The Tree of Life

 

Today there are around 80,000 coconut farmers in Jamaica, growing coconuts on 15,000 hectares of land.

Coconuts are not native to Jamaica but were introduced by Spanish settlers in the 16th century. Coconuts have since become a well established part of Jamaican life, with coconuts being used in many traditional recipes such as rice and peas, run down and gizzada.

 

Coconuts are either harvested at their jelly stage or their mature stage. The jelly stage occurs between seven and nine months. During this stage the coconut yields sweet refreshing coconut water and a thin layer of soft, jelly like flesh. It is widely know that coconut water makes a refreshing drink and coconut meat (or jelly) can make a calorie rich meal

The coconut is fully mature after 10 to 12 months, when the flesh becomes thicker and more solid.

 

The coconut tree is called the "Tree of Life" by some Jamaicans due to the many uses it can be put to. The inside of the trunk can also be eaten (similar to a heart of palm), the outer part of the trunk of the Jamaican coconut palm furnishes, a construction lumber, known as porcupine wood for houses and furniture.The swollen base of the trunk, when hollowed, can be turned into a hula drum that the Hawaiians use for entertainment. Even the shells can be used to make items such as jewellery and utensils or a fine charcoal for burning.

 

Coconut oil is also used by athletes and body builders who are dieting. Reasons have been that the fatty content of coconut oil is easier converted into energy while the oil contains less cholesterol than others. It also boasts endurance resulting in enhancing the athlete’s performance.