(a) Plant taxonomy

The coconut palm (Cocos nucifera) belongs to Plant Kingdom under Magnoliophyta Division, Class Liliopsida, Order Arecales, Family Arecaceae and Genus Cocos.

(b) Origin

There are two contrasting views on to the origin of coconut. One is that it originated in America as several species in the genus Cocosare found only in America and the occurrence of coconuts in America antedates recorded history. On the other hand, others said that coconut originated in Asia as shown by the discovery of nuts of Cocos species in the Pleiocene deposit in North Auckland, New Zealand, the presence in Southeast Asia of a greater range of coconut varieties than in America and other reasons (Banzon, 1982).

(c) Description

Early Spanish explorers called it coco, which means "monkey face" because the three indentations (eyes) on the hairy nut resembles the head and face of a monkey. Nucifera means "nut-bearing." The coconut palm is generally described as a perennial tree. The coconut palm has long trunk of the tree, and several stems or leaves come from upper trunk, with green foliage, inconspicuous white flowers, and brown fruits. The greatest bloom is usually observed in the indeterminate, with fruit and seed production starting in the year round and continuing until year round. Leaves are retained year to year. The coconut palm has a moderate life span relative to most other plant species and a moderate growth rate. At maturity, the typical coconut palm will reach up to about 20 m high.

(d) Ecology

Coconut is a sun-loving plant requiring sufficient sunlight for photosynthesis and raising the temperature of the air. It grows best at a mean temperature of 27oC and is sensitive to low temperatures. It is also observed that coconut does best at rainfall of 1,300 to 2,300 mm per year. It may even do well at 3,800 mm or more if the sol has good drainage. It does very well in humid climate. The best soil for coconut is a deep mellow soil such as sandy or silty loam or clay with granular structure.

(e) Fruiting

Different varieties come to bear fruits at different ages. The dwarf varieties start bearing fruits in 3-4 years after planting while the tall varieties start at 5-7 years. The complex of sunlight, rainfall and temperature result in periodicity of yield in the different months of the year. Results of studies showed that the heavier yields are obtained in March to June.

(f) The fruit

A coconut fruit is actually a one-seeded drupe. On the outside is the "husk", which is initially green but turns brown after being picked and dried. Inside the outer coat of the fruit lies the mesocarp, which is packed with vascular bundles. This fiber is called the "coir" and is used for making mats and rope. What we buy in the grocery store is the "stone" of this drupe, which has a hard "shell," the endocarp, and the seed, which is inside of the shell. The shell is used for containers and is widely employed by artisans to make ornaments and decorations. The thin seed coat is the next, and then there are the white flesh or “copra” and “coconut milk.” Both the copra and the milk are the endosperm of this seed. Yes, coconut is unique among plants in having copious liquid endosperm, which bathes the young embryo. Initially the milk is fairly sweet and the copra is thin, but as the seed matures, the liquid is converted into solid endosperm rich in oils (triglycerides). The solid endosperm, copra, is harvested, dried, and then pressed to release the oil, widely used for chief ingredients of shampoo and hair conditioners.

(g) Product forms of coconut

Coconut is called the tree of life because of its many uses. Primary coconut products include coconut oil, desiccated coconut, fresh coconut, and copra (dried mature coconut meat). The major coconut products produced in the Philippines are copra, copra cake, coconut oil, desiccated coconut, fresh young coconut and coconut coir. From this list, desiccated coconut, “buko” fresh young coconut meat and coconut oil are the most in demand products in foreign markets.

Of the estimated 14 million nuts produced in the country per annum during 2001-2005, about 90% is processed into copra. Annual copra production is estimated at two million MT. The remaining portion (10%) of the total coconut production is devoted to the manufacture of desiccated coconut (5%) and other coconut products namely coconut milk, “buko” and for household purposes. Out of the total amount of copra produced, 62% is processed into crude CNO — 60% of which goes to exports while 40% is left for domestic consumption. Copra cake or meal which is the by-product of copra production constitutes the remaining 34%.

Processing of coconut products produces other products such as detergent, bath soaps, shampoo, cosmetics, margarine, cooking oil, confectionery, vinegar, and nata de coco. Coconut intermediates include oleochemicals such as fatty acids and fatty alcohols

Recently, crude coconut oil is transformed into cocomethyl esther or more popularly known as cocobiodiesel. Throughout the conversion process, two by-products are generated namely copra meal and glycerin

(h) By-products of coconut

The major coconut by-products are coconut shell, coconut husk and coconut fronds. Coconut shell can be converted to activated carbon while coconut husk can be processed to produce coconut shell charcoal, coconut coir, and coir dust.

The following discussions are referring to the combination of the three prominent coconut by-products: coconut husks, coconut shells and coconut fronds.

The amount of residue generated annually in a country is equal to the product of residue-to-product ratio (RPR) value for any specific residue and the annual production of the crop or product. RPR values for major crops are given in Table 2.9.1.

Table 2.9.2 shows the heating values of common coconut residues used in the industry.

(i)

Uses of coconut residues

Coconut shell is consumed mostly by commercial establishments for energy purposes due to its high heating value. Major users of coconut shells are by restaurants or food processors owners. Coconut shell is also used for drying of crops like copra and rubber. Other energy uses of coconut shells are in the ceramic industry and in heating.

Most of the coconut husk is used in drying of copra using the traditional method called “tapahan”. The rest of the coconut husk is used as fuel in bakeries, drying of fish, pottery, ceramics, brick making and in commercial food preparation.

Coconut frond is used as fuel for drying copra while others are in restaurants, bakeries, fish drying and others.