The coconut (Cocos nucifera) is an important member of the family Arecaceae (palm family). It is the only accepted species in the genus Cocos,[2] and is a large palm, growing up to 30 m tall, with pinnate leaves 4–6 m long, and pinnae 60–90 cm long; old leaves break away cleanly, leaving the trunk smooth. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word.[3]
The coconut palm is grown throughout the tropics for decoration, as well as for its many culinary and non-culinary uses; virtually every part of the coconut palm can be utilized by humans in some manner. In cooler climates (but not less than USDA Zone 9), a similar palm, the queen palm (Syagrus romanzoffiana), is used in landscaping. Its fruits are very similar to the coconut, but much smaller. The queen palm was originally classified in the genus Cocos along with the coconut, but was later reclassified in Syagrus. A recently discovered palm, Beccariophoenix alfredii from Madagascar, is nearly identical to the coconut, and more so than the queen palm. It is cold-hard
y, and produces a coconut lookalike in cooler areas.[4]
The coconut has spread across much of the tropics, probably aided in many cases by seafaring people. Coconut fruit in the wild is light, buoyant and highly water resistant, and evolved to disperse significant distances via marine currents.[5] Fruit collected from the sea as far north as Norway are viable.[citation needed] In the Hawaiian Islands, the coconut is regarded[by whom?] as a Polynesian introduction, first brought to the islands by early Polynesian voyagers from their homelands in Oceania. They are now almost ubiquitous between 26°N and 26°S except for the interiors of Africa and South America.
The flowers of the coconut palm are polygamomonoecious, with both male and
lowers in the same inflorescence. Flowering occurs continuously. Coconut palms are believed to be largely cross-pollinated, although some[which?] dwarf varieties are self-pollinating. The meat of the coconut is the edible endosperm, located on the inner surface of the shell. Inside the endosperm layer, coconuts contain an edible clear liquid that is sweet, salty, or both.
The Indian state of Kerala is known as the Land of coconuts. The name derives from "Kera" (the coconut tree) and "Alam" ( "place" or "earth"). Kerala has beaches fringed by coconut trees, a dense network of waterways, flanked by green palm groves and cultivated fields. Coconuts form a part of daily diet, the oil is used for cooking, coir is used for furnishing, decorating, etc.
Coconuts received the name from Portuguese explorers, the sailors of Vasco da Gama in India, who first brought them to Europe. The brown and hairy surface of coconuts reminded them of a ghost or witch called Coco.[6] Before it was called nux indica, name given by Marco Polo in 1280 while in Sumatra, name taken from the Arabs who called it jauz-al-Hindi. When coconuts arrived in England, they retained the coco name and nut was added.
The coconut palm is grown throughout the tropics for decoration, as well as for its many culinary and non-culinary uses; virtually every part of the coconut palm can be utilized by humans in some manner. In cooler climates (but not less than USDA Zone 9), a similar palm, the queen palm (Syagrus romanzoffiana), is used in landscaping. Its fruits are very similar to the coconut, but much smaller. The queen palm was originally classified in the genus Cocos along with the coconut, but was later reclassified in Syagrus. A recently discovered palm, Beccariophoenix alfredii from Madagascar, is nearly identical to the coconut, and more so than the queen palm. It is cold-hard
y, and produces a coconut lookalike in cooler areas.[4]The coconut has spread across much of the tropics, probably aided in many cases by seafaring people. Coconut fruit in the wild is light, buoyant and highly water resistant, and evolved to disperse significant distances via marine currents.[5] Fruit collected from the sea as far north as Norway are viable.[citation needed] In the Hawaiian Islands, the coconut is regarded[by whom?] as a Polynesian introduction, first brought to the islands by early Polynesian voyagers from their homelands in Oceania. They are now almost ubiquitous between 26°N and 26°S except for the interiors of Africa and South America.
The flowers of the coconut palm are polygamomonoecious, with both male and
lowers in the same inflorescence. Flowering occurs continuously. Coconut palms are believed to be largely cross-pollinated, although some[which?] dwarf varieties are self-pollinating. The meat of the coconut is the edible endosperm, located on the inner surface of the shell. Inside the endosperm layer, coconuts contain an edible clear liquid that is sweet, salty, or both.The Indian state of Kerala is known as the Land of coconuts. The name derives from "Kera" (the coconut tree) and "Alam" ( "place" or "earth"). Kerala has beaches fringed by coconut trees, a dense network of waterways, flanked by green palm groves and cultivated fields. Coconuts form a part of daily diet, the oil is used for cooking, coir is used for furnishing, decorating, etc.
Coconuts received the name from Portuguese explorers, the sailors of Vasco da Gama in India, who first brought them to Europe. The brown and hairy surface of coconuts reminded them of a ghost or witch called Coco.[6] Before it was called nux indica, name given by Marco Polo in 1280 while in Sumatra, name taken from the Arabs who called it jauz-al-Hindi. When coconuts arrived in England, they retained the coco name and nut was added.
In the wet process, coconut milk is made first and then the oil is extracted from the milk. Coconut kernel is shredded, mixed with a little water, and then squeezed or pressed to extract the oil. The resulting oil/water mixture produces coconut cream or coconut milk depending on the percentage of oil. The coconut milk is then allowed to separate naturally. Since oil is lighter than water, the oil rises to the surface. This takes 12 to 24 hours. The oil can then be skimmed off. This is the traditional method of making coconut oil from coconut milk and is the way many people make the oil at home. Other methods incorporate heating, fermentation, refrigeration, or centrifugal force to separate the oil from the water. Some minor heating is generally done afterwards (often in a low temperature vacuum chamber) to drive off excess moisture and produce a more purified product and to extend shelf life.
In the dry process the oil is extracted directly from the kernel. The coconut kernel is first shredded and dried in an oven to about 10 to 12% moisture. The dried, shredded coconut is then placed into a press and the virgin oil is expelled.[2]
The Asian and Pacific Coconut Community (APCC), whose 18 members produce about 85% of the coconut sold commercially,[3] has published its Standards for Virgin Coconut Oil.[4] The Philippines has established a Department of Science and Technology (DOST) governmental standard
In the dry process the oil is extracted directly from the kernel. The coconut kernel is first shredded and dried in an oven to about 10 to 12% moisture. The dried, shredded coconut is then placed into a press and the virgin oil is expelled.[2]
The Asian and Pacific Coconut Community (APCC), whose 18 members produce about 85% of the coconut sold commercially,[3] has published its Standards for Virgin Coconut Oil.[4] The Philippines has established a Department of Science and Technology (DOST) governmental standard
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ReplyDeleteStandard Cold Pressed Coconut Oil | Coconut Cold Pressed & Mustard Oil for Skin or Hair | Cold Pressed Sesame Oil for Skin
Cold Pressed Coconut Oil 1000 ml
ReplyDeleteCold Pressed Coconut Oil 1000 ml
Cold Pressed Coconut Oil 1000 ml
Cold Pressed Coconut Oil 1000 ml
Cold Pressed Coconut Oil 1000 ml
Cold Pressed Coconut Oil 1000 ml
Cold Pressed Coconut Oil 1000 ml
Cold Pressed Coconut Oil 1000 ml