Popping into the inaugural Guyana Coconut Festival – even just for a few hours – proved an enlightening experience. Here are just nine things I discovered along the way.
During a break from the festival talks, delegates were offered a bottle of coconut water and a taste of a quinch. These sweet snacks are made from two circles of cassava bread, filled with shredded coconut and sugar – died purple like the mixture in the more ubiquitous coconut rolls. More please.
2. Discarded husks are a health risk
The husk makes up about 70% of coconut waste, according to Dr Maria Urbana Correa Nunes from Brazilian agricultural research organisation Embrapa. But it breaks down right? Yes, but that takes a long time. Years in fact. In the meantime, the husks have a habit of encouraging infestations – bugs, flies, scorpions, you name it. Dr Urbana showed us a photo of a discarded husk full of mosquito larvae. Suddenly having piles of husks at the side of the road doesn’t seem like such a good idea – in Brazil, apparently, it’s forbidden.
3. Coconut waste is not rubbish
Rather than throwing away used husks, leaves and fibres once you’ve extracted the water or jelly, use them. There are all sorts of things you can make: stuffing for chairs, pointer brooms, bowls and hats (see pic above), carpets, insulation, fertiliser, fuel… One tonne of residue can generate at least 400kg of organic fertiliser according to Embrapa. This was a revelation for me, but in Guyana I think people are already on the case and could show the rest of the world a thing or two about what to do with your coconut materials – without even needing fancy machinery and processing treatments.
4. Mechanisation is coming
At one booth, visitors were enticed to stop by two shiny, Brazilian-made machines (see above). One had a mounted blade used to cut coconuts – with a funnel for collecting the water inside the nut. Street vendors in Guyana seem to make do perfectly well with a cutlass, strong arm and sharp eye – but who knows, we could start seeing these pop up in the future. With the used shells, vendors could employ the second piece of machinery: a CocoShredder, used for processing coconut shells for use as fuel, fertiliser, packing and soundproofing and landfilling.
5. You can do a coconut tour in Guyana
Dagron Tours, I learned, offers one-day and extended trips to coconut plantations in Pomeroon, Berbice and Linden. According to the blurb ‘the tour is geared to provide the visitor with a first-hand look at the farming technique, processing and extraction of this vital agricultural resource.’ If that sounds a bit technical for your tastes, there’s also the Coco Loco Tour of Sloth Island Nature Resort and the Sunset Coco Cruise along the Demerara – both offering coconut-infused drinks and dishes to sample on your way.
6. India is the largest producer of coconuts in the world
…and they are not just exporting the stuff. A stall of India’s Coconut Development Board was packed with all sorts of slickly packaged coconut treats. Coconut water, coconut milk powder, sweet treats made from Neera (a type of sap extracted from coconut palms), even coconut vinegar.
7. Guyana is getting its own Coconut Development Board
With 1,454 coconut farmers in Guyana (according to the Ministry of Agriculture), there is a need for best practice to be shared and greater cooperation. And so steps are under way to create a Guyana Coconut Development Board in the next three months. Mr Willett (?) spoke of the need to get cross-party approval (presumably so it doesn’t get shut down if the opposition gets in at the next election) and how the body would be funded (initially a MOA stipend but the plan is to become self sufficient within a few years through, for example, the sale of seedlings, a coconut store similar to the one in Jamaica etc)
8. The Dominican Republic imports 80% of the coconuts Guyana exports
Good news. But what happens when the DR starts stepping up its production and no longer needs Guyana’s stocks? It only takes four years for trees to start bearing…
9. Coconut fuel is HOT
Ok, this wasn’t from the festival itself but came out of a subsequent conversation with a friend and taxi driver from “the country”. Coconut as fuel, he said, was great – it doesn’t blacken the pot and cooks fast, with a blue and red flame that would burn you like a blowtorch if it caught you.
It’s clear there’s plenty of local expertise already in Guyana – but also lots of people who want practical, clear advice on how to manage, sustain and develop their coconut crops (whether big or small). Hopefully the next Guyana Coconut Festival and the imminent Guyana Coconut Development Board will take note of that and make good use of the knowledge that exists here, particularly in country areas, and involve both small-scale coconut farmers – as well as international organisations and mass producers.