COCONUT PALM Cocos nucifera Coconut palms originated in the Malay Peninsula and now are found in parts of South America, India, Hawaii and throughout the Pacific Islands. These palms produce thousands of coconuts over a lifespan that can reach 70 years. The coconut has a smooth tough outer layer that can survive months floating in the ocean. Enough of these floating "seeds" eventually washed up on distant shores to root and grow. (HFHA Coll.)

Each coconut has several layers, the outer smooth hard cover, the hairy brown inner husk with eyes, and a thin brown skin surrounding the white meat. Its hollow center is filled with watery juice. People drink the juice and also use milk made from the white meat. The palm's sap can be converted into vinegar or an alcoholic drink known as toddy. (HFHA Coll.)

Coconut oil is extracted from dried coconut meat or copra and is used in manufacturing cookies and other baked goods. It is a cheap but not especially healthy oil, high in cholesterol. These workers husk coconuts in the Philippines. (HFHA Coll.)

Packaged dried coconut flakes have been a popular snack item since the 19th century when Dunham's Concentrated Coconut published this color ad card. (HFHA Coll.)