Hello, you know me as
Coconut Tree

I am originally considered a native of the Central Indo-Pacific region and now found along all coastal tropical areas.  I can grow about 30 meters tall (i.e. 100 feet) and yield up to 75 fruits a year – though up to 30 is more the average.  Indonesia, India and Philippines account for approximately 75% of the world’s coconut supply.

 

My scientific name is Cocos nucifera.

 

‘Coconut’ and ‘cocos’ was derived from the 16th century Portuguese word ‘coco’ meaning ‘head’ or ‘skull’, especially that of a ghost or witch from Portuguese folklore.  This is probably a reference to the 3 hole-like indentations in the coconut shell that made it look like a spooky face to the Portuguese and Spanish explorers who encountered the Pacific Islanders in 1521.

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The Arabs used to call me jawz hindī, translating to 'Indian nut' in the 12th Century.  Marco Polo called me nux indica in 1280.  So, historically I had a strong association with India.

 

Had it not been for the Portugese coming in with their ‘coco’ stuff, I might have been known more popularly as the ‘Indian-nut’ and not ‘Coco-nut’!  But then again, we already have enough of those in our country, right?  The specific name nucifera is derived from the Latin words nux (nut) and fera (bearing), for 'nut-bearing'.

 

In Tamil and Malyalam, I’m called thenga.  In Sanskrit – narikela (meaning water spring or squirt).

 

Unlike some other plants, I have neither a taproot nor root hairs, but a fibrous root system.  The root system consists of an abundance of thin roots that grow outward from the plant near the surface. Only a few of the roots penetrate deep into the soil for stability. This type of root system is more characteristic of the grass species.  However, these are strong enough to anchor me even during hurricanes & storms.

 

I thrive on sandy soils and am highly tolerant of salinity. I prefer areas with lots of sunshine and regular rainfall.  I need high humidity and warm conditions for optimum growth, and am intolerant of cold weather.  This is why you will find me easily along the shorelines of tropical areas.  And if you aren’t growing more of me in these areas, you are missing a blessing!

 

My fruit in the wild is light, buoyant, and highly water resistant, this enables them to disperse significant distances via marine currents.  Some estimates say that coconuts can travel 110 days or 5,000 km, by sea and still be able to germinate.  So, theoretically, that’s like saying that a coconut falls from a tree in Goa and after floating for a couple of months can become a tree on the African coast.  However, more practical experiences show that in all probability coconuts spread across coasts with assistance from human intervention in the form of voyagers and traders who carried them across the seas.  ‘Cocos’ like fossils from different regions are continuously being studied to understand my evolutionary history better.

 

In India, four southern states combined account for almost 90% of the total production: Tamil Nadu (34%), Karnataka (25%), Kerala (24%), and Andhra Pradesh (7%).  The coconut tree is the official state tree of Kerala.  In Goa, the coconut tree has been reclassified by the government as a palm (rather than a tree), enabling farmers and developers to clear land with fewer restrictions and without needing permission from the forest department before cutting a coconut tree.

 

Let’s admit it, eventually everyone wants to get to my fruit – the coconut.  Traditionally, humans have harvested it by using the manual climbing method – using ropes and pulleys for support.  This is tough and dangerous work.  Climbers at coconut plantations often develop musculo-skeletal disorders and risk severe injury or death from falling.  In some places, like the Philippines, long poles with sickle like cutters are used to harvest – especially where trees are relatively shorter.  In recent times, mechanical and robotic devices have also been experimented with.  Some South-East Asian countries have even tried training macaque monkeys to harvest coconuts from the tree tops.

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Apart from my striking good looks, I am one of the most useful trees in the world.  Virtually every part of me can be put to good use.  I control soil erosion and act as an effective barrier against wind and saline breeze.  I help increase soil fertility - if you cultivate more of me, you don't need fertilizers!

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I am, of course, a culinary delight lending immense flavour and character to dishes, other than being a powerhouse of nutrients.  My white parts can be drunk in their liquid form and eaten in their soft, semi-dry and dried states.  Coconut milk (note:  this is not the same as coconut water) is made by pressing the grated coconut meat, usually with hot water added which extracts the coconut oil, proteins, and aromatic compounds. 

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The sap derived from incising my flower clusters is drunk as toddy.  It tastes sweet when fresh and can be drunk as is such.  When left to ferment on its own, it becomes palm wine.  It is also used to produce coconut vinegar.  Palm wine is distilled to produce ‘arrack’. In the Philippines, this alcoholic drink is called ‘lambanog’ or "coconut vodka” (historically also called vino-de-coco in Spanish).

The sap itself can be reduced by boiling to create a sweet syrup. It can be reduced further to yield coconut sugar also referred to as palm sugar or palm jaggery. A well-maintained tree can produce around 300 liters of toddy per year.

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Copra (from Malayalam word koppara) is the dried coconut kernel and after processing produces coconut oil. Side note:  Can you now guess where the Hindi slang word ‘khopra’ comes from?  Coconut oil, aside from being used in cooking as an ingredient and for frying, is used in soaps, cosmetics, hair oil, and massage oil. Coconut oil is also a main ingredient in Ayurvedic oils. 

 

Fun fact:  Did you know that coconut oil can be used to stop bleeding from leech bites?

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My husk and shells can be used for fuel, source of charcoal, and floatation devices.  They also find use as an abrasive.  A dried half-coconut shell with husk can be used to buff floors. The fresh husk of a brown coconut may serve as a dish sponge or body sponge.  Coconut shells have been used imaginatively for years for various purposes ranging from bowls and serve-ware to decoration, handicrafts, and musical instruments.

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Coir (the fiber from my husk) is used in ropes, mats, doormats, brushes, brooms and sacks, as caulking (sealing material) for boats, and as stuffing fiber for mattresses. It is used in horticulture in potting compost, especially in orchid mix.

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From times immemorable, my leaves have been used as a versatile material.  They have been weaved magically into the most decorative & useful patterns, limited only by human ingenuity – baskets, thatched roofing, mats, wraps for cooking & steaming, marquees & gateways for weddings, and decorations.  The stiff midribs of coconut leaves are used for making brooms.

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My timber is used as a traditional construction material for huts and bridges.  My roots are used as a dye, mouthwash and traditional medicine for dysentery.

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I have been integrated into the social fabric and cultures I have been a part of. 

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In India, I am offered to the Gods as part of worship.  I am a symbol of prosperity and devotion and thus a part of many religious and social occasions including weddings. Many new activities are commenced by breaking of a coconut to seek blessings and success in an activity.

 

Did you break a coconut before starting this tree-walk?