User:Nsartori

Nsartori (talk) 10:27, 30 March 2011 (UTC)Nicola SartoriNsartori (talk) 10:27, 30 March 2011 (UTC)

I'm Nicola Sartori and I'm studing agronomy. Nsartori (talk) 10:27, 30 March 2011 (UTC)Nicola SartoriNsartori (talk) 10:27, 30 March 2011 (UTC)

Nsartori (talk) 09:53, 30 March 2011 (UTC)Nicola SartoriNsartori (talk) 09:53, 30 March 2011 (UTC)

=Description= Bactris gasiapes is an erect palm which can typically grow to 20 m or taller (until 30 m) with often several stems to 20 cm thick, in a cluster; commonly fortified with stiff, black spines (5-12 cm long) in circular rows all along the trunk. The pinnate leaves (2.4-3.6 m), on a 1 m long petiole, denote leaflets (60 cm long and 3.2 cm wide) dark green above, pale green beneath and spiny on the veins. The inflorescence, initially confined in spiny spathe, consists of slender racemes 20 -30 cm long, in which yellow-white staminate and pistillate flowers had blended save for the last few centimeters where there are not female flowers but only male. The cluster (until 5 or 6 for single stem) composed of 50 to 300 fruits, weights at least 11 Kg. Each single fruit changes the rind‘s (epicarp) color depending on the variety of the palm and during the ripe process. It can be yellow or green to orange or scarlet, yellow-and-red, or brownish at the beginning, getting purple when entirely ripe. Its size is from 2 to 6 cm long and from 3 to 5 cm broad, acquiring an ovoid, cylindrical or conical shape. The fruit is a drupe with an edible yellow to light-orange, sweet but sometimes even bitter, dry and mealy pulp. The skin is thin and the flesh always surrounds the single conical seed in which there is a thin shell and a white, oily, coconut-flavored kernel. Anyway it’s possible to find seedless varieties of Pejibaye with different fruit nutritional compounds.

=Origin= The origin of peach palm is not yet very clear because it is generally naturalized as an escape that its natural boundaries are mysterious. It seems that is indigenous to Amazionan areas of Colombia, Ecuador and Brazil although the Indians almost since ancient times cultivated and distributed this crop. This palm was introduced in Costa Rica almost in the prehistoric and is still much cultivated.

=Distribution= Bactris gasipaes is mainly available in Central and South America; from Guatemala to Brazil but in others tropical county too. In fact in the 1920 Costa Rica undertook a shipment of seeds to the United States Department of Agriculture and seedlings to Maryland. Here they were cultivated in greenhouse and then scattered. Thus today there are exemplars in southern Florida, Puerto Rico, Cuba and Trinidad. In the 1924 the Peach palm was inserted into the Philippines and about 50 years later in India by settlers of East Indian lineage in Trinidad and South America. Brazilian horticulturists began a study in the 1978 to build pejibaye plantations in the State of Sao Paulo with the intention to take advantages to the fruit and the heart (or palmito).

=Ecology=

Climate
The pejibaye, being a tropical crop, has need high average annual temperatures (> 18°C); the ideal range is between 18°C-24°C and over (25-28°C). Furthermore because of this requirement it doesn’t tolerate the frost. The optimal rainfall, even better if equally scattered the year around, is 20-40 dm/yr and 30-50 dm/yr, anyway higher precipitation rate and drought are not good tolerated. The Peach palm approximately grows from sea level to elevations below 1800 m, but at 1500 m its performance starts to decrease (becomes smaller).

Soil
The Palm can tolerate the different soil structure as well as high pH values but well drained and fertile lands are favorable for its development. In Costa Rica, for example, the ground has a range from clay loam to nearly pure clay and the production of Pejibaye is high. Nevertheless, alluvial, riparian soils are considered most appropriate.

=Cultivation=

The peach palm is generally grown by vegetative reproduction, but may also be generated from seeds. In nurseries if the ideal conditions are maintained (soft rich soil, damp and moisture) the seeds may be activated and then transplanted about a month later. Another possibility is to treating, also with fungicide, and letting them germinate in a plastic bags. After 3-6 months the seedlings will be ready to be planted in the field. To obtain a good growth is recommended to not plant the shoot too deep in the soil (maximum 2.5 cm). In the plot is suggested to maintain a distance between trees of 4-7 m apart. The weed control may be done with herbicides or interplanting lemongrass or citronella.

=Harvest=

Technique
The harvest technique usually involves either the use of long poles or if is available a ladder as aid to cut down bunches. Sometimes to soften the fall of the racemes are applied nets. Climbing the plant result difficult because the trunk recovered by spines. Another possibility would be remove it from the trunk for a length of 1,5 /2,5 m, but no more or the palm will die. Additionally in some case the farmer, especially when the crop is too tall, knocks it down to obtain with the fruits also the heart of palm.

Yield
The peach palm generally has its highest yields between October and November but the fruit start to ripe from September and it mature to April depending on the tropical country. The crop normally begins to produce after 3 year but the best performance is achieved around 7 or more years. At the principal harvest the stem produces from 5 to 7 bunches and at the secondary 3 The average fruit yield is potential about 9000 kg/ha but authors reported 3500 kg/ha or 2500 kg/ha. Otherwise the palms heart yields vary between 1200 kg/ha in Brazil and 2000-4000 kg/ha in Costa Rica depending on the broad of the trunks.

=Food Values=

Per 100 g of fruit, Zapata reports:

Duke states that per 100 g of edible part are contained 196 calories. Furthermore from it is also possible to obtain vitamin A, vitamin B1 and vitamin C as well as iron, calcium, phosporus and niacin. Anyway Morton in analysis made in Honduras and Costa Rica reports a little bit different food values. The fruits are source of proteins that, except for the tryptophan, make available all the others 7 essential amino acids for the human nutrition.

Seed kernel composition, Morton reports:

=Uses=



The various parts of the Peach palm may be used different purposes and especially nothing is wasted. In fact the fruit can be eaten in several ways through before marketing and consuming, is necessary boils it in salty water, occasionally with fat pork (seasoning), to remove bitterness. After this process, it is peeled and usually it is either deep-fried or roasted or immediately eaten. However, it also may be combined with eggs, cornmeal, served as snack with cheese-dip or mayonnaise. Furthermore the fruit can be dried and kept for six months without, after it is reboiled, lose texture and flavor. Additionally, having regard to high sugar content in the fruit’s pulp, (see Zapata) it is possible ferment the sap to distillate alcohol and make strong drinks. The flowers can also be eaten with egg and even fed to chickens as well as the heart is super raw and cooked too. Otherwise the cooked seeds are consumed like chestnuts and the leaves may be used for thatch or even as fodder for animals. Finally from the wood, because it is hard and takes a good polish, it is possible to obtain several products as tool handles, siding for houses, bows and arrows, spears and lances. .

=References=

Nsartori (talk) 10:09, 30 March 2011 (UTC)Nicola SartoriNsartori (talk) 10:09, 30 March 2011 (UTC)