coconut

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coconut,

fruit of the coco palmpalm,
common name for members of the Palmae, a large family of chiefly tropical trees, shrubs, and vines. Most species are treelike, characterized by a crown of compound leaves, called fronds, terminating a tall, woody, unbranched stem.
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 (Cocos nucifera), a tree widely distributed through tropical regions. The seed is peculiarly adapted to dispersal by water because the large pod holding the nut is buoyant and impervious to moisture. The trees therefore establish themselves naturally on small islands and low shores bordering the tropical seas. The tree grows to a height of 60–100 ft (18–30 m), with a smooth cylindrical stem marked by the ringlike scars of former leaves. It bears at the top a crown of frondlike leaves and yellow or white blossoms.

The number of nuts varies; a well-cared-for tree may yield 75 to 200 or more annually. The mature fruit as it comes from the tree is encased in a thick, brown fibrous husk. The nut itself has a hard woody shell, with three round scars at one end; the embryo lies against the largest scar and emerges through it as a developing plant. Through this easily punctured spot the "milk" of the young coconut may be drained.

Commercial Value

Its constantly growing commercial value has led to extensive cultivation of the coconut, especially in the Malay Archipelago, Sri Lanka, and India. The coco palm is one of the most useful trees in existence, every part of it having some value. The fruit, either ripe or unripe, raw or cooked, is a staple food in the tropics; the terminal bud, called palm cabbage, is considered a delicacy; the inner part of young stems is also eaten. The milk of the young nut is a nutritious drink. A sweet liquid obtained from the flower buds ferments readily and is used as a beverage, both when fresh and when distilled to make arrack; it may be boiled down to make various palm sugars, e.g., jaggery. The leaves are used for making fans, baskets, and thatch. The coir (coarse fibers obtained from the husk) is made into cordage, mats, and stuffing; it becomes more buoyant and elastic than hemp in saltwater. The hard shell and the husk are used for fuel. The fibrous center of the old trunk is also used for ropes, and the timber, known as porcupine wood, is hard and fine-grained and takes a high polish. From the nutshells are made containers of various kinds—cups, ladles, and bowls—often highly polished and ornamentally carved. The root is chewed as a narcotic.

Commercially the greatest value of the coconut lies in the oil, which is extracted from the dried kernels of the fruit. The nuts when ripe are apt to spoil or become rancid; therefore when they are gathered they are broken open, and the flesh is dried and exported under the name of copra. The oil content of copra ranges from 50% to 70%, depending upon the method of drying. Coconut oil, the major type of palm oil, has been extracted by mortar and pestle in Asia since antiquity; the coconut and the olive are the earliest recorded sources of vegetable oil. Primitive methods of drying and expressing the copra are giving way to modern machinery such as rotary driers and hydraulic presses. The residue, known as coco cake, makes excellent cattle food, as it usually contains a remnant of 6%–10% oil. Large quantities of shredded or desiccated coconut made from copra and many whole coconuts are exported for use chiefly in the making of cakes, desserts, and confectionery.

Classification

Coconuts are classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
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, class Liliopsida, order Arecales, family Palmae.

coconut

[′kō·kə‚nət]
(botany)
Cocos nucifera. A large palm in the order Arecales grown for its fiber and fruit, a large, ovoid, edible drupe with a fibrous exocarp and a hard, bony endocarp containing fleshy meat (endosperm).

coconut

presented to women who want to be mothers. [Ind. Folklore: Binder, 85]

coconut

, cocoanut
the fruit of the coconut palm, consisting of a thick fibrous oval husk inside which is a thin hard shell enclosing edible white meat. The hollow centre is filled with a milky fluid (coconut milk)
References in periodicals archive ?
Coco Habit true to its tag line 'Redefine your habit' it helps people of all ages to stay fit and healthy by consuming tender coconut water which has health benefits which will help remain active, healthy and rejuvenated.
Coco habit water of tender coconuts is a clear liquid, sweet, and sterile and composed of unique ingredients such as natural sugar, vitamins, minerals, electrolytes, enzymes, amino acids, cytokine, and phyto-hormones.
The long-standing anguish of coconut farmers has been that while diverse beverages that use synthetic ingredients are monopolising retail shelves, nature's own offering of tender coconut water has been completely absent in shops.
Fruit vendors said that though fruits get spoiled easily, watermelons and tender coconuts can be kept fresh for even 15 to 20 days.
It is better to have juices, tender coconut water and soups so that your body is hydrated enough while the intake of solids should be kept minimal as it allows the body to burn conserved fats," explained Dr George.
Bottled tender coconut water with pulp: Served chilled, this icy sweet drink is a perfect refresher.
Do try the Paan Ice Cream and the Elaneer Peyasam, made from coconut milk and tender coconut and served chilled.
Slowly you sip the tender coconut I hand you and you understand why we have come here instead of hip and happy Goa just two hours away.
The crew members were offered fresh tender coconuts.
As the government has still not finalized the farmers to supply tender coconuts through vegetable carts of Goa State Horticulture Corporation Ltd.
She said there are also units engaged in supplying milk, yoghurt, banana chips, plantain leaves and tender coconuts and making handicrafts, paper and cloth bags and broomsticks.
Fishermen cast their nets and locals climb up tall trees with the agility of a monkey to cut fresh tender coconuts for visitors.