Tips to farm and yield big from coconuts

Coconuts are known for their hard outer fibrous shell when fully mature and the coconut water contained inside.

It is classified as a fruit, seed and nut too.

It has many health benefits such reducing cholesterol in the blood, promoting weight loss, boosting the immune system, improving blood sugar control, keeping hair shiny and skin healthy, removing wrinkles and age spots.

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Coconut water makes a great drink and the white content called kernel can be enjoyed raw or processed.

They can be harvested while younger and not completely ripe as green coconut from the seventh month. These are loved for their refreshing water, locally known as “madafu”, and have much less kernel.

Value addition

Products obtained from mature coconuts for value addition include coconut oil, milk and cream, flour, vinegar, alcohol, wine, coco syrup, soap and cosmetic products.

The shell of the nut can also be processed into coconut dust which is used in horticulture as a growing medium. It can also produce activated carbon charcoal an efficient fuel alternative according to KTN News’, Next Frontier.

Coconut milk and cream are made by pressing the raw, grated kernel.

Dried coconut kernel is usually grated or shaved and used in cooking or baking. It can be further processed and ground into flour.

Coconut tree leaves are used to make brooms known as “makuti” brooms and baskets the fibre, which also largely goes to waste, can be processed into premium house material products or used to manufacture nets for use in greenhouses and ropes.

Planting

Coconut is harvested and grown from coconut palms. They take 12 months to fully mature and ripen.

However, coconut trees generally start to produce fruit five to six years after planting. Fruit production thrives after 12 to 13 years with the tree lasting a life time of 60 to 80 years according to media reports.

Coconut trees require a lot of water to grow and does best in temperatures averaging 26 to 27 degrees Celsius.

They flourish in hot and humid weather with regular sunshine, rainfall of 2500 mm annually and well drained sandy soils.

Coconuts are planted from seedlings raised in a nursery or husked coconuts.

The seedlings are transplanted in holes of about three feet deep with top soil mixed with organic farm yard manure.

The three distinct varieties grown in Kenya according to info-biodivision.org include: The East African tall, Pemba Dwarf and hybrids such as PB 121 introduced to increase yields and quality.

The new hybrid varieties mature in about two years and offer higher yields highlights oxfarmorganic.co.ke.

Farming coconut trees is labour intensive as it involves weeding, adding manure, mulching using coconut fibres for proper healthy growth of the trees for maximum production.

Coconuts can be intercropped with other crops like vegetables, sweet potatoes, beans, maize and cowpeas to maximize on the farm usage.

Harvesting

Coconuts can be harvested every three months according to media reports.

A farmer harvests by climbing up the tree to cut the coconut fruits.

A freshly cut coconut lasts in the refrigerator for up to one week, but as long as six to eight months in the freezer.