Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Munyii, also known as the Bird Plum Tree, Berchemia Discolor. The tree is widespread and scattered in open woodlands or at lower altitudes, along river valleys, and in sandy soil in woodlands . It also grows on termite mounds. Sandy clay loams. It is often found on clays, and stream valley and riverine soils.
Fruit ripening occurs between January and March, towards the end of the long rains. The fruits can be eaten fresh and the pulp can be used for a drink. Both are quite nutritious as the fruit is very high in ascorbic acid and sugar.
The yellow-brown wood is one of the hardest in East and Central Africa. It makes excellent furniture, pestles, ladders, poles and is used in general construction. The roots produce a black colour, the wood brown, and the bark red.
Bird plum is a fruit from Africa. It wide spread from the Sudan to South Africa and growing in dry open woodland, semi-arid bushland and along riverbanks in Angola, Botswana, Eritrea, Ethiopia, Kenya, Madagascar, Malawi, Mozambique, Namibia, Somalia, South Africa, Swaziland, Tanzania, Uganda, Yemen, Republic of, Zambia and Zimbabwe
Bird plum grows naturally in various climates, from semi-arid areas to areas receiving rainfall in 4 years out of 5. It is found scattered in semi-desert grassland, open woodland or at lower altitudes along river valleys, especially on termite mounds. This tree tolerates drought but is damaged by frost or cold wind.
Description:
A shrub or a tree 3-20 m high, with erect spreading branches making a heavy rounded crown; bark rough, dark grey that flakes longitudinally;
A developing fruit of bird plum
Ripe bird plum fruits
Leaves, alternate or sub-opposite, entirely or obscurely crenate, shiny above, dull and glaucous below, broadly elliptic, ovate or obovate-elliptic-lanceolate, 2-9 x 2-5 cm, obtuse or acute at the apex, rounded or cuneate at the base; leaf stalks glabrous or pubescent, 1-1.8 cm long.
Flowers, small, solitary, thick, oblong or ellipsoid, 4-5 mm in diameter, greenish when young, turning yellowish after ripening.
Fruits are shaped like date, yellow, up to 20 x 8 mm; edible, sweet.
Seeds flat, 1-2 per fruit.
Utilization:
Bird plum fruits are eaten fresh. They taste like dates. These are also sold in markets.
The sugar content of the pulp is as high as 30%,. The vitamin C content is 65 mg/100 g. A beverage similar to tea is made from the leaves. Large quantities of the fruit are collected, dried and stored and later used by people in the low veld areas of South Africa.
Fruits are soaked in water over-night and the solution collected next day is very much liked by people. The fruit can also be boiled to be eaten with sorghum. In certain areas people use the leaves of this tree to make tea.
The seeds are also eaten. They taste like walnuts
The yellow-brown wood is one of the hardest in East and Central Africa. It makes excellent furniture, pestles, ladders, poles and is used in general construction.
The roots produce a black colour, the wood brown, and the bark red.
The species is multipurpose and is used for construction, furniture, bee forage, and fodder, ornamental, for resin and for shade. The powdered heartwood and the roots can be used to produce a black dye that is used by basket makers.
Cultivation:
Bird plum grows best on sandy clay loam soils in areas where the rainfall ranges 25 and 125 cm. It thrives best in open locations with plenty of sunlight.
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
It is necessary to circumcise them and charge them to observe the law of Moses.—Acts 15:5.
In 49 C.E., the apostles and older men in Jerusalem, themselves circumcised Jews, “gathered together to see about this affair.” (Acts 15:6) What followed was, not a mind-numbing theological debate over dry technicalities, but a lively doctrinal discussion. Strong opinions were expressed on both sides of the issue. The passage that helped settle the matter was Amos 9:11, 12. Thus, when the Scriptures foretold that those remaining of the house of Israel (Jews and circumcised Jewish proselytes) together with “people of all the nations” (uncircumcised Gentiles) would become one people for God’s name, the message was clear. (Acts 15:17) Circumcision was not required of Gentiles who wanted to become Christians. God’s Word and his spirit led those sincere Christians to “a unanimous accord.”—Acts 15:25.
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth. "Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Bixa orellana (Annatto)
Restrictions on the use of many synthetic colorants and the relative instability of most other carotenoids, are leading to the increasing use of bixin, especially in the dairy industry. World production, estimated at about 3,000 t of annatto seed in 1983 (Anand 1983), is now thought to have risen rapidly to over 10,000 t, about half of which comes from Brazil. Until recently, annatto (or urucum as it is known in Brazil) was little more than a back garden crop. However, high prices and the good yields have resulted in a few farmers planting it on a larger scale. Yields, after 4 years, can pass 2 t/ha with 0.9 to 6.9% (average about 2.5%) bixin covering the seeds in a sticky resin (Nicholson 1964, I. Guimaraes pers. commun.). Yields from seedling trees are very variable as the crop is cross pollinated. Variation in the exact composition of the colorants in the final extracted products limits marketability. Vegetative propagation is easy and should make rapid advances possible especially if the crop is selected for a combination of yield and bixin content. The relatively small market for colorants could quickly become saturated so there is interest in the potential of this rustic perennial crop as an alternative grain for growing on exhausted tropical soils. The high yield potential despite any scientific attempts at improvement, makes it a very promising crop. (source - retrieved from http://www.hort.purdue.edu/newcrop/proceedings1990/v1-367.html on 3/29/2013)
Achiote (Bixa orellana) is a shrub or small tree originating from the tropical region of the Americas. The name derives from the Nahuatl word for the shrub, ?chiotl [a?'t??iot??]. It is also known as Aploppas, and its original Tupi name urucu. It is cultivated there and in Southeast Asia, where it was introduced by the Spanish in the 17th century. It is best known as the source of the natural pigment annatto, produced from the fruit. The plant bears pink flowers and bright red spiny fruits which contain red seeds. The fruits dry and harden to brown capsules.
It is of particular commercial value in the United States because the Food and Drug Administration considers annatto colorants made from it to be "exempt of certification". It is used as a colorant and condiment for traditional dishes such as cochinita pibil, rice, chicken in achiote and caldo de olla. It is also used to add color to butter, cheese, popcorn, drinks, and breads. The main achiote growers are Bolivia, Brazil, Colombia, Ecuador, India, Jamaica, Mexico, Peru, Puerto Rico and Dominican Republic.
The inedible fruit is harvested for its seeds, which contain annatto, also called bixin. It can be extracted by stirring the seeds in water. It is used to color food products, such as cheeses, fish, and salad oil. Sold as a paste or powder for culinary use, mainly as a color, it is known as "achiote," "annatto," "bijol," or "pimentão doce." It is a main ingredient in the Yucatecan spice mixture recado rojo, or "achiote paste." The seeds are ground and used as a subtly flavored and colorful additive in Latin American, Jamaican, Chamorro and Filipino cuisine. Annatto is growing in popularity as a natural alternative to synthetic food coloring compounds. While it has a distinct flavor of its own, it can be used to color and flavor rice instead of the much more expensive saffron. It is an important ingredient of cochinita pibil, the spicy pork dish popular in Mexico. It is also a key ingredient in the drink tascalate from Chiapas, Mexico.
In several European countries (e.g. Great Britain, Denmark, Sweden, Norway) the pigment, extracted by solvent or boiling the seeds in oil, have been and often still is used as color in margarines and several other foods. The pigment has E-number E160b. The seeds are collected from wild-growing bushes or from plantations, in Latin America, Africa (e.g. Kenya) and Asia. However, since there is no strong organization promoting the use of annatto, the color beta carotene, which is more expensive, has pushed the natural pigment out of many applications.
Culinary uses
Achiote paste, favored in Yucatán, Oaxacan, and Belizean cuisine, is made from the slightly bitter, earthy flavored, red annatto seeds, mixed with other spices and ground into a paste. Achiote is a distinctly colored and flavored mainstay of Mexican and Belizean kitchens.
A typical preparation mixes:
* 1/4 cup annatto seeds
* 1 tablespoon coriander seeds
* 1 tablespoon oregano
* 1 teaspoon cumin seeds
* 1 teaspoon black peppercorns
* 2 whole cloves
* 1 teaspoon salt
* 5 cloves of garlic, peeled
* 1/2 cup bitter orange juice (Seville) or 1/3 cup white vinegar
Grind the spices (annatto, coriander, cumin, peppercorns, oregano and cloves) in a spice mill or with a mortar and pestle. Blend the ground spices with the salt, garlic and the bitter orange juice until it is smooth. Rub the mixture onto chicken, pork or fish and let it marinate for 4–6 hours then cook as usual. Or use the achiote as an ingredient in another dish.
The paste is dissolved in either lemon juice, water, oil or vinegar to create a marinade, and marinated or rubbed directly upon meat. The meat is then grilled, baked, barbecued or broiled. Sometimes it is added to corn dough to create a zesty flavor and color in empanadas and red tamales.
Ethnomedical uses
The achiote has long been used by American Indians to make body paint, especially for the lips, which is the origin of the plant's nickname, lipstick tree. The use of the dye in the hair by men of the Tsáchila of Ecuador is the origin of their usual Spanish name, the Colorados.
In developing countries, particularly in Colombia, people with low income and less access to modern medicine resources use folk medicine and natural remedies for the treatment of common infections. Achiote is among those herbs used in Colombian folk medicine to treat infections of microbial origin.[1] Adding to the known health benefits exerted by carotenoids, a bioactive sesquiterpene from achiote exhibited moderate anti-fungal activity.[2] Extracts of the leaves of achiote possess antimicrobial activity against Gram positive microorganisms, with maximum activity against Bacillus pumilus.[3] Achiote leaves have been employed to treat malaria and Leishmaniasis.
See also
* B. orellana and annatto
* Van Wyk, Ben-Erik (2005). Food Plants of the World. Portland, Oregon: Timber Press, Inc. ISBN 0-88192-743-0
References
1. ^ "Health benefits of Achiote (Bixa orellana)". Herbcyclopedia. Retrieved 14 Dec 2012.
2. ^ Raga, DD; Espiritu, RA; Shen, CC; Ragasa, CY (30 Sept 2010). "A bioactive sesquiterpene from Bixa orellana". J Nat Med (Tokyo: Springer) 65 (1): 206–211. doi:10.1007/s11418-010-0459-9. PMID 20882359. Retrieved 14 Dec 2012.
3. ^ Fleischera, T.C.; Ameadea, E.P.K.; Mensaha, M.L.K.; Sawerb, I.K. (Feb 2003). "Antimicrobial activity of the leaves and seeds of Bixa orellana". Fitoterapia (Elsevier) 74 (1-2): 136–138. doi:10.1016/S0367-326X(02)00289-7. Retrieved 14 Dec 2012. (source - retrieved from http://en.wikipedia.org/wiki/Bixa_orellana on 3/29/2013)
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Achachairu, (Garcinia humilis Vahl), Clusiaceae before designated Rheedia laterifolia.
Appearance
The Achacha has an appealing colour and form and is very decorative. It is egg-shaped, up to 6cm long by 4cm in diameter. It takes on a reddish-orange shade when mature. There is usually one significant coffee-coloured seed, but larger fruit may have more than one seed. As an eco-friendly forest fruit which has not been through hundreds of generations of selective breeding, each one has its own personality and curves, with perhaps a few small bumps and marks on its skin which add interest to its appearance but do not affect its quality.
Eating the fruit
The fruit grows to around six centimetres in length and has a bright glossy orange surface around the edible white pulp, which in turn contains one or two brown seeds. The taste is described as both bitter and sweet.[2] The rather tough, bitter rind can be split open with a knife or with the teeth, and the edible part of the fruit sucked off the seed.
The Queensland Department of Agriculture, Fisheries and Forestry has found that the fruit keeps well for four to six weeks as long as it stays out of the fridge. It recommends storing the fruit at 15 to 20 degrees Celsius with a high relative humidity. If these conditions are not met, the fruit will shrivel.[3] Although, some people have found that placing this egg shaped fruit in the egg rack of a fridge does not harm the fruit in any way.
The glossy orange rinds of the Achacha may be put in a blender with water. Once pureed and then strained to remove all of the solids, this liquid may be diluted and sweetened to one's taste, then chilled for a refreshing summer drink.
Season
The Achacha is in season from December to mid-March.
Health
Even though there is no medical proof, traditional uses for the inedible portions of the Garcinia humilis fruit (seed, rind, etc.) include;
In Bolivia the skins are used as a hunger suppressant[4]
The honey that you make from it is used for medicinal purposes. In Bolivia it sells for 10 times the normal price of honey.
The inside of the skin is used to rub on marks (such as warts) on the skin to reduce them.
References
1. ^ FRUIT LOGISTICA update fruitlogistica.de
2. ^ About the Achacha achacha.com.au
3. ^ True Bolivia abc.net.au
4. ^ Can the skin be used? achacha.com.au] [source - retrieved from http://en.wikipedia.org/wiki/Garcinia_humilis on 6/14/2013]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on the Black Saporte, Diospyros Digyna, of the family Ebenaceae:
Genesis 1:29-30 And God said, Behold, I have given you every herb yielding seed, which is upon the face of all the earth, and every tree, in which is the fruit of a tree yielding seed; to you it shall be for food: 30 and to every beast of the earth, and to every bird of the heavens, and to everything that creepeth upon the earth, wherein there is life, [I have given] every green herb for food: and it was so. (American Standard Version)
The Black Saporte, Diospyros Digyna, is a handsome evergreen fruit tree, that produces a greenish-brown thin skined fruit that can be eaten fresh, but in my opinion is much better when used in baked goods. I know one German lady that makes the most tasteful Black Saporte brownies that taste even better than chocolate ones. I, myself, am a great cook, but unfortunately not the best baker.
The tree can grow to about 25 feet high with a width of 25 feet. Its leaves are very glossy dark green and appear as if someone polished them, leathery, alternate, with wavy margins. Originally the tree was a native to Mexico, but has spread throughout the warm areas of the tropics. Its flowers are quite small and white, and in Florida and the Caribbean it flowers in May and June. Unfortunately, it takes about nine months for the fruit to mature. I believe the ones on my tree will be ready in March.
The tree does not like cold and freezes at about 29 degrees F. Also the tree likes moist, well-drained soil having a pH of between 5.5 to 7.0. It likes full sun or light shade, and makes a wonderful addition to the looks of any tropical garden. This tree can not take drought conditions.
With respect propagation, seeds germinate in about 30 days, and seedling trees will fruit in about 5 years. The tree also does NOT have any serious pest problems. There is only one known variety, the Bell. The tree is sometimes called the Chocolate Pudding Fruit as the inside edible part of the fruit resembles chocolate pudding both with respect looks and taste when fully ripe, but has jet black seeds which chocolate pudding does not have. These seeds are very hard and one must be sure never to accidentally eat one. O'h the fruit is about the size of an orange.
Thus as can readily be seen, our heavenly Father (YHWH) has provided wonderful things of creation for our physical needs and made them also beautiful to behold.
Special note, Let's get a good discussion on the wonderful things of Creation God (YHWH) has provided for us. I have on this thread provided an excellent start. Let's get into growing wonders and not cults and negativity. I am a positive outgoing person and like everyone to be the same.
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today!
Posted: Tue Jun 25, 2013 9:01 pm Post subject: he Blackberry Jam Fruit, Randia Formosa,
Hi Everyone:
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Blackberry Jam Fruit, Randia Formosa, Synonyms: Mussaenda formosa, Randia mussaenda, of the Family Rubiaceae. Common name: Blackberry Jam Fruit, Raspberry Bush, Jasmin de Rosa which originated in Central and South America.
Randia formosa is a rare tropical to subtropical fruit, growing as a small evergreen bushy shrub, usually only 4-5 ft tall in the ground and 3-4 ft in container. It can be also trained into a miniature tree. The plant is closely related to gardenia and produces 1.5-2" star shaped, very fragrant, tubular white flowers that attract nocturnal moths. Olive-shaped yellow fruits are woody shelled, about 1" size and look like small loquats. They can be easily crushed between teeth. The fruit contains two cells with small flat seeds surrounded by sweet black soft pulp tasting like "blackberry jam", beloved of children and adults.
Besides tasty fruit, the plant has many other GREAT FEATURES.
* Slow and compact grower. For years, it can be grown in 3-5 gal container, reaching 3-4 ft in height.
* Branching habit and a dense pretty foliage.
* Tolerates shade and will flower and fruit in filtered light, which is appreciated by container gardeners who grow these plants indoors or in a crowded greenhouse.
* Flowers are gardenia-like and have pleasant sweet fragrance, although not as strong as gardenias. When in bloom, the bush is all covered with star-shaped flowers.
* Starts fruiting in young age - 1-1.5 year from seed. 1-3 gallon container plants start blooming and fruiting when reach about 2 ft tall.
* Heavy producer. A small 3 ft plant in 3 gal container can bear as many as 25-30 fruit at a time. Blooming/fruiting period continues for a few months, new flowers appear while the first fruit start to ripen.
* Fall/winter bloomer. Enjoy fragrance and fruit when other plants are off-season!
* Likes container culture. It requires acidic soil and will feel happy in a well-drained potting mix. [source - retrieved from http://toptropicals.com/html/toptropicals/plant_wk/randia.htm on 01/01/2013]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Blackberry Jam Fruit can take both sun and shade. However, in filtered light leaves look healthier and greener.
The plant is relatively cold hardy and is said to withstand as low as 26F. However, young plants are more sensitive and should be protected from chill winds and frost. During cold period, watering should be reduced, otherwise leaves may become chlorotic - Randia formosa is very sensitive to over-watering particularly during cool season.
This species is reported to be drought tolerant, however, it requires regular watering until the plant is well-established. Young plants easily droop leaves if underwatered, they may even loose all the leaves overnight if the soil gets too dry! However, the plant usually recovers very quickly and new growth comes in a few days to a week.
In general, Randia formosa is easy in cultivation. The two most important requirements are - acidic soil and good drainage. If these two conditions are missing, most likely the leaves may turn chlorotic (yellow with green veins, see picture on the right) once there is a chance of a slight over-watering. This is not a fatal failure though, but effects the looks of the plant.
The best mixture for this plant is - 50:50 mix of perlite and peat moss (or coconut fiber). You may add some pine bark for a better drainage, too. Use slow-release fertilizer and apply microelements on regular basis to avoid possible chlorosis.
The Blackberry Jam Fruit is definitely a conversation piece, and tasting a "blackberry jam" from a gem of your rare fruit collection will always bring fun time for your family, friends and garden visitors. [source - retrieved from http://toptropicals.com/html/toptropicals/plant_wk/randia.htm on 01/01/2013]
How this tree and other plants absorb water from the ground. Plants have developed an effective system to absorb, translocate, store, and utilize water. Plants contain a vast network of conduits, which consists of xylem and phloem tissues. These conducting tissues start in the roots and continue up through the trunks of trees, into the branches and then into every leaf. Phloem tissue is made of living elongated cells that are connected to one another and responsible for translocating nutrients and sugars (carbohydrates), which are produced by leaves for energy and growth. The xylem is also composed of elongated cells but once the cells are formed, they die. The walls of the xylem cells still remain intact and serve as an excellent peipline to transport water from the roots to the leaves.
The main driving force of water uptake and transport into a plant is transpiration of water from leaves through specialized openings called stomata. Heat from the sun causes the water to evaporate, setting this ‘water chain’ in motion. The evaporation creates a negative water vapor pressure. Water is pulled into the leaf to replace the water that has transpired from the leaf. This pulling of water, or tension, occurs in the xylem of the leaf. Since the xylem is a continuous water column that extends from the leaf to the roots, this negative water pressure extends into the roots and results in water uptake from the soil. [adapted from: http://www.scientificamerican.com/article.cfm?id=follow-up-how-do-trees-ca ]
Clearly this clever water transport system shows a superior intelligence of the Creator (YHWH).
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the blue marble, elaeocarpus garnitrus.
Elaeocarpus is a genus of tropical and subtropical evergreen trees and shrubs. The approximately 350 species are distributed from Madagascar in the west through India, Southeast Asia, Malaysia, southern China, and Japan, through Australia to New Zealand, Fiji, and Hawaii in the east. The islands of Borneo and New Guinea have the greatest concentration of species. These trees are well-known for their attractive, pearl-like fruit which are often colorful.
Many species are threatened, in particular by habitat loss.
In Darjeeling and Sikkim areas, the fruit of several species of Elaeocarpus is called bhadrasey and is used to make pickles and chutney.
Selected species
Wikimedia Commons has media related to: Elaeocarpus
* Coode, M J E (2001). "Elaeocarpus in New Guinea - new taxa in the Debruynii subgroup of the Monocera group. Contributions to the Flora of Mt Jaya, V". Kew Bulletin, Kew, United Kingdom.
* Red Data Book of Indian Plants. Botanical Survey of India.
* Zmarzty, Sue (2001). "Revision of Elaeocarpus (Elaeocarpaceae) section Elaeocarpus in southern India and Sri Lanka" Kew Bulletin, Kew, United Kingdom.
1. ^ "Kalia". Native Hawaiian Plants. Kapi?olani Community College. Retrieved 2009-02-28.
2. ^ "Kalia". Hawaiian Ethnobotany Database. Bernice P. Bishop Museum. Retrieved 2009-02-28. [source - retrieved from http://en.wikipedia.org/wiki/Elaeocarpus on 5/23/2013]
Blue Marble Tree is a fast growing, large, spreading, distinctive, rainforest tree, growing to 35 m tall. It is native to Australia. Alternately arranged oblong-elliptical leaves, 10-18 cm long, have shallow, toothed margins. Leaves are dark green above. Flowers are greenish or white, bell-shaped, with 5 fringed petals, in numerous racemes borne along branches from leaf scars. The white flowers in summer are followed by metallic blue fruits 3 cm diameter, which contain a hard pitted centre. Fruit stones were used by native Australians for necklaces. The natives were known to make up an edible paste of the ripe fruit by squashing them into a bark trough filled with water. [source - retrieved from http://flowersofindia.net/catalog/slides/Blue%20Marble%20Tree.html on 5/23 /2013]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Blue sourplum Ximenia Americana
Grows to be a 3m shrub. Pale grey bark, purple-red branches with waxy blooms. Yellowish-green/whitish flowers during Summer-Autumn. Yellow/red fruit, edible.
Ximenia oil
Ximenia seed oil is rich in unsaturated fatty acids (approximately 92%) and therefore has a considerable nutritional value. The oil helps to preserve the integrity of the cell wall and has a restructuring effect and has an anti aging effect on the skin. Its long chain fatty acids bring a good substantivity and is nourishing and moisturizing, while Ximenia oil softens and revitalizes the skin naturally. (source - retrieved from http://www.essentialoils.co.za/ximenia-oil.htm on 4/4/2013)
Blue sourplum (Ximenia americana): This is the most common variety of the 2 found in Namibia, both very similar and almost impossible to tell apart. Common and widespread in central and northern Namibia it can be found in the far north-west of Kaokoland and the Kunene River region and Epupa Falls, along the Kunene River, Kavango River and all along the Caprivi Strip, Kwando River, Linyati Marshes and on to Victoria Falls. The habitat range is therefore varied.
It has many stems which form a thicket or sometimes a small tree growing 2 to 3m high. A smooth, pale grey bark is usually scattered with small, white flecks. Young branchlets are blue-green with straight thorns. The leaves are the same colour but with a blue-grey, waxy coating. Clusters of greenish-white flowers bloom from August to May, usually in November. The stone-fruit is yellow when ripe, although it turns dark blue when dried.
This fruit has many uses and can be eaten when yellow and ripe. It has a plum or prune flavour when over-ripe. Jelly can be made from the pulp and beer can be brewed and vinegar distilled from the fermented fruit. The peel can heal sores and oil is extracted from the seeds for cosmetic purpose, eland browse the leaves and Ella's Bar butterfly and the Common Dotted Border butterfly use the blue sourplum as a larval host-plant. Branches with leaves are used for a toothache remedy and the bark can treat ringworm, fever and sores. The roots aid in diarrhoea and headaches. (source - retrieved from http://www.namibian.org/travel/plants/trees/blue-sourplum.html on 4/4/2013)
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Posted: Sat Jul 06, 2013 8:39 pm Post subject: the Borojó Fruit Tree Borojoa patinoi
Hi Everyone:
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Borojó Fruit Tree Borojoa patinoi
It is a native of the rainforests of Colombia, Ecuador and Panama. In its natural habitat, the Borojó Tree lives with 85% humidity in the air. The tree reaches 3-5 meters high.
The Borojó Tree is cultivated for its fruits rich in calcium. They have 7-12 cm in diameter and their color is green. The pulp of these fruits is acid and very dense. It is also brown. Each fruit contains hundreds of seeds. They are ready to consume when they fall off the branches. The uses of the Borojó fruits vary from juice, ice cream, capsules and jelly.
The trunk of the tree is small and sometimes separated in two or three smaller trunks. The trunk is grey-brown and harsh. The tree is an evergreen. The foliage is dark green and the leaves have a smooth texture.
Hardiness zones 10-11 (1°C/35°F, 4°C/40°F) in winter. The Borojó Tree can resist small periods of frost and even floods. It needs an average temperature of 28°C. Easily grown in warm greenhouses in cooler climates.
The tree enjoys moderate light. It requires good watering, don’t let the soil dry out. You may fertilize monthly with a balanced fertilizer. (source - retrieved from http://www.seedman.com/fruit.htm on 4/2/2013)
Alibertia patinoi, commonly known as borojó, is a small (2-5m), dioecious tropical rainforest tree. It is one of the few of the Rubiaceae family that has edible fruit. It grows in the northwest area of Colombia in the Chocó Department and in the Esmeraldas Province of Ecuador, in areas of high humidity and temperature. Borojó is an Emberá word meaning: boro = head, ne-jo = fruit - head-shaped fruit, or round, globulous fruit.[1]
The tree has grey-brown bark and sometimes has two or three smaller trunks as well as one main one. It needs high humidity (over 85%) and temperature (an average of at least 25°C) to thrive, though it can tolerate brief frosts as well as floods.[2]
Fruit
The fruit is large (about 12 cm length), with a round shape and brown color and average weight of 740-1000 grams. The pulp represents 88% of the total weight. Each fruit has 90 to 640 seeds. Borojo has high levels of protein, ascorbic acid, calcium and iron and very high levels of phosphorus. [1] Borojo is used in the preparation of jam, wine, desserts and traditional medicines with supposed aphrodisiac effects. It is also used by the local communities against hypertension, bronchial diseases and malnutrition. Borojo extract is widely sold on the internet as a health food.
A study commissioned at Rutgers University by Nutropical, a private company, found that borojo fruit powder had a high and significant content of polyphenols as measured by the Folin-Ciocalteu polyphenol test. Most notably, the researchers believe the key polyphenol found in borojo may be novel. Work continues to identify the compound and/or elucidate its chemical structure. An analysis conducted by the same company found borojo has an ORAC value of over 54 ?molTE/g (5400 µmolTE/100g). The form of the fruit tested, however, is not mentioned (fresh, freeze-dried, spray-dried, etc.).[3]
Cultivation
Around 3000 ha is under cultivation by borojo.
Related Species
Alibertia sorbilis is a very similar species, also used with commercial purposes. Borojó de la Amazonia (Amazonas borojo), Duroia maguirei, is a wild species in a different Rubiaceae genus, which grows up to 8m and has a smaller, edible fruit. Claes Persson (1999)
References
1. ^ "Borojoa patinoi (Rubiaceae)". National Tropical Botanical garden. Retrieved 1 March 2013.
2. ^ "BOROJO Seeds". Plant World Seeds. Retrieved 1 March 2013.
3. ^ Nutropical Borojo Science
* Cuatrecasas, José 1948: "Borojoa, un nuevo género de Rubiáceas"; Revista de La Academia Colombiana de Ciencias Exactas Físicas y Naturales VII (2: 474-477. Bogotá.
* Cuatrecasas, José y Víctor Manuel Patiño 1949: Una nueva fruta tropical americana: el borojó. Secretaría de Agricultura y Ganadería. Servicio de Divulgación. Serie Botánica Aplicada. Año II. N°. 5. Cali. Imprenta Departamental.
* Persson, Claes 2000: "Phylogeny of the Neotropical Alibertia group (Rubiaceae), with emphasis on the genus Alibertia, inferred from ITS and 5S ribosomal DNA sequences"; American Journal of Botany 87:1018-1028.
* Robbrecht, E., and C. Puff. 1986: "A survey of the Gardenieae and related tribes (Rubiaceae)"; Botanische Jahrbücher für Systematik, Pflanzengeschichte und Pflanzengeographie 108: 63–137.
* Schumann, K. 1891: "Rubiaceae"; Die natürlichen Pflanzenfamilien 4(4): 1–154; A. Engler and K. Prantl [eds.], Engelmann, Leipzig, Germany. (source - retrieved from http://en.wikipedia.org/wiki/Alibertia_patinoi on 4/2/2013)
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Brandybush Grewia flava
The Brandybush is a shrub found in the Kalahari. The tasteful, flesh rich fruits are gathered by the San people from February to August and are eaten in large quantities. They are also mashed, soaked and eaten as a porridge.
In the flowering season, the beautiful sweet-scented star-shaped yellow flowers can be found growing on the angles where the leaves grow on the branches. These in turn make way for the berry-like fruit that starts showing from December to April. The berry fruit is reddish brown in colour when ripe and ready to eat, is sweetish in flavour and has a fairly high sugar content. (source - retrieved from http://www.seedman.com/fruit.htm on 4/3/2013)
Tiliaceae
Full name:
Grewia flava DC.
ID status:
Fairly certain
Afrikaans common name(s):
Fluweelrosyntjie(bos), Wilderosyntjie, Brandewynbessie, Rosyntjiebos
English common name(s):
Velvet raisin, Wild currant, Brandy bush, Raisin tree
Synonym(s):
Grewia cana Sond.
Grewia hermannioides Harv.
Status:
Native
Description:
Yellow flowers.
Dense multi-stemmed shrub, up to 2 m tall, occasionally a taller small tree. Bark dark grey-brown; young branches velvety, becoming dark purple-black. Leaves alternate, often held upright, elliptic to oblanceolate-obovate, up to 7 x 2.5 cm, 3-veined from the almost symmetric base, grey-green above, paler below, finely hairy on both surfaces or more so below; margin finely to somewhat coarsely toothed. Flowers yellow fading to orange-brown, 1.5 cm in diameter, solitary or in few-flowered axillary heads. Fruit spherical or 2-lobed, c. 8 mm in diameter, reddish-brown when ripe, edible. (from Flora of Zimbabwe website)
Compact shrub about 2 m tall; young branchlets greyish or greyish brown, tomen-tellous; older branches dark purplish black. Leaf-blade 14-70 x 7.5-25 mm, elliptic or oblanceolate, rounded at the apex, cuneate and equal-sided at the base, margin finely serrulate to dentate, very finely and closely to-mentellous above, rarely glabrescent, somewhat paler and more densely tomentellous below, venation fairly prominent and reticulate; petiole about 2 mm long, tomentellous; stipules about 5 mm long, subulate, tomentellous. Inflorescences all axillary; peduncles 7.5-10 mm long, tomentellous; pedicels normally 1 per peduncle, up to 10 mm long, tomentellous; basal bracts 3-4 mm long, very caducous, subulate, tomentellous. Buds obovoid, slightly sulcate. Sepals about 8 mm long, rarely up to 14 mm long, linear-lanceolate to linear-oblong, greenish grey tomentellous without, yellow and glabrous within, 3-nerved. Petals yellow, about 2/3 the length of the sepals, linear-oblong to oblanceolate, with a basal nectariferous claw circumvillous within, ledged above and sparsely pilose outside. Androgynophore about 1 mm tall, glabrous except at the apex, not extended above the node. Ovary villous, shallowly 2-lobed or 1-lobed by abortion, when the style is eccentrically placed on the ovary; style about 4 mm long, glabrous, with flattened, broad, stigma-lobes. Fruit about 8 mm in diam., globose or bilobed-globose, sparsely setulose, glabrescent, reddish when ripe. (from JSTOR website / Flora of Southern Africa)
Branches and twigs rigid, canescent; leaves on short petioles, exactly elliptical, very obtuse, crenulate, glabrous above, canescent below, 3-nerved at base; peduncles one-flowered; fl.-buds oblong; sepals 3- nerved, longer than the bifid petals, canescent; drupes bilobed, black, hispid and furrowed. A rigid, divaricately much branched, canescent shrub, with small, exactly oval leaves and yellow flowers. The berries are eaten by the country-folk. Leaves 0.5 inch long, 0.25 inch wide. (from JSTOR website / Flora Capensis)
Compact shrub c. 2 m. tall; young branchlets greyish or greyish-brown, tomentellous; older branches dark purplish-black. Leaf-lamina 1•4–7 × 0•75 — 2•5 cm., elliptic or oblanceolate, rounded at the apex, margin finely serrulate to dentate, cuneate and equal-sided at the base, very finely and closely tomentellous above, somewhat paler and more densely tomentellous below, venation fairly prominent and reticulate; petiole c. 2 mm. long, tomentellous; stipules c. 5 mm. long, subulate, tomentellous. Inflorescences all axillary; peduncles 7•5–10 mm. long, tomentellous; pedicels normally 1 per peduncle, up to 1 cm. long, tomentellous; basal bracts 3–4 mm. long, very caducous, subulate, tomentellous. Flower-buds obovoid, slightly sulcate. Sepals c. 8 mm. long, linear-lanceolate to linear-oblong, greenish-grey-tomentellous without, yellow and glabrous within, 3-nerved. Petals yellow, c. 2/3 the length of the sepals, linear-oblong to oblanceolate, with a basal nectariferous claw circumvillous within ledged above and sparsely pilose outside. Androgynophore c. 1 mm. tall, glabrous except at the apex, not extended above the node. Ovary villous, shallowly 2-lobed or 1-lobed by abortion when the style is eccentrically placed on the ovary; style c. 4 mm. long, glabrous, with flattened, broad, stigma-lobes. Fruit reddish when ripe, c. 8 mm. in diam., globose or 2-lobed, sparsely setulose, glabrescent. (from JSTOR website / Flora Zambesiaca)
Link(s)
African Plant Database
JSTOR Plant Science
Kew Herbarium Catalogue
BGBM Berlin-Dahlem - Virtual Herbarium
Züricher Herbarien
iSpot: 159898
Flora of Zimbabwe
Fleurs de notre Terre - Galerie Namibie
Tree Atlas of Namibia
(source - retrieved from http://www.kyffhauser.co.za/Plants1/Grewia_flava/Index.htm on 4/3/2013)
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Brazilian Guava, Psidium guineense Sw.
Psidium molle Bertol
Psidium schiedeanum Berg.
Psidium aracá Raddi
This guava relative has been the subject of much confusion, beginning with its scientific name, Psidium guineense Sw., based on the botanist Swartz' belief that it originated on the Guinea Coast of Africa. For a long time it was considered distinct from the guisaro, P. molle Bertol (syn. P. schiedeanum Berg.), but now these names as well as P. aracá Raddi, are treated as synonyms of P. guineense, and all the corresponding colloquial names should be applied to this one confirmed species.
In Brazil the popular names are aracá, aracá do campo, or aracahy; in the Guianas it is called wild guava or wilde guave. Among other regional names are: guabillo, huayava, guayaba brava and sacha guayaba (Peru); allpa guayaba (Ecuador); guayaba de sabana, guayaba sabanera and guayaba agria (Venezuela); guayaba, or guayaba acida, guayaba hedionda, chamach, chamacch, pataj and pichippul (Guatemala); guisaro, or cas extranjero (Costa Rica); guayabita, guayaba arraijan, and guayabita de sabana (Panama); guayabillo (El Salvador). The name, guayaba agria, seems to be the only one employed in Mexico. In California it is called either Brazilian or Castilian guava.
Description
The Brazilian guava is a relatively slow-growing shrub 3 to 10 ft (1-3 m) tall; sometimes a tree to 23 ft (7 m); with grayish bark, hairy young shoots and cylindrical or slightly flattened branchlets. The evergreen, grayish leaves, 1 1/3 to 5 1/2 in (3.5-14 cm) long and 1 to 3 1/8 (2.5-8 cm wide), are stiff, oblong, elliptic, ovate or obovate, sometimes finely toothed; scantily hairy on the upperside but coated beneath with pale or rusty hairs and distinctly dotted with glands. Flowers, borne singly or in clusters of 3 in the leaf axils, are white and have 150 to 200 prominent stamens. The fruit, round or pear-shaped, is from 1/8 to 1 in (1-2.5 cm) wide, with yellow skin, thick, pale-yellowish flesh surrounding the white central pulp, and of acid, resinous, slightly strawberry-like flavor. It contains numerous small, hard seeds and is quite firm even when fully ripe.
Distribution
The most wide-ranging guava relative, P. guineense occurs naturally from northern Argentina and Peru to southern Mexico, and in Trinidad, Martinique, Jamaica and Cuba, at medium elevations. It is cultivated to a limited extent in Martinique, Guadeloupe, the Dominican Republic and southern California. Trials in Florida have not been encouraging. At Agartala in Tripura, northeast India, this plant has become thoroughly naturalized and runs wild.
Cultivars
While no named cultivars have been reported, this species has been crossed with the common guava and the hybrids are dwarf, hardy and bear heavy crops.
Soil
The plant will not develop satisfactorily on light sandy soil.
Food Uses
This guava is suitable for baking and preserving. It makes a distinctive jelly which some consider superior to common guava jelly.
Other Uses
The wood is strong and used for tool handles, beams, planks and agricultural instruments. The bark, rich in tannin, is used for curing hides.
Medicinal Uses: In the interior of Brazil, a decoction of the bark or of the roots is employed to treat urinary diseases, diarrhea and dysentery. In Costa Rica, it is said to reduce varicose veins and ulcers on the legs. A leaf decoction is taken to relieve colds and bronchitis.
Related Species
The Pará guava has been known as Britoa acida Berg. Calvacante now shows this binomial as a synonym of Psidium acutangulum DC. and gives the Brazilian vernacular name as aracá-pera. Cruz (1965) calls it araca piranga, aracandiva, aracanduba and goiabarana. Le Cointe shows it as araca comum do Pará and he describes P. aracá Raddi as a separate species. In Bolivia, P. acutangulum is known as guabira; in Peru, as ampi yacu, puca yacu, guayava del agua.
The shrub or tree ranges in height from 26 to 40 ft (8-12 m). Its branchlets are quadrangular and winged near the leaf base. New growth is finely hairy. The leaves, with very short petioles, are elliptical, 4 to 5 1/2 in (10-14 cm) long, 1 1/2 to 2 3/8 in (4-6 cm) wide, rounded at the base, pointed at the apex. The long-stalked, white, 5-petalled flowers, with more than 300 stamens, are borne singly or in 2's or 3's in the leaf axils. The fruit is round, pear-shaped or ellipsoid, 1 1/4 to 3 3/16 in (3-8 cm) wide, pale-yellow, with yellowish-white, very acid but well-flavored pulp containing a few hard, triangular seeds. The crop ripens in the spring.
The tree occurs wild and cultivated at low and medium elevations throughout Amazonia and from Peru to Colombia, Bolivia, Venezuela and the Guianas. Some specimens have been grown in southern Florida in the past under the name P. aracá. The fruit is eaten mixed with honey or made into acid drinks or preserves.
Of recent interest as a possible new crop is Eugenia stipitata McVaugh, treated by Calvacante as a variable species, but separated by McVaugh (Flora of Peru, Vol. XIII, Pt. 4, No. 2, 1958) into 2 subspecies, as follows:
E. stipitata subsp. stipitata McVaugh, called pichi in Peru, araca-boi in Brazil, is a tree to 40 or 50 ft (12-15 m) tall, with short-petioled, opposite, broad-elliptic leaves, pointed at the apex, 3 to 7 in (7.5-18 cm) long and 1 1/3 to 3 1/4 in (3.4-8.25 cm) wide, with indented veins on the upper surface, densely hairy on the underside, faintly dotted with oil glands on both sides. The flowers, in compound, axillary racemes, are white, hairy, 3/4 in (2 cm) wide, with numerous prominent stamens.
According to horticulturists and Calvacante, the fruit is somewhat like a small guava; very aromatic, round to oblate, less than 2 oz (56 g) in the wild, up to 4 3/4 in (12 cm) wide under cultivation and weighing as much as 14 1/2 oz (420 g) or even 28 oz (800 g). The skin is thin and delicate; the pulp soft, juicy, very acid, containing 8 to 10 irregular-oblong or kidney-shaped seeds to 1 in (2.5 cm) long and 5/8 in (1.5 cm) wide. Ascorbic acid content has been reported as 38 to 40 mg per 100 g of edible portion. The fruiting season is February to May around Belem, Brazil. There may be 4 crops a year in Peru and Ecuador. The tree is native and abundant in the wild in Amazonian regions of Peru, Ecuador and Brazil. The fruit is eaten by the Indians and the tree is being cultivated experimentally in Peru and Ecuador and a collection of 360 seedlings has been established at Manaus. Seeds germinate in 4-12 months.
Seedlings grow slowly at first, are transplanted in about 6 months. They begin to fruit 18 months later. Yields of 12.7 tons per acre (28 T/ha) have been obtained in Peru. The tree is subject to leafspot and the fruit is prone to attack by fruit flies. The fruit loses flavor when cooked; is quick-boiled for jam. A Peruvian grower is exporting the frozen pulp to Europe.
Subspecies sororia, called rupina caspi in Peru, is a shrub or small tree to 10 ft (3 m) high with elliptic leaves 3 1/2 to 5 in (9-12.5 cm) long, 1 to 1 3/4 in (2.5-4.5 cm) wide with barely visible veins; minutely hairy beneath or hairless when fully mature; and having a few dark dots. The flowers are 1/2 in (1.25 cm) wide with 75 stamens. The fruit is oblate, 5/8 in (1.6 cm) wide, velvety, acid, with numerous kidney-shaped seeds, 1/8 to a little over 1/4 in (3-7 mm) long. McVaugh shows as native to Peru, Ecuador, Bolivia and Colombia. (source - retrieved from http://www.hort.purdue.edu/newcrop/morton/brazilian_guava_ars.html on 3/30/2013)
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Breadfruit (Artocarpus altilis) is a species of flowering tree in the mulberry family, Moraceae, growing throughout Southeast Asia and most Pacific Ocean islands. Its name is derived from the texture of the cooked fruit, which has a potato-like flavor, similar to fresh-baked bread.
Ancestors of the Polynesians found the trees growing in the northwest New Guinea area around 3,500 years ago. They gave up the rice cultivation they had brought with them from Taiwan, and raised breadfruit wherever they went in the Pacific (except Easter Island and New Zealand, which were too cold). Their ancient eastern Indonesian cousins spread the plant west and north through insular and coastal Southeast Asia. It has, in historical times, also been widely planted in tropical regions elsewhere. [source - retrieved from http://en.wikipedia.org/wiki/Breadfruit on 1/02/2013]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Breadfruit trees grow to a height of 85 feet (26 m). The large and thick leaves are deeply cut into pinnate lobes. All parts of the tree yield latex, a milky juice, which is useful for boat caulking.
The trees are monoecious, with male and female flowers growing on the same tree. The male flowers emerge first, followed shortly afterward by the female flowers, which grow into capitula, which are capable of pollination just three days later. The pollinators are Old World fruit bats in the family Pteropodidae. The compound, false fruit develops from the swollen perianth, and originates from 1,500-2,000 flowers. These are visible on the skin of the fruit as hexagon-like disks.
Breadfruit is one of the highest-yielding food plants, with a single tree producing up to 200 or more fruits per season. In the South Pacific, the trees yield 50 to 150 fruits per year. In southern India, normal production is 150 to 200 fruits annually. Productivity varies between wet and dry areas. In the Caribbean, a conservative estimate is 25 fruits per tree. Studies in Barbados indicate a reasonable potential of 6.7 to 13.4 tons per acre (16-32 tons/ha). The grapefruit-sized, ovoid fruit has a rough surface, and each fruit is divided into many achenes, each achene surrounded by a fleshy perianth and growing on a fleshy receptacle. Some selectively bred cultivars have seedless
Breadfruit is a staple food in many tropical regions. The trees were propagated far outside their native range by Polynesian voyagers who transported root cuttings and air-layered plants over long ocean distances. Breadfruit are very rich in starch, and before being eaten, they are roasted, baked, fried or boiled. When cooked, the taste of moderately ripe breadfruit is described as potato-like, or similar to fresh-baked bread. Very ripe breadfruit becomes sweet, as the starch converts to sugar.
The fruit of the breadfruit tree - whole, sliced lengthwise and in cross-section
Because breadfruit trees usually produce large crops at certain times of the year, preservation of the harvested fruit is an issue. One traditional preservation technique is to bury peeled and washed fruits in a leaf-lined pit where they ferment over several weeks and produce a sour, sticky paste. So stored, the product may last a year or more, and some pits are reported to have produced edible contents more than 20 years later. Fermented breadfruit mash goes by many names such as mahr, ma, masi, furo, and bwiru, among others.
Most breadfruit varieties also produce a small number of fruits throughout the year, so fresh breadfruit is always available, but somewhat rare when not in season.
Breadfruit can be eaten once cooked, or can be further processed into a variety of other foods. A common product is a mixture of cooked or fermented breadfruit mash mixed with coconut milk and baked in banana leaves. Whole fruits can be cooked in an open fire, then cored and filled with other foods, such as coconut milk, sugar and butter, cooked meats, or other fruits. The filled fruit can be further cooked so the flavor of the filling permeates the flesh of the breadfruit.
The Hawaiian staple food called poi, made of mashed taro root, is easily substituted or augmented with mashed breadfruit. The resulting "breadfruit poi" is called poi ?ulu. In Puerto Rico, it is called panapen or pana, for short. Pana is often served boiled with a mixture of sauteed bacalao (salted cod fish), olive oil and onions. It is also served as tostones or mofongo. In the Dominican Republic, it is known by the name buen pan or "good bread". Breadfruit is also found in Indonesia and Malaysia, where it is called sukun. In the South Indian state of Kerala and coastal Karnataka, especially on the sides of Mangalore, where it is widely grown and cooked, it is known as kada chakka or seema chakka and deegujje, respectively. In Belize, the Mayan people call it masapan.
Breadfruit is roughly 25% carbohydrates and 70% water. It has an average amount of vitamin C (20 mg/100 g), small amounts of minerals (potassium and zinc) and thiamin (100 ?g/100 g).
Breadfruit was widely and diversely used among Pacific Islanders. Its lightweight wood (specific gravity of 0.27) is resistant to termites and shipworms, so is used as timber for structures and outrigger canoes. Its wood pulp can also be used to make paper, called breadfruit tapa. It is also used in traditional medicine to treat illnesses that range from sore eyes to sciatica. Native Hawaiians used its sticky latex to trap birds, whose feathers were made into cloaks. [source - retrieved from http://en.wikipedia.org/wiki/Breadfruit on 1/02/2013]
Benefits of breadfruit:
1) Bread fruit provides high energy to those who eat it through its carbohydrate, mainly needed by the body for warmth and maintenance during daily activities.
2) The fiber present in breadfruit helps to make the intestines and bowels work properly by clearing out the junk from the intestines.
3) The dried fruit has been made into flour which is much richer than wheat flour and other essential amino acids.
Medical:
Breadfruit protects the body from heart diseases and heart attacks, Other than this the fiber present in breadfruit help those with diabetes to control the disease to some extent by reducing the absorption of glucose from the in taken food . Consuming breadfruit on a regular basis can reduce the risk of developing colon cancer. Breadfruit leaf is believed to lower blood pressure and is also believed to reduce asthma. Toasted flowers of the breadfruit tree are also rubbed on the gums as a cure for tooth ache.
Also, The reason why breadfruit is considered as cholestrol controller is because it is a rich source of fiber. The kind of fiber in breadfruit actually lowers the LDL levels (the “bad” cholesterol) while raising the levels of the HDL (the “good” cholesterol) which protect the arteries. [adapted from, http://www.fruitsinfo.com/breadfruit-tropical-fruit.php on 1/02/2013]
Varieties
An unpublished report of 1921 covered 200 cultivars of breadfruit in the Marquesas. The South Pacific Commission published the results of a breadfruit survey in 1966. In it, there were described 166 named sorts from Tonga, Niue, Western and American Samoa, Papua and New Guinea, New Hebrides and Rotuma. There are 70 named varieties of seeded and seedless breadfruits in Fiji. They are locally separated into 8 classes by leaf form. The following, briefly presented, are those that are recorded as "very good". It will be noted that some varietal names are reported under more than one class.
Class I: Leaf entire, or with one or two, occasionally, three lobes.
'Koqo'— round; 4 in (10 cm) wide; seedless; does not deteriorate quickly.
'Tamaikora'—gourd shaped (constricted around middle); to 4 1/2 in (11.5 cm) long, 3 in (7.5 cm) wide; with many seeds. Can be eaten raw when ripe. Highly perishable. Tree to 40 or 45 ft (12-13.5 m).
Class II: Leaf dissected at apex.
'Temaipo'—round; 3 1/2 in (9 cm) long; seedless. Can be eaten raw when ripe. There is also an oblong form with many seeds.
Class III: Leaf moderately deeply dissected at apex.
'Uto Kuro'—round; 5 in (12.5 cm) long; does not deteriorate quickly.
Class IV: Leaf moderately deeply dissected on upper half.
'Samoa'—('Kasa Balavu') round; 4 to 6 in (10-15 cm) long; seeds sparse to many.
'Uto Yalewa'—oblong; to 8 in (20 cm) long and 6 in (15 cm) wide; seedless.
'Kulu Dina'—oblong; to 16 in (40 cm) long and 13 in (33 cm) wide; seedless. Need not be peeled after cooking. Tree bears all year.
'Sogasoga'—oblong; to 9 in (23 cm) long and 6 1/2 in (16.5 cm) wide; seedless.
'Uto Dina'—oblong; to 6 in (15 cm) long and 3 to 3 1/2 in (7.5-9 cm) wide; seedless; need not be peeled after cooking. Tree 60 to 70 ft (18-21 m) high.
'Buco Ni Viti'—oblong; 11 to 14 in (28-35.5 cm) long, 6 to 7 in (15-18 cm) wide; seedless; one of the best cultivars.
'Tamaikora'—oblong; 7 to 9 in (18-23 cm) long, 5 to 6 1/2 in (12.5-16.5 cm) wide; seeds sparse; pulp eaten raw when ripe. Tree to 75 or 85 ft (23-26 m) high; bears 2 crops per year.
'Kulu Mabomabo'—oval; 6 to 8 in (15-20 cm) long, 4 to 5 1/2 in (10-14 cm) wide; seedless.
Class V: Leaf moderately deeply dissected; shape of leaf base variable.
'Uto Dina'—round; 4 1/2 to 5 in (11.5-12.5 cm) wide; seed less. Highly recommended. Tree is 25-30 ft (7.5-9 m) tall.
'Balekana Ni Samoa'—round; 4 to 5 in (10-12.5 cm) long; seeds sparse. Best of all Samoan varieties. There is an oval form by the same name; seedless; deteriorates very quickly.
'Balekana Ni Vita'—round; 3 1/2 to 4 in (9-10 cm) long; seedless. Does not deteriorate quickly.
'Balekana Dina'—oval; 6 to 8 in (15-20 cm) long, 3 to 5 in (7.5-12.5 cm) wide; seeds sparse. One of the best, especially when boiled.
'Tabukiraro'—round; 8 in (20 cm) long; seedless; skin sometimes eaten after cooking.
'Sici Ni Samoa'—oval; 5 to 6 in (12.5-15 cm) long, 3 to 3 1/2 in (7.5-9 cm) wide; seedless. One of the highly recommended Samoan varieties.
'Uto Me'—oval; 5 to 6 3/4 in (12.5-17 cm) long, 4 1/2 to 5 in (11.5 cm) wide; with many seeds; does not deteriorate quickly.
'Uto Wa'—oval; 6 to 7 1/2 in (15-19 cm) long, 5 to 5 1/2 in (12.5-14 cm) wide. The variety most recommended.
'Kulu Vawiri'—oval; 9 to 12 in (22-30 cm) long, 8 to 9 in (20-22 cm) wide; especially good when boiled.
Class VI: Leaf deeply dissected.
'Kulu Dina'—round; 3 to 4 in (7.5-10 cm) long; seedless. Need not be peeled after boiling. Highly recommended.
'Balekana'—oval; 4 in (10 cm) long, 3 in (7.5 cm) wide; of the best quality. Tree 70 to 80 ft (21-24 m) high.
'Balekana Ni Samoa'—round; 3 in (7.5 cm) long; seeds sparse. Best of all Samoan varieties.
'Balekana Ni Viti'—oblong; 5 to 6 in (12.5-15 cm) long, 3 to 4 in (7.5-10 cm) wide; seedless. The best native-type variety.
'Uto Dina'—('Kasa Leka') round; 4 in (10 cm) long; seedless.
'Uto Matala'—round; 3 to 4 in (7.5-10 cm) long. Especially fine when boiled. Tree bears 3 times a year.
Class VII: Leaf deeply dissected; apex pointed.
'Balekana Ni Samoa'—round; 5 to 5 1/2 in (12.5-14 cm) long; seeds sparse. Best of all Samoan varieties.
'Kulu Dina'—('Kasa Balavu') oval; 6 to 7 in (15-18 cm) long, 4 to 5 in (10-12.5 cm) wide; seedless.
'Uto Dina'—(Large) oval; 8 to 9 in (20-22 cm) long, 4 to 7 in (10-18 cm) wide; seedless. Also, by the same name, a form with only moderately dissected leaves.
'Bokasi'—round; 4 in (10 cm) long, 3 in (7.5 cm) wide.
Class VIII: Leaf deeply dissected, wide spaces between lobes.
'Savisavi Ni Samoa'—oval; 4 to 5 in (10-12.5 cm) long, 3 to 3 1/2 in (7.5-9 cm) wide. Ranks with best Samoan varieties.
'Savisavi Ni Viti'—oblong; 6 to 8 in(16-20 cm) long, 4 to 6 in (10-15 cm) wide; seedless; especially good when boiled.
'Savisavi'—round; 3 to 3 1/2 in (7.5-9 cm) wide; especially good when boiled.
'Balawa Ni Viti'—oval; 6 to 7 in (15-18 cm) long, 3 1/2 to 4 in (9-10 cm) wide; seedless.
'Uto Kasekasei'—round; 4 to 5 in (10-12.5 cm) long; seeds sparse.
'Via Loa'—oblong; 6 to 7 in (15-18 cm) long, 4 to 5 in (10-12.5 cm) wide; seedless; does not deteriorate quickly.
Koroieveibau provides a key to the 8 classes illustrated by leaf and fruit outline sketches.
P.J. Wester, in 1928, published descriptions of 52 breadfruit cultivars of the Pacific Islands. In the book, The Breadfruit of Tahiti; by G.P. Wilder, there are detailed descriptions and close-up, black-and-white photographic illustrations of the foliage and fruit of 30 named varieties, and of the foliage only of one which did not have mature fruit at the time of writing. One 'Aata', an oblong fruit, is described as of poor quality and eaten by humans only when better breadfruits are scarce, but it is important as feed for pigs and horses.
The tree bears heavily. Among the best are:
'Aravei'—fruit ellipsoidal; large, 8 to 12 in (10-30 cm) long, 6 to 9 in (15-22 cm) wide; rind yellowish-green with brown spots on the sunny side; rough, with sharp points which are shed on maturity. Pulp is light-yellow, dry or flaky and of delicious flavor after cooking which takes very little time. Core long, slim, with many abortive seeds.
'Havana'—fruit oval-round; the rind yellowish-green, spiny; pulp golden-yellow, moist, pasty, separates into loose flakes when cooked; very sweet with excellent flavor; core oval, large, with a row of abortive seeds. Very perishable; must be used within 2 days; cooks quickly over fire. Fruit borne in 2's and 3's. Popularly claimed to be one of the best breadfruits.
'Maohi'—fruit round; 6 in (15 cm) wide; rind bright yellow-green with patches of red-brown; rough, with spines, and often bears much exuded latex. Pulp cream-colored and smooth when cooked; of very good flavor; slow cooking, needs even heat. Core is large. Fruit is borne in 2's and 3's. Tree a heavy bearer. This is the most common breadfruit of Tahiti.
'Paea'—ellipsoidal; very large, to 11 in (28 cm) long and 9 in (22.8 cm) wide; rind yellowish-green, spiny; core oblong, thick, with a row of brown, abortive seeds; pulp bright-yellow, moist, slightly pasty, separating into flakes when cooked; agreeable but only one of its forms, 'Paea Maaroaro', is really sweet. Formerly, 'Paea' was reserved for chiefs only. Needs one hour to roast on open fire. The tree is tall, especially well formed and elegant.
'Pei'—broad-ellipsoidal; large; rind light-green, relatively smooth; pulp light-yellow and flaky when cooked, aromatic, of sweet, delicious "fruity" flavor; cooks quickly. Ripens earlier than others. When the breadfruit crop is scant, the fruits of this cultivar are stored by burying in the ground until needed, even for a year, then taken up, wrapped in Cordyline leaves and boiled.
'Pucro'—fruit spherical or elongated; large; rind yellow-green with small brown spots, very rough, spiny, thin; pulp light-yellow and smooth, of excellent flavor. Cooks quickly. Highly esteemed, ranked with the very best breadfruits. There are two oblong forms, one with a large, hairy core.
'Rare'—fruit broad-ovoid; to 7 in (17.5 cm) long, rind bright-green, rough, spiny; pulp of deep-cream tone, fine-grained, smooth, flaky when cooked; of very sweet, excellent flavor. Core is small with a great many small abortive seeds. Must be cooked for about one hour. There are 3 forms that are well recognized. Fruits are borne singly on a tall, open, short branched tree.
'Rare Aumee'—fruit round; 6 1/2 in (16.5 cm) across; rind bright-green with red-brown splotches, fairly smooth at the base but rough at the apex; pulp deep-ivory, firm, smooth when cooked; not very sweet but of excellent flavor. Cooks quickly. Highly prized; in scarce supply because the tall, few branched tree bears scantily.
'Rare Autia'—fruit round; 6 in (15 cm) across; rind dull-green with red-brown markings. Pulp light-yellow when cooked and separates into chunks; has excellent flavor. Core is large with small abortive seeds all around. This cultivar is so superior it was restricted to royalty and high chiefs in olden times.
'Tatara'—fruit broad-ellipsoid; verylarge, up to 10 lbs(4.5 kg) in weight; rind has prominent faces with long green spines; pulp light-yellow, smooth when cooked and of pleasant flavor. Core is oblong. This variety is greatly esteemed. The tree is found only in a small coastal valley where there is heavy rainfall. It is of large dimensions and high-branching and it is difficult to harvest the fruits.
'Vai Paere'—fruit is obovoid; 10 to 12 in (25-30 cm) long, 7 to 8 in (17.5-20 cm) wide; rind is yellow-green with red-brown splotches and there is a short raised point at the center of each face; pulp light-yellow, firm, smooth, a little dryish when cooked, with a slightly acid, but excellent flavor. Core is oblong, large, with a few abortive seeds attached. Fruit cooks easily. Tree is very tall, bears fruit in clusters. Grows at sea level in fairly dry locations.
There are at least 50 cultivars on Ponape and about the same number on Truk. In Samoa, a variety known as 'Maopo', with leaves that are almost entire or sometimes very shallowly lobed, is very common and considered one of the best.
'Puou' is another choice and much planted variety since early times. It has deeply cut leaves and nearly round fruits 6 in (15 cm) long. 'Ulu Ea', with leaves even more deeply lobed, has oblong fruits to 6 1/8 in (15.5 cm) long and 5 in (12.5 cm) wide; is a longtime favorite.
In the past three decades there has been an awakening to the possibilities of increasing the food supply of tropical countries by more plantings of selected varieties of seedless breadfruit. In 1958, many appealing varieties (some early, some late in season) were collected around the South Pacific region and transferred to Western Samoa, Tahiti and Fiji for comparative trials. Two years later, plans were made to introduce Polynesian varieties into Micronesia, and propagating material of 36 Micronesian types was distributed to other areas. [source - retrieved from http://www.hort.purdue.edu/newcrop/morton/breadfruit.html on 1/02/2013]
How this tree and other plants absorb water from the ground. Plants have developed an effective system to absorb, translocate, store, and utilize water. Plants contain a vast network of conduits, which consists of xylem and phloem tissues. These conducting tissues start in the roots and continue up through the trunks of trees, into the branches and then into every leaf. Phloem tissue is made of living elongated cells that are connected to one another and responsible for translocating nutrients and sugars (carbohydrates), which are produced by leaves for energy and growth. The xylem is also composed of elongated cells but once the cells are formed, they die. The walls of the xylem cells still remain intact and serve as an excellent peipline to transport water from the roots to the leaves.
The main driving force of water uptake and transport into a plant is transpiration of water from leaves through specialized openings called stomata. Heat from the sun causes the water to evaporate, setting this ‘water chain’ in motion. The evaporation creates a negative water vapor pressure. Water is pulled into the leaf to replace the water that has transpired from the leaf. This pulling of water, or tension, occurs in the xylem of the leaf. Since the xylem is a continuous water column that extends from the leaf to the roots, this negative water pressure extends into the roots and results in water uptake from the soil. [adapted from: http://www.scientificamerican.com/article.cfm?id=follow-up-how-do-trees-ca ]
Clearly this clever water transport system shows a superior intelligence of the Creator (YHWH).
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
Here is a Commentary on Bountiful Trees and Vegetables God (YHWH) has provided for mankind, specifically the Brosimum alicastrum, the breadnut or Maya nut, is a Brosimum tree species under the Moraceae family of flowering plants, whose other genera include fig and mulberries The plant is known by a range of names in indigenous Mesoamerican and other languages, including but not limited to: ramon,ojoche, ojite, ojushte, ujushte, ujuxte, capomo, mojo, ox, iximche, masica in Honduras, uje in Michoacan, and mojote in Jalisco.
Two subspecies are commonly recognized:
* Brosimum alicastrum ssp. alicastrum
* Brosimum alicastrum ssp. bolivarense (Pittier) C.C.Berg
Distribution and habitat: The west coast of central Mexico, southern Mexico, Guatemala, El Salvador, the Caribbean, and the Amazon. Large stands in moist lowland tropical forests 300–2000 m elevation (especially 125–800 m), in humid areas where rainfall of 600–2000 mm, and average temperature 24 C / 75 F.[1]
The breadnut fruit disperses on the ground at different times throughout its range. It has a large seed covered by a thin, citrus-flavored orange-colored skin favored by a number of forest creatures. More important, the large seed which is enveloped by the tasty skin is an edible ‘nut’ that can be boiled or dried and ground into a meal for porridge or flatbread. Breadnut is nutritious and has value as a food source, and formed a part of the diet of the pre-Columbian Maya of the lowlands region in Mesoamerica,[2][3] although to what extent has been a matter of some debate among Maya historians and archaeologists.
It was planted by the Maya civilization two thousand years ago and it has been claimed in several articles by Dennis E. Puleston to have been a staple food in the Maya diet,[4] although other research has downplayed its significance. In the modern era it has been marginalized as a source of nutrition and has often been characterized as a famine food.
The breadnut is extremely high in fiber, calcium, potassium, folic acid, iron, zinc, protein and B vitamins.[5] It has a low glycemic index (<50) and is very high in antioxidants. The fresh seeds can be cooked and eaten or can be set out to dry in the sun to roast and eaten later. Stewed the nut tastes like mashed potato, roasted it tastes like chocolate or coffee and can be prepared in numerous other dishes. In Petén, Guatemala, the breadnut is being cultivated for exportation and local consumption as powder, for hot beverages, and bread.
The tree can reach up to 45 meters (130 feet).
The tree lends its name to the Maya archaeological sites of Iximché and Topoxte, both in Guatemala and also of Tamuin (reflecting the Maya origin of the Huastec peoples). It is one of the twenty dominant species of the Maya forest.[6] Of the dominant species, it is the only one that is wind-pollinated. It is also found in traditional Maya forest gardens.[7]
References:
1. ^ Melgar in "Utilizacion Integral del Arbol Genero Brosimum" INCAP 1987
2. ^ Flannery, Kent; Puleston, Dennis E. (1982), "The Role of Ramon in Maya Subsistence", Maya Subsistence: Studies in Memory of Dennis E. Puleston, Academic Press, pp. 353-366
3. ^ 1. Harrison, Peter D.; Turner, B. L.; Puleston, Dennis E. (1978), "Terracing, Raised Fields, and Tree Cropping in the Maya Lowlands: A New Perspective on the Geography of Power", Pre-Hispanic Maya Agriculture, University of New Mexico Press, pp. 225-245
4. ^ 1. Harrison, Peter D.; Turner, B. L.; Puleston, Dennis E. (1978), "Terracing, Raised Fields, and Tree Cropping in the Maya Lowlands: A New Perspective on the Geography of Power", Pre-Hispanic Maya Agriculture, University of New Mexico Press, pp. 225-245
5. ^ Flannery, Kent; Puleston, Dennis E. (1982), "The Role of Ramon in Maya Subsistence", Maya Subsistence: Studies in Memory of Dennis E. Puleston, Academic Press, pp. 353-366
6. ^ Campbell, D. G., A. Ford, et al. "The Feral Forests of the Eastern Petén" (2006), Time and Complexity in the Neotropical Lowlands New York, Columbia University Press: 21-55.
7. ^ Ford, A. "Dominant Plants of the Maya Forest and Gardens of El Pilar: Implications for Paleoenvironmental Reconstructions" (2008), Journal of Ethnobiology 28(2): 179-199.
[source - retrieved from http://en.wikipedia.org/wiki/Brosimum_alicastrum on 1/02/2013]
In Genesis 1:11-13, "And God said, Let the earth put forth grass, herbs yielding seed, and fruit-trees bearing fruit after their kind, wherein is the seed thereof, upon the earth: and it was so. 12 And the earth brought forth grass, herbs yielding seed after their kind, and trees bearing fruit, wherein is the seed thereof, after their kind: and God saw that it was good. 13 And there was evening and there was morning, a third day. (American Standard Version, ASV)[for more details, go to www.jw.org].
Uses:
The fruits reported to be nutritious and are usually consumed when immature. These are thinly sliced and boiled as a vegetable in soups or stews.
Breadnut has nutritious seeds that are a good source of protein and low in fat compared to nuts such as almonds, Brazil nuts and macadamia nuts.
The seeds are a valued food and are widely collected. Today gathered seeds are sold in village markets, providing an important source of income for women in some areas.
Other uses:
Breadnut trees provide shade, mulch, soil stabilization, animal fodder and are commonly used in mixed agroforestry systems and home gardens. Breadnut is a natural component of the forests of Papua New Guinea and is an important part of the subsistence economy of lowland areas. [Source - retrieved from http://www.fruitipedia.com/breadnut.htm on 1/02/2013]
How this tree and other plants absorb water from the ground. Plants have developed an effective system to absorb, translocate, store, and utilize water. Plants contain a vast network of conduits, which consists of xylem and phloem tissues. These conducting tissues start in the roots and continue up through the trunks of trees, into the branches and then into every leaf. Phloem tissue is made of living elongated cells that are connected to one another and responsible for translocating nutrients and sugars (carbohydrates), which are produced by leaves for energy and growth. The xylem is also composed of elongated cells but once the cells are formed, they die. The walls of the xylem cells still remain intact and serve as an excellent peipline to transport water from the roots to the leaves.
The main driving force of water uptake and transport into a plant is transpiration of water from leaves through specialized openings called stomata. Heat from the sun causes the water to evaporate, setting this ‘water chain’ in motion. The evaporation creates a negative water vapor pressure. Water is pulled into the leaf to replace the water that has transpired from the leaf. This pulling of water, or tension, occurs in the xylem of the leaf. Since the xylem is a continuous water column that extends from the leaf to the roots, this negative water pressure extends into the roots and results in water uptake from the soil. [adapted from: http://www.scientificamerican.com/article.cfm?id=follow-up-how-do-trees-ca ]
Clearly this clever water transport system shows a superior intelligence of the Creator (YHWH).
Francis David said it long ago, "Neither the sword of popes...nor the image of death will halt the march of truth."Francis David, 1579, written on the wall of his prison cell." Read the book, "What Does The Bible Really Teach" and the Bible today, and go to www.jw.org!
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