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The thing about coconuts
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Every part of the coconut palm is useful
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GO NUTTY The coconut is very versatile
Coconut palm or Cocos nucifera belongs to the family Arecaceae. It is a stately, coastal palm, 20 metres in height, with a stout stem surrounded by a crown of three to four-metre long arching, handsome, pinnate, feather-like leaves. It is the most important palm in the tropics that takes care of every requisite — food, oil, alcohol, fibre, timber, thatched roof and utensils.The name was derived from the Portuguese `coco' or monkey, as the nut resembles a monkey's head.
The trunk is marked by rings created by the scars of fallen leaves. The fruit is three-cornered, 25-30 cm long, with thick and fibrous pericarp, endocarp and a cavity filled with sweet water. The fruit ripens after nine to 10 months.
The coconut palm is believed to be of Indo-Malayan origin. Widespread and cultivated for centuries throughout the coastal areas, it requires warm, moist, deep, loamy soil. Germination takes place after three months and the saplings are transplanted into well prepared pits 3' x 3'.
Flowering takes place seven to eight years after planting. Coconut kernel yields a valuable fatty oil which is used in cooking, making hair oil, soaps and lubricants. Coconut oil is extracted from the dried nut (copra).
The husk (pericarp) when soaked in water for about three weeks yields coir-fibre.
The coconut palm is one of Nature's greatest gifts to mankind. Practically all parts of the plant are useful. So it is called Kalpa vriksha or Kalpataru.
CHITRA RADHAKRISHNAN
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