Article at-a-glance

• The COCONUT (Cocos

nucifera), known as niyog in
the Philippines & Guam,
and often called the “tree of
life,” is the “world's most
useful plant.” It is widely
distributed in all tropical and
subtropical regions, its
natural habitat. The coco-
nut tree is compatible with
many agricultural species,
for intercropping, as well as
animal grazing.
• The coconut plant, fruit
(nut), roots and other parts
of the tree have many uses/
products such as culinary uses, as well as commercial, industrial and household uses. It is also use in medicinal and
beauty products, personal uses and many others.
The COCONUT [Cocos nucifera, Arecaeae (palm family)] is known as niyog (Philippines, Guam), nyior
(Malaysia/Indonesia), niu (Polynesia, Melanesia, Papua New Guinea, Fiji), nizok (N. Mariana Islands), iru
(Palau) and nu (Chuuk, Cook Islands). The local names for coconut are derived from Malay word nyiur or
nyior, which is often cited as proof that the species originated in the Malay-Indonesian region.
The versatility of the coconut is sometimes noted in its naming. In Sanskrit, it is kalpa vriksha ("the tree
which provides all the necessities of life"). In the Malay language, it is pokok seribu guna ("the tree of a
thousand uses"). In the Philippines, the coconut is commonly called the "tree of life."
Coconut tree, habitat and distribution. The coconut palm is widely distributed in all tropical and subtropical
regions (see map on next page). Its habitat is usually found at sea level to 150 m. (490 ft.), but will grow at 0-600
m. (0-1970 ft.) along the equator, with a rainfall of 1500-2500 mm. (60-100 in.). It is remarkably adaptable to
a wide range of soil types as long as waterlogging does not occur within 1 m. (3.28 ft.) of the surface. The
coconut tree is compatible with many agricultural species, for intercropping, as well as animal grazing.
Plant / tree. The coconut is a large plant. It reaches a height of 20-22 meters (65-72 ft.) and has a canopy of
8-9 m. (26-30 ft.) in diameter. It moderately grows at 30-50 cm (12-20 in.) in height annually during the first 40

INFORMATIONFILE | LIKHAAN / Center for Resource & Information Management (CRIM)

In line with the celebration of the 40th anniversary of Likhaan in July 2013, the Likhaan Center for Resource
and Information Management (CRIM) is publishing a digital publication, Likhaan INFOFILE, a compilation of
information and useful data on areas of concerns and activities undertaken and services provided by the
Likhaan working groups, its programs and projects, as well as other relevant topics and informative articles
from different sources. The Likhaan INFOFILE will be issued occasionally with no regular intervals; issues may
appear once a week, every two weeks, monthly or bi-monthly, as the need arises. – The Editors, LIKHAAN/CRIM

INFORMATIONFILE-1 | 07 July 2013 | The Coconut / Page 1

INFORMATIONFILE-1 | 07 July 2013 | The Coconut / Page 2

years. Its pinnate leaves are 4–6 m (13–20 ft) long, and pinnae 60–90 cm long; old leaves break away
cleanly, leaving the trunk smooth. Average yield is 50-80 fruits/nuts per palm/year on mature tree, sometimes
less than 40 due to poor farming practices; but new improvements in cultivation practices and breeding have
produced coconut trees
that can yield more.
A full-sized, matured
coconut weighs about
1.44 kg (3.2 lb). More
or less 6,000 full-grown
coconuts can produce
a tonne of copra; or
around 2-2.5 metric
tons of copra/ha. (0.9-
1.1 ton/acre).
Generally, coconuts are
classified into two types:
tall and dwarf.
Fruit. In botany, the co-
conut fruit is consider-
ed a drupe, not a true
nut. The coco-fruit has
three layers: the exo- Note: The range of the natural habitat of the coconut palm tree delineated by the red line is based on
carp, mesocarp, and information in Werth 1933, slightly modified by Niklas Jonsson. [http://en.wikipedia.org/wiki/Coconut, retrieved
July 2013]
endocarp. The exocarp
and mesocarp make up the "husk" of the coconut. The mesocarp is composed of a fiber, called coir, with
many traditional commercial and industrial uses. The shell has three germination pores (stoma) or "eyes"
clearly visible on its outside surface when the husk is removed.
Coconuts differ from other fruits, they contain a large quantity of "water." The nuts when immature are known
as tender-nuts or jelly-nuts (buko in Pilipino/Tagalog) and harvested for drinking. Matured nuts still contain
some water and processed to give oil from the kernel, charcoal from the hard shell and coir from the fibrous
husk. The endosperm, in its initial phase, is suspended within the coconut water. As the nuts continue to
develop, the cellular layers of endosperm deposit along the walls of the coconut, becoming the edible
coconut "flesh" (kernel). Traditionally, the coconut kernel is process into copra, a labor intensive procedure.
Matured nuts are used as seednuts.
Roots. Unlike other plants, the coconut tree has no tap root and root hairs. However, it has a fibrous root
system, usually formed by thin, moderately branching roots
The coconut palm (cocoanut in growing from the stem. A typical mature tree 30-50 m tall has a
archaic form ), Cocos nucifera, is a root system that extends horizontally in all directions, but over
member of the family Arecaceae palm 95% of the roots are in the top 50 cm depth of soil.
family). It is the only accepted species
Inflorescence. The coconut palm produces female and male
in the genus Cocos. The specific name
nucifera is Latin for "nut-bearing". flowers on the same inflorescence; thus, it is monoecious,
sometimes called polygamomonoecious. Flowering occurs
The term coconut can refer to the continuously; the female flower is much larger than the male
entire coconut palm, the seed, or the flower. Coconut palms are believed to be largely cross-
fruit, which, botanically, is a drupe pollinated, although some dwarf varieties are self-pollinating.
(fruit), not a nut. Some authors say the
term is derived from 16th-century Natural habitat. Coconut palm grows on sandy soils. It is highly
Portuguese and Spanish coco, tolerant of salinity [in fact, salt is used as fertilizer for coconut
meaning "head" or "skull", from the trees]. It also need high humidity (70–80%+) for optimum
three small holes on the coconut shell growth. It prefers areas with abundant sunlight and re-gular
that resemble human facial features. rainfall (1500 mm to 2500 mm or 60-100 in. annually). Coconut
palms require warm conditions with a mean annual tempera-
temxxx
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ture of 27°C (81°F) and mean summer temperatures are between 28 and 37°C (82 and 99°F) for successful
growth. Growth is reduced below 21°C (70°F). Although some seasonal variation is tolerated. Coconut trees
can survive winter temperatures above 4–12°C (39–54°F); but severe frost is usually fatal. Nonetheless, they
may grow in areas with insufficient warmth, but will not fruit properly.
Production. Coconut palms are cultivated in more than 80 countries of the world in tropical and subtropical
regions (see map on page 2) with an estimated total production of 61 million tonnes per year. The Philippines,
Indonesia and India are the top producing countries, see Tables in this page.
The Top 5 Coconut Producing Countries Overview of the uses and
products of the coconut
Country Production 2010 % of World Total % Change from 2009
The coconut palm is grown
1 Indonesia 20,655,400 m/t 33.07% - 3.691% throughout the tropics for its
2 Philippines 15,540,000 m/t 24.88% - 0.814% many culinary, commercial, in-
dustrial and household uses,
3 India 10,894,000 m/t 17.33% + 6.65%
as well as medicinal, cosmetics
4 Brazil 2,705,860 m/t 4.33% - 8.587% and applications in beauty pro-
5 Sri Lanka 2,238,800 m/t 3.58% + 6.66% ducts. Every part of the coco-
Sources: FAOSTAT data, 2012 (last accessed by Top 5 of Anything: July, 2012) . List Notes: Coconut nut palm can be used by hu-
production is in metric tonnes (m/t) for the year 2010. Percent change in coconut production is from the mans in some manner and with
year 2009. (See: http://top5ofanything.com/index.php?h=1cb15034) substantial economic value.
Most coconut products traded internationally are derived from the fruit, such as copra and desiccated
coconut, coco-sugar, young drinking nuts, coconut water (fresh, canned or frozen), coconut cream and protein,
whole mature nuts, coir, shell charcoal, activated carbon from shells, brooms, and ropes. Nevertheless, the
primary exports of many Pacific island states are mainly copra and its by-product, copra press cake.
Culinary uses. Coconut oil and milk are commonly used in cooking and frying. Fresh coconut milk has a
consistency and mildly sweet taste similar to cow's milk which may be consumed raw by itself or a milk
substitute in tea and coffee.
Coconut milk is the liquid that comes from the grated
meat of a mature coconut. Coconut milk is a very
popular food ingredient used in Asia, especially in
Thailand, Malaysia, India, Indonesia, Burma, Cam-
bodia, Vietnam, Sri Lanka, Singapore, India and the
Philippines. Coconut milk is a common ingredient in
many tropical cuisines in Southeast Asian countries, as
well as Brazilian, Caribbean, Polynesian, and Pacific
islands cuisines. Most Indian, Indonesian, Malaysian,
Sri Lankan and Thai curries are based on coconut
milk.
In drink. Coconut milk is also served on its own as a
drink, alone or by adding sugar mixed with evaporated
or fresh milk. Canned coconut milk typically combine
thin and thick milk, with the addition of water as a filler.
Other culinary uses of coconut include “replacing solid
fats produced through hydrogenation in baked and
confectionery goods. Hydrogenated or partially hydro-
genated coconut oil is often used in non-dairy cream-
ers, and snack foods including popcorn.” [Wikipedia]
Commercial, industrial and household uses. Coconut
water from matured nut is bottled, canned or frozen as
refreshing health or sports drinks. Coconut water from young nuts is the watery liquid that comes from still
immature green coconut. Often the still jelly-like coconut meat is also added to make a tropic drink.
Coconut oil is another by-product of the coconut. It is an edible oil extracted from the kernel or meat of
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Coconut water : Nutritional values matured coconuts. It is commonly used in cooking,

Nutritional value per 100 g (3.5 oz) especially for frying. It can be used in liquid form as
would other vegetable oils, or in solid form as would
Energy 19 kcal (79 kJ)
butter or lard. Coconut oil has many other uses in “food,
Carbohydrates 3.71 medicine, and industry. xxx Because of its high saturated
= Sugars 2.61 fat content it is slow to oxidize and, thus, resistant to
rancidification, lasting up to two years without spoiling”
= Dietary fiber 1.1 [Wikipedia].
Fat 0.2 Health-medicinal uses of coconut oil. The coconut oil
Protein 0.72 contains a large proportion of lauric acid ( 55.7%) and
other medium chain fatty acids (MCFA) “a unique form of
Water 95
saturated fat that actually helps prevent heart disease,
Thiamine (vit. B1) 0.03 mg (3%) stroke, and hardening of the arteries as well as provide
Riboflavin (vit. B2) 0.057 mg (5%) many other health benefits” (Fife, 2006). “Lauric acid is
also found in significant amounts in laurel oil, palm
Niacin (vit. B3) 0.08 mg (1%)
kernel oil, human and animal breast milk, and
Vitamin B6 0.032 mg (2%) sebaceous gland secretions. xxx Because much of the
Vitamin C 2.4 mg (3%) saturated fat of coconut oil is in the form of lauric acid,
coconut oil may be a better alternative to partially
Calcium 24 mg (2%)
hydrogenated vegetable oil when solid fats are required.
Iron 0.29 mg (2%) In addition, virgin coconut oil (VCO) is composed mainly
Magnesium 25 mg (7%) of medium-chain triglycerides, which may not carry the
same risks as other saturated fats.” [Wikipedia] [For more
Phosphorus 20 mg (3%) information on VCO, see below: “Nature's Miracle Oil” by Dr. Bruce Fife,
Potassium 250 mg (5%) excerpts from Healthy Ways Newsletter.]
Zinc 0.1 mg (1%) Other medicinal uses. The hexane fraction of coconut
peel is said to contain novel anticancer compounds.
Percentages are roughly approximated using US recommendations
for adults. Source: USDA Nutrient Database Coconuts may help benign prostatic hyperplasia. Young
coconut juice, which is sterile until opened, has
estrogen-like characteristics. It easily mixed with blood, and used during World War II in emergency
transfusions. The coconut water has a high level of sugar and other salts that makes it possible to be used
as dextrose/water solution or an intravenous solution (IV). The tea from the husk fiber is used to treat several
inflammatory disorders. “A repellent made from coconut oil can be used to prevent tungiasis-causing sand
fleas from invading the body.” [Wikipedia]
Uses in cosmetics and beauty products. Coconut oil is widely used in soaps, cosmetics and other beauty
products. Coconut oil is used as moisturizer and body butter because it is readily absorbed by the skin due
to its chemical structure. Grounded coconut shell may be added to products for exfoliation of dead skin.
Lauric acid from coconut meat can be processed to produce sodium lauryl sulfate, a detergent used in
shower gels and shampoos.
Industrial & commercial uses. Coconut oil is use as
feedstock in producing biodiesel. Coco-biodiesel is currently
used as a fuel for transport in the Philippines to run
automobiles, trucks, and buses, and to power generators.
Research on the potential of coconut oil as a fuel for
electricity generation is being carried out in the islands of
the Pacific. Coconut oil has also been tested for use as an
engine lubricant and as a transformer oil. Acids derived from
coconut oil can also be used as herbicides. [Wikipedia]
“Coconut oil (and derivatives, such as coconut fatty acid)
are used as raw materials in the manufacture of surfactants
such ascocamidopropyl betaine, cocamide MEA, and
cocamide DEA.” [Wikipedia]
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Coconut sap/toddy, nectar and coco-sugar. Coconut sap derived from

incising the flower clusters of the coconut is drunk as neera, also known
as toddy or tubà (Philippines), tuak (Indonesia and Malaysia) or karewe
(fresh and not fermented, collected twice a day, for breakfast and dinner)
in Kiribati. Hollow bamboo tubes fastened onto the thick fleshy stems is
used to collect the sap of the unopened coconut flower. The freshly
gathered coconut tree sap is oyster white in color, with nearly neutral pH,
and inherently sweet tasting by nature. “The nutrient-rich coconut sap
comes right out of the tree naturally abundant in 17 Amino Acids (the building blocks of protein), broad-
spectrum B Vitamins (especially rich in inositol, known for its effectiveness on depression, high cholesterol,
inflammation, and diabetes), Vitamin C, Minerals (high in potassium, essential for electrolyte balance,
regulating high blood pressure, and sugar metabolism), as well as FOS (a prebiotic that promotes digestive
health).” [www.coconutsecret.com] By boiling the sap can be reduced to create a sweet syrup such as te
kamamaiin Kiribati or dhiyaa hakuru and addu bondi in the Maldives. The sap is reduced further to yield
coconut sugar known as palm sugar (see coco-sugar below). “A young, well-maintained tree can produce around
300 liters (66 imp gal; 79 US gal) of toddy per year, while a 40-year-old tree may yield around 400 liters (88
imp gal; 110 US gal).” [Wikipedia]
“When left to ferment on its own, it becomes palm wine. Palm wine is distilled to produce arrack...” xxx
“Arrack, also spelled arak, is a distilled alcoholic drink typically produced in South Asia and Southeast Asia,
made from xxx the fermented sap of coconut flowers” [ Wikipedia/wiki/Arrack]. The end product is a spirit with a
taste usually described as 'somewhere between whisky and rum'. It is generally distilled to between 33% and
50% alcohol by volume (ABV) or 66 to 100 proof) xxx. The clear
distillate may be blended, aged in wooden barrels, or
repeatedly distilled and filtered depending upon the taste and
color objectives of the manufacturer.” In the Philippines, this
alcoholic drink (coconut wine) is called lambanóg or "coconut
vodka". Note that the Filipino term for wine (and by extension
alcoholic beverages in general) is alak, derived from the word
"arrak". Until recently, lambanóg was considered home-brewed
alcoholic drinks due to the process's long history as a cottage
industry. It is traditionally flavored with raisins, but lambanóg
has recently been marketed in several flavors such as mango,
blueberry, bubblegum and cinnamon in an effort to appeal to all
age groups.
Coconut tree sap produces a “multitude of delicious products,
including our coconut vinegar, coconut aminos seasoning
sauce, coconut nectar, and coconut crystals, all made through
raw methods of either aging the sap for up to 1 year, or
evaporating it at low temperature after it is collected. The most
remarkable blessing about tapping a coconut tree, is that once
it is tapped, it flows its sap continuously for the next 20 years.
From a sustainability viewpoint, the harvestable energy
production from tapping coconut trees for their sap (which
yields 5,000 liters per hectare), rather than allowing them to
produce fruit, is 5-7 times higher per hectare than coconut oil
production from mature coconuts.” [www.coconutsecret.com].
Coconut sugar. The coconut sap collected is transferred into
giant woks and placed over moderate heat to evaporate the
moisture content of the sap. The sap is translucent and is
about 80% water. As the water evaporates, it starts to
transform into a thick syrup-like substance known as a 'toddy'.
From this form, it is further reduced to crystal, block or soft
pastexxform
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paste form, or it remains in this form. Essentially, coconut sugar's form depends on the moisture content of
the toddy. [Wikipedia/wiki/Coconut_sugar]
Heart of palm and
coconut sprout. Palm A simplified classification of coconut varieties
cabbage or heart of
Variety Main Characteristics Germination Examples
palm, apical buds of
adult plants, is edible Talls Thick stem with swollen base (bole). Late Early ‘Malayan Tall’, ‘Bali Tall’,
flowering (5–6 yr from outplanting). Little or ‘Tagnanan Tall’, ‘San Ramon Tall’
and considered a rare
no overlapping of male and female phases of
salad delicacy, some- an inflorescence encouraging outcrossing. Late ‘West African Tall’, ‘Rennel Tall’,
times called million- ‘Samoan Tall’, ‘Polynesian Tall’,
aire's salad―but har- ‘Solomon Tall’, ‘Vanuatu Tall’,
vesting the buds kills ‘Gazelle (PNG) Tall’, ‘Jamaica
the palms. Germinat- Tall’, ‘Panama Tall’.
ed coconuts contain Dwarfs Slender stem with short internodes. Bole Intermediate ‘Malayan Red’, ‘Yellow’ and
coconut sprout, an slight or absent. Early flowering (3 yr from ‘Green’ Dwarfs, ‘Cameroon
edible fluff of marsh- outplanting). Considerable overlapping of Red’ Dwarf, ‘Nias Green’ and
mallow-like consisten- male and female phases of an inflorescence ‘Nias Yellow’ Dwarfs, ‘PNG
cy produced as the resulting in self-pollination. Brown’ Dwarf, ‘Samoan Yellow’
endosperm nourishes Dwarf.
the developing em- Thick stem with bole, internodes shorter than Intermediate ‘Niu Leka’, also known as ‘Fiji
bryo. normal dwarfs, outcrossing Dwarf ’ ,and ‘Samoan Dwarf ’
Copra. Copra is the
dried meat of the coconut which are processed to produce coconut oil, coconut meal and other products.
Coir. Coir is the fiber from the husk of the coconut used in making ropes, mats, door mats, brushes, sacks,
and as stuffing fiber for mattresses. It is also used in potting compost, especially in orchid mix.
Coconut fronds. The mid-ribs of coconut leaves are used for making brooms in India, Indonesia (sapu lidi),
Malaysia, the Maldives and the Philippines (walis tingting). While, the coconut leaves serves as material for
baskets and for roofing thatch. The leaves can also be woven into mats, cooking skewers, and kindling
arrows. Young, yellowish leaves are woven into a tight shell the size of the palm which are filled with rice and
cooked to make ketupat (puso). The stems of coconut-fruits are used to form a small broom or brush.
Husks and shells. The husks and leaves are used as material to make a variety of products for furnishing and
decorating. The husk and shells are also used for fuel; shells are made into charcoal, and manufactured into
activated carbon, considered superior to those obtained from other sources.
Dried half coconut shell with husk is used to shine floors, known as a bunot in the Philippines and simply a
"coconut brush" in Jamaica. Fresh husk of a brown coconut serves as a dish sponge or body sponge.
Tempurung as the shell is called in the Malay language can be used as a soup bowl and, with a handle
serves as a cup-shaped kitchen utensil. In Southeast Asia, coconut shells are used in the manufacture of
various handicrafts, including buttons carved from dried shell. In Thailand, Philippines and others countries,
the coconut husk is used as a potting medium to produce healthy forest tree saplings.
“Half coconut shells are used in theatre Foley sound effects work, banged together to create the sound effect
of a horse's hoofbeats. Dried half shells are used as the bodies of musical instruments, including the
Chinese yehu and banhu, along with the Vietnamese đàn gáo and Arabo-Turkic rebab. In the Philippines,
dried half shells are also used as a music instrument in a folk dance called maglalatik.” [Wikipedia]
Coconut trunk. Coconut trunks are used for house construction, huts, and building small bridges. “Coconut
timber comes from the trunk, and is increasingly being used as an ecologically sound substitute for
endangered hardwoods. It has applications in furniture and specialized construction, as notably
demonstrated in Manila's Coconut Palace. xxx Hawaiians hollowed the trunk to form drums, containers, or
small canoes.” [Wikipedia]
Coconut roots. “The roots are used as a dye, a mouthwash, and a medicine for diarrhea and dysentery. A
frayed piece of root can also be used as a toothbrush.” [Wikipedia]
Cultivars. Coconut has a number of commercial and traditional cultivars. “They can be sorted mainly into tall
INFORMATIONFILE-1 | 07 July 2013 | The Coconut / Page 7

cultivars, dwarf cultivars and hybrid cultivars (hybrids between talls and dwarfs). Some of the dwarf cultivars
such as Malayan dwarf has shown some promising resistance to lethal yellowing while other cultivars such
as Panama tall is highly affected by the same plant disease. Some cultivars are more drought resistant such
as West coast tall (India) while others such as Hainan Tall (China) are more cold tolerant. Other aspects
such as seed size, shape and weight and copra thickness are also important factors in the selection of new
cultivars. Some cultivars such as Fiji dwarf form a large bulb at the lower stem and others are cultivated to
produce very sweet coconut water with orange coloured husks (king coconut) used entirely in fruit stalls for
drinking (Sri Lanka, India).” [Wikipedia] (Note: The term “cultivar,” from culti(vated) var(iety), was coined by U.S. horticulturalist
Liberty Hyde Bailey (1858-1954), "Gentes Herbarum” in 1923.)
Personal uses. Coconut oil can be used as a skin moisturizer, helping with dry skin and reduces protein loss
when used in hair. “Coconut oil can also be used as sexual lubricant, although it can damage latex
condoms.” xxx Before the advent of electrical lighting, coconut oil was the primary oil used for illumination in
India and was exported as cochin oil. [Wikipedia]
Coconut oil is a primary ingredient for the making of soap. Soap made with coconut oil tends to be hard and
more soluble in hard and salt water than other soaps allowing it to lather more easily.
Other uses. Coconut meal, the leftover fiber from coconut oil and milk production, is used as livestock feed.
In plant tissue culture propagation, coconut water is used as a growth supplement.
In the Philippines. The Philippines is one of the world's largest coconut producers. The production of
coconuts plays an important role in the economy. Coconuts are usually used in making main dishes, refresh-
INFORMATIONFILE-1 | 07 July 2013 | The Coconut / Page 8

ments and desserts. Coconut juice from young nuts is a

popular drink in the country. Coconut milk, known as
gata, and grated coconut flakes are used in the
preparation of dishes such as laing, ginataan, bibingka,
ube haleya, pitsi-pitsi, palitaw, buko pie and many more.
Coconut jam is made by mixing muscovado sugar with
coconut milk. One such variety of coconut is known as
macapuno. Its meat is sweetened, cut into strands and
sold in glass jars as coconut strings, sometimes labeled
as "gelatinous mutant coconut". Coconut water can be
fermented to make nata de coco (coconut gel).
Coconut agriculture and industry. It may be easier to
understand the coconut agriculture and industry by
looking at its capsulized historical perspective (retrieved
from PCA website):
• In 1898, with the increasing demand for soap and the
invention of margarine, copra and coconut oil were exported to Europe as raw material ingredient of said
products. Margarine was also a cheaper substitute for butter. By then, copra export comprised 5% of the
total commodity export of the Philippines.
• The earliest account disclosed that in 1905, Philippines had only 210,000 hectares of coconut area with 42
million coconut trees.
• By 1935, some US$221.22 million was invested in land and improvements in coconut plantations, coconut
oil milling, refining and product processing. About this period, there were six big coconut oil mills, with 46.5%
American capitalization, 29% British, 11.8% Chinese, 7.6% Filipino and 4.6% Spanish (Guerrero. Sylvia, 1985).
• During and after World War II the US continued to buy more copra and coconut oil to extract glycerin
needed in the production of explosives. Various fractions of oleo chemicals were also derived for the
manufacture of cosmetics, pharmaceuticals, emulsifiers, propellants, paints, and insecticides.
• By 1960, the area planted to coconuts expanded to 1.60 million hectares, increasing to 2.283 million or
42% in 1975. Copra production doubled from 1.60 MMT to 2.216 MMT. In the same period, coconut export
increased by 39.56% from 1.34 MMT to 1.86 MMT boasting hefty export revenue of US$ 483.80 million,
increasing by 79% from US$ 270 million.
• The '70s and the next decade that followed marked a new era of development with the imposition of the
coconut stabilization levy to harness the inflationary effect brought by the high prices of copra and coconut
oil in the world market. The levy was utilized to finance several development programs like coconut
replanting, fertilization, scholarship program for deserving children of coconut farmers, acquisition and
rationalization of coconut oil mills for the benefit of the coconut farmers, research and development,
establishment of a coconut farmers' bank and investments.
• The stabilization levy ended and indefinitely suspended in 1982. Coconut: Area Planted,
According to the Bureau of Agricultural Statistics data, coconut production in Harvested, Philippines,
2006-2010 are as follows: 2007-2009 (hectares)
2006 2.554 Copra (million metric tons) 14.958 nut equivalent* (billion) 2007 3,359,800
2007 2.213 Copra (million metric tons) 14.853 nut equivalent* (billion) 2008 3,379,700
2008 2.387 Copra (million metric tons) 15.320 nut equivalent* (billion) 2009 3,401,500
2009 2.758 Copra (million metric tons) 15.656 nut equivalent* (billion) Source: Bureau of Agricultural
2010 3.030 Copra (million metric tons) 15.540 nut equivalent* (billion) Statistics (BAS), Philippines
* computed from ave. 5,241 nuts = 1 MT copra
Coconut farmland. About one third of the country’s arable agricultural land or 3.1 to 3.26 million hectares is
planted to coconut representing sixty four (64) out of total seventy nine (79) provinces, and 1,195 out of the
1,554 municipalities in the country. Of these coconut areas, 172,598 hectares are within the Agrarian Reform
Communities. There are more than 300 million coconut trees bearing an annual average of 12 billion nuts. In
the last five years, the average production is 2.3 million MT in copra terms [other reports cited 3.03 million
INFORMATIONFILE-1 | 07 July 2013 | The Coconut / Page 9

MT], on in leaner season, a low of 1.4 million MT (1984.) [PCA]

Coconut exports. The coconut is a major source of foreign exchange and the “Philippine coconut exports
account for some 65% of the world traded coconut products. It earns an average of US$800 million per year
or P32 billion per year from exports trade and contributes about 5% of the country's total annual
merchandise exports receipts. It is the top export earner on net basis considering that its raw materials and
labor components are domestically based unlike other export products” xxx The Philippines supplies 64% of
global coconut oil requirements.” [www.pca.da.gov.ph]
More recently, Philippine Coconut Authority (PCA) announced that “coconut water export increased by 315
percent for the first semester of 2012. PCA non-traditional coco export figures for the first semester showed
a total of 7,500,742 liters of coconut water exported to the Americas, Europe, Asia and Pacific, Latin and
Central America and Middle East. xxx Export to the United States registered the highest increase of 387
percent with 6,196.211 liters compared with last year’s figures of 1,273,324.”
“Coco water export to Europe increased to 213,220 liters from the last year's count of 72,280 liters. Noted
export increases to other destinations compared with last year's figures are : in the Asia and Pacific - from
145,778 liters to 360,412 liters; in Latin and Central America - from 190,990 liters to 483,338liters and in the
Middle East - from 37,450 liters to 166,561 liters.”
Aside from copra and coco-water beverage, Philippine coconut earnings come: From coconut oil – cooking
oil, moisturizer, liniment for muscles and joints, cosmetics, medicines, soaps and detergents, paints, biofuels;
coconut milk (gata); dessicated coconut (dried coconut grated meat mainly prepared for food uses; coconut
flour (de-oiled desiccated coconut, finely grounded) for baking; latik (heat coagulated content of coconut milk)
for food purposes; coconut shell charcoal, usually transformed into activated charcoal used in gas masks,
cigarette filters, removal of bad odors from air-conditioning, freezers and refrigerators, and filtering water and
air; coconut novelty items; from coconut husk – coco-coir, used for upholstery, mattress fibers, filter pads,
carpets, erosion net, insulation material, biodegradable pots, orchid and ornamental planting medium;
coconut water is also used as raw material for making nata de coco, vinegar, intravenous fluid, electrolyte,
wine and alcohol; coconut sap (sweet juice or tuba or toddy) – coconut sap also cooked to produce coco-
sugar; and many other products. [PCA]
PCA reported that “about 24 million Filipinos or one-third of the Philippine population directly or indirectly
benefit from the coconut industry. There are 1.5 million coconut farmers and farmworkers.”
Sources and references
Chan, Edward. Small farm Agricultural Development Specialist, 47 Kaboora Crescent, Westlake, Queensland 4074, Australia; E-mail:
chanelss@powerup.com.au
Chan, Edward., and Elevitch, Craig R. 2006. Cocos nucifera (coconut), ver. 2.1. In: Elevitch, C.R. (ed.). Species Profiles for Pacific Island
Agroforestry. Permanent Agriculture Resources (PAR), Hōlualoa, Hawai‘i.
<http://www.traditionaltree.org>
Elevitch, Craig R. Permanent Agriculture Resources, PO Box 428, Holualoa,
Hawai‘i 96725, USA; E-mail: cre@agroforestry.net
Bourdeix, Roland. French Agricultural Research Centre for International
Development (CIRAD) for the photo of coconut diversity.
Internet Sources
Philippine Coconut Authority (PCA): http://www.pca.da.gov.ph/
Coconut Research Center http://www.coconutresearchcenter.org
Kokonut Pacific http://www.kokonutpacific.com.au
Coconut Time Line: Key knowledge on the coconut palm and where to find the
information – http://cocos.arecaceae.com
Wikipedia, the free encyclopedia Other Internet sources
http://en.wikipedia.org/wiki/Coconut https://www.coconutsecret.com/
http://en.wikipedia.org/wiki/Coconut_oil Tappingthesap2.html
http://en.wikipedia.org/wiki/Coconut_water http://nutrimorphosis.com/tag/
http://en.wikipedia.org/wiki/Coconut_milk coconut-nectar/
http://en.wikipedia.org/wiki/Coconut_sugar
http://en.wikipedia.org/wiki/Arrack
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Virgin Coconut Oil – Cold-processed virgin coconut oil (VCO) is purest form of coconut oil. It is first
pressed organically from fresh choice coconuts. It can be consumed daily 2-3 tablespoons for adults and 1-2
tablespoons for children, can be mixed with foods, can be used topically on hair and body, and can be used
for cooking. It forms a white butter-like solid at 25 degrees Celsius. Storage is at room temperature. Upon
opening, consume within 90 days. Can be refrigerated.
NATURE’S MIRACLE OIL Excerpts from HEALTHY WAYS NEWSLETTER
Dr. Bruce Fife BRUCE FIFE @ PICCADILLYBOOKS.COM

The quality of the food we eat has an enormous impact on our state of health. The healthier our foods are, the
healthier we are. For this reason, it is important that we eat the foods that provide the most benefit. Some foods
are good because they are loaded with vitamins and minerals as well as fiber. A few are classified as functional
foods because they provide health benefits beyond their nutritional content. These foods have therapeutic value
that can protect us from many common health problems.
One such food is so powerful that I have seen it clear up flu symptoms almost overnight, stop bladder infections,
remove precancerous skin lesions, bring quick relief from Crohn’s disease, heal chronic psoriasis, and improve
symptoms associated with hypoglycemia, diabetes, hypothyroidism, and chronic fatigue, among others. Medical
researchers are now using it in the fight against AIDS.
What is this incredible health food? You may be surprised to learn that this miracle of nature is coconut, more
specifically, coconut oil. Shocked? Most people are.
Once mistakenly believed to be bad for the heart because of its saturated fat content, coconut oil is now known to
contain a unique form of saturated fat that actually helps prevent heart disease, stroke, and hardening of the
arteries as well as provide many other health benefits.
Interestingly enough, the secret to coconut oil’s healing powers came as a result of research on human breast
milk. Breast milk has been called nature’s perfect food. It contains all the vitamins, minerals, and other substances
necessary to feed a baby for the first year or so of life. Within this milk are certain nutrients that not only provide
an ideal source of nourishment but also protect the baby from disease causing bacteria, viruses, and fungi that
are so prevalent in our environment.
Years ago it was discovered that human breast milk contains a unique group of saturated fats known as medium-
chain triglycerides (MCTs). These fats are very different from the fats in meat and vegetables that are commonly
found in our foods.
When eaten, the body transforms MCTs into monoglycerides and medium-chain fatty acids (MCFAs), both of
which possess powerful antimicrobial properties capable of killing disease causing bacteria, viruses, and fungi. It
is due primarily to the presences of MCTs in human breast milk that protect babies from infections for the first few
months of their lives while their immune systems are still developing.
The fats in our food are composed almost entirely of long-chain triglycerides ( LCTs). Some 98 to 100% of the fats
and oils we eat consist of LCTs. Other than breast milk there are very few good dietary sources of MCTs. By far
the richest natural source of MCTs comes from coconut. Coconut oil is unique in that is composed predominately
of MCTs. For this reason, coconut oil can have a pronounced impact on our health just as mother’s milk does on
newborn infants. This is what makes coconut oil different from all other oils and what gives it its unique healing
characteristics.
Researchers theorized that if MCTs from breast milk could protect babies from infections,
they could also protect other age groups as well. If this is true, a source rich in MCTs could
provide a safe and effective way to fight off infectious illnesses. Since coconut oil is the
richest natural source of MCTs, researchers have studied it extensively in this respect.
They have found that MCFAs, which are created from the breakdown of MCTs in coconut
oil, possess very powerful antimicrobial properties. This is well documented in the medical
literature. Studies show that MCFAs from coconut oil are effective in killing bacteria that
cause ulcers, sinus infections, bladder infections, dental cavities, pneumonia, gonorrhea,
and many other illnesses. They kill fungi and yeasts that cause ringworm, athlete’s foot,
jock itch, and candidiasis. They kill viruses that cause influenza, measles, herpes, mononucleosis, and hepatitis
C. They even kill HIV—the AIDS virus.
Because of published studies that have shown that MCFAs kills the AIDS virus many HIV infected people have
added it to their treatment programs with success. Chris Dafoe of Cloverdale, Indiana, had a viral load of 600,000,
whichxx
INFORMATIONFILE-1 | 07 July 2013 | The Coconut / Page 11

which indicated the infection was rapidly overpowering his body. He began eating coconut every day. Within
weeks his viral load dropped to non-detectable levels. Many others have reported similar experiences.
A clinical study carried out in the Philippine provided more proof that coconut oil is
effective in fighting off infection. A group of HIV patients were given 3 tablespoons
of coconut oil a day. They received no other treatment. After 3 months 60% of them
had a lower viral load and were doing better.
Antibiotics have been hailed as the miracle drugs of the 20th century. At first they
seemed to be effective in stopping many of the dreaded diseases of the past.
However, new strains of bacteria have been arising that are resistant to these
drugs and infectious illnesses are on the rise. The overuse of antibiotics has led to
the rise of these so-called supergerms. Scientists are continually trying to develop
new antibiotics to fight these new drug-resistant strains of bacteria.
While antibiotics may be necessary at times, the problem with them is that they are
often toxic to us as well as the bacteria they are designed to kill. They affect our
health in other ways too. Antibiotics kill all the bacteria in the body, including friendly
gut bacteria. In the absence of friendly bacteria in the intestinal tract, candida, a
troublesome yeast, is allowed to grow unrestrained. This often leads to candidiasis.
MCFAs also kill disease-causing bacteria. But unlike antibiotics, they are not toxic
to us and do not harm friendly gut bacteria. An added benefit with MCFAs is that
they also kill candida. So the intestinal environment is left in better shape than it
was before. In addition, they do not promote antibiotic resistance or the
development of so-called supergerms.
MCFAs do another thing antibiotics can’t and that is kill viruses. Antibiotics can’t touch viruses. In fact, there are no
medications that can effectively kill viruses. Vaccination is the only weapon we have against them. However, the
safety of vaccinations is being seriously questioned. When you get the flu there isn’t anything the doctor can do
for you. All he can do is give you medications that may make the symptoms easier to cope with, but your body has
to do all the work in fighting off the infection. Some viral infections can linger on in the body indefinitely. Once
infected with herpes or hepatitis C, for example, you have it for life. MCFAs offer a natural, harmless method of
ridding the body of these troublemakers or at least allowing you to live a normal life without serious symptoms. No
medication can do that. Coconut oil is perhaps the strongest antibacterial, antiviral, and antifungal dietary
supplement you can get without a doctor’s prescription.
Although MCFAs are deadly to many disease-causing microorganisms, they are completely harmless to us. In
fact, they are so safe that nature puts them into mother’s milk to nourish newborn infants.
Food processors have recognized the importance of MCTs in mother’s milk and have been adding it in various
forms to infant formula for years. MCTs not only help protect babies from infections but they provide an important
source of nutrition. One the differences between MCTs in coconut oil and the long-chain triglycerides ( LCTs) that
are more commonly found in our diet is the way in which our bodies digest and metabolize them. MCTs digest
very easily. Unlike LCTs, MCTs do not need pancreatic digesting enzymes or bile for digestion. Because they
digest so quickly they provide a quick source of nutrition without taxing the enzyme systems of the body. Studies
have shown that when premature infants are give formula containing MCTs they grow faster and have a higher
survival rate. This is another reason why they are added to commercial infant formulas.
As the name implies, long-chain triglycerides are larger than medium-chain triglycerides. The size is extremely
important because our bodies digest and metabolize each fat differently based on its size. Therefore, the
physiological effects of MCTs from coconut oil are distinctly different from those of LCTs. These differences have a
pronounced impact on our health.
Let me briefly describe how the two types of fat are digested. When we eat fats composed of LCTs they travel
through the stomach and into the intestinal tract. It is in the intestines where the vast majority of fat digestion
occurs. Pancreatic enzymes and bile are necessary for digestion. LCTs are reduced into individual long-chain fatty
acids. These fatty acids are absorbed into the intestinal wall. Inside the intestinal wall they are repackaged into
bundles of fat and protein call lipoproteins. These lipoproteins are then sent into the bloodstream. As they
circulate in the bloodstream they release particles of fat. This is the source of the fat that collects in our fat cells
and the fat that collects in and clogs up artery walls. As the lipoproteins get smaller they eventually go to the liver.
In the liver they are dismantled and used for energy or repackage into new lipoproteins and again sent back into
the bloodstream to disperse fat throughout the body.
INFORMATIONFILE-1 | 07 July 2013 | The Coconut / Page 12

MCTs are processed differently. When we eat a fat containing MCTs, such as coconut oil, it travels through the
stomach and into the small intestine. But since MCTs digest quickly, by the time they leave the stomach and enter
intestinal tract they are already broken down into individual fatty acids ( MCFAs). Therefore, they do not need
pancreatic enzymes or bile for digestion. Since they are already reduced to fatty acids as they enter the small
intestine, they are immediately absorbed into the portal vein and sent straight to the liver. In the liver they are
preferentially used as a source of fuel to produce energy. MCFAs bypass the lipoprotein stage in the intestinal wall
and in the liver. They do not circulate in the bloodstream to the degree that other fats do. Therefore, they do not
supply the fat that collects in fat cells nor do they supply the fat that collects in artery walls. MCFAs are used to
produce energy, not body fat and not arterial plaque.
The fact that MCTs are easier to digest than other fats is good news for those with digestive concerns. Newborn
infants, cystic fibrosis sufferers, those with gallbladder problems, and anyone who has difficulty digesting fats can
benefit from using coconut oil. This is particularly true for those who have gallbladder surgery. The surgical
removal of the gallbladder makes fat digestion difficult. The gallbladder collects and holds bile secreted by the
liver. When we eat a meal containing fat, the gallbladder is emptied into the intestinal tract. Bile emulsifies the fat
allowing digestive enzymes to effectively break it down. When the gallbladder has been surgically removed, there
no longer is a reservoir of bile. The liver continues to make bile but instead of collecting in the gallbladder it
constantly drains into the intestinal tract. Only a small amount of bile is present at any time. If too much fat is
eaten at any one time it causes intestinal distress and cramping. So fat consumption needs to be limited.
Because coconut oil digests without the need of bile, those people who have had gallbladder surgery can
consume this fat without fear. I have had people tell me they could only handle a very small amount of fat without
it causing them discomfort, but they could eat a couple of tablespoons of coconut oil at one time without problem.
Because MCTs are digested and assimilated easily by the body, they increase the absorption of other nutrients as
well. Studies show that MCTs enhance the absorption of minerals, particularly calcium and magnesium. They
improve the absorption of some of the B vitamins, the fat-soluble vitamins ( A, D, E, K, and beta-carotene), as well
as amino acids. Nature was wise in adding MCTs to breast milk.
Because MCTs provide a quick source of nutrition and improves absorption of other nutrients, coconut oil has
been recommended in the treatment of malnutrition. Studies show that when coconut oil is added into the diets of
malnourished children their recovery is quicker. Keep in mind that coconut oil does not necessary supply all the
missing nutrients. It simply makes what nutrients that are already present in the diet more bioavailable.
The benefits of coconut oil don’t stop there. Research suggests that coconut oil may be of
help in preventing numerous other health problems including breast and colon cancer, liver
disease, kidney disease, Crohn’s disease, chronic fatigue, obesity, and even epilepsy.
When you consider all the things coconut oil can do, you can see why I call it nature’s
miracle oil.
Fortunately, babies aren't the only ones who can benefit from MCFAs. We can all enjoy the
benefits of MCFAs by adding coconut oil into our diets.
How do you use it? Some people take it by the spoonful like a dietary supplement. I prefer
to use it in food preparation. You can use it in most any recipe that calls for margarine,
shortening, butter, or vegetable oil. One of the distinctive characteristics of coconut oil is its
high melting point. At temperatures of 76 degrees F and above the oil is liquid like any
other vegetable oil. At temperatures below this it becomes solid like butter. So a jar of
coconut oil may be liquid or solid depending on the temperature.
If you would like to learn more about the healing benefits of coconut oil and how to
incorporate it into your life, I recommend you read my book The Coconut Oil Miracle. You
can get it directly from the publisher at www.piccadillybooks.com.
Bruce Fife, ND is the author of the best-selling books The Coconut Oil Miracle and
Coconut Cures. He is the publisher of The Healthy Ways Newsletter and the director of the
Coconut Research Center, a nonprofit organization dedicated to educating the public and
medical profession about the health aspects of coconut.
VIRGIN COCONUT OIL – MCFA (Medium Chain Fatty Acids) Copyright © 2006, Bruce Fife. All rights reserved.
Lauric Acid – 55.7%
lau·ric ac·id [làwrik ássid] n. fatty acid used in making soaps: a crystalline fatty acid found mainly in coconut and
laurel oils and used in making soaps, insecticides, cosmetics, and lauryl alcohol. Formula: C12H34O2
Also called dodecanoic acid
INFORMATIONFILE-1 | 07 July 2013 | The Coconut / Page 13

[Late 19th century. Lauric formed from modern Latin Laurus, genus name, from Latin, “laurel.”]
Caproic Acid – 0.1%
ca·pro·ic ac·id [k? pro ik ássid] n. fatty acid: a liquid fatty acid that occurs in fats and oils or is made synthetically,
used in flavorings and in medicine. Formula: C6H12O2
[Caproic from the Latin stem capr- “goat” (see caprine), because of the acid’s smell]
Caprylic Acid – 4.1%
ca·pryl·ic ac·id [k? prìllik ássid] n. acid used in dyes: an oily fatty acid with an unpleasant taste and smell, found in
animal fats and used in dyes and perfumes. Formula: C8H16O2
[Caprylic from the Latin stem capr- “goat” (see caprine), because of the acid’s smell]
Capric Acid – 4.5%
cap·ric ac·id [kàpprik ássid] n. acid used in artificial flavors: an acid obtained from animal fats and oils and used in
the manufacture of artificial fruit flavors, perfumes, plasticizers, and resins. Formula: C10H20O2
Also called decanoic acid
[Capric from the Latin stem capr- “goat”; (see caprine, because of the acid’s smell]
Myristic Acid – 19.9%
my·ris·tic ac·id [m? rìstik ássid, m? rìstik ássid] n. fatty acid: an acid found in the fats of plants and animals and used
in making soaps, flavorings, cosmetics, and perfumes. Formula: C14H28O2
[Myristic from modern Latin Myristica (name of a genus of trees), from medieval Latin (nux) myristica “nutmeg,” from
Greek murizein “to anoint”]
Palmitic Acid – 8.3%
pal·mit·ic ac·id n. acid in natural fats and oils: a waxy acid found in plant and animal fats and oils and used in
making soap, candles, and food additives. Formula: C15H31COOH
[Palmitic from French palmitique, from palme (see palmitin)]
Stearic Acid – 2.6%
ste·ar·ic ac·id n. waxy substance: a colorless odorless waxy crystalline fatty acid that occurs naturally in animal and
vegetable oils and is used in candles, cosmetics, soaps, lubricants, and medicines. Formula: C18H36O2
Also called stearin
Oleic Acid – 4.6%
o·le·ic ac·id n. colorless oily liquid: a colorless oily liquid found in almost all animal and vegetable fats. An
unsaturated fatty acid, it is used to make soap, ointments, cosmetics, and lubricating oils. Formula: C18H34O2
Linoleic Acid – 0.2%
li·no·le·ic ac·id [linn? le ik ássid] n. essential fatty acid: a colorless liquid, essential to human nutrition, found in
linseed and other natural oils and used in making soaps, emulsifiers, and quick-drying oils. Formula: C18H32O2
[Linoleic coined from Latin linum “flax” + oleic ]

Editor's note: The Likhaan Institute for Creativity and Innovation (LICI), formerly Likhaan Institute Foundation,
Inc. (LIFI) and The Likhaan Group, Inc. (TLG), decided in early 2012 that one of the major focal points of its
creativity and innovation program is coconut agriculture and the coconut industry. Likhaan encourages its
members, affiliate, associate, and partner organizations to undertake research and development on the coconut.