Macapuno
Pacific Islands | |
Associated cuisine | Philippines, Indonesian |
---|---|
Main ingredients | Coconut |
Macapuno or coconut sport is a naturally occurring coconut cultivar which has an abnormal development of the endosperm. The result of this abnormal development is a soft translucent jelly-like flesh that fills almost the entire central cavity of coconut seeds, with little to no coconut water.[1]
Macapuno was first described scientifically from wild specimens in 1931 by
Name
The name macapuno (also spelled makapuno) is derived from Tagalog makapuno, the local name of the phenotype in the Philippines, meaning "characterized by being full", a reference to the way the endosperm in macapuno coconuts fill the interior hollow of coconut seeds.[2]
In Indonesia, the name kelapa puan means female coconut in the Indonesian language, referring to the relatively softer texture of the fruit flesh compared to regular coconut. Kelapa kopyor means scrambled coconut in the Javanese language, referring to when eggs are shaken, mixing the albumen (white) and yolk (yellow). The coconut is named so because of the white yellowish colour and "cluttered" texture. Kelapa lilin means "wax coconut" in the Indonesian language and is probably a different cultivar.[citation needed]
It is also known as dong kathi in Cambodia, thairu tengai in India, niu garuk in Papua New Guinea, pia in Polynesia, dikiri pol in Sri Lanka, maprao kathi (Thai: มะพร้าว กะทิ) in Thailand, and dừa sáp ('wax coconut') in Vietnam.[3]
Characteristics
It is impossible to distinguish macapuno seeds from normal seeds from the external appearance of the fruits. The only way to ascertain if a seed has the macapuno phenotype is to open it.[4]
Normal coconut flesh mostly consists of
Macapuno coconuts have a higher sucrose proportion (92% of total sugar) and contain more total amino acids compared with young mature coconuts. The lipid content in the flesh is also lower compared to young mature coconut flesh. In addition to the higher content of citric and malic acids, all these properties may contribute to the taste of macapuno flesh.[5]
Macapuno are classified into three types (I, II, and III), depending on how much the soft endosperm fills the seeds.[6]
Cause
The macapuno phenotype is believed to be controlled by a
Egg nucleus (n) | Polar nuclei (2n) | |||
---|---|---|---|---|
Sperm nucleus (n) | M | m | MM | mm |
M | MM Germinating embryo |
Mm Germinating embryo |
MMM Normal endosperm |
Mmm Normal endosperm |
m | Mm Germinating embryo |
mm Non-germinating embryo |
MMm Normal endosperm |
mmm macapuno endosperm |
History of cultivation
Macapuno occurs sporadically in the wild at very low rates of 0.15% throughout the native range of Pacific coconuts.
Macapuno remained rare and expensive, despite being valued as a traditional delicacy, because macapuno seeds are non-viable. While the
Mass propagation of macapuno seedlings only became possible through the development of "embryo rescue"
Four other improved protocols for coconut embryo culture technology were further developed by the PCA-ARC,
Culinary uses
In
In Indonesian cuisine, macapuno coconut (kelapa puan/kopyor) is considered a delicacy. Es kelapa puan/kopyor is a dessert drink which is made using this coconut. The traditional version is just the Kelapa puan/kopyor itself, sugar, ice cubes, and water, rendering the taste of the unique coconut authentic. Some variation will include various syrups and various other ingredients common in desserts. Meanwhile, Kelapa Lilin is usually cooked as Kolak Kelapa Lilin. It is cooked in coconut milk, palm sugar, and pandan leaves.[citation needed]
In Vietnam, macapuno is grown in
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Macapuno tarts from the Philippines
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Macapuno pastillas from the Philippines
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Ube macapuno pianono from the Philippines
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Halo-halo with macapuno strips from the Philippines
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Macapuno ice cream in California
See also
- Nata de coco, another coconut product developed in the Philippines
- Coconut sprout
References
- ^ Sukendah; Volkaert, Hugo; Sudarsono (2009). "Isolation and Analysis of DNA Fragment of Genes Related to Kopyor Trait in Coconut Plant". Indonesian Journal of Biotechnology. 14 (2): 1169–1178.
- ^ Padilla, Leila Denisse E. (2013), "Makapuno, the Good Mutant", BAR Chronicle, vol. 14, no. 9, archived from the original on 2019-04-21, retrieved 21 April 2019
- ^ a b Chomchalow, Narong (2013). "Curd Coconut: Its Mystery and Potentialities". AU Journal of Technology. 16 (3): 153–158.
- ^ .
- .
- ^ ISBN 9789401592833.
- ^ Torres, J. (1937). "Some Notes on Macapuno Coconut and Its Inheritance". Philippine Journal of Agriculture. 8: 27–37.
- ^ Zuñiga, L.C. (1953). "The Probable Inheritance of the Macapuno Character of the Coconut". Philippine Agriculture. 36: 402–413.
- ^ Copeland, Edwin B. (1931). The Coconut. Macmillan and Company.
- ISBN 9789401104333.
- ^ Albay Research Center. Makapuno Embryo Culture Technology (PDF). Philippine Coconut Authority, Department of Agriculture, Republic of the Philippines. Retrieved 21 April 2019.
- ^ "Scientist Profile: Emerita V. De Guzman". SPHERES (Specialized Philippine Enterprise Reference of Experts and Scientists). Department of Science and Technology, Republic of the Philippines. Retrieved 21 April 2019.[permanent dead link]
- ^ "Scientist Profile: Erlinda P. Rillo". SPHERES (Specialized Philippine Enterprise Reference of Experts and Scientists). Department of Science and Technology, Republic of the Philippines. Retrieved 21 April 2019.[permanent dead link]
- ^ Areza-Ubaldo, Maria Buena B.; Rillo, Erlinda P.; Cueto, Cristeta A. (2003). "Application of the Improved Embryo Culture Protocol for Commercial Production of Makapuno Seedlings" (PDF). Philippine Journal of Science. 132 (1): 1–11.[permanent dead link]
- ISBN 9789290434931.
- ^ Veneracion, Connie (2006-10-07). "Ube – Macapuno Dessert". Casa Veneracion. Archived from the original on 2019-03-27. Retrieved 27 March 2019.
- ^ Do, Tracy (2018-05-31). "Cau Ke Makapuno". Scooter Saigon Tour.