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When it comes to coconut trees, what is the first thing that comes to mind?
It is the kind of coconut tree that produces "coconuts" that is abundant in ordinary tropical areas.
In fact, there is another kind of coconut tree, which looks quite similar to the ordinary one, but it is not "serious" at all, and it does not produce coconut at all, but produces edible "rice".
In this issue, we are going to talk about this coconut tree that is not doing business, and its name is the West Valley Coconut Tree.
What is the difference between a West Valley coconut tree and a regular coconut tree?
And what is the "rice" it bears?
West Valley coconut palms.
The West Valley Coconut Tree, also known as the sago coconut tree, is a tropical plant of the palm family, native to Southeast Asia, with the changes of the times, this plant has gradually been introduced to China, and is also widely cultivated in the Hainan region of the mainland.
The coconut tree in the West Valley has high requirements for the growing environment, it generally grows in areas with a hot and humid climate, and is suitable for living in saline-alkali soil.
Therefore, the climate and environmental conditions in the Hainan region of the mainland are very suitable for the growth of coconut trees in the West Valley.
The Nishigu coconut tree is similar to the regular coconut tree, with thicker stems and a tall canopy, but it does not have the kind of canopy that produces coconuts, and the tree has only small flowers and occasionally a few small fruits.
In fact, the West Valley coconut tree is propagated by the root bud sucking, and the rhizome of an old tree will continue to extend outward, during which many sucking buds will grow from the rhizome, and these sucking buds can develop into new individuals, helping the West Valley coconut tree to reproduce the population.
As soon as one of the flowers of the West Valley coconut bears fruit, the supply of nutrients to the flower stops, causing the flower to die quickly, which is the only chance for the West Valley coconut tree to reproduce.
Sago.
What is this tree called the West Valley Coconut specifically for?
That's to put starch on yourself!
The stems of the coconut tree in the West Valley contain a lot of starch and can be said to be one of the very important food sources for the local people, and even the main food source for the locals.
What is the starch of West Valley coconut?
In fact, it is the "rice" that grows in it.
Locals often use sago when eating rice or noodles when eating, because sago is a staple food that tastes good and is easy to digest, making it a very popular food.
The process of making sago is very simple, first you have to chop down the coconut tree of the West Valley, make an opening in its stem, and then split the stem with a knife, and then you will see a lot of white liquid flowing out, which is starch.
When most of the starch is used to make food, there will not be so much liquid coming out, at this time, it is necessary to scrape off the liquid that flows out, clean it, and finally process the cleaned starch to turn it into sago.
Sago is very popular and in high demand, and the variety of ways to eat sago has led to constant innovation, such as making sago ice cream, pastries, and so on.
The diversification of Nishigu rice makes it a very important cash crop in the local area, as long as there is Nishigu rice, many locals can no longer worry about their food and clothing, so you will often find that when Nishigu coconut is often used by locals for other purposes, it is surrounded by locals, which undoubtedly promotes the local economy.
As the main product of the Nishigu coconut tree, sago is not only rich in nutritional value, but can also be used for other purposes, and it is also widely used in cooking.
You must have seen sago coconut made with sago, which is a dessert that combines sago with other ingredients.
Sago and coconut are combined to create a spherical dessert that is then poured with coconut water and refrigerated to make a delicious sago coconut.
The sago grains of the sago coconut have a good chewiness in the mouth, and the sweet taste of coconut water is very good, and it is loved by people.
In addition to sago coconut, sago can also be used to make desserts such as sago ice cream, sago pudding, sago pastry, etc., the addition of sago particles makes desserts more delicious and richer, and also improves the nutritional value of desserts.
The economic value of "rice".
The combination of taste and nutritional value of sago makes it an important part of the local economy.
However, the economic value of sago is not only reflected in food production, but also in other areas.
Sago grains can be used to make handicrafts such as sago necklaces, sago bracelets, etc., which are not only a decoration, but also can be used as tourist souvenirs and have a certain sales volume in the local market.
In addition, sago is also used by some manufacturers to make sago sweets, which are desserts that combine sago and sweets, and are often able to burst in the mouth for a unique taste experience.
This candy also has a certain sales volume in the local market and has become one of the local specialty products.
With the gradual realization of the multiple uses and potential markets of sago, sago products have gradually moved out of the local market and into a broader market under the impetus of foreign businessmen.
In recent years, sales of sami have gradually increased, and it has become an important growth point in the local economy.
Sashimi, which is actually the fruit of the coconut tree in the West Valley, is becoming more and more known as a popular food.
Despite this, the visibility of symi in the global market is still relatively low.
The main reason is that sago can only be grown in an environment suitable for the growth of coconut palms in the West Valley, and its cultivation area is small worldwide, resulting in a shortage of artificially produced sago.
In addition, the production cycle of sago is also very long, taking many years from planting to harvesting, which also affects the production and market supply of sago.
The market for sago is relatively narrow due to multiple factors that limit the production and market of sago.
Although the Nishigu coconut palm is seen as a good and inexpensive alternative in many places, in other places, sago is seen as a luxury.
Stir-fried sago in United States is an important special food, mainly used to make sago pudding and sago milk tea.
epilogue
The large amount of starch stored in the stems of the coconut tree in the West Valley provides an important source of food for the local people, and the "rice" it produces has become one of the staple foods of the local people.
Although the coconut trees in the West Valley do not produce coconuts, they have fed millions of people on their own, and we should cherish this gift of nature.