United States Environmental Protection Agency Washington, D.C

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UNITED STATES ENVIRONMENTAL PROTECTION AGENCY WASHINGTON, D.C. 20460

OFFICE OF CHEMICAL SAFETY AND POLLUTION PREVENTION

MEMORANDUM

DATE: March 1, 2013

SUBJECT: Crop Grouping – Part X: Analysis of the USDA IR-4 Petition to Amend the Crop Group Regulation 40 CFR § 180.41 (c) (25) and Commodity Definitions [40 CFR 180.1 (g)] Related to the Proposed Crop Group 23 Tropical and Subtropical Fruit – Edible Peel.

PC Code: NA DP Barcode: NA Decision No.: NA Registration No.: NA Petition No.: NA Regulatory Action: Crop Grouping Regulation Risk Assessment Type: None Case No.: NA TXR No.: NA CAS No.: NA MRID No.: 482971-01 40 CFR: 180.41 (c) (25) and 180.1 (g)

FROM: Bernard A. Schneider, Ph.D., Senior Plant Physiologist Chemistry and Exposure Branch Health Effects Division (7509P)

THROUGH: Donna Davis and Donald Wilbur, Ph.D., Chairpersons HED Chemistry Science Advisory Council (ChemSAC) Health Effects Division (7509P)

TO: Barbara Madden, Minor Use Officer Risk Integration, Minor Use, and Emergency Response Branch (RIMUERB) Registration Division (7505P) cc: IR-4 Project, Bill Barney, Jerry Baron, Dan Kunkel, Debbie Carpenter, Van Starner 2 ACTION REQUESTED:

William P. Barney, Crop Grouping Project Coordinator, and Kathryn Homa, Assistant Coordinator, USDA Interregional Research Project No. 4 (IR-4), State Agricultural Experiment Station, Rutgers University has submitted a petition (November 16, 2010) on behalf of the IR-4 Project, and the Tropical Fruits Workgroup of the International Crop Grouping Consulting Committee (ICGCC) to establish a new Crop Group (40 CFR § 180.41) Crop Group 23, Tropical and Subtropical Fruit – Edible Peel Group, and propose addition of Commodity Definitions 40 CFR 180.1 (g).

The above-mentioned Tropical and Subtropical fruit crop group petition requested the following five proposals:

1. Establish a new crop group in 40 CFR 180.41 (c) as “Tropical and Subtropical Fruits, Edible Peel”.

2. Add the following 108 commodities to this new crop group:

3 4 69. Kapundung, Baccaurea racemosa (Reinw.) Mull. Arg., (Phyllanthaceae (also placed in Euphorbiaceae)) 70. Karanda, Carissa carandas L., (Apocynaceae) 71. Kwai muk, Artocarpus hypargyreus Hance ex Benth., (Moraceae) 72. Lemon aspen, Acronychia acidula F. Muell., (Rutaceae) 73. Mangaba, Hancornia speciosa Gomes, (Apocynaceae) 74. Marian plum, Bouea macrophylla Griff., (Anacardiaceae) 75. Mombin, Malayan, Spondias pinnata (J. Koenig ex L. f.) Kurz, (Anacardiaceae) 76. Mombin, purple, Spondias purpurea L., (Anacardiaceae) 77. Mombin, yellow, Spondias mombin L., (Anacardiaceae) 78. Monkeyfruit, Artocarpus lacucha Buch.-Ham., (Moraceae) 79. Monos plum, Pseudanamomis umbellulifera (Kunth) Kausel, (Myrtaceae) 80. Mountain cherry, Bunchosia cornifolia Kunth, (Malpighiaceae) 81. Nance, Byrsonima crassifolia (L.) Kunth, (Malpighiaceae) 82. Natal plum, Carissa macrocarpa (Eckl.) A.DC, (Apocynaceae) 83. Noni, Morinda citrifolia L., (Rubiaceae) 84. Olive, Olea europaea L. subsp. europaea, (Oleaceae) 85. Papaya, Mountain, Vasconcellea pubescens A. DC., (Caricaceae) 86. Patauá, Oenocarpus bataua Mart., (Arecaceae (alt. Palmae)) 87. Peach palm, Bactris gasipaes Kunth var. gasipaes, (Arecaceae (alt. Palmae)) 88. Persimmon, black, Diospyros texana Scheele, (Ebenaceae) 89. Persimmon, Japanese, Diospyros kaki Thunb., (Ebenaceae) 90. Pitomba, Eugenia luschnathiana Klotzsch ex O. Berg, (Myrtaceae) 91. Plum-of-Martinique, Flacourtia inermis Roxb., (Salicaceae (also placed in Flacourtiaceae)) 92. Pomerac, Syzygium malaccense (L.) Merr. & L.M. Perry, (Myrtaceae) 93. Rambai, Baccaurea motleyana (Mull. Arg.) Mull. Arg., (Phyllanthaceae) 94. Rose apple, Syzygium jambos (L.) Alston, (Myrtaceae) 95. Rukam, Flacourtia rukam Zoll. & Moritizi, (Salicaceae (also placed in Flacourtiaceae)) 96. Rumberry, Myrciaria dubia (Kunth) Mc Vaugh, (Myrtaceae) 97. Sea grape, Coccoloba uvifera (L.) L., (Polygonaceae) 98. Sentul, Sandoricum koetjape (Burm. F.) Merr., (Meliaceae) 99. Sete-capotes, Campomanesia guazumifolia (Cambess.) O. Berg, (Myrtaceae) 100. Silver aspen, Acronychia wilcoxiana (F. Muell.) T.G. Hartley, (Rutaceae) 101. Starfruit, Averrhoa carambola L., (Oxalidaceae (also placed in Averrhoaceae)) 102. Surinam cherry, Eugenia uniflora L., (Myrtaceae) 103. Tamarind, Tamarindus indica L., (Fabaceae (alt. Leguminosae) (also placed in Caesalpiniaceae)) 104. Uvalha, Eugenia pyriformis Cambess., (Myrtaceae) 105. Water apple, Syzygium aqueum (Burm. F.) Alston, (Myrtaceae) 106. Water pear, Syzygium guineense (Willd.) DC., (Myrtaceae) 107. Water berry, Syzygium cordatum Hochst. Ex C. Krauss, (Myrtaceae) 108. Wax jambu, Syzygium samarangense (Blume) Merr. & L.M.Perry, (Myrtaceae). And cultivars, varieties and/or hybrids of these.”

3. Recommend the following four commodities: Olive, fig, guava, and date to be representative commodities for the new crop group.

4 5

4. Add the following three tropical and subtropical crop subgroups:

1). Subgroup 23A: Tropical and Subtropical, Small Fruits, Edible Peel Subgroup - Proposed Representative Crop: Olive

There are fifty-seven commodities proposed for this subgroup and include:

Acerola; African plum; Agritos; Almondette; Appleberry; Arbutus berry; Bayberry, Red; Bignay; Breadnut; Cabeluda; Carandas-plum; Ceylon iron wood; Ceylon olive; Cherry-of-the- Rio-Grande; Chinese olive, black; Chinese olive, white; Chirauli-nut; Cocoplum; Desert-date; False sandalwood; Fragrant Manjack; Gooseberry, Abyssinian; Gooseberry, Ceylon; Gooseberry, Otaheite; Governor’s plum; Grumichama; Guabiroba; Guava berry; Guava, Brazilian; Guava, Costa Rican; Guayabillo; Illawarra plum; Indian-plum; Jamaica-cherry; Jambolan; Jujube, Chinese; Kaffir-plum; Kakadu plum; Kapundung; Karnada; Lemon aspen; Mombin, yellow; Monos plum; Mountain cherry; Olive; Persimmon, Black; Pitomba; Plum-of- Martinique; Rukam; Rumberry; Sea grape; Sete-capotes; Silver aspen; Water apple; Water pear; Water berry; Wax jambu.

2). Subgroup 23B: Tropical and Subtropical, Medium to Large Fruits, Edible Peel Subgroup - Proposed Representative Crops: Fig and Guava.

There are forty two commodities proposed for this subgroup and include:

Ambarella; Arazá; Babaco; Bilimbi; Cajou (pseudofruit); Cambucá; Carob; Cashew (pseudofruit); Ciruela verde; Davidson’s plum; Feijoa; Fig; Gooseberry, Indian; Guava; Guava, Cattley, Guava, Para; Guava, purple strawberry; Guava, strawberry; Guava, yellow strawberry; Imbé; Imbu; Jaboticaba; Jujube, Indian; Kwai muk; Mangaba; Marian plum; Mombin, Malayan; Mombin, purple; Monkeyfruit; Nance; Natal plum; Noni; Papaya, Mountain; Persimmon, Japanese; Pomerac; Rambai; Rose apple; Sentul; Starfruit; Surinam cherry; Tamarind; Uvalha.

3) Subgroup 23C: Tropical and Subtropical Palm Fruits, Edible Peel Subgroup - Proposed Representative Crop: Date

There are nine commodities proposed for this subgroup and include:

Açaí; Apak palm; Bacaba palm; Bacaba-de-leque; Date; Doum palm coconut; Jelly palm; Patauá; Peach palm.

5. Add Commodity Definition [40 CFR 180.1 (g)] for Guava?

A new crop definition is proposed for guava that includes many of the closely related genus (Psidium), species and varieties. The following is a proposed crop definition for Tropical and Subtropical Fruit, Edible Peel:

5 6

A B Guava Guava (Psidium guajava L.); Guava, Para (Psidium acutangulum DC.); (Psidium guajava L.) Guava, Brazilian (Psidium guineense Sw.); Guava, cattley (Psidium cattleianum Sabine); Guava, Costa Rican (Psidium friedrichsthalianum (O. Berg) Nied.); Guava, purple strawberry (Psidium cattleianum Sabine var. cattleianum); Guava, strawberry (Psidium cattleianum Sabine var. littorale (Raddi) Fosberg); Guava, yellow strawberry; (Psidium cattleianum Sabine var. cattleianum forma lucidum O. Deg.); Guayabillo (Psidium sartorianum (O. Berg) Nied.)

BACKGROUND:

The Tropical and subtropical fruit, edible peel proposal was initiated at the USDA/IR-4 Crop Grouping Symposium in Washington, DC, October 2002. This workgroup was Chaired by Michael Braverman (IR-4) and Co-Chaired by Jonathan Crane (University of Florida), Edith Lurvey (IR-4), Nancy Dodd (EPA), Will Donovan (EPA), and Maria Rodriguez (EPA).

This new crop group was further discussed and developed within the Tropical Fruit, Edible Peel Workgroup of the International Crop Grouping Consulting Committee (ICGCC), which consisted of 62 U.S. crop or regulatory experts from agriculture commodity groups, universities, agrichemical industry, IR-4 Project, USDA, EPA, and also 33 international crop or regulatory experts representing over 30 countries.

An important aspect of developing this new crop group is the harmonization effort with the Codex Crop Classification of Foods and Animal Feeds. The Codex classification system is currently under revision also with many proposed tropical and subtropical fruit additions. The IR-4/EPA Crop Grouping Working Group and the ICGCC are collaborating with the revision of the Codex crop classification. In the current Codex Crop Classification of Foods and Animal Feeds, Assorted Tropical and Subtropical Fruits – Edible peel are included in Group 005 and classified in Type 01 Fruits. The IR-4/ICGCC submission was forwarded to the Codex Electronic Working Group for the revision of the Codex Classification of Foods and Animal Feeds. This submission also includes many of the recently proposed additions of tropical fruits, edible peel to the Codex classification. The inclusion of tropical fruits with edible peels will ultimately benefit US growers in exporting commodities that would have Codex MRL’s established based on a harmonized tropical and subtropical fruits, edible peel crop group.

Fruits that will be processed primarily into juice, jams, jelly or wine were also included in the edible peel crop group since it was assumed that pesticide residues could contaminate the commodity during processing. Examples include (1) açaí, which is soaked in water to soften the outer shell; (2) arazá, which is rarely eaten raw due to its acidity and is mostly prepared into a juice or jelly; (3) red bayberry, which has a knobby surface and is prepared into juice, sweets, jam and wine; (4) bilimbi, which is extremely acidic/sour and is usually not eaten raw, but is soaked and boiled to make jam, jelly and beverages and (5) patauá, which is soaked before it is eaten to soften the pulp. 6 7

Palm commodities are proposed to be classified in a separate subgroup based on the botanical similarity of trees in the family Arecaceae (alt. Palmae). Generally, trees within the palm family contain a tall, unbranched stem that can reach 80 meters in height, a rosette of leathery, evergreen palmate (fan-like) to pinnate (feather-like) spirally arranged leaves that measure several meters long, spike or branched inflorescences, and berry or drupe fruit. In most palms, fruit is produced in clusters that hang from the tree. Because fruit is produced in clusters that are partially exposed to the elements and fruit is located considerably higher on palm trees than other tropical and subtropical fruits, similar use patterns of pesticide applications are expected to occur and similar residue patterns can be expected within the palm group.

Some proposed tropical fruits with an edible peel (abrico-da-praia, bacupari, bacupari-do- campo, cambuci, curriola, guabiju, jacaratia, jua, mama-cadela, marmelada, per-do-cerrado, Puerto Rican guava and sorva) were rejected from consideration from the crop group either because there was not enough information available to properly classify them into crop groups and subgroups or they are still rarely cultivated.

Tables 27, 28, 29, and 30 of this analysis, compare the existing U.S., and Codex tolerances established on Tropical and Subtropical Fruits with an edible peel. Most of the proposed additions to the Codex Classification have been included in the U.S. proposed new crop group. The majority of these tolerances are U.S. tolerances and it should be noted that over half of the U.S. tolerances are tolerances for those commodities that are included in the guava edible peel crop definition as follows:

General Specific Commodities Included in Comments commodity Definition

Guava, feijoa, jaboticaba, wax jambu, Primarily edible peel; note/peel rarely Guava starfruit, passionfruit, acerola contaminates Passiflora spp. during juicing

The proposed representative crop for subgroup 23A (small fruits, edible peel) is olive and olive has the majority of tolerances compared to other proposed member crops, acerola and wax jambu. The same trend follows for the proposed representative crops for subgroup 23B (medium to large fruit) with the majority of tolerances listed for fig and guava compared to ambarella, feijoa, jaboticaba and persimmon. The only tolerances listed for subgroup 23C are for date, the proposed representative commodity.

Table 3 Tropical and Subtropical Fruit, Edible Peel Production in 2008 of this analysis (in separate report) shows the production (2008) of Tropical and Subtropical fruits, edible peel from the FAO (Food and Agriculture Organization of the United Nations) website. The world total hectares for carob, cashew fruit (called cashew apple), date, fig, guava, and olive are over 17,737,858 hectares (ha) in 2008, and the total production of these fruits has grown to over 62,762,678 metric tons in 2008 (FAO 2008). Note that the proposed representative crops for the

7 8 new US Tropical and Subtropical, edible peel crop group are all included in the data reported by the FAO.

The proposed Tropical and Subtropical fruits, edible peel; crop group consists of a diverse group of plants from many plant families. Within this group, fruit size of tropical and subtropical fruits with edible peels ranged from the fruit of chirauli-nut fruit,(Buchanania latifolia Roxb.) with an diameter of 0.2 inches (0.5 cm) to the babaco fruit, (Vasconcellea x heilbornii (V. M. Badillo) V. M. Badillo) with a diameter of 8 inches (20.3 cm). In addition to size, the texture of tropical and subtropical fruit also varies from a thin smooth peel to a peel with fine hairs or pubescence.

Many publications have documented the relationship between surface area and mass of a commodity (Maclachlan, D.J. and D. Hamilton, 2010; B.D. Ripley, G.M. Ritcey, R. Harris, M.A. Denomme, L. Lissemore, 2003; F. Matsumura, G.M. Boush, T. Misato, eds., 1972; and B. Schneider, 2002). In general, the smaller the fruit, the larger the ratio of surface area to weight becomes. For example, pesticide deposits on grapes can be expected to be about 3X the pesticide deposit on apples due to the higher surface area per unit weight (Bates, 1990). Nonbell peppers are also often cited as an example. Because of their size, they normally have a higher residue than bell peppers with the same good agricultural practices (GAP) and are likely to drive a tolerance or MRL for peppers. There is also indication that surface area/mass ratio plays a more important role on pesticide deposits than pubescence/serration present on surfaces (Sundaram, 1991).

To classify Tropical and Subtropical fruits into groups (edible versus inedible peel) and subgroups, Excel spreadsheets were developed to be able to sort commodities with common characteristics. These spreadsheets include information regarding the common name, scientific name, taxonomic family name, production in the US, fruit shape, maximum radius (cm) and maximum height (cm) from the literature, calculated volume, calculated surface area, surface area to mass (volume) ratio, texture description and peel texture. These spreadsheets allowed the sorting of commodities into small versus medium to large fruit and smooth peel versus a rough or hairy peel. Fruits described in the literature as small fruit generally had a surface area/mass (volume) ratio of >1.5:1; so this criteria was used to separate small versus medium to large fruit (surface area/mass (volume) ratio of ≤1.5:1).

Since sorting the spreadsheets into both fruit size (surface area/mass (volume) ratio) and peel texture resulted in subgroups that could not be supported by an appropriate representative commodity (lack of production in the U.S.), so this scheme was rejected. However, sorting the commodities into fruit size (small versus medium to large fruit) based on the surface area to mass (volume) ratio, with the addition of a cactus and palm subgroup resulted in the proposed crop grouping scheme.

Based on above background and the input from the International Crop Grouping Consulting Committee (ICGCC), IR-4 and the ICGCC propose that the Tropical and Subtropical Fruits, Edible Peel be established as a new crop group with three subgroups: (1) Subgroup 23A -

8 9 Tropical and Subtropical, Small Fruits, Edible Peel; (2) Subgroup 23B - Tropical and Subtropical, Medium to Large Fruits, Edible Peel Subgroup, and (3) Subgroup 23C - Tropical and Subtropical Palm Fruits, Edible Peel Subgroup.

HED RECOMMENDATIONS:

Each of the IR-4 proposals and HED recommendations will be discussed below, followed by a series of other recommendations on terminology, database development, and harmonization with Codex. The EPA would like to commend the valuable and high quality input of the ICGCC, all its members, and the Committee Chairperson Bill Barney, USDA IR-4, and Kathryn Homa, Assistant Coordinator, USDA IR-4 for her research and high quality and comprehensive monographs that were used to develop the IR-4 proposal. We also want to commend Dr. Yuen- Shaung Ng, Biologist, HED, Andrew Ertman, Sidney Jackson, and Laura Nollen, Biologists, RD, EPA for their input and development of various databases in this report and Dr. Paul Schwartz, USDA, Office of Minor Use Pesticides for his advice, peer review, and research office location.

IR-4 Proposals 1 and 2:

1. “Establish a new crop group in 40 CFR 180.41 (c) as “Tropical and Subtropical Fruits, Edible Peel”. and

2.”Add the following 108 commodities to this new crop group”:

1. Açaí, Euterpe oleracea Mart., (Arecaceae (alt. Palmae)) 2. Acerola, Malpighia emarginata DC., (Malpighiaceae) 3. African plum, Vitex doniana Sweet, (Lamiaceae (alt. Labiatae) (also placed in Verbenaceae)) 4. Agritos, Berberis trifoliolata Moric., (Berberidaceae) 5. Almondette, Buchanania lanzan Spreng., (Anacardiaceae) 6. Ambarella, Spondias dulcis Sol. ex Parkinson, (Anacardiaceae) 7. Apak palm, Brahea dulcis (Kunth) Mart., (Arecaceae (alt. Palmae)) 8. Appleberry, Billardiera scandens Sm., (Pittosporaceae) 9. Arazá, Eugenia stipitata McVaugh, (Myrtaceae) 10. Arbutus Berry, Arbutus unedo L., (Ericaceae) 9 10 11. Babaco, Vasconcellea x heilbornii (V. M. Badillo) V. M. Badillo, (Caricaceae) 12. Bacaba palm, Oenocarpus bacaba Mart., (Arecaceae (alt. Palmae)) 13. Bacaba-de-leque, Oenocarpus distichus Mart., (Arecaceae (alt. Palmae)) 14. Bayberry, Red, Morella rubra Lour., (Myricaceae) 15. Bignay, Antidesma bunius (L.) Spreng., (Phyllanthaceae (also placed in Euphorbiaceae, Stilaginaceae)) 16. Bilimbi, Averrhoa bilimbi L., (Oxalidaceae (also placed in Averrhoaceae)) 17. Breadnut, Brosimum alicastrum Sw., (Moraceae) 18. Cabeluda, Plinia glomerata (O. Berg) Amshoff, (Myrtaceae) 19. Cajou (pseudofruit), Anacardium giganteum Hance ex Engl., (Anacardiaceae) 20. Cambucá, Marlierea edulis Nied., (Myrtaceae) 21. Carandas-plum, Carissa edulis Vahl, (Apocynaceae) 22. Carob, Ceratonia siliqua L., (Fabaceae (alt. Leguminosae) (also placed in Caesalpiniaceae)) 23. Cashew (pseudofruit), Anacardium occidentale L., (Anacardiaceae) 24. Ceylon iron wood, Manilkara hexandra (Roxb.) Dubard, (Sapotaceae) 25. Ceylon olive, Elaeocarpus serratus L., (Elaeocarpaceae) 26. Cherry-of-the-Rio-Grande, Eugenia aggregata (Vell.) Kiaersk., (Myrtaceae) 27. Chinese olive, black, Canarium tramdenum C. D. Dai& Yakovlev, (Burseraceae) 28. Chinese olive, white, Canarium album (Lour.) Raeusch., (Burseraceae) 29. Chirauli-nut, Buchanania latifolia Roxb., (Anacardiaceae) 30. Ciruela verde, Bunchosia armeniaca (Cav.) DC., (Malpighiaceae) 31. Cocoplum, Chrysobalanus icaco L., (Chrysobalanaceae) 32. Date, Phoenix dactylifera L., (Arecaceae (alt. Palmae)) 33. Davidson's plum, Davidsonia pruriens F. Muell., (Cunoniaceae (also placed in Davidsoniaceae)) 34. Desert-date, Balanites aegyptiacus (L.) Delile, (Zygophyllaceae (also placed in Balanitaceae)) 35. Doum palm coconut, Hyphaene thebaica (L.) Mart., (Arecaceae (alt. Palmae)) 36. False sandalwood, Ximenia americana L., (Olacaceae) 37. Feijoa, Acca sellowiana (O. Berg) Burret, (Myrtaceae) 38. Fig, Ficus carica L., (Moraceae) 39. Fragrant Manjack, Cordia dichotoma G. Forst., (Boraginaceae) 40. Gooseberry, Abyssinian, Dovyalis abyssinica (A. Rich.) Warb., (Salicaceae (also placed in Flacourtiaceae)) 41. Gooseberry, Ceylon, Dovyalis hebecarpa (Gardner) Warb., (Salicaceae (also placed in Flacourtiaceae)) 42. Gooseberry, Indian, Phyllanthus emblica L., (Phyllanthaceae (also placed in Euphorbiaceae)) 43. Gooseberry, Otaheite, Phyllanthus acidus (L.) Skeels, (Phyllanthaceae (also placed in Euphorbiaceae)) 44. Governor's plum, Flacourtia indica (Burm. F.) Merr., (Salicaceae (also placed in Flacourtiaceae)) 45. Grumichama, Eugenia brasiliensis Lam, (Myrtaceae) 46. Guabiroba, Campomanesia xanthocarpa O. Berg, (Myrtaceae) 47. Guava, Psidium guajava L., (Myrtaceae) [Includes by crop definition: 48. Guava berry, Myrciaria floribunda (H. West ex Willd.) O. Berg, (Myrtaceae) 49. Guava, Brazilian, Psidium guineense Sw., (Myrtaceae) 50. Guava, Cattley, Psidium cattleianum Sabine, (Myrtaceae) 51. Guava, Costa Rican, (Psidium friedrichsthalianum (O. Berg) Nied.), (Myrtaceae) 52. Guava, Para, Psidium acutangulum DC., (Myrtaceae) 53. Guava, purple strawberry, Psidium cattleianum Sabine var. cattleianum, (Myrtaceae) 10 11 54. Guava, strawberry, Psidium cattleianum Sabine var. littorale (Raddi) Fosberg, (Myrtaceae) 55. Guava, yellow strawberry, Psidium cattleianum Sabine var. cattleianum forma lucidum O. Deg., (Myrtaceae) 56. Guayabillo, (Psidium sartorianum (O. Berg) Nied.) 57. Illawarra plum, Podocarpus elatus R. Br. Ex Endl., (Podocarpaceae) 58. Imbé, Garcinia livingstonei T. Anderson, (Clusiaceae (alt. Guttiferae)) 59. Imbu, Spondias tuberosa Arruda ex Kost., (Anacardiaceae) 60. Indian-plum, Flacourtia jangomas (Lour.). (basionym), (Salicaceae (also placed in Flacourtiaceae)) 61. Jaboticaba, Myrciaria cauliflora (Mart.) O. Berg, (Myrtaceae) 62. Jamaica-cherry, Muntingia calabura L., (Muntingiaceae, ((also placed in Elaeocarpaceae, Tiliaceae)) 63. Jambolan, Syzygium cumini (L.) Skeels, (Myrtaceae) 64. Jelly palm, Butia capitata (Mart.) Becc., (Arecaceae (alt. Palmae)) 65. Chinese, Ziziphus jujuba Mill., (Rhamnaceae) 66. Jujube, Indian, Ziziphus mauritiana Lam., (Rhamnaceae) 67. Kaffir-plum, Harpephyllum caffrum Bernh. Ex C. Krauss, (Anacardiaceae) 68. Kakadu plum, Terminalia latipes Benth. Subsp. psilocarpa Pedley, (Combretaceae) 69. Kapundung, Baccaurea racemosa (Reinw.) Mull. Arg., (Phyllanthaceae (also placed in Euphorbiaceae)) 70. Karanda, Carissa carandas L., (Apocynaceae) 71. Kwai muk, Artocarpus hypargyreus Hance ex Benth., (Moraceae) 72. Lemon aspen, Acronychia acidula F. Muell., (Rutaceae) 73. Mangaba, Hancornia speciosa Gomes, (Apocynaceae) 74. Marian plum, Bouea macrophylla Griff., (Anacardiaceae) 75. Mombin, Malayan, Spondias pinnata (J. Koenig ex L. f.) Kurz, (Anacardiaceae) 76. Mombin, purple, Spondias purpurea L., (Anacardiaceae) 77. Mombin, yellow, Spondias mombin L., (Anacardiaceae) 78. Monkeyfruit, Artocarpus lacucha Buch.-Ham., (Moraceae) 79. Monos plum, Pseudanamomis umbellulifera (Kunth) Kausel, (Myrtaceae) 80. Mountain cherry, Bunchosia cornifolia Kunth, (Malpighiaceae) 81. Nance, Byrsonima crassifolia (L.) Kunth, (Malpighiaceae) 82. Natal plum, Carissa macrocarpa (Eckl.) A.DC, (Apocynaceae) 83. Noni, Morinda citrifolia L., (Rubiaceae) 84. Olive, Olea europaea L. subsp. europaea, (Oleaceae) 85. Papaya, Mountain, Vasconcellea pubescens A. DC., (Caricaceae) 86. Patauá, Oenocarpus bataua Mart., (Arecaceae (alt. Palmae)) 87. Peach Palm, Bactris gasipaes Kunth var. gasipaes, (Arecaceae (alt. Palmae)) 88. Persimmon, black, Diospyros texana Scheele, (Ebenaceae) 89. Persimmon, Japanese, Diospyros kaki Thunb., (Ebenaceae) 90. Pitomba, Eugenia luschnathiana Klotzsch ex O. Berg, (Myrtaceae) 91. Plum-of-Martinique, Flacourtia inermis Roxb., (Salicaceae (also placed in Flacourtiaceae)) 92. Pomerac, Syzygium malaccense (L.) Merr. & L.M. Perry, (Myrtaceae) 93. Rambai, Baccaurea motleyana (Mull. Arg.) Mull. Arg., (Phyllanthaceae) 94. Rose apple, Syzygium jambos (L.) Alston, (Myrtaceae) 95. Rukam, Flacourtia rukam Zoll. & Moritizi, (Salicaceae (also placed in Flacourtiaceae)) 96. Rumberry, Myrciaria dubia (Kunth) Mc Vaugh, (Myrtaceae) 97. Sea grape, Coccoloba uvifera (L.) L., (Polygonaceae) 98. Sentul, Sandoricum koetjape (Burm. F.) Merr., (Meliaceae) 11 12 99. Sete-capotes, Campomanesia guazumifolia (Cambess.) O. Berg, (Myrtaceae) 100. Silver aspen, Acronychia wilcoxiana (F. Muell.) T.G. Hartley, (Rutaceae) 101. Starfruit, Averrhoa carambola L., (Oxalidaceae (also placed in Averrhoaceae)) 102. Surinam cherry, Eugenia uniflora L., (Myrtaceae) 103. Tamarind, Tamarindus indica L., (Fabaceae (alt. Leguminosae) (also placed in Caesalpiniaceae)) 104. Uvalha, Eugenia pyriformis Cambess., (Myrtaceae) 105. Water apple, Syzygium aqueum (Burm. F.) Alston, (Myrtaceae) 106. Water pear, Syzygium guineense (Willd.) DC., (Myrtaceae) 107. Water berry, Syzygium cordatum Hochst. Ex C. Krauss, (Myrtaceae) 108. Wax jambu, Syzygium samarangense (Blume) Merr. & L.M.Perry, (Myrtaceae). And cultivars, varieties and/or hybrids of these.”

HED Recommendation for IR-4 Proposals 1 and 2:

We agree with the IR-4 scientific approach and logic used in developing this crop group and the three crop subgroups. Specifically the development of the proposed Tropical and Subtropical fruits, edible peel, crop group consists of a diverse group of plants from many plant families, with a wide range of fruit sizes with edible peel and in addition to size, the texture of tropical and subtropical fruit also varies from a thin smooth peel to a peel with fine hairs or pubescence. Sorting the commodities into fruit size (small versus medium to large fruit) based on the surface area to mass (volume) ratio, with the addition of a palm subgroup is a logical scheme.

Based on similarities in fruit size and having an edible peel, cultural practices, geographical distribution, lack of animal feed items, comparison of available established tolerances, and pest problems, and for international harmonization purposes, I recommend that ChemSAC concur to establish a new Tropical and Subtropical edible peel crop group with 107 commodities and three crop subgroups. Chinese jujube will not be included since it has become part of Crop group Stone Fruit Group 12-12 (see discussion below). Also an additional crop called Borojó (Borojoa patinoi Cuatrec.) that was submitted after IR-4 submitted this petition, and additional tropical fruit called Borojó (Borojoa patinoi Cuatrec.) was submitted by Panama as a crop to be included as an edible peel tropical fruit.

Adding these commodities into a group will benefit the growers by enabling tools for crop protection. Some “minor orphan” tropical fruit commodities have become more popular in some countries and areas today than they were 10 years ago, such as the açaí and noni. Increased globalization of cooking in the United States has resulted in different fruits to be enjoyed worldwide. Some of these “minor” fruits have great potential to be grown on a larger scale in some areas in the future due to their unique nutritional and medicinal values. Being excluded from the crop groups, means that tolerances requested for these commodities would have to be established based on separate residue studies. A crop group regulation would benefit growers and consumers, save considerable taxpayer’s money on residue studies, save time for

12 13 government agencies on review of residue data and facilitate the establishment of import tolerances.

IR-4 previously recommended adding jujube to the Stone fruit group, however, after analysis of this crop and with ChemSAC approval (July 10, 2009, Schneider, B., ChemSAC Review of the USDA IR-4 Crop Grouping Proposal and Analysis of the Stone Fruit Crop Group 12, “it was recommended not to add jujube to the stone fruit crop group, but to add it to the proposed tropical fruit edible peel crop group”. However, based on review of a comment received from the Embassy of the Republic of Korea requesting that Chinese jujube (Ziziphus jujuba Mill.) be reconsidered as a member of Crop Group 12-12: Stone Fruit Group. Chinese jujube was originally included in the petition to the Agency as a proposed member of the revised stone fruit crop group (document ID No. EPA-HQ-OPP-2006-0766-0044). After reviewing the Korean data submitted with the comment and literature from the United States, EPA finds that Chinese jujube growth and cultural practices are similar to some stone fruits, such as cherries and small varieties of plums, and should therefore be similar to other stone fruit in terms of pesticide residue exposure. Chinese jujube is a traditional East Asian fruit crop mainly cultivated in temperate regions of China, Korea, Taiwan, and Japan. Chinese jujube has large leaf canopies shading the small sized fruits, and the fruit is botanically considered a stone fruit or “drupe.” The Chinese jujube is also deciduous; the crop loses its leaves in the fall and has a dormant period in the winter, similar to other members of Crop Group 12-12: Stone Fruit Group. Additionally, the flower to harvest time as well as the fruit shape, size, and smooth skin texture is similar to the plum. The Chinese jujube was introduced into the United States from China in 1908, and it is widely distributed in the southern states as both an ornamental crop and potential minor food crop. With improved varieties of Chinese jujube being available to growers from commercial nurseries there has been recent research in cultivating the crop in the United States as a potential profitable minor crop. For these reasons, Chinese jujube became a member of Crop Group 12-12: Stone Fruit Group, and not a member of the proposed tropical and subtropical fruit – edible peel crop group.

In addition, after IR-4 submitted this petition, and additional tropical fruit called Borojó (Borojoa patinoi Cuatrec.) was submitted by Panama as a crop to be included as an edible peel tropical fruit. This crop is currently be produced on over 3,000 ha in South America and has been increasing in popularity. After reviewing information on this crop, I can recommend adding it to the commodities proposed for this crop group. Specific on this crop will be discussed in applicable sections of this analysis.

The following Table is a list of the proposed commodities and the scientific names of the 108 commodities were also updated and are listed below.

“HED Corrected Proposed Tropical and Subtropical Fruit – Edible Peel 23”.

Commodities Açaí, Euterpe oleracea Mart. Acerola, Malpighia emarginata DC. African plum, Vitex doniana Sweet 13 14 Commodities Agritos, Berberis trifoliolata Moric. Almondette, Buchanania lanzan Spreng. Ambarella, Spondias dulcis Sol. ex Parkinson Apak palm, Brahea dulcis (Kunth) Mart. Appleberry, Billardiera scandens Sm. Arazá, Eugenia stipitata McVaugh Arbutus Berry, Arbutus unedo L. Babaco, Vasconcellea x heilbornii (V. M. Badillo) V. M. Badillo Bacaba palm, Oenocarpus bacaba Mart. Bacaba-de-leque, Oenocarpus distichus Mart. Bayberry, Red, Morella rubra Lour. Bignay, Antidesma bunius (L.) Spreng. Bilimbi, Averrhoa bilimbi L. Borojó, Borojoa patinoi Cuatrec. Breadnut, Brosimum alicastrum Sw. Cabeluda, Plinia glomerata (O. Berg) Amshoff Cajou, fruit, Anacardium giganteum Hance ex Engl. Cambucá, Marlierea edulis Nied. Carandas-plum, Carissa edulis Vahl Carob, Ceratonia siliqua L. Cashew apple, Anacardium occidentale L. Ceylon iron wood, Manilkara hexandra (Roxb.) Dubard Ceylon olive, Elaeocarpus serratus L. Cherry-of-the-Rio-Grande, Eugenia aggregata (Vell.) Kiaersk. Chinese olive, black, Canarium tramdenum C. D. Dai& Yakovlev Chinese olive, white, Canarium album (Lour.) Raeusch. Chirauli-nut, Buchanania latifolia Roxb. Ciruela verde, Bunchosia armeniaca (Cav.) DC. Cocoplum, Chrysobalanus icaco L. Date, Phoenix dactylifera L. Davidson's plum, Davidsonia pruriens F. Muell. Desert-date, Balanites aegyptiacus (L.) Delile Doum palm coconut, Hyphaene thebaica (L.) Mart. False sandalwood, Ximenia americana L. Feijoa, Acca sellowiana (O. Berg) Burret Fig, Ficus carica L. Fragrant Manjack, Cordia dichotoma G. Forst. Gooseberry, Abyssinian, Dovyalis abyssinica (A. Rich.) Warb. Gooseberry, Ceylon, Dovyalis hebecarpa (Gardner) Warb. Gooseberry, Indian, Phyllanthus emblica L. Gooseberry, Otaheite, Phyllanthus acidus (L.) Skeels Governor's plum, Flacourtia indica (Burm. F.) Merr. Grumichama, Eugenia brasiliensis Lam Guabiroba, Campomanesia xanthocarpa O. Berg Guava, Psidium guajava L. Guava berry, Myrciaria floribunda (H. West ex Willd.) O. Berg 14 15 Commodities Guava, Brazilian, Psidium guineense Sw. Guava, Cattley, Psidium cattleianum Sabine Guava, Costa Rican, (Psidium friedrichsthalianum (O. Berg) Nied.) Guava, Para, Psidium acutangulum DC. Guava, purple strawberry, Psidium cattleianum Sabine var. cattleianum Guava, strawberry, Psidium cattleianum Sabine var. littorale (Raddi) Fosberg Guava, yellow strawberry, Psidium cattleianum Sabine var. cattleianum forma lucidum O. Deg. Guayabillo, (Psidium sartorianum (O. Berg) Nied. Illawarra plum, Podocarpus elatus R. Br. Ex Endl. Imbé, Garcinia livingstonei T. Anderson Imbu, Spondias tuberosa Arruda ex Kost. Indian-plum, Flacourtia jangomas (Lour.). (basionym) Jaboticaba, Myrciaria cauliflora (Mart.) O. Berg Jamaica-cherry, Muntingia calabura L. Jambolan, Syzygium cumini (L.) Skeels Jelly palm, Butia capitata (Mart.) Becc. Jujube, Indian, Ziziphus mauritiana Lam. Kaffir-plum, Harpephyllum caffrum Bernh. Ex C. Krauss Kakadu plum, Terminalia latipes Benth. Subsp. psilocarpa Pedley Kapundung, Baccaurea racemosa (Reinw.) Mull. Arg. Karanda, Carissa carandas L. Kwai muk, Artocarpus hypargyreus Hance ex Benth. Lemon aspen, Acronychia acidula F. Muell, Mangaba, Hancornia speciosa Gomes Marian plum, Bouea macrophylla Griff. Mombin, Malayan, Spondias pinnata (J. Koenig ex L. f.) Kurz Mombin, purple, Spondias purpurea L. Mombin, yellow, Spondias mombin L. Monkeyfruit, Artocarpus lacucha Buch.-Ham. Monos plum, Pseudanamomis umbellulifera (Kunth) Kausel Mountain cherry, Bunchosia cornifolia Kunth Nance, Byrsonima crassifolia (L.) Kunth Natal plum, Carissa macrocarpa (Eckl.) A.DC Noni, Morinda citrifolia L. Olive, Olea europaea L. subsp. europaea Papaya, Mountain, Vasconcellea pubescens A. DC. Patauá, Oenocarpus bataua Mart. Peach Palm, fruit, Bactris gasipaes Kunth var. gasipaes Persimmon, black, Diospyros texana Scheele Persimmon, Japanese, Diospyros kaki Thunb. Pitomba, Eugenia luschnathiana Klotzsch ex O. Berg Plum-of-Martinique, Flacourtia inermis Roxb. Pomerac, Syzygium malaccense (L.) Merr. & L.M. Perry Rambai, Baccaurea motleyana (Mull. Arg.) Mull. Arg. Rose apple, Syzygium jambos (L.) Alston 15 16 Commodities Rukam, Flacourtia rukam Zoll. & Moritizi Rumberry, Myrciaria dubia (Kunth) Mc Vaugh, (Myrtaceae) Sea grape, Coccoloba uvifera (L.) L. Sentul, Sandoricum koetjape (Burm. F.) Merr. Sete-capotes, Campomanesia guazumifolia (Cambess.) O. Berg Silver aspen, Acronychia wilcoxian, (F. Muell.) T.G. Hartley Starfruit, Averrhoa carambola L Surinam cherry, Eugenia uniflora L. Tamarind, Tamarindus indica L. Uvalha, Eugenia pyriformis Cambess Water apple, Syzygium aqueum (Burm. F.) Alston Water pear, Syzygium guineense (Willd.) DC Water berry, Syzygium cordatum Hochst. Ex C. Krauss Wax jambu, Syzygium samarangense (Blume) Merr. & L.M.Perry Cultivars, varieties, and hybrids of these commodities.

Additional notes:

 HED also recommends changing the preferred commodity name for Cashew (pseudofruit) to Cashew apple, which is the commodity name, used in commerce.  The commodity Peach palm change to Peach palm, fruit to distinguish from the Peach palm, nut that is a member in the Tree nut crop group.  Similarly Cajou, pseudofruit should be changed to Cajou, fruit to distinguish from the Cajou, nut which is a member in the Tree nut crop group.  HED also recommends that in the crop group table the term “varieties and/or hybrids of these” should be changed to, “Cultivars, varieties, and hybrids of these commodities” to avoid all confusion with terminology regarding whether they are cultivars, varieties, or hybrids of the tropical fruit edible peel commodities.

IR-4 Proposal 3:

3. “Recommend the following four proposed commodities: Olive, fig, guava, and date to be representative commodities for the new crop group.”

HED Recommendation for IR-4 Proposal 3:

I recommend ChemSAC concur to add olive, fig, guava, and date as representative commodities for the new Tropical and subtropical fruit –edible peel Crop Group 23. These representative commodities account for > 95 % of the harvested U.S. acres for the members of the new crop group. The representative commodities are based on similarities in fruit surface area, edible portions, and cultural practices and geographical locations, pest problems, as well as their high production (both acres and yield) and consumption. Comparison of established tolerances on these commodities will support that residue levels will adequately cover the wide 16 17 number of commodities.

Selection of representative commodities are based on a representative commodity that is most likely to: (1) contain the highest residues; (2) be major in terms of production and/or consumption and (3) similar in morphology, growth habit, pest problems and edible portion to the related commodities within a group or subgroup. Based on these criteria, one representative commodity is proposed (olive) for Subgroup 23A; two representative commodities (fig and guava) are proposed for Subgroup 23B and one representative commodity (date) is proposed for Subgroup 23C. Established tolerances for the proposed tropical fruit edible peel representative commodities are discussed in the “comparison of potential residue levels in the tropical and subtropical fruit-edible peel section of this analysis, and compare the existing U.S. and Codex tolerances.

IR-4 Proposal 4:

4. “Add the following three tropical and subtropical crop subgroups:

Subgroup 23A. Tropical and Subtropical, Small Fruits, Edible Peel Subgroup

Proposed Representative Crop: Olive

Subgroup 23B. Tropical and Subtropical, Medium to Large Fruits, Edible Peel Subgroup

Proposed Representative Crops: Fig and Guava

Subgroup 23C. Tropical and Subtropical Palm Fruits, Edible Peel Subgroup

Proposed Representative Crop: Date

These subgroups would contain the following commodities:

1). Subgroup 23A: Tropical and Subtropical, Small Fruits, Edible Peel Subgroup - Proposed Representative Crop: Olive

There are fifty-six commodities proposed for this subgroup and include:

17 18 Jambolan; Kaffir-plum; Kakadu plum; Kapundung; Karnada; Lemon aspen; Mombin, yellow; Monos plum; Mountain cherry; Olive; Persimmon, Black; Pitomba; Plum-of-Martinique; Rukam; Rumberry; Sea grape; Sete-capotes; Silver aspen; Water apple; Water pear; Water berry; Wax jambu.

2). Subgroup 23B: Tropical and Subtropical, Medium to Large Fruits, Edible Peel Subgroup - Proposed Representative Crops Fig and Guava.

There are forty-three commodities proposed for this subgroup and include:

Ambarella; Arazá; Babaco; Bilimbi; Borojó, Cajou (pseudofruit); Cambucá; Carob; Cashew (pseudofruit); Ciruela verde; Davidson’s plum; Feijoa; Fig; Gooseberry, Indian; Guava; Guava, Cattley, Guava, Para; Guava, purple strawberry; Guava, strawberry; Guava, yellow strawberry; Imbé; Imbu; Jaboticaba; Jujube, Indian; Kwai muk; Mangaba; Marian plum; Mombin, Malayan; Mombin, purple; Monkeyfruit; Nance; Natal plum; Noni; Papaya, Mountain; Persimmon, Japanese; Pomerac; Rambai; Rose apple; Sentul; Starfruit; Surinam cherry; Tamarind; Uvalha.

3) Subgroup 23C: Tropical and Subtropical Palm Fruits, Edible Peel Subgroup - Proposed Representative Crop: Date

There are nine commodities proposed for this subgroup and include:

Açaí; Apak palm; Bacaba palm; Bacaba-de-leque; Date; Doum palm coconut; Jelly palm; Patauá; Peach palm.

HED Recommendation for IR-4 Proposal 4:

Since sorting the spreadsheets into both fruit size (surface area/mass (volume) ratio) and also peel texture resulted in subgroups that could not be supported by an appropriate representative commodity (lack of production in the U.S.) scheme was rejected, however, sorting into fruit size (small versus medium to large fruit) based on the surface area to mass (volume) ratio, with the addition of a palm subgroup resulted in this logical proposed crop subgrouping scheme. Using calculated surface area, surface area to mass (volume) ratio, and a peel texture description, sorting commodities into small versus medium to large fruit resulted in small fruit generally having a surface area/mass (volume) ratio of >1.5:1; and this allowed a separation of the two subgroups into small versus medium to large fruit with a surface area/mass (volume) ratio of ≤1.5:1.

Again, the selection of representative commodities are based on a representative commodity that is most likely to: (1) contain the highest residues; (2) be major in terms of

18 19 production and/or consumption and (3) similar in morphology, growth habit, pest problems and edible portion to the related commodities within a group or subgroup, and (4) having production in the U.S. Based on these criteria, we agree with one representative commodity olive for Subgroup 23A; two representative commodities fig and guava for Subgroup 23B and one representative commodity date for Subgroup 22C. Some “minor orphan” tropical fruit commodities have become more popular in some countries and areas today than they were 10 years ago, such as the açaí and noni. Increased globalization of cooking in the United States has resulted in different fruits to be enjoyed worldwide. Commodity terminology has also been updated for the three crop subgroups as follows:

1). Subgroup 23A: Tropical and Subtropical, Small Fruit, Edible Peel Subgroup - Proposed Representative Crop: Olive

There are fifty-six commodities proposed for this subgroup and include:

Acerola; African plum; Agritos; Almondette; Appleberry; Arbutus berry; Bayberry, Red; Bignay; Breadnut; Cabeluda; Carandas-plum; Ceylon iron wood; Ceylon olive; Cherry-of-the- Rio-Grande; Chinese olive, black; Chinese olive, white; Chirauli-nut; Cocoplum; Desert-date; False sandalwood; Fragant Manjack; Gooseberry, Abyssinian; Gooseberry, Ceylon; Gooseberry, Otaheite; Governor’s plum; Grumichama; Guabiroba; Guava berry; Guava, Brazilian; Guava, Costa Rican; Guayabillo; Illawarra plum; Indian-plum; Jamaica-cherry Jambolan; Kaffir-plum; Kakadu plum; Kapundung; Karnada; Lemon aspen; Mombin, yellow; Monos plum; Mountain cherry; Olive; Persimmon, Black; Pitomba; Plum-of-Martinique; Rukam; Rumberry; Sea grape; Sete-capotes; Silver aspen; Water apple; Water pear; Water berry; Wax jambu.

2). Subgroup 23B: Tropical and Subtropical, Medium to Large Fruit, Edible Peel Subgroup - Proposed Representative Crops: Fig and Guava.

There are forty-three commodities proposed for this subgroup and include:

Ambarella; Arazá; Babaco; Bilimbi; Borojó , Cajou, fruit; Cambucá; Carob; Cashew apple; Ciruela verde; Davidson’s plum; Feijoa; Fig; Gooseberry, Indian; Guava; Guava, Cattley, Guava, Para; Guava, purple strawberry; Guava, strawberry; Guava, yellow strawberry; Imbé; Imbu; Jaboticaba; Jujube, Indian; Kwai muk; Mangaba; Marian plum; Mombin, Malayan; Mombin, purple; Monkeyfruit; Nance; Natal plum; Noni; Papaya, Mountain; Persimmon, Japanese; Pomerac; Rambai; Rose apple; Sentul; Starfruit; Surinam cherry; Tamarind; Uvalha.

3) Subgroup 23C: Tropical and Subtropical Palm Fruit, Edible Peel Subgroup - Proposed Representative Crop: Date

There are nine commodities proposed for this subgroup and include:

19 20 Açaí; Apak palm; Bacaba palm; Bacaba-de-leque; Date; Doum palm coconut; Jelly palm; Patauá; Peach palm, fruit.

IR-4 Proposal 5:

5. “Add Commodity Definition [40 CFR 180.1 (g)] for Guava?”

The current crop definition for tropical and subtropical fruit with edible peel is proposed to be removed because the commodities will be included in crop subgroups.

General Specific Commodities Included in Comments commodity Definition

Guava, feijoa, jaboticaba, wax jambu, Primarily edible peel; note/peel rarely contaminates Guava starfruit, passionfruit, acerola Passiflora spp. during juicing

IR-4 is proposing a new crop definition is proposed for guava that includes many of the closely related genus (Psidium), species and varieties. The following is the proposed crop definition for guava:

HED Recommendation for IR-4 Proposal 5:

Currently, there is one Commodity Definitions for tropical fruits – edible peel for guava that was approved by the ChemSAC [40 CFR 180 (1) (g)] in 1998. The current crop definition for tropical and subtropical fruit with edible peel is proposed to be removed because the commodities will be included in the new crop subgroups, and passionfruit will be transferred to another new Tropical and subtropical fruit – inedible peel crop group 23 when it is analyzed.

I recommend for ChemSAC to approve deleting the previously ChemSAC approved guava commodity definition under 40 CFR Part 180.1(g) because each of these commodities are listed separately as members of the new proposed Tropical and subtropical fruit – edible peel crop group. Also, a guava definition is not necessary since it is one of the proposed representative commodities for crop subgroup 23B, “Tropical and 20 21 Subtropical, Medium to Large Fruit, Edible Peel Subgroup”. Since the guava, commodity definition has not been published in the Federal Register there is no issue deleting it.

Additional HED Conclusions:

HED Conclusion 6:

Another important aspect of crop grouping is the harmonization effort with the Codex Classification of Foods and Animal Feeds. The proposed EPA crop group for Tropical and subtropical fruit group – edible peel is very similar to the corresponding Codex Assorted tropical and sub-tropical fruit group – edible peel. The Codex Group 005, Assorted tropical and subtropical fruit group – edible peel (Crop Group 005), consists of twenty-eight commodities Table 34). Most of the Codex commodities are the same as those proposed by USDA IR-4 in this petition with certain exceptions. Kumquat (FT0289) and limequat (FT2324) are included in this Codex group but EPA has kumquat and limequat as part of the revised Citrus fruit group 10- 10, since they are citrus fruits or a citrus fruit hybrids in the case of limequat.. Carambola is called starfruit in the U.S. Tree tomato (FT0312) is now included in the EPA Fruiting vegetable crop group 8-10. There are five commodities proposed in the U.S. not yet in the Codex classification and these are agritos, cambuca, otaheite gooseberry, yellow mombin, and black persimmon. In addition, Codex has feijoa in its inedible peel tropical and sub-tropical inedible peel group while the US has its documented ad an edible peel fruit. A revision of the Codex Classification is underway with consideration to include adding new commodities, creating subgroups, and selecting representative commodities.

HED Conclusion 7:

Guidance for HED SOP 99.6 - “Classification of Food Forms with Respect to Level of Blending” issued August 20, 1999, and HED SOP 2000.1 – “Guidance for Translation of Field Trial Data from Representative Commodities in the Crop Group Regulation to Other Commodities in Each Crop Group/Subgroup” issued September 12, 2000 can be updated to reflect the new Tropical and Subtropical Fruit - Edible Peel Group 23. The updates are discussed in the HED SOP 2001 Section of this analysis.

HED Conclusion 8:

The Health Effects Division Dry Matter and Seeding Rate Database prepared by Dr’s. Yuen-Shaung NG and B. A. Schneider, will be updated to include the additional commodities for the Tropical and subtropical fruit – edible peel subgroup 23.

HED Conclusion 9:

21 22 Guidance on expressing tolerance terminology for the new Tropical and subtropical fruit group - edible peel crop group 23 is discussed under the “Tolerance expression guidance section of this analysis.

HED Conclusion 10:

New lookup and preferred EPA terms for the members of the Tropical and subtropical fruit group - edible peel crop group are listed in the EPA Food and Feed Commodity Vocabulary section of this report and these terms should be added to the updated EPA Food and Feed Commodity Vocabulary website (http://www.epa.gov/pesticides/foodfeed).

DETAILED ANALYSIS OF THE USDA IR-4 PROPOSAL TO ESTABLISH A NEW CROP GROUP 23 FOR TROPICAL AND SUBTROPICAL FRUIT - EDIBLE PEEL:

Tropical fruits form a large and diverse commodity group ranging from perennial herbaceous and woody plants as well as trees, shrubs, and vines. Large numbers of tropical fruit produce edible fruits, but few have expanded into international use. Originally, tropical fruits were produced near their original center of each species distribution. As storage and shipping techniques, pest problem controls, and yield have improved and increased so has the worldwide distribution of the tropical fruits. Limiting factors of further market growth includes capability of controlling pests.

DEFINITION OF TROPICAL AND SUBTROPICAL REGIONS:

The tropics is a region of the earth by the equator, and it is limited in latitude by the Tropic of Cancer in the northern hemisphere at approximately 23 26′ 16″ (or 23.4378) N and the Tropic of Capricorn in the southern hemisphere at 23 26′ 16″ (or 23.4378°) S. The tropics include all the areas on the earth where the sun reaches a point directly overhead and a point directly underneath at least once during the solar year. Outside the tropics, the sun never reaches a point directly overhead or a point directly underneath at any time during the year. (Figure 1).

22 23 Figure 1 . Map of the Tropical Climatic Region.

SUBTROPICAL CLIMATIC REGION:

The subtropics are the geographical and climatical zone of the earth immediately north and south of the tropical zone, which is bounded by the Tropic of Cancer and the Tropic of Capricorn, at latitudes 23.5°N and 23.5°S. The term "subtropical" describes the climatic region found adjacent to the tropics, usually between 20 and 40 degrees of latitude in both hemispheres.

In subtropical climates, the winters are relatively warm, but not as hot as the summer season. These climates rarely see frost or snow, and plants such as palm, citrus and many broadleaf evergreens flourish, in contrast to the hardier deciduous and coniferous trees, which dominate mid-latitude climates. As one moves toward the tropical side the slight winter cool season disappears altogether, while at the poleward threshold of the subtropics the winters become much cooler.

Rainfall patterns vary widely throughout the subtropics including hot deserts, savannas, monsoon forests, humid forests and the warmer parts of the Mediterranean climate zone. Subtropical regions include most of California and southern Europe (Mediterranean or dry- summer subtropical climate), the low deserts of the Southwest USA (hot arid type), the Gulf Coast and most of Florida (humid subtropical climate), northern India (monsoon), southeast China (humid), the middle part of South America, much of Australia and coastal South Africa.

Figure 2 . Map of the Subtropical Climatic Region. 23 24

DEFINITION OF TROPICAL AND SUBTROPICAL FRUIT COMMODITIES:

Tropical and subtropical fruits, in contrast with temperate (cool season) fruits, can be broadly defined as those meeting the following criteria:

Crops that have their origin and commercial growing areas (when such exist) in the tropics or subtropics, plants that are evergreen and perennial, crops with a limited degree of frost resistance, and plants whose growth is practically nonexistent below 50°F (10°C) (with some exceptions according to species and individual age).

A distinction between tropical and subtropical is possible if one considers that tropical species are not only sensitive to temperatures below 68°F (20°C) but indeed require a climate with average mean temperatures higher than 50°F (10°C) for the coldest month. Most tropicals require humid environmental conditions.

Strictly speaking, the tropics extend between the Tropics of Cancer and Capricorn, at 23° north and south of the equator. However, agronomically, these boundaries are too rigid. Not only do they contain areas, especially at higher altitudes that do not conform to the climatic characteristics generally assigned to the tropics but also regions outside this belt have coastal areas or insular climates that may exhibit climatic conditions fitting properly in the tropics. In any event, the main feature associated with the tropics is not so much that of heat but rather steady warm temperatures throughout the year. Samson (1986) defined a tropical climate as having temperature averages around 80.6°F (27°C), with the warmest month being only a few 24 25 degrees higher than the coldest and temperature differences between night and day, at any given time, being greater than those between winter and summer, and, finally, little variation in daylength, with the longest day being less than thirteen hours long. In comparison, the subtropics have hotter summers and cooler winters and the humidity is generally lower. Daylength differences become greater with increased latitude. The limit for the subtropics is the isotherm of 50°F (10°C) average for the coldest month. While hundreds of tropical and subtropical fruits exist, but only some fifty are well known throughout most of the world. Major tropical fruits include banana and plantain, mango, and pineapple, while minor tropical at present include for example abiu, atemoya, avocado, breadfruit, carambola, durian, guava, jaboticaba, jackfruit, langsat, litchi, longan, mangosteen, papaya, passionfruit, pulusan, rambutan, sapodilla, and soursop. Various wild fruits belonging to diverse botanical families, and at present are not yet cultivated commercially in any country and are much in need of characterization, conservation, selection, and further breeding.

Major-category fruits are cultivated in most tropical and subtropical countries, are well known in both local, and export/import markets. Minor fruits are not so extensively cultivated, and consumption and trade tend to be more limited, both geographically and quantitatively. However, many are of considerable economic importance in their respective regional markets, as is the case with carambola, durian, and mangosteen, which are major fruits throughout Southeast Asia.

BOTANICAL ASPECTS OF PROPOSED TROPICAL FRUIT COMMODITIES:

Tropical and subtropical fruits include not only woody plants, such as the mango, but also herbaceous crops like the banana and vines like the passionfruit. Most botanical families can claim to at least one species of tropical or subtropical fruit, and list some 137 families (Martin, 1987, See Table 1). Tropical fruits are a botanically divers groups of fruits native to tropical and subtropical regions of the world. Tradionally tropical fruits were consumed and grown locally.

From the botanical point of view, a fruit is the structure developed from flowers or inflorescences. In most cases, the fruit consists only of the developed ovary, but it may include other parts of the flower, such as the pedicel, sepal, or receptacle, or even a portion of the seed stalk. As with temperate crops, many different fruit types appear among the tropicals and subtropicals, from single fruits, including berries, such as the avocado; drupes such as the mango and olive; pomes such as the loquat; capsules, such as the durian; nutlets, such as the lychee and the longan; to compound fruits, as in the typical syncarpium of the pineapple or even a bunch of individual berries, as in the banana. Botanically the date fruit is a berry consisting of a single seed surrounded by a fibrous, parchment-like endocarp, a fleshy mesocarp and the fruit skin (pericarp). The fruit is attached to the spikelet by a perianth (calyx or cap). It takes up to about 200 days from pollination to reach full maturation stage. To differentiate fruit crops from perennial vegetables whose fruits are also eaten, it is necessary to keep in mind that in a horticultural sense a fruit is something that is normally eaten fresh and out of hand., but a number of exceptions exist, like the breadfruit and the plantain, considered fruits by all but only

25 26 palatable when cooked, as if they were vegetables.

The potential for development of tropical fruits does not rely only on consumption, since planting tropical fruits for agroforestry and for ornamentals urban uses important factors. Tropical countries like Malaysia encourage and promote intercropping of suitable perennial fruits with compatible forest species (Anang and Chan, 1999). These considerations may involve research searching for cultivars that can be oriented also toward wood or flower production.

Unlike most crop groups that are based on a family or fruit type such as the Pome fruits and Stone fruits that are members of the Rosaceae or Rose family, the proposed Tropical and subtropical fruit edible peels are representative of thirty-four plant families (Table 1). The most common plant tropical fruit family is the Myrtaceae commonly called the myrtle family and contains feijoa, guava, jaboticaba, wax jambu, and others.

Table 1. Botanical Families of the Proposed Tropical and Subtropical Edible Peel Crop Group (Currently commodities in bold are the best known world-wide). Botanical Family Commodity Anacardiaceae Açaí; Almondette; Ambarella; Cajou, fruit; Cashew apple; Chirauli-nut; Imbu; Kaffir-plum; Marian plum; Malayan mombin; Purple mombin, Yellow mombin Apocynaceae Carandas-plum; Karanda; Mangaba; Natal plum Arecaceae Apak palm; Bacaba palm; Bacaba-de-leque; Date; Doum palm coconut; Jelly palm; Patauá; Peach Palm Berberidaceae Agritos Boraginaceae Fragrant Manjack Burseraceae Chinese olive, black; Chinese olive, white Caricaceae Babaco; Mountain papaya Chrysobalanaceae Cocoplum Clusiaceae Imbé Combretaceae Kakadu plum Cunoniaceae Davidson's plum Ebenaceae Black persimmon; Japanese persimmon Elaeocarpaceae Ceylon olive Ericaceae Arbutus Berry Fabaceae Carob; Tamarind Lamiaceae African plum Malpighiaceae Acerola; Ciruela verde; Mountain cherry; Nance Meliaceae Sentul Moraceae Breadnut; Fig; Kwai muk; Monkeyfruit Muntingiaceae Jamaica-cherry Myricaceae Bayberry, Red Myrtaceae Arazá; Cabeluda; Cambucá; Cherry-of-the-Rio-Grande; Feijoa; Grumichama; Guabiroba; Guava; Guava berry; Guava, Brazilian ; Guava, Cattley; Guava, Costa Rican; Guava, Para; Guava, purple strawberry; 26 27 Botanical Family Commodity Guava, strawberry; Guava, yellow strawberry; Guayabillo; Jaboticaba; Jambolan; Monos plum; Pitomba; Pomerac; Rose apple; Rumberry; Sete- capotes; Surinam cherry; Uvalha; Water apple; Water pear; Water berry; Wax jambu Oleaceae False sandalwood; Olive Oxalidaceae Bilimbi; Starfruit Phyllanthaceae Bignay; Indian gooseberry; Otaheite gooseberry; Kapundung; Rambai; Pittosporaceae Appleberry Podocarpaceae Illawarra plum Polygonaceae Sea grape Rhamnaceae Indian jujube Rubiaceae Borojó, Noni Rutaceae Lemon aspen; Silver aspen Salicaceae Abyssinian gooseberry; Ceylon gooseberry, Ceylon; Governor's plum; Indian-plum; Plum-of-Martinique; Rukam Sapotaceae Ceylon iron wood Zygophyllaceae Desert-date

ORIGIN AND HISTORY OF TROPICAL AND SUBTROPICAL FRUIT CULTIVATION:

Areas of Origin and Spread:

Many of the tropical fruits were domesticated over 2,000 years ago. Although most of the continents, including the islands throughout the Pacific, have contributed tropical and subtropical fruits, most of the best-known ones came from the tropical and subtropical regions of America (for example, papaya, avocado, pineapple, guava) and Asia (for example, banana, and litchi). The only important fruit native to the African continent is the date. Europe, with no tropical and limited subtropical areas, has none.

Spreading of tropical fruits to the regions surrounding their areas of origin probably began early, as soon as humans realized their value in terms of nutrition and the variety they could add to the primitive diets of the time. The potential of some species to provide not only food but also shelter or clothing (some types of banana), wood, and medicine hastened their distribution.

An example is the mango that was native to the Indo-Burma region, and by the end of the fourth century, it had spread to all the tropical countries of Southeast Asia. Crops from the Americas are not as well documented, but archaeological findings have shown connections between the cultures of Mexico and Peru dating as far back as 1000 BCE, giving a solid opportunity for some tropical and subtropical fruits to spread around the warmer American lands.

27 28 Soon after the European discovery of America, the Old and New Worlds rapidly exchanged crops. The banana carried to Santo Domingo from the Canary Islands in 1516, which were a routine last port of call for European ships facing an Atlantic crossing. After Columbus's voyages, expeditions explored all corners of the world, and where the ships went, food went also, to say nothing of tasty fruits and easily propagated species. Between 1500 and 1650 Portuguese sailors connected Brazil and the Cape of Good Hope, touching Goa, Malacca, the Moluccas, Canton, and Macao, trading from there with Japan and Formosa. The Spanish Manila galleon route dominated shipping from 1565 to 1815, in the seas between the Philippines and Mexico. Dutch, British, and French voyagers were also important in spreading tropical fruits around the world.

No hard and fast rule explains why some fruits spread quickly throughout the world while others remain limited in scope even in the twenty-first century. Several factors may be involved, among them crop adaptability, shelf life, ease of propagation (including the capacity to survive long voyages), size of the plant, multiplicity of uses (other than as fresh fruit such as medicinal), and taste acceptance.

The excellent taste of the pineapple, the long-lasting viability of the plant's suckers as planting material, and the rapidity with which it produces fruit all account for its prompt appearance in Europe in glasshouses and India as early as 1548. Similar considerations apply to the banana and the papaya and even to woody perennial trees like the mango or the guava, which soon spread throughout the tropics and subtropics, even though their size precluded cultivation in greenhouses outside these areas. On the other hand, true tropical trees are usually demanding in climate and in some cases are difficult to propagate. The mangosteen, rambutan, and durian have remained confined almost exclusively to their area of origin in Southeast Asia.

The origin of the cashew apple is northeastern Brazil in the region between the Atlantic and Amazon rainforests. This area is a dry forest or savannah-woodland habitat. Portuguese explorers first took the cashew from Brazil to India and then to Mozambique Africa in the 16th century. From these two areas, the cashew spread to other parts of East Africa and Angola, as well as throughout southeastern Asia and northern Australia. It is likely that Spanish explorers spread the plant to Central America and the Caribbean basin. Cashews were first imported to the United States from India in the early part of the 20th century. While cashew nut is an important item of commerce, however, in the past the cashew apple was of primary interest, not the nut. There are areas of the Caribbean, South and Central America and East Africa, where trees grow solely for local cashew apple consumption.

28 29

Figure 1. Cashew apple and nut.

The members of this proposed crop group have similar uses, and all are consumed fresh or consumed cooked or raw in various recipes including salads, jellies, and juices. They are also used fresh or in a dehydrated form. Some of these tropical fruits also have medicinal properties. The most widely grown edible peel tropical and subtropical fruits in the world with largest acreages will be the representative commodities for the new crop group.

Commercialization and Trade

Many tropical and subtropical fruits are no longer exotic products in world markets, but have become firmly established with guaranteed supply and reasonable prices. Guava, starfruit, lychee, mangosteen, passionfruit, and rambutan have experienced notable development. The main importers of most of these tropical and subtropical fruits are the European Union, the United States, Japan, Canada, and China.

Exports of fresh fruits are mainly by ship or surface transport. Postharvest techniques for extending the shelf life of most tropical and subtropical fruits have been mastered, and refrigerated boats (some with controlled atmosphere installations) move these commodities from production countries to their ultimate markets with ease. A small proportion of the tropical fruits, particularly pineapple, mango, and papaya, are transported by air, either destined specially for gourmet or niche markets or for celebrations at certain times of the year, such as Christmas and New Year's, when they command higher prices. Some of the minor crops, still considered exotics, like the mangosteen and the rambutan, have a more difficult postharvest life and have to be exported by air.

Many countries from virtually all the continents have designated specific areas for production of fruits destined purely for export. These countries include India, Malaysia, Thailand, and China in Asia; the Philippines and Australia in Oceania; South Africa and Ivory Coast in Africa; Mexico, Brazil, the United States, Peru, Costa Rica, and Chile in North and South America; Spain in Europe; and Israel.

29 30

While banana, olive, and pineapple have a long history of international trade, the avocado trade only began in the 1970s. The mango did not become a well-known fruit (from a consumption point of view) until the 1990s, with Mexico as the leading exporter. Several of the tropical fruits could become very popular in the future with consumer demand such as açaí, cashew apple, Japanese perimmon, and tamarind.

There are several organizations and horticultural societies at national and international levels dedicated to particular tropical or subtropical fruits. Their members include growers, researchers and academics, handlers, traders, and consumers. The Intergovernmental Group on Bananas and on Tropical Fruits, under the auspices of the Food and Agriculture Organization of the United Nations (FAO), meets every two years to discuss issues related to marketing and trade.

One specific crop is the development of dates as a major crop. The date palm has been cultivated in the Middle East since ancient times. The date palm is adapted to areas with long, very hot summers with little rain, low humidity, and abundant underground water. These conditions are common to oasis and river valleys in the arid subtropical deserts of the Middle East, the area of origin of the date palm. This is the "Fertile Crescent," where agriculture is thought to have arisen. The date palm has been cultivated in this area since about 7000 B.C.E., and was possibly one of the first crops domesticated. By 2000 B.C.E., date palm culture had already spread to Arabia, Egypt, North Africa, and western India.

People undoubtedly used date palms or their wild progenitors even before actual cultivation began. The dried fruits were easily stored and transported after leaving the oasis. Date palms also supplied building material, fiber, fuel, animal feed, honey (syrup), and wine. In the early twenty-first century, the Middle East is still the center of date production and consumption. The largest producers of dates are Egypt, Iran, Iraq, and Saudi Arabia. Production of dates is highly specialized and labor-intensive. There are great variations in date growing practices: from traditional oasis culture to modern industrial plantings. The United States has led the way in mechanization of date production, and this practice is spreading to other countries as they modernize. There are thousands of local varieties of dates grown in the Middle East. Other countries have a more limited number of varieties derived from a few importations.

GROWTH AND DEVELOPMENT OF THE TROPICAL AND SUBTROPICAL FRUIT CROPS:

Understanding how the tropical and subtropical fruit crops grow and develop is a key part of developing a pest control strategy for optimum fruit yield and quality and a helpful reference for analysis of residue field trials by EPA scientists. Proper timing of pesticide applications, based on crop growth stage and pest growth cycle can improve a product’s efficacy, prevent crop injury, and yield losses. Pesticide labels often use crop growth stages and codes to identify when to apply a pesticide, and State Extension pest control recommendations and spray schedules are

30 31 based on these distinct growth stages. Rarely, if ever, will a grower need to apply treatments at all of the key growth stages shown for a given fruit. The number, distribution, and content of needed treatments will vary between the major tropical fruit growing regions of the world and within any given region and are dependent on pest pressures, which reduce the yield, quality, and marketability of the fruit.

Some of the internationally recognized growth stages for the tropical and subtropical fruit edible peel are represented by the olive, are listed as BBCH Codes (Biologische Bundesanstalt, Bundessortenamt and Chemical industry), and are shown in Table 2. In biology, the BBCH- scale for olive describes the phenological development of olive trees using the BBCH-scale. They are based on the principal growth stage such as leaf development, flowering, and fruit development, and they list a standard BBCH Code for each stage as well as a description of each code. The selected growth stages are also essential for identifying the propose timings to scout pest problems for control of these pests and for applications of pesticides as part of an integrated pest management program (IPM).

Table 2. Selected Principal Growth Stages for Olive, A Representative Commodity Tropical and Subtropical Fruit – Edible Peel Group. BBCH Identification Codes (Adapted from Meier, 1994). BBCH Code Principal Growth General Description Stage 00 Bud development Foliar buds at the apex of shoots grown the previous crop-year are completely closed, sharp-pointed, and stemless and ochre colored. 01 Bud development Foliar buds start to swell and open, showing the new foliar primordial. 03 Bud development Foliar buds lengthen and separate from the base. 07 Bud development External small leaves open, not completely separated, remaining joined by apices. 09 Bud development External small leaves open, not completely separated, remaining joined ny apices. 11 Leaf development First leaves completely separated. grey- greenish colored. 15 Leaf development The leaves are separated without reaching their final size. First leaves turn greenish on the upper side. 19 Leaf development Leaves get the typical variety size and shape. 31 Shoot development Shoots reach 10% of final size. 33 Shoot development Shoots reach 30% of final size. 37 Shoot development Shoots reach 70 % of final size. 50 Inflorescence Inflorescence buds in leaf axils are completely 31 32 BBCH Code Principal Growth General Description Stage emergence closed. They are sharp-pointed, stem less and ochre-colored. 51 Inflorescence Inflorescence buds start to swell on its stem. emergence 52 Inflorescence Inflorescence buds open. Flower cluster emergence development starts. 54 Inflorescence Flower cluster growing. emergence 55 Inflorescence Flower cluster totally expanded. Floral buds emergence start to open. 57 Inflorescence The corolla, green-colored, is longer than emergence calyx. 59 Inflorescence The corolla changes from green to white color. emergence 60 Flowering First flowers open. 61 Flowering Beginning of flowering: 10% of flowers open. 65 Flowering Full flowering: at least 50% of flowers open. 67 Flowering First petals falling. 68 Flowering Majority of petals fallen or faded. 69 Flowering End of flowering, fruit set, non-fertilized ovaries fallen. 71 Development of Fruit Fruit size about 10% of final size. 75 Development of Fruit Fruit size about 50% of final size. Stone starts to lignified (it shows cutting resistance). 79 Development of Fruit Fruit size about 90% of final size. Fruit suitable for picking green olives. 80 Maturity of fruit Fruit deep green color becomes light green, yellowish. 81 Maturity of fruit Beginning of fruit coloring. 85 Maturity of fruit Increasing of specific fruit coloring. 89 Maturity of fruit Harvest maturity: fruits get the typical variety color, remaining turgid, suitable for oil extraction. 92 Senescence Overripe: fruits lose turgidity and start to fall.

Growth Stages of the Date:

The date palm fruits develop and mature in stage and color that distinguish each variety. Botanically the date fruit is a berry consisting of a single seed surrounded by a fibrous, parchment-like endocarp, a fleshy mesocarp and the fruit skin (pericarp). The fruit is attached to the spikelet by a perianth (calyx or cap). It takes up to about 200 days from pollination to reach 32 33 full maturation (tamar stage). During its formation and ripening, the fruit passes through a number of distinct phases, each of them distinguished by one or more particular characteristics. The following terms for these development stages are ‘Kimri’, ‘Khalal’, ‘Rutab’, and ‘Tamar’ (See Figure 3). The ‘Kimiri’ is the growing stage where the fruit is green, immature, still developing, and not full size. The ‘Khalal’ is the growing stage at which the fruit attains their maximum size and are yellow or red. The ‘Rutab’ is the stage from the time the fruit begins to soften at their tips until they are cured. The ‘Tamar’ is the fully cured or dried stage of the fruit when it will not ferment and sour. Another characteristic of variety maturity is the fruit shape, which is most distinct in the khalal stage as difference in shape, diminishes as the fruit matures. The variety of shapes for the four main cultivars in California is ‘Deglet Noor’ and ‘Medjool’ are oblong-ovate; ‘Zahidi’ is obovate; and ‘Khadrawy’ is oblong or oblong elliptical in shape.

Figure 3. Formation and Ripening of the Dates (FAO, 1993)

Specifically, these models help to understand the development of the date through four stages named by their Arabic denominations: ‘kimri’, ‘khalaal’, ‘rutab’ and ‘tamar’. Hababauk 33 34 is the term used for the female flower and the period just after pollination when the young fruit is still creamy white before gradually turning green at the ‘kimri’ stage. At the ‘kimri’ stage, there is a rapid increase in size, weight, and reducing sugars; it is the period of highest acid activity and moisture content (up to 85%). All factors level off at the end of this stage when the fruit starts to turn yellow (or red according to variety). At this point, the date seed could already germinate and the fruit is botanically mature. At the ‘khalaal’ stage, weight gain is slow but sucrose content increases, moisture content goes down, and tannins will start to precipitate and lose their astringency. In some varieties this latter process evolves rapidly, which makes them already palatable at the ‘khalaal’ stage, and one could speak of commercial maturity for this type of fruit at this stage. Usually the tips of the fruit starting to turn brown, the rutab stage sets in which is characterized by a decrease in weight due to moisture loss, a partial inversion of sucrose into invert sugar and a browning of the skin and softening of the tissues. The moisture content goes down to about 35% and the dates at this stage are sold as fresh fruit. Only when the dates ripen further on the palm will they turn into tamar, climatic conditions permitting, characterize by a moisture content at which the date is self-preserving. The upper limit for the date to be self- preserving lies at around 24 - 25%. Dates distinguish themselves therefore from most other fruit in that they have a botanical maturity and at least three distinct commercial maturation levels, the sweet ‘khalaal’, the ‘rutab’, and the ‘tamr’ stage. The date goes from one extreme of moisture content (85% at the early ‘kimri’ stage) to another (5 – 10 % in dry desert dates. In between there are several levels of moisture, i.e. about 50 – 60 % for sweet ‘khalaal’, about 35 - 40% for ‘rutab’, around 24% for entering the zone of self-preservation, and about 20% at which a large amount of dates are marketed because they are safe to store but have still retained a pliable and attractive texture. The practical and commercial subdivision of dates in "soft", "semi-dry", and "dry", based on their external qualities of texture and pliability at the ‘tamar’ stage, is seemingly correlated to increasing sucrose content, with the Deglet Noor and to a certain extent the Zahdi as exceptions, the latter one also sometimes classified as a dry date. Moisture and fiber content are expected to play a role in determining whether a date is "soft", "semi-dry" or "dry" and some examples are given in Table 3.

Table 3. Sugar content of soft, semi-dry and dry dates (FAO, 1993). Total sugar Reducing sugars Sucrose Stage: % Moisture % on dry weight % on dry weight % on dry weight Cultivar (fresh weight) basis basis basis Soft: 37.3 84.8 84.8 0 Barhee 24.4 82.2 82.2 0 Khadrawy Semi-dry: 24.1 77.1 38.6 38.5 Deglet Noor 22.2 75.7 70.4 5.3 Dayri 13.6 78.2 70.7 7.5 Zahdi - 82.0 64.6 17.4 Dry: 15.5 73.0 - 80.0 40.9 - 35.0 32.1 - 45.0 Kinta

34 35

CLIMATE AND SOILS AFFECT CULTIVATION AND ADAPTATION OF TROPICAL AND SUBTROPICAL FRUIT TO CERTAIN REGIONS:

As stated previously, under the “Definition of Tropical and Subtropical Fruit Heading” growing regions in the tropic is considered a region of the earth by the equator. It is limited in latitude by the Tropic of Cancer in the northern hemisphere and the Tropic of Capricorn in the southern hemisphere. The subtropics are the geographical and climatic zone of the earth immediately north and south of the tropical zone, which is bounded by the Tropic of Cancer and the Tropic of Capricorn, at latitudes 23.5°N and 23.5°S. The term "subtropical" describes the climatic region found adjacent to the tropics, usually between 20° and 40° of latitude in both hemispheres. Strictly speaking, the tropics extend between the Tropics of Cancer and Capricorn, at 23° north and south of the equator. However, agronomically, these boundaries are too rigid. Not only do they contain areas, especially at higher altitudes that do not conform to the climatic characteristics generally assigned to the tropics but also regions outside this belt have coastal areas or insular climates that may exhibit climatic conditions fitting properly in the tropics. Specific climate and soil information is discussed below for each tropical and subtropical fruit.

Açaí:

Açaí grows best in tropical flooded lowlands under shady rainforest canopies and tolerates firm land. Forms extensive stands in swampy forests, the Amazon estuary, and along rivers in the rainforest, and grows close to the coast. Prefers organic acidic soil, high humidity, and warm tropical climates where the temperature does not drop below 10 ° C (50 ° F). It is not tolerant of dry conditions. Propagation is by seed, and seeds should be air-dried for several days after being removed from the fruit and stored in plastic bags at room temperature for a short period. Germination occurs in 4 to 8 weeks.

Acerola:

Acerola requires hot tropical lowlands with medium to high rainfall and rainfall of 175 centimeters (69 inches) per year is beneficial to growth and fruiting. Temperatures of 15 to 32 ° C (59 to 90° F) are beneficial. Thrives in warm climates at sea level, and tolerant of seasonal dry periods and a variety of well-drained soils. It is not tolerant of frost and temperatures below 7 °C (45 °F) for long periods. Shading increases leaf size and decreases ascorbic acid levels in fruit. Cross-pollination is needed for good fruit production. Propagation is by seed, cuttings, layering and grafting. Seeds are not recommended for production purposes, since there is such high genetic variability. Propagation by cuttings is more preferred, and cuttings should be 20 to 25 centimeters (8 to 10 inches) long and 0.64 to 1.3 centimeters (0.3 to 0.5 inch) in diameter. With rooting hormone, cuttings root in 6 weeks, and then transplanted during the rainy season. Plants should be spaced 3.7 by 4.6 meters (12 by 15 feet) to 5.5 by 5.5 meters (18 by 18 feet) and fertilized with 15 grams (0.5 ounce) of a complete fertilizer. The tree can be pruned and trained

35 36 to a single trunk. Irrigation is required for proper growth and fruiting. Currently, the plant is not heavily cultivated.

African plum:

The African plum grows in fields, coastal deciduous woodlands, savannah, secondary forests, dry forests, riverbanks, lowland forests, fallows, alluvial soils, and wetter areas at low elevations in Western and Eastern Africa. It flourishes from sea level to 1,850 meters (6,070 feet). Requires a high water table, a mean annual temperature of 10 to 30 °C (50 to 86 °F), and a mean annual rainfall of 75 to 200 centimeters (30 to 79 inches), and tolerates a variety of soil conditions. Propagation methods include seed, coppice, and root suckers; seeds require a long time to germinate and fire may help break the seed coat. Pruning and coppicing aid optimum tree shape.

Agritos:

Agritos is propagated by seed, suckers, and leaf cuttings in autumn. It grows in a variety of habitats including flat pastureland, lower alluvial flats, drainage channels, mesa sides, and dry, stony hills. It prefers a semiarid climate with plenty of sun and a variety of dry, well-drained soils.

Almondette

The almondette is grown for its fruits in the hot topical-monsoon climate in dry, open deciduous tropical forests containing yellow sandy-loam soils. It grows up to an elevation of 500 meters (1,640 feet). Propagation is by seed, rooting cuttings and tissue culture.

Ambarella

Ambarella grows well in the warm subtropics and tropics in hot, tropical lowlands and full sun, and prefers a monsoon climate. Tolerant of all types of well-drained soils, shade, drought and elevations up to 700 meters (2,300 feet). Trees grown in shade produce little fruit it is not tolerant of frost. Requires sheltered locations. Propagation is by seed, large hardwood cuttings, grafting, and shield budding, or air layering. Seeds take 1 - 2 months to germinate. It takes 4 to 5 years to bear fruit from seed or 2 to 3 years from cuttings.

Appleberry:

The appleberry grows in coastal heath to forest and inland areas and it prefers sandy or loamy well-drained acidic moist soil. Grows in semi-shade or sun. Hardy to USDA Zone 8. Propagation is by seed, tip cuttings, and layering.

Arazá:

36 37 The arazá grows wild and are cultivated on small properties throughout the basin of the Amazon. Plants are beginning to become domesticated. Grows in well-drained, rich, loamy soils; tolerates poor clay oxisols. Requires an elevation of 0 to 650 meters (0 to 2,133 feet), a mean temperature of 26 ° C (79 ° F), and an annual rainfall of 200 to 260 centimeters (79 to 102 inches). Propagation is by seed. For cultivation, seedbeds are established in the shade with seeds are planted 2 cm (0.8 inch) apart and lightly covered. Germination is not uniform and takes up to 80 days. Seedlings remain in the bed until they reach a height of 7 to 10 centimeters (3 to 4 inches). The plants are then transplanted into polyethylene bags filled with soil and manure and placed into a nursery, and stay in bags for one year in the shade and are then planted out on the final site, spaced 3 x 3 meters (10 x 10 feet) apart and fertilized with mature.

Arbutus berry:

Arbutus berry grows in woodlands, scrub and rocky hillsides on well-drained soils. Hardy from USDA Zones 8B through 11. Requires part shade/part sun to full sun; tolerates well- drained, dry acidic and alkaline soils including clay, loam and sand. Seeds and cuttings propagate it. Arbutus berry is cultivated on a small scale in the south of France for fruit production.

Babaco:

The babaco trees prefer warm, protected sunny locations with light, fertile well-drained soil and grown in cool, subtropical climate. Prefers temperatures of 15 to 20 ° C (59 to 68 ° F), at least 4.5 hours of sunlight, rainfall of 60 to 130 centimeters (24 to 51 inches), and slightly acidic or neutral (pH 6.5 to 7) sandy clay soils rich in organic matter. Most cold-tolerant plants are in this genus. Grown at 2,000 to 3,000 meters (6,562 to 9,843 feet) in Ecuador. It is not tolerant of wind or heavy frost. Propagated by cuttings from 2 year old plants and cuttings should be 25 to 30 centimeters (10 to 12 inches) long and 4 to 6 centimeters (1.6 to 2.4 inches) in diameter. Rooting occurs in 10 weeks and cuttings may become producing plants within one year. Grown commercially in Australia and New Zealand for export; grown in greenhouses in Israel and the Middle East. Cultivated in Ecuador since before the arrival of the Europeans. The field is deeply plowed before trees are planted. Trees are planted in double rows or triangles at a planting density of one plant per 1.5 square meters. Side shoots should be removed for high quality fruiting. After 4 to 6 months of production, trees should be cut back to just above the soil line. The plant can only be used for four production cycles. Frequent irrigation and fertilization every three months are needed.

Bacaba palm:

The bacaba palm grows in a tropical climate with sun to partial shade conditions and prefers a moist, sandy, well-drained area. It grows well in flooded and non-flooded areas in rainforest ecosystems and may form high-density stands. Adapts to forests and new grasslands and requires well-distributed annual rainfalls of 150 to 300 centimeters (59 to 118 inches). It thrives in USDA Hardiness Zones 9B to 11. Tolerant of high temperatures, fire, poor, heavy

37 38 clay oxisols of the Amazon, and 2 to 4 months of dry season. It does not tolerate water logging. Propagated by seeds with germination occurring in 4 months. Seedlings will tolerate heavy shade.

Bacaba-de-leque:

Bacaba-de-leque grows in a tropical or warm subtropical climate in sunny conditions. Prefers moist, well-drained soils and conditions below 350 meters (1,148 feet). Grows best on sandy soils of seasonal dry land forests in Southeastern Amazonas and the transitional vegetation of the savannas. Plants are propagated by seed, with germination taking 2 to 4 months.

Bayberry, Red;

The red barberry is grown in tropical to temperate climates. Annual temperatures should be greater than 14 °C (57 °F) and annual rainfall should be 130 to 170 centimeters (51 to 67 inches). The tree requires any moist, lime-free loam or peat well-drained soil and an open location in sun or light shade. Prefers sandy loams to clay soils and a pH of 4 to 5.5. In China, most fruit grows on hillsides and slopes. Tolerates winter temperatures of 2 to -9 °C (16 to 36 °F), less-fertile soils and shade, but it does not tolerate wind. Propagated is by seed, grafting, cuttings, layering and suckers. Stratified seed should be planted during the early winter. Germination occurs during the spring. In mid- to late spring, seedlings are transplanted. For commercial purposes, 600 trees per hectare are planted. Fertilizers are applied three times per year to aid growth. Trees should be pruned during the spring and fall. Fruit is highly perishable, and has a storage life of 9 to 12 days at 0 to 2 °C (32 to 36 °F) or 1 to 2 days at 20 °C (68 °F). The tree can remain in production for up to 30 years. The major area of production is Southeastern China.

Bignay:

The bignay trees thrive from sea level to 1,200 meters (4,000 feet) in full sun to partial shade and are spaced 12 to 14 meters (40 to 45 feet) apart. One male tree is planted for every 10 to 12 female trees. Propagation is by cuttings, grafting or air layering.

Bilimbi:

The bilimbi is cultivated in tropical to warm subtropical lowland locations throughout the world. Requires full sun, rich, moist, well-drained soil, and yearly evenly distributed precipitation with a 2 to 3 month dry season. It is hardy in Zones 9B to 11. Tolerant of a number of soils, but not tolerant of frost and drought. Less wind and cold tolerant than the starfruit. Propagated by seeds, grafting, cuttings, and air layering.

Borojó:

38 39 The borojó is cultivated in humid rainforests as a understory tree with rainfall up to 40 cm per year and average temperature of 26 °C and high humidity (over 85%). It is adapted to Warm tropical lowlands with heavy soils. Propagation is by seed with germination in 20 - 45 days.

Breadnut:

The breadnut requires a hot, humid to sub-humid tropical climate with a seasonal dry period and full sun or bright shade. Grows in tropical forests or dry limestone woodlands. Prefers annual rainfalls of 60 to 400 centimeters (24 to 157 inches), elevations of sea level to 1,000 meters (3,281 feet), temperatures of 15 to 37 ° C (59 to 99 ° F), and a mean annual temperature of 27 °C (81 °F). Grows best in well-drained, fertile soils with high organic matter. Adapts to shallow calcareous or rocky soils and acid ultisols poor in nutrients and rich in organic matter. Tolerant of a variety of soil conditions, a pH from 6.8 to 8.2, short and light frosts, salt spray, shade, droughts, and seasonal flooding. Propagation is by seed, cuttings, or air layers. Seeds should be soaked in water for 24 hours before planting into containers. Germination occurs in 28 days. After seedlings reach 30 to 50 centimeters (12 to 20 inches) tall, trees are planted 10 by 10 meters (33 by 33 feet) apart in the field.

Cabeluda:

The Cabeluda requires a tropical, humid climate with moist, fertile soil and full sun or partial shade. The tree is fairly cold tolerant and can withstand temperatures up to -3 °C (27 °F), and is propagated by seed.

Cajou, fruit:

The cajou, fruit grows in hot, humid tropical lowlands, dryland forests, flood plains, and the non-flooded areas of the rainforest; sometimes found on the high flood plains where the soils are briefly waterlogged. Prefers clay soils, mean annual temperatures of 28 °C (82 °F), annual rainfalls of 200 centimeters (79 inches), and elevations up to 300 meters (984 feet). It requires hot, humid tropical conditions. Propagation is by seed, with germination occurs in 6 to 8 days.

Cambucá:

Cambucá grows in hot, rainy regions with temperatures ranging between 9 to 42 °C (48 to 108 °F) and annual rainfall around 200 centimeters (79 inches): well adapted to many different cooler and drier climates. Propagation is by seeds and remains viable for no more than one week when kept dried or four weeks when preserved in moss. Seeds are covered with 0.5 to 1 centimeters (0.2 to 0.4 inch) of soil and watered 2 times per day. Sprouting occurs in 2 to 5 months. Seedlings are planted 8 meters (26 feet) apart in an area protected from sun and wind 10 to 12 months after germination when they are 40 to 50 centimeters (16 to 20 inches) high. Mature trees prefer a deep, rich, well drained soil in full sun. Young trees need pruning regularly.

39 40

Carandas plum:

Carandas plum requires a hot climate with low rainfall. Grows at forest edges, in forests, woodlands, coastal thickets, rocky hillsides, in clay soils including black cotton soils, and in dry and moist low and midlands at elevations of 1,500 to 2,500 meters (4,921 to 8,202 feet). Propagation is by seed and cuttings and is consumed as a famine food.

Carob:

Carob grows throughout the Mediterranean region in the warmest areas near the coast in sandy, well-drained loam; prefers warm temperatures and subtropical areas: slightly hardier than the sweet orange. Ideal precipitation for fruit set is 35 centimeters (14 inches), while higher yields are obtained with precipitation of 50 to 55 centimeters (20 to 22 inches). Pods should not be exposed to rain after turning brown. Tolerates a number of soils including rocky hillsides, deep sand or heavy loam that is well-drained, drought, mild and dry areas with poor soils, and hot and humid coastal areas, but does not tolerate acid or wet soils. Young trees suffer frost damage; mature trees can survive a temperature drop to -6.7 °C (20 °F). Propagated by seeds, budding, cuttings, and grafting. Seeds must be scarified and soaked before planting. Swollen seeds are planted in flats and when the second set of leaves is produced, plants are transferred to pots. When 30 centimeters (12 inches) tall, plants are transplanted to nursery rows and spaced 9 meters (30 feet) apart. Pruning and fertilization aid yield. It is cultivated for seeds and pods.

Cashew apple:

Cashew apple fruit grows in moist, warm temperate to very dry tropical conditions. It can tolerate annual precipitation of 7 to 20 cm (28 to 80 inches), average annual temperatures of 24 to 28 °C (75 to 83 °F) and a relative humidity of 65 to 80%. Cashew trees are well adapted to many well-drained soil types and trees growing in light sand and limestone soils produce satisfactory yields. Tolerant of deep, well-drained, sandy, poor soils; requires a pH of 4.5 to 6.5. Drought tolerant and high rainfall and humidity favor diseases, but it has cold tolerance. Propagation is by seed that is planted directly in the field. For commercial purposes, plants are spaced 6 to 11 meters (20 to 35 feet) apart.

Ceylon iron wood:

Ceylon iron wood trees grow wild in dry evergreen forests in India: cultivated on a small scale in gardens, especially near big cities where there exists a good market for the fruits.

Ceylon olive:

Ceylon olive is grown as a sub-canopy tree in evergreen to semi-evergreen forests up to 1600 meters (5,249 feet). It thrives in the moist, low country, and is propagated by seed.

40 41

Cherry-of-the-Rio-Grande

Cherry-of-the-Rio-Grande grows in tropical to subtropical conditions in a variety of soils. Slightly acid soils are preferred ad requires full sun. It is not tolerant of drought. Large amounts of water are required during bloom and fruit development. Mature trees tolerate temperatures down to -6 °C (21 °F). Propagation is by seed and grafting. Fruit production occurs in 4 to 5 years from seed. Established trees require a fertilizer at least three times a year. Thrives in USDA Zones 9 to 11.

Chinese olive, black:

The black Chinese olive grows in forests at 500 to 1,300 meters (1,640 to 4,265 feet). Cultivated for food in southern China (Kwangsi, Kwangtung, Fukien, and Szechwan) and Indochina. Cultivated in northern Vietnam at altitudes below 500 meters (1,640 feet). The tree requires full sun, deep humid soil, and steep land.

Chinese olive, white:

The white Chinese olive trees are distributed in primary and secondary forests in China, Japan, Malaysia, Northern Vietnam, and Laos. Trees are cultivated in Thailand. Requires a subtropical to cool tropical climate, and tolerates a variety of moist soils, from sand to heavy clay; tolerates acid to alkaline pH conditions. Grown in areas with elevations of 400 to 1,200 meters (1,312 to 3,937 feet), mean temperatures of 18 to 24 °C (64 to 75 °F) and a rainfall of 150 to 250 centimeters (59 to 98 inches). Tolerates semi-shade conditions, and it is propagated by seed.

Chirauli-nut:

The chirauli-nut grows in the deciduous dry forests and valleys at altitudes of 750 to 1,500 meters (2,461 to 4,921 feet). In India, the tree is adapted to a relative humidity in January from 40 to 80% and in July from 70 to 90%, and propagates by seed.

Ciruela verde:

Ciruela verde is grown in tropical climates at low to middle elevations. Tolerant of a variety of moist soils including sandy, loamy and clay conditions with an acidic, neutral or a basic pH. Grows in sunny or semi-shade conditions. Propagation is by seed and trees fruit within 2 - 3 years from seed. Tolerant of freezing but it is slightly damaged by temperatures of - 2 ° C (28 ° F).

Cocoplum:

41 42 The cocoplum grows along the coast in thickets on dunes and rocky headlands up to 500 meters (1,640 feet); also prefers hot tropical lowlands with shallow poor to fertile soils. Thrives inland along watercourses, on sandy, nutrient-poor soils. Grows where competing vegetation is kept short. Tolerant of wind, salt spray and flooding; requires full sun. Grown in USDA Zones 10 to 12. Semi-tender; foliage is damaged at -1 °C (30 °F). It is propagated by seeds and cuttings, and root cuttings are made at 6 to 8 weeks.

Date:

The date grows in dry subtropical and tropical areas of the world. Requires hot and dry conditions for proper fruit maturation. Fruit production is best where there are long, intensely hot summers with little rain and very low humidity from pollination to harvest and abundant underground water near the surface or irrigation. Tolerant of salt, alkaline conditions, various soil types with good drainage, and temperatures to about -5 °C (23 °F). Thrives in conditions with an annual precipitation of 3.1 to 40.3 cm (12.2 to 158.7 inches), annual temperatures of 12.7 to 27.5 °C (55 to 82 °F), and pH of 5.0 to 8.2. In cultivation, one trunk is allowed to grow large. Propagation is by seed, suckers from the base of the trunk, or tissue culture. Seedlings are planted in nursery rows and later transplanted to the permanent location. Fruit production occurs in 5 to 8 years from suckers. Trees are planted 9 meters (30 feet) apart with one male tree for every 50 female trees. Artificial pollination is also practiced. Dates are a major fruit crop in arid regions of North Africa and the Middle East.

Davidson’s plum:

The Davidson’s plum grows in tropical and subtropical rainforests in northeast Queensland from sea level to 1,000 meters (3,281 feet). Tolerant of full to part sun and a range of soil types; prefers moist soil with high levels of organic matter and it thrives where there is consistent rainfall throughout the year. Adult trees may survive frost but juvenile trees encounter leaf burn. Propagated by seed or tissue culture. Trees are planted 2.5 to 5 meters (8 to 16 feet) apart in rows that are 3 to 5 meters (10 to 16 feet) apart. Large yields are improved by removing apical shoots to induce multiple stems. Mulching, irrigation and windbreaks are common cultivation practices.

Desert date:

The desert date requires a hot arid climate and does not tolerate humid climate. Fruit still develops in unusually dry years. Grows at frost-free elevations from sea level to 2,000 meters (6,562 feet) in fertile, low-lying sites with deep sandy soil and access to water. Also grows well on heavier, fertile clay soils with low salinity, open parklands and grasslands. Requires a mean annual temperature of > 20 °C (> 68 °F) and <25 to 80 centimeters (10 to 31.5 inches) of mean annual rainfall. Propagation is mainly by seed. Plants may be propagated by cuttings. Seeds are soaked in warm water for several hours before planting time. A loamy nursery medium, a rooting depth of at least 12.5 centimeters (5 inches), and shade aids germination. Seedlings should remain in the nursery for 3 to 6 months and fruiting begins in 5 to 7 years from seed. Full

42 43 fruiting potential is reached by 25 years. Trees live for 100 or more years and thus far little progress towards commercial production.

Doum palm coconut:

The Doum palm coconut grows best in moist, tropical climates in a rich, well-drained sandy loam with a pH of 6.5 to 7.5 and sunny conditions. Forms thick stands along watercourses in hot, dry areas. Tolerates arid and semi-arid areas with dry tropical or subtropical climate; however, fruit size and production is lower in these areas. It is found in open grasslands and desert. Tolerates moderate salinity and nutrient poor soils and is able to withstand some frost. Propagation is by seed and basal offsets. Seeds take up to a year to germinate and underground development takes place before the first seedling leaf emerges. Plant seeds singly in deep containers or 20 centimeters (8 inches) deep in the ground. Soil must be kept moist for 2 to 3 months while the seed is germinating, and once germination occurs, seedlings can withstand up to 10 months of drought.

False sandalwood:

False sandalwood requires hot tropical lowlands or subtropical climates. Found as solitary trees dispersed in open, dry savannah, as an understory of dry forests or woodlands, along seashores, or on riverbanks. Prefers areas where there are stony, sandy, clay, clay loam, loamy, sand, and sandy clay soils. Tolerates a mean annual rainfall ranging from 30 to 125 centimeters (12 to 49 inches) and a mean annual temperature of 14 to 30 °C (57 to 86 °F), and it grows at elevations from ground level to 2,000 meters (0 to 6,562 feet). Tolerant of light frost and drought, and propagation is by seed and cuttings.

Feijoa:

Feijoa grows in the cool subtropical, warm temperate and cool highland tropical climates. Found growing in the subtropical forests with large timber tree species at altitudes of 400 to 800 meters (1,312 to 2,625 feet), temperate forests at 900 meters (2,953 feet), and high altitude grasslands and low canopy forests at about 900 meters (2,953 feet) in South America. Thrives on the forest margin or as an understory tree. Tolerant of a considerable range in rainfall and a variety of soil conditions including nutrient poor and acidic soils. Fruiting is poor in hot tropical lowlands. For optimal fruit production, plants are planted in fertile, well-drained soil in a sunny location. Does not tolerate cold winters, and cold temperature damage occurs below -3 °C (27 °F) in summer and -8 °C (18 °F) in winter. Frosts damages the fruit. Hot and dry conditions in spring during flowering and fruit set may interfere with pollination and lead to low yields. Propagation is by seed, cuttings, layering, and grafting. During late summer is the best time to make cuttings. Rooting takes 8 to 10 weeks. Trees in orchards are planted 3 to 3.5 meters (10 to 11 feet) apart in the row with rows 4.5 to 5 meters (15 to 16 feet) apart. Requires a slow release fertilizer. Plants are often self-sterile, and fruiting is improved by cross-pollination. To ensure proper fruiting, two trees of different cultivars must be planted close together. New Zealand is the world’s large producer of this fruit; generally, fruit are not produced on a commercial scale.

43 44

Fig:

Fig trees are located in the subtropical, cool tropical and temperate zones with moderate winters. Grows best in dry climates where the cool season alternates with the hot season. Prefers hot, dry, summers with low humidity, no autumn rains and low to medium fertile soil. Summer temperatures of 32 to 37 °C (90 to 99 °F) or higher are optimal. Mature trees can tolerate winter low temperatures of -10 °C (14 °F), while young trees cannot tolerate temperatures between -8 to -6 °C (18 to 21 °F). It is also tolerant of a variety of soil conditions from sand to clay, with good drainage and low acidity, a pH range of 6 to 7.8, temperatures below freezing when plants are dormant, drought, and some soil salinity. High rainfall causes trees to produce poorly. Fig orchards growing in the hot dry climates require about 76 centimeters (30 inches) of water annually. Cultivated from sea level to over 5,000 feet (1,524 meters). Propagation is by seed, cuttings, and grafting. Cuttings are taken during the dormant season. Tree spacing is variable depending on whether figs will be dried or produced for the fresh market. Plants for drying are planted on a square or offset pattern with 6 meters (20 feet) between the rows to allow space for drying and machine harvest and from 4.2 to 5.4 meters (14 to 18 feet) between trees. Orchards for fresh fruit production are set closer in square or offset plantings with from 4.2 to 4.8 meters (14 to 16 feet) between rows and from 3.6 to 4.8 meters (12 to 16 feet) between trees. In many commercial production regions, trees are pruned severely after each harvest because fruit is mainly produced on new growth. Commercially grown trees average from 5 to 8 meters (16 to 26 feet) in height and 6 to 7 meters (20 to 23 feet) in width. Pruning also enables the fruit to be harvested more easily. Irrigation at lower elevations will increase production.

Fragrant Manjack:

Fragrant manjack grows in tropical and subtropical areas in open woods on slopes and beside mountain streams; grows singly in the sub-Himalayan region up to about 1,500 meters (4,921 feet) and in dry deciduous, moist deciduous, monsoon forests and tidal forests. Cultivated in its natural range for fruit in borders and along roadsides. Prefers an annual mean rainfall of 25 to 300 centimeters (10 to 118 inches), a deep, moist, sandy loam soil, and full sun to part shade in moist ravines and valleys. Tolerates a wide range of soils. In areas where the rainfall is less than 50 centimeters (20 inches), plants are found growing along streams or depressions. Propagation is by seed, grafting, coppicing, and cuttings. Plant seeds directly into containers, beds, or trays, and germinates in 3 to 6 weeks. Plant seedlings in the field in 3 to 4 months at lower elevations and after a year at higher elevation or just before a monsoon. Plant in June to July at a depth of 2 centimeters (0.8 inch) in lines spaced 20 centimeters (8 inches) apart. Seedlings must be protected from frost and require full sun. Grafted trees flower in the fourth year.

Gooseberry, Abyssinian:

44 45 The Abyssinian gooseberry grows in hot, dry tropical climates. In Ethiopia, the plant grows along river courses in humid lower highland forests of moist and wet forest in moist and wet midland at elevations of 1,600 to 2,200 meters (5,249 to 7,218 feet). Tolerant of higher rainfall. Only minor injury is encountered at temperatures below freezing. Propagation is by seed and cuttings.

Gooseberry, Ceylon:

The Ceylon gooseberry requires hot, humid, sunny, tropical lowlands. Grows vigorously on sand or limestone and in woodland thickets. Rich, moist, well-drained soil and an abundance of water are best for fruit production. In the Philippines, fruit grows from sea level to 792 meters (2,600 feet) and in Malaya from sea level to 1,219 meters (4,000 feet). Tolerant of dry to moist climates, a variety of soils and light frost, but is not tolerant of drought and extreme cold. Propagated by seed, shield budding, grafting and cuttings. An aggressive growing plant. Trees are fertilized annually and it grows in USDA Zones 9 to 10.

Gooseberry, Indian:

The Indian gooseberry is grown in hot tropical lowlands to dry deciduous subtropical forests. The plant is more subtropical than tropical and survives cold winters. The tree is found in locations from sea level up to 1,800 meters (5,906 feet). However, fruit is only cultivated in locations up to 1,500 meters (4,921 feet). In India, mature trees tolerate temperatures up to 46 °C (115 °F). It is tolerant of both dry and humid conditions. Young plants must be shaded. Propagation is by seed, cuttings, layering, budding and grafting. The seed germinates and produces a seedling with a 0.8 centimeter (0.3 inch) stem diameter in 4 months. Budding and grafting takes place from June to September and February to March in India. Trees are spaced 9 to 12 meters (30 to 39 feet) apart. Transplanted trees should be irrigated or planted at the start of the rainy season. Trees begin to bear when 5 to 6 years old and can bear for 50 years.

Gooseberry, Otaheite:

The Otaheite gooseberry grows in subtropical to tropical climates. The tree is grows in hot, humid tropical lowlands. Tolerant of a variety of soils, a seasonal dry period, light frost, and elevations of up to 914 meters (3,000 feet). Propagation is by seed, budding, air layers, and cuttings.

Governor’s plum (including Plum-of-Martinique, Rukam, and Indian plum):

The Governor’s plum (Flacourtia indica) thrives near humid limestone coasts, hot, humid tropical lowland valleys, dry tropical deciduous forests, and high, dry savannahs and hillsides. Plants are also found in forests having dry seasons, woodlands, wooded grassland, bush land, and near watercourses. Grows well in areas with a high water table and full sun. Requires a minimum temperature of 4 ° C (39 ° F) and a maximum temperature of about 45 °C

45 46 (113 °F); requires a minimum annual rainfall of 50 centimeters (20 inches) and a maximum rainfall of 200 centimeters (79 inches). Tolerant of drought conditions and a variety of well- drained soils from sand to clay, but it does not tolerate frost. Propagation is by seed, layering and grafting. The Plum-of-Martinique (Flacourtia inermis) requires hot, humid tropical lowlands. Does not tolerate frost. Propagation is by seed, air layering and budding. Trees live approximately 20 years. Rukam (Flacourtia rukam) requires hot, humid tropical lowlands and full sun to shade. Prefers elevations up to 2,100 meters (6,890 feet). Grows in primary or secondary forests and along rivers. Tolerates a range of temperatures, rainfall and soil conditions. Propagation is by seed, root suckers and grafting. Seed germinates quickly. Trees should be spaced 8 to 12 meters (26 to 39 feet) apart. The Indian plum (Flacourtia jangomas) requires hot, humid tropical lowlands. Grows at elevations up to 800 meters (2,625 feet) in mountain rain forests and evergreen broad-leaved forests.

Grumichama:

The grumichama is a subtropical plant that grows in warm, wet tropical lowlands in deep, well-drained medium-acid soil. Tolerates a wide range of soils including shallow, moist, sandy soils, deep fertile sandy loam, or rich clay. Grows best in partial shade, but tolerates full sun. Requires an annual rainfall that is above 178 centimeters (70 inches). Not very tolerant to frost but it can survive temperatures of -3.33 °C (26 °F) in Brazil. Propagation is by seed, grafting and cuttings. Fruit production occurs the fourth year from 1.2 meter (4 foot) tall seedling trees. Produces fruit from 76 to 610 meter (300 to 2,000 foot) elevations. Most fruit is produced at elevations from 76 to 274 meters (250 to 900 feet). Trees are pruned as a shrub and kept at 2 to 3 meter (6 to 10 foot) heights to facilitate harvesting. Commercial trees are planted at 5 to 6 meter (15 to 20 foot) spacing or grown in hedgerows. Most commercial production occurs in Brazil.

Guabiroba:

Guabiroba is grown in hot, dry Southern and Western savannah regions of Brazil. Grows well in hot, dry climates and poor soils. Somewhat frost hardy and in Brazil, cultivated in domestic orchards, mainly in the south and southeast part of the country, propagated by seeds.

Guava:

Guava grows in the tropics and warm subtropics in both dry and moist climates. Prefers areas with long dry periods, full sun, medium rainfall of 100 to 200 centimeters (39 to 79 inches) per year, elevations of 0 to over 2,000 meters (6,562 feet), mean temperatures of 23 to 28 °C (73 to 82 °F), high light, and soils with good drainage, high organic matter, and a pH of 5 to 7. Tolerances a wide range of rainfall, shade, drought, saline conditions, and very light frost. Can grow in low-lying seasonally flooded pastureland. Propagation is by seed, cuttings, layering, budding and grafting. Seeds are viable for a long period of time. Plant seeds in a well-drained media; germination occurs in 15 to 20 days. Seedlings should be transplanted when 5 to 76 centimeters (2 to 30 inches) high, and placed in the field when 1 to 2 years old. Seedlings can be

46 47 budded or grafted when stems are 1.2 to 2.0 centimeters (0.5 to 0.8 inch). The side wedge method is used most in grafting. Cuttings 13 to 25 centimeters (5 to 10 inches) long are taken from green wood with two true leaves. Cuttings should be placed under mist with 28 to 30 °C (82 to 86 °F) bottom heat. Rooted cuttings 6 to 8 months old should be transplanted to the field. Trees should be spaced 3 by 5 or 5 by 6 meters (10 by 16 or 16 by 20 feet) apart. For commercial production, moisture (irrigation or rain) is required during vegetative growth, flowering and fruit development. Fertilization, defoliation and pruning after harvest aid production. Harvesting depends on skin color, the variety, and the stage at which the fruit is to be eaten. Cultivated in every tropical and subtropical country around the world.

Guava berry:

The guava berry is grown in tropical America in dry or moist coastal woodlands and forests from sea level to 300 meters (1,000 feet). Requires warm tropical lowlands and full sun. Tolerates dry to moist conditions and a variety of soils. Grows best in rich loam. Moderate salt tolerance. Poor growth occurs in high pH soils. It can tolerate some frost and is propagated by seed

Guava, Brazilian:

The Brazilian guava requires tropical to warm subtropical climates. Tolerant of a variety of soil conditions, low temperatures, and arid conditions. Does not tolerate light sandy soil. The tree bears heavily at sea level. Propagation is by seed or cuttings. Germination occurs in several weeks to a few months. Seeds should be planted in 24 to 29 °C (75 to 85 °F) soil.

Guava, Cattley (includes Purple strawberry guava, Yellow strawberry guava, and Strawberry guava).

The Cattley guava requires a cool to hot climate. Prefers full sun, rich sandy loam or red clay, dry climate, and elevations of sea level to 1,500 meters (4,921 feet). Can be grown on a variety of soil conditions including poor, limestone, saline, swampy, or well-drained soils; can grow in moist to dry forests and disturbed areas. The red form tolerates temperatures up to -6 °C (21 °F), shade, and drought. Hardier than the common guava. The yellow form is less tolerant of cold temperatures, but can tolerate minor flooding. Trees are invasive in many areas of the world, forming thickets and mats of roots: can shade out native vegetation and is considered the worst pest plant in Hawaii. Propagation is by seed, grafting, budding, rooted cuttings, and layering. Most red form cultivars are propagated vegetatively. Yellow form fruit are usually grown from seed. Young trees are not commonly trained but are fertilized and irrigated.

Guava, Costa Rican:

The Costa Rican guava rrequires a hot tropical climate. Trees grow in valleys, along streams, on temperate highlands, and in swampy woods along the coast and inland. Prefers medium to high rainfall. Tolerates a variety of well-drained soil conditions and low to medium

47 48 elevations. Trees do not fruit well at sea level, but do well at higher elevations. Not tolerant of frost. Propagation is by seed and cuttings.

Guava, Para:

Para guava growing rrequirements are similar to the common guava. Prefers a hot, dry tropical climate, light soils, full sun to part shade, high rainfall and low to medium elevations. Less hardy than the tropical guava. Fertilization aids fruit set and it is propagation is by seed.

Guayabillo:

The guayabillo requires a warm tropical or subtropical climate but can tolerate some frost. Propagation is by seed.

Illawarra plum:

The Illawarra plum prefers a rich, moist non-alkaline soil and a humid climate. Grows best in coastal lowlands on deep alluvial soils beside riverbanks. Also thrives in the dense subtropical riverbank and seashore rainforests of Queensland and New South Wales. Tolerates moist, well-drained acidic or neutral sandy, loamy and clay soils and temperatures down to -7 °C (19 °F) in Australian gardens. Grows in semi-shade or full sun at elevations between sea level and 1,000 meters (3,281 feet). Can tolerate maritime exposure and fire. Propagated by seed and cuttings. Seeds are sown in sandy soil in a warm greenhouse. Seedlings should be planted into individual pots and left in the greenhouse for one winter. Trees are planted in the permanent position in late spring or early summer after the last frost. The seeds ripen in October. Cuttings of half-ripe terminal shoots are cut 5 to 10 centimeters (2 to 4 inches) long and placed in a frame in July in August.

Imbé:

Imbé is grown in hot, dry tropical climate in deep acidic or sandy soil. Also grows in more humid climates and subtropical climates. Requires warm winters, hot to very hot summers and full sun. Tolerates drought, salt, wind, heavy rain, light shade, varying rainfall from 20 to 100 cm (8 to 39 inches) per year and many different types of soil. Does not tolerate extreme cold, but can tolerate temperatures to -3 °C (26 °F). Propagation is by seed and grafting. Trees should be fertilized every 3 to 4 months with a complete tree fertilizer. The thin skin of the fruit and susceptibility to damage has hindered commercial cultivation.

Imbu:

Imbu rrequires a hot tropical or subtropical, semi-arid climate, and is tolerant of dry conditions. Grown in the dry tropics and tropical areas with alternate seasons. Also, found growing in areas with high humidity and an annual rainfall of 152 centimeters (60 inches). Potential crop for arid tropical regions. Grows in gravelly loam that is sometimes mixed with

48 49 clay or sand. Susceptible to frost. Some plants can withstand temperatures of -2 °C (28 °F) without major injury. Propagation is by seed and cuttings. Seeds should be germinated in flats of light soil. Wild trees produce more fruit than can be consumed. Some cultivation takes place where wild trees are not present.

Jaboticaba:

The jaboticaba requires a cool tropical and warm subtropical climate with medium to high rainfall and full sun. Grows best in groups on deep, fertile, mildly acid, well-drained soil above 500 meters (1,640 feet). Also grows well on sandy soils, heavy clay, and limestone. Tolerant of light frosts reaching -3 °C (27 °F). Not tolerant of salty or poorly drained soil. Propagation is by seed, inarching, air layering, tissue culture, cuttings, and grafting. Seed germination takes place in 20 to 40 days. Each seed produces four to six plants. Plant trees 6 by 6 meters (20 by 20 feet) to 6 by 4 meters (20 by 13 feet) apart. The jaboticaba have been cultivated in Brazil since pre-Columbian times. Fruit are cultivated in orchards containing 500 to 1,000 trees. Harvest fruit when the fruit turns deep purple to black and becomes soft to the touch. Maturation takes place over 2 weeks on one tree.

Jamaica cherry:

Jamaica cherry grows well in tropical to near tropical locations, in warm, humid climate at elevations up to 1,300 meters (4,265 feet). Requires at least 100 centimeters (39 inches) of annual rainfall and good drainage. Tolerates occasional low night and winter temperatures, drought, poor, rocky acidic to alkaline soils, polluted city air, and denuded mountains where other trees fail to grow. Prefers light soils with a pH of 5.5 to 6.5. Does not tolerate salt, waterlogged conditions, or calcareous soils. Seedlings do not tolerate shade. Fruit are propagated by seed, cuttings and air layering. Seed are planted directly into the field. High temperatures and light are required for germination. Plants begin fruiting 18 months from seed. Plant trees at 6 to 8 meters (20 to 26 feet) apart. The planting hole should contain a mixture of soil and organic matter. Most fruit are obtained from wild plants.

Jambolan:

Jambolan grows in tropical humid lowlands or hot subtropical climates from sea level to 1,800 meters (6,000 feet). Does not fruit at elevations above 600 meters (2,000 feet). Grows semi-wild in Hawaii in moist areas below 600 meters (2,000 feet). Grows only in areas with minimum temperatures above 1.7 °C (35 °F). Grows best in regions with annual heavy rainfall of 1,016 centimeters (400 inches) and full sun. Thrives on riverbanks. Dry weather is required during flowering and fruiting periods. Tolerant of a variety of soils, including poorly drained soils, seasonal dry periods and prolonged flooding. Grows well under adverse conditions in low, wet areas. Also grows well on higher, well-drained loam, marl, sand or limestone soils. Not tolerant to heavy salt spray, over wash and saline or sodic soils. Young trees are sensitive to frost, while mature trees tolerate brief below-freezing temperatures. Has become invasive in

49 50 many areas and is shading out native trees. Propagation is by seed, cuttings, budding, layering and grafting. Seeds are sown during the rainy season in India and germinate in 2 weeks.

Jelly palm:

The jelly palm requires warm temperate, subtropical or cool tropical climate. Native to open savannahs, grasslands, and dry woodlands. Grows best in sandy well-drained soils at low elevations. Tolerant of drought, salt, heat, windy conditions, and a variety of soil conditions including clay, loam, alkaline and acidic soils; can grow in dry and/or infertile soils. Grown in full sun to part shade/part sun. Plants exposed to full sun are more compact. Hardy to at least - 12 °C (10 °F). Resistant to freeze injury. Regular water and fertilization produces palms that are more attractive. Propagated by seed. Seeds germinate unevenly over several months to a year. It is best to sow the seed in a warm greenhouse at 24 °C (75 °F). Pre-soaking the seed for 24 hours in warm water prior to sowing may aid germination.

Jujube, Chinese:

The Chinese jujube grows in the subtropics and warm temperate zones in full sun and sandy, well-drained soil. Requires hot, dry climate during the growing season and cool to cold temperatures during dormancy. Does best where summers are long and hot and rain seldom falls during fruit ripening. Trees have a medium to low chilling requirement in order to set fruit. Tolerant of temperatures to -10 °C (14 °F) during dormancy. Also tolerant of drought, poor soils, loam soils, and soils with high salinity or high alkalinity. In well-drained soils, trees grow in areas where the annual rainfall exceeds 150 centimeters (59 inches). Grows in dry, gravelly or stony slopes of hills and mountains. The Chinese jujube is a deciduous tree that grows up to 15 m tall and has a medium to low chilling requirement and a semi-arid climate. The trees are drought tolerant and prefer full sun and a well-drained soil. It grows in northern Florida. Tree spacings are usually 4.5 m x 7.5 m. Propagation is by seed, budding, cuttings and grafting. For seed propagation, stones are removed from the fruit and dried at room temperature for several weeks. When the stone has dried, it is opened and the seed is soaked for 2 days in fresh water. Seeds are then stratified in moist sand or peat at 5 °C (41 °F) for 60 days. Seeds are then planted in warm, moist, well-drained soil. Germination takes place in 2 weeks. Tree spacing is 4.5 meters by 7.5 meters (15 feet by 25 feet). Regular fertilizer applications aid growth. Irrigation is required in semi-arid regions. Based on public comments on the crop grouping Stone fruit proposed rule Chines jujube will be transferred to become a member of the Stone fruit crop group 12-12.

Jujube, Indian:

The Indian jujube grows in the wet/dry tropical and warm subtropical climates. Requires warm to hot tropical climate with low to high rainfall and full sun. Trees are suited to mean annual temperatures from 7 to 13 °C (45 to 55 °F) to 37 to 48 °C (99 to 118 °F). Annual rainfall requirements are 12 to 220 centimeters (5 to 87 inches). Trees grow at altitudes of about 900 to

50 51 1,650 meters (2,953 to 5,413 feet). Commercial cultivation occurs up to 1,000 meters (3,281 feet). Grows in the arid and semi-arid regions of Africa, Asia and some of the Caribbean islands. Also, found in coastal thickets and dry limestone woodlands. Grows best on sandy loam, neutral or slightly alkaline soils. Grows well on laterite, medium black soils with good drainage or sandy, gravelly, alluvial soil of dry riverbeds. Tolerant of a variety of soil conditions including poor soils, salinity, drought and flooding. Sensitive to frost. Propagation is by seed, root cuttings, and grafting. To select seeds, the stones are taken from the fruits that have fully ripened on the tree. They are put into a 17 to 18% salt solution. Stones that sink are dipped in 500 ppm thiourea for 4 hours and then cracked. Plant seeds directly in the field and germinate in 7 days. In Western India, jujubes are budded in April or May using scion buds. In other parts of India, budding is done in July or December. Trees are planted in a square pattern in the field about 7 meters (23 feet) apart in both directions. Trees should be regularly pruned during the summer when trees have shed their leaves and are dormant. Fertilization and irrigation increases productivity of the plant.

Kaffir-plum:

The Kaffir-plum grows in tropical and subtropical climates in full sun. Tolerant of dry conditions and poor soil. Requires moderate amounts of water, especially during the summer months. Grown in frost-free areas. Propagation is by seed and cuttings. Seeds should be soaked in water for a day and then scrubbed with a brush to remove the fleshy part. Seeds are sown in trays filled with river sand or potting soil. Germination takes 7 to 11 days.

Kakadu plum:

The Kakadu plum grows throughout the subtropical woodlands of the Northern Territory and Western Australia. Wild-growing trees tend to have higher vitamin C content compared to cultivated trees.

Kapundung:

Kapundung thrives in tropical lowland forests at elevations up to 1,000 meters (3,281 feet). Tolerates a wide range of soils including dry sandstone and peat swamps.

Karanda:

Karanda grows from sea-level to 600 meters (2,000 feet) in the Philippines and up to an altitude of 1,800 meters (6,000 feet) in the Himalayas. Requires full sun; not suited to humid climates. Grows vigorously on sand or limestone; grows wild on poor, rocky, dry soils. Most fruitful on deep, fertile, well-drained soil. Fertilize three to four times a year with general purpose fertilizer. Propagated by seed, cuttings and air layering. Requires pruning to bloom and fruit profusely. Tolerates temperatures to about 4 °C (25 °F); high salt tolerance.

Kwai muk:

51 52

The Kwai muk is found in lowland evergreen and tropical forests; also grown on hills and low mountain ranges at elevations of 100 to 1,700 meters (328 to 5,577 feet). Grows best in full sun. Tolerates a variety of well-drained soils including mildly acid sandy soils and limestone soils; also tolerates brief flooding. Trees should be irrigated during times of hot weather and little precipitation. Fruit are not very cold tolerant. Propagation is by seed. Seed takes several weeks to germinate. Plants grow slowly.

Lemon aspen:

Lemon aspen grows in highland rainforests from Central to North Queensland, tropical and tableland forests of Northern Queensland and coastal regions from Victoria, New South Wales through to Queensland. Requires a sunny, sheltered position, moist well-drained rich soil, and natural rainfall greater than 60 centimeters (24 inches). Propagation is by seed and cuttings. Seed germinates well and does not require any treatments. Most fruit is harvested from the wild. Small-scale production takes place in Northern New South Wales and along Queensland coasts.

Mangaba:

The Mangaba requires a hot, dry tropical climate and well-drained sandy acidic soils that are poor in nutrients and organic matter. For best fruit production, the tree requires an annual mean temperature of 25 °C (77 °F) and annual rainfall of 75 to 150 centimeters (30 to 59 inches). Grows during the hottest periods. The tree tolerates drought, deep, well-drained and sandy- loamy soil. Propagation is by seed and grafting. Seed should be obtained from ripe fruit, washed, dried under shade for 24 hours, and sown within 4 days. Trees should be pruned to remove dead and diseased branches.

Marian plum:

The Marian plum grows in hot tropical lowland forests in monsoon climate. Thrives in humid conditions in light, fertile soil at elevations of 300 to 850 meters (984 to 2,789 feet). Propagation is by seed, stem cutting and grafting. Seedlings and cuttings are planted 10 to 12 meters apart in shade and fertilized regularly.

Mombin, Malayan:

The Malayan mombin grows on open hillsides at elevations of 300 to 1,400 meters (984 to 4,593 feet) and hot tropical lowlands. Propagation is by seeds and cuttings.

Mombin, purple:

The purple mombin grows in hot, wet or dry tropical lowlands, highlands and semi- deciduous forests. Cultivated from zero to 2,000 meters (0 to 6,562 feet). Requires average annual precipitation of 30 to 180 centimeters (12 to 71 inches). Tolerant of a variety of soils

52 53 including rocky substrates, slopes, sand, gravel, heavy clay loam or limestone. Not tolerant of frost. Propagation is by seed and cuttings. Because seeds are not always viable, cuttings are more highly favored. Cuttings should be obtained after harvest when the leaves have shed and flowering has started. Cuttings are placed in the shade for a week and later planted 3 to 7 meters (10 to 23 feet) apart at a depth of 30 to 40 centimeters (12 to 16 inches). Cuttings should be irrigated after transplanting. The fruit is widely cultivated throughout the neotropics from Central Mexico and the West Indies to Peru and Brazil. Prune trees to 2 meters (7 feet) tall.

Mombin, yellow:

The yellow mombins native to hot tropical lowlands with high rainfall or a dry season. Tolerant of soils including orisons, ultimo’s, and inceptions, soils with a low nutrient content, and soils with a pH of 5.0 to above 7.0. Plants adapt to humid areas, arid areas and warm subtropical areas with no frost. Trees do not tolerate elevations above 1,000 meters (3,281 feet). Trees grow isolated or in groups in moist tropical forests of the Amazon or the Atlantic Forest, grasslands, pastures, and backyards. Grows well in areas with average annual rainfall from 100 to 200 centimeters (39 to 79 inches), a dry season of up to 5 months and full sun. In the humid zones of northeast Atlantic states, the tree grows along the coast and lowlands. Propagation is by seed, grafting, air layering, in vitro, or large cuttings. Germination of seed is slow and low. To increase germination, physical and chemical scarification is utilized. Plants produced from seed have highly variable characteristics. Due to limited cultivars and the height of the tree, there is little commercial production. Most fruit is collected from wild plants.

Monkeyfruit:

The monkeyfruit tree is found growing along stream banks in protected lowland areas and in the humid sub-Himalayan regions of India. It prefers deep, moist, permeable soils. Does not tolerate poor soils and water logging. Young trees tolerate moderate shade, but mature trees grow in full light. Tolerates a three-month dry season, an annual rainfall of 70 to 200 centimeters (28 to 79 inches), an altitude of 150 to 1,600 meters (492 to 5,249 feet), and a mean annual temperature of 17 to 24 °C (63 to 75 °F). Young seedlings do not tolerate frost. Seeds, cuttings, or stumps propagate the tree. Seeds should be planted during the monsoon season. Germination is quick. Seedlings require shade and irrigation for the first 2 to 3 weeks and should remain in the nursery until the next monsoon season. Root cuttings should be 5 centimeters (2 inches) long and stem cuttings should be 20 centimeters (8 inches) long.

Monos plum:

The Monos plum grows in hot tropical lowlands with medium to high rainfall. Tolerant of a variety of soil conditions and light frost. Grows well in beach sand. Propagation is by seed.

Mountain cherry:

53 54 The Mountain cherry grows in tropical moist to wet forests. Favors areas in the forests and areas along beaches that are penetrated by sunlight. Trees colonize disturbed areas. Tolerant of environments containing salt. Seeds germinate rapidly, within 2 to 3 weeks.

Nance:

Nance trees are adapted to a wide range of climates and environments including the coastal Caribbean, semi-desert regions of northeastern Brazil, humid tropical lowlands, the middle elevations of Mexico, Central and South America, subtropical and tropical deciduous forests, open pine forests, and grassy savannah ecosystems. Trees are used in restoring infertile and burned-over land. Trees require 80 to 150 centimeters (31 to 59 inches) of rainfall per year, temperatures of 22 to 28 °C (72 to 82 °F) and an elevation of 0 to 1,800 meters (5,906 feet). Most trees are found at elevations below 1,000 meters (3,281 feet). Tolerant of drought, fire, high temperatures and a variety of soils including rocky, sandy, and alkaline soils, soils with moderate permeability and soils with good drainage and high fertility. Does not tolerate frost. Propagated by seeds and grafting. Seeds germinate in 20 to 45 days in well-drained potting soil. Due to variations in tree characteristics when grown from seed, grafting is done more frequently. Young trees should be shaded. Pruning and fertilizer aid fruit production. On rich soil, trees should be spaced 7 by 7 meters (23 by 23 feet). In less fertile soil, trees should be spaced 4 by 4 meters (13 by 13 feet). The trees are left alone when forests are cleared and are maintained in a state of semi-wild cultivation; grown as part of a subsistence farming system.

Natal plum:

The Natal plum grows in the tropics and subtropics in full sun and well-drained soil. Thrives in coastal bush, sand dunes and coastal forests. Tolerates light frost to -4 °C (25 °F), semi-shade, drought, wind, salt, a variety of climates, a number of soil conditions including dry rocky soils, red clay, sandy loam, sand, alkaline soils, and differing altitudes and latitudes. Does not tolerate water logging. Propagation is by seed, cuttings and layering. Seeds germinate in 2 weeks. Vegetative propagation is the preferred method of propagation and is by air layering, ground layering, or shield budding. Cuttings are only successful if the tip of the young branchlet is cut halfway through and left attached to the plant for 2 months. Trees should be planted one meter apart to form a hedge. Pruning and fertilization aid plant growth.

Noni:

The noni grows best in the lowland tropics at an elevation of sea level to 800 meters (2,625 feet), a temperature of 20 to 35 °C (68 to 95 °F), mean annual rainfall of 25 to 400 centimeters (10 to 157 inches), and well-drained rocky, sandy or loamy-sandy soils. Prefers dry sites, maritime forests, and lowland areas in close proximity to shorelines. Grows as a forest understory tree in low-elevation tropical island forests and rainforests. Tolerates a wide variety of environments (wastelands, beach and lowland monsoon scrub on limestone, beach rainforest, disturbed forests, grasslands, coconut plantations, fallow areas, pastures and sandy coasts), a

54 55 wide range of soils including shallow, acidic, alkaline, sodic and infertile soils, a wide range of precipitation patterns up to 4,000 meters (157 inches) per year, droughts of 6 months or more, wind, flooding, a wide range of light intensities (full sun to shade), fire, salt and salt spray, a minimum temperature of 5 °C (41 °F), and harsh conditions including coral beach sands, basaltic lava flows, brackish tide pools, or the slopes of very steep gulches. Does not tolerate grasses or other weeds. Propagated by seed, air layering, root sprouts, or cuttings. For seeding purposes, ripe fruit are crushed by hand, allowing seeds and pulp to fall into a pot filled with a growth medium. The layer of pulp and seeds are then covered with a shallow layer of growth medium and the pot is placed in a warm location and watered daily. Since the seed coat is so tough, seeds may be scarified to reduce germination time. Germination occurs in 60 days or more with unscarified seeds and 3 to 4 weeks with scarified seeds. Seeds are viable for 6 months. Seedlings can be transplanted to the field in 9 months. Stem cuttings from woody vertical stems root in 3 to 4 weeks in an inert growth medium such as vermiculite. Stem cuttings can be transplanted to the field in 6 months. Plants should be spaced 4 to 6 meters (13 to 20 feet). Fertilizer and pruning aids growth.

Olive:

The olive grows in temperate to tropical regions and is a long-lived evergreen tree. Requires sufficient winter chill to ensure fruit set and a long, hot growing season for proper fruit ripening. Flourishes in full sun. Tolerates mild wind, mild saline conditions, dry periods and any well-drained soil with a pH 5.0 - 8.5. Irrigation and fertilization improves fruiting. Does not tolerate hot, dry winds during fruiting or spring frosts; green fruit is damaged at approximately 2 °C (28 °F). Olives are adapted to the xerophytes conditions of the Mediterranean climate. Propagated mostly by leafy stem cuttings. Approximately 10 to 15 centimeter (4 to 6 inch) long cuttings with 2 to 3 pairs of leaves should be obtained from 1-year-old shoots. Cuttings are treated with rooting hormone and placed on heated mist benches during spring or fall. Once rooted, cuttings are moved to individual containers. Young trees are trained into a specific shape and size. Tree spacing can range from 30 ft for ‘Manzanillo' cultivars to 40 ft for most other cultivars for proper maintenance and harvesting when mature. Trees can also be maintained as a hedgerow or rectangle unit with spacing’s 10 – 20 ft (3 to 6 m) apart down the row. Trees are pruned at the end of winter to renew the fruiting surface. There is a range of time during which the fruit may be harvested.

Papaya, Mountain:

The mountain papaya grows in tropical highlands and cool subtropical areas with well- distributed rainfall of 50 to 100 centimeters (20 to 39 inches) and temperatures ranging from 10 to 24 °C (50 to 75 °F). It also grows in temperate climates. In tropical areas, plants inhabit the low dry mountain forest area at elevations of 1,500 to 3,000 meters (4,921 to 9,843 feet). Grows well in deep soil and abundant organic matter. Mountain papaya is hardier than the common papaya. It tolerates drought and light frosts of up to 2 °C (28 °F). It does not tolerate low dawn temperatures and intense midday sun during the winter (May to September). Propagation is mainly by seed. Seeds are removed from the fruit, dried in the open air and planted in pots.

55 56 Germination occurs in 30 days. Seedlings are planted 3 by 3 meters (10 by 10 feet) apart in the field when they reach 10 to 15 centimeters (4 to 6 inches) high. There is no dormancy requirement. It is not possible to separate plants by the type of flower produced before bloom time. Therefore, three to four plants per site are planted. When the flower types are identified, the plants are selected and the hermaphrodite and female plants are selected for the orchard.

Patauá:

Patauá palms are scattered on upland soils of terra firma rainforests and are widespread in the Neotropical lowlands. Plants do not usually grow above 950 meters (3,117 feet) in elevation. Palms form huge unbroken stands in flooded swamps. Do not tolerate frost. Propagated by seed. Seed should be de-pulped and placed in 50 °C (122 °F) water for 30 to 60 minutes. Seeds should be planted in partial shade. Germination occurs within 2 months. When the seedling has at least one leaf, it should be transplanted to a container and grown under partial shade for one year. For plantations, plants should be shaded for the first few weeks before planting in full sun. Spacing for an agro forestry plantation would be 204 to 216 plants at 7 meter (23 feet) square spacing. To increase fruiting production, competing plants should be removed and the nutrient content of the soil should be increased.

Peach palm, fruit:

Peach palm, fruit can grow as wild palms in transitional natural ecosystems where there are natural disturbances including riverbeds and primary forest gaps, or as cultivated palms occur in ecosystems created by humans. Cultivated palms are adapted to a wide range of ecological conditions in the humid Neotropics. Palms require hot, wet tropical lowlands with deep, fertile, well-drained soils, elevations of less than 1,000 meters (3,281 feet), abundant and well- distributed rainfall (200 to 500 centimeters (79 to 200 inches) per year), and average temperatures above 24 °C (75 °F). Tolerates low-fertility soils and short, 3 to 4 month dry seasons in non-sandy soils. Does not yield well in dry conditions. Does not tolerate waterlogged soils. Propagation is mainly by seed. Seed should be obtained from healthy trees at the beginning of the harvest season. Pulp should be carefully removed, seeds should be cleaned and sowing should occur in appropriate substrates with sufficient irrigation. Seeds germinate in 30 to 90 days. Seedlings should be placed in moderate shade. When palms are grown for fruit, the spacing is 5 by 5 meters (16 by 16 feet) or 400 plants per hectare. For heart-of-palm crops, plants should be grown in high density (> 5,000 plants per hectare), high input stands, where standard spacing is 1 by 2 meters (3 by 7 feet). Lime and sufficient amounts of nitrogen, phosphorous, and potassium should be applied to acidic soils.

Persimmon, black:

The black persimmon grows best in subtropical climates with full sun and shallow, rocky, limestone soils. Prefers warm winters, hot, humid summers, and rainfall in the spring and fall. Forms heavy thickets in the Edwards Plateau. Also popular in Texas in the Rio Grande plains and the southeastern corner of the Trans-Pecos region. In Mexico, trees grow in the northern

56 57 portions of Nuevo Leon, Coahuila, Tamaulipas, and the extreme Northeastern corner of Chihuahua. Texas persimmon occurs in scrub evergreen forests, mature riparian and woody upland communities. Tolerant of heat, drought, shade, and most well drained soils including clay, loam, and sand. Can survive in semiarid environments including rocky north slopes, arroyos, ravines, and upper floodplain terraces. In drier regions, the tree grows on canyon sites. Grows at elevations of 300 to 1,700 meters (1,100 to 5,700 feet). Hardy in USDA zones 7 to 9. Propagation is by seed and vegetative reproduction. Clean seeds without fruit pulp germinate rapidly in warm, moist soil. Germination rates are 50 to 90 percent. Trees can be fertilized once per year.

Persimmon, Japanese:

The Japanese persimmon grows worldwide in warm temperate areas, subtropical areas and tropical highlands. Requires well-distributed rainfall and a seasonal cool period for proper flowering and fruiting. Prefers fertile, free draining clay loams with a pH of 5.5 to 6.5. Tolerates a wide range of soils and locations. Thrives in semi-arid to high humidity areas. Grows wild at elevations of 1,830 to 2,500 meters (6,000 to 8,000 feet). The optimal temperature range for fruit growth and sugar accumulation is 20 to 25 °C (68 to 77 °F). Extremely high temperatures during the summer inhibit fruit growth. Cool autumn temperatures promote the final expansion of fruit development and enhance fruit maturation. Some cultivars tolerate moderate frost. Non-astringent varieties grow better in the warm subtropics. Astringent types are best suited for temperate areas. Propagation is mostly by grafting. Some plants are propagated by seed, micro-propagation, and budding. For seedling rootstocks, seeds should be cleaned, dried, and placed directly in a seedbed at 30 °C (86 °F) during the autumn months. Seedlings should be established in long, narrow pots before potting into large containers. Grafting is done from early to mid-April when water begins to ascend to the upper parts of the tree. Grafts can be planted in three to four months. Commercial trees should be trained, thinned and pruned. Dwarf varieties should be planted 5 by 2.5 meters (16 by 8 feet) apart, semi-dwarf trees should be planted 5 by 3 meters (16 by 10 feet) apart, and vigorous varieties should be planted 6 by 4.5 meters (20 by 15 feet) apart. Several selected cultivars of persimmon are used for intensive cultivation. Some early-ripening cultivars are cultivated partially in heated plastic houses for early harvest.

Pitomba:

The pitomba requires tropical to warm subtropical climate. Plants grow well in full sun and a variety of soils that are fertilized and frequently/heavily watered. Prefers acidic soils. Tolerant of saline conditions, partial shade, and light frosts up to 3 °C (27 °F). Not tolerant of drought during blooming and fruit development. Propagation is by seed and grafting. Seedlings produce fruit of varying sizes. Superior varieties are veneer-grafted. Cultivated locally and grown in botanical gardens.

Pomerac:

57 58 The pomerac requires hot, wet, humid to sub-humid, tropical climate, full sun, rich, well-drained soil with a pH of 6.1 to 7.4, an annual rainfall of 152 centimeters (60 inches) or more and a mean annual temperature of 24 to 27 °C (75 to 81 °F). Native to lowland and rainforests. Grows from sea level to 1,219 meters (4,000 feet). Low-lying islands, moist coastal areas, and volcanic soils are preferred. In India, trees grow best on the banks of ponds, lakes and streams. Tolerates a variety of soils including sand and heavy clay and partial shade. Moderate drought tolerance. Not tolerant of soils with a high pH, water logging, and frost. Propagation is by seed, air layering, budding, cuttings, and grafting. Seeds should be planted 4 centimeters (1.5 inches) deep directly in the field. Germination occurs in 2 to 4 weeks. Cuttings are transplanted 6 weeks after taking root. Superior plants are propagated by budding. For commercial production, trees should be spaced 6 to 10 meters (20 to 33 feet) apart. Fertilization and irrigation aid plant growth.

Rambai:

The rambai requires hot, humid tropical lowlands and forests. Thrives at elevations up to 750 meters (2,461 feet). Prefers alluvial soils near rivers or other bodies of water. Propagation is by seed and grafting.

Rose Apple:

The rose apple requires tropical to near-tropical climate. Prefers elevations of sea level to 2,286 meters (7,500 feet), deep, loamy soil, full sun, wet lowland habitats, forests, or moist uplands. In India, trees prefer banks of canals and streams. Tolerates semi-arid conditions, some wind, cool coastal conditions, sand to limestone soils with little organic matter, and temperatures to 4 °C (25 °F). Does not tolerate prolonged drought. Mostly propagated by seed. Some vegetative propagation has been conducted including air layering, cuttings, and veneer grafting. Trees take up a large amount of space.

Rumberry:

The rumberry tree naturally occurs in locally dense populations or even mono-specific stands in Amazonian flood plains and riparian vegetation. The plant is tolerant of flooding and can withstand 4 to 5 months with the roots submerged in water. Fruit from wild trees is harvested directly into canoes. The tree is relatively easy to cultivate. Plants survive best in hot, damp tropical climates, with large amounts of rainfall, but can grow in the subtropics, surviving temperatures just above freezing. Propagation is through seed. In cultivation, the tree begins bearing fruit after 4 to 6 years. Suggested planting densities are 600 to 1,100 trees/ha.

Sea grape:

The sea grape requires warm tropical lowlands, coastal areas, full sun and elevations from sea level to 1,000 meters (3,281 feet). Grows on rocky to sandy shores, coastal woodlands, and forms thickets on dunes. Rarely grows inland. Thrives on slightly too moderately alkaline,

58 59 well-drained, loamy sands. Also grows on rocky calcareous soils and other freely drained soils. Tolerant of a wide range of rainfall (50 to 150 centimeters (20 to 59 inches)), partial shade, a variety of soil conditions, dry seasons of up to 8 months, salt spray and drought. Not tolerant of excessive humidity and extended periods of frost. Young trees are injured when temperatures reach 0 °C (32 °F). Mature trees tolerate temperatures of -5 °C (23 °F) for short periods of time. Grows slowly in windy locations. Propagation is by seed, air layering, ground layering, and veneer grafting and hardwood cuttings. Seeds should be planted in or on light- textured, well-drained soil; germination occurs in 18 to 50 days. Transplanting occurs in 4 to 5 months, when the plant is 15 centimeters (6 inches) tall. During the seedling stage, plants should be watered well and placed in a sunny location protected from wind. Pruning and training should be done during the first ten years. A complete fertilizer should be applied 2 to 3 times per year.

Sentul:

The sentul requires hot, wet tropical lowlands with fertile medium-acid soil. Does best in a wet monsoonal climate with average temperatures of 22 °C (72 °F), and well-drained soils with a pH of 6.5. A backyard tree in tropical Asia and a semi-wild tree in second-growth forests. Grown with other fruit trees; not grown as a monoculture. Tolerates drought, areas with annual rainfall of 80 centimeters (32 inches), cold, a variety of soils, and temperatures up to 40 °C (104 °F). Large mature trees tolerate light frost. Trees can recover from severe damage from -3 °C (27 °F) frosts. Can survive at elevations up to 1,200 meters (3,937 feet). Propagation is by seed, inarching, approach grafting, cleft grafting, shield budding, and air layering. Seeds are prepared for planting by rubbing the seed coat with sand and washing with water. Seeds must be planed fresh or viability is lost. Germination occurs in 20 to 23 days. Propagation by seed may produce undesirable fruit. Seedlings can be used as rootstocks in less than one year. Trees that are asexually propagated are smaller and bushier. Trees should be planted at the start of the rainy season in a field that is deeply ploughed and harrowed. Before transplanting, old leaves should be removed and leaves left on the trees should be pruned to half their size to lower the transpiration rate. Pruning needs to be completed before fruiting to develop the main branching system and a low, spreading crown. Spacing should be 8 by 8 meters (26 by 26 feet) to 14 by 14 meters (46 by 46 feet). Windbreaks should be placed near the trees.

Sete-capotes:

The sete-capotes requires a subtropical climates, full sun and well-drained soil rich in organic matter. Grown along the Alto Uruguay River, the Araucaria Forest and the Santa Catarina Highlands. Tolerates tropical climates. In warmer climates, trees should be placed in partial shade locations. Trees should be fertilized regularly.

Silver aspen:

59 60 Silver aspen grows in coastal rainforests, further inland in subtropical rainforests or in coastal areas with full sun and adequate water. Plant the fruit in plantations and collected wild from rainforest areas.

Starfruit:

The starfruit grows in tropical and subtropical areas. Mature trees can tolerate freezing temperatures for short periods of time. Thrives in full sun, at elevations of up to 1,200 meters (4,000 feet); requires evenly distributed rainfall of 180 centimeters (70 inches) per year. Prefers well-drained, rich clay loam soils. Propagated from seed, grafting, budding and air layering. Seeds germinate in damp peat moss in one week during the summer months or 14 to 18 days in the winter. For mass production, side-veneer grafting of mature, purplish wood onto starfruit seedlings is used. Plants are spaced 4 to 9 meters (13 to 30 feet) apart.

Surinam Cherry:

The Surinam cherry requires tropical to warm subtropical climates, full sun to partial shade, and medium to high rainfall. Found growing along streams, riverbanks, and the edges of forests in Brazil. Grows at elevations of sea level to 1,800 meters (5,906 feet). Favors deep loamy soil. Tolerates a variety of well-drained soil conditions including sand, sandy loam, stiff clay, and limestone-based soils, long dry seasons, periodic flooding, temperatures down to -6 °C (21 °F), and light frost. Not tolerant of saline conditions. Propagation is by seed, air layering, or veneer or cleft grafting. Germination occurs within 3 to 4 weeks after removal from the fruit. Seedlings are used for rootstocks of Surinam cherry. Trees should be planted 3 to 5 meters (10 to 16 feet) apart or in hedgerows with an in-row spacing of 1 to 2 meters (3 to 7 feet) and a between-row spacing of 5 meters (16 feet). During the first 5 years of growth, trees should not be pruned. For ornamental purposes, trees are pruned into square hedges.

Tamarind:

Tamarind requires hot subtropical to tropical lowlands or humid monsoonal climate, full sun, elevations of sea level to 1,500 meters (4,921 feet), a mean annual rainfall of 50 to 150 centimeters (20 to 59 inches), a dry period (for tamarind fruit development), a maximum annual temperature of 33 to 37 °C (91 to 99 °F), a minimum annual temperature of 9.5 to 20 °C (49 to 68 °F), and fertile, deep, well-drained, slightly acid loamy to alluvial soils. An easily managed tree. Grown in the sub- and semi-arid tropics, stream banks, and dry coastal plains. Thrives in USDA zones 10 to 12. Tolerates a variety of well-drained soils (sandy soil, clay loam, rocky soils, saline soils, calcareous soils, sodic soils). Large, mature trees are tolerant of frost as low as -3 °C (27 °F), and high temperatures of up to 47 °C (117 °F). Propagation is by seed, layering, cuttings, budding, grafting, and micro-propagation. Most plants are grown by seed. Seeds remain viable for 6 months to several years when kept in proper storage conditions. Seeds should be planted 1.3 centimeters (½ inch) deep. Germination occurs in 7 to 25 days. Germination rate is 30 to 92 percent. Soaking seed in cold water and scarifying the seed coat can increase germination percentage. Vegetative propagation can result in good genetic quality, a

60 61 younger bearing age, and a smaller tree height. After trees reach a height of 80 centimeters (31.5 inches), transplanting should occur during the rainy season. Spacing should be 10 to 20 meters (33 to 66 feet) between trees. Young trees should be pruned to establish the framework of the tree. Mature trees should be pruned to remove dead and weak branches. Fertilizer can aid growth. Trees can be intercropped.

Uvalha:

Uvalha requires tropical or warm subtropical climates with low to medium rainfall. Tolerant of light frost and drought. Propagation is by seed. Fertilization and irrigation aid fruit quality. Fruit should be harvested when ripe. Fruit is processed commercially by small growers in rural areas in Brazil.

Water apple:

The water apple requires hot, wet tropical lowlands with light, well-drained mildly acid soils. Prefers a long dry season, elevations up to 1,200 meters (3,937 feet) and well-spaced rainfall. Planted along streams and ponds. Tolerant of heavy soils. Not tolerant of temperatures below freezing. Propagation is by seed, air layering, cuttings, or budding. Seeds lose viability quickly and should be planted fresh from the fruit. Trees are spaced 5 to 7 meters (16 to 23 feet) apart. During the first couple of years, trees should be weeded, mulched, fertilized and watered. Fertilizers should be applied after harvest and flowering. Cultivated in India, Southeast Asia, and Indonesia.

Water berry:

The water berry tree prefers subtropical to warm-temperate climates, lowlands, medium to high elevation (10 to 1,660 meters or 33 to 5,446 feet) forests, full sun, and locations near water and along watercourses. Grows along stream banks, swampy areas, forest margins, moist gullies in forest, seasonally waterlogged grasslands, sandy coastal plains and bush or open grassy and sometimes high country. Tolerates cold, but not tolerant of frost. Propagated by seed. Germination is aided by pre-treating the seed with a pre-emergence fungicide to prevent dampening off. Seeds should be placed in a seed tray and covered with a thin layer of well- drained soil. Regular watering, fertilization and good ventilation are needed. Once large enough, seedlings should be potted into individual plant bags or pots.

Water pear:

The Water pear requires a tropical climate, fresh, permanently moist, well-drained areas with a high water table, full sun, mean annual temperatures ranging from 10 to 30 °C (50 to 86 °F), and mean annual rainfall of 100 to 230 centimeters (39 to 91 inches). Thrives at elevations of 0 to 2,100 meters (0 to 6,890 feet). Found growing along stream banks, valleys, gullies or streambeds, floodplains, lowland and mountain rainforests, fringing swampy forests, rocky ground in high rainfall savannah, open woodlands, and the shore. Grows in standing water.

61 62 Propagation is by seed and coppice. Seeds should be planted in moist mineral soil in pots soon after being removed from the fruit. Germination of 80 to 90% is attained after 20 to 50 days. Trees should be planted on cleared sites.

Wax jambu:

The wax jambu requires hot, wet tropical lowlands, a short dry season, and elevations of sea level to 1,200 meters (3,937 feet). Prefers fertile, heavy soil, rich in organic matter, with a loam to clay-loam texture. Grows wild in coastal forests. In subtropical climates, fruit harvested during the winter are best to eat. Tolerates a variety of soil conditions. Does not tolerate frost or high wind. Propagation is by seed, cuttings, budding, tissue culture, and air layering. Seeds should be removed from the fruit and immediately planted. Germination occurs in a short period of time. Trees should be spaced 5 to 10 meters (16 to 33 feet) apart in the field. Cultivated trees, especially in Taiwan, are pruned, thinned, root pruned, girdled, flooded, sprayed with flower and growth-inducing chemicals, irrigated and fertilized. Fertilization should be performed after the formation of the inflorescence. Light, temperature, and sugar affect fruit color.

U.S./NAFTA AND WORLD PRODUCTION AND GEOGRAPHICAL DISTRIBUTION OF THE TROPICAL AND SUBTROPICAL FRUIT EDIBLE PEEL COMMODITIES:

The proposed members of the Tropical and subtropical fruit edible peel crop group have widespread distribution throughout the world. Table 3 provides a list of the hectares and production in metric tons from various countries that are members of the International Crop Grouping Consulting Committee (ICGCC) as well as countries that grow carob, cashew fruit, date, fig, guava, and olive. The world total hectares for carob, cashew fruit, date, fig, guava, and olive are over 18,501,827 hectares (ha) in 2008, and the total production of these fruits has to over 66,431,631 metric tons in 2008 (Table 3, FAO 2008). Worldwide, the most harvested edible peel tropical fruit is olives the most harvested edible peel tropical fruit at 57 % of the hectares followed by guava (includes mango and mangosteen) at 25.6%, date at 6.7%, persimmon at 4.0%, cashew apple at 3.7%, and carob at 0.9%. Guava accounts for 52.5% of the production (MT); followed by olive at 26.6%, date at 10.7%, persimmon at 5.5%, cashew apple at 2.8%, fig at 1.6%, carob at 0.3%. The average yields for the major tropical edible peels fruits is 7.4 MT/ha for guava, date at 5.5, persimmon at 4.8, cashew apple at 2.7, fig at 2.4, carob at 2.0, followed by olive at 1.7 MT/ha, respectively. The predominate tropical fruit edible peel fruit producing region in hectares (ha) for carob is Europe at 78.2 %, followed by Africa 15.0 %, and Asia at 6.6% The predominate cashew apple producing region in hectares (ha) is South America (Brazil) at 89.3 % and Africa (Mali and Madagascar) at 10.4 %. The predominate date producing regions in hectares (ha) is Asia at 66.3 % and Africa at 33.2 %. The U.S. has only 0.2 % of the world harvested date hectares. The predominate fig producing regions in hectares (ha) are Southern Europe at 28.8 %, Asia at 27.9 %, and the U.S. at 0.8 %. The predominate olive producing regions in hectares (ha) for olive is Europe at 46.4 %, followed by Africa 37.3 %, and Asia at 15.2 %, with the U.S. at 0.1 %. The predominate guava producing region in hectares (ha) are Asia at 77.3 %, Africa 12.8 %, and Central America at 4.5 %. The predominate persimmon producing regions in hectares (ha) are Asia at 98.4 % and Europe at 0.4 % 62 63 Table 3. Tropical and Subtropical Fruit, Edible Peel Production in 2008. (Note: This table contains only the tropical fruits (edible peel) available on the FAO website. Countries/ Carob Cashew apple Date Fig Regions (cashew fruit) Australia No data No data No data 30 ha No data No data No data 85 tonnes New Zealand No data No data No data No data No data No data No data No data United States No data No data 2,064 ha 3,804 ha No data No data 17,146 tonnes 39,281 tonnes Africa 13,371 ha 71,000 ha 414,108 ha 186,717 ha 29,216 tonnes 191,000 tonnes 2,634,247 tonnes 490,477 tonnes North America No data No data 2,064 ha 3,804 ha No data No data 17,146 tonnes 39,281 tonnes Central 56 ha No data 596 ha 1,084 ha America 28 tonnes No data 2,788 tonnes 6,123 tonnes South America No data 610,003 ha 82 ha 4,055 ha No data 1,660,005 tonnes 446 tonnes 29,865 tonnes Asia 5,879 ha No data 826,301 ha 130,694 ha 21,616 tonnes No data 4,441,347 tonnes 405,550 tonnes Europe 69,478 ha No data 4,037 ha 120,622 ha 126,224 tonnes No data 14,000 tonnes 105,559 tonnes World Total 88,784 ha 681,003 ha 1,247,188 ha 447,006 ha 177,084 tonnes 1,851,005 tonnes 7,109,974 tonnes 1,076,940 tonnes

Table 3. Tropical and Subtropical Fruit, Edible Peel Production for Guava, Olive, and Persimmon in 2008 (Continued).

Countries/ Mangoes, Mangosteens Olive Persimmon Regions and Guavas Australia 9,500 ha 10,500 ha 82 ha 57,947 tonnes 57,123 tonnes 715 tonnes New Zealand No data No data 180 ha No data No data 3,000 tonnes United States 675 ha 12,141 ha No data 2,950 tonnes 60,600 tonnes No data Africa 603,968 ha 3,940,207 ha No data 3,395,045 tonnes 2,862,518 tonnes No data North America 675 ha 12,141 ha No data 2,950 tonnes 60,600 tonnes No data Central 214,195 ha 9,112 ha 45 ha America 2,128,243 tonnes 19,436 tonnes 442 tonnes South America 141,692 ha 79,371 ha 8,797 ha 1,908,411 tonnes 238,601 tonnes 173,297 tonnes Asia 3,651,624 ha 1,598,893 ha 752,131 ha 26,543,548 tonnes 2,670,784 tonnes 3,441,058 tonnes Europe No data 4,899,749 ha 2,732 ha No data 11,749,599 tonnes 50,441 tonnes World Total 4,723,906 ha 10,549,973 ha 763,967 ha 34,889,014 tonnes 17,658,661 tonnes 3,668,953 tonnes (FAOSTAT: http://faostat.fao.org/site/566/default.aspx, results as of September 7, 2010) 63 64

In the U.S. there is per capita consumption data for 2004 – 2009 for date (Table 4), fig (Table 5), and olive (Table 6). The per capita consumption for dates, figs and olives are reported as all processed none as fresh. Date consumption is all from processed dates with per capita consumtion staying stable from 1970 levels at 0.28 lb/capita to 0.29 lb/capita in 2009. Consumption is however up from the low of 0.13 to in 2007 to an increase in 2009 of 0.29 lb/capita. Per capita consumption of figs has shown a dramatic decline since 1970 at 0.65 lb/capita to a low of 0.21 lb/capita in 2009 (Table 5). The per capita consumtion of olives (Table 6) has shown a lot of variation from 0.95 lb/capita in 1970 to a high of 1.41 lb/capita in 2005, followed by a decline in 2009 to 0.76 lb/capita in 2009. It is expected with the health benefits of these tropical fruits that per capita consumption will increase.

Table 4. Date U.S. Per Capita Consumption Fresh Weight Equivalent (lb/year) for 1970, and 2004 – 2009 (USDA ERS Food Availability, February 1, 2011). Year Fresh Processed Total Date 2009 NA 0.29 0.29 2008 NA 0.21 0.21 2007 NA 0.13 0.13 2006 NA 0.17 0.17 2005 NA 0.14 0.14 2004 NA 0.14 0.14 1970 NA 0.28 0.28

Table 5. Fig U.S. Per Capita Consumption Fresh Weight Equivalent (lb/year) for 1970, and 2004 – 2009 (USDA ERS Food Availability, February 1, 2011). Year Fresh Processed Total Fig 2009 NA 0.21 0.21 2008 NA 0.28 0.28 2007 NA 0.27 0.27 2006 NA 0.31 0.31 2005 NA 0.30 0.30 2004 NA 0.36 0.36 1970 NA 0.65 0.65

Table 6. Olive U.S. Per Capita Consumption Fresh Weight Equivalent (lb/year) for 1970, and 2004 – 2009 (USDA ERS Food Availability, February 1, 2011). Year Fresh Processed Total Olive 2009 NA 0.76 0.76 2008 NA 0.88 0.88 2007 NA 1.37 1.37 2006 NA 0.74 0.74 2005 NA 1.41 1.41 2004 NA 1.22 1.22 1970 NA 0.95 0.95 64 65

Based on the USDA CSFII 1994 – 1996, 1998 survey, using two day individual consumption for determined stone fruit consumption (g/day) is listed in Table 7, the highest consumption is for figs (fresh and dried) at 0.1825 g/day, dates at 0.0461 g/day, olive (table and oil) at 0.981 g/day, persimmon at 0.113 g/day, followed by guava at 0.092. Except for persimmon, these commodities are also proposed as representative commodities and accounted for over 91 % of the tropical fruit edible peel consumption in this survey. There were no tropical fruit reported consumed with these surveys for babyfood.

The Dietary and Nutritional Value of the Tropical and Subtropical Fruits – Edible Peel: is listed in Appendix II of this report.

Table 7. Consumption of the Tropical Fruits – Edible Peel Based on USDA CSFII 1994 – 1996, 1998 survey. COMMODITY CONSUMPTION (g/day)

Date 0.0461 Fig 0.0425 Fig, dried 0.140 Guava 0.092 Olive 0.590 Olive, oil 0.391 Persimmon 0.113 Starfruit 0.000239 Tamarind 0.0138 Total Tropical and Subtropical 1.428639 Fruit Edible Peel

IMPORTS/EXPORTS OF THE TROPICAL AND SUBTROPICAL FRUIT EDIBLE PEEL COMMODITIES:

The U.S. is not a major producer of tropical fruits with edible peels and significant amounts are imported (Table 8). The amount of a commodity can vary widely from year to year based on differences in U.S. production, weather effects, and consumer demand. The most widely imported tropical and subtropical fruits with edible peels are guava, followed by dates whole with or without pits, dried tamarind and figs (Table 8). In 2007 over 4582 MT of dates, all forms (USDA Foreign Agriculture Trade Statistics, FATUS) were imported into the U.S. Dates whole without the pit came from Saudi Arabia (29 %), Algeria (25 %), China (19 %), and Tunisia (10 %). For whole dates over 49 % come from Pakistan, 28 % from Mexico, China has 9.9 %, and Israel 5.8 %. Dates not whole came from Iran at 71 % and Pakistan at 29 %. Fresh and dried figs come from Spain (68 %) or from Turkey at 19 % and Portugal at 11 %. Fresh guavas are 65 66 imported at 39 % from Ecuador, 16 % from Dominican Republic, Brazil and Mexico at 12 % and 11 %, respectively and Malaysia at 8.4 % Guava jams are imported from Brazil at 43 %, Costa Rica at 39 %, Ecuador at 7 %and the Dominican Republic at 5 %. Guava paste is imported from Brazil at 43 %, Columbia at 20 %, Dominican Republic at 17 % and the Philippines at 7.7 %. Over 94 % of the fresh tamarinds come from Thailand. Dried tamarinds were imported from Thailand at 64 % and from Mexico at 31 %.

Table 8. U.S. Tropical and Subtropical Edible Peel Fruit Imports for 2006 - 2007. (USDA NASS, 2008 Fr Nt 1-3, USDA ERS, FTS – 2007, USDA FATUS, 2008). Tropical Fruit – Edible Peel 2006 (MT) 2007 (MT) Date, whole w/o pits 580 1,081 Date, whole with pits 1,575 2,630 Date, not whole 606 872 Fig, fresh and dried 2,827 2,786 Guava 6,341 7,191 Guava, paste and puree 3,514 4,313 Guava, jam 913 1,289 Tamarind, fresh 1,013 Not reported Tamarind, dried 2,830 2,843

The U.S. is not a major exporter of tropical fruit edible peel commodities, but does export dates and figs (Table 9). In 2007, there were over 3,151 MT of U.S. grown dates exported and 2,890 MT of figs (USDA FATUS). Most of the dates exported went to Canada at 35 %, Australia at 22 %, and the Netherlands at 7.2 %. Figs were exported to Canada at 58 %, Mexico at 18 %, Japan at 14 %, and Hong Kong at 3.2 %.

Table 9. U.S. Tropical and Subtropical Edible Peel Fruit Exports Metric Tons (MT) for 2006 - 2007. (USDA NASS, 2008 Fr Nt 1-3, USDA ERS, FTS – 2007, USDA FATUS, 2008). Tropical Fruit – Edible Peel 2006 (MT) 2007 (MT) Date, fresh and dried 3109 3151 Fig, fresh and dried 4859 2890

U.S. TROPICAL AND SUBTROPICAL EDIBLE PEEL FRUIT PRODUCTION AND GEOGRAPHICAL PRODUCTION:

Production in the U.S. is based on the USDA 2008 Agricultural Statistics, FAO Statistics, 2007, USDA ERS 2007, 2010, 2011 Noncitrus Fruits Summary, USDA NASS Crop Production, 2007, and the U.S. Agricultural Census, 2007. The planted acreages for the tropical and subtropical fruit edible peel in the United States are listed in Table 10 and according to the 2007 AGCensus the tropical fruit edible peel crops (date, fig, guava, olive, and persimmon) were 66 67 grown on over 62,000 A. Yields/A range from 3.08 tons for dates to 12.65 tons for guava. In 2007, olive accounts for 63.8 % of the U.S. acreage of the tropical and subtropical fruit – edible peel group, followed by fig at 15.7 %, date at 12.3 %, persimmon at 6.8 %, and guava at 1.4 %. Acreage of these tropical fruits declined by 5,506 A (Table 10).

Table 10. U.S. Production of Tropical and Subtropical Fruit – Edible Peel Commodities Including Date, Fig, Guava, Olive, and Persimmon for 2002 and 2007 (USDA AG Census, 2002, 2007 (USDA NASS, 2011, USDA Agricultural Statistics, 2009).

Commodity 2002 Acreage 2007 2007 Yield Change U.S. Acreage Per Acre in U.S. (tons) Acreage (2002 - 2007) Date 7,595 7,669 3.08 + 74 Fig 14,274 9,739 5.25 - 4,535 Guava 1,213 883 12.65 - 330 Olive 39,591 39,540 4.42 - 51 Persimmon 4,855 4,191 - - 664 Total Tropical Fruit – Edible 67,528 62,022 - - 5,506 Peel U.S. Acres

Updated acres for 2010 find the total tropical fruit edible peel acres excluding persimmon have dropped from 2007 to 49,000 (Table 11). Average yield/A for 2008 - 2010 range from 3.16 tons for olive to 9.4 tons/A for guava. Since 2008 the acres for dates have increased by 1,000 and olive acres have increased by 3,000 A.

Table 11. U.S. Production of Tropical and Subtropical Fruit – Edible Peel Commodities Including Date, Fig, Guava, and Olive for 2008 – 2010 (USDA NASS, 2010, 2011, and USDA Agricultural Statistics, 2010).

Commodity 2008 Acreage 2009 2010 Average Change in U.S. Acreage Acreage Yield Per Acreage U.S. U.S. Acre (tons) (2008 - 2008 - 2010 2010)** Date 5,700 6,700 6,700 3.58 + 1,000 Fig 9,400 9,300 9,300 4.54 - 100 Guava 160 135 115 8.15 - 45 Olive 30,000 31,000 33,000 3.16 + 3,000 Total Tropical and 45,260 47,015 49,000 - + 3,855 Subtropical Fruit – Edible Peel Total U.S. Acres 67 68

The top producing States (Table 12) for dates is California (82 % of the acres) and Arizona (18 %). The cultivars of dates grown in California are listed in Table 13. ‘Deglet Noor’ is the most widely planted cultivar with 70 % of the acres. ‘Medjool’, ‘Zahidi’, and ‘Khadrawy’ are planted to 19 %, 7 %, and 1 % of the acres, respectively.

Table 12. Top U.S. States in Production of Dates. 2002, 2007 (USDA AGCensus, 2002, 2007; USDA NASS, 2010; USDA Agricultural Statistics, 2010).

State 2002 2007 State 2008 2009 2010 Bearing Bearing Bearing percent of Bearing Bearing Acreage U.S. Acreage Acreage total US Acreage Acreage U.S. U.S. bearing U.S. U.S. acreage (%) 2007 California 6,197 6,315 82.3 5,700 6,700 6,700 Arizona 1,397 1,354 17.7 * NR * NR * NR Total U.S. - - - Bearing Acreage 7,594 7,669 * NR – Not Reported.

Table 13. Date Cultivars Grown for Fruit in California (University of California Agriculture and Natural Resources Publication 3498. Date 1992 Percent Fruit Shape Fruit Size (mm) Cultivar Acreage (%) of (A) Acres Deglet Noor 3,910 70 Oblong-ovate 40 – 50 mm X 20 – 25 mm Medjool 1,062 19 Oblong-oval 38 – 48 mm X 26 – 32 mm Zahidi 408 7 Obovate 34 – 40 mm X 23 – 25 mm Khadrawy 65 1 Oblong or oblong 20 – 25 mm X 7.7 – 9.8 mm elliptical Total Acres 5,632

Most of the fig bearing acres are also planted in California at 96.4% with Florida increasing from 2002 to 2007 from only two acres to seventeen (Table 14).

68 69

Table 14. Top U.S. States in Production of Figs. (USDA AG Census, 2002, 2007 (USDA NASS, 2010, USDA Agricultural Statistics, 2010).

State 2002 2007 State 2008 2009 2010 Bearing Bearing percent of Bearing Bearing Bearing Acreage Acreage total US Acreage Acreage Acreage U.S. U.S. bearing U.S. (A) U.S. (A) U.S. (A) acreage (%) 2007 California 13,962 9,384 96.4 9,400 9,300 9,300 Alabama 35 38 0.4 *NR *NR *NR Georgia 10 34 0.4 *NR *NR *NR Louisiana 71 31 0.3 *NR *NR *NR Florida 2 17 0.2 *NR NR *NR Total U.S. *NR *NR *NR Bearing Acreage 14,274 9,739 *NR – Not Reported.

Of the total guava acres Hawaii has 47.2 % of the acres (Table 15), followed by California at 30.6 %, Florida at 21.9 %, and Texas art 0.2 ppm. Hawaii acres have been decreasing rapidly since 2002 due to foreign trade competition and competition for acre use.

Table 15. Top U.S. States in Production of Guava. (USDA AG Census, 2002, 2007 (USDA NASS, 2010, USDA Agricultural Statistics, 2010).

State 2002 2007 State 2008 2009 2008 – Bearing Bearing percent of Bearing Bearing 2009 Acreage Acreage total US Acreage Acreage Average U.S. U.S. bearing U.S. (A) U.S. (A) Yield acreage Per (%) 2007 Acre Tons Hawaii 602 417 47.2 160 135 18.8 California 171 270 30.6 *NR *NR *NR Florida 186 193 21.9 *NR *NR *NR Texas - 3 0.3 *NR *NR *NR Total U.S. Bearing Acreage 959 883 *NR – Not Reported.

69 70 Of the total bearing, olive acres over 96 % are planted in California (Table 16). Average yields of olives per acre are 3.16 tons.

Table 16. Top U.S. States in Production of Olives. (USDA AG Census, 2002, 2007 (USDA NASS, 2010, USDA Agricultural Statistics, 2010).

State 2002 2007 State 2008 2009 2010 Bearing Bearing percent of Bearing Bearing Bearing Acreage Acreage total US Acreage Acreage Acreage U.S. U.S. bearing U.S. (A) U.S. (A) U.S. (A) acreage (%) 2007 California 36,526 38,142 96.8 30,100 31,000 33,000 Oregon - 13 < 0.1 *NR *NR *NR Total U.S. *NR *NR *NR Bearing Acreage 36,526 39,540 *NR – Not Reported.

Table 17. Top U.S. States in Production of Persimmons. (USDA AG Census, 2002, 2007 (USDA NASS, 2010, USDA Agricultural Statistics, 2010).

State 2002 Bearing State percent 2007 Bearing State percent of Acreage U.S. of total US Acreage U.S. total US bearing bearing acreage (%) 2007 acreage (%) 2002 California 3,000 83.3 3,236 77.2 Florida 297 8.0 288 6.9 Texas 101 2.8 204 4.9 Georgia 24 0.7 138 3.3 Hawaii - - 55 1.3 Louisiana 57 1.6 - - Total U.S. Bearing Acreage 3, 479 3,921

California grows over 77 % of the persimmon bearing acres (Table 17) followed by Florida at 6.9 %, Texas at 24.9 %, and Georgia at 3.3 %. Hawaii also has 1.3 % of the bearing acres. Persimmon bearing acres have increases since 2002 by over 442 A.

Date production in the U.S. has increased since 2007 from 16.3 (1,000 tons fresh equivalents) to 23.7 (Table 18). The entire date crop is utilized fresh. The fig crop is over 90 % utilized fresh and 9.2 % processed. Production in 2010 has decreased by 7.8 (1,000 tons fresh equivalents) since 2007. All of the guava and olives were utilized as processed commodities.

70 71 Olive production in 2010 has greatly increased from 2008 by over 123 (1,000 tons fresh equivalents).

Table 18. Updated 2007 - 2010 Production (1,000 tons fresh equivalent) and Utilized Production Percent Fresh or Processed for 2008 – 2010 of the Tropical and Subtropical Fruit – Edible Peel Commodities. (USDA NASS, 2010, 2011, USDA Agricultural Statistics, 2010, USDA Fruit and Tree Nut Yearbook, 2010).

Crop 2007 2008 2009 2010 Utilized – Utilized – (State) Production Production Production Production Fresh Processed (%) - (%) - 2008 2008 Date 100% -0 (CA) 16.3 20.9 23.7 23.7 Fig 90.8% 9.2% (CA) 47.8 43.3 43.8 40.0 Guava - 100% (HI) 4.3 3.5 2.1 - Olive - 100 % (CA) - 66.8 46.3 190.0

The percent of the total produce sales for the tropical fruit edible peel commodities in U.S. grocery stores for the years 2007 – 2011 for Starfruit, date, and fig is shown in Table 19 (The Packer, Fairchild, 2008, 2009, 2010, 2012). Sales in pounds of these fruits have remained stable for the four-year period and account for > 0.3 % of the total produce sold in the U.S. Growth in sales should increase with rise in immigrant populations and nutritional components of these fruits.

Table 19. List of the Tropical Fruits Edible Peel Percent of the Total Grocery Store Produce Sales Sold for the Years 2007, 2008, 2009, amd 2010. The Packer (Fairchild, 2008, 2009, 2010, and 2011).

Commodity Percent of Percent of Percent of Percent of Percent of Total Produce Total Total Total Total Sales – 2007 Produce Produce Produce Produce and Pounds Sales – 2008 Sales – 2009 Sales – 2010 Sales – 2011 Sold in 2007 and Pounds and Pounds and Pounds and Pounds Sold in Sold in 2009 Sold in 2010 Sold in 2011 Starfruit/ < 0.1 % and < 0.1 % and < 0.1 % and < 0.1 % and < 0.1 % and Carambola 2,180, 305 lb 2,267,660 lb 2,290,950 lb 2,639,512 lb 2,236,573 lb Date < 0.1 % and < 0.1 % and < 0.1 % and < 0.1 % and < 0.1 % and 821,590 lb 726,714 lb 843,646 lb 902,390 lb 788,883 lb Fig 0.3 % and 0.3 % and < 0.1 % and < 0.1 % and < 0.1 % and 41,130,898 lb 41,250,935 1,436,998 lb 1,738,090 lb 1931,753 lb lb 71 72

SPECIFIC CROP PRODUCTION AREAS OF THE TROPICAL AND SUBTROPICAL FRUIT – EDIBLE PEEL:

There is no production data in the U.S. for the following commodities: Abyssinian gooseberry; Açaí; African plum; almondette; appleberry; arazá; Bacaba palm; bacaba-de-leque; breadnut; borojo; cabeluda; cajou,; carandas plum; cashew; Ceylon ironwood; Ceylon olive; Chinese olive, black; Chinese olive, white; Chirauli-nut; Ciruela verde; Davidson’s plum; desert date; Doum palm coconut; ffragrant Manjack; Guabiroba; Guava, Costa Rican; Guava, Para; Illawarra plum; Kakadu plum; Malayan mombin; Marian plum; monkeyfruit; Mountain cherry; Patauá: peach palm, fruit; rambai; rumberry; Sete-capotes; silver aspen; water apple; and water berry. Potential growing areas for the tropical fruits in the U.S. and established production areas in the world will be discussed below:

Açaí

Açaí is produced in the following regions: Panama, Caribbean, Northern and Western South America, Brazil, Ecuador; and it has been introduced into India, Sri Lanka, Malaysia. One stem produces approximately 4 to 8 fruiting stems annually; one stem produces 16 to 32 kilograms (35 to 70 pounds) of fruit. Approximately 4,000 ha (9,884 acres) of açaí forest in Brazil produced 7 tonnes (7.7 tons) of pure and sweetened pulp for export to the U.S. in 2000.

Acerola:

There are some commercial plantings of acerola in Puerto Rico (202 hectares (500 acres), 1980), Hawaii (no current data) and Florida. Some plants in Hawaii produce 23 to 32 kilograms (51 to 71 pounds) of fruit per tree per year. In Puerto Rico, 4-year-old single trees yield 14 to 28 kilograms (31 to 62 pounds) per season. EPA crop production region 13. Other commercial production regions include Central Mexico, South America including Brazil, Barbados, Central America, Taiwan, the Caribbean, and the Windward Islands. It is widely cultivated in the tropics. An orchard of 200 trees produces 2,722 to 4,082 kilograms (6,000 to 9,000 pounds) of fruit per year

African plum:

No specific African plum production data for the U.S. but could be grown in EPA Crop Production Regions 6, 8, 9, 10. Other commercial production regions: Northeast Tropical Africa, East Tropical Africa, West-Central Tropical Africa, West and East Tropical Africa, South Tropical Africa; found elsewhere in tropical Africa but no yield data is available

Agritos:

Production in U.S. includes New Mexico, Texas, Arizona, but no yield data is available. Other commercial production regions include Northern Mexico. Adapted to EPA Crop Production Regions 6, 8, 9, and 10.

72 73

Almondette:

Commercial production regions for almondette include India, Indonesia, Malaysia, Burma, and Malaya. Yields are 1 to 5 kilograms (2 to 11 pounds) per tree with an average weight of 0.27 grams (0.009 ounce). Approximately 1,500 tonnes (1,653 pounds) of fruit are collected annually from the wild in Central India.

Ambarella:

Thus far no commercial production in the U.S., but is grown in home gardens in Hawaii, Florida, and Puerto Rico. EPA Crop Production Region 13. Other production regions: Tropical areas; Melanesia, Polynesia, Indo-Malaysian region to Tahiti, the West Indies, tropical Asia or Oceania, India, Ceylon, Queensland, Australia, Pacific Islands, Gabon, Zanzibar, Cuba, Haiti, the Dominican Republic, from Puerto Rico to Trinidad, Central America, Venezuela, and Surinam.

Apak palm:

Production in U.S. includes Texas, Arizona, and California. EPA Crop Production Regions 6, 8, and 10. Other production regions include northern, Central, Eastern and Southern Mexico, Guatemala, Nicaragua, Central America.

Appleberry:

Appleberry is not grown in the U.S. Other production regions are: Australia (Austr. Capital Terr., New South Wales, Queensland, Victoria, Eastern states of Australia including Tasmania and South Australia.

Arazá:

Arazá is not grown in the U.S. Other production regions include: Colombia, Ecuador, Peru, Brazil, Bolivia. It can produce approximately 20 to 30 tonnes of fruit per hectare annually.

Arbutus Berry:

Production in U.S. includes the North American Pacific Coast, the southwestern United States; and it is grown as an ornamental in the deep south, northern Florida, and southern California. EPA Crop Production Region 10. Other production regions include Northern Africa, Turkey, Ireland, Mexico, Southeastern and Southwestern Europe, western Mediterranean region.

Babaco:

Babaco grows in California, but no yield data is yet available. EPA Crop Production Region 10. Other production regions include Colombia, Ecuador; New Zealand, Europe 73 74 including Italy and Spain, Australia, Israel, Middle East, Channel Islands, off the coast of Normandy; most production occurs in Ecuador and New Zealand. From 1996 to 1999, annual production was approximately 600 tonnes (661 tons) on about 100 hectares (247 acres). Most of this crop was domestically consumed. Each plant produces 25 to 80 fruit. The annual yield is 40 to 60 tonnes per hectare and ranges from 10 to 100 tonnes.

Bacaba palm:

No production in the U.S. Other production regions include Northern South America, Brazil, Peru, Central America, Bolivia, Northern Amazonia in the Guyana’s, southern Venezuela, eastern Colombia; 1 to 3 bunches per year are obtained per wild tree. Approximately 20 kilograms (44 pounds) of fruit are obtained per tree per year. More trees that are fertile provide two or more times this yield.

Bacaba-de-leque

Production in U.S.: No data (GRIN). Other commercial production regions: Northern central Brazil, northeastern tip of Bolivia to the Amazon River in the lowland rainforests; southern margins of the Amazon basin; no yield data is available (RIFFLE 2003, PACSOA).

Bayberry, Red

Thus far, in the U.S. red bayberry is grown as for ornamental purposes. Production regions include China, Japan, South Korea, Thailand, Taiwan, Philippines; grown in Europe as an ornamental. China is the principle grower of red bayberries. In 2002, China produced 200,000 hectares (494,210 acres) and approximately 700,000 tonnes (771,618 tons) of fruit. The main growing province, Zhejiang, produced 48,000 hectares (118,611 acres) and 160,000 tonnes (176,369 tons) in 2002. In other areas, production is from wild trees.

Bignay

Bignay is being produced in Florida. Yield varies greatly if grown from seed, but a mature tree in Florida has produced 15 bushels (529 liters) of fruit in a season. EPA Crop Production Region 13.

Bilimbi

Bilimbi has limited production in southern Florida, Puerto Rico, and Hawaii. EPA Crop Production Region 13. Other production regions: China, Bhutan, India, Nepal, Sri Lanka, Indo- China, Indonesia, Malaysia, Papua New Guinea, Philippines, Northern Australia, lower Himalayas and Southeast Asia; ornamental in Israel. The tree is cultivated in Malaysia and grown in every village in Indonesia; no yield data is available .

Borojó:

74 75 It is native to Costa Rica, Panama, Colombia and Ecuado, and cultivated in Colombia, and not produced in the U.S.

Breadnut

No production data , but could be grown in EPA Crop Production Regions 3 and 13. Other production regions: Mexico, Central America, Caribbean (Cuba, Jamaica), Northern South America (Guyana, Venezuela), Brazil, Western South America. Approximately 7 to 8 tonnes (8 to 9 tons) of fruit can be harvested from 125 trees/hectare in the Yucatan. Yields of mature trees can reach 50 to 70 kilograms (110 to 154 pounds) of fruit per year.

Cabeluda

No production in the U.S.: Other commercial production regions include Brazil and Paraguay and other parts of South America.

Cajou, Fruit:

No production in the U.S.: Other commercial production regions include Northern South America, Brazil, Colombia, Peru, Guiana, and the Amazon region.

Cambucá:

Cambucá were planted in 1993 in Florida and Hawaii but no production or yield data is available. EPA Crop Production Region 13. Other commercial production regions include Rio de Janeiro and São Paulo, Brazil where it can produce large yields. One tree can produce more than 500 fruit.

Carandas plum:

No production in the U.S. Other commercial production regions include northeast tropical Africa, west tropical Africa, south tropical Africa, southern Africa, Madagascar, Yemen, India, Thailand, Vietnam, Saudi Arabia, Japan, Myanmar, and Indo-China.

Carob:

Numerous scattered carob trees are found in semitropical areas. Adapted to Southern California in the foothills and in the desert. Carob trees are planted in Texas, Arizona, California, and Florida. In California, a 6-year-old tree will yield approximately 2.25 kilograms (5 pounds) of fruit and a 12-year-old tree will yield approximately 45 kilograms (100 pounds) of fruit. EPA Crop Production Region 3, 6, 8, and 10. Other commercial production regions include: Coastal regions of the Mediterranean, especially Sicily, Southern Arabia, Cyprus, Malta, Spain, Portugal, Southern Sardinia, Italy, Turkey, Syria, Southern Jordan, Egypt, Tunisia, Libya, Morocco, Algeria, and Lebanon; commercially produced in Israel, India and Pakistan;

75 76 introduced into Mexico, Chile, South Africa, Australia and Brazil. Productivity increases with age; a 25 to 30-year-old tree may produce 90 kilograms (200 pounds) of fruit. In Israel, individual trees produce 204 to 227 kilograms (450 to 550 pounds). Ancient trees in the Mediterranean have produced 1,360 kilograms (3,000 pounds) in one season. Annual world production of carob seed is approximately 350,000 to 500,000 tonnes (385,809 to 551,156 tons) produced from approximately 200,000 hectares (494,211 acres). In 2007, the main carob producers were Spain at 72,000 tonnes (79,366 tons)), Italy 26,000 tonnes (28,660 tons), Morocco at 25,000 tonnes (27,558 tons), Portugal at 23,000 tonnes (25,353 tons), Greece at (15,000 tonnes (16,535 tons), Turkey at 12,161 tonnes (13,405 tons) and Cyprus at 3,839 tonnes (4,232 tons)).

Cashew apple:

Cashews are not produced commercially in the U.S. Other commercial production regions: Central America, Mexico, northern South America, Brazil, Colombia, Kenya; cultivated in the tropics. The top ten cashew production countries in 2004 were Vietnam, India, Nigeria, Brazil, Tanzania, Indonesia, Guinea-Bissau, Cote D’Ivoire, Mozambique, and Benin. According to FAOSTAT, in 2007, production of cashew apple was 1,660,000 tonnes (1,829,837 tons) in Brazil, 120,600 tonnes (132,939 tons) in Mali, 68,000 tonnes (74,957 tons) in Madagascar, and 15 tonnes (17 tones) in Guyana. These were approximate measurements. Average yields range from 0 to 48 kilograms (0 to 106 pounds) per tree per year and 800 to 1,000 kilograms (1,764 to 2,205 pounds) per hectare. Cashew is the number one tree nut crop in the world.

Ceylon ironwood

No production in the U.S. Other commercial production regions include China, Bangladesh, India, Pakistan, Sri Lanka, Indo-China (Cambodia, Myanmar, Thailand, and Vietnam), Taiwan, and Hainan.

Ceylon olive

No production in the U.S. Other commercial production regions include India, Nepal, Sri Lanka, Myanmar, and Indonesia, Malaysia.

Cherry-of-the-Rio-Grande:

Cherry-of-the-Rio-Grande grows in Southern Florida, but no yield data is available. EPA Crop Production Region 13. Other production regions: Tropical America: Brazil and no yield data are available.

Chinese olive, black:

76 77 There is no production in the U.S. Other production regions include China, Cambodia, Laos, Vietnam, and Indochina.

Chinese olive, white:

There is no production in the U.S. Other production regions include China, Japan, Malaysia, Laos, Hong Kong, Taiwan, Vietnam, Philippines, and Thailand.

Chirauli-nut

There is no production in the U.S. Other production regions include China, India, and Nepal, Indo-China (Laos, Myanmar, Thailand, and Vietnam).

Ciruela verde

There is no production in the U.S. Other production regions include Venezuela, Brazil, Western South America (Bolivia, Colombia, Ecuador, and Peru.

Cocoplum:

Cocoplum is grown in Florida and Puerto Rico; a large (2.5 meter [8 feet] tall) cocoplum in Puerto Rico yielded 760 ripe fruit in a single picking. EPA Crop Production Regions 3 and 13. Other production regions include: West-Central and West Tropical Africa, South Tropical Africa, Mexico, Central America, Bahamas through the Caribbean, Northern South America, Brazil, Colombia, Ecuador; cultivated and naturalized in Mascarenes, Vietnam, Melanesia, Fiji and Polynesia; no yield data is available.

Date:

Production in U.S. (2,226 hectares (5500 acres)) is mainly in Coachella Valley, California, with some in Arizona. According to the USDA, 23,400 tons (21,228 tonnes) were producted in California in 2009, and according to FAOSTAT, in 2008, 16,511 tonnes (18,200 tons) were produced in the U.S. EPA Crop Production Region 10. Most U.S. imports come from Middle East countries. Dates grow from Morocco to Egypt, Arabia and Pakistan. Introduced to Australia, Mexico and South Africa. Worldwide production of dates reached 7,048,089 tonnes (7,769,188 tons) in 2008. The top ten date producing countries in 2001 were Egypt, Iran, Saudi Arabia, United Arab Emirates, Iraq, Pakistan, Algeria, Oman, Sudan, and Libyan Arab Jamahiriya. The top five date exporting countries in 2001 were the United Arab Emirates, Iran, Pakistan, Tunisia, and Iraq. Egypt is the largest date producing country, where production has increased to 1,130,000 tonnes (1,245,612 tons) in 2007. Iran is the second largest producing country, where production has reached 1,000,000 tonnes (1,102,311 tons) in 2007. Saudi Arabia is the third largest producing country, where production has reached 982,546 tonnes (1,083,072 tons) in 2007.

77 78 Davidson’s plum

There is no production in U.S. Other commercial production regions: cultivated in eastern Australia including north Queensland and northeast New South Wales as part of the bush food industry.

Desert date

Desert date grows in Puerto Rico but no production no data is available. EPA Crop Production Region 13. Other commercial production regions include Northern and northeast tropical Africa, east tropical Africa, west and west-central tropical Africa, southern and south tropical Africa, Saudi Arabia, Yemen, Jordan, Egypt, the Azores, Cape Verde, Curacao, and the Dominican Republic. Approximately 100 to 150 kilograms (220 to 331 pounds) of ripe fruit is produced per tree.

Doum palm coconut:

No production in the U.S. Other commercial production regions include Egypt, northeast tropical Africa, west and west-central tropical Africa; most common in coastal east Africa and in Eritrea; Saudi Arabia, Yemen, western India, Middle East. The fruit is obtained from wild populations, and therefore no production data is available. A mature 6 to 8-year-old tree produces approximately 50 kg (110 pounds) of fruit annually.

False sandalwood

False sandalwood is produced in Puerto Rico, U.S. Virgin Islands, but no yield data is available. EPA Crop Production Regions 3 and 13. Other commercial production regions include: East and northeast tropical Africa, west and west-central tropical Africa, southern Africa, south tropical Africa, China, India, Sri Lanka, Myanmar, Thailand, region of Malesia (Indonesia, Malaysia, Papua New Guinea, Philippines, Australia, Mexico, Central America, Caribbean, Northern South America, Brazil, western South America, Southern South America.

Feijoa

There is commercial production of feijoa in California. Scattered trees have been planted in Florida and Hawaii, but no yield data is available. EPA Crop Production Region 10. Other commercial production regions include New Zealand, Australia, and South America; widely cultivated in the subtropics; In Brazil and Uruguay, the fruit are not cultivated on a commercial scale but fruit are collected from the wild or home gardens. Currently, New Zealand contains approximately 200 hectares (494 acres) of commercial orchards that produce 950 tonnes (1,047 tons) of fruit for fresh consumption and 200 tonnes (220 tons) for processing. In Colombia, 165 hectares (408 acres) are grown and 1,200 tonnes (1,323 tons) of fruit are produced. An orchard of mature feijoa trees yields approximately 22 tonnes (24 tons) of fruit per hectare or 30 to 40 kg (66 to 88 pounds) of fruit per tree.

78 79 Fig

Almost all of the commercial production of figs is in California. Figs are also grown in home gardens throughout the southern states; naturalized in the United States and Hawaii. According to USDA, in 2009, 36,242 tonnes (39,950 tons) were produced in California, and according to FAOSTAT, in 2008, 36,287 tonnes (40,000 tons) of fruit were produced in the U.S. EPA Crop Production Region 10. Other commercial production regions include: Turkey, Greece, Italy, Algeria, Morocco; northern Africa, western/middle Asia, southeastern and southwestern Europe; widely cultivated in the tropics and subtropics; naturalized in Europe, South Africa, Australia, New Zealand, Macaronesia, and Galapagos. In 2007, the leading world producer of figs was Turkey at 210,152 tonnes (231,652 tons), followed by Egypt at 170,000 tonnes (187,392 tons), Iran at 88,000 tonnes (97,003 tons), Algeria at 63,883 tonnes (70,418 tons) and Morocco at 61,606 tonnes (67,908 tons). Spain, the United States, Algeria, and Syria are also large producers of figs. About 40 percent of the world crop is dried. Turkey is the leading exporter of dried figs. Other leading producers of dried figs are Greece, the United States of America, Spain, Italy and Portugal. In 2008, total world production was 1,108,398 tonnes (1,221,799 tons)

Fragrant Manjack

There is no production in the U.S. Other production regions include: China, Japan, Taiwan, Cambodia, Kashmir, Laos, Myanmar, Thailand, Vietnam, Pacific Islands, India, Pakistan, Sri Lanka, Indo-China, Indonesia, Malaysia, Papua New Guinea, Australia, New Caledonia (southwestern Pacific); mature trees can produce yields of 125 kilograms (276 pounds) per year.

Gooseberry, Abyssinian

There is no production in the U.S. Other production regions include northeast tropical Africa, east tropical Africa, and south tropical Africa.

Gooseberry, Ceylon

Ceylon gooseberry grows in Florida, California, Hawaii, Puerto Rico, but no yield data is available. EPA Crop Production Region 13. Other commercial production regions include Sri Lanka, India, tropical Asia, the Philippines, Cuba, Honduras, Malaya, Israel, and West Indies; widely introduced into the tropics.

Gooseberry, Indian

Indian gooseberry is grown in the U.S. and Puerto Rico. EPA Crop Production Region 13. Other production regions include: China, Taiwan, Bangladesh, Bhutan, India, Nepal, Pakistan, Sri Lanka, Malaya, Singapore, Mascarene Islands, the Himalayas, Malacca, Indo- China, Indonesia, Malaysia; cultivated elsewhere in tropics; an important crop in India. Yield

79 80 varies greatly. Fruit yield is 19.6 to 20.2 kilograms (43 to 45 pounds) per tree for fruit harvested from the wild in India. Trees can yield 187 to 299 kilograms (412 to 659 pounds) per year and 200 kilograms (441 pounds) from grafted trees.

Gooseberry, Otaheite

Otaheite gooseberry is grown in Florida and Hawaii in home gardens, but no yield data is available . EPA Crop Production Regions 3 and 13. Other production regions include: the Caribbean, Central America, South America, Southern Mexico, India, Madagascar, the Philippines, Indonesia, South Vietnam, Laos, Northern Malaysia, Guam, Pacific Islands; widely distributed throughout Asia; naturalized elsewhere.

Governor’s plum includes Plum-of-Martinique, Rukam, and Indian plum.

Governor’s plum (Flacourtia indica) Pproduction in U.S. limited to home gardens in Florida. Other production regions include West Indies: northeast, east, South Africa, Madagascar, China, and tropical Asia; naturalized elsewhere including the Caribbean, Central America and India. Plum-of-Martinique (Flacourtia inermis): Florida; occasionally planted in Puerto Rico and the Virgin Islands. Southern Asia, tropical Africa, Pacific Islands, the Philippines, Sumatra, New Britain, and peninsular Malaysia: introduced elsewhere in the Tropics. Cultivated mostly in Sri Lanka, Malaya and Indonesia. Fruit yield is 37 to 261 kilograms (81 to 576 pounds) per year.

Rukam (Flacourtia rukam) Florida, also Southeast/Tropical Asia including China, Taiwan, Thailand, Vietnam, Malaysia, Oceania, Malaya Archipelago, the Philippines, the Solomon Islands, Papua New Guinea; India; Belgium; elsewhere in the Tropics. Cultivated in southern Malaya and Indonesia.

Indian plum (Flacourtia jangomas) Florida and Puerto Rico. EPA Crop Production Regions 3 and 13. It is also ccultivated in the paleotropics and Southeast/Tropical Asia; Eastern Malaya, the Philippines, Surinam, Trinidad, Assam, Burma, North Bengal, East Bengal and Chittagong, India; East Africa

Grumichama

Grumichama grows in Hawaii, but no yield data is available. EPA Crop Production Region 13. Other production regions include Brazil. Grown especially in the states of Parana and Santa Catharina. Cultivated in and around Rio de Janeiro and Paraguay; cultivated elsewhere including Tropical America. Mature 3 meter (10 foot) tall trees can yield more than 23 kilograms (50 pounds) of useable fruit and mature trees kept pruned at 2 meters (6 feet) yield about 14 kilograms (30 pounds) of fruit.

Guabiroba

80 81 Guabiroba is not grown in the U.S.: Other production regions: Brazil, Argentina, Paraguay; no yield data is available.

Guava:

Guava is produced in Florida, Guam 132 kilograms (292 lbs), 1992), Hawaii (304 hectares (750 acres), 1995), California, and Puerto Rico. Fresh production in Hawaii is 4,400 tonnes (4,850 tons) per year or 28.1 tonnes (31 tons) per hectare. According to USDA 1,050, tons (952 tonnes) were produced in Hawaii in 2009. EPA Crop Production Region 3, 10, and 13. Production in U.S.: Florida, Guam (132 kilograms (292 lbs), 1992), Hawaii (304 hectares (750 acres), 1995), California and Puerto Rico. Fresh production in Hawaii is 4,400 tonnes (4,850 tons) per year or 28.1 tonnes (31 tons) per hectare. According to USDA 1,050, tons (952 tonnes) were produced in Hawaii in 2009. EPA Crop Production Region 3, 10, and 13. Other commercial production regions: India, Pakistan, Egypt, South Africa, Europe including France; Asia including Thailand and Taiwan; Australia, New Zealand, Mexico, Central America including Belize, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, Panama; Northern/western/southern South America including Brazil; the Caribbean; the Philippines; the subtropics; widely cultivated and naturalized; exact native range obscure. India and Mexico are the world’s largest producers of guava. India produces dessert guavas that are consumed totally within the country. Mexico produces dessert and processing cultivars that are mostly consumed within the country. The U.S. imported over 8,000 tonnes (8,818 tons) of processed guava in 2002. Leading exporters were Brazil, Mexico, Dominican Republic, India, Pakistan, Ecuador, Colombia, the Philippines, South Africa, Thailand, and Taiwan.

Guava berry:

Guava berry is grown in Puerto Rico and the Virgin Islands and experimental plants are grown in Hawaii and Florida, but no yield data is available. EPA Crop Production Region 13. Other production regions include Mexico, Central America, Caribbean, Northern South America, Brazil, and Western South America; occasionally cultivated in Bermuda and the Philippines; no yield data is available.

Guava, Brazilian:

The Brazilian guava is grown in southern California. EPA Crop Production Region 10. Other production regions include: Mexico, Central America including Belize, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, Panama; the Caribbean including Cuba, Guadeloupe, Jamaica, Martinique, the Dominican Republic, Trinidad and Tobago; South America including French Guyana, Guyana, Surinam, Venezuela, Brazil, Bolivia, Colombia, Argentina, Peru, Paraguay; India; naturalized elsewhere.

Purple strawberry guava, Strawberry guava, and Yellow strawberry guava:

The guavas are produced in Hawaii, southern and central Florida, and southern California. Yellow strawberry guava is cultivated in Hawaii. EPA Crop Production Regions 3 81 82 and 13. Other commercial production regions: Central America, Mexico, the West Indies, Bermuda, the Bahamas, Jamaica, South America including Brazil, Uruguay; Africa, Portugal, Mauritius, Reunion, Seychelles, India, Sri Lanka, China, the Philippines, Malaysia, Southern Europe, Australia, New Zealand, Micronesia, French Polynesia; naturalized and cultivated elsewhere in the tropics and subtropics; no figures are available on world production. Orchards are said to yield up to 13.6 tonnes (15 tons) per hectare. In some areas, 27 tonnes (30 tons) can be obtained from 2 hectares (5 acres).

Guava, Costa Rican:

Production in U.S.: No data . Other production regions include: Mexico, Central America including Costa Rica, Guatemala and El Salvador, Colombia, Ecuador, the Philippines: no production data is available.

Guava, Para:

Production in U.S.: No specific entry. Other commercial production regions: Amazonia; South America including Guyana, Suriname, Venezuela, Brazil, Bolivia, Colombia, Ecuador and Peru.

Guayabillo

Guayabillo is grown in southern California. Other commercial production regions include: Mexico, Central America including Belize, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, Panama; Cuba; South America including French Guiana, Guyana, Suriname, Venezuela, Brazil, Colombia, and Ecuador.

Illawarra plum:

There is no production in the U.S.: Other production regions: Australia; no yield data is available.

Imbé:

Imbé is grown in Florida. EPA Crop Production Region 3. Other production regions include northeast/east/west/South Africa; eastern tropical Asia: no yield data is available.

Imbu:

There is minor production in South Florida, and no yield data is available. EPA Crop Production Region 3. Other commercial production regions include northeastern Brazil and other South America; cultivated elsewhere. Annual production in 1992 was 300 kilograms (661 pounds) per tree.

Jaboticaba: 82 83

There is some production in South Florida, California, and Hawaii. EPA Crop Production Regions 10 and 13. Other commercial production regions include South America, Brazil, Bolivia, Paraguay, Argentina; Australia; introduced into tropical and subtropical areas. One tree may produce 500 to 800 kilograms (1,102 to 1,764 pounds) of fresh fruit.

Jamaica cherry:

Jamaica cherry is produced in Florida and Hawaii, but no yield data is available. EPA Crop Production Regions 3, 10, and 13. Other commercial production regions include: Mexico, Central America, Caribbean, northern South America, western South America (Bolivia, Ecuador, Peru), Greater Antilles, St. Vincent, Trinidad, Southeast Asia, Jamaica; widely cultivated in warm areas of the New World and in India, Malaya, Indonesia, Sri Lanka, and the Philippines; no yield data is available.

Jambolan:

Jambolan is cultivated and naturalized in the Southeastern United States, Florida, California, Hawaii and Puerto Rico, but no yield data is available. EPA Crop Production Regions 3, 10, and 13. Other production regions include: East tropical Africa, China, Indian subcontinent (Bhutan, India, Nepal, Sri Lanka, Burma), Suriname, Central America, Andaman Islands, Indonesia, Malaya, Malaysia; cultivated and naturalized in tropical and South Africa, Israel, Algiers, Australia, tropical Southern America, southeast Asia, the Philippines, the West Indies, Zanzibar, Pemba and Mombasa, Mascarenes, Marquesas, Bermuda, Cuba, Haiti, Jamaica, Lesser Antilles, Trinidad, Seychelles, Galapagos; a crop of 700 fruit were obtained from a five year old tree.

Jelly palm:

Currently, the jelly palm is used as a landscape plant of the Southeastern United States including South Carolina and Georgia and California and no yield data is available. EPA Crop Production Regions 2, 3, 10, and 13. Other production regions include Brazil, Argentina, Paraguay, and Uruguay; widely introduced into tropical and subtropical areas; no yield data is available.

Jujube, Chinese:

Minor production of Chinese jujube as trees is planted in home gardens in the Southern states; trees have become weedy in some states. EPA Crop Production Regions 3, 10, and 13. Trees are planted in home gardens in the Southern states; trees have become weedy in some states; no yield data is available. Other commercial production regions include: China, southern Europe, Russia, northern Africa, Middle East, Taiwan, Thailand, Azerbaijan, India, Iran, Armenia, Syria, the Mediterranean region of Spain and France; cultivated and naturalized in Eurasia; probable origin Asia; one of the most important fruit trees in China. Annual fruit production of the Chinese jujube in China is 400 million kilograms (881,849,049 pounds) on 83 84 300,000 hectares (741,316 acres). Average yields from wild trees in the Himalayas are 9.5 kilograms (21 pounds) per year.

Jujube, Indian:

Indian jujube is grown as ornamentals in Hawaii: Southern Florida, Puerto Rico. EPA Crop Production Regions 3, 10, and 13. Other production regions include: Subtropical; cultivated extensively in India and Thailand; also grown in Southeast Asia, China, Pakistan, Bangladesh, the Caribbean Islands, and Myanmar; widely cultivated, naturalized in S. Africa, Afghanistan, Malaysia, Australia, tropical Southern America, Central America, the West Indies, and Cape Verde. Approximately 88,000 hectares (217,453 acres) were grown in India in 1995, with a production of 0.9 million tonnes (992,080 tons). Irrigated fields in northern India yield a crop of 80 to 200 kilograms (176 to 441 pounds) of fresh fruit per tree per year. Seedling trees bear 5,000 to 10,000 small fruit per year in India. Grafted trees can yield 30,000 fruit. One of the best cultivars in India produces fruit that average 66 to the kilogram (30 to the pound), and yields 77 kilograms (175 pounds) annually.

Kaffir-plum:

Kaffir-plum is grown in the U.S. but no yield data is available. Other production regions include Mozambique, South Africa: India.

Kakadu plum:

No production in the U.S. Other production regions: Australia; no yield data is available.

Kapundung:

No production in the U.S. Other production regions include Indonesia, India; widely cultivated in Southeast Asia, Java, Sumatra, Bali, and Peninsular Malaysia.

Karanda:

Karanda has limited cultivation in Florida and California and in some experimental gardens in Trinidad and Puerto Rico. EPA Crop Production Regions 3, 10, and 13. Other production regions include: China, Taiwan, Nepal, Sri Lanka, Myanmar, Malaysia, India, Thailand, Cambodia, South Vietnam, East Africa; Java, Philippines, Burma, and Malacca.

Kwai muk:

Kwai muk maybe grown in Florida. EPA Crop Production Region 13. Other production regions include China, Hong Kong; no yield records are yet available, but mature trees have the capability of producing 2,000 fruit or more per year.

84 85

Lemon aspen:

Lemon aspen is not production in U.S. Other production regions include: Australia; approximately 6 to 12 tonnes (7 to 13 tons) per year was traded in 2001; approximately 100 hectares (247 acres) of the fruit is grown in Australia.

Mangaba:

Mangaba is not produced in the U.S.. Other commercial production regions include: South America including Brazil, Venezuela, Colombia, Bolivia, Peru and Paraguay; Brazilian annual fruit production was approximately 1,500 tonnes (1,653 tons) in 2002.

Marian plum:

Marian plum is not produced in the U.S.: Other production regions include Southeast Asia, Indonesia, Malaysia; cultivated widely in Thailand and Sumatra. A mature tree produces approximately 200 kilograms (441 pounds) of fruit in one season. In Thailand, approximately 1,170 hectares (2,891 acres) of fruit was recorded in 1993. Total production in 1993 was 5,652 tonnes (6,230 tons). The average productivity of the fruit in Thailand was 7 tonnes (8 tons) per hectare.

Mombin, Malayan

There is no production in U.S. Other production regions include China, Hong Kong, Nepal, Tropical Asia, Indian subcontinent, Indo-China, India, Sri Lanka, Cambodia, Myanmar, Thailand, Vietnam, Bhutan, Laos, Singapore, Indonesia, Malaysia, and Philippines.

Mombin, purple:

Purple mombin is grown in Florida and Puerto Rice. EPA Crop Production Regions 3 and 13. Other production regions include: Mexico, the West Indies including the Antilles, Peru, Brazil, Venezuela, Central America, Ecuador, Nigeria; widely naturalized in the tropics; in Ecuador, yields of more than 4,500 tonnes (4,960 tons) per year were reported within the period 1987 and 1990-1992; in an Ecuadorean Andean dry area, the average yield was 2,250 to 5,000 kilograms (4,960 to 11,023 pounds) per hectare from dry season varieties.

Mombin, yellow:

Yellow mombin is grown in Florida and Puerto Rice. EPA Crop Production Regions 3 and 13. Other production regions include: tropical America, tropical regions of Africa and Asia, Oceania, Mexico, Central America, Northern South America, Brazil, Peru, Bolivia, Venezuela, Colombia, the Guiana’s, Western South America, Paraguay, Bermuda, India, Indonesia, the West

85 86 Indies; widely cultivated in the paleotropics; adult trees produce over 100 kilograms (220 pounds) of fruit per year in Mexico.

Monkeyfruit:

Monkeyfruit is not produced in U.S.: Other production regions include: China, India, Malaysia, Sri Lanka, Nepal, Laos, Myanmar, Thailand, Vietnam; fruit yield can be up to 80 kilograms (176 pounds) per tree and fruit can weigh from 200 to 350 grams (7 to 12 ounces).

Monos plum:

Monos plum is cultivated and naturalized in Puerto Rico and Florida. EPA Crop Production Region 13. Other production regions include Hispaniola (Caribbean), Venezuela; no yield data is available.

Mountain cherry:

There is no Mountain cherry production in U.S. Other production regions include Mexico, Central America, Colombia, Ecuador, Peru, and Panama.

Nance:

Nance is grown in Puerto Rico. EPA Crop Production Region 13. Other production regions include Mexico, Central America including Nicaragua, Panama, and Costa Rica, Caribbean (Barbados, Cuba), tropical South America including Brazil, Bolivia, Peru, Paraguay. Trees produce yields of 3 to 5 tonnes (3.3 to 5.5 tons) per hectare of fruit in Mexico and 4 to 6 tonnes (4.4 to 6.6 tons) per hectare of fruit in Brazil.

Natal plum:

Natal plum is produced in U.S. While not grown commercially, it is found in home plantings in Florida, California, Hawaii and the Gulf States; no yield data is available. EPA Crop Production Regions 3 and 13. Other commercial production regions includes Southern and eastern Africa, the Bahamas, the Philippines, India, Israel; cultivated worldwide in the tropics and subtropics, except for Southeast Asia; grown as an ornamental in Hong Kong and Taiwan.

Noni:

Noni is produced in Hawaii, Samoa, Puerto Rico, U.S. Virgin Islands, the Florida Keys and yields can reach 80,000 kilograms (88 tons) per hectare in Hawaii. EPA Crop Production Region 13. Other commercial production regions includes: Southeast Asia including China, Japan, Taiwan, Bangladesh, India, Sri Lanka, Indochina, Thailand, region of Malesia (Indonesia,

86 87 Malaysia, Papua New Guinea), the Indo-Pacific including eastern Polynesia, Melanesia, Western Polynesia, Micronesia; Australia; naturalized on the open shores of Central and South America (Mexico, Panama, Venezuela, Surinam, Brazil); the West Indies (the Bahamas, Bermuda); parts of Africa; widely naturalized throughout the tropics; no production statistics are available. Fruit yields depend on environmental and cultural factors.

Olive:

The olive is commercially grown in California with most of the production in California’s Central Valley; some production occurs outside Phoenix, Arizona. According to the USDA, in 2009, total olive production in California was 42,002tonnes (46,300 tons). EPA Crop Production Region 10. Other production regions include: Spain, Italy, Greece, Portugal, South America, the Middle East, northern and southern Africa, Australia, Canada, Mexico, Western and southwestern Asia, southeastern and southwestern Europe, the Mediterranean region, Taiwan; widely cultivated and sometimes naturalized. World olive production is 9.5 million hectares (23,475,011 acres). Approximately 90% of production is used for olive oil. Approximately 75% of olive oil is from Europe, with Spain producing the most oil. Greece, Italy and Portugal are also leading producers. Nearly half of all world production of table olives is from Europe and one-third is from the Middle Eastern and Northern African countries. According to FAOSTAT, in 2007, 6,222,100 tonnes (6,858,691 tons) were produced in Spain, 3,481,379 tonnes (3,837,563 tons) were produced in Italy, 2,444,230 tonnes (2,694,302 tons) were produced in Greece, 1,075,854 tonnes (1,185,926 tons) were produced in Turkey, and 900,000 tonnes (992,080 tons) were produced in Tunisia. World olive production in 2008 was 18,083,800 tonnes (19,933,977 tons).

Papaya, Mountain

There is limited production in California; no yield data is available. EPA Crop Production Region 10. Other production regions: commonly cultivated in the high slopes of Ecuador and Colombia; also grown in Panama, Venezuela, and northern to western South America, especially the Andes Mountains; yields per unit area are not known; one tree can produce 50 to 60 fruit per season .

Patauá:

There is limited production in U.S. Other production regions include Central America including Panama, Caribbean (Trinidad and Tobago), and northern South America, Brazil, western South America (Bolivia, Colombia, and Ecuador). On average, the palm yields two fruiting stems annually, with a mean weight of 15 kilograms (254 pounds). Some plants produce up to five fruiting stems. It is estimated that 100 fruiting plants would produce 1.6 tonnes (1.8 tons) of fruit. A hectare of wild palm stand yields 1.5 to 1.6 tonnes (1.7 to 1.8 tons) of fresh fruit and 112 to 260 kilograms (247 to 573 pounds) of oil.

Peach palm, fruit:

87 88

There is no production in U.S. Other production regions include cultivated throughout central and northern South America; experimental crops are found in Africa, Asia and Oceania. In 2000, the estimated production of fresh fruit bunches in the State of Amazonas; Brazil was 13,600 tonnes (14,991 tons). Brazilian Amazonia produced at least twice that amount. In 2002, Colombian production of fruit was approximately 49,000 tonnes (54,013 tons) and Costa Rican fruit production was approximately 10,500 tonnes (11,574 tons). Total Neotropical fruit production is estimated to be 120,000 tonnes (132,277 tons). Of this, approximately 50% is fresh fruit and the other 50% is used for subsistence. Heart-of-palm production in Brazil was 20,000 hectares (49,421 acres) in 2002; production in Bolivia was 3,000 hectares (7,413 acres); Costa Rica had 8,000 hectares (19,768 acres) in production in 2002, and production in Colombia was 1,000 hectares (2,471 acres). The total Neotropical production area of heart-of-palm is greater than 43,000 hectares (106,255 acres)

Persimmon, Black:

There is limited production in Texas, no yield data is available. EPA Crop Production Regions 6 and 8. Other commercial production regions include Northern Mexico.

Persimmon, Japanese

Japanese persimmon is grown in Florida, California; southern states. EPA Crop Production Regions 3, 4, 6, 10, and 13. Other commercial production regions include: China, Korea, Japan, Vietnam, Burma, Indonesia, the Philippines, the Himalayas, the Khasi Hills of northern India, Brazil, Israel, New Zealand, Australia, Iran, the Mediterranean coast of France, Italy, and other European countries, Southern Russia, Algeria. A young tree yields approximately 22.6 to 40.8 kilograms (50 to 96 pounds) of fruit per year. A mature tree yields approximately 150 to 250 kilograms (330 to 550 pounds) of fruit per year. According to 2002 FAO statistics, the global production of persimmon totaled 2,328,919 tonnes (2,567,193 tons). Approximately 71.3% of the production was from China, and 11.6% each was from Korea and Japan. According to FAOSTAT, in 2007, China was the number one producing country, producing 2,332,962 tonnes (2,571,650 tons) of fruit; Korea was second, producing 395,614 tonnes (436,089 tons), Japan was third, producing 244,800 tonnes (269,845 tons), Brazil was fourth, producing 159,851 tonnes (176,205 tons), and Azerbaijan was fifth, producing 128,407 tonnes (141,544 tons).

Pitomba:

A few specimens of pitomba have been grown in southern Florida; no yield data is available. EPA Crop Production Region 13. Other commercial production regions: Brazil.

Pomerac:

88 89 Pomerac grows in Hawaii and Puerto Rico but no yield data is available. EPA Crop Production Region 13. Other production regions include: Tropics, West Indies, Indonesia, Malaysia, Java, Philippines, Vietnam, Bengal, South India, Malacca, East Africa, Melanesia, Polynesia, Micronesia, Bermuda, St. Croix, Brazil, Surinam, Central America, Southeast Asia; the yield varies from 21 to 85 kilograms (46 to 188 pounds) per tree.

Rambai:

There is no commercial production of rambai in the U.S. Other commercial production regions include Southeast Asia including Thailand and Vietnam; region of Malesia (Brunei, Indonesia, Malaysia): grows wild in Bangha and Borneo.

Rose Apple:

Rose apple is produced in Florida, Hawaii, Puerto Rico, Virgin Islands, and naturalized in the Southeastern United States. It is also grown as an ornamental in California. EPA Crop Production Regions 11 and 13. Other production regions include: East and West Indies, Indonesia, Malaya; cultivated and naturalized in many parts of India, Sri Lanka, former Indochina, and the Pacific Islands; naturalized in South Africa, west tropical Africa including Ghana, the islands of Zanzibar, Pemba and Reunion, Southeast Asia, Mexico, Guatemala, Honduras, Panama, tropical Southern America, Mascarenes, Seychelles and Galapagos, Australia; in India, a single mature tree can yield 2 kilograms (5 pounds) of fruit each season .

Rumberry:

There is no commercial production of rumberry in the U.S. Other commercial production regions include Amazonian lowlands of Ecuador, Bolivia, Venezuela, Brazil, Colombia, and Peru. Wild trees have been found to yield an average of 9,000 to 12,000 kilograms (19,842 to 26,455 pounds) per hectare. Planting densities of 600 to 1,100 trees per hectare yield about 12 tonnes (13 tons) of fruit. With new techniques, higher yields can be achieved.

Sea grape:

The sea grape is found in home gardens along the Gulf Coast, Florida, and as an ornamental in Hawaii. EPA Crop Production Regions 3 and 13. Other production regions include Tropical America, along the American Atlantic, the Pacific Coasts of the tropics and subtropics between 25 °N and 10 °S, the Antilles, Mexico, Central America, South America, and the Caribbean.

Sentul:

The sentul grows well in South Florida. EPA Crop Production Region 3. Other production regions include Tropical and Southeast Asia, Malesia (Indonesia, Malaysia, Papua New Guinea, and Philippines), former Indochina including Cambodia and Southern Laos, the

89 90 Malay Peninsula, India, the Andaman Islands, the Moluccas, Mauritius; cultivated elsewhere in the tropics. Experimental data indicates that annual yields can reach up to 14 tonnes (15 tons) per hectare. Mature trees produce up to 22.5 tonnes (25 tons) of fruit per hectare. In the Philippines in 1991, there were over 1.6 million productive trees.

Sete-capotes:

There is no production in the U.S. Other production regions include Brazil, Argentina, and Paraguay.

Silver aspen: There is no production in the U.S. Other production regions include: Australian rainforests, New South Wales, Queensland, coastal regions; approximately 100 hectares (247 acres) are grown

Starfruit:

The majority of domestic production is from Florida. One fruit grower and shipper has 20 hectares (50 acres) planted. Fruit from Hawaii (14 hectares (35 acres) in 1994) must be treated prior to shipment to the mainland. Approximately 0.9 tonnes (1 ton) of fruit was harvested from Guam in 1992; some production occurs in California. The current annual estimated value of this crop is $1.5 million. EPA Crop Production Regions 3, 10 and 13. Other commercial production regions: All tropical regions of the world; Indonesia, the Moluccas, the West Indies, some of the South Pacific islands, the provinces of Fukien, Kuangtung and Kuangsi in southern China, Sri Lanka. Main production occurs in Taiwan, Malaysia, Brazil, Guyana, India, the Philippines, Australia, Israel, Florida, and Hawaii. Individual trees that receive adequate horticultural attention have yielded 45 to 500 kilograms (100 to 1,102 pounds) of fruit. Yields of 100 to 250 kilograms (220 to 551 pounds) per tree per year are common when there are two to three crops per year; no statistics are currently available about world production. However, overall commercial carambola planting in the world is no more than 10,000 hectares (24,711 acres).

Surinam Cherry

The majority of domestic starfruit production is from Florida. One fruit grower and shipper has 20 hectares (50 acres) planted. Fruit from Hawaii (14 hectares (35 acres) in 1994) must be treated prior to shipment to the mainland. Approximately 0.9 tonnes (1 ton) of fruit was harvested from Guam in 1992; some production occurs in California. EPA Crop Production Regions 3, 10 and 13. Yields of trees in Hawaii have varied from 2.7 kilograms (6 pounds) from a 4-year-old tree to 11 kilograms (24 pounds) from a 6 meter (20-foot) untrimmed wild tree. Average yields range from 2.7 to 3.6 kilograms (6 to 8 pounds) per plant per year. EPA Crop Production Regions 3, 10, and 13. The Surinam cherry is produced in Hawaii, California, and Florida as a small bush-like tree or hedge; naturalized in the Southeastern United States, Puerto

90 91 Rico, Samoa, and the U.S. Virgin Islands. Other production regions include: South America including Brazil, Bolivia, Venezuela, Colombia, Argentina, Paraguay, Uruguay, Surinam, Guyana and French Guiana; Southeast Asia, southern China, along the Atlantic coast of Central America, India, Sri Lanka, the Philippines, Israel, Italy; cultivated elsewhere in the tropics; naturalized in South Africa, Australia, and the West Indies. In India, the yield is approximately 2.7 to 3.6 kilograms (6 to 8 pounds) per plant. The highest yield was recorded in Israel and was 11 kilograms (24 pounds) from one untrimmed plant. The approximate yield from a Brazilian test plot was 7 kilograms (15.4 pounds) per tree per year. Some plants produce up to 10 kilograms (22 pounds) of fruit per year.

Tamarind:

The tamarind is grown in New Mexico, Florida, California, Hawaii, and Puerto Rico. So far, tamarind production is of minor importance in the U.S. EPA Crop Production Region 13. Other commercial production regions includes: The Caribbean including Bermuda, Jamaica, Haiti, Grenada, Cuba, the Dominican Republic, and the Bahamas; Central America including Mexico, Guatemala, Belize, Panama, and Costa Rica; South America including Brazil; India; Southeast Asia including Thailand, Malaya, Malaysia, and Indonesia; tropical Africa including Madagascar, Cape Verde, Sudan and central and east Africa; Fiji, Australia, the Middle East; Egypt, Yemen, the Greater Antilles; East Indies; Islands of the Pacific; other tropical and subtropical countries. There are no statistical records on tamarind. However, it is known that 95 percent of total world production is the sour type tamarind. India is the largest producer of sour tamarind in Asia; annual production in India is estimated at 250,000 to 300,000 tonnes (275,578 to 330,693 tons). Tamarind kernel powder is in demand and approximately 20,000 tonnes (22,046 tons) are produced annually in India. Thailand is the second largest producer of tamarind in Asia; Thailand produces 30 percent of the sweet type, and produces the sour type. Each tree can produce approximately 90 kilograms (198 pounds) of purified pulp; no yield data is available. Other production regions include Brazil, Argentina, and Paraguay; introduced elsewhere; no yield data is available.

Uvalha:

Uvalha is grown in Florida and no yield data is available.

Water apple:

Water apple is grown in Hawaii. EPA Crop Production Regions 3 and 13. Other production regions include : Southeast Asia, Bangladesh, Sri Lanka, India, Vietnam, Myanmar, Thailand, Taiwan, region of Malesia (Indonesia, Malaysia, Papua New Guinea), the Philippines, Australia, Pacific Islands, Central and South America, Trinidad; cultivated elsewhere in tropical Asia; introduced into the Tropics; no yield data is available.

Water pear:

91 92 There is no production yet in the U.S. Other production regions include: Northeast tropical Africa, east tropical Africa, west-central tropical Africa, west tropical Africa, south tropical Africa, southern Africa, Arabian Peninsula (Yemen); no yield data is available.

Water berry:

There is no production yet in the U.S. Other production regions include east tropical Africa, west-central tropical Africa, south tropical Africa, and southern Africa:

Wax jambu:

There is 0.4 hectare (1 acre) of wax jambu grown in Florida. EPA Crop Production Region 3. Other production regions include: Tropical Asia, southeast Asia, Malaya, Andaman and Nicobar Islands, Solomon Islands, Jamaica, Surinam, the islands of Curacao, Aruba, and Bonaire, Thailand, Cambodia, Laos, Vietnam,; cultivated in India, Zanzibar, and Pemba; commercial production in the Philippines, Taiwan, Malaysia, Australia and Central and South America; cultivated elsewhere in the tropics; and as an ornamental in Israel. Mature trees yields from 700 to over 1,000 fruit; each fruit weighs 65 to 100 grams (2 to 4 ounces).

SPECIFIC CULTURAL PRACTICES OF THE TROPICAL AND SUBTROPICAL FRUIT – EDIBLE PEEL:

Açaí

Açaí is a tall-slow growing, slender palm tree that reaches a height of 15 to 25 meters (49 to 82 feet). The tree suckers at the base, resulting in large clusters of trunks (25 or more per tree). Trunks are 7 to 20 centimeters (3 to 8 inches) in diameter. Aerial roots are found on trees growing in swampy areas. Açaí is indigenous to the Amazon rainforest. The crown contains 8 to 14 leaves that are long pinnate and 2 to 4 meters (7 to 13 feet) long. Leaf bases are tightly sheathing and form a crown shaft that is green, yellow, red or purple in color. Each leaf contains 50 to 62 widely spaced leaflets that are pendulous on the rachis and reach 1 meter (3 feet) in length. The inflorescence emerges from below the crown shaft, contains a central rachis and approximately 54 lateral branches and reaches 1 meter (3 feet) long. Branches are covered with light brownish-white hairs. Each branch bears clusters of two male flowers and one female flower. Terminal branches contain male flowers. Male flowers are purplish and 0.45 by 0.27 centimeters (0.2 by 0.1 inch) in size. Female flowers are purple to light brown and 0.32 by 0.26 centimeters in size. Both male and female flowers are un-stalked. Pollination is by small bees, flies and beetles. The small, round, 1 to 2 cm (0.4 to 0.8 inch) in diameter fruit is a drupe that contains a single large seed surrounded by stringy fibrous sheaths and a thin oily coating. Immature fruit are green and ripens to dark purple when mature. Some fruit are green at maturity and are known as white açaí. Four to eight bunches of fruit are produced each year per trunk. The fruit skin is smooth and shiny. The fruit pulp is creamy to oily and sweet. The flavor resembles raspberries, blackberries, or nuts with a metallic aftertaste. This fruit is a major food resource in tropical America. Old trunks are removed for palm cabbage; the tree is the main 92 93 source of palm hearts. Other uses include ornamental use; medicinal purposes; ink, dye and wood for house construction.

Acerola:

A large, bushy evergreen small tree or shrub growing up to 6 meters (20 feet) tall and wide. Native to the Caribbean, Central America, or Northern South America. The trunk diameter is 10 centimeters (4 inches). Branches are minutely hairy, contain many lenticels, and can be erect or spreading and drooping. The tree may have a semi-prostrate, compact, upright or open growth habit. Leaves are simple, entire, opposite, elliptical, oblong, obovate, oval, ovate or narrowly oblanceolate in shape and 2-7 centimeters (0.75 to 2.75 inches) long by 2.5 to 3.8 centimeters (1 to 1.5 inches) wide; young leaves and petioles are hairy; mature leaves are dark green and hairless. Pink, lavender or white flowers are borne in clusters in leaf axils on new terminals and on lateral spurs. Each flower contains 5 petals, 10 stamens; flowers range in size from 2.0 to 2.5 centimeters (0.8 to 1 inch) wide. Pollination is by insects. Bright-red, orange- red, or deep purplish red fruit cherry-like, oblate to round in shape, 3-lobed, 1 to 3.5 centimeters (0.4 to 1.4 inch) wide and 3 to 10 grams (0.1 to 0.4 ounce) in weight. The skin is thin, delicate, smooth and glossy. Pulp is yellow to orange in color, juicy, and acid to subacid. Individual fruit contain three small, rounded to triangular ridged stones that may contain seeds. Fruit is borne singly or in 2’s or 3’s. Currently, the plant is not heavily cultivated. Fruit is highly perishable and easily bruised. Ripe fruit and fruit turning color should be harvested every other day. In Puerto Rico, individual trees may yield 13.5 – 28 kg. In Florida, a planting of 300 trees produced 2,856 – 23,270 kg of fruit from March to November. Fruit is eaten fresh or processed into puree and juice: high in vitamin C content.

African plum:

A medium-sized deciduous, nitrogen-fixing tree growing 8 to 20 meters (26 to 66 feet) high. The tree contains a dense, rounded crown. Native to the hot, tropical climate of Africa. The bark is pale brown to grayish white with vertical fissures. Leaves are thick, leathery, dark green, opposite, glabrous, and 14 to 34 centimeters (5.5 to 13 inches) long. Each leaf contains 5 leaflets on stalks 6-14 centimeters (2 to 5.5 inches) long. Leaflets are entire, ovate, obovate- elliptic or oblong in shape, contain rounded tips, and range in size from 8 to 22 centimeters (3 to 9 inches) long by 2 to 9 centimeters (0.8 to 3.5 inches) wide. Flowers are white and tinged purple and occur in dense opposite and axillary cymes. Fruit are oblong, up to 3 cm (1.2 inches) long, and turn from green to purplish-black as they ripen. The skin is smooth and shiny. The pulp is starchy black. Each fruit contains one hard conical seed that measures 1.5 to 2 centimeters (0.6 to 0.8 inch) long and 1 to 1.2 centimeters (0.4 to 0.5 inch) wide. Fruit is sweet and tastes like prunes. Fruit can be candied, made into jam or eaten fresh; leaves, pods, and seeds are used for fodder; leaves are used in cooking; roots and fruit are used for medicinal purposes; bark is used for dye; wood is used for construction purposes and fuel. Grown around homes.

Agritos:

93 94

Evergreen shrub growing to 1 to 3 meters (3 to 10 ft.). Grows in southern Arizona, southern New Mexico, Texas, and Mexico on rocky limestone flats and slopes in full sun. Hardy to zone 6. Bark is grey to reddish-brown and exfoliating. Stiff, erect branches with spiny, holly- like, grey-green alternate trifoliolate leaves. Leaflets are spiny lanceolate-oblong to elliptic and are found in three’s, joined at a central point. Fragrant yellow flowers are borne in few-flowered racemes. Fruit is a subglobose to globose bright red berry, 0.8 to 1.2 cm (0.3 to 0.5 inch) in diameter. The skin is smooth and shiny. Pulp is acidic and contains one to several seeds. Uses include wine and jelly from the berries, medicinal purposes from the roots, yellow dye from the roots and wood, a coffee substitute from the seeds, and an effective hedge or barrier plant.

Almondette

Medium-size evergreen tree that grows 10 to 15 meters (33 to 49 ft.) tall. Grows in the dry, deciduous tropical forests of India, Burma, and Malaya. Branches are hairy; the bark is rough, dark grey or black and fissured with prominent squares. The trunk is straight and cylindrical. The dark green leaves are broadly oblong with a rounded base and measure 8 to 20 centimeters (3 to 8 inches) by 4 to 12.5 centimeters (1.6 to 5 inches). Small flowers are axillary and on 5 to 15 centimeter (2 to 6 inch) long terminal panicles. Individual flowers are 0.6 centimeters (0.2 inch) in diameter and contain 4 to 5 greenish-white petals. Fruit is a hard, grey to black round drupe with a single seed that ranges in size from 0.7 to 1.5 centimeters (0.3 to 0.6 inch) in diameter. The skin is smooth. Both the pulp and seed are widely consumed in India and are considered one of the country’s most delicious wild fruit. The seed is roasted and used as a substitute for almond. Fallen ripe fruit are collected; the tree may be cut down to obtain the fruit. Oil produced from the seed is used as an olive or almond oil substitute. The bark yields tannin, wood is used for firewood, leaves are used as fodder, and all parts of the tree contain medicinal purposes.

Ambarella

A rapidly growing, upright symmetrical deciduous tree growing 9 to 25 meters (30 to 82 feet) tall. A native of the Indo-Malaysian region to Tahiti. The crown is rounded. Bark is smooth and light grey-brown. Leaves are pinnate and 20 to 60 centimeters (8 to 24 inches) in length. Leaves are composed of 9 to 25 glossy, elliptic or obovate-oblong leaflets 6.25 to 10 centimeters (2.5 to 4 inches) long. Leaves turn yellow and fall at the beginning of the dry season. Fragrant, small yellowish to whitish male and female flowers are borne in large, loose, terminal panicles before leaf emergence. Inflorescences measure 50 centimeters (20 inches) long. Male, female and perfect flowers are contained in the inflorescences. Individual flowers occur on short pedicels measuring 0.1 to 0.4 centimeter (0.04 inch). Fruits are long-stalked, contain five shallow longitudinal grooves, are ellipsoid or globose in shape and measure 4 to 10 centimeters (1.6 to 4 inches) long by 3 to 8 centimeters (1.2 to 3 inches) wide. It takes 4 to 5 years to bear fruit from seed or 2 to 3 years from cuttings. Trees should be spaced 7.5 to 12 meters (25 to 39 feet) apart. Fruit are grown in bunches of 12 or more. The skin is thin, tough and russetted when mature. Fruits are sold while still green. Hard, smooth, green immature

94 95 fruits fall to the ground over a period of several weeks and ripen to a golden-yellow or orange color. Flesh is yellow, juicy, crisp and subacid with a pineapple-like flavor when firm. When soft, the fruit becomes musky and fibrous. Each fruit contains one to five flat seeds.

Apak palm:

A slow-growing widespread fan-leafed palm tree growing 2 to 7.5 meters (7 to 25 feet) tall and 4 meters (13 feet) wide. Apak palm is native from Eastern Mexico to Nicaragua. The tree can grow in a solitary or clustering manner. The trunk leans and is 12 to 20 centimeters (5 to 8 inches) in diameter. The canopy contains 10 to 15 dull green evergreen leaves that are palmate and sometimes waxy. Petioles are toothed. The leaf blade is split into 30 to 50 stiff leaf segments. Inflorescences are long, arching, branched, and densely hairy and emerge from the leaves. Individual flowers contain male and female reproductive organs. Fruit is green to brown, ovoid, 1 to 1.5 centimeters (0.4 to 0.6 inch) long and 2 centimeters (0.8 inch) in diameter. The skin is hairy. Each fruit contains one seed. The flavor is sweet. Fruit is consumed raw or cooked; can be made into preserves. The tree is also used as an ornamental.

Appleberry:

An evergreen sprawling groundcover or climber containing wiry, red to brown-grey stems up to 3 meters (10 feet) long; may also reach the size of a small shrub and grow up to 1.5 meters (5 feet) high. Native to the eastern states of Australia from South Queensland to Tasmania and South Australia. Leaves are medium green, hairy, narrowly oval with a wavy margin and 0.5 centimeters (0.2 inch) wide by 5 centimeters (2 inches) long. Shoot tips are hairy and contain a fine white fringe. Pendulous 1 to 2 centimeter (0.4 to 0.8 inch), long, bright yellow-cream bell-shaped flowers are borne on slender stalks singly or in clusters of 2 or 3 on the ends of stems in the spring and summer. Petals reflex and tinge with purple as the flower opens and ages. Oblong berries, 2.5 centimeters (1 inch) long and 1 centimeter (0.4 inch) wide are produced in the summer. The hairy, peach-like skin turns from green and purple to yellow when ripe. Fruit is eaten raw when it falls to the ground and is roasted when green. The flavor is similar to kiwifruit. Also grown as an ornamental.

Arazá:

Small tree or shrub that is densely branched and 2.5 to 15 meters (8 to 49 feet) tall. Grown in semi-open or open areas on old, non-floodable terraces in tropical, highly leached podzolic soils and dense, humid, tropical high forests. Grown within the area between the Marañón and Ucayali rivers and where the Amazon begins. The bark is flaking. Young branches are covered with short, velvety, brown hairs. Leaves are opposite, simple, elliptical to slightly oval and measure 6 to 18 x 3.5 to 9.5 centimeters (2 to 7 x 1.3 to 3.7 inches). Inflorescences are in axillary racemes with two to five white pedicillate flowers, measuring 1 centimeter (0.4 inch) wide. Fruit is a sub-spherical berry, 12 centimeters (4.7 inches) in diameter and weighing 750 grams (1.7 pounds). Plants are then transplanted into polyethylene bags filled with soil and manure and placed into a nursery. Plants stay in bags for one year in the shade and

95 96 plants are then planted out on the final site, spaced 3 x 3 meters (10 x 10 feet) apart and fertilized with mature. The skin is shiny and yellow. The flesh is yellow and thin. Contains a small number of oblong seeds measuring 2.5 centimeters (1 inch). Fruit is rarely consumed raw due to acidity. Used to make juices, soft drinks, ice cream, preserves and desserts. Also serves as an ornamental.

Arbutus berry:

A small to medium tree or multi-stemmed, rounded, evergreen shrub growing 2 to 15 meters (8 to 49 feet) tall and 2 to 6 meters (8 to 20 feet) wide. Native to Ireland, the North American Pacific Coast, the Southwestern United States, Mexico, and the Mediterranean region of Southern Europe. Grey-brown to cinnamon brown bark is smooth and flakes when mature to reveal dark, red/brown bark underneath. Trunks and branches have a twisted appearance. Leaves are dark green, leathery, glossy, alternate, simple, oblong, elliptical or oval with toothed margins, 5 to 17 centimeters (2 to 7 inches) long and red-stemmed. Waxy flowers are small, urn- shaped, white or pinkish, similar to blueberry flowers, and are assembled in drooping panicles about 5 centimeters (2 inches) long. Flowers contain both male and female reproductive organs. Insects are highly attracted to the flowers. Showy fruits are round, bright red to red-orange when mature and about 1 to 2.5 centimeters (0.5 to 1 inch) in diameter. Skin texture is rough and pebbled. Fruits resemble strawberries in appearance only; the taste is bland and watery. Used as an ornamental; bark is used in tanning leather; wood is used as a fuel source. Humans and birds consume fruit.

Babaco:

A small, rapidly growing herbaceous shrub that grows about 3 meters (10 feet) high. Having originated in the central south highlands of Ecuador, the babaco is a naturally occurring hybrid of Carica stipulata and Carica pubescens. Grown in cool, sunny, subtropical climates, free of frost. The tuberous taproot reaches a diameter of approximately 40 centimeters (16 inches) and contains many lateral roots. The erect softwood single trunk is lined with leaf scars. Large alternate palmate leaves consist of 5 to 7 lobes and contain prominent ribs and veins. Leaves are attached to long hollow petioles that radiate from the trunk. Leaf shed occurs during the winter months. Yellowish, solitary, bell-shaped female flowers contain 5 petals and dark green sepals. Flowers occur on long, pendulous stalks that arise from all leaf axils and measure 3.5 to 4 centimeters (1.4 to 1.6 inches). There are no male flowers. The large torpedo-like, seedless fruits are five-sided, rounded at the stem end and pointed at the apex. Mature, yellow fruits reach a length of 40 centimeters (16 inches), a width of 20 centimeters (8 inches) and a weight of 2 kilograms (4.4 pounds). The skin is smooth, thin and edible. Commercially grown fruit is harvested at the first sign of yellow color. The flesh is whitish, juicy, acidic, and low in sugar and has flavor overtones of strawberry, pineapple and papaya; nicknamed the champagne fruit. Fruit are seedless. Fruit hangs in clusters around the trunk. The entire fruit can be consumed. Fruits are locally eaten only after cooking; consumed fresh with sugar elsewhere. Fruits also blended into drinks, preserves and pies. Commonly used for making sorbets.

96 97 Bacaba palm:

A tall, thin, single-stemmed palm tree growing to 20 meters (66 feet) tall. Native to the Central Amazon region. Grown throughout the northern Amazon rainforest in lowland rainforests, the palm prefers tropical conditions and an elevation up to 1,067 meters (3,500 feet). The trunk is smooth, grey and ringed with leaf scars. Tree diameter is up to 30 centimeters (12 inches). The palm contains a grayish-green pseudo crown shaft measuring 4 feet (1.2 meters) tall. The leaf crown is shaped like a shuttlecock and contains 8 to 20 drooping plumose, spirally arranged pinnate leaves that measure 5 to 6 meters (15 to 20 feet) long. Each leaf contains hundreds of olive green linear pendulous leaflets measuring 30 to 100 centimeters (12 inches) long by 3 to 7.5 centimeters (1.2 to 3 inches) wide. Leaflets are brown and hairy on the undersides. Leaves are attached to 0.3 to 0.6 meter (1 to 2 foot) long green petioles. Inflorescence branches are 1.2 to 2 meters (4 to 7 feet) long. Inflorescences resemble a horse’s tail. Each inflorescence contains approximately 200 pendulous creamy yellow, reddish, or scarlet flowers that are borne in clusters of three, containing one female flower and two male flowers. Male flowers are yellowish, pointed; contain 6 stamens and measure 0.6 centimeter (0.2 inch) long. Female flowers are round and 0.6 to 0.8 centimeters (0.2 to 0.3 inch) in diameter. Purple-black fruit is round, grows in clusters on long branches, and measures 1.3 to 2 centimeters (0.5 to 0.79 inch) in diameter. The skin is thin, smooth, and contains a whitish bloom. Pulp is oily and red or white in color. In Brazil, the oily fruits are used to prepare a wine called vinho- de-bacaba. The edible fruit oil can be extracted. Fruit is harvested once the color changes from green to purple-black. Fruit are obtained by climbing the tree and cutting bunches of fruit. Tall trees have been cut down to obtain the fruit. Fruit can only be stored for a few days. So far, oil yields are too low for commercial interest.

Bacaba-de-leque:

A tall, thin, single-stemmed palm tree growing 5 to 18 meters (16 to 60 feet) tall. Native to northern central Brazil and the northeastern tip of Bolivia to the Amazon River. Grown on non- flooded soils in lowland rainforests. The light gray to white trunk is 30 centimeters (one foot) in diameter and contains widely spaced dark rings of leaf base scars. The grayish-green pseudo crown shaft is about 1 meter (3 feet) tall. Erect and slightly arching leaves are plumose and pinnate. Approximately 9 to 12 leaves are arranged in a single flat plane and grow only from two opposite sides of the trunk. This palm differs from Oenocarpus bacaba by its opposite leaves. Each leaf measures 3 to 5 meters (10 to 15 feet) long. Petioles are less than 30 centimeters (1 foot) long. Each leaf contains 40 to 130 pairs of shiny olive-green drooping leaflets that are about 1 meter (3 feet) long and grow from the rachis in different planes. Inflorescences are reddish-brown and on 1 meter (3 foot) long flowering branches (rachises) that hang down. One palm contains 50 to 160 rachises. The branches (rachises) contain round, purple-black fruits that are 1 centimeter (0.5 inch) long. The skin is smooth. Fruit pulp may be white or red in color. In Brazil, the oily fruits are used to prepare a wine called vinho-de-bacaba. The edible fruit oil can be extracted.

Bayberry, Red;

97 98 An evergreen tree growing 20 meters (66 feet) tall. Indigenous to the forests of central and southern Japan and China. Grown in coastal districts with warm, humid climates. The canopy is full and broad. The bark is brownish-grey and rough with vertical wrinkles. Obovate to elliptic leaves are 5 to 10 centimeters (2 to 4 inches) long and numerous near the ends of the branches. Leaves remain on the tree for 12 to 14 months. Both female and male flowering shoots contain 15 to 20 inflorescences that each bears 20 to 30 catkins. Each catkin is made up of 4 to 6 male or up to 25 female flowers. Male flowers are bright red, contain two stamens, form a corymbs surrounded by greenish-white bracts and measure 0.7 to 3 centimeters (0.3 to 1 inch) long. Female flowers are in axillary, erect spikes and measure 1.2 to 2.5 centimeters (0.5 to 1 inch) long. Pollinated by wind. Dark red, purple-black, white or pink fruit is a globose to ovoid drupe that grows 1.2 to 3.0 centimeters (0.5 to 1 inch) in diameter. The skin has a knobby surface and is waxy. The flesh is red. Each fruit contains a cherry-like stone. Fruit are consumed raw and cooked. The fruit has been used as a food crop for 7,000 years. Fruit is highly perishable. The tree can remain in production for up to 30 years. The plant has many medicinal purposes and is grown as an ornamental.

Bignay:

A shrubby evergreen bush or large tree. Can vary from the size of a shrub (3 to 8 meters or 10 to 26 feet) to the size of a large tree (15 to 30 meters or 50 to 100 feet). Native to the lower Himalayas in India, Sri Lanka and Southeast Asia to the Philippines and Northern Australia. Grown in tropical conditions in full sun or part shade. The tree contains wide-spreading branches that form a dense crown. Dark-green, glossy, leathery leaves are alternate, oblong, pointed and 10 to 22.5 centimeters (4 to 9 inches) long by 5 to 7.5 centimeters (2 to 3 inches) wide. Leaf petioles are short. Flowers are tiny and reddish with a strong scent. Male flowers are produced in axillary or terminal spikes; these flowers emit an odor resembling fish. Female flowers are in terminal racemes 7.5 to 20 centimeters (3 to 8 inches) long. Male and female flowers are produced on separate trees. Fruit are round or ovoid, 0.8 cm (1/3 inch) across, and occur in grapelike, hanging clusters. Fruits ripen unevenly from yellowish-green to bright red and nearly black. Skin is smooth, thin and tough. The bright red fruit juice stains the fingers and mouth. Pulp is 0.3 centimeters (1/8 inch) thick and white. The taste is subacid and slightly sweet when ripe. There is one stone per fruit. Fruits are consumed both raw and cooked; leaves are eaten raw and cooked; bark is used in producing rope. Leaves are used for medicinal purposes.

Bilimbi:

A medium-sized attractive tree reaching a height of 5 to 15 meters (16 to 50 feet). Cultivated throughout tropical Asia, India, Queensland, Australia, Central and South America, and the West Indies. Grown in tropical climates with full sun. Closely related to the starfruit (Averrhoa carambola). This long-lived tree contains a short trunk with many upright branches. Compound leaves are clustered at the branch tips and are alternate 30 to 60 centimeters long. Each leaf contains 11 to 40 alternate or sub-opposite hairy medium-green leaflets that are ovate to oblong in shape. Leaflets are 2 to 10 centimeters (0.75 to 4 inches) long and 1.2 to 1.25

98 99 centimeters (0.5 to 1.125 inches) wide. Clusters of 18 to 64 yellowish-green, purplish, orange- red, or dark red flowers are small, fragrant, and five-petalled. Petals are 1 to 3 centimeters (0.4 to 1.2 inches) long. Flowers are borne in small, hairy panicles emerging from the trunk and oldest branches. Gherkin-shaped fruit is ellipsoid, obovoid or cylindrical and five-sided with a star-shaped calyx at the stem-end and 5 hair-like floral remnants at the apex. Mature fruits are 4 to 10 centimeters (1.5 to 4 inches) long and 5 centimeters (2 inches) wide. Clustered fruits turn from bright green to yellowish-green or white when mature and fall to the ground. Fruit skin is glossy to waxy, smooth, thin, soft and tender. The flesh is green, jelly-like, juicy and acidic to sour. Each fruit contains several flat seeds. Fruits are consumed raw when prepared into a relish. Juice is prepared into drinks or used as a cleaning agent on metals. Fruit is used to deliver a tart tang to foods and beverages. Due to acidity, fruits are usually cooked and prepared into chutney. Hundreds of fruit can be produced from a single tree. Fruit are picked by hand and must be handled gently; keeping quality is only a few days. More often, found in the garden than cultivated as a crop. Various parts of the plant are used for medicinal purposes.

Borojó:

A tree that reaches a height of 3 - 7 meters. Borojó is a dioecious species. The tree grows 2 - 3 m in the first three years; about 5 m after 7 years and 7 m after 25 years. The white male flowers occur in clusters, while the solitary female flowers occur at the tip of branches. The fruit is a large globose, green berry that is 8 - 13 cm in diameter when mature. The epicarp is thick and smooth and then turns dull reddish to brown when ripe. Fruit development takes 8- 12 months with fruit maturation during two periods in April - June and October - December The fruit pulp is white and hard, becoming fleshy brown as it ripens. The fruit has around 90 to 600 seeds, and it is consideredmature ripe when it falls in the floor.

Breadnut:

A fast-growing tree reaching a height of 20 to 45 meters (66 to 148 feet). Breadnut is native to Mexico and Central America and a canopy tree of tropical rainforests. The tree has a pyramid-shaped crown, hanging branches, dense foliage, and thin, rough, grey bark with many lenticels, white sticky latex, and a straight trunk with a diameter of 1 to 1.5 meters (3 to 5 feet). Wood is yellowish white, yellowish bronze or light brown in color. The trunk may exude a yellow gum. Glossy green leaves are simple, alternate, ovate-lanceolate to elliptical in shape, and 4 to 18 centimeters (1.6 to 7 inches) long by 2 to 8 centimeters (0.8 to 3 inches) wide. Leaves contain pointed deciduous stipules and 0.2 to 1.0 centimeter (0.08 to 0.4 inch) long petioles. The tree is mostly evergreen, unless it is exposed to extremely dry conditions. The inflorescence is composed of a spherical head. Each head consists of male flowers surrounding a single female set of flowers in the center. Yellow male flower heads contain a rudimentary perianth without a corolla and one stamen. Female flowers are green, and contain an inferior ovary. The tree is wind pollinated. Orange fruit are round to ellipsoid drupes that range in size from 2 to 3 centimeters (0.8 to 1.2 inches) in diameter. The pericarp is thick, scaly and greenish- orange. Each fruit contains a small amount of sweet pulp and one to three shiny, oily, yellowish- brown seeds that range in size from 1.5 to 2 centimeters (0.6 to 0.8 inch) in diameter. Seeds

99 100 contain nutty kernels and resemble potatoes or chestnuts in flavor. The tree is an important forage plant in the Yucatan. Fruit were a staple food during Mayan times.

Cabeluda:

A large shrub or small tree that is 3 to 7 meters (10 to 24 feet) in height and native to Brazil. Grown in humid, tropical conditions. This plant contains multiple thin trunks. Young branches and leaves are hairy. Dark green leaves are opposite, elliptical and acute, 2.5 centimeters (1 inch) wide and 10 centimeters (4 inches) long. Flowers are small, white, and occur in axillary clusters. Yellow fruit are round and about 2.5 centimeters (1 inch) in diameter. The skin is pubescent. Each fruit contains one to two seeds. Fruit flavor is similar to apricot. Fruits are eaten fresh or processed into juices and jams.

Cajou, fruit:

A large forest tree that grows to a height of 25 to 50 meters (82 to 164 feet). Native to eastern Amazonia, Brazil and Guiana. The crown is wide and the trunk is straight and up to 1 meter (3 feet) in diameter. Bark is thick and slightly rough. Roots are large and grow deep in the ground. Leaves are simple, smooth, leathery, alternate, clustered at branch tips, obovate in shape, and 20 centimeters (8 inches) long by 12 centimeters (5 inches) wide. The apex of the leaf is rounded, the base is wedge shaped and the undersides of the leaves are pubescent. The petiole is up to 1.5 centimeters (0.6 inch) long. The inflorescence is a spreading terminal panicle with numerous secondary and tertiary branches at 90° angles. Individual fragrant flowers are greenish-white, white, pink or red in color and contain 5 ovate-lanceolate petals that measure 0.6 to 0.7 centimeters (0.2 to 0.3 inch) long by 0.2 centimeters (0.08 inch) wide. Male flowers contain 8 stamens measuring 0.7 to 0.8 centimeters (0.3 to 0.3 inch) long. A relative of the cashew, the fruit is a kidney-shaped drupe that is 2.5 centimeters (1 inch) long. This is attached to a large, pear-shaped false fruit (pedicel) that measures 7 centimeters (3 inches) long and 5 cm (2 inches) in diameter. The skin is red, smooth and shiny. The pulp is pink and juicy. It has a sweet or acid and astringent flavor similar to strawberries. The small kidney shaped nut is edible and tastes similar to the cashew. The peduncle is eaten fresh or prepared into juice. Rarely cultivated. Fruit are collected from the ground.

Cambucá:

A small, slow growing evergreen shrub or tree that measures 5 to 12 meters (16 to 39 feet) tall. Native to the Brazilian southeast coast near Rio de Janeiro and São Paulo. Thrives in hot, rainy climates. The trunk is short and reaches 30 to 50 centimeters (12 to 20 inches) in diameter. The smooth, thin, pale brownish-gray bark is flakey, revealing a copper layer below. The tree contains a wide, dense crown of spreading branches. The dark green evergreen leaves are opposite, smooth, leathery, glossy, elliptic-acuminate in shape, and contain a curled margin. Leaves measure 5 to 16 centimeters (2 to 6 inches) long by 3 to 5 centimeters (1 to 2 inches) wide. Petioles are finely hairy, short and measure 0.5 to 1.5 centimeters (0.2 to 0.6 inch). The white, sessile flowers are clustered in groups of 2 to 8 over the branch axils or distributed around

100 101 the stem. Berries are short stalked and round. Immature fruit are green and turn yellow to bright orange-yellow when ripe. The skin is smooth, leathery, and thin and contains many slightly raised longitudinal ridges. Size ranges from five to 7 centimeters (2 to 3 inches) in diameter and 55 to 140 grams (2 to 5 ounces) in weight. The flesh is soft, juicy and orange- yellow. Within the fruit, there are one to two hard, oblong flattened light purple seeds. The flavor is sub acid to sweet and tastes similar to the jaboticaba. Fruits are eaten out of hand or used to make jams, juices, or desserts; the tree is used as an ornamental or for medicinal purposes. The bark is used in the leather industry; the wood is used for furniture and tools.

Carandas plum:

A branching, spiny evergreen shrub or small tree growing to 5 meters (16 feet). Native to Africa. The bark is smooth, gray, and contains straight woody 5 centimeter (2 inch) straight spines growing in pairs. The tree emits milky latex. Leaves are opposite, leathery, shiny, dark green, ovate to ovate-elliptic, occasionally almost circular, and 2.5 to 6 centimeters (1 to 2.4 inches) long by 1.8 to 3 centimeters (0.7 to 1.2 inches) wide. The leaf stalk is short and measures 0.1 to 0.4 centimeters (0.04 to 0.2 inches) long. Fragrant pink-white, purple-white, or red-white flowers are in terminal clusters that measure 4 centimeters (1.6 inches) in diameter. Individual flowers are slender, tubular, 1.8 centimeters (0.7 inch) long and about 2 centimeters (0.8 inch) in diameter. Pollination is by insects. The purple-black fruit is a solitary berry that is ovoid to spherical and reaches up to 1.5 centimeters (0.6 inch) in diameter. The skin is smooth. The flesh is reddish in color. The flavor is sweet to sour and resembles the taste of an unripe cherry. Contains 2 to 4 seeds. Ripe fruits cause teeth to stain dark red. Often consumed as a famine food.

Carob:

An evergreen tree reaching 15 to 17 meters (50 to 55 feet) in height and 3.6 meters (12 feet) in diameter. The trunk may reach 85 centimeters (33 inches) in diameter. The bark is brown and rough. Native to the eastern Mediterranean, most likely the Middle East. Leaves are evergreen, dark green, glossy, leathery, pinnate, elliptic, or ovate in shape, and occur in pairs of 2 to 6. Individual leaves are 3 to 7 centimeters (1.2 to 3 inches) long and contain 6 to 10 opposite leaflets. Leaflets are dark green, leathery, oval, rounded at the apex, and measure 2.5 to 6.25 centimeters (1 to 2.5 inches) long. Trees shed leaves in July every other year and renew them during the spring. Green-tinted red flowers are numerous, tiny and measure 0.6 to 1.2 centimeters (0.2 to 0.5 inch). Flowers occur in short, slender racemes borne in clusters along the branches. Most trees are monoecious, with individual male and female flowers. The pod is light to dark brown, oblong, flattened, straight or slightly curved with a thickened margin. Fruits reach 10 to 30 centimeters (4 to 12 inches) long, 1 to 3.5 centimeters (0.4 to 1.4 inches) wide and 1 centimeter (0.4 inch) thick. The surface is brown, wrinkled, leathery, glossy, tough and fibrous. Inside, there is a soft, semi-translucent, pale-brown pulp and 10 to 13 smooth, glossy, brown, flattened, ovate-oblong (0.8 to 1.0 centimeter (0.3 to 0.4 inch) long) hard seeds. Immature pods are green, moist and very astringent. Ripe pods are sweet when chewed. The broken pod has an odor resembling Limburger cheese, due to the 1.3% isobutyric acid content;

101 102 the pod has many food uses. Cultivated for seeds and pods. The pods are harvested before winter rains; harvested by shaking the branches with a long pole. Pods are caught on canvas sheets laid on the ground. Pods are sun-dried for 1 or 2 days until the moisture content is reduced to 8% or below. Then pods go through a kibbling process, which involves crushing and grading into 4 categories, cubed, medium-kibbled, meal and seed kernels. The tree can live for over a century.

Cashew apple:

A low-branched, spreading, medium to large fast-growing evergreen tree that reaches 12 meters (40 feet) in height. Native to northeast Brazil. Bark is rough and contains resin and acrid sap. Branches are twisted and crooked; branches touching the ground take root. Leaves occur in terminal clusters, are leathery, simple, alternate, oblong-oval or obovate, 10 to 20 centimeters (4 to 8 inches) long and 5 to 10 centimeters (2 to 4 inches) wide. Leaves become fully mature 20 to 25 days after emerging. Fragrant flowers are yellowish-pink, 5-petalled, and borne in 15 to 25 centimeter (6 to 10 inch) terminal panicles; male, female and bisexual flowers are found on the tree. There may be 200 to 1,600 flowers per panicle. Flowering may occur over a 30- to 60-day period. For commercial purposes, plants are spaced 6 to 11 meters (20 to 35 feet) apart. Fruits are produced after three years. There are two main cashew tree-types: Gigante (giant) or Tardio (late), which are large, vigorous trees, usually flowering in their third year from planting, and Anao (dwarf) or Precoce (precocious), which are smaller trees that begin to bloom and fruit in their second or third year from planting and may bloom more than once per year. The true fruit is the cashew nut that is shaped like a boxing glove. The true fruit is a kidney-shaped nut consisting of a double-walled shell (an outer, thick exocarp and an inner, hard endocarp separated by a resinous, cellular mesocarp), surrounding an edible kernel: the cashew nut of commerce. The nut is pink at first, changes to green, and then becomes a greenish grey then grayish brown as it develops. As the nut approaches maturity, the stalk (or, more accurately, receptacle) above it becomes swollen and fleshy, forming the 2- to 4-inch, yellow and/or red, juicy, pear-shaped accessory fruit known as the cashew apple. The fruit consists of a double shell containing a caustic phenolic resin in honeycomb-like cells, enclosing the edible kernel; the fruit reaches 3 centimeters (1 inch) long and 2.5 centimeters (1 inch) wide. The fruit (nut) develops first. When the fruit (nut) is full-grown but not ripe, its peduncle or receptacle becomes plump, fleshy, pear-shaped or rhomboid to ovate. The comma-shaped nut grows outside and underneath the cashew apple. The mature cashew apple grows 8 to 10 centimeters (3 to 4 inches) in length and approximately 5 centimeters (2 inches) wide. The skin of the cashew apple is smooth, waxy, yellow, red, or red and yellow in color. The yellow pulp is spongy, fibrous, juicy, astringent and acidic. The time from flowering to cashew apple harvest is usually 2.5 to 3 months depending upon temperatures. Cashew apples become sweeter if they are allowed to ripen on the tree after they mature. However, tree-ripened fruit can fall to the ground, at which time it rapidly spoils within a day or two. As with other fruit trees, it is quite common for some of the developing fruit to drop from a cashew tree before it is ready to harvest. A mature tree is capable of producing about 50-75 lbs of fruit (cashew apple plus nut). For this reason, it is advisable to remove fruit by hand at as a ripe a stage as possible, where trees are being grown for

102 103 the cashew apple. Cashew apple is consumed by humans and animals; nuts are consumed; cashew apple juice is used for medicinal purposes; trees are used to control erosion.

Ceylon iron wood:

A small to medium evergreen tree growing 3 to 20 meters (10 to 66 feet) in height. Grown throughout central India and the Deccan Peninsula of India in dry evergreen forests. The tree contains a spreading crown and a straight massive trunk. Bark and branchlets are smooth and gray. Leaves are clustered near the ends of branchlets and are smooth, leathery, simple, alternate, elliptic-obovate or oblong, rounded, or emarginated at the tip. Blade size ranges from 5 to 12 centimeters (2 to 5 inches) long by 2.5 to 5 centimeters (1 to 2 inches) wide. Leaf stalks are 0.8 to 2 centimeters (0.3 to 0.8 inch). Flowers are white or pale yellow and 0.4 centimeters (0.2 inch) in size. Flowers are borne in leaf axils and may be solitary or in clusters of 2 to 5. Velvety sepals are ovate to triangular in shape and grow 0.3 to 0.4 centimeters (0.1 to 0.2 inch). Petals are oblong and 0.3 centimeters (0.1 inch). The thick flower stalk is 1 to 1.8 centimeters (0.4 to 0.7 inch) long. Fruits are 1 to 2-seeded, reddish-yellow to yellow berries that are obovoid-oblong or ellipsoid in shape, 1 to 1.5 centimeters (0.4 to 0.6 inch) long and 0.8 centimeters (0.3 inch) across. The skin is smooth and shiny. Seeds reach 1 centimeter (0.4 inch). Fruits are consumed and fruits bark and seed oil have many medicinal purposes; trees are used for many purposes.

Ceylon olive:

A medium evergreen tree that grows to 18 meters (59 feet) tall. Native to Ceylon and India evergreen forests. Bark is brown and smooth. Branches are smooth and contain leaf scars. Leaves are leathery, simple, alternate, spiral and clustered at the ends of branches. The leaf blade is elliptic, 5.5 to 12.5 centimeters (2 to 5 inches) long and 2.5 to 5 centimeters (1 to 2 inches) wide. The leaf margin is serrate. The petiole is 1.2 to 4 centimeters (0.5 to 1.6 inches) long. Flowers are white, fringed and contain 5 petals. Located in axillary or terminal branched clusters. Green fruit are oblong to ovoid drupes that are 2.5 centimeters (1 inch) long. The skin is dull and smooth. Individual fruit contain 3 to 4 seeds. The fleshy part of the fruit is sub-acid. Consumed both ripe and unripe. Fruits resemble large olives.

Cherry-of-the-Rio-Grande

Small, multi-branching tropical evergreen tree growing to 8 meters (26 feet) tall. Native to Brazil. Grown in moist tropical to subtropical conditions. As the tree ages, the bark peels off, revealing a smooth trunk. Smooth, glossy, waxy dark green leaves are narrow elliptic, 5 to 8 centimeters (2 to 3 inches) long and borne on short grooved petioles. Small white flowers are showy. Fruit is oblong in shape and 2 to 3 centimeters (0.8 to 1.2 inches) in diameter. The skin is deep red to purple in color, smooth and shiny. Individual fruit contain up to 2 round, white seeds. Pulp is yellowish orange. Fruit resembles the grumichama, but is more elongated and larger. Sweet, cherry-like flavor.

103 104 Chinese olive, black:

Large evergreen tree growing 10 to 30 meters (33 to 98 feet) high. Native to the Asian and African tropics. The trunk can reach 90 centimeters (35 inches) across and the bark is brown. The tree contains black sap. Leaves are pinnate, 30 to 60 centimeters (12 to 24 inches) long and contain 15 to 21 leaflets that are oblong or ovate-elliptic. Leaflets are 5 to 15 centimeters (2 to 6 inches) long and 3.5 to 7 centimeters (1.4 to 3 inches) wide, abruptly short acuminate or obtuse. The base is shortly oblique obtuse and entire. Flowers are small, white and in axillary branched clusters. Fruits are oblong drupes that are 4 to 5 centimeters (1.6 to 2 inches) long, 2.5 to 3 centimeters (1 to 1.2 inches) across and contain one seed. The skin is smooth and purple-black. The fruit is pickled, served as a side dish or flavoring. Fruit has an acrid, unpleasant taste when fresh. Fruits resemble European olives in appearance. The seed resembles a walnut in taste.

Chinese olive, white:

Tree growing up to 30 meters (98 feet) tall. Native to forests of China, Vietnam and the Philippines. Trunk is 1.5 meters (5 feet) in diameter. Bark is light brown and scaly; outer bark is thin and inner bark is pinkish brown. Sap is white, aromatic and resinous. Young twigs are covered by reddish brown hairs and become smooth with age. Leaves are compound, alternate, and clustered at the tips of branches. Leaves contain three to six paired leaflets. Leaflets are opposite, elliptic or ovate to oblong-ovate, 7 to 14 centimeters (2.8 to 5.5 inches) long and 5 to 7 centimeters (2 to 2.8 inches) wide. The rachis is 26 to 28 centimeters (10 to 11 inches) long. Flowers are yellowish-green, have both male and female organs, and are grouped in axillary racemes. Fruits are yellowish-green, ovoid to spindle-shaped drupes that are 2.5 to 4.5 centimeters (1 to 1.8 inches) long by 1.5 to 2.5 centimeters (0.6 to 1 inch) wide. The skin is smooth and dull. Each fruit contains 1 to 2 seeds that are a flattened, tapered oval shape and about 1 centimeter (0.4 inch) long. Fruits occur in clusters of six. Also used like olives.

Chirauli-nut:

Deciduous tree growing 12 to 18 meters (39 to 59 feet) high. Native to Southeastern Asia. Branchlets are dark brown, stout and slightly hairy. Leaves are stalked, alternate, leathery, pubescent underneath, oblong to elliptic, obtuse at both ends, 7 to 20 centimeters long (3 to 8 inches) and 4 to 10 centimeters (1.6 to 4 inches) wide. Petioles are 1.5 to 2.2 centimeters (0.6 to 0.9 inches). White to yellowish flowers are hairy, sessile and in axillary and terminal pyramidal panicles reaching 20 centimeters (8 inches) long. Flowers are composed of 5 sepals and 5 petals that are 0.25 centimeter (0.1 inch) long. Fruit is an oblong ovoid drupe that turns black when ripe and reaches 0.9 centimeter (0.4 inch) long by 0.6 centimeter (0.2 inch) across. The skin is smooth. Fruits and seeds are consumed.

Ciruela verde:

104 105 Small tree or shrub growing 10 meters (33 feet) tall. Native to South America. Trees in the family Malpighiaceae contain simple opposite leaves. Flowers are bisexual. Red, orange or yellow fruit are ellipsoid, 3 to 4 centimeters (1.2 to 1.6 inches) in length and are borne in clusters of 8 to 10. The skin is smooth and shiny. The flesh is cream-colored and the flavor is sweet but astringent. Fruit are not commonly consumed fresh. More commonly used as a flavoring.

Cocoplum:

A medium-sized creeping or erect coastal evergreen shrub growing 1 to 1.5 meters (3 to 5 feet); rarely grows into a small tree, reaching 2 to 8 meters (7 to 26 feet) tall. Native to coastal areas of southern Florida and the Bahamas through the Caribbean. The plant consists of multiple smooth to scaly brown or grey stems. The twigs are green and hairless when young, turning reddish brown with raised lenticels when mature. Branches contain two rows of shiny, dark green leathery evergreen leaves that are round or elliptic, alternate and simple. Leaves measure 3 to 10 centimeters (1.2 to 4 inches) long by 2.5 to 7 centimeters (1 to 2.8 inches) broad. The petiole is 0.3 centimeters (0.1 inch) long. Pubescent cymes measuring 3 to 6 centimeters (1.2 to 2.4 inches) long are axillary and terminal. Many small white four to five-petaled flowers measuring less than 1 centimeter (0.4 inch) in diameter occur in clusters. Individual petals measure approximately 0.5 centimeters (0.2 inch) long. Fruit are subglobose, obovoid, spherical or ellipsoid drupes that measure 1.5 to 3 centimeters (0.6 to 1.2 inch) in diameter. The thin, smooth skin changes from green to pinkish-white to brownish purple to black when ripe and resemble plums. The thin flesh is spongy, whitish and slightly sweet to tasteless when ripe; immature fruit are astringent. Each fruit contains one large seed with a high edible oil content.

Date:

A palm with multiple trunks growing to 30 meters (98 feet) tall. The main trunk reaches 40 to 50 centimeters (16 to 20 inches) in diameter. Native to tropical and subtropical areas of Africa and southern Asia: originated from the ancient Mesopotamia area of southern Iraq or western India. Thrives in the desert region from Morocco to Egypt, Arabia and Pakistan. Trees were domesticated by 4000 BC. The crown of the palm consists of 60 to 150 pinnate leaves that are dark green to grayish, waxy, feather-shaped, and 3 to 8 meters (10 to 26 feet) in length. Leaflets are long, narrow and folded upward; leaflets usually grow in groups of two or more. Lower leaflets near the base of the trunk are modified into 10 to 15 centimeter (4 to 6 inch) spines. Individual leaflet lengths reach 61 to 75 centimeters (24 to 30 inches); widths reach 3.8 to 4.4 centimeters (1.5 to 1.7 inches). Small flowers are yellowish (female) to white (male), waxy, and occur on a branched spadix surrounded by a solitary large spathe. The inflorescence arises from the axis of the leaves. Male and female flowers are located on different plants. Yellow, greenish, orange red or brown oblong, elliptical, rounded or ovoid fruit is 2.5 to 7.5 centimeters long (1 to 3 inches), 2.5 centimeters (1 inch) in diameter and occurs in clusters of 1,000 to 1,500. The skin is smooth and wrinkles upon drying. Pulp is yellowish to reddish brown; flavor is sweet and nutty. Fruit production occurs in 5 to 8 years from suckers. Seeds are

105 106 elongate and pointed at the ends; size ranges from 0.2 to 0.3 centimeters (0.08 to 0.1 inch) by 0.5 to 0.8 centimeters (0.2 to 0.3 inch).

Davidson’s plum:

A tree growing to 20 meters (66 feet) tall; possesses thin stems with dark brown to gray flaky bark. The canopy is dense and contains many branches with long hairs. Hairs also occur on leaves and are an irritant to humans. Native to eastern Australia. Grows in tropical and subtropical rainforests in north Queensland and northeast New South Wales. Leaves are compound, lanceolate, have a terminal pinna and are 60 to 120 centimeters (24 to 47 inches) long. Leaflets are up to 25 centimeters (10 inches) long. New foliage is hairy and bright pink in color. Inflorescences are borne on older branches and the trunk. Lateral spikes that range in number from two to 24 and range in size from 30 to 80 centimeters (12 to 31 inches) hang downward from the tree. Flowers are 0.5 to 0.8 centimeters (0.2 to 0.3 inch) long, dark pink, and contain four to five sepals. Each flower contains both male and female organs. Bluish-black fruit is a laterally compressed obovoid drupe that ranges in size from 3 to 6 centimeters (1.2 to 2.4 inches) long, 3 to 5 centimeters (1.2 to 2 inches) wide, and 3.5 to 4.5 centimeters (1.4 to 1.8 inches) deep. Fruits contain two laterally compressed stones with soft fibers originating from the margins. The skin is smooth. Pulp is dark- red and appears similar to the European plum but the taste is sour. Fruits occur in clusters of a hundred or more.

Desert date:

A spiny evergreen tree growing 6 to 17 meters (20 to 56 feet) tall. An African tropical dryland fruit. The tree develops a dense crown that is spherical or hemispherical in shape, drooping branches, and a large taproot. The bark is smooth and green when young and thickens, becoming grayish and deeply fissured when older. The trunk becomes twisted and fluted with age. Leaves are alternate, leathery and bifoliolate. Leaflets are shiny and entire elliptic to ovate. Spines are straight, stout, woody and 12 centimeters (5 inches) long. Inflorescences are in fascicles or racemes of fascicles. Each cluster contains up to six small scented greenish flowers that contain both male and female reproductive organs. Flowers open at night. Fruiting begins in 5 to 7 years from seed. Full fruiting potential is reached by 25 years. Yellow fruit is a cylindrical drupe that is 2 to 4 centimeters (0.8 to 1.6 inches) long, and 1 to 2 centimeters (0.4 to 0.8 inch) in diameter. Fruit differs in size and pubescence of the skin across different locations. When mature, a thin 0.1 centimeter (0.04 inch) brittle skin encloses the thick, fibrous oily pulp that is 0.2 centimeters (0.08 inch) thick. Within the pulp, there is a 0.5 centimeter (0.2 inch) thick hard-pointed woody pit containing an ovoid seed. Fruit flavor is sweet to somewhat bitter. The fruit has been used as a food crop in Egypt and the Near East for four millennia. Trees live for 100 or more years; little progress towards commercial production.

Desert date:

The desert date requires a hot arid climate and does not tolerate humid climate. Fruit still develops in unusually dry years. Grows at frost-free elevations from sea level to 2,000 meters

106 107 (6,562 feet) in fertile, low-lying sites with deep sandy soil and access to water. Also grows well on heavier, fertile clay soils with low salinity, open parklands and grasslands. Requires a mean annual temperature of > 20 °C (> 68 °F) and <25 to 80 centimeters (10 to 31.5 inches) of mean annual rainfall. Propagation is mainly by seed. Plants may be propagated by cuttings. Seeds are soaked in warm water for several hours before planting time. A loamy nursery medium, a rooting depth of at least 12.5 centimeters (5 inches), and shade aids germination. Seedlings should remain in the nursery for 3 to 6 months.

Doum palm coconut:

A palm with a branched trunk that grows 10 to 15 meters (33 to 49 feet) tall. The trunk is 30 to 45 centimeters (12 to 18 inches) thick. Native to North Africa. Doum palm coconut has been revered as a sacred tree: symbolism of masculine strength. The stiff leaves are palmate, 90 to 150 centimeters (3 to 5 feet) wide, folding, arching, large, ribbed and contain deeply cut green segments. The petiole contains sharp spines. The plant contains separate catkin-like male and club-shaped female branches that arise in clusters from between the leaves. White flower clusters are 60 to 90 centimeters (2 to 3 feet) long. Male and female flowers are found on separate plants. Individual flowers occur in sunken pits densely arranged on the branches. Pollination is by wind. The yellowish-brown fruit is an ovoid drupe that is 8 centimeters (3 inches) long and 5 centimeters (2 inches) in diameter. The skin is smooth. The pulp is fibrous and tough but is sweet and pleasant in taste; resembles carob or ginger.

False sandalwood:

A sprawling, low-branching shrub or tree growing 2 to 10 meters (7 to 33 feet). Native to the tropics and warm subtropics. The crown is rounded to conical. The trunk is up to 10 centimeters (4 inches) in diameter. The bark is dark brown to pale grey, and ranges from smooth to scaly. Branches are small, purple-red, waxy, and contain straight, slender spines. Leaves are alternate, lanceolate to elliptic, 3 to 8 centimeters (1.2 to 3 inches) long by 1.5 to 4 centimeters (0.6 to 1.6 inches) wide and on short petioles. Young leaves smell like bitter almonds when crushed. Fragrant flowers are white, yellow-green or pink and occur in branched inflorescences borne on short, hanging axillary racemes or umbels with short, hairy pedicles. Plum-like fruit are yellow, yellow-orange or red ellipsoid to subglobose drupes that range in size from 2 to 3.5 centimeters (0.8 to 1.4 inches) long by 1.5 to 3 centimeters (0.6 to 1.2 inches) wide. Immature fruit are green. The skin of the fruit is thin, smooth and highly perishable. The pulp is juicy and the flavor is sour to bland. Fruit contains one light yellow woody seed that is up to 1.5 centimeters (0.6 inch) long and 1.2 centimeters (0.5 inch) thick with a brittle shell.

Feijoa:

A small evergreen shrub or tree growing to 6 meters (20 feet). Native to southeastern Brazil and Uruguay. The young growth is whitish or rusty colored with unbranched and curled woolly hairs that are up to 0.1 centimeter (0.04 inch) long. Young twigs are moderately to densely hairy and become hairless with age. Young bark is smooth, light reddish brown and

107 108 becomes grey to light brown and flaky with age. Leaves are oval, obovate or elliptic, 3 to 7 centimeters (1.2 to 3 inches) long, 1.5 to 4 centimeters (0.6 to 1.6 inches) wide, densely hairy below and hairy to hairless, gray-green and glossy above. Plants are often self-sterile. Fruiting is improved by cross-pollination. To ensure proper fruiting, two trees of different cultivars must be planted close together. The single flowers have four to six cupped petals that are white on the outside and purplish red on the inside. Petals are sub-orbicular to elliptic and measure 1.5 centimeters (0.6 inch) long. Flowers contain clusters of long crimson stamens with yellow tips. The flower stalk is hairy, 0.5 to 3 centimeters (0.2 to 1.2 inches) long and 0.1 to 0.15 centimeters (0.04 to 0.06 inch) wide. Male and female reproductive organs are located on the same flower. Pollinated by birds. The fruit is ellipsoid, oval, or pear-shaped, 2 to 5 centimeters (0.8 to 2 inches) long and 2 to 4 centimeters (0.8 to 1.6 inches) in diameter. The skin is bright green, smooth and is covered in a waxy bloom. The flesh is whitish to honey-colored and the pulp is translucent and juicy; the flavor is sweet and described as a cross between a pineapple and a strawberry. The aroma is spicy. Each fruit contains several small seeds. Feijoas ripen from the inside out; consumed when slightly soft. An over-ripe feijoa develops a brown seed pulp and loses flavor with time. There are two populations of feijoa in South America. One is found in high altitudes on the basalt plateau in southeastern Brazil. Feijoas here contain large seeds. The other population is located in the crystalline soils of Uruguay and the south of Rio Grande do Sul State in Brazil. These feijoas contain small seeds. New Zealand is the world’s large producer of this fruit; generally, fruit are not yet produced on a commercial scale.

Fig:

A small tree growing 12 meters (39 feet) or more in height and 10 meters (33 feet) in width. Figs originated in southern Arabia and spread to Western Asia and the Mediterranean. One of the most universally enjoyed fruits. Figs have been cultivated from the earliest days of recorded history. Currently, there are 1,000 cultivars of fig. The tree contains a large canopy with many spreading branches. Depending on the cultivar, trees may be round-topped and dense with many twiggy lateral spurs or contain apically dominant branches with fewer spurs, producing an open appearance. The growth habit of the trees ranges from open to compact and penduluous to upright to spreading, depending on the cultivar. Size and density are also variable. The bark is smooth with few fissures. Protruding spherical bark tubers ranging in size from 0.2 to 2.5 centimeters (0.08 to 1 inch), occur on mature trees near the nodal swellings. The root system is extensive. For this reason, trees should not be planted near buildings. The plant produces latex. Contact with the latex may cause skin rashes. The stiff, dark green leaves are large, thick, hairy and heart-shaped. Leaves can possess three to seven lobes. The tree is deciduous in cool areas and nearly evergreen in tropical regions. The inflorescences are produced within a fleshy, hollow receptacle called the syconium. The floral parts line the wall of the syconium and produce a multiple fruit. The small individual flowers are borne on flower stalks and are unisexual. Three types of flowers occur within the syconium and include long- styled pistillate, short-styled pistillate, and staminate. The staminate flowers are found around the apical end of the fig and the pistillate flowers are found in the interior walls of the syconium. Access to the flowers within the syconium is through the ostiole. Pollination by the small fig wasp is required for the Smyrna type fig. Other figs produce fruit without fertilization. There

108 109 are two botanically different types of Ficus carica trees. Pistillate or “female” fig trees produce syconia (figs) containing only long-styled pistillate flowers. These are commercial figs. Caprifigs are “male” trees. These produce syconia containing both short-styled pistillate flowers and staminate male flowers. The so-called “fruit” or fig is actually the vase-shaped outer flesh called a syconium. The fig is shaped like a pear, ranges in color from green, brown, yellow, red, purple, or purplish-black, and ranges in size from 2.5 to 6 centimeters (1 to 2.4 inches) in diameter and 10 centimeters (4 inches) long. The skin is smooth. Pulp is whitish, yellowish, red or pink. The flavor is sweet. The thousands of tiny “seeds” are actually tiny fruits encapsulated in the syconium. These embryos develop into viable seeds when fertilized. Tree spacing is variable depending on whether figs will be dried or produced for the fresh market. The fresh fig consists of 84 % pulp and 16 % skin. Plants for drying are planted on a square or offset pattern with 6 meters (20 feet) between the rows to allow space for drying and machine harvest and from 4.2 to 5.4 meters (14 to 18 feet) between trees. Orchards for fresh fruit production are set closer in square or offset plantings with from 4.2 to 4.8 meters (14 to 16 feet) between rows and from 3.6 to 4.8 meters (12 to 16 feet) between trees. In many commercial production regions, trees are pruned severely after each harvest because fruit is mainly produced on new growth. Commercially grown trees average from 5 to 8 meters (16 to 26 feet) in height and 6 to 7 meters (20 to 23 feet) in width. Pruning also enables the fruit to be harvested more easily. Irrigation at lower elevations will increase production. Fruit for the fresh market is hand picked at a stage of maturity where the fruit has maximum exterior color but retains firmness. Figs grown for drying are allowed to fully mature and partially dehydrate on the tree, eventually dropping to the ground. When using a mechanical harvester, the fruit is left under the tree to dry further and mechanically swept into windrows where drying continues. The windrows are picked up by the harvester. Average yields are 180- 360 fruits/tree with an orchard average of 12 tonnes/ha. Wild trees may live for 100 years, while orchard trees decline by age 50 to 60 years.

Fragrant Manjack:

A small to medium tropical/subtropical deciduous tree that grows 10 to 20 meters (33 to 66 feet). Grows from India through southern China and Taiwan to Fiji via Malaysia, Indonesia, and northern Australia. The tree contains a spreading crown and short trunk. The bark is smooth and grayish brown. Leaves are large, ovate or elliptic, alternate and 6 to 13 centimeters (2.4 to 5 inches) long by 4 to 9 centimeters (1.6 to 3.5 inches) across. White flowers are short-stalked, bisexual, sessile, and 0.5 centimeters (0.2 inches) in diameter. Flowers occur in terminal loose cymes. Fruit are yellow to pinkish-yellow, round or ovoid drupes that contain a persistent saucer-shaped calyx. Fruit size ranges from 1 to 1.5 centimeters (0.4 to 0.6 inches) in diameter. Fruit turn black upon ripening and the skin is smooth and shiny. The pulp is translucent, sticky and gelatinous. Each fruit contains a stone with one to four seeds.

Gooseberry, Abyssinian:

An evergreen bushy shrub or tree growing 10 meters (33 feet) tall. Native to Ethiopia and Kenya. Thrives in the forests of East Africa. The spiny shrub or tree contains a rounded crown. The grayish-brown bark may contain spines that are up to 4 centimeters (1.6 inches)

109 110 long. The trunk grows up to 20 centimeters (8 inches) across. Bark and branchlets contain many raised brown lenticels. Leaves are alternate, ovate-lanceolate to oblong, hairless to slightly hairy, shiny, light to dark green, 2.5 to 9 centimeters (1 to 3.5 inches) long and 2 to 4 centimeters (0.8 to 1.6 inches) wide. The petiole is 0.2 to 0.5 centimeters (0.08 to 0.2 inches) long. The slender twigs may contain straight slender spines at the leaf axils. Flowers are small, greenish- white, inconspicuous and borne in the leaf axils. Male and female flowers are produced on separate plants. Male flowers are borne in clusters of 1 to 3, flower stalks are 0.5 to 1.3 centimeters (0.2 to 0.5 inches) long, and calyx-lobes are 0.5 to 0.6 centimeters (0.2 to 0.24 inches) long by 0.2 to 0.3 centimeters (0.08 to 0.1 inch) broad. Female flowers are solitary, pedicels are 0.6 to 0.8 centimeters (0.2 to 0.3 inch) long and calyx-lobes are slightly larger than those in the male flowers. Light orange fruit is oblate globose to ovoid and 2.5 centimeters (1 inch) in diameter. Skin of immature fruit is hairy and skin of the mature fruit is smooth, thin and tender. The juicy pulp is orange-yellow; the flavor is sour to subacid. The taste and aroma of the fruit is similar to that of a fresh apricot. A few small-flattened seeds are contained within the fruit. An aggressive growing plant and it is occasionally cultivated for juice making.

Gooseberry, Ceylon:

An evergreen shrub or small tree that grows to a height of 4 to 7 meters (13 to 23 feet). Native to Sri Lanka. Bark is gray and slightly scaly. The trunk and lower branches contain 4 centimeter (1.6 inch) long sharp spines. Branches are long, slender, arching, wide spreading, and greenish-gray and up to 9 meters (30 feet) long. Shiny gray-green leaves are alternate, acute, entire or sub-serrate, elliptical, lanceolate or ovate in shape, long-pointed, and 7 to 10 centimeters (3 to 4 inch) long; margins are wavy-toothed. Underneath, leaves are yellow-green and contain soft hairs. Petioles are pinkish and woolly. Yellowish to greenish-yellow flowers are petalless, 1.25 centimeters (0.5 inch) wide, and occur in clusters in the leaf axils. Male, female and hermaphrodite flowers occur on different plants. Honeybees are pollinators. Small, purple, black, or orange-red fruit is ovoid to round, solitary, 1.25 to 2.5 centimeters (0.5 to 1 inch) wide and 2 to 2.5 centimeters (0.8 to 1 inch) in diameter. The skin is thin, bitter, and coated with short, grayish-green to brown velvety hairs that are unpleasant in the mouth. A persistent style is located at the apex. The pulp is juicy and purple-red in color. The flavor is extremely acidic, sour, or sweet. The taste is similar to gooseberries. Each fruit contains 9 to 12 hairy seeds that are 0.6 centimeters (0.2 inch) long. Immature fruit is orange in color. Trees can produce large yields of fruit. Relatives include the kei-apple and governor’s plum.

Gooseberry, Indian:

A graceful tree growing 18 to 30 meters (59 to 98 feet) high. Native to tropical southeast Asia. Grows in dry deciduous subtropical forests. Regarded as a sacred fruit by many Hindus. The bark is smooth, pale grayish-brown, and peels off in thin flakes. The tree sheds both its long slender branchlets and small leaves. Leaves are small, oblong, and 0.3 centimeters (0.125 inch) wide by 1.25 to 2 centimeters (0.5 to 0.75 inch) long. Greenish-yellow flowers are small, inconspicuous and occur in compact clusters in the axils of lower leaves. Male flowers are creamy white and occur in clusters at the lower end of a growing branchlet. Female flowers

110 111 occur on the upper end of a few clusters. Male and female reproductive organs may or may not be contained on the same plant. Pollination occurs by wind, bees and gravity. Fruit are spherical to oblate, 2.5 to 6 centimeters (1 to 2.4 inches) in diameter, and solitary. Fruit are nearly stemless, contain a thin, hard translucent smooth skin, and are indented at the base. Fruit also contain 6 to 8 pale lines that are sometimes faintly ridged and extend from the base to the apex, giving the appearance of segments or lobes. Mature fruit range in color from a dull greenish yellow, whitish, or brick red. Immature fruit are light green. The crisp juicy pulp is yellowish. The flavor is very sour to bitter. Fruit contain a hexagonal-shaped stone with six small seeds. Trees begin to bear when 5 to 6 years old and can bear for 50 years. Fruit is both collected from the wild and cultivated. Fruit are harvested at full maturity and allowed to ripen. At cool temperatures, fruit can be stored for several weeks.

Gooseberry, Otaheite:

A fast-growing large shrub or small tree that reaches 2 to 9 meters (7 to 30 feet) in height. Native to Madagascar. The plant is not related to the gooseberry, but was given the name Otaheite gooseberry due to the similar sour flavor of the fruit. The tree contains a dense, spreading, bushy crown. The end of each thick, rough branch contains clusters of deciduous, greenish or pinkish branchlets that are 15 to 30 centimeters (6 to 12 inches) long. Green leaves are alternate, simple, thin, smooth-edged, ovate to ovate-lanceolate in shape, and 2 to 8 centimeters (0.8 to 3 inches) long. The upper surface of the leaves is smooth and the lower sides of the leaves are blue-green with a bloom. Each leaf is connected to a short petiole and at each leaf base, there are two small pointed stipules. Leaves occur at the ends of branches. Small, pinkish, 4-parted flowers are borne in small clusters on 5 to 12.5 centimeter (2 to 5 inch) long hanging panicles. Flowers occur on the main branches and upper trunk. Male flowers, female flowers, and bisexual flowers are located on the same plant. Pale yellow to whitish fruit occurs in large clusters, oblate in shape, and measure 1 to 2.5 centimeters (0.4 to 1 inch) in diameter. Each fruit is smooth, contains six to eight ribs, and is waxy. Pulp is crisp, juicy and very sour. Each fruit contains a hard, ribbed stone with 4 to 6 seeds. Fruit resembles a bilimbi. Fully- grown tree can yield 80 – 100 g of fruit. Trees are not yet commercially cultivated, but are widely grown in villages and farms and are propagated by seeds.

Governor’s plum (includes Plum-of-Martinique, Rukam, and Indian plum):

Governor’s plum (Flacourtia indica) is a slow-growing shrub or tree growing 3 to 6 meters (10 to 20 feet) tall. May or may not be spiny. Native to tropical Asia and Madagascar. Found growing near homes and fields south of the Sahara. The bark is pale grey and powdery when young and becomes brown to dark grey and flaking when older. Vegetative areas may be hairless or densely hairy. Young leaves are red to pink and oval or round in shape with a toothed edge; can grow to 12 centimeters (5 inches). Mature leaves are bright green, long-tipped, obovate and leathery; leaves are attached to a 2 centimeter (0.8 inch) petiole. Male and female flowers are located on separate plants; flowers are small, greenish and do not contain petals. Occasionally, flowers may contain both male and female reproductive organs. Male flowers are 0.5 to 2 centimeters (0.2 to 0.8 inch), contain 5 to 6 ovate hairy sepals that measure 0.15 to 0.25

111 112 centimeters (0.06 to 0.1 inch) and occur on axillary racemes on 1 centimeter (0.4 inch) long slender flower stalks. Female flowers occur in short racemes or are solitary on short flower stalks that measure less than 0.5 centimeters (0.2 inch). Purple, reddish or reddish-black fruit are round to ovoid berries that measure 2 to 3 centimeters (0.8 to 1.2 inch) in diameter. The fruit is tipped by 5 to 6 short radiating styles. The skin is smooth. The pulp is yellow in color and the flavor is sweet to sour. Each fruit contains 4 to 10 pale brown, wrinkled seeds measuring 0.5 by 0.9 by 0.6 centimeters (0.2 by 0.4 by 0.2 inch). The Plum-of-Martinque (Flacourtia inermis) is a short-trunked, bushy shrub or small tree that grows to a height of 5 to 9 meters (16 to 30 feet). Native to Southeast Asia. Trees are mostly thornless. Bark is light brown and smooth. Leaves are evergreen, glossy, alternate, bright-red when young, ovate to elliptic in shape, pointed at the tip, short-pointed at the base, wavy-toothed, 5 to 25 centimeters (2 to 10 inches) long and 2.5 to 13 centimeters (1 to 5 inches) wide. Petioles are 0.6 to 1 centimeter (0.25 to 0.375 inch) long. Yellowish flowers are borne in small, short clusters measuring 2.5 to 3.8 centimeters (1 to 1.5 inches) long on the branches at leaf bases. Individual flowers are small, petal less; contain 4 to 5 green sepals, both male and female reproductive structures, and many yellow stamens. Bright red to red-purple fruit is spherical, flattened at the tip, cherry-like, and up to 2.5 centimeters (1 inch) in diameter. The skin is smooth and thin. Pulp is juicy, and yellow or whitish with a pink tinge. The flavor is sour, astringent, acid or sweet. Each fruit contains 4 to 14 seeds that are hard, sharp, irregular, and measure less than 0.6 centimeter (0.25 inch) wide. Can become invasive in tropical areas. Rukam (Flacourtia rukam) is a small, many branched tree that grows to a height of 5 to 20 meters (16 to 66 feet). Native to the Philippines, India, Southeast Asia, Malaysia, Oceania, and Malaya Archipelago. The bark is gray-brown and not flaky. The trunk is 40 centimeters (16 inches) in diameter. The trunk and older branches are crooked and furrowed near the base. Most branches are smooth, cylindrical and tapered at the ends. Young branches may be pubescent. The trunk, young branches and old branches contain many forked or simple, strong, woody spines that measure up to 10 centimeters (4 inches) long. Some clonally propagated trees lack spines. Dark green leaves are evergreen, spiraled, coarsely toothed on the margins, smooth to slightly hairy, shiny, elliptic-oblong, ovate-oblong, elliptic, or oblong-lanceolate in shape, and 6 to 16 centimeters (2 to 6 inches) long by 4 to 7 centimeters (1.6 to 3 inches) wide. The base is rounded and the tip is pointed. Young leaves are red to brownish-red and drooping. The petiole is 0.4 to 0.8 centimeters (0.16 to 0.31 inch) long. Leaf size, shape and pubescence vary. Inflorescences are borne in small, few-flowered, short, finely pubescent racemes in the leaf axils and measure 0.5 to 1 centimeter (0.2 to 0.4 inch). Pedicels are 0.3 to 0.4 centimeter (0.1 to 0.15 inch) long. Male and female flowers are found on different trees. Both male and female flowers are greenish-yellow, lack petals and contain 4 hairy ovate sepals measuring 0.1 to 0.15 centimeter (0.04 to 0.06 inch); male flowers contain many stamens and 8 orange or yellow-white fleshy disk-lobes; female flowers contain 4 to 8 styles, an ovary, and bilobed stigmas. Purple to dark purple-red fruit are borne on old branches and the trunk. Fruit are ovoid to nearly round in shape, slightly flattened at the tip, and 1.25 to 2.5 centimeters (0.5 to 1 inch) in diameter. The skin is smooth; the tip of the fruit contains 4 to 6 small styles set in a circle. Pulp is yellow or whitish in color, juicy and fleshy. The flavor is sweet to acidic. Each fruit contains 4 to 7 flat seeds. Can be invasive in some areas. Indian-plum (Flacourtia jangoma)s is a small shrub or erect, low-branched tree that grows to a height of 5 to 12 meters (16 to 39 feet). Native to Tropical Asia including North Bengal, East Bengal and Chittagong,

112 113 India and Burma. Bark is flaking and light-brown, yellow-brown, copper red or pinkish-buff in color. The trunk and branches of young trees contain sharp, woody, simple or branched spines. Young branches contain lenticels, which are white-dotted; branches can be smooth to hairy. Deciduous dark green leaves are alternate, spirally arranged, oval-lanceolate, ovate, ovate-elliptic, narrow-ovate or ovate-oblong in shape, pointed at the tip, rounded at the base, toothed, thin, smooth, glossy and 5 to 10 centimeters (2 to 4 inches) long by 1.3 to 5 centimeters (0.5 to 2 inches) wide. Young leaves are pale pink. The leaf stalk is 0.4 to 0.8 centimeters (0.16 to 0.3 inch) long. Fragrant greenish to yellowish-white flowers are borne in small clusters on new branches in leaf axils. Pedicels measure 0.5 to 1 centimeter (0.2 to 0.4 inch) long. Male and female flowers are found on different trees. Both flowers contain 4 to 5 ovate, obtuse, greenish, hairy, 0.2 centimeter (0.08 inch) long sepals and a white or yellow-orange disk. Male flowers measure 1.5 to 3 centimeters (0.6 to 1.2 inch) long; female flowers measure 1 to 1.5 centimeters (0.4 to 0.6 inch) long. Purple to dark-maroon fruit is ovoid to round in shape and 1.5 to 2.5 centimeters (0.6 to 1 inch) in diameter. Pulp is yellow, greenish, whitish, or amber in color and juicy. The flavor is sweet to acid. Each fruit contains 7 to 12 flat, hard, pale-yellow seeds. Fruit is better liked compared to other species. Used for local food production

Grumichama:

A slender, erect shrub or tree growing 6 to 14 meters (20 to 46 feet) tall. The subtropical plant is a native to coastal southern Brazil. The tree is short-trunked and heavily foliaged. The deep green leaves are opposite, thick, leathery, waxy, pitted, oblong to oblong-oval and 9 to 16 centimeters (3.5 to 5 inches) long by 5 to 6 centimeters (2 to 2.4 inches) wide. Leaves remain on the tree for 2 years. New shoots are rosy in color. Mature trees resemble Japanese cherry trees. Flowers are borne singly in leaf axils, contain 4 green sepals, 4 white petals, 100 white stamens with pale-yellow anthers and are 2.5 centimeters (1 inch) wide. Purple to black fruit are long- stemmed, oblate and bear persistent purple or red-tinted 1.25 centimeter (0.5 inch) long sepals. Fruit range in size from 2 to 3 centimeters (0.8 to 1.2 inches) in diameter and are solitary on new growth. Immature fruit are green to red. One variety produces yellow fruit. The fruit skin is smooth, dry, thin, firm and fragile like grape skin. The sweet, juicy pulp is white or red in color and the flavor is similar to a sweet, subacid cherry with a hint of jaboticaba and Concord grape. One to three small hemispherical hard gray seeds 1.25 centimeters (0.5 inch) wide and half as thick are found inside the fruit. Trees are pruned as a shrub and kept at 2 to 3 meter (6 to 10 foot) heights to facilitate harvesting. Commercial trees are planted at a 5 to 6 meter (15 to 20 foot) spacing or grown in hedgerows. Most commercial production occurs in Brazil. At harvest, fruits are placed in containers in double layers and refrigerated within one hour.

Guabiroba:

A small to medium sized tree growing up to 12 meters (40 feet) tall. Native to Brazil, the tree contains a rounded crown and crooked trunk that is fluted at the base. The tree is semi- deciduous, 4-15 meters tall. Leaves are opposite, simple, oval oblong, and 3 to 4.5 centimeters (1.2 to 1.8 inches) long by 4 to 10 centimeters (1.6 to 4 inches) wide. The green-yellow fruit resembles a small guava and have a succulent, firm, sweet pulp with a smooth and shiny skin.

113 114

Guava:

A large evergreen shrub or freely branching small rounded tree growing to a height of 3 to 10 meters (10 to 33 feet). Under high moisture conditions, guava can reach 10 meters (33 feet) in height and spread with a 30 centimeter (12 inch) diameter trunk. Native to tropical and Central America. The root system is shallow. The trunk is short, freely branching, bony and 25 to 30 centimeters (10 to 12 inches) in diameter. Suckering may occur at the base of the trunk. Pruning is required to produce a single-trunk tree. Bark is smooth, thin, peeling, pale, papery and greenish brown to coppery brown. Red to coppery-brown branches is pliable, hard, heavy, fine-grained, and round. The canopy is dome-shaped, symmetrical, broad and spreading. Light green leaves are opposite, arranged in pairs, entire, simple, aromatic, short petiole, smooth and leathery on the upper surface, pubescent underneath, prominently parallel veined, oblong, oblong-elliptic or oval in shape, and 7 to 18 centimeters (3 to 7 inches) long by 3 to 5 centimeters (1.2 to 2 inches) wide. White, fragrant flowers are borne singly or in clusters of two to three at the leaf axils of current growth. Individual flowers measure 2.5 to 3.5 centimeters (1 to 1.4 inches) in diameter and contain both male and female reproductive organs, 4 to 5 petals, numerous stamens and one style. Flowers are self and cross-pollinated; also pollinated by bees. Yellow fruit (sometimes blushed with pink) is a many-seeded berry that is solitary on new growth, spherical, ovoid, ellipsoid, or pyriform in shape, 2.5 to 12 centimeters (1 to 5 inches) in diameter and 100 to 450 grams (3.5 to 16 ounces) in weight. The flesh is pink, salmon, white or yellow in color, soft, juicy, acid, subacid or sweet in flavor, coarse, granular or fine, creamy in texture, and 0.3 to 1.25 centimeters (0.1 to 0.5 inch) thick. The skin is smooth to rough, thin, and contains persistent sepals at the tip. Pulp is white, yellow or red in color. The flavor is sweet to sour. Aromatic, with a strong, sweet musky smell. Produces a large amount of small, angular, woody, yellowish-cream colored seeds that measure 0.3 to 0.5 centimeters (0.1 to 0.2 inch) in size. Immature fruit is green, hard, gummy, and astringent. Fresh cultivars are sweet, large, and contain white flesh. Processing cultivars are more acid, have a hard rind, and contain red flesh. Fruit varies greatly from population to population and can be low-acid, musky and sweet, bland, low-sugar, low-acid, or high-acid. Harvesting depends on skin color, the variety, and the stage at which the fruit is to be eaten. When eaten green, fruit is harvested at the mature firm stage without signs of ripening. If eaten when soft and ripe, fruit is harvested when showing signs of color change and softening. Dessert type fruit is harvested manually at the mature green (half- ripe stage), graded and packed. Processing type fruit is harvested using a machine at the firm yellow to mature green (half-ripe) stage. Fruit for the fresh fruit market is sometimes covered with plastic or paper.

Guava berry:

A slow-growing shrub or tree growing 10 to 15 meters (33 to 50 feet) in height. Native to Mexico, the West Indies, and South America. The tree contains a dense, rounded canopy with reddish-brown branchlets that are hairy when young. The trunk becomes flared into small buttresses at the base when old. Pale tan to grey bark flakes into circular discs, exposing the golden brown flesh underneath. Deep green evergreen leaves are simple, opposite, elliptic,

114 115 ovate, lanceolate, or oblong-lanceolate, glossy, leathery, pointed at the apex, 2.5 to 8 centimeters (1 to 3.2 inches) long and 0.8 to 3 centimeters (0.3 to 1.2 inches) wide. The leaf surface is covered with gland dots, which secrete aromatic oil. Showy white silky-hairy flowers are star-like in shape, almost stalk-less, contain 4 fringed petals and pompoms of golden stamens. Flowers are borne in small axillary or lateral clusters and emerge from the base of the leaves. Fruit is a spherical, ovoid or oblate berry that ranges in size from 0.8 to 1.6 centimeters (0.3 to 0.6 inches) in diameter and is solitary on new growth. The fruit is stem-less and is attached to the leaf nodes. The skin of the berry contains rough, glandular spots and changes in color from green to dark red or golden yellow. Pulp is yellow-orange and fragrant. The flavor is sweet to bittersweet. Up to 4 seeds are contained within each berry.

Guava, Brazilian:

A slow-growing, slender shrub or tree that reaches a height of 1 to 7 meters (3 to 23 feet). Native to South America. Branchlets are finely hairy and cylindrical or compressed-cylindrical. Evergreen grayish leaves are stiff, oblong, oblong-oval, acute, obtuse, elliptic, ovate or obovate in shape, finely toothed, hairy on the upper side, hairy beneath with pale or rusty hairs and glands, and 3.5 to 14 centimeters (1.4 to 5.5 inches) long, by 2.5 to 8 centimeters (1 to 3 inches) wide. White flowers are borne singly or in clusters of 3 upon one peduncle in the leaf axils. Individual flowers contain 150 to 200 stamens. Pale yellow to greenish yellow fruit is solitary on new growth, ellipsoid, round or pear-shaped, 0.3 to 2.5 centimeters (0.125 to 1 inch) wide and 2.5 to 3 centimeters (1 to 1.2 inches) in diameter. Fruit is smaller than the common guava. The peel is smooth. Flesh is thick and pale yellow and the pulp is white in color. The flavor slightly resembles strawberries and is sour, resinous, subacid, or highly acidic. Aromatic and not as musky as the common guava. Each fruit contains numerous small, hard seeds. A firm fruit when ripe.

Guava, Cattley (includes Purple strawberry guava, Yellow strawberry guava, and Strawberry guava).

A bushy shrub or small tree growing to a height of 2 to 12 meters (7 to 39 feet). Psidium cattleianum Sabine generally grows 2 to 4 meters (7 to 13 feet) tall, while the yellow-fruited form (Psidium cattleianum Sabine var. cattleianum forma lucidum) may reach 12 meters (39 feet) tall. Native to the coastal lowlands of eastern Brazil and Uruguay. More attractive foliage and fruit compared to the common guava. Grey-brown to reddish-brown bark is smooth to peeling. Brown-barked branches are slender, smooth and cylindrical. Dark green evergreen leaves are opposite, simple, acute, smooth, glossy, thick, leathery, aromatic, obovate to elliptic in shape, 3 to 12 centimeters (1.2 to 5 inches) long and 1.6 to 6 centimeters (0.6 to 2.4 inches) wide. Fragrant flowers are borne in the leaf axils singly or in threes. Individual white flowers are 1.5 to 6 centimeters (0.6 to 2.4 inches) in diameter and contain four petals, numerous 2 centimeter (0.8 inch) long stamens, and a four- to five-lobed calyx. Purple-red fruit is a spherical to obovoid berry that is solitary on new growth, and 2 to 4 centimeters (0.8 to 1.6 inches) in diameter. The peel is thin and tipped with a five-lobed calyx. Flesh of red-skinned fruit is whitish in color with a red tint. Flesh of the yellow-skinned fruit is yellowish in color. Flesh is

115 116 aromatic, soft, 0.3 centimeters (0.123 inch) thick, and surrounds the pulp. Pulp is juicy and somewhat translucent. The flavor is sweet, spicy, subacid or strawberry-like. Lacks muskiness of the common guava. The pulp contains numerous small, hard, flattened-triangular seeds measuring 0.25 centimeters (0.1 inch) long. This fruit has several fruit forms. Yellow, red, and purple forms are regarded as the same species. Yellow form fruit are usually grown from seed. Young trees are not commonly trained but are fertilized and irrigated. Ripe fruit is very perishable and can only be stored for 3 to 4 days at room temperature.

Guava, Costa Rican:

An attractive erect shrub or small tree growing to a height of 6 to 10 meters (20 to 33 feet). Trees are usually smaller than 10 meters (33 feet). Native to Central America, Mexico, and Colombia. The trunk and branches are slender. Bark is red-brown with grayish patches. Dark reddish minutely hairy branchlets are square, wiry, and 4-winged. Evergreen leaves are dark and glossy above, pale and pubescent below, elliptic, oblong-elliptic or oval in shape, pointed at the tip, gland-dotted, thin, 3.8 to 12 centimeters (1.5 to 4.75 inches) long and 2.5 to 5 centimeters (1 to 2 inches) wide. Fragrant white flowers are borne singly on peduncles and measure 2.5 centimeters (1 inch) wide. Individual flowers contain 5 waxy petals and 300 stamens measuring 1.3 centimeters (0.5 inch). Sulfur yellow fruit is solitary on new growth, small, spherical to ovoid in shape and 2.5 to 6 centimeters (1 to 2.4 inches) in diameter. The soft pulp is pale yellow to white in color. The flavor is very sour and acidic. Each fruit contains a few flattened seeds that measure 0.5 centimeters (0.2 inch) long. Aromatic, without a musky odor.

Guava, Para:

An erect shrub or small tree that reaches a height of 6 to 12 meters (20 to 40 feet). Native to the eastern Amazon forest in Brazil. Branches are slender and bracelets are quadrangular and winged near the leaf base. Leaves are alternate, smooth, shiny, oblong-ovate, elliptical, or oblong-lanceolate in shape, pointed at the tip, rounded at the base, borne on short petioles, and 4 to 6 centimeters (1.6 to 2.4 inches) wide by 5 to 14 centimeters (2 to 5.5 inches) long. White flowers are solitary or in 2’s or 3’s in the leaf axils on long-stalked slender quadrangular peduncles. Individual flowers contain 5 petals and over 300 stamens. The calyx is closed and splits when the flower expands. Pollination is by bees. Sulfur yellow-to-yellow-green fruit is small, round, pear, ellipsoid or oval in shape, 3 to 8 centimeters (1.2 to 3 inches) wide and 5 to 8 centimeters (2 to 3 inches) long. The peel is leathery and there is a persistent calyx. The pulp is soft and whitish to yellowish-white. The flavor is acidic to sour but good tasting and similar to the common guava. The aroma is not as musky as the common guava. Immature fruit is green. Each fruit contains a few hard seeds that are triangular and larger than the common guava. Small experimental plots and cultivation occur in Brazil.

Guayabillo:

116 117 A medium-sized tree or bush that grows to a height of 15 meters (49 feet). Native to the West Indies and Central America. Pale yellow-to-yellow-orange fruit is small, spherical, solitary on new growth, and 1 to 1.5 centimeters (0.4 to 0.6 inch) in diameter. The pulp is whitish in color. The flavor is sweetish, acidic, or tart and has overtones of citrus and floral perfume.

Illawarra plum:

A fast-growing evergreen medium to tall tree growing to 40 meters (131 feet) tall. Native to Australia. A primitive species that is found along waterways. The dark-green crown is dense. The trunk grows up to 90 centimeters (35 inches) in diameter and is irregular, especially at the base; contains brown to dark brown bark that is fissured and scaly on older trees. The leaves are oblong to linear, 5 to 14 centimeters (2 to 6 inches) long and 0.6 to 1.8 centimeters (0.2 to 0.7 inches) wide. Male cones are narrow-cylindrical, catkin-like, up to 3 centimeters (1.2 inches) long and occur in sessile, axillary clusters. Female cones are axillary, stalked and solitary; there are few scales. The cone is fleshy and unites with the stalk to form a fleshy receptacle. Male and female flowers occur on separate plants. Plants are pollinated by wind. A single seed is attached by a fleshy stem to the branch. The “fruit” is a grape-like swollen stalk that is dark blue-purple in color, berry-like and contains a fleshy base that is 2 to 2.5 centimeters (0.8 to 1 inch) in diameter. The skin is waxy. The edible portion is described as mucilaginous with a resinous flavor. The single oval to round seed is borne on the top of the fruit and is 1 centimeter (0.4 inch) in diameter.

Imbé:

A small, slow-growing evergreen shrub or tree reaching 6 to 18 meters (20 to 59 feet) in height. Native to eastern tropical Asia and East Africa. The tree is pyramidal when young and later becomes a spreading tree with thick, blue-green young branches and yellow to red resin. The plant possesses a unique growth habit where most branches grow out at right angles to the main stem. Tough, leathery, waxy blue-green leaves with whitish veins grow 8 centimeters (3 inches) in a whorl (4 or opposite). Single leaves are egg to lance-shaped and grow 6 to 11 by 3 to 5.5 centimeters (2.4 to 4.3 by 1.2 to 2.2 inches). Scented greenish, whitish, or yellow flowers occur in groups of 5 to 15 in leaf axils on old wood. Male and female flowers occur on separate plants. Orange fruit is an ellipsoid berry that grows 1 to 4 centimeters (0.4 to 1.6 inches) in diameter. The skin is smooth and thin. Pulp is light orange; the flavor is sweet and resembles apricots. Two large seeds are contained within the fruit. The thin skin of the fruit and susceptibility to damage has hindered commercial cultivation.

Imbu:

A tree that has the potential to grow 6 meters (20 feet) tall, but usually forms a low, spreading tree. Native to northeastern Brazil. Grows in dry areas called catingas and dry plains. The soft, tuberous specialized root storage organs called cunca, enable the tree to tolerate drought. The tree has the ability to branch at 1.5 to 2 meters (5 to 7 feet) above the ground and

117 118 form a broad flat crown that measures 2 to 9 meters (7 to 30 feet) in diameter. However, most of the time, the branching is irregular. The pinnate leaves are 10 to 15 centimeters (4 to 6 inches) long and contain 5 to 9 leaflets that are oblong or oblong-ovate, serrated and 2.5 to 4.5 centimeters (1 to 1.8 inches) long. Flowers are small, white, are composed of a calyx with four to five segments and a corolla of four to five petals. The flowers are borne in panicles that measure 10 to 15 centimeters (4 to 6 inches) long. Greenish-yellow fruit are produced on thin stems near the ends of the branches, are ellipsoidal to oval in shape, and are 3.5 to 4 centimeters (1.4 to 1.6 inches) long. Fruit contain a smooth, thick, tough skin and grow in clusters of 3 to 4. Pulp is soft and whitish. The flavor is sweet, resembling an orange. Immature fruit is sour. Described as the best-flavored fruit among all of the Spondias species. The stone is oblong and 2 centimeters (0.75 inches) long. Wild fruit are so productive; there is little need for cultivation. Wild trees produce more fruit than can be consumed. Some cultivation takes place where wild trees are not present. However, the fruit has a short shelf life and is difficult to ship.

Jaboticaba:

A slow-growing upright small to medium shrub or tree growing 8 to 12 meters (26 to 39 feet) high. Native to Central and Southern Brazil, specifically the hilly region around Rio de Janeiro and Minas Gerais. Also popular around Santa Cruz, Bolivia, Asunción, Paraguay, and Northeastern Argentina. Trees branch profusely from near the ground and the branches slant upwards and outwards. The crown is dense and rounded and may spread to 14 meters (46 feet). The bark is smooth, thin and flakes off to leave light patches. Young foliage and branchlets are hairy. Leaves are dark green, glossy, leathery, evergreen, opposite, lanceolate, oblong or elliptic, rounded at the base and sharply pointed at the apex. Leaf size ranges from 2.5 to 10 centimeters (1 to 4 inches) long and 1.25 to 2 centimers (0.5 to 0.8 inch) wide. Leaves are borne near the branch tips. The tree comes in two forms- the ‘small fruit’ type with 3 centimeter (1.2 inch) long by 1 centimeter (0.4 inch) wide leaves and ‘giant fruit’ types with 6 centimeter (2.4 inch) long by 3 centimeter (1.2 inch) wide leaves. New growth is light green with a reddish tinge. The petioles are very short and downy. Flowers contain four hairy white petals and 60 stamens measuring 0.4 centimeter (0.2 inch) long. Flowers emerge from the trunks, branches and exposed roots in groups of four on a short, thick stalk and measure up to 1 centimeter (0.4 inch) in diameter. Mature black fruit occur singly or in clusters on short stalks. Fruit are spherical, slightly oblate, broad-pyriform or ellipsoid and 2 to 4 centimeters (0.8 to 1.6 inches) in diameter. At the apex, a small disk and vestiges of the four sepals are present. Small variety fruit are 2.3 centimeters (0.9 inch) in diameter and giant variety fruit are 4 centimeters (1.6 inch) in diameter. The skin is smooth, tough, thick, glossy, and changes in color from green when immature to red- purple, maroon-purple or black when mature. Fruit are borne on the trunk, exposed roots and large limbs of the tree. The gelatinous, juicy translucent pulp is white or pink and the flavor is sweet, slightly acidic and spicy. Many describe the taste as a mixture of grape, litchi and blackcurrant. Some fruit may be mildly resinous and astringent. There are one to five oval or round light brown seeds that may be hard or tender and measure 0.6 to 1.25 centimeters (0.5 inch) long. Fruit are harvested when the fruit turns deep purple to black and becomes soft to the touch. Maturation takes place over 2 weeks on one tree. The tough skin protects the fruit from bruising.

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Jamaica cherry:

A rapidly growing, slender, neotropical pioneer tree of forest gaps that grows 5 to 12 meters (16 to 39 feet) high. Widely distributed from Mexico to Bolivia and Brazil. Known to be an invasive plant in some areas. Branches are spreading, nearly horizontal and fan-like. The tree is an evergreen that sheds most of its leaves only when there is a very dry season. Dark green leaves are alternate, simple lanceolate or oblong, pointed at the apex, oblique at the base, irregularly toothed, and 4 to 14 centimeters (1.6 to 5.5 inches) long by 1 to 4 centimeters (0.4 to 1.6 inches) wide. The upper surface of the leaves contain minute silky hairs and the undersides are grey or brown and hairy. White to light pink flowers are 1.25 to 2 centimeters (0.5 to 0.8 inch) wide, borne in the leaf axils singly or in two’s or three’s, and contain five fine green sepals, five petals and many yellow stamens. Flowers resemble strawberry blossoms. There are 4 to 9 days between sequential openings of the individual flowers. There is a range of floral forms. Flowers contain both male and female reproductive organs. The flower opens before dawn and lasts for only a day. Bees are the main source of pollination. Red to yellow berries are round, 1 to 1.25 centimeters (0.4 to 0.5 inch) in diameter, sweet, sticky, and slightly astringent. The skin is smooth, thin and tender. Pulp is light brown, soft and juicy; the flavor is musky and fig-like. There are numerous minute black to dark-brown seeds. Fruit are popular in the Philippines with children. Most fruit are obtained from wild plants. Many consider fruit too small to be of commercial value. Harvesting takes place by shaking ripe fruit from the branches of the tree.

Jambolan:

A fast-growing large tree that reaches a height of 12 to 30 meters (39 to 98 feet). The tree can attain a spread of 11 meters (36 feet). Native to India, Malaysia, Indonesia, Burma, Sri Lanka and the Andaman Islands. The tree contains a rounded crown and thick trunk that may fork into multiple trunks a short distance from the ground. The main trunk may reach 0.6 to 0.9 meters (2 to 3 feet) in diameter. The bark on the lower part of the tree is rough, cracked, flaking and discolored. Bark further up the tree is smooth and light gray. Young stems are slender and grayish-white. Large dark green leaves contain a yellow midrib, are turpentine-scented, evergreen, leathery, glossy, opposite, entire, oblong-oval, broadly obovate-elliptic, elliptic- oblong or elliptic, blunt to tapering to a point at the apex, rounded at the base, 5 to 25 centimeters (2 to 10 inches) long, and 2.5 to 10 centimeters (1 to 4 inches) wide. Petioles are 1 to 3.5 centimeters (0.4 to 1.4 inches) long. Young leaves are pinkish. Small fragrant flowers have a funnel-shaped calyx, 4 to 5 united petals, are 1.25 centimeters (0.5 inch) wide and 2.5 centimeters (1 inch) or more in length. Flowers are borne in 2.5 to 10 centimeter (1 to 4 inch) long clusters. Flower petals change in color from white to rose pink and then shed. Small purple fruit are curved, ellipsoid, round or oblong, occur in clusters of 2 to 40, and grow in size from 1.5 to 2.5 centimeters (0.6 to 1 inch) in diameter. Fruit can obtain a length from 1.25 to 5 centimeters (0.5 to 2 inches). Immature fruit are green to light magenta and become dark-purple or nearly black when mature. Some species are white in color. The skin is thin, smooth, glossy, and adherent to the pulp. Pulp is white to lavender in color and juicy; the flavor is sweet to sub acid or slightly astringent. Each fruit contains single oblong green or brown seed that is up to 4

119 120 centimeters (1.5 inches) in length. Some fruits contain 2 to 5 oblong seeds that are tightly compressed within a leathery coat and some are seedless. In India, fruits are harvested several times during the season by hand as ripening occurs. Fruits do not travel well.

Jelly palm:

A slow-growing feather palm with a single trunk that grows 2 to 8 meters (7 to 26 feet) high. Native to Brazil. The trunk reaches approximately 0.5 meters (2 feet) in diameter and is covered with old leaf bases. The canopy contains 18 to 32 arching evergreen leaves. The palm has a 3 to 5 meter (10 to 15 foot) spread. Yellowish green, bluish gray or grayish green pinnate leaves are 2.5 to 3 meters (8 to 10 feet) long. Petioles are short, broad, armed with spines, and 0.6 to 1.2 meters (2 to 4 feet) in length. Each leaf contains 44 to 48 pairs of stiff upright linear leaflets that form a ‘V’ and are 46 to 91 centimeters (18 to 36 inches) long. The inflorescence is branched but short and is subtended by a conspicuous woody bract. Male and female flowers are white to yellow and are borne on the same stalk. The yellow to orange-yellow fruit is round or ovoid, 2.5 centimeters (1 inch) in diameter, 1.8 to 3.5 centimeters (0.7 to 1.4 inches) long, and borne in large clusters. The skin is smooth. The pulp is stringy and fibrous. The flavor is sweet to subacid and is reminiscent of tart apples or apricots. Each fruit contains one to three seeds surrounded by a bony endocarp with three pores near the middle. Large quantities of fruit are produced from a single tree. Fruit can create a mess on sidewalks. The fruit is not yet produced commercially.

Jujube, Chinese:

A small deciduous tree growing 4.5 to 15 meters (15 to 49 feet) high. Native to Asia. Jujubes have been cultivated for over 4,000 years in China and India. One of the most important fruit trees in China. The bark of the tree is rough. Drooping branches contain curved spines at each node. Trees sprout thorny shoots from the shallow root system that can form a thicket of thorny trees over time. The fast-growing tree can become weedy. Leaves are small, ovate or oval, glossy, dark green, and 2.5 to 5 centimeters (1 to 2 inches) long. Margins contain very fine teeth. There are two spines at the base of each leaf. In autumn, leaves turn bright yellow. Yellow-green to white flowers are small, fragrant, contain both male and female organs, grow 0.5 centimeter (0.2 inch) in diameter, and are borne in clusters in the leaf axils of the branches. Flowers may open in the morning or during the afternoon. Dark red to brown ellipsoid or round fruit are drupes that grow 2 to 3 centimeters (0.8 to 1.2 inch) long and 1.3 centimeters (0.5 inch) in diameter. Immature fruit are green and slowly ripen from yellow-green with mahogany- colored spots to red. Fruit are usually consumed between the yellow-green stages and the full red stage. Fruit size and shape vary according to cultivar. The thin skin is smooth. When mature, the skin softens and wrinkles like a small date. Pulp is whitish; the flavor is crisp, sweet and subacid. Many believe the fruit tastes like an apple. Some varieties are tart with high acidity. Each fruit contains one stone that may or may not contain two seeds. Fruit is important in its native area. There are many varieties in China. Fruit are gathered from wild trees and are cultivated in orchards. Fruit should be harvested when the skin color is changing from whitish green to brown.

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Jujube, Indian:

A thorny, fast-growing shrub or tree reaching to 2.5 to 15 meters (8 to 49 feet) high. Native to India and Southeast Asia. A tropical species compared to Ziziphus jujuba. The fruit of this tree was an important food source in Pakistan approximately 8,000 years ago. The tree may be erect or wide spreading; possesses drooping branches, downy, zigzag branchlets that may or may not contain short, sharp straight or hooked spines, and a rapidly growing taproot. The small, green, shiny, tough leaves are simple, alternate, elliptical, ovate, oblong-elliptic, entire, or slightly toothed. Leaves contain 3 conspicuous, deep longitudinal veins and grow 2.5 to 6.25 centimeters (1 to 2.5 inches) long by 2 to 4 centimeters (0.75 to 1.5 inches) wide. Unlike the Chinese jujube, the Indian jujube contains dense, silky white or brown hairs on the undersurface of the leaves and short, downy petioles. Leaves may shed during the dry season. Flowers are small, fragrant, greenish to yellowish in color, 5-petalled, and are borne in 2’s or 3’s in the leaf axils of the branches. Some flowers open in the morning, while others open in the afternoon. Honeybees and houseflies are the main pollinators. Approximately 10% of the flowers produce mature fruit. Immediately after fruit set, there is a very heavy fruit drop. Deep yellow, burnt- orange, red, red-brown or brown fruit is an ellipsoid, ovoid, oval, obovate, round or oblong drupe that is 1.25 to 6.25 centimeters (0.5 to 2.5 inches) long. Fruit grows solitary on the tree. Immature fruit are green. Wild fruit bear cherry-sized fruit ranging in size from 1.25 to 2.5 centimeters (0.5 to 1 inch) long, while improved varieties bear plum-sized fruit growing a size of 6.25 centimeters (2.5 inches) long and 4.5 centimeters (1.75 inches) wide. The skin is smooth or rough, glossy, thin and tough. Pulp is thin, crisp, juicy and whitish in color. When under ripe, the flavor is sweet to subacid and has a taste similar to crabapple. When mature, fruit becomes mealy. Overripe fruit are wrinkled. Each fruit contains a single, hard oval or oblate rough stone, which contains 2 elliptic, brown 0.6 centimeter (0.25 inch) long seeds. Fruit is important in native areas. Improved varieties are taller, contain smaller thorns, and possess larger leaves and fruit may be hard or tender and measure 0.6 to 1.25 centimeters (0.5 inch) long. Fruit are harvested when ripe. Green fruit do not ripen off the tree. Fruit shipped to market are harvested in the mature green to golden yellow stage. Harvesting is accomplished by manually shaking or beating the branches. Fruit stands handling, shipping, and marketing well.

Kaffir-plum:

An attractive medium to large evergreen tree that grows 6 to 15 meters (20 to 49 feet) high. Native to South Africa. Grows in riverbanks of forests. The tree contains a thick crown, branches that curve upward and drooping leaves. Trees in forests contain buttress roots. The bark is smooth when young and becomes rough and dark grey-brown as the tree matures. Pinnate leaves are shiny, stiff, erect, dark green, spirally arranged, and contain 4 to 8 pairs of sickle-shaped leaflets, plus a terminal leaflet. Leaflets are hairy when young and up to 7.5 centimeters (3 inches) long. Leaves are sometimes interspersed with odd red leaves and crowd the ends of the branches. Flowers are whitish green to yellowish and are borne near the ends of the branches. Male and female flowers are found on separate plants. Small, plum-like oval- shaped fruit turn from green to red when mature and grow to 2.5 centimeters (1 inch) in length.

121 122 The skin is thin and smooth. Fruit are slightly sweet to sour in taste. Each fruit contains a single seed.

Kakadu plum:

A slender, small to medium-sized deciduous tree growing up to 30 meters (98 feet) high. Native to Australia. Grown throughout the tropical woodlands from Northwestern Australia to Eastern Arnhem Land. The tree contains creamy-grey flaky bark. Pale green leaves are spirally arranged, crowded towards the ends of the branches, very large, oval-shaped and up to 25 centimeters (10 inches) long by 15 centimeters (6 inches) wide. Flowers are small, creamy- white, scented, and borne along spikes in the leaf axils at the ends of the branches. The roundish to oval yellow-green fruit are almond-sized, growing 3 centimeters (1.2 inches) long and 1 centimeter (0.4 inch) in diameter. The skin is smooth. Fruit are classified as pseudo-drupes, contain a short beak at the tip of the fruit, and possess one large seed. Fruits that are consumed raw possess a drying-out effect in the mouth. Fruits have been used by the Australian Aborigines for tens of thousands of years. Current industry demand is met by bush collectors. Wild-growing trees tend to have higher vitamin C content compared to cultivated trees.

Kapundung:

A small to medium-sized tree growing 15 to 25 meters (49 to 82 feet) in height. Native to Western Malaysia. The tree contains a dense, irregular crown and a trunk that grows 25 to 70 centimeters (10 to 28 inches) in diameter. The leaves are simple, entire, ovate-oblong to obovate, glandular, and 7 to 18 centimeters (2.8 to 7.1 inches) long by 3 to 7 centimeters (1.2 to 2.8 inches) wide. The leaf stalk is 0.5 to 4.5 centimeters (0.2 to 1.8 inches) long. The stipules at the base of the leaves are triangular. Leaves contain alkaloids. Flowering stalks are on the old branches and trunk. Male and female flowers grow separately. Male flowering stalks are 5 to 13 centimeters (2 to 5 inches) long and contain many 3-flowered densely haired cymes. Each flower is small and contains 4 to 5 sepals and 4 to 8 stamens. Female flowering stalks are 10 to 20 centimeters (4 to 8 inches) long and contain larger flowers with 5 sepals and no petals. Oval- shaped fruits are yellowish-green, turning scarlet when mature. Fruits grow 2 to 2.4 centimeters (0.8 to 1 inch) in diameter and may be covered with fine silvery hairs. The acidic fruits should be eaten sparingly. Consuming too much of the fruit induces vomiting.

Karanda:

A woody, climbing, semi-vine shrub growing 3 to 5 meters (10 to 15 feet) high. Native to India. The shrub can be found climbing to the tops of tall trees. A white, gummy latex exudes from the plant and fruit. The spreading branches form dense masses and contain sharp thorns reaching 5 centimeters (2 inches) long. Thorns are simple or forked and occur in pairs in the axils of the leaves. Leaves are dark-green, leathery, glossy, evergreen, opposite, oval or elliptic, reaching 2.5 to 7.5 centimeters (1 to 3 inches) long. The white to pink-tinged flowers are fragrant and tubular with 5 hairy lobes that are twisted to the left in the bud. Flowers are borne in terminal clusters of 2 to 12. Fruits are oblong, broad ovoid or round, 1.25 to 2.5 centimeters

122 123 (0.5 to 1 inch) long and 2 centimeters (0.75 inch) in diameter; found in clusters of 3 to 10. The smooth, glossy skin is thin but tough and turns from a purplish-red to dark-purple or black when ripe. The red or pink juicy pulp is very acid, bitter, or sweet; the flesh exudes latex. Inside, 2 to 8 small flat brown seeds can be found. Yields vary from 4 to 5 kg fruits per shrub with fully mature plants averaging 25 kg/plant. . Fruits are eaten fresh or cooked; the tree is used as a hedge and it has many medicinal purposes.

Kwai muk:

A slow-growing, slender, erect evergreen tree that grows 10 to 30 meters (33 to 98 feet) tall. Native to China. The tree contains a dense, rounded canopy. Milky latex is contained within the tree. Branchlets, young shoots, and petioles are covered with rusty hairs. Bark is dark purple. Leaves are dark green, stiff, leathery, glossy, alternate, elliptic, elliptic-ovate, obovate, or obovate-oblong in shape, and grow 7 to 15 centimeters (3 to 6 inches) long by 4 to 8 centimeters (2 to 3 inches) wide. Leaves are rounded or obtuse at the base. Leaf petioles are 1.5 to 2 centimeters (0.6 to 0.8 inch) long. Small, yellowish flowers are borne in solitary, axillary, obovoid inflorescences. Flower stalks are 1 to 3 centimeters (0.4 to 1.2 inch) long. Male flower heads are hairy and are on obovoid or club-shaped stiff spikes that are 1.2 to 1.6 centimeters (0.5 to 0.6 inch) long. Female flowers are smaller and are in dense round heads that measure 1 centimeter (0.4 inch) wide. Male and female flowers are located on the same tree. The pale yellow, white, or orange-red fruit is actually a multiple fruit or syncarp. Fruit are round, oblate, ovate, or oblong-globose and 1.5 to 5 centimeters (0.6 to 2 inches) in diameter. The skin is thin, tender and contains velvety brown hairs. Immature fruits contain latex. Pulp is orange-red to red and the taste is sweet-tart, subacid or acid. Fruit is seedless or may contain 1 to 7 small seeds that are 0.8 to 1 centimeter (0.3 to 0.4 inch) in diameter.

Lemon aspen:

An ornamental tree growing up to 15 meters (49 feet) tall and 2 meters (7 feet) wide. Native to Australia. This dense tree contains leaves that are dark green and elliptical in shape. Leaves grow up to 25 centimeters (10 inches) long and contain oil glands that emit a citrus scent when crushed. Small yellow flowers contain petals with claw-like tips. Small yellow fruit is roundish, 1.5 to 2.5 centimeters (0.6 to 1 inch) in diameter and grows in clusters at the end of branches. Fruit is pale green when immature. The skin is waxy and contains small ridges. Like the leaves, the fruit emits a spicy citrus odor. The flavor is strong, acidic, and lemony. Each fruit contains an apple-like core that consists of small dark seeds encased in husks. Bush food plant. Fruit should be harvested when pale yellow and placed directly into a refrigerator. Fruit should be frozen within 12 to 24 hours of harvest and can be stored at -20 °C (-4 °F) for up to 24 months.

Mangaba:

An evergreen shrub or tree growing 2 to 15 meters (7 to 49 feet) tall. The diameter of the canopy is 4 to 5 meters (13 to 16 feet). Native to the Amazon and Northeast region of Brazil.

123 124 Grows in dry, arid climates. Latex is produced in the stems and leaves and is poisonous. This tree has a semi-deciduous life cycle. The species is threatened by deforestation. Bark is reddish and wrinkled. Branches occur as whorls on the main stem. Leaves are simple and leathery. The inflorescence contains one to seven white, double flowers that are approximately 6 centimeters (2 inches) long, and contain both male and female reproductive organs. Inflorescences are borne terminally on the latest growth. Bees and other insects are the main pollinators. Yellow to red fruit is an ellipsoidal or round berry growing 2.5 to 6 centimeters (1 to 2 inches) in diameter. The skin of the fruit is smooth and usually contains red grooves. Pulp is soft, fibrous and white. The flavor is both sweet and acidic. Each fruit contains 2 to 30 seeds. Each seed is disc-shaped, wrinkled, clear chestnut brown and 0.7 to 0.8 centimeters (0.28 to 0.31 inches) in diameter. Currently, fruit are collected from the wild and not cultivated. Fruit is highly perishable and should be harvested at the half-ripe stage when green. Fruit should be packed into plastic boxes directly after harvest and shipped.

Marian plum:

An evergreen tree growing 9 to 27 meters (30 to 89 feet) tall. Native to Southeast Asia. Bark is light brown and fissured and the trunk is short. The tree contains resinous sap. Branchlets are smooth, hanging and angular or flattened. Shiny, leathery, downward-pointing leaves are simple, entire, opposite, resinous, ovate-oblong, lance-shaped or elliptic, and 10 to 45 centimeters (4 to 18 inches) long by 5 to 13 centimeters (2 to 5 inches) wide. The base of the leaf is acute or wedge-shaped. The leafstalk is 1 to 2.5 centimeters (0.4 to 1 inch) long. Young leaves are purple-red in color and silky. Inflorescences are hanging panicles that are 4 to 12.5 centimeters (1.6 to 5 inches) long. Small greenish or yellowish flowers contain oblong to obovate petals that are 0.15 to 0.25 centimeter (0.06 to 0.1 inch) long by 0.1 centimeter (0.04 inch) wide. Yellow to yellow-orange fruit are oval, round, or oblong-ovoid in shape, mango- like, borne in small clusters, 2.5 to 5.0 centimeters (1 to 2 inches) in diameter, and 4 to 7 centimeters (1.6 to 3 inches) long. Immature fruit are pale green. The skin is thin, smooth, brittle and edible. Pulp is yellow to orange in color and juicy; the flavor is sweet to sour. Fruit emit a turpentine odor. Each fruit contains one leathery, whiskered stone. The tree is divided into three groups in Thailand: Sour ma-praang, sweet ma-praang, and ma-yong. Sour fruits grow wild in the forests and are sometimes consumed. Sweet fruits are cultivated. Ma-yong fruits are cultivated but are slightly sour.

Mombin, Malayan:

A medium deciduous tree growing 8 to 20 meters (26 to 66 feet) tall. Native to tropical Asia. The tree contains a straight trunk and branchlets that are yellowish brown. Bark is smooth, pale grey and contains rounded knobs. Leaves are stalked, alternate, and odd-pinnate and 30 to 40 centimeters (12 to 16 inches) long. The petiole is 10 to 15 centimeters (4 to 6 inches) long. Each leaf contains 5 to 11 shiny, short-stalked, and entire, opposite, elliptic-oblong to ovate-oblong leaflets that range in size from 7.5 to 17 centimeters (3 to 7 inches) long by 3.5 to 7.5 centimeters (1.4 to 3 inches) wide. Leaflet petioles are 0.3 to 0.5 centimeters (0.1 to 0.2 inches) long. Greenish-white flowers are contained in spreading terminal panicles that are 25 to

124 125 35 centimeters (10 to 14 inches) long. Inflorescences are located in the leaf axils. Petals are ovate-oblong and 0.25 by 0.15 centimeters (0.1 to 0.06 inches) long. Small, greenish-yellow to yellowish-orange fruit is an oblong to ellipsoid drupe that ranges in size from 3.5 to 5 centimeters (1.4 to 2 inches) long by 2.5 to 3.5 centimeters (1 to 1.4 inches) wide and 4.5 centimeters (1.8 inches) in diameter. The skin is smooth, and each fruit contains one large stone with 1 to 5 seeds. Yield per tree can be 100 – 300 fruits. The flavor is strong and sour.

Mombin, purple:

A small deciduous tree growing 3 to 15 meters (10 to 49 feet) tall. Native to Southern Mexico and Central America. The most cultivated species in the genus Spondias. The plant grows as a shrub or low-branched small tree in lowlands or a spreading, thick-trunked tree in highlands. Bark is grey and smooth and branches are thick and brittle. Leaves are pinnate, alternate, 6 to 28 centimeters (2.4 to 11 inches) long, and contain a 15 to 20 centimeter (6 to 8 inch) rachis. Each leaf contains 5 to 12 pairs of leaflets. Elliptic, obovate, lanceolate or oblanceolate leaflets are 3 to 6 centimeters (1.2 to 2.4 inches) long by 1 to 2.5 centimeters (0.4 to 1 inch) wide. Young leaves are bright red or purple. Leaves usually drop during flowering. Lateral inflorescences are produced in the primary branches and measure 1 to 10 centimeters (0.4 to 4 inches) long. Each inflorescence contains a few small red to purple, 4 to 5 petalled, 0.25 to 0.35 centimeter (0.1 to 0.14 inch) long flowers. Flowers are borne in short, hairy panicles and can be male, female, or bisexual. Red, yellowish, purple or orange fruit is an oblong, oval, pear- shaped, obovoid or subglobose drupe that grows solitary or in groups of 2 to 6. Fruit is 1.5 to 5 centimeters (0.6 to 2 inches) long by 1 to 3.5 centimeters (0.4 to 1.4 inches) wide and contains small indentations and a knob at the apex. The skin is thin, smooth, glossy and firm. Yellow pulp is fleshy and juicy; the flavor is sweet and plum like in flavor. Each fruit contains a large pit that is 1.25 to 2 centimeters (0.5 to 0.75 inches) long with 1 to 5 seeds. Fruit are borne without fertilization. The two main groups of red mombins are dry-season and wet-season. Dry- season fruit are smaller (2.7 to 3.9 centimeters (1.1 to 1.5 inches) long by 1.9 to 3 centimeters (0.7 to 1.2 inches) wide), ellipsoidal, smooth, red-purple, sweet, less acidic than the wet-season type, grown 0 to 800 meters (0 to 2,625 feet), and are produced at the end of the dry season. The wet-season fruit are large (3.1 to 4.5 centimeters (1.2 to 1.8 inches) long by 2.4 to 3.5 centimeters (0.9 to 1.4 inches) wide), yellow or red, smooth or bumpy, slightly acidic, grown at elevations of 800 to 2,000 meters (2,625 to 6,562 feet), and are produced during the last part of the rainy season. The sweet-smelling fruit has been valued by people of the tropics for many years. Fruit are harvested by shaking the branches with poles and gathering the fruit from the ground. The skin of the fruit is easily damaged.

Mombin, yellow:

An erect medium-sized tree growing 10 to 30 meters (33 to 98 feet) in height. Native to moist lowland forests from Southern Mexico to Peru and Brazil. Spondias mobin is the most economically significant species of Spondias that occurs in Brazil. The tree is composed of a wide canopy and a buttressed trunk with thick, rough, fissured and corky bark. The bark of young trees contains many blunt-pointed spines or knobs that are up to 2 centimeters (0.8 inch)

125 126 long. The trunk is 60 to 75 centimeters (2 to 2.5 feet) in diameter. Lower branches are whorled. Leaves are deciduous, simple, alternate, pinnate, odd-pinnate or bipinnate, borne near the end of branches and 20 to 45 centimeters (8 to 18 inches) long. The petioles are hairy and pinkish in color. Each leaf contains 6 to 19 sub-opposite, ovate or lanceolate pointed leaflets with smooth margins. Leaflets measure 4 to 20 centimeters (1.6 to 8 inches) long. Leaves have a turpentine odor when crushed. Flowers are borne after new leaves in terminal racemes or terminal pyramidal panicles that are 20 to 60 centimeters (8 to 24 inches) long. Fragrant whitish flowers can contain male, female or both reproductive organs. Flowers contain a 0.5 centimeter (0.2 inch) wide calyx, a 0.1 to 0.4 centimeter (0.04 to 0.2 inch) long receptacle, five sepals, five petals and ten stamens. There are up to 2,000 flowers per panicle. Yellow fruit is a plum-like drupe that grows solitary or in branched terminal clusters of 12 or more. Ellipsoid, ovoid, obovoid or oblong fruit reach 2.5 to 4 centimeters (1 to 1.6 inches) long and up to 2.5 centimeters (1 inch) wide. The skin is thin, smooth and tough. The fruit pulp is yellow, translucent, juicy and sweet sour. Each fruit contains a stone with zero to five seeds. Due to limited cultivars and the height of the tree, there is little commercial production. Most fruit is collected from wild plants. Fruit should be harvested after the start of chlorophyll breakdown when the fruit turns yellow. Fruit are shipped in 20 kilogram (44 pound) containers to stores.

Monkeyfruit:

Monkeyfruit is a medium to large deciduous tree with a spreading crown growing 6 to 9 meters (20 to 30 feet) tall. Native to the humid sub-Himalayan regions of India. Bark is grey and exudes a milky, sticky latex. Leaves are large, alternate, leathery, elliptical, pointed, and 10 to 25 centimeters (4 to 10 inches) long. Leaves fall at the beginning of the dry season. Fragrant flowers occur in spherical heads. Male flowers are yellow-orange and female flowers are reddish in color. Male and female flowers occur on separate heads on the same tree. Fruit is an irregularly rounded syncarp that measures 5 to 12 centimeters (2 to 5 inches) in diameter and weighs 200 to 350 grams (7 to 12 ounces) when ripe. Fruit turn from green to yellow with a pink tinge to brown when ripe. The skin is velvety. Each fruit contains 10 to 30 seeds. Each seed is 1 centimeter (0.4 inch) long, flattened and pointed. Fruit have a sweet-sour flavor.

Monos plum:

A medium-sized evergreen shrub growing to a height of 5 meters (16 feet). Native to Venezuela. Orange to yellow fruit is ellipsoid and 2.5 to 3 centimeters (1 to 1.2 inches) in diameter. The skin is smooth and shiny. The pulp is yellow-orange in color and the flavor is sweet to bland. Each fruit contains one seed.

Mountain cherry:

An evergreen understory shrub or tree growing a height of 6 to 15 meters (20 to 49 feet). The tree contains a thin, straight trunk with dark, vertical creases that grows less than 20 centimeters (8 inches) in diameter. Bark is thin, pale tan, whitish or grey in color, smooth, and easily scraped off. Branches are iron-colored, thin, long, smooth, and bend downward. Leaves

126 127 are bright green, mostly smooth on the upper surface and hairy underneath, glossy, simple, opposite, curled, elliptic, oblong-elliptic, lance-oblong, or elliptic-ovate in shape, and 6 to 15 centimeters (2.4 to 6 inches) long by 3 to 6 centimeters (1.2 to 2.4 inches) wide. Sometimes, leaves may reach 35 centimeters (14 inches) in length and 14 centimeters (5.5 inches) in width. Petioles are 1 centimeter (0.4 inch) long. Inflorescences are axillary racemes that are 3 to 12 centimeters (1.2 to 4.7 inches) long. There are 8 to 16 flowers in each inflorescence. Bright yellow flowers contain five green sepals, five narrow separated petals, and a cluster of stamens. Each flower is 1 to 1.5 centimeters (0.4 to 0.6 inch) in diameter. Pollinated by bees and insects. Fruit are ovoid drupes that change color from orange to bright red when mature and grow 1.5 to 3 centimeters (0.6 to 1.2 inches) long by 1.5 centimeters (0.6 inch) in diameter. Each fruit possesses a longitudinal crease. Two to three green-brown almond-shaped seeds are located inside the fruit. The skin is very thin and smooth. The pulp is mealy in texture and the flavor is sweet.

Nance:

A low-branched, slow-growing tree or shrub reaching a height of 10 to 20 meters (33 to 66 feet). Native to the Caribbean and Central America. The nance has one of the widest native ranges of all fruits in tropical America. The canopy is round-topped and spreading to narrow and compact. The trunk may be short or tall and crooked or straight. Young branches contain russet hairs. Leaves are opposite, leathery, smooth on the upper surface, hairy on the underside, ovate, elliptic or oblong-elliptic, and 3 to 17 centimeters (1.2 to 7 inches) long by 4 to 7 centimeters (1.6 to 2.8 inches) wide. Leaf margins are revolute. Compact terminal erect racemes are hairy and 8 to 20 centimeters (3 to 8 inches) long by 1.25 to 2 centimeters (0.5 to 0.75 inch) wide. Flowers are showy, yellow, orange or yellow-red and symmetrical. Petals are 0.5 centimeters (0.2 inch) long. Fruit is a round to ovoid drupe that is 2 to 5 centimeters (0.8 to 2 inches) in diameter. The skin is thin, shiny and smooth. When mature, the fruit emits a strong odor resembling fruity, rancid cheese. Fruit pulp is yellow to white, juicy, oily and delicate; flavor ranges from bland, sweet, sour or cheese-like. Each fruit contains one woody, yellow stone with one to three white seeds. The trees are left alone when forests are cleared and are maintained in a state of semi-wild cultivation; grown as part of a subsistence farming system. Fruit are harvested by local residents and are either consumed or sold to local markets. Fruit are harvested when fully mature; fruit are very perishable, but can be stored for 7 months if submerged in water. Fruit are harvested throughout the year, once per week. Fruit can be harvested during any stage of development. Fruit are harvested at the ‘hard white’ stage (almost all the green color has turned whitish yellow but before the fruit turns soft and falls from the tree) for juice. Handling and processing of the fruit differs depending on the type of product that will be produced.

Natal plum:

A vigorous, dense, thorny, spreading woody shrub that grows to a height and width of 4 to 5.5 meters (13 to 18 feet). Native to the coastal region of Natal, South Africa. All parts of the tree contain gummy white sap. The branches contain 5 centimeter (2 inch) long thorns that are

127 128 Y-shaped. Young branches are green. Leaves are leathery, dark green, evergreen, thorny at the tips, opposite, ovate to broad-ovate in shape, glossy, and 2.5 to 5 centimeters (1 to 2 inches) long. Sweet-smelling star-shaped flowers are white, tubular, 5 centimeters (2 inches) wide, five- lobed, and occur singly or in pairs at the end of branches. Some male flowers contain stamens that are longer than the style. Female flowers contain stamens that are the same length as the style and have no pollen. Pollination occurs by small beetles, hawkmoths and night-flying insects. Dark red fruit is an ellipsoid, round, oval, or oblong berry that grows solitary on the tree and measures 2.5 to 6.25 centimeters (1 to 2.5 inches) long by 4 centimeters (1.6 inches) wide. The skin is smooth and tender and is coated with a thin, whitish wax bloom when ripe. Unripe fruit contain gummy latex. Pulp is pink to strawberry-colored, juicy, and contains milky sap. The flavor is sour. Each fruit contains 6 to 16 small, thin, flat brown seeds that can be consumed.

Noni:

A small, evergreen tree or large shrub that grows to a height of 2 to 10 meters (6.5 to 33 feet). Native from Southeast Asia (Indonesia) to Australia. The tree sometimes obtains support from surrounding trees. There is an extensive lateral root system and a deep taproot. The trunk is 15 or more centimeters (6 inches) in diameter. The sapwood is soft and yellow-brown in color. The bark is smooth to slightly rough and grey to light brown in color. Twigs are light green, stout and four-angled. Dark green leaves are simple, opposite, membranous, pinnately veined, elliptic, elliptic-ovate, or oblong in shape, smooth, glossy, leathery, and 15 to 45 centimeters (6 to 18 inches) long by 7 to 25 centimeters (3 to 10 inches) wide. Stipules are connate or distinct, round, deciduous, and 1 to 1.5 centimeters (0.4 to 0.6 inch) long. The tip is entire or two- to three- lobed. Petioles are stout and 1.5 to 2 centimeters (0.6 to 0.8 inch) long. Tiny, white, waxy flowers are tubular in shape, perfect, and in ovoid to globose heads. Flowers occur solitary or in groups of 2 to 3 in the leaf axils. Peduncles are 1 to 3 centimeters (0.4 to 1.2 inches) long. Individual flowers contain a truncated rim calyx, a white, five-lobed corolla with a greenish white tube (0.7 to 0.9 centimeters (0.28 to 0.35 inch) long) and oblong-deltate lobes (0.7 centimeters (0.28 inch) long), five stamens, and a 1.5 centimeter (0.6 inch) long style. Mature yellowish white fruit is a syncarp that resembles a potato. Fruit is ovoid to globose in shape and 5 to 14 centimeters (2 to 5.5 inches) long by 3 to 7.5 centimeters (1.2 to 3 inches) in diameter. Unripe fruit is light green in color. Pulp is translucent in color, fleshy, juicy and soft. Each fruit contains over 260 brown colored, fibrous, tough seeds that measure 0.4 to 0.9 centimeters (0.16 to 0.35 inch) long. The flavor is acidic, aromatic; resembles putrid cheese. Significant source of food for indigenous societies. Noni plants can begin to bear fruit about 9 months to 1 year after planting. Fruits can be harvested at this early stage, although they are generally small and few. Some farmers choose to forgo harvest during the first or second years in favor of pruning back the branches instead. Several varieties of noni vary in fruit size and leaf shape.

Olive:

A small to medium evergreen tree growing 4 to 10 meters (13 to 33 feet) high and about 9 meters (30 feet) wide. Native to the Mediterranean region, tropical and central Asia and parts

128 129 of Africa. Grown throughout temperate and tropical regions of the world. Olives have been used by humans since 9000 BC. Cultivation of olive trees began between 4000 and 3000 BC in Asia Minor, the eastern Mediterranean, or the Nile Basin. Over the years, there have been many differing opinions as to the nomenclature and hierarchies within the genus and species. In 2002, a revision of the scientific nomenclature occurred. Today, the cultivated olive is known as Olea europaea L. subsp. europaea. Trees may live for 500 years. Trunk thickness varies according to variety; trunk color ranges from grey to grey-green. Trees not in cultivation contain multiple trunks that originate from a single broad base. The crown is rounded, but somewhat uneven. Un-pruned trees are dense and bushy. The root system differs depending on the method of propagation. Seedlings form taproots, while cuttings form multiple adventitious roots at the cutting base. Rigid evergreen leaves are dark green and are covered with a thick waxy cuticle on the upper surface. Undersides of leaves contain the stomata that are protected by densely distributed white or silver trichomes. Leaves are simple, entire, opposite, lanceolate, ovate- lanceolate, or elliptic and 3 to 9 centimeters (1.2 to 3.5 inches) long by 1 to 2 centimeters (0.4 to 0.8 inch) wide. Each leaf contains a central vein, a smooth margin and a short petiole. Leaves persist on the tree for 2 to 3 years. Leaves of juvenile trees are shorter and more rounded. A mixture of perfect and staminate flowers are borne on 1.5 to 4.0 centimeter (0.6 to 1.6 inch) long inflorescences. Inflorescences are borne from buds in the leaf axils of 1-year-old wood. Each paniculate inflorescence consists of a single central axis from which lateral branches arise. The central axis and lateral branches contain flowers that occur singly or in groups of three to five. Each inflorescence contains 10 to 40 small flowers. Individual flowers are radially symmetrical and contain four white to yellowish-white petals that are united at the base. Pollination is by wind. Pollinizer trees are spaced at 200 ft (61 m) in the orchard. Olive pollen contains more than 50 different proteins in each pollen grain, making it highly allergenic. Fruit is a small drupe that is round to elliposoid, 1 to 4 centimeters (0.4 to 1.6 inches) long, and 0.5 to 2 centimeters (0.2 to 0.8 inch) in diameter. Fruit size varies according to variety. The skin is smooth and consists of a thick waxy protective cuticle. The stomata on the surface of the fruit transform into lenticels that appear as light-colored spots at green maturation. Each fruit contains one pit. Throughout most of its growth, the fruit is green. During maturation, the fruit turns yellowish and darkens from reddish to purple to black. Numerous fruit are produced from a single tree. The four major types of table olives include Spanish-style green olives that are harvested green and treated in alkaline solution, Sicilian-style green olives that are treated in brine, untreated black olives, and brine-treated California-style black olives. Over 1,200 different olive cultivars have been developed.

Papaya, Mountain:

A fast-growing, subtropical herbaceous succulent plant that grows 1 to 5 meters (3 to 16 feet) in height. Native to the high slopes of Ecuador and Colombia. The trunk is erect, branched, thick and rounded at the base and thinner toward the top. The trunk surface contains big symmetric foliar scars. Branches are upright, rigid, and may produce secondary branches. The plant has the appearance of a small palm. Leaves are dentalobulate, pentagonal, pubescent, and 20 to 26 centimeters (8 to 10 inches) long by 34 to 40 centimeters (13 to 16 inches) wide. The leaves have a medium lobule and three to five oblong-acuminate side lobelets. The petiole

129 130 is 17 to 34 centimeters (7 to 13 inches) long. Plants may produce only female flowers, only male flowers, or hermaphrodite flowers. Compared to female flowers, hermaphrodite flowers produce smaller fruit with more pronounced elongated lobules and thinner pulp. Flowers are pubescent. Fruit is similar to the common papaya. It is a five-sided, oblong-ovoid to obovoid berry that is 6 to 20 centimeters (2 to 8 inches) long by 3 to 8 centimeters (1.2 to 3 inches) wide. Each fruit contains strongly lobed longitudinal segments. The skin is smooth, tough and changes color from green to bright yellow when ripe. Pulp is yellow and the flavor is sour. Each fruit contains many brownish, rough seeds. The plant can live for up to 17 years, but for commercial production, the lifespan is only 5 years. Unlike the common papaya, the climate requirements, the tree’s growth habit, the fruit type and general orchard management of the mountain papaya are different.

Patauá:

A large, vigorous, single-stemmed canopy palm growing 15 to 25 meters (49 to 82 feet) tall. Native to northern South America. The trunk is smooth and 15 to 40 centimeters (6 to 16 inches) in diameter. The crown is funnel-shaped and contains 8 to 16 spirally arranged, large, erect, feather-shaped, pinnately compound leaves that grow 3 to 8 meters (10 to 26 feet) long. The petiole grows 1 meter (3 feet) long. There are 100 to 200 pinnae arranged in a single plane along the rachis. Pinnae measure 1 to 1.5 meters (3 to 5 feet) long. The sheath is open to the base and contains abundant black, stout fibers at the margins, intermixed with brown wooly fibers. The inflorescence is paniculate, measures 1.2 meters (4 feet) long, and has several hundred branches that are around 1 centimeter (0.4 inch) long. Each branch bears numerous cream-colored flowers. Each panicle bears over 1,000 round to elongate, dark purple drupes that are pointed at the apex and 2.5 to 4 centimeters (1 to 1.6 inches) in diameter. The skin is smooth and shiny. Each fruit contains a single seed and 6.5 to 8% oil by fresh weight. Some believe the pulp tastes like chocolate. The tree can live 50 to 80 years.

Peach palm, fruit:

A palm with multiple trunks that grows 20 to 30 meters (66 to 98 feet) tall. Native to Central America and southwestern Amazonia including northern Bolivia, southeastern Peru and western Brazil. Carbonized seeds of this palm date back 4,000 years. All cultivated populations of this palm are listed as Bactris gasipaes Kunth var. gasipaes and all wild populations are now listed as Bactris gasipaes var. chichagui (H. Karsten) Henderson. Stem diameter ranges from 15 to 30 centimeters (6 to 12 inches). Internodes, leaf bases, and leaf midribs contain black, brittle spines. In some plants, spines do not exist. The crown contains 15 to 25 dark green pinnate fronds. Leaflets of the fronds grow at different angles. Long strands of inflorescences occur among the axils of the senescent fronds. Separate tiny yellowish male and female flowers are contained within the same inflorescence. The fruit is a drupe that varies in shape and grows in clusters of 50 to 1,000. One stem can contain 5 to 6 clusters of fruit. Each fruit grows 2.5 to 5 centimeters (1 to 2 inches) long and weighs 10 to 250 grams (0.4 to 9 ounces). The skin is thin, smooth, fibrous and red, purple, orange, yellow or green in color. The humid, starchy, oily pulp is yellow to orange in color. Most fruit contain a fibrous, oily, white, conical-shaped, 8 to 10

130 131 centimeter (3 to 4 inch) kernel. The flavor of the fruit is fruity to chestnut-like. The seed is nutty, oily and has a coconut-like flavor. The aroma of the fermented pulp smells like ripe peaches. A typical bunch weighs 1 to 25 kilograms (2 to 55 pounds). Wild-type fruit are rich in oils and domesticated fruit are rich in starch. Currently, the plant is most important in both Latin American and world markets for its heart-of-palm. This palm is the only domesticated palm in tropical America.

Persimmon, black:

A slow-growing small tree that reaches a height of 6 to 12 meters (20 to 40 feet) and a width of 5 to 8 meters (15 to 25 feet). Native to southern and central Texas and northern Mexico. The canopy is symmetrical. Bark is thin, smooth and peels away to reveal shades of gray, white and pink on the trunk. The wood is black, hard and heavy. Branches are intricate and ascend into the crown in a twisted fashion. The tree is deciduous from USDA zone 8 northward and remains evergreen in its southern range. Leaves are dark green, leathery, alternate, simple, entire, oblong to obovate in shape, slightly hairy on the underside, and less than 5 centimeters (2 inches) long. Flowers are fragrant, inconspicuous, and greenish to white in color. Male and female flowers are located on different plants. Black fruit are small, round berries that are 1.3 to 2.5 centimeters (0.5 to 1 inch) in diameter. The skin is smooth. The pulp is sweet and juicy. Each fruit contains 3 to 8 seeds. Fruit are popular to birds and other wildlife.

Persimmon, Japanese:

A slow-growing, upright, deciduous tree that reaches a height of 4 to 18 meters (13 to 60 feet) and a spread to 4.5 to 6 meters (15 to 20 feet). Native to China, Japan, Burma, the Himalayas and the Khasi Hills of Northern India. The tree contains a rounded crown. Leaves are leathery, glossy and dark green on the upper surface, brown-silky underneath, large, alternate, oblong, ovate-elliptic, oblong-ovate or obovate in shape, and 7 to 25 centimeters (3 to 10 inches) long by 5 to 10 centimeters (2 to 4 inches) wide. Petioles are short, brown, hairy and measure 2 centimeters (0.75 inch) long. During the fall, leaves turn yellow, orange and red. Greenish-yellow flowers occur in the axils of leaves on the current season’s shoot and contain prominent, persistent sepals. Flowers may be male, female, or a combination of both. Female flowers are solitary and contain a large leaf-like green calyx that is 4 to 6 centimeters (1.6 to 2.4 inches). Male flowers occur as three-flowered cymes. On many subtropical forms, male and female flowers occur on separate trees. Most commercial varieties produce only female flowers. Pollination occurs by bees. Fruit are berries that resemble tomatoes in shape and color. Size, color and shape vary depending on the cultivar. Fruit can be spherical, conical, ovoid, oblate, flattened, or squarest and yellow, light yellow-orange or dark orange-red in color. Fruit size ranges from 2.5 to 10 centimeters (1 to 4 inches) in diameter and fruit weight varies from less than 100 grams to 300 grams (3.5 to 11 ounces). Compared to American persimmon, Japanese persimmon fruits are larger. The skin is smooth, glossy, thin and tough. Pulp is orange in color; the flavor is sweet when ripe. Fruit grow solitary on the tree. Young fruit are highly astringent due to soluble tannins. Cultivars that do not lose astringency naturally on the tree are called astringent-type fruit. These fruit are further classified into pollination variant astringent and

131 132 pollination constant astringent types. Some cultivars lose astringency as they develop on the tree. These are called the non-astringent type fruit. These fruit are further classified as pollination constant non-astringent and pollination variant non-astringent types. With variant- type persimmons, the flesh darkens when it has seeds. When no seeds are present, flesh of the variant-types does not turn dark and the astringency is kept until maturation. With constant-type persimmons, flesh color and astringency loss is not changed by the presence or absence of seed. There are more than 950 cultivars of Japanese persimmon. The major varieties are Izu, Fuyu, and Suruga. Almost all non-astringent cultivars were developed in Japan. An important fruit source in China, Korea, and Japan since prehistoric times.

Pitomba:

A slow-growing, upright, spreading tree that reaches a height of 6 to 9 meters (20 to 30 feet) and a width of 5 meters (15 feet). Native to Bahia, Brazil. The trunk is light brown to tan. Foliage is dense. Leaves are dark green on the upper surface, pale green on the lower surface, evergreen, glossy, opposite, short-petioled, oblong-lanceolate in shape and 2.5 to 7.5 centimeters (1 to 3 inches) long. New growth contains bronze hairs on the undersides of the leaves. White to yellowish flowers are borne singly in the leaf axils, long-stalked, 4-petalled and up to 4 centimeters (1.5 inches) wide. Orange to bright orange-yellow fruit is ovoid or broad-obovate in shape, 4-lobed, and 2.5 to 3 centimeters (1 to 1.2 inches) in diameter. The skin is smooth, thin and tender. Each fruit contains 4 to 5 green sepals on the apex that measure 1.25 centimeters (0.5 inch) long. Within each fruit, there is one round or 2 to 4 irregular angular seeds. Seeds are light tan in color and 1 to 1.6 centimeters (0.4 to 0.6 inch) in diameter. The soft, juicy aromatic pulp is yellow in color and has the texture of an apricot; the flavor is sweet, acid or slightly resinous. Cultivated locally and grown in botanical gardens.

Pomerac:

A fast-growing, medium-size tree reaching a height of 12 to 18 meters (40 to 60 feet). Native to Malaysia. The trunk is erect, short, fluted and 4.5 meters (15 feet) in diameter. The crown is conical, pyramidal or cylindrical in shape. The outer bark is flaky and pale gray, while the inner bark is pinkish brown. Leaves are evergreen, soft-leathery, dark-green, glossy, simple, opposite, elliptic-lanceolate, ovate, oblong, or oblanceolate in shape, and 15 to 46 centimeters (6 to 18 inches) long by 9 to 20 centimeters (3.5 to 8 inches) wide. New leaves are wine-red to pink-buff in color. Petioles are short, red and 0.2 to 1 centimeter (0.1 to 0.4 inch) long. Showy flowers are abundant, mildly fragrant, in short-stalked clusters of 2 to 8, and borne on the upper trunk, leaf axils, and along leafless areas of mature branches. Each flower is funnel-like at the base and is composed of 5 thick, green sepals, many 4 centimeter (2 inch) long stamens with anthers, and 4 pinkish-purple, dark-red or sometimes white, yellow, or orange petals. Flowers are approximately 5 to 8 centimeters (2 to 3 inches) wide. Yellow, pink, rose-red, crimson, purple or red to pink-streaked fruit is pear-shaped, ovoid, oblong, or obovoid in shape, short- stalked, and 5 to 10 centimeters (2 to 4 inch) long by 2.5 to 7.5 centimeters (1 to 3 inches) wide at the apex. The skin is thin, smooth and waxy. Fruit pulp is crisp to spongy, juicy and white; the flavor is sweet to bland. Some suggest the flavor is apple-like. Most fruit contain 1 to 2

132 133 light-brown oblate, hemispherical or round seeds that measure 1.6 to 2 centimeters (0.6 to 0.8 inch) in width. Some fruit are seedless. For commercial production, trees should be spaced 6 to 10 meters (20 to 33 feet) apart. Fruit should be handpicked from the tree as soon as full color is reached, and the fruit do not store well.

Rambai:

A slow-growing tree that reaches a height of 9 to 25 meters (30 to 82 feet). Native to the lowlands of Malaya. The trunk is short, thick, and up to 40 centimeters (16 inches) in diameter. The crown is low, broad, dense and round. New branchlets are silky-hairy. Dark green, glossy leaves are evergreen, spiraled, elliptic, elliptic-lanceolate, or obovate-lanceolate in shape and 15 to 33 centimeters (6 to 13 inches) long by 8 to 15 centimeters (3 to 6 inches) wide. The upper surface of each leaf contains indented veins; the lower leaf surface is greenish-brown and hairy. The petiole is 5 to 10 centimeters (2 to 4 inches) long and hairy. Flowers are fragrant, small, petal less, and contain 4 to 6 chartreuse hairy sepals. Female flowers are arranged in racemes that measure 25 to 76 centimeters (10 to 30 inches) long. Male flowers are arranged in racemes that are 8 to 15 centimeters (3 to 6 inches) long. Male and female flowers occur on separate plants. Salmon-colored to brownish yellow fruit is ovoid, 2.5 to 4.5 centimeters (1 to 2 inches) long, and 2 to 4 centimeters (0.8 to 1.6 inches) in diameter. Fruit hang in small showy clusters from the older branches and trunk. The skin is thin, velvety, and wrinkled when mature. Pulp is whitish, translucent, and in 3 to 5 segments; the flavor is sweet to acid. Each segment contains one brown flat seed that measures 1.3 centimeters (0.5 inches) long.

Rose Apple:

A shrub or tree growing 8 to 15 meters (25 to 50 feet) tall and 50 centimeters (20 inches) in diameter. The width is usually greater than the height of the tree. Native to the East Indies, the Malay Peninsula and Indonesia. The crown is dense, wide, and spreading; branches are slender, wide spreading and low. The trunk is cylindrical to quadrangular in shape and twisted at the base. Bark is grayish to pale-brown, smooth and furrowed. Leaves are evergreen, leathery, glossy, and dark-green, opposite, lanceolate, oblong-lanceolate or narrow-elliptic in shape, pointed at the tip, 10 to 23 centimeters (4 to 9 inches) long by 2.5 to 6 centimeters (1 to 2.5 inches) wide. Young leaves are pinkish in color. The leaf stalk is 0.5 to 1.3 centimeters (0.2 to 0.5 inch) long. Creamy-white or greenish-white sweetly scented flowers are borne in large, showy terminal clusters of 4 to 5 on the tips of twigs or leaf corners. Each flower is 5 to 10 centimeters (2 to 4 inches) wide and contains approximately three hundred, 4 centimeter (1.5 inch) long stamens, a 4-lobed calyx, and 4 concave petals. Pale-yellow, greenish, whitish or pink-blushed fruit are round, oval or pear-shaped, contain a tough green calyx, and measure 4 to 5 centimeters (1.5 to 2 inches) long by 4 centimeters (1.6 inches) in diameter. The skin is smooth and thin. The pulp is crisp, mealy, dry or juicy and yellowish in color; the flavor is sweet and resembles the scent of roses. The center of the fruit is hollow and contains 1 to 4 brown, rough, hard, round seeds that measure 1 to 1.6 centimeters (0.375 to 0.625 inch) thick. The seeds rattle when the fruit is shaken. Fruit do not resemble apples, and the fruits bruise easily and are highly perishable.

133 134

Rumberry:

A low-growing bushy shrub reaching a height of 3 to 5 meters (10 to 16 feet). Grows throughout the Amazon rainforest in swampy or flooded areas. The evergreens opposite leaves are large, lanceolate to elliptic in shape, bushy and feathery. Individual leaves are 3 to 20 centimeters (1 to 8 inches) in length and 1 to 2 centimeters (0.4 to 0.8 inches) wide. Suggested planting densities are 600 to 1,100 trees/ha. Fragrant flowers are small and have waxy white petals. Small, red to purple fruits are round berries that measure 2 to 3 centimeters (0.8 to 1 inch) in diameter. The cherry-like fruit contains smooth, leathery skin. Fruit is extremely high in vitamin C content. Because the flavor of the fruit is sour and acidic, the fruit is usually prepared into drinks and ice creams. In cultivation, the tree begins bearing fruit after 4 to 6 years.

Sea grape:

An evergreen low shrub or spreading tree growing to a height of 10 to 15 meters (33 to 49 feet) and a width of 6 to 9 meters (20 to 30 feet). Native to southern Florida, the Bahamas, and the West Indies. Un-pruned trees are vase-shaped and multiple-stemmed. The trunk is contorted, stout and grows 0.6 meter (2 feet) in diameter. Bark is thin, smooth, flaking and pale grey to light brown with light blotches. The canopy is symmetrical, branches are thick and smooth, and the foliage is lush. Leaves are large, broad, alternate, simple, entire, stiff, leathery, rounded to heart-shaped and 10 to 20 centimeters (4 to 8 inches) long by 7 to 17 centimeters (3 to 7 inches) wide. Each leaf has a sheath that surrounds the stem at the point of insertion and each blade contains reddish veins. New leaves are bronze in color. Old leaves turn red before falling. Flowers are borne on 10 to 30 centimeter (4 to 12 inches) long hanging terminal or lateral racemes. Each flower is fragrant, greenish-white, small, and 0.5 centimeters (0.2 inch) wide. Male and female flowers are located on different plants. Bees and insects are the main pollinators. Red, purple or off-white fruit are spherical, pear-shaped, or ovoid berries that grow in clusters. Each fruit measures 1 to 2 centimeters (0.4 to 0.8 inch) in diameter. Approximately 40 to 50 fruit are contained in one cluster and have the appearance of a bunch of grapes. The skin is thin and velvety. Each fruit contains one elliptical-shaped nut that contains a short sharp point on one end and measures 1 centimeter (0.4 inch) long. Clusters do not ripen simultaneously. The flavor is sweet, acid, bland or musky. Currently, the fruit is not grown commercially. It is harvested from the wild. Fruit are picked individually, since ripening is not simultaneous in clusters.

Sentul:

A large, semi-deciduous, fast-growing tree that reaches a height of 15 to 45 meters (49 to 148 feet). Native to Southeast Asia. Trees contain milky sap. The trunk is smooth and straight and the bark is pale. Older trees are buttressed. Young branches and leaves are hairy. Older branches hang close to the ground. Leaves are glossy, green on the upper surface, light green on the lower surface, spirally arranged, and compound. Each leaf contains three leaflets on long

134 135 petioles that are elliptic, oblong or oblong-ovate in shape, pointed at the apex and 10 to 25 centimeters (4 to 10 inches) long. Margins on leaflets are entire. Before falling, leaves turn red. Flowers are borne in 10 to 30 centimeter (4 to 12 inch) long loose stalked panicles in the axils of young shoots. Each slightly scented, pale green, greenish white, yellowish or pinkish-yellow flower contains 5 sepals, 5 reflexed petals, and united stamens that form a fleshy tube of ten anthers. Flowers measure 1.2 centimeters (0.5 inch) wide by 0.5 centimeters (0.2 inch) long. Golden yellow-to-yellow-orange fruit is a spherical or oblate firm berry that measures 4 to 10 centimeters (1.6 to 4 inches) in diameter and weighs 50 to over 300 grams (2 to 11 ounces). The skin is pubescent at maturity, smooth or wrinkled, thin or thick, and emits a slightly milky juice when damaged. The fruit peduncle is attached to a shallow cavity. Immature fruit are green. The outer pericarp is thick, tough and leathery, while the inner aril is soft, white, translucent, juicy and fibrous. The flavor is sour, sweet or subacid. Each fruit contains 3 to 5 large brown triangular-shaped seeds that measure 1.5 to 2 centimeters (0.6 to 0.8 inch) long. The two types of sentuls are the Yellow and the Red. The Red is more common than the Yellow. A popular tropical Asian fruit. Good fruit are cultivated by regulating fruit load and wrapping young fruit. Fruit are harvested when ripe or when the skin turns yellow. Harvesting is accomplished by knocking the fruit down with a long bamboo pole into a net and transferring the fruit into a basket.

Sete-capotes:

A tree that grows 3 to 6 meters (10 to 20 feet) tall. Native to Argentina, Paraguay and Brazil. Leaves are marked with deep depressions, or lobes. Yellow-green fruit is round and measures 2.5 centimeters in diameter. The skin is velvety. The flavor is sour.

Silver aspen:

A small, bushy tree growing up to 9 meters (30 feet) high. Native to the Australian rainforests. Leaves are shiny, smooth, dark green, 1-foliolate, obovate, oblanceolate, or oblong- elliptic in shape, and 6 to 22 centimeters (2 to 9 inches) long by 2.5 to 9 centimeters (1 to 4 inches) wide. The apex of the leaf is rounded, pointed, or notched. The base is wedge or heart- shaped. The petiole is 0.6 to 3 centimeters (0.2 to 1.2 inches) long. Inflorescences are 4 to 6.5 centimeters (1.6 to 2.6 inches) long. Each whitish flower contains 0.12 to 0.3 centimeter (0.05 to 0.1 inch) long sepals and 0.85 to 1 centimeter (0.3 to 0.4 inch) long petals. White fruit are broad- ovoid to round in shape, 4 to 5 lobed, deeply furrowed between carpels when dry, grown in clusters at the end of branches and 0.8 to 2 centimeters (0.3 to 0.8 inch) in diameter. The skin is smooth or contains an apical tuft of hairs. Fruit may contain small ridges and waxy skin. Fruit is planted in plantations and collected wild from rainforest areas.

Starfruit:

A small, slow-growing, short-trunked, bushy deciduous tropical tree reaching a height of 8 to 9 meters (26 to 30 feet). Native to Indochina, Malaysia, and Indonesia. The tree contains a rounded top and a smooth, grayish to dark trunk. The dark green leaves are alternate, petiolate

135 136 and pinnate and may reach 15 to 20 centimeters (6 to 10 inches). Each leaf consists of 5 to 11 medium-green pinnate opposite leaflets that are ovoid, ovate-lanceolate, or oblong elliptic and range in size from 3.8 to 9 centimeters (1.5 to 3.5 inches) long. Leaflets are sensitive to light and fold together at night. Red-stalked lilac purple-streaked downy flowers measuring 6 mm (0.25 inch) wide are found in small clusters on the twigs and in the axils of the leaves during much of the year. Fruits are showy, oblong, and longitudinally 5 to 6 angled, growing 6.35 to 16 centimeters (0.5 to 6 inches) long and up to 9 centimeters (3.5 inches) wide. The skin is thin, waxy, and orange-yellow at maturity. The yellow flesh is juicy and crisp. Slices cut in cross section are the shape of a star. The flavor ranges from sour to mildly sweet, resembling apples. Three to 15 flat, thin brown seeds are present in the fruit. The fruit is consumed in many dishes; the tree is used as an ornamental; there are many medicinal uses.

Surinam Cherry:

An evergreen shrub or small multi-trunked tree with a spreading growth habit, reaching a height of 6 to 10 meters (20 to 33 feet). Native to Surinam, Guyana, French Guiana, Southern Brazil, and Uruguay. Branches are slender. Young stems and leaves are bright red to bronze and may contain red hairs. Dark green leaves are small, simple, opposite, short petioled, shiny, resinously aromatic, ovate, lanceolate or ovate-lanceolate in shape, blunt to sharp-pointed, and 2.5 to 8 centimeters (1 to 3 inches) long by 1.3 to 2 centimeters (0.5 to 0.75 inch) wide. In cold, dry weather, leaves turn red. Flowers are borne on long slender stalks in the leaf axils and occur singly or in clumps of up to four. Each small, fragrant creamy white flower contains 4 delicate, recurved petals and 50 to 60 white stamens with yellow anthers. Individual flowers measure 1 centimeter (0.375 inch) in diameter. Bright red, deep scarlet red, dark purplish maroon, purple or black fruit is an oblate to depressed-globose berry that is seven-eight-ribbed, and 2 to 4 centimeters (0.8 to 1.6 inches) in diameter. Fruit are cherry-like and are connected to slender stalks. Immature fruit is green to orange. The peel is very thin and smooth. Each fruit contains one large seed or up to seven small seeds. The pulp is orange-to-orange-red in color, soft and juicy. The flavor is sweet, spicy, acid, tangy, or resinous. The two main cultivars are red- colored fruit and a less resinous, sweet, dark-purple or black fruit.

Tamarind:

A large, compact, semi-deciduous, slow-growing, graceful tree that reaches a height of 10 to 30 meters (33 to 98 feet). Native to Tropical Central Africa. Trees have a deep extensive root system with a long taproot. Sapwood is light yellow and moderately soft. Heartwood is dark, purplish-brown, hard and heavy. The trunk is short, stout, and up to 7.5 meters (25 feet) in diameter. Trees are often multi-stemmed. Branches are strong, symmetrical, pliable, and drooping at the ends. Bark is light grey, dark grey or brown in color, strongly fissured, rough, and scaly on the trunk. Bark is smooth on the branches. When damaged, a blood-red gum exudes from the trunk and branches. The crown is large, deep-seated, spreading, and up to 12 meters (39 feet) in diameter. Bluish green to bright green fine feathery leaves are alternate, thick, even, and pinnately compound with two terminal leaflets. The rachis is 7 to 15 centimeters (3 to 6 inches) long. Each leaf contains 6 to 20 pairs of opposite leaflets that are

136 137 narrowly oblong, unequal, entire, rounded to almost square, slightly notched at the tip with a tuft of yellow hairs, rounded at the base, pale underneath, and 1.2 to 3.2 by 0.3 to 1.1centimeters (0.5 to 1.3 by 0.1 to 0.4 centimeters) in size. Leaves fold in at night. Small, short, drooping, branched inflorescence racemes are borne in the axils of the branches, are contained in groups of 5 to 10, and measure 5 to 13 centimeters (2 to 5 inches) long. Individual flowers are 2 to 2.5 centimeters (0.8 to 1 inch) in diameter, showy, fragrant, and contain four unequal, ovate, pink, cream or pale yellow sepals (up to 1.5 centimeters (0.6 inch) long), 5 oblong, white, cream, pale yellow or pinkish (streaked with red, orange or yellow) petals (posterior and lateral petals are large and showy, anterior petals are reduced), a calyx, and both female and male reproductive organs. Flowers are cross-pollinated or self-pollinated. Cinnamon-brown, grayish-brown or light grayish fruit is a pendulous pod that occurs in clusters on new branches. Individual fruit is oblong, sausage-shaped, curved or straight with rounded ends, heavy, lumpy, flattish, bean-like, and 5 to 18 centimeters (2 to 7 inches) long by 2.5 to 3 centimeters (1 to 1.2 inch) wide by 2 to 3.2 centimeters (0.8 to 1.3 inch) in diameter. The mature shell (pod) is minutely scaly, rusty velvety, indehiscent, constricted between seeds, and brittle. Immature fruit contain tender shells with green, acid flesh and soft, whitish under-developed seeds. Blackish brown, dark golden, reddish brown or rosy brown pulp resembles dried dates, surrounds the seed cavities and is soft, firm, pasty, sticky, fibrous, thick and juicy. The flavor is sweet sour. There are two main types of tamarind, those with sweet pulp and those with sour pulp. Each pod contains one to 12 seeds. Individual reddish or purplish brown seeds are enclosed by a parchment-like membrane, irregular in shape, flattened, rhomboid to obovoid, hard, shiny, and 3 to 10 by 1.3 centimeters (1.2 to 4 by 0.5 inch) in size. Fruit has been consumed since ancient times. Fruit are hand- harvested when fully mature and the moisture content is reduced to approximately 20 percent. Fruit maturity is determined by tapping the fruit and listening for a hollow, loose sound. Fruit mature at different times on the same tree, therefore selective harvesting must be done. In some countries, fruit are harvested at a green stage (flavoring), and a ripe stage (fresh consumption and processing). Unharvested fruit fall from the tree a year after flowering. Tamarind production is expanding. For ornamental purposes, trees are pruned into square hedges. For fresh consumption, fruit should be harvested and immediately packaged when fully ripe. Following harvesting, fruit should be chilled immediately. For jelly manufacturing, fruit are harvested when orange or orange-red in color. Fruit is easily damaged and the postharvest shelf life is short. With refrigeration, shelf life is 14 days. Fruit has commercial potential as a processed fruit.

Uvalha:

An evergreen shrub or tree growing to a height of 8 meters (26 feet). Native to Southern Brazil. Leaves are oblong to obtuse in shape and are aromatic when crushed. Yellow to orange fruit is round to oblate in shape, 1 to 5 centimeters (0.4 to 2 inches) in diameter and weighs 8.5 grams (0.3 ounce). Remnants of the calyx are found at the apex of the fruit. The skin is thin and smooth. Pulp is soft and juicy. The flavor is sweet, bland or very acidic. The fruit can emit an unpleasant odor. Fruit should be harvested when ripe. Fruit is processed commercially by small growers in rural areas in Brazil.

137 138 Water apple:

A small to medium sized tree growing to a height of 3 to 10 meters (10 to 33 feet). Native to India through Malaysia. The trunk branches close to the ground; it is short, crooked, and reaches 30 to 60 centimeters (12 to 24 inches) in diameter. Bark is red, brown or dark grey in color, smooth or slightly rough, and fissured, scaly or flaky. The crown is non-symmetrical and open. Dull, leathery, light-green leaves are opposite, simple, elliptic-oblong, elliptic-cordate or obovate-oblong in shape, cordate at the base, blunt and notched or short-pointed at the apex, yellowish-green on the underside, and 5 to 25 centimeters (2 to 10 inches) long by 2.5 to 16 centimeters (1 to 6 inches) wide. The short, thick leafstalk is 0.5 to 1.5 centimeters (0.2 to 0.6 inch) long. Leaves are slightly aromatic when crushed. Slightly fragrant pale-yellow, yellowish- white, pinkish or white flowers are borne in loose terminal or axillary clusters of 3 to 7. Each flower measures 2.5 to 3.5 centimeters (1 to 1.4 inches) in diameter, contains a 4-parted calyx, 4 petals, numerous 2 centimeter long stamens and a long style. Flowers are hairless, and petals connate in a cap. Male and female organs are located on the same flower. Green, white, light red or pink berry fruit is pear-shaped, grows solitary on the tree, and measures 1.6 to 2 centimeters (0.6 to 0.8 inch) long and 3.5 to 4.5 centimeters (1.4 to 1.8 inches) in diameter. The apex is concave; thick calyx segments and a protruding, slender bristle-like style is found on each fruit. The skin is thin and shiny. Pulp is white to pink in color, dry or juicy, and crisp or spongy. Fruit may be seedless or contain 1 to 6 small seeds. The flavor is slightly sweet to bland; fruit may be mildly fragrant; mainly used to relieve thirst. The two main cultivars are the white-fruited and the red-fruited cultivars. Due to the thin skin, fruit are delicate and must be picked by hand twice per week.

Water berry:

A medium to large evergreen shrub or tree growing 12 to 30 meters (39 to 98 feet) in height. Native to tropical Africa. The crown is rounded, heavy, and drooping. The stems are thick and angular. Bark is grayish-white or silver mottled and smooth in young trees. Older trees contain bark that is rough, flaky, and creamy, light grey, dark brown, or black in color. Bark scales are in rectangular flakes and exude red, watery sap when cut. The wood resembles that of a pear. Branchlets droop. Trees may produce bundles of fibrous aerial roots 2 meters (7 feet) up the trunk. Grey-green leaves are simple, opposite, leathery, glabrous, tough, shiny, elliptic, lanceolate, or ovate-elliptic in shape, narrow at both ends, and 5 to 17.5 centimeters (2 to 7 inches) long by 1.3 to 7.5 centimeters (0.5 to 3 inches) wide. Most leaves contain slightly wavy margins; aromatic when crushed. Fragrant, creamy white flowers are borne in terminal panicles measuring 10 by 10 centimeters (4 by 4 inches); flowers may also be borne in widely- spaced clusters of 4 to 8 inch branched heads, measuring up to 3 centimeters (1.2 inches) in diameter. Individual flowers are sessile or sub-sessile, measure 1.5 centimeters (0.6 inch) in diameter, and contain 4 petals, red or pink calyx tips, and numerous 0.6 centimeter (0.2 inch) long stamens. Petals fall in a short period, leaving behind the showy white stamens. Pollination is by insects. Black to purplish-black fruit is an oval, oblong, or ellipsoid drupe. Fruit occur in bunches of 20 to 30, and measure 1 to 3.5 centimeters (0.4 to 1.4 inches) long by 3 centimeters (1.2 inch) in diameter. The skin is smooth and shiny. Immature fruit is whitish-green. Each

138 139 fruit contains 1 yellowish to brownish round seed measuring 1.3 to 1.4 centimeters (0.5 to 0.6 inch) in diameter.

Water pear:

A small to medium-sized evergreen tree that grows to a height of 8 to 20 meters (26 to 66 feet). Native to Africa. The tree contains a compact and rounded crown. Young stems are four- angled and slightly winged. Young trunks contain bands; bark of young trees is smooth and blotched with grey and white. Bark of mature trees is dark brown, light grey or reddish in color, rough, flaking and thick. The foliage is dense. Bluish-green leaves are simple, thick, leathery, smooth, glossy, elliptic, lanceolate-elliptic, oblong-elliptic, oblong, oval, or circular in shape, heart-shaped at the base, rounded to subacute at the apex, pale green on the underside, and 2.5 to 13 centimeters (1 to 5 inches) long by 1.9 to 8 centimeters (0.7 to 3 inches) wide. Young leaves are reddish in color. Leaves are found close to the ends of the branches and pairs of leaves are set at right angles to each other. The petiole is up to 0.2 centimeter (0.08 inch) long. Creamy white to pinkish fragrant flowers are borne in branched terminal clusters. Each flower contains numerous fluffy stamens and produces a large quantity of nectar. Red, pink-purple or dark- purple fruit are oval berries that measure up to 1.8 centimeters (0.6 inch) long and 0.9 centimeters (0.4 inch) wide. The skin is smooth. The pulp is crisp, crunchy and acidic. The flavor is sour and each fruit contains one seed. Trees should be planted on cleared sites. Fruit should be harvested by shaking the branches with hooks.

Wax jambu:

A large evergreen shrub or small tree growing from 5 to 15 meters (16 to 49 feet) tall. Native from Malaysia to southeastern Asia. The crown is open, wide and spreading. The trunk is short and 25 to 30 centimeters (10 to 12 inches) thick. Bark is pinkish-grey and flaking. Yellowish to dark bluish-green leaves are opposite, leathery, nearly sessile, elliptic-oblong, rounded or slightly cordate in shape at the base, aromatic when crushed and 10 to 25 centimeters (4 to 10 inches) long by 5 to 12 centimeters (2 to 5 inches) wide. Inflorescences are in drooping panicles of 3 to 30 and are borne at the branch tips or in small clusters in the axils of fallen leaves. Fragrant, yellowish white, white or pinkish flowers are four-petalled, contain numerous 1.5 to 2.5 centimeter (0.6 to 1 inch) long stamens, and measure 2 to 4 centimeters (0.8 to 1.6 inches) wide. Greenish-white, yellow, creamy white, light red, crimson, or pink fruit is pear shaped, narrow at the base, broad, flattened and indented at the apex with four fleshy calyx lobes, thick, 0.3 centimeter (0.1 inch) long leaf stalks, and a 1.5 centimeter (0.6 inch) long calyx. Each fruit measures 3 to 5 centimeters (1.2 to 2 inches) long by 4.5 to 5 centimeters (1.8 to 2 inches) wide. The skin is very thin and waxy. Pulp is white in color, spongy, dry or juicy. The flavor is sweet to bland. Each fruit may be seedless or contain 1 to 2 rounded seeds measuring 0.5 centimeters (0.2 inch) wide. Fruit have been collected since ancient times. Taiwan and Thailand have an extensive commercial industry of wax jambu production. The thin skin is delicate and easily damaged, so proper harvesting and handling must be practiced. Fruit should be harvested 2 to 3 times per week when the fruit is full of color and firm. Fruit are sorted for size and shape before being packed in single layer tray packs with padding.

139 140

Worker Activities (Partially Adapted from USDA Cashew Apple, Date, and Olive Crop Timelines and Crop Profiles and Extension Publications (CA and Florida).

For cashew apple production in Florida (Table 20), growers will fertilize and use a nutritional spray from March through August. Insect and plant disease pests are monitored throughout the year for economic thresholds. Pruning is done in August – September to maintain trees at heights < 12 ft for ease of harvesting.

Table 20 Cultural Calendar for Cashew Production of Mature (Bearing) Trees in the Home Landscape of Florida. Operation Jan. Feb. March April May June July Aug. Sept. Oct. Nov. Dec. Dry The period from March through August is generally the fertilizer best time to apply granular mixes containing N-P-K-Mg. Apply 2 to 4 nutritional sprays to leaves any time from March Nutritional through September. Nutritional sprays should contain magnesium, sprays manganese, zinc, boron, and molybdenum. The period from April through September is generally Iron soil the best time to apply 2 to 4 soil drenches of chelated drenches iron material to calcareous soils and 2 to 4 applications of iron sulfite to low-pH sandy soil. Insect Monitor for infestations of beetles, caterpillars, thrips and mirids. control Prevent powdery mildew and anthracnose disease of Disease emerging flowers and young fruit with timely fungicide control applications. Pruning to reduce or maintain trees Pruning at or below 12 ft after harvest.

140 141 Worker Activities for Dates in California

In California during pollinating time female inflorescences are shortened, thinned, or removed to conserve energy for the following season. If bunches were not thinned, fruit quality would be lowered. Most dates are picked by cutting off the entire fruit cluster. Saddles, extension ladders, and mobile steel towers with catwalks are used to reach the fruit. Since the fruit do not ripen all at the same time, multiple harvests are made for the high value ‘Medjool’ dates. It is not economically feasible to have multiple harvests for ‘Deglet Noor’ dates and so they are harvested when the majority of the dates are ripe. Dates ripen from August 20 – December 15th depending upon variety and climate and there are 6 to 8 pickings during that time

Worker Activities for Olives in California:

Table 21. Typical Yearly Field Activities for Olives (Adapted from Olive Production Manual 2004, 2007. Univ California, Publications 3353 and 3505, EB0927).

Activity J F M A M J J A S O N D A E A P A U U U E C O E N B R R Y N L G P T V C E Y T Scouting for pests X X X X X X X X X Insect or Disease Pesticide X X X X X X sprays Weed control - herbicides X X X X X Mowing X X X X X Planting X X Pruning X X X Fertilizer and Micronutrients X X X Irrigation X X X X X Harvest X X X

Olive:

Cultural practices for olive oil production and table olives are the same, especially pruning, fertilization, irrigation, pest, and disease controls (Table 21). The main differences in worker activities for olives are in the use of different cultivars and harvesting. Scouting for pest problems occurs from January – September. Pesticides may be needed between March - August. Pruning is done May – July. Harvesting is from September - November.

141 142

Starfruit:

Starfruit in Florida must be hand harvested to avoid bruising as soon as they mature. Usual color stage for harvesting is when 25 – 75 % of the fruit has turned yellow.

Pollination of Tropical and Subtropical Fruits. (Adapted from Russell Goodman, 1994. Honeybee Pollination of Fruit Tree Crops. AG 20092).

Pollination is one of the most important factors in fruit production. Pollination is the means of transferring pollen from main part of the flower. Many types of commonly grown fruit require pollination in order to bear satisfactory marketable crops. Some fruit trees may carry thousands of flowers, but unless there is adequate pollination, little if any fruit will be produced. Not all plants require pollination and fertilization, as some are able to produce fruit parthenocarpic; that is, the fruit will develop without fertilization of the flower and production of seed. Two types of pollination may occur: self - and cross-pollination. Some of the trees may be self-pollinated or require cross-pollination. Self-pollination refers to the transfer of pollen from the anthers to the stigma of flowers of the same variety. In most cases, a carrier is needed to transfer the pollen for maximum pollination. Trees that bear fruit through self-pollination are called "self-fruitful" as their own pollen is quite compatible. Cross-pollination refers to the transfer of pollen between trees of different varieties. A carrier or vector is always needed for this. Trees requiring cross-pollination cannot produce fruit from their own pollen as it is incompatible and fertilization will not result. These trees are called "self-sterile" or "self- unfruitful". Other compatible varieties that flower at the same time must be planted next to these trees to allow transfer of suitable pollen. The most important and efficient carrier of pollen from anther to stigma is the honeybee. Cool, dull, showery conditions will limit bee flights up to about 150 m from the hive. Therefore, colonies of bees should be located within the orchard to obtain best pollination. They should be evenly distributed over the whole area so that all trees are within 100 - 150 m of a colony. Honeybees, bumblebees and large flies are the major agents responsible for transferring pollen among plum cultivars. Pesticides should not be sprayed in the orchard during the bloom period. Many of the tropical fruits benefit from use of pollinators (Table 22). Examples of how the tropical fruit crops are pollinated is discussed below and includes cashew apple, date, feijoa, fig, and olive are examples of edible peel, while avocado is an example of an inedible peel tropical fruit. Specific pollination requirements for the tropical and subtropical fruit are as follows:

Avocado:

Insect pollination is required as the flower opens in two stages on consecutive days. During the female stage (stage 1), the stigma is receptive to pollination. On the second day, the male stage (stage 2) occurs and pollen is released but the stigma is no longer receptive. In type A

142 143 cultivars, stage 1 occurs in the morning of the first day and stage 2 in the afternoon of the second day. In type B cultivars, stage one occurs in the afternoon and stages two occurs next morning. Interplanting of the two types is necessary. Two to seven colonies per hectare are recommended. The higher stocking rates are required for the larger trees. Where high stocking rates are used, it is more likely that bees will move from tree to tree.

Cashew apple:

Cashew flowering is always preceded by new leaf and shoot growth (i.e., cashew flowers on the current season's shoot growth). Cashew trees commonly flower during the spring in south Florida. However, trees may flower after prolonged dry periods and in more tropical climates that are wet on and off throughout the year, flowering can occur at any time. Although the bisexual flowers are self fertile, they require cross-pollination. Cashew flowers appear to be both insect- and wind-pollinated; it is not known which pollination method is more important under south Florida conditions. Flowers open between 8:00 AM and 2:00 PM; cool temperatures may delay flower opening. About 70% of the bisexual flowers fail to set fruit, resulting in only 1 to 6 fruit per panicle. The overall fruit set of seedling trees generally ranges from 3 to 12%. However, cashew flowers can be hand pollinated to increase fruit set. The time from flowering to cashew nut maturity is about 50 to 60 days and it takes another 20 to 30 days for the cashew apple to mature depending upon ambient temperatures.

Date:

Dates are dioecious and have separate male and female plants. Pollen from the male (staminate) flowers must move to female (pistillate) flowers, which will produce the fruit. Pollination is by wind and some by insects. In California, many of the dates are hand pollinated to insure good fruit set in March and April. .

Feijoa:

Cross-pollination has produced a marked improvement in fruit set and fruit size in many varieties. Although birds may affect pollination as they feed on the edible petals, it is thought that bees also make a useful contribution towards pollination.

Fig:

The ‘Sylmar’ type fig must be pollinated with pollen from the inedible Caprifigs. They are pollinated by the hymenopterous fig wasp (Blastopha psenes) which overwinters in the caprifig fruit. It is a symphonic relationship between the fig and the wasp as they are dependent on each other. Recommend one caprifig, which yields 200 – 3000 wasps/ 18 sq ft. Three - five wasps are needed for each fig harvested.

143 144 Olive:

Olives have both perfect and imperfect flowers on the same tree. The olive can be self- pollinated or cross-pollinated. Wind is the principle means to cross-pollinate and insects are not present in significant numbers to promote pollination. To ensure pollination, pollinizer trees are spaced at 200 ft (61 m) in the orchard.

Table 22. Tropical Fruit Crops - Edible Peel that Benefit from Pollination (Delaplane, K.S. and D.F. Mayer, 2000, Crop Pollination by Bees, Goodman, 1994 Honeybee Pollination of Fruit Tree Crops, Insect Pollination of Cultivated Crop Plants, McGregor, 1979).

Commodity Pollinator Commercial Pollinator Climate for Product Impact * Cultivation of Pollination

Acerola Honey bees, fruit 3 Solitary bees Durian Bats, birds 3 tropical Feijoa Honey bees, fruit 3 tropical Solitary bees, birds Fig Fig wasps fruit 2t subtropical (syconium) Guava Honey bees, fruit 2 (need 2 to tropical Stingless bees, 3 hives per A Bumblebees, and 26 - 43 Solitary bees % of the yield is from honey bees) Jujube Honey bees, fruit 2 Solitary bees, flies, beetles, wasps Peach palm Weevils, thrips seed 1 tropical Starfruit Honey bees, fruit 3 tropical Stingless bees Tamarind Honey bees fruit 1 * Pollinator Impact: 1 = little; 2 = modest; 3 = great; and 4 = essential.

144 145 In general, for tropical fruits where cross-pollination is required, the orchard layout should be carefully planned. Pollinizer varieties should be adjacent to each other and must flower at the same time if bees are to be effective in their pollinating role. The tropical and subtropical fruit crops that benefit from pollination are listed in Table 22. For effective cross-pollination, the best orchard layout as far as bee activity is concerned is to have pollinizer grafts in each tree. An alternative layout is to have every third tree in every third row a pollinizer variety. Planting alternate double rows of pollinizers is also common. With the tropical fruits pollination can fail and poor fruit set, low yields, or misshapen fruit are often caused by poor pollination during the period when trees are in bloom. Some of the common reasons for pollination problems can be the lack of a suitable variety for cross-pollination, and pollination failures occur when bloom periods of two varieties used for cross-pollination do not overlap, as well as poor climatic conditions during bloom that can also adversely affect pollination.

COMPARISON OF HARVESTING, POSTHARVEST HANDLING, JUICE PROCESSING, RAW AGRICULTURAL COMMODITY (RAC), EDIBLE PORTIONS, AND PROCESSED FOOD ITEMS FOR THE LEAFY VEGETABLES:

Table 23 provides details on the flower timing, fruit maturity, and harvesting of the edible peel tropical fruits. Most flower in the spring and mature late fall through November. In the tropics some of the crops like jaboticaba and tamarind can flower more than once. Detailed discussions for cashew apple, date, noni, and olive are after Table 23.

Table 23. Maturity and Harvesting of Tropical and Subtropical Fruit – Edible Peel: Commodity Growing Season Açaí Flowering occurs year-round. Fruits are produced year-round; ripe fruits are produced mostly in the dry season in July to December. Fruit production occurs in 4 years from seed. Acerola The fruiting season varies with the weather. Flowering occurs in cycles; approximately one month apart, begins in March, and extends into November or later. Flowering depends on rainfall and temperature patterns. Fruits ripen in 3 to 4 weeks from flower set. African plum Flowering occurs from August through November; fruiting occurs January to April. Agritos Flowers bloom from February through April; fruit immediately follows in summer. Almondette Flowering occurs from January to March and harvesting occurs April to June. After harvesting fruits are dried in the sun. Ambarella The tree flowers March to May in Florida. Flowering occurs continuously in the humid tropics. In other areas, flowering occurs during the dry season. In subtropical areas, flowering occurs in the spring. Dwarf varieties produce

145 146 Commodity Growing Season flowers year-round. In Hawaii, fruit ripens from November to April. Fruit ripens from May to July in Tahiti. In Florida, a single tree provides a steady supply from fall to midwinter. In the humid tropics, the tree produces fruit continuously. Fruit matures in 6 to 8 months. The tree bears fruit in 4 years from seed. Appleberry Flowers are produced in spring and summer and may persist as the first fruit develops. Oblong berries are formed in the summer. Yellow fruit falls to the ground when ripe. Arazá Plants growing in well-fertilized soils can flower and fruit throughout the year. The species is harvested several times a year. Fruits are collected when they start to turn yellow and are harvested once a week. Precipitation serves to promote the phenoloical processes. Arbutus berry Flowering occurs from October to December; in some areas, flowering occurs from winter to early spring. Fruits mature from fall to early winter. Fruits take 12 months to ripen. Flowers appear at the same time the previous-year’s fruit are ripening. When fully ripe, the fruit fall from the tree around November to December. Harvested by hand. Babaco Flowers form during the growth phase of the tree on the newly developing trunk. Immediately following flowering, fruits set and grow. Fruit maturity is reached from October to November. Ripening occurs from the lower, heavier fruits to those higher up on the trunk. Bacaba palm Flowering occurs from June to August; fruit ripens 6 to 8 months later. The tree can produce fruit out of season. Fruit are produced when trees reach a height of 3 to 4 meters (10 to 13 feet) and an age of 6 years. Bayberry, Red Flowers occur during the spring; distal flowers open first and the flowering period occurs for 30 to 50 days; fruit ripens from mid-June to early July. Fruit mature in 60 to 70 days. Bignay In Indonesia, the trees flower in September and October and the fruits mature in February and March. Fruiting season is July to September in North Vietnam and the Philippines and late summer through fall and winter in Florida; trees bear fruit in 4 to 5 years from seed and 2 to 3 years from cuttings. Bilimbi In India and Florida, the tree begins to flower in February, then bloom and fruit continuously until December ; fruit reach maturity 50 to 60 days from anthesis. Borojó The fruit is a large globose, green berry that is 8 - 13 cm in diameter when mature. Fruit development takes 8 - 12 months with fruit maturation during two periods in April - June and October - December The fruit pulp is white and hard, becoming fleshy brown as it ripens. The fruit has around 90 to 600 seeds, and it is consideredmature ripe when it falls to the floor. The Borojo fruit weights an average of 740 g Breadnut In some areas, flowering occurs intermittently all year. In other locations, flowering occurs from January to June. Fruit ripening occurs from April to 146 147 Commodity Growing Season September. In southeastern Mexico, the plant blooms from April to July and fruits from June to October. There are two to three periods of bloom and fruiting per year in Florida. Fruit production occurs in 5 to 6 years from seed. Cabeluda Fruiting occurs in 2 to 3 years from seedlings. Cajou, fruit Flowering occurs in December in Brazil; in other areas, flowering occurs during the start of the rainy season from November to February; fruiting occurs December to April. Cambucá In Rio de Janeiro, flowering occurs from late October to December. Fruit ripening happens between December and February. During the last stage of ripening, the fruits fall to the ground, bruising the skin. During rainy years, an additional winter crop occurs between August and September. Carandas plum Flowers March to August. Fruit matures in 60 days. In southern Africa, flowering occurs from September to December and fruiting occurs from November to January. Carob Flowering occurs from August to October in some areas and late fall to early winter in other areas. The pods are harvested before winter rains. Fruit production is 10 to 12 years from seeding and 5 to 6 years from grafting. Bloom to maturity is in 6 to 8 months. Cashew apple Flowers are borne at the beginning of the dry season. Flowering may occur over several weeks. Fruits are borne singly or in small clusters, and mature during the dry season, in approximately 60 to 90 days. The flowering stage to the ripe fruit stage requires about 3 months. The cashew apple and nut abscise from the tree naturally when ripe. Mature fruit falls to the ground and the cashew apple dries away. Due to high labor requirements in commercial nut plantations, it is most practical to twist off the nut and leave the apple on the ground for animal grazing. In wet weather, the fruit are manually gathered each day and dried for 1 to 3 days. Cashew apples are highly perishable and require frequent harvesting. Cashew apples harvested from the ground should be consumed, refrigerated or processed immediately. Once the cashew apple is ripe, store it in a polyethylene storage bag in the refrigerator. Ceylon iron Flowering occurs from December to February. wood Ceylon olive Principle season is May to June. Cherry-of-the- Flowering occurs March to April in Florida. The flowering season may last Rio-Grande for several months, occasionally throughout the first part of May. Fruit ripens on the bush 3 weeks after the blossom. Fruiting season is usually April through June. Fruit matures in 60 days. Chinese olive, Flowering occurs in April to May; fruiting occurs May to November. In black Vietnam, fruiting occurs October to December. Chinese olive, Flowering in Thailand occurs from March to August and fruits mature from white June to December; elsewhere the flowering period is from January to May and the fruiting time is from April to October. Chirauli-nut Flowers occur February to March; fruiting occurs May to June. In India, the 147 148 Commodity Growing Season flowers appear in January to March. The fruits ripen and the leaves are shed in April to May. New leaves appear in June. Ciruela verde Trees flower and fruit throughout most of the year; the tree may produce several crops of fruit a year. Cocoplum Flowers and produces fruit throughout the year. Flowers in two or more flush a year. Date In Egypt, dates flower in February and March, ripening occurs in August and September. Commercial harvest of the earliest varieties begins in August in the northern hemisphere, with the late varieties harvested in November. It takes 6 months for the fruit to ripen from flowering. Trees may bear for a century or more. In California, ripening of varieties is classified as early, mid-season, and late. California growing areas are for the Coachella Valley, Imperial Valley, and Yuma while Arizona area is the Salt River Valley and usually ripens 2 – 3 weeks earlier than CA. Early varieties ripen August 15 and lasts 4- 6 weeks; midseason varieties begin September 1 and lasts for 10 weeks; and late varieties ripen around September 15 and last 8 – 12 weeks. Davidson’s Flowers from February to July and produces fruit from March to June; can plum flower throughout the year. Desert date Flowers January to February in Africa, however flowering periods are variable. Fruit develop and ripen over 190 to 250 days. In Senegal, fruit reach maturity in the dry season. Doum palm Palms first fruit at 6 to 8 years of age. Fruit ripens in 6 to 8 months and coconut remains on the plant until the next flowering season. False Fruit production occurs in 3 to 4 years from seed. Flowering and fruit sandalwood ripening occurs throughout the year. Fruit matures in 50 to 60 days. Flowering and fruiting periods do not seem to be governed by climatic regimes. Feijoa Flowering occurs from April to May. Fruit ripens from late summer throughout autumn (March to June) and falls when it is mature. Fruit matures in 150 to 180 days. The total sugar level remains low until 90 to 100 days after flowering but then increases rapidly during the last 30 days of fruit development. The New Zealand crop is available from spring to early summer. Californian feijoas are available in the autumn months. In humid, high altitude, regions above 1,600 meters (5,249 feet) near the equator such as Colombia, feijoas flower and fruit twice in one year. Fruit production occurs in 3 to 5 years from seed and 2 to 3 years from vegetative propagation. Fig Fruit production occurs in 3 to 4 years from seed and 1 to 2 years from vegetative propagation. Most trees produce 2 to 3 crops of fruit per year. The first crop matures in early summer. The second or main crop begins to mature in mid to late summer. In Hawaii, with proper irrigation and elevations lower than 600 feet (183 meters), fruit forms continuously throughout the year. At elevations above 900 feet (274 meters), the tree produces one or two crops per year. At mid-elevations of 600 to 900 feet (183 to 274 meters), the tree will 148 149 Commodity Growing Season produce two or more crops per year. Pruning also enables the fruit to be harvested more easily. Fruit for the fresh market is handpicked at a stage of maturity where the fruit has maximum exterior color but retains firmness. Figs grown for drying are allowed to fully mature and partially dehydrate on the tree, eventually dropping to the ground. When using a mechanical harvester, the fruit is left under the tree to dry further and mechanically swept into windrows where drying continues. The windrows are picked up by the harvester. Fragrant Flowering occurs from February to May. Fruit ripen from June to August in Manjack north India and before May in southern India. Gooseberry, The main flowering season is September to January; scattered blooming takes Abyssinian place from April to June. Gooseberry, Fruit matures in May to June and October to November in Florida and from Ceylon winter to spring in Israel. Multiple crops of fruit may be produced per year. Fruit is produced in 3 to 4 years from seed. Gooseberry, In northern India, flowering takes place from March to May. In Madras, the Indian tree blooms in June to July and again in February and March. Fruit matures in 120 days and in some areas, fruit maturation occurs from November to January. In Florida, the main crop matures during the winter and early spring. Some fruit develop from late summer blooms that mature in the following summer and autumn. In southern India, fruit are produced throughout the year. Fully mature tree produces 100 to 300 kg fruits/tree or fruit yield of 15 – 20 tonnes/ha. Gooseberry, Flowering occurs February to April in Florida. In Southern India, the first Otaheite crop occurs April to May and the second crop occurs August to September. In other areas, the crop occurs in January. Scattered flowering and fruiting occurs during other times of the year. Fruit matures in 90 to 100 days. Fruit is produced from seed in 4 years. Governor’s Flacourtia indica is a deciduous tree that sheds its leaves just before plum (includes flowering. Flowering occurs April to May in Florida. The fruit matures in 60 Plum-of- to 90 days. In India, flowers appear from December to April together with the Martinique, new leaves. Fruit in India ripen from March to July, 5 to 8 months later. In Rukam, and Africa, fruit ripening occurs between December and July. Flacourtia inermis Indian plum) flowering occurs from May to June in Florida. In other areas, flowering occurs several times per year. Fruit matures in 60 days. Flacourtia rukam flowering occurs from May to June in Florida, April to May in China, and June to August in Java. Flowering can occur during other times of the year. Fruiting occurs June to October in China. Fruit matures in 60 to 90 days. Flacourtia jangomas flowering occurs May to June in Florida and April to May in India and China. Fruiting occurs in May to October in China. Fruit matures in 60 to 90 days. Grumichama Flowering occurs April to May in Florida. In Hawaii, the bloom to fruiting period lasts from July to December, with the main crop in the fall. Trees in 149 150 Commodity Growing Season Brazil vary considerably in flowering and fruiting times and the season extend from November to February. Fruit matures in 30 to 40 days. The harvest season is short because fruits ripen over a 2-week period. The fruit is delicate, so fruit must be handled carefully. Guabiroba The plant flowers from early summer to November, followed by a long fruiting season that lasts up to six months. Guava Flowering and fruiting vary with weather conditions and cultural practices. Flowering usually takes place on new growth stimulated by pruning or leaf loss. Flowering occurs from April to May and September to October in Florida. In India, flowering occurs 2 to 3 times per year. In tropical areas, fruit are produced throughout the year in varying amounts; in subtropical areas, fruit mature from mid-summer until mid-winter. A small amount of fruit is produced from April to May and a large amount is produced in September to November in Hawaii. Two crops per year are produced in Puerto Rico, one in the late summer and early fall and another in late winter to early spring. In Northern India, fruiting occurs mid-winter. Fruit mature in 90 to 150 days. Fruit production occurs in 4 to 5 years from seed and 2 to 3 years from vegetative propagation. Fruits may be round, ovate, or pear- shaped, 3 to 10 cm in diameter and weigh 50 – 500 g. Two major types of guava are the pink-fleshed, sour type, which are processed into beverages, and the white-fleshed, sweet, desert type which eaten fresh or also processed into beverages. Harvesting depends on skin color, the variety, and the stage at which the fruit is to be eaten. When eaten green, fruit is harvested at the mature firm stage without signs of ripening. If eaten when soft and ripe, fruit is harvested when showing signs of color change and softening. Dessert type fruit is harvested manually at the mature green (half-ripe stage), graded and packed. Processing type fruit is harvested using a machine at the firm yellow to mature green (half-ripe) stage. Fruit for the fresh fruit market is sometimes covered with plastic or paper. Hydrocooling is used to cool fruit to 10 ° C (50 °F). Mature green and partially ripe fruit can be held for 2 to 3 weeks at 8 to 10 °C (46 to 50 °F) and ripe fruit can be held for one week at 5 to 8 °C (41 to 46 °F). Guava berry The plant flowers from May to June in Florida. Fruit matures in 60 days. Fruit production occurs in 6 to 8 years from seed. Guava, Cattley Flowering occurs several times per year in Florida. In some areas including (includes Purple India, there may be two crops per year (July to August and January to strawberry February). On the California coast, fruit ripens from August to March. guava, Yellow Inland California, fruit ripens October to December. In Florida, fruit ripens strawberry August to October. Fruit matures in 60 to 90 days. Fruit production occurs in guava, and 2 to 3 years from seed. Strawberry guava) Guava, Costa Flowering takes place from March to April and September to October in 150 151 Commodity Growing Season Rican Florida. Fruit matures in approximately 90 days. Fruit production occurs in 4 to 5 years from seed. Guava, Para Flowering occurs from October to December and fruit ripens in the spring. Illawarra plum Fruits ripen from March to July. Imbé Flowering occurs February to April and August to September in Florida. Fruit matures in 180 to 200 days. Fruit production occurs in 4 to 6 years from seed and 2 to 3 years from grafts. Imbu Flowering occurs April to May in Florida and fruit ripens in January and February. Jaboticaba There are several cycles of flowers and fruit per year in the tropics. Approximately 2 to 3 crops are produced in the subtropics. Trees in Southern Florida produce two crops per year. The major flowering peak in Brazil occurs in the spring (August to September) following the first rainfall. Trees do not flower as abundantly as in the areas where the winter is cold and dry. Flowering can be encouraged with irrigation but flower buds must already be developed. Heavy irrigation in the dry season can produce several crops per year. Flower development takes 40 days. Solitary trees do not produce as much as trees planted in clumps or orchards. Fruit occur through the summer months and take five to seven weeks to mature from flowering. Fruit production occurs in 6 to 10 years from seed. Grafted trees fruit in 7 years. Jamaica cherry Flowers are initiated by the growing shoot, along with the subtending leaf. The leaf and flower develop concurrently, with the fruit maturing shortly before the leaf falls. Fruit are borne nearly year-round in many locations. In Florida and Sao Paulo, Brazil, flowering and fruiting are interrupted during the four coolest months. Fruit ripen in 6 to 8 weeks from anthesis. Jambolan Flowering occurs March to April in Florida, July and August in Java, May to August in Sri Lanka, and February and March in India. Flowering can occur during other seasons. Fruit matures in 90 days. Fruit is in season in April in the Marquesas, mid-May to mid-June in the Philippines, late summer to fall in Hawaii, September and October in Java, November and December in Sri Lanka, and through late May, June and July in India and Florida. Small second crops occur in October. Fruit production occurs 5 to 10 years from seed and 4 to 7 years from grafting. Average yields from a fully-grown tree are 60 – 70 kg per year. In India, fruits are harvested several times during the season by hand as ripening occurs. Fruits do not travel well. Jelly palm Flowers bloom in the spring. Fruit ripens in summer. Jujube, Chinese Flowers are produced during late spring and early summer. Fruit require 2 to 5 months to mature. Trees fruit in 3 to 4 years from seed. Jujube, Indian Flowering occurs July to September in Florida and autumn in other areas. In Southeast Asia, flowering and shoot growth occur during the wet season. Fruit matures in 108 to 180 days. In India, some fruits ripen as early as October and others ripen from mid-February or mid-March to the end of April. In some areas, there are 2 crops a year, with the main crop occurring in 151 152 Commodity Growing Season early spring and the second during the fall. Seedlings bear fruit in the third or fourth year. Harvesting is accomplished by manually shaking or beating the branches. Fruit are stored in net bags at 25 to 35 °C (77 to 95 °F) for 4 to 15 days or at 10 °C (50 °F) for 28 to 42 days. Fruit stands handling, shipping, and marketing well. Kaffir-plum Flowering occurs throughout the summer (November to February). Fruits ripen in autumn. Kakadu plum Flowering occurs from September to December (spring to summer). There is a short annual harvest period in the Northern Territory beginning in March. Kapundung Fruit are harvested August to September in Malaysia. Karanda Blooms and fruits off and on throughout the year. Flowers are produced from early spring through late fall. The purplish to black fruits are harvested from mid-May to mid-July. The main ripening season is August and September. The calyx remains attached to the plant when the fruit is picked, leaving a gummy aperture at the base. Kwai muk Flowering occurs late spring and early summer; in Florida, flowering occurs May to July. Fruit ripens from August to October in Florida. Fruit is best harvested when it is completely ripe. Lemon aspen Flowering occurs from summer to early autumn. Fruit should be harvested when pale yellow and placed directly into a refrigerator. Fruit should be frozen within 12 to 24 hours of harvest and can be stored at -20 °C (-4 °F) for up to 24 months. Mangaba Approximately 80% of fruit production takes place during the first half of the year; 55% of production occurs between January and March. Lower production occurs from August to November. The flowering period is 90 to 120 days. Fruit ripens in 112 days. Fruit production takes place 5 to 6 years after planting. Currently, fruit are collected from the wild and not cultivated. Fruit is highly perishable and should be harvested at the half-ripe stage when green. Fruit should be packed into plastic boxes directly after harvest and shipped. Marian plum In Thailand, flowering occurs from November to December and in Indonesia, flowering occurs from June to November. Fruiting takes place from April to May in Thailand and from March to June in Indonesia. Fruit matures in approximately 180 days. Trees produce fruit from grafts in 2 to 5 years and from seedlings in 6 to 8 years. Mombin, Flowering occurs March to April, and fruiting occurs June to September. Malayan Mombin, purple Flowering and fruiting time varies according to climate, but mainly occurs during the dry season. In areas with regular precipitation, flowering occurs year round. Flowering occurs from March to April in Florida. Red cultivars flower and fruit year round in Jamaica and the largest crop occurs in July and August. Yellow cultivars fruit from September to November. In the Bahamas, fruiting of the red variety occurs from May to June and ripening of 152 153 Commodity Growing Season the yellow fruit occurs from August to early October. Dry-season fruit are produced at the end of the dry season in February to May. Wet-season fruit are produced during the last part of the rainy season in September to December. Fruit matures in approximately 120 days. Fruit production occurs in 4 to 5 years from seed and 2 to 3 years from cuttings. Trees should be pruned to 2 meters (7 feet) tall. Fruit are harvested by shaking the branches with poles and gathering the fruit from the ground. The skin of the fruit is easily damaged. Fruit can be stored at 15 °C (59 °F) for a maximum of 10 days. Mombin, yellow New vegetative growth occurs following rain. Flowers emerge after leaves. Flowering occurs from March to April in Florida, November to December and March in Costa Rica and April to June in Jamaica. In areas northeast of Brazil, flowering occurs during the dry season in August and September. In many areas, fruit ripen during the rainy season in January and February. Fruit ripen in August and December to January in Costa Rica, July and August in Jamaica, July to October in Mexico, and August to November in Florida. Fruit matures in 3 to 4 months. Fruit production occurs in 4 to 6 years from seed and 2 to 3 years from cuttings. Due to limited cultivars and the height of the tree, there is little commercial production. Most fruit is collected from wild plants. Fruit should be harvested after the start of chlorophyll breakdown when the fruit turns yellow. Fruit are shipped in 20 kilogram (44 pound) containers to stores. Storage life at 23 to 25 °C (73 to 77 °F) is 4 days for light-green fruit and less than 2 days for ripe fruit. When stored in a refrigerator at 9 to 10 °C (48 to 50 °F), storage life is 10 days. Monkeyfruit Trees flower in April at the end of the dry season in Nepal, and in India, flowering occurs from January to February and again from October to November. Ripened fruits are collected from the end of June to early August in Nepal and fruit mature 4 months later in India. Monos plum There are usually two crops of fruit per year in Florida. Fruit production occurs 3 to 5 years from seed. Mountain The tree can flower from December to July, but mostly flowers from April to cherry July. In some areas, flowering occurs March to October, with a peak in May. Fruits mature from June to January. Nance Flowering occurs over a long period. The tree flowers from November to July in Mexico and in Puerto Rico, the tree blooms and fruits continuously from spring to fall. Fruit are marketed from June to October in Mexico and December to April in Brazil. Fruit takes 130 to 135 days to reach maturity. Trees produce fruit in three to four years from seed. Fruit are harvested by local residents and are either consumed or sold to local markets. Fruit are harvested when fully mature; fruit are very perishable, but can be stored for 7 months if submerged in water. Natal plum Flowering and fruiting occurs all year. In Florida, flowering peaks from May to September. Vegetative growth is followed by flowering and thorn 153 154 Commodity Growing Season formation. Fruit matures in 60 days. Fruiting occurs in 4 to 5 years from seed and 2 to 3 years from vegetative propagation. Noni Flowering and fruiting occurs throughout the year. Flowers are produced over a span of several weeks, as fruit expand in size. Fruit mature during the summer in Brazil. In Hawaii, noni fruits are harvested year round, although there are seasonal trends in the amount of flowering and fruit production that may be affected or modified by the weather and by fertilizer and irrigation. Fruit production may diminish somewhat during the winter months in Hawaii. A given noni field is usually harvested from 2-3 times per month. Under favorable growing conditions, noni plants may begin to produce small flowers and fruits about 9 months to 1 year of age. Trees begin to flower and produce fruit in the first year after transplanting. Fruit are harvested throughout the year, once per week. Fruit can be harvested during any stage of development. Fruit are harvested at the ‘hard white’ stage (almost all the green color has turned whitish yellow but before the fruit turns soft and falls from the tree) for juice. Handling and processing of the fruit differs depending on the type of product that will be produced. The number of noni farms has increased worldwide since the early 1990s to meet market demand for products derived from the tree. Fruit is cultivated in domestic and commercial orchards in Brazil In Hawaii expected yield projections with 290 plants per acre would be for the first year 2 lbs fruit per plant per month (24 lbs per plant per year), year 2 would be 4 lbs fruit per plant per month (48 lbs per plant per year), year 3 would be 8 lbs fruit per plant per month (96 lbs per plant), and year 5 would be 20 lbs fruit per plant per month (240 lbs per plant). In year 5, a grower can expect to harvest approximately 69,600 lbs of fruit per year per acre, yielding about 35,000 lbs of juice (at an extraction efficiency of approximately 50% by weight). The juice weighs about 9 pounds per gallon, so an acre of well-managed noni can produce approximately 3,800 gallons of juice per year. For mature trees or farms older than 5 years, yields of up to 500 lbs of noni fruit per plant per year may be realized. However, many factors can impinge on these numbers. Since most farmers do not realize the attainable yields due to pest and diseases or poor agronomic practices. On average, one might expect the average farmer to realize yields significantly less than 50,000 pounds of fruit per acre per year. Olive Flowering takes place from April to May. Blooming occurs for a period of 10 to 14 days. Less than 5% of the flowers set fruit. Fruit growth is long and lasts about 6 to 7 months. Flowering occurs 10 years from seed and 4 to 6 years from vegetative propagation. Winter chilling is required for reproductive budburst. Olive trees have strong alternate bearing habits. Heavy flowering and high yield in one year is followed by low yield the following year. Pruning can aid this problem. There is a range of time during which the fruit may be harvested. This depends on whether the fruit will be used for table or oil. Fruit are mostly mechanically harvested. Beating the

154 155 Commodity Growing Season branches with poles and collecting the olives on tarps, large combs and hand picking are other harvest methods. Processing occurs directly after harvesting. The increased interest in olive oil consumption is causing an increase in planting of olive orchards in new and traditional growing areas. Papaya, Fruit is produced year-round, but has seasonal fluctuations. Main production Mountain occurs from August to March in Chile. Fruit production occurs in 2 years from seed. One tree may produce 50 to 60 fruit per season. Due to the high content of papain in the green fruit, people who harvest and handle the fruit must wear protective gloves to prevent wounds around the fingernails. Patauá Fruit ripen from April to November. The plant takes 10 to 15 years to fruit from seed. Peach palm, Fruit ripen from April to November. The plant takes 10 to 15 years to fruit fruit from seed. Flowering occurs year-round in many areas. In areas where the dry season is less pronounced, two flowering periods occur and fruiting occurs every six months. The fruiting season extends over a 2 to 4 month period. In central Brazilian Amazonia, the main flowering season occurs from the mid-dry season in August and September, to the beginning of the rainy season in November. In Costa Rica, the main flowering season occurs from May to July. In Brazil, fruit ripen from late December to late March and in Costa Rica, fruit ripen from August to October. Fruit production occurs in 3 to 4 years from seed. Because inflorescences develop in sequence on the stem, all bunches cannot be harvested at the same time. Fruit is harvested when the exocarp has 50% of its final color and the seed is mature. On spineless plants, fruit are collected by climbing the stem and lowering the fruit bunches to the ground with a rope or dropping them into a net. On spine- producing trees, poles with hooks or curved knives are used to cut the fruit bunch. Currently, the plant is under-utilized for its fruit. Persimmon, Flowering occurs from February to June. Fruits mature in August and black September. Seedlings flower within five to six years. Persimmon, Flowering occurs March to April in Florida and mid-April in Japan. Fruit Japanese matures in approximately 200 days. Harvesting should occur when fruit are fully mature. Maturity is determined by measuring blossom end color with a color chart and measuring sugar content with a hand refractometer. Non- astringent fruit have a shelf life of 10 to 14 days. With cold storage temperatures between -1.0 to 1.0 °C (30 to 34 °F), fruit can be stored for two to four months. Astringent-type fruit are treated with carbon dioxide and/or ethanol after harvest. Gibberellic acid spray can be applied to the growing fruit to delay the maturation process and increase shelf life. Wrapping fruit with polyethylene film also prolongs fruit storage. With this method, fruit can be stored for more than 3 months in the refrigerator after harvest. Pitomba Flowering occurs April to May in Florida and April to June elsewhere. Fruit matures in 30 to 60 days (May to July). Fruit ripen in November and December in Brazil. Sometimes there is a light fall crop. Trees bear fruit 155 156 Commodity Growing Season after reaching approximately 1.1 meter (3.5 feet) high. Pomerac Main flowering occurs from May to June in Florida and Java, August to November in the South Pacific, May to February in Fiji, February and June to October in Vanuatu, March to April in Hawaii, and November to December and April to May. In Puerto Rico, flowering occurs during the spring, summer and fall. Flowering takes place in 40 to 60 days. Fruit matures in 30 to 60 days. Fruit ripening occurs from August to September in Java, May to July and November to December in India, November to February in the South Pacific, June to December in Hawaii, January to February and June to December in Pohnpei, and September to May in Vanuatu. In Kingston, Jamaica, fruit ripening is completed during the first week of June. Fruit production occurs in 5 to 6 years from seed and 3 to 4 years from vegetative propagation. Fruit should be handpicked from the tree as soon as full color is reached. Fruit do not store well. Rambai Flowering occurs May to July. Fruiting occurs July to October. Rose Apple Trees bloom and fruit sporadically almost all year in Jamaica and Puerto Rico; fruiting occurs less during the summer. In the Bahamas and Florida, the main season is May to July. In southern India, blooming occurs in January and ripening occurs in March to April. In the Circars, ripening occurs in April and May. In central India, flowering occurs February to April and ripening occurs June to July. There are also varieties that fruit in February and March. Fruiting occurs in 4 years from seed. Rumberry Harvests are seasonal and occur once per year, in synchrony with the annual cycle of precipitation. Plants flower at the end of the dry season and fruit at the peak of the rainy season. Sea grape Flowering takes place throughout the year, but most commonly from January to August. Ripening occurs from March to October. Fruit develop and ripen in 2 months. Fruit is produced in 4 to 8 years from seed and 2 to 3 years from cuttings. Pruning and training should be done during the first ten years. A complete fertilizer should be applied 2 to 3 times per year. Currently, the fruit is not grown commercially. It is harvested from the wild. Fruit are picked individually, since ripening is not simultaneous in clusters. Sentul Flowering occurs from April to May in Florida. In other areas, flowering occurs for a period of 3 months, following leaf shed. Flowers open from 6 to 8 p.m. Fruit maturation occurs in approximately 120 days to 6 months. Fruit ripens from August to September in Florida, June to July in the Malayan Peninsula, and July to October in the Philippines. Asexually propagated trees bear fruit 3 to 5 years after planting. Good fruit are cultivated by regulating fruit load and wrapping young fruit. Fruit are harvested when ripe or when the skin turns yellow. Harvesting is accomplished by knocking the fruit down with a long bamboo pole into a net and transferring the fruit into a basket. The storage life is 3 weeks at 8 °C (46 °F) and a humidity of 90%. Sete-capotes Fruiting occurs in 3 to 4 years from seed. 156 157 Commodity Growing Season Silver aspen Flowering occurs during autumn. Starfruit In India, the fruit is available in September and October and again in December and January. In Malaya, fruits are produced all year. In Florida, scattered fruits are found throughout the year, but the main crop matures from late summer to early winter. Some trees have fruited heavily in November and December and again in March and April. Weather conditions account for variability. In many areas, trees have several cycles of flowers and fruit during the year. Fruit take twelve to sixteen weeks to develop fully from flowering. Fruits fall to the ground when ripe. For marketing and shipping, fruits are handpicked while pale-green with a touch of yellow. Fruits bruise easily. Yields 50 – 100 kg/tree. Surinam Cherry In Florida and the Bahamas, flowering mainly occurs from March to May; occasional blooming occurs during other times of the year. In Brazil, flowering occurs in September and December. Flowers are borne on the previous season’s growth or the basal part of the current season’s shoots. Flowering lasts 6 to 8 weeks. In Florida and the Bahamas, fruit is harvested from March and April to May and June and again in September through November. In California, harvesting occurs late summer. In Brazil, fruit is harvested in October and again in January. In Israel, harvesting occurs in May. In many parts of Hawaii, fruiting occurs year-round. In many areas, there are two fruit crops per year; some trees produce multiple crops per year. Fruit matures in 3 weeks to 50 days. Flowering and fruiting begins 2 to 6 years after planting. For ornamental purposes, trees are pruned into square hedges. For fresh consumption, fruit should be harvested and immediately packaged when fully ripe. Following harvesting, fruit should be chilled immediately. For jelly manufacturing, fruit are harvested when orange or orange-red in color. Fruit is easily damaged and the postharvest shelf life is short, while refrigeration, shelf life is 14 days. Fruit has commercial potential as a processed fruit. Tamarind Flowering can occur several times per year in some tropical locations. Flowering occurs from May to June in Florida, September to October in Brazil, summer in Central America and the West Indies and spring to summer in other locations. Two flowering periods occur in India and Sri Lanka. Fruit development occurs in the rainy season in many locations. Fruiting occurs in summer in Brazil, late spring to summer in California, late summer to fall in Hawaii, and April to June in Central America, Florida, and the West Indies. Fruit matures in 6 to 10 months. Fruit production occurs in 7 to 10 years from seed and 3 to 4 years from vegetative propagation. Trees can produce fruit for up to 200 years. Fruit are hand-harvested when fully mature and the moisture content is reduced to approximately 20 percent. Fruit maturity is determined by tap In eastern India, pulp is covered with salt, rolled into balls, exposed to dew, and stored in jars. In Java, the salted pulp is rolled into balls, steamed, and sun dried, and exposed to dew for a week before packing in stone jars.

157 158 Commodity Growing Season Ping the fruit and listening for a hollow, loose sound. Fruit mature at different times on the same tree, therefore selective harvesting must be done. In some countries, fruit are harvested at a green stage (flavoring), and a ripe stage (fresh consumption and processing). Unharvested fruit fall from the tree a year after flowering. There are a number of different processing techniques involved with the tamarind. Fresh fruit can be dried using dehydrators or the sun. Shells, fibers, and seeds are removed and the pulp is pressed and preserved in large masses. In some countries, tamarind is processed for shipment to large-scale processors by layering the pulp with sugar and covering it with boiling sugar syrup. There are also mechanical methods of extracting pulp, including a tamarind dehuller. Pulp is most often stored by mixing with salt and storing in transparent containers. Pulp can be stored in a cool, dry area for 3 to 6 months. Fresh fruit can be stored for a few days in a refrigerator or freezer or packed in high-density polyethylene bags in a dry place below 10 °C (50 °F) for 4 to 6 months. Tamarind production is expanding. Grows wild and is widely cultivated around the world, most notably in India, Puerto Rico, and Thailand. Uvalha Flowering occurs from March to May and fruit are harvested from May to July in Florida. Fruit matures in 60 days. Fruit production occurs in 3 to 4 years from seed. Fruit should be harvested when ripe. Fruit is processed commercially by small growers in rural areas in Brazil. Water apple Main flowering occurs May to July in Florida and can occur during other seasons. In Indonesia, flowering occurs in July and September. Flowering usually occurs during the early or late portion of the dry season. Fruit matures in 30 to 40 days. In Malaya, the two main crops are in the spring and the fall. In Indonesia, ripening occurs in August and November. Fruit production occurs in 7 to 8 years from seed and 3 to 4 years from layers. Due to the thin skin, fruit are delicate and must be picked by hand twice per week. Shelf life is only a few days. Water berry Flowering time varies and occurs in June, September to October, and August to November, or August to January. Fruiting varies and can occur in August, October, and December. Fruiting can occur while the tree is still flowering. Water pear In areas with two rainy seasons, flowering occurs twice, once during the short dry season and once at the end of the long rains. In areas with one rainy season, flowering occurs once, at the end of the dry season and extending into the rainy season. In some areas, flowering occurs September to December. Fruit ripen from February to May in some locations and October to June in other locations. Fruit should be harvested by shaking the branches with hooks. Wax jambu Main flowering occurs from April to June in Florida and Java, and March to April in India; flowering can occur during other seasons. A dry season is required for flowering. Fruit are harvested from May to July in Hawaii, March to May in Sri Lanka, May to June in India, and June to August in Java. 158 159 Commodity Growing Season Production systems in Taiwan allow for fruit to be harvested during different times of the year. With the regular system, fruit are harvested from May to July; simple flower forcing enables fruit to be harvested February to July; improved flower forcing allows fruit to be harvested December to July; the bald cut system and the bald cut plus shading system enables fruit to be harvested from December to February. Fruit are harvested 1 to 3 times per year. Fruit matures in 30 to 40 days. Fruit production occurs in 5 to 6 years from seed. The thin skin is delicate and easily damaged, so proper harvesting and handling must be practiced. Fruit should be harvested 2 to 3 times per week when the fruit is full of color and firm. Fruit are sorted for size and shape before being packed in single layer tray packs with padding. Fruit can be stored 4 to 6 days at ambient temperature.

Cashew apple:

Cashew apples may be harvested from the tree when they are fully mature (fruit have turned from green to yellow or red) or after they drop to the ground. Mature cashew apples harvested from the tree ripen rapidly at room temperature and should be allowed to ripen before they are put in the refrigerator. Homeowners should not attempt to shell or consume the cashew nut produced by cashew trees grown in the home landscape. The shell contains a reddish-brown, viscous, oily liquid composed of various phenolic lipids. This oil is poisonous and acts as a powerful vesicant, causing extensive blistering of the skin. Removal of the kernel from raw nuts requires special precautions and procedures. Commercially, special equipment and roasting is used to remove most of these oils before shelling, thereby preventing contamination of the nut as it is processed. This should not be attempted by the homeowner, and certainly never indoors, because the oil is volatile and could cause severe lung damage. Even with commercially prepared cashew nuts there have been a few instances of dermatitis where fragments of shell remained in the packaged nuts. Great care must be exercised in handling raw nuts, since the shell contains a poisonous, thick, caustic oil, which can cause severe dermatitis in susceptible individuals. Gloves should be worn when removing the cashew nut from the cashew apple. Note that cashew is in the same family as Brazilian pepper and poison ivy, both well known as capable of inducing severe allergic reactions. Caution: Homeowners should not attempt shelling and consuming the cashew nut produced by cashew trees grown in the home landscape. The shell contains a reddish-brown, viscous, oily liquid composed of various phenolic lipids. This oil is poisonous and acts as a powerful vesicant, causing extensive blistering of the skin (dermatitis). Removal of the kernel from raw nuts requires special precautions and procedures. The sap from the wood, leaves, and flowers may also cause dermatitis and the smoke from burning any part of the tree is poisonous.

Date:

The harvest season for dates last three to four weeks for early maturing varieties to two –

159 160 three months for late maturing varieties. Growers have to harvest fruit in several pickings since the fruit does not mature at the same time. Semi-dry dates like ‘Zahidi’ are usually left until all the fruit are ripe and then the entire bunch is cut. ‘Delget Knoor’ varieties growers usually cut the entire bunch after all the fruit are ripe and then soften the drier fruit through hydration. Fruit maybe consumed from the peak or ‘Khalal’ stage when they have reached their most intense red or yellow color and maximum weight to the tamar stage when they have lost most of their moisture and can be readily stored. The most desirable stage of maturity for eating varies with the variety. Methods of harvesting consist of using shallow trays for collecting soft dates such as ‘Medjool’. As trees get taller, harvesting using hydraulically operated lifts and cherry pickers are used. Lightweight ladders are used for trees 25 to 30 feet high. Mechanical harvesting systems have been used to harvest semi-dry varieties such as ‘Delgot Noor’ and ‘Zahidi’. After the bunches are removed a mechanical shaker removes the fruit from the bunch and are separated into pallet boxes. Bunches are also vigorously hand shaken to remove the fruit. The date varieties are tradionally placed into three classes: soft, sem-dry, or dry based on the texture of the fruit under normal ripening conditions.

Noni:

Noni fruits can be picked at any stage of development, depending on the intended processing method. Some producers prefer green fruits, whereas other processors prefer the hard white noni fruits for processing. Most noni juice processors accept or prefer the “hard white” stage of fruit development for noni juice production, because the fruits ripen quickly once that stage of development is reached. Noni fruits in various stages of development, from flowering (foreground) to “hard white” (background). Noni fruits may be picked at any stage of development, depending on the intended product or processing operation. The “hard white” fruits are usually picked for processing of the traditional noni juice beverages. Translucent noni fruit, 1 - 2 days after harvest of the “hard white” stage. The translucent fruits are ready to release their juice. Noni fruits are harvested by hand by picking the individual fruits from the branches. They are placed in baskets or bags or placed in bins for transport to the processing facility. Noni fruits do not bruise or damage easily, and usually no special padded containers or other precautions are needed to prevent fruit significant fruit damage. Furthermore, exposure of noni fruits to direct sunlight or to warm temperatures immediately after harvest is not a significant concern. Therefore, noni fruits need not be refrigerated after harvest and are usually not refrigerated

Olive:

The harvest periods of olive cultivars in California vary from September for the cultivar ‘Ascolano’ through November for the cultivar ‘Mission’. See Table 24 for harvest period of the olive cultivars. Usual olive harvests are from mid-September and peak in mid-October, and finish in mid-November. Here is a range of timing during which the fruit may be harvested. This depends on whether the fruit will be used for table or oil. The 14-day period in mid-October is the period where olive fruit quality and yield combine for greatest profit. Hand harvesting is the more expensive harvesting method and labor shortages cause a need for more efficient harvest

160 161 methods. Fruit are mostly mechanically harvested. Beating the branches with poles and collecting the olives on tarps, large combs and hand picking are other harvest methods. When olives are hand harvested, they are placed in a picking bag, which is dumped into standard orchard bins that hold 1,000 lb (454 kg). Mechanical harvesters include trunk shaking which results in removing 60 – 80 % of the olives, so large single head harvesters similar to those used in grape, blueberry, and coffee. Fruit should be placed in the shade quickly to avoid sunburning and losing moisture.

Table 24. Harvest Periods of Major Olive Cultivars in California (Univ California Olive Production Manual 2004, Publ 3353). Cultivar Sept. Oct. Nov. Dec ‘Ascolano’ X X X ‘Manzanillo’ X ‘Sevillano’ X X X ‘Barouni’ X X ‘Mission’ X X X

Processing Studies for Acai, Acerola, Guava, Imbu, Noni, Starfruit, and Tamarind, for Their Juice, Nectar, and Canned Slices, and for Canned Table Olives and Olive Oil. (Adapted from Neil Ewing, National Food Processors Association, 1992, Nagy et al., 1993, Hui, 2006, and iTi Tropicals http://www.ititropicals.com).

Acai:

Acai is a palm fruit native to the Amazon estuary. The Acai fruit is small, round and blackish purple resembling a grape and it has long been revered as an antidote for numerous ailments by the indigenous people of Brazil's Northern Amazon region. The acai fruit has a large seed, about 7 mm in diameter and contains some amount of pulp. It has a berry-cocoa flavor that has antioxidants, plus healthy Omega fats, protein and dietary fiber. Acai has 30 times the antioxidants of red wine, and an essential fatty acid profile similar to olive oil. Acai juice and purees can be used in juice smoothies, energy drinks, ice creams and sorbets. One company iTi (www.ititropicals.com) now supplies frozen acai puree, frozen clarified acai juice, clarified acai juice concentrate, and acai with lime.

Acai Puree is prepared from selected berries, which are analyzed for color appearance and flavor. Premium quality acai berries are washed, blanched, deseeded and the extracted pulp is pasteurized and frozen. Acai puree can be used in various juice applications, smoothies, energy drinks, ice creams and sorbets. Acai puree has 12 and 14% solid content.

To make clarified acai juice, highest quality acai berries are selected, washed, blanched, deseeded, the extracted pulp goes through an enzymatic treatment, and the clarified juice is obtained. The product is Kosher certified and manufactured under a certified quality system. 161 162 Clarified acai juice can be used in various juice applications, smoothies, energy drinks, ice creams and sorbets. To obtain clarified acai juice concentrate, the process begins using the same process used to obtain the regular juice. Acai berries are selected, washed, blanched, deseeded, the extracted pulp goes through an enzymatic treatment, and the clarified juice is obtained. The juice is then concentrated by reducing the water content. Clarified acai juice concentrate can be used in various juice applications, smoothies, energy drinks, ice creams and sorbets.

Acerola tropical juice products:

Acerola is a deep-red, cherry like fruit that originally grew primarily in and around the West Indies. It is now found abundantly in Brazil. It is one of the highest sources of natural vitamin C and bio-flavenoids. In addition to vitamin C, it also contains pro-vitamin A, vitamin B1, B2, B3, iron, phosphorous and calcium. The fruit can be used in desserts and preserves. Acerola juice concentrate is obtained by evaporation of water in the single strength juices. It keeps the aroma and flavor of the single strength juice almost in totality, since the aromas of the pulp that are evaporated together with the water during the concentration process are recovered and incorporated back into the juice concentrate. The juice concentrate has a vitamin C content of 800 - 1200 mg/100ml and a Brix of eight. Product is 100% natural with no additives, and the juice concentrate can be used in desserts and preserves as well as a natural source of vitamin C.

Guava Products

Guava is a climacteric fruit and ripens quickly after harvest with the skin changing color from green to yellow. Guava pulp may be sweet or sour, off-white to deep pink, with the seeds in the central pulp of variable number and hardness, depending on species. Fresh guava is known to be low in calories and high in Vitamin C. In addition, it is characterized by high consumer acceptability because of its distinctive aroma and flavor. Being rich in vitamins A and C, and high levels of dietary fiber, guava as is acai is regarded as one of the "super fruits". Guava contains carotenoids and poly-phenols - the major classes of antioxidant pigments. In Hawaii, 90 % of the fruit processed are harvested from the cultivar ‘Beaumont’ that are of the acid type. The guava puree process was developed in Hawaii and now used throughout the world. Firm-ripe fruits are delivered to the processor usually in 30 to 40 lb lug boxes. The fruit can be extensively used to make candies, preserves, jellies, jams, marmalades, and for juices. Pink guava can be used as the base of salted products such as sauces, constituting a substitute for tomatoes. Aseptic pink guava puree, aseptic pink guava concentrate, aseptic white guava puree, frozen guava essence, aseptic organic guava puree. The guava puree is aseptically processed, manufactured from highest quality fruits free of insects and diseases. Varieties of guava puree are available from Malaysia, Ecuador, and India. The white and pink guava puree is free from stone cells. Standard applications include juices, nectars, baby food and jelly. Guava concentrate is manufactured using mature fruit, free of insects and diseases. The fruit is processed aseptically system through cold extractor grinding, followed by an enzymatic deactivation, evaporation, enzyme addition and puree concentration and sterilization. Both pink

162 163 guava concentrate (Malaysia and Ecuador) and white guava concentrate (India) are available. Guava concentrate can be used in beverages, ice cream, jams, jellies, sauces and cereal bars. Guava essence captures the fresh fruit aroma and flavor of the fruit by extracting the volatile essence aromas from the pulp through condensation. The powerful sensory qualities of this guava essence make it ideal for adding natural taste and aroma to beverages, snacks, frozen treats, and confectionary. It is also processed into a dehydrated powder (prepared from dehydrated slices) and the yellow slightly overripe fruits are preferred for puree. Guava juice is produced either from fresh fruits or from puree. Guava nectar is prepared from puree, clarified juice, or concentrate with sugar syrup, citric acid and other flavoring agents. Guava cheese is prepared from firm ripe fruits to make fruit leathers. The waste products from guava processing can be used for functional fruit ingredients such as a source of lycopene. It is also a source of pectin used in other processes.

Imbu Tropical Juice Products.

Imbu, which is commonly known as the Brazil plum, is native to northeast Brazil. This fruit has been described as perhaps the best flavored among all of the Spondias species. The round fruit is light yellow to red in color, around 2-4 cm in size, and has a leathery shell. When fully ripe the flesh is soft and juicy, with a sweet taste and distinct aroma. The fruit are sour if eaten before they are fully ripe. This fruit is of high importance to the people of northeastern Brazil, who consume vast numbers of umbu during the fruiting season. Imbu can be eaten fresh or made into jams or other sweetened preserves like fruit cheese. The fruit is ideal for mixing with gooseberries or plums and is used in fruit juices, jams and sorbets. Imbu puree is produced from the best quality fruit and is made from all natural ingredients. All processing of Umbu puree is done under the guidelines of good manufacturing practices. Imbu puree is free of any additives or preservatives. The puree can be used to make fruit juices, jellies and sorbets.

Noni Puree and Juice Tropical Products.

Noni is a small, flowering shrub native to the Pacific islands, Polynesia, Asia, and Australia, and grows to a height of up to 10 feet high, and the fruits are oval, medium 4 - 7cm, at first green, turning light yellow or white when ripe. The Noni fruit has many seeds. Noni pulp contains high vitamin C content and substantial amounts of niacin, iron and potassium. Vit A, Ca and Na are present in moderate amounts. Noni juice is claimed to have healing properties and to be beneficial in treatment of diabetes, heart disease, and cancer. Noni puree is made from the natural fruit of noni, which is carefully selected, washed, disinfected, peeled, deseeded, ground into a smooth puree, and aseptically packed. Processing is carried out using modern technology equipment and carefully defined parameters, looking after sanitary conditions and processing standards are strictly defined by Good Manufacturing Practices. Noni puree can be successfully used in various beverage applications. Fruits are washed at the processing facility before they ripen fully and turn soft. For juice production, the noni fruits are held at ambient or room temperature for one to several days to ripen before they are processed. However, prompt

163 164 processing for juice is important, for if ripe fruits are allowed to sit for an extended period, they begin attract unwanted fruit flies, rats and other insects or pests. For processing of noni fruits for powders or other precuts, the fruits may be processed immediately, before they fully ripen. Unripe fruits are easier to work with some types of chopping and drying equipment.

Starfruit Tropical Juice Products:

Starfruit are classified into sweet and sour cultivars. Sweet cultivars are mainly for direct consumption or for nonfermented juice making, whereas the sour cultivars are processed into preserves, jam, jelly, canned fruit, fermented fruit juice, and sweetened nectar. Juice extraction is done by crushing and pressing with a juice yield above 60 %. Sour starfruit cultivars must be fermented before use into nectar. All stasrfuit produced in the U.S are for fresh use.

Tamarind Tropical Juice Products:

Believed to originate in East Africa, tamarind now grows extensively throughout the Indian subcontinent, Southeast Asia and the West Indies. The ripened sticky pulp has a musky flavor and is sweet and sour due to the sugars and the acid content. It is an important ingredient in Worcestershire sauce, some barbecue sauces and ketchups. Tamarind concentrate makes delicious chutneys, curries and can be added to soups, marinades or sweets. It can also be used in desserts and sweetened drinks. The tamarind puree concentrate is mostly from Mexico. The manufacturing facility producing this concentrate operates under a certified quality control system and HACCP regulations. The puree has a sweet, tangy taste and can be used for various food and beverage applications. In some countries, tamarind is processed for shipment to large- scale processors by layering the pulp with sugar and covering it with boiling sugar syrup. There are also mechanical methods of extracting pulp, including a tamarind dehuller. Pulp is most often stored by mixing with salt and storing in transparent containers. Pulp can be stored in a cool, dry area for 3 to 6 months. Fresh fruit can be stored for a few days in a refrigerator or freezer or packed in high-density polyethylene bags in a dry place below 10 °C (50 °F) for 4 to 6 months. Tamarind production is expanding. Tamarind puree concentrate can be used to make delicious chutneys, curries and can be added to soups, barbecue sauces, ketchups, marinades or sweets. It can also be used in desserts and beverages.

Table Olive Products:

Olives grown in California are processed into black-ripe (99 %) or California-style green and Spanish style green olives (< 1.0 %). The method used is pickling by adding an edible acid generally lactic or acetic acid in the form of vinegar. This acidification preserves the olive without having to ferment them. California style black olives can be made from either fresh or stored olives. The processing steps include fist loading the olives into cement tanks of 10 – 20

164 165 ton (9 - 18 MT) capacity. Water is added to the tanks and the olives are subjected to two - six applications of lye (0.5 – 1.5 % sodium hydroxide at temperature of 10° – 21°C. Lye is removed by changing the water at least twice daily. Then the olives are stored in dilute brine for 2 days, and only about 24 hours is needed to fix the color. Cured olives are sorted on a conveyor belt to remove those that are off color. Olives to be pitted are put through an automatic pitter, and both are canned similarly. A pH of 7.0 – 7.5 appears to be most favorable. Olives are packed by weight into cans. After filling, brine is added and the canned are heat processed to sterilize them. California-style green-ripe olives are also subjected to a lye solution. They are stored for two days in dilute brine, and then canned as the black-ripe olives. The Spanish style green olives are a minor industry in California due to foreign competition. They also receive a lye treatment and are fermented in 50 – 180 gallon wood barrels. The pH for fermenting should be 3.8 or less and can take up to a year to complete. Pickled olives are destemmed and graded for size. They are usually placed in glass bottles. Stuffed olives are made from pickled and fermented green olives that are pitted and then stuffed with strips of red pimento peppers that were preserved also in heavy brine. Almonds and small onions are sometimes used. The stuffed olives are fermented for several weeks and then processed like Spanish-style pickled green olives. The Greek-style natural olives are made from olives that are purple or black and placed in 1 – 20 ton (9 – 18 MT) containers that are covered with brine for fermentation. No lye treatment is used for these green olives. There are five main trade types for processed olives. These include green olives in brine; olives turning color in brine; black olive in brine; black olive in dry salt; and other types like split olives. There are eight styles of olives in trade. These include: whole olive with pit, whole olives without pit; whole stuffed olives; halved cut olives; quartered into four parts, sliced olives of uniform thickness, chopped or minced, and broken olives. Olive size counts have a wide range from 27 -32/lb (60 -70/kg) to 181 -223/lb (400 – 450/kg). Plantings are high density with 400 trees/A (988 trees/ha) with compact varieties ranging up to 900 tree/A (12,223 trees/ha).

Olive Oil Processing:

In California, there are 13 processing mills for olive oil ( Sibbett, 2004) ranging from 4,000 – 100,000 gallons (14 to 345 MT). Production in 2002 - 2003 was over 400,000 gallons. Cultural practices for olive oil production and table olives are the same, especially pruning, fertilization, irrigation, pest, and disease controls. The main differences are in the use of different cultivars and harvesting. Table olive cultivars usually have lower oil content and are usually larger. Some cultivars like Mission and Picual are dual-purpose varieties. The Manzanillo table olive is known for its high oil quality. In oil olives fruit thinning is not practiced. Table olives are harvested at the green-ripe stage, while oil olives are harvested at a more mature stage, and are better adapted to mechanical harvesting than table olives. Oil olives are usually harvested at the purple skin-green flesh stage in November – January. High quality virgin olive oil is usually made from varietal blends. Most cultivars range from 10 – 35 % fresh weight at full maturity. Cultivar production of oil content gallons/ton range from 10 - 20 in cultivar ‘Sevillano’ to up to 55 gal/ton in ‘Picudo’ or ‘Mission’. Olives for oil should be moved from the field to the processor immediately. Olive oil takes on odors, flavors rapidly so the mill must be kept clean,

165 166 and odor free. The first washing is to remove foreign material that could damage the machinery like sticks, rocks, and leaves. Only olives harvested from the ground require removal of residues and must be washed. The olives are milled (crushed) to release the oil from extraction. Four types of mills that are used to crush olives are stone mills, hammer mills, disc mills and a pitter mill to remove the pits. The oil paste is then mixed called malaxation slowly to prepare the paste for oil separation from the pomace. It is stirred for 20 to 90 minutes. The next step is to extract the oil from the paste and fruit water. Pressing with pressure is the traditional method but is labor intensive. The oil quality may be superior or very defective if fermentation occurs. The sinola process has stainless steel blades, which the oil adheres, and drips off and has no pressure and produces high quality oil. A centrifugal decanter can also be used and spins up to 3,000 rotations/minute to remove the oil. The waste is processed as a dry and the wastewater they are left to decompose in the field. The pits can be used as a fuel by burning since they are hard to decompose. Pit less pulp has been fed to livestock, but is an insignificant feed in California. The kg of waste from the process varies from 350 to 800 kg of solid waste/MT of olives. The kg of wastewater from the process varies from 250 to 1,200 kg of solid waste/MT of olives. Premium quality oils are stored in stainless steel containers and maintained at a temperature of 59° and 65° F (15° to 18°C). After processing, the oil is stored in bulk for 1 – 3 months to allow for settling out particulate matter and excess water. Olive oil is filtered at the time of bottling. Olive oil consists of 98 % lipids and 2 % unsaponifiable volatiles, polyphenols, pigments, aromas, and flavenoids. The California Olive Oil Council has adopted the international olive oil standards. There are nine grades of olive oil. See also the Marketing Standards Section of this analysis. These are extra-virgin, virgin, ordinary virgin, virgin lamp oil, refined, olive oil blends, crude olive pomace oil, refined olive pomace oil, and olive pomace oil. There are several U.S. grade standards for olive oil and olive-pomace oil. There are four types of olive oil described and include virgin olive oils, olive oil, refined olive oil, and crude olive-pomace oil. The hierarchy for grades of virgin olive oil is extra-virgin olive oil; virgin olive oil, and virgin olive oil not fit for human consumption (lampante virgin olive oil). Lampante virgin olive oil is the lowest quality among the virgin olive oils and must be refined before consumption. U.S. Extra Virgin Olive Oil is virgin olive oil, which has excellent flavor and odor, and free fatty acid content expressed as oleic acid of not more than 0.8 g per 100g. U.S. Virgin Olive Oil is virgin olive oil, which has reasonably good flavor and odor and excellent flavor and odor, and free fatty acid content expressed as oleic acid not more than 2.0 g per 100g. U.S. Virgin Olive Oil not fit for human consumption without further processing is sometimes referred to as “U.S. Lampante Virgin Olive oil is virgin olive oil which has poor flavor and odor and free fatty acid content expressed as oleic acid of more than 2.0 g per 100g. It is intended for refining or for purposes other than food use. U.S. Olive Oil is the oil consisting of a blend of olive oil and virgin olive oil fit for human consumption without further consumption. It has a free fatty acid content expressed as oleic acid not more than 1.0 g per 100g. U.S. Refined Olive Oil is the olive oil obtained from virgin olive oil by refining techniques that do not lead to alteration in the initial glyceridic structure. It has a free fatty acid content expressed, as oleic acid not more than 0.3 g per 100g, is flavorless and odorless. The Olive- pomace Oils hierarchy from lowest to highest is olive-pomace oil, refined olive-pomace oil and crude olive-pomace oil. Crude olive-pomace oil has the lowest quality among the olive- pomace oil s and must be refined before consumption. Olive-pomace cannot be labeled as olive

166 167 oil. The U.S. Olive-pomace Oil is the oil comprising a blend of refined olive-pomace olive and virgin olive oils for human consumption without further processing. It has a free fatty acid content expressed as oleic acid not more than 1.0 g per 100g. U.S. Refined Olive-pomace Oil is oil obtained by refining methods that do not lead to changes in the glyceredic structure. It has a free fatty acid content expressed as oleic acid not more than 0.3 g per 100g. U.S. Crude Olive- pomace Oil does not meet the other olive-pomace requirements and is intended for food use or purposes other than food uses.

Comparison of the Raw Agricultural Commodities (RAC) and Processed Commodities for the Tropical and Subtropical Fruit – Edible Peel Group (see Table 25).

The raw agricultural commodities (RAC) for the proposed Tropical and subtropical fruit – edible peel crop group are similar (Table 25). Only fig requires a processed commodity for dried fig and olive requires refined oil, and there are no livestock feed commodities associated with these proposed tropical and subtropical fruit edible peel commodities.

Table 25. Tropical and Subtropical Fruit – Edible Peel Portion Analyzed for the Raw Agricultural Commodity (RAC) and the Processed Commodity (40 CFR Vol. 58, No. 187, 9/29/1993, pp. 50888 – 50893. Portion of Food Commodities Analyzed Pesticide Residues: Proposed Rule), and Table 1 Raw Agricultural and Processed Commodities Derived from Crops (EPA Residue Chemistry Guidelines OPPTS 860.1000). Commodity Portion Analyzed (RAC), Use as a Processed Commodity Feedstuff (F) and Use as a Feedstuff (F) Tropical and Analyze the whole commodity after See fig and olive. Subtropical Fruit – removing stems and stones but Edible Peel Group residue is calculated and expressed on the whole fruit similar to Codex MRL. Fig Analyze the whole commodity after Dried fig. removing stems and stones but residue is calculated and expressed on the whole fruit similar to Codex MRL. Olive Analyze the whole commodity after Refined oil. removing the pit and discarding stems.

Other uses for the specific tropical and subtropical edible peel commodities are discussed under the section of this report for the preparation, cooking methods, uses, and marketing standards for the proposed members of the Tropical and Subtropical Fruit Group. 167 168

LIVESTOCK FEED ITEMS:

There are no significant animal feed items associated with the proposed Tropical and Subtropical Fruit Group 23 – Edible Peel (Table 25).

CROP ROTATIONS FOR THE TROPICAL AND SUBTROPICAL FRUIT – EDIBLE PEEL:

The members of the Tropical and subtropical fruit - edible peel proposed group are not rotated because of their long productive life spans at the same location and most orchards or plantations are maintained at the same location for greater than 10 years (Schneider, 1998). The HED Chemistry Branch (Schneider, 1998a) has previously determined that crop rotation studies will not be required for the following commodities avocado, banana, date, fig, guava, mango, olive, papaya, passionfruit, pineapple, and plantain. Only date, fig, guava, and olive have edible peels.

Several crops such as figs require several years to develop and mature before they produce their first commercially available crop. Therefore, the length of time that it takes to establish a crop before it is mature enough to produce a crop, and the expected length of time the crop produces a profitable marketable commodity will determine if a crop rotation study is required. Table 26 lists specific tropical fruit commodities, whether the crop is rotated, and reasons for the decision.

TABLE 26. DETERMINATION OF TROPICAL AND SUBTOPICAL EDIBLE PEEL COMMODITIES WHOSE CULTURAL PRACTICES DO NOT NORMALLY INCLUDE CROP ROTATIONS.

TROPICAL FRUIT- EDIBLE CROP PEEL ROTATED COMMODITY (Y/N) NOTES The date palm is planted for fruit production at spacing 30 by 30 ft. and after several years attains heights at maturity (75 to 100 ft). The first crop is usually obtained between 5 to 8 Date N years. Culture in orchard similar to stone fruits like the peach. Commercial bearing starts about 7 years Fig N of age. Guava N Guava trees are productive for > 15 years. 168 169 Olive N Olive trees reach a height of 25 ft., bear fruit at 8 years, reach peak production in 12 to 20 years, and are known to produce fruit 40 to 50 years before declining in Californai.

PEST PROBLEMS FOR THE TROPICAL AND SUBTROPICAL EDIBLE PEEL FRUIT CROPS: (Developed from USDA Crop Profiles from CA , FL, and HI Extension Bulletins, Ploetz, 2003, and Research Literature).

Several common pest problems occur among the tropical fruits. The most important pest problems associated with this group of commodities are insect and plant diseases, including various postharvest diseases. Weeds common to humid climate orchards affect tropical fruit orchards. Because tropical fruits are grown under hot and humid conditions, fugal problems are common. Insect pests are not controlled by cold conditions. This discussion tries to emphasize pest problems in U.S. growing regions. The following tables provide lists of important insects, diseases, viruses, weeds and vertebrate pest problems of the tropical fruits. Many of the pests’ problems are common to all tropical fruits such as fruit rots, leaf and fruit borers, and nematodes. Availability of a similar set of pest control options for the Tropical fruit edible peel group would be useful in promoting integrated pest management (IPM) strategies to reduce the need for multiple applications and to avoid pesticide resistance problems. Some of the pests affect the external appearance of the fruit some from damage by feeding on the leaves or buds, and some by reducing postharvest keeping qualities. Weeds can reduce plant growth significantly, and also harbor insect, disease and nematodes hosts such as chickweed, dandelion, and mustards and provide protection for vertebrate pests, as well as compete for nutrients and moisture.

Specific Pest Problems for Some of the Tropical and Subtropical Edible Peel Fruits are discussed below:

Acerola:

Acerola has several pests’ problems in Florida. The pest is acerola weevil and its damage peaks from June through September. The larvae damage leaves and floral parts and will reduce yield, fruit quality, and tree vigor. Caribbean fruit fly and scales are also pest problems. Major problem for successful cultivation is to control the root nematode. Anthracnose and leaf spot occur in Florida.

Bignay:

In Florida algae leaf spot, mealybug, sooty mold, and scale insects are pests that attack the fruit and foliage.

Carob:

169 170 The carob moth is a serious problem by larvae boring into the pods. Scale insects are also problem pests in California. Ground squirrels feed on plants less than two years old. Pocket gophers feed on the roots and rabbits and deer graze on the young trees.

Cashew Apple Pest Problems:

There is no specific information on pest problems of cashew in south Florida, but in those areas of the tropics where there is extensive experience growing cashew, important pests have included various insect borers (larval stages of beetles and moths), insects that destroy flowers or foliage (beetles, caterpillars, thrips and mirids) and those that attack fruit (plant bugs, beetles and caterpillars). The crop should be monitored periodically for pests. Some of the major plant diseases of the cashew trees can be\avoided by planting trees in full sun, where the flowers, leaves, and fruit dry off quickly after rainfall and not to apply irrigation water to the foliage, flowers, and fruit, and to monitor the tree for disease problems during the flowering and fruiting season. Major plant diseases include powdery mildew and anthracnose. Both these fungal pathogens attack newly emerging panicles, flowers, and young fruit. Successful chemical control of diseases caused by fungi requires that all susceptible parts of the plant be thoroughly coated with the fungicide before infection occurs. Sprays applied after infection (which occurs from several days to months before the disease is evident) will not stop disease development. Sprays must be re-applied as new tissues become exposed by growth, and as spray, residues are reduced by weathering. A successful program depends on use of the right amount of a recommended fungicide, timely applications before infection is most likely to occur, and thorough coverage of susceptible plant parts. The Phytophthora root rot (Phytophthora spp.) is a fungus that attacks the roots, causing nutrient deficiencies (chlorosis), wilting, leaf drop, and stem dieback and tree death. Cashew trees should not be planted in poorly drained soils or areas subject to flooding. The most important disease of cashew in Florida is anthracnose (Colletotrichum gloeosporioides) that attacks flowers, young fruits, leaves and twigs. It also appears as a storage disease of mature fruits. Symptoms may appear as black or reddish-brown, slightly sunken lesions of irregular shape, which gradually enlarge and cause blossom blight, leaf spotting, fruit staining, and fruit rot. Disease development is encouraged by rains or heavy dews. Powdery mildew fungus attacks leaves, flowers and young fruits during the dry spring weather. Infected tissues are covered with the whitish, powdery growth of the fungus. Lesions develop along the midribs or undersides of leaves and become dark brown and greasy-looking as leaves mature. Severe infections destroy flowering panicles and cause failure of fruit set and defoliation of trees. Algae spot (Cephaleuros sp.) is a parasitic algae that attacks leaves and stems. Symptoms begin as circular green-gray spots, which then turn rust red, indicating sporulation. Stem infection appears similar but can lead to bark cankers and thickening and stem death.

Cattley guava:

The cattley guava pest problems include greenhouse thrips and the Caribbean fruit fly. Bids eat the ripe fruit.

170 171

Date Pest Problems:

Dates have relatively few plant diseases, but they may have a significant impact on fruit production and include fusarium wiltblack scorch, black scorch, alternaria fruit rot, and graphiola leaf spot. Fruit rots caused by fungus can cause losses ranging from 10 – 40 % of the crop. Black scorch and diplodia disease attack leaves and stunt growth. California the most important vertebrate pest is the gopher, while ground squirrels and rats are occasionally pests. Important date insect pests are listed in Table 27.

Table: 27. Date Insect Pests (University of California Crop Profile, University California Publication 3498): Insect Pests Notes Banks’ grass mite The Banks grass mite causes direct damage to dates by feeding on green, immature fruit, resulting in a hardened, shriveled and cracked fruit. Late-season feeding causes rasping marks or bronzing on the fruit surface. This causes the fruit to be downgraded or culled. It is believed that a single female lands on a date bunch and initiates a colony. Colonies produce a heavy webbing while feeding and damaging the developing fruit. Dust is collected in the webbing creating an environment that retards natural control, makes it difficult to attain adequate miticide coverage, and is optimal for population growth. The colony reproduces at a rapid rate of up to a generation every seven days. Carob moth and The carob moth first appeared in the Coachella Valley of Raisin moth California in 1982. Larvae cause damage by feeding in the fruit, leaving frass and webbing behind. Damaged dates have to be culled. Dates are most susceptible to infestation late in the season (August to November). Summer rains increase insect pressure as the higher humidity causes fungi to grow on the surface of the fruit, which attracts the moths. The variety ‘Deglet Noors’ is heavily attacked by the carob moth, although most other varieties are also attacked. The raisin moth while a field pest causes same damage as the carob moth. Nutidulid beetles Nutidulid beetles, also known as dried fruit beetles, cause damage to dates by direct feeding and by vectoring fungal spores. Dates are most susceptible to beetle infestation late in the season when the fruit is ripening. Summer rains cause the beetles to attack the fruit earlier in the season. The valuable variety ‘Medjools’ is most likely to suffer heavy infestation.

171 172 Fig:

Figs have over 25 plant disease problems. Many occur in California fig growing areas. These diseases include fruit (anthracnose, aspergillus mold, botrytis, phythphora fruit rot, ) stems (bacterial canker, fig canker), leaves (fig leaf rust) and root rots (armillaria root rot, fig root rot). Nematodes such as root rot nematode are a problem to the figs.

Guava:

Guava has several destructive plant diseases that include foliar types such as bacterial disease and mites, and to the fruit such as Anthracnose and rust, Pestallotiopsis, and Phytophthora fruit rot: soil diseases such as damping off and guava wilt disease. Nematodes in 16 genera can stunt plants and reduce yields.

Jaboticaba:

In Florida, raccoons and opossums eat the fallen fruit. Birds are also pests by eating ripe fruit. Rusts can attack the flowers and fruits.

Jambolan:

In Florida, some of the trees are attacked by scale insects; Algal leaf spot, anthracnose, mushroom root rot, and whitefly attack the tree.

Karanda:

In Florida diseases such as algal leaf spot, green scurf, twig dieback, and stem canker have neem recorded as pests.

Olive:

The olive fly (Bactrocera oleae) whose larvae feeds on fruit pulp is a serious threat to the California olive industry and needs IPM programs developed to control the problem. Other areas have caused losses of 80 % of oil value and 100 % of some table cultivars. Other insect problems include black scale and other scale insects, which feeds on leaves and twigs as well as thrips, which feed on leaves, shoots, and fruit. Olives also suffer from nematode problems (root lesion, root knot) that affect the roots. Plant diseases in California include olive knot (Pseudomonas syringae) and it forms galls on twigs and branches that cause defoliation and death of twigs. Olive leaf spot also called peacock spot (Phytophora spp.) attacks leaves, fruit, and stems. Verticillum wilt is caused by a soilborne fungus and kills many trees each year. Weed problems in olives include many annual and perennial grasses and broadleaf weeds such as Johnsongrass, wild oats, chickweed, and bindweed. Weeds in the olive orchard must be controlled to prevent problems such as competing for water, nutrients, and sunlight, as well as

172 173 hindering harvest Weeds also provide overwintering sites for rodents, snakes, insects, and viral vectors.

Otaheite gooseberry:

In Florida, the crop is prone to attack by the phyllanthus caterpillar, which eats bark and young leaves causing defoliation.

Persimmon, Japanese:

The Japanese persimmon has insect pests such as thrips, fruit flies, and mites. Diseases include root rots, wilts, leaf spot, and anthracnose.

Purple mombin:

In Florida the ripe fruits are infested by fruit flies and the foliage is susceptible to spot anthracnose (Sphaceloma spondiadis).

Starfruit:

Many insect pests and plant diseases affect starfruit. In Florida stinkbugs, squash bugs, thrips, leaf miners, and soft brown scales. Weevils can damage roots and cause dieback. Plant disease re divided into foliar and canopy diseases (algal disease, Cercospera leaf spots, pink disease leaf spots), diseases that affect the fruit (anthracnose, alternaria black spot, aspergillus fruit rot, black rot, fruit, diplodia, ceratocystis fruit rot, cladosporium spot, dothiorella rot, fusarium fruit rot, phomopsis rot, sooty blotch), root diseases (Phythium root rot, white root disease and Phytophora root rot).

Surinam cherry:

The Surinam cherry is attacked by fruit flies, leaf spot; thread blight, anthracnose, and various root rots in Florida.

Tamarind:

Scale insects, grubs, and mealybugs are insect pests on tamarind and affect the leaves, roots, or fruits. Bacterial leaf spots may affect the crop. Nematodes affect the roots of older trees.

COMPARISON OF POTENTIAL RESIDUE LEVELS IN THE TROPICAL AND

173 174 SUBTROPICAL FRUITS - EDIBLE PEEL:

Magness, Markle, and Compton in 1971 classified food and feed crops based on predicting the potential for pesticide residues based on exposure of the edible parts to applied pesticides, which led to the development of the crop groups. The tropical and subtropical fruit – edible peel commodities fit into four categories: Category I, III, IV, and V and are based on their potential exposure to pesticides. The majority of the tropical and subtropical fruits – edible peel (ambarella, fig, imbe, natal plum, jaboticaba, olive, and sea grape) are in Category IV. Category I fruit include breadnut, persimmon, and tamarind and they have a minimum exposure of the edible portion to direct contact with pesticides, since the peel is discarded when processed for juice. Category III fruits such as carob, feijoa and guava have moderate exposure of the edible parts to applied pesticides and the peel, which usually discarded in processing. Category IV have increased exposure of medium to small edible parts to pesticide residues as compared to Category III and the fruit peel is usually eaten and can be pressed for juice. Category V also has several commodities such as acerola, date and jujube and have maximum exposure of edible parts to pesticide residues due to large surface in proportion to weight and peel is also consumed or in contact during juice extraction.

The proposed representative commodities are placed into either Category III (guava), IV (fig and olive), and V (date). Therefore, the categories that have the maximum exposure to pesticide residues are well covered by the representative commodities. Therefore, we expect that all proposed members of the tropical and subtropical edible peel fruit group will have similar residue levels based on similarities of the raw agricultural commodities (RAC’s), cultural practices, pest problems, and exposure to pesticide sprays. The proposed representative commodities also cover over 99% of the total tropical fruit edible peel production areas in the U.S., and they tend to be an equal or more conservative estimate of tolerances and potential residues.

The commodity definitions [40CFR 180.1(g)] for guava has been successful in establishing 18 tolerances for guava, acerola, feijoa, jaboticaba, passionfruit, starfruit, and wax jambu (Table 28). With the exception of chlorantraniliprole and pyriproxyfen all tolerances for olive the proposed representative commodity for crop subgroup 23 A are similar (Table 27). Tolerances for olives in the US are higher than those established in the EU (USDA FAS MRLdatabase ). The representative commodities for proposed crop subgroup 23B are fig and guava and for the US they have identical tolerances except for three pesticides (Table 28). These are pyriproxyfen in which fig is 0.3 ppm and guava is 0.1 ppm, and spinetoram and spinosad are both 0.1 ppm for fig and 0.3 ppm for guava. Thus, having both fig and guava as representative commodities for this subgroup which also covers feijoa, jaboticaba, persimmon (Table 29), starfruit surinam cherry, and tamarind (Table 30) well. Generally, the U.S. tolerances are higher than the EU tolerances which maybe due to different use patterns. Based on existing tolerances in 40 CFR and the USDA FAS MRLdatabase, a comparison of tolerances for fig, the proposed representative commodity for crop subgroup 23C is listed in Table 31for the U.S., Codex MRL’s, and the European Union (EU). The US tolerances are generally higher than those in the

174 175 EU and one for Codex is hezythiazox is higher in Codex at 2 ppm vs the US at 1 ppm. The U.S. and EU have similar date tolerances for oxyfluorfen at 0.05 ppm.

Table 27. Tolerances established on Tropical and Subtropical Fruits Edible Peel for Olive, Acerola, and Wax Jambu. (FASonline: mrldatabase.com; tolerances as of November 5, 2010, NG, August 3, 2012)

Olive (ppm) Acerola (ppm) Wax Jambu (ppm) (Proposed (Proposed Member (Proposed Member Representative Crop; Crop; Small Fruits, Crop; Small Fruits, Small Fruits, Subgroup 23A) Subgroup 23A) Subgroup 23A) Compound US Codex EU US Codex EU US Codex EU 1-Naphthaleneacetamide 0.7 -- 0.05 ------1-Naphthaleneacetic acid 0.7 -- 0.05 ------Azoxystrobin ------2 -- -- 2 -- -- Bifenazate ------0.9 -- -- 0.9 -- -- Buprofezin 3.5 5 2 0.3 -- -- 0.3 -- -- Carbaryl 10 30 5 ------Carfentrazone-ethyl 0.1 -- 0.01 0.1 -- -- 0.1 -- -- Chlorantraniliprole 4 -- 0.01 2 -- -- 4 -- -- Diuron 1 -- 0.2 ------Fenpropathrin 5 -- 0.01 ------Glyphosate 0.2 -- 1 0.2 -- -- 0.2 -- -- Imidacloprid ------1 -- -- 1 -- -- Methidathion 0.05 1 1 ------Methoxyfenozide ------0.4 -- -- 0.4 -- -- Oryzalin 0.05 -- 0.01 ------Oxyfluorfen 0.05 -- 1 ------Paraquat dichloride 0.05 0.1 0.02 0.05 ------Pendimethalin 0.1 -- 0.05 ------Pyriproxyfen 1 -- 0.05 0.1 -- -- 0.1 -- -- Simazine 0.2 -- 0.1 ------Spinetoram ------0.3 -- -- 0.3 -- -- Spinosad ------1.5 -- -- 0.3 -- --

175 176 Table 28. Tolerances established on Tropical and Subtropical Fruits Edible Peel for Fig, Guava, and Ambarella. (FASonline: mrldatabase.com; tolerances, November 5, 2010, and NG, August 3, 2012). Fig (ppm) (Proposed Guava (ppm) Ambarella (ppm) Representative Crop; (Proposed (Proposed Member Medium To Large Representative Crop; Crop; Medium To Fruits, Subgroup 23B) Medium To Large Large Fruits, Fruits, Subgroup 23B) Subgroup 23B) Compound US Codex EU US Codex EU US Codex EU Atrazine ------0.05 -- 0.05 ------Azoxystrobin ------2 -- 0.05 ------Bifenazate ------0.9 -- 0.01 ------Buprofezin ------0.3 -- 0.05 ------Carfentrazone-ethyl 0.1 -- 0.01 0.1 -- 0.01 ------Chlorantraniliprole 4.0 -- 0.01 4 -- 0.01 ------Chlorpyrifos 0.01 -- 0.05 ------Clothianidin 0.05 -- 0.02 ------d-Phenothrin 0.01 -- 0.05 ------Diazinon 0.5 -- 0.01 ------Forchlfenuron 0.01 -- 0.05 ------Glyphosate 0.2 -- 0.1 0.2 -- 0.1 0.2 -- -- Imidacloprid ------1 -- 0.05 ------Malathion 8 -- 0.02 8 -- 0.02 ------Maneb 7 -- 0.05 ------Methoxyfenozide ------0.4 -- 0.02 ------Oryzalin 0.05 -- 0.01 0.05 -- 0.01 ------Oxyfluorfen 0.05 -- 0.05 0.05 -- 0.05 ------Paraquat dichloride 0.05 -- 0.02 0.05 0.01 0.02 ------Piperonyl butoxide 8 -- -- 8 ------Propylene 3 ------chlorohydrin Propylene oxide 3 ------Pyrethrins 1 -- 1 1 -- 1 ------Pyriproxyfen 0.3 -- 0.05 0.1 -- 0.05 ------Spinetoram 0.1 -- 0.05 0.3 -- 0.05 ------Spinosad 0.1 -- 0.02 0.3 -- 0.02 ------Sulfur dioxide 10 ------

176 177 Table 29. Tolerances established on Tropical and Subtropical Fruits Edible Peel for Feijoa, Jaboticaba, and Persimmon. (FASonline: mrldatabase.com; tolerances as of November 5, 2010, , and NG, August 3, 2012).

Feijoa (ppm) Jaboticaba (ppm) Persimmon (ppm) (Proposed Member (Proposed Member (Proposed Member Crop; Medium To Crop; Medium To Crop; Medium To Large Fruits, Large Fruits, Large Fruits, Subgroup 23B) Subgroup 23B) Subgroup 23B) Compound US Codex EU US Codex EU US Codex EU Azoxystrobin 2 -- -- 2 -- -- 2 -- 0.05 Bifenazate 0.9 -- -- 0.9 ------Buprofezin 0.3 -- -- 0.3 ------Carfentrazone-ethyl 0.1 -- -- 0.1 -- -- 0.1 -- 0.01 Chlorantraniliprole 4 -- -- 2 -- -- 4 -- 0.01 Chlorothalonil ------1.5 -- 0.01 Clofentezine ------0.05 -- 0.02 d-Phenothrin ------0.01 -- 0.05 Glyphosate 0.2 -- -- 0.2 -- -- 0.2 -- 0.1 Imidacloprid 1 -- -- 1 -- -- 3 -- 0.05 Methoxyfenozide 0.4 -- -- 0.4 ------Napropamide ------0.1 -- 0.05 Oxyfluorfen 0.05 ------0.05 -- 0.05 Paraquat dichloride ------0.05 -- 0.02 Phosphine ------0.01 -- 0.05 Pyriproxyfen 0.1 -- -- 0.1 ------Spinetoram 0.3 -- -- 0.3 ------Spinosad 0.05 -- -- 0.3 ------

Table 30. Tolerances established on Tropical and Subtropical Fruits Edible Peel for Starfruit, Surinam Cherry, and Tamarind. (FASonline: mrldatabase.com; tolerances as of November 5, 2010, , and NG, August 3, 2012). Starfruit (ppm) Surinam Cherry Tamarind (ppm) (Proposed Member (ppm) (Proposed (Proposed Member Crop; Medium To Member Crop; Crop; Medium To Large Fruits, Medium To Large Large Fruits, Subgroup 23B) Fruits, Subgroup 23B) Subgroup 23B) Compound US Codex EU US Codex EU US Codex EU Azoxystrobin 2 ------2 -- 0.1 Bifenazate 0.9 ------Buprofezin 0.3 ------Carfentrazone-ethyl 0.1 ------177 178 Starfruit (ppm) Surinam Cherry Tamarind (ppm) (Proposed Member (ppm) (Proposed (Proposed Member Crop; Medium To Member Crop; Crop; Medium To Large Fruits, Medium To Large Large Fruits, Subgroup 23B) Fruits, Subgroup 23B) Subgroup 23B) Chlorantraniliprole 4 ------Chlorothalonil 3 ------Fludioxonil 10 ------Glyphosate 0.2 -- -- 0.2 -- 0.1 0.2 -- 0.1 Imidacloprid 1 ------Metalaxyl-M 0.2 ------Methidathion 0.1 ------Methoxyfenozide 0.4 ------Pyriproxyfen 0.1 ------Spinetoram 0.3 ------Spinosad 0.3 ------

Table 31. Tolerances established on Tropical and Subtropical Fruits Edible Peel for Date. (FASonline: mrldatabase.com; tolerances as of November 5, 2010, and NG, August 3, 2012). Date (ppm) (Proposed Representative Crop; Palm Fruits, Subgroup 23C) Compound US Codex EU Carfentrazone-ethyl* 0.1 -- 0.01 Glyphosate* 0.2 -- 0.1 Hexythiazox* 1.0 2 0.5 Malathion* 8.0 -- 0.02 Oxyfluorfen 0.05 -- 0.05 Phosphine* 0.1 -- 0.05 Pyriproxyfen 0.3 -- 0.05 Spinetoram 0.1 -- 0.05 Spinosad 0.1 -- 0.02 *Tolerance is for date, dried fruit.

REQUIRED NUMBER OF CROP FIELD TRIALS FOR THE PROPOSED TROPICAL AND SUBTROPICAL EDIBLE PEEL CROP GROUP 23 AND COMPARISON OF EPA CROP PRODUCTION REGIONS WITH THE NAFTA CROP PRODUCTION REGIONS:

A reevaluation of crop production data from the 2007 USDA Agricultural Census shows that the new Tropical and Subtropical Fruit – Edible Peel Crop Group 23 will not require additional field trials because the acreage for the representative commodities (date, fig, guava, and olive) 178 179 have not significantly changed from the 1991 data used in the current field trial guidelines (EPA OPPTS 860.1500). Currently, since there is no crop group the individual edible peel commodities listed in the OPPTS 860.1500 residue field trial guidelines are acerola, carob bean, date, fig, guava, olive, and starfruit. For date and fig the registrant/petitioner has the option of doing 3 trials with two treated sample (1X rate) per trial with four treated samples or 2 trials with four treated samples (two at 1X rate, two at 2X rate per trial. If a crop group tolerance is being pursued the number of field trials for the individual commodities date, fig, guava, and olive is 9 – 11 depending which field trial sampling scenario is followed (Table 32).

Table 32. Current Required Number of Field Trials for Tropical and Subtropical Fruit Commodities (OPPTS 860.1500, Table 2). Representative Number of Field Trials for Number of Field Trials for Commodity Commodities if Not Part of Commodities as Part of the the Crop Group Crop Group Acerola 1 - Carob bean 3 in current guidelines - Date** 3 or 2* 3 or 2* Fig** 3 or 2* 3 or 2* Guava** 2 2 Olive** 3 3 Starfruit 2 - Total 15 - 17* 9 - 11 *Attachment 7. Methodology for Determining Number of Field Trials, in Appendix A of the EPA OPPTS 860.1500 Crop Field Trials. Originally no representative commodities. For date and fig the registrant/petitioner has the option of doing 3 trials with two treated sample (1X rate) per trial with four treated samples or 2 trials with four treated samples (two at 1X rate, two at 2X rate per trial. ** The proposed representative commodities are date, fig, guava, and olive.

For two of the three subgroups being recommended by HED, there is only one representative commodity. Therefore, the 25 % reduction in field trials does not apply. Crop subgroup 23B has two representative commodities (Guava and fig and will have no reduction in the number of field trials since they are already at the minimum field trial number.

Table 33. Number of Field Trials for Tropical and Subtropical Fruit – Edible Peel Commodities to Establish the Subtropical, Small Fruit, Edible Peel Subgroup 23; Tropical and Subtropical, Medium to Large Fruit, Edible Peel Subgroup 23B, and the Tropical and Subtropical Palm Fruit, Edible Peel Subgroup 23C, Respectively (OPPTS 860.1500). Representative Subtropical, Small Tropical and Tropical and Subtropical Commodity Fruit, Edible Peel Subtropical, Medium to Palm Fruit, Edible Peel Subgroup 23A Large Fruit, Edible Subgroup 23C Peel Subgroup 23B Olive 3 - -

179 180 Representative Subtropical, Small Tropical and Tropical and Subtropical Commodity Fruit, Edible Peel Subtropical, Medium to Palm Fruit, Edible Peel Subgroup 23A Large Fruit, Edible Subgroup 23C Peel Subgroup 23B Fig - 3 or 2* - Guava - 2 - Date - - 3 or 2* Total 3 4 or 5* 3 or 2* *Attachment 7. Methodology for Determining Number of Field Trials, in Appendix A of the EPA OPPTS 860.1500 Crop Field Trials. For date and fig the registrant/petitioner has the option of doing 3 trials with two treated sample (1x rate) per trial with four treated samples or 2 trials with four treated samples (two at 1x rate, two at 2x rate per trial.

The EPA crop production regions for residue field trials suggested distribution of the tropical and subtropical fruit – edible peel representative commodities that are based on current EPA Guidelines (OPPTR 860.1500) shows that date, fig, and olive are only grown in EPA Region 10 and guava in EPA Region 13.

There are no specific production data in the U.S. for the following commodities: Açaí; African plum; almondette; appleberry; arazá; Bacaba palm; bacaba-de-leque; borojo, breadnut; cabeluda; cajou,; carandas plum; cashew; Ceylon ironwood; Ceylon olive; Chinese olive, black; Chinese olive, white; Chirauli-nut; Ciruela verde; Davidson’s plum; desert date; Doum palm coconut; ffragrant Manjack; gooseberry, Abyssinian; Guabiroba; Guava, Costa Rican; Guava, Para; Illawarra plum; Kakadu plum; Marian plum; mombin, Malayan; monkeyfruit:; Mountain cherry; Patauá: peach palm; rambai; rumberry; Sete-capotes; silver aspen; water apple, and water berry. Most of these crops would be adapted to EPA Residue Field Trial Regions3, 10, or 13 and include Hawaii.

Efforts to update the NAFTA regions were initiated in 2009. Any future conflict in testing between regions can generally be resolved by having the ChemSAC review, the test protocol regions before residue trials are initiated and any differences can be resolved by input from the International Crop Grouping Consulting Committee (ICGCC) and reviews by Canada, PMRA.

CODEX CLASSIFICATION OF PROPOSED COMMODITIES AND EPA FOOD AND FEED COMMODITY VOCABULARY: See Table 34 Comparisons of Tropical and Subtropical – Edible Peel Crop Groups: Codex (005) and EPA (23). (Data prepared by Dr’s. Yuen-Shaung NG, Dr. Bernard A. Schneider, US EPA and Bill Barney, USDA IR-4, 2007, 2012).

Another important aspect of crop grouping is the harmonization effort with the Codex Classification of Foods and Animal Feeds. The proposed EPA crop group for Tropical and subtropical fruit group – edible peel is very similar to the corresponding Codex Assorted tropical and sub-tropical fruit group – edible peel. The Codex Group 005, Assorted tropical and 180 181 subtropical fruit group – edible peel (Crop Group 005), consists of twenty-eight commodities Table 34). Most of the Codex commodities are the same as those proposed by USDA IR-4 in this petition with certain exceptions. Kumquat (0289) and limequat (FT2324) are included in this Codex group but EPA has kumquat and limequat as part of the revised Citrus fruit group 10- 10, since they are citrus fruits or a citrus fruit hybrids in the case of limequat.. Carambola is called starfruit in the U.S. Tree tomato (FT0312) is now included in the EPA Fruiting vegetable crop group 8-10. There are five commodities proposed in the U.S. not yet in the Codex classification and these are agritos, cambuca, otaheite gooseberry, yellow mombin, and black persimmon. In addition, Codex has feijoa in its inedible peel tropical and sub-tropical inedible peel group while the US has its documented ad an edible peel fruit. A revision of the Codex Classification is underway with consideration to include adding new commodities, creating subgroups, and selecting representative commodities.

We continue to note that the current Codex crop group does not have representative commodities. A revision of the Codex Classification is underway with consideration to include adding new commodities, creating subgroups, and selecting representative commodities. The IR-4/EPA Crop Grouping Working Group and the International Crop Grouping Consulting Committee (ICGCC) are making every effort to cooperate with the Codex revision effort. The new Tropical and subtropical fruit group – edible peel and the representative commodities proposed in this petition would facilitate the harmonization of the U.S. and the Codex crop classification systems. In the next proposed revision to the Codex Classification of Foods and Animal Feeds we would expect these changes to be considered as additions to their Tropical and sub-tropical fruit group – edible peel in the harmonization effort that Bill Barney, USDA IR - 4 is coordinating with the Codex delegation. Therefore, this proposal will not only increase harmonization with the Canadian and NAFTA crop grouping system, but it is compatible with the international system of Codex. The Food Quality Protection Act of 1996 placed increased emphasis on using Codex MRLs in setting tolerances for pesticides in the U.S.

Table 34. EPA/Codex Tropical and Subtropical Fruit – Edible Peel Crop Group Comparison. The Codex Group Name is “Assorted Tropical and Sub-Tropical Fruits – Edible Peel”. (Based on Ng and Schneider, 2012).

LETTER CODEX CODEX COMMODITY NAME PROPOSED COMMODITY (* Proposed Commodity) EPA PREFER COMMODITY NUMBER NAME FT 2400 Acai* Acai FT 4095 Acerola, See Barbados Cherry Acerola FT 2300 African plum* African plum FT - - Agritos FT 2301 Almondette* Almondette FT 0285 Ambarella Ambarella FT 4097 Aonala, See Otaheite Otaheite Gooseberry Gooseberry

181 182 LETTER CODEX CODEX COMMODITY NAME PROPOSED COMMODITY (* Proposed Commodity) EPA PREFER COMMODITY NUMBER NAME FT 2401 Apak palm* Apak palm FT 2302 Apple berry* Appleberry FT 2350 Arazá* Arazá FT 0286 Arbutus Berry Arbutus Berry FT 26 Assorted Tropical and Sub- Tropical and Subtropical Fruit – Tropical Fruits – Edible Peel Edible Peel FT 2351 Babaco* Babaco FT 2402 Bacaba palm* Bacaba palm FT 2403 Bacaba-de-leque* Bacaba-de-leque FT 0287 Barbados Cherry Acerola FT 2303 Bayberry, Red* Bayberry, Red FT 2304 Bignay* Bignay FT 0288 Bilimbi Bilimbi FT - - Borojo FT 2305 Breadnut* Breadnut FT - Brazilian cherry, See Surinam Cherry Grumichama FT 2306 Cabeluda Cabeluda FT 2352 Cajou (pseudofruit)* Cajou, fruit - Camu-camu, See Rumberry Rumberry FT - - Cambucá FT - Caranda, See Karanda Karanda FT 2307 Carandas plum* Carandas-plum FT 0289 Carambola Starfruit FT 2306 Caranda Karanda FT 0291 Carob Carob bean, bean FT 0292 Cashew Apple Cashew apple FT 2308 Ceylon iron wood* Ceylon iron wood FT 2309 Ceylon olive* Ceylon olive FT 2310 Cherry-of-the-Rio-Grande Cherry-of-the-Rio-Grande FT 0293 Chinese Olive, Black, White* Chinese olive, black FT 0293 Chinese Olive, Black, White* Chinese olive, white FT 2311 Chiraulinut Chirauli-nut FT 2354 Ciruela verde* Ciruela verde FT 0294 Coco Plum Cocoplum FT 0295 Date Date, dried fruit FT 2355 Davidson's plum* Davidson's plum FT 0296 Desert Date Desert Date FT 0333 Doum palm or Doum Doum palm coconut FT 2312 False sandalwood* False sandalwood 182 183 LETTER CODEX CODEX COMMODITY NAME PROPOSED COMMODITY (* Proposed Commodity) EPA PREFER COMMODITY NUMBER NAME FT 0335 Feijoa*** Feijoa FT 0297 Fig Fig FT 2313 Fragrant Manjack* Fragrant Manjack FT 2314 Gooseberry, Abyssinian* Gooseberry, Abyssinian, FT 2315 Gooseberry, Ceylon* Gooseberry, Ceylon FT 2356 Gooseberry, Indian* Gooseberry, Indian FT - - Gooseberry, Otaheite FT 2316 Governor's plum* Governor's plum FT 0298 Grumichama Grumichama FT 2317 Guabiroba* Guabiroba FT 0336 Guava Guava FT 2318 Guava berry* Guava berry FT 2356 Guava, Brazilian* Guava, Brazilian FT 2357 Guava, Cattley* Guava, Cattley FT 2358 Guava, Costa Rican* Guava, Costa Rican FT 2359 Guava, Para* Guava, Para FT 2357 Guava, purple strawberry, See Guava, purple strawberry Guava, Cattley FT 2357 Guava, strawberry, See Guava, Guava, strawberry Cattley FT 2357 Guava, yellow strawberry, See Guava, yellow strawberry Guava, Cattley FT 2360 Guayabillo* Guayabillo FT 0299 Hog Plum = Mombin, yellow Mombin, yellow - - Icao Plum, See Coco Plum Cocoplum FT 23190 Illawarra plum* Illawarra plum FT 2361 Imbé* Imbé FT 2362 Imbu* Imbu FT Indian plum, See Governor’s Indian-plum plum* FT 0300 Jaboticaba Jaboticaba FT 4103 Java Almond, See Group 024: Nut, Pili, member of Tree Nut Tree Nuts Crop Group FT 2320 Jamaica cherry* Jamaica-cherry FT 0339 Jambolan Jambolan FT 0340 Java apple = Wax jambu Wax jambu FT 2404 Jelly palm* Jelly palm FT 0302 Jujube, Chinese Jujube, Chinese transferred to the Stone fruit group 12-12. FT 0301 Jujube, Indian Jujube, Indian 183 184 LETTER CODEX CODEX COMMODITY NAME PROPOSED COMMODITY (* Proposed Commodity) EPA PREFER COMMODITY NUMBER NAME FT 4105 Kaki or Kaki Fruit, See Persimmon, Japanese Persimmon, Japanese FT 2321 Kaffir plum* Kaffir-plum FT 2322 Kakadu plum* Kakadu plum FT 2323 Kapundung* Kapundung FT 0290 Karanda Karanda. FT 4107 Kumquat, Maurumi, See Kumquat, Member of Citrus fruit Kumquats group 10 FT 4109 Kumquats, Nagami, See Kumquat, Member of Citrus fruit Kumquats group 10-10 FT 0303 Kumquats Kumquat, Member of Citrus fruit group 10-10 FT 2363 Kwai muk* Kwai muk FT 2364 Lemon aspen* Lemon aspen FT 2324 Limequat* Belong to Citrus fruit crop group 10-10 FT 4111 Locust Tree, See Carob Carob bean FT 2365 Mangaba* Mangaba FT 2366 Marian plum* Marian plum FT 2367 Mombin, Malayan* Mombin, Malayan FT 2368 Mombin, purple* Mombin, purple FT - ** Mombin, yellow FT 2369 Monkey fruit* Monkeyfruit FT 2326 Monos plum* Monos plum FT 2327 Mountain cherry* Mountain cherry FT 2370 Nance Nance FT 304 Natal Plum Natal Plum FT 2371 Noni* Noni FT 0305 Table Olives Olive FT 0306 Otaheite Goosebery Goosebery, Otaheite FT 2373 Papaya, Mountain* Papaya, Mountain FT 2405 Patauá* Patauá FT 2406 Peach Palm* Peach Palm, fruit FT - - Persimmon, black FT - Persimmon, Chinese, See Persimmon, Japanese Persimmon, Japanese FT 0307 Persimmon, Japanese Persimmon, Japanese FT - Pitomba* Pitomba FT 2316 Plum-of-Martinique, See Plum-of-Martinique Govermor’s plum 184 185 LETTER CODEX CODEX COMMODITY NAME PROPOSED COMMODITY (* Proposed Commodity) EPA PREFER COMMODITY NUMBER NAME FT 4115 Pitanga, See Surinam Cherry Surinam Cherry FT 4119 Pomarrosa, Malay, See Pomerac Pomerac FT 4117 Pomarrosa, See Rose apple Rose apple FT 0308 Pomerac Pomerac FT 2373 Rambai* Rambai FT 0309 Rose apple Rose apple FT 2316 Rukam, See Govermor’s plum Rukam FT 2328 Rumberry* Rumberry FT 0310 Sea Grape Sea Grape FT 0364 Sentul Sentul FT 2329 Sete-Capotes* Sete-Capotes FT 2330 Silver Aspen* Silver Aspen FT 4121 St. John’s Bread, See Carob Carob Bean, Bean FT 0289 Carambola Starfruit FT 0311 Surinam Cherry Surinam Cherry FT 0369 Tamarind Tamarind FT 4123 Tamarillo, See Tree Tomato Tomato, Tree is included in the EPA Fruiting vegetable crop group 8-10 FT 4125 Tree Strawberry, See Arbutus No EPA Prefer Term Berry FT 0312 Tree Tomato Included in the EPA Fruiting vegetable crop group 8-10 FT 2374 Uvalha* Uvalha FT 2331 Water Apple* Water Apple FT 2332 Water Berry* Water Berry FT 2333 Water Pear* Water Pear FT 0340 Java apple = Wax jambu Wax Jambu *New proposed Codex commodities. ** Codex says Feijoa is inedible peel. *** Codex says mombin, yellow is included as Hog plum

PREPARATION, FOOD FORMS, COOKING METHODS, FOOD FORMS, SPECIFIC USES, MEDICINAL USES, FRUIT YIELDS, AND MARKETING STANDARDS FOR PROPOSED MEMBERS OF THE TROPICAL AND SUBTROPICAL FRUIT CROP GROUP:

The members of this proposed crop group have similar food preparations, uses, and all are consumed fresh or consumed cooked or raw in various recipes including salads, jellies, and 185 186 juices. They can be used fresh or in a dehydrated form. Some of these tropical fruits have medicinal properties (See Appendix III). They also have ornamental landscape uses, plant extracts for medicinal uses, and uses as dyestuffs. Detailed preparation and cooking methods for the tropical and subtropical fruits – edible peel are listed in Table 35, while detailed specific uses for the tropical and subtropical fruits – edible peel will be listed in Table 36.

Table 35. Preparation and Cooking Methods for the Tropical and Subtropical Fruits with Edible Peel: Commodity Preparation for Cooking Açaí Fruit can be consumed fresh; the main use of acai is preparation of a juice obtained by soaking ripe fruits in water to soften the thin outer shell. Fruits are then squeezed and the large seeds strained out to produce a dense purple liquid; processed into ice cream, liquor, mousses, sweets and pastries. People of the lower Amazon River mix the fruit with cassava flour or rice. Can be made into syrup or sauce baked. Pulp is frozen. Acerola Eaten fresh out of hand locally; fruits cooked with sugar and strained to remove seeds before using as a sauce, puree, syrup, jam, jelly or juice. Cold- or hot- pressed juice may be frozen and made into fruit punch or added to other juices. Juice is also used to prevent oxidation of fruit used in salads. Fruit should be processed, frozen or refrigerated immediately. African plum Fruit pulp can be eaten raw, candied, or prepared into jam or wine; in certain areas, fruit are cooked before consumption during food shortages. Leaves are used as an herb in cooking. Agritos Whole berries consumed raw or processed into jelly and wine; seeds roasted and used as a coffee substitute. Almondette Fruit pulp is eaten fresh or dried; seeds are a substitute for almonds and are roasted or used in baking; oil from the seed is used as an olive or almond oil substitute. From the seeds, a traditional Indian dish called ‘Chironji Ki Burfi’ is prepared. Fruit is used in sweets and confectionery products. Ambarella Eaten fresh; juice is used for beverages; crisp sliced flesh is stewed with water and sugar and strained to produce a product similar to applesauce. Processed into preserves, jams and jellies; canned; unripe fruits are used for salads, curries, juices, flavorings; processed into jelly, pickles and relishes. Fruits can be dehydrated. Leaves are steamed as a vegetable with salted fish or eaten raw. Appleberry Fruits are roasted if still green. Arazá Fruit rarely eaten raw due to high acidity. Fruit is prepared into a juice and used to make soft drinks, ice-cream preserves and desserts. Processed into jelly from the pulp and seed. Excessive cooking destroys the attractive aroma and flavor. Arbutus berry Raw fruit are undesirable but are consumed; fruit are processed into wine, jams, and preserves; dried; used in desserts. Fruits are an ingredient of several fermented and distilled alcoholic drinks and liqueurs. Babaco Fruits are locally eaten only after cooking in Ecuador; whole fruits can be eaten raw with sugar or added to fruit salads; prepared into beverages, dehydrated fruit powder, dried fruit, marmalade, pies and preserves. Eaten fresh with lemon or lime; made into sauces. Unripe fruit are cooked as a vegetable, used in curries, and made into relishes, chutneys, and pickles. 186 187 Commodity Preparation for Cooking Bacaba palm Fruit is soaked for one hour to soften and loosen the pulp and skin, which is removed. Fruit is then smashed with a mortar and pestle. The emulsion is decanted and filtered. Sugar and thickener is added before drinking. Wine produced from the fruit is called vinho de bacaba. Oil is extracted by by adding macerated pulp to boiling water. The oil is similar to olive oil in taste. Bacaba-de-leque Fruit are consumed raw and are used to prepare wine called vinho de bacaba; edible fruit oil is extracted. Bayberry, Red Fruit are prepared into juice, sweets, jam and wine; canned in syrup, cooked, or eaten raw. Bignay Fruit are cooked with fish in Indonesia; a mixture of ripe and unripe fruit is made into jam and jelly; the fruit juice is used to make syrup and has been fermented into wine and brandy. Leaves are eaten raw in salads, stewed with rice, or mixed with vegetables. Bilimbi Fruit is extremely acidic/sour and usually not eaten raw. To reduce acidity, the fruit is pricked and soaked in water overnight, or soaked in salted water then boiled with a large quantity of sugar to make jam or jelly. Processed into chutneys and preserves. Half-ripe fruits are salted, placed in the sun and pickled in brine. In Costa Rica, green, uncooked fruits are prepared into a relish and served with rice, beans, fish or meat; used in curries and pickles. Slices of the fruit are served with salads or chili as a side dish. Aluminum utensils should not be used when preparing the fruit. Juice is prepared into beverages. Flowers are preserved with sugar. Borojo The fruit has a sweet flavor with some bitterness. The fruit is consumed fresh and as juice, jelly, sauces, compotes, marmalades, candies and wine. The juice is also mixed with milk and alcoholic drinks and the pulp is used for ice cream. Used as a fresh fruit, beverage base, folklore, and medicinal. Breadnut Fruit and seed are consumed fresh or cooked. The fruit is boiled or processed into jelly. The seed is prepared similar to chestnuts and may be boiled or roasted to remove bitterness. Seeds are ground like flour and mixed with maize meal to make tortillas, baked with green plantains, used as a substitute of cocoa or roasted and used instead of coffee. Diluted sap is used as a milk substitute and added as an adulterant to chewing gum. Cabeluda Fruit are eaten fresh or processed into juices and jams. Cajou, fruit The Tiriyó Indians of the Paru River in eastern Amazonia collect large quantities of the fruit in season and prepare it into a fermented drink mixed with cassava; the fruit is consumed raw and processed into juice. The edible nut is removed from the hull and is roasted. The fruit is used more than the nut. Cambucá Eaten fresh after cutting around the middle of the fruit and removing the internal pulp with a spoon. External flesh is used to make jams, marmalades, pies, juice, and ice cream. Carandas plum Pulp is consumed fresh in both the ripe and unripe stages. Locals boil unripe berries and make porridge. It is also processed into jam and vinegar. Roots are added to water gourds, soups and stews to add flavor. Important food species in Ethiopia and other parts of Africa. Consumed during famine periods. Carob Besides being chewed as a sweetmeat, pods are processed into cocoa-like flour, which is added to cold or heated milk for drinking or combined with wheat flour in making bread or pancakes. A flour made by beating the seeded pods is used in 187 188 Commodity Preparation for Cooking breakfast foods. A fine flour is used to make confections, especially candy bars. The pulp is used as a chocolate substitute in desserts. The pods can be coarsely ground and boiled in water to yield a thick, honey-like syrup or molasses. The seeds or “bean” yield a tragacanth-like gum called “Tragasol” which is a commercial stabilizer and thickener used in bakery goods, ice cream salad dressings, sauces, cheese, salami, bologna, canned meats and fish, jelly, mustard and other products. The seed residue after gum extraction is made into a starch and sugar- free flour. In Germany, the roasted seeds are used as a substitute for coffee. Infusions of the pulp are fermented into alcoholic beverages. Cashew apple The cashew apple may be consumed fresh, but contains high quantities of tannins. The apple is more often cooked, steamed, partially dried, or candied. Frequently, apples are preserved in syrup or processed into jam. Juice is extracted from the cashew apple to produce an alcoholic drink called feni. The processing of cashew nuts is difficult. Nuts must be roasted to drive off caustic cashew nut shell liquid before they are shelled. The nuts are consumed in many dishes. Ceylon iron wood Fruits are very sweet and are consumed raw by people. Ceylon olive Fruit is eaten ripe and unripe. Made into pickles. The unripe fruit is first boiled, then squashed flat so the flesh cracks open around the seed, but the seed is left in. Whole fruit, together with tiny reddish purple shallots are immersed in the mixture known as Country Mustard. This pickle is known as veralu acharu. Unripe fruits are also consumed at roadside stands after they are boiled, pressed and seasoned with salt and chili powder. Ripe fruits are softer, sweeter, and eaten with palm sugar. Fruits are also pickled in a liquid of salt, sugar and vinegar. Cherry-of-the-Rio- Pulp is eaten fresh; made into jellies, jams, juices and preserves. Fruits freeze well. Grande Chinese olive, May be eaten fresh after soaking fruit in salt water and drying in the sun. May be black preserved in sugar, syrup, honey; may be processed with licorice. The stone is removed from the fruit and then pickled. Fruit is used in Chinese cooking. The seed is used in southern China as the walnut is used in northern China dishes. The seed is lightly fried and mixed with white chicken meat; formally a popular ingredient of Cantonese dishes that has now been replaced by the cashew nut. Chinese olive, Fruit is consumed raw or cooked; raw fruits have a strong resinous flavor. Whole white fruits are preserved in either sweet or sour form and are used like olives. The seed is edible but is small. It has a delicate flavor, is flaky-textured and is cream in color. Oil is extracted from the seed. Chirauli-nut Ripe fruit is eaten raw and is sweet. The seed is rich in oil and is used as a sweetmeat; seeds are ground and used for making bean curd in Yunnan. Seeds are substituted for almonds. Ciruela verde Fruit are not highly esteemed for fresh consumption; more commonly used as a flavoring. Fruit may be consumed fresh, cooked or preserved, creamy, sweet pulp. Cocoplum Preparation for cooking: Fruit are consumed fresh, canned or made into preserves, jelly or jam. Fruit is stewed with sugar after the skins have been removed. Seeds are roasted as nuts. Date Fruit is eaten fresh or dried, from the middle of the Khalal (largest size and highest sugar content) to the Tamar (dried) ripening stage. Fruit may be pressed into a large cake, eaten as sweetmeat, or used in jams, desserts, confectionary, sauces, curries, fish and stews (including the tajines of North Africa and the ragouts of 188 189 Commodity Preparation for Cooking French cooking). Date honey is made from the juice of fresh fruit; date sugar; date paste; pickles; syrups; candies; sap is used in beer and wine making; date palm flour is made from the pith of the tree; oil is used from the seeds; palm heart is eaten in salads. Pulp is dried and mixed with other foods. The high sugar and low moisture content enable dates to keep for long periods. Davidson’s plum Fresh fruit were consumed locally, but today the pulp is processed into jams, sauces, salad dressing, wine, juice, cordials, preserved fruit and confectionaries; fruit is used as an additive, coloring and flavoring. Desert date Pulp is consumed fresh; used as a supplementary or emergency food. Fruit may be dried, fermented to make alcoholic beverages, edible oil-rich seed. Fruit can be stored for a year. Doum palm Fruit pulp is consumed fresh and mixed with other foods; processed into coconut beverages. The rind is made into molasses, cakes and sweet meats. Endosperm of immature seeds is eaten fresh. False sandalwood Pulp is consumed fresh; fruit are also preserved. Fruit are used to make juice, jams, jellies and alcoholic beverages. Seed is eaten fresh or roasted. Oil from the seed is used in cooking, as a vegetable butter and as a ghee substitute in southern India. Young leaves are edible after thorough cooking and are used as a condiment in Indonesia. Feijoa Fruit pulp is consumed fresh by cutting the fruit in half and scooping out the pulp with a spoon. Fruit is processed into jellies, jams, sauces, juices, wine and preserves. The flavor is stable during processing. Fruits are used in cakes or muffins as a substitute for bananas; added as a flavoring for ice cream, yogurt, sorbets, or smoothies. Feijoas pair well with ginger; fruits freeze well. The skin is edible but is resinous. Recipes for chutney usually include the peel. Feijoas are substituted in all dishes that use apples. Fig The fruit (syconium) is eaten fresh, dried, baked, broiled, preserved or stewed. Baked into breads and other confections in Japan. Fruit is made into a dried fruit paste or jam; may be canned. Fresh and dried fig bits are added to spreads, honey, cakes, puddings, cookies, tarts, health bars and breakfast cereals. Fruits are often consumed with prosciutto or cheese; made into savory compotes to go with duck or salmon. Fragrant Manjack The pulp from mature fruit is consumed; immature fruit are pickled and used as a vegetable fodder; leaves are used as a vegetable. Gooseberry, Fruit are collected and consumed fresh, mostly by children. During food shortage Abyssinian periods, all humans consume the fruit. Fruit may be stewed or preserved. Excellent for making jam or souring porridge. Gooseberry, Ceylon Fruit may be consumed fresh with sugar, cooked, juiced, or preserved; used as a flavoring for beverages; made into pickles. Since the fruit is sour, it is mostly prepared into jelly and preserves. In Hawaii, fruit is produced into juice, spiced jelly, ketembilla-papaya jam, ketembilla-guava jelly, and ketembilla-apple butter; made into jelly in Israel. Gooseberry, Indian Fruit is consumed fresh; fruit may be stewed with sugar and saffron or preserved. Preserving whole fruits are accomplished by brining, washing, pricking, blanching the fruit in an alum solution, layering the fruit with sugar until a syrup is formed, boiling the fruit and packing the fruit in cans or crystallizing the fruit as a confection. To remove the bitterness, the fruit are soaked in a salt solution or by 189 190 Commodity Preparation for Cooking adding citrus fruit, unripe mango or tamarind. Fruit is added to other foods as seasoning. Juice is used to flavor vinegar. Ripe and half-ripe fruit are candied whole or made into jam and other preserves, sweetmeats, pickles, relishes and chutney. Fruit may be baked in tarts. In Indonesia, fruit are used as a substitute for tamarinds. Some people eat the fruit to avoid thirst. In India, a sauce is made from the dried chipped flesh. The chips are cooked in water, mashed with caraway seeds, and seasoned with salt and yogurt. Gooseberry, Pulp must be sliced from the stone or fruits must be cooked and pressed through a Otaheite sieve to separate the stone. Fruit is usually sliced, covered with sugar, and left in the refrigerator for one day. Sugar draws out the juice and modifies the acidity of the fruit. If left long enough, a clear, pale-yellow syrup is produced. In the Bahamas, under ripe whole fruits are soaked in salty water overnight to reduce acidity. Then fruit are rinsed, boiled once or twice in water, and later boiled in a separate pot with equal amounts of sugar until thick. When the process is complete, fruit are placed in sterilized jars without removing seeds. Fruit is rarely consumed fresh, since it is so sour. Fruit is usually stewed, candied, made into sauce, pickled, or preserved. When cooked in sugar, the fruit turns ruby red in color. In Indonesia, pulp is added to many dishes as a flavoring. In the Philippines, juice is made into cold drinks or fruit is used to make vinegar. In Malaysia, ripe and unripe fruit is cooked and prepared into relish, thick syrup, or preserves. In Thailand, fruits are processed into wine. In many areas, the fruit is combined with other fruits to make chutney, jam and jelly. Young leaves are cooked as greens in India and Indonesia. Governor’s plum Flacourtia indica fruit is consumed fresh. Fruit can be stewed, juiced, dried, or (includes Plum-of- made into jellies, jams or pickles. Flacourtia inermis: Pulp can be consumed Martinique, Rukam, fresh but is mostly seeded and cooked with apples or made into pies, jellies, syrup, and Indian plum) chutney, pickles and jams. Flacourtia rukam pulp is consumed fresh after rolling the fruit between the palms and bruising the flesh to reduce astringency; served fresh in ‘rujack,’ a spicy fruit salad. Fruit can also be cooked, pickled, or prepared into jellies, preserves, condiments, pies, chutneys and jams. Consumed in times of shortage. Young shoots and leaves are eaten raw in Java. Flacourtia jangomas pulp is consumed fresh; fruit is rolled between the hands to reduce astringency; prepared into jellies, jams, juice, syrup, marmalade, pickles, and chutneys. Stewed as a dessert. Shoots are consumed in Indonesia. Grumichama Pulp is consumed fresh. Fruits can be pureed and made into jam, jelly or sauces. Chefs use the fruit in buffet lines and as an edible decoration on plates. In the Caribbean, a reduction is made from the juice of the fruit and poured over fish; used as a base for hot sauces. Whole pitted fruits are used in pies, cakes and fruit salad. Guabiroba Fruit is consumed fresh or processed into juices, ices, liqueurs and sweets. Guava The whole fruit is edible. Pulp is consumed fresh or added to fruit salads. When consumed fresh, fruit is consumed at the mature green stage when firm and crisp like an apple; skin is also consumed; sugar and rum can be used to enhance the flavor. Fruit is also stewed, dehydrated, dried into fruit leather, preserved, poached, cooked and canned, frozen, powdered, processed into juice, wine, jellies, jams, marmalade, chutney, relish, syrup, nectar, paste (called guava butter or cheese), and puree. Puree is used for juice, puddings, sauces, ice cream, cakes, and 190 191 Commodity Preparation for Cooking preserves. Consumed in Asia under ripe with a salty or spicy dip. Fruit is added to desserts, confectionary, breakfast foods and baby foods. Processing involves boiling sliced fruit and removing seeds from the pulp. Seed oil may be used as an edible oil. Leaves are used in cooking in Asian countries. Guava berry Pulp is consumed fresh; processed into jellies, jams, juices, and preserves. Preserved fruit is used in tarts. Fruit juice is used as a flavoring in alcoholic beverages. Fruit is used to make guava berry rum. Guava, Brazilian Pulp can be eaten fresh but is most often used for baking and preserving; used most for making jellies. Guava, Cattley Fruit pulp is consumed fresh out-of-hand without preparation except removal of the (includes Purple calyx. Fruit is also processed to make juice, wine, jellies, jams, butters, pastes, strawberry guava, preserves, puree or tart-filings, desserts, custards, and sherbets. Yellow strawberry guava, and Strawberry guava) Guava, Costa Rican Due to acidity, pulp is most often processed into beverages, jellies, jams, preserves, and pie filling. Guava, Para Fruit is very acidic and is consumed fresh mixed with honey; also processed into ice cream, sorbet, gelatins, preserves, juice (lemonade-like drinks), jellies, and candies. Guayabillo Pulp is consumed fresh and in jellies. Illawarra plum Fruit is consumed raw or cooked. Processed into jelly and jam. Used in tarts and cakes. The fleshy stems of the seeds were eaten by Aboriginal people in Australia. Imbé Fruit is consumed fresh. Fruit can be processed into jelly, jam, preserves, fruit leathers, pies, milkshakes, ice cream and assorted desserts; can be fermented into an alcoholic beverage. Imbu Fruit is consumed fresh; processed into beverages, preserves, jelly, ice cream and desserts. Used as a flavoring. A popular dessert is made from the fruit in Brazil and is called imbuzada. This is made by mixing the strained sweetened pulp of slightly ripe fruits with boiled milk and sugar. Fruit is widely consumed during the fruiting season. Jaboticaba Fruit is consumed fresh by squeezing the fruit between the thumb and forefinger. This causes the skin to rupture and the pulp to slip out. Since the skin is high in tannins, it is astringent and normally not consumed. Fruit can be processed into jellies, sauces, compotes, fruit juices, fruit salads, jams, nectars, liquors and wine. Fruit are also served with ice cream. Jamaica cherry Berries are consumed fresh; processed into preserves and jam. Fruit are cooked in tarts. An infusion of the leaves is drunk as a tea-like beverage. Jambolan Immature and mature fruit is consumed fresh; green fruit are consumed raw with salt; fruit are processed into jellies, sauces, ice cream, jam, distilled liquors, brandy, vinegar, and wine. Fruit are made into tarts. Astringent fruits are made sweeter by soaking in salt water or pricking them, rubbing them with salt, and letting them stand for an hour. Lower quality fruit are used for juice. Juice is made by cooking the fruit and allowing the juice to drain out without squeezing. The juice is then used for sherbet, syrup and drinks. A special drink called “squash” is made by cooking the crushed fruits, pressing out the juice, and adding sugar, water, citric acid, and sodium benzoate. White-fleshed jambolans contain 191 192 Commodity Preparation for Cooking large amounts of pectin and are used to made jellies. Jelly palm Fruit is consumed fresh; processed into jellies, jams, pies, cakes and preserves. The seed oil is used for margarines. The pith of the stem can be made into bread. Jujube, Chinese Fruit is consumed fresh. Fruit may also be dried, stewed, candied, smoked, pickled and preserved. Fruits are produced into syrups or jellies; used in soups, cakes, puddings and breads. Dried fruits are used in Asia for cooking, tea-making, and natural remedies. Dried fruit is ground into powder that is used in the preparation of ‘kochujang’, a fermented hot pepper soybean paste. In Europe, fruit are used as a table dessert and dry sweetmeat. In some areas, the fruit can be used as a coffee substitute. Jujube, Indian In India, almost all fruit is consumed fresh. Fruit may be dried, stewed, produced into jam, candied, preserved, or powdered for use in beverages or as a condiment. Slightly under ripe fruit are candied by a process of pricking, immersing in a salt solution gradually raised from 2 to 8%, draining, immersing in another solution of 8% salt and 0.2% potassium metabisulphite, storing for 1 to 3 months, rinsing and cooking in sugar syrup with citric acid. Populations in Southeast Asia eat unripe fruit with salt. Ripe fruits crushed in water form a popular cold drink. Ripe fruits are preserved by sun drying and a powder is prepared for out-of-season purposes. Acidic fruit are used for pickling or chutneys. In Africa, dried and fermented pulp is pressed into cakes resembling gingerbread. Young leaves are cooked and eaten in Indonesia. Jujube liqueur is made and sold as Crema de ponsigue in Venezuela. Seed kernels are consumed during times of famine. Kaffir-plum Fruit is consumed fresh and processed into jelly and jams. Fruits are used to make rosé wine. Kakadu plum Fruit are usually consumed raw; processed into gourmet jams, ice cream, and sauces used as a flavoring. Kapundung Fruit are consumed fresh. Fruit may also be pickled, stewed or fermented. Karanda Sweeter varieties are eaten out-of-hand; the more acidic varieties are stewed with plenty of sugar. Even by doing this, the skin may be found tough and slightly bitter. The fruit exudes gummy latex when cooked, but the rich-red juice becomes clear and is used in cold beverages. The syrup is used in sodas. Ripe fruits are utilized in curries, tarts, puddings and chutney. When slightly under ripe, fruits are made into jelly. Green sour fruits are made into pickles in India. With the skin and seeds removed, and seasoned with sugar and cloves, fruit are a popular substitute for apples in tarts. Kwai muk Fruit is consumed raw. Fruit may be preserved in sugar syrup, salt, or sundried. Lemon aspen The fruit provides a citrus-like flavor in sweet and savory products; used in recipes where lemon flavor is required, especially seafood and chicken dishes. Fruit is also processed into sauces, wines, jams, chutneys, relishes, cordials, conserves, ice cream, puree, pastes, glacé, biscuits, cakes and flavored mineral water. Mangaba Fruit is consumed fresh; processed into juice, compotes, jelly, vinegar, sherbets, ice cream, preserves, and wine. Marian plum Fruit is consumed fresh; processed into jams and chutney or cooked in syrup. Salt or sugar is added to sour fruit. Immature fruit is pickled in brine, added to curries and used as an ingredient in a chili-based condiment called ‘sambal’. The purple cotyledons of the plant are used as an ingredient in pickles. Locals consume the young leaves as a vegetable and mix them with chili or shrimp pastes or rice. 192 193 Commodity Preparation for Cooking Mombin, Malayan Fruit is consumed fresh or pickled; also used as a flavoring in cooked foods. Young leaves, flowers and fruit are edible. Mombin, purple Fruit is mainly consumed fresh; processed into marmalade, beverages, juice, wine, vinegar and liquor. Pulp is used to flavor ice cream. In Mexico, ripe fruit are boiled with or without salt and eaten dried. In Florida, dried slices of ripe fruit have been commercially produced. Fruit are sometimes harvested while green and are eaten with salt and chili peppers, blended into a sauce, or pickled in vinegar. Ripe fruit are cooked with brown sugar, stored in glass jars and sold in stores. In other areas, fruit are stewed whole with sugar and consumed as dessert. In Mexico, “atole”, a watery porridge, is made from corn flour, sugar, fruit pulp and other ingredients. New shoots and leaves are eaten raw or cooked as greens in northern Central America. Mombin, yellow In Brazil, fruit is consumed fresh. Children and travelers enjoy fruit the most as a thrist-quencher. Fruit are also used in jellies and sherbets. Pulp is frozen. In other countries, fruit is stewed with sugar and made into jam and preserves. Fruit is made into wine, liqueurs and other refreshing beverages. Green fruit is pickled in vinegar and consumed with salt and chili. Young leaves are cooked and consumed as a vegetable. Monkeyfruit Fruit and male flowers are consumed raw, boiled, steamed or roasted. Fruits and flowers are made into pickles and chutney. Mature fruit are dried and used as a substitute for sour tamarind and mango fruit. Monos plum Pulp is consumed fresh; processed into jellies. Mountain cherry Fruit is consumed fresh. Nance Fruit are consumed fresh; may also be persevered in vinegars, prepared in fresh and fermented drinks including chicha and crema de nance, and used in candies and ice creams. Cooked fruit are added to chicken, stews, stuffing, soups and tamales. Natal plum Mature fruit are consumed whole without peeling or seeding. Whole fruit are preserved by pricking the fruit, cooking briefly in sugar syrup, and sealing in jars. Fruit may also be sliced, seeded and placed in fruit salads or added to gelatin. Fruit can also be made into a sauce or syrup and used as a topping for cakes, puddings and ice cream. Sometimes, fruit are pickled or used in pies and tarts. A combination of ripe and unripe fruits can be made into jams, jellies or chutneys. Whole fruit is bottled. Stewing and boiling causes latex to leave the fruit and adhere to the pot. Noni Fruit can be consumed during any stage of development, depending on the product to be made; consumed raw or cooked; at the ‘hard white’ stage, fruit can be made into juices. Softened fruit are placed into large juice-collection containers to allow the fluids to seep out naturally and separate from the pulp. Fruit can also be placed into a bladder press to squeeze out the juice. Ripe fruit are consumed with salt in Myanmar; prepared into fruit leather. Cooked fruit is mixed with coconut. Unripe fruit is cooked in curries. Fruit are also used as a famine food in some countries. Fruit juice and powders made from fruit and leaves are used in health foods. Leaves are edible raw or cooked; leafy vegetable used to wrap food. Very young leaves are cooked as vegetables and consumed with rice in Java and Thailand. The ripe fruit was used as a poultice. Juice from the fruit was also used to make a medicinal drink, aumiki ‘awa, as a remedy for tuberculosis, 193 194 Commodity Preparation for Cooking and another drink, aumiki noni, used to counter any unpleasant effects of ‘awa’. Olive Olives are used for oil extraction and table consumption. Green-cured and ripe- cured olives are used as a relish or snack; fruit are stuffed with pimentos or almonds; used in breads, soups, and salads; common ingredient of everyday foods. In some areas, olives are picked green, crushed, cured in oil and used as a salad. Fruit can be dried in the sun and eaten without curing. Various fruit processing technologies are used remove the natural bitter taste for table consumption. The bitterness that comes from the compound oleuropein, is removed by a treatment with alkaline solution, a soaking in water or brine, or a treatment in dry salt. Table olives vary according to the maturity stage at which the fruit is picked, the kind and degree of treatment, the variety of the fruit, and the addition of flavor ingredients. Oil is extracted from the fruit and is used cold or hot as a flavoring or ingredient. Due to its stability at high temperatures, the oil is useful for frying. Compared to other oils, there is less penetration into food. The quality of the oil depends on the variety, maturity and extraction procedures. Many people consider the oil a gourmet food. Commercial olive oil is labeled as ‘extra virgin’, ‘virgin’, refined’, ‘olive pomace’ and ‘olive oil’. Virgin and extra virgin oils are obtained from the first pressing. This is a purely mechanical process. Only cold pressing is used for extra virgin oil. Heat may be applied to aid in increasing fruit cell-wall permeability. Pomace oil is produced by chemical solvent extraction of the residue that remains after pressing. Refined oil is chemically refined either from lesser quality virgin oil or olive pomace oil. Olive oil is a mixture of refined and virgin oils. Papaya, Mountain The fruit is only eaten fresh when sugar is applied. Fruit is cooked in syrup, stewed, or processed into preserves and jams. It can be canned or used for beverages; boiled and baked green fruit may be used as a vegetable. Thinly-sliced preserved flesh is eaten at meals with cheese or used in cooking. Patauá Fruit is soaked before it is eaten to soften the pulp. An oil that is similar to olive oil is obtained after boiling the fruit. Traditionally, oil was extracted by mashing the mesocarp, heating it, and pressing it in a long woven tube. Two types of oil are extracted from mesocarp and the seed. Amerindians produce a thick non-alcoholic juice with a nut-like flavor from the fruit mesocarp. Fruit are used in drinks, popsicles and ice cream. Peach palm, fruit Because raw fruit is caustic, is not consumed fresh. It is cooked and consumed as a breakfast item or snack with mayonnaise or sauce. The cooking process involves boiling, peeling, halving and pitting the fruit. Fruit is also preserved or dried. Cooked fruit are used in stews, pureed for making certain dishes, or fermented to make a drink called chichi. Fruit are processed into flour by cooking the bunch, cutting the fruit into small pieces, removing the seeds, drying the pulp and peel, and grinding the dried material. Some attempts have been made to freeze, dry, or can the fruit. The seed is consumed fresh or cooked. The palm is an important staple starch crop, perhaps as important as maize and cassava. The heart-of-palm is consumed raw in salads, or cooked and substituted for artichoke. Persimmon, black Fruit is used in puddings and custards. Persimmon, Fruit is mainly consumed fresh by cutting the fruit in half and scooping the flesh Japanese out with a spoon. Lemon juice, cream or sugar is usually added to the pulp. 194 195 Commodity Preparation for Cooking Peeled fruit is added to fruit salads, blended to make persimmon juice, processed into jams or sorbets, candied, stewed, or puréed and added to ice cream and other desserts. Fruit can also be made into molasses, cider, beer, and wine. Roasted seeds are used as a coffee substitute. Astringent-type fruit are mostly grown in China. These fruit are usually consumed over-ripened, dried, candied, frozen, preserved, or fresh after artificial treatments are performed to remove astringency. For drying, fruit are peeled, and hung in the sun (Japan) or sliced and oven-dried (Western countries). Dried fruit are also used as a source of sugar in China. Fruit are cured by soaking in vinegar or immersing in boiling water and letting the fruit stand for 12 hours; fruit may be cured by spraying with ethanol, ethylene gas, or carbon dioxide. Pitomba Fruit is consumed fresh; may also be made into jellies, preserves, fruit leathers and carbonated beverages. Pomerac Fruit is consumed fresh, stewed with cloves, cooked with acidic fruit, processed into wine, preserved, or served with cream for dessert. In Guyana, fruit is peeled and stewed and the skin is cooked separately to make a syrup. Petals of the red- flowered hibiscus are added to the fruit to give it color. Unripe fruit are made into jelly and pickles. In Indonesia, flowers are consumed in salads and preserved in syrup. Young leaves and shoots are consumed raw with rice or cooked. Rambai Fruit is consumed fresh, stewed or preserved; processed into wine and jam. Rose Apple Consumed fresh mostly by children; fruit can be stewed with sugar and served as dessert or cooked with custards or puddings. Hollow fruit may be stuffed with rice and meat mixtures and baked. Fruit can be processed into jam or jelly or preserved with other fruits; can be made into a syrup and used in sauces or drinks. Halved or sliced fruit are candied in Jamaica. In southeast Asia, fruit are dipped in soy or fish sauce. Flowers are candied. Rumberry Due to the acidity and sour taste, the fruit must be prepared using a blender, dilution in milk/water and addition of sugar. Sea grape Fruit is consumed fresh; made into jelly, preserves, ice cream, sherbets or wine. Sentul Fruit is consumed fresh without peeling; can be preserved or processed into candy, chutney, jelly, marmalade and preserves. In Bangkok, peeled fruit is consumed with a chili sauce and in India; fruit is consumed with a number of spices. Preserving occurs by paring and quartering the fruit, cooking it in syrup, and placing it in jars. Young fruit are candied by paring the fruit, removing the seeds, boiling the fruit in water, and boiling the fruit a second time in sugar. In the Philippines, fruit are peeled by dipping the fruit in hot water for 2 minutes, a lye solution at 93 °C (200 °F) for 3 to 5 minutes, and a cold-water bath. Following this process, fruit are commercially preserved. Very ripe fruit are fermented with rice to create an alcoholic drink. Sete-capotes Fruit is consumed fresh; may be processed into juice and ice cream. Silver aspen Fruit is consumed as juice, wines and sauces. Seeds are not consumed. Starfruit The whole fruit (skin, seeds, pulp) can be consumed. The sweet varieties (Arkin, Fwang Tung, Thai Knight and Maha) are eaten fresh after slicing in salads and as garnishes. The tart varieties (Golden Star, Thayer, Newcombe, Star King) are mainly used for cooking. These varieties are cooked in puddings, tarts, stews, and curries. In Thailand, green fruits are boiled with shrimp. Under ripe fruits are salted, pickled or made into jam. In China, fruit are sliced lengthwise and canned 195 196 Commodity Preparation for Cooking in syrup for export. In Queensland, the sweeter varieties are cooked green as a vegetable. Cross-sections of the fruit are covered with honey, allowed to stand overnight, are cooked briefly and put into jars. A relish is made of chopped unripe fruits combined with horseradish, celery, vinegar, and seasonings. Fruits are also dried and candied. Fruits are used as a substitute for apples in recipes. Starfruit juice is prepared into drinks. Starfruit flowers are acid and added to salads or made into preserves. Leaves are eaten as a substitute for sorrel. Surinam Cherry Fruit is consumed fresh after picking. To reduce the resinous flavor, the fruit is cut open, the seeds are removed, the fruit is sprinkled with sugar, and it is chilled for 2 to 3 hours. Fruit is also used fresh in fruit salads and processed into jellies, jams, pickles, juices, candies, ice cream, sorbets, marmalade, syrup, vinegar and wine; preserved whole in syrup. Fruit is placed in pies, chutneys, sauces, curries, puddings, custards, relish, and distilled liquor. Tamarind Pulp is consumed fresh, dried, candied, and in beverages; used as a flavoring in foods and sauces including English Worcestershire sauce, barbeque sauce, and Angostura Bitters. Pulp is widely used as an ingredient in confectionary items, sauces, syrups, jellies, ice cream, curries, chutneys, preserves, wine, condiments, sweetmeats, spice mixtures, jams, fruit purées, vegetable purées, pickles, sherbets, and beverages. In Sri Lanka, fruit can be used to preserve fish; used as a garnish in soups and other dishes. Green fruit are used for flavoring purposes. The tender immature pods are eaten as a vegetable, cooked, or pickled, cooked as a seasoning with rice, fish, and meats in India. In the Bahamas, mature, but unripe fruit are roasted in coals and the pulp is eaten. The seeds are cooked (roasted, soaked to remove the seed coat and boiled or fried) and consumed. Seeds can be ground into flour or used as a coffee substitute. Kernels can be used to make a type of pectin that is used in the manufacture of jellies and stabilization of foods. Pods are easily broken if pressed. Flowers, seedlings, and young leaves are consumed in salads, curries and soups. Uvalha Fruit is consumed fresh; processed into juice and jelly and used as a flavoring in alcoholic beverages. Water apple Fruit is consumed fresh, served in salads, and cooked, stewed or pickled, mainly consumed by children. Young leaves are used to wrap snacks of fermented sticky rice. Water berry Fruit are consumed fresh; used to make alcoholic drinks and jelly. Water pear Fruit is consumed fresh or made into beverages. Fruits are especially consumed by children. Wax jambu Fruit is consumed fresh or preserved, processed into jams, jellies and preserves. Green fruit are consumed raw with salt or cooked as a sauce in Malaysia; stewed with apples. Pink fruit are juicier, more flavorful, consumed fresh, or cooked without spices except for sugar. Salt or sugar is added to bland fruit.

196 197 Specific Uses of the Tropical and Subtropical Fruit- Edible Fruit:

The main method of consumption of most tropical and subtropical fruits is as fresh fruit. Salads, both savory and sweet types, are prepared with many fruits. Indeed consumption is virtually as unlimited as the chef's imagination. Jams, jellies, juices (made with fresh fruits, concentrates, or frozen pulp), sauces, ice cream and sherbets, and other desserts and diverse confectionaries are typical of the uses to which tropical and subtropical fruits are put, both industrially and domestically (Table 36). Infusions as social beverages, not as medicinal remedies, are made from many different fruits. Specific products such as baby food are made with "healthy" fruits like the banana or the papaya, based on different kinds of puree (industrially known as aseptic, chilled aseptic or simply chilled purees). Pickles and chutneys are made from many fruits, the most famous of which is mango chutney, a staple in Indian cuisine and highly esteemed by gourmets. Dips are also popular in many countries, of which perhaps the best known is avocado-based guacamole. Guava paste or spread is consumed, usually with bread and cheese, in many countries, particularly Cuba, Brazil, and the Canary Islands.

Table 36. Specific Uses of Tropical and Subtropical Fruits: Commodity Specific Uses Açaí Ornamental, beverage base, fruit, oil/fat, vegetable, medicinal purposes; palm cabbage; palm hearts; wood, ink, and dye. This fruit is a major food resource in tropical America. Old trunks are removed for palm cabbage; the tree is the main source of palm hearts. Other uses include ornamental use; medicinal purposes; ink, dye and wood for house construction. Acerola Fruit is used mainly for juice, jelly, puree and powder; medicinal purposes; eaten Fresh. Fruit is eaten fresh or processed into puree and juice, high in vitamin C content. African plum Ornamental, wood, fruit, medicinal purposes, mulch, fuel, fodder; bark is used for dye; wood is used for construction purposes. Fruit can be candied, made into jam or eaten fresh; leaves, pods, and seeds are used for fodder; leaves are used in cooking; roots and fruit are used for medicinal purposes; bark is used for dye; wood is used for construction purposes and fuel. Grown around homes. Agritos fruit, harmful organism host (crop diseases); wine, jelly, medicinal purposes, dye, coffee substitute, ornamental. Uses include wine and jelly from the berries, medicinal purposes from the roots, yellow dye from the roots and wood, a coffee substitute from the seeds, and an effective hedge or barrier plant. Almondette Both the pulp and seed are widely consumed in India and are considered one of the country’s most delicious wild fruit. The seed is roasted and used as a substitute for almond. Oil produced from the seed is used as an olive or almond oil substitute. The bark yields tannin, wood is used for firewood, leaves are used as fodder, and all parts of the tree contain medicinal purposes. Ambarella Fruit eaten fresh; preserves, juice for beverages; sauce similar to applesauce; green fruit pickled; ornamental; wood is used for canoes; leaves consumed medicinal purposes. Appleberry Also grown as an ornamental. Arazá Beverage base, fruit, ornamental. Used to make juices, soft drinks, ice cream, 197 198 Commodity Specific Uses preserves and desserts. Also serves as an ornamental Arbutus berry Ornamental, beverage base, fruit, medicinal purposes; source of tannin for dyes; wood; nectar plant for honey production by bees. Used as an ornamental; bark is used in tanning leather; wood is used as a fuel source. Fruit is consumed by humans and birds. Babaco Fruit. The entire fruit can be consumed. Fruits are locally eaten only after cooking; consumed fresh with sugar elsewhere. Fruits also blended into drinks, preserves and pies. Commonly used for making sorbets. Bacaba palm Fruit, beads, oil, palm hearts; fruit oil is used as a moisturizer and emollient; waste from the fruit is fed to pigs and chickens; leaves are used for thatching; wood is used for tools. Fruit is consumed raw or cooked; can be made into preserves. The tree is also used as an ornamental. Bacaba-de-leque Fresh fruit. Bayberry, Red Fruit, dye, erosion control, medicinal purposes. Fruit are consumed raw and cooked. The fruit has been used as a food crop for 7,000 years. The plant has many medicinal purposes; grown as an ornamental Bignay Ornamental, fruit, wood, medicinal purposes, rope (bark). Fruits are consumed both raw and cooked; leaves are eaten raw and cooked; bark is used in producing rope. Leaves are used for medicinal purposes. Bilimbi Fruits used to make beverages, relish, chutney, preserves; pickled; medicinal purposes; cleaner. Fruits are consumed raw when prepared into a relish. Juice is prepared into drinks or used as a cleaning agent on metals. Fruit is used to deliver a tart tang to foods and beverages. Due to acidity, fruits are usually cooked and prepared into chutney. Various parts of the plant are used for medicinal purposes. Borojo The fruit has a sweet flavor with some bitterness. The fruit is consumed fresh and as juice, jelly, sauces, compotes, marmalades, candies and wine. The juice is also mixed with milk and alcoholic drinks and the pulp is used for ice cream. Juice is being marketed as aenergy drink. Uses as a fresh fruit, beverage base, and medicinal. Breadnut Medicinal purposes, ornamental, fruit; leaves, branches and seeds are used as cattle feed; wood is used for construction, firewood, railroad ties, veneer, floors, tool handles, packing boxes, cabinets and furniture. Seeds contain nutty kernels and resemble potatoes or chestnuts in flavor. The tree is an important forage plant in the Yucatan. Fruit were a staple food for the Mayans. Cabeluda Ornamental, fruit. Fruits are eaten fresh or processed into juices and jams. Cajou, fruit Fruit, nut, beverage, source of disease resistance to anthracnose; wood is used for building, ornamental. The small kidney shaped nut is edible and tastes similar to the cashew. The peduncle is eaten fresh or prepared into juice. Cambucá Fruit, juice, ornamental, medicinal purposes; bark used in the leather industry; wood. Fruits are eaten out of hand or used to make jams, juices, or desserts; the tree is used as an ornamental or for medicinal purposes. The bark is used in the leather industry; the wood is used for furniture and tools. Carandas plum Fruit; sheep and goats eat the leaves of the plant; hedge/ornamental; source of firewood; roots are used as a snake repellant in Kenya, medicinal purposes. Carob Pulp is eaten fresh or pods and seeds are ground and processed as chocolate substitute. Can also be used for livestock feed; seed gum is used in the manufacture of cosmetics, pharmaceutical products, detergents, paint, ink, shoe polish, adhesives, sizing for textiles, photographic paper, insecticides, and match heads; used in tanning; flavoring, sweetener, thickening agent, ornamental (shade/shelter), beverage base, charcoal, fuel wood; leaves are used for bioethanol; alcohol, gum/resin, medicinal purposes. 198 199 Commodity Specific Uses Cashew apple Beverage base, fruit, nut; seeds consumed; materials including beads, gum/resin, lipids; medicinal purposes; vertebrate poison (mammals); tree is used for erosion control; receptacle used as forage; seeds yield edible oil; the shells or hulls of the fruit yield a black, acrid oil that is used as a preservative and water-proofing agent in insulating varnishes, in oil and acid-proof cements and tiles, in brake-linings, as a lubricant in airplanes, and in termite proofing timbers. Wood is used to make furniture, boats, packing cases, and in the production of charcoal. Bark is used in tanning. Stems exude a clear gum used in pharmaceuticals and as a substitute for gum Arabic. Cashew apple is consumed by humans and animals; nuts are consumed; cashew apple juice is used for medicinal purposes; trees are used to control erosion. Ceylon iron wood Fruit, graft stock for sapote, medicinal purposes, wood; leaves are used as fodder; the tree yields a gum; bark contains 10% tannins used for tanning; bark retards the fermentation of toddy. Fruits are consumed and fruits bark and seed oil have many medicinal purposes; trees are used for many purposes. Ceylon olive Ornamental, fruit. Consumed both ripe and unripe. Fruits resemble large olives. Cherry-of-the-Rio-Grande Fruit; home garden fruit and ornamental tree. Chinese olive, black Ornamental, fruit, wood; aromatic oil resin known as elemi for varnish, lacquer and printer ink; seeds carved into beads and ornaments. Chinese olive, white Fruit, beads, medicinal purposes; fruit, seed and resin are exported to Europe for medicinal, soap and varnish manufacture; oil is extracted from the seed; resin is used in paint, incense and fragrances; the tree is grown as an ornamental. Uses similar to olives. Chirauli-nut Nut, fruit, medicinal purposes; wood is used for firewood and to make boxes, doors and furniture; bark contains tannin; leaves are used as a substitute for plates; seed oil is used in the manufacture of candies; seeds are consumed. Fruits and seeds are consumed. Ciruela verde Fruit; home garden plant. Fruit are not commonly consumed fresh. More commonly used as a flavoring. Cocoplum Fruit, wood for fuel and construction; medicinal purposes; ornamental; erosion control. Date Dates are consumed fresh or in processed form. Fresh market dates are divided into dry, semidry, and soft varieties. In Middle Eastern countries, they are also eaten in the early khalal stage. Dates are nutritious, being high in carbohydrate and fiber. Mainly dried and sold as whole, pitted or chopped for confections or to be eaten out of hand; ornamental; beverage base; fodder; fibers from dates provide thread and rigging for boats; wood for construction and firewood; medicinal purposes. Seeds are used as animal feed or strung as beads; seed oil is used for soap manufacture; leaves are used as matting, baskets, roofing, fencing and shelter. In most varieties, the sugar content is mostly invert sugar (glucose and fructose), with only low levels of sucrose. Some orchards of date palms in the Mediterranean are maintained solely to supply young leaves used on Palm Sunday during Easter week. Date palm leaves are a traditional roofing material in many regions. Garden brooms are made out of the stripped fruit clusters of the date palm. Processed products are more common in the Middle East, where large amounts of dates are produced, than they are elsewhere. Processed products include sugars, pastes, flours, preserves, syrups, and fermentation products. Davidson’s plum Fruit, additive, container plant. Desert date Food additive (flavoring), human food (gum/mucilage, fruit, oil/fat, vegetable), seed oil is used as cooking oil; materials (beads, essential oils, fiber, gum/resin, 199 200 Commodity Specific Uses tannin/dyestuff), medicinal purposes, potential source of pharmaceutical agent, non-vertebrate poison (disease vector control), vertebrate poison (fish, mammals); kernel cake is used as animal feed for sheep and poultry; wood is used for construction, furniture and fuel. Fruit has been used as a food crop in Egypt and the Near East for four millennia. Doum palm coconut Ornamental, fruit, beads, fiber, forage, wood for construction; unripe seeds are edible; ripe seeds are used as a weapon; hardened endosperm of the ripe seed is used as vegetable ivory (used to make beads and carvings), seeds used as a millet substitute. False sandalwood Fruit, oil/fat, lipids (material), medicinal purposes, firewood; bark and roots are used for tanning; bark is used to strengthen indigo dyes; heartwood contains an essential oil used for fumigation; flowers have an essential oil that are used as a substitute for orange blossom; compounds in the leaves are used as a poison for snails; the seed contains a non-drying oil suitable for soap manufacture and lubrication. Feijoa: Fresh eating, used in salads or processed in jelly, marmalade and other preserves; used in desserts and drinks; home garden fruit; ornamental; the tree is pruned to form a hedge; medicinal purposes. Fig Mostly dried, some canned and preserves. Some fruit eaten fresh (in recent years less than 5%). Fruits and leaves have potential for medical use; ornamental, beverage base, vertebrate poison (mammals), potential seed contaminant; oil from dried seed is used for liqueurs; syrup is use for tobacco flavoring. Ficin, an enzyme found in the leaves and fruit is used to tenderize meat. In India, fig leaves are collected after fruit harvest and used for animal feed. Fragrant Manjack Fruit, wood for fuel and construction; leaves used as a vegetable and fodder; seed has potential for cattle feed; half-ripe fruit pulp used as a paper glue; fruit extract is used as a poison on nematodes; the tree is used for a boundary, a barrier or a support. Gooseberry, Abyssinian Fruit is consumed by humans, baboons and monkeys; the plant is used for fencing and as fodder for goats and sheep. Gooseberry, Ceylon Fruit; garden plant. Gooseberry, Indian Fruit, potential as fuel wood, lipids (material), medicinal purposes; ornamental, bark, fruit and leaves are tannin rich and used in tanning and dyeing. Dried fruit yields ink, light-brown or yellow-brown hair dye and dye for dying of silk and wood. Iron sulfate turns this dye black. Fixed oil from the fruit is used as a hair-restorer and shampoo in India and is the main ingredient in conditioner sold through ‘natural’ product outlets. Simulated pottery jars are made from a paste of the boiled fruit. The leaves of the tree are used as fodder for cattle; branches are lopped for green manure. Wood is used for minor construction, furniture, implements, gunstocks, hooks, pipes, aqueducts, and water clarification. Gooseberry, Otaheite Fruit; juice is used in drinks; ornamental, vegetable, medicinal purposes; leaves are consumed as a vegetable; root bark is used in tanning in India. Governor’s plum (includes Plum- Use : Governor’s plum ( Flacourtia indica): Jelly, jams and fresh fruit; young of-Martinique, Rukam, and Indian shoots are edible; medicinal purposes; wood used to make lumber and plum) charcoal; ornamental, fresh foliage is used as fodder. Plum-of-Mart inique (Flacourtia inermi) Fruit. Rukam (Flacourtia rukam): Fruit; wood is made into rice pounders, pestles and clubs; medicinal purposes; garden plant. Indian plum (Flacourtia jangoma)s: Food medicinal purposes; wood is used for agricultural implements. Grumichama Ornamental, fruit; home garden fruit. 200 201 Commodity Specific Uses Guabiroba Fruit, dooryard tree; wood is used for tools, furniture, construction, and fuel. Guava Fruit, beverage base; wood for tools and fuel, medicinal purposes, weed, home garden fruit; commercial production, seed oil for edible uses and paints; leaves are used with other ingredients to make a black dye for silk; bark is used to tan hides. Fresh cultivars are sweet, large, and contain white flesh. Processing cultivars are more acid, have a hard rind, and contain red flesh. Fruit varies greatly from population to population and can be low acid, musky and sweet, bland, low-sugar, low acid, or high acid. Guava berry Fruit, ornamental. Guava, Brazilian Fruit, weed, wood for tool making; bark is rich in tannin and used for curing hides. Guava, Cattley (includes Purple Fruit, beads, weed; grown in the home garden; ornamental and can be grown as strawberry guava, Yellow a hedge. strawberry guava, and Strawberry guava) Guava, Costa Rican Fruit, home garden plant, wood. Guava, Para Whole fruit. Guayabillo Whole fruit. Illawarra plum Fruit; wood is used for cabinet making, table tops, furniture, packing cases, kitchen utensils, musical instruments, woodturning, and boat building; ornamental. Imbé Pulp used in the preparation of a wine and eaten fresh; wood is used as timber; garden plant. Imbu Pulp eaten fresh, made into beverages, desserts or preserves; roots are used as a source of emergency food and water. Wild fruit are so productive; there is little need for cultivation. Jaboticaba Pulp eaten fresh out of hand or in salads or desserts. Fruit can also be processed into jellies or wine, ornamental, grown in home gardens. Jamaica cherry Ornamental, fruit; potential as fuel wood; fiber (materials); bark is used to make twine and large rope; wood is used for interior sheathing, small boxes, casks, and general carpentry; being evaluated as a source of paper pulp; shade tree; fruits are used as bait to catch fish. Fruit are popular in the Philippines with children. Jambolan Bee plants (pollination and nectar), ornamental, shade tree, wind break, fruit, medicinal purposes, weed; leaves serve as fodder for livestock and food for tassar silkworms in India; young shoots are used as a teeth cleaner; essential oil from the leaves scents soaps and is an ingredient used in perfume; bark is used in tanning leather, preserving fishing nets and is a source of brown dye; wood is used for fuel, beams, rafters, posts, bridges, oars, masts, troughs, well-lining, agricultural implements, carts, solid cart wheels, furniture, railway sleepers, and the bottoms of railroad cars. Jelly palm Ornamental, fruit; the seed serves as a minor source of oil. Jujube, Chinese Some fresh eating, dried, smoked, pickled, or candied; wood used for fuel wood, charcoal, turnery, and agricultural implements; beads, chemicals, medicinal purposes, ornamental, hedge; leaves are cooked as an emergency source of food. Jujube, Indian Fresh, dried, stewed, candied, preserved; fruit is used in dying silk; the bark yields brown dye; ornamental; barrier; land stabilizer; wood is used for fuel wood, furniture, line wells, boat ribs, tools, yokes, gunstocks, sandals, golf clubs, and building construction; invertebrate food (lac/wax insects), medicinal purposes, weed; leaves are used for tanning and as fodder; In Ethiopia, fruit are used to stupefy fish. 201 202 Commodity Specific Uses Kaffir-plum Ornamental, fruit; bark is used for dyeing; wood is used as general timber for furniture and beams; larvae of the hairtail butterfly (Anthene definite) and the Eggar moth (Lasiocampa kollikerii) feed on the leaves of the tree; bushbabies, monkeys, baboons, bushbuck, and many types of birds feed on the fruit. Kakadu plum Fruit; fruit is more commonly sold as an ingredient for cosmetics and entering new markets as a nutraceutical in food supplements and fortified beverages; medicinal purposes. Fruits that are consumed raw possess a drying-out effect in the mouth. Fruits have been used by the Australian Aborigines for tens of thousands of years. Kapundung Fruit, ornamental, tannin; leaves yield mauve dye; dye is made from bark; fiber for paper manufacture; wood is used for house construction and furniture. Karanda Beverage base, fruit, medicinal purposes; agent in tanning and dyeing; leaves have furnished fodder for the tussar silkworm; a paste of the pounded roots serve as a fly repellent; wood is used to make tools or burned as a fuel. Fruits are eaten fresh or cooked; the tree is used as a hedge, many medicinal purposes. Kwai muk Fruit, ornamental; wood is used to make furniture; milky latex is used to make stiff rubber. Lemon aspen Fruit, ornamental. An ornamental tree growing up to 15 meters (49 feet) tall and 2 meters (7 feet) wide. Native to Australia. Bush food plant. Mangaba Fruit, latex/rubber. Marian plum Fruit, home garden tree. Sour fruits grow wild in the forests and are sometimes consumed. Sweet fruits are cultivated. Ma-yong fruits are cultivated but are slightly sour. Mombin, Malayan Fruit, medicinal purposes; wood is used to make furniture. Mombin, purple Fruit; the tree is planted as a living fence; gum from the tree is used as a glue in Central America; wood is used for paper pulp in Brazil; ashes from wood are used to make soap; leaves and fruits serve as forage; lac insects are raised on the red mombin in Mexico; medicinal purposes. Mombin, yellow Fruit, medicinal purposes; wood is used in carpentry, matchsticks, tools, pencils, packing cases, fuel, carving, and as a substitute for cork; tannin in the bark is used for tanning and dyeing; gum from the tree is used as glue; young leaves are cooked and consumed; trees are used as a living fence; fruit are used as fodder for cattle and pigs; roots contain an emergency supply of water. Monkeyfruit Fruit, ornamental; erosion prevention along streams and ravines; medicinal purposes; flowers are edible; leaves are used as fodder; wood is termite resistant and is comparable to teak wood; used in house and heavy construction, boat making, cabinet work and furniture; wood and roots yield dye; bark is chewed; bark yields a durable fiber for cordage. Monos plum Fruit, ornamental. Mountain cherry Fresh fruit. Nance Fruit, ornamental, potential as beverage base; wood is used for firewood, charcoal, furniture, tool handles and building construction; bark and green fruit is used in tanning and dyeing; strong fiber is obtained from the bark; branches are used to catch fish. Natal plum Pulp eaten fresh or made into desserts or preserves; plant is important as an ornamental and protective hedge, bonsai plant. The flavor is sour. Each fruit contains 6 to 16 small, thin, flat brown seeds that can be consumed. Noni Ornamental, roots and bark are used for tannin/dyestuff (red dye), medicinal purposes; health and cosmetic products from the leaves and fruit; the trunk is used for firewood and tools; fruit and leaves are used as fodder; oil from the fruit is used as an insecticide; soaps. Significant source of food for indigenous 202 203 Commodity Specific Uses societies. Several varieties of noni vary in fruit size and leaf shape. Olive Grown for fresh fruit and oil; pickled for green olives, brined and canned for ripe, crushed for oil. Also grown as an ornamental, preservative, erosion control, fuel wood, charcoal, lipids, medicinal purposes, important trade commodity, cultural symbol; fruit is an important food in the Mediterranean diet; oil from the seed is used for soap making and lubrication. Maroon, purple, blue and black dyes are obtained from the fruit; yellow-green dye is obtained from the leaves. Wood is used in turnery and cabinet making. Over 1,200 different olive cultivars have been developed. Papaya, Mountain Fruit is eaten cooked or fresh. It is easily prepared because it can be eaten skin and all; used as a gene source for disease resistance for papaya; the proteolysis enzyme, papain, is used as a meat tenderizer; grown in family gardens; green fruit is a source material of latex; medicinal purposes. Patauá Fruit, medicinal purposes; leaf base fibers are used as blowgun darts; leaves are used as baskets; the palm heart is edible; wood of the stem is used for floors and other construction needs. Peach palm, fruit Fruit, oil, fat, starch, vegetable, medicinal purposes; source of hearts-of-palm; wood was used for tools and weapons; today wood is used for construction purposes; grown in home gardens. Wild-type fruit are rich in oils and domesticated fruit are rich in starch. Currently, the plant is most important in both Latin American and world markets for its heart-of-palm. This palm is the only domesticated palm in tropical America. Persimmon, black Fruit, bonsai, container plant, ornamental; fruit are used to make a black dye in Mexico; wood is used for tools, engraving blocks and art work; source of food, shelter and cover for wildlife. Fruit are popular to birds and other wildlife. Persimmon, Japanese Fruit, sugar, wood, ornamental, source of rootstocks, medicinal purposes; tannin from the unripe fruit is used in brewing sake, dyeing, and as a wood preservative; juice of wild persimmons is used as an insect and moisture repellent. Part(s) of plant consumed: Edible peel and inner pulp. There are more than 950 cultivars of Japanese persimmon. The major varieties are Izu, Fuyu, and Suruga. Almost all non-astringent cultivars were developed in Japan. An important fruit source in China, Korea, and Japan since prehistoric times. Pitomba Fruit, home garden plant, hedge, container plant. Pomerac Fresh fruit, table wine in Puerto Rico; ornamental; medicinal purposes; home gardens; wood is used for construction, railway ties, and bowls. Part(s) of plant consumed: Whole fruit. Rambai Fruit, shade tree, ornamental; wood used for posts; bark used as a mordant for dyes; medicinal purposes; rootstock. Rose Apple Fresh fruit, jams and jelly and candied; medicinal purposes, ornamental, weed; invasive in some areas; living fence around coffee plantations; fruits are used to make rosewater; branches are used to make hoops for sugar casks and baskets in Puerto Rico; bark is used for tanning and yields a brown dye; wood is used for furniture, spokes for wheels, knees for boats, beams for construction, frames for musical instruments, general turnery, and packing cases; fuel wood; wood for charcoal; essential oil from the leaves is used in the perfume industry; flowers are a source of nectar for bees. Rumberry Beverage base, fruit, medicinal purposes. Fruit is extremely high in vitamin C content. Because the flavor of the fruit is sour and acidic, the fruit is usually prepared into drinks and ice creams. Sea grape The fruit is utilized for making jellies, jams or wine; eaten out of hand as a fresh fruit. It is widely used as an ornamental in coastal areas; erosion control 203 204 Commodity Specific Uses and dune stabilization, windbreak, bonsai, hedge, ground cover; medicinal purposes; wood is used to make furniture, cabinetry and ships; wood is used to make charcoal and serves as firewood; bark resins are used in tanning and dyeing; the plant is a good honey producer. The flavor is sweet, acid, bland or musky. Sentul The fruit is usually consumed raw without peeling. With the seeds removed, the fruit is made into jam or jelly; fruit is preserved; ornamental, backyard tree, provider of shade/shelter, medicinal purposes; in the Philippines bark is used in tanning fishing lines; wood is used to make house-posts, barrels, cabinets, boats, carts, sandals, and household items; firewood. The two types of sentuls are the Yellow and the Red. The Red is more common than the Yellow. A popular tropical Asian fruit. Sete-capotes Ornamental and fresh fruit. Silver aspen Fresh fruit. Starfruit Sweet varieties are eaten fresh or used in salads, garnishes, and juices. Tart varieties are used for cooking; flowers and leaves are consumed; unripe fruit has high oxalate content and can be used to remove rust and clean metals; also used in place of a conventional mordant in dyeing; wood used for furniture; medicinal purposes. Slices cut in cross section are the shape of a star. The flavor ranges from sour to mildly sweet, resembling apples. Three to 15 flat, thin brown seeds are present in the fruit. The fruit is consumed in many dishes; the tree is used as an ornamental; there are many medicinal uses. Surinam Cherry Consumed as fresh fruit; jams, jelly, relish, pickles or sherbet; grown in plantations; grown as an ornamental or hedge plant; medicinal purposes, weed (potential seed contaminant); invasive species; leaves are spread over floors of Brazilian homes to repel flies; bark contains tannin and can be used for treating leather; flowers are a source of pollen for bees. Tamarind The young seedlings, tender leaves and flowers can be used as a salad crop; immature pods can be used as a seasoning; the pulp is an important ingredient in Worcestershire and barbecue sauces. The pulp can also be used in drinks, preserves and in meat sauces. Overripe fruit is used to clean copper and brass. Seeds are consumed after cooking, can be ground, or used to make a type of pectin. Dried leaves, flowers and pods are used as mordents in dyeing; yellow dye is obtained from the leaves; pulp is used in dyeing and to coagulate rubber latex; ornamental; shade/shelter, windbreak, prevents soil erosion; wood for tools, fuel and charcoal; beads, medicinal purposes; seeds can be used as a substitute in livestock feed; side branches of the tree and leaves are used as livestock fodder; leaves are consumed by silkworms; honey plant; powder from tamarind kernels is used in sizing and finishing cotton and has many other industrial purposes; oil from the seed is used in varnish; bark and twigs are used for twine and tanning. Uvalha Beverage base, fruit, ornamental. Water apple Fruit, home gardens, wood is used for construction or handicrafts, flowers are a source of nectar; some parts of the tree contain tannin that is used for dyeing. Water berry Fruit, habitat and food source for native birds and other animals; bark is extracted for dye; powdered bark is used as a fish poison; wood is used for making mortars and fence poles; construction material for boat planking; firewood, charcoal; leaves are used as fodder; the tree is used for erosion control; shade tree; ornamental; living fence; the tree is used as an indicator of underground water and an indicator of areas suitable for sugarcane farming; protected species in South Africa. Water pear Fruit, wood for poles, posts, building and bridge construction; firewood, 204 205 Commodity Specific Uses charcoal; smoke from the wood is used to season milk containers; ornamental; source of shade and shelter. Wax jambu Fruit eaten raw or cooked as a sauce or in a stew with true apples; also grown as an ornamental tree; wood is used for construction; flowers are a rich source of nectar.

MEDICINAL USES OF TROPICAL AND SUBTROPICAL FRUITS (SEE ALSO APPENDIX III):

There are several medicinal uses of the tropical and subtropical fruits are they are discussed in APPENDIX III: Medicinal Uses of the Tropical and Subtropical Fruits – Edible Peel. The medicinal value of tropicals and subtropicals, both the fruits themselves and their actual plant parts (bark, roots, and even pollen), has long been acknowledged by the diverse peoples in and around their areas of origin. These regions are rich in recipes for preparing infusions, decoctions, syrups, pastes, jellies, juices, and so forth for myriad purposes. Despite the relatively low caloric values of tropical and subtropical fruits, they play an important role in human diet mainly because of their high and diverse vitamin and mineral content (See Appendix II). This has been of extreme importance in the tropics, where people have been consuming them since ancient times, either by collecting fruit from the wild or by cultivating plants in home or community gardens. They have become an important part of the diet of people in the developed countries of the world, especially between the health and fitness conscious. Toward the end of the twentieth century, market campaigns commonly recommended consumption of five fruits per day. The main method of consumption of most tropical and subtropical fruits is as fresh fruit or as jams, jellies, juices (made with fresh fruits, concentrates, or frozen pulp), sauces, ice cream and sherbets, and other desserts and diverse confectionaries are typical of the uses to which tropical and subtropical fruits are put, both industrially and domestically.

USDA MARKETING STANDARDS FOR TROPICAL FRUITS

The USDA Agricultural Marketing Service (USDA AMS 1955, 2001, and 2010 has established standards for marketing some of the tropical fruits with edible peels such as date, fig, and olive oil and each will be discussed below. The standards for dried figs are for figs, which the greater portion of the moisture has been removed. They must be clean and sound and may be sulphured. Dried figs have two colors white either fig or black figs. The white figs are white to dark brown in color and include varieties such as ‘Adriata’, ‘Calimyrna’, and ‘Kadota’. The ‘Calimyrna’ must not be co-mingled with other varieties. The black figs are black or dark purple in color as in ‘Mission’ varieties. Either the styles for packing are variations of whole figs or pieces of figs made from whole dried figs whose size cannot exceed 3/8 in x 3/8 in x ¾ in. Figs packed loose have varieties called white in six sizes called No. 1 size (jumbo) not exceeding 1- 9/16 in width to No. 6 size (standard size) less than 12/16 in width. Black varieties have similar styles but No. 1 is 1-5/16 of larger in width. The U.S. Grades A and B are based on flavor and

205 206 odor, uniform variety color requirements, uniform sizes, freedom from decay, disorders, bacterial spot, scab, worm holes, free from bruises, sunburn, decay, and mechanical injury. Also free from visible sugar crystals and moisture limits may not be exceeded with the maximum moisture by weight being 24 %.

The grade standards for dates (U.S. Grade A or U.S. fancy – U.S. Grade C dry) are based on varieties, color, uniform size, freedom from defects. Defects include color damage, broken skin, abnormal shapes, scaring, dry skins, insect or mold injury, mechanical injury, .The fresh dates may or may not be softened by hydration and dry dates are not hydrated. The various styles include whole date, pitted date, date pieces, and/or macerated dates that have been ground, chopped, mashed, or broken.

In California (Sibbert, 2004) upon delivery to the processor, all canning olives are graded by licensed state inspectors. Returns to the growers are based on total weight and size of the olives within each size classification. First step in the grading of olives is to determine whether they are “natural condition olives” or “canned-ripe olives of the tree-ripened type. The natural condition olives are freshly harvested olives generally in field bins and may be in water or a preserving solution, while the canned-ripe olives of the tree-ripened type are packaged but not oxidized olives of advancing maturity. The second step for grading is to verify the variety of which there are five commercial varieties placed in two groups based on size. Group I olives are much larger than Group II and constitute a much smaller proportion of the total production. The third step is to remove immature and overripe culls before size grading. Group I olives (Ascolano, Barouni, and Sevillano) should have no more than 15% immature fruit and picking should stop when more than 10% of the fruit is overripe. Group II olives (Mission, Manzanillo) should have an even, pale-green color with a minimum of white lenticels. Olive culls are caused by many reasons such as machine injury, hail, wrinkled fruit, insect damage, split pits, and frost damage. The last grading step is determining the size of the olives. The olives will be then graded on number of olives per pound and the weight of individuals. Olives that do not meet the standards cannot be used for canning. For canned olive standards, see the section on processing olive products.

There are several U.S. grade standards for olive oil and olive-pomace oil. There are four types of olive oil described and include virgin olive oils, olive oil, refined olive oil, and crude olive-pomace oil. The hierarchy for grades of virgin olive oil is extra-virgin olive oil; virgin olive oil, and virgin olive oil not fit for human consumption (lampante virgin olive oil). Lampante virgin olive oil is the lowest quality among the virgin olive oils and must be refined before consumption. U.S. Extra Virgin Olive Oil is virgin olive oil, which has excellent flavor and odor, and free fatty acid content expressed as oleic acid of not more than 0.8 g per 100g. U.S. Virgin Olive Oil is virgin olive oil, which has reasonably good flavor and odor and excellent flavor and odor, and free fatty acid content expressed as oleic acid not more than 2.0 g per 100g. U.S. Virgin Olive Oil not fit for human consumption without further processing is sometimes referred to as “U.S. Lampante Virgin Olive oil is virgin olive oil which has poor flavor and odor and free fatty acid content expressed as oleic acid of more than 2.0 g per 100g. It is intended for refining or for purposes other than food use. U.S. Olive Oil is the oil consisting

206 207 of a blend of olive oil and virgin olive oil fit for human consumption without further consumption. It has a free fatty acid content expressed as oleic acid not more than 1.0 g per 100g. U.S. Refined Olive Oil is the olive oil obtained from virgin olive oil by refining techniques that do not lead to alteration in the initial glyceridic structure. It has a free fatty acid content expressed, as oleic acid not more than 0.3 g per 100g, is flavorless and odorless. The Olive- pomace Oils hierarchy from lowest to highest is olive-pomace oil, refined olive-pomace oil and crude olive-pomace oil. Crude olive-pomace oil has the lowest quality among the olive- pomace oil s and must be refined before consumption. Olive-pomace cannot be labeled as olive oil. The U.S. Olive-pomace Oil is the oil comprising a blend of refined olive-pomace olive and virgin olive oils for human consumption without further processing. It has a free fatty acid content expressed as oleic acid not more than 1.0 g per 100g. U.S. Refined Olive-pomace Oil is oil obtained by refining methods that do not lead to changes in the glyceredic structure. It has a free fatty acid content expressed as oleic acid not more than 0.3 g per 100g. U.S. Crude Olive- pomace Oil does not meet the other olive-pomace requirements and is intended for food use or purposes other than food uses.

AVAILABILITY AND STORAGE LIFE OF THE TROPICAL AND SUBTROPICAL FRUIT PROPOSED CROP GROUP MEMBERS IN THE WORLD MARKETPLACE:

Some of these tropical and subtropical fruits with edible peels have major markets such as date, fig, guava, olive, starfruit, and tamarind. At present, many of the tropical and subtropical fruit- edible peel have limited availability by being in local markets (Table 37) Many such as açai, acerola, carob bean, and noni are widely available in health food stores. Others are available at this time as processed commodities such as jellies or juices such as red bayberry sold as rumberry, feijoa, and yellow mombin.

Table 37. AVAILABILITY OF THE TROPICAL AND SUBTROPICAL FRUIT PROPOSED CROP GROUP MEMBERS IN THE WORLD MARKETPLACE: Commodity Availability in the Marketplace Açaí Staple food for inhabitants of the lower Amazon region where it is purchased from local acai fruit markets and businesses that process the fruit; palm hearts purchased from markets all over the world; acai fruit drinks, powdered juice extracts, tablets, frozen pulp and energy bars are sold in health food markets in the United States, Europe and online; fruit and juice is highly perishable. Acerola Natural food outlets around the world promote vitamin C products from acerola including powder, tablets, capsules, juice and syrup; sold in baby foods in Puerto Rican markets; frozen fruits shipped to the United States for processing; no commercial production of fresh fruits; fruits bruise easily and are highly perishable. African plum Children mostly collect and consume the fruit, but adults also consume fruits during food shortages; fruit is occasionally sold in African markets. Agritos Although not commercially available, berries are widely consumed in Texas and made into jelly, baked goods, and drinks. Almondette Fallen ripe fruits are collected from the wild in India. Ambarella Fruit are sold in local markets in Vietnam, Laos, Camboida, Gabon, and Zanzibar. Consumed when other popular fruits are out of season. 207 208 Commodity Availability in the Marketplace Apak palm Fruit is not produced commercially and are consumed locally, when ripe. Arazá Fruit is common on the town markets of Tefe. Plants are cultivated on small properties in South America. Arbutus berry Fruits are bland and consumed more by birds than humans. Babaco Fruits are found in Farmer’s Markets and specialty markets in southern California; fruits exported from Australia and New Zealand to various markets; eaten locally in Ecuador. Bacaba palm Fruit is widely used in Northern South America as a source of vinho de bacaba. Fruit are rarely seen in markets. Bacaba-de-leque Consumed locally in Brazil and the Southeastern Amazonas. Bayberry, Red Sold as “Yumberry” juice on the internet; fruit are cultivated in Southeast Asia but are difficult to grow commercially. Bignay Sold in bunches at markets in Indonesia; fruit used to be sold commercially in southern Florida as a source of juice for jelly. Bilimbi Grown and consumed locally throughout the year; fruits sold fresh at local markets. Borojo The fruit are both harvested from the wild and marketed locally and also produced commercially (3,000 ha) Cajou, fruit Fruit is collected and consumed locally. Fruit are sold at local markets and urban markets in Belém, Pará, Brazil. Cambucá Only a few rare fruit growers’ orchards and botanic gardens grow the plant. The fruit was widely found at the Rio de Janeiro markets 60 years ago but today this is no longer true due to devastation of its natural environment. Carob Pods are exported to Russia and central Europe; pods used to be regularly sold by street vendors in the Italian section of lower New York City for chewing; “health food” products are produced and sold in the U.S. as a substitute for chocolate. Cashew apple Where labor costs are very low, cashew apples are gathered up and taken to markets or processing plants. Cashew apples are extremely perishable and usually spoil within one day. Cashew nuts are extremely popular and are sold worldwide in markets. Nuts are sold around the world in the roasted and salted form. Ceylon iron wood Fruits are considered to be a seasonal delicacy and sell at high prices in Indian metros. Ceylon olive Fruit is boiled, pressed flat, and sold with a twist of paper containing salt and chili powder at roadside stalls. In Asian shops, it is possible to buy these fruits in a light pickling liquid of salt, sugar and vinegar. They are labeled ‘Thai olives’. Cherry-of-the-Rio- Grown in home gardens and at present not grown for commercial production. Grande Chinese olive, black Sold preserved with salt in the marketplace. Chinese olive, white The fruit, seed and resin are exported to Europe for medicinal use and for soap and varnish manufacture. Raw fruit is sold on local markets. Chirauli-nut Fruits are sold in the bazaars in India. Ciruela verde Marketed locally but little potential for development. Cocoplum Important in local areas. Date In traditional date-producing areas, dates are hand sorted in the field and sold at local markets. More industrialized date production relies upon packing and storage facilities to hold them until shipped. Important fruit of commerce. Classified as soft, semi-dry or dry depending on moisture content. Consumed as a staple food in the Middle East, North Africa, and Western Asia. Davidson’s plum Fruits consumed locally and it is an important fruit in the bush food industry. Desert date Food crop in arid areas; regular rural-market commodity; used commercially in the manufacture of steroids; commercial animal feed; cooking oil from the seed is marketed. Doum palm coconut Locally important fruit; local populations have used the fruit and seeds for centuries. Feijoa High quality processed feijoa products including frozen desserts and drinks including feijoa wine or juice products have been developed for several markets. Feijoa wine has 208 209 Commodity Availability in the Marketplace been sold in small quantities to Asian markets and feijoa juice is used in a range of successful commercial blends in New Zealand. Freeze-dried feijoa chips are used in breakfast and cereal mixes. Homeopathic pharmacies sell “feijoa tea.” Fruit can be stored commercially at 4 °C (39 °F) for 4 weeks. Fig Many value-added products from countries such as Portugal, Turkey, Greece, Japan, Iran and Iraq are created from figs. Sold in local farmers’ markets. Sold to restaurants. Fresh figs are highly perishable and sell for high prices. In many countries, much of the production is consumed domestically as fresh fruit. Fig Newton cookies have been manufactured in the United States since 1891. It is one of the most popular cookies made and sold in the United States. Fresh figs can be stored for up to 5 days. Gooseberry, Ceylon In Israel, the fruit is produced into jelly and is exported. Gooseberry, Indian In Southern Thailand and India, fruit are collected from the wild and taken to market. Hair products produced from the oil of the fruit are sold in health food stores and natural product outlets. Gooseberry, Otaheite Fruit are consumed locally. Governor’s plum Flacourtia indica fruit is found in the local markets in Africa; Rukam (Flacourtia rukam) (includes Plum-of- young shoots are marketed. Martinique, Rukam, and Indian plum) Grumichama Fruits are marketable for 10 to 12 days after harvest and are shipped to grocery stores, restaurants and hotels. Fruit availability is only 2 weeks out of the year; so many chefs process the fruit into frozen puree. Grumichama jelly and syrup can be found at some of Hawaii’s farmers’ markets. Guabiroba Fruits are consumed only in their natural state and are greatly appreciated locally. Guava Fruit is commercially grown around the world for the fresh market or processing. Guava, Cattley Ripe fruit is very perishable and is usually sold at the local markets. Fruit that is shipped (includes Purple long distances for market sales is harvested before it is completely ripened. Commercial strawberry guava, growers sometimes ship fruit to local processors or factories instead of fresh fruit Yellow strawberry markets. guava, and Strawberry guava) Guava, Para The fruits are consumed in their natural state (juices, sherbets) and sweets. Imbu Fruit is collected from the ground and sold in local village markets or sold in markets outside the area of production. Jaboticaba When in season, the fruit can be found in Brazilian markets and at roadside stalls. Jamaica cherry Fruit are sold in local Mexican markets. Jambolan Marketed in Asia and other local markets. Jujube, Indian Fruits are taken to market. Kaffir-plum Fruit are valued locally. Kakadu plum Fruit is sold as an ingredient for cosmetics and is entering new markets as a nutraceutical in food supplements and fortified beverages; also harvested and sold in local markets. Fruit are purchased and sold to restaurants, airlines, hotels, juice manufacturers, food processors, and pharmaceutical companies. Karanda Fruit is marketed in local villages in India, Burma, Malacca, and dry areas of Sri Lanka. Freshly picked ripe fruits can be kept at room temperature only 3 to 4 days before they begin to shrivel. Popular in some south Florida tropical fruit collections. Kwai muk Gathered locally; farmers in Canton gather fruits and sell them in town for extra income. Lemon aspen Fruit products including sauces, chutneys, relishes, and aspen flavored mineral water are available in retail markets and the Internet. Fruit are traded whole, frozen or as juice. Mangaba Fruit is industrialized in the form of frozen pulp for use as juice and ice cream; fresh fruit are shipped in plastic boxes immediately after harvest and have a shelf life of 3 to 4 days. 209 210 Commodity Availability in the Marketplace If stored at 6 to 9 °C (43 to 48 °F) in polyethylene films, postharvest life is 7 to 10 days. Marian plum Fruit is becoming popular among local consumers and is sold in markets. The leaves are also sold in local markets and the fruit may soon be exported. Mombin, purple Both ripe and green fruit are sold in local markets and along streets. Ripe fruit are popular in the Indian markets of Mexico and Guatemala; in Ecuador, fruit is commercialized and found in supermarkets of big cities. Fruit is sold by size and ripening stage. Mombin, yellow Fruit is sold in local markets and markets in other parts of the country. Frozen fruit pulp is sold commercially to restaurants, hotels and snack bars to make juice, ice cream and jam. It is one of the most prized pulps in Brazilian markets and the price remains high all year. Nance Fruit are sold in local markets and along roadsides. In some local markets, fruit are sold packed in water in glass jars. Natal plum Fruits are used locally and not marketed. Noni A popular herbal dietary supplement in modern markets; some of the most important botanical remedies and food supplements traded on the international market. The largest markets for noni are North America, Mexico, Asia, and Australia. Olive Widely available; sold throughout the world; raw olives are sold in specialty produce stores; there is a growing interest in olive oil consumption for health and gourmet reasons. Papaya, Mountain Fruit is accepted on the international market for use in the pharmacological industry and as a meat tenderizer. Rural populations consume the fruit. Patauá The fruit has great economic potential. Soaked or heated fruits are sold on the market in the town of Coca. Indigenous people consider the oil highly valuable. During World War II when a world shortage of olive oil occurred, Brazil exported over 200 tonnes (220 tons) per year of patauá oil. Peach palm, fruit Due to the strong flavor, the fruit is harvested and commercialized before full ripeness. In Costa Rica, the San José market is supplied with fruit year-round. Fruit is sold in markets cooked, fresh by the bunch or minimally processed. Processing includes removing the fruit from the bunch, washing it, waxing it, sorting it, and packaging it. Fruit do not store well and deteriorate within 3 to 7 days. Heart-of-palm of this plant is the principal source of heart-of-palm in both Latin American and world markets. Large quantities of heart-of-palm are exported to Europe and the United States each year. There is also a niche market demand for dry flour Persimmon, Japanese Fruit are sold all over the world. Most production in Israel is consumed domestically as fresh or cold-stored fruit, but some is also exported to Europe. Early fruit is shipped to market by the middle of August. Pomerac Fruit are sold in local markets and along streets where the tree is grown; locally consumed, rather than exported. Rose Apple Fruits are still seldom marketed. Rumberry The fruit has only recently come into large-scale cultivation and sale to the world market. Japan is the major buyer. The high vitamin C content of the fruit has created a demand for the fruit in the natural products market. Herbal supplement companies in the United States are marketing rumberry extracts in powders and pills. Sea grape Not commercially produced it is still viewed as “exotic”. Sentul Fruit are sold in local markets. Marmalade is exported from the Philippines to Oriental food dealers in the U.S. and elsewhere. Silver aspen Fruit is sold commercially as juice. Starfruit Fruits were once viewed as a curiosity in the U.S.; today some small groves have been established and the fruits are used as “conversation pieces” to decorate gift shipments and appear in the produce sections of some supermarkets. Many U.S. shipments go to 210 211 Commodity Availability in the Marketplace Vancouver, Quebec, and Disneyworld. Small amounts are sold locally. Fruits have been shipped successfully without refrigeration from Florida to northern cities. Waxing extends storage life and preserves vitamin value. The shelf life of the fruit is seven to twenty days. Fruit are available in the subtropics from late summer through to late winter. Surinam Cherry Currently, fresh fruit is only available at local markets. The only commercial production is in Brazil and India. However, the demand for the fruit is increasing. Currently, most fruit products are made in the home. Tamarind Fruit is marketed worldwide fresh and in sauces, syrups, and processed foods. Pulp is sold in shops and bazaars by weight. Seeds are sold in markets in Thailand. Uvalha Processed commercially. Water apple Fruit are sold in markets in piles or skewered on slender bamboo sticks in Indonesia. Fruit are almost available the entire year. Export is limited to border trade including Singapore. Water pear No specific entry gathered and eaten. Wax jambu Marketed in Asia, especially Malaysia.

AVAILABILITY OF THE TROPICAL AND SUBTROPICAL FRUIT PROPOSED CROP GROUP MEMBERS IN THE U.S. MARKETPLACE:

Most of the major tropical and subtropical fruits – edible peel are widely available in the marketplace. USDA (Noncitrus fruit and tree nut 2010) references the market availability and peak production periods for guava as being available year around (Jan 1 – Dec 31). In addition, the Packer (volume 108, No. 54, 2011) has availability of date, fig, and starfruit Tables 38 - 40, respectively in the marketplace.

Dates are available from California all year with a peak time being October – December (Table 38). USDA also states the marketing season for dates is from August 15 – March 15. Whole dates are harvested and marketed at three stages of their development. The choice for harvesting at one or any other stage depends on varietal characteristics, climatological conditions and market demand. They are as described before: - sweet khalaal: dates, physiologically mature, hard and crisp, around 50 % moisture content and over, bright yellow or red in color, perishable. - rutab: partially or wholly browned, reduced moisture content (average 30 – 35 %), fiber softened, succulent flesh, perishable. and tamar: color from amber to dark brown, bluish or almost black, moisture content further reduced (below 25 % down to < 10 %), texture from soft and pliable to firm and firm to hard.

Table 38. Availability of Dates in the U.S. Marketplace (A = Available, P = Peak) Packer, 2010). Location Jan Feb Mar Apr May Jun July Aug Sep Oct Nov Dec California A A A A A A A A P P P P

Figs are available from California June 5 through October 30 (Table 39).

211 212 Table 39. Availability of Figs in the U.S. Marketplace (A = Available, P = Peak). Location Jan Feb Mar Apr May Jun July Aug Sep Oct Nov Dec California A A A A A

The season for fresh, canned, or processed olives ranges from August 1 through July 3, and the oil crushing time is from December 1 through July 3. The main varieties harvested in California for olives are Manzanillo and Sevillano. Of the 190,000 tons of olives harvested in 2010, Manzanillo accounted for 77.9 % and Sevillano accounted for 13.1 %.

Starfuit is available from Florida January and February and June through December. The peak season is August and September (Table 40).

Table 40. Availability of Starfruit in the U.S. Marketplace (A = Available, P = Peak). Location Jan Feb Mar Apr May Jun July Aug Sep Oct Nov Dec Florida A A A A P P A A A

Guavas are available from Florida from Janurary through – March and June through October, while jaboticaba are available march through June. Passionfruit is available from April through August (Brooks, 2004).

Storage Life of Tropical Fruits With and Without Edible Peels:

Tropical fruits are unlike temperate fruits in that they are more difficult to store and deteriorate rapidly after harvest making them susceptible to storage diseases. Tropical fruits are classified as to ripening whether they are climacteric or non-climacteric fruit. Climacteric fruits refer to fruits that have high respiration rate during the fruit's ripening and produce ethylene level. The climacteric fruits are those that are able to ripen after being picked. For example, avocado, banana, biriba, breadfruit, durian, feijoa, fig, guava, jackfruit, mango, papaya, passionfruit, persimmon, rambutan, sapodilla, sapote, soursop, and starfruit are climacteric. An example of climacteric fruits are bananas, they are picked and shipped green and then ripen at a later time. The nonclimacteric fruits include the date, jujube, longan, lychee, olive, pineapple, and pomegranate. With improvement in storage conditions, some of the edible peel tropical fruits can be stored over 4 weeks (Table 41).

Table 41. Approximate Storage Life of Tropical and Subtropical Fruit – Edible Peel (EP) in Commercial Storage (Adapted Hardenburg, et al., 1986, Gast, 1991). Tropical fruits with inedible peels (IP) are also listed for comparison. Commodity Edible Peel (EP) or Approximate Storage Life With Inedible Peel (IP) Proper Storage Temperatures Acerola EP 6 – 8 weeks Atemoya IP 2 – 4 weeks Avocado IP 2 – 8 weeks 212 213 Commodity Edible Peel (EP) or Approximate Storage Life With Inedible Peel (IP) Proper Storage Temperatures Babaco EP 1 – 3 weeks Banana IP 1 – 4 weeks Breadfruit IP 2 – 4 weeks Cashew apple EP 5 weeks Cherimoya IP 2 – 4 weeks Date EP 6 – 12 months Durian IP 6 – 8 weeks Fig, fresh EP 7 – 10 days Gooseberry, Indian EP 6 – 9 days Guava EP 2 – 3 weeks Jaboticaba EP 2 – 3 days Jackfruit IP 2 – 4 weeks Jujube, Chinese EP 4 weeks Longan IP 2 – 4 weeks Lychee IP 3 – 5 weeks Mango IP 2 – 3 weeks Mangosteen IP 2 – 4 weeks Mombin EP 2 – 3 weeks Olives, fresh EP 4 – 6 weeks Papaya IP 1 – 3 weeks Passionfruit IP 3 – 4 weeks Persimmon, Japanese EP 1 – 4 months Pineapple IP 2 – 4 weeks Pomegranate IP 2 – 3 months Rambutan IP 1 – 3 weeks Sapodilla IP 2 weeks Sapote, black; Sapote, mamey, IP 2 – 4 weeks and Sapote, white Soursop IP 1 – 2 weeks Star apple IP 3 weeks Starfruit EP 3 – 4 weeks Tamarind EP 3 – 4 weeks

CHANGES TO EPA DATABASES NEEDED FROM ESTABLISHMENT OF A NEW TROPICAL AND SUBTROPICAL FRUI – EDIBLE PEELCROP GROUP:

The establishment of a new Tropical and Subtropical Fruit – Edible Peel Crop Group 23 will affect the need to update many Risk Assessment Models, Residue Chemistry Guidelines, OPP databases, and/or HED Standard Operating Procedures (SOP).

213 214

The affected EPA databases may include the following:

(1) Risk Assessment Models - The terminology in the Food Exposure Modules of our current Risk assessment Models from DEEM-FCID, LIFELINE, and CARES will need to be updated to reflect new terminology and the new Crop Group terminology.

(2) EPA Residue Chemistry Test Guidelines (OPPTS 860.1000, Background), Table 1 Raw Agricultural and Processed Commodities and Feedstuffs Derived from Crops and EPA Residue Chemistry Test Guidelines (OPPTS 860.1000, Background), EPA Residue Chemistry Test Guidelines (OPPTS 860.1500, Crop Field Trials), Table 5 Suggested Distribution of Field Trials by Region for Crops Requiring > 3 trials and Table 6 Regional Distribution of Crop Production.

Any differences between the EPA and NAFTA Crop Production Regions after the NAFTA Regions are updated will be addressed by the ICCGR Workgroup or by the EPA HED ChemSAC with attendance by Canada, PMRA and Mexico. The EPA Residue Chemistry Test Guidelines (OPPTS 860.1500, Crop Field Trials) Table 5 Suggested Distribution of Field Trials by Region for Crops Requiring > 3 trials and Table 6 Regional Distribution of Crop Production will be updated to reflect more recent crop production information. There is currently no conflict with Canada. In addition, there should be no conflict with Canada since they do not produce the tropical fruit crops.

(3) Health Effects Division Standard Operating Procedures: HED SOP 99.3 -– “Translation of Monitoring Data” issued March 26, 1999. This policy provides guidance on translating pesticide-monitoring data from one commodity to other similar commodities. Most of the monitoring data is from the USDA Pesticide Data Program (PDP) or the Food and Drug Administration (FDA). The policy is based on the crop groupings in the 40 CFR 180.41.

The policy does not have to be updated at this time, since it no tropical fruit edible peel commodity is listed in this policy.

(4) HED SOP 99.6 - “Classification of Food Forms with Respect to Level of Blending” issued August 20, 1999. This SOP provides rationale and guidance to HED on revised criteria for inputting residue values and pesticide usage information into acute dietary exposure and risk assessments based on commodities. These revisions permit the Agency to fully utilize data generated by the USDA Pesticide Data Program.

Some of the Tropical and Subtropical Fruit Crop Group members are included in the HED SOP 99.6. See Table 42 below. Many members of the proposed tropical fruit group edible peel are considered non-blended commodities since they can be eaten as a single fruit. The whole

214 215 fruits are not blended except for carob and can be uncooked, cooked, baked, boiled, or canned. Dates are considered partially blended since they are mixed from various sources.

TABLE 42. Classification of Food Forms with Respect to Level of Blending for the Tropical and Subtropical Fruit Group 22 – Edible Peel Crop Group. (HED SOP 99.6, April 20, 1999).

COMMODITY CROP FOOD FORM CLASSIFICATION GROUP Carob O 13 - Baked B - Blended Date O 13-- Baked PB - Partially blended Date O 14 – Boiled PB - Partially blended Date O 18 - Dried PB - Partially blended Fig O 11 - Uncooked NB – Not blended Fig O 13-- Baked PB - Partially blended Guava O 11 - Uncooked NB – Not blended Guava O 12 – Cooked: NFS NB – Not blended Guava O 31 – Canned: NFS PB - Partially blended Guava - juice O 31 – Canned: NFS PB - Partially blended Olive O 32 – Canned: Cured PB - Partially blended Olive oil O 98 - Refined B - Blended Persimmon O 11 - Uncooked NB – Not blended Surinam cherry (Pitanga) O Surinam cherry (Pitanga) NB – Not blended Starfruit (Carambola) O 11 - Uncooked NB – Not blended Tamarind O 11 - Uncooked NB – Not blended

(5) HED SOP 2000.1 – “Guidance for Translation of Field Trial Data from Representative Commodities in the Crop Group Regulation to Other Commodities in Each Crop Group/Subgroup” issued September 12, 2000.

There is no guidance in the SOP for the proposed Tropical and subtropical fruit – edible peel group and its proposed subgroups. The proposed Tropical and subtropical fruit – edible peel commodities will be listed below followed by a listing of the proposed Tropical and Subtropical Fruit – Edible Peel group below:

Proposed Crop Group 23: Tropical and subtropical fruit – edible peel

Representative Commodities: Date, olive, fig, and guava

CROP GROUP COMMODITY REPRESENTATIVE COMMODITY Açaí Date Acerola Olive 215 216 CROP GROUP COMMODITY REPRESENTATIVE COMMODITY African plum Olive Agritos Olive Almondette Olive Ambarella Fig Apak palm Date Appleberry Olive Arazá Fig Arbutus Berry Olive Babaco Fig Bacaba palm Date Bacaba-de-leque Date Bayberry, Red Olive Bignay Olive Bilimbi Fig Borojo Fig Breadnut Olive Cabeluda Olive Cajou, fruit Fig Cambucá Fig Carandas-plum Olive Carob Fig Cashew, fruit Fig Ceylon iron wood Olive Ceylon olive Olive Cherry-of-the-Rio-Grande Olive Chinese olive, black Olive Chinese olive, white Olive Chirauli-nut Olive Ciruela verde Fig Cocoplum Olive Date Date Davidson's plum Fig Desert-date Olive Doum palm coconut Date False sandalwood Olive Feijoa Fig Fig Fig Fragrant Manjack Olive Gooseberry, Abyssinian Olive Gooseberry, Ceylon Olive Gooseberry, Indian Fig Gooseberry, Otaheite Olive 216 217 CROP GROUP COMMODITY REPRESENTATIVE COMMODITY Governor's plum Olive Grumichama Olive Guabiroba Olive Guava Guava Guava berry Guava Guava, Brazilian Guava Guava, Cattley Guava Guava, Costa Rican Guava Guava, Para Guava Guava, purple strawberry Guava Guava, strawberry Guava Guava, yellow strawberry Guava Guayabillo Olive Illawarra plum. Olive Imbé Fig Imbu Fig Indian-plum Olive Jaboticaba Fig Jamaica-cherry. Olive Jambolan Olive Jelly palm Date Jujube, Indian Fig Kaffir-plum Olive Kakadu plum Olive Kapundung Olive Karanda Olive Kwai muk Fig Lemon aspen Olive Mangaba Fig Marian plum Fig Mombin, Malayan Fig Mombin, purple Fig Mombin, yellow Olive Monkeyfruit Fig Monos plum Olive Mountain cherry Olive Nance Fig Natal plum Fig Noni Fig Olive Olive Papaya, Mountain Fig Patauá Date 217 218 CROP GROUP COMMODITY REPRESENTATIVE COMMODITY Peach Palm, fruit Date Persimmon, black Olive Persimmon, Japanese Fig Pitomba Olive Plum-of-Martinique Olive Pomerac Fig Rambai Fig Rose apple Fig Rukam Fig Rumberry Olive Sea grape Olive Sentul Fig Sete-capotes Olive Silver aspen Olive Starfruit Fig Surinam cherry Fig Tamarind Fig Uvalha Fig Water apple Olive Water pear Olive Water berry Olive Wax jambu Olive

The proposed new translations of field trials from the representative commodities to other commodities in the Tropical and Subtropical Fruit – Edible Peel Crop Subgroups would be as follows:

Tropical and Subtropical Fruit – Edible Peel Crop Subgroup Proposed New Crop Subgroup 23A: Tropical and Subtropical, Small Fruits, Edible Peel Subgroup.

Representative Commodity: Olive

CROP SUBGROUP COMMODITY REPRESENTATIVE COMMODITY Acerola Olive African plum Olive Agritos Olive Almondette Olive Appleberry Olive Arbutus Berry Olive Bayberry, Red Olive

218 219 CROP SUBGROUP COMMODITY REPRESENTATIVE COMMODITY Bignay Olive Breadnut Olive Cabeluda Olive Carandas-plum Olive Ceylon iron wood Olive Ceylon olive Olive Cherry-of-the-Rio-Grande Olive Chinese olive, black Olive Chinese olive, white Olive Chirauli-nut Olive Cocoplum Olive Desert-date Olive False sandalwood Olive Fragrant Manjack Olive Gooseberry, Abyssinian Olive Gooseberry, Ceylon Olive Gooseberry, Otaheite Olive Governor's plum. Olive Grumichama Olive Guabiroba Olive Guayabillo Olive Illawarra plum. Olive Indian-plum Olive Jamaica-cherry. Olive Jambolan Olive Kaffir-plum Olive Kakadu plum Olive Kapundung Olive Karanda Olive Lemon aspen Olive Mombin, yellow Olive Monos plum Olive Mountain cherry Olive Olive Olive Persimmon, black Olive Pitomba Olive Plum-of-Martinique Olive Rumberry Olive Sea grape Olive Sete-capotes Olive Silver aspen Olive Water apple Olive 219 220 CROP SUBGROUP COMMODITY REPRESENTATIVE COMMODITY Water pear Olive Water berry Olive Wax jambu Olive

Tropical and Subtropical Fruit – Edible Peel Crop Subgroup Proposed New Crop Subgroup 23B: Tropical and Subtropical, Medium to Large Fruits, Edible Peel Subgroup.

Representative Commodities: Fig and Guava

CROP SUBGROUP COMMODITY REPRESENTATIVE COMMODITY Ambarella Fig Arazá Fig Babaco Fig Bilimbi Fig Borojo Fig Cajou, fruit Fig Cambucá Fig Carob Fig Cashew apple Fig Guava Guava Guava berry Guava Guava, Brazilian Guava Guava, Cattley Guava Guava, Costa Rican Guava Guava, Para Guava Guava, purple strawberry Guava Guava, strawberry Guava Guava, yellow strawberry Guava Imbé Fig Imbu Fig Jaboticaba Fig Jujube, Indian Fig Kwai muk Fig Mangaba Fig Marian plum Fig Mombin, Malayan Fig Mombin, purple Fig Monkeyfruit Fig Nance Fig 220 221 CROP SUBGROUP COMMODITY REPRESENTATIVE COMMODITY Natal plum Fig Noni Fig Papaya, Mountain Fig Persimmon, Japanese Fig Pomerac Fig Rambai Fig Rose apple Fig Rukam Fig Sentul Fig Starfruit Fig Surinam cherry Fig Tamarind Fig Uvalha Fig

______

Subgroup 23C: Tropical and Subtropical Palm Fruits, Edible Peel Subgroup - Proposed

Representative Commodity: Date

CROP SUBGROUP COMMODITY REPRESENTATIVE COMMODITY Açaí Date Apak palm Date Bacaba palm Date Bacaba-de-leque Date Date Date Doum palm coconut Date Jelly palm Date Patauá Date Peach Palm, fruit Date

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(6) HED Dry Matter Database will be updated to add the Table below:

Table 43. Health Effects Division Dry Matter and Seeding Rate Database. Tropical and Subtropical Fruit – Edible Peel Crop Group. Prepared by Dr’s. NG and B. A. Schneider. 2006, 2011. Commodity % Dry Matter Acerola 14.3, 18.1 Almondette 97 (kernels) Borojo 31.0; 35.3; 45.0

221 222 Commodity % Dry Matter Cashew apple 12.0, 16.0 Cherimoya 23.4, 26.0, 26.5, 28.0 Date, dried fruit 76.0, 77.0 Feijoa 13.0, 13.4 Fig 20.8, 21.0, 22.0 Fig, dried fruit 72.0, 76.0 Guava 14.0, 14.9 Indian gooseberry 17.8, 22.9 Jaboticaba 12.9, 13.0 Jackfruit 22.8 Jambolan 13.6, 15.5 Jujube 21.0, 22.0 Jujube, dried 80.3 Karanda 18.2 Mombin, Malayan 19.7 Monkey jack 18.0 Natal plum 16.0 Olive 20.0, 36.6, 45.0 Olive, oil 0.00 Otaheite gooseberry 10.4 Persimmon 20.0 Persimmon, Japanese 22.9 Rose apple 16.8 Sapodilla 22.0 Starfruit 9.0, 10.0 Sugar apple 26.5 Surinam cherry 19.2 Tamarind 68.6, 79.1 (pulp)

COMMODITY DEFINITIONS [(40 CFR § 180.1(g)]:

Currently, there are no commodity definitions for tropical and subtropical fruits in the Federal Register [(40 CFR § 180.1(g)]. However, in 1998, ChemSAC approved tropical fruit commodity definitions for avocado, guava, mango, papaya, and sugar apple. Only the guava commodity definition will be discussed in this analysis and is shown in the Table below:

General Specific Commodities Included in Comments commodity Definition

Guava, feijoa, jaboticaba, wax jambu, Primarily edible peel; note/peel rarely contaminates Guava starfruit, passionfruit, acerola Passiflora spp. during juicing 222 223

IR-4 is proposing a new crop definition is proposed for guava that includes many of the closely related genus (Psidium spp.), species and varieties. The following is the proposed crop definition for guava:

Even though the commodity definition for guava was approved by the ChemSAC [40 CFR 180 (1) (g)] in 1998, I recommend to be removed because the commodities will be included in the new crop subgroups, and passionfruit will be transferred to another new Tropical and subtropical fruit – inedible peel crop group 23. I recommend for ChemSAC to approve deleting the previously ChemSAC approved guava commodity definition under 40 CFR Part 180.1(g) because each of these commodities are listed separately as members of the new proposed Tropical and subtropical fruit – edible peel crop group. Also, the proposed modification to the guava definition shown above is not necessary since guava is being proposed as one of the representative commodities for crop subgroup 23B, “Tropical and Subtropical, Medium to Large Fruit, Edible Peel Subgroup”. Since the guava, commodity definition has not been published in the Federal Register there is no issue deleting it. The new proposal for modifying the commodity definition for guava would not be needed since each of these commodities can be listed separately as a member of the whole crop group. By listing, the commodities separately there would be no need for a new commodity definition for guava. Therefore, I propose that ChemSAC concur to reject this modified commodity definition for guava.

TOLERANCE EXPRESSION GUIDANCE:

Until the Federal Register Notice is issued revising the Crop Group Regulation to establish a new crop group 23 for Tropical and Subtropical Fruit Crops – Edible Peel, with three new crop subgroups the commodities approved for the crop group will have to be listed as separate commodities at the same tolerance level as the representative commodity for the group. This also applied to the new Crop subgroups, the individual commodities will have to be listed separately with each at the same tolerance level. When ChemSAC approves the Tropical and Subtropical Fruit Group 23 – Edible Peel, the Risk Integration, Minor Use, and Emergency Response Branch (RIMUERB) of the Registration Division can immediately implement the amended Crop Group with new tolerance expressions located in the Section F submissions. The following tolerance expression examples will provide an expedited way to establish tolerances in 223 224 or on Tropical and subtropical fruit – edible peel crops, especially for new reduced risk pesticides, without requiring additional residue data for all the crops noted. This will create a practice in the United States, which is already formalized in Canada, and promote international harmonization. Several tolerance expression examples for guidance purposes for use by RIMUERB and HED reviewers will be listed below:

Example 1. What is the tolerance expression for the new Tropical and Subtropical Fruit Crop 23 – Edible Peel?

Answer to Example 1:

The tolerance expression for the new Tropical and Subtropical Fruit Group 23 – Edible Peel will be “Fruit, tropical and subtropical fruit – edible peel, group 3”

Example 2. How will the Crop group and subgroups appear in the Federal Register for the proposed crop group regulation [40CFR 180.41(c)]? This example is for the Field and External Affairs Division (FEAD) and Registration Division (RD) use in preparing the new Federal Register Regulation. The example follows the same format as the current Crop Grouping Regulation Federal Register Notice (FR 60, No.95, 5/17/95, 26626-26643

Answer to Example 2:

“Crop Group 23: Tropical and Subtropical Fruit Crop Group – Edible Peel”.

Representative commodities. Date, olive, fig, and guava

(i) Table. The following Table 1 lists all the commodities listed in Crop Group 23 and identifies the related crop subgroups and includes cultivars, varieties and/or hybrids of these commodities.

Commodities Related crop subgroups Açaí, Euterpe oleracea Mart. 23C Acerola, Malpighia emarginata DC. 23A African plum, Vitex doniana Sweet 23A Agritos, Berberis trifoliolata Moric. 23A Almondette, Buchanania lanzan Spreng. 23A Ambarella, Spondias dulcis Sol. ex Parkinson 23B Apak palm, Brahea dulcis (Kunth) Mart. 23C Appleberry, Billardiera scandens Sm. 23A Arazá, Eugenia stipitata McVaugh 23B Arbutus Berry, Arbutus unedo L. 23A Babaco, Vasconcellea x heilbornii (V. M. Badillo) V. M. Badillo 23B 224 225 Commodities Related crop subgroups Bacaba palm, Oenocarpus bacaba Mart. 23C Bacaba-de-leque, Oenocarpus distichus Mart. 23C Bayberry, Red, Morella rubra Lour. 23A Bignay, Antidesma bunius (L.) Spreng. 23A Bilimbi, Averrhoa bilimbi L. 23B Borojo, Borojoa patinoi Cuatree. 23B Breadnut, Brosimum alicastrum Sw. 23A Cabeluda, Plinia glomerata (O. Berg) Amshoff 23A Cajou, fruit, Anacardium giganteum Hance ex Engl. 23B Cambucá, Marlierea edulis Nied. 23B Carandas-plum, Carissa edulis Vahl 23A Carob, Ceratonia siliqua L. 23B Cashew apple, Anacardium occidentale L. 23B Ceylon iron wood, Manilkara hexandra (Roxb.) Dubard 23A Ceylon olive, Elaeocarpus serratus L. 23A Cherry-of-the-Rio-Grande, Eugenia aggregata (Vell.) Kiaersk. 23A Chinese olive, black, Canarium tramdenum C. D. Dai& Yakovlev 23A Chinese olive, white, Canarium album (Lour.) Raeusch. 23A Chirauli-nut, Buchanania latifolia Roxb. 23A Ciruela verde, Bunchosia armeniaca (Cav.) DC. 23B Cocoplum, Chrysobalanus icaco L. 23A Date, Phoenix dactylifera L. 23C Davidson's plum, Davidsonia pruriens F. Muell. 23B Desert-date, Balanites aegyptiacus (L.) Delile 23A Doum palm coconut, Hyphaene thebaica (L.) Mart. 23C False sandalwood, Ximenia americana L. 23A Feijoa, Acca sellowiana (O. Berg) Burret 23B Fig, Ficus carica L. 23B Fragrant Manjack, Cordia dichotoma G. Forst. 23A Gooseberry, Abyssinian, Dovyalis abyssinica (A. Rich.) Warb. 23A Gooseberry, Ceylon, Dovyalis hebecarpa (Gardner) Warb. 23A Gooseberry, Indian, Phyllanthus emblica L. 23B Gooseberry, Otaheite, Phyllanthus acidus (L.) Skeels 23A Governor's plum, Flacourtia indica (Burm. F.) Merr. 23A Grumichama, Eugenia brasiliensis Lam 23A Guabiroba, Campomanesia xanthocarpa O. Berg 23A Guava, Psidium guajava L. 23B Guava berry, Myrciaria floribunda (H. West ex Willd.) O. Berg 23A Guava, Brazilian, Psidium guineense Sw. 23A Guava, Cattley, Psidium cattleianum Sabine 23B Guava, Costa Rican, (Psidium friedrichsthalianum (O. Berg) Nied.) 23A Guava, Para, Psidium acutangulum DC. 23B Guava, purple strawberry, Psidium cattleianum Sabine var. cattleianum 23B Guava, strawberry, Psidium cattleianum Sabine var. littorale (Raddi) Fosberg 23B Guava, yellow strawberry, Psidium cattleianum Sabine var. cattleianum 23B forma lucidum O. Deg. 225 226 Commodities Related crop subgroups Guayabillo, (Psidium sartorianum (O. Berg) Nied. 23A Illawarra plum, Podocarpus elatus R. Br. Ex Endl. 23A Imbé, Garcinia livingstonei T. Anderson 22B Imbu, Spondias tuberosa Arruda ex Kost. 22B Indian-plum, Flacourtia jangomas (Lour.) 23A Jaboticaba, Myrciaria cauliflora (Mart.) O. Berg 23B Jamaica-cherry, Muntingia calabura L. 23A Jambolan, Syzygium cumini (L.) Skeels 23A Jelly palm, Butia capitata (Mart.) Becc. 23C Jujube, Indian, Ziziphus mauritiana Lam. 23B Kaffir- plum, Harpephyllum caffrum Bernh. Ex C. Krauss 23A Kakadu plum, Terminalia latipes Benth. Subsp. psilocarpa Pedley 23A Kapundung, Baccaurea racemosa (Reinw.) Mull. Arg. 23A Karanda, Carissa carandas L. 23A Kwai muk, Artocarpus hypargyreus Hance ex Benth. 23B Lemon aspen, Acronychia acidula F. Muell. 23A Mangaba, Hancornia speciosa Gomes 23B Marian plum, Bouea macrophylla Griff. 23B Mombin, Malayan, Spondias pinnata (J. Koenig ex L. f.) Kurz 23B Mombin, purple, Spondias purpurea L. 23B Mombin, yellow, Spondias mombin L. 23B Monkeyfruit, Artocarpus lacucha Buch.-Ham. 23B Monos plum, Pseudanamomis umbellulifera (Kunth) Kausel 23A Mountain cherry, Bunchosia cornifolia Kunth 23A Nance, Byrsonima crassifolia (L.) Kunth 23B Natal plum, Carissa macrocarpa (Eckl.) A.DC 23B Noni, Morinda citrifolia L. 23B Olive, Olea europaea L. subsp. europaea 23A Papaya, Mountain, Vasconcellea pubescens A. DC. 23B Patauá, Oenocarpus bataua Mart. 23C Peach Palm, fruit, Bactris gasipaes Kunth var. gasipaes 23C Persimmon, black, Diospyros texana Scheele 23A Persimmon, Japanese, Diospyros kaki Thunb. 23B Pitomba, Eugenia luschnathiana Klotzsch ex O. Berg 23A Plum-of-Martinique, Flacourtia inermis 23A Pomerac, Syzygium malaccense (L.) Merr. & L.M. Perry 23B Rambai, Baccaurea motleyana (Mull. Arg.) Mull. Arg. 23B Rose apple, Syzygium jambos (L.) Alston 23B Rukam, Flacourtia rukam Zoll. & Moritizi, (Salicaceae (also placed in 23A Flacourtiaceae)) Sea grape, Coccoloba uvifera (L.) L. 23A Sentul, Sandoricum koetjape (Burm. F.) Merr. 23B Sete-capotes, Campomanesia guazumifolia (Cambess.) O. Berg 23A Silver aspen, Acronychia wilcoxiana (F. Muell.) T.G. Hartley 23A Starfruit, Averrhoa carambola L 23B Surinam cherry, Eugenia uniflora L. 23B 226 227 Commodities Related crop subgroups Tamarind, Tamarindus indica L. 23B Uvalha, Eugenia pyriformis 23B Water apple, Syzygium aqueum (Burm. F.) Alston 23A Water pear, Syzygium guineense 23A Water berry, Syzygium cordatum 23A Wax jambu, Syzygium samarangense (Blume) Merr. & L.M.Perry 23A Cultivars, varieties, and/or hybrids of these commodities. 23A

(ii) Table. The following Table 2 identifies the crop subgroups for Crop Group 23, specifies the representative commodities for each subgroup and lists all the commodities included in each subgroup.

TABLE 2 -Crop Group 23: Subgroup Listing

Representative commodities Commodities Subgroup 23A: Tropical and subtropical, small fruit, edible peel subgroup. Olive. Acerola ; African plum; Agritos; Almondette; Appleberry; Arbutus Berry; Bayberry, Red; Bignay; Breadnut; Cabeluda; Carandas-plum; Ceylon iron wood; Ceylon oliveof-the-Rio- Grande; Chinese olive, black; Chinese olive, white; Chirauli-nut; Cocoplum; Desert-date; False sandalwood; Fragrant Manjack; Gooseberry, Abyssinian; Gooseberry, Ceylon; Gooseberry, Otaheite; Governor's plum; Grumichama; Guabiroba; Guayabillo; Illawarra plum; Indian-plum; Jamaica-cherry; Jambolan; Kaffir-plum; Kakadu plum; Kapundung; Karanda; Lemon aspen; Mombin, yellow; Monos plum; Mountain cherry; Olive; Persimmon, black; Pitomba; Plum-of- Martinique; Rumberry; Sea grape; Sete- capotes; Silver aspen; Water apple; Water pear; Water berry; Wax jambu cultivars, varieties, and/or hybrids of these. Subgroup 23B: Tropical and subtropical, medium to large fruit, edible peel subgroup. Fig and Guava. Ambarella; Arazá; Babaco; Bilimbi; Borojo; Cajou, fruit; Cambucá; Carob; Cashew apple; Guava; Guava berry; Guava berry; Guava, Brazilian; Guava, Cattley; Guava, Para; Guava, purple strawberry; Guava, strawberry; Guava, yellow strawberry; Imbé; Imbu; Jaboticaba; Jujube, Indian; Kwai muk; Mangaba; Marian

227 228 Representative commodities Commodities plum; Mombin, Malayan; Mombin, purple; Monkeyfruit; Nance; Natal plum; Noni; Papaya, Mountain; Persimmon, Japanese; Pomerac; Rambai; Rose apple; Rukam; Sentul; Starfruit; Surinam cherry; Tamarind; Uvalha; cultivars, varieties, and/or hybrids of these. Subgroup 23C: Tropical and subtropical palm fruit, edible peel subgroup. Date. Açaí; Apak palm; Bacaba palm; Bacaba-de- leque; Date; Doum palm coconut; Jelly palm;, Patauá; Peach Palm, fruit; cultivars, varieties, and/or hybrids of these.

Example 3: How will I express the tolerances on an interim basis until the Federal Register Notice is final for the Tropical and subtropical fruit group – edible peel 23, for example at a tolerance level of 1.5 ppm? This example will be useful for the Registration Division (RD) and Health Effects Division (HED) to prepare tolerance tables. All the new proposed commodities will have to be listed separately from the crop group tolerance and at the same level as the crop group.

Answer to Example 3:

Commodity Parts per million (ppm) Açaí 1.5 Acerola 1.5 African plum 1.5 Agritos 1.5 Almondette 1.5 Ambarella 1.5 Apak palm 1.5 Appleberry 1.5 Arazá 1.5 Arbutus Berry 1.5 Babaco 1.5 Bacaba palm 1.5 Bacaba-de-leque 1.5 Bayberry, Red 1.5 Bignay 1.5 Bilimbi 1.5 Borojo 1.5 Breadnut 1.5 Cabeluda 1.5 Cajou, fruit 1.5 Cambucá 1.5 Carandas-plum 1.5 Carob 1.5 228 229 Commodity Parts per million (ppm) Cashew apple 1.5 Ceylon iron wood 1.5 Ceylon olive 1.5 Cherry-of-the-Rio-Grande 1.5 Chinese olive, black 1.5 Chinese olive, white 1.5 Chirauli-nut 1.5 Ciruela verde 1.5 Cocoplum 1.5 Date 1.5 Davidson's plum 1.5 Desert-date 1.5 Doum palm coconut 1.5 False sandalwood 1.5 Feijoa 1.5 Fig 1.5 Fragrant Manjack 1.5 Gooseberry, Abyssinian 1.5 Gooseberry, Ceylon 1.5 Gooseberry, Indian 1.5 Gooseberry, Otaheite 1.5 Governor's plum 1.5 Grumichama 1.5 Guabiroba 1.5 Guava 1.5 Guava berry 1.5 Guava, Brazilian 1.5 Guava, Cattley 1.5 Guava, Costa Rican 1.5 Guava, Para 1.5 Guava, purple strawberry 1.5 Guava, strawberry 1.5 Guava, yellow strawberry 1.5 Guayabillo 1.5 Illawarra plum. 1.5 Imbé 1.5 Imbu 1.5 Indian-plum 1.5 Jaboticaba 1.5 Jamaica-cherry 1.5 Jambolan 1.5 Jelly palm 1.5 Jujube, Indian 1.5 Kaffir-plum 1.5 Kakadu plum 1.5 Kapundung 1.5 Karanda 1.5 Kwai muk 1.5 Lemon aspen 1.5 Mangaba 1.5 229 230 Commodity Parts per million (ppm) Marian plum 1.5 Mombin, Malayan 1.5 Mombin, purple 1.5 Mombin, yellow 1.5 Monkeyfruit 1.5 Monos plum 1.5 Mountain cherry 1.5 Nance 1.5 Natal plum 1.5 Noni 1.5 Olive 1.5 Papaya, Mountain 1.5 Patauá 1.5 Peach Palm, fruit 1.5 Persimmon, black 1.5 Persimmon, Japanese 1.5 Pitomba 1.5 Plum-of-Martinique 1.5 Pomerac 1.5 Rambai 1.5 Rose apple 1.5 Rukam 1.5 Rumberry 1.5 Sea grape 1.5 Sentul 1.5 Sete-capotes 1.5 Silver aspen 1.5 Starfruit 1.5 Surinam cherry 1.5 Tamarind 1.5 Uvalha 1.5 Water apple 1.5 Water pear 1.5 Water berry 1.5 Wax jambu 1.5

Example 4: How will I express the tolerances on an interim basis until the Federal Register Notice is final for the Tropical and subtropical, small fruit, edible peel subgroup 23A, for example at a tolerance level of 1.5 ppm? This example will be useful for the Registration Division (RD) and Health Effects Division (HED) to prepare tolerance tables.

Answer to Example 4 for the Tropical and subtropical, small fruit, edible peel subgroup 23A:

Commodity Parts per million (ppm) Acerola 1.5 African plum 1.5 230 231 Commodity Parts per million (ppm) Agritos 1.5 Almondette 1.5 Appleberry 1.5 Arbutus Berry 1.5 Bayberry, Red 1.5 Bignay 1.5 Breadnut 1.5 Cabeluda 1.5 Carandas-plum 1.5 Ceylon iron wood 1.5 Ceylon olive 1.5 Cherry-of-the-Rio-Grande 1.5 Chinese olive, black 1.5 Chinese olive, white 1.5 Chirauli-nut 1.5 Cocoplum 1.5 Desert-date 1.5 False sandalwood 1.5 Fragrant Manjack 1.5 Gooseberry, Abyssinian 1.5 Gooseberry, Ceylon 1.5 Gooseberry, Otaheite 1.5 Governor's plum. 1.5 Grumichama 1.5 Guabiroba 1.5 Guayabillo 1.5 Illawarra plum. 1.5 Indian-plum 1.5 Jamaica-cherry 1.5 Jambolan 1.5 Jujube, Chinese 1.5 Kaffir-plum 1.5 Kakadu plum 1.5 Kapundung 1.5 Karanda 1.5 Lemon aspen 1.5 Mombin, yellow 1.5 Monos plum 1.5 Mountain cherry 1.5 Olive 1.5 Persimmon, black 1.5 Pitomba 1.5 Plum-of-Martinique 1.5 Rumberry 1.5 Sea grape 1.5 Sete-capotes 1.5 Silver aspen 1.5 Water apple 1.5 Water pear 1.5 Water berry 1.5 231 232 Commodity Parts per million (ppm) Wax jambu 1.5

Example 5: How will I express the tolerances on an interim basis until the Federal Register Notice is final for the Tropical and subtropical, medium to large fruit, edible peel subgroup 23B for example at a tolerance level of 1.5 ppm? This example will be useful for the Registration Division (RD) and Health Effects Division (HED) to prepare tolerance tables.

Answer to Example 5 for the Tropical and subtropical, medium to large fruit, edible peel subgroup 23B:

Commodity Parts per million (ppm) Ambarella 1.5 Babaco 1.5 Bilimbi 1.5 Borojo 1.5 Cajou, fruit 1.5 Cambucá 1.5 Carob 1.5 Cashew apple 1.5 Ciruela verde 1.5 Davidson's plum 1.5 Feijoa 1.5 Fig 1.5 Gooseberry, Indian 1.5 Guava 1.5 Guava berry 1.5 Guava, Brazilian 1.5 Guava, Cattley 1.5 Guava, Costa Rican 1.5 Guava, Para 1.5 Guava, purple strawberry 1.5 Guava, strawberry 1.5 Guava, yellow strawberry 1.5 Imbé 1.5 Imbu 1.5 Jaboticaba 1.5 Jujube, Indian 1.5 Kwai muk 1.5 Mangaba 1.5 Marian plum 1.5 Mombin, Malayan 1.5 Mombin, purple 1.5 Monkeyfruit 1.5 Nance 1.5 Natal plum 1.5 Noni 1.5 Papaya, Mountain 1.5 Persimmon, Japanese 1.5 232 233 Commodity Parts per million (ppm) Pomerac 1.5 Rambai 1.5 Rose apple 1.5 Rukam 1.5 Sentul 1.5 Starfruit 1.5 Surinam cherry 1.5 Tamarind 1.5 Uvalha 1.5

Example 6: How will I express the tolerances on an interim basis until the Federal Register Notice is final for the Tropical and subtropical, palm fruit, edible peel subgroup 23C for example at a tolerance level of 1.5 ppm? This example will be useful for the Registration Division (RD) and Health Effects Division (HED) to prepare tolerance tables.

Answer to Example 6 for the Tropical and subtropical, palm fruit, edible peel subgroup 23C:

Commodity Parts per million (ppm) Açaí 1.5 Apak palm 1.5 Bacaba palm 1.5 Bacaba-de-leque 1.5 Date 1.5 Doum palm coconut 1.5 Jelly palm 1.5 Patauá 1.5 Peach palm, fruit 1.5

EPA FOOD AND FEED COMMODITY VOCABULARY FOR THE TROPICAL AND SUBTROPICAL FRUIT EDIBLE PEEL CROP GROUP:

The following terms for the tropical and subtropical fruit edible peel commodities will be incorporated to the EPA Food and Feed Commodity Database (http://www.epa.govopp/foodfeed). The Table 44 below is identical to the current Food and Feed Commodity Vocabulary format. A search of the lookup terms will link to the EPA preferred tolerance/commodity term, and the Base crop/animal term is the specific crop animal terms associated with the preferred term. Until the Federal Register Notice for the Crop Group is final, the Crop Group designation on each term will be listed as no crop group and given the crop group 99 for the present.

233 234

Table 44. EPA FOOD AND FEED COMMODITY VOCABULARY SEARCH OR LOOKUP TERM PREFERRED BASE FOR TROPICAL AND TOLERANCE TERM CROP/ANIMAL SUBTROPICAL FRUIT - TERM EDIBLE PEEL COMMODITIES Acaí; assai palm, cabbage palm, Acaí Acaí; pinot, Kohlpalme, açaí-do-Pará, açaizeiro, palmiteiro, palmito-açaí, uaçaí, assaí, asaí, euterpe Acerola; Bardados cherry; Cereza, Acerola Acerola Garden cherry, Native cherry, French cherry, West Indian-cherry, cerise- de-Cayenne, cerisier de Barbade, cerisier des Antilles, Barbadoskirsche, westindische Kirsche; cerejeira-das-Atilhas, grosella African plum; black plum African plum African plum Agritos; currant-of-Texas, agarito, Agritos Agritos algerita Almondette; chirauli-nut, chirauli- Almondette Almondette nut-tree, cheronjee, chironji Ambarella; Jobo de la India, Jew- Ambarella; Ambarella; plum, Golden-apple, Otaheite-apple, Wi-tree, yellow- plum, makopa, Polynesian-plum, casamangue, pomme cythère, prune cythère, Goldpflaume, ambarella, Great hog plum, Prunier de Cythère Apak palm; palma dulce, soyal, Apak palm Apak palm soyote Appleberry Appleberry Appleberry Arazá; Araçá-boi Arazá Arazá Arbutus Berry; arbutus, strawberry- Arbutus Berry Arbutus Berry tree, arbousier commun, fraisier en arbre, Erdbeerbaum, ervedeiro, medronheiro, borrachín, madrono Babaco; papayo calentano Babaco Babaco Bacaba palm; Bacaba palm Bacaba-de-leque Bacaba-de-leque Bacaba-de-leque Bayberry, Red; Chinese-arbutus; Bayberry, Red Bayberry, Red yang mei;, yama-momo; yumberry Bignay; Chinese-laurel; salamander- Bignay Bignay tree; antidesme; Salamanderbaum; bignai; Herbert River Cherry 234 235 SEARCH OR LOOKUP TERM PREFERRED BASE FOR TROPICAL AND TOLERANCE TERM CROP/ANIMAL SUBTROPICAL FRUIT - TERM EDIBLE PEEL COMMODITIES Bilimbi; bilimbi-tree; cucumber-tree; Bilimbi Bilimbi tree-sorrel; zibeline; Bilimbibaum; Gurkenbaum; bilimbí; grosella China Borojo; Burijo; Burojo Borojo Borojo Breadnut; Mayan breadfruit; noyer à Breadnut Breadnut pain; Brotnußbaum; apompo; capomo; ojoche; ramón Cabeluda Cabeluda Cabeluda Cajou, pseudofruit; anacardier géant; Cajou, fruit Cajou, fruit cajuaçu; merey; merey montañero; Cajou, fruit Cambucá Cambucá Cambucá Carandas-plum; Egyptian carissa; Carandas-plum Carandas-plum ciruela de Natal Carob; St. John’s Bread, Carob bean, Carob Carob algarrobo, locust-bean, caroube, caroubier, Johannisbrotbraum, alfarrobeira, alfarrabeira, caroba Cashew, pseudofruit; cashew apple; Cashew apple Cashew apple anacardier; Acajubaum; Kaschubaum; Nierenbaum, cajú; cajueiro; anacardo; marañón; merey Ceylon iron wood Ceylon iron wood Ceylon iron wood Ceylon olive Ceylon olive Ceylon olive Cherry-of-the-Rio-Grande Cherry-of-the-Rio- Cherry-of-the-Rio- Grande Grande Chinese olive, black; wu lan; Chinese olive, black Chinese olive, black schwarze chinesische Olive; schwarze Kanarinuß; azeitona-preta- da-China Chinese olive, white; olivier chinois; Chinese olive, white Chinese olive, white chinesische weiße Olive; weiße Kanarinuß; azeitona-da-China; pisa Chirauli-nut; chirauli-nut-tree; Chirauli-nut Chirauli-nut Hamilton’s-mombin Ciruela verde; bunchoise des Andes; Ciruela verde Ciruela verde ameixa-do-Peru; ciruela de fraile; ciruela silvestre Cocoplum; icacier; icaquier; prune Cocoplum Cocoplum colon; Icacopflaume; ciruela de algodón; icaco

235 236 SEARCH OR LOOKUP TERM PREFERRED BASE FOR TROPICAL AND TOLERANCE TERM CROP/ANIMAL SUBTROPICAL FRUIT - TERM EDIBLE PEEL COMMODITIES Date; Dátil; date palm; palmera Date Date datilera; dattier; palmier dattier; Dattelpalme; tamareira Davidson's plum Davidson's plum Davidson's plum Desert-date; (soapberry-tree; dattier Desert-date Desert-date du desert; dattier sauvage; héglik; Zachunbaum; betu; hingotia; lalo; zachun; mirobalano de Egipto Doum palm coconut; Egyptian doum Doum palm coconut Doum palm coconut palm; gingerbread palm; chou palmiste; palmier doum; palmier fourchu; Dumpalme; duma; Dum palm False sandalwood; tallownut; False sandalwood False sandalwood tallowwood; hai tan mu Feijoa; Pineapple-guava; goiaba-do- Feijoa Feijoa campo; goiabeira-serrana; falso guayabo; guayaba brasilera; guayaba chilena Fig; Common fig; higo; wu hua guo; Fig Fig figuier commun; echte Feige; Feigenbaum; fico; figueira; figo; figueira-comum; figueira-da-europa; figueira-do-reino; higuera común Fragrant Manjack; clammy-cherry; Fragrant Manjack Fragrant Manjack Indian-cherry; sebesten Gooseberry, Abyssinian; koshum Gooseberry, Abyssinian Gooseberry, Abyssinian Gooseberry, Ceylon; ketembilla; Gooseberry, Ceylon Gooseberry, Ceylon kitambilla; quetembila Gooseberry, Indian; emblic; emblic Gooseberry, Indian Gooseberry, Indian myrobalan; groseillier de Ceylan; myrobalan emblic; Amblabaum; amla; aonla; mirobalano; nelí Gooseberry, Otaheite; gooseberry- Gooseberry, Otaheite Gooseberry, Otaheite tree; cerisier de Tahiti; surette; cerejeira-do-Taiti; grosellero; guinda Governor's plum; Ciruela de Governor's plum Governor's plum Madagascar; batoko-plum; Indian- plum; Madagascar-plum; marromse; prunier de Madagascar; Ramontchi; ameixa-de-Madagascar; ciruela gobernadora; Plum-of- Martinique;prunier de la Martinique; 236 237 SEARCH OR LOOKUP TERM PREFERRED BASE FOR TROPICAL AND TOLERANCE TERM CROP/ANIMAL SUBTROPICAL FRUIT - TERM EDIBLE PEEL COMMODITIES lovi-lovi; lobi-lobi; louvi malayo; Rukam; prunier café; prunier de Chine; prunier malgache; Madagaskarpflaume; ciruela de Madagascar; Indian plum; runeala- plum; prunier d’Inde; Paniala; ameixa-da-Índia; ciruela forastera Grumichama; Brazil-cherry; cerisier Grumichama Grumichama du Brésil; jambosier du Brésil; grumixama Guabiroba Guabiroba Guabiroba Guava; araçá-goiaba; araçá-guaçú; Guava Guava banjiro; goiaba; goiabeiro; goyavier; guaiaba; guaiava; Guave; Guavenbaum; guayaba; guayabo; Guayave; koejawel; lemon guava Guava berry Guava berry Guava berry Guava, Brazilian; Guinea guava; Guava, Brazilian Guava, Brazilian Brasiliaanse koejawel; goyavier du Brésil; Stachelbeerguave; araçá- azedo; guayaba ágria Guava, Cattley; Cattley guava; Guava, Cattley Guava, Cattley Chinese strawberry guava; purple guava; purple strawberry guava; red strawberry guava; strawberry guava; yellow Cattley guava; yellow strawberry guava; aarbei koejawel goyave fraise; Erdbeerguave; waiawi; araçá-da-praia; araçá-de- comer; araçá-de-coroa; araçá-do- campo; araçá-do-mato; guayabo pequeño Guava, Costa Rican; goyavier de Guava, Costa Rican Guava, Costa Rican Costa Rica; arrayán; cas ácida; guayaba de choco Guava, Para Guava, Para Guava, Para Guava, purple strawberry; arrayán; Guava, purple strawberry Guava, purple Purple strawberry guava; purple strawberry guava; red strawberry guava, strawberry guava; goyave fraise; Erdbeerguave; guayabo pequeño Guava, strawberry; Strawberry Guava, strawberry Guava, strawberry guava; Chinese strawberry guava; 237 238 SEARCH OR LOOKUP TERM PREFERRED BASE FOR TROPICAL AND TOLERANCE TERM CROP/ANIMAL SUBTROPICAL FRUIT - TERM EDIBLE PEEL COMMODITIES waiawi; yellow Cattley guava; Guava, yellow strawberry; yellow Guava, yellow strawberry Guava, yellow strawberry guava strawberry Guayabillo Guayabillo Guayabillo Illawarra plum Illawarra plum Illawarra plum Indian plum Indian plum Indian plum Imbé; African mangosteen Imbé Imbé Imbu; umbú; umbu; hog-plum Imbu Imbu Jaboticaba; Brazilian grapetree; Jaboticaba Jaboticaba jaboticabeira; jabuticaba; jabuticaba- açu; jabuticaba-de-sabará; jabuticaba-murta; jabuticaba-paulista Jamaica-cherry; calabur-tree; Jamaica-cherry Jamaica-cherry capulin; Panama-berry; strawberry- tree; bois ramier; cacaniqua; capulín blanco; nigua; bolaina yamanaza Jambolan; jaman; Java-plum; Jambolan Jambolan jamélongue; jambolanier; Jambolanapflaume; Wachsjambuse; guayabo pesgua; yambolana Jelly palm; pindo palm; South Jelly palm Jelly palm American jelly palm; butia de vinaigre; Butiapalme; Geleepalme; butia Jujube, Indian; Chinese-date; cottony Jujube, Indian Jujube, Indian jujube; Indian-cherry; Indian-plum; beri; bor; nabbak-el-fil; jujubier; filzblättrige Jujube, ber; azufaifo africano Kaffir-plum; Kaffir date Kaffir-plum Kaffir-plum Kakadu plum Kakadu plum Kakadu plum Kapundung; menteng Kapundung Kapundung Karanda; caranda; carandas-plum; cu Karanda Karanda huang guo; karanda Wachsbaum; Karandang; karavande; carandeira; karonda; karamarda Kwai muk; bai gui mu Kwai muk Kwai muk Lemon aspen Lemon aspen Lemon aspen;

238 239 SEARCH OR LOOKUP TERM PREFERRED BASE FOR TROPICAL AND TOLERANCE TERM CROP/ANIMAL SUBTROPICAL FRUIT - TERM EDIBLE PEEL COMMODITIES Mangaba; mangabeira Mangaba Mangaba Marian plum; kundang; ma prang; Marian plum Marian plum gandaria Mombin, Malayan; Mangopflaume Mombin, Malayan Mombin, Malayan Mombin, purple; purple mombin; Mombin, purple Mombin, purple hog-plum; jocote; ovo; red mombin; Spanish-plum; mombin rouge; prune d’Espagne; rote Mombinpflaume; imbu; imbuzeiro; cirigüela; ciruela; serigüela; ciruela española; ciruelo Mombin, yellow; hog plum; yellow Mombin, yellow Mombin, yellow mombin; Jamaica-plum; jobo; mombin; prunier mombin; gelbe Mombinpflaume; Gelbpflaume; imbu; tepereba; cajá-mirim; taperebá; ubos Monkeyfruit; monkey-jack; monkey- Monkeyfruit Monkeyfruit jack-tree; lakoocha; lakuch Monos plum Monos plum Monos plum Mountain cherry; ciruela de fraile Mountain cherry Mountain cherry Nance; murici; craboo; golden- Nance Nance spoon; nance; maurissi; indano; nancé; peraleja; yoco Natal plum; amatungulu; carisse; Natal plum Natal plum Natal-Pflaume; amatúngula; cereza de Natal Noni; Indian mulberry; rotten Noni Noni cheesefruit; bois douleur; pau- azeitona; mora de la India Olive; mu xi lian; olivier; Ölbaum; Olive Olive Olivenbaum; olivo; oliveira; aceituno Papaya, Mountain; papayer de Papaya, Mountain Papaya, Mountain montagne; Bergpapaya; chamburú; chamburo; Chiluacán, papaya de tierra fría Patauá; patauá; bataua palm; kumbu; Patauá Patauá seje; ungurahui; Sejepalme Peach Palm; pejibaye; palmier pêche; Peach Palm; Peach Palm parépou; Pfirsichpalme; pupunha; gachipaes; masato; chonta; pijuayo Persimmon, black; Mexican Persimmon, black Persimmon, black persimmon; Texas persimmon; 239 240 SEARCH OR LOOKUP TERM PREFERRED BASE FOR TROPICAL AND TOLERANCE TERM CROP/ANIMAL SUBTROPICAL FRUIT - TERM EDIBLE PEEL COMMODITIES chapote Persimmon, Japanese; Chinese Persimmon, Japanese Persimmon, Japanese persimmon; kaki; kaki persimmon; Oriental persimmon; shi; rague mine; Kakibaum; Kakipflaume; pisang kaki; caqui; kaki del Japón; placa minera Pitomba Pitomba Pitomba Plum-of-Martinique Plum-of-Martinique Plum-of-Martinique Pomerac; Malay apple; mountain- Pomerac Pomerac apple; Otaheite-apple; rose-apple; jamboissier rouge; poirier de Malaque; pomme malac; Malakka- Apfel; Malayapfel; jambu bol; manzana de agua; pomarrosa de Malaca Rambai; rambi Rambai Rambai Rose apple; jambos; Malabar-plum; Rose apple Rose apple jamboes; jambosier; pomme-rose; Rosenapfelbaum; manzana rosa; pomarrosa; yambo Rukam Rukam Rukam Rumberry; arazá-de-água; camu- Rumberry Rumberry camu Sea grape; Jamaican kino; platterleaf; Sea grape Sea grape shore sea-grape; raisinier bord de mer; Meertraubenbaum, uva-da- praia; cocoloba; uva-do-mar, uva caleta; uva de playa; uvero Sentul; donka; kechapi; sentul; red Sentul Sentul santol; sentol; faux mangoustan; sandorique; Sandoribaum; santol Sete-capotes; sete-capas; marmelero; Sete-capotes Sete-capotes siete capotes Silver aspen Silver aspen Silver aspen Starfruit; Belimbing manis; Starfruit Starfruit carambola; carambolier; Karambole; Sternfrucht; carambolo Surinam cherry; Cayenne cherry; Surinam cherry; Surinam cherry; Brazil-cherry; cerisier carré; cerisier de Cayenne; Cayennekirsche; 240 241 SEARCH OR LOOKUP TERM PREFERRED BASE FOR TROPICAL AND TOLERANCE TERM CROP/ANIMAL SUBTROPICAL FRUIT - TERM EDIBLE PEEL COMMODITIES Surinamkirsche; pitanga-da-praia; pitanga-mulata; pitanga-roxa; pitanga-vermelha; cerezo de Cayena; nagapiry; pitanga Tamarind; Indian date; Indian Tamarind Tamarind tamarind; kilytree; tamarin; tamarindier; tamariner; Tamarinde; Tamarindenbaum; tamarindeiro; tâmara-da-Índia; tamarinda; tamarindo-do-Egito; tamarino; tamarindo Uvalha; uvaia; jamboisier rouge; Uvalha Uvalha Kirschmyrte; perita costeña Water apple; watery rose-apple; Water apple Water apple bellfruit; jambo ayer; Wasserjambuse; jambu air; perita costeña; tambis Water pear; waterpeer; white umdoni Water pear Water pear Water berry; umdoni; waterbessie; Water berry Water berry watertree; waterwood Wax jambu; Wax apple; Water Wax jambu Wax jambu apple; Jumrool; Java-apple; Semarang rose-apple; Java-Apfel; cajuil de Surinam; makopa

REFERENCES FOR TROPICAL AND SUBTROPICAL FRUIT - EDIBLE PEEL CROP GROUP:

ADAMS: Adams, C.F. 1975. Nutritive Value of American Foods in Common Units. USDA ARS Agricultural Handbook No. 456.

AGGIE-HORT: Texas A&M Department of Horticultural Sciences: AgriLIFE Extension- Aggie Horticulture website http://aggie-horticulture.tamu.edu/.

AGROFORESTRY: World Agroforestry Tree Database http://www.worldagroforestrycentre.org/af1/index.php

AHMED: Ahmed, A. and K. Johnson. 2000. Horticultural Development of Australian Native Edible Plants. Australian J. Botany 48: 417-426.

ALMONDETTE: Picture of fruit. http://botany.cs.tamu.edu/FLORA/pic1/mango-121.jpg.

ALUKA: Aluka: A digital library of scholarly resources from and about Africa. www.aluka.org.

241 242 ANBG: Australian National Botanic Gardens website http://www.anbg.gov.au/

ARBONNIER: Arbonnier, Michel 2004. Trees, Shrubs, and Lianas of West African Dry Zones. 574 pp. Margraf Publishers.

ARTAUD: Artaud, Carlos R. . "Botany Section-Florida Department of Agriculture and Consumer Services- Division of Plant Industry." TRI-OLOGY 41, No. 3May to June 2002 Web.14 Aug 2009. http://www.doacs.state.fl.us/pi/enpp/triology/archive/02-may-june.html.

ANPSA: Australian Native Plants Society (Australia) website http://asgap.org.au/d-pru.html.

ASIA: Asia Food website. http://www.asiafood.org.

AUSTRALIA PLANTS: Our Wild Foods to the World. http://farrer.riv.csu.edu.au/ASGAP/APOL25/mar02-5.html

AUSTRALIAN: Australian Native Foods. CSIRO Land and Water online information. http://www.clw.csiro.au/nativefoods/crops/index.html

BAILEY 1976: Bailey, L.H. and E.Z. Bailey. 1976. Hortus Third, A Concise Dictionary of Plants Cultivated in the United States and Canada. MacMillian Publishing Company, New York, NY. 1290 pp.

BARREVELD: Barreveld, W.H. 1993. Date Palm Products. Food and Agriculture Organization of the United Nations Rome. FAO Agricultural Services Bulleyin No. 101.

BARWICK: Barwick, Margaret. Tropical and Subtropical Trees: An Encyclopedia. Oregon: Timber Press, 2004.

BAUGHER: Baugher, T. and S. Singha. 2003. Concise Encyclopedia of Temperate Tree Fruit. The Hawthorn Press, Inc. Binghamton, NY.

BAYER: Bayer Codes for Pests, http://cipm.ncsu.edu/names/index.cfm

BIODIVERSITY: Biodiversity Explorer website. http://www.biodiversityexplorer.org/.

BIOTIK: Biodiversity and Informatics and Co-operation in Taxonomy for Interactive Shared and Knowledge Base website. http://www.biotik.org/

BONNER: Dr. Franklin T. Bonner, USDA Forest Service Southern Research Station. www.nsl.fs.fed.us/wpsm/Pithecellobium.pdf

BOTANIC: Botanic Gardens Trust website. http://www.rbgsyd.nsw.gov.au/.

BRAZILIAN: Lorenzi, H., L. Bacher, L, Lacerda, M., Sartori, S, Brazilian Fruits & Cultivated Exotics (for consuming in natura), Instituto Plantarum de Estudos da Flora, 2006.

BROOKS: Brooks, J.R. 2004. Tropical Fruits Availablility Chart. J.R. Brooks and Son, Inc. Homestead FL.

BUSH: Bush Tucker Plants (Australian Native Food Plants) website. http://www.teachers.ash.org.au/bushtucker/index.html.

CABALLERO: Cabellero, B., L. Trugo, and P. Finglass. 2003. Pp 2753 - 2820 In Encylopedia of Food Sciences and Nutrition. Second Ed. Academic Press, NY.

242 243 CAMPBELL: Campbell, R.J. 1996. South American fruits deserving further attention. Pp. 431-439. In: J. Janick (ed.), Progress in new crops. ASHS Press, Arlington, VA.

CAMPBELL 1984: Campbell, Carl W. "The Kwai Muk, A Tropical Fruit Tree For Southern Florida." Proc. Fla. State Hort. Soc. 97. 1984 318-319. Web. 5 Aug 2009. CDS: Costa Rican Pacific Slope Trees. http://www.cds.ed.cr/teachers/harmon/page10.html.

CEYLON: http://w3.cpami.gov.tw/khmp/plant-handbook2/html/page71.htm (translated from Chinese website.

CHANDLER: Chandler, William Henry. Evergreen Orchards. Philadelphia: Lea and Febiger, 1958.

CHAPMAN: Chapman, P.J. and G.A. Catlin. 1976. Growth Stages in Fruit Trees- From Dormant to Fruit Set. NY State Agricultural Experiment Station. Geneva, NY Food and Life Sciences Bulletin No. 58.

CHILDERS 1983: Childers, N.F. 1983. Modern Fruit Science. 9th Edition. N.F. Childers Publisher, Gainesville, FL. 583 pp.

CLEMSON: Clemson Extension Webpage on Landscape, Garden, & Indoor Plants. http://hgic.clemson.edu/

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255 256 APPENDIX I – Characteristics of Some Tropical Fruit – Edible Peel Varieties/Cultivars:

Table 45. Date Cultivars Grown for Fruit in California (University of California Agriculture and Natural Resources Publication 3498. Date Culivar 1992 Percent (%) Fruit Shape Fruit Size (mm) Acreage of Acres Deglet Noor 3,910 70 Oblong-ovate 40 – 50 mm X 20 – 25 mm Medjool 1,062 19 Oblong-oval 38 – 48 mm X 26 – 32 mm Zahidi 408 7 Obovate 34 – 40 mm X 23 – 25 mm Khadrawy 65 1 Oblong or 20 – 25 mm X 7.7 – 9.8 oblong mm elliptical

Table 46. Olive Cultivars Grown for Fruit (University of California Agriculture and Natural Resources Publication 3353. Olive Culivar Mean Fresh Flesh to Pit Oil Content Main Uses Weight/Fruit (g) Ratio (Percent of Fruit) Ascolano 9.0 8.2:1 18.8 Black-ripe, green-ripe Barouni 7.4 6.8:1 16.5 Fresh black-ripe Manzznillo 4.8 8.2:1 20.3 Black-ripe, green-ripe, Spanish green, oil Mission 4,1 6.5:1 21.8 Black-ripe, green-ripe, oil Sevillano 13.5 7.3:1 14.4 Black-ripe, green-ripe, Spanish green

APPENDIX II: Dietary and Nutritional Value of the Tropical and Subtropical Fruits – Edible Peel:

Despite the relatively low caloric values of tropical and subtropical fruits, they play an important role in human diet mainly because of their high and diverse vitamin and mineral content (See Appendix II, Tables 47 - 50). This has been of extreme importance in the tropics, where people have been consuming them since ancient times, either by collecting fruit from the wild or by cultivating plants in home or community gardens. They have become an important part of the diet of people in the developed countries of the world, especially between the health and fitness conscious. Toward the end of the twentieth century, market campaigns commonly recommended consumption of five fruits per day. Many tropical fruits, notably the mango and the papaya, are a good source of carotene an indication of the high content of this vitamin is the 256 257 orange-yellow color of the flesh. Others, like guava, are well known as good sources of vitamin C and fair amounts of niacin and iron. In general, they are not a good source of the B group of vitamins (thiamine, riboflavin, and niacin. Tropical and subtropical fruits are also rich in pectin, fiber, and cellulose, which promote intestinal motility. In common with other fruits, they are good sources of antioxidants, and some are good sources of organic acids, which stimulate appetite and aid digestion.

Table 47. Dietary Value of the Tropical and Subtropical Fruits – Edible Peel Commodity Dietary Value Açaí Fruit pulp is high in calories because of starch and sugar content; good source of vitamin A. Calcium, phosphorus and iron contents are significant. Source of fiber, protein, and omega-3 fatty acids. Fruit contains traces of sulfur, vitamin B1, anthocyanins, phytonutrients and phenolics; source of antioxidants. Acerola The fruit is edible and widely consumed in the species' native area, and is cultivated elsewhere for its high vitamin C content. There is 1677.6 mg of vitamin C in 100 g of fruit. The fruit juice has also been found to contain carotenoids, such as beta-carotene. African plum Fruit contains vitamins A and B. Agritos Fruit, roots and leaves contain berberine and other alkaloids that are poisonous in high concentrations. Almondette The seed contains 59% fat, 12% starch and up to 22% protein. Ambarella Fruits contain a high source of vitamin C and small amounts of minerals, carotenoids, and other vitamins. Arbutus berry Tannin is obtained from the leaves, bark and fruit. The fruit contains 15% sugar and about 1% malic acid. Babaco Like the papaya, the fruit contains the enzyme papain. The fruit contains more water, protein and organic acids than papaya but less sugar and vitamin content. Papaya and babaco contain similar mineral composition. Bacaba palm Bacaba wine, which is made from the fruit, is a high calorie beverage. Bacaba-de-leque Palm hearts are eaten fresh or canned and are high in vitamin C and calcium. Large amounts of fruit emulsion provide a good source of fat, calories and protein. Bayberry, Red Fruit contains OPCs, the strongest class of free radical scavenging antioxidants; high in vitamin C, potassium, thiamine, riboflavin, and carotene, the fruit contains high levels of polyphenolics, including anthocyanins and flavenoids. Bignay The bark contains a toxic alkaloid. Bilimbi Fruit juice contains 5 percent oxalic acid; pH is 4.47. Ripe fruits are low in calories but rich in malic acid, minerals (especially iron), and vitamin C. Borojo Fruit pulp has a high content of protein, B vitamins and phosphorus. Borojó fruit also have a significant amount of polyphenols. Breadnut The fruit and nut are good sources of calcium. The nut is high in protein, starch, vitamins A, C, and carbohydrates. Seeds have a high tryptophan content. 257 258 Commodity Dietary Value Cabeluda Fruits are nutritive and rich in vitamins. Cajou, fruit The nut is rich in fat, calories, protein and oil. The peduncle is rich in vitamin C and calories. Carob The pods are rich in sucrose and protein, Vitamin A, Vitamin B and several important minerals. Carob has one-third the calories of chocolate, is rich in pectin, is non-allergenic, has abundant protein, and has no oxalic acid. The pods contain up to 1.5% tannins, which interfere with the body’s utilization of protein. Food enriched with carob fiber aid in prevention of hypercholesterolemia; rich in polyphenolic antioxidant; production of citric acid from pod extracts. Cashew apple The cashew apple contains high quantities of tannins, yielding a bitter taste. Cashew nuts are a good source of iron, potassium, and zinc. They contain protein and are low in saturated fat. They contain no cholesterol and are slightly higher in carbohydrate content than most other nuts, except for pistachios. Chinese olive, black Fruit is fatty; contains iron and calcium; the seed contains protein. Chinese olive, white Seeds are high in fat and protein. The fruit is also fatty and contains iron and calcium. Date Fruit is a high-energy food source; rich in carbohydrates and sugar (60 to 70% of dry weight); very nutritious because fruits contain niacin, iron, potassium, folic acid, magnesium, numerous vitamins (A, B1 and B2) and minerals. Fruits contain a fair source of calcium, chlorine, copper and sulfur; fruits contain a small amount of phosphorus and 16 kinds of amino acids. Low in fat and protein. Fruits contain antioxidant and anti-mutagenic properties. Desert date The seed serves as a protein-rich component in some areas. Fruit possesses a significant carbohydrate content. Fruit contains saponin; large levels may harm human. Feijoa The fruit is an excellent source of vitamin C and dietary fiber. The main sugars present in feijoa fruit are sucrose, fructose and glucose and increase as the fruit ripens. Contents of calcium, magnesium, and potassium per fruit all increase as the fruit grows. Fig Figs are high in fiber and are a good source of potassium and vitamin B6. Dried fruit contain more calcium per gram than milk. The dried fruit is nutrient dense. Fruit contains no cholesterol and almost no fat. Fragrant Manjack The seed contains 46% fat and 31% protein. Gooseberry, Ceylon Fruit is a good source of vitamin C. Gooseberry, Indian Fruit is rich in vitamin C. Gooseberry, Otaheite Fruit contain moderate amounts of phosphorus, calcium, iron and vitamin C. Governor’s plum For Flacourtia jangomas the fruit is rich in pectin. (includes Plum-of- Martinique, Rukam, and Indian plum) Guabiroba The fruit is high in vitamins. Guava Fruit is rich in vitamin C, pectin, dietary fiber, protein, phosphorus, potassium, niacin, vitamin A and calcium. Fruit contains 2 to 5 times the vitamin C content of orange juice. 258 259 Commodity Dietary Value Guava, Cattley (includes Fruit is a good source of fiber and vitamin C. Purple strawberry guava, Yellow strawberry guava, and Strawberry guava) Guava, Costa Rican Fruit is rich in pectin. Guava, Para Fruit is composed of 86% water, a pulp pH of 3, a citric acid content of 1.87%, and a vitamin C content of 389.3 mg/100 g fresh pulp; peels contain high antioxidant activity. Illawarra plum Edible portion is high in vitamin C. Imbu Low content of ascorbic acid compared to ascorbic acid levels for other Spondias species. Jaboticaba The fruit is rich in vitamin C and anthocyanins. Jamaica cherry The fruit is rich in vitamin C, calcium, phosphorus and iron. Jambolan The fruits have a low energy value and contain some vitamin C; the pulp contains resin, gallic acid and tannin. Jujube, Chinese Fruit have high vitamin C content Kakadu plum The fruit may have the highest known vitamin C concentration; fruit contains over 5% vitamin C by weight. Fruit also contains high levels of folates and polyphenolic antioxidants. Karanda Ripe fruit is taken to prevent scurvy. Mangaba Fruit pulp is a good source of iron and vitamin C. Marian plum The fruit contains a good source of vitamins A and C. Mombin, purple Fruit have a high concentration of total carbohydrates, a moderate source of potassium and starch, and a good source of vitamin C. Mombin, yellow Fruit has a good supply of ascorbic acid. Monkeyfruit Bark contains tannin Nance The seed is high in oil and protein. The fruit is a good source of ascorbic acid. Natal plum Fruit is rich in vitamin C, magnesium, and phosphorous. Noni Fruit and leaves contain high amounts of protein and ascorbic acid. Olive Olive oil contains a high monounsaturated fat (particularly oleic acid) and antioxidant content. Oil is low in saturated and polyunsaturated fats. Many value the oil because it aids in the prevention of cardiovascular disease. Oil is also beneficial for glycaemic control, obesity and cancer. Papaya, Mountain Green fruit is rich in papain. Patauá Patauá oil is virtually identical to olive oil in appearance and fatty acid composition. The oil is highly unsaturated with 78 ± 3% monounsaturated fatty acids and 3 ± 1% polyunsaturated fatty acids. A beverage prepared from the fruit has high protein content and the unsaturated oils make it an excellent nutritional addition to local diets. Peach palm, fruit The fruit is energy-rich and contains a large quantity of starches, oils, vitamin A and protein. Fruit mesocarp oil is rich in monounsaturated oleic acid. A trypsin inhibitor and calcium oxalate crystals exist in the fruit, but can be removed by boiling. The heart-of-palm is a dietary product that also contains calcium oxalate crystals. Persimmon, Japanese Fruit contain large amounts of potassium and are a good source of vitamin A

259 260 Commodity Dietary Value and vitamin C. Rose Apple The seeds, roots, stems, bark and leaves are said to be poisonous; fruit have very low nutritional value. Rumberry The fruit provides up to 2 grams (0.1 ounce) of vitamin C per 100 grams (4 ounces) of fruit. In comparison to oranges, the fruit provides thirty times more vitamin C, ten times more iron, three times more niacin, twice as much riboflavin, and 50% more phosphorus. The fruit contains a significant source of potassium. It also has a full complement of minerals and amino acids that can aid in the absorption of vitamin C. In addition to the chemicals mentioned above, the fruit contains beta-carotene, calcium, leucine, protein, serine, thiamin, and valine. Sea grape Fruit pulp is low in fat. Sentul Fruit is high in carbohydrates, fair in iron and low in calcium. Starfruit The oxalic acid content of ripe starfruit may adversely affect some individuals. Starfruits are good sources of Vitamin A, Vitamin C, potassium, iron, carotenoids, and nicotinamide. Surinam Cherry Fruit is low in sugar; good source of carotene, vitamin A, vitamin C, iron, and iodine. The fruit contains a large quantity of antioxidants including lycopene, beta-cryptoxanthin, gamma-carotene, and rubixanthin. Seeds are toxic. Tamarind Pulp is a good source of calories, calcium, phosphorus, iron, riboflavin, niacin, thiamine, minerals, B complex vitamins, and vitamin C. Pulp contains the richest natural source of tartaric acid of any fruit; pulp also contains acetic and citric acids, alcohol, pectin, and sucrose. The peel of young fruits contains a higher amount of vitamin C than mature fruit peels. The seeds are a rich source of protein with a favorable amino acid composition. Uvalha Fruit has a moderate vitamin C content. Water apple Low in nutritional value; 90% water. Water pear The bark is poisonous and has been known to cause death in humans. Wax jambu Fruit are between 80 and 90% water; fruit contain a fair amount of vitamin C.

Table 48. Nutrient Composition of Acerola, Guava, Starfruit, and Surinam cherry. USDA Fiber Vitamin A Vitamin Iron Folate Potassium Calcium Fruit Food Amount (mg) Form (g) (RAE) C (mg) (mg) (mcg) (mg) Juice 1 cup (8 oz.) 0.7 60 3872 24 1.21 34 235 Acerola Fruit ½ cup 0.5 19 822 6 0.1 7 72 Guava Fruit ½ cup 4.5 26 188 15 0.21 40 344 Starfruit Fruit ½ cup 1.5 2 19 2 0.04 6 72 Surinam cherry Fruit ½ cup NA 65 23 8 0.17 NA 89

260 261 Table 49 . Carotenoids and phenolic compounds identified in Acerola, Guava, and Starfruit. Beta- General Fruit Cryptoxanthin Lycopene 4-CQA 5-CQA Catechins carotene Phenolic Acerola x x Guava x x x x Starfruit x x x x

Table 50. Nutrient value of cashew apple fruit, 3.5 oz or 100 g of fruit (Morton, J. 1987. Cashew Apple. [In: Fruits of warm climates. Julia F. Morton, pp. 239–240). Constituent Approximate value Water content 84-88% Protein 0.1-0.16 g Fat 0.05-0.5 g Carbohydrate 9.1-9.8 Total dietary fiber 0.4-1.0 g Calcium 0.9-5.4 mg Iron 0.2-0.7 mg Thiamine 0.02-0.03 Riboflavin 0.1-0.4 Niacin 0.1-0.5 mg Vitamin C (ascorbic acid) 147-372 mg

APPENDIX III: MEDICINAL USES OF TROPICAL AND SUBTROPICAL FRUITS – EDIBLE PEEL:

There are several medicinal uses of the tropical and subtropical fruits are they are discussed in Table 51 of APPENDIX III: Medicinal Uses of the Tropical and Subtropical Fruits – Edible Peel. The medicinal value of tropicals and subtropicals, both the fruits themselves and their actual plant parts (bark, roots, and even pollen), has long been acknowledged by the diverse peoples in and around their areas of origin. These regions are rich in recipes for preparing infusions, decoctions, syrups, pastes, jellies, juices, and so forth for myriad purposes. The date has a high tannin content that is reportedly useful as an astringent in intestinal complaints and is good for sore throats, colds, and bronchial catarrh. Starfruit and pineapple juice are reportedly useful diuretics. The roots, bark, leaves, and immature fruits of many tropical fruit crops are widely used in the tropics as astringents to stop gastroenteritis, diarrhea, and dysentery. A decoction of the boiled fruit of the sapodilla has also been reported useful in treating diarrhea. 261 262 The infusion of passionfruit leaves, rich in the glycoside passiflorine, is reported to have sedative properties.

Table 51.. Medicinal Uses of Tropical and Subtropical Fruits. Commodity Medicinal Uses Açaí Many Brazilian medicinal uses; health drink in the United States. It is believed to contain antioxidant, antibacterial, anti-inflammatory and antimutagenic properties. Aids the cardiovascular system and serves as a source of fiber for a healthy digestive system. Acerola Used by locals to cure common colds, liver ailments and dysentery, health drinks and supplement. African plum Leaves, fruit, and roots used for numerous purposes in Africa including anemia, backaches, eye problems and gonorrhea. Fruit especially are used to aid fertility and treat jaundice, leprosy and dysentery. Agritos Roots and rhizomes traditionally used to treat toothaches and stomach ailments; used as an antibacterial, antitumor, and tonic. Ambarella Fruit, leaves and bark are used in the treatment of sores, wounds and burns. In Cambodia, ambarella bark is mixed with species of Terminalia and used as a remedy for diarrhea. Arazá High protein content comes from the seeds. The nutritional value is similar to that of oranges, with the exception of the vitamin C content, which is more than double in araçá-boi. Arbutus berry Leaves, bark and roots are an astringent, diuretic, and renal antiseptic. Leaves and bark are used to treat stomachaches and urinary tract irritation. All parts of the plant contain ethyl gallate, a substance that possesses strong antibiotic activity against Mycobacterium bacteria. Bark is rich in tannins and is used medicinally as a dye and preservative. Bayberry, Red The fruit and roots have been used in traditional Chinese medicines for centuries. The plant is used for heart ailments, and stomach conditions; bark has many uses including treatment of asthma, earaches, toothaches, stomach ailments, fevers, and skin conditions; the fruit is used for respiratory and digestive health; roots are used for healing wounds. Bignay Leaves are used to treat snakebites in Asia. Bilimbi Leaves are used for skin conditions, venereal diseases, itches, rheumatism, coughs and bites; an infusion made from the flower aids in coughs; fruit are used to quicken recovery after fevers, aid coughs, aid certain nervous system disorders, treat inflammation, and treat digestive conditions. Borojo Reported famous as an aphrodisiac and health properties for treating wounds, kidney problems, high blood pressure and cancer. Breadnut Fruit, leaves and latex have been used medicinally. An infusion of the leaves or latex is used to treat coughs, asthma, 262 263 Commodity Medicinal Uses diabetes and bronchitis. The infusion of the bark is used as a tonic. Latex is used to increase milk production in mothers after childbirth. Cambucá A decoction of the leaves and seeds are used in homeopathic formulations against bronchitis and coughs. Carandas plum Important medical species in Ethiopia and other parts of Africa. Roots contain the active ingredient carissin, that may prove to be useful in the treatment of cancer; twigs contain quebrachytol and cardioglycosides that are used to destroy tapeworm. In Guinea, boiled leaves are used to relieve toothaches; a mixture of root bark and spices are used to cure a number of problems such as pain, inflammation, venereal diseases, and ulcers. Carob The pods are used to treat gastrointestinal problems and inflammation; seedpods are used in the treatment of coughs. Flour made from the ripe seedpods is used to soothe the skin. The seed husks and bark are used as an astringent. Leaves are used to cure colds. Cashew apple Cashew apple juice without the removal of tannin has been used as a remedy for sore throats and gastrointestinal problems in Cuba and Brazil. The juice is a potent diuretic. The brandy is applied to the skin to relieve rheumatism pain. The fruit, bark, and nut oil are used as remedies for calluses, corns, warts and ulcers. Bark, seed oil, fruit, and leaves are used for a variety of medicinal purposes ranging from the treatment of colds to malaria. The cashew apple may be consumed directly or either used for juice or preserved in syrup (candied). The fresh cashew apples from non-improved plant material may be astringent due to their high tannin content, and are much more palatable if first processed to remove the bitter taste. This can be accomplished by either steaming under pressure (i.e. a pressure cooker) for 10-15 minutes, or boiling in salty water for 15 minutes. The apples are then pressed to remove excess moisture and boiled in cane sugar syrup for 2 hours. Finally, they are sun dried, or placed in an electric food drier. Cashew apples are also canned in syrup and used to prepare chutneys and fruit pastes. Because of their high pectin content, they set readily and make good jam. The juice can also be extracted and strained, after which gelatin is added at a rate of ¼ oz per 3 cups of strained juice with constant stirring for 15 minutes. The tannins in the juice bind to the gelatin and form a precipitate, which can then be removed by filtering through muslin cloth. Sugar can then be added to taste. The juice readily ferments, and is used in various countries to prepare wines and distilled liquors (e.g. Brazil, Guatemala, Western Africa, India, Sri Lanka and the Philippines). Cashew apples 263 264 Commodity Medicinal Uses are a good source of Vitamin C. Ceylon iron wood The tree is used as a general tonic; bark is used for a variety of conditions including reduction of fever, gastrointestinal problems, poison control and removal of parasites. The bark also retards the fermentation of toddy (wine). Fruit is used to smooth the skin, stimulate the appetite, aid bronchitis and leprosy. Seeds are used to cure ulcers and eye conditions. Seeds contain 25% oil, which is used as a skin softener. Chinese olive, black Fruits and seeds have medicinal purposes in China.

Chinese olive, white The resin is a stimulant and a substance that reddens the skin; when applied externally, the resin is used as an anti- rheumatic. Resin is used in incense making. Oleoresin is made into an ointment for ulcers. Fruit is believed to help indigestion and combat drunkenness; can be used to stimulate the production of saliva and the appetite; eliminates apprehension. Chirauli-nut The tannin and gum of the tree have medicinal properties Cocoplum Various parts of the plant have been used in folk medicine; species is known to have hypoglycemic effects. Date Fruits are used as folk remedies for many medicinal purposes; regarded as an aphrodisiac, contraceptive, demulcent, diuretic, emollient, estrogenic, expectorant, laxative, pectoral, purgative and refrigerant. Desert date Various medicinal purposes. Potential diosgenin and yamogenin source for the manufacture of cortisone and corticosteroid drugs; used in steroid manufacture. Doum palm coconut A variety of medicinal uses. False sandalwood Seeds contain hydrocyanic acid and serve as a purgative. Bark and crushed fruit rind are applied to sores on domestic animals and to keep off fleas. Leaves and twigs are used for fevers, colds, mouthwash for toothaches, a laxative, and an eye lotion. Roots are used to treat skin problems, headaches, leprosy, hemorrhoids, sexually transmitted diseases, guinea worm, sleeping sickness, and oedema; used as an antidote to poison Feijoa Used more for medicinal purposes, rather than as a food in South America. An infusion from the leaves is prepared into a drink to cure dysentery and cholera in children. The dried skins of feijoa fruit are also used for this purpose. Fig Consumption of figs aids in lowering blood pressure, controlling the appetite and managing cholesterol. Fragrant Manjack The tree contains numerous medicinal uses. Seeds are used as an anti-inflammatory; the bark is medicinal. Gooseberry, Indian All parts of the tree are widely used in Asiatic medicine. Used in the treatment of diverse ailments including digestive disorders, scurvy, fever, chronic gastrointestinal problems, 264 265 Commodity Medicinal Uses and coughs. For this use, fruit juice is prepared into sherbet or fermented. Fruit is also consumed medicinally by mixing dried chips of flesh with grape juice and honey. The fruit is used as a diuretic and laxative.’Triphala’ is produced by combining Indian gooseberry with Terminalia chebula and Terminalia bellerica. This medicine is used to treat chronic gastrointestinal problems, hemorrhoids, enlarged liver and other disorders. A powder created from dried fruit is used as an expectorant. Fruit juice, dried fruit mixed with water, or an infusion of the seeds is used as an eyewash. Seeds can also be used in treating asthma, bronchitis, diabetes, and fevers. Liquor made from the fruit is used to treat a number of problems from indigestion to heart problems. Roots contain norsesquiterpenoid glycosides that inhibit human cell growth. Many Hindus believe that consuming ripe fruits for 40 days after a fast aids in restoring health and vitality. Leaves are also used for problems such as indigestion. The sap is applied to wounds and bites. Flowers are used as a laxative and fever reducer. Bark is used for gastrointestinal purposes. Gooseberry, Otaheite Fruit are used as a liver tonic to enrich the blood in India. Syrup is used as a stomachic medicine; seeds are used as a laxative. Leaves mixed with pepper are applied to skin to relieve aches and pains. Although roots are toxic, vapors from boiled roots are inhaled to relieve coughs and headaches. An infusion of the roots is used to relieve asthma. The root is also externally used to treat psoriasis on feet. Governor’s plum (includes Plum- Flacourtia indica fruit are used to treat jaundice and enlarged of-Martinique, Rukam, and spleens. A preparation of the leaves and wood are used Indian plum) against roundworms. Leaves and roots are taken for parasitic diseases, malaria, and diarrhea. Leaves are used as an antidote to snake bites. Roots are used to treat hoarseness, skin allergies, pneumonia and intestinal worms and are used as an astringent, diuretic and pain reliever. Bark is used to aid rheumatism, gout and skin disease. Flacourtia rukam immature fruit juice is used to stop diarrhea and dysentery. Leaf juice is used to cure inflamed eyelids. Dried crushed leaves are placed on wounds. A root decoction is given to women after childbirth. Inner bark is used to cure certain parasitic diseases. Flacourtia jangomas fruits are consumed to relieve digestive problems, nausea and diarrhea. A leaf decoction is used to aid diarrhea. Dried leaves are used to relieve bronchitis and coughing. Leaves and bark are used to treat bleeding gums and sore teeth. A mixture of the bark is used to aid hoarseness. Roots are placed on sores and toothaches.

265 266 Commodity Medicinal Uses Grumichama The bark and leaves contain 1.5% of essential oil. A leaf or bark infusion is used as an aromatic, astringent, diuretic and a treatment for rheumatism in Brazil. Guabiroba The plant is used as an astringent, antidiarrhoeal; used to aid cystitis and urethritis. The shell, fruit and leaves are used for medicinal purposes. Guava Guava exhibits antibacterial action against intestinal pathogens, anti-inflammatory. Leaves are used to treat diarrhea, intestinal worms, coughs, throat and chest ailments, toothaches, skin diseases, favors, neurological problems, inflammation of the kidneys, weight problems, epilepsy, wounds, arthritis and ulcers. Leaves, bark, roots, immature fruit, and bud extracts are used in folk medicine and the treatment of diabetes. Fruit can aid in reducing cholesterol. Guava berry Fruits are sold by herbalists for making depurative syrup. The decoction is taken as a treatment for liver complaints. Guava, Brazilian In Brazil, a decoction of the bark or roots is used to treat urinary diseases, diarrhea and dysentery. In Costa Rica, the plant is used to reduce varicose veins and ulcers on the legs. A leaf decoction is used to relieve colds and bronchitis. Imbé The tree is used in traditional medicine and the powdered root is used as an aphrodisiac. Jaboticaba The roots of the tree are used as an antiseptic in Vietnam and an abortion drug in Malaysia. Populations in Columbia create infusions of flowers and use them as a tranquillizer and tonic. In the Philippines, infusions of flowers are used to treat toothaches, indigestion, and cramps. Infusions are also thought to induce sweating. In other countries, flower infusions are used as an antiseptic and to treat headaches and cold symptoms. Leaf decoctions are used as an antidiarrhoeal. Bark decoctions are used as skin softeners. Jambolan There is more interest in the fruit for its medicinal properties than its food purposes. The fruit is an astringent, stomachic, carminative, antiscorbutic and diuretic. A thick jam made from the fruit aids diarrhea. The juice is used to cure enlargement of the spleen, chronic diarrhea, urine retention and sore throats; it also serves as a lotion for ringworm of the scalp. Seeds and bark in liquid or powdered form are administered 2 to 3 times per day to patients with diabetes or glycosuiria. Leaves in alcohol are also administered for diabetes. Leaf juice is administered to treat dysentery and skin diseases. The seeds are also used in lowering blood pressure. Leaves, stems, flower buds, opened blossoms, and bark has antibiotic activity. A decoction of the bark is taken for dyspepsia, dysentery, asthma, bronchitis, stomatitis, inflammations, and diarrhea. Jujube, Indian The tree is used in Indian medicine as a blood purifier and 266 267 Commodity Medicinal Uses digestion aid. Fruits are applied on cuts and are employed in pulmonary ailments and fevers. Fruit mixed with salt and chili peppers are given to patients with indigestion. Dried ripe fruit is given as a laxative. Seeds are used as a sedative and are taken to halt nausea, vomiting, and abdominal pains. Leaves are applied to sores and are helpful in liver troubles, asthma, and fevers. Bark is used to halt diarrhea and dysentery and relieve gingivitis and sores. Roots are used to reduce fevers, cleanse the body, kill tapeworms, and heal wounds. Root juice is used to alleviate gout and rheumatism. Flower infusions serve as an eye lotion. Kaffir-plum The bark is a popular traditional medicine used to treat acne and eczema. Powdered burnt bark is used to treat sprains and bone fractures. Root decoctions are taken for paralysis. Kakadu plum Australian aboriginal people pound the fruit and use it as an antiseptic and soothing balm for aching limbs. Karanda Unripe fruit is used as an astringent; ripe fruit is eaten for its source of vitamins; remedy for gastrointestinal problems; A decoction of the leaves are used to control fevers, diarrhea, oral inflammation and earaches. The root is used to aid gastrointestinal issues, lower blood pressure and control itching. Mangaba The latex from the plant is used as a popular medicine for treatment of ulcers and tuberculosis. Mombin, Malayan Juice of the bark is used to treat dysentery and rheumatism. Mombin, purple In Mexico, fruits are used as a diuretic and antispasmodic. A decoction of the fruit is placed on wounds and sores. Syrup prepared from the fruit is used to cure diarrhea. A decoction of the bark is used to aid mange, ulcers, dysentery, and bloating. Sap from the bark is used to treat inflammations in infants. The juice of the leaves is used to cure thrush. A decoction of the leaves and bark is used as a fever reducer. In Nigeria, an infusion of the leaves is used to wash cuts and burns. Mombin, yellow A decoction of the bark is used as a treatment for diarrhea, dysentery, and hemorrhoids. Powdered bark and dried leaves are applied to wounds. Flowers and leaves are made into a tea to relieve gastrointestinal issues and eye and throat inflammation. Tannins from leaves and branches have antiviral activity against Herpes Simplex Type 1 and Coxsackie B2. Leaf extracts contain antibacterial properties; extracts aid in the treatment of nervous diseases and malaria. Fruit juice serves as a diuretic and fever reducer. Monkeyfruit The root is an astringent and is used as a purgative. It is applied to skin ailments. Bark is used to treat headaches. Both bark and fruit are used to treat liver problems. Bark is consumed to enrich the blood after recovering from 267 268 Commodity Medicinal Uses exhaustive diseases. In India, a health drink prepared from mature fruit, black pepper, cumin and sugar is given to women during pregnancy as a digestive and appetizer. Seeds and latex are used as a purgative. Nance The Mixe Indians of Oaxaca, the Zoques, Tzeltzal people of Chiapas, Mexico and the Maya healers in Guatemala have used the tree for medicinal purposes since pre-Hispanic times. Bark has been used to treat snakebites, diarrhea, respiratory problems, wounds, mouth problems, and fevers. Aerial parts of the tree are used to reduce fevers and treat diarrhea and skin rashes. Fruit is used to treat fevers. Bark and branches are used as a fish poison. Seed is used to treat dysentery. Noni Roots, bark, fruit and leaves are used as a significant source of traditional medicines. Trees contain a number of chemicals including anthraquinones, alkaloids, scopoletin, glycosides, polysacchardies, asperuloide and organic acids that aid a number of health issues. A complementary alternative medicine that aids high blood pressure, diabetes, pain, arthritis, depression, cancer, AIDS, skin parasites, skin and stomach ulcers, arteriosclerosis and senility. The leaf is heated or wilted and pressed on painful swellings, wounds, and the head for headaches and head colds. Dried fruits and leaves are used to make infusions and teas for medicinal use. Fruit are used as an appetite stimulant. Olive Olive oil has been used as a medicine and body ointment for many years. The oil is used as a body cleanser, a skin soother and a laxative. Oil is consumed to reduce gastric secretions and treat ulcers. Externally, oil is used to cure dandruff. Leaves are used as an antiseptic, astringent, febrifuge and sedative. The bark is an astringent and febrifuge. Papaya, Mountain Fruit is used in Colombia, Chile, and northern Ecuador to treat arterial sclerosis. Latex of the fruit is used against skin infections and warts. It is also used to destroy intestinal worms, inflammations of the intestine, diabetes and liver diseases. Patauá The oil is used as a cure for minor bronchial and pulmonary infections. The hard endosperm is crushed and eaten to cure snakebites. Peach palm, fruit Fruit is used as an aphrodisiac. Persimmon, Japanese Fruit contains antioxidant compounds including polyphenols and anti-cancer compounds including ß-cryptoxanthins. A mixture of the calyx and fruit stem is used to cure hiccups and coughs. Pomerac A decoction of bark is used to aid cuts, mouth infections, throat infections, stomachaches and coughs; leaves are used 268 269 Commodity Medicinal Uses to aid mouth infections and soothe skin; roots are used to alleviate itching, edema, and urinary problems. Root bark is used to cure gastrointestinal issues. A decoction of the fruit, leaves or seeds is used to reduce fevers. The plant is also used for various conditions such as constipation, diabetes, coughs, pulmonary problems and headaches. Seeded fruit, seed, bark, and leaves contain antibiotic activity and effect blood pressure and respiration. Rambai Bark is used to soothe eye inflammations. Rose Apple In India, fruit is used as a tonic for the brain and liver and as a diuretic; sweetened flowers are used to reduce fevers; seeds are used to cure diarrhea and reduce excess mucus. In Nicaragua, an infusion of the roasted, powdered seeds is used to aid diabetics. In Colombia, the seeds are used as an anesthetic. A leaf decoction is used to aid sore eyes; it also serves a diuretic, expectorant, fever-reducer, itch reliever, and treatment for rheumatism. The bark is used to induce vomiting and relieve asthma and bronchitis. In Cuba, roots are used to cure epilepsy. Rumberry Herbal supplement companies market the fruit as a cure for viral infections, colds/flu, cold sores, autoimmune disorders and weight loss. The fruit contains vitamins, minerals, and amino acids that help with the absorption and efficient uptake of vitamin C. Sea grape Fruit juice is used to reduce fevers. Bark resins are used to treat throat problems. The root is used used to aid dysentery. Sentul Pounded bark is used to treat ringworm; leaf decoctions are used to reduce fevers and itching; root infusions and decoctions are used as a general tonic and in treating diarrhea, and spasms; stem bark is used to treat colic. Pulp is used as an astringent. Starfruit In India, ripe fruit is used to halt hemorrhages; the Chinese use the fruit as antidote for high blood pressure; In Thailand, the fruit is used to reduce blood sugar levels in diabetics; in Indonesia, it is used to alleviate hypertension, gingivitis, and acne; dried fruit or juice is taken to counteract fevers; a conserve of the fruit is used to reduce gastrointestinal, kidney and bladder problems and hangovers; an ointment made from the fruit is said to relieve eye afflictions and skin conditions. The leaves, flowers, bark, roots and seeds are also used medicinally. Surinam Cherry In Brazil, a leaf infusion is made to aid stomach ailments and reduce fevers; used as an astringent. In Surinam, leaf decoctions are taken as a cold remedy and fever reducer. Leaves produce essential oils. Tamarind: The tree produces many valued medicines. Ripe fruit especially has a recognized and proven medicinal value. The 269 270 Commodity Medicinal Uses American pharmaceutical industry processes 100 tonnes (110 tons) of tamarind pulp each year. Fruit is used to reduce fever, aid sore throats and arthritis, treat sunstroke, aid leprosy, paralysis, and poisonings, and cure intestinal ailments and scurvy; pulp is used as an astringent on skin infections. It is an ingredient in cardiac and blood sugar- reducing medicines. A tea of young leaves and/or flowers is used to heal irritations, swollen joints, sprains, boils, and skin eruptions. Lotions made from the tree are used to remove intestinal worms, and treat pinkeye, dysentery, jaundice, hemorrhoids and other ailments. The bark is used as an astringent, tonic, digestive aid, and cure for gingivitis, asthma, eye problems, and fevers. Powdered seeds are used to aid diarrhea. Roots are taken to ease chest pain. Pectin from the seed kernel is used in pharmaceutical products. Water apple In Hawaii, a decoction of the bark is used to treat thrush; various parts of the tree possess antibiotic activity. Water pear Fruit is used to treat dysentery; a decoction of the bark is used to treat diarrhea; liquid from the pounded bark and roots mixed with water is used as a purgative. Water berry In central Africa, the tree is used to treat stomachaches, diarrhea, respiratory ailments and tuberculosis; a decoction of boiled roots and bark is used to treat indigestion and giddiness; extraction of the leaves is used as a purgative or treatment for diarrhea. In central Africa, the tree is used to treat stomachaches, diarrhea, respiratory ailments and tuberculosis; a decoction of boiled roots and bark is used to treat indigestion and giddiness; extraction of the leaves is used as a purgative or treatment for diarrhea. Wax jambu Flowers are astringent and contain tannins; used in Taiwan to reduce fevers and aid diarrhea. Flowers also contain weak antibiotic action.

APPENDIX IV: SPREADSHEETS FOR SORTING SUBGROUPS OF TROPICAL AND SUBTROPICAL FRUITS – EDIBLE PEEL. See separate attachment:

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