid “water” that provides the fruit its food value. Although these modifications for domestication would reduce the fruit’s ability to float, this ability would be irrelevant to a cultivated population.

Among modern C. nucifera, two major types or variants: a thick-husked, angular fruit and a thin-husked, spherical fruit with a higher proportion of endosperm reflect a trend of cultivation in C. nucifera: the first coconuts were of the niu kafa type, with thick husks to protect the seed, an angular, highly ridged shape to promote buoyancy during ocean dispersal, and a pointed base that allowed fruits to dig into the sand, preventing them from being washed away during germination on a new island. As early human communities began to harvest coconuts for eating and planting, they (perhaps unintentionally) selected for a larger endosperm to husk ratio and a broader, spherical base, which rendered the fruit useful as a cup or bowl, thus creating the niu vai type. The decreased buoyancy and increased fragility of this spherical, thin-husked fruit would not matter for a species that had started to be dispersed by humans and grown in plantations. Harries’ adoption of the Polynesian terms niu kafa and niu vai has now passed into general scientific discourse, and his hypothesis is generally accepted.[35][36]

Variants of C. nucifera are also categorized as Tall (var. typical) or Dwarf (var. nana).[37] The two groups are genetically distinct, with the Dwarf variety showing a greater degree of artificial selection for ornamental traits and for early germination and fruiting.[31][38] The Tall variety is outcrossing while Dwarf palms are incrossing, which has led to a much greater degree of genetic diversity within the Tall group. It is believed that the Dwarf subgroup mutated from the Tall group under human selection pressure.[39]

Dispersal[edit] Main article: Genomics of domestication It is often cited that coconuts can travel 110 days, or 3,000 miles (4,800 km), by sea and still be able to germinate.[40] This figure has been questioned based on the extremely small sample size of the paper that makes this claim.[41] Thor Heyerdahl provides an alternative, and much shorter, estimate based on his first-hand experience crossing the Pacific Ocean on the raft Kon-Tiki: “The nuts we had in baskets on deck remained edible and capable of germinating the whole way to Polynesia. But we had laid about half among the special provisions below deck, with the waves washing around them. Every single one of these was ruined by the sea water. And no coconut can float over the sea faster than a balsa raft moves with the wind behind it."[30] He also notes that several of the nuts began to germinate by the time they had been ten weeks at sea, precluding an unassisted journey of 100 days or more. However, it is more than likely that the coconut variety Heyerdahl chose for his long sea voyage was of the large, fleshy, spherical niu vai type, which Harries observed to have a significantly shorter germination type and worse buoyancy than the uncultivated niu kafa type.[31] Therefore Heyerdahl’s observations cannot be considered conclusive when it comes to determining the independent dispersal ability of the uncultivated coconut.

Drift models based on wind and ocean currents have shown that coconuts could not have drifted across the Pacific unaided.[41] This provides some circumstantial evidence that Austronesian peoples carried coconuts across the ocean and that they could not have dispersed worldwide without human agency. More recently, genomic analysis of cultivated coconut (Cocos nucifera L.) has shed light on the movements of Austronesian peoples. By examining 10 microsatelite loci, researchers found two genetically distinct subpopulations of coconut—one originating in the Indian Ocean, the other in the Pacific Ocean. However, admixture, the transfer of genetic material, evidently occurred between the two populations. Given that coconuts are ideally suited for ocean dispersal, individuals from one population possibly could have floated to the other. However, the locations of the admixture events are limited to Madagascar and coastal east Africa, and exclude the Seychelles. This pattern coincides with the known trade routes of Austronesian sailors. Additionally, a genetically distinct subpopulation of coconut on the Pacific coast of Latin America has undergone a genetic bottleneck resulting from a founder effect; however, its ancestral population is the Pacific coconut. This, together with their use of the South American sweet potato, suggests that Austronesian peoples may have sailed as far east as the Americas.[42]

Distribution[edit] The coconut has spread across much of the tropics, probably aided in many cases by seafaring people. Coconut fruit in the wild are light, buoyant and highly water resistant, and evolved to disperse significant distances via marine currents.[43] Specimens have been collected from the sea as far north as Norway.[44] 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.[19] They have been found in the Caribbean and the Atlantic coasts of Africa and South America for less than 500 years, but evidence of their presence on the Pacific coast of South America predates Christopher Columbus's arrival in the Americas.[27] They are now almost ubiquitous between 26°N and 26°S except for the interiors of Africa and South America.

Natural habitat[edit]

Coconut germinating on Black Sand Beach, Island of Hawaii The coconut palm thrives on sandy soils and is highly tolerant of salinity. It prefers areas with abundant sunlight and regular rainfall (1500 mm to 2500 mm annually), which makes colonizing shorelines of the tropics relatively straightforward.[45] Coconuts also need high humidity (70–80%+) for optimum growth, which is why they are rarely seen in areas with low humidity, like the southeastern Mediterranean or Andalusia (Spain), even where temperatures are high enough (regularly above 24 °C or 75.2 °F). However, they can be found in humid areas with low annual precipitation such as in Karachi, Pakistan, which receives only about 250 mm (9.84 in) of rainfall per year, but is consistently warm and humid.

Coconut palms require warm conditions for successful growth, and are intolerant of cold weather. Some seasonal variation is tolerated, with good growth where mean summer temperatures are between 28 and 37 °C (82 and 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 (25 °F).[45] They may grow but not fruit properly in areas with insufficient warmth, such as Bermuda.

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

Mean daily temperature above 12–13 °C (53.6–55.4 °F) every day of the year Mean annual rainfall above 1,000 mm (39.37 in) No or very little overhead canopy, since even small trees require direct sun The main limiting factor for most locations which satisfy the rainfall and temperature requirements is canopy growth, except those locations near coastlines, where the sandy soil and salt spray limit the growth of most other trees.

Diseases[edit] Main article: List of coconut palm diseases Coconuts are susceptible to the phytoplasma disease lethal yellowing. One recently selected cultivar, the Maypan, has been bred for resistance to this disease.

Pests[edit] The coconut palm is damaged by the larvae of many Lepidoptera (butterfly and moth) species which feed on it, including Batrachedra spp.: B. arenosella, B. atriloqua (feeds exclusively on C. nucifera), B. mathesoni (feeds exclusively on C. nucifera), and B. nuciferae.

Brontispa longissima (coconut leaf beetle) feeds on young leaves, and damages both seedlings and mature coconut palms. In 2007, the Philippines imposed a quarantine in Metro Manila and 26 provinces to stop the spread of the pest and protect the $800 million Philippine coconut industry.[46]

The fruit may also be damaged by eriophyid coconut mites (Eriophyes guerreronis). This mite infests coconut plantations, and is devastating: it can destroy up to 90% of coconut production. The immature seeds are infested and desapped by larvae staying in the portion covered by the perianth of the immature seed; the seeds then drop off or survive deformed. Spraying with wettable sulfur 0.4% or with neem-based pesticides can give some relief, but is cumbersome and labor-intensive.

In Kerala (India), the main coconut pests are the coconut mite, the rhinoceros beetle, the red palm weevil and the coconut leaf caterpillar. Research on this topic has as of 2009 produced no results, and 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.

Cultivation[edit] Top ten coconut producers in 2013 Country Production (tonnes) Footnote Indonesia 18,300,000 * Philippines 15,353,200
India 11,930,000
Brazil 2,820,468
Sri Lanka 2,200,000 F Vietnam 1,312,200
Papua New Guinea 1,200,000 F Mexico 1,100,000 F Thailand 1,010,000
Malaysia 605,000 F Tanzania 580,000 F World 61,965,165 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 Agriculture Organization of the United Nations: Economic And Social Department: The Statistical Division

Coconut palms are grown in more than 90 countries of the world, with a total production of 62 million tonnes per year.[47] Most of the world production is in tropical Asia. 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.[45]

The extent of cultivation in the tropics is threatening a number of habitats, such as mangroves; an example of such damage to an ecoregion is in the Petenes mangroves of the Yucatán.[48]

Harvesting[edit] 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.[49] Competitions are held each year to find the fastest harvester.

India[edit]

Coconuts being sold on a street in India

Coconut plucking in Kerala, India

Green coconut fruit strands on the tree are featured on each Maldivian rufiyaa banknote

Coconut trees are among the most common sights throughout Kerala Traditional areas of coconut cultivation in India are the states of Kerala, Tamil Nadu, Karnataka, Puducherry, Andhra Pradesh, Goa, Maharashtra, Odisha, West Bengal and the islands of Lakshadweep and Andaman and Nicobar. Four southern states combined account for almost 92% of the total production in the country: Kerala (45.22%), Tamil Nadu (26.56%), Karnataka (10.85%), and Andhra Pradesh (8.93%).[50] Other states, such as Goa, Maharashtra, Odisha, West Bengal, and those in the northeast (Tripura and Assam) account for the remaining 8.44%. Kerala, which has the largest number of coconut trees, is famous for its coconut-based products—coconut water, copra, coconut oil, coconut cake (also called coconut meal, copra cake, or copra meal), coconut toddy, coconut shell-based products, coconut wood-based products, coconut leaves, and coir pith.

Various terms, such as copra and coir, are derived from the native Malayalam language. In Kerala, the coconut tree is called "Thengu" also termed as kalpa vriksham, which essentially means all parts of a coconut tree is useful some way or other.

Maldives[edit] The coconut is the national tree of the Maldives and is considered the most important plant in the country. A coconut tree is also included in the country's national emblem or coat of arms. Coconut trees are grown on all the islands. Before modern construction methods were introduced, coconut leaves were used as roofing material for many houses in the islands, while coconut timber was used to build houses and boats.

Middle East[edit] The main coconut-producing area in the Middle East is the Dhofar region of Oman, but they can be grown all along the Persian Gulf, Arabian Sea and Red Sea coasts, because these seas are tropical and provide enough humidity (through seawater evaporation) for coconut trees to grow. The young coconut plants need to be nursed and irrigated with drip pipes until they are old enough (stem bulb development) to be irrigated with brackish water or seawater alone, after which they can be replanted on the beaches. In particular, the area around Salalah maintains large coconut plantations similar to those found across the Arabian Sea in Kerala. The reasons why coconut are cultivated only in Yemen's Al Mahrah and Hadramaut governorates and in the Sultanate of Oman, but not in other suitable areas in the Arabian Peninsula, may originate from the fact that Oman and Hadramaut had long dhow trade relations with Burma, Malaysia, Indonesia, East Africa and Zanzibar, as well as southern India and China. Omani people needed the coir rope from the coconut fiber to stitch together their traditional high seas-going dhow vessels in which nails were never used. The 'know how' of coconut cultivation and necessary soil fixation and irrigation may have found its way into Omani, Hadrami and Al-Mahra culture by people who returned from those overseas areas.

Coconut trees line the beaches and corniches of Oman. The coconut cultivars grown in Oman are generally of the drought-resistant Indian "West Coast tall" (WC Tall) variety. Unlike the UAE, which grows mostly non-native dwarf or hybrid coconut cultivars imported from Florida for ornamental purposes, the slender, tall Omani coconut cultivars are relatively well-adapted to the Middle East's hot dry seasons, but need longer to reach maturity. The Middle East's hot, dry climate favors the development of coconut mites, which cause immature seed dropping and may cause brownish-gray discoloration on the coconut's outer green fiber.

The ancient coconut groves of Dhofar were mentioned by the medieval Moroccan traveller Ibn Battuta in his writings, known as Al Rihla.[51] The annual rainy season known locally as Khareef or monsoon makes coconut cultivation easy on the Arabian east coast.

Coconut trees also are increasingly grown for decorative purposes along the coasts of the UAE and Saudi Arabia with the help of irrigation. The UAE has, however, imposed strict laws on mature coconut tree imports from other countries to reduce the spread of pests to other native palm trees, as the mixing of date and coconut trees poses a risk of cross-species palm pests, such as rhinoceros beetles and red palm weevils.[52] The artificial landscaping adopted in Florida may have been the cause for lethal yellowing, a viral coconut palm disease that leads to the death of the tree. It is spread by host insects, that thrive on heavy turf grasses. Therefore, heavy turf grass environments (beach resorts and golf courses) also pose a major threat to local coconut trees. Traditionally, dessert banana plants and local wild beach flora such as Scaevola taccada and Ipomoea pes-caprae were used as humidity-supplying green undergrowth for coconut trees, mixed with sea almond and sea hibiscus. Due to growing sedentary life styles and heavy-handed landscaping, there has been a decline in these traditional farming and soil-fixing techniques.

Sri Lanka[edit] An early mention of the planting of coconuts is found in the Mahavamsa during the reign of Agrabodhi II around 589 AD.[18] Coconuts are common in the Sri Lankan diet and the main source of dietary fat.[53]

United States[edit] The only places in the United States where coconut palms can be grown and reproduced outdoors without irrigation are Hawaii, southern and central Florida,[54] and the territories of Puerto Rico, Guam, American Samoa, the U.S. Virgin Islands, and the Commonwealth of the Northern Mariana Islands.

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 Tampa and Clearwater, as well as around Cape Canaveral and Daytona Beach on the east coast. They reach fruiting maturity, but can be damaged or killed by the occasional winter freezes in these areas. They may also be grown in favoured microclimates in the Rio Grande Valley area of southern Texas near Brownsville, as well as along the upper northeast coast by Galveston Island, however more severe cold snaps keep them from producing viable fruit. While coconut palms flourish in southern Florida, rare cold snaps can injure coconut palms there, as well. Only the Florida Keys and the distant southern Atlantic coastlines near Miami provide safe havens from the cold for growing coconut palms on the mainland.[citation needed]

Australia[edit] Coconuts are commonly grown around the northern coast of Australia, and in some warmer parts of New South Wales.

Bermuda[edit]

This section does not cite any references or sources. Please help improve this section by adding citations to reliable sources. Unsourced material may be challenged and removed. (February 2015) Most of the tall mature coconut trees found in Bermuda were shipped to the island as seedlings on the decks of ships. In more recent years, the importation of coconuts was prohibited, therefore, a large proportion of the younger trees have been propagated from locally grown coconuts.

In the winter months, the growth rate of coconut trees declines due to cooler temperatures and people have commonly attributed this to the reduced yield of coconuts in comparison to tropical regions. However, whilst cooler winter temperatures may be a factor in reducing fruit production, the primary reason for the reduced yield is a lack of water. Bermuda's soil is generally very shallow (1.5 to 3 feet) and much of a coconut tree's root mass is found in the porous limestone underneath the soil. Due to the porosity of the limestone, Bermuda's coconut trees do not generally have a sufficient supply of water with which they are able to support a large number of fruit as rain water quickly drains down through the limestone layer to the water table which is far too deep for a coconut's roots to reach. This typically leads to a reduction in fruit yield (sometimes as little as one or two mature fruits) as well as a reduced milk content inside the coconut that often causes the fruit to be infertile.

Conversely, trees growing in close proximity to the sea almost universally yield a much greater volume of fruit as they are able to tap directly into the sea water which permeates the limestone in such areas. Not only do these trees produce a significantly higher yield, but also the fruit itself tends to be far more fertile due to the higher milk content. Trees found growing in Bermuda's marshy inland areas enjoy a similar degree of success as they are also able to tap directly into a constant supply of water.

Cooler climates[edit] In cooler climates (but not less than USDA Zone 9), a similar palm, the queen palm (Syagrus romanzoffiana), is used in landscaping. Its fruits are very similar to the coconut, but much smaller. The queen palm was originally classified in the genus Cocos along with the coconut, but was later reclassified in Syagrus. A recently discovered palm, Beccariophoenix alfredii from Madagascar, is nearly identical to the coconut, more so than the queen palm and can also be grown in slightly cooler climates than the coconut palm. Coconuts can only be grown in temperatures above 18 °C (64 °F) and need a daily temperature above 22 °C (72 °F) to produce fruit.

Overview of uses[edit]

Coconut trees used for landscaping along a coastal road in Kota Kinabalu, Sabah, Malaysia. The coconut palm is grown throughout the tropics for decoration, as well as for its many culinary and nonculinary uses; virtually every part of the coconut palm can be used by humans in some manner and has significant economic value. Coconuts' versatility is sometimes noted in its naming. In Sanskrit, it is kalpa vriksha ("the tree which provides all the necessities of life"). In the Malay language, it is pokok seribu guna ("the tree of a thousand uses"). In the Philippines, the coconut is commonly called the "tree of life".[55]

Culinary use[edit]

Green coconuts

Coconut water drink

1890 newspaper advertisement showing tin of dried coconut The various parts of the coconut have a number of culinary uses. The seed provides oil for frying, cooking, and making margarine. The white, fleshy part of the seed, the coconut meat, is used fresh or dried in cooking, especially in confections and desserts such as macaroons. Desiccated coconut or coconut milk made from it is frequently added to curries and other savory dishes. Coconut flour has also been developed for use in baking, to combat malnutrition.[56] Coconut chips have been sold in the tourist regions of Hawaii and the Caribbean. Coconut butter is often used to describe solidified coconut oil, but has also been adopted as a name by certain specialty products made of coconut milk solids or puréed coconut meat and oil. Dried coconut is also used as the filling for many chocolate bars. Some dried coconut is purely coconut but others are manufactured with other ingredients, such as sugar, propylene glycol, salt, and sodium metabisulfite. Some countries in South East Asia use special coconut mutant called Kopyor (in Indonesian) or macapuno (in Philippines) as a dessert drinks.

Coconut meat, raw Nutritional value per 100 g (3.5 oz) Energy 354 kcal (1,480 kJ) Carbohydrates 15.23 g Sugars 6.23 g Dietary fiber 9.0 g Fat 33.49 g Saturated 29.698 g Monounsaturated 1.425 g Polyunsaturated 0.366 g Protein 3.33 g Tryptophan 0.039 g Threonine 0.121 g Isoleucine 0.131 g Leucine 0.247 g Lysine 0.147 g Methionine 0.062 g Cystine 0.066 g Phenylalanine 0.169 g Tyrosine 0.103 g Valine 0.202 g Arginine 0.546 g Histidine 0.077 g Alanine 0.170 g Aspartic acid 0.325 g Glutamic acid 0.761 g Glycine 0.158 g Proline 0.138 g Serine 0.172 g Vitamins Thiamine (B1) (6%) 0.066 mg Riboflavin (B2) (2%) 0.020 mg Niacin (B3) (4%) 0.540 mg Pantothenic acid (B5) (6%) 0.300 mg Vitamin B6 (4%) 0.054 mg Folate (B9) (7%) 26 μg Vitamin C (4%) 3.3 mg Vitamin E (2%) 0.24 mg Vitamin K (0%) 0.2 μg Trace metals Calcium (1%) 14 mg Iron (19%) 2.43 mg Magnesium (9%) 32 mg Manganese (71%) 1.500 mg Phosphorus (16%) 113 mg Potassium (8%) 356 mg Sodium (1%) 20 mg Zinc (12%) 1.10 mg Other constituents Water 46.99 g Link to USDA Database entry Units μg = micrograms • mg = milligrams IU = International units Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database Nutrition[edit] Per 100 gram serving with 354 calories, raw coconut meat supplies a high amount of total fat (33 grams), especially saturated fat (89% of total fat) and carbohydrates (24 grams) (table). Micronutrients in significant content include the dietary minerals, manganese, iron, phosphorus and zinc (table).

Coconut water[edit] Main article: Coconut water Coconut water serves as a suspension for the endosperm of the coconut during its nuclear phase of development. Later, the endosperm matures and deposits onto the coconut rind during the cellular phase.[6] It is consumed throughout the humid tropics, and has been introduced into the retail market as a processed sports drink. Mature fruits have significantly less liquid than young, immature coconuts, barring spoilage. Coconut water can be fermented to produce coconut vinegar.

Per 100 gram (100 ml) serving, coconut water contains 19 calories and no significant content of essential nutrients (table).

Coconut water (liquid from coconuts) Nutritional value per 100 g (3.5 oz) Energy 19 kcal (79 kJ) Carbohydrates 3.71 g Sugars 2.61 g Dietary fiber 1.1 g Fat 0.2 g Saturated 0.176 g Monounsaturated 0.008 g Polyunsaturated 0.002 g Protein 0.72 g Tryptophan 0.008 g Threonine 0.026 g Isoleucine 0.028 g Leucine 0.053 g Lysine 0.032 g Methionine 0.013 g Cystine 0.014 g Phenylalanine 0.037 g Tyrosine 0.022 g Valine 0.044 g Arginine 0.118 g Histidine 0.017 g Alanine 0.037 g Aspartic acid 0.070 g Glutamic acid 0.165 g Glycine 0.034 g Proline 0.030 g Serine 0.037 g Vitamins Thiamine (B1) (3%) 0.030 mg Riboflavin (B2) (5%) 0.057 mg Niacin (B3) (1%) 0.080 mg Vitamin B6 (2%) 0.032 mg Vitamin C (3%) 2.4 mg Vitamin E (0%) 0.0 mg Trace metals Calcium (2%) 24 mg Iron (2%) 0.29 mg Magnesium (7%) 25 mg Phosphorus (3%) 20 mg Potassium (5%) 250 mg Zinc (1%) 0.1 mg Other constituents Water 94.99 g Link to USDA Database entry Units μg = micrograms • mg = milligrams IU = International units Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database Coconut milk[edit] Main article: Coconut milk

Purest coconut milk (kakang gata), from 15 fresh, mature coconuts in the Philippines. Coconut milk, not to be confused with coconut water, is obtained primarily by extracting juice by pressing the grated coconut white kernel or by passing hot water or milk through grated coconut, which extracts the oil and aromatic compounds. It has a fat content of around 23%.[57] When refrigerated and left to set, coconut cream will rise to the top and separate from the milk. The milk can be used to produce virgin coconut oil by controlled heating and removal of the oil fraction.

A protein-rich powder can be processed from coconut milk following centrifugation, separation and spray drying.[58]

Coconut oil[edit] Main article: Coconut oil Another byproduct of the coconut is coconut oil. It is commonly used in cooking, especially for frying. It can be used in liquid form as would other vegetable oils, or in solid form as would butter or lard.

Toddy and nectar[edit] The sap derived from incising the flower clusters of the coconut is drunk as neera, also known as toddy or tuba (Philippines), tuak (Indonesia and Malaysia) or karewe (fresh and not fermented, collected twice a day, for breakfast and dinner) in Kiribati. When left to ferment on its own, it becomes palm wine. Palm wine is distilled to produce arrack. In the Philippines, this alcoholic drink is called lambanog or "coconut vodka".[59]

The sap can be reduced by boiling to create a sweet syrup or candy such as te kamamai in Kiribati or dhiyaa hakuru and addu bondi in the Maldives. It can be reduced further to yield coconut sugar also referred to as palm sugar or jaggery. A young, well-maintained tree can produce around 300 liters (66 imp gal; 79 U.S. gal) of toddy per year, while a 40-year-old tree may yield around 400 liters (88 imp gal; 110 U.S. gal).[60]

Heart of palm and coconut sprout[edit] Apical buds of adult plants are edible, and are known as "palm cabbage" or heart of palm. They are considered a rare delicacy, as 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.

Indonesia[edit] Coconut is an indispensable ingredient in Indonesian cooking. Coconut meat, coconut milk and coconut water are often used in main courses, desserts and soups throughout the archipelago. In the island of Sumatra, the famous Rendang, the traditional beef stew from West Sumatra, chunks of beef are cooked in coconut milk along with other spices for hours until thickened. In Jakarta, "Soto Babat" or beef tripe soup also uses coconut milk. In the island of Java, the sweet and savoury "Tempe Bacem" is made by cooking tempeh with coconut water, coconut sugar and other spices until thickened. "Klapertart" is the famous Dutch-influenced dessert from Manado, North Celebes, that uses young coconut meat and coconut milk. In 2010, Indonesia increased its coconut production. It is now the world's second largest producer of coconuts. The gross production was 15 million tonnes.[61] A sprouting coconut seed is the logo for Gerakan Pramuka Indonesia, the Indonesian Scouting organization. It can be seen on all the scouting paraphernalia that elementary (SMA) school children wear as well as on the scouting pins and flags.

Philippines[edit]

Harvesting coconuts in the Philippines is done by workers who climb the trees using notches cut into the trunk.

From left to right: grated, fresh, mature coconut meat; seed interior; healing oil, rare two-eyed coconut shell; and more grated meat (Philippines) The Philippines is one of the world's largest producer of coconuts; the production of coconuts plays an important role in the economy. Coconuts in the Philippines are usually used in making main dishes, refreshments and desserts. Coconut juice is also a popular drink in the country. In the Philippines, particularly Cebu, rice is wrapped in coconut leaves for cooking and subsequent storage; these packets are called puso. Coconut milk, known as gata, and grated coconut flakes are used in the preparation of dishes such as laing, ginataan, bibingka, ube halaya, pitsi-pitsi, palitaw, buko and coconut pie. Coconut jam is made by mixing muscovado sugar with coconut milk. Coconut sport fruits are also harvested. One such variety of coconut is known as macapuno. Its meat is sweetened, cut into strands and sold in glass jars as coconut strings, sometimes labeled as "gelatinous mutant coconut". Coconut water can be fermented to make a different product—nata de coco (coconut gel).

Vietnam[edit] In Vietnam, coconut is grown abundantly across Central and Southern Vietnam, and especially in Bến Tre Province, often called the "land of the coconut". It is used to make coconut candy, caramel, and jelly. Coconut juice and coconut milk are used, especially in Vietnam's southern style of cooking, including kho, chè and curry (cà ri).

India[edit] In southern India, most common way of cooking vegetables is to add grated coconut and then steam them with spices fried in oil. People from southern India also make chutney, which involves grinding the coconut with salt, chillies, and whole spices. Uruttu chammanthi (granulated chutney) is eaten with rice or kanji (rice gruel). It is also invariably the main side dish served with idli, vadai, and dosai. Coconut ground with spices is also mixed in sambar and other various lunch dishes for extra taste. Dishes garnished with grated coconut are generally referred to as poduthol in North Malabar and thoran in rest of Kerala. Puttu is a culinary delicacy of Kerala and Tamil Nadu, in which layers of coconut alternate with layers of powdered rice, all of which fit into a bamboo stalk. Recently, this has been replaced with a steel or aluminium tube, which is then steamed over a pot. Coconut (Tamil: தேங்காய்) is regularly broken in the middle-class families in Tamil Nadu for food. Coconut meat can be eaten as a snack sweetened with jaggery or molasses. In Karnataka sweets are prepared using coconut and dry coconut "copra"., Like Kaie Obattu, Kobri mitai etc.

Commercial, industrial, and household use[edit]

Coconuts drying before being processed into copra in the Solomon Islands. Cultivars[edit] Coconut has a number of commercial and traditional cultivars. They can be sorted mainly into tall cultivars, dwarf cultivars and hybrid cultivars (hybrids between talls and dwarfs). Some of the dwarf cultivars such as Malayan dwarf has shown some promising resistance to lethal yellowing while other cultivars such as Jamaican tall is highly affected by the same plant disease. Some cultivars are more drought resistant such as West coast tall (India) while others such as Hainan Tall (China) are more cold tolerant. Other aspects such as seed size, shape and weight and copra thickness are also important factors in the selection of new cultivars. Some cultivars such as Fiji dwarf form a large bulb at the lower stem and others are cultivated to produce very sweet coconut water with orange coloured husks (king coconut) used entirely in fruit stalls for drinking (Sri Lanka, India).

Coir[edit] Main article: coir

A wall made from coconut husks

Extracting the fiber from the husk (Sri Lanka) Coir (the fiber from the husk of the coconut) is used in ropes, mats, door mats, brushes, sacks, caulking for boats, and as stuffing fiber for mattresses.[62] It is used in horticulture in potting compost, especially in orchid mix.