Fruit Plants

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The Coconut Plant is a member of the family Arecaceae (palm family) and the only species of the genus Cocos. The term coconut can refer to the whole coconut palm or the seed, or the fruit, which, botanically, is a drupe, not a nut. A spelling coconut is an archaic form of the word.The term is derived from the 16th-century Portuguese and Spanish word coco meaning "head" or "skull", from the three indentations on the coconut shell that resemble facial features.

Coconuts are known for their great versatility, as evidenced by many traditional uses, ranging from food to cosmetics. They form a regular part of the diets of many people in the tropics and subtropics. Coconuts are distinct from other fruits for their large quantity of water (also called "juice") and when immature, they are known as tender-nuts or jelly-nuts and may be harvested for their potable coconut water. When mature, they can be used as seed nuts or processed to give oil from the kernel, charcoal from the hard shell, and coir from the fibrous husk.

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This genus is mostly medium to robust in size, but also includes a few dwarf species; trunks are solitary in four species, suckering and clumped in nine, of which one has a prostrate ground trunk. Many of the trunked species do not form above-ground stems for several years. The pinnate leaves, 1–6 m long, all share the common feature of metamorphosed lower-leaf segments into long, vicious spines (acanthophylls). The leaves have short or absent petioles and possess the rare feature among pinnate palms of induplicate (V-shaped) leaflets. The plants are dioecious, with male and female flowers on separate plants; pollination is by both wind and insect. The flowers are inconspicuous yellowish-brown and about 1 cm wide, but grouped on conspicuous large multibranched panicles 30–90 cm long. The inflorescence emerges from a usually boat-shaped, leathery bract, forming large, pendent clusters. Phoenix fruit develops from one carpel as a berry, 1–7 cm long, yellow to red-brown or dark purple when mature, with one elongated, deeply grooved seed.

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Features:
Mango is the leading fruit crop of India and considered to be the king of fruits. Besides delicious taste, excellent flavor and attractive fragrance, it is rich in vitamin A&C. The tree is hardy in nature and requires comparatively low maintenance costs.

Mango occupies 22% of the total under fruits comprising of 1.2 million hectares, with a total production of 11 million tons. Uttar Pradesh and Andhra Pradesh are having the largest area under mango each with around 25% of the total area followed by Bihar, Karnataka, Kerala and Tamil Nadu.

Mango fruit is utilized at all stages of its development both in its immature and mature state. Raw fruits are used for making chutney, pickles, and juices. The ripe fruits besides being used for desert are also utilized for preparing several products like squashes, syrups, nectars, jams, and jellies. The mango kernel also contains 8-10 percent good quality fat which can be used for soap and also as a substitute for coal in confectionery.

Fresh mangoes and mango pulp are the important items of agri-exports from India. India's main export destinations for mango are the USA and other Middle East countries with a limited quantity being shipped to the European market. Although India is the largest mango producing country, accounting about 60% of world production, the export of fresh fruit is limited to Alphonso and Dashehari varieties. India's share in the world mango market is about 15 percent. Mango accounts for 40 percent of the total fruit exports from the country. There is a good scope for increasing the area and productivity of mango in the country.

Climate:

Mango can be grown under both tropical and sub-tropical climate from sea level to 1400 m altitude, provided there is no high humidity, rain or frost during the flowering period. Places with good rainfall and dry summer are ideal for mango cultivation. It is better to avoid areas with winds and cyclones which may cause flower and fruit shedding and breaking of branches.

Soil:

Mango comes upon a wide range of soils from alluvial to laterite provided they are deep (minimum 6') and well drained. It prefers slightly acidic soils (pH 5.5 to 7.5)

Varieties:

Though there are nearly 1000 varieties of mango in India, only following varieties are grown in different states : Alphonso, Bangalore, Banganpalli, Bombay, Bombay Green, Dashehari, Fazli, Fernandina, Himsagar, Kesar, Kishen Bhog,Langra, Mankhurd, Mulgoa, Neelam, Samarbehist, Chausa, Suvarnarekha, Vanaraj and Zardalu.

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