Sunday, July 21, 2013

The art of harvesting and preparing buko (young coconut), the healthiest and most complete food.

Dr Abe V Rotor
Living with Nature - School on Blog
Paaralang Bayan sa Himpapawid 738 DZRB AM with Ms Melly C Tenorio 8 to 9 evening class, Mon to Fri
Coconut harvester scales a 35-year old tree, four-storey high barehanded, ties a whole bunch of young nuts and slowly brings it down pulley-style.  At home in Lagro QC 
Buko vendors have an extrasensory perception of knowing the thickness of the 
meat just by the sound and vibration of the nut when tapped with a bolo.    
Buko is classified according to maturity, from marauhog (mucous like) to somewhat firm for fruit cocktail. The best is when its meat is easy to scope and can be eaten directly while drinking its juice - no ice, no sweetener. There's an analogy to a popular adage, "A buko a day drives the doctor away."  Buko juice is the cleanest and safest drink, the soft meat contains the celebrated virgin coconut oil in its incipient formula. Its roots filter out poisonous substances, specially toxic metals such as lead (Pb), Mercury (Hg) and Cadmium (Cd) - which other plants absorb and transmit to eaters.  Coconut is the most successful plant that colonizes islands and ripraps shorelines, living on whatever resources - including minerals from the seawater.  

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