The coconut
One of the best-loved and most useful trees of the world, the coconut palm has a versatility that is unmatched by any other tree. All its parts are used in some way or the other in the daily life of people of the tropics. Its fruit, fronds and wood offer people not only an income, but also many of life’s basic necessities –food, drink, fuel and shelter. So it is not surprising that the coconut tree is known as Kalpavriksha (divine, wish fulfilling tree) in India. The coconut plays a key role in Hindu religious traditions. In wedding ceremonies, a kalash or coconut placed over the opening of a pot is an auspicious symbol.
An indispensable part of every religious ritual, coconuts are also broken as offerings to the deities in temples. All over India’s western coast, fishermen offer a coconut to the sea before setting out on their fishing trips in the faith that this will ensure them a good catch.
Today, the coconut is grown in more than 90 countries worldwide. India is one of the major players in international trade, accounting for 22.34% of the world’s coconut production. Other leading coconut producers are Indonesia, the Philippines, Sri Lanka, Thailand and Malaysia. The major coconut-growing states are Kerala, Tamil Nadu, Karnataka, Andhra Pradesh, West Bengal and Maharashtra. Kerala alone accounts for 39%of total cultivation. In fact, the very name Kerala means “land of coconuts”, and the nut and the tree play a vital role in the day-to-day lives of the state’s people.
There are two varieties of coconut palms – the tall and the dwarf. The tree grows to a height of 80 to 100 feet. It reaches maturity by one year, and starts yielding fruit by 6 to 10 years. A healthy coconut tree continues to produce a full harvest for 80 years, bearing 50 to 200 fruits annually. The tree is single trunked and has a massive crown with about 30 leaves. Fruits are borne in clusters on the crown.
A highly nutritious food, the coconut is rich in vitamins, minerals and fibre. Coconut water has many health benefits. Rich in potassium and low in sodium, it is one of the best drinks to hydrate the body.
The coconut is consumed at practically all stages of maturity. Coconut water taken from the tender coconut is a refreshing drink. The ‘meat’ of the mature coconut is eaten as it is, or grated and used to make chutneys, gravies and sweets like burfi. Coconut milk extracted from the grated meat is also used in various dishes. Coconut oil is a favoured cooking medium.
Apart from the fruit, the shell, husk, leaves, flowers, and wood of the coconut palm are highly useful. Coconut leaves are plaited and used to thatch houses.
The leaf ribs are fashioned into brooms and baskets.
The juice obtained on tapping the inflorescence is rich in sugar and is converted into jaggery, sugar, vinegar and fermented toddy.
Coconut oil, apart from its culinary use, is an ingredient in various cosmetics. The dried oil cake is used as cattle feed.
Coconut husk is a source of fibre that supports a flourishing coir industry. This fibre is used to make ropes, doormats, and matting.
Shells are used to make cups, ladles and handicrafts.
