World Coconut Day

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Sep. 2, 2026

World Coconut Day 2026 - “Coconuts in Times of Uncertainty: Securing Food, Energy, and Livelihoods.”

I am doubly glad today – to be in Keralam - the land of Keram as we celebrate Coconut Day (one of the narratives on the name Keralam is based on Keram – a synonym for Cocos nucifera in Malayalam. Sanskrit gives it the name ‘Narikela’, from which perhaps, we have the Hindi ‘naariyel’ and perhaps, it is from the Malayalam – naalikeram, or perhaps, it is the other way about). In everyday Malayalam, the name we use for this palm tree is 'thengu' (തെങ്ങ്). 

I learn that the now famous name ‘Coconut’ owes it origin to Portuguese (Coco – a grotesque face or a bogeyman – with its triple eyes when unhusked) and nut from English.

Coconut palms are considered native to the coastal South Americas, Indian subcontinent and Southeast Asian nations. For Keralam, it is the state tree.

Secondly, when it comes to celebrating the Season of Creation, Coconut Day fits aptly as the Tender Coconut with its liquid endosperm, perhaps, one of the best filtered, natural, healthy, sweet and soft drink serving as a ‘natural electrolyte’ with a rich content of potassium. At our homes, we looked forward to the sweeter coconut water, when the kernel used to be extracted for curries and domestic savouries. The inflorescence of Coconut produces the best sweet drink, which when fermented becomes the natural alcohol ‘Toddy’ usually termed ‘kallu’ in Malayalam, though the unadulterated toddy is hardly available anywhere, in spite of the distribution of almost one shop every square kilometre of the state of Keralam. 

While the modern Keralam embraced the so-called western alcoholic spirits tightly, the local drink had lost its charm and it has become rather notorious for the spurious version being sold through these outlets. In the past two decades, it is becoming fashionable for families to dine at rather sophisticated 'kallu shap' (Toddy Shops), with the famed 'shaap curry' made available with the unfermented or minimally fermented and sweet toddy. 

When Climate Change threatens our food security and food safety, coconut can be promoted as a food, drink and a very healthy ingredient for food, in addition to the potential for edible oil from the nut, and products for domestic utility, furniture and fibre. 

The 21st century Keralam is facing the shortage of skilled labour to tap the potential of this kalpa vrksham of the state - for harvesting the nuts from the tall trees, and for tapping toddy from the top of the trees. The challenge is being overcome by either letting the nuts to fall and then gather them, and by substituting the tall varieties with the dwarf varieties. My impression is that the new hybridized varieties lack the charm of the old time tall palms not only in their appearance, but also in the quality of the nuts. 

When compared to the scenario two decades ago, now it appears that there is greater demand for coconut for a healthy drink, than for its other domestic and commercial purposes (to flavour the Kerala or West-coast curries and for extracting oil).  Now, tender coconuts are available in Delhi and in the towns of UP at almost the same price as they are sold in Keralam. The business opportunities in packaged drink from coconut has yet to grow in India, when compared to countries like Indonesia, Thailand or Srilanka. The efforts by Coconut Board to promote the phloem sap of coconut palm like 'Neera' are yet to taste success. 

In the 1960s and 70s, coconut had a centre stage in an economy that supported various aspects of life - food, fuel, furniture and housing.  Today, it has been reduced to the domain of food, and there too its potential remains to be tapped. I would say, in those days, at least 40% of the Kerala houses had roofs thatched with coconut palm fronds, which used to be changed once in two or three years - making what is considered today as arboricultural waste or bio-waste, a unit of explicit economic value.  

For a road-traveller in South India, I would put tender coconut as the best option for food and drink on the way. Yes, the solid endosperm (coconut meat) combined with a bite of jaggery or ground-nut chikki (kappalandi mithai) could serve as a very safe and healthy food for the way. 

I thank the Creator for this wonderful gift of life!!