Coconut Estate

On Friday 3rd February we set off early for Kurunegala to see the Estate. Aunty Shanela, Radhik and Aarya came with us in the minivan driven by Wijitha (who Ajeet organised for us). We stopped off at Perera & Sons for breakfast short eats.

It was so peaceful and nature-filled at the estate with not just coconut trees, but other fruits and vegetables too like mini pomegranates, anodha, jackfruit, and beli. Unexpectedly relaxing to be there, with the lovely sounds of the birds.

It was amazing to see the old house where the family would have stayed when Achie and Uncle Anil visited with their parents when they were young. Uncle Anil had recently done some renovations so although it was a bit rustic, there were decent little bathrooms and a very nice traditional wood fired cooking area installed in the kitchen.

Kitchen

Family photos

Family room (Kids')

Family room (double bed)

Family room en suite

Master bedroom

Veranda

Dining area

Naresh, Orien , Shanela and I went for a drive around the estate with Uncle Anil and Sarath (the new superintedent). We learned a lot about the estate and the coconut trees.

FUN FACTS ABOUT GROWING COCONUTS AT ALUDENIYA ESTATE

The estate was a total jungle when bought by Dr Charles Gabriel Peries, Percy's father. He had the whole area planted with coconut.

Gliricidia is grown on the estate for use as a natural fertiliser - used together with coconut husk.

Young trees don't produce coconuts. Nuts only appear on trees of 15+ years. They stop producing coconuts after around 80 years - at which point old trees are chopped down and sold to make coconut rafters. Sadly there is less demand for these rafters and so it is harder ti sell old trees.

Coconuts are ready to be picked every 45 days.

The variety we have on the estate is called Tall into Tall.

Trees are planted every 24 feet.

Weeds are a huge problem. They attract beetle and beetle causes the leaves to droop.

Sarath reported that self seeded coconuts seem to be flourishing better than those grown from saplings (although they're not always in the ideal position).

You can tell a ripe coconut because you can hear the liquid inside when it is shaken.

Fallen nuts are sold for a slightly cheaper price (brown) than those picked (green).

The period between coconut blossom flowering and coconut being ready is about a year!

This is a recently renovated storehouse where they used old coconut trees to make the rafters.

So many coconut trees!

Map of the Estate

The Copra Kiln

Until 20 years ago this little shed was used to dry out the coconut flesh prior to being sold.

Inside the Copra Kiln

Sarath demonstrating how the old coconut husks were laid out inside the inner room and trailed out onto the steps. The latter were set on the fire and the fire would spread to the husks inside. Meanwhile the coconuts containing the flesh were cut and placed as if on a grill upon the bamboo sticks above. The heat from below would dry out the moisture from the coconut so all the while flesh is gone and what remains is just the golden part which can be used for oil. Once dried it would be sold to manufacturers to make coconut oils.

Fresh coconut compared to Copra

The pictures below show the difference in colour and texture between fresh coconut which is bright white and the dried out flesh turned into golden copra.

Cooconut Blossom

Leaf

Flower

Baby coconut - layers can be peeled.

Freshly picked versus Fallen Coconuts

Struture of the Coconut Fruit

Here is a video of one of the estate workers cutting away the outer coat of fruit leaving the inner fruit with its outer husk. It is this inner fruit whose husky cream coloured outer soon goes brown. When cut in half it reveals the solid white flesh and coconut water.

link to video.

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