Main Producing Areas of Coconuts and an Introduction to Common Varieties

The coconut is an important tropical woody oil crop with extremely high economic value, and every part of the plant has its uses. Coconut meat can be pressed for oil, eaten raw, or used in cooking, and can also be made into coconut milk, desiccated coconut, shredded coconut, canned coconut jam, coconut candy and biscuits. Coconut water can be made into a refreshing beverage, coconut fiber can be made into brushes, carpets, ropes and more, and coconut shells can be made into various handicrafts and high-grade activated carbon, so the uses are many. Below, the editor will introduce the producing areas and varieties of coconuts for everyone, and let us take a look together.

I. Producing areas of coconuts

Coconuts originated in Southeast Asia and Indonesia, extending to the Pacific Islands. They are mainly distributed across Asia, Africa and Latin America between 23 degrees S and 23 degrees N, and are most abundant in coastal areas near the equator. The main producing areas are the Philippines, India, Malaysia, Sri Lanka and other countries. In China, they are cultivated in the southern islands of Guangdong, the Leizhou Peninsula, Hainan, Taiwan, China, and the tropical areas of southern Yunnan.

II. Varieties of coconuts

1. Green coconut

The green coconut is the most common type, and fruit shops generally sell them peeled and packaged. They are large, full of juice, and have a faint sweetness. When choosing a green coconut, you do not necessarily have to pick a large one; many small ones have very thin husks and no less coconut water than the large ones.

2. Red coconut

The red coconut is also known as lipstick palm, scarlet coconut or red stick coconut. It is large, full of juice, and slightly sour, and it is even more delicious after being chilled. The coconut meat is fragrant and crisp when eaten, though it is only a thin layer.

3. Golden coconut

The golden coconut, also called the gold coconut, is less common than the green coconut, but there are still many on the streets of Sanya. The golden coconut is yellow all over its exterior, very different from the withered yellow of an old green coconut. The juice of the golden coconut is sweet and fragrant, with a rich coconut flavor, and is very tasty; the coconut meat is very thick, as white as jade, fragrant, crisp and smooth. Its price is also relatively higher than that of green and red coconuts. Golden coconuts are relatively round, while red coconuts are rather long.

4. Glutinous rice coconut

The glutinous rice coconut is a coconut variety that is rarely seen even in Hainan. The coconut is not large, but it is full of juice, and when drunk it has not only a coconut flavor but also a strong glutinous rice taste. Unlike ordinary coconut meat, which is crisp when eaten, the coconut meat of the glutinous rice coconut is very thick and very sweet, and sticky like glutinous rice. Drinking a glutinous rice coconut takes a bit of fate.

The above is an introduction to the producing areas and varieties of coconuts. Coconuts can be used to produce different products and are fully utilized in different industries; they are a unique renewable, green and environmentally friendly resource in tropical regions. There are many varieties of coconuts, and the ones most commonly seen on the market are green coconuts and red coconuts. Those growing on the coconut trees on the streets of Hainan and those sold in small shops on the streets are generally these two kinds.

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