The Coconut Palm is a member of the palm family and is the only living species in the Genus Cocos.

It grows to a height of 25 meters (80 feet) and flourishes best along the sea coast.

The coconut palm starts bearing fruit after 5-6 years but the palm can bear fruits to its full capacity only after 15 years. Each palm can bear upto 100 coconuts annually since the fruit requires a year to ripen. Each palm produces profitable yields for about 50 years which is why it is the most economically important plant species.

The coconut flesh can be eaten fresh or dried and has a high fat content. The sap of the palm is collected and distilled or fermented into a beverage drink called toddy.

The water obtained from the coconut has many health benefits including detoxification of the body; management of heart health, blood pressure and body fluids; and a good alternative to sugary juices.

The oil extracted from the dried pulp of the coconut is full of fatty acids required by the human body. It helps in reducing total cholestrol levels, improves the metabolism and manages blood circulation.

The coir derived from the dry husk of the coconut is used to manufacture baskets, ropes, mats, etc. since they are highly resistant to salt water. The leaves are used in manufacturing baskets through the thatching and weaving process. The wood obtained from the trunks of the coconut palm, called porcupine wood, are used to build huts and cabinets since they are decay-resistant.

Due to its productive nature, the plant is surrounded with controversy about its origin with some authorities arguing that it is either native to southeast Asia or northwestern South America. Fossil records from New Zealand indicate that small, coconut-like plants grew there as far back as 15 million years ago but even older fossils have been uncovered in Rajasthan & Maharashtra, India.