Introduction to Ubod
CHAPTER I
THE PROBLEM AND ITS SCOPE
INTRODUCTION
Rationale of the Study The coconut tree is classified under the palm family, Palmaceae, the most useful of all trees. The scientific name of the coconut palm is “Cocos Nucifera” with botanical name of “Arecaceae”. The term coconut refers to the fruit of the coconut palm. Through time, it has given mankind myriad of uses and benefits from its roots to its trunk and leaves, rightfully earning the very popular universal name “Tree of Life” as considered in the Philippines. It has been called “Mother Nature’s Gift to Man”, “Tree of Abundance”, “Tree of Heaven”, and “Wonder Food”. This appellation is extremely appropriate since the coconut supplies most of the needs of man. Philippines today is the top exporter of coconut products – about 64% of the world’s copra and coconut oil. Although we are exporting these products, many parts of the coconut are still patronized by the Filipinos like the roots, leaves, trunks, water, flowers, husk, meat, shell and even the heart of the coconut palm or what is commonly known as “ubod”. It is the innermost pith of the coconut trunk or also known as “palm-cabbage” or heart-of-palm.
Coconut palm hearts are nourishing and are regarded as good for digestion. It is rich in calcium, riboflavin and niacin. It is eaten as vegetable. It is sometimes referred to as the “millionaire’s salad” and served in many appetizing ways. Coconut heart is considered exotic, nutritious and one of the finest vegetables. It is also used to make coconut pickles, lumpia, ukoy na ubod and other recipes. Cubed in fairly large bits, makes a wonderful addition to Spanish rice, or in their long strips, to Arroz a la Cubana. The most common use of heart of palm is on appetizers and salads. Freshly harvested heart of palm can also be baked, stir-fried, boiled, braised, or steamed. According to studies, fresh juices from the hearts are used to prevent fever. Viewing the fact that the availability of fresh
THE PROBLEM AND ITS SCOPE
INTRODUCTION
Rationale of the Study The coconut tree is classified under the palm family, Palmaceae, the most useful of all trees. The scientific name of the coconut palm is “Cocos Nucifera” with botanical name of “Arecaceae”. The term coconut refers to the fruit of the coconut palm. Through time, it has given mankind myriad of uses and benefits from its roots to its trunk and leaves, rightfully earning the very popular universal name “Tree of Life” as considered in the Philippines. It has been called “Mother Nature’s Gift to Man”, “Tree of Abundance”, “Tree of Heaven”, and “Wonder Food”. This appellation is extremely appropriate since the coconut supplies most of the needs of man. Philippines today is the top exporter of coconut products – about 64% of the world’s copra and coconut oil. Although we are exporting these products, many parts of the coconut are still patronized by the Filipinos like the roots, leaves, trunks, water, flowers, husk, meat, shell and even the heart of the coconut palm or what is commonly known as “ubod”. It is the innermost pith of the coconut trunk or also known as “palm-cabbage” or heart-of-palm.
Coconut palm hearts are nourishing and are regarded as good for digestion. It is rich in calcium, riboflavin and niacin. It is eaten as vegetable. It is sometimes referred to as the “millionaire’s salad” and served in many appetizing ways. Coconut heart is considered exotic, nutritious and one of the finest vegetables. It is also used to make coconut pickles, lumpia, ukoy na ubod and other recipes. Cubed in fairly large bits, makes a wonderful addition to Spanish rice, or in their long strips, to Arroz a la Cubana. The most common use of heart of palm is on appetizers and salads. Freshly harvested heart of palm can also be baked, stir-fried, boiled, braised, or steamed. According to studies, fresh juices from the hearts are used to prevent fever. Viewing the fact that the availability of fresh