Coconut has untapped potential, says farmer

Christopher Serju, Gleaner Writer

MORANT BAY, St Thomas:AFTER MORE than 30 years' involvement in coconut cultivation, processing, and research, Michael Black is arguably one of Jamaica's foremost authorities on the crop.

He has suffered through lethal yellowing and devastation by Hurricane Gilbert, has operated copra houses, and is now involved in the processing of coconut oil and the bottling of coconut water. He has enjoyed the highs and suffered the lows associated with one of the most versatile and potentially most economical and viable crops on Earth.

Some 70 per cent of the water bottled at his Nutts River property in St Thomas is exported. He collaborates with the Coconut Industry Board on a number of research and other projects such as the propagation of the F-1 hybrid strain.

Based on their experience, whenever Michael, or his son, Stephen, speaks about coconuts, even veteran farmers and scientists are inclined to listen, with the expectation that they will learn something about this versatile palm. So when the younger Black told me about using salt as a viable option, or in addition to fertiliser, I listened, in disbelief, at first.

technique used elsewhere

"We are also using a technique that was used in The Philippines wherein we use salt as part of our fertiliser. The sodium is natural salt. We have been doing it about two years now. We have no scientific evidence, but we have seen the difference also with us using the salt in the thickness of the meat and production of the tree," argued Black.

"So if a tree needs four pounds, you are able to put on two pounds of NPK, which is natural fertiliser, and substitute the other two with natural salt. So these are things that we are doing on a regular basis now that we realise it has helped us with a number of our productions," he shared with The Gleaner during a recent tour of the property and factories.

It was a one-time visit which Stephen took to The Philippines in the company of another local coconut expert, Basil Beans, that really opened his eyes and mind to the vast potential of the crop, which is underutilised in Jamaica.

It was an experience to remember, he recalls.

"I was able to see and to speak to a lot of people he knew, and he was the one who introduced me to the gentleman that used salt all his life to promote and grow his trees. I then saw what took place there and I knew it could it be done here. But there are a lot more products that we can produce in Jamaica."

While there is potential for value-added coconut products including flour, detergent, sweets, ice cream, and by-products from the leaves and tree, husk and shell of the nut, the volume of coconut available does not make this practical.

Michael also put it into perspective: "First of all, it takes you seven years to go to production. So who has finances that much that they can wait for seven years and they not going to get anything off it and then when it does come into bearing, lethal yellowing or storm coming could ruin you?"

10,000 coconuts reaped daily

On average, the Blacks reap about 10,000 coconuts per day between their bottling and oil operations, but this is nowhere enough to meet the growing demand. From the bottling operation, they generate huge volumes of green husk and the coconut 'meat' goes to waste, while with the oil, the coconut water is wasted when they are cracked open for grating. At present, the shell and husk are dumped on the property.

Fortunately, the flake, or trash, from the oil is in demand from livestock farmers as a feed supplement for pigs, cattle, and chicken. Michael lamented that a venture to produce the once-popular sweet made from the trash and known as 'Busta' failed. The difficulty, he explained, was in getting the sweets, which are cut when hot, individually wrapped.

The husk from which coir is produced is very popular as a potting medium and very popular among orchid growers. As they look to expand their output, the Blacks are also looking for ways to utilise the waste, more of which will be generated in the process.