Ni: Jes B. Tirol

Daghangkahoy 1, 2026

Hugnà Sa Bunga Sa Lubi Ug Ubang Mga Lugpong

(Stages of the Coconut and other Terms)

Pasiuna

Ang lubí mao ang usa sa mga mahinundanon nga tanom sa mga Bisayâ ug mga Pilipino.

Tungod niini ang pinulongan nga Binisayâ adunay daghang mga pulong nga namugnà kabahin sa

tanom nga lubi ug sa iyang mga búnga.

Ang atong tukibon karon mao ang mga lugpong (terms) kabahin lamang sa bunga sa lubi

ug sa iyang mga húgnà (phases).

Paglipang (Development) sa Bunga

1. púsaw – The emerging bud of the coco tree from which the coconut will develop. (Kp:

bungó; salúlo). The stages will be púsaw, salúlo, and bungó.

2. salúlo – The fruit stems that emerge, especially in coco trees. (Kp: bungó; púsaw). The

stages will be púsaw, salúlo, and bungó.

3. bungó The fruit pod of coconut when not yet opened; bur; spathe; spadix. Also,

bungól. (Kp: salúlo; púsaw).

4. hápaw – The start of the opening of the fruit stem of rice, coconut, and similar plants

when all grains are already present. (Kp: súbwak; bánay).

5. súbwak-[SUBang + buWAK SUBWAK]. 1. The newly appeared fruit-stem of rice

and similar plants and before they open up. (Kp: gítib; hápaw).

6. bánay – The flower of coco tree in which some eventually becomes coconuts; corn

flower; cane flower.

7. balatungól-Tender nut of coconut. The nut has no meat yet. (Kp: pútot; tilámbò). Has

wing-like appendage.

8. pútot – The young fruit that has newly developed from a flower, especially of the

coconut. No more “wings”.

9. dalámog – The meat of coconut fruit when still very soft and watery. (Kp: lamúglamóg;

butóng).

10. ambayón A young coconut whose meat is still very soft, thin, and syrupy. Also,

ambajón; subay-luwág. [Note: It is older than a putot, which do not have yet any meat but

younger than a butóng, which has a meat fit to eat.] (Kp: subay-lúwag; butóng; sílot; ungól;

láhing).

11. kalúkho – The meat of very young coconuts. (Kp: ambayón; butóng). Ambayón is

still syrupy. Kalúkho is already dry but can be scraped by the fingernails. Butóng is thicker and

needs an instrument to remove.

12. subay-luwág – A coconut whose meat is still very soft and syrupy. It is a little bit

harder than the ambayón and kalúkho. Also, ságbay-luwág. (Kp: ambayón; kalúkho; butóng;

silot; ungól; láhing).

13. butong – The young coconut whose meat is soft and good to be eaten fresh. (Kp:

ambayón; subay-lúwag; silot; ungól; láhing).

14. sílot – A young coconut whose meat is harder than the butóng but softer than the ungól:

the stage of the coconut meat itself. (Kp: ambayón; butóng; ungól; láhing).

15. ungól – A coconut that is about to become ripe. Also, tagsíkan. (Kp: ambayón; subay-

luwág; butóng; sílot; láhing).

16. láhing – Coconut that is about to become ripe. Also, ungól; tagsíkan. (Kp: lagás; sinô;

sagáy).

17. sinô – A coconut that is already ripe and fit for extracting coconut milk or coconut oil.

(Kp: láhing; lagás; sagáy; hinóg; tagsíkan). Sinô is characterized by the coconut water that

could already be shaken and produces sound. Láhing is characterized by the husk turning brown

in color. Also, sagáy, kagáy, kinô

18. tagsíkan – Coconuts that are beginning to turn brown but are not yet completely ripe.

(Kp: láhing; ungól; sinô). Tagsikan and lahing emphasizes on the discoloration of the husk. The

láhing is more brown. Ungl and sinô emphasizes on the coconut water that could be shaken.

Ungól is in the beginning stage and sinó is in the final stage. Usually the tagsíkan stage of ripening

is also the ungól stage.

19. lagás – Matured fruit, as coconut or ear of corn that is ready for harvest. (Kp: hingkod;

hinóg; sagáy).

20. ságbay sa isip – A coconut that is already very mature. (Kp: láhing).

21. túgkan – (b.p. turók). To have some sprout, as seed with a sprout. (Kp: gítib; tádlok).

22. lipóng – 1. A coconut whose husk is already dark or black and fibrous. (Kp: láhing).

2. A coconut that is overly mature and its meat are no longer good to eat but good for extracting

oil or feeding the pigs.

Uban nga Mga Pulong sa Bunga

1. bádyet – A press to extract coconut milk (tunô) in which oil is obtained.

2. bagól – Coconut shell.

3. bakákon (b.p. bakák). A coconut with much husk but very small shell and meat. (Kp:

lubakán).

4. balagúlan – (b.p. bagól). A kind of water container made from coconut shell. It is about

34 in size of the original shell. (Kp: húngot; payâ).

5. bátak – To split; to break open, as coconuts, bamboos, or similar objects. (Kp: buák;

píkas).

6. báy-as– A coconut with fine or delicate husk. (Kp: lupísan; palútan).

7. binuóngan – (b.p. búong). The halve pieces of coconut with or without the meat. Also,

balióngan. (Kp: búkong).

8. buáng – A coconut without any meat or water within. (Kp: búkong; lakdanbúlan).

9. búkong – Dried coconut, especially young, that has fallen without reaching maturity.

(Kp: buáng; lákdan og búlan; balióngan).

10. bunót – The husk of coconut; coir. (Kp: umbák).

11. bútay – Peduncle; footstalk; fruit-stalk. The stalk system of a cluster of fruit when the

fruit is removed; raphe.

12. bútbót-The germinated seed inside a coconut that is soft and yellowish in color. Also,

buwâ.

13. búwak – To bore a hole at the eye of unhusked coconut and drink the water inside.

14. daól – The shoot that sprout in the seed of coconuts. Also, turók.

15. húngot – A bowl made from coconut shell with only a small portion of the top cut out.

(Kp: pajâ; payâ; balagúlan). Pajá is made of coconut shell almost cut in half. Balagúlan is

about 3/4 in size of the original shell.

16. kábà – Coconut, due to some defect has bad meat. (Kp: buáng).

17. kalíbkib – Coconut meat still attached to the shell after being scraped or grated.

18. kalúbkob– To eat the meat of the coconut, especially the matured one. (Kp: kíbkib;

úb-ob).

19. kinúdkod – (b.p. kúdkod). The grated meat of coconut; anything that is the result of

grating. Also, kinagód.

20. kulamóg – The very tender meat of the coconut. It also means the mature and hard

meat of the coconut, depending upon the context.

21. kuyámis– A kind of coconut. It is small, tasty, and pinkish in color and the young shell

and husk of this coconut can be chewed and eaten directly. Also, tayumánis; kujámis.

22. lakdanbúlan – The falling of young coconuts due to a disease of the coco tree or other

causes. The fallen coconut itself. (Kp: púlak; púwak).

23. lamáw – Mishmash; food for refreshment made of young coconut meat. It is mixed

with its own liquid together with milk and sugar and served fresh. Lamáw can be also used for

fruits.

24. lána – Coconut oil. The oil obtained from the coconut.

25. lubakán – A coconut with very thick husk. (Kp: bakákon).

26. lugî – Copra; dried coconut meat. Also, kópras.

27. makapunô– (b.p. punô). A kind of coconut. Its meat is somewhat mealy and once in

a while a nut is found that is full (puno) of meat, hence its name. It is highly desired by those

who make sweets or ice cream.

28. púwak – Windfall; coconut that fall naturally from the raphe.

29. payâ – A transverse half-cut of a spherical coconut shell. It is cleaned and smoothened

and used as a cup. Also, pajâ. (Kp: húngot). In hungot the cut is at the top of the coconut shell

and only small, making the produced cup be of greater volume than paya.

30. sápal – The refuse or waste product of grated coconut meat after the milk has been

extracted. Also, sápaw. (Kp: kinúdkod; úbas).

31. tákong-Bract; the hard sheet that encloses the flowers of coconuts.

32. tilós – Coconut shell-spoon; a spoon wholly made out of coconut shell.

33. tunô – Coconut milk.

34. usíp– A spoon-like tool made from the edge of coconut husk. It is preferred for

extracting the young coconut meat because the meat will be more delicious. (Kp: lugít; tilós).