Breeding Strategies

Jerard, B. A.; Niral, V.; Rajesh, M. K.

doi:10.1007/978-3-030-76649-8_4

Cited by 2 publications

(2 citation statements)

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“…The varieties consumed commonly include the tall types, such as West Coast Tall and East Coast Tall, and dwarf types like Malayan Dwarf and Cameroon Red Dwarf, which vary in color from green to yellow or orange. Additionally, hybrids such as the Maypan coconut, a crossbreed of Malayan Dwarf and Panama Tall, combine attributes of both tall and dwarf varieties. ,, Tall varieties are typically utilized in industrial applications including oil and coir production, whereas dwarf varieties are preferred for direct consumption due to their sweeter water and optimal fruit size for the fresh fruit market. , Despite general nutritional uniformity across varieties, subtle variations exist in water sweetness, meat texture, and oil content; younger coconuts provide sweeter water and softer meat, whereas mature coconuts yield thicker meat suited for milk, cream, and oil production . Therefore, differences in coconut-derived products are primarily influenced by the coconut’s maturity at harvest and the processing methods used. , …”

Section: Introductionmentioning

confidence: 99%

“…Additionally, hybrids such as the Maypan coconut, a crossbreed of Malayan Dwarf and Panama Tall, combine attributes of both tall and dwarf varieties. 3,6,7 Tall varieties are typically utilized in industrial applications including oil and coir production, whereas dwarf varieties are preferred for direct consumption due to their sweeter water and optimal fruit size for the fresh fruit market. 5,6 Despite general nutritional uniformity across varieties, subtle variations exist in water sweetness, meat texture, and oil content; younger coconuts provide sweeter water and softer meat, whereas mature coconuts yield thicker meat suited for milk, cream, and oil production.…”

Section: Introduction Background On Coconut (Cocos Nucifera) Coconut ...mentioning

confidence: 99%

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From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative

Lu,

Zhang,

Wang

2024

J. Agric. Food Chem.

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This review investigates coconut as a sustainable and nutrient-rich plant-based alternative to traditional animal-based food sources. We have explored the nutritional profile, culinary versatility, particularly focusing on the use of coconut meat, milk, cream, and oil in diverse dietary contexts when consumed in balance. Comparative analysis with animal-derived products reveals the high content of medium-chain triglycerides (MCTs), essential vitamins, and minerals in coconut, contrasted with its lower protein content. Researchers have underscored the environmental sustainability of coconut, advocating for its role in eco-friendly food production chains. We have also addressed challenges like potential allergies, nutritional balance, sensory attributes, and consumer motivations for coconut-based products, in terms of understanding the market dynamics. In conclusion, this review positions coconut as a promising candidate within sustainable diet frameworks, advocating for further research to augment its nutritional value, sensory characteristics, and product stability, thereby facilitating its integration into health-conscious and eco-centric dietary practices.

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