Coconut

Coconut

Coconut, or Cocos nucifera, was one of the most important plants to early sea ferry people, due to its versatility. Often called the swiss-army knife of the plant kingdom because in one neat package it provides a high-calorie food, potable water, fiber that can be spun into rope, and a hard shell that can be turned into charcoal.

History

Coconut cultivation originated in the islands of Southeast Asia and were so essential to the ancient Austronesians that the history of their trade and settlement can be studied by looking at the DNA of coconut trees.

In the 19^th century the fibers surrounding the coconut, known as coco coir, were more desirable than the fruit, so a large number of the fruits were harvested before they were ripe in order to be turned into cables and riggings for maritime travel.

Today over 62 million tons of coconuts are produced each year with Indonesia, Philippines, and India responsible for 65% of the global production.

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Harvest

Coconuts grow on the top of tall branchless trees, forcing people to develop unique ways of harvesting them. In the Philippines, people cut notches into the trees and use ropes to climb to the top. In Thailand and Malaysia there is a 400-year-old history of training macaques to climb trees and pick ripe coconut.

Anatomy

Coconut trees can grow up to 100ft tall and produce over 50 fruits per year. The fruit of the tree, despite its names is not a nut, but a drupe or stone fruit, similar to a peach or plum. Unlike other stone fruits the mesocarp, the middle part of the fruit between the skin and the pit, is fibrous and dry, and what is consumed is actually the seed.

Etymology

The name coconut comes from coco, the Portuguese word for skull, due to the fruits round nature and three holes that remined Portuguese explorers of facial features.