Genetic resource management and improved varieties of coconut

Abstract

The coconut palm, Cocos nucifera L., is a multipurpose palm grown widely in the humid tropics and in India it is referred to as ‘Kalpavrisksha’ considering that it provides all necessities of life. Coconut provides nutritious food and refreshing drink, oil for edible and non-edible uses, fibre of commercial value, shell for fuel and industrial uses, timber and a variety of miscellaneous products for use as domestic fuel. About 10 million families depend on coconut for their livelihood and as an important oil crop in the country, it contributes about 7.8 per cent to the national vegetable oil pool. In recent years, coconut is being increasingly considered as a health food, with virgin coconut oil, tender coconut water and inflorescence sap (neera) being promoted for consumption. The average national productivity of coconut in India is around 64 nuts per palm per year. In contrast, certain elite coconut palms are reported to yield >400 coconuts per palm per year. With a focus to improve productivity and overall profitability to the farmers, research efforts have been focused on development of high yielding coconut varieties. The diversity available, coconut improvement strategies and improved varieties developed through selection are enumerated