The coconut palm is the only species in the genus Coconut of the Palm or Arecaceae family. The origin of the name "coconut" is associated with the time of the famous Portuguese navigator Vasco da Gama because of the similarity of nuts with the muzzle of a monkey (soso). Malaysia is believed to be her homeland. Another name for the tree is lithocarium.

Coconut palm at home, under appropriate conditions and care, grows up to 6 meters. But in an unsuitable room can withstand no more than two years. This plant is photophilous, therefore it feels more comfortable in winter gardens and greenhouses.

Edible oval, large fruits (nuts) weighing up to 2.5 kg are especially valued. In nature, the crop is harvested twice - in the first half of summer and at the end of autumn. One tree produces an average of a hundred fruits per season.

In greenhouse conditions, it is rarely possible to get a crop. The domestic coconut palm is grown as an ornamental tub plant.

Interesting! Often palm trees grow on sea coasts, their nuts, thanks to their waterproof shell, can “travel” over the waves for long distances, while remaining edible and not losing their germination.

Varieties, varieties and forms with photos

Of the dozens of varieties of coconut palms (common and dwarf), only a few can be grown at home:

Growing coconut palm at home

Growing a coconut palm at home takes place with the help of a fruit or a nut. The question of how many seeds are in the fruit of a coconut palm can be unequivocally answered - only one. The process of its germination can last up to six months.

Only ripe, unpeeled fruit is suitable for germination. There should be a lot of liquid inside it. Before planting, the fruit is soaked for at least three days. For successful germination, you need special conditions: temperature close to 30 degrees. It is best to keep it in a greenhouse with constantly high humidity.

When a sprout appears from the nut, the fruit is placed in a container with soil, while its upper part remains above the ground.

Conditions for growing seedlings:

Reproduction and how germination is carried out

There are two main methods for germinating seeds:

• In a container. It is often used in nurseries. Seeds in large quantities are placed in a large container. At home, you can put it in a greenhouse. The plants are easy to observe and can be selectively transplanted into separate containers.

• Sprouting in a closed bag. This method is more suitable for home growing palm trees. In this case, the seeds planted in moist (but not wet) peat are lowered into a plastic bag, which is placed next to the heater. In addition to warmth, they need good lighting, ventilation and moderate moisture.

The composition and structure of the soil is especially important for young plants. It should be a light, well-drained mixture (preferably sandy loam) with a pH of 5.5-8. The composition of equal parts of sod and leafy soil, humus, perlite, peat and tree bark will be successful. You can even grow palm trees in the sand, but then pay special attention to their top dressing.

Coconut at home can be germinated in a bag or in a container.

Sometimes the palm gives daughter plants.

Propagation by shoots is carried out as follows:

• They are separated from the mature plant by cutting, without disturbing its roots.
• The shoot is planted with a peat-sand substrate and covered with a transparent greenhouse.
• Rooting lasts up to 12 weeks. At this time, they are watered little.
• When a new shoot appears, the plants are aired daily, gradually increasing their time.
• After the final removal of the greenhouse, watering is increased, once a month the seedlings are fed with organic matter during watering.
• Palm trees are transplanted into a large container next spring.

Interesting! The term "coconut" is not accurate. In fact, it is a drupe fruit with an outer, fibrous shell and an inner hard shell. It has three pores and three ovules. Only one of them develops a seed.

Features of home care

To grow a coconut palm, the following conditions are needed:

Important. To avoid one-sidedness, the palm tree is rotated twice a month.

Plant transplant

Young plants are transplanted annually for better growth. Do it in the middle of spring. The new capacity should be only a couple of centimeters or 10% larger than the previous one.

The plant is removed from the tub with a clod of earth, only damaged roots are removed. The palm tree is planted at the same depth as before. The earth mixture and drainage layer should be the same as in the old place. If the roots are exposed or damaged during transplantation, then for better survival in a new place, some of the leaves are cut off near the palm tree.

Perennials that have reached the age of 3-4 are transplanted only if necessary. A mature palm does not like to be disturbed and its roots damaged. In response, she may stop growing.

Reference. It is interesting to know how much the coconut palm grows. Under natural conditions, tall varieties develop up to 80 years, and dwarf ones - up to 40 years. In residential premises good care they continue to grow for 2-3 decades.

A grown palm tree needs to be replanted every year.

Diseases and pests of the coconut tree and methods of dealing with them

Potted coconut palms can be affected by pests: scale insects, spider mites, mealybugs, thrips. Preventive measures are wet wiping the leaves. Young plants are "bathed" in a warm solution of Persian chamomile or green soap, and after a while they are washed away.

Pest Control Measures:

1. They get rid of scale insects and mealybugs by mechanical cleaning with a hard sponge and soap, spraying with a tobacco solution or (1 ml per liter of water).
2. A warm shower, a soapy solution, an infusion of citrus peel, or the same concentration of actellik helps with spider mites.
3. When defeated powdery mildew diseased plants are isolated and wet pollinated with sulfur powder, repeating the treatment after 10 days.
4. Thrips and aphids are disposed of by spraying 3% chlorophos or infusions of tobacco, ash.

Treatments with home remedies are also effective: infusions of chamomile, mustard, potato tops, onions, garlic and others. Do them three times with weekly breaks.

If the palm tree has been attacked by pests, the leaves are treated with special preparations.

Excessive watering threatens with fungal diseases:

1. Yellowing of the crown is often an indicator of phytoplasmosis infection. In this case, diseased plants are destroyed.
2. Black root rot, spotting, pink rot affect weakened plants. The leaves rot, the shoots wither, the trunk turns black, pink spores appear. From diseases, fungicides based on thiophanate or methyl help. Spraying with preparations is carried out with weekly breaks until the plants recover.

In the video you can see the detailed process of sprouting coconut at home.

Coconut palm ... and now before my eyes the seashore with a palm tree slightly leaning towards the water. Let's take a closer look at this symbol of a serene beach holiday.

From botany to practice

(Cocos nucifera)- the only representative of the genus Coconut (Cocos) families Arekovye, or Palm ( Arecaceae, or Palmaceae). Such uniqueness is remarkable in itself, as if nature took care to distinguish this plant from all others.

The place of origin of the coconut palm has not been precisely established - it is assumed that Southeast Asia (Malaysia) was its homeland. The range of the plant has expanded significantly thanks to the efforts of people and the distribution of fruits with the help of river and sea currents. Now coconut palms occupy about 5 million hectares of land, of which more than 80% - in South-East Asia.

Coconuts are able to remain viable for 110 days in salty sea water, during which time the fruit can be carried over 5000 km from their native shores. Due to the ability of coconuts to tolerate significant soil salinity, they can take root right on the seashore, where no other tree survives.

Coconut palm is a tree 25-30 m high with a smooth trunk with annular scars from fallen leaves, usually slightly inclined to one side. A trunk 15-45 cm thick in diameter is usually slightly expanded at the base (up to 60 cm) due to the stock useful substances. The thickening of the trunk with age in palm trees does not occur due to the absence of the cambial layer (as in all monocotyledonous plants) and, consequently, the absence of growth of wood in the form of annual rings.

The main root of the palm dies, and its function is performed by many lateral adventitious roots, originating from the thickening of the base of the trunk. Horizontal roots go into the ground by 0.5 m, and vertical ones reach a depth of 8 m. Adventitious roots live for about 10 years, after which they are replaced by new ones. They, like the trunk, are uniform along the entire length and do not have a secondary thickening, which is typical for monocots. Dye is made from the roots of the coconut tree.

The leaves of the palm tree are huge, pinnate, up to 5-6 m long and up to 1.5 m wide, attached directly to the trunk. The weight of such a sheet reaches 12-14 kg. The leaf consists of 200-250 leaflets, each up to 80 cm long and up to 3 cm wide. The leaf grows for about a year and dies off after three years. Its base encloses the stem almost entirely, providing a strong anchorage to withstand strong offshore winds. Approximately once a month, another new leaf, if unfavorable conditions do not delay its formation by 2-3 months. On a palm tree, on average, there are from 20 to 35 leaves. Palm leaves are used to weave everything that can be woven: from roofs and mats to handbags and jewelry.

In favorable conditions, the coconut palm blooms all year round. Every 3-6 weeks, inflorescences appear in the axils of the leaves in the form of an axillary panicle up to 2 m long, collected from spikelets with male and female flowers. Female flowers in the form of yellow peas 2-3 cm in size are placed in the lower part of the spikelets closer to the base, which provides more reliable fastening of the fruit. Their number reaches several hundred. Male flowers are located at the top of the spikelets, which allows them to expand the pollination zone. The number of male flowers is many times greater than the number of female flowers. For vigorous varieties, cross-pollination is characteristic, while for dwarf varieties, the height of which in adulthood reaches no more than 10 m, self-pollination. Usually 6-12 ovaries remain in the inflorescence. A good harvest is considered if 3-6 fruits ripen in a year.

Having cut off the top of the unblown inflorescence, they collect sweet palm juice containing 14.6% sugar. Brown crystalline palm sugar is obtained by evaporation. The juice left in the sun quickly ferments, turning into vinegar within a day. With slow fermentation, coconut wine is obtained, it has a low alcohol content, while having a refreshing and invigorating effect. It tastes like a light table grape wine.

For a faster harvest

Coconut palm begins to bear fruit at the age of 6 years, gradually increasing the yield to a maximum by 15 years and reducing it only after 50-60 years due to the aging of the tree. An adult tree produces an average of about 100 fruits per year, under favorable conditions, the yield can be increased to 200 fruits per tree.

As a result of long-term cultivation of the coconut palm, a large number of varieties have been created, which are divided into 2 groups: vigorous (ordinary) and undersized (dwarf). They differ significantly in biological and production characteristics.

The bred dwarf varieties have a shorter productive period - 30-40 years, but the first fruits appear on them in the 4th year of life, when the tree has only 1 meter of growth. By the age of 10, the coconut palm is able to give the maximum yield. The fruits of dwarf palms are smaller than those of vigorous ones, but harvesting from a maximum height of 10 m is much easier than from trees 20-25 m high.

The fruits of vigorous varieties are round, almost spherical in shape, about 30-40 cm in diameter and weighing up to 3 kg. Falling from a height of 20 m, they acquire a terrible destructive power. Harvesting is carried out all year round with a frequency of 2 months. An experienced picker can collect up to 1,500 nuts a day, for this he needs to skillfully use a long pole with a knife at the end. Less productive is the method of collecting with climbing on palm trees to a height of 20 m. On the plantations of about. Koh Samui (Thailand), where the supply of coconuts reaches 40 thousand pieces a year, began to use trained monkeys for harvesting, each of which is able to collect twice as many nuts as a person, due to the speed of climbing. The picking of coconuts by monkeys has become an attraction for tourists, which gives additional income to the plantations.

From shell to core

Harvested coconuts, like all other parts of this extremely useful palm tree, are used completely: from the shell to the kernel. Europeans are used to seeing brown hairy balls in supermarkets, but coconuts on a palm tree look very different. The fruit is covered with a dense smooth green shell, which may turn slightly yellow or red over time. Botanists call this outer shell the exocarp. Under it is a thick layer (2-15 cm) of brown fibers. This layer - the mesocarp - is peeled off along with the exocarp immediately after the coconuts are on the ground. Before we part forever with these two layers, peeling them from the fruit, we note their exceptional importance in the distribution of the species, and see how this raw material is used. If the layer of fibers provides buoyancy for fruits falling into the water and being carried away by the current, and protection of the seed from overheating in tropical conditions, then the water-impervious endocarp serves as a reliable capsule. In unripe young fruits, the mesocarp is edible. After the removal of the exocarp and mesocarp, the fruit acquires the familiar look of a rounded brown “nut”, overgrown with brown fibers. Note that the phrase “coconut” familiar to us is incorrect from the point of view of botany. In fact, the fruit is a drupe.

The fibrous layer - coir or coir - is an important raw material, for which part of the crop is harvested unripe. Coir is not subject to decay, and this property is unchanged at any humidity and temperature, it perfectly retains its shape and lasts an exceptionally long time. This material is used in the furniture industry as an elite filler for mattresses and upholstered furniture; mats, ropes and coarse fabrics are woven from it. The main producers of coir in the world are India and Sri Lanka.

The next shell of the coconut is the endocarp, a very strong brown "nutshell" by which we easily recognize coconuts on grocery store shelves. A hard shell covers a single seed, which consists of an embryo and endosperm - solid and liquid. From the inside, the "shell" is covered with a layer of solid white endosperm 1-2 cm thick, and the inner cavity is filled with liquid endosperm. Buying a coconut in a store, we expect to get a sweetish refreshing juice (i.e. liquid endosperm) and a layer of white fatty hard endosperm lining the "shell" from the inside, which is familiar to us from coconut flakes, widely used in the confectionery industry. It is from this layer that valuable raw materials are obtained - copra. A thousand nuts yield about 200 kg of copra. The annual production of copra in the world is about 5 million tons. The Philippines and Indonesia are leading in this production.

Before we get to the edible seed, let's look for a use for the "shell." In industrial production, the "nutshell" with the remains of the fibers is crushed and a coconut substrate is obtained, which is used for growing plants. It has high moisture capacity and air permeability, is biologically pure and does not rot. These properties also make it possible to improve the composition of any soil when mixed with it. They sell coconut substrate in the form of briquettes: 5 kg of pressed substrate turns into 80 liters of full-fledged soil when soaked.

Dishes have been made from the endocarp for a long time. In Russia, for the first time, coconuts were known in the 17th century under Peter I, who brought a goblet made of coconut shell from Europe. Since coconuts were considered an “Indian curiosity” in Europe, the price of this curiosity was royal, as was its design. Exhibits of historical museums of the world can serve as confirmation of this.

At the base of the fruit, three "eyes" are clearly distinguishable, not overgrown with fibers and making the fruit look like a monkey's muzzle. These are pores formed in place of three carpels. Three pores correspond to the location of three ovules, of which only one develops into a seed. The pore above the developing seed is easily permeable, it is through it that the sprout breaks out, while the other two are impenetrable.

Occasionally there are coconuts in which all three pores are impenetrable. In such "tightly sealed" fruits, the embryo can turn into a unique "coconut pearl". A beautiful white smooth and hard shell, reminiscent of mother-of-pearl, covers the embryo, turning it into a jewel. Coconut pearls are considered to be the only plant-based gemstone in the world. So everyone who opens a coconut has a chance to find in it this miracle of nature - pearls, which are much rarer than sea ones. True, the probability of such luck is extremely small and is approximately 1 chance in 7500 fruits. One of the famous coconut pearls is on display at botanical garden Fairchild (Miami, USA). Like any unique gem, she has a proper name - "Magaraja".

natural saline

Let's return to the contents of the opened fruit. Before splitting a nut, it is necessary to drain 0.5-1 l of a refreshing and always cool (thanks to the insulating layer of the mesocarp) liquid through a hole in a permeable pore. To obtain the maximum amount of coconut water, the fruits are removed in the fifth month of ripening. Its consumption increases lactation in lactating women and promotes the dissolution of kidney stones. As the liquid endosperm matures, the sugar content increases. Coconut water is sterile and close to blood serum in a number of parameters, being a natural saline solution. During World War II, coconut water was used as a blood substitute for blood transfusions in emergencies. It contains a large amount of potassium (about 294 mg per 100 g) and natural chlorides (118 mg per 100 g) with a low sodium content. Nowadays, coconut water is more often sold in canned form, because. its shelf life is short and is 2-3 days in the refrigerator.

Delicacy for millionaires

As the fruit ripens, the copra begins to accumulate and release oil into the liquid endosperm, which causes it to become cloudy as a result of the formation of an emulsion with its subsequent thickening. In the future, the amount of proteins and fats increases, and by the 8-9th month of maturation, the seed forms a solid endosperm. By 10-12 months, the fruit is fully ripe and ready to germinate.

Germination of the fruit begins with the appearance of a sprout from the pore, while primary roots begin to develop in the fibrous layer. The sprout at first covers the "heart of the palm tree" - the apical bud. Outside, it is covered with white edible fluff that tastes like marshmallows. A delicacy salad is prepared from the apical buds, which is called the "millionaires' salad" for the high cost of this dish, because each serving of this salad costs the life of plants that have lost their "heart". After 3-9 months, the first leaf appears, and the adventitious roots emerge from the mesocarp.

The palm tree does not yet have a trunk, it consists of a “nut” with a green bunch of leaves sticking out of it and an apical bud. Only after the kidney gains strength and grows to a certain size, the growth of the trunk will begin. It turns out that at first the palm tree grows "in width", and then rises "in height".

As practice has shown, the most productive palm trees begin to sprout first, in this regard, it is recommended to discard all fruits that have not sprouted within 5 months.

Young palms are planted in the ground at the age of 6-18 months. At the same time, the nut is left, because. a young plant up to three years continues to use the reserves contained in it nutrients. Planting can be done year-round, excluding the dry season. The plant is photophilous, so planting patterns should take into account the illumination, soil fertility and growth characteristics of a particular variety. The coconut tree is saline tolerant. ground water until 3%. The planting density on the plantation is 100-160 specimens/ha. The large distance between the trees (9 m) allows the spreading leaves of each palm tree to receive their share of sunlight.

Having planted the next generation of palms, we will return to the freshly harvested crop

After the coconuts are on the ground, they are split and dried in the sun. White fatty endosperm is separated from the "shell". The collected raw materials are dried in the sun or in ovens to protect the product from bacteria and fungi and get copra, which contains about 70% oil. Coconut oil is extracted from copra by cold pressing or hot pressing. The resulting thick, fatty liquid is called thick coconut milk, which goes into desserts and sauces. It is made up of 27% fat, 6% carbohydrates and 4% protein and includes small amounts of vitamins B1, B2, B3, C. Fresh coconut milk tastes like cow's milk and can be used to replace animal milk. The energy value of such milk is 230 kcal / 100 g. Butter from cream that has settled after cold pressing is much more valuable than that obtained after hot pressing.

In cold pressing, the mass of copra is re-dipped in water and squeezed again, obtaining liquid coconut milk. It is used in Southeast Asian cooking as an additive to soups and other dishes. The cake left after the production of oil is fed to livestock.

Copra is used in the confectionery industry in the form of the well-known coconut flakes. The high fat content determines its use in soap making, cooking, in the production of margarine, cosmetics, medicinal ointments and suppositories. Let's understand the properties of coconut oil and see why manufacturers use it so actively.

Coconut oil

The melting point of coconut oil is +25...+27°С, at lower temperatures it takes the form of a granular mass. It has a long shelf life and practically does not oxidize due to the high content of saturated fatty acids. The exceptional heat resistance of the oil, which does not lose its properties when heated to high temperatures, allows it to be effectively used in cooking for cooking fried and deep-fried dishes, in particular for making popcorn.

Coconut oil has anti-inflammatory, antifungal, bactericidal effects on the body. It promotes the excretion of bile, prevents the development of obesity and urolithiasis, supports normal functioning thyroid gland. Lauric acid contained in coconut normalizes cholesterol metabolism in the body.

Coconut oil is almost indispensable in cosmetics. It has a healing and softening effect on the skin, promotes wound healing. His beneficial features due to the presence in its composition of saturated fatty acids (lauric -50% of the total acid content, myristic - 20%, palmitic - 9%, capric - 5%, caprylic - 5%, oleic - 6%, stearic - 3% and polyunsaturated fatty acids acids - linoleic Omega-6 and linolenic Omega-3 acids - 1% each. Only refined oil can be used in cosmetic preparations. In face care products, its content should not exceed 10%, and in body care products - 30%.

Such a set positive properties, and even in combination with cheapness, makes coconut oil irresistibly attractive for industrial production. No wonder the coconut palm has long been attributed to the main types of oilseeds in the world economy. The main world producers of coconut oil are now Malaysia, India, Thailand, Philippines, Sri Lanka and Indonesia. Russia imports coconut oil mainly from India.

Now we can appreciate all the possibilities of using the coconut palm and its fruits and make sure that this plant is not without reason considered the “tree of life” in Southeast Asia.

Photo: Olga Shevtsova, Vladimir Sheiko, Maria Telnova, Natalya Aristarkhova, Rita Brilliantova

If spruce is considered a symbol of the evergreen dark coniferous taiga, then the coconut palm is considered a symbol of the hot sunny tropics. Classic is the white sand of a coral atoll, blue sky, scorching sun, turquoise, clear water and .... a palm tree.

The coconut palm was supposedly born somewhere in the Malaysian archipelago. This is the most common and necessary in the tropics. It is called the "tree of life" - and these are not just words. The inhabitants of the tropics use almost all parts of this tree.

Distribution of the coconut palm in the world

Leaves and wood are used for construction, fruits for food. But for many people, the coconut palm may not be the tree of life at all, but the tree of death, since a coconut falling on a person’s head can be fatal. Every year about 150 people die from falling nuts! For comparison, 10 times less deaths from sharks, but at the same time everyone is afraid of sharks, and no one is particularly afraid to rest under palm trees. Also, falling it, for example, on a car can also be unpleasant, a dent is guaranteed. An average coconut weighing about 1 kg hits the ground with a force of 1 ton. The weight of a coconut can reach 3 kg.

Let's take a closer look at its structure:

Coconut

What we are used to seeing on supermarket shelves is already a peeled nut (more precisely, it is a drupe, or an edible bone, a fruit inside a fruit), but when whole, the nut looks much larger. The outer shell of the nut (exocarp) is permeated with fibers, it protects the integrity of the nut when it falls. Then comes the inner shell (endocarp) - this is the coconut shell with 3 pores resembling eyes. These pores lead to 3 ovules, one of which then develops into a seed. The seed consists of a fleshy white surface layer about 12 mm thick (pulp, or copra) and endosperm. The endosperm is liquid and transparent (coconut water), with the appearance of drops of oil secreted by copra, gradually turns into a milky emulsion, then thickens and hardens. The fruits grow in groups of 15 - 20 pieces, fully ripening within 8 - 10 months. In a cultivated form, the palm begins to bear fruit from 7 to 9 years and continues for about 50 years. One palm tree produces from 60 to 120 fruits per year.

How to properly open a coconut?

An unripe nut with a green shell has the most liquid and the least white pulp. It is easily cut at the point where the coconut is attached to the tree, and it can also be split with a strong blow against a stone, but this way you can spill the necessary liquid.

Green unripe coconuts

Green coconut prepared for drinking

Young coconuts on a pedicel

In mature coconuts, the liquid is sweeter. The outer smooth layer, together with the fibrous layer, is cleaned with a stake driven into the ground, and it can also be cleaned with a knife, a laborious process.

How to open a mature coconut

Mature fruits have more dark color the outer shell and the brown color of the inner shell, which is what we are used to seeing in supermarkets. The shape of the walnut is sometimes similar to an American football.

"Eyes" of a coconut

Here we see the same 3 pores that look like eyes. You can get to the treasured liquid by piercing these eyes with something sharp. It is recommended to pierce 2 eyes so that liquid flows out of one and air enters the other. By the same principle, it is recommended to open a juice box by making a hole next to the main one.

open ripe coconut

After all the liquid has been poured out of the nut, it must be opened to get to the copra. To do this, you need to tap on its circumference with some object, for example, a machete or even a hammer. We got to the copra - we cut it off and eat it, or for other purposes. Enjoy your meal!

What is "Uto"?

So the Polynesians of the Cook Islands call sprouted coconuts. The inside of a sprouted coconut has a more tender flesh, and when cooked on charcoal, it tastes like a pudding. After charcoal cooking, it is easier to split the nut, and this is done in the same way that is used for a mature coconut, without piercing the "eyes".

Coconut sprout, young palm tree

Coconut endosperm is initially liquid and transparent, in fact, this is coconut water - our coveted liquid. As it matures, drops of oil secreted by copra get into the endosperm, and then this liquid turns into a solid core. At this time, a sprout is already visible outside.

Coconut water from a young coconut

Kukur - a tool for rubbing copra

Extraction of grated copra - coconut milk

Coconut milk is a by-product of grated copra. Mature copra is rubbed on a grater, then the resulting shavings are thoroughly squeezed and milk is obtained. You can make it more liquid by adding plain water or raw coconut water. A fatty concentrate of copra (coconut sauce) can cause stomach upset if you are not used to it. When sugar is added, a very tasty product is obtained.

Endosperm of germinated fruit (Uto)

What is copra used for?

If coconut water is the inner part of the endosperm, then copra is the outer part of it. Copra is a source of coconut oil, which is a valuable product due to its content of various fatty acids. It is used for cosmetic and health purposes.

Copra harvesting

Harvesting copra has become at one time almost the main occupation of the inhabitants of tropical islands. Tropical atolls were specially planted with coconut palms, where there were few of them, and copra was harvested. It was a valuable commercial product of merchants South Seas and South Asia. Copra is harvested to this day.

Copra is ground and then boiled in water to produce coconut oil. Copra contains 70% coconut oil. The by-product contains 18 - 25% protein and is used as animal feed. One palm tree is planted at a distance of 9 m from another palm tree, which allows a density of 100-160 trees per hectare. The average salary in Vanuatu is $0.20 per kilogram of nuts, which is equal to 8 fruits. Total 320 dollars per year per hectare. The Philippines is the largest producer of copra. The annual production value exceeds 80 million dollars. Copra is harvested by both large companies and private farmers.

Improper drying of copra can lead to molds of the Aspergillus family, which produce the deadly poison Aflatoxin. According to some reports, it is considered the most powerful carcinogen and causes liver disease. Aflatoxin can be transmitted to humans through the milk and meat of animals that have eaten copra. However, the presence of mold on dried copra is not the reason for its marriage (!) It cannot be eaten, but it is suitable for sale. The oil obtained industrially from such copra will not be affected by aflatoxin!

Other parts of the coconut tree

The coconut palm has other beneficial parts as well. The leaves, like the wood of the coconut tree, are used for construction. The leaves are woven and then built into the roof of a tropical hut. Baskets and other various items are also woven from leaves. From the shell of coconuts, you can make the simplest dishes.

The chemical composition of the components of the coconut palm

Using coconut water as a saline solution like a drip

During the Pacific War of 1941-45, coconut water was regularly used by conflicting parties as an "alternative" to blood plasma for the wounded. Coconut water is a universal donor, it is identical to human blood plasma. Coconut water is a natural isotonic drink with the same electrolyte balance as our blood. Coconut water is more nutritious than whole milk: less fat and no cholesterol! Coconut water has a unique chlorine content (118mg) compared to about 39mg in sports drinks.

Coconut water contains about 294 mg of potassium, more than almost all sports drinks (117 mg) and energy drinks. At the same time, it has less sodium (25 mg) than sports (41 mg) and energy (200 mg) drinks.

Natural sugars in coconut water - 5 mg, in sports and energy drinks - from 10-25 mg of altered sugars. Chloride - 118 mg compared to 39 mg of chloride in sports drinks.

Contains: saturated fat, dietary fiber, sugars, proteins, vitamin C, riboflavin, thiamin, viacin, vitamin B12, vitamin B6, folate, pantothenic acid, choline, calcium, magnesium, phosphorus, iron, potassium, zinc, sodium, selenium, copper, manganese.

Coconut oil

1.0 - 3.0% stearic, 7.5 - 10.5% palmitic, 13 - 19% myristic, 44 - 52% lauric, 0.2 - 2.0% caproic, 6.0 - 9.7% caprylic, 4.5 - 10% capric, 5 - 8% oleic, 1.5 - 2.8% linoleic, up to 1.3% hexadecenoic acids.

Coconut palm

Coconut palm most people associate the ocean with the shore. And this is true, since coconuts are adapted for traveling on the water surface of the seas and oceans. The embryo in a coconut is surrounded by a triple protection - it is covered with a hard shell, and on top of the shell is a weave of tough, flexible fibers. All this shell keeps the nut afloat, and in addition, the fibers protect the embryo from hitting the stones. From above, coconut fibers are covered with a smooth peel. In general, a very strong and reliable design is obtained!

Therefore, one ceases to be surprised that coconuts can float for several months in salty sea water, until they are thrown by the surf onto the sandy shore of some island.

Moreover, the presence fresh water sand is not necessary at all, since inside the coconut shell there is already a supply of water with nutrients dissolved in it.

And the most amazing thing is that such a curious creature of nature can be settled in your home!

young coconut palm (Cocos nucifera) with a still preserved walnut looks very impressive in a pot. You need to understand that in the conditions of an apartment, a coconut palm will not be too comfortable, it is still better to keep this palm in a greenhouse. However, even at home, the coconut palm can last quite a long time.

The height of the coconut palm in natural conditions reaches 30 meters, and its feathery leaves -6 meters. AT room conditions palm tree can grow up to 2-2.5 m.

The walnut should not be separated from the palm, as the young plant uses up the nutrient reserves contained in the walnut during the first 3 years of growth.

Interestingly, botanists have not yet been able to establish the historical homeland of coconut palms. For several million years, coconut palms have settled along the coasts of the entire tropical belt of the Earth.

Philologists have come to the conclusion that the name of the palm tree comes from the Portuguese word coco, that is, "monkey".

Coconut palm, care at home.

The temperature throughout the year should be high, as the coconut palm is very thermophilic. In summer, it is desirable to maintain the temperature in the range of 22-25 ° C, in winter - it should not fall below 18 degrees.

Coconut Tree Lighting bright is required, as the coconut tree requires a lot of sunlight and can withstand direct sunlight. In the summer, the coconut tree usually gets enough light, especially if the palm pot is kept near a well-lit window, but in the winter, the coconut tree almost always needs additional lighting.

Watering in spring and summer- plentiful, but not allowing excess water in the pot. In winter, watering the coconut palm is reduced to once a week, however, the potted soil should still remain moist in winter.

Coconut palm very sensitive to air humidity. Palm leaves throughout the year should be sprayed daily with warm, soft, settled water. It is impossible to process coconut palm leaves with “liquid wax”, so they must breathe freely.

Coconut soil should be slightly acidic or neutral and consist of soddy soil, humus and peat in a ratio of 1:1:1. Then this mixture must be mixed with an equal volume of expanded clay, sand and clay. You can use a ready mix for palm trees.

Coconut tree nutrition produced since spring, every 2-4 weeks with mineral and organic fertilizers. Feeding in autumn and winter houseplant may not be implemented.

Coconut tree transplant. A young coconut palm can be replanted once a year. Usually transplantation is carried out in the spring. Upon reaching the palm three years of age, it is no longer transplanted, but only replaced with the top layer of earth in a pot.

Reproduction of the coconut tree occurs only with the help of fruits. Coconut can be sprouted at home. To do this, the nut is placed on wet peat in a greenhouse at a temperature of 25 ° C, while it must be regularly ventilated so that it does not become moldy. After the sprout appears, the coconut is transferred to a pot with a substrate that should slightly cover the bottom of the nut.

flowering coconut tree does not occur at home. In nature, once starting to bloom, the coconut palm blooms throughout its life. Single-sex flowers are collected in paniculate inflorescences, reaching up to 1.2 m in length. An interesting fact is that sugar and wine are obtained from the juice of coconut palm inflorescences.

Diseases and pests of the coconut palm.

Coconut leaves turn yellow from insufficient watering of the plant. You should increase the intensity of watering, making sure that excess water does not stagnate, but drain into the pan.

Coconut palm leaf tips turn brown from too dry air in the room. It is necessary to increase the intensity of spraying, and in the summer, ventilate the room more often.

Coconut leaves darken and wither from too low room temperature. Increase the temperature in the room.

When affected by a spider mite white coating appears on the leaves and stems of the coconut palm. In this case, it is necessary to wipe the leaves, and treat with a solution of acaricide.

Typical pests of the coconut palm- spider mites, scale insects, mealybugs, thrips and aphids.

Coconut palm

The coconut palm grows along the coasts of all tropical countries. Its fruit is what we call the coconut. By the way, not only delicious, but also very useful product. For many amateur gardeners, the question often arises of how to grow a coconut at home. However, this process requires certain knowledge and approach.