Solomon varieties of dwarf coconuts open up possibilities for the backyarder
A recent global survey found 780 described coconut varieties. Many have been developed specifically for certain commercially important traits. Tall varieties represent the majority in commercial production due to a higher copra yield and longer productive lifespan, but the merits of the dwarf varieties are well worth considering, especially for the backyard or small scale production.
There were eight dwarf varieties selected from the Solomon Islands and imported by the Townsville council in the early 1980’s. The original plan was to replace some of the tall palms along The Strand with these impressive compact varieties for foreshore stability and tourism appeal. I won’t elaborate on the perceived danger issue but it is said “coconuts have eyes of their own and have long served mankind”.
The original Solomon collection has been well maintained and one of the originals, the Malay Golden Dwarf found its way to the far north, with thanks to the old Kamerunga research station in Cairns. There are also a number of the shorter palms, known as village dwarfs, growing around the Cape York Peninsula. They are very compact palms – small enough to grow in containers and bear numerous, small, golden orange fruits, with thin husks and great flavour. Others are the Red Spicata Dwarf, which has a stalk-less fruit attached directly to the main stem of the bunch, a Malay Yellow dwarf which is also very thin husked with medium sized light flavoured fruits, and a Giant Green dwarf, which has a full size crown but extremely compact trunk.
In general, dwarf coconuts are self pollinating, precocious, high yielding, easy to harvest, and tolerant of diseases such as ‘Lethal Yellowing’ and poor soils. Many will fruit within four years in a moist tropical climate and reach full output by 6 years, often with coconuts touching the ground. The productive life is considerably less for the dwarf palm varieties which have life spans of approximately 40-60 years, as opposed to 80-120 years for talls. Dwarfs reach heights from 5m to 12m, depending on variety, although at a much slower pace than talls, as generally all the palm proportions are smaller.
Plantation production of dwarf coconuts has been most successful in Brazil where the market is for drinking coconuts rather than oil production. It is estimated three billion coconuts are consumed by Brazilians annually and there is a growing demand for tetra-pak coco juice export products from USA and European markets. They are the wealthiest coconut farmers in the world and their product is easily harvested at only 8 months maturity, for peak sugar and electrolyte concentration, and at 12-14 months being fully mature and oil ready.
A coconut palm produces a new inflorescence every month, beginning the long ‘pregnancy’ for each fruit. Some dwarf coconuts can bear up to 250 fruits per year, though 160 is common with good conditions. When a coconut palm self pollinates; a recessive gene is able to produce very high sugar content. This is why dwarf coconuts tend to be sweeter. Regardless of the conditions of pollination, in all coconuts, sugar levels peak around day 220. This is considered the ideal time to harvest a bunch of coconuts for drinking. Once picked, a fresh semi-mature coconut will remain sterile inside and continue to deposit flesh for up to 8 weeks, if not bruised or allowed to dry out.
Another major product from the dwarf coconut is toddy, or coconut sugar, extracted directly from the unopened inflorescence. Coco sugar has an extremely low glycemic index, with a GI of 35. The end of the inflorescence is cut with a very sharp blade, morning and evening, removing a minimum of crystallized sap, which encourages and maintains the sap flow. Usually a litre per day can be collected and boiled down for sugar, or drunk directly as toddy or later, arak. Fresh, it is considered an elixir in many island villages, and this has been attributed to very high vitamin C content (263% of daily requirement). This is considered especially valuable among elderly villagers, hence the practice of breeding very compact dwarf varieties and planting them at the base of composting pits to ensure easy reach and strong output in ones latter years.
The wisdom of planting dwarf coconuts below ground level is manyfold. There is a tendency for a short palm to become top heavy and not withstand strong winds as well as a more flexible tall palm. Lowering the root ball in a pit which can collect water and hold plenty of mulch gives the best results as well as nice low coconuts for more years to come and not to forget, tsunami proofing.
If you would like to help spread this collection for our future, or perhaps it’s time to replace some of your tall coconuts with shorties, please be in touch.
Dwarf Coconut Sales – Cactus Island Nursery
Written by Paul Richardson - COCOTAP® (The nifty little tool to open & drink your coconuts easily)
Article originally published in the Australian Rare Fruit Review 2008
A recent global survey found 780 described coconut varieties. Many have been developed specifically for certain commercially important traits. Tall varieties represent the majority in commercial production due to a higher copra yield and longer productive lifespan, but the merits of the dwarf varieties are well worth considering, especially for the backyard or small scale production.
There were eight dwarf varieties selected from the Solomon Islands and imported by the Townsville council in the early 1980’s. The original plan was to replace some of the tall palms along The Strand with these impressive compact varieties for foreshore stability and tourism appeal. I won’t elaborate on the perceived danger issue but it is said “coconuts have eyes of their own and have long served mankind”.
The original Solomon collection has been well maintained and one of the originals, the Malay Golden Dwarf found its way to the far north, with thanks to the old Kamerunga research station in Cairns. There are also a number of the shorter palms, known as village dwarfs, growing around the Cape York Peninsula. They are very compact palms – small enough to grow in containers and bear numerous, small, golden orange fruits, with thin husks and great flavour. Others are the Red Spicata Dwarf, which has a stalk-less fruit attached directly to the main stem of the bunch, a Malay Yellow dwarf which is also very thin husked with medium sized light flavoured fruits, and a Giant Green dwarf, which has a full size crown but extremely compact trunk.
In general, dwarf coconuts are self pollinating, precocious, high yielding, easy to harvest, and tolerant of diseases such as ‘Lethal Yellowing’ and poor soils. Many will fruit within four years in a moist tropical climate and reach full output by 6 years, often with coconuts touching the ground. The productive life is considerably less for the dwarf palm varieties which have life spans of approximately 40-60 years, as opposed to 80-120 years for talls. Dwarfs reach heights from 5m to 12m, depending on variety, although at a much slower pace than talls, as generally all the palm proportions are smaller.
Plantation production of dwarf coconuts has been most successful in Brazil where the market is for drinking coconuts rather than oil production. It is estimated three billion coconuts are consumed by Brazilians annually and there is a growing demand for tetra-pak coco juice export products from USA and European markets. They are the wealthiest coconut farmers in the world and their product is easily harvested at only 8 months maturity, for peak sugar and electrolyte concentration, and at 12-14 months being fully mature and oil ready.
A coconut palm produces a new inflorescence every month, beginning the long ‘pregnancy’ for each fruit. Some dwarf coconuts can bear up to 250 fruits per year, though 160 is common with good conditions. When a coconut palm self pollinates; a recessive gene is able to produce very high sugar content. This is why dwarf coconuts tend to be sweeter. Regardless of the conditions of pollination, in all coconuts, sugar levels peak around day 220. This is considered the ideal time to harvest a bunch of coconuts for drinking. Once picked, a fresh semi-mature coconut will remain sterile inside and continue to deposit flesh for up to 8 weeks, if not bruised or allowed to dry out.
Another major product from the dwarf coconut is toddy, or coconut sugar, extracted directly from the unopened inflorescence. Coco sugar has an extremely low glycemic index, with a GI of 35. The end of the inflorescence is cut with a very sharp blade, morning and evening, removing a minimum of crystallized sap, which encourages and maintains the sap flow. Usually a litre per day can be collected and boiled down for sugar, or drunk directly as toddy or later, arak. Fresh, it is considered an elixir in many island villages, and this has been attributed to very high vitamin C content (263% of daily requirement). This is considered especially valuable among elderly villagers, hence the practice of breeding very compact dwarf varieties and planting them at the base of composting pits to ensure easy reach and strong output in ones latter years.
The wisdom of planting dwarf coconuts below ground level is manyfold. There is a tendency for a short palm to become top heavy and not withstand strong winds as well as a more flexible tall palm. Lowering the root ball in a pit which can collect water and hold plenty of mulch gives the best results as well as nice low coconuts for more years to come and not to forget, tsunami proofing.
If you would like to help spread this collection for our future, or perhaps it’s time to replace some of your tall coconuts with shorties, please be in touch.
Dwarf Coconut Sales – Cactus Island Nursery
Written by Paul Richardson - COCOTAP® (The nifty little tool to open & drink your coconuts easily)
Article originally published in the Australian Rare Fruit Review 2008
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