Philippine Daily Inquirer/OPINION/by Ma. Ceres P. Doyo
Coconut woman is calling out/And every day you can hear her shout/Get your coconut water/Man, it’s good for your daughter/Coco got a lot of iron/Make you strong like a lion…
Thanks to Harry Belafonte’s hit song “Coconut Woman,” the wonders of the coconut had been immortalized in song long before coconut advocates of this decade aggressively pushed it to its deserved place in the world’s diet and quashed the West’s self-serving black prop.
Coconut refers not only to the edible fruit (or nut) but to the entire wonder tree—from root to crown—of which this country is blessed to have in abundance. But it is bitter knowledge that the Philippines’ natural bounties have not always been harnessed to benefit the many.
To say it bluntly, our coconut industry has miserably failed to be a flagship industry when it could have been. In decades past it was squeezed dry by rapacious beings that left the poor coconut farmers even poorer. Think coconut levy during the dark days of martial rule.
I have written a number of coconut articles of different lengths and focus. The coconut levy issue has always left me aghast because of how its wily crafters got away. To this day, the small coconut farmers who should have benefited from the levy have not seen the fruit of their forced contributions. “Kahit singkong duling (Not even a cross-eyed centavo)…”
More than a decade ago, entrepreneurs went into nata de coco (coconut gel) production. Alas, lack of supervision and quality control spelled doom while the Thais got the better of us. And then there was the advent of the virgin coconut oil (VCO), the wonder potion that health buffs swear by.
Books and books have been written on this VCO. But there’s more to the coconut. There are individuals who have taken the word—spoken or written—to the next level. They not only speak and write coconut. They do coconut every day.
One of them is Jun A. Castillo Jr. who runs Coconut House at the Quezon City Memorial Circle, a small restaurant (more branches to open, he hopes) that showcases coconut products—delectable dishes, ice cream, coco sugar, and coconut health drinks. Ah, I must tell you about the drinks—sparkling coconut water, pasteurized coco nectar (tuba without the alcohol), skimmed coconut milk, coco coffee. There is even a “coco not soy” that tastes like oyster sauce.
Coconut woman is calling out/And every day you can hear her shout/Get your coconut water/Man, it’s good for your daughter/Coco got a lot of iron/Make you strong like a lion…
Thanks to Harry Belafonte’s hit song “Coconut Woman,” the wonders of the coconut had been immortalized in song long before coconut advocates of this decade aggressively pushed it to its deserved place in the world’s diet and quashed the West’s self-serving black prop.
Coconut refers not only to the edible fruit (or nut) but to the entire wonder tree—from root to crown—of which this country is blessed to have in abundance. But it is bitter knowledge that the Philippines’ natural bounties have not always been harnessed to benefit the many.
To say it bluntly, our coconut industry has miserably failed to be a flagship industry when it could have been. In decades past it was squeezed dry by rapacious beings that left the poor coconut farmers even poorer. Think coconut levy during the dark days of martial rule.
I have written a number of coconut articles of different lengths and focus. The coconut levy issue has always left me aghast because of how its wily crafters got away. To this day, the small coconut farmers who should have benefited from the levy have not seen the fruit of their forced contributions. “Kahit singkong duling (Not even a cross-eyed centavo)…”
More than a decade ago, entrepreneurs went into nata de coco (coconut gel) production. Alas, lack of supervision and quality control spelled doom while the Thais got the better of us. And then there was the advent of the virgin coconut oil (VCO), the wonder potion that health buffs swear by.
Books and books have been written on this VCO. But there’s more to the coconut. There are individuals who have taken the word—spoken or written—to the next level. They not only speak and write coconut. They do coconut every day.
One of them is Jun A. Castillo Jr. who runs Coconut House at the Quezon City Memorial Circle, a small restaurant (more branches to open, he hopes) that showcases coconut products—delectable dishes, ice cream, coco sugar, and coconut health drinks. Ah, I must tell you about the drinks—sparkling coconut water, pasteurized coco nectar (tuba without the alcohol), skimmed coconut milk, coco coffee. There is even a “coco not soy” that tastes like oyster sauce.