coconut palm

Coconut Palm
Coconut Palm (Cocos nucifera)
Conservation status
Secure
Scientific classification
Kingdom: Plantae (unranked): Angiosperms (unranked): Monocots (unranked): Commelinids Order: Arecales Family: Arecaceae Subfamily: Arecoideae Tribe: Cocoeae Genus: Cocos Species: C. nucifera
Binomial name
Cocos nucifera L.

The Coconut Palm (Cocos nucifera) is a member of the Family Arecaceae (palm family). It is the only species in the genus Cocos, and is a large palm, growing to 30 m tall, with pinnate leaves 4–6 m long, pinnae 60–90 cm long; old leaves break away cleanly leaving the trunk smooth. The term coconut refers to the seed of the coconut palm. The spelling cocoanut is an old-fashioned form of the word.^[1]

The coconut palm is grown throughout the tropical world, for decoration as well as for its many culinary and non-culinary uses; virtually every part of the coconut palm has some human uses. In cool climates, a very similar palm, the Queen palm is used in urban landscaping. Its fruit are very similar to the coconut. It was originally classified in Cocos genus along with the coconut, but was later moved to Syagrus.

The coconut has spread across much of the tropics, probably aided in many cases by seafaring people. Coconut fruit in the wild is light, buoyant and highly water resistant and evolved to disperse significant distances via marine currents.^[2] Such fruits collected from the sea as far north as Norway have been found to be viable, subsequently germinating under the right conditions. In the Hawaiian Islands, the coconut is regarded as a Polynesian introduction, first brought to the islands by early Polynesian voyagers from their homelands in the South Pacific. They are now almost ubiquitous between 26°N and 26°S except for the interiors of Africa and South America.

The flowers of the coconut palm are polygamomonoecious, with both male and female flowers in the same inflorescence. Flowering occurs continuously, with female flowers producing seeds. Coconut palms are believed to be largely cross-pollinated, although some dwarf varieties are self-pollinating. Coconuts also come with a liquid that is clear like water but sweet. The "nut" of the coconut is edible, and is in the shape of a ball or is on the inside sides of the coconut.

Coconuts received that name from the Portuguese explorers, the sailors of Vasco da Gama in India, who first brought them to Europe. The brown and hairy surface of coconuts reminded them of the a ghost (or witch) called coco (known in castillian as El coco).^[3] When coconuts arrived in England, they retained the coco name and the suffix -nut was added, as many other tree seeds do in English, thus getting the word "coconut".

Contents 1 Distribution 1.1 Origins 1.2 Natural habitat 2 Cultivation 2.1 Pests and diseases 2.2 Growing in the United States 2.3 Coconut production in the Middle East 2.4 Production 2.5 Harvesting 3 Plant 3.1 Fruit 3.2 Husk 3.3 Shell 3.4 Roots 3.5 Inflorescence 4 Uses 4.1 Culinary 4.2 Non-culinary 5 See also 6 References 7 External links

Distribution

Origins

The origins of this plant are the subject of controversy, with most authorities claiming it is native to South Asia (particularly the Ganges Delta), while others claim its origin is in northwestern South America. Fossil records from New Zealand indicate that small, coconut-like plants grew there as long as 15 million years ago. Even older fossils have been uncovered in Kerala (Kerala means "land of coconut palms"), Rajasthan, Tamil Nadu,[Konaseema-Andharapradesh], Maharashtra (India) and the oldest known so far in Khulna, Bangladesh.

Mention is made of coconuts in the 2nd–1st centuries BC in the Mahawamsa of Sri Lanka. The later Culawamasa states that King Aggabodhi I (575–608) planted a coconut garden of 3 yojanas length, possibly the earliest recorded coconut plantation. It is also common in Trinidad and Tobago.

Natural habitat

The coconut palm thrives on sandy soils and is highly tolerant of salinity. It prefers areas with abundant sunlight and regular rainfall (150 cm to 250 cm annually), which makes colonizing shorelines of the tropics relatively straightforward.^[4] Coconuts also need high humidity (70–80%+) for optimum growth, which is why they are rarely seen in areas with low humidity, like the Mediterranean, even where temperatures are high enough (regularly above 24°C).

Coconut palms require warm conditions for successful growth, and are intolerant of cold weather. Optimum growth is with a mean annual temperature of 27°C (80.6°F), and growth is reduced below 21°C (69.8°F). Some seasonal variation is tolerated, with good growth where mean summer temperatures are between 28–37°C (82.4–98.6°F), and survival as long as winter temperatures are above 4–12°C (39.2–53.6°F); they will survive brief drops to 0°C (32°F). Severe frost is usually fatal, although they have been known to recover from temperatures of -4°C (24.8°F).^[4] They may grow but not fruit properly in areas where there is not sufficient warmth, like Bermuda.

The conditions required for coconut trees to grow without any care are:

• mean daily temperature above 12-13C every day of the year
• 50 year low temperature above freezing
• mean yearly rainfall above 1000 mm
• no or very little overhead canopy since even small trees require a lot of sun

The main limiting factor is that most locations which satisfy the first three requirements do not satisfy the fourth, except near the coast where the sandy soil and salt spray limit the growth of most other trees (Palmtalk^[5]).

The range of the natural habitat of the coconut palm tree is delineated by the red line in map C1 to the right (based on information in Werth 1933,^[6] slightly modified by Niklas Jonsson).

Cultivation

Coconut trees are very hard to establish in dry climates and cannot grow there without frequent irrigation; in drought conditions, the new leaves do not open well, and older leaves may become desiccated; fruit also tends to be shed.^[4]

Plant densities in Vanuatu for copra production are generally 9 meter, allowing a tree density of 100–160 trees per hectare.

Pests and diseases

Coconuts are susceptible to the phytoplasma disease lethal yellowing. One recently selected cultivar, 'Maypan', has been bred for resistance to this disease. The fruit may also be damaged by eriophyid coconut mites. The coconut is also used as a food plant by the larvae of many Lepidoptera (butterfly and moth) species, including Batrachedra spp: B. arenosella, B. atriloqua (feeds exclusively on Cocos nucifera), B. mathesoni (feeds exclusively on Cocos nucifera), and B. nuciferae.

Brontispa longissima (the "Coconut leaf beetle") feeds on young leaves and damages seedlings and mature coconut palms. On September 27, 2007, Philippines' Metro Manila and 26 provinces were quarantined due to having been infested with this pest (to save the $800-million Philippine coconut industry).^[7] In Kerala the major pests of Coconut are the Eriophyid mite, the Rhinoceros Beetle, the Red Palm Weevil and the Coconut Leaf caterpillar. The Eriophyid coconut mite (Eriophyes guerreronis) is devastating and can cause damages up to 90% in coconut production. The immature nuts are infested and desapped by staying in the portion covered by the Perianth of the immature nut. Subsequently the nuts drop off or survive deformed. Spraying with Wettable Sulfur 0.4% alternately with neem based pesticides can give some relief, but is cumbersome and labor intensive. Research on this topic gave no results and the researchers from the Kerala Agricultural University and the Central Plantation Crop Research Institute, Kasaragode are still searching for a cure. The /Krishi Vigyan Kendra, Kannur under Kerala Agricultural University has developed an innovative extension approach called Compact area group approach (CAGA) to combat coconut mites.

Growing in the United States

The only states in the U.S. where coconut palms can be grown and reproduced outdoors without irrigation are Hawaii and Florida. Coconut palms will grow from Bradenton southwards on Florida's west coast, and Melbourne southwards on Florida's east coast. The occasional coconut palm is seen north of these areas in favoured microclimates in the Tampa-St. Petersburg-Clearwater metro area and around Cape Canaveral, as well as the Orlando-Kissimmee-Daytona Beach metro area. They may likewise be grown in favoured microclimates in the Rio Grande Valley area of Deep South Texas near Brownsville and on Galveston Island. They may reach fruiting maturity, but are damaged or killed by the occasional winter freezes in these areas. While coconut palms flourish in south Florida, unusually bitter cold snaps can kill or injure coconut palms there as well. Only the Florida Keys and the coastlines provide safe havens from the cold for growing coconut palms on the U.S. mainland.

The farthest north in the United States a coconut palm has been known to grow outdoors is in Newport Beach, California along the Pacific Coast Highway. For coconut palms to survive in Southern California, they need sandy soil and minimal water in the winter to prevent root rot, and would benefit from root heating coils.

Coconut production in the Middle East

The main coconut producing area in the Middle East is the Dhofar region of Oman. In particular, the area around Salalah maintains large coconut plantations similar to those found across the Arabian Sea. The large coconut groves of Dhofar were mentioned by the medieval Moroccan traveller Ibn Battuta in his writings, known as Al Rihla.^[8] This is possible due to an annual rainy season known locally as Khareef. Coconuts also are increasingly grown for decorative purposes along the coasts of UAE and Saudi Arabia with the help of irrigation. The UAE has, however, imposed strict laws on mature coconut tree imports from other countries to reduce the spread of pests to other native palm trees such as the date palm.^[9]

Production

The Philippines is the world leader in coconut production (2007), followed by Indonesia, and India in distant third. Pollachi and its surrounding villages are the largest coconut growing hubs in India, and is famous for the most tender coconuts in India. And, they are also famous for the coconut-based products like tender coconut water, copra, coconut oil, coconut cake, coconut toddy, coconut shell-based products, coconut wood-based products, coconut leaves, and coir pith.

Top ten coconuts producers — 11 June 2008
Country	Production (tonnes)	Footnote
Philippines	17000000	*
Indonesia	15580000	P
India	9400000	F
Brazil	2770554
Thailand	1705446
Vietnam	962000	F
Sri Lanka	954000
Papua New Guinea	677000	F
Malaysia	568000	F
Myanmar	370000	F
World	54716444	A
No symbol = official figure, P = official figure, F = FAO estimate, * = Unofficial/Semi-official/mirror data, C = Calculated figure A = Aggregate(may include official, semi-official or estimates); Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Devision

Harvesting

In some parts of the world, trained pig-tailed macaques are used to harvest coconuts. Training schools for pig-tailed macaques still exist both in southern Thailand, and in the Malaysian state of Kelantan.^[10] Competitions are held each year to find the fastest harvester.

Plant

Fruit

Coconut, meat, raw Nutritional value per 100 g (3.5 oz)
Energy 350 kcal   1480 kJ
Carbohydrates     15.23 g - Sugars  6.23 g - Dietary fiber  9.0 g   Fat 33.49 g - saturated  29.70 g - monounsaturated  1.43 g   - polyunsaturated  0.37 g   Protein 3.3 g Thiamine (Vit. B1)  0.066 mg   5% Riboflavin (Vit. B2)  0.02 mg   1% Niacin (Vit. B3)  0.54 mg   4% Pantothenic acid (B5)  0.300 mg  6% Vitamin B6  0.054 mg 4% Folate (Vit. B9)  26 μg  7% Vitamin C  3.3 mg 6% Calcium  14 mg 1% Iron  2.43 mg 19% Magnesium  32 mg 9%  Phosphorus  113 mg 16% Potassium  356 mg   8% Zinc  1.1 mg 11%
Percentages are relative to US recommendations for adults. Source: USDA Nutrient database

Botanically, a coconut is a simple dry nut. The husk, or mesocarp, is composed of fibers called coir; the inner stone, or endocarp is the hardest part of the nut. The endocarp (the outside of the coconut as sold in the shops of non-tropical countries) has three germination pores that are clearly visible on the outside surface once the husk is removed. It is through one of these that the radicle emerges when the embryo germinates. Adhering to the inside wall of the endocarp is the testa, with a thick albuminous endosperm (the coconut "meat"), the white and fleshy edible part of the seed.

Although coconut meat contains less fat than other dry nuts such as almonds, it is noted for its high amount of short-chain saturated fat.^[11] About 90% of the fat found in coconut meat is saturated, a proportion exceeding that of foods such as lard, butter, and tallow. However, there has been some debate as to whether or not the saturated fat in coconuts is healthier than the saturated fat found in other foods (see coconut oil for more information). Coconut meat also contains less sugar and more protein than popular fruits such as bananas, apples and oranges, and it is relatively high in minerals such as iron, phosphorus and zinc.

The endosperm surrounds a hollow interior space, filled with air and often a liquid referred to as coconut water, not to be confused with coconut milk. Coconut milk, called "santan" in Malay and "Katas Ngungut" in Kapampangan, is made by grating the endosperm and mixing it with (warm) water. The resulting thick, white liquid is used in much Asian cooking, for example, in curries. Coconut water from the unripe coconut can be drunk fresh. Young coconuts used for coconut water are called tender coconuts. The water of a tender coconut is liquid endosperm. It is sweet (mild) with aerated feel when cut fresh. Depending on the size a tender coconut could contain the liquid in the range of 300 to 1,000 ml.

When viewed on end, the endocarp and germination pores give the fruit the appearance of a coco (also Côca), a Portuguese word for a scary witch from Portuguese folklore, that used to be represented as a carved vegetable lantern, hence the name of the fruit.^[12] The specific name nucifera is Latin for nut-bearing.

When the coconut is still green, the endosperm inside is thin and tender, often eaten as a snack. But the main reason to pick the fruit at this stage is to drink its water; a large unripe coconut contains up to one liter.

The meat in a young coconut is softer and more like gelatin than a mature coconut, so much so, that it is sometimes known as coconut jelly. When the coconut has ripened and the outer husk has turned brown, a few months later, it will fall from the palm of its own accord. At that time the endosperm has thickened and hardened, while the coconut water has become somewhat bitter.

When the coconut fruit is still green, the husk is very hard, but green coconuts only fall if they have been attacked by moulds, etc. By the time the coconut naturally falls, the husk has become brown, the coir has become drier and softer, and the coconut is less likely to cause damage when it drops. Still, there have been instances of coconuts falling from palms and injuring people, and claims of some fatalities. This was the subject of a paper published in 1984 that won the Ig Nobel Prize in 2001. Falling coconut deaths are often used as a comparison to shark attacks; the claim is often made that a person is more likely to be killed by a falling coconut than by a shark, yet, there is no evidence of people ever being killed in this manner.^[13] However, William Wyatt Gill, an early LMS missionary on Mangaia recorded a story in which Kaiara, the concubine of King Tetui, was killed by a falling green nut.^{[citation needed]} The offending palm was immediately cut down. This was around 1777, the time of Captain Cook's visit.

A small number of writings about coconut mention the existence of coconut pearl due to the rarity of the gem.^[14] Reginald^[14] mentions in his book a few publishings whose author purposely avoided discussion about the vegetable-gem.

Husk

In Thailand, the coconut husk is used as a potting medium because of its cost-effectiveness to produce healthy forest tree saplings. The process of husk extraction from the coir bypasses the retting process, using a custom-built coconut husk extractor designed by ASEAN-Canada Forest Tree Seed Centre (ACFTSC) in 1986. Fresh husks contains more tannin than old husks. Tannin produces negative effects on sapling growth.^[15]

In India, the coconut husk is used extensively in the manufacture of coir, which is subsequently used in the production of rope as well as household products like door mats and sacks.

Shell

In India, coconut shells are used as bowls and in the manufacture of various crafts products. In certain parts of South India, the shell and husk also are burned for smoke to repel mosquitoes. Coconut shell is sometimes used to 'ward away the evil eye' in South India.

The shell composition is shown in the tables below.

Coconut shell compound (dry basis)
Compound	Percent
Cellulose	33.61
Lignin	36.51
Pentosans	29.27
Ash	0.61
Source: Jasper Guy Woodroof (1979). "Coconuts: Production, Processing, Products". 2nd ed. AVI Publishing Co. Inc.

Coconut shell ash compound
Compound	Percent
K2O	45.01
Na2O	15.42
CaO	6.26
MgO	1.32
Fe2O3 + Al2O3	1.39
P2O5	4.64
SO3	5.75
SiO2	4.64
Source: Jasper Guy Woodroof (1979). "Coconuts: Production, Processing, Products". 2nd ed. AVI Publishing Co. Inc.

Roots

Unlike some other plants, the palm tree has neither tap root nor root hairs; but has a fibrous root system.^[16]

Inflorescence

On the same inflorescence, the palm produces both the female and male flowers; thus the palm is monoecious.^[16]

In Kerala in South India, coconut flowers must be present during a marriage ceremony. The flowers are inserted into a barrel of unhusked rice and placed within the sight of the wedding ceremony.

Uses

Nearly all parts of the coconut palm are useful, and the palms have a comparatively high yield, up to 75 fruits per year; it therefore has significant economic value. The name for the coconut palm in Sanskrit is kalpa vriksha, which translates as "the tree which provides all the necessities of life". In Malay, the coconut is known as pokok seribu guna, "the tree of a thousand uses". In the Philippines, the coconut is commonly given the title "Tree of Life".^[17]

Culinary

Culinary uses of the various parts of the palm include:

• The nut provides oil for cooking and making margarine.
• The white, fleshy part of the seed, the coconut meat, is edible and used fresh or dried in cooking.
• Sport fruits are also harvested, primarily in the Philippines, where they are known as macapuno. They are sold in jars as "gelatinous mutant coconut" cut into balls or strands.
• The cavity is filled with coconut water which contains sugar, fiber, proteins, antioxidants, vitamins and minerals. Coconut water provides an isotonic electrolyte balance, and is a highly nutritious food source. It is used as a refreshing drink throughout the humid tropics and is also used in isotonic sports drinks. It can also be used to make the gelatinous dessert nata de coco. Mature fruits have significantly less liquid than young immature coconuts; barring spoilage, coconut water is sterile until opened^{[citation needed]}.
• Coconut milk is made by processing grated coconut with hot water or milk, which extracts the oil and aromatic compounds. It should not be confused with the coconut water discussed above, and has a fat content around 17%. When refrigerated and left to set, coconut cream will rise to the top and separate from the milk. The milk is used to produce virgin coconut oil by controlled heating and removing the oil fraction. Virgin coconut oil is found superior to the oil extracted from copra for cosmetic purposes.
• The leftover fiber from coconut milk production is used as livestock feed.
• The smell of coconuts comes from the 6-pentyloxan-2-one molecule, known as delta-decalactone in the food and fragrance industry.^[18]
• The sap derived from incising the flower clusters of the coconut is drunk as neera, or fermented to produce palm wine, also known as "toddy" or, in the Philippines, tuba. The sap can be reduced by boiling to create a sweet syrup or candy, too.
• Apical buds of adult plants are edible, and are known as "palm-cabbage" or heart-of-palm. They are considered a rare delicacy, as the act of harvesting the buds kills the palms. Hearts of palm are eaten in salads, sometimes called "millionaire's salad".
• Ruku Raa is an extract from the young bud, a very rare type of nectar collected and used as morning break drink in the islands of Maldives, and is reputed to have energetic power, keeping the "raamen" (nectar collector) healthy and fit even over 80 or 90 years old. A by-product, a sweet honey-like syrup called dhiyaa hakuru is used as a creamy sugar for desserts.
• Newly germinated coconuts contain an edible fluff of marshmallow-like consistency called coconut sprout, produced as the endosperm nourishes the developing embryo.
• In the Philippines, rice is wrapped in coco leaves for cooking and subsequent storage; these packets are called puso.
• In Vietnam, coconut is grown in Ben Tre Province- the "land of coconut", and people use it to make coconut candy, coconut caramel and mứt dừa. Coconut water and coconut milk are also put in many dishes such as kho, chè, etc. especially in the Vietnam's Southern style of cooking.
• In Kerala, most dishes include coconut. The most common way of cooking vegetables is to scrape coconut and then steam the vegetables with coconut and spices after sauteeing in a little oil. Dishes that include scraped coconut are generally referred to as "thoran", while dishes without scraped coconut belong to the class "Muruku perratti". People from Kerala also make a wide variety of "chamandis" which involve grinding the coconut meat with salt, chillies, and various whole spices. The "chamandi" can then be eaten with rice or kanji (rice gruel). The coconut meat is also used as a snack and is eaten with jaggery or molasses.
• In Kerala, coconut milk is generally used in cooking meat curries and traditional potato curries.
• "Puttu" is a culinary delicacy from Kerala, in which layers of coconut alternate with layers of powdered rice, all of which fit into a steel or aluminium tube, which is then steamed over a steel or aluminium pot.

Non-culinary

• Coconut water can be used as an intravenous fluid.^[19]
• Coir (the fiber from the husk of the coconut) is used in ropes, mats, brushes, caulking boats and as stuffing fiber; it is also used extensively in horticulture for making potting compost.
• Coconut oil can be rapidly processed and extracted as a fully organic product from fresh coconut flesh,^[20] and used in many ways including as a medicine and in cosmetics, or as a direct replacement for diesel fuel.
• Copra is the dried meat of the seed and, after further processing, is a source of low grade coconut oil.
• The leaves provide materials for baskets and roofing thatch.
• Palmwood comes from the trunk, and is increasingly being used as an ecologically-sound substitute for endangered hardwoods. It has several applications, particularly in furniture and specialized construction (notably in Manila's Coconut Palace).
• Hawaiians hollowed the trunk to form drums, containers, or even small canoes.
• The husk and shells can be used for fuel and are a good source of charcoal.
• Dried half coconut shells with husks are used to buff floors. In the Philippines, it is known as "bunot", and in Jamaica it is simply called "coconut brush"
• During the 1992 Barcelona Olympics, a large amount of coconut shells were imported by Spain from Kerala, India, in which to serve ice creams and snacks.
• Activated carbon manufactured from coconut shell is considered superior to those obtained from other sources, mainly because of small macropores structure which renders it more effective for the adsorption of gas/vapor and for the removal of color, oxidants, impurities and odor of compounds.
• A coconut (Sanskrit: narikela) is an essential element of several rituals in Hindu tradition, and often is decorated with bright metal foils and other symbols of auspiciousness. It is offered during worship to a Hindu god or goddess. Irrespective of their religious affiliation, fishermen of India often offer it to the rivers and seas in the hopes of having bountiful catches. In Hindu wedding ceremonies, a coconut is placed over the opening of a pot, representing a womb. Hindus often initiate the beginning of any new activity by breaking a coconut to ensure the blessings of the gods and successful completion of the activity. In tantric practices, coconuts are sometimes used as substitutes for human skulls. The Hindu goddess of well-being and wealth, Lakshmi, is often shown holding a coconut.^[21]
• The Zulu Social Aid and Pleasure Club of New Orleans traditionally throws hand decorated coconuts—the most valuable of all Mardi Gras souvenirs—to parade revelers. The "Tramps" began the tradition ca. 1901. In 1987 a "coconut law" was signed by Gov. Edwards exempting from insurance liability any decorated coconut handed from a Zulu float.
• In the Philippines, dried half shells are used as a music instrument in a folk dance called maglalatik, a traditional dance about the conflicts for coconut meat within the Spanish era
• Shirt buttons can be carved out of dried coconut shell. Coconut buttons are often used for Hawaiian Aloha shirts.
• The stiff leaflet midribs can be used to make cooking skewers, kindling arrows, or are bound into bundles, brooms and brushes.
• The roots are used as a dye, a mouthwash, and a medicine for dysentery. A frayed-out piece of root can also be used as a toothbrush.
• Half coconut shells are used in theatre Foley sound effects work, banged together to create the sound effect of a horse's hoofbeats. They were used in this way in the Monty Python film Monty Python and the Holy Grail.

• The leaves can be woven to create effective roofing materials, or reed mats.
• Half coconut shells may be deployed as an improvised bra, especially for comedic effect or theatrical purposes. They were used in this way in the 1970s UK sitcom It Ain't Half Hot Mum for example.
• Drained coconuts can be filled with gunpowder and used as Improvised explosive devices.
• In fairgrounds, a "coconut shy" is a popular target practice game, and coconuts are commonly given as prizes.
• A coconut can be hollowed out and used as a home for a rodent or small bird. Halved, drained coconuts can also be hung up as bird feeders, and after the flesh has gone, can be filled with fat in winter to attract tits.
• Fresh inner coconut husk can be rubbed on the lens of snorkelling goggles to prevent fogging during use.
• Dried coconut leaves can be burned to ash, which can be harvested for lime.
• Dried half coconut shells are used as the bodies of musical instruments, including the Chinese yehu and banhu, and the Vietnamese đàn gáo.

• Coconut is also commonly used as a traditional remedy in Pakistan to treat bites from rats.
• The "branches" (leaf petioles) are strong and flexible enough to make a switch. The use of coconut branches in corporal punishment was revived in the Gilbertese community on Choiseul in the Solomon Islands in 2005.^[22]
• In World War II, coastwatcher scout Biuki Gasa was the first of two from the Solomon Islands to reach the shipwrecked, wounded, and exhausted crew of Motor Torpedo Boat PT-109 commanded by future U.S. president John F. Kennedy. Gasa suggested, for lack of paper, delivering by dugout canoe a message inscribed on a husked coconut shell. This coconut was later kept on the president's desk, and is now in the John F. Kennedy Library.
• Coconut trunks are used for building small bridges; they are preferred for their straightness, strength and salt resistance. In Kerala (India), coconut trunks are also used for house construction.
• Coconut shells are used to make coconut jewelry.
• Coconut nuts are used to make soap.
• Leaves were woven together into a basket that could be used for drawing water from a well.
• The dried Calyx of the coconut is used as fuel in wood fired stoves.
• The fresh husk of a brown coconut is also used as a dish sponge or as a body sponge.
• The mid-rib of the coconut leaf is used as a tongue-cleaner in Kerala (India).

See also

• Queen palm (A very similar palm originally classified in the Cocos genus as well as coconut)
• Coconut charcoal
• Coconut cream
• Coconut milk
• Coconut oil
• Coconut water
• Maypan coconut palm
• Coconut candy
• copra
• coir

References

External links

Wikimedia Commons has media related to: Cocos nucifera

• Coconut Varieties Endemic to Sri Lanka
• Coconut Time Line
• Plant Cultures: botany, history and uses of the coconut
• Purdue University crop pages: Cocos nucifera
• Coconut
• Cocos nucifera information from the Hawaiian Ecosystems at Risk project (HEAR)
• P. Batugal, V. R. Rao and J. Oliver (2005). Coconut Genetic Resources. COGENT (International Coconut Genetic Resources Network) - IPGRI (International Plant Genetic Resources Institute). http://www.bioversityinternational.org/Publications/pubfile.asp?ID_PUB=1112. 
• Descriptors for Coconut (Cocos nucifera L.)
• Coconut Research Center