The National Museum of the Philippines joins the Philippine Coconut Authority (PCA) in celebrating the National Coconut Month and the 34th National Coconut Week.

National Coconut Week from Aug. 24 to 30 was declared by Proclamation No. 142 signed by President Corazon C. Aquino on Aug. 19, 1987 in recognition of the benefits derived from the coconut industry and to establish a continuing awareness of its importance to the economy and society.

During the Spanish occupation in the Philippines, Governor General Sebastian Hurtado de Corcuera issued an edict in 1642 ordering each Filipino, referred to as “indio” during those days, to plant coconut trees primarily for the galleon trade. Coconut water served as drink for the crew and husk fiber were used in the caulking and rigging or cordage of ships.

In the early part of the 19th century, the demand for soap and margarine in Europe also increased the need for copra and coconut oil.

According to the NMP, the high demand continued in the American occupation until World War II as the United States had high vegetable oil consumption.

The Philippines gained freedom from its colonists, paving the way for the country’s economic gains brought by the coconut industry, which became one of the foundations of the Philippine agriculture. Coconut became one of the country’s main export products.

A member of the palm family, coconut is very common in Southeast Asia, Indian subcontinent, islands on the Indian Ocean, Africa, Central America, the Carribean, Melanesia, Polynesia, and Micronesia.

Commonly known as “niyog” in the Philippines, the NMP said the term, referring mostly to the coconut tree and its fruit, is believed to be derived from the Malay word "nyiur" or "nyior."

“It is widely dispersed in the archipelago and locally known as 'giragara' in Zamboanga, 'lubi' in the Visayas, 'lobi' in Pampanga, 'niog' in Ilocos and Bicol, 'ngotngot' in Zambales, 'ongot' in Cagayan, and 'punlaing' in Basilan,” the NMP said.

Dubbed as the “tree of life,” the demand for coconut products is attributed to the versatile nature of the plant, every part of which has practical use, from roots to tip.

“This seemingly jack-of-all-trades characteristic of the coconut has brought it into the different aspects of society, being ingrained in the lives of the Filipinos as it exists in almost every part of the archipelago, from every day and ritualistic materials to our songs or music, dances, and healing practices. It has also greatly influenced the Filipino cuisine as coconut-based food is common in almost every region in the country with a somewhat wide range of variation,” the NMP added.

Coconuts are harvested in its different stages of maturity depending on the purpose or type of food to be prepared.

Based on the stage of its maturity, Filipinos have names for coconut like ''mala-uhog,'' ''buko,'' or ''mura'' for young coconut, ''alangan'' for fruit past its young stage but not fully mature, and ''magulang'' which is also generally referred to as niyog, for fully mature.

By tradition, young coconuts are collected mainly for the juice or coconut water as a refreshment or natural energy drink and as a diuretic for people dealing with urinary tract infection.