The coconut is the fruit of the coconut palm and is found at the base of the palm leaves (fronds). It grows mostly in the low lying tropical areas and since its seeds can be dispersed easily over large distances, the origin of the coconut palm as of such cannot be clearly traced. One belief is that, it was brought to the Hawaiian Islands by travelers from Polynesia and another belief is that it originated from South America. There is also evidence indicating that coconuts were found in New Zealand more than 10 million years ago! Fossils have been collected from Rajasthan, Khulna and Bangladesh. However, a majority claim that the coconut palm, and therefore its fruit, the coconut, is native to the South East Asian peninsular region. The Ganges delta, Tamil Nadu and Kerala (also known as "the land of coconut palms " ) are all regions where coconuts are found in plenty.
The coconut is also considered as the fruit of Gods. It is a symbol of prosperity fertility, usefulness, generosity and selflessness. It is associated with many Hindu rituals for example, as an offering during puja (worship) and as an essential element in weddings. The Hindu Goddess of wealth, Lakshmi, is sometimes depicted holding a coconut.
Coconut production
The Philippines is the world leader in coconut production (2007) followed by Indonesia and then India. Coconut production to a large extent depends on factors such as abundant sunlight, regular rainfall (150-250cm annually), a humidity of 70-80% + and sandy soils. However, coconut production can and does take place in dry or low humidity regions, with the help of good irrigation facilities.
Harvesting of the palm tree can be done throughout the year and the trees begin to yield fruit within 6-7 years of harvest, taking the fruit 8-10 months to attain maturity. Maximum maturity of the fruit is required for making desiccated coconut (coconut powder) and copra. Tender coconuts are those that are picked at least a month before the fruit sets to full maturity.
Coconuts can be stored at room temperatures for up to two weeks without any extensive damage to it. A storage temperature of around 12°C is adequate for marketing purposes in order to maintain the quality of the coconuts. Careful handling is required to prevent cracking.
Description
Coconuts usually ripen on the palm, unless it is picked early. They are large, ovoid, fibrous drupes, up to 15" long and 12" wide, made up of three distinct layers. The exocarp maybe green, yellow, or gold turning brown, depending on maturity and certain factors related to the method of cultivation .The next layer is the mesocarp, which is fibrous and dry for a ripe coconut. The mesocarp is also called the husk, and the product coir is obtained from this layer. Upon removing the husk, one can see the innermost layer, which is the endocarp. It is hard, encloses the seed and has three visible pores, one of which facilitates germination. The seed is large, has a thin brown coat adhering to which is the endosperm or the "coconut meat". This is a white, fleshy part, which is edible. The endosperm surrounds a hollow cavity that is often filled with a clear liquid, better known as 'coconut water' [liquid endosperm], which is sweet.
Tender coconuts are the unripe green coconuts. A tender coconut can contain from around 300-1000ml of coconut water. In Tamil/ Malayalam/ Kannada, coconut water is more commonly known as "elaneer".
Composition
The coconut meat is gelatinous, soft and sometimes referred to as coconut jelly. It contains 17% fat, out of which 95% is saturated. It is also estimated that, the saturated fat content in coconut meat, is more than in butter!! It has a relatively high iron, phosphorous and zinc content. It also has less sugar and more protein than many fruits. E.g. banana The coconut meat, when grated and mixed with warm water is called' coconut milk '("Santan" in Malay). The coconut water contains sugar, fiber, proteins, antioxidants, vitamins and minerals. It has a calorific value of 17.4 per 100gm. Coconut shells have a cellulose composition of nearly 34%.
Culinary uses
The coconut meat is edible. Reducing its moisture content to around 2.5%, it can be used to make cakes, candies, and other confections. The raw coconut meat can be grated, squeezed and mixed with hot water or milk, to obtain coconut milk.
This coconut milk, which is both tasty and nourishing, is used to produce virgin coconut oil that can be used for cosmetic purposes. Coconut milk is also used in Asian countries, to prepare a variety of curries. Coconut candy, coconut caramel etc are made from coconuts.
The coconut water, which is sterile until the coconut is opened, is a highly nutritious food source. It is used to quench our thirst during the hot summers and also as an energizing and a refreshing drink by sportspersons. It is also used to make the well known dessert 'nata de coco ', a delicacy that originated from the Philippines which again, is the worlds largest producer of coconuts. Coconut cream is obtained from refrigerated coconut milk. Coconut water and milk are used in creating many dishes like kho which are famous Vietnamese dishes.
Coconut oil, which is extracted from copra (kernel), is used in a variety of cooked foods and margarine and is one of the leading vegetable oils.
The sap obtained by incising the flower clusters of the coconut produces a brown liquid that is rich in sugars and vitamin C. It can be boiled down into a brown sugar called 'jaggery', which is used as a sugar substitute in many areas. The Todas, for example, a tribe living in the Nilgiris (South India), use jaggery as a constituent in most, if not all of their food.
Non culinary
Tender coconut water is used as an intravenous fluid. It has numerous medical properties. It serves to treat intestinal problems, promotes digestion, checks urinary infections and has growth promoting properties. Coir is used to make brushes, ropes, brooms, mats etc. It is also used in horticulture to make potting compost.
Coconut oil, which is extracted from the copra, is used in medicines, cosmetics, manufacture of soaps and margarine, or as a direct replacement for diesel fuel.
Dried half coconut shells with the husks are used to buff floors. In the Philippines, China and Vietnam, they are used as musical instruments. Coconut shells are used to make shirt buttons and jewelry. In Pakistan, they are used to treat rat bites. Coconut husk and shell are a good source of charcoal and also a source of fuel. A superior quality of activated carbon can be manufactured from the coconut shells.