In the Philippines, there are good reasons why many people are opting to propagate oil palm.
The coconut has maintained its position as the top agricultural crop exported in many forms either as food or non-food classified as traditional or non-traditional, to 130 countries.
The local microbial rennet fermented in coconut paring cake was developed by Dr. Susana Mercado of the University of the Philippines, Los Baños Biotechnology (UPLB-Biotech) is now available for dairy farmers engaging into cheese making using carabao’s milk.
Makapuno nut is very distinct from ordinary coconut where the inside is filled with meat. It is a genetic abnormality occasionally produced by tall coconut varieties. It is highly valued for its soft glutinous meat popularly used as sweetened dessert, ice cream flavoring and as ingredient for candies and pastries.
Coconut farmers are advised to apply chlorine as fertilizer to their coconut plants as a safeguard against drought.
A study made by the Forest Products Research and Development Institute (FPRDI) of the Philippines shows that coconut coir dust with forty percent solution of nitric acid and hot pressing for fifteen minutes at one hundred fifty degrees Centigrade could be used in producing binder less particle board.
Coconut trees are cultivated throughout the tropics worldwide. They grow a height of thirty meters(100 ft.) and with a productive life span up to seventy years as average.