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Coconut (Cocos Nucifera L.) is popularly known as the “TREE OF LIFE” because of the variety of products and by-products made from the tree namely:  coconut meat, oil, juice, husk, shell, shell charcoal, leaves, husk, pith,  inflorescence, trunk and roots.

The coconut industry in the Philippines plays a key role in shaping national  development. It is among the top ten export produce of the country as exhibited  by the good export performance of both traditional and non-traditional coconut  products. About one third of the country’s arable agricultural land or 3.26  million hectares is planted to coconut representing sixty four (68) out of total  seventy nine (79) provinces, and 1,195 out of the 1,554 municipalities in the  country. It provides a sustainable income source for Filipinos by way of  employment generation through its many programs.

Unfortunately, despite the numerous coconut plantations in the country,  productivity levels remain low and one of the reasons may be attributed to lack  of information on appropriate technologies for Coconut farming.

Selection of Breeds

There are many varieties to choose  from and selection will be based on the needs of the farmer. Majority of the  farmers utilize the coconut meat for copra. Copra is the dried meat from where  oil is extracted for industrial and domestic use. If this is the primary reason  for growing coconut, the farmer must select the breed that produces the most  amount of copra per unit area and per unit time. Resistance to pest and diseases  and stress factor such as resistance to drought and strong winds is also a  consideration. In some cases, farmers consider exotic varieties such as  macapuno.

There are two recognized types of coconut varieties: the a) dwarf and the b)  tall variety. These are simply distinguished according to its height. Dwarf  coconuts are usually early maturing. It produces nuts during its earlier years  compared to the tall varieties. Tall varieties however yield more nuts than  dwarf varieties

Products and By-Products

Copra – is the dried coconut meat. It is the source where coconut oil is  extracted for many uses.

  • Oil – extracted processed/filtered oil obtained from copra. It is mainly  used for cooking but also used for many other purposes; moisturizer, liniment  for muscles and joints, cosmetics, medicines, soaps and detergents, paints,  biofuels, etc.
  • Coconut milk – the liquid obtained by pressing grated coconut meat. This is  used for cooking. And making home-made coconut oil.
  • Latik – heat coagulated content of coconut milk. This is also used for food  purposes.
  • Dessicated coconut – dried coconut grated meat mainly prepared for food  uses.
  • Coconut Flour – this is the de-oiled dessicated coconut that is finely  grounded. This is used in baking.

Coconut Shell – This is the protective covering of the coconut meat and  water. This makes a very good source of charcoal. This is a very good fuel for  domestic cooking.

  • Activated charcoal – found to possess the ability to adsorb gases and vapors  hence finds uses in gas mask, cigarette filters, removal of bad odors from  air-conditioning, freezers and refrigerators, and many other adsorption  capabilities. Continuing research on this is making advances lately. Activated  charcoal are used in filtering water and air.
  • Charcoal briquettes – coconut shell charcoal are processed into briquettes  so that it is easier to transport. Specifically used in grills.
  • Novelty items – local craftsmen make indigenous novelties from shells such  as lamps, figurines, picture frames, musical instruments, souvenirs and many  more.

Coconut Husk – the fibrous outer covering of the nut. This part extends from  the nut skin to the shell and varying thickness up to 5 cm.

  • Coco-coir – The hair-like thread extracted from the coconut husk by  mechanical method or by the decorticating machine. The resulting products are  coco dust and coco coir. Coco coir is used for upholstery, mattress fibers,  filter pads, carpets, erosion nets, insulation material, biodegradable pots,  orchid and ornamental planting medium, etc.
  • Coco dust – Are the medium collected after separating the coir from the  husk. It has very good water retention capabilities thus used mainly as potting  medium.

Coconut Water – the liquid found inside the coconut. It is an excellent and  readily available drinking water. The quality of water varies according to the  age of the nut. Younger nut water is largely consumed locally as beverage. Water  from mature nuts is used as raw material for making nata de coco, vinegar,  intravenous fluid, electrolyte, wine and alcohol. Large uses however have not  prospered

Coconut Sap – a very sweet juice obtained from a young inflourescence.  Locally known as Tuba. Toddy in India.

  • Liquor – Coco-sap are left to ferment and made into alcoholic beverages  called “Tuba”. In Samar and Leyte province, they add bark from a local tree and  ferment to produce “Bahalina”. In Southern Tagalog and Bicol area, coco-sap are  distilled and made into a strong alcohol called “Lambanog”.
  • Vinegar – Coco sap are also made into vinegar.
  • Coco sugar – Coco sap are sometimes cooked to produce sugar. This has been a  long practice in some places but not in very large quantities.

Author: qdfriends

QDfriends bonded together for the purpose of helping others, and respecting themselves, their culture and the environment.

3 thoughts on “Coconut

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