My vaart van Taveuni na Vanuabalavu

Ek skryf op my Facebook dat ek op die Tau is en oppad na Vanuabalavu waar ek die volgende paar maande sal deurbring.
Nicola skryf as kommentaar : I’ll be there just as soon as someone donates enough money to my travel fund.

Ja, sal dit nie lekker wees om haar, of om enige van die ander vriende hier te kan he nie! Dis so geweldig mooi hier en wil ek so graag aan almal hierdie stukkie van die hemel kan wys.

Op nog ‘n muurpublikasie skryf ek dat dit 'snaaks' voel om te weet dat ek die tydslyn oogesteek het en dat ek “vandag gevlieg het, net om in gister te arriveer” Maar soos Neville terug antwoord : Our own supersonic traveller.
Erika skryf weer : Awesome!
Ook wil sy weet of ek ‘n aandeel in die skryf van ‘Alice in Wonderland’ gehad het.

Maar intussen vaar ons steeds voort en seil ons teen skemer verby Naitauba, of ook bekend as die “Island of God”. Dit behoort aan Adidam-sektegroep. Dis ‘n 2000 hektaar grootte eiland en sowat 14 myl van Vanuabalavu. “God” soos Adi Da Samrajaka Da Free aka Bubba John aka Franklin Jones bekend staan en wat die hoof van die sektegroep was, is egter oorlede op die 28e November 2008 en hier op die eiland begrawe in 5 ton sout. Sover bekend is daar geen opvolger of 'n ander hoof van die sektegroep nie.

Volgens Tony was hy paar maal op die eiland om onder andere ook te help om mense met sy seiljag na die buureiland se hospitaal te neem. Hy kon egter nie veel sien nie aangesien alles streng bewaak word en geen persoon sommer net daar kan aankom sonder uitnodiging nie. Vir enige ander persoon wat nie aan die sektegroep behoort nie, is dit taboe en buite perke om ooit voet aan wal te sit!

Ek het so bietjie opgelees oor die groep en op die volgende gekom wat ek net so weergee :

Hier is die artikel in die Fiji Times :

Spiritual leader passes on
Friday, November 28, 2008
Adi Da Samraj, leader of a spiritual community based at Naitauba in Lau, passed away at his home on the island on Thursday.
Adi Da Samraj, 69, established Naitauba as his principal teaching retreat in 1983 and became a Fiji citizen in 1993.
Spokesperson for the Naitauba Trust, owner of the island, Matt Wilson said Adi Da Samrajs followers from many countries around the world would continue to maintain Naitauba as a centre for quiet study and contemplation for those who come there year round.
Courses at the Naitauba retreat programs focus on Samraj Adi Das teachings of spiritual self-realisation, tolerance, respect, the unity of humanity, world peace and cooperation.
He said Adi Da Samraj wrote many books about his beliefs.
He also encouraged his students to study the worlds great religious traditions.
Adi Da Samraj was a legal renunciate, who owned no personal possessions.
Mr Wilson said Naitauba is a significant contributor to the economy of the Lau Group.
"It provides employment and contributes to many social and educational causes including scholarships for students in the Lau and Cakaudrove provinces."

Volgens ‘n ander bron :

Adi Da Samraj aka Da Free John aka Bubba Free John aka Franklin Jones was an American-born guru who claimed to be the First, Last, and Only perfectly enlightened Spiritual Adept that had ever appeared on Earth or will ever appear in the future. He said that his own spiritual stature was superior to that of Jesus, Buddha, or any of the great spiritual figures from human history. The Adi Da Archives is a collection of materials written by critics who challenge this claim, and who present a different interpretation of Adi Da's life and teachings.
Adi Da was born in New York in 1939, and died of a heart attack at the age of 69 on November 27, 2008 at his home on a Fijian island owned by the religious organization he founded. He failed to resurrect from the dead, as hoped for by some devotees, who claimed he had recovered from several previous "deaths."

Ook het ek op ‘n vrou se skrywes op die internet afgekom wat een van sy navolgers was. Dit het behoorlik my hare laat rys en kon ek soms nie help om te ‘smile’ oor hulle onsinnige leerstellings en leefwyses nie. Ek haal een van haar paragrawe aan :

A man stood in the doorway, ashen faced.
"The Guru is very disturbed."
There was a small but noticeable lag between this announcement and a rustling of concern. I had a sense that for perhaps five or six seconds everyone in the room had been unwilling to pull their attention from the video to attend to a major spiritual crisis. "Can't this wait?" was the question I suspected popped into many minds but was not said out loud. But quickly everyone came to their senses and there were exclamations of worry and facial expressions of deep guilt.
"Everyone down to the main meeting room right away. We've got to turn this situation around."
Down in the meeting room everyone sat up very straight though they looked exhausted.
"Our response it totally inadequate. War has broken out in the Middle East and we're responsible.’
I knew in that moment that I had, beyond any shadow of a doubt, entered a realm of true madness. I pressed my back against the wall though this was considered a lazy and un-devotional way to sit. I looked around the room, unable to believe my ears. I also wondered how anyone knew of the war. Clearly, some people must have had access to the news, if the rumor was true.
"It is our lovelessness, our heartlessness, our inability to receive the Godman's love, that is fuelling this war," the priest continued.
Surely someone would object.
"I feel implicated by this," a woman said. "I can feel the hardness in my heart."I wanted to shout out, "Have you people all lost your minds? What are you saying? What are you believing? How can you possibly swallow this?"
But I sat perfectly still, my back held rigidly against the wall, all my muscles tight. I knew I was alone in my perception. If I spoke I would be convicted as the worst of the traitors, perhaps the one human being on the planet most responsible for this recent war.

Ja, wat sal ek se. Kan nie glo dat daar steeds sulke sektegroepe is wat sulke leerstellings aanhang nie.

En so kom ons toe die aand 8 uur by ons tuiste aan!

Die dag wat ek van Suva vertek het oppad na Vanuabalavu

21 Augustus 2010

Ek is ten laaste besig om in te pak vir my groot ekspidisie na Vanuabalavu. Ek het lank uitgesien na hierdie geleentheid en het sowat 2 weke aan’t huis by John in Lami, gebly. Dit was aangenaam, en het ek heelwat gedoen soos om onder andere foto’s op Facebook te laai (sjoe, harde werk) en ook inligting in te win oor Heuningbyproduksie en die aanplant van Sandalwood op die eiland van Vanuabalavu.

Soos genoem, is heuningbyproduksie een van die projekte waarmee die eienaars wil begin om meer geld in te win, bo en behalwe die VCO produksie wat reeds op die eiland in plek is. Ek sal dalk die geleentheid he om beide die projekte van die grond te kry, maar is daar egter nog heelwat navorsing en werk wat voor die tyd gedoen moet word. Ook kan dit ‘n duur uitgawe wees, aangesien al die bye (verkieslik Italiaanse bye), byekorwe en beskermde kleredrag aangekoop moet word. Maar as dit eers van die grond is, is dit net nodig om elke 3 weke na die bye om te sien. Verseker iets wat ek sal wil doen, maar daar is iets wat my laat tweekeer dink het toe ek hoor wat die kenners te se het oor bystekery!

Volgens reels, MOET jy ten minste eenkeer per maand deur ’n by gesteek word om jou immuniteit op te bou. Ouch! Dit het ek self van ‘n byekenner gehoor wat deesdae meer dikwels, en vrywilliglik ook nog boonop, gesteek word wat vir sy arthritis in sy hande help. Maar soos Leona, my vriendin, ook grappenderwys aan my gese het - “ Ag ten minste gaan jy ’n steek inky so elke nou en dan! ” Hahaha, ook net sy wat aan so iets sal dink! Maar laat ek verder skryf oor my uittog na Vanuabalavu.

Met my rugsak gepak is ek so te se gereed vir die tog na die eiland, alhoewel ek half onseker was wat om te verwag. Ek kom van ’n stad waar alles vrylik beskikbaar is en het geen ervaring van eilandlewe nie, maar voel in ‘n mate reg vir die uitdaging. Soos Erika in een van haar boodskappe aan my skryf : “ It always comes at a price, but man, it is worth it! ”

Ek en John het op Nausori-lughawe aangekom net buite Suva, die hoofstad van Fiji. Hy het die bakkie voor die terminaal geparkeer en het ek ons bagasie begin aflaai vanwaar ons per vliegtuig na Taveuni sou vlieg. Nie alles was behoorlik ingepak nie en het John nog ten laaste, paar lee bokse gekry om goed in te pak. Hy het by die inboektoonbank gaan vra vir kleefband en met die rol dun band daar aangekom om die lendelam bokse mee toe te plak. Genade, het ek gedink, hoe op aarde gaan hierdie bokse ooit toe bly aangesien dit lekkende vloeistof bevat? Dit sal mos nooit veilig aan die anderkant kom nie! As die boks omgestamp word, sal al die vloeistof uitloop, en sal dit katastrofies wees aangesien dit medisyne is vir die skape op die eiland. Die ander boks het brood, koue vleis en ander bederfbare kos in. En wat as die medisyne uitloop op die brood en vleis? Ek vra vir John wat gaan hy se as hulle vra wat in die sogenaamde medisyneboks is aangesien daar nie sulke tipe vloeistowwe op die vliegtuig toegelaat sal word nie, waarop hy toe net antwoord en se, “ O, dis alles kos. Hulle hoef nie te weet wat presies daarin is nie en dan behoort hulle dit deur te laat. ”

Die dame het my gevra of my rugsak beide van ons se bagasie bevat aangesien dit heelwat oorgewig was vir net een persoon. Sy bagasie is eerstens geweeg en is aan hom gese dat hy 18 Fijian Dollars moet inbetaal waarop hy toe paar goed uithaal en net sowat 12 FJD moes betaal.
Hy het eerste op die skaal geklim met sy bagasie, en ek daarna met alles wat ek met my sou saamvat.

Die vlug het sowat 45 minute geduur na Taveuni en was die uitsig asemrowend mooi. Ek het heelwat foto’s geneem van die atols en eilande onder ons. Die venster van die klein vliegtuigie waarmee ons gevlieg het, was egter nie helemal toe nie en het ek baie koud gekry weens die wind wat op my bly waai.

Ons het op Taveuni geland in mistige en reenerige weer. Die terminus was te kostelik en so piepklein, en het paar mense daar gewag om weer dieselfde vliegtuig na Suva te neem. Na al ons bagasie afgelaai is, is ons deur ‘n vriend van John opgelaai en na ’n nog kleiner hawetjie geneem van waar ons met die Tau ter see geseil het.

Colo-I-Suva

Colo-i-Suva Forest National Park
　
Colo-i-Suva Forest National Park in Fiji is pronounced as 'tholo-ee-soo-va'.

It is managed by the National Trust of Fiji and is a mere 20 minutes from the capital Suva.

Fiji has a land area of 18,270 square kilometers. The terrain is mostly volcanic mountainous in origin. The climate is tropical. Given its marine proximity, there are only slight seasonal variations. Fiji, next only to Hawaii, is an important tourism destination in the Pacific. A large and growing number of tourists visit Fiji for a nature filled experience and the Col-i-Suva Forest Natural Park in Fiji is right in the lap of nature. Many tourists come to the Colo-i-Suva Forest National Park in Fiji to picnic and swim.

Established in 1872, Colo-i-Suva Forest National Park in Fiji is a two and a half square kilometres of verdant rain-forests renowned for tropical flora and birds. There are about four and a half kilometres of natural trails ploughing through the forests and natural water bodies to swim in.

The Waisila Creek flows through the Colo-i-Suva Forest National Park in Fiji making its way to to Waimanu River. It is the water catchment for Nausori and Nasinu creek. African mahogany, planted in the 1940s and 1950s, stands apart from the the older, more attractive vegetation.

The Forest Park is between 122 to 183m (400-600ft) above sea level and is therefore both cooler and slightly wetter than Suva. It gets about 424cm (167in) of rain a year with some falling on average of 4 days a week. November – March are the wet months, while May – August is considered the dry season.

The mean annual temperature is a comfortable 24 degrees Celsius (3 degrees Fahrenheit) between February and July, the warmest and coolest months. The streams rise slowly but surely during very heavy rains.

Colo-I-Suva Forest Park is a delight. The early morning observer may well be the first to greet the unafraid Scarlet Robin and be scolded by the Spotted Fantail. The sounds of civilization fade as the bush deepens, and soon the twitter of the mixed flocks of Golden whistlers, Blue-Crested Broadbills, Slaty Flycatchers and Spotted Fantails take over, punctuated occasionally by the raucous screech of the Sulphur-Breasted Musk Parrot or the Resounding “woof” of a barking Pigeon.

Observe the Fiji Goshawk glide majestically – a bird you only find in Fiji, or the Blue-Crested Broadbill, found only in the Viti Levu rainforest; or you may hear the deep hollow call of the Barking Pigeon – a bird widely hunted, but safe here. Fiji white-eyes, Vanikoro Broadbills, Orange-Breasted Honeyeaters, Lesser Shrikebills, and other Small birds make their way noisily through the bush. Only the experienced twitcher will catch the glimpse of the shy Fiji Warbler in the undergrowth but all can hear their melodious duet. Golden doves too, are more often heard than seen as their abrupt ‘yap’ is delivered with the skill of a professional ventriloquist.
The Bird known as "Robin" in Fiji is an unrelated insect eater whose bright red breast will surprise New Zealanders who are used to seeing only Grey or Black Robins of the same family. The Golden Dove, Sulphur-Breasted Musk Parrot, Orange - Breasted Honeyeaters, Fijian Collared Lory and Blue-Crested Broadbill, all endemic to be found in the park, will impress Australians accustomed to brightly coloured birds.

Sandalwood

Some facts about Sandalwood in Fiji

Traditional Uses of Santalum yasi In Fiji.

In the Fijian tradition the use of sandalwood dust sprinkled on the heads of man and woman in wedding ceremonies varies in the 14 different Provinces of Fiji. It is used to signify that you belong to a chiefly clan for males, for females that you are still a virgin, for decorating the hair during this auspicious occasion and for scenting purposes. It is still a traditional practice used in most wedding ceremonies today. Due to the distribution of sandalwood in Fiji, in some parts where sandalwood is not available there are other traditional scented trees where their flowers and fruits are used for scenting and significance purposes during the wedding ceremonies.

In Fiji, Santalum yasi was sometimes transferred with the bride into her marriage and brought to the new village where her husband resides. This practice is still done today and perhaps this could have contributed to the distribution of sandalwood in Fiji. The heartwood of sandalwood is used for scenting oils, seeds or live seedlings are also being transferred through this process but will depend entirely on the locality while transferring. If the distance of transferring is short then live seedlings will be fine and if distance of transferring is far then seeds are mostly used.

An example of a sandalwood research work done in Tilivalevu, santalum yasi did not grow naturally at Tilivalevu and Mr. Jiuta Nakalawelawe sourced seeds from Naivaka Village, in 1980’s where his wife hails from, germinated the seeds in the village and planted the seedlings in the village green (rara). These seedlings have grown into mature sandalwood trees that were planted some 26 years back. And now uses these trees as a seed source for raising sandalwood seedlings.

A branch from mature sandalwood has also being used for a traditional wedding ceremony. The transferring of genetic material does not only take place during traditional wedding ceremonies but also in other traditional ceremonies and functions. The transfer of genetic plant materials in the ways mentioned above did have a great influence on the distribution of sandalwood in Fiji.
　
Chiefs are anointed with sandalwood scented oil during the traditional installation ceremony when they are first made chiefs and sandalwood dust sprinkled on the head. The significance is that it is chiefly attire during the traditional chiefly installation ceremony. The Fijian name given to this traditional ceremony is "kuna vagunuvi e dua na Turaga buli". This practice is still used today on all traditional chiefly installation ceremony.
　
It is not known that spiritual associations for sandalwood in Fiji. Perhaps in those primitive days, however the need arises to explore further to actually determine was it used for this purpose. Sandalwood in an article titled "In Search of Tagaloa: Pulemelei, Samaoan Mythology and Science", written by the Honorable Tui Atua Tupua Tamasese Taisi Tupuola Tufuga Efi, mentioned that sandalwood or asi is an important plant used in the Samoan "Liutafaga" and "Fono ma Aitu" ceremonies. In the article, it was also mentioned that "In Samoa one of the essential ingredients for performing liutofaga (a ceremony performed when disturbing a deceased person’s grave) would be sandalwood or sandalwood leaves. This is evidenced in the Samoan word for funerals falelauasi, meaning the house that is lined with sandalwood leaves. Sandalwood like incense is one of the essences of Samoan culture, particularly Samoan spiritual culture." This is just an example of a spiritual ceremony involving sandalwood.

　
Harvesting of Sandalwood In Fiji
　

Sandalwood exploitation in Fiji started way back in the 1800’s when the first European settlers arrived in Fiji on the coasts of Bua Bay. It is not known the volume of sandalwood harvested in those days and how well did the resource owners benefited from the sandalwood exploitation by the European settlers. Today sandalwood is still harvested in most parts of the country where this valuable resource still exists.

Yasi is a small tree, up to 10 m tall and 40cm dbh (diameter breast height). Trees have a sparse crown and irregular branching habit. It is semi-parasitic with the roots attaching to the roots of other host trees like citrus, guava and hibiscus, in order to obtain water, some mineral nutrients and possibly also some organic nutrients. Yasi plants growing in association with well-adapted hosts are able to withstand periodic dry conditions and infertile soil. Even when grown under optimal conditions, with a good selection of hosts, yasi is slow growing taking 25 - 30 years to attain harvestable size.

Sandalwood harvesting involves the felling of the tree, uprooting of roots and removing the sapwood as sandalwood heartwood is where bulk of the sandalwood oil (santanol) is contained within. The local markets of Fiji have different approaches when purchasing sandalwood from the resource owners. Some purchase sandalwood without the sapwood removed, some purchase only when sapwood is removed, while some purchase sandalwood with the sapwood removed and also the sapwood chips.

The age of the sandalwood tree could also have the different purchasing prices and also the different parts of the sandalwood tree e.g. the roots have the highest levels of heartwood present, while the stem and branches have lower levels present within. Most of the domestic markets process the sandalwood further to meet the requirements of the international markets e.g. by processing the heartwood into dust or chip form and there are three plants in Fiji now that are able to extract oil from sandalwood. Approximately 60 % of the total sandalwood purchased is exported to international markets while the remaining percentage is used locally for production of sandalwood products such as perfumed oil, perfumed soap, scented candles, etc.

A socio economic research study was undertaken in 2007 on Lakeba Island in the Lau Group to study the volume of heartwood and sapwood of 26 year old sandalwood trees and that is when they are matured and heartwood have developed fully. Results from this research study showed that the Indian sandalwood are vigorous and have a higher percentage of heartwood than the sapwood while to the Fiji sandalwood has a low percentage of heartwood compared to the high percentage of its sapwood.

International markets have a strong interest with the Fiji sandalwood due to the high quality fragrance of sandalwood oil produced. According to the local markets exporting sandalwood produce, Fiji sandalwood is mostly used for the production of the base fragrance in some of the well known sprays e.g. the Arden products, Christian Dior, etc. This could be one of the reasons why the local markets are processing the sandalwood further into dust, chip form and extracted oil before they export sandalwood. In Saudi Arabia, it is their tradition to wear sprays made from sandalwood.
　

Vanuabalavu - the little island in the Fiji group

Vanuabalavu

Some information on 'my island'

Fiji's final frontier, the Lau islands are scattered across the southwest corner of Fiji's vast archipelago like a rash of green spots on the skin of the Pacific Ocean. The 57 isles of Lau are subdevided into northern and southern Lau. Vanuabalavu and Lakeba are the only 2 of the 30 or so inhabited islands that see some visitors from time to time.

Lau first came into contact with Europeans in the 1800 when the American schooner Argo was wrecked east of Lakeba. Fijians from Oneata island looted the wreck for muskets and gunpowder, and the sailors lived with the islanders until they were killed in disputes. The whole region was dominated by the Tongan's in the mid 19th century. In 1847, Tongan nobleman Enele Ma'afu, cousin of King Taufa'ahau of Tonga, led an armada of war conoes to Vanuabalavu to investigate the killing of a preacher. After the later murder of 17 Wesleyans, Ma'afu took Vanuabalavu by force and subjected its inhabitants. The Tongans assisted in local Fijian wars in return for protection by Chief Cakobau of Bau. In 1855 Ma'afu had become a powerful force in the region and throughout much of Fiji. He was one of the signatories to the Deed of Cession to Britain and became officially recognised as Roko Tui Lau (Protector of the Tongans of Vanuabalavu) He died in 1881 and his title was passed to the Tui Nayau (Traditional Fijian Chief of Lau)

The biggest village on the island is that of Lomaloma on the southeast coast, and you will find a couple of general stores and schools, as well as a post office. In the mid 19th century Tonga conquered the island and the village of Sawana was built next to Lomaloma. Houses have rounded ends and show the influence of Tongan architecture. The first Fijian port was found here, and in its heyday Lomaloma had many hotels and shops, as well as Fiji's first botanical gardens, though little remains of its past grandeur.

Hiking is the most accessible activity and is relatively unexplored in terms of diving. The Fijian government protects the waters, and commercial fishing is prohibited in the area. Snorkeling is the next best way to experience the reefs and marine life. Sailing around the Lau group requires a special permit.

Vanuabalavu is 170 km notheast of Suva and about halfway to Tonga and has a grass airstrip. Arguably also the most scenic of Lau's islands, it is enigmatic in shape and substance. Averaging about 2km wide, it resides with 8 other smaller islands inside a barrier reef. The interior is scattered with rugged hills and pristine and sandy beaches ring the perimeter. The celebrated Bay of Islands sits in the northwest pocket and is a spectacular site for diving, kayaking and swimming. Within the limestone hills is Vale Ni Bose (House of the Gods), a gaping cave with limestone walls and a pool of crystalline water. On a clear day, the hazy green shape of Taveuni is visible across a 115km stretch of open sea.

One week after full moon in November, the people of Vanuabalavu witness the annual rising of the Balolo (tiny green and brown sea worms) At sunrise the Susui villagers on the southern most point of the island collect worms by the thousands and it is first soaked in fresh water, then packed into baskets and cooked overnight in a lovo (pit oven) The fishy-tasting baked worms are considered a delicacy.

There is also a freshwater lake near the village of Mavana, which is concidered sacred. The people of Mavana gather here annually for a fun ceremony authorised by their traditional priest. Naked except for a leaf skirt, they jump around the lake to stir up the muddy waters. This provokes the large fish known as Yawa (a type of mullet usually found in the sea) to spring into the air. It is believed that the male fish is attracted to the female villagers and thus easily trapped in the nets. Legend has it that the fish were dropped into the lake by a Tongan princess while flying over the island on her way to visit her lover on Taveuni.

Honey bees

Honey bees are perfect employees.

They don't require training, they take up very little room and best of all, they work for free.

A single honey bee is capable of producing about a teaspoon of honey in its entire life. Although honey is something we most commonly associate with bees, these tiny insects do a whole lot more than we give them credit for.

The honey bee is responsible for pollinating about 80% of all flowering crops that humans consume, which makes up roughly one-third of our total diet.

In many parts of the world, bee population is falling at an alarming rate, with many earning a place on the endangered species list, and many others already extinct. This is due to the fact that pesticides on plants are used that bees pollinate to get nectar from.

Some facts about honey and honey bees :

• The honey bee has been around for about 30 million years.
  
• The male honey bees are called Drones, and do not work at all (oh nice) and have no stinger (oops). Their only purpose is to mate with the queen.

• The honey bee's wings stroke 11.400 times per minute.

• A colony of bees consists of 20.000 to 60.000 honey bees and one queen.

• They are environmentally friendly and are vital as pollinators.

• Worker bees and queens have stingers and only sting when they are threatened. They can only sting once before they die.

• Honey with a moisture content below 18% has an indefinite shelf-life.

• Honey contains antioxidants that are beneficial to the bodies immune system.

• Honey is a self cleaning liquid that absorbs water which makes it difficult for bacteria to grow.

• Honey maintains its natural antioxidants unlike table sugar which loses them during its refining process.

• Honey is the only food that humans consume which is produced by any insect.

• The world-wide value of pollination is estimated to be around 90 Billion US Dollars per year.

• 87 out of 115 of the worlds most important food crops require pollination in order to produce seeds, nut and fruit.

• These pollinated crops provide us with most of the minerals, vitamins, and antioxidants we consume.

• Seven of the nine food crops that provide the human diet, at least half of its Vitamin C require insect pollination, among these are apples, melons, cabbages, tomatoes, tea and coffee - yes, coffee as well.

• About 35% of the calories that humans consume come from pollinated food crops.

Understanding the order of a honey bee colony :

The hive is nature's perfect demonstration of how an efficient factory should operate and can house up to 50.000 bees. There are many different species of honeybees, but the ones most common in Fiji is the Italian Honey Bee (parla Italiano) and the German Honey Bee (spreche sie Deutch). (wonder if they speak any other languages? - lol)

Queen :

There is only one queen bee per colony. The matriarch will only ever mate at one time of her life, but with as many as 30 male bees. This mating ritual will enable her to produce eggs for the rest of her life and is able to lay as many as 2.000 eggs per day and has a life span of about 5 years.

Workers :

Workers are infertile female bees and make up 95% of the hive population. Depending on the stage of their six-week life, workers perform different tasks within the colony such as caring for and feeding the larvae, grooming and feeding the queen and basic housekeeping within the hive such as cleaning and building honey combs. When a worker is about three weeks old, it will begin the final stage of its responsibilities - to fly out and forage for pollen and nectar to bring back to the hive.

Drones :

Drones or male bees serve only one purpose in life, and that is to mate with a queen. Shortly after the mating ritual the male will die. They do not have a stinger and do not perform any task within the hive. Instead they are fed and cared for by the workers until they are ready to mate.
　

Health benefits :

Honey is a natural sweetener that is comprised mostly of carbohydrates and water along with small amounts of various vitamins and minerals such as calcium, potassium, copper, zinc and magnesium.

It is a much healthier way of boosting energy levels. It contains natural fruit sugars and the glucose is quickly absorbed by the body to give it a sudden burst of energy.

Honey contains antibacterial and antioxidant properties that help strengthen the body's immune system. It absorbs water which makes it difficult for bacteria to grow.

Darker honey has a higher concentration of antioxidant and antibacterial properties. It is effective when dealing with athlete's foot, sleeplessness, obesity, stress, yeast infections and stomach ulcers.

One characteristic of honey is its ability to absorb and retain moisture without leaving the skin oily. This is why many skin and hair products such as lotions, moisturisers, shampoos and conditioners have honey as a key ingredient.

Honey is not just a sweetener like sugar, it contains minerals and vitamins that the body needs.

Honey has a healthier Glycemic Index (GI) than sugar. Sugar lacks the enzymes required to break down its sugars and relies on the enzymes within our bodies to do so.

Some interesting facts on the Coconut Plant and fruit

The coconut is considered among the top ten useful and valuable trees in the world and is rated as one of “Nature’s Greatest Gifts to Man”.

The Coconut tree has played an important role in many cultures. It is more than a food crop. It is also a social and an energy crop. Once planted, this prolific tree is productive and can yield 1000s of coconuts over a lifespan of about 70 – 100 years.

Every part of this tree is useful to humans, including the roots, trunks, leaves, husk, fiber, fruit, water, milk and meat.

It has several names and has been called as the “Tree of Life”, “King of Trees”, The Jewel of the Tropics”, the Fruit of the Gods”, “The Miracle Tree”, ”Tree of the Heavens” and many more.

Coconut plants grow in tropical countries along sandy shorelines where the temperature has a mean average of 70 – 80 degrees Fahrenheit. It is a large palm that grows to over 30 meters in height. Trunks may reach a diameter of 16 inches. Leaf life span may be 3 years. The age of a tree can be computed by the total number of leaves and leaf-scars visible on the trunk, devided by 12.

The coconut leaves are among the largest of any plant and can reach up to 20 foot. A normal adult palm produces 12 – 16 new leaves annually.

The coconut is a monococious plant producing male and female flowers on the same tree but in different parts of the same flower cluster.

The fruits are the coconuts and bear fruit all year round. It takes about a year to ripen and can weigh up to 2.5 kilos.

The heart of the coconut is the tender young apex at the top of the stem located just below the crown of leaves. The heart can be as long as a human leg and can weigh up to 12 kilos. It is a delicacy and sometimes eaten as a vegetable.

The coconut tree has a thick growth of a string-like root system and the normal length of the root is about 5 – 7 meters and numbers between 2000 – 10000 depending on the soil conditions.

The Tree of Life

This tree is concidered a “Three-generation-tree”, supporting a farmer, his children and his grandchildren. It is perhaps the most useful plant on earth.

Some interesting facts on the Coconut Plant and fruit :

The Pith :

· The pith of the stem contains starch which may be extracted and used as flour.
· The pith from the top of the tree is sometimes pickled in coconut vinegar and called coco pickles.
· Vegetable roll called “lumpia”.
· Native dish called “Guinataan”.
· “Guinit” can produce shoe straps, handbags, fans, picture frames and decorative accessories.

The Heart :

· Fresh juices from the hearts are used against fever.
· Cocnut palm hearts are nourishing and are regarded as good for the digestion - it is a delicacy.
· It is sometimes eaten as a vegetable and sometimes referred to as the “Millionaire’s salad”.
· To regulate menstruation, a paste is made from grinding the hearts together with molasses and is to be eaten daily.

The Trunk :

· Benches, tables, boxes.
· You can make lumber out of old mature trees, building timbers.
· Dried coconut bark can be used to ignite coals.
· Used to make small canoes, rafts, building sheds.
· Bottom part of the trunk can be used as a drum.
· Ornamental wood carving.
· Paper pulp can be extracted.

The Spathe and Guinit :

· Used to make handbags, hats, packaging materials and baskets.

The Leaves :

· As fuel.
· As fish bait.
· Midrib brooms and good quality paper pulp.
· Provide thatching materials for roofs and matting for floors, walls and for sun shades.
· The fronds can be woven to make nice hats, bows, toys, fans, baskets, trays, lamp shades, placemats, bags, clothing, furnishings, screens and many more.
· The “wrapper” of the palm can be used for toilet paper.

A – Stem :
The center veins of the frond pinnae can be bunched together to make a good whisk broom, or used as a toothpick.
Sections of the stem after scooping out the pith are used as flumes or gutters for carrying water.
B – Stiff Midribs / leaflet midribs :
Used to make skewers, arrows, brooms, brushes, fish traps.
C – Leaf fiber :
Used to make mats, slippers, bags, short lined torches.

The Florescence :

From Sap :
· Tuba, coconut sugar, coconut nectar syrup, wine liquor, vinegar.
· Fruit trays, placemats.
· Artificial flowers.
· Hats, picture frames.
· Blinds, curtains.

The Sprouting seeds :

· May be eaten like celery.
· Used as a treatment for skin and nasal ulcers.

The Roots :

· Used as a toothpaste and mouthwash.
· Boiling the roots to create a dye.
· Medicine for dysentery.
· Frayed out makes a natural toothbrush.
· Scorched, used as a coffee substitute.
· Used for a host of ailments.
· Source of tannin.
· Beverage (root beer).

The Flower :

· Often used for fashion shoes, caps, pressed helmet for soldiers.
· Provide honey for bees.
· It produces a steady dripping of sweet juice (sap) up to a gallon per day.
· It contains 16 – 30 mg ascorbic acid / 100g.

By products of Sap :

§ Sugar.
§ Nectar syrup.
§ Vinegar.
§ Distilled liquor.
§ Wine, Champagne, Gin.
§ Mixed grated coconut make candy.
§ Beer (8% alcohol).
§ Boiled toddy when mixed with lime makes good cement.
§ Yeast for making breads.
§ Fresh beverage.
§ Tuba.

The Young Nut :

If a nut is allowed to germinate, cavity fills with a spongy mass called “bread” which is eaten raw or toasted in a shell over fire.

The Husk :

· Coir and abaca pulp are a good combination to make Book paper.
· Coir is the fiber from the husk – used in ropes, yarns, carpets, rugs, brushes, caulking boats, stuffing fiber, mulch for plant growing.
· Cooking fire, mosquito coil and smudges.
· The smoke of the husk is a natural mosquito repellent.
· The dried fibers of the nut can be shredded as stuffing for pillows, mattresses, car seats.
· For planters, flower pots, plant holders.
· Sound proofing, aquarium filters.
· The resin of the inner husk is used for toothache relief.
· For erosion control, geotextile, electrical insulators.
· Fiber is resistant to sea water and is used for cable and rigging on ships.
· Used for olive oil filters.

The Water :

· Can be drank like a juice.
· Can be cooked with or mixed with rum for cocktails.
· Vinegar.
· Embryo culture.
· Coconut water is produced by a 5 month old nut and is pure and sterile. During WW2 it was used in emergencies in place of sterile glucose solution and was injected directly into the patient’s veins as a substitute to dextrose.
· Coconut water as a “softdrink”.
· Food jellie.
· Yeast.
· Alcohol.
· Wine by yeast fermentation.
· Also contains growth substances, minerals and vitamins used for plants and anti-aging skincare products.
· Used in the production of the chewy, fiber-rich “nata de coco”, a desert and serves as a laxative.
· Ethyl acetate.

The Meat :

· Virgin Coconut oil is extracted from the meat and is used as a dietary supplement and also for skin and body care.
· Deodorized oils and called copra. This oil is rich in glycerin that is used for cooking, margarine, detergent, candles, shaving cream, toothpaste, lotions, lubricants, hydraulic fluids, synthetic rubber, cosmetics and bath and laundry soap.
· Animal feed. It is rich in protein and sugar.
· Oil is used to produce bio-diesel.
· For salad, butter, frying, as affordable food extenders, medicines, glycerine emulsifier, anti-pollutant, resin, esters. Toothpaste, skin-care, sodium lauryl sulfate.
· Produce flour and desiccated coconut.
· It is the source of the coconut milk and coconut cream (used for cakes, pies, candies, curries, sweets, coffee creamer, ice-cream).
· Produces vegetarian butter, cheese and yogurt.
· It is also converted into coconut chips, jams, biscuits, candies.

The Shell :

· To buff floors.
· Useful as “microporous filters” in aquariums
· Can be used to make bowls, cups, storage containers, placemats, accessories for gifts, furniture, handbags, earings, bracelets, necklaces, buttons.
· Used to make small drums, guitars, wind chimes.
· Fuel for copra kilns, charcoal.
· Floor and wall tiles.
· Decorative lamps and mirror frames.
· Briquetted charcoal and activated carbon to use as domestic filter for drinking water and to remove poison.
· Coconut shell flour is used in the industry as filler in plastics.
· Used in air purification systems.

Coconut water :

· Called the “fluid of life” and is high in potassium, is fat-free, and is the best natural source of cancer-fighting cytokinins. It works well on a cellular level. It contains the most cytokinins than any other food source which is the cell’s DNA that protect the cells as they undergo cell division.
· Coconut water is a natural isotonic beverage and contains fiber, proteins, anti-oxidants, vitamins and minerals. It is bacteriologically sterile, pyrogen-free and does not destroy blood vessels. It will keep you young and virile and relieves burning sensations and hot flushes and restores emotional stability in menopousal in women.
· It acts as a general blood purifier.

Natural Carbohydrate comparison per cup ;

...................Carbohydrate.....Diet Fiber.....Sugar
Coconut water..... 8.9 g .............2.6 g ........6.3 g
Carrot juice.........22 g ............. 2 g .......... 9 g
Grapefruit juice... 22.7 g
Orange juice........25.8 g ............0.5 g ........20.9 g
Apple juice.........29 g ...............0.2 g
Pineapple juice....34.5 g ............ 0.5 g ....... 34 g


Calorie comparison per cup :

.......................Calories ... calories from fat
Coconut water ........46 ............ 4
Carrot juice ...........94 ............ 3
Grapefruit juice ......96 ............ 2
Orange juice .........112 ............ 4
Pineapple juice ......140 ............ 2


Sports drinks vs Coconut water per mg / 100 ml :

.................Sports drink ....Coconut water
Potassium .........11.7 ............. 294
Sodium ............41 ............... 25
Chloride ..........39 ................ 118
Magnesium ........7 ................. 10
Sugars .............6 .................. 5


Coconut meat for a healthy diet is used in some recipes :

· Coconut steak (cooked with soy sauce, kalamansi, black pepper and onions)
· Coconut pasta (Add spring onion, oregano or basil and Italian seasoning, tomato sauce)
· Coconut nuggets (fry in coconut oil and serve with ketchup or sweet and sour sauce)
· Coconut chips (Bake in the oven until crisp and slightly brown. Sprinkle with garlic / onion salt)

Coconut creams and milk is used to make the following :

· Ice-cream.
· Coconut jams to use on pancakes, syrup, sponge cake filling, ice-cream topping, marinade for meat.
· Lime coconut desert squeeze to be used for simple toppings, garnishes, cupcakes, cheesecakes, yogurt topping.
· Coconut butter.
· Coconut cheese (looks yummee!).
· Coconut yogurt.

Coconut flour :

· It has a high fiber content.
· It is fermentable and produces high amounts of butyric acid which helps in inhibiting tumor formation.
· Effective in moderating blood sugar and insulin levels.
· It does not contain phytic acid (this pulls out calcium, zinc, and iron from your body).
· Does not contain gluten.
· It has a naturally cream colour. No need to bleach.
· Has the capability of expelling intestinal worms.
· It provides the limiting amino acid in baked products.
· Enhances the flavour of most products like chocolate and vanilla.

Fiber content of various flours

Coconut flour ............ 61%
Wheat Bran flour ........27%
Oat bran flour ............16%
Rye flour ..................15%
Wheat flour ..............13%
Cornmeal flour ...........11%
Rice flour .................0.8%


Comparison chart for saturated / unsaturated fatty acid :

.................Saturated .... Unsaturated
Canola ............6% ..............94%
Olive .............14% .............86%
Sunflower .......11% ............. 89%
Corn .............13% ............. 87%
Soy ..............15% ............. 85%
Peanut ..........18% ............. 82%
Palm .............51% .............49%
Dairy ............52% ..............48%
Coconut ........92% .............. 8%

Other foods :

· Chutney.
· Candy.
· Shrimp paste.
· Coconut liquors and coconut vodka.
· Coconut Champagne – Kahal.
· Coconut wine - Don Alfonso wines – cherry (red), gold and rose.
· Coconut vinegar.
· Pickles.
· Tea.
· Makapuno – use as pastry and flavouring in the ice-cream industry.
· Nata de Coco – substitute for pork fat, thicken soup, addition to salads.

Also used in :

· Skincare products.
· Soaps.
· Shampoo and conditioner.
· Body and facial wash.
· Handgel and insect repellent.
· Petroleum jelly.
· Body scrub.
· Soap granules.
· Laundry soap.
· Oils for wood surfaces.

Other fashion accessories :

· Handbags.
· Necklaces.
· Earings.
· Bracelets.
· Headpieces.
· Belts.
· Hats.
· Shoes.
· Garments.

· Vases.
· Lamps.
· Candle holders.
· Baskets and utility boxes.
· Throws and pillows.
· Wall decor.
· Draperies and curtains.
· Picture frames.
· Desktop and stationary accessories.
· Doormats, carpets and rugs.
· Decorations.
· Placemats, coasters, napkin rings.
· Cups, plates and ladles.
· Furniture.
· Packaging material.
· Tiles and wood parquet flooring.
· Fiber-cement board.
· Wall panels and roofs.
· Planter pots.
· Enhancer for plant growth.
· Biodiesel.
· Oleaochemicals.
· Peat.
· Mosquito coils.
· Chicken feed.
· Charcoal.
· Bricks.

· Used at Spa’s and resorts as a beauty treatment


All the information in this article was taken from the book “COCONUT PHILIPPINES”
AUTHOR : LALAINE VILLAFUERTE-ABONAL
WWW.COCONUTREPUBLIC.ORG