Woven coconut leaves known locally as cadjan are used as thatch, while coconut timber is used widely as rafters and in the furniture industry. Coconut leaves and roots are used as fuel for the hearth. Mats and basketware are woven from the treated leaves and their spiny ekels (mid-ribs) are used to make ekel brooms and baskets. Fresh coconut floral decorations are a must at traditional rituals and ceremonials. The young coconut fruit holds within it a refreshing & nutrition packed drink, while the matured kernel is grated and pressed for coconut milk, used in cooking curry. Major multinational companies are marketing coconut milk in powdered form obviating the need for scraping or grating the kernel and expressing the milk, an exacting kitchen chore when making curry. The sweet toddy tapped from the spathe of the coconut flower provides a rich jaggery (palm Sugar) and palm treacle (honey). Vinegar is a by - product of toddy while fermented toddy distilled provides arrack, which is the national Alcoholic beverage of Sri Lanka. Desiccated coconut kernel is used extensively in the confectionery industry (for example - bounty bars), while from dried kernel or copra, coconut oil is extracted for use widely as a cooking fat which has a very high omega 3 content and also for the manufacture of cosmetics, soaps, margarine, and creams. The residue after the oil extractions is a ready - made poonac or high protein & fat containing animal feed. Handicrafts made out of coconut shells and various other products.