Coconut: The Tree of a Thousand Uses by andhanwib

COCONUT (C. nucifera) the tree of a thousand uses

preface

Coconut (C. nucifer a)

PREFACE

n India, it is not uncommon to hear locals referring to coconut trees as the kalpavrishka — a Sanskrit phrase that meant “the wish fulfilling tree.” The Filipinos called it the “tree of life.” In the Malay language, it is dubbed the “ tree of a thousand uses . ” The national scouting organisation in Indonesia also used the image of a sprouting coconut as its emblem, citing the coconut tree’s hardiness and usefulness for the community to be an inspiration. These are just a few snippets of how the coconut ( Cocos nucifera ) is held in such high regard. For so many different cultures and communities to show such admiration to a tree, one would think that it must have been some sort of a magical plant. Short of the literal sense, that could actually be a fair judgement.

corresponds to a part of the tree. From there, it would then further branch into three sub-chapters on how the part of the tree in focus has been used by humans. Beyond that, in the spirit of the coconut tree’s versatility, each sub-chapter would end in a tearable interactive page that has some link to the subchapter it belongs to. We will not spoil the fun for you and thus, we shall leave you to explore this book to see the surprises that await you. No one is stopping you from tearing other pages in this book too if you could find a use for them. This way, our book is true to how humanity has always find surprising new uses to the coconut tree. The tree, left on its own, will never have done anything. It was the ingenuity of humans that has led to all this. Curiosity and creativity had taken the coconut tree as its tool to shape and influence so many different cultures, religion and communities in the past, now and, most probably, well into the future

It truly was not that much of an exaggeration calling the coconut a tree of a thousand uses. Each and every part of the coconut could and has been utilised in so many wildly different ways the list would be mind-boggling. This book is a humble attempt at a brief run-down of some of the tree’s most significant uses. Made into five chapters, each

▮

1.1: wr apping ketupat

The Tree of a Thousand Uses

CONTENT

pg.

chapter 1

On coconut leaves Wrapping ketupat Thatched roofing Origins of Janur weaving

05 09 13

chapter 2

On coconut f lowers Gula melaka Coconut palm wine Gudeg manggar

19 23 27

chapter 3

On coconut meat & water Meat & water as food Copra & coconut oil Coconut milk

33 37 41

chapter 4

On coconut husk & shel l Charcoal & activated carbon Coconut shell vessels Coconut fibre

01 17 31 45

47 51 55

chapter 5

On coconut t r un k & roots Coconut timber Herbal medicine Coconut palm heart

61 65 69

iii

COCONUT (C. nucifera) the tree of a thousand uses

chapter 1

On coconut 25

LEAVES

The coconut tree (Cocos is a member of the palm tree family (Arecaceae) and the only living species of the genus Cocos. The term "coconut" 35 (or the archaic "cocoanut") can refer to the whole coconut palm, the seed, or the fruit, which botanically 40 is a drupe, not a nut. The term is derived from theand Spanish word 16th-century Portuguese coco meaning "head" 30 nucifera)

Coconuts are known for their versatility of uses, ranging from food to cosmetics. The inner flesh of the mature seed forms a regular part of the diets of many people in the tropics and subtropics. Coconuts are distinct from other fruits because their endosperm contains a large quantity of clear liquid, called "coconut milk" in the literature, and when immature, may be harvested for their potable "coconut water"

or "skull" after the three indentations on the coconut shell that resemble facial features.

1: on coconut leaves

Coconut (C. nucifer a)

he leaves of a coconut tree are also known as fronds. These fronds are classified as pinnate leaves — or feather-like leaves — since each frond consists of multiple leaflets called pinnae (sing. pinna). These leaflets grow out from the midrib of the coconut frond and this narrow rib is known as the rachis, which eventually widens at the base of the leaf to form the leaf stalk (or petiole ) , and the leaf base , where it connects to the tree trunk.

leaflet midrib

A healthy coconut tree will have around 30 – 40 leaves and around the same number of leaf primordia, immature tissues that would develop into new leaves. A frond takes about 20 to 30 months to develop from the primordia until it emerges, together with the flowers, as a swordlooking structure. It takes another 5 months for them to mature into the 3 – 4 metre long fronds and they will eventually have around 250 leaflets . Once mature, the frond’s main function for the tree is to provide nutrient to its corresponding cluster of coconut fruits. After about 3 years, the frond will die and shed, leaving a permanent scar on the trunk. By counting the total number of scars in a coconut trunk and dividing it by 13, one could make a relatively good approximation of how old a coconut tree is.

leaf stalk leaf base

Information adapted f rom Bioversity International

1.1: wr apping ketupat

The Tree of a Thousand Uses

section 1.1 5

Wrapping

KETUPAT

n various Southeast Asian regions, young coconut leaflets have long been used to form containers for rice dumplings or rice cakes known as ketupat in Malay and Indonesian. Various regional names exist and the food is commonly found in Maritime Southeast Asia (a collective term which includes Brunei, Singapore, Malaysia, Indonesia, and the Philippines). These containers are formed by weaving together the leaflets to form diamond-shaped or triangle-shaped pouch. Uncooked rice is poured in until the pouch is four-fifth to three-quarter full. Afterwards, the pouch is sealed and subsequently put into boiling water for 4 hours. The rice grains will then cook, expand to fill the

pouch, and subsequently become compressed, forming the rice dumplings. Beyond acting just as a container, some people also feel that the coconut leaves imbue a subtle aroma to the cooked rice. Once it finished cooking, the woven palm leaf skin is then opened and the rice dumplings can be cut up into pieces to eat with other dishes. The usage of coconut leaves as a container to both cook and store the rice is believed to help preserve the cooked rice. This is because if not meant to be eaten immediately, ketupat could also be hung by their coconut leaf skin. This storage method, along with the streamlined shape of the pouch, helps moisture accumulated from the cooked rice to drip away. The coconut leaves

1.1: wr apping ketupat

Coconut (C. nucifer a)

also allow the rice to be aerated while at the same time protecting it from insects and flies. The longer the ketupat is cooked, the longer it can be kept. Ketupat can remain edible for at least two days left in a cool place, or longer if refrigerated.

became a symbol for the mistakes and sins one has commited and by removing it, one can then access the white rice cake that symbolises purity and deliverance from sins.

Beyond being a food item, the checkered pattern formed by the woven coconut leaves is also frequently used as a motif for Eid decorations. Malay mothers often pass down the tradition of weaving ketupat cases to their children, and ketupat cases woven using colourful ribbons typically adorn Malay households during festive periods in Singapore. Other types of festivities that also feature ketupat as their centrepiece include the Balinese Galungan ritual, Javanese Islamic pilgrimages, Eid’l Adha and weddings. However, ketupat can definitely be prepared and consumed as everyday food ▮

In Maritime Southeast Asia, ketupat have become associated with many festivals and special occasions, in particular Eid-al-Fitr — a religious holiday that marked the end of Ramadan, or the Muslim fasting month. In Java, the consuming of ketupat is also a symbolic act partly due to how Eid is celebrated slightly differently in Indonesia. A tradition unique to Indonesian Muslims is the custom of asking for forgiveness and forgiving others’ wrongdoings. Introduced by the Wali Songo (the Nine Saints of Islam who spread the religion to Java), they also incorporated the Javanese tradition of consuming ketupat as an allusion to this practice of asking for forgiveness. The woven coconut leaf skin thus

adapted from 35

Akbar, Jay. “Mengunyah Sejarah Ketupat.” Historia — Masa Lampau Selalu Aktual. Accessed November 07, 2018. https://historia.id/modern/articles/mengunyah-sejarah-ketupat-Pdag6. Tan, Bonny. “Ketupat.” Infopedia. October 26, 2015. Accessed November 07, 2018.

http://eresources.nlb.gov.sg/infopedia/articles/SIP_2015-10-26_111827.html.

AIDILFITRI! Selamat Hari Raya the ketupat

Especially associated with festivities like Hari Raya Aidilfitri, the ketupat is a type of rice dumpling contained and cooked in a pouch of woven coconut leaves.

1.2: thatched roofing

The Tree of a Thousand Uses

section 1.2 5

Thatched

ROOFING

hatched roofs are roofs madeout of dry vegetation which are layered, packed or weaved together so as to make it water-tight. Different types of plants are used throughout the world and in areas where coconut trees are abundant, the coconut fronds are often used for thatching. As this is mostly the case in tropical regions, the image of the coco-leaf thatched house is very evocative of picturesque tropical scenes. An interview with a traditional thatcher from Batam discussed techniques used to process the leaflets into roofs. According to her, the process starts by collecting dried coconut fronds because their fibres are stronger than that of fresh / young coconut fronds. The leaves are then

soaked so that they will regain some degree of flexibility, allowing the thatcher to bend them. “If I don’t

The image of the coco-leaf thatched house is very evocative of picturesque tropical scenes . soak them, the leaves would be easily damaged , ” she added . The leaves are then bound together with rattan which lately has been decreasing in abundance . On average she can produce around 15 – 20 sheets of roof modules , which is sold at a price of Rp. 2,000.00 ( ~ SGD 2.00 ) . That is only one

1.2: thatched roofing

Coconut (C. nucifer a)

example of how locals have made use of coconut leaves as material for thatching material as other thatching techniques do exist in different communities.

straightforward once the skills to make them is learnt. It’s perceived “outdated” quality alongside with their combustibility and limited lifespan however has made this practice of coconut leaf thatching to gradually disappear ▮

Some reasons why coconut thatch roofing is still practiced is due to its inexpensiveness and ability to insulate houses from the heat. Repair and maintenance of these types of roof is also simple and

adapted from Darvill, Timothy. "thatch." In The Concise Oxford Dictionary of Archaeology. : Oxford 20

University Press, 2008. http://www.oxfordreference.com.ezlibproxy1.ntu.edu.sg/ view/10.1093/acref/9780199534043.001.0001/acref-9780199534043-e-4222. Hall, Nicolas, Sumita Sinha, Karl Wehrle, Heini Müller, Daniel Schwitter, and Matthew Whitton. The Basics of Biomass Roofing. St-Gallen (Switzerland): SKAT

(Swiss Centre for Development Cooperation in Technology and Management), 1997. Accessed November 7, 2018. https://tinyurl.com/palmthatch. Murni, Sri. "Maryam, Si Pembuat Atap Daun Kelapa Dari Desa Manggok Pulau Galang Batam." Tribun Batam. March 01, 2016. Accessed November

07, 2018. http://batam.tribunnews.com/2016/03/01/maryam-si-pembuatatap-daun-kelapa-dari-desa-manggok-pulau-galang-batam.

gam isl and r aja ampat, west papua

In areas where coconut trees are abundant, the coconut fronds are often used for thatching. As this is mostly the case in many tropical regions, the image of the coco-leaf thatched house is very evocative of picturesque tropical scenes as shown in this photo of Raja Ampat's Gam Island in West Papua, Indonesia.

photogr a ph ÂŠ a ndr ee h a nsen w ibowo, 2018

1.3: Origins of janur weaving

The Tree of a Thousand Uses

section 1.3 5

Origins of

JANUR WEAVING

nce upon a time, up in the heavens, Batara Guru, god of the gods, ordered all the other deities to contribute their power to build a great new palace. Anyone who disobeys would be punished severely . Hearing this, Anta the snake god became terrified for he has no arms nor legs to help with the construction. So upset was he of this decree that he started to cry. Miraculously however, the three tears he shed transformed into eggs. At the suggestion of his friend, Anta then brought the eggs to Batara Guru as offerings but after the journey only one survives. Fortunately, Batara Guru accepts his offering and commanded Anta to nest the egg which hatches into a baby girl.

Batara Guru adopted her and the baby girl grew into the beautiful Nyi Pohaci Sanghiang Sri, or in

The practice of weaving janur, or young coconut leaves, can still be seen today in Java and Bali . short, Goddess Sri. Nyi Pohaci's charm & talents were so enchanting that any men who saw her became attracted to her, even Batara Guru. Sensing this, the other gods and goddesses became worried. To keep the peace in the heavens and to maintain Nyi Pohaci’s good name, they then heavy-heartedly

1.3: origins of janur weaving

Coconut (C. nucifer a)

planned for her death. Nyi Pohaci was poisoned and then buried in a secret location on Earth. However, due to her virtue and innocence, a miracle happened. From her grave grew numerous new plants that would forever benefit humanity. From her head grew the coconut tree; from her mouth and eyes various herbs and vegetables; from her hair different kinds of reeds and flowering plants; from her breasts various fruiting plants; and finally, the most important of

all, the rice paddy from her navel. The Goddess Sri is thus known as the goddess of rice and fertility. To show their gratitude for the blessings the goddess had bestowed on humanity, local farmers and villagers would create beautiful effigies and woven structures made out of janur or young coconut leaves. The practice continues until today in Javanese weddings and in Bali for rituals or simply for adorning the streetsâ&#x20AC;&#x2030;â&#x2013;Ž

adapted from 20

Maulana, Sidiq. "Janur Kuning: A Staple of Indonesian Ceremonies." The Daily Roar. November 23, 2013. Accessed November 07, 2018. https://thedailyroar. com/culture/janur-kuning-a-staple-of-indonesian-ceremonies/.

"Mitos Dewi Sri | Hindu Indonesia." Hindu Indonesia RSS. Accessed November 07, 2018. http://hindu.web.id/2017/04/24/mitos-dewi-sri/.

make your own weaved paper hearts Just like janur, you can also weave paper strips. Since janur weavings are often used to decorate Javanese weddings, below is a template on how to make your own paper-weaved hearts.

1 2 3 4 5 A B C D E 1

Cut the template above and fold in half with the yellow side facing in. Cut along the white lines.

Take note of the labelling of the strips. Start the weaving process by placing strip A around strip 1 (meaning, strip 1 goes into the loop formed by the two layers of strip A.) Put strip A through the loop of strip 2.

Repeat steps 1 & 2 for strips 3 & 4.

Weave strip B through the loop of strip 1 and then around strip 2. Finish the row by weaving strip B through the loop of strip 3 and around strip 4.

Weave strip C in the same way as strip A and finally, weave strip D in the same way as strip B. Congratulations, you are done! Gift a loved one your paper heart.

Instruction adapted f rom www.quartoknows.com

chapter 2

On coconut 25

FLOWERS

or "skull" after the three indentations on the coconut shell that resemble facial features.

2: on coconut flowers

spadix

Coconut (C. nucifer a)

rachilla

lso referred as the tree’s inflorescence, coconut flowers emerge from the axils of coconut leaves which is the angle formed between the leaf stalk and tree trunk. The coconut flowers are enclosed in a double sheath, and the whole structure is then known as a spadix. Though there are distinct male and female flowers, they are both present in the inflorescence, with the more numerous male flowers ( about 11,000 per inflorescence on average ) being borne on the top of the spadix and the female flowers on the base of the spadix.

The male and female flowers grow from what is known as a rachilla. A mature inflorescence will thus have around 30 rachillae, each approximately 30 centimetres in length. Male flowers bloom first starting at the very tip of the rachilla. Blooming then proceeds to the base where the female flowers are.

A normal inflorescence may have 10 – 50 female flowers and with natural pollination, 50 – 70 % of these usually abort and fall off. The rest will then develop to form the coconut fruit, taking about a year to mature.

female flower

male flowers

Information adapted f rom Bioversity International

2.1: gula melak a

The Tree of a Thousand Uses

section 2.1 5

Gula

MELAKA

palm sugars) to brown and even almost black ( like Indonesian gula aren, which is made with the liquid collected from the aren palm). In Malaysia, palm sugar is made primarily with the liquid collected from coconut palms. Called gula melaka, it is named after the former Dutch, Portuguese, and British colonial trading port of Malacca, found on peninsular Malaysia’s southwest coast.

ong before the Europeans introduced cane sugar to Southeast Asia (and South Asia), there was palm sugar. Made almost throughout the region, palm sugar is produced by boiling down the liquid collected from the cut stem of immature inflorescences, or flower stalks. After the liquid is reduced it is poured into various moulds — four- or five-inch lengths of bamboo, halved coconut shells, circles formed from strips of rattan. Depending on the type of palm from which the liquid is collected and by how it is processed, palm sugar can have hints of sourness, smokiness, chocolate, caramel, butterscotch, coffee, or combination of those flavours. It can range in colour from golden (like most Thai

Some believe that gula melaka is a better option than most common sweeteners. Gula melaka naturally has a low glycemic index (GI) — a measure of how food impacts blood sugar. It is also rich in micronutrients as it is less processed compared to industrial sugars. In fact, in Indian

2.1: gula melak a

Coconut (C. nucifer a)

Ayurvedic medicine, gula melaka is used to treat throat & lung infections. 5

known as “Burmese chocolate.” Meanwhile in Singapore, the sugar is a common ingredient found in Peranakan ( Chinese - Malay ) cuisine. Some examples of local delicacies that utilise gula melaka include ondeh-ondeh, chendol and sago gula melaka ▮

Throughout Southeast Asia it is often used as a sweetener in baking and cooking. In Thailand for example, it is used in savoury dishes as one of the flavour foundations that acts to balance the saltiness from fish sauce or the spiciness of chillies, especially in som tum, or green papaya salad. In Myanmar, it is eaten pure and whole as a sweet

adapted from 20

"Confessions of a Palm Sugar Addict." SAVEUR. Accessed November 14, 2018. https://www.saveur.com/palm-sugar-malaysian-gula-melaka-recipes. "Gula Melaka: Cooking with Asian Ingredients at Home." Expat Living Singapore. December 19, 2017. Accessed November 14, 2018. https://

expatliving.sg/gula-melaka-cooking-with-asian-ingredients-at-home/. Vivi. "Gula Melaka – Sugar on Whole Different Level." Wild 'n' Free Diary. September 16, 2018. Accessed November 14, 2018. https:// wnfdiary.com/gula-melaka-sugar-on-whole-different-level/.

difficult y: • • • · ·

cooking time: 40 to 50 min.

yield: serves 5

recipe

NYONYA ONDE ONDE

main ingredients 60 g 30 g 25 g 60 ml 70 g

glutinous rice flour tapioca flour sugar pandan leaf extract palm sugar (gula melaka)

coconut shavings 1 tbsp. 50 g ½ tsp.

water desiccated or grated coconut salt 25

1 Pour water and salt on the desiccated coconut. Mix well and steam for 15 to 20 minutes.

4 Boil the balls and take them out once they float. Alternatively, leave them boiling for another 10 minutes to ensure thorough melting of the palm sugar.

2 Mix glutinous rice flour, tapioca flour and sugar evenly before adding pandan leaf extract to create a dough.

5 Coat the onde-onde with the steamed desiccated coconut. Leave to cool and enjoy!

3 Divide the dough into 14 little balls. Flatten dough and wrap chunks of 5 g palm sugar with it.

note

•

In step 2, if the dough is too soft, add more glutinous rice flour.

•

When flattening in step 3, ensure that the layer of dough is not too thin to prevent the dough from cracking when cooking.

•

Make your own pandan extract by blending 3 pandan leaves with 65 ml water.

Recipe adapted f rom www.menuinternasional.com

2.2: coconut palm wine

The Tree of a Thousand Uses

section 2.2 5

Coconut palm

WINE

he same liquid from the flowers used to make gula melaka could also be used to make palm wine. In India and Sri Lanka, coconut palm wine is known as ‘toddy,’ in the Philippines and Mexico as ‘tuba,’ while in Indonesia as ‘tuak.’ The methods of tapping the coconut palm are very ancient and vary from place to place but generally it begins by using a small mallet to gently bruise a 1-month-old inflorescence which is then tightly bound to prevent it from opening up. When the inflorescence is nearly ready to produce juice, which is about 3 weeks later, a length of about 5 – 8 cm is cut from the end and plastic or clay containers are then placed at the base to catch the

dripping sap. The wine immediately begins fermenting, due to both yeasts present in the air and from the remnants of wine purposely left in the containers to add flavour. In fact, it takes only two hours for palm sap to become palm wine. Fans describe palm wine’s taste as milky and powerfully sweet, growing increasingly sour and yeasty with time. However, unlike grape wine, the taste changes in minutes rather than years.

The abundance of trees, coupled with the ease of the fermentation process, makes palm wine a strong contender for one of humanity’s oldest drink, perhaps dating back to 16,000 B.C. “Palm tapping for drinking purposes is a pan-tropical

2.2: coconut palm wine

Coconut (C. nucifer a)

practice , but it has its greatest historical depth in Asia and Africa,” writes palm expert Dennis V . Johnson. Palm wine’s pleasures aren’t solely reserved for humans, either. “The earliest primate on the planet, the Malaysian tree shrew, drank a fermented palm nectar all night long,” according to Patrick

McGovern, scientific director of the Biomolecular Archaeology Project for Cuisine, Fermented Beverages, and Health based in the University of Pennsylvania Museum. In 2015, humans even caught chimpanzees in Guinea stealing palm wine from local harvesters’ taps ▮

adapted from 15

Ewbank, Anne. "The Sap That Turns Into Wine (and Then Vinegar) Within Hours." Atlas Obscura. September 17, 2017. Accessed November 14, 2018. https://www.atlasobscura.com/foods/palm-wine.

"Palm Wine." NeuroImage. Accessed November 14, 2018. https://www. sciencedirect.com/topics/agricultural-and-biological-sciences/palm-wine.

coaster trivia:

coaster trivia

Immature coconut flowers can produce a liquid that will ferment to form an alcoholic beverage in as short as two hours.

There is evidence to suggest that palm wine was one of the very first few beverage humanity made for drinking.

coaster trivia:

Palm wine is not just a human thing; the pen-tailed tree shrew drinks fermented palm nectar as part of their natural diet.

Humans have been drinking palm wine since tens of thousands of years ago, perhaps dating back to 16,000 b.c.

coaster trivia: Tapping palm trees for drinking purposes has its deepest and most ancient roots in Africa and Asia.

coaster trivia: In 2015, the first recorded voluntary alcohol consumption in wild primates was observed when chimpanzees were found to be â&#x20AC;&#x2DC;stealingâ&#x20AC;&#x2122; harvested palm wine on trees.

2.3: gudeg manggar

The Tree of a Thousand Uses

section 2.3 5

Gudeg

MANGGAR

udeg manggar is the name of a traditional Indonesian cuisine utilising coconut flowers as its main ingredient. To fully understand what this unique cuisine is, an explanation of what gudeg is would be necessary. The Indonesian tourism website defines gudeg as a type of sweet stew that originated from Yogyakarta made using gori, a local term for young unripe jackfruit. In the process, the shredded jackfruit are boiled with palm sugar and coconut milk over low heat for several hours.

suggests, instead of young jackfruit, they used manggar — Javanese for the coconut flowers.

Gudeg manggar is an Indonesian cuisine that uses coconut flowers as its main ingredient . Accounts on why this variant of the dish exists is unclear. A popular tale is that it is the creation of a certain princess known as the Pembayun Princess, daughter of the Mataram King and wife of Ki Ageng Mangir, leader of the then autonomous Mangir district. Seeing how abundant coconut trees are

Gudeg manggar is thus a unique take on the classical gudeg — a variant of the dish that came from a region of Jogjakarta, known as the Bantul region. As the name

2.3: gudeg manggar

Coconut (C. nucifer a)

cooking process. This is because there are seeds — or perhaps more accurately, ovules — present in the flowers. Just like the common jackfruit gudeg, gudeg manggar is also served with rice and other side dishes like chicken and egg. The dish has a special position in Yogyakarta. It was even said that the dish is a favourite of the current Yogyakarta sultanate royal family ▮

compared to the jackfruit in Mangir, the dish was then created. Another version regales that under Dutch occupation, the dish became both an effort to prevent famine during droughts and a symbol of resistance of the Bantul people against the colonial powers.

Taste-wise, gudeg manggar is said to be more savoury than the predominantly sweet jackfruit variety. The texture also creates an interesting eating experience as the coconut flowers retain a crunch to them despite the long

adapted from "The Sweet Jacfkfruit Stew of Yogyakarta." The Official Website of Indonesia Tourism - Wonderful Indonesia. Accessed November 14, 2018. https://

www.indonesia.travel/sg/en/destinations/java/yogyakarta/gudeg. Kautsar, Iqbal. "Gudeg Manggar Yang Langka Nan Istimewa." Diaspora Iqbal. Accessed November 14, 2018. http://www.iqbalkautsar. com/2014/08/gudeg-manggar-yang-langka-nan-istimewa.html.

difficult y: • • • • ·

cooking time: 4 to 5 hrs.

yield: serves 10

recipe

GUDEG MANGGAR

main ingredients 1 kg Whole

coconut flowers coconut (to make coconut milk)

seasonings 100 g 50 g 30 g 2 tbsp. 2 leaves 2 segments ¼ kg to taste

shallots garlic candlenut coriander Indonesian bay leaf galangal (bruised) palm sugar salt

1 Grate whole coconut and extract its milk. For best results, leave the coconut milk undiluted. 2 Grind together shallots, garlic, candlenut, coriander, and salt until it forms a paste. 3 With a bit of cooking oil, lightly fry the seasoning paste before adding in the coconut milk.

5 Let the stew come to a boil, then add the coconut flowers.

6 Boil the stew for the next four hours in low flame, occasionally stirring so as to ensure the stew does not get burnt.

7 When done, gudeg manggar is ready to be served with rice and any other side dish of your choice. Enjoy!

4 Add in the bay leaves, galangal and palm sugar to the stew. note

•

For best results, boil the stew over charcoal or firewood

Recipe adapted f rom www.menuinternasional.com

chapter 3

On coconut 25

MEAT & WATER

or "skull" after the three indentations on the coconut shell that resemble facial features.

3: on coconut meat & water

Coconut (C. nucifer a)

fertilised female flower takes about 12 months to form a mature coconut fruit. What we often refer to as the meat of the fruit is also known as the kernel or endosperm of the fruit. On average, the layers of endosperm has a thickness of around 12 mm, fully lining the central cavity of the fruit and containing the nut water. As the fruit reaches its final stage of maturation, the volume of water will decrease due to evaporation and absorption by the kernel, forming an

kernel / endosperm

endosperm rich in oil. A certain mutation could however cause the endosperm to fail to adhere to the seed coat, and as a result producing crumpled and soft, jellylike flesh. This trait is cultivated in certain parts of Southeast Asia as the jelly-like flesh is considered a delicacy. These â&#x20AC;&#x2DC;mutantâ&#x20AC;&#x2122; coconuts are known as macapuno (Filipino), kopyor (Indonesian) or kathi (Thai).

nut water

Information adapted f rom Bioversity International

3.1: meat and water as food

The Tree of a Thousand Uses

section 3.1 5

Meat and water

AS FOOD

ike most other fruits, the flesh of the coconut could be eaten directly after it was harvested. But perhaps one of the most unique thing about the coconut is the presence of the liquid inside the fruit known as coconut water. Initially containing the free nuclei responsible for forming the white flesh, coconut water starts forming at around 3 months after fertilisation and reaches maximum volume at 8 months. Its volume would then gradually decline towards the maturation of the coconut fruit. The flesh of the coconut also started to form during this 7 – 8 month period after fertilisation. As such, this is the ideal age for coconuts to be harvested if they

were to be consumed directly as the fruit contains the most coconut water and still has tender flesh at this point.

One of the most unique thing about the coconut is the presence of the liquid inside the fruit . In recent years, coconut water has increased in popularity as the new “miracle drink” enthusiastically endorsed by public figures. The many purported benefits of coconut water include improving circulation, slowing the ageing process, fighting viruses, boosting immunity and

3.1: meat and water as food

Coconut (C. nucifer a)

reducing the risk of stroke, heart disease and cancer. This was all attributed to the extremely high electrolyte and vitamin content claimed to be present in coconut water. As it turns out with many

health food products, these are more of a marketing strategy than scientific truth. Coconut water is just a pleasant tasting drink that is likely no more nutritious than fresh fruit and water â&#x2013;Ž

adapted from Goldschein, Eric, and Aimee Groth. "The Amazing Story Of How Coconut Water Took Over The Beverage Industry." Business Insider Australia. September 22, 2011. Accessed November 14, 2018. https://tinyurl.com/y8uu9635.

Janick, Jules, and Robert E. Paull. The Encyclopedia of Fruit & Nuts. Wallingford, UKâ&#x20AC;&#x2030;: CABI North American Office, 2008.

difficult y: • · · · ·

cooking time: 10 to 15 min.

yield: serves 2

recipe

COCONUT ‘YOGURT’

main ingredients 1 cup 3 – 4 tbsp. Whole

young green coconut meat fresh coconut water lemon

toppings 2 tbsp. 2 tsp.

blueberries raw honey

1 Squeeze out as much juice from the whole lemon. 2 Puree coconut meat, water and lemon juice in a blender until smooth.

3 Top with blueberries. You can also add any cut-up fruit of your choice. 4 Drizzle the ‘yogurt’ with raw honey. Enjoy !

note

•

To open a fresh coconut, cut away the outer husk of the top of the coconut until the shell is visible.

•

Strike around the top of the shell with the heel of a chef's

knife at a 45-degree angle. •

Pry the top of the shell off with the tip of the knife.

•

Pour the liquid through a strainer into a pitcher.

•

Use a metal spoon to remove the meat from the shell.

Recipe adapted f rom www.marthastewart.com

3.2: copr a and coconut oil

The Tree of a Thousand Uses

section 3.2 5

Copra and

COCONUT OIL

opra is the dried sections of the meat of the coconut, the kernel of the fruit of the coconut. Copra is valued for the coconut oil extracted from it and for the resulting residue, coconutoil cake, which is used mostly for livestock feed. Naturally growing coconut palms were a significant source of copra, but commercial plantations now predominate. The mature coconuts are husked by bringing them down forcibly on a sharp point, either by hand or mechanically. The shells are then cracked, usually into two halves, with a chopping knife, exposing the meat, which has become about 50 % water and up to 30 or 40 % oil. About 30 nuts provide meat for 10 pounds (4.5 kg) of copra. Exposing

the kernels to the air and sun was the earliest method of drying and is still extensively followed; it gives good quality white copra. A more rapid process, adopted particularly where the humidity is high, is kiln drying, which is employed generally in the Philippines. Copra was once so commercially important that in fact, from the mid-19th century to the 1960s, it was the world’s most important source of vegetable oil. This oil — coconut oil — is obtained from the cleaned and crushed copra chiefly through pressing and solvent extraction. Coconut oil is a yellowish white solid that melts at 23° c (74° f). The crude product has a characteristic coconut odour. Its many industrial uses include

3.2: copr a and coconut oil

Coconut (C. nucifer a)

manufacture of soaps, detergents, shampoos, synthetic rubber, and glycerin. After refining to remove free fatty acids and deodorising, coconut oil is used in edible fats

such as margarines and vegetable shortenings. Confectioners and bakers use refined coconut oil in products that may stand for a time after manufacture â&#x2013;Ž

adapted from Britannica, The Editors of Encyclopaedia. "Copra." EncyclopĂŚdia Britannica. March 02, 2015. Accessed November 14, 2018. https://www.britannica.com/topic/copra.

Janick, Jules, and Robert E. Paull. The Encyclopedia of Fruit & Nuts. Wallingford, UK: CABI North American Office, 2008.

mexico

br azil

WORLD

Coconut in the

tanzania

sri l ank a

india

the philippines

papua new guinea

indonesia

thail and

vietnam

Although copra is no longer the dominant source for vegetable oil production, coconut trade is still very important in today's world. Below are the top 10 countries in terms of coconut production.

3.3: coconut milk

The Tree of a Thousand Uses

section 3.3 5

Coconut

MILK

oconut meat / endosperm gradually thickens as it reaches maturation and the initially soft, jelly-like meat will turn leathery & hard. Coconut milk is then obtained by removing and grating this hard, white flesh and squeezing out the milky juice. Sometimes coconut water or plain water is added to the juice to slightly dilute it. Coconut milk is rich in fat and protein and can be consumed directly. It is a milk substitute for people who are lactose intolerant or those following a specific diet. More often than not however, it is further processed to create other types of food and the coconut milk has become a highlight of many cuisines in tropical and subtropical countries where they are grown.

Some familiar local dishes cooked with coconut milk include the different types of curries , laksa , nasi lemak , and also desserts like kuehs and chendol.

Coconut milk is one of those foods that oscillate between the ‘good’ food and ‘ bad’ food camps . Coconut milk is one of those foods that oscillate between the ‘good’ food and ‘bad’ food camps. Coconut milk, especially the lower fat variety, could be consumed in moderation ( around 1 – 2 times per week. ) The British Heart Foundation however

3.3: coconut milk

Coconut (C. nucifer a)

recommends swapping saturated fats, which includes coconut oil, for unsaturated oils when cooking. Like with coconut water, research results are mixed but recent studies suggest that fats from coconut may

not have such a detrimental effect on blood lipids and cardiovascular health as once thought. But as with anything, a balanced approach is definitely key â&#x2013;Ž

adapted from Janick, Jules, and Robert E. Paull. The Encyclopedia of Fruit & Nuts. Wallingford, UK: CABI North American Office, 2008.

"The Health Benefits of Coconut Milk." BBC Good Food. Accessed November 14, 2018. https://www.bbcgoodfood.com/howto/guide/ingredient-focus-coconut-milk. The Philippines. Philippine Coconut Authority. Food Product Development

Division. Coconut Processing Technologies: Coconut Milk. 2014. Accessed November 15, 2018. http://www.pca.da.gov.ph/pdf/techno/coconut_milk.pdf.

difficult y: • • · · ·

cooking time: 1 to 1.5 HRS.

yield: serves 4

recipe

NASI LEMAK

main ingredients 2 cups 3 leaves 170 ml

uncooked rice pandan leaves (tied in a knot) coconut milk

sambal ik an bilis 1 cup 1 cup Half 1 clove 4 clove 10 pcs. 1 tsp. 1 tbsp. to taste

tamarind juice dried anchovies (fried) red onion (sliced into rings) garlic shallots dried chillies (deseeded) belacan prawn paste sugar salt

1 Add rice and coconut milk into some water. Toss in the pandan leaves into the mixture and cook your rice.

3 Lightly fry the paste and add the onion rings. Stir well before adding in the ikan bilis, tamarind water, salt and sugar.

2 Pound or grind together the prawn paste, shallots, garlic and dried chillies into a paste.

4 Let the gravy simmer on low heat until it thickens. Serve with cooked rice. Enjoy!

note

•

In step 1, a bit of salt may be added to make the rice more tasteful.

•

To make your own tamarind juice, soak a ping-pong-sized tamarind

pulp in 1 cup of water. Squeeze the tamarind constantly to extract the flavor into the water. Drain the pulp and save the tamarind juice. •

Feel free to add other ingredients such as hard-boiled eggs, cucumbers and any type of meat to the nasi lemak.

Recipe adapted f rom www.rasamalaysia .com

chapter 4

On coconut 25

HUSK & SHELL

or "skull" after the three indentations on the coconut shell that resemble facial features.

4: on coconut husk & shell

Coconut (C. nucifer a)

ike most other fruits, the coconut fruit is also made up of three different layers: the endocarp, the mesocarp and the exocarp. The endocarp is the hard “shell” which encloses the endosperm while the exocarp and mesocarp forms what we refer to as the “husk” of the coconut . The exocarp of the coconut is the smooth outer layer / skin which could come in a wide variety of colours like yellow-green, redbrown or even ivory. The mesocarp of the fruit, on the other hand, starts off as a white and firm layer but gradually develops to a brown fibrous mass. These fibres are also known as coir. When the exocarp and mesocarp are both removed, the coconut fruit’s characteristic three “eyes,” marking where their germination spots are, could be seen present on the fruit’s endocarp surface.

coir

endocarp

mesocarp

exocarp

Information adapted f rom Bioversity International

4.1: charcoal and activated carbon

The Tree of a Thousand Uses

section 4.1 5

Charcoal and

ACTIVATED CARBON

he endocarp, or commonly known as the hard shell of the coconut, is considered a good material to make charcoal and, by extension, activated carbon. Charcoal from coconut shells are often used as a fuel in rural areas as they are less bulky and easier to obtain. In 1992, a small community development group in Pontianak, West Kalimantan, Indonesia has developed a simple technology for producing coconut-shell charcoal. The technique involves the use of a 200-litre drum as a kiln , and is claimed to be the most effective way to manufacture coconut-shell charcoal. Efficiency of the conversion has been reported to be as high as 25%, which is twice as high as that achieved by traditional methods.

Moreover, the production-time per batch is only about 20 hours, which is considered very quick.

Activated carbon is charcoal that has been treated to vastly increase its surface area . Meanwhile, activated carbon is charcoal that has been treated physically or chemically which, as a result, vastly increases its surface area. Therefore, it is able to adsorb / soak up gas, liquid or other soluble molecules very well. Exceptionally good activated carbon could be produced with charcoal

4.1: charcoal and activated carbon

Coconut (C. nucifer a)

activated carbon, coconut shell charcoal has more uses beyond fuel because activated carbon is commonly used as a purifying material in horticulture, food and pharmaceutical industry just to name a few ▮

made from coconut shells, hardwood or even sawdust and wood waste but coconut shell activated carbon is usually specifically made for adsorption of gases and vapours. This is owing to coconut-shell charcoal’s high strength combined with having a fine porous structure that allows it to be recycled many times without losing its granular structure and impeding the gas flow. Thus, once processed into

adapted from "Activated Carbon." NeuroImage. Accessed November 14, 2018. https://www. 20

sciencedirect.com/topics/agricultural-and-biological-sciences/activated-carbon. "Chapter 6 — Charcoal Utilisation and Marketing." International Rice Commission Newsletter Vol. 48. Accessed November 14, 2018. http://www.fao.org/docrep/x5555e/x5555e07.htm.

"Chapter 10 — Using Charcoal Efficiently." International Rice Commission Newsletter Vol. 48. Accessed November 14, 2018. http://www.fao.org/docrep/X5328E/x5328e0b.htm. "Charcoal from Coconut Shells." The New Zealand Digital Library

Archive of Boiling Point No. 32 - January 1994 (ITDG, 1994, 44 P.). Accessed November 14, 2018. https://tinyurl.com/nzdl-charcoal.

starting a fire

A guide on how to

START A FIRE. 1

Matchstick

Matchbox

Apply to dotted area.

4.2: coconut shell vessels

The Tree of a Thousand Uses

section 4.2 5

Coconut shell

VESSELS

he hard shell of the coconut, when halved, can also be used to make various kinds of utensils and vessels as seen in many different society. In Samoa for example, they are made into a mortar and pestle, known locally as ipu lama, that is also part of a tattoo kit. In Sri Lanka, the polkatu handi, or coconut shell spoons, are familiar fixtures of households and kitchens, used to stir and serve curry before the introduction of stainless steel and plastic. And in the Philippines (where it is known as bao in Tagalog) and Southeast Asian countries in general, coconut shells are used to make bowls and cups. Beyond being sturdy vessels, another desirable quality to coconut shell is that when thoroughly

rubbed and buffed, it would develop a shine without the need to use varnish. Repeated use and handling of these coconut shell utensils and vessels could also cause them to develop a satiny, deep brown to black patina.

It is estimated that the coconut industry discards billions of these shells each year — more than nine million tons of coconut shells are produced worldwide each year, out of which only 15 per cent are used. Repurposing these coconut shells into various utensils and vessels like mentioned before might thus be a possible solution to this wastage problem. The Australian company Coconut Bowls is a success story that serves to prove the commercial

4.2: coconut shell vessels

Coconut (C. nucifer a)

viability of such business. In 2016, after coming across some carved coconut shells with paintings on them at a local market in Bali, Jake McKeon thought it would be an attractive side-product for his health food business. Within about three months, the coconut bowls were selling better than his food products

and now, Coconut Bowls have sold more than 100,000 recycled bowls and its products are used in more than 600 cafes in Australia â&#x2013;Ž

adapted from 15

Daniel, Shannine. "The Traditional Tools Of A Sri Lankan Kitchen." Roar Media. Accessed November 15, 2018. https://roar.media/english/ life/history/the-traditional-tools-of-a-sri-lankan-kitchen/.

Florian, Mary-Lou E., Dale Paul Kronkright, and Ruth E. Norton. The Conservation of Artifacts Made from Plant Materials. Marian Del Rey, CA: Getty Conservation Institute, 2002. "Ipu Lama (Coconut Cup Mortar and Pestle)." Collections Online |

Museum of New Zealand â&#x20AC;&#x201D; Te Papa Tongarewa. Accessed November 15, 2018. https://collections.tepapa.govt.nz/object/268737. Jackson, Consuelo R. The Gift of Choice: The Lives and Times of Leon Z. Roda and Alfonso P. Roda, Father and Son. Brushton, NY: TEACH Services, 2003.

Waters, Cara. "Trash to Cash: Jake's Million-dollar Coconut Bowl Business." The Sydney Morning Herald. April 06, 2018. Accessed November 15, 2018. https://www.smh.com.au/business/small-business/coconut-bowlsbusiness-trash-cash-jake-mckeon-20180405-p4z7un.html.

make your own origami bowl legend Mountain fold

fold ridge towards you / out of the paper

Valley fold

fold ridge away from you / into the paper

front

back

Start with one square origami paper. It is preferable to have a paper with a different colour for its front and back. This tutorial will illustrate front as yellow and back as brown.

Valley-fold two more times.

Valley-fold two times diagonally.

Turn the origami model over.

Apply a valley-fold. Then, turn the origami model over again.

Start with the backside of the paper facing up. Mountain-fold the paper in half vertically and unfold.

Valley-fold two times and then unfold such that the paper is now divided into four equal parts.

Apply two valley-folds.

11 9

Turn the origami model over.

Congratulations! You are done! You now have a twodimensional origami bowl.

Too easy for you?

Head over to www.origamimake.org/howto-origami-bowl. php to find out how to make 10

Open a pocket by applying two mountain-folds and four flat-folds (green line).

the more complex threedimensional origami bowl.

adapted from Ahn, Hyo. "2D Origami Bowl." Origami Tutorials. Accessed November 17, 2018. http://www.origami-make.org/origami-bowl-2d.php.

4.3: coconut fibre

The Tree of a Thousand Uses

section 4.3 5

Coconut

FIBRE

can also be dyed, possess good resistance to microbial action and salt water damage, and needs no chemical treatment. As such, they are used to make brushes,are woven into matting, and are spun into yarns for marine cordage and fishnets.

etter known as coir, coconut fibre is obtained from the mesocarp , or husk , of the coconut fruit. There are two types of coir: the more commonly used brown fibre, which is obtained from mature coconuts, and finer white fibre, which is extracted from immature green coconuts after soaking for up to 10 months. The fibre is made up of smaller threads, each about 0.3 to 1 millimetre long and 12 to 24 microns ( 1 micron is equivalent to 0.001 millimetre) in diameter, composed of lignin, a woody plant substance, together with cellulose. The processed fibres, ranging from 10 to 30 centimetres in length, are light in weight, brittle, strong, and elastic, with a tendency to curl. Resistant to abrasion, coir

A more environmentally conscious approach of using coir include substituting synthetic rubber in the upholstery industry, substituting plywood and, due to the fact that it is the thickest and most resistant of all commercial natural fibres, is widely used to overcome the problem of erosion. The low rate of decomposition of coir is crucial in the creation of highly durable geo-textiles : thick textiles which

4.3: coconut fibre

Coconut (C. nucifer a)

are applied like blankets on top of grounds in erosion prone areas. Coir geo-textiles naturally have the ability to retain moisture and give protection from the suns radiation,

just like natural soil. On top of that, unlike geo-synthetic materials, it provides good soil support for up to three years, allowing for natural vegetation to become established â&#x2013;Ž

adapted from Britannica, The Editors of Encyclopaedia. "Coir." EncyclopĂŚdia Britannica. February 07, 2018. Accessed November 15, 2018. https://www.britannica.com/topic/coir.

"Coir." International Rice Commission Newsletter Vol. 48. Accessed November 15, 2018. http://www.fao.org/economic/futurefibres/fibres/coir/en/.

welcome mat vinyl stickers Coir is often used to make those classical â&#x20AC;&#x2DC;Welcomeâ&#x20AC;&#x2122; mats most of us are familiar with. Below are some stickers inspired by those mats. Stick it on your laptop, or anywhere you want.

chapter 5

On coconut 25

TRUNK & ROOTS

or "skull" after the three indentations on the coconut shell that resemble facial features.

5: on coconut trunk and roots

Coconut (C. nucifer a)

nique from most trees, the coconut trunk contains no cambium but instead may have as much as 18,000 vascular bundles; one of the reasons why the trunks could withstand significant damage to it. As a direct result for not having cambium, the coconut trunk also do not exhibit growth rings. Coconut trunks on average are roughly 0.8 metres in diameter which would taper off to about 0.4 metres as we go up the trunk. The bottom part of a coconut trunk will usually exhibit swelling and this region is known as the bole from which the coconut roots are produced. Again, unlike common woody trees, the palm tree has neither tap roots nor root hairs but instead has a fibrous or an adventitious root system. This means that the main roots grow out somewhat horizontally from the bole and are mostly found within the topsoil while only a few of the roots penetrate deep into the soil for stability. The roots, also having no cambium, are noticeably uniform as the main roots would only reach a maximum diameter of 1 cm.

trunk

bole 40

adventitious roots

5.1: coconut timber

The Tree of a Thousand Uses

section 5.1 5

Coconut

TIMBER

oconut timber, cocowood or glugu in Javanese, is the processed stem fibre of the coconut palm tree. The density of the stem fibre decreases towards the centre and with height and as such , the highest density fibre occurs around the outer periphery of the stem and has properties similar to many hardwood timbers. The seasoned, high density product colour ranges from medium to dark brown with prominent, darker, quill-like streaks. Although some locals, especially those in rural areas, have used coconut wood to build houses and other structures, they had not considered it to be a viable resource that could compete with conventional hardwood. Only in the past few decades did people

in the region began to explore the potential and commercial uses of the coconut wood.

It has been proven that almost the entire range of coconut wood can be used to construct a whole building . One primary use of the coconut timber is in building construction frameworks. This is because the hard outer layer ( classified as high or medium grade density coconut timber ) has sufficient strength for structural integrity. Meanwhile, the softer wood are used for non load-bearing parts of the house

5.1: coconut timber

Coconut (C. nucifer a)

such as internal linings of walls. Coconut wood is also a promising material in the manufacture of furniture, novelties and handicrafts due to its unique quill-like natural appearance mentioned before. High value cocowood products include furniture, decorative interior walls, parquet floors, and various novelties and curio items. It is not surprising

therefore that through experience, it has been proven that almost the entire range of coconut wood could be used to construct a whole building â&#x2013;Ž

adapted from Australia. Australian Centre for International Agricultural Research. Department of Employment, Economic Development and Innovation (DEEDI). Cocowood: Properties and Processing Facts. Queensland, 2010.

"Chapter 3 â&#x20AC;&#x201D; Uses of Coconut Wood and Markets." International Rice Commission Newsletter Vol. 48. Accessed November 15, 2018. http://www.fao.org/docrep/w7731e/w7731e04.htm.

Haas, Anthony, and Len Wilson, eds. Coconut Wood: Processing and Use. Rome: Food and Agriculture Organization of the United Nations, 1985.

make your own origami house legend Mountain fold

fold ridge towards you / out of the paper

Valley fold

fold ridge away from you / into the paper

front

back

Start with one square origami paper. It is preferable to have a paper with a different colour for its front and back. This tutorial will illustrate front as brown and back as yellow.

Valley-fold two more times and then unfold. 1

3 4 5 6

Repeat in the opposite orientation. You should now have 6 crease lines.

Do a horizontal valley-fold.

Turn the origami model over.

Start with the backside of the paper facing up. Valley-fold the paper in half vertically and unfold.

Valley-fold the paper in half horizontally and then unfold such that the paper is now divided into four equal parts.

Apply a valley-fold.

Apply two more valley-folds.

Repeat on the other side.

Congratulations! You are done! You now have a twodimensional origami house.

Apply two valley-folds and then unfold. Too easy for you?

Head over to www.origamimake.org/howto-origami-bowl. php to find out how to make the more complex three11

Apply a â&#x20AC;&#x2DC;squash-foldâ&#x20AC;&#x2122; on the top left corner, a fold that is roughly like opening up a pocket.

dimensional origami houses.

adapted from Ahn, Hyo. "Traditional Origami House." Origami Tutorials. Accessed November 17, 2018. http://www.origami-make.org/origami-bowl-2d.php.

5.2: herbal medicine

The Tree of a Thousand Uses

section 5.2 5

Herbal

MEDICINE

t is interesting how the roots of the coconut is believed to be a natural remedy for all sorts of ailments in different communities around the world. In India, the Ayurveda made mentions of using the ashes of coconut roots to treat haemorrhoids. Traditional Chinese Medicine (TCM) make mentions of 椰子皮 (ye zi pi, lit. coconut skin) to refer to the bark of the coconut roots, believed to be able to staunch bleeding and relieve pain. Anselm Adodo, a pioneering practitioner of Nigerian alternative medicine, mentions in his book Nature Power how coconut root can be used to treat fibroids, hepatitis & bronchitis. An even more comprehensive list of ailments treatable with coconut roots can be found in Indonesia,

which includes dysentery, cholera, diarrhoea, erectile dysfunction and fever. It is even believed that the coconut roots can be used as some form of birth control. Regardless of how true these claims are , research has been done on the pharmaceutical properties of coconut roots and it is found that the roots do have several medicinal properties. The root is found to be astringent (causing the contraction of skin cells and other body tissues), diuretic (causing increased passing of urine) and antihelmintic (used to destroy parasitic worms). It is useful in curing pharyngodynia ( pain in the pharynx ) , uterine disorders, blenorrhagia (excessive vaginal discharge), bronchitis,

5.2: herbal medicine

Coconut (C. nucifer a)

hepatopathy (congestion of the liver), strangury (irritation or blockage the base of the bladder) and helminthiasis (infestation with parasitic worms). There is certainly merit in further studies about the medicinal properties of

coconut roots. In the future, there could thus be a strong scientific proof that could confirm the ageold beliefs of coconut roots ability in treating various ailments in traditional medicine practices around the world â&#x2013;Ž

adapted from Adodo, Anselm. Nature Power: Natural Medicine in Tropical 15

Africa. Bloomington, IN: Author House, 2013. Indonesia. Ministry of Trade of the Republic of Indonesia. Trade Research and Development Agency (TREDA). Indonesian Herbal: The Traditional Therapy. TREDA, 2009.

Saraswathy, A & KN, Sunil Kumar & Ramachandran, Shakila & Ariyanathan, S. (2010). Pharmacognostic Evaluation of Roots of Cocos nucifera linn.. Pharmacognosy Journal. 2. 498â&#x20AC;&#x201C;501. 10.1016/S0975-3575(10)80038-0. Singh, Jagdev. "Coconut (Nariyal) Health Benefits & Medicinal Uses." Ayur

Times. August 30, 2018. Accessed November 15, 2018. https://www.ayurtimes. com/coconut-health-benefits-medicinal-uses/#coconut-roots-benefits. Zhou, Jiaju, Guirong Xie, and Xinjian Yan. Encyclopedia of Traditional Chinese Medicines. Berlin: Springer, 2011. Accessed November 15, 2018. https://epdf.

tips/encyclopedia-of-traditional-chinese-medicines-molecular-structurespharmacologic7310b51c55a3ba8463edb46a3a6498c486009.html.

Age :

note:

medication

dosage

daily medication schedule

Name :

6 – 8

12 – 2

3 – 5

6 – 8

9 – 11

Allergy :

pm midnight

Medication adherence is the degree to which a person's behavior corresponds with the agreed recommendations from a health care provider, and is key to effective treatment .

9 – 11

Sex : Male / Female

Name :

Age :

dosage

weekly medication schedule medication

note:

sun

tue

Sex : Male / Female

mon

w ed

thu

Allergy :

fri

sat

Medication adherence is the degree to which a person's behavior corresponds with the

agreed recommendations from a health care provider, and is key to effective treatment .

5.3: coconut palm heart

The Tree of a Thousand Uses

section 5.3 5

Coconut

PALM HEART

alm heart or heart-of-palm is the edible young terminal bud of various palms usually served raw and dressed as a salad. They are harvested by removing the growing top of the palm crown and each heart consists of a whitish cylinder of tender immature leaves. While it depends on what kind of palm tree the heart is harvested from (the acai palm, cabbage palm and peach palm are all examples of other types of palms the heart can be harvested from), removing the palm heart usually results in the death of the tree. This is the case for heart-of-palms harvested from coconut trees.

stems of the tree meets the trunk. By removing the hard, green or brown leaf stems, the white fleshed heart will become visible. Very delicate in texture, the heart is easy

Palm heart or heartof-palm is the edible young terminal bud of various palmsâ&#x20AC;&#x2030;. to distinguish from the inedible parts because of its lack of pigment and how a knife could easily cut through it. The heart will usually be sliced up and then soaked in a light brine water mixture to prevent oxidisation and discolouration.

In the coconut tree, the heart-ofpalm is located at where the frond

5.3: coconut palm heart

Coconut (C. nucifer a)

Doing so also extend its shelf life allowing it to be refrigerated for later use. Many described the taste of heart-of-palm as delicate and sweet with a crunchy texture. Apart

from using them in salads, some have experimented with including them in other types of dishes like stir-fries, sauces, curries, salsa, omelettes, pizzas, even cakes â&#x2013;Ž

adapted from F&W Editors. "What Exactly Are Hearts of Palm and How Should You Use Them?" Food & Wine. Accessed November 15, 2018. https://www.foodandwine.com/ blogs/what-exactly-are-hearts-palm-and-how-should-you-use-them.

"Heart Of Palm." Merriam-Webster. Accessed November 15, 2018. https://www.merriam-webster.com/dictionary/heart of palm. Mulroy, Terri. "Harvesting a Coconut Palm Heart." Kumu Aina

Farm. July 29, 2015. Accessed November 15, 2018. http://www. kumuainafarm.com/harvesting-a-coconut-palm-heart/. Petruzzello, Melissa. "Acai." EncyclopĂŚdia Britannica. December 12, 2017. Accessed November 15, 2018. https://www.britannica.com/plant/acai#ref1245363.

Worley, Richard, and Mary Ryan. "Heart of Palm." Puna Gardens. Accessed November 15, 2018. http://www.punagardens.com/heart-of-palm.html.

difficult y: • • · · ·

cooking time: 15 to 20 min.

portion: serves 4

recipe

HEART-OFPALM SALAD

main ingredients 400 g 300 g Whole Half

heart-of-palm cherry tomatoes pitted and peeled avocado large seedless cucumber

lemon vinaigrette 2 tbsp. 1 tbsp. 3 tbsp. to taste

lemon juice apple cider vinegar extra virgin oil salt and pepper

1 Cut the heart-of-palm crosswise into thin slices. You could opt to make rings from the slices by pushing out their middle.

3 For the dressing, whisk together all the vinaigrette ingredients until it emulsifies into a silky smooth mixture.

2 Half the cherry tomatoes and cut the remaining main ingredients into bite-sized pieces.

4 Drizzle as much dressing as needed onto the chopped salad ingredients. Toss and enjoy!

35 note

•

Check local supermarkets or stores for canned heart-of-palms.

•

To store leftover dressing, save it in an air tight container in the fridge. 40

Recipe adapted f rom www.veg gieinspired .com