The Importance of Coconut

(Cocos Nucifera) in the

agricultural industry
Coconut
The large, oval, brown, seed of a tropical palm,
consisting of a shell lined with edible white flesh and
containing a clear liquid. It grows inside a woody husk,
surrounded by fiber. Until now, the origin of coconut
palm is the subject of debate. This is because fossil
coconuts have been found as far apart of India and New
Zealand. Some authorities say that the coconut palm
first came from the Southeast Asian peninsula, while
others claim that its origin is in Northwestern South
America. A more recent theory is that it originated in the
South Pacific (Polynesia).
 The coconut palm tree is a versatile and prolific plant,
playing a part in the medical treatment of soldiers in World
War II, sheltering residents of island nations, and providing
ancient civilization with spears for hunting. One of the most
useful and interesting trees used commercially, the coconut
tree yields hundreds of products from its various parts,
according to the University of Florida Extension Website.
While many plants are used commercially for the fruit they
bear or the wood they are made of, the coconut palm is
used for many purpose that rely on nearly every part of the
species.
Nuts
The coconut palm most obvious uses come from the
nut itself. The trees begin producing fruit from tree to
six year depending on the specific cultivar. Inside the
immature nut there is a liquid commonly called
coconut water.
Flower
The flowers on the coconut palm are surrounded by a
sheath used to manufacture a material similar to
burlap, according to the Union College Website. This
material is used to make various type of apparel. If
the flower are bound together on the plant and cut
they will drip sap that can be boiled down to make
syrup. The syrup can be also be processed into
alcohol or vinegar.
Husk
The husk of the coconut can e soaked in salt water
and separated into a fiber called coir. Coir is used to
make twine, rope, and rugs. It is also an excellent
organic soil mixture for growing plants. The same
material is ground into a sand-like consistency and is
added directly to potting soil.
Leaves
The large, wide leaves of the coconut palm have
been used to make a variety of items including
brushes, brooms, hats and clothing. The leaves are
cut into small strips, or left whole to serve as
makeshift roofs or fences in tropical island village.
The soft part of the leaf works well in may
applications, but the stiff rib in the center of each leaf
is also used as kindling fires. The ribs also make god
skewers for cooking and have even been used as an
arrow for hunting in primitive cultures.
Pitch
The hearth of the palm. It is used for food and drink.

Trunks
Is made into lumber, charcoal, and furniture;
shampoo is made from the bark.
Shell
The hard second layer covering the meat, which can
be burned to make fuel, or fashioned into containers
(like cups, trays, serving dishes, pots)and toys,
bags/purses, and ornaments (like jewellery, basket ,
frames, lamps, coin, banks,etc.)
Roots
Can be made into rope or twine, or used as a medical
concoction for stomach ailments, dye and improvised
toothbrush and mouthwash.
II
Buko
Young coconut with soft white meat.
Buko juice
The sweetish liquid found in the cavity of the buko.
Budbod
The toasted coconut pressings (often used as toping
for rice cakes) also known as sepal.
Coconut Flakes
Either plain or toasted dried coconut meat cut into
flakes bigger than desiccated coconut.
Coconut Flour
Derived from budbod or sapal, which is dried and then
ground.
Coconut Oil
Oil extracted from the fresh or dried meat of a mature
coconut (NIYOG). The buko has no oil.
Coconut Sap
The sweet liquid collected from the out stem of
coconut flower.
Coconut Sugar
The coconut syrup is cooked until most of its
moisture has evaporated (it has low glycaemic index,
compared to white and brown sugar.
Coconut Vinegar
The acidic liquid derived by fermenting either the
coconut sap or coconut water.
Coconut Water
The liquid found inside a mature coconut; It is a little
bit acidic (while the buko juice is sweetish)
Copra
Coconut meat that is dried either under the sun or in
mechanical dryer then dressed its oil. It is the source
of RBD(Refined, Bleached, and Deodorized) coconut
oil.
Desiccated coconut
Freshly grated coconut from the white part of the
Gata(Coconut Milk)
Derived from dressing the freshly grated meat of a
mature coconut (niyog); It is thinner in consistency
and taste than kakang gat.
Lambanog
An alcoholic beverage made from the distillation of
tuba to wine.
Latik
The protein solids that are left after oil is extracted
from coconut meat by heating; It is used as topang or
ingredient for rice cakes.
Makapuno or Macapuno
A variety of the coconut palm which does not contain
water inside the coconut shell; The shell contains a
gelatinous meat which is usually sweetened and
used for desert (like ice cream and halo-halo and
baked goods.
Tuba
An alcoholic drink fermented from the sweet sap or
young healthy coconut trees.
 Ubod
Heart of palm, contained from the center of the
topmost part of the trunk of coconut tree that no
longer productive, It is used in salads or cooked
dishes, particulary lumpiang ubod.
Virgin Coconut Oil
Coconut oil that is dressed from fresh mature
coconut meat, processed with or without heat and
without the use of chemical. It is usually taken as a
dietary supplement and used for various therapeutic
purposes
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PREPARED BY:
HON.yHoKe_YhOke