Kopyor (which some people in Central Java called garoh) is a genetic disorder in coconuts. Characteristic of this disorder is the "meat" of the soft or detached from shell, coconut water amount slightly, and the aroma is distinctly different from the usual coconut meat. This trait is the result of spontaneous mutation at the Mayang that is local (commonly known in botany as a chimera). Changes of this nature can occur at the time after conception or even earlier.
Kopyor coconuts can be identified by shaking the fruit to the left and right, and it will sound like coconuts are not filled with water but filled with sand.
Kopyor fruit is preferred because it is refreshing when served as a beverage. Other uses are there as a cake, pastries and cakes either wet. Also very high economic value. When compared with regular oil, oil prices Kopyor can reach four to five times. With tissue culture techniques can
make a person capable of producing coconut coconuts Kopyor 70-90%.
Kopyor coconuts can be identified by shaking the fruit to the left and right, and it will sound like coconuts are not filled with water but filled with sand.
Kopyor fruit is preferred because it is refreshing when served as a beverage. Other uses are there as a cake, pastries and cakes either wet. Also very high economic value. When compared with regular oil, oil prices Kopyor can reach four to five times. With tissue culture techniques can
make a person capable of producing coconut coconuts Kopyor 70-90%.
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