| Brosimum alicastrum | |
|---|---|
 | |
Scientific classification | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Rosids |
| Order: | Rosales |
| Family: | Moraceae |
| Genus: | Brosimum |
| Species: | B. alicastrum |
| Binomial name | |
| Brosimum alicastrum Sw. | |
| Synonyms | |
Alicastrum browneiKuntze | |
Brosimum alicastrum, commonly known asbreadnut,Maya nut orramon, and many others, is a tree species in the familyMoraceae offlowering plants, whose other genera includefigs andmulberries.
Twosubspecies are commonly recognized:
Brosimum alicastrum can bemonoecious,dioecious orhermaphroditic, changing from female to male as they age. Birds and bats are responsible for the dispersion of the seeds.[1] A tree can produce 150–180 kilograms (330–400 lb) of fruits per year. It stays productive for 120–150 years.[2] The tree can grow up to 45 m (150 ft) in height and up to 1.5 m (5 ft) in diameter.[3]It starts producing flowers and fruits when the tree's trunk reaches 20 m (66 ft) high.[4]When planted from seed in full sun, fruiting can start at 3.5 years.[5][better source needed]
This tree is found on the west coast of central Mexico and in southern Mexico (Yucatán, Campeche), Guatemala, El Salvador, the Caribbean, and the Amazon basin. Large stands occur in moist lowland tropical forests at 300–2,000 m (980–6,560 ft) elevation (especially 125–800 m),[clarification needed] in humid areas with annual rainfall of 600–2,000 mm (24–79 in), and average temperatures of 24 °C (75 °F).[6]
The Maya nut 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.
Breadnut may have formed a part of the diet of thepre-ColumbianMaya of the lowlands region inMesoamerica,[7][8] although to what extent has been a matter of some debate among historians and archaeologists: no verified remains or illustrations of the fruit have been found at any Mayan archaeological sites.[citation needed]
It has been claimed in several publications byDennis E. Puleston to have been astaple food in theMaya diet.[8] Puleston demonstrated a strong correlation between ancient Maya settlement patterns and the distribution of relic stands of ramon trees.[9]Other research has downplayed the Maya nut's significance. In the modern era, it has been marginalized as a source of nutrition and has often been characterized as afamine food.[citation needed]
The tree lends its name to the Maya archaeological sites ofIximché andTopoxte, both inGuatemala andTamuin (reflecting the Maya origin of the Huastec peoples). It is one of the 20 dominant species of theMaya forest.[10] Of the dominant species, it is the only one that is wind-pollinated. It is also found in traditional Mayaforest gardens.[11]
A high density of seeds during the seedling[clarification needed] offsets a reduced viability of the young plants and therefore enables a good yield. Seed storage is a common issue in seedling production. Long storage adversely affects the germination rate, for example after three weeks it decreases by 10%.[12] Refrigeration is not a solution as it risks killing the seeds.[13]
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 908 kJ (217 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||||||||
46.28 g | |||||||||||||||||||||||||||||||||||||||||||||||||||||
0.99 g | |||||||||||||||||||||||||||||||||||||||||||||||||||||
| Saturated | 0.267 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| Monounsaturated | 0.126 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| Polyunsaturated | 0.527 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||
5.97 g | |||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| Water | 45.00 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[14] except for potassium, which is estimated based on expert recommendation from theNational Academies.[15] | |||||||||||||||||||||||||||||||||||||||||||||||||||||
The Maya nut is high infiber,calcium,potassium,iron,zinc,protein andB vitamins.[7] It has a lowglycemic index (<50) and is very high inantioxidants and prebiotic fiber. The fresh seeds can be cooked and eaten or can be set out to dry in the sun and roasted and milled into a chocolatey tasting powder. Stewed, the nut tastes like mashed potato; roasted, it tastes like chocolate or coffee. It can be prepared in numerous other dishes. InPetén,Guatemala, the breadnut is cultivated for exportation and local consumption as powder, for hot beverages, and bread.[citation needed]
The large seed is edible and can be boiled or dried and ground into a meal forporridge orflatbread.
Breadnut leaves are commonly used asforage for livestock during the dry season in Central America. The fruits and seeds are also used to feed all kinds of animals.[3][16]
Brosimum alicastrum can be used forcarbon farming as a nut crop orfodder.[17]It is anoxalogene tree. It can therefore undertake abacterial-fungal endosymbiosis which assists the oxalate-carbonate pathway (OCP) and especially the chemical reaction ofbiomineralization, and in this case biocalcification (to produceCaCO3 fromCO2 and to store it in the soils). This tree would therefore act as acarbon sink, while providing resources for both humans and animals.[18]This was first shown by a biogeochemist Eric Verrechia, researcher atUniversity of Lausanne in 2006.[19]
The species can be used to restore damaged soils. It can preventerosion and act as a wind barrier. The tree tolerates poor, damaged, dried or salty soils and it requires few inputs after its planting. Furthermore, its oxalogenic activity increases the pH and the amount of organic matter in the soil once well implemented[clarification needed] in the agricultural system. This leads to an increased fertility thanks to a buffer effect.[20] Some research projects are currently on-going to develop this crop in its current distribution area.[21]
The name "breadnut" probably arose because the seeds can be ground to produce bread.[22]
The plant is known by a range of names inindigenous Mesoamerican and other languages, including:ojoche, ojite, ojushte, ujushte, ujuxte, capomo, mojo, ox,iximche, masica in Honduras,uje in the state of Michoacan Mexico,mojote in Jalisco,chokogou in Haitian Creole andchataigne in Trinidadian Creole. In the Caribbean coast of Colombia it is calledguaímaro orguaymaro.[citation needed]
Media related toBrosimum alicastrum at Wikimedia Commons
Data related toBrosimum alicastrum at Wikispecies