1 **UNITED STATES ENVIRONMENTAL PROTECTION AGENCY**

**WASHINGTON, D.C. 20460 OFFICE OF CHEMICAL SAFETY AND POLLUTION**  **PREVENTION**

**MEMORANDUM**
DATE: March 8 , 2013 SUBJECT: Crop Grouping

– Part XIV: Ana ly sis of the USDA IR
- 4 Petition to

Amend the Crop Group Regulation 40 CFR § 180.41 (c) (2 9 ) and Commodity

Definitions [ 40 CFR 180.1 (g)] Related to the Proposed Crop Group 24 Tropical and Subtropical Fruit

– In edible Peel. PC Code: NA DP Barcode: NA D ecision No.: NA Registration No. : NA Petition No.: NA Regulatory Action: Crop Grouping Regulation: 40 CFR 180.41(c)(14) Risk Assessment Ty

pe: None Case No.: NA T XR No.: NA CAS No.: NA MRID No.: MRID 482970
- 01 40 CFR: 180.41 (c) (2 9 ) and 180.1 (g ) FROM: Bernard A. Schneider, Ph.D., Senior Plant Physiologist

Chemistry

and Exposure Branch Health Effects Division (7509P) THROUGH: Steve Funk, PhD. , Chairperson

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

- Starner2

**ACTION REQUESTED** : Wil liam 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 1 5 , 2010) on behalf o f 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 2 4 , Tropical and Subtropical Fruit

– In e dible Peel Group, and propose addition of C ommodity 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 Fruit, In edible Peel”. 2. Add the following 104 commodities in this new crop group: 1. Abiu, Pouteria caimito (Ruiz & Pav.) Radlk, ( Sapotaceae ) 2. Aisen, Boscia senegalensis (Pers.) Lam., ( Capparaceae (also placed in Brassicaceae )) 3. Akee apple, Blighia sapida K.D. Koenig, ( Sapindaceae ) 4. Atemoya , Annona cherimola Mill. X A. squamosa L., ( Annonaceae ) 5. Avocado, Persea americana Mill., ( Lauraceae ) 6. Avocado, Guatemalan, Persea americana Mill. var. guatemalensis , ( Lauraceae ) 7. Avocado, Mexican, Persea americana Mill. v ar. drymifolia (Schltdl. & Cham.) S. F. Blake, ( Lauraceae ) 8. Avocado, West Indian, Persea americana var. americana , ( Lauraceae ) 9. Bacury, Platonia insignis Mart., ( Clusiaceae (alt. Guttiferae )) 10. Bael fruit, Aegle marmelos (L.) Corrêa, (Rutaceae ) 11. Banana , Musa spp. and hybrids, ( Musaceae ) 12. Banana, dwarf, Musa hybrids; Musa acuminata Colla, ( Musaceae ) 13. Binjai, Mangifera caesia Jack, ( Anacardiaceae) 14. Biriba, Annona mucosa Jacq., ( Annonaceae ) 15. Breadfruit, Artocarpus altilis (Parkinson) Fosberg, ( Morace ae ) 16. Burmese grape, Baccaurea ramiflora Lo ur., (Phyllanthaceae (also placed in Euphorbiaceae )) 17. Canistel, Pouteria campechiana (Kunth) Baehni, ( Sapotaceae ) 18. Cat's
- eyes, Dimocarpus longan Lour. subsp. malesianus Leenh., ( Sapindaceae ) 19. Champedak, Artocarp us integer (Thunb.) Merr., ( Moraceae) 20. Cherimoya, Annona cherimola Mill., ( Annonaceae ) 21. Cupuacú, Theobroma grandiflorum (Willd. Ex Spreng.) K. Schum., ( Malvaceae (also placed in Sterculiaceae )) 22. Custard apple, Annona reticulata L., ( Annonaceae ) 23. Dragon fruit, Hylocereus undatus (Haw .) Britton & Rose, ( Cactaceae ) 24. Durian, Durio zibethinus L., ( Malvaceae (also placed in Bombacaceae , Durionaceae)) 25. Elephant

- apple, Limonia acidissima L., (Rutaceae ) 26. Etam be, Mangifera zeylanica (Blume) Hook. F., ( Anacardiaceae ) 27. Granadilla, Passiflora ligularis Juss., (Passifloraceae )3 28. Granadilla, Giant, Passiflora quadrangularis L., (Passifloraceae ) 29. Ilama, Annona macroprophyllata Donn. Sm., ( Annonaceae) 30. Ingá, Inga vera Willd. subsp. affinis (DC.) T. D. Penn., (Faba ceae (alt. Leguminosae ) (also placed in Mimosaceae )) 31. Jackfruit, Artocarpus heterophyllus Lam., ( Moraceae ) 32. Jatobá, Hymenaea courbaril L., (Fabaceae (alt. Leguminosae ) (also placed in Caesalpiniaceae)) 33. Karuka, Pandanus julianettii Martelli, (Pandanacea e ) 34. Kei apple, Dovyalis caffra (Hook. F. & Harv.) Warb., (Salicaceae (also placed in Flacourtiaceae) ) 35. Langsat, Lansium domesticum Corrêa, ( Meliaceae ) 36. Lanjut, Mangifera lagenifera Griff., ( Anacardiaceae ) 37. Longan, Dimocarpus longan Lour., ( Sapindaceae) 38. Lucuma, Pouteria lucuma (Ruiz & Pav.) Kuntze, ( Sapotaceae ) 39. Lychee, Litchi chinensis Sonn., ( Sapindaceae) 40. Mabolo, Diospyros blancoi A. DC., (Ebenaceae ) 41. Madras

- thorn, Pithecellobium dulce (Roxb.) Benth., (Fabaceae (alt. Leguminosae); (also placed in Mimosaceae )) 42. Mammy
- apple, Mammea americana L. Clusiaceae (alt. Guttiferae )) 43. Manduro, Balanites maughamii Sprague, (Zygophyllaceae (also placed in Balanitaceae )) 44. Mango, Mangifera indica L., ( Anacardiaceae ) 45. Mango, horse, Mangifera foetida Lour., ( An acardiaceae ) 46. Mango, Saipan, Mangifera odorata Griff., ( Anacardiaceae) 47. Mangosteen, Garcinia mangostana L., ( Clusiaceae (alt. Guttiferae )) 48. Marang, Artocarpus odoratissimus Blanco, ( Moraceae ) 49. Marmaladebox, Genipa americana L., (Rubiaceae) 50. Matisia, Ma tisia cordata Humb. & Bonpl., ( Malvaceae (also placed in Bombacaceae )) 51. Mesquite, Prosopis juliflora (Sw .) DC., (Fabaceae (alt. Leguminosae ); (also placed in Mimosaceae )) 52. Mongongo, Schinziophyton rautanenii (Schinz) Radcl.

- Sm, (Euphorbiaceae) 53. Monkey

- br ead

- tree, Adansonia digitata L., ( Malvaceae (also placed in Bombacaceae )) 54. Monstera, Monstera deliciosa Liebm., ( Araceae ) 55. Nicobar

- breadfruit, Pandanus leram Jones ex Fontana, (Pandanaceae ) 56. Paho, Mangifera altissima Blanco, ( Anacardiaceae ) 57. Pandanus, Pandanus utilis Bory, (Pandanaceae ) 58. Papaya, Carica papaya L., ( Caricaceae ) 59. Passionflower, Winged

- stem, Passiflora alata Curtis, (Passifloraceae ) 60. Passionfruit, Passiflora edulis Sims, (Passifloraceae ) 61. Passionfruit, Banana, Passiflora tripartita var . mollissima (Kunth) Holm

- Niels. & P. Jorg., (Passifloraceae ) 62. Passionfruit, Purple, Passiflora edulis Sims forma edulis , (Passifloraceae ) 63. Passionfruit, Yellow, Passiflora edulis Sims forma flavicarpa O. Deg., (Passifloraceae ) 64. Paw paw , Asimina triloba (L.) Dunal, ( Annonaceae) 65. Paw paw , Small

- flower, Asimina parviflora (Michx.) Dunal, ( Annonaceae ) 66. Pelipisan, Mangifera casturi Kosterm., ( Anacardiaceae) 67. Pequi, Caryocar brasiliense Cambess, ( Caryocaraceae ) 68. Pequia, Caryocar villosum (Aubl.) Pers., ( Ca ryocaraceae ) 69. Persimmon, American, Diospyros virginiana L., (Ebenaceae ) 70. Pineapple, Ananas comosus (L.) Merr., (Bromeliaceae ) 71. Pitahaya, Hylocereus polyrhizus (F. A. C. Weber) Britton & Rose , ( Cactaceae )4 72. Pitaya, Hylocereus sp p . Including H. megalanthus , H. ocamponis and H. polychizus , ( Cactaceae ) 73. Pitaya Amarilla, Hylocereus triangularis (L.) Britton & Rose , ( Cactaceae ) 74. Pitaya Roja, Hylocereus ocamponis (Salm

- Dyck) Britton & Rose , ( Cactaceae ) 75. Pitaya, Yellow, Hylocereus megalanthus (K. Schum. ex Vau pel) Ralf Bauer, ( Cactaceae) 76. Plantain, Musa paradisiaca L. ( Musaceae ) 77. Pomegranate, Punica granatum L. ( Lythraceae (also placed in Punicaceae )) 78. Poshte, Annona liebmanniana Baill. ( Annonaceae ) 79. Prickly pear, Opuntia ficus

- indica (L.) Mill. ( Cactaceae ) 80. Prickly pear, Texas, Opuntia engelmannii Salm

- Dyck ex Engelm. var. lindheimeri (Engelm.) B. D. Parfitt & Pinkava, ( Cactaceae ) 81. Pulasan, Nephelium ramboutan

- ake (Labill.) Leenh., ( Sapindaceae) 82. Quandong, Santalum acuminatum (R. Br.) DC., ( Santalaceae ) 83. Rambutan, Nephelium lappaceum L., ( Sapindaceae ) 84. Saguaro, Carnegiea gigantea (Engelm.) Britton & Rose, ( Cactaceae ) 85. Sapodilla, Manilkara zapota (L.) P. Royen, ( Sapotaceae ) 86. Sapote, black, Diospyros digyna Jacq., (Ebenaceae ) 87. Sapote, green, Pouteria v iridis (Pittier) Cronquist, ( Sapotaceae ) 88. Sapote, mamey, Pouteria sapota (Jacq.) H.E. Moore & Stearn, ( Sapotaceae ) 89. Sapote, w

hite, Casimiroa edulis La Llave & Lex, (Rutaceae ) 90. Sataw, Parkia speciosa Hassk., (Fabaceae (alt. Leguminosae ); also placed in Mimosaceae ) 91. Satinleaf, Chrysophyllum oliviforme L., ( Sapotaceae) 92. Screw
- pine, Pandanus tectorius Parkinson, (Pandanaceae ) 93. Sierra Leone

- tamarind, Dialium guineense Willd., (Fabaceae (alt. Leguminosae); (also placed in Caesalpiniaceae )) 94. Soncoya, Annona purpurea Moc. & Sessé ex Dunal, ( Annonaceae) 95. Soursop, Annona muricata L., ( Annonaceae ) 96. Spanish lime, Melicoccus bijugatus Jacq., ( Sapindaceae ) 97. Star apple, Chrysophyllum cainito L., ( Sapotaceae ) 98. Sugar apple, Annona squamosa L., ( Annonaceae ) 99. Sun Sapote, Licania platypus (Hem sl.) Fritsch, ( Chrysobalanaceae) 100. Tamarind

- of

- the

- Indies, Vangueria madagascariensis J. F. Gmel., (Rubiaceae ) 101. Velvet Tamarind, Dialium indum L., (Fabaceae (alt. Leguminosae ); (also placed in Caesalpiniaceae )) 102. Wampi, Clausen a lansium (Lour.) Skeels, (Rutaceae ) 103. White star apple, Chrysophyllum albidum G. Don, (Sapotaceae) 104. Wild loquat, Uapaca kirkiana Müll. Arg., (Phyllanthaceae ; (also placed in Euphorbiaceae , Uapacaceae )) And cultivars, varieties and/or hybrid s of these. ” 3. Recommend the following eight commodities: Atemoya, avocado, dragon fruit, lychee, passionfruit, pineapple, pomegranate, and prickly pear to be representative commodities for the new crop group. 4. Propose the following five tropical and subtropic al inedible peel crop subgroups. Subgroup 24A. Tropical and Subtropical, Small Fruit, Inedible Peel Subgroup

Proposed Representative Crop : Lychee5

Subgroup 24B. Tropical and Subtropical, Medium to L arge Fruit, Smooth,

In edible Peel Subgroup Proposed Representative Crops : Avocado and Pomegranate Subgroup 24C. Tropical and Subtropical, Medium to L arge Fruit, Rough or

Hairy , Inedible Peel Subgroup Proposed Representative Crop : Atemoya and Pineapple Subgroup 24D. Tropical and Subtropical, Inedible Peel , Cactus Subgroup

Proposed Representative Crop : Dragon fruit and Prickly pear Subgroup 24 E
. Tropical and Subtropical, Inedible Peel, Vine Subgroup

Proposed Representative Crop : Passionfruit
5. Add Commodity

Definition s [40 CFR 180.1 (g)] for Avocado , banana, and passionfruit.

A B Avocado (Persea americana Mill.) Avocado (Persea americana Mill.); Avocado, Guatemalan (Persea americana Mill. var. guatemalensis); Avocado, Mexican (Persea americana Mill. var. drymifolia (Schltdl. & Cham.) S. F. Blake); Avocado, West Indian (Persea americana var. americana) Banana ( Musa spp.) Banana ( Musa spp.); Banana, Dwarf ( Musa hybrids; Musa acuminata Colla); Plantain ( Musa x paradisiaca L. ) Passionfruit (Passiflora edulis Sims) Passionfruit (Passiflora edulis Sims ); Passionfruit, Purple (Passiflora edulis Sims forma edulis ); Passionfruit, Yellow (Passiflora edulis Sims forma flavicarpa O. Deg.)
**BACKGROUND** : The Tropical and subtropical fruit, inedible peel proposal was initiated at the USDA/IR
- 4 Crop Grouping S ymposium in Washington, DC, October 2002. This workgroup was Chaired by Michael Braverman (IR

- 4) and Co

- Chaired b y 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, Inedible Peel Workgroup of the International Crop Grouping Consulting Committee (I CGCC), which consisted of 62 U.S. crop or regulatory experts from agriculture commodity

groups, univer sities, agrichemical industry , IR
- 4 Project, USDA, and 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 with the Codex Crop Classificatio n of Foods and Animal Feeds. The Codex classification6

sy stem is currently

under revision with many proposed tropical fruit additions. The USDA IR
- 4/EPA Crop Grouping Working Group and the ICGCC are making every effort to collaborate with the revision of the Codex crop classification. In the current Codex Crop Classification of Foods and Animal Feeds, assorted tropical and sub

- tropical fruits

– inedible peel are included in Group 006 which is classified in Ty pe 01 Fruits. The IR
- 4/ICGCC submission w as fo rwarded to the Codex Electronic Working Group for the revision of the Codex Classification of Foods and Animal Feeds. This submission includes many

of the recently

proposed additions of tropical fruits, inedible peel to the Codex classification. Four proposed tropical fruits with an inedible peel from the palm famil y ( ( Arecaceae (alt. Palmae )) were rejected from consideration to the inedible peel crop group either because none of the commodities met the criteria for a representative commodity and/ or there was no production in the US. These rejected tropical fruits include: (1) Guriri (

Allagoptera arenaria (Gomes) Kuntze); (2) Muriti ( Mauritia flexuosa L.f.); (3) Palm yra palm (Borassus flabellifer L. ) ; and (4) Salak (Salacca zalacca (Gaertn.) Voss). Othe r proposed tropical fruits with an inedible peel (ceibillo, Florida gooseberry , marolo, pindaiba, tucum palm and umari) were also rejected from consideration from the crop group because there was not enough information available to properly classify them i nto crop groups and subgroups or they are rarel y cultivated. Many publications have documented the relationship between surface area and mass of a commodity

(D.J. Maclachlan and D. Hamilton, 2010; B.D. Ripley , G.M. Ritcey , R. Harris, M.A. Denomme, L. Lis semore, 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 th e 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 normall y have a higher residue than bell peppers with the same good agricultural p ractices (GAP) and are likely to drive a tolerance or MRLfor peppers. There is also indication that surface area/mass ratio play s a more important role on pesticide deposits than pubescence/serration present on surfaces (Sundaram, 1991). To classify

T ropical and Subtropical fruits into groups (edible versus inedible peel) and subgroups, Excel spreadsheets were developed by IR
- 4 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/ma ss (volume) ratio of ≤1.5:1).7 Sorting the spreadsheets based on both fruit size (surface area/mass (volume) ratio) and additionall y for peel texture (medium to large fruit) resulted in subgroups that were supported b y appropriate representative commoditi es. Inaddition, subgroups were developed for unique groups of plants (cactus and vines). B ased on the background and the input from the International Crop Grouping Consulting Committee (ICGCC) , USDA IR
- 4 propose that the tropical and subtropical Fruits , Inedible Peel crop group be established as a new crop group , and f ive subgroups are proposed: (1) Subgroup 2 4 A
- Tropical and Subtropical, Small Fruit, Inedible Peel Subgroup; (2) Subgroup 2 4 B
- Tropical and Subtropical, Medium to Large Fruits, Smooth, Inedible Peel Subgroup; (3) Subgroup 2 4 C
- Tropical and Subtropical, Medium to L arge Fruit, Rough or Hairy , Inedible Peel Subgroup; (4) Subgroup 2 4 D
- Tropical and Subtropical, Inedible Peel, Cactus Subgroup and (5) Subgroup 2 4 E
- Tropical and Subtropical, In edible Peel, Vine Subgroup. 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 (lychee) for Subgroup 2 4 A; two representative commodities (avocado and pomegranate) are proposed for Subgroup 2 4 B; two representative commodities (atemoya and pineapple) are proposed for Subgroup 2 4 C; two representative commodities (dragon fruit and prickly pear) are proposed for Subgroup 2 4 D and one representative commodity (passionfruit) i s proposed for Subgroup 2 4 E.
**HED RECOMMENDATIONS:** Each of the proposals and 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 Fruit, In edible Peel”.8

and 2. “ Add the followin g 104 commodities to this new crop group : See the list of 104 proposed commodities for this crop group under the Action Requested Section Proposal 2.”
**HED Recommendations for IR -**  **4 Proposal 1 and 2:** We agree with the IR
- 4 scientific approach and logi c used in developing this crop group and the five crop subgroups. Specificall y the development of the proposed Tropical and Subtropical fruits, in edible peel, with the crop group consists of a diverse group of plants from twenty- eight plant families. Within this group, fruit size ranges from an approximate diameter of 1 centimeter (0.39 inches) for the f ruit of satinleaf, Chrysophyllum oliviforme L. ) to 50 centimeters (19.7 inches) for the fruit of jackfruit, Artocarpus heterophyllus Lam. ). In addition t o size, the peel texture of tropical and subtropical fruit varies from a smooth peel such as banana ( Musa spp. ) ; mango ( Mangifera indica L. ), papaya (C arica papaya L. ), and pomegranate ( Punica granatum L.) to a knobby peel texture on atemo ya ( Annona cherim ola Mill. X A. squamosa L. ), bumpy peel texture in breadfruit ( Artocarpus altilis (Parkinson) Fosberg ) or spiny peel texture in rambutan (

Nephelium lappaceum L. ). I also agree that subgroups based on both fruit size (surface area/mass (volume) ratio) and additionall y for peel texture (medium to large fruit) resulted in subgroups that were supported b y appropriate representative commodities. Inaddition, one subgroup is developed for a unique groups of plants (cactus and vines). We also agree with IR
- 4 on rejecting f our proposed tropical fruits with an inedible peel from the palm family ( ( Arecaceae (alt. Palmae )) , because none of the commodities met the criteria for a representative commodity in a crop subgroup or there was no production in the US. Thes e rejected tropical fruits include: (1) Guriri ( Allagoptera arenaria (Gomes) Kuntze); (2) Muriti ( Mauritia flexuosa L.f.); (3) Palmy ra palm ( Borassus flabellifer L. ); and (4) Salak (Salacca zalacca (Gaertn.) Voss). Other proposed tropical fruits with an i nedible peel (ceibillo, Florida gooseberry , marolo, pindaiba, tucum palm and umari) were also rejected from consideration from the crop group because there was not enough information available to properly classify them into crop groups and subgroups or the y are rarely cultivated. Most however, are discussed in the anal ys is of this petition. **Therefore, based on similarities in fruit size and having an in**  **edible peel, and cultural practices, geographical**  **distribution, lack of animal feed items, comparison of available established tolerances, and**  **similarities of pest problems, and for**  **international harmonization purposes, I recommend that ChemSAC concur to establish a new Tropical and Subtropical**  **in edible peel crop group with 10**  **4 commodities and**  **five crop s**  **ubgroups.**9

Adding these commodities into a group will benefit growers b y enabling tools for crop protection. S ome “minor orphan” tropical fruit commodities such as dragon fruit and pomegranate have become more popular in some countries and areas today than they were ten ye ars ago . In creased 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. The inclusion of tropical fruits with inedible p eels will ultimately

benefit US growers in exporting commodities that would have Codex MRL ’s established based on a harmonized tropical and subtropical fruits, inedible peel crop group. A new tropical and subtropical fruit inedible peel crop group would also benefit growers and consumers, save considerable taxpayer’s money on residue studies, save precious resource time for government agencies on review of residue data and also facilitate the establishment of import tolerances. Also, this crop group regul ation w ill facilitate the establishment of pesticide tolerances on numerous pesticides that are needed to control a wide diversity of tropical and subtropical fruit pests, as well as developing integrated pest control (IPM) programs to incorporate reduced risk pesticides, organic pesticides, and cultural practices to reduce the development of pesticide resistance. The list of acceptable Tropical and Subtropical fruits

– inedible fruit commodities and their scientific names for the 104 commodities were als o updated and are listed in the Table below. “HED Corrected Proposed Tropical and Subtropical Fruit

– In edible Peel 2 4
. ” Commodities Abiu, Pouteria caimito (Ruiz & Pav.) Radlk Aisen, Boscia senegalensis (Pers.) Lam. Akee apple, Blighia sapida K.D. Koenig Atemoya, Annona cherimola Mill. X A. squamosa L. Avocado, Persea americana Mill. Avocado, Guatemalan, Persea americana Mill. var. guatemalensis Avocado, Mexican, Persea americana Mill. var. drymifolia (Schltdl. & Cham.) S. F. Blak Avocado, West Indian, Persea americana var. americana Bacury, Platonia insignis Mart. Bael fruit, Aegle marmelos (L.) Corrêa Banana, Musa spp. and hybrids Banana, dwarf, Musa hybrids; Musa acuminata Colla Binjai, Mangifera caesia Jack Biriba, A nnona mucosa Jacq. Breadfruit, Artocarpus altilis (Parkinson) Fosberg Burmese grape, Baccaurea ramiflora Lo ur. Canistel, Pouteria campechiana (Kunth) Baehni Cat's
- eyes, Dimocarpus longan Lour. subsp. malesianus Leenh. Champedak, Artocarpus intege r (Thunb.) Merr. Cherimoya, Annona cherimola Mill. Cupuacú, Theobroma grandiflorum (Willd. Ex Spreng.) K. Schum. Custard apple, Annona reticulata L. Dragon fruit, Hylocereus undatus (Haw .) Britton & Rose Durian, Durio zibethinus L.10

Commodities Elephant

- app le, Limonia acidissima L. Etam be, Mangifera zeylanica (Blume) Hook. F. Granadilla, Passiflora ligularis Juss. Granadilla, Giant, Passiflora quadrangularis L. Ilama, Annona macroprophyllata Donn. Sm. Ingá , Inga vera Willd. subsp. affinis (DC.) T . D. Penn. Jackfruit, Artocarpus heterophyllus Lam. Jatobá, Hymenaea courbaril L. Karuka, Pandanus julianettii Martelli Kei apple, Dovyalis caffra (Hook. F. & Harv.) Warb. Langsat, Lansium domesticum Corrêa Lanjut, Mangifera lagenifera Griff. Longan, Dimocarpus longan Lour. Lucuma, Pouteria lucuma (Ruiz & Pav.) Kuntze Lychee, Litchi chinensis Sonn. Mabolo, Diospyros blancoi A. DC. Madras

- thorn, Pithecellobium dulce (Roxb.) Benth. Mammy
- apple, Mammea americana L. Manduro, Balanites maughamii Sprague Mango, Mangifera indica L. Mango, horse, Mangifera foetida Lour. Mango, Saipan, Mangifera odorata Griff. Mangosteen, Garcinia mangostana L. Marang, Artocarpus odoratissimus Blanco Marmaladebox, Genipa americana L. Matisia, Matisia cordata Humb. & Bonpl. Mesquite, Prosopis juliflora (Sw .) DC. Mongongo, fruit, Schinziophyton rautanenii (Schinz) Radcl.

- Sm Monkey

- bread

- tree, Adansonia digitata L. Monstera, Monstera deliciosa Liebm. Nicobar

- breadfruit, Pandanus leram Jo nes ex Fontana Paho, Mangifera altissima Blanco Pandanus, Pandanus utilis Bory Papaya, Carica papaya L. Passionflower, Winged

- stem, Passiflora alata Curtis Passionfruit, Passiflora edulis Sims Passionfruit, Banana, Passiflora tripartita var. mo llissima (Kunth) Holm

- Niels. & P. Jorg. Passionfruit, Purple, Passiflora edulis Sims forma edulis Passionfruit, Yellow, Passiflora edulis Sims forma flavicarpa O. Deg. Paw paw , Common, Asimina triloba (L.) Dunal Paw paw , Small

- flower, Asimina parviflora (Michx.) Dunal Pelipisan, Mangifera casturi Kosterm. Pequi, Caryocar brasiliense Cambess Pequia, Caryocar villosum (Aubl.) Pers. Persimmon, American, Diospyros virginiana L. Pineapple, Ananas comosus (L.) Merr. Pitahaya, Hylocereus polyrhiz us (F. A. C. Weber) Britton & Rose Pitaya, Hylocereus sp. Including H. megalanthus , H. ocamponis and H. polychizus Pitaya Amarilla, Hylocereus triangularis Britton & Rose Pitaya Roja, Hylocereus ocamponis (Salm

- Dyck) Britton & Rose Pitaya, Yellow, H

ylocereus megalanthus (K. Schum. ex Vaupel) Ralf Bauer Plantain, Musa paradisiaca L.11

Commodities Pomegranate, Punica granatum L. Poshte, Annona liebmanniana Baill. Prickly pear, Opuntia ficus

- indica (L.) Mill. Prickly pear, Texas, Opuntia engelmannii Salm

- D yck ex Engelm. var. lindheimeri (Engelm.) B. D. Parfitt & Pinkava Pulasan, Nephelium ramboutan

- ake (Labill.) Leenh. Quandong, Santalum acuminatum (R. Br.) DC. Rambutan, Nephelium lappaceum L. Saguaro, Carnegiea gigantea (Engelm.) Britton & Rose Sapodilla, Manilkara zapota (L.) P. Royen Sapote, black, Diospyros digyna Jacq. Sapote, green, Pouteria viridis (Pittier) Cronquist Sapote, mamey, Pouteria sapota (Jacq.) H.E. Moore & Stearn Sapote, w hite, Casimiroa edulis La Llave & Lex Sataw, Pa rkia speciosa Hassk. Satinleaf, Chrysophyllum oliviforme L. Screw
- pine, Pandanus tectorius Parkinson Sierra Leone

- tamarind, Dialium guineense Willd. Soncoya, Annona purpurea Moc. & Sessé ex Dunal Soursop, Annona muricata L. Spanish lime, Melico ccus bijugatus Jacq. Star apple, Chrysophyllum cainito L. Sugar apple, Annona squamosa L. Sun Sapote, Licania platypus (Hem sl.) Fritsch Tamarind

- of

- the

- Indies, Vangueria madagascariensis J. F. Gmel. Velvet Tamarind, Dialium indum L. Wampi, Clausena lansium (Lour.) Skeels White star apple, Chrysophyllum albidum G. Don Wild loquat, Uapaca kirkiana Müll. Arg. Cultivars, varieties, and hybrids of these commodities. Additional notes:  HED also recommends changing the preferred commodity name for Paw paw to Paw

paw, common ( Asimina triloba (L.) Dunal ) or common pawpaw to distinguish it from the commodity papaya ( Carica papaya L. ) , w

hich New Zealand calls papaw in commercial trade
.  The commodity Mongongo will be changed to Mongongo, fruit to distinguish from the Mongongo, nut that is a member in the Tree nut crop group 14

- 12.  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” t o avoid all confusion with terminology regarding whether they are cultivars, varieties, or hybrids of the tropical fruit inedible peel commodities. **IR -**  **4 Proposal 3:** 3. “Recommend the following eight commodities: Atemoya, avocado, dragon fruit, lychee, passionfruit, pineapple, pomegranate and prickly pear to be representative commodities for the new crop group.” **HED Recommendations for IR -**  **4 Proposal 3**  **:** I recommend ChemSAC concur to add atemo ya, avocado, dragon fruit, lychee,12

passionfruit, pineapple, and prickly pear as representative commodities for the new Tropical and subtropical fruit

–in edible peel Crop Group 2 4
. Also sugar apple should be added as an alternative commodity to atemoya since there are several tolerances already established for sugar apple. I also recommend banana to be an alternative representative commodity

to pomegranate based on its high consumption, production, large number of established tolerances. Pomegranate is increasing in popularity and acres in the U.S. and makes a goo d alternate representative commodity to banana based on more acreage in the U.S. and wider geographical representation. These representative commodities will account for > 9 9 % of the harvested U.S. acres for the members of the new crop group. The represe ntative 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 yi eld) and consumption. We expect that all proposed me mbers of the proposed crop group will have similar residue levels based on similarities of the raw agricultural commodities (RAC’s), cultural practices, and pest problems , and a comparison of established tolerances on these commodities supports that residu e levels will cover the wide number of commodities.
**IR -**  **4 Proposal 4**  **: “** Propose establishing five tropical and subtropical inedible peel crop subgroups with their representative commodities and list of commodities in each crop subgroup are shown below:” 1) Subgroup 24A; Tropical and Subtropical, Small Fruit, Inedible Peel Subgroup

Proposed Representative Crop : Lychee There are eighteen commodities proposed for this subgroup and include: Aisen; Bael fruit; Burmese grape; Cat’s eyes; Ing á ; Lychee; Madras

- thorn; Manduro; Matisia; Mesquite; Mongongo , fruit ; Pawpaw, small

- flower; Satinleaf; Sierra Leone

- tamarind; Spanish lime; Velvet tamarind; Wampi; White star apple 2) Subgroup 24B; Tropical and Subtropical, Medium to Large Fruit, Smooth , In edible Peel Subgroup:

Proposed Representative Crops: Avocado and Pomegranate or Banana There are forty- two commodities proposed for this subgroup and include: Abiu; Akee apple; Avocado; Avocado, Guatemalan; Avocado, Mexican; Avocado, West In dian; Bacury ; Banana; Banana, dwarf; Binjai; Canistel; Cupuac ú ; Etambe; Jatob á; Kei apple; Langstat; L anjut; Lucuma; Mabolo; Mango; Mango, horse; Mango, Saipan; Mangosteen; Paho; Papaya; Pawpaw , common ; Pelipisan; Pequi; Pequia; Per simmon, American; Plantain; Pomegranate; Poshte; Quandong; Sapote, black; Sapote, green;13

Sapote, white; Sataw; Screw

- pine; Star apple; Tamarind

- of

- the

- Indies; Wild loquat 3) Subgroup 24C; Tropical and Subtropical, Medium to Large Fruit, Rough or Hairy , Inedible Peel Subgroup

Proposed Representative Crop : Atemoya or Sugar apple and Pineapple There are twenty- seven commodities proposed for this subgroup and include: Atemoya; Biriba; Breadfruit; Champedak; Cherimoya; Custard apple; D urian; Elephant

- apple; I lama; Jackfruit; Karuka; L ongan; Mammy
- apple; Marmalade

- box; Marang; Monkey

- bread tree; Nicobar

- breadfruit; Pandanus; Pineapple; Pulasan; Rambutan; Sapodilla; Sapote, mamey ; Soncoya; Soursop; Sugar apple; Sun sap ote 4) Subgroup 24D; Tropical and Subtropical, Inedible Peel, Cactus Subgroup

Proposed Representative Crop : Dragon fruit and Prickly pear There are nine commodities proposed for this subgroup and include: Dragon fruit; Pitahaya; Pitaya; Pitaya Amari lla; Pitaya Roja; Pitaya, yellow; Prickly pear; Texas Prickly

pear; Saguaro 5) Subgroup 24E; Tropical and Subtropical, Inedible Peel, Vine Subgroup

Proposed Representative Crop : Passionfruit There are eight commodities proposed for this subgroup and include: Granadilla; Granadilla, Giant; Monstera; Passionflower, Winged

- stem; Passionfruit; Passionfruit, banana; Passionfruit, purple; Passionfruit, yellow **HED Recommendations for Proposal 4**  **:** I recommend ChemSAC concur to approve the five proposed crop subgroups because of similarities between cultural practices, potential residue exposure due to fruit size area, and lack of animal feed items
. The majority of tolerances established on avocado, l ych ee, papaya, and sugar apple are based on the proposed approved commodity definitions by

ChemSAC in 1998 and the established banana and sugar apple commodity definitions in the Federal Register. Existing tolerances also support the proposed subgroups and representative commodities (Table 35) by cove ring a wide range of residues such as l yc hee (Rep 24A) tolerances are generall y higher than avocado (Rep for 24B) and atemo ya (Rep for 24C), and passionfruit (Rep for 24E). Cactus the representative commodity for subgroup 24D has higher tolerances than l ychee (Rep for 24A) where direct comparisons are available. Detailed comparisons of established14

tropical fruit tolerances for these proposed representative are discussed in the “comparison of potential residue levels in the tropical and subtropical fruit

- i nedible peel” as well as c omparisons of existing US and Cod ex tolerances (MRL’s) established on Tropical and Subtropical Fruits with an inedible peel (see Tables 35

– 44 in separate anal ys is)

. As stated previously , I recommend ChemSAC concur to add sugar apple as an alternative commodity to atemoya since there are several tolerances already established for sugar apple. The representative commodities for crop subgroup 24C would be “atemo ya or sugar apple and pineapple. I also recommend banana to be an alt ernative representative commodity to pomegranate based on its high consumption, production, large number of established tolerances. Pomegranate is increasing in popularity and acres in the U.S. and makes a good alternate representative commodity to banana based on more acreage in the U.S. and wider geographical representation. ”.
**IR -**  **4 Proposal 5**  **:** “ Add Commodity Definition s [40 CFR 180.1 (g)] for Avocado, banana, and passionfruit.

A B Avocado (Persea americana Mill.) Avocado (Persea americana Mill.); Av ocado, Guatemalan (Persea americana Mill. var. guatemalensis); Avocado, Mexican (Persea americana Mill. var. drymifolia (Schltdl. & Cham.) S. F. Blake); Avocado, West Indian (Persea americana var. americana) Banana ( Musa spp.) Banana ( Musa spp.); Banana, Dwarf ( Musa hybrids; Musa acuminata Colla); Plantain ( Musa x paradisiaca L. ) Passionfruit (Passiflora edulis Sims) Passionfruit (Passiflora edulis Sims ); Passionfruit, Purple (Passiflora edulis Sims forma edulis ); Passionfruit, Yellow (Passiflora edulis Sims forma flavicarpa O. Deg.) “
**HED Recommendations for IR -**  **4 Proposal 5**  **:** Currently there are two established commodity definitions [(40 CFR § 180.1(g)] which apply to the proposed for tropical and subtropical fruits

– inedible peel group. They are banana and sugar apple (Table 65). The tropical fruits while having no crop group have had to set tolerances on a case b y case basis for each commodity
. Before the Tropical and subtropical fruit

– inedible peel group proposal, to help the U.S. tropical fruit growers, and to facilitate residue data generation and tolerance establishment on tropical and subtropical fruits, USDA IR
- 4 requested commodity definitions for avocado, l ychee, papaya, and an update to sugar apple and ChemSAC approved these commodity d efinitions in 1998 ( Schneider, B.A. 1998 b, c, d, and e) . The six proposed new or revised commodity

definitions will be discussed below in th is analy sis and is shown in Table s 66 and 67 in the Commodity Definition Section of this anal ys is. Except for the case of the established commodity definition for banana and sugar apple, ChemSAC approved commodity definition for avocado and it has been successful in establishing 36 tolerances for avocado, papaya, caimito (star apple), black sapote , mango , sapodilla , canistel , and mamey

sapote (See Tables 36, 38, and 39)
. The definition for lychee has been successful in establishing 1 6 tolerances for ly chee, longan, Spanish lime, pulasan,15

and rambutan (Table s 37 and 43 ). The commodity definition for sugar apple has b een successful in establishing ten tolerances for s ugar apple, atemoya, custard apple, cherimo ya, ilama, soursop, and biriba (Tables 41, 44, and 47). Banana has 22 established tolerances (Table 39). When the Tropical and subtropical fruit group

- inedibl e peel is established the need for all the proposed tropical fruit commodity definitions except for banana and sugar apple will no longer be necessary
. **With the proposed established of the Tropical and subtropical fruit**

**– inedible peel group 24,**  **I recom mend ChemSAC approve deleting the previously**  **ChemSAC approved avocado, lychee and papaya commodity definitions 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**

**– inedible peel crop**  **group, as well as members of crop subgroups. Since these three commodity definitions were not published in the Federal Register there is no issue deleting**  **them.** HED recommendations for revisions to commodity definitions both establis hed and proposed as follows: **Commodity Definition Proposed Decision**  Avocado Recommend **not** to establish this commodity definition since all of the commodities except mamey sapote will be a member of crop subgroup 24B

- Tropical and subtropical, medium to large fruit, smooth inedible peel. Mamey sapote will become member of crop subgroup 24C
- Tropical and subtropical, medium to large fruit, rough or hairy, inedible peel. The other proposed avocado commodities listed in Table 66 will be listed as separate distinct members of the crop group and a definition will not be needed. Banana The proposed change to the banana commodity definition is to add dwarf banana and their scientific names. Because of the success of the current banana commodity definition w e recommend **not** to add these two items because they are included in the current commodity definition or in the case of dwarf banana it is included as a distinct member of the Tropical and subtropical fruit

– inedible peel.

Lychee The commodity definiti on for lychee will no longer be needed, since lychee will be the representative commodity for crop subgroup 24A

- Tropical and subtropical, small fruit, inedible peel subgroup. Several of the commodities including longan, rambutan, and pulusan will be in crop subgroup 24C

- Tropical and subtropical, medium to large fruit, rough or hairy, inedible peel. Papaya The commodity definition for papaya will also no longer be needed since it will become a member of crop subgroup 24B

- Tropical and subtropical, medium to16

**Commodity Definition Proposed Decision**  large fruit, smooth inedible peel with avocado as the representative commodity.
Passionfruit The proposed commodity definition for passionfruit is **not** necessary since crop subgroup 24E

- Tropical and subtropical, vine subgroup with passionfruit a s the representative commodity, and all the proposed commodities are in this subgroup.

Sugar Apple The addition of ilama and biriba to the established sugar apple definition is also not recommended since there are ten established tolerances based on the established definition and these two commodities are listed as me mbers of the crop group and are in the same subgroup 24C as sugar apple. Atemoya and sugar apple are proposed representative commodities to crop subgroup 24C
- Tropical and subtropical, medi um to large fruit, rough or hairy, inedible peel subgroup. **However the scientific names to the current commodity definition for sugar apple needs to be**  **updated as follows:** Current sugar apple definition: “Sugar apple = (

Annona squamosa L. (sugar apple , sweetsop, anon), and its hybrid A. squamosa L. x A. cherimoya M. (atemoya). Also true custard apple.” Revise Sugar apple definition to: “Sugar apple = sugar apple ( Annona squamosa L. and its hybrid atemoya (

Annona cherimola Mill X A. squamosa L.) Als o includes true custard apple ( Annona reticulata L.). Sweetsop and Anon are lookup terms for sugar apple and can be deleted from this revised definition”.
**Additional HED Recommendations/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

– in edible peel is very similar to the corresponding Codex Assorted tropical and sub

- trop ical fruit s group
– in edible peel. The Codex Group 00 6 , Assorted tropical and sub

- tropical fruit s group
– in edible peel (Crop Group 00 6, letter code FI ) , consists of sixty

- two commodities including matches to the proposed EPA commodities and crop group (T able 48 )
.17 The differences are several of the Codex commodities refer to another commodity such as “ Egg, fruit see Canistel” whereas in the U.S crop grouping sy stem canistel is a distinct commodity . The sixty

- two Codex commodities really consist of forty

- seven distinct commodities with the rest being multiple entries, or varieties of cultivar of other commodities listed. The U.S. is proposing to add several commodities such as abiu, aisen, binji, Burmese grape, and wampi that are not yet in the Codex sy s tem. Several Codex names are equivalent to lookup terms in the EPA Food and Feed Commodity Vocabulary

like Java apple is wax jambu
. Some of the commodities like guava and tamarind are being placed in the tropical and subtropical fruit

- edible peel group
. 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 expanded Tropical and Subtropical Fruit

– In edible Peel Group 24 and the representative commodities proposed in this petition would facilitate the harmonization of the U.S. and the Codex crop classification systems. Codex uses multiple commodity terms for the same commodity and refers to the preferred commodity , while EPA has the Food and Feed Commodity Vocabulary

website that has many

lookup terms that link to the preferred commodity term used for establishing tolerances/MRL
. **HED Conclusion 7:** Gu idance for HED SOP 99.6

- “Classification of Food Forms with Respect to L evel of Blending” issued August 20, 1999, and HED SOP 2000.1

– “ Guidance for Translation of Field Trial Data from Representative Commoditie s in the Crop Group Regulation to Other Commodities in Each Crop Group/Subgroup” issued September 12, 2000 can be updated to reflect the amendment to the Tropical and Subtropical Fruit Group 2 4
. The updates are discussed in the HED SOP 2001 .1 Section of this analy sis. **HED Conclusion 8:** Guidance on expressing tolerance terminology for the new Tropical and subtropical fruit

- inedible peel 24 are discussed under the “Tolerance expression guidance section of this analy sis. New lookup and preferred EPA term s for the members of the Tropical and subtropical fruit group

- in edible peel Crop Group are listed in the EPA Food and Feed Commodity Vocabulary

section of this report and these terms will be added to the updated EPA Food and Feed Commodity Vocabulary

web site (http://www.epa.gov/pesticides/foodfeed ).
**D ETAILED ANALYSIS OF THE USDA IR** **- 4 PROPOSAL TO ESTABLISH A**  **NEW CROP GROUP 2 4**  **FOR TROPICAL AND SUBTROPICAL FRUIT -**  **IN EDIBLE PEEL:**  **BACKGROUND**18 A trop ical fruit is a fruit produced b y a tree, shrub or vine native to the tropics. The tropics are generall y defined as the region of the globe between the Tropic of Cancer and the Tropic of Capricorn. The environment of the tropics is warm to hot and humid ye ar round, creating a unique habitat that results in trees, shrubs, and vines that grow nowhere else in the world. The subtropics are geographicall y located immediatel y north and south of the tropical zone and have climates much milder than temperate, no rthern zones. Some tropical fruits are well known throughout the world and have been consumed for centuries. Some of these fruits include bananas, pomegranates, mangoes, papaya, avocados, pineapple, guavas, passionfruit and dates. Many of these fruits are available in markets year - round from a steady supply of fruit produced in the tropics and sub

- tropics. Other tropical fruit are less well known, but are popular in specific countries or regions of the world. Other previousl y less well known fruit hav e recently become popular in the U
. S. For example , pomegranate and acai are now popular health drink s . Tropical fruits form a large and diverse commodity group ranging from perennial herbaceous and woody plants as well as trees, shrubs, and vines. La rge numbers of tropical fruit produce edible fruits, but few have expanded into international use. Tropical and subtropical fruits have either an edible peel or an inedible peel. This anal ys is will discuss tropical and subtropical fruits which have an in edible peel and an edible internal pulp. Originall y tropical fruits were produced near their original cent e r of each species distribution. As storage and shipping techniques, pest problem controls , and yi eld have increased so has the world

- wide distribut ion of the tropical fruits. L imiting factors of further market growth includes capability of controlling pests. 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. This has been of extreme importance in the tropics, where people have been consuming them since ancient times, either by collecting fruit fro m 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, especiall y among the health and fitness conscious. Nutritionists have long recommended a m inimum of one hundred grams of fruit per day and that it is as varied as possible. Toward the end of the twentieth century

market campaigns commonly recommended consumption of five fruits per day , which, while it may have more to do with commerce than with science, but it reinforce s the value of fruit as a part of the human diet. A tropical fruit is a fruit produced b y a tree, shrub or vine native to the tropics. The tropics are generall y defi ned as the region of the globe between the Tropic of Cancer and the Tropic of Capricorn. The environment of the tropics is warm to hot and humid ye ar round, creating a unique habitat that results in trees, shrubs, and vines that grow nowhere else in the w orld. The subtropics are geographicall y located immediatel y north and south of the tropical zone and have climates much milder than temperate, northern zones.19 Some tropical fruits with inedible peels are well known throughout the world and have been con sumed for centuries. Some of these fruits include avocado , banana, pomegranate, mango , papaya, p assionfruit , and pineapple of these fruits are available in markets year - round from a steady suppl y of fruit produced in the tropics and sub

- tropics. Other tropical fruit are less well known, but are popular in specific countries or regions of the world. Other previously less well known fruit have recentl y become more popular in the U
. S. For example pomegranate juice is now considered a popular health food drink s
**DEFINITION OF TROPICAL AND SUBTROPICAL REGIONS:** The tropic is a region of the earth b y the equator. 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 directl y underneath at any time during the year. (Figure 1). **Figure 1 . Map of the Tropical Climatic Region**
.

**SUBTROPICAL CLIMATIC REGION:** The subtropics are the geographical and climatically 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 term20

"subtropical" describes the climatic region found adjacent to the tropics, usually b etween 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 rarel y see frost or snow, and plants such as palm, citrus and man y broadleaf evergreens flourish, in contrast to the hardier deciduou s and coniferous trees which dominate midlatitude climates. As one moves toward the tropical side the slight winter cool season disappears altogether, while at the pole ward threshol d of the subtropics the winters become much cooler. Rainfall patterns vary

widely throughout the subtropics including hot deserts, savannas , monsoon forests , humid forests an d 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 ty

pe), the Gulf Coast and most of Flo rida (humid subtropical climate), northern India (monsoon), southeast China (humid), the middle part of South America (varied), much of Australia (varied) and coastal South Africa
. **Figure 2 . Map of the Subtropical Climatic Region**
.

**DEFINITION OF TROPICAL AND SUBTROPICAL FRUIT COMMODITIES** : Tropical and subtropical fruits, in contrast with temperate 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,21

an d Plants whose growth is practicall y 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 no t 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. Examples of truly tropical crops are traditional fruits native to Southeast Asia, like mangosteen , durian, and rambutan . A good example of a typical subtropical fruit crop is cherimoya , which when cultivated in cold subtropical areas may suffer some foliage loss during the winter with regrowth in spring. Also, some fruit crops can be cultivated equall y well in either the tropics or the subtropics, of which the banana and the avocado are the most outstanding examples. Strictly speaking, the tropics extend between the Tropics of Cancer and Capricorn, at 23° north and south of the equator. But, agronomically , these boundaries are too rigid. Not onl y do they contain areas , especiall y at higher altitudes that do not conform to the climatic characteristics generall y assigned to the tropics but 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 ye ar. Samson (1986) defined a tropical climate as having temperature averages around 80.6°F (27°C), with the warmest month being only a few 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, finall y, 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 also generall y 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, l ych ee , l ongan, mangosteen, papaya , passion fruit , 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 and 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 economic22

importance in their respective regional markets, as is the case with carambola , durian, and mangosteen, whi ch are major fruits throughout Southeast Asia.
**BOTANICAL ASPECTS OF PROPOSED TROPICAL FRUIT**

**– INEDIBLE PEEL**  **COMMODITIES:** The proposed tropical and subtropical fruit edible peels members are representative of twenty- eight plant families (Table 1). The most common plant family with eleven members is the Annonaceae or custard apple or sugar apple family
. 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 lay

claim to at least one species of tropical or subtropical fruit, and list some 137 families (Martin, 1987)
. Tropical fruits are a botanically divers groups of fruits native to tropical regions of the world. Tradionally tropical fruits were consumed and grown locall y. From the botanical point of view, a fruit is the structure developed from flowers or inflorescences. In most cases the fruit consist s 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 ty

pes appear among the tropicals and subtropicals, from s ingle fruits, including berries, such as the avocado; drupes, such as the mango , pomes, such as the loquat ; capsules, such as the durian; nutlets, such as the l yc hee and the longan ; to compound fruits, as in the ty pical sy ncarpium of the pineapple; or even a bunch of individual berries, as in the banana. To differentiate fruit crops from perennial vegetables whose fruits are also eate n, 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 palatable when cooked, as if they were vegetables. The banana has a fairl y unique growth and development (see also Table 2A)
. Bananas are perennial herbs with long, rolled leaves that emerge from the cente r of the plant and unfurl 6

- 8 day s later. The bases of these leaves (petioles) remain tightly fused and form the trunk (pseudostem) of a plant 2

- 9 m (6

- 30 ft) in height. The banana is monocarpic, flowering and setting fruit once before it dies. Th e inflorescence (flower stalk) emerges from the center of the pseudostem, along with the true stem (apical meristem), both of which are surrounded b y the protective flag leaf. The flower stalks of most banana varieties are positively

geotropic (bend from the vertical until their tips points towards the ground ). One exception is the Samoan variety Fe'i (Fa'i Soa'a), whose inflorescence remains vertical. Flower stalks are from 30

- 60 cm (1

- 2 ft) long, tapered and covered in a sheath of overlapping bract s. The flowers are parthenogenic (self

- fertile) and occur in groups of 12

- 20 beneath the bracts. Individual fruits, called fingers, make up the groups (hands), which are arranged in a spiral around the flower stalk, forming a bunch. At fruit set, a he althy

banana plant will have 8

- 12 leaves. New banana plants arise as suckers23

from an underground rhizome. As old plants die and new suckers are formed, the rhizome expands and is called a mat. Bananas are propagated b y suckers, pieces of the rhizome o r by

tissue culture. The potential for development of tropical fruits does not rel y only on consumption, since planting tropical fruits for agroforestry and for ornamentals urban uses also important factors. Tropical countries like Malay sia encourage and promote intercropping of suitable perennial fruits with compatible forest species (Anang and Chan, 1999). These con siderations may involve new lines of research, particularly searching for cultivars that can be oriented toward wood (or flower) production. Unlike most crop groups that are based on a family or fruit ty

pe such as the Pome fruits and Stone fruits that are members of the Rosaceae or Rose famil y, the proposed Tropical and subtropical fruit in edible peels are representative of twenty- eight plant families (Table 1). The most common plant tropical fruit famil y is the Annonaceae commonly

called the custard

- a

pple or annona family and contains atemoya; b iriba; c herimo ya; c ustard apple; i lama; p awpaw; s mall

- flower pawpaw ; p o s hte; s oncoya; s oursop; s ugar apple , and others

. **Table 1. Botanical Families (2 8**  **) of the Proposed Tropical and Subtropical Inedible Peel Crop Group (Currently commodities in bold are the best known world**  **- wide).**  **Botanical Family Commodity**  Anacardiaceae Binjai; Etambe; Lanj ut; **Mango** ; Mango, horse; Mango, Saipan; Pelipisan Annonaceae **Atemoya** ; Biriba; Cherimoya; Custard apple; Ilama; Pawpaw , common ; Pawpaw, Small

- flower; Poshte ; Soncoya; **Soursop** ; **Sugar apple**  Arecaceae Monstera Bromeliaceae **Pineapple** Cactaceae **Dragon fruit** ; Pitahaya; Pitaya; Pitaya Amarilla; Pitaya roja; Pitaya, yellow; **Prickly pear** ; Prickly pear, Texas; Saguaro Capparace ae Aisen Caricaceae **Papaya** Caryocaraceae Pequi; Pequia Chrysobalanaceae Sun Sapote Clusiaceae Bacury; Mammy
- apple; Mangosteen Ebenaceae Mabolo; Persimmon, American; Sapote, black Euphorbiaceae Mongongo, fruit Fabaceae In gá; Jatobá; Madras

- thorn; Mesquite; Sataw; Sierra Leone

- tamarind; Velvet Tamarind Lauraceae **Avocado** ; Avocado, Guatemalan; Avocado, Mexican; Avocado, West Indian Lythraceae Pomegranate Malvaceae Cupuacú; Durian; Matisia; Monkey

-bread

- tree Meliaceae Langsat Moraceae Breadfruit; Champedak; **Jackfruit** ; Marang Musaceae Banana; Banana, dwarf; Plantain Pandanaceae Karuka; Kei apple; Nicobar

-breadfruit; Paho; Screw
-pine24

**Botanical Family Commodity**  Passifloraceae Granadilla; Granadilla, Giant; Passionflower, Winged

- stem; Passionfruit; Passionfruit, Banana; **Pass ionfruit, purple**  ; Passionfruit, yellow Phyllanthaceae Burmese grape; Wild loquat Rubiaceae Marmaladebox Rutaceae Bael fruit; Elephant

- apple; Sapote, white; Tamarind

- of

- the

- Indies; Wampi Santlaceae Quandong Sapindaceae Cat's
- ey es; Longan; Pulasan; **Ram butan**  ; Sapodilla; Spanish lime Sapotaceae Abiu; Akee apple; Canistel; Lucuma; Sapote, green; Sapote, mamey; Satinleaf; Star apple; White star apple Zygophyllaceae Manduro
**ORIGIN AND HISTORY OF TROPICAL AND SUBTROPICAL FRUIT CULTIVATION**  Areas of Orig in and Spread Many of the tropical fruits have been 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 (banana, and l yc hee ). The onl y i mportant tropical 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 earl y, as soon as humans realized their value in terms of nutrition and the vari ety the y 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 ty pes of banana), wood, and medicine hastened their distribution. An example is the mango that was native t o the Indo

- Burma region, and b y 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 Mex ico 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. Soon after the European discovery of America, the Old and New Worlds rapidly exchanged crops. T he banana was carried to Santo Domingo from the Canary I slands in 1516 (the Canaries were a routine last port of call for European ships facing an Atlantic crossing). After Columbus's vo ya ges, a veritable avalanche of expeditions explored all corners of the world, and where the ships went, food went also, to say nothing of tasty fruits and easil y propagated species. Between 1500 an d 1650 Portuguese sailors25

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, plying 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 quickl y throughout the world while others remain limited in scope even in the twenty

- first century. Several factors may

be involved, among them crop a daptability , shelf life, ease of propagation (including the capacity

to survive long voyages), size of the plant, multiplicity of uses (that is, other than as fresh fruit such as medicinal), and taste acceptance. The excellent taste of the pineapple, th e 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 earl y as 1548. Similar considerations appl y 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 us ually 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 mangosteen is notable among tropical fruits in that it has proven particularl y difficult in most attempts to establish it outside of its area of origin via the usual method, which is selection or breeding of cultivars capable of adapting to enviro nments different in climate or soil conditions. 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 can also be used fresh or in a deh ydrated form. Some of these tropical fruits also have medicinal properties. The fact that these stone fruits are in the same family with similar biological and cultural aspects suggests they should also encounter similar pest problems and hence have similar needs for pest control products in similar use patterns. **Commercialization and Trade** In addition to banana, four other tropical and subtropical fruits with inedible peels including pineapple, mango, avocado, and papaya, dominate the fresh fr uit export trade. Pineapple clearly

leads the ranking in processed fruits with a wide range of products, although juice and rings in sy rup are the best known. Many other tropical and subtropi cal fruits are no longer exotic products in world markets, having become firmly established with guaranteed supply and reasonable prices. Guava, starfruit, l yc hee , mangosteen, passionfruit, and rambutan have experienced notable development. The main impo rters of most of these tropical and subtropical fruits are the European Union, the United States, Japan, Canada, and China.26 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 even providing controlled atmosphere installations) move these commodities from production countries to their ultimate markets with ease. A small proportion of the tropical frui ts, particularl y pineapple, mango, and papaya, are transported by air, either destined speciall y 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 e xported by

air. Many countries from virtually

all the continents have designated specific areas for production of fruits destined purel y for export. These countries include India, Malay sia, 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. While banana and pineapple have a long history of international trade, the avocado trade burst upon the scene 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 atemoya, dragon fruit, and pomegranate
. There are several organizations and horticultural societies at national and international levels dedicated to particular tropical or subtropical fruits. Their members include amateurs, 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 ye ars to discuss issues related to marketing and trade.
**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

and 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 based on these distinct growth stages. Rarel y, 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 and27

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 in edible peel are repres ented by the banana (Table 2A) and cherimo ya (Table 2B) and are listed as BBCH Codes (Biologische Bundesanstalt, Bundessortenamt and Chemical industry) and shown in the following Tables. They are based on the principal growth stage such as leaf development and flowering and 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 A**  **. Selected Principal Growth Stages for Banana and Plantain**  **, ( Musaceae** **) A Representative Commodity Tropical and Subtropical Fruit** 

**– Ine**  **dible Peel Group. BBCH Identification Co**  **des (Adapted from Meier, 1994, Feller et al., 1995, and Gonzales et al., 2002**  **). BBCH**  **Code Principal Growth Stage**  **General Description** 00 Sprouting or emergence Recently planted material (plants from tissue cultures and corm s) without visible growth 05 Sprouting or emergence Emergence of the first new leaf in plants from tissue cultures or of the foliar shoot of the corm 10 Leaf development Leaf 1 at candela stage 2 11 Leaf development One leaf completely open and the youngest leaf at candela stage 0 12 Leaf development Two leaves completely open and the youngest leaf at candela stage 4 13 Leaf development Three leaves completely open and the youngest leaf at candela stage 0 19 Leaf development Nine leaves completely open and the youngest leaf at candela stage 6 21 Sucker formation First sucker with visible sword leaf 22 Sucker formation Second sucker with visible sword leaf 29 Sucker formation Nine or more suckers with visible sword leaf 35 Pseudostem elongation The pseudostem reaches 50 % of its typical thickness and length according to the genome or clone 39 Pseudostem elongation The maximum length and thickness of the pseudostem are reached according to the genome or clone and the formation of new leaves of normal size has been terminated 40 Leaf development of the

sucker (sword sucker) Sub

-phase of dependent growth: the sucker becomes visible and develops the leaf shoot 41 Leaf development of the

sucker (sword sucker) Development of the 1st lanceolate leaf 45 Leaf development of the Sub

-phase of independent growth: leaves of approx.28

**BBCH Code**  **Principal Growth Stage General Description** 

sucker (sword sucker) 10 cm width are developed 49 Leaf development of the

sucker (sword sucker) Development of the 1st leaf of approx. 10 cm width 50 Emergence of the

inflorescence The development of new no rmal leaves has been terminated and the flower bract emergence 51 Emergence of the

inflorescence Flower bract at candela stage 2 52 Emergence of the

inflorescence Flower bract at candela stage 4 54 Emergence of the

inflorescence Flower bract at candela stage 8 55 Emergence of the

inflorescence Flower bract completely open 59 Emergence of the

inflorescence Emergence of the last bract leaf or first sterile bract protecting the flower 60 Flowering The stage begins with the emergence of the flower protect ed by the last bract leaf (1st sterile bract) 61 Flowering A bract which does not protect any hand of flowers rises (2nd sterile bract) and the rachis or flower stalk takes a pendulum position 62 Flowering The bract rises which protects the first hand of female or pistillate flowers 63 Flowering The bract rises which protects the second hand of female or pistillate flowers 64 Flowering The bract rises which protects the third hand of female or pistillate flowers 65 Flowering Full bloom: at least 50 % o f the hands of females flowers are developed 69 Flowering The bracts which protect the hands wither and fall off and the fingers are bent into a direction perpendicular to the rachis 70 Development of Fruit At least 50 % of the fingers show an upwards curvature and the fruits (fingers) begin to fill 71 Development of Fruit Total exposure of the fingers or female flowers (protective bracts fallen off or bent and withered above the hands) 7 2 Development of Fruit The fingers of the hands show the characte ristic curvature of the fruit (upwards and almost parallel to the axis or rachis) 7 3 Development of fruit From the first two hands up to 30 % of the hands have reached the maximum thickness of the fruit 75 Development of fruit Up to 50 % of the hands hav e reached the maximum thickness of the fruit 78 Development of fruit Up to 80 % of the hands have reached the maximum thickness of the fruit 79 Development of fruit All hands have reached the maximum thickness of the fruit and no hand shows a loss of wei ght 80 Ripening of the fruit Ripening starts when the fruit has reached the29

**BBCH Code**  **Principal Growth Stage General Description**  maximum thickness, begins to lose weight and shows changes of the color by which the degrees of maturity are defined 81 Ripening of the fruit Degree of maturity 1: green. Normal color of the fresh fruit 82 Ripening of the fruit Degree of maturity 2: tinge of yellow. First modification of color during the ripening cycle 83 Ripening of the fruit Degree of maturity 3: more green than yellow 8 5 Ripening of the fruit Degree of maturity 5: tinge of green 87 Ripening of the fruit Degree of maturity 7: yellow with brown specks. Fruit is completely ripe, has the best flavor and a high nutritive value 88 Ripening of the fruit Degree of maturity 8, 20

- 50 % of surface discolored brown or spoiled 89 Ripening of the fruit Degree of maturity 9: More than 50 % of the surface of the fruits is discolored brown and spoiled 90 Senescence and death More than 50 % of the surface of the fruits are discolored brown 91 Senescence and death The leave s the plant shows have died off acropetally and the male flowers have withered, are necrotic and/or have fallen off 93 Senescence and death Total rot and necrosis of the fruits 95 Senescence and death Degeneration (necrosis) of the flower 97 Senescence and death The sheaths enclosed in the pseudostem become brittle which indicates the beginning of necrosis of the pseudostem. The pseudostem turns to be brown 98 Senescence and death Total decomposition of the tissues and fall down of the pseudostem
**Tab le 2B. Selected Principal Growth Stages for Cherimoya. A Tropical and**  **Subtropical Fruit**

**– Inedible Peel Group Commodity and Crop Subgroup 24C**  **Member. BBCH Identification Codes (Adapted from Cautin, 2005.**  **BBCH Code**  **Principal Growth Stage General Descri**  **ption** 00 Bud development Leaf buds are closed but covered by brown scales. 01 Bud development Beginning of leaf bud swelling, bud scales begin to separate early in the summer. 03 Bud development End of leaf bud swelling, brown scales slightly separated. 07 Bud development Beginning of bud burst: first green tips just visible. 09 Bud development Green leaf tips about 5 mm above bud scales. 10 Leaf development First leaves separating: brownish scales slightly opened, leaves emerging. 11 Leaf development Visible leaves unfolded. 12
- 18 Leaf development Two to eight or more leaves visible, but not yet at full30

**BBCH Code**  **Principal Growth Stage General Descri**  **ption** size. 1 9 Leaf development First leaves fully expanded. 31 Shoot development Beginning of shoot growth

– axes of developing shoots visible. 32 S hoot development Shoots about 20% of final length. 35 Shoot development Shoots about 50% of final length. 39 Shoot development Shoots about 90% of final length. 50 Emergence of the

inflorescence Flower buds are closed and covered by brown scales. 51 Emergence of the

inflorescence Beginning of flower buds, bud scales begin to separate. 53 Emergence of the

inflorescence Bud burst; first floral primordial just visible. 5 4 Emergence of the

inflorescence Sepals visible; petals begin to elongate. 5 5 Emerge nce of the

inflorescence Petals elongating. 5 7 Emergence of the

inflorescence Flowers still closed; petals elongating. 59 Emergence of the

inflorescence Most flowers close, with petals fully elongated forming a long corolla. 6 5 Emergence of the

inflores cence Full flowering at least 50% of the flowers opens completely

– male state. 6 7 Emergence of the

inflorescence Flowers fading. 69 Emergence of the

inflorescence End of flowering. 71
- 72 Development of Fruit Fruit set

– beginning of ovary growth; green ovary surrounded by dying petal crown. 72 Development of Fruit Fruit about 20% of final size. 73 Development of Fruit Fruit about 30% of final size. 75 Development of fruit Fruit about half of final size. 78 Development of Fruit Fruit about 80% of fi nal size. 79 Development of fruit Fruit ripe for consumption

- fruit has typical taste and firmness; physiological maturity is complete; beginning of fruit senescence . 91 Senescence and beginning of

the rest period Shoot growth complete. 9 2 Senescence an d beginning of

the rest period Beginning of the senescence of old leaves; leaves fall, rot and necrosis of the fruits 95 Senescence and beginning of

the rest period Leaves falling. 97 Senescence and beginning of

the rest period All leaves fallen. Brief l ate spring rest period. Crop development stages for the avocado in California are shown in Figure 1. Pollination begins from January to ends b y fruit set at June.31

**Figure 1. Crop Development Stages for the Avocado**  **( Adapted from:**  **CAC and CMCC. 2003,**  **2007. A Pest Management Strategic Plan for Avocado Production in California. Irvine, CA: California Avocado Commission and California Minor**  **Crops Council, UC IPM Pest Management Guidelines: Avocado**  **UC ANR Publication 3436)**  **. TIME OF YEAR**  **JAN FEB**  **MAR APR**  **MAY JUN**  **JUL AUG**  **SEP OCT**  **NOV DEC** 
**CROP DEVELOPMENT**  **STAGE Older Fruit Development or Presence**  **Young Fruit Development**
**Pollination and Fruit Set**
**Pre -**  **Bloom and Open Flower**

**Leaf Flush**

**CLIMATE AND SOILS AFFECT T ROPICAL AND SUBTROPICAL FRUIT**  **ADAPTATION TO CERTAIN REGIONS**  **:** As stated under the “Definition of Tropical and Subtropical Fruit” growing regions the tropic is a region of the earth b y 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 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 rarel y see frost or snow, and plants such as palm, citrus and man y broadleaf evergreens flourish, in contrast to the hardier deciduous and coniferous trees which dominate midlatitu de climates. As one moves toward the tropical side the slight winter cool season disappears altogether, while at the pole ward threshold of the subtropics the winters become much cooler. **Abiu** :32

Abiu requires hot, wet tropical lowlands. Prefers well

- drai ned, moist, and loamy to clay soil with organic matter and a slightly acidic to neutral pH. Grows best within 12 to 25 degrees of the equator in warm areas with an elevation below 1,000 meters (3,281 feet) , and it can be grown up to an elevation of 1,900 meters (6,234 feet). Grows in areas with well

- distributed rainfall of 170 to 300 centimeters (67 to 118 inches), and a mean annual temperature greater than 20 °C (68 °F). Found frequentl y on periodically flooded land in lowland tropical rainforests, seas onal evergreen rainforests, beach forests and wet montane forests. Tolerant of seasonal drought but not tolerant of extreme frost. In areas with hot, dry

conditions, sun scorching may occur. **Aisen** : Aisen grow s at an altitude of 60 to 1,450 meters (197 to 4,757 feet), a temperature of 22 to 30 °C (72 to 86 °F) and a mean annual rainfall of 10 to 30 centimeters (4 to 12 inches) . S oil ty

pes include sandy

dunes, rocky

soils, sandy

clay

- compacted soils, and termite mounds
. **Akee apple:** Akee apple r

requires hot tropical to subtropical lowlands and forests. Indigenous to the forests of the Ivory Coast and Gold Coast of West Africa. It is grown from sea level to 900 meters (2,953 feet) in Jamaica. Prefers full sun, well distributed rainfall, a seasonal dry period, elevations up to 600 meters (1,969 feet), and fertile, slightly alkaline, well

- drained soils. Grown in zones 10 to 12. Tolerant of a variet y of soils including fertile and infertile rocky soils, drought, and light frost , but it is n ot tolerant of high winds. **Atemoya** : Atemoya requires hot tropical to subtropical lowlands and forests , and it is i ndigenous to the forests of the Ivory Coast and Gold Coast of West Africa. Itgrows from sea level to 900 meters (2,953 feet) in Jamaica. Prefers full sun, well distributed rainfall, a seasonal dry

period, elevations up to 600 meters (1,969 feet), and fertile, slightly alkaline, well

- drained soils. Grown in plant hardiness zones 10 to 12. Tolerant of a variety

of soils including fertile and infertile rocky soils, drought, and light frost , and is n ot tolerant of high winds. Requires warm, sunny , humid tropical conditions or cool subtropical lowlands and grows in areas with a dry season. Prefers moist, deep, rich, well

- drained sandy to sandy loam soil with organic matter and a pH of 5 to 7. Does well near the coast where rainfall and humidity are high and winters are warm. Grows in the tropics at elevations above 1,000 meters (3,281 feet). Tolerant of a variety of climates, soil conditions including sandy loam, red basalt or heavy clay , and light frost , but d oes not tolerate extreme cold, wind, drought, and water logging; trees in the tropics do not tolerate lowland conditions. Young trees do not tolerate frost and die at

- 1 °C (30 °F). Mature trees do not tolerate temperatures below

- 3 °C (27 °F). **Avocado; Guatemala avocado; Mexican avocado; and West Indian avocado** :33 The West Indian race is native to the lowlands of Central America. T he Guatemalan race grows up to 40 meters (131 feet) tall , and i t is native to the highlands of Guatemala and adjacent areas. T he Mexican race is grown in the higher elevations of Mexico. In general, avocados require humid, warm, sunny tropical or near tropical lowlands and medium to high rainfall or monsoon rains. Trees grow best with a well

distributed annual rainfall of 125 to 175 centimeters (49 to 69 inches) per year, temperatures of 25 to 28 °C (77 to 82 °F), and in coastal limestone soils. Prefers night temperatures of 15 to 20 °C (59 to 68 °F) and day temperatures of 20 °C (68 °F) during floral development, pollen tube growth and embryo development. High humidity aids flowering and earl y fruit set. Itgrows well in Indonesia at elevations of 200 to 1,000 meters (656 to 3,281 feet). In Hawaii, trees grow we ll with an annual rainfall of approximately

310 centimeters (122 inches). Tolerant of a variety of ecological conditions from the tropics to latitudes of 30 °N and 30 °S, and a variety of well

- drained soils including deep volcanic soils, sandy loam and calcareous soils with a pH of 5 to 7. Not tolerant of excessively high temperatures, frost, excess moisture and extended periods of dry

conditions. Compared to other s , the Mexican avocado is more tolerant to saline conditions
. The Guatemala avocado is a s ubtropical to semitropical plant that grows well in the cool highlands in full sun. Adapted to cool tropical to warm humid climate and it grows in Guatemalan cloud forests at elevations of 1,500 to 3,000 meters (4,921 to 9,843 feet) and in mountain chains in Central America and Mexico. Prefers fertile, well

- drained, acidic soil. Compared to the Mexican cultivar, the Guatemalan cultivar is less tolerant of low temperatures. Tolerates temperatures of

- 3 to 1 °C (26 to 30 °F) , but is not tolerant of high w inds. The Mexican avocado is a cool, subtropical plant that is grown in dry plateaus and highlands in full sun , and p refers a Mediterranean climate. Itthrives in Mexico at an elevation of 152 meters (500 feet) , and p refers well

drained, loose, decompose d, granite or sandy loam. Compared to other cultivars, the Mexican avocado tolerates water stress and lower humidity well. Mexican cultivars are also tolerant of temperatures as low as

- 5 °C (23 °F). **Bacury** Bacury requires hot, humid tropical lowland s . A mid

- to upper canop y tree in forests. It thrives along the forest

- savannah transitional zone south of the Amazon forest, from the Atlantic to Paraguay , in the open forests of eastern Amazonia north of the Amazon River, and on Marajo Island. Approxi mately one to 100 trees per hectare can be found in these locations. Prefers upland soils, rainfall of 150 to 210 centimeters (59 to 83 inches) per ye ar and a pronounced dry season lasting 3 to 8 months. Trees also grow in the city of Belém where the rai nfall is 250 centimeters (98 inches) per ye ar and no dry season occurs. Tolerant of many typ es of soils including poor soils with poor drainage and different environmental conditions , but it is n ot tolerant of strong winds and temperatures below 0 °C (32 °F). **Bael fruit**34 Bael fruit requires subtropical areas with full sun, altitudes of 1,200 meters (3,937 feet) and fertile, well

- drained soils with a pH of 5 to 8. Itthrives in the dry , hilly forests of India, dry

and humid lowland woodlands, and mixed de ciduous forests of former French Indochina. For good production, a long dry season is preferred. It is t olerant of extreme temperatures (7 to 49 °C or 20 to 120 °F), drought, high and low pH, and various soil ty pes including rocky

soils, oolitic limeston e, and poorl y drained soils. **Banana ; Dwarf banana; and Plantain**  : Banana, dwarf banana, and plantain are grown in the warm, humid, tropical lowlands and subtropics from sea level to altitudes of 1,000 to 2,100 meters (3,281 to 6,890 feet). Some of the dwarf cultivars can tolerate elevations up to 1,616 meters (5,302 feet). Bananas, dwarf bananas, and plantains prefer temperatures of 25 to 30 °C (77 to 86 °F), full sun, at least 100 millimeters (4 inches) of rainfall monthly , and flat, deep, non

compact ed, well

- drained loam, with high water

- holding capacity, high fertility , high organic matter, a pH of 5.8 to 6.5, and low salinity. Alluvial soils, sands and clays are also ideal for growing bananas. Plants do not prefer temperatures below 10 °C (50 °F) and above 38 °C (100 °F), dry seasons lasting more than 3 months, and windy conditions. Cool weather and drought disrupt growth , and b ananas, dwarf bananas and plantains are sensitive to frost. **Binjai** : Binjai requires hot tropical lowlands or gentle slo ped land and a monsoon climate. Also grown in wet, evergreen, tropical lowland forests. Itgrows well up to an elevation of 400 meters (1,312 feet) and p refers sandy clay soils and evenly

distributed rainfall. Tolerates temporary

flooding. **Biriba** Bi riba r equires hot, humid tropical lowlands , and the trees thrive where there is a short, dry season, an average rainfall above 6 centimeters (2 inches) during July and August and over 30 centimeters (12 inches) during January to March. Prefers full sun, an annual rainfall of 270 centimeters (106 inches), an annual average temperature of 26 °C (79 °F), deep, acidic soil with high organic matter and good drainage, and elevations up to 600 meters (2,000 feet). Its natural habitat is lowland, humid limestone forests , and it t olerates poor, heav y- textured soils, yellow oxisols, lowlands subject to flooding along the Amazon, and some shade. In its native environment, temperatures never go below 18 °C (64 °F) during the coldest months , and it does not tolerate f rost. **Breadfruit** : Breadfruit r equires hot, wet tropical lowlands , and grows on the Pacific Islands on shallow coral soils. Itp refers 200 to 300 centimeters (79 to 118 inches) of rainfall per ye ar, temperatures of 16 to 38 °C (60 to 100 °F), full sun, and high humidity , and c an be cultivated from sea level to 1,555 meters (5,100 feet). Tolerates many types of deep,35

fertile, well

- drained soils; also tolerates saline conditions , and d oes not tolerate temperatures below 5 °C (41 °F). **Burmese grape** The Burmese grape thrives in disturbed margins near streams, rain forests and humid evergreen forests in a deep moist soil with a wet climate and elevations of 50 to 1,700 meters (164 to 5,577 feet) , and it to lerates many types of soils. **Canistel** : Caniste l grows best in hot tropical lowlands with medium to high rainfall , and it p refers elevations below 1,400 meters (4,593 feet). Trees also grow in warm subtropical areas with a monsoon climate that consists of pronounced wet and dry periods. It t olerates a seasonal dry

period, light frosts of up to

- 5 °C (23 °F), part

- shade or full sun, and a variety

of deep, fertile, well

- drained soils. **Cat's -**  **eyes** Cat’s eyes r equire hot, humid, wet tropical lowlands or at sea level. Trees are adapted to the unchangin g heat, humidity , and day length of the equatorial zone and it thrives in the understory

in primary

or secondary

forests. Some varieties grow near river banks of the Rajang River and Bareo valley
. **Champedak** Champedak requires warm to hot, wet, tropical climate with mean temperatures of 3 to 47 °C (37 to 117 °F) , and grows at elevations of 0 to 1,200 meters (0 to 3,937 feet). Prefers full sun, areas with evenl y distributed rainfall of 125 to 250 centimeters (49 to 98 inches) and well

- drained, uneroded so ils with high silica and aluminum content. Itgrows as an understory

tree in secondary

and primary

forests in lowland tropical rainforests , and t olerates temporary water logging and partial shade , but it does not tolerate frost and drought, and wind. **Che rimoya**  : Cherimoya requires tropical highlands, a cool subtropical climate, or mild

temperate climate. Does not produce fruit well in hot, humid tropics and lowland conditions. Grows well at 18 to 25 °C (64 to 77 °F); prefers long days, full sun, and coo l nights. Trees require chilling periods and do well in areas with dry periods or seasons. Prefers well

- distributed medium rainfall of 125 to 250 centimeters (49 to 98 inches) and elevations of 1,200 to 2,000 meters (3,937 to 6,562 feet). Rainfall and h igh humidity during peak flowering season can aid fruit production. Tolerates a number of soil ty pes including sandy soil to clay loams; trees prefer rich, well

- drained, uniformly moist, sandy to sandy loam soils with a pH of 6.5 to 7.6. Young trees do n ot tolerate frost, while older36

trees show some tolerance to light frost. Tolerates drought , but d oes not tolerate wind or standing water. **Cupuacú** : Cupuacú p refers hot, wet tropical lowlands , and is distributed in high and lowland rainforests from the Am azon basin to Southern Mexico. Itp refers mean annual temperatures of 21 to 28 °C (70 to 82 °F), relative humidity of 64 to 93%, annual rainfall of 190 to 310 centimeters (75 to 122 inches), and well drained fertile Amazon soils. Also grown on upland, se mi

- flooded soils and floodplains with heart

- of

- palm and açai , and is f ound at elevations of 0 to 1,000 meters (3,281 feet). **Custard apple** Custard apple requires hot tropical lowlands, coastal lowlands, or a subtropical climate with medium to high rainfal l. It pre fers cooler winters, elevations lower than 1,524 meters (5,000 feet), and low

- lying, deep, rich, moist, well

- drained soil. Tolerant of light frost and various soil ty pes , but not t olerant of drought. **Dragon -**  **fruit** : Dragon fruit requires warm to cool tropical lowlands or tropical to subtropical rainforests. Prefers low to high rainfall, a wide range of well

- drained soils with high organic matter, and temperatures of 18 to 25 °C (65 to 77 °F). It is grown in full sun to very light shade , and is s ensitive to high temperatures of 38 °C (100 °F) and above. Sunburn may

occur in areas with low humidity and high altitudes. Long periods of freezing temperatures and high winds cause damage to the plant , and it is m oderatel y tolerant of saline soil c onditions. **Elephant -**  **apple** Elephanate apple is grown in the dry plains of northern, central, southern and eastern India in semi

- arid and arid locations. It grow s in coastal areas in Malaysia and Indonesia. Cultivated in villages and parks. Prefers a tropical monsoon climate with a dry season, elevations of up to 450 meters (1,476 feet), light soils, and temperatures of 0 to 15 °C (32 to 59 °F) and up to 47.5 °C (118 °F) , and It t olerates drought and a range of soil ty pes. **Granadilla** : Granadilla r equires a cool tropical climate or sub

- tropical climate and humid conditions , and is a dapted to high rainforests. Prefers well

- distributed medium to high rainfall and elevations of 914 to 2,697 meters (3,000 to 8,850 feet). Tolerates moist, well

- draine d volcanic soils and light frost but does not tolerate hot tropical l owlands. **Guirri:**37 T rees prefer seasonally

dry habitats, sandy

soils with good drainage and moisture and moderate to full sun. Grows on exposed areas including dunes, coastal tropical an d subtropical moist broadleaf forests, and coastal strand above the high tide mark. Trees form large colonies in tropical and subtropical coastal areas. Prefers elevations of sea level to 10 meters (33 feet). Tolerant of some cold (

- 4 °C or 25 °F), poor soils, and wind. Extremely

salt tolerant. **Ilama** : Ilama requires hot tropical lowlands with low to medium rainfall of 100 to 140 centimeters (39 to 55 inches), rich, loose loam to fertile volcanic soils, and elevations of up to 1,798 meters (5,900 fee t) on the Pacific slope. Itp refers a long dry season followed by adequate rainfall , and grows wild in the mountains and foothills of Central America , but it does not tolerate frost. **Jackfruit** : Jackfruits requires a warm to hot, humid tropical climat e with minimum temperatures of 16 to 22 °C (61 to 72 °F) and mean temperatures of 25 to 30 °C (77 to 86 °F). It is also grown in equatorial to subtropical maritime climates. Prefers lowland forests, moist tropical environments, semi

- dry forests, full sun , elevations below 1,600 meters (5,249 feet), 100 to 240 centimeters (39 to 95 inches) of evenl y distributed rainfall, and fertile, well

- drained sandy to clay loams. Tolerates a variety of well

- drained soils with a pH of 5 .0 to 7.5 and slightly saline con ditions. Jackfruit will not tolerate frost, droughts, exposed locations, wind, infertile, dry soils, and flooding
. **Jatobá** : Jatobá requires a hot tropical climate, full sun, annual rainfall of 150 to 300 centimeters (59 to 118 inches), an annual temperature of 20 to 30 °C (68 to 86 °F), deep, fertile, moist well

- drained sandy soil with a pH of 4.8 to 6.8, and elevations of sea level to 900 meters (2,953 feet). Trees grow best on ridges, hillsides, slopes, high river banks, stream banks, humid Pacific lo wland forests, semi

- deciduous forests of the Parana River basin and dry

forests of the Amazon. Tolerates a variety of conditions including tropical dry to wet to subtropical dry to wet forest, poor fertility , water logging , and 4 months or more of drought , and does not tolerate shade. **Karuka:** Karuk a re quires a tropical or subtropical humid to sub humid climate, full sun, coastal or lowland forests, an annual rainfall of 150 to 400 centimeters (59 to 157.5 inches), uniform warm temperatures of 24 to 28 °C (75 to 83 °F), and sandy to rocky seashore soils. Lowland and coastal species can tolerate high temperatures. Most species tolerate a number of soils including limestone, lava flows, saline soil, infertile soil, peaty38

swamps, and light to heavy soil. T olerates water logging, wind, salt, and partial shade , it is s lightly tolerant of fire but d oes not tolerate frost. **Kei apple** : Kei apple p refers a semiarid tropical and subtropical climates, full sun or light shade, elevations of 200 to 2,450 meters (656 to 8,038 feet), rainfall of 150 to 300 centimeters (59 to 118 inches), mean annual temperatures of 11 to 31 °C (52 to 88 °F), and deep, well

- drained, loamy to sandy soil. Trees grow in open bush, wooded grassland associated with termite mounds, dry areas , valley s and forest edges. Tolerant of high rainfall, hot weather, drought, sea breezes, salt spray, and temperatures down to

- 8 °C (18 °F) , but they

are n ot tolerant of soils with a high water table. **Langsa t**  : L angsat requires hot, humid (70 to 80% hum idity), wet tropical lowlands, part shade, well

- drained, deep, rich, mildly acid soil high in organic matter (sandy loam), elevations of less than 750 meters (2,461 feet), temperatures of 20 to 30 °C (68 to 86 °F), and a uniform distribution of 250 to 300 centimeters (98 to 118 inches) of rain. Grows in equatorial climates with no dry season. Prefers rainforests and humid river valley s. Does not tolerate frost, heat above 30 °C (86 °F), high wind, water logging , or drought. **Lanjut** : The lanjut require s a wet evergreen tropical lowland forest , and is c ultivated in western Malesia. **Longan** : Longan grows i n the humid tropical and warm subtropical climates of the world , and also in the temperate areas that lack heavy frosts. Requirements are similar to that of lychee. Prefers a deep, well

- drained, highl y fertile, slightly acid clay loam or sand with a pH range of 5.0 to 6.5, sheltered, full sun, an elevation of 152 to 1,500 meters (500 to 4,921 feet), high rainfall of 150 to 300 centimeters (59 to 118 i nches) and high humidity
. Grows well in humid mountain woodlands and warm tropical lowlands. Tolerates a variety of soils including limestone, and brief exposure to below freezing temperatures , but d oes not tolerate water logging for long periods of time , drought, or wind. Young trees do not tolerate low temperatures. Trees do not flower in lowland, equatorial areas with uniform hot, dry

conditions , and greater flowering and fruiting occur in areas with cool winters. **Lucuma** : Lucuma requires a tropical, subtropical or temperate climate, medium rainfall of 100 to 180 centimeters (39 to 71 inches), shade to part sun, slightly acidic fertile, well

drained soil, elevations of 2,700 to 3,000 meters (8,858 to 9,843 feet), and mean39

temperatures of 20 to 22 °C (68 to 72 °F) , and grows in the inter

- Andean valley s as well as forest stands in the highlands of South America. In Chile, fruit are grown in frost

- free, 100 meter (328 feet) altitude areas of the Aconcagua and Elqui river valleys. In Bolivia, fruit are grown in dry

areas at 200 to 2,000 meters (656 to 6,562 feet) and up to 3,000 meters (9,843 feet) in Peru. Itt olerates periodic dry weather , but does no t tolerate hot tropical lowlands or freezing temperatures. **Lychee** : The lychee grows in cool tropic al and warm subtropical climate with, high humidity , full sun, elevations of up to 2,000 meters (6,562 feet), well

- distributed medium to high rainfall of 125 to 200 centimeters (49 to 79 inches), and deep, moist, fertile, well

drained medium acid (pH 6 to 7) soil with high organic matter. In China, trees grow best on alluvial silty

loams to clays or laterite soils. Grows in the lower plains where there are cool, dry winters and autumns and warm, wet summers. Other cultivars prefer hillsides or orchard s y stems. Trees are water
- loving; grown along banks and dy kes in the Pearl River delta in Guangdong. Temperature affects flowering and fruiting. Mature trees tolerate light frosts (

- 1 to
- 2 °C or 28 to 30 °F), floods, and a variety of soil ty pes including neutral or slightly alkaline soils. Does not tolerate drought, wind, or hot, lowland tropics , and young trees are damaged or killed at

- 2 to
- 3 °C (27 to 28 °F). **Mabolo** : The mabolo requires a hot, humid tropical lowlands and a monsoon climate. Prefe rs elevations of up to 800 meters (2,625 feet) and loam soils , and grows in primary and secondary

low and medium

- altitude forests. Itcan tol erate man y soil types and wind. **Madras -**  **thorn** : The madras

- thorn p refers a warm climate, full sun, an annual prec ipitation of 25 to 165 centimeters (10 to 65 inches), a mean annual temperature of 0 to 48 °C (32 to 118 °F), a low to medium altitude of up to 1,800 meters (5,906 feet), a pH of up to 8.3, and a well

- drained, deep, fertile loamy soil. It also prefers clay, oolitic limestone, or sand , and can grow in dry , warm, semi

- arid climates with dry seasons of 4 to 5 months, subtropical regions, or tropical regions. Tolerates tropical lowlands, tropical or subtropical deserts along water courses, severely eroded montane wastelands, dry thickets, wet sands with a brackish water table, grass ecos ys tems, plains, hilly areas, thorn forests, tropical deciduous forests of the native Pacific slope range, dry pine

- oak forests, and forests on coasts, plains and hillsides. Trees will tolerate heavy animal feedings, disturbed areas, drought, heat, fire, poor soil, salt, sand, dry areas, wet areas, and shade , but d o not tolerate extremel y windy conditions and frost. **Mammy -**  **apple** : Mammy- apple requires a warm to hot tropical, near tropical, or subtropical moist to wet climates, elevations of sea level to 1,600 meters (5,249 feet), full sun to bright40

shade, deep, rich, moist, well

- drained soil, and a mean annual temperature of 27 to 30 °C (81 to 86 °F), and a mean annual rainfal l of 150 to 400 centimeters (59 to 158 inches). It grows in semi

- cultivated or disturbed areas, and dry and moist, coastal forests. Tolerates a variety of soils including shallow, sandy and limestone soils, low to high rainfall, dry conditions, and salin e conditions , but d oes not tolerate frost. **Manduro** : Manduro trees grow in small colonies in the bushveld (subtropical dry open woodland of South Africa), African savannah, arid regions, dry forest, sand forest, coastal forest, thorn thicket, sandstone outcrops, along river banks, near springs, on seasonall y waterlogged floodplains, and around pans. Trees mainl y grow on sandy soils or sandy- or clay

- loam; trees tolerate many soil ty pes. Itgrows at elevations of sea level to 1,000 meters (3,281 feet) and d oes not tolerate frost. **Mango** : Depending on the mango cultivar, the tree requires warm

- temperate, warm subtropical or hot, humid, tropical lowlands or forests. In Southern California, trees are grown in the foothills, away from marine influence. Trees grow best in areas with a non

freezing cool period (8 to 15 °C (46 to 59 °F)) night/ < 20 °C (< 68 °F) day) and/or an extended dry

period that lasts at least 3 months prior to flowering, hot temperatures of 30 to 33 °C (86 to 91 °F) during fruit devel opment, optimum growing temperatures of 24 to 30 °C (75 to 86 °F), full sun, rich, well

- drained deep loam soil with a pH of 5.5 to 7.5, elevations of up to 914 meters (3,000 feet), rainfall of 76 to 254 centimeters (30 to 100 inches) in June to September, and access to irrigation from flowering to harvest. Tolerant of drought, a variety

of climates, periodic and repeated flooding, and soil conditions including sands, loams, clay s, limestone, and rocky soils. The Indo

- Chinese race is tolerant of excess moi sture. Mangoes are moderately freeze tolerant , and y oung trees are damaged or killed at temperatures below

- 1.1 to
- 1.7 °C (29 to 30 °F); mature trees are damaged or killed at temperatures of

- 3.9 to
- 6.0 °C (21 to 25 °F). It is n ot tolerant of saline so il and water, and windy conditions, especially

during flowering and fruit development , while the Indian race of mango is not tolerant of humidity
. **Mango, horse** : The horse mango re quires hot tropical lowlands and a monsoon climate. Grown in wet, evergreen lowland forests and primary lowland forests in the wet tropics at elevations of 1,000 to 1,500 meters (3,281 to 4,921 feet). It is l ess tolerant of cold temperatures compared to mango , and d oes not tolerate a pronounced dry season **Mango, Saipan :**  T he Saipan mango thrive in wet tropical climates with elevations below 1,000 meters (3,281 feet), and fairly heavy , equally

- distributed rainfall. The f ruit is not found in the wild; grown in tropical rain forests. In Borneo, fruit is grown in areas near c oastal41

towns or along travel routes. Tolerates areas with no prolonged dry periods and moderate rainfall of 120 centimeters (47 inches) , and c ompared to Mangifera indica , Mangifera odorata is more tolerant of humid to wet climates. **Mangosteen** : Mangostee n is mainly

cultivated and is rarel y found in the wild. Requires hot, wet, humid, tropical lowlands with deep, fertile soils (including sandy loam or laterite), full sun, and elevations of sea level to 1,500 meters (4,921 feet). It grows as a lower canop y tree in the humid tropics where there is a short dry season of 15 to 30 days followed b y an uninterrupted water suppl y. Irrigation is required during dry conditions if the annual rainfall is less than 127 centimeters (50 inches). Some trees grow along the banks of streams, lakes, ponds and canals. Tolerant of a wide variety of soils (including poorly drained heavy

soils), some water logging , and shade , but is n ot tolerant of strong winds, salt spray , drought, limestone soils, sandy alluvial soils, sandy soils low in humus, and temperatures below 5 °C (41 °F) or over 40 °C (104 °F). Leaves and fruit are susceptible to sunburn. **Marang** : The marang requires hot, wet , tropical lowlands, shaded areas, rich, loam y, well

drained soils, elevations of up to 800 meters (2,625 feet), and abundant equally

distributed rainfall. Temperature requirements are similar to the jackfruit. In Sarawak, trees are grown at elevations of up to 1,300 meters (4,265 feet) in sandy clay soil. In the wild, trees grow in sandy to sandy clay soils in secondary

forests at elevations up to 1,000 meters (3,281 feet); can grow in some subtropical regions. It is n ot tolerant of frost; and not as hardy as the jackfruit
. **Marmalade -**  **box** Requires hot, humid , tropical lowlands, full sun , elevations of sea level to 1,500 meters (4,921 feet), deep, rich, loamy , moist, acidic soil, medium to high rainfall of 120 to 400 centimeters (47 to 157 inches) per year, and annual average temperatures of 18 to 28 °C (64 to 82 °F). Grows in semi

- decid uous rainforests in swamp y areas, damp flood plains, and humid habitats. Trees grow along clear water and sediment

- rich rivers in the Amazon Basin. Trees in some areas are adapted to dry seasons that last up to 5 months. In these areas, trees shed leave s to prevent drought stress. Tolerant of a seasonal dry period and a variety of fertile soil ty pes in the humid tropics with a pH of 4.6 to 6.5. Not tolerant of near freezing temperatures. **Matisia** : Matisia requires a hot, humid, tropical or subtropic al lowlands, lowland rainforests, seasonall y flooded forests, or dry land forests, deep, fertile, well

- drained, non - flooding clay

soil with high organic matter content, or Amazonian dark earth soils (that contain high amounts of carbonized organic matter, phosphorous, calcium, and42

magnesium), full sun, elevations of sea level to 2,000 meters (6,562 feet), and a favorable rainfall distribution of over 250 centimeters (98 inches). Native to the foothills of the Andes in the region between the Amazon tropical rainforest and the sub

- montane humid forest in Colombia, Ecuador and Peru. It also grows throughout lowland rainforests and adjacent areas of Brazil, around the mouth of the Javari River, in the Cauca and Magdalena River valley s of Colombia, and near the sea in Colombia. Tolerates cultivation on the slopes of the Andes and dry , oolitic limestone , but does not tolerate near freezing temperatures, high winds, dry periods, or prolonged high water tables. **Mesquite** : Trees grow in tropical thorn to dry through subtropical thorn to dry forest Life Zones. Prefers dry

areas including grass and shrub

- lands, and dry forests, elevations from sea level to 2,900 meters (9,514 feet), annual rainfall of 5 to 20 centimeters (2 to 8 inches), an annual temperature of 1 4 to 34 °C (57 to 93 °F), protected areas from wind, and a pH of 7. Introduced into tropical areas. Tolerates drought, grazing, and a number of soil ty pes including heavy

soil, sand, rocky

hills, and saline dry

flats, seasonal water logging, saline condi tions, mild frost and weeds. **Mongongo frui t**  : Mongongo pre fers hot, dry climates with little rainfall and does well in sandy soil. It is h ighly

drought

- tolerant. Mainly grows on hills or sand dunes in and around the Kalahari , and often forms large stands
. **Monkey -**  **bread -**  **tree** : It r equires a hot climate, low to medium rainfall of 30 to 50 centimeters (12 to 20 inches), full sun, a high water table, well

- drained sandy loam soil, and an elevation of 450 to 600 meters (1,476 to 1,969 feet). Widely distrib uted south of the Sahara; occurs as a single tree or clump of trees in the woodlands of semi

- arid to sub

- humid tropics in the African savannah. Also occurs in coastal woodlands, scrub, and hot, dry areas. Tolerates areas with a prolonged dry season of 4 to 10 months split into one or two periods per ye ar, elevations of up to 1,250 meters (4,101 feet), and many types of soils including heav y, acid, or calcareous soils. Does not tolerate drought, water logging and frost , and the trunk can shrink during wat er stress. **Monstera** : Monstera is a tropical species that requires hot, humid, wet tropical lowlands and forests, fertile, well

- drained rich loam soil, a ye arly rainfall above 100 centimeters (39 inches), semi

- shade, and elevations under 600 meters (1,9 69 feet). Native to the wet forests of southern Mexico, Guatemala, Costa Rica, and Panama. Grows under the shade of large trees. Grown as an indoor plant in subtropical conditions. Tolerates almost any well

- drained, rich soil including limestone , but d oes not tolerate saline conditions and frost.43

**Muriti** : Muriti re quires a hot, humid, wet, tropical lowlands or damp forests by rivers, full sun, elevations of sea level to 970 meters (3,182 feet), and poorly drained or periodicall y/

permanently or season all y flooded soils. Thrives in river margins, flood plains, small groves along watercourses that wind through the non

- flooded upland rainforests, and swamps. Trees form large stands called aguajales in the major Amazonian estuaries. Grown in the tropics and warm sub

- tropics. Trees mainly occur throughout northern South America east of the Andes. Found from the Orinoco valley of Venezuela in the north, through French Guiana and the northern coast of the Brazilian state of Amapá, and west up to the Andean foothills in Colombia, Ecuador, Peru and Bolivia. Does not tolerate freezing temperatures or dry areas. In areas that obtain less than 200 centimeters (79 inches) of annual rainfall and areas with dry seasons, water must be provided to the palm. **Nicob ar**  **- breadfruit**  : Pandanus species (Nicobar

- breadfruit) requires a tropical or subtropical humid to sub

- humid climate, full sun, coastal or lowland forests, an annual rainfall of 150 to 400 centimeters (59 to 157.5 inches), uniform warm temperatures of 24 t o 28 °C (75 to 83 °F), and sandy to rocky s eashore soils. Lowland and coastal species can tolerate high temperatures. Most species tolerate a number of soils including limestone, lava flows, saline soil, infertile soil, peaty swamps, and light to heav y s oil. It t o lerates water logging, wind, salt, and partial shade , and is s lightl y tolerant of fire , and does not tolerate frost
**Paho** : Thrives in primary , lowland, inland forest and sometimes in coastal forest. The tree also grows in wet, evergreen fores t at low and medium altitudes. In the Philippines, trees grow in areas with a distinct wet and dry season. Tolerates a variety of soil ty pes, and a low to medium altitude of up to 400 meters (1,312 feet). **Palmyra palm** : Requires hot, sunny , tropical c limate and well

- drained sandy soils in coastal areas. Grown from the Persian Gulf to the Cambodian

- Vietnamese border. Can be found in seasonall y dry areas and drier open forests. Adapted to dry, tropical climates, but prefers regular irrigation. Tolerant of temperatures to

- 4 °C (25 °F) and drough , but is not t olerant of waterlogged soils. **Pandamus** :44 Pandanus utilis trees grow in full sun to part shade/part sun. Tolerates clay, loam, sand, acidic alkaline flooded or well

- drained soils, salt, and some drought conditions; thrives in USDA plant hardiness zones 10 to 11. **Papaya** : Papaya re quires warm tropical or subtropical climate, lowlands, full sun, fertile, well

- drained loam, clay , or sandy loam soil with a pH of 5.5 to 6.5, well

- distributed monthly p recipitation of 10 centimeters (4 inches), a minimum relative humidity of 66%, temperatures of 21 to 33 °C (70 to 91 °F), and elevations below 900 meters (2,953 feet). In Hawaii, plants are grown at sea level to 300 meters (984 feet) on rocky, volcanic so il. Grows from warm temperate dry to moist through tropical very dry to wet forest life zones. Trees are not found in the wild. Tolerates a variety of well

- drained soil ty pes. Does not tolerate frost, shade, water logging , very sandy or heav y clay

soil s, saline conditions, high temperatures, drought and wind. **Passionflower, Winged -**  **stem** : The p lants prefer warm climates, full sun and slightly acidic to neutral soil. Trees occur in the littoral levees and Atlantic Forest from Bahia to Rio Grande do Sul. Trees occur in the wild , and it t olerates temperatures of 4.5 to

- 1.1 °C (40 to 30 °F) and light frost. **Passionfruit, P urple P**  **assionfruit ,**  **and Yellow Passionfruit**  : Passionfruit trees require a cool tropical or subtropical climate, full sun, well

dis tributed medium rainfall of at least 90 centimeters (35 inches), medium to high elevations, moderate temperatures of 20 to 25 °C (68 to 77 °F), a pH of 6.5 to 7.5, and well

- drained, moist, light to heavy sandy loams of medium texture. Rainfall should be h igher 2 months before flowering and minimal during flowering. Trees are established in the wild on the edges of forests, stream

- bottom galleries, fencerows, and brushy areas. Tolerates a wide range of soil ty pes and a pH range of 5.5 to 6.8. It is n ot t olerant of frost, salt, shade, low temperatures of 10 to 15 °C (50 to 59 °F), high temperatures of 25 to 30 °C (77 to 86 °F), extended dry periods, poor drainage, water

- logging, and wind. Moisture stress can lead to a decline in leaf area, vegetative growth, flowering, and yield. **Passionfruit, Banana** : The banana passionfruit p refers elevations between 1,829 to 2,195 meters (6,000 and 7,200 feet) in the Andes, cool to warm, temperate, subtropical or tropical, moist to wet, foggy

climate, rainfall of 50 to 200 centimeters (20 to 79 inches), and temperatures of 6 to 18 °C (43 to 64 °F). Grows wild in the Andean upper montaine forest at elevations above 2,000 meters (6,562 feet), and scrub

- land regions in Central Brazil. Tolerates elevations of 1,219 to 1 ,829 meters (4,000 to 6,000 feet) in Hawaii and New Zealand, and brief drops in temperature to

- 5 °C (23 °F).45

**Pawpaw and Small**  **- flower Pawpaw**  : It p refers temperate humid zones, warm to hot summers, mild to cold winters, full sun, deep, rich fertile slightly acid (pH 5.5 to 7.0) well

- drained soils of river

- bottom lands, a minimum of 400 hours of annual chill units, 160 frost

- free day s, 2,600 growing degree

- day s to ripen fruit, and 80 centimeters (31 inches) of annual precipitation (most in the spring and summer). Grown in the wild as an understory tree or thicket

- shrub in mesic hardwood forests from northern Florida to southern Ontario, Canada and as far west as eastern Nebraska. Thrives near rivers, streams, coasts, and woodlots. Trees usually grow in patches due to root suckering. Hardy from zone 5 (

- 25 °C or 13 °F) to 8. Tolerates heav y soils and frost , but does not tolerate wind, low humidity , cool maritime summers, alkaline soils, and waterlogged soils. **Pelipisan** : The pelipisan trees prefer w et climates. Fruit is only cultivated, since illegal logging activities have caused extinction of this tree in the wild. Due to its slow growing process, trees are not planted in large plantations in Indonesia (Kalimantan). Plantations are mainl y found in the Mataraman area in the Banjar district , and the trees have to be climbed to harvest the fruit **Pequi** : Pequi requires a tropical climate, with four o r more months of a dry season, well

drained, fertile soil and full sun. Trees occur in groves in s avannas (cerrado) on both plateaus and valley s in the states of Goias, Mato Grosso, Minas Gerais, Sao Paulo, and Mato Grosso do Sul, Brazil. Itp refers dry areas, woodland savannahs, and dry forests , and t olerates nutrient poor, heav y cl ay s rich in aluminum and iron. **Persimmon, Am er**  **ican** : The American persimmon requires full sun, humid climate, moist, well

- drained, bottomland or light sandy soils, annual rainfall of 122 centimeters (48 inches), and temperatures of

- 12 to 35 °C (10 to 95 °F). Thrives i n plant hardiness zones 4B through 9. Best growth occurs in the bottom lands of the Mississippi River Valley , in its tributaries and in coastal river valley s. Tolerates many well

- drained soil ty

pes including clay , loam, sand, acidic, and alkaline soils, extended flooding, drought, rocky conditions, shade, a variety of sites including urban areas and abandoned fields, high light, low water supply areas, and salt air. Trees do not grow in the main range of the Appalachian Mountains or in much of the oak

- hi ckory forest on the Allegheny

Plateau. **Pineapple** : The pineapple requires warm to hot tropical or near tropical climate, high humidity , coastal or island locations, low elevations, full sun, a day temperature of 25 to46

32 °C (77 to 90 °F), a night temperat ure of 15 to 20 °C (59 to 68 °F), medium rainfall of 100 to 150 centimeters (39 to 59 inches), light, deep, loose, fertile, well

- drained acidic, sand, sandy loam, or well

- aggregated

- clay soil, and a pH of 4.5 to 6.5. Grows from w arm t emperate m oist to tro pical v ery dry to w et f orest l ife z ones; USDA hardiness zones are 10 through 11. Yields vary greatl y and depend on technology, cultivar selection, and climate , and the e levation affects flavor. Tolerates subtropical conditions, drought, a wide range of w ell

- drained soil ty pes, elevations of sea level and higher, a wide range of rainfall of 60 to 350 centimeters (24 to 138 inches), annual temperatures of 16.2 to 27.4 °C (61 to 81 °F), and a pH of 3.5 to 8.0. Itd oes not tolerate water

- logging, night tempe ratures of 7 to 10 °C (45 to 50 °F), or frost. **Pitaya** : The pitayas (

Hylocereus spp. ) prefers warm, shady habitats of subtropical and tropical America and dry areas; can grow in temperate climates. Trees are native to forests with natural shading. Tole rates temperatures of 4 to 0 °C (39 to 32 °F) (light frost) when mature, sunny areas away

from strong wind, partial shade, and a range of well

- drained soil types with high amounts of organic matter. Does not tolerate excessive humidity , excessive soil moi sture and excessive high temperatures of 45 to 48 °C (113 to 118 °F). Compared to other cacti, Hylocereus spp. is the most sensitive to low temperatures. High temperatures above 45 °C (113 °F) and excessive rainfall inhibit flower production. Itis grown in USDA plant hardiness zones 10 to 11. Tolerates high temperatures compared to other vine cacti. **Po megranate**  : Pomegranates p refers hot and arid to semi

- arid subtropical, mild

- temperate, semi

temperate, and cool tropical climates, cool winters, hot dry summers, low humidity , full sun, and well

- drained sandy loam to slightl y acid soils. Native to high, desert regions with hot day s, chill y nights, dry infertile soil, dry woodlands and open ground. Also grows at cool altitudes. In California, pomegranates prefer moderate heat. Grown in USDA zones 8 to 14. Tolerates hot temperatures during the summer, low temperatures to

- 8 °C (18 °F), dry

conditions, extreme drought, part shade, and a variety of soil ty pes including heav y clay, calcareous soils, sl ightl y alkaline soils, acidic loam, rock strewn gravel, saline soils and poorly drained soils, elevations up to 1,600 meters (5,249 feet), and saline water. Does not tolerate high humidity, heav y frost (temperatures below

- 11 °C (12 °F)), or water

- logging
. **Poshte** :Requires a tropical climate and low to medium elevations of 300 to 1,000 meters (984 to 3,281 feet). Fruit is grown mainl y in southwestern Guatemala on the Pacific slopes that contain fertile volcanic soils, a short dry season, and an annual rainfall of approximately

400 centimeters (157 inches). Grows on both the Atlantic and Pacific slopes and d oes not tolerate wind.47

**Prickly pear** : The prickl y pear r equires subtropical, tropical, or cool, semiarid climate with mild, cool winters and hot summers (with temperatures above 40 °C (104 °F)), an annual rainfall of 25 to 60 centimeters (10 to 24 inches), full sun, and well

- drained sandy soils, soils of low clay

and sodium content, or calcareous soil. Naturalized in dry disturbed habitats. A hi gher pH is preferred in wetter areas. A lower pH is tolerated in drier areas. Thrives in USDA plant hardiness zones 8b to 10. Tolerates drought, high temperatures, wind, a wide range of climates, and rocky or sandy soils of low fertility . Does not tole rate freezing temperatures, very acid soils, wet conditions or excessive moisture. **Pulasan** : Pulasan requires hot, wet, very humid ultra

- tropical lowlands, elevations of 110 to 350 meters (361 to 1,148 feet), moist, well

- drained, rich sand or clay soil, and an annual rainfall of 300 centimeters (118 inches). Trees bear fruit more profusel y after a long dry season. Similar to rambutan in climatic requirements. Grows best in lowland primary forests and riverbanks and rarel y grows in swamps. Tolerates b rief periods of drought. Compared to rambutan, pulasan is not tolerant of high light levels during establishment , and does not tolerate frost. **Quandong** : Quandong requires nutrient poor, free draining sandy or loam y soils, semi

- arid to arid climate, rain fall of 15 to 60 centimeters (6 to 24 inches), dry conditions, and full sun. Tolerates a wide variety of habitats including the dry interior, light woodlands, dune swales, gravel y ridges, creek banks, plains and low rises, and hills. Tolerates drought, f rost, limestone, semi

- shade, a wide range of soils including sand, loam and clay , and saline conditions. Does not tolerate wind, water

- logging, or heavy

- textured soils. **Rambutan** : Requires hot, humid, wet tropical climates, full sun, elevations of sea level to 549 meters (0 to 1,800 feet), evenl y distributed high rainfall of 200 to 300 centimeters (79 to 118 inches), low evaporation rates, minimum temperatures above 10 °C (50 °F), and average temperatures of 22 to 35 °C (72 to 95 °F). Prefers deep, well

- drained, loam, rich sandy loam, or clay

loam soils and a pH of 5.0 to 6.5. Grown in lowlands and primary /secondary

forests (dryland or swamps) as a lower or middle story tree. Thrives in USDA zones 10 to 12. Tolerant of drier environments and climates w ith 2 to 3 dry months when irrigation is available, and a wide range of well

- drained soils including sands and sandy loams. It is n ot tolerant of frost, salt, high wind, high pH soils, and water logging. **Saguaro**48 Prefers elevations of 0 to 1,400 meters (0 to 4,593 feet), low humidity , full sun, a warm desert, semiarid to arid continental or arid subtropical climate, bimodal precipitation that falls from December to February and July to August (ranging from 15 to 38 centimeters (6 to 15 inches) per ye ar) , and light, coarse, gravell y to rocky, well

drained soils. Plants have sufficient water and energy reserves in the stems. Grown in desert upland communities, gently sloping alluvial flats of the lower bajadas, sandy flats, lowlands, foothills, canyons, steep, rocky, high

- elevation volcanic slopes, and open east and west

- facing slopes. Saguaro has the northernmost distribution of any large columnar cacti of the tropical and subtropical Americas. The northern limit of its distribution is the edge of the Hualapait Mountains in Arizona and along the Colorado River in southeastern California. The largest populations occur in Mexico. Thrives in USDA zones 9 to 11. Mature cacti tolerate a wide range of habitats. Mature cacti do not tolerate frost, saline c onditions, water

- logging, high winds, fire, temperatures below

- 5 °C (23 °F), and drought. Seedlings do not tolerate drought, frost, poor drainage, overwatering, full sun, and animal damage. **Salak** Requires hot, wet, humid tropical climates, 170 to 310 centimeters (67 to 122 inches) of uniformly

distributed rainfall per year, a high water table, a short dry season, shade, a temperature range of 22 to 32 °C (72 to 90 °F), free

- draining soil with high organic matter and a pH of 6

- 7, and elevations of sea l evel to 500 meters (1,640 feet). Grows as an understory

palm in Java and southern Sumatra. Prefers lowlands and swampy rainforests. It d oes not prefer cooler areas and higher elevations which will l ower fruit yi eld and quality and it d oes not tolerate f looding. **Sapodilla** : Requires warm subtropical to moist, hot tropical lowlands, uniform rainfall of 1,200 to 2,500 meters (3,937 to 8,202 feet), full sun, well

- drained, deep, loose, fertile soils with an acid to neutral pH (clay loam is best), low to me dium elevations of sea level to 2,800 meters (9,186 feet), and average annual temperatures of 14.9 to 36.7 °C (59 to 98 °F). Grown in the lowland tropics including lowland forests, rainforests, and coastal forests. The best growth occurs within 12 to 25 degrees of the equator. Thrives in the poor, wind

- swept, low

- lying, coral islands of the West Indies. Grown in USDA zones 10 to 12. Tolerates a variety of soil ty pes including calcareous soils, alkaline conditions, sand, and clay , drier areas, arid dese rt regions, wetter humid areas, drought, strong winds, tropical rainfall, high temperatures up to 40 °C (104 °F), low temperatures of

- 2 to
- 3 °C (27 to 28 °F), and salt spray . Does not tolerate heavy clays with poor drainage, saline soil, extremely

hot t emperatures above 43 °C (109 °F), or frost. **Sapote, black** Requires hot, humid tropical or subtropical climate, low to middle elevations up to 700 meters (2,297 feet), high rainfall, and light, deep soils rich in organic matter including sandy loam or s and. Grows in the tropical primary and secondary

low and49

medium altitude dry

forests of Mexico, Central America, and the Philippines; also grows on alluvial clay

near streams or lagoons and coastal lowlands. Grown in USDA zone 10b. Tolerant of a wide range of soils including calcareous soils and shallow soils, light, short frosts if protected (

- 1 to
- 2 °C (28 to 30 °F), sporadic flooding, salinity, and elevations up to 2,000 meters (6,562 feet). Does not tolerate strong winds, long periods of frost, or drought , and young trees do not tolerate frost. **Sapote, green** Requires cool tropical climate, full sun, well

- distributed medium rainfall, and higher altitudes of 900 to 2,100 meters (2,953 to 6,890 feet). Grows in the Central American highlands. Tole rates a wide range of well

- drained soils. Compared to Pouteria sapota , trees are hardier. Does not tolerate frost (below

- 2.2 to
- 3.8 °C (25 to 28 °F), flooding, or very

hot tropical lowlands. **Sapote ,**  **ma mey**  Requires hot, humid tropical or near

- tropic al lowlands, deep, heav y, fertile soils (clay and clay

- loam), medium rainfall of 80 to 250 centimeters (31.5 to 98 inches) per ye ar, temperatures of 25 to 33 °C (77 to 91 °F), elevations of sea level to 1,500 meters (0 to 4,921 feet), light shade to full s un, and a seasonal dry period. Grown in humid forest habitats and USDA zones 10b to 12. Tolerates a variety of well

- drained soil conditions (heav y cl ay s, limestone and sand), and wind. Does not tolerate frost (0 °C (32 °F) for yo ung trees and

- 2.0 °C (2 8 °F) for mature trees), excessively wet or flooded conditions, poor drainage, high water tables, impermeable subsoil, and prolonged drought. **Sapote ,**  **white** Requires cool tropical or warm subtropical highland climates, a mean temperature of 20 °C (68 °F ), full sun, fertile well

- drained soil (sandy loam), a pH of 5.5 to 7.5, medium rainfall, and elevations of 600 to 3,000 meters (1,969 to 9,843 feet). Grown in the cool, central highlands and USDA plant hardiness zones 8 to 10. Tolerant of a variety of w ell

- drained soil conditions including sands, calcareous soils, and clays, a high pH, drought, seasonal dry

periods, and frost. Partially tolerant of saline conditions. Young trees tolerate temperatures up to

- 2 to
- 4 °C (25 to 28 °F) and mature trees tol erate temperatures up to - 5 to
- 6 °C (21 to 23 °F). Does not tolerate lowland tropics, high humidity , and wind , extreme cold or extreme heat. **Sataw :**  Requires humid tropical climate, elevations of sea level to 1,000 meters (0 to 3,281 feet), a mean annual temperature of 24 °C (75 °F), mean annual rainfall of 100 to 200 centimeters (39 to 79 inches), and well

- drained loamy or clay

- loam soils. Grows wild in lowland rainforests, tall secondary forests, and waterlogged locations in freshwater swamp forests , alluvial sites, and hillsides , ridges with sandy to clay soils,50

plains, and riverbanks. Tolerates sandy, loam y, or podzolic soils, elevations up to 1,500 meters (4,921 feet), and water logged conditions. **Screwpine** : Pandanus tectorius is a tropical t o subtropical coastal species of the Pacific that thrives at elevations of sea level to 20 meters (66 feet). Grows in strandline and near

coastal forests, grass y or swampy woodlands, and scrub thickets developed on limestone terraces; occurs as an underst ory tree in plantations, forests, and islands. Seeds are dispersed b y oceanic currents. Tolerates high temperatures, elevations over 600 meters (1,969 feet), a wide range of light to heav y soils, strong winds, salt spray, and very dry conditions. One of the few food crops that can be grown on the central Pacific atolls. **Satinleaf**: Requires part shade/part sun or full sun and fertile, moist, well

- drained soils (sand or limestone). In order to fruit, trees require increased light in intermediate and cod ominant crown positions in forests. Grows on coastal sands and shallow clay over limestone in Puerto Rico, secondary thicket, pinelands and hammocks of the everglades and key s of Florida, remnant forests, and low

- elevation moist, secondary forests and euc al yptus plantations in Florida. Grown in USDA zones 10B through 11. Tolerates a wide variety of well

- drained soils (including clay , loam, sand, or wet soils), a pH from 5 to 8, drought, and storm damage. Moderatel y tolerates salt. When young, trees tol erate shade and can grow in the understory of low

- density

forests , but it d oes not tolerate temperatures of 0 °C (32 °F) and below. **Sierra Leone -**  **tamarind** Requires hot tropical savanna climate, moist to brackish soils, and 100 to 160 centimeters (39 t o 63 inches) of rain per ye ar. Grows in the dense savanna forests, shadowy can yons, and gallery forests. Found from Senegal to Sudan along the southern border of the Sahel, along transition zones bordering high forest, in riverian forest of the savannah woodland, in coastal scrub, and in riparian vegetation. **Soncoya** Requires hot tropical lowlands, a hot, humid, wet climate, elevations below 1,219 meters (4,000 feet), and medium to high rainfall. Grown in coastal lowlands. Does not tolerate frost. **Soursop** : Requires warm to hot humid tropical climates, tropical lowlands, full sun, elevations below 1,000 meters (3,281 feet), high rainfall, deep, rich, loose, well

- drained, semi

- dry , slightl y acid soils (loam, sand, or sandy loam), and a pH of 5 to 6. 5. Grown in coastal limestone habitats and lowland woodlands. Thrives in USDA zones 10 to 12.51

Tolerates man y well

- drained soil ty pes (sandy

to clay loams, and oolitic limestone), alkaline conditions , and short periods of drought up to 6 months, dry soil conditions, and elevations above 1,000 meters (3,281 feet). Trees have moderate salt tolerance. Does not tolerate extremel y cold or hot temperatures, dry, cold winds, or water logging. Young trees are killed b y frost, while mature trees exhibit some to lerance. **Spanish -**  **lime** : Requires hot subtropical to tropical lowlands, full sun, temperatures of 25 to 27 °C (77 to 81 °F), deep, rich calcareous soils, rainfall of 90 to 260 centimeters (35 to 102 inches) per ye ar, a 3 to 5 month drought, and elevations up to 1,000 meters (3,281 feet). Thrives in USDA plant hardiness zone 10. Tolerant of long periods of drought, low rainfall, and poor soils. Young plants do not tolerate frost, while mature trees tolerate some frost. **Star apple** : Requires hot, humid tropical to subtropical lowlands, full sun, elevations up to 1,500 meters (4,921 feet), a distinct dry season, deep, fertile, well

- drained, slightly acid soil (clay

- loam or sand), and medium to high rainfall in the rainy season. Grown in humid woodlands. Thrives in USDA zones 10 to 12. Tolerates a variety of well

- drained soil ty pes, alkaline conditions up to a pH of 7.5, and short periods of dry conditions
. Does not tolerate frost (

- 2 to 0 °C (28 to 32 °F)), strong winds, prolonged periods of drought, water logging, and cool climates. **Sugar apple** : Requires hot, tropical lowlands or subtropical climate, full sun, elevations of sea level to 2,000 meters (0 to 6,562 feet), a mean temperature of up to 41 °C (106 °F), drier periods, well

- drained, loose sand, sandy- loam, or rocky soils, a pH of 6.0 to 6.5, and medium rainfall above 70 centimeters (28 inches). Prefers drier areas, lowlands, and moisture during the growing season. Lower temperatures (25 °C or 77 °F) and higher humidity improves pollinatio n. Tolerates light frost, a wide range of well

- drained soils (sand, oolitic limestone, clay loams, and loam), and drought. Young trees do not tolerate frost and d oes not tolerate year - round high moisture, water logging, high salinity , and high winds. **Sun sapote** : Requires hot, humid tropical climates, elevations below 1,000 meters (3,281 feet), and annual rainfall over 150 centimeters (59 inches), well

- drained soils, and seasonall y dry conditions. Grows semi

- wild as a few isolated clumps of trees in tropical humid lowlands that are seasonally dry and seasonall y dry, dense forests. Tolerates a wide range of well

- drained soils , but d oes not tolerate frost. **Tamarind -**  **of**

**- the**  **- Indies**  :52 Requires hot, wet tropical lowlands. Found growing in evergreen fores ts, lowland forests, wooded bush lands and grasslands, rocky outcrops and termite mounds throughout Africa, Asia and Australia. Grows best in open, cleared areas at elevations ranging from sea level to 2,400 meters (7,874 feet). Requires mean annual temp eratures of 17 to 29 °C (63 to 84 °F), and mean annual rainfall of 93 to 124 centimeters (37 to 49 inches). The tree has a high light demand. Grows best in rocky, sandy red clay or sandy clay soils. Tolerates, drought, a variety of soil conditions inclu ding volcanic ash soils, sandy clay loams, loam y sands, and red to dark red friable clays and a wide variety of sites including woodlands, bush, scrub, stony outcrops, and dunes. Not tolerant of frost and fire. **Velvet Tamarind** : Requires hot, wet tropi cal climates, sandy to clay soils, and elevations up to 1,200 meters (3,937 feet). Rain before flowering can accelerate fruiting. Adapted to well

drained monsoon areas, undisturbed mixed dipterocarp and sub

- montane forests, secondary forests, hillsides, ridges, and swamp and peat

- swamp forests. Grows well under rubber stands. Tolerates good and poor soil (including ultra basic and limestone soils), and shade. Does not tolerate dry conditions. **Wampi** : Requires subtropical to humid tropical climate, f ull sun, elevations of sea level to 2,450 meters (8,038 feet), and well

- drained, rich loam to clay

- loam soil. Grown in forests, forest edges, gallery forests, humid lowland woodlands, wooded grasslands, and secondary regrowth near villages. Thrives in US DA zones 10 to 12. Tolerates brief exposure to temperatures ranging from 1.1 to 2.2 °C (28 to 30 °F), and a wide range of soils (deep sand, oolitic limestone). Does not tolerate temperatures of 7 °C (20 °F) and lower and long dry

periods. **Wild loquat** : Requires tropical climate, elevations of 500 to 2,000 meters (1,640 to 6,562 feet), mean annual temperatures of 12 to 29 °C (54 to 84 °F), an annual rainfall of 50 to 200 centimeters (20 to 79 inches), well

- drained sandy loam or gravell y soils, a pH of 4 to 6, a hot, dry season (September to November), a hot, wet season (November to March), and a cool, dry season (April to August). Grown in the miombo ecological zone deciduous , non - spinescent woodland with a shrub layer of variable density and compositi on). Also grown in upland wooded grasslands, steep slopes, lowland forests, secondary woodlands, open woodlands, and along streams on stony soils or rocky

slopes. Tolerates a wide variety of soils with low cation exchange capacity, low organic matter content, and low macronutrients in poor shallow soils. Does not tolerate hydromorphic soils with high organic matter content that overlie gravelly soils, frost, hot, dry season fires, and seasonal flooding
.53

**U.S./NAFTA AND WORLD PRODUCTION AND GEOGRAPHICAL DISTRIBUTION OF THE TROPICAL AND SUBTROPICAL FRUIT**  **IN EDIBLE**  **PEEL COMMODITIES** : Proposed members of the Tropical and subtropical fruit in edible peel crop group find widespread distribution throughout the world (Tables 3 A and 3B ) and the list of the hectar es and production in metric tons from various countries that are members of the International Crop Grouping Consulting Committee (ICGCC) as countries that grow tropical fruits
. T he world total hectares for avocado, banana, plantain, and mango are over 15, 901,968 hectares (ha) in 20 10 , and the total production of these fruits is over 180,690,691 metric tons in 20 10 (Table 3 , FAO 20 10 ) . T he world total hectares for pineapple, prickl y pear, papaya, and persimmon are over 36,734,311 hectares (ha) in 20 10 , and the total production of these fruits is over has to over 57,289,899 metric tons in 20 10 ( Table 3, FAO 20 10 )
. Worldwide, the banana and plantain have the most hectares of the inedible peel tropical and subtropical fruits followed b y pineapple (Tables 3A and 3B ). The U.S. produces 5.3 % of the avocado crop followed by Central America at 31 %, Mexico at 27% and South America at 24 %. Bananas on the other hand , the U.S. accounts for < 0.01 % of the crop, while Asia accounts for 46 %, Africa accounts for 25% and South America at 17.8 %. Asia and Africa account for most Asia produces about 80 % of the mango acres. For pineapple in 2010 the U.S. produced onl y 0.6 % of the fruit, while Asia and Africa account for 79 % and 4 % of the fruit, respectivel y. Approx imately 98 % of the persimmons are from Asia , and papaya in Asia account for 44%, and prickly pear in Asia accounts for 79 % of the hectares.
**Table 3A**  **. Tropical and Subtropical Fruit, Inedible Peel Production in 2010**  **Including Avocado, Banana, Plantai n, and Mango**  **. ( Note: This table contains only**  **the tropical fruits (inedible peel) available on the FAO website. Updated 2/21/12.**  ( **http://faostat.fao.org/site/567/Des ktopDefault.aspx?PageID=567#ancor**  **. Countries/**  **Regions Avocado**  **Banana Plantain**  **Mango, Guava,**  **Mangosteen U.S.**  24,252 Ha

149,300 Mt 445 Ha

8,070 Mt **_______** 600 Ha 1,000 Mt **Canada**

_______ _______ _______ _______ **Mexico** 123,403 Ha

1,107,140 Mt 76, 927 Ha

2,103,360 Mt _______ 174,970 Ha 1,632,650 Mt **C .**  **America** 141,353 Ha

1,232,120 Mt 225,619 Ha

7,801,902 Mt 47,409 Ha

619,126 Mt 213,483 Ha

1,935,340 Mt **S. America** 109,025 Ha

991,260 Mt 856,694 Ha

17,905,738 Mt 704,508 Ha

6,331,351 Mt 151,133 Ha

2 ,194,794 Mt54

**Table 3B**  **. Tropical and Subtropical Fruit, Inedible Peel Production in 2010 Including**  **Pineapple, Prickly Pear, Papaya**  **, and Per**  **simmon . (**  **Note: This table contains only the tropical fruits (inedible peel) avai** **lable on the FAO website. Updated 2/21/2012** ( **http://faostat.fao.org/site/567/DesktopDefault.aspx?PageID=567#ancor .** 

In the U.S. there is per capita consumption data reported for 1970

– 2009 for avocado (Table 4), banana (Table 5), mango (Table 6 ), papaya (Table 7 ), and pineapple **Europe** 22,134 Ha

124,820 Mt 11,285 Ha

414,740 Mt **_______** _______ **Africa** 79,472 Ha

515,071 Mt 1,260,376 Ha

10,311,554 Mt 4,328,943 Ha

26,900,250 Mt 587,377 Ha

4,163,604 Mt **Asia** 45,383 Ha

435,387 Mt 2,214,173 Ha

62,076,919 Mt 122,180 Ha

1,357,520 Mt 4,176,480 Ha

29,581,262 Mt **Australia** 9,800 Ha

37,300 Mt 11,543 Ha

302,173 Mt **_______** 9,500 Ha 44,342 Mt **New Zealand**  4,000 Ha

19,900 Mt _______ _______ _______ **World Total In 2010**  459,252 Ha

3,840,905 Mt 4,801,991 Ha

102,114,819Mt 5,395,40 8 Ha

36,561,851 Mt 5,245,317 Ha

38,673,116 Mt

**Countries/ Regions**  **Pineapple Prickly Pear**  **Papaya P**  **ersimmon U.S.**  5,700 Ha

70,000 Mt 23,067 Ha

732,642 Mt 546 Ha

13,650 Mt _______ **Canada**

_______ 693 Ha 7,830 Mt _______ _______ **Mexico** 16,604 Ha

701,746 Mt 3,986 Ha

24,986 Mt 14,180 Ha

616,215 Mt 50 Ha

410 Mt **C .**  **America** 79,296 Ha

3,146,471 Mt 3,986 Ha

24,986 Mt 25,735 Ha

962,121 Mt 50 Ha

410 Mt **S. America** 116,130 Ha

3,396,657 Mt 39,751 Ha

956,310 Mt 69,181 Ha

2,518,284 Mt 8,644 Ha

164,495 Mt **Europe** 265 Ha

3,600 Mt 186,659 Ha

2,874,697 Mt _______ 2,746 Ha 49,805 Mt **Africa** 277,137 Ha

2,541, 899 Mt 59,559 Ha

716,615 Mt 138,278 Ha

1,362,480 Mt _______ **Asia** 400,773 Ha

9,691,594 Mt 1,206,351 Ha

17,204,447 Mt 191,890 Ha

6,151,180 Mt 789,595 Ha

3,820,206 Mt **Australia** 4,600 Ha

153,000 Mt 6,500 Ha

95,111 Mt 310 Ha

6,900 Mt 90 Ha

670 Mt **New Zeal**  **and**

______ 700 Ha 25,100 Mt _______ 170 Ha 2,600 Mt **World Total In 2010**  906,541 Ha

19,418,306 Mt 1,527,356 Ha

22,638,098 Mt 438,239 Ha

11,195,309 Mt 801,295 Ha

4,038,186 Mt55

(Table 8). The per capita consumption for avocado , banana , mango , and papaya are reported as all processed none as fresh. Pineapple has per capita data reported for fre sh, and processed juice and canned. Avocado consumption is all from processed with per capita consumtion increasing 89% from 1970 to 2009. Per capita consumption for avocado in 1970 was 0.45 lb and in 2009 4.11 lb (Table 4). Fre sh banana consumption has increased in 1970 from 17.38 lb to 24.73 lb in 2009 (Table 5). Mango consumption has increased b y over 95 % from 1970 at 0.07 lb to 2009 at 2.02 lb (Table 6). The papaya has also seen an increase of 90 % in fresh fruit consumption from 0.07 lb in 1970 t o 1.19 lb/capita in 2009 (Table 7). Pineapple consumption has seen a shift from 7.12 lb per capita as canned to a great increse in fresh consumption of over 86 % from 0.70 lb in 1970 to 5.09 lb in 2009, while processed juice has remained the same 4.01 to 4.05 lb/capita over the last 39 years (Table 8). Itis expected with the health benefits of these tropical fruits that per capita consumption will continue to increase in the future
. **Table 4**  **. Avocado U.S. Per Capita Consumption Fresh Weight Equivalent**  **(lb/year) for 1970, and 2004** 

**– 20**  **09 (USDA ERS Food Availability, February 1, 201**  **1 ).**  **Year Fresh**  **Processed Total**  **Avocado** 2009 NA 4.11 4.11 2008 NA 3.81 3.81 2007 NA 3.50 3.50 2006 NA 3.59 3.59 2005 NA 3.48 3.48 2004 NA 3.06 3.06 1970 NA 0.45 0.45
**T able**  **5 . Banana U.S. Per Capita Consumption Fresh Weight Equivalent (lb/year)**  **for 1970, and 2004**

**– 200**  **9 (USDA ERS Food Availability, February 1, 201**  **1 ).**  **Year Fresh**  **Processed Total**  **Banana** 2009 24.73 NA 24.73 2008 25.04 NA 25.04 2007 23.95 NA 23.95 2006 2 5.11 NA 25.11 2005 25.18 NA 25.18 2004 25.78 NA 25.78 1970 17.38 NA 17.38
**Table 6**  **. Mango U.S. Per Capita Consumption Fresh Weight Equivalent (lb/year) for 1970, and 2004** 

**– 200**  **9 (USDA ERS Food Availability, February 1, 2010).**  **Year Fresh**  **Processed Tot**  **al Mango**  2009 2.02 NA 2.02 2008 2.10 NA 2.10 2007 2.10 NA 2.10 2006 2.10 NA 2.1056

**Year Fresh**  **Processed Tot**  **al Mango**  2005 1.88 NA 1.88 2004 2.02 NA 2.02 1970 0.07 NA 0.07 **Table 7**  **. Papaya U.S. Per Capita Consumption Fresh Weight Equivalent (lb/year) for 1970, and 2004** 

**– 2008 (USDA E**  **RS Food Availability, February 1, 2010). Year**  **Fresh Processed**  **Total Papaya**  2009 1.19 NA 1.19 2008 0.98 NA 0.98 2007 1.08 NA 1.08 2006 1.04 NA 1.04 2005 0.94 NA 0.94 2004 1.03 NA 1.03 1970 0.12 NA 0.12
**Table 8**  **. Pineapple U.S. Per Capita Consumpti on Fresh Weight Equivalent**  **(lb/year) for 1970, and 2004**

**– 200**  **9 (USDA ERS Food Availability, February 1,**  **2010). Year**  **Fresh Processed**  **Juice Processed** 

**Canned Total Pineapple** 

**(Fresh + Canned)** 2009 5.09 4.05 4.14 13.28 2008 5.07 4.03 4. 34 13.45 2007 5.02 3.2 4 4.35 12.60 2006 5.20 4.00 4.78 13.98 2005 4.90 3.85 4.76 13.51 2004 4.43 4.02 4.46 12.91 1970 0.70 4.01 7.12 11.83
Based on the USDA CSFII 1994

– 1996, 1998 survey , using two day individual consumption for determined tropical fruit

- in edible peel consumption (g/day) is listed in Table 9 , with the highest consumption is for banana fresh at 16.5 g/day , followed by pineapple (fresh and juice ) at 3.98 g/day , plantain at 0.84 g/day , and avocado at 0.751 g/day . The proposed representative commodities a ccount for over 91 % of the tropical fruit in edible peel consumption in this survey
. Banan a has over 70 % of the reported consumption followed by pineapple and pineapple juice at 21.2% for a combined 91.2 % of the total consumption from these two commodit ies.57

**Table 9**  **. Consumption of the Tropical Fruits**

**– Ine**  **dible Peel Based on USDA CSFII 1994** 

**– 1996, 1998 survey.**  **COMMODITY CONSUMPTION (g/day)**  Avocado 0.751 Banana 16.5 Banana, bab yf

ood 0.103 Banana, dried 0.0109 Banana, dried

- bab yfood 0.0175 Breadfruit 0.00553 Cactus 0.0796 Mango 0.513 Mango
- bab yfood 0.00281 Mango , dried 0.00407 Mango , juice 0.0863 Mango , juice

- bab yf

ood 0.00386 Papaya 0.198 Papaya, dried 0.00583 Papaya, juice 0.0334 Passionfruit 0.0 10 4 Passionfruit, juice 0.0349 Pineapple 1.49 Pineapple

- bab yfood

- 0.00473 Pineapple , dried 0.00812 Pineapple , juice 2.49 Pineapple , juice

- b a

byfood 0.0205 Plantain 0.844 Plantain, dried 0.000202 Pomegranate 0.0288 Total Tropical an d Subtropical Fruit Inedible Peel 23.655452

**IMPORTS/EXPORTS OF THE TROPICAL AND SUBTROPICAL FRUIT INEDIBLE PEEL COMMODITIES**  : The U.S. is not a major producer of tropical fruits with inedible peels with the exception of avocado, so significant amounts of all the tropical fruits are imported (Table 10 ). The amount of a commodity can vary widely from year to year based on differences in U.S. production, world weather patterns, and consumer demand. The most widely imported tropical and subtropical fruit s with inedible peels reported b y USDA Foreign Agriculture Trade Statistics ( FATUS) are avocado, banana, mango, and pineapple . In 2011 over 415,416 MT of avocado were imported into the U.S. an increase from the total in 2007 which was 348,858 MT. Approxim ately 77 % of the avocados are imported from58

Mexico, 17 % from Chile, 4 % from the Dominican Republic, and 2 % from New Zealand (Table 11). **Table 10. U.S. Tropical and Subtropical Ine**  **dible Peel Fruit Imports for 2007 and 2011. (USDA NASS, 2011 Fr Nt 1**  **- 3, USDA ERS, FTS** 

**– 2010, USDA FATUS, 2012**  **Tropical Fruit**

**– Inedible Peel**  **2007 (MT) 2007 (KL)**  **2011 (MT) 2011 (KL)**  Avocado 219,364
- 318,938
- Banana/plantain, fresh and frozen 4,273,477
- 4,406,913
- Banana/plantain, processed 64,898
- 91 ,684
- Mango 319,596
- 412,336
- Pineapple fresh and frozen 707,061
- 835,316
- Pineapple canned or prepared 351,463
- 331,841
- Pineapple, juice

-- 250,938
- 279,751

**Table 1**  **1 .**  **U.S. Avocado Imports for 2007**

**– 2011. (USDA NASS, 201**  **1 Fr Nt 1 -**  **3, USDA FATUS, 201 2**  http://faostat.fao.org/site 2007 2008 2009 2010 2011 Product Country UOM Qty Qty Qty Qty Qty Avocado Mexico MT 219,36 4 234,507 300,607 266,645 318,93 8 Avocado Chile MT 111,73 4 64 ,628 116,709 63,40 8 69,834 Avocado Dominican Republic MT 15,36 2 15,683 14,129 14,8 20 16,731 Avocado Peru MT 0.0 0.0 1 1 137 915 7 Grand Total MT 348,85 8 314,83 8 431,73 4 345,0 10 415,41 6 In 2011 over 4,406,913 MT of fresh/frozen bananas and plantains we re imported into the U.S. an increase from the total in 2007 which was 4,273,477 MT (Table 10). Approximately

32 % are imported from Guatemala, 23 % from Ecuador, 19 % from Costa Rica, and about 10 % from both Honduras and Columbia (Table 12). In 2011 ov er 91,684 MT of processed bananas and plantains were imported into the U.S. an increase from the total in 2007 which was 64,898 MT. Approximately 50 % are imported from Costa Rica, 28 % from Ecuador, and 11 % from the Phillipines (Table 13). **Table 1**  **2 .**  **U.S. Fresh and Frozen Banana/Plantain Im ports for 2007** 

**– 2011. (USDA NASS, 2011 Fr Nt**  **1 -**  **3, USDA FATUS, 2012** http://faostat.fao.org/site 2007 2008 2009 2010 2011 Product Country UOM Qty Qty Qty Qty Qty Banana/P lantain Fr/frz Guatemala MT 1,144,07 4 1,248,304 1,162,296 1,205,06 5 1,387,639 Bananas/Plantain Fr/frz Ecuador MT 1,036,181 948,54 2 1,090,891 1,094,102.1 1,028,057 Banana/Plantain Fr/frz Costa Rica MT 1,063,311 891,559 566,492 845,463.4 852,917 Banana/Pl antain Fr/frz Honduras MT 484,02 2 507,46 1 389,61 1 437,424.9 446,81 7 Banana/Plantain Fr/frz Colombia MT 457,151 535,419 506,841 545,027.5 437,90 759 2007 2008 2009 2010 2011 Product Country UOM Qty Qty Qty Qty Qty Banana/Plantain Fr/frz Mexico MT 31,67 9 66,88 8 107,19 1 148,474.2 152,43 Banana/Plantain Fr/frz Nicaragua MT 35,48 5 35,544 28,93 1 45,017.9 43,734 Banana/Plantain Fr/frz Panama MT 1,36 3 8,843 5,64 3 31,229.1 31,017 Banana/Plantain Fr/frz Peru MT 17,84 8 22,53 4 19,677 20,060.1 23,211 Grand Total MT 4,273,477 4,266,681 3,879,258 4,373,34 3 4,406,913

**Table 13. U. S. Processed Banana/Plantain**  **Imports ( MT**  **) for 2007**

**– 2011. (USDA NASS, 2010 Fr Nt**  **1 -**  **3, USDA FATUS, 2012** http://faostat.fao.org 2007 2008 2009 2010 2011 Product Country UOM Qty Qty Qty Qty Qty Banana/plantain Proces sed Costa Rica MT 33,26 1 36,399 29,180 41,429 45,87 9 Banana/plantain Processed Ecuador MT 14,59 9 14,03 1 16,903 22,25 4 26,077 Banana/plantain Processed Philippines MT 7,883 8,713 8,59 2 9,07 1 10,027 Banana/plantain Processed Honduras MT 5,49 4 6,271 3,4 10 3,474 4,011 Banana/plantain Processed Guatemala MT 8 5 477 37 4 30 1,775 Banana/plantain Processed Colombia MT 665 1,045 1,45 9 1,52 3 1,18 8 Banana/plantain Processed Thailand MT 1,778 1,25 8 74 6 508 91 8 Banana/plantain Processed Brazil MT 64 3 1,01 2 818 83 4 498 Banana/plantain Processed Mexico MT 11 8 37 1 19 5 189 357 Banana/plantain Processed China MT 13 9 5 1 76 23 8 292 Grand Total MT 64,898 70,11 6 61,89 9 80,51 7 91,68 4 In 2011 over 412,336 MT of mangoes were imported into the U.S. an increase from the t otal in 2007 which was 319,596 MT (Table 10). Approximately 65 % are imported from Mexico, 13 % from Peru, 7 % from Ecuador, and 6 % from Brazil (Table 14). **Table 1**  **4 . U.S. Mango Imports for 2007** 

**– 2011. (USDA NASS, 2011 Fr Nt 1**  **- 3, USDA FATUS, 2012**  http://faostat.fao.org/site 2007 2008 2009 2010 2011 Product Country UOM Qty Qty Qty Qty Qty Mango Mexico MT 202,742 195,93 5 194,51 5 239,747 268,29 8 Mango Peru MT 32,318 45,433 20,36 2 40,80 6 54,965 Mango Ecuador MT 32,51 8 25,48 6 35,954 26,197 30,630 Mango Brazil MT 24,67 8 25,74 6 23,22 5 24,37 2 24,825 Mango Guatemala MT 12,999 14,946 14,821 12,74 8 17,889 Mango Haiti MT 8,680 8,27 3 9,01 3 6,50 1 9,54 6 Mango Nicaragua MT 2,5 20 2,161 2,35 2 2,05 1 3,25 2 Mango Costa R ica MT 1,884 1,741 998 1,198 1,66 3 Mango Thailand MT 13 3 856 1,26 7 442 39 5 Mango Dominican Republic MT 170 17 3 27 3 185 317 Grand Total MT 319,59 6 321,8 10 303,8 60 355,253 412,33660

In 2011 over 835,316 MT of fresh and frozen p ineapples were imported into the U.S. an increase from the total in 2007 which was 707,061 MT (Table 10). Approximately

84 % are imported from Costa Rica, 4 % from Mexico, and 3 % from both Honduras and Ecuador (Table 15). **Table 1**  **5 . U.S. Fresh or Frozen Pineapple Imports for 20**  **07**

**– 2011. (USDA NASS, 2010 Fr Nt 1**  **- 3,**  **USDA FATUS, 2012** http://faostat.fao.org 2007 2008 2009 2010 2011 Product Country UOM Qty Qty Qty Qty Qty Pineapple, Fresh or Frz Costa Rica MT 580,720 590,88 9 595,554 684,06 0 705,468 Pineapple, Fresh or Frz Mexico MT 29, 400 39,09 3 46,23 6 50,609 36,713 Pineapple, Fresh or Frz Honduras MT 20,160 22,620 22,06 7 21,858 27,241 Pineapple, Fresh or Frz Ecuador MT 33,990 28,90 7 5 28,80 3 24,87 8 21,687 Pineapple, Fresh or Frz Guatemala MT 27,470 25,798 18,158 12,73 5 14,652 Pineapple, Fresh or Frz Panama MT 7,75 4 9,275 11,557 16,20 3 14,11 3 Pineapple, Fresh or Frz Philippines MT 3,28 3 3,387 5,087 5,65 4 9,580 Pineapple, Fresh or Frz Thailand MT 3,361 4,15 1 3,898 4,367 3,71 4 Grand Total MT 707,061 725,163 732,514 822,279 835,316 In 2011 over 331,841 MT of canned and prepared p ineapples were imported into the U.S. a decrease from the total in 2007 which was 351,463 MT (Table 10). Approximately 46 % are imported from Thailand , 2 9 % from Phillipines , 1 8 % from Indonesia , and about 6 % from China (Table 16). **Table 1**  **6 . U.S. Pineapple Canned or Prepared Imports for 2007** 

**– 2011. (USDA NASS, 2010 Fr Nt 1**  **- 3, USDA FATUS, 2011**  http://faostat.fao.org 200 7 2008 2009 2010 2011 Product Country UOM Qty Qty Qty Qty Qty Pineapple, Can or Prep Thailand MT 129,815 143,054 158,01 5 8 140,32 3 9 151,91 3 Pineapple, Can or Prep Philippines MT 125,43 1 114,416 98,017 98,388 95,35 4 Pineapple, Can or Prep Indonesia MT 46 ,727 54,11 4 49,799 50,074 59,822 Pineapple, Can or Prep China MT 34,864 34,03 7 29,601 23,924 18,405 Pineapple, Can or Prep Malaysia MT 11,10 7 5,016 4,088 4,11 5 2,75 2 Pineapple, Can or Prep Vietnam MT 1,21 4 3,17 7 515 60 5 2,427 Grand Total MT 351,46 3 35 6,441 341,89 9 318,82 1 331,84 2
In 2011 over 279,751 KL of p ineapple juice was imported into the U.S. an increase from the total in 2007 which was 250,938m KL (Table 10). Approximately 50 % are imported from the Philippines , 26 % from Thailand, 13 % fro m Indonesia, and about 10 % from Costa Rica (Table 17). **Table 1**  **7 . U.S.**  **Pineapple Juice Imports for 2007** 

**– 2010. (USDA NASS, 2010 Fr Nt 1**  **- 3, USDA**  **FATUS, 2011** http://faostat.fao.org 2007 2008 2009 2010 2011 Product Country UOM Qty Qty Qty Qty Qty Pineapple Juice Philippines KL 134,243 134,796 141,855 129,108 138,88 661 2007 2008 2009 2010 2011 Product Country UOM Qty Qty Qty Qty Qty Pineapple Juice Thailand KL 73,81 5 100,086 104,185 72,62 7 71,41 6 Pineapple Juice Indonesia KL 13,39 7 34,825 35,79 9 24,042 37,256 Pineapple Juice Cos ta Rica KL 17,950 27,036 18,35 5 18,301 27,714 Pineapple Juice Brazil KL 1,795 1,989 1,732 1,424 907 Pineapple Juice Kenya KL 992 7,82 1 1 2 , 000 6,015 87 3 Pineapple Juice Vietnam KL 2,16 4 2,418 1,27 2 1,54 6 707 Pineapple Juice Mexico KL 3,259 2,774 1,03 3 1 3 5 616 Grand Total KL 250,938 314,468 318,98 4 254,987 279,75 1 The U.S. is not a major exporter of tropical fruit in edible peel commodities, except for avocado, pineapple, and mango (Table 1 8 ). In200 9 , there were over 23.8 million lb of fresh pineap ple exported, 13.2 million lb of mangoes (USDA FATUS). Canned pineapple exports declined from 68 million lb in 1970 to 7.0 in 2009 while pineapple juice increased from 1.3 million lb in 1970 to 4.0 million lb in 2009. **Table 1**  **8 . Tropical Fruits** 

**– Inedibl**  **e Peel Exports 1970 -**  **2009 for Avocado, Fresh**  **Banana, Fresh Mango, Fresh Papaya ,**  **Fresh, Canned, and Juice of Pineappl e.**  **(USDA ERS Fruits and Tree Nuts. 2011. Year**  **Commodity Exports**  **(million pounds)**  **Exports (million**

**gallons, single strength**  2009 Avocado 23 .4
- 1970 Avocado 1.0
- 1989 Banana, fresh 1.1
- 1974 Banana, fresh 1.4
- 2009 Mango, fresh 13.2 1981 Mango, fresh 9.4
- 2009 Papaya, fresh 7.5
- 1981 Papaya, fresh 9.8
- 2009 Pineapple, fresh 23.8
- 1970 Pineapple, fresh 2.7
- 200 9 Pineapple,

canned 7 .0
- 1970 Pineapple,

canned 68 .0
- 2009 Pineapple, juice

- 4.0 1970 Pineapple, juice

- 1.362

**U.S. TROPICAL AND SUBTROPICAL IN**  **EDIBLE PEEL FRUIT PRODUCTION AND GEOGRAPHICAL PRODUCTION**  : Production in the U.S. is based on the US DA 200 7 Agricultural Statistics, FAO Statistics, 2007, USDA ERS 2007 , 2010, 2011 Noncitrus Fruits Summary , USDA NASS Crop Production, 2007, and the US DA Census of Agriculture, 2007
. The planted acreages for the tropical and subtropical fruit in edible p eel in the United States are listed in Table 19 and according to the 2007 AGCensus the tropical fruit in edible peel crops ( avocado, banana, papaya, p assionfruit, and pomegranate) were grown on over 110,805 A , an increase of 21,670 A from 2002. Banana and papaya acres declined b y 1 , 072 compared to the 2002 data. The largest increased in acreage of the tropical fruit inedible peel is for pomegranate which increased from 9,535 to 24,517 acres in 2007, and 29,000 acres reported by the Western Farm Press , M ay 14, 2009 issue that acres has double d in three years, and that’s a lot of young pomegranate trees ( http://westernfarmpress.com/pomegranate

- acreage - increases

- california pomegranate acres ).
**Table 1**  **9 . U.S. Production of Tropical and Subtropical Fruit** 

**– In**  **e dible Peel**  **Commodities Including Avocado,**  **Banana, Papaya , Passionfruit, and Pomegranate**  **for 2002 and 2007 (USDA AG Census, 2002, 2007**  **(USDA NASS, 2011, USDA Agricultural Statistics, 2009**  **, 201 1**  **). Commodity**  **2002 Acreage U.S.**  **2007**

**Acreage U.S.**  **Change in**

**Acre age**  **(2002 -**  **2007)** Avocado 75,570 82,147 + 6,577 Banana 1,975 2,547
- 572 Papaya 3,001 2,501
- 500 Passionfruit 54 93 + 39 Pomegranate 9,535 24,517 + 23,562 Total U.S. Acres Tropical Fruit

– In edible Peel 90,135 111,805 + 21,670 The top producing States (Table 2 0 ) for avocado is California ( 89 % of the acres) and Florida ( 8.3 %). Since 2007 Florida has increased its avocado acres by 3.7 %. Hawaii has < 1.0 % of the acres. The yi elds/A of avocado ranged from 1.59 to 4.50 tons fresh equivalents in 2010.
**Table 20**  **. Top U.S. States in Production of Avocado**  **. 2002, 2007 (USDA AGCensus, 2002, 2007;**  **USDA NASS, 2010; USDA Agricultural Statistics, 2010). State**  **2002**

**Bearing Acreage**  **U.S. 2007** 

**B earing**  **Acreage U.S.**  **State percent**

**of total US bearing**  **acreage (%) 2007**  **2008**

**Bearing Acreage**  **U.S. 2009** 

**Bearing Acreage**  **U.S. 2010 Bearing** 

**Acreage U.S.**

Arizona

- NR*

- - -63

**State 2002** 

**Bearing Acreage**  **U.S. 2007** 

**B earing**  **Acreage U.S.**  **State percent**

**of total US bearing**  **acreage (%) 2007**  **2008**

**Bearing Acreage**  **U.S. 2009** 

**Bearing Acreage**  **U.S. 2010 Bearing** 

**Acreage U.S.**

California 67,553 74,767 90.4 65,000 58,500 52,200 Florida 839 6,861 8.3 7,500 7,400 7,400 Hawaii 601 974 1.2 330 370 330 Texas 10 NR* 0
- - - Total U.S. Bearing Acreage 75,570 82,647 72,830 66,270 59,930
* NR

– Not Reported. The t op producing state s for bananas i s Hawaii at 87 % and Florida at 11 % but bearing acres declined in Hawaii by 50 % during 2008

– 2010 (Table 21). Hawaii acres have been decreasing rapidly since 2002 due to foreign trade competition and competition for acre use within the state. Yields/A of bananas range from 7.9 tons fresh equivalents to 2.10 tons fresh equivalents in 2010.
**Table 2**  **1 .**  **Top U.S. States in Production of Banana**  **. (USDA AG Census, 2002, 2007 (USDA**  **NASS, 2010, USDA Agricultural Statistics, 2010). State**  **2002**

**Bearing Acreage**  **U.S. 2007 Bearing** 

**Acreage U.S. State percent** 

**of total US bearing**  **acreage (%) 2007**  **2008**

**Bearing Acreage**  **U.S. (A) 2009** 

**Bearing Acreage**  **U.S. (A) 2010** 

**Bearing Acreage**  **U.S. (A)** California NR* 44 1.7
- - - Florida 7 , 254 280 11.0
- - - Hawaii 628 2 , 217 87.0 1 , 110 1,110 1,110 Texas NR* 6 0.2
- - - Total U.S. Bearing Acreage 1 , 975 2 , 547 - - - *NR

– Not Reported. Yields/A of papaya from Hawaii range from 11.20 tons to 12.20 tons fresh equivalents (Table 22). The t op producing state for papaya is Hawaii an d the acres for Florida and Texas are no longer reported at 87 % and Florida at 11 % . Bearing acres in Hawaii have decreased from 602 acres in 2002 to 135 acres in 2009 (Table 23 ).
**Table 2**  **2 .**  **Average Yields/A of Inedible Peel Tropical Fruits Including Avocado,**  **Banana, and Papaya USDA Agricultural Statistics, 2010).**  Commodity 2008 yield/A (ton fresh equivalent) 2009 yield/A (ton fresh equivalent) 2010 yield/A (ton fresh equivalent) Avocado 1.59 4.50 2.49 Banana (HI) 7.90 8.40 8.10 Papaya ( HI) 12.20 11.90 11.2064

**Table 23**  **. Top U.S. States in Production of Papaya**  **. (USDA AG Census, 2002, 2007 (USDA**  **NASS, 2010, USDA Agricultural Statistics, 2010). State**  **2002 Bearing**

**Acreage U.S. 2007 Bearing** 

**Acreage U.S. State percent** 

**of total US bearing**  **acr eage (%)**  **2007 2008** 

**Bearing Acreage**  **U.S. (A) 2009** 

**Bearing Acreage**  **U.S. (A)** Hawaii 602 417 47.2 160 135 Florida 186 193 21.9 *NR *NR Texas
- 3 0.3 *NR *NR Total U.S. Bearing Acreage 959 883 *NR

– Not Reported.

**Table 2**  **4 . Top U.S. States in Production of**  **Passionfruit . (USDA AG Census, 2002, 2007**  **(USDA NASS, 2010, USDA Agricultural Statistics, 2010). State**  **2002**

**Bearing Acreage**  **U.S. 2007** 

**Bearing Acreage**  **U.S. State percent** 

**of total US bearing**  **acreage (%) 2007**  **2008**

**Bearing Acreage**  **U.S. (A) 2009** 

**Bearing Acreage**  **U.S. (A) 2010** 

**Bearing Acreage**  **U.S. (A)** California 36,526 38,142 96.8 30,100 31,000 33,000 Oregon
- 13 < 0.1 *N R *N R *N R Total U.S. Bearing Acreage 36,526 39,540 *N R *N R *N R
*NR

– Not Reported. California produces essentially all of the passionfruit in the U.S. There are 33,000 bearing acres in CA reported for 2010 (Table 24). Since 2002 bearing acres have declined b y over 3,000 A.
**Table 2**  **5 . Top U**  **.S. States in Production of P omegranate**  **. (USDA AG Census, 2002, 2007 (USDA NASS, 2010, USDA Agricultural Statistics, 2010).**  **State 2002 Bearing** 

**Acreage U.S. State percent** 

**of total US bearing**  **acreage (%) 2002**  **2007**

**Bearing Acreage**  **U.S. State** 

**percent of tota**  **l US bearing**  **acreage (%) 2007** 65

**State 2002 Bearing** 

**Acreage U.S. State percent** 

**of total US bearing**  **acreage (%) 2002**  **2007**

**Bearing Acreage**  **U.S. State** 

**percent of tota**  **l US bearing**  **acreage (%) 2007**  Arizona

- - 24 <0.1 California 9,529 >99 24,468 99.8 Florida

- *NR

- Georgia

- - 4 <0.1 Hawaii *NR

- *NR

- Louisiana

- - 4 <0.1 Nevada

- - 9 <0.1 North Carolina

- - 2 0.1 Texas 5 <1 12 <0.1 Utah

- - 4 <0.1 Total U.S. Bearing Acreage 9,535 24,517 *NR

– Not Reported California grows over 99% of the p omegranate bearing acres (Table 25) with minor acreage in Arizona, Georgia, Texas, and Utah. Florida is also looking into dev elop some orchards. Pomegranate acres have been rapidl y increasing since 1997 when only

4 , 737 A we re produced and in 2007 over 24,517 A are in bearing production. Due to popularity

of pomegranate as a health food, we expect acres to continue to increase. The percent of the total produce sales for the tropical and subtropical fruit

– inedible peel sold in U.S. grocery stores for the years 200 7

– 20 1 1 is shown in Table 26 (The Packer, Fairchild, 200 8 , 200 9, 2010, 2011 , and 2012 ). In 201 1 bananas account for 6. 6 % of the total produce inedible peel tropical fruit sales followed by avocado and pineapple at 2
. 6 and 1. 2 %, respectively
. It appears that avocado and papaya are increasing in popularity from 200 7 to 20 1 1 . Pomegranate pounds sold are also increa sing from 18,110,002 lb in 2007 to 2 5,071,966 lb in 201 1
. The tropical and subtropical inedible peel group accounts for > 11.4 % of the total produce sold in the U.S. with banana having 57 % of the group sales, followed by avocado at 21 %, and pineapple at 10.5%. **Table 2**  **6 . The Packer (Fairchild, 2007, 2008, 2009, 2010**  **, 2011 ) List the Percent of**  **the Total Grocery Store Produce Sales for the Tropical and**  **Subtropical Fruit -**  **Ine dible Peel Sold for the Years 2007, 2008, and 2009, 2010**  **, 2011 .**  **Commodity Perc**  **ent of Total**

**Produce Sales**

**– 2007 and Pounds**  **Sold in 2007 Percent of Total** 

**Produce Sales**

**– 2008**  **and Pounds Sold in 2008**  **Percent of Total Produce Sales** 

**– 2009 and Pounds**  **Sold in 2009 Percent of Total** 

**Produce Sales**

**– 2010 and Pounds**  **Sold in 2010 Percent of**  **Total Produce Sales** 

**– 201**  **1 and Pounds**  **Sold in 201 1**  Avocado 1.9 % and

276,414,810 lb 2.0 % and

278,062, 281 lb 2.5 % and 322,454,062 lb 2. 5 % and

3 7 8 ,426,192 lb 2.6 % and 316,329,938 lb Banana 6.0 % and

3,777,709,158 lb 6.8 % and

3,796,045,289 lb 7.0 % and 3,888,805, 971 lb 6.5 % and

3,9 49,629,582 lb 6.6 % and 3,857,295,162 lb Mango 0.5 % and

104,695, 965 lb 0.4 % and

104,693,682 lb 0.4 % and 101,684,541 lb 0.5 % and

123,309,716 lb 0.5 % and 135,052,550 lb Papaya 0.2 % and

47,360,923 lb 0.1 % and

37, 520,084 lb 0. 1 % and 44,772,176 lb 0. 2 % and

51,686,488 lb 0.2 % and 42,536,452 lb66 **Commodity Perc**  **ent of Total**

**Produce Sales**

**– 2007 and Pounds**  **Sold in 2007 Percent of Total** 

**Produce Sales**

**– 2008**  **and Pounds Sold in 2008**  **Percent of Total Produce Sales** 

**– 2009 and Pounds**  **Sold in 2009 Percent of Total** 

**Produce Sales**

**– 2010 and Pounds**  **Sold in 2010 Percent of**  **Total Produce Sales** 

**– 201**  **1 and Pounds**  **Sold in 201 1**  Pineapple 1.1 % and

256,688,358 lb 1.1 % and

254,692,020 lb 1.1 % and 308,748,776 lb 1.2 % and

33 4194,215 lb 1.2 % and 337,431,363 lb Plantain 0.1 % and

93,950,760 lb 0.2 % and

107,879,732 lb 0.2 % and 1 12,466,813 lb 0.2 % and

81,002,444 lb 0.2 % and 71,825,109 lb Pomegranate 0.1 % and

18,110,002 lb 0.1 % and

20,084,988 lb 0.2 % and 2 3,622,274 lb 0.1 % and

2 5 , 071,966 lb 0.1 % and 2 0 , 090,765 lb

**SPECIFIC CROP PRODUCT ION AREAS OF THE TROPICAL AND**  **SUBTROPICAL FRUIT**

**– INEDIBLE PEEL:** 
There are no crop production data in the U.S. for the following commodities: aisen ; b acury ; b injai ; Burmese grape ; c at's
- eyes ; c upuacú ; e tambe ; green s apote ; horse mango; In gá ; l an

jut ; lo ngan; m anduro; Mongongo fruit; Monkey

- bread

- tree ; muriti; Paho ; p assionflower, w inged

- stem ; p elipisan ; p equi ; Quandong ; Saipan m ango ; s ataw; Tamarind

- of

- the

- Indies ; v elvet t amarind ; white star apple ; and the w ild loquat
. **Abiu :**  Abiu is being grown in Fl orida. Adapted to EPA crop p roduction r egion 13. Other production regions include Central America, Peru, northern and western South America, Amazonia, the Tropics, Trinidad, and Australia. The tree grows wild on the eastern slopes of the Andes. A mature tree can yield up to 500 fruit per year. 100 to 125 kilograms (220 to 276 pounds) of fruit can be produced per tree. A 6

- ye ar - old tree can produce a yi eld of 60 to 85 kilograms (132 to 187 pounds) per tree. **Aisen :**  Production regions include n orthern Africa, northeast tropical Africa, west

- central tropical Africa, west tropical Africa; no yi eld data is available. **Akee apple :**  Production in U.S. includes Florida but no yield data is available with EPA Crop Production Region 13. Cultivated in Africa, India, and Tropical America. Jamaica is the main producer of the fruit. Fruit is beginning to be produced on a commercial scale. Other commercial production regions: India, tropical America, Mexico, Central America, South America, West Africa, the tro pics, and the Caribbean including Jamaica. According to the 2001 Jamaican External Trade Statistics, 1.74 million kilograms (3.84 million pounds) of canned fruit was exported mainly to Canada, the UK and the U.S. Small amounts of this fruit were exported to the Caribbean, Europe and Japan. In 2001, 13,140 kilograms (28,969 pounds) of frozen fruit was exported. In 1999, there were approximately

130 hectares (321 acres) of orchards in production.67

**Atemoya** : Production in U.S. includes Florida, Hawaii, Southern California; a commercial fruit in southern Florida. In 1994, there were 18 hectares (45 acres) grown in Florida. During the late 1990s, Florida produced 200 tonnes (220 tons) of fruit. A report prepared in 2002 and revised in 2009 reported an a nnual production of approximately 22,680 kilograms (50,000 pounds). In 1989

- 1990, 49 hectares (120 acres) of atemoya were produced and the current acreage is less than 10 hectares (25 acres). In 1992, there were 24 hectares (60 acres) in Hawaii with about 15 tonnes (16 tons) produced. During the late 1990s, Hawaii produced 50 tonnes (55 tons) of fruit
. EPA Crop Production Region 3, 10 and 13. O ther commercial production regions include the tropics and subtropics, Venezuela, Israel, Philippines, Austral ia. Cherimoya is native to the tropical highlands of Peru and Ecuador. Sugar apple is native to tropical South America. During the late 1990s, atemoya production was important in Australia, Israel, Florida, and Hawaii. During this time, Australia produ ced 3,000 tonnes (3,307 tons) of fruit and Israel produced 500 tonnes (551 tons) of fruit. The annual production of atemo ya is expected to double over the next 10 years due to new higher yi elding cultivars. Approximately 150 to 180 kilograms (331 to 397 pounds) of fruit per hectare can be harvested. There are currentl y commercial plantings around the world. Ingood conditions, mature trees can produce approximately

23 to 34 kilograms (51 to 75 pounds) per tree or 5 to 20 tonnes (5.5 to 22 tons) per hect are per ye ar. In Australia, commercial groves produce 5 bushels of fruit per tree and 67 bushels) per acre (165.5 bushels per hectare
. **Avocado** Avocado includes the Guatemalan , Mexican , and West In dian ty pes . Production in the U.S.: Persea americana : California, Florida, Hawaii, And Puerto Rico. P. americana var. guatemalensis : Coastal California; P. americana var. drymifolia : California to southern Florida, Puerto Rico or other areas of similar climate. According to the USDA, during the 2009/201 0 season in California, 222 260 tonnes (245,000 tons) of avocados were produced. During the 2009/2010 season in Florida, 2,046 tonnes (23,200 tons) of avocados were produced. According to NASS, Hawaii produced approximately

471 tonnes (520 tons) of avoca dos during the 2008/2009 season. Total avocado acreage in Hawaii in the 2008/2009 season was 162 hectares (400 acres). According to the USDA, harvest of avocados in Puerto Rico was 52,837 hundreds in 2007. According to the USDA, total production in the United States in the 2009/2010 season was 24,778 tonnes (268,720 tons). There was minor production in Guam and Texas. ‘Hass’ avocadoes are the dominant cultivar in California. Florida cultivates earl y- , mid

- , and late

- season West Indian cultivars. EPA Crop Production Regions 3, 10 and 13 with some in Region 6. Other production regions include : Persea americana : Mexico, Central America including Costa Rica, Guatemala, Honduras, and Nicaragua, South America including Chile, Peru, Brazil and Colombia, the Caribbean including Jamaica and the Dominican Republic, the Philippines, Indonesia, Israel, South Africa, Ethiopia, Spain, Asian tropics, India, Australia, New Zealand, Madagascar, Mauritius, Madeira, the Canary

I slands, France, Sicily , Crete, Egy pt; w idel y cultivated in the tropics and subtropics; origin Mesoamerica. P. americana var. americana : widely cultivated in68

the tropics and subtropics; P. americana var. guatemalensis : Mexico, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, Panama, V enezuela; P. americana var. drymifolia : Mexico; cultivated elsewhere. According to FAOSTAT, in 2007, the top five avocado production countries were Chile (approximately 250,000 tonnes (275,578 tons)), Indonesia (201,635 tonnes (222,265 tons)), United St ates of America (188,100 tonnes (207,345 tons)), Dominican Republic (183,535 tonnes (202 313 tons)), and Colombia (157,552 tonnes (173,671 tons)). Total world avocado production in 2007 was approximately

3,569,256 tonnes (3,934,431 tons). The top five exporting countries in 2001 were Mexico, Chile, I srael, Spain and South Africa. European and U.S. markets are the main markets for avocado exports. **Bacury :**  C ommercial production regions include South America including Guyana, Surinam, Brazil (especially the city of Belém, Pará, and Brazil ), Colombia, Paraguay , Marajo Island. Although there is no collected data, it was estimated in 2002 that 7 million fruit were commercialized yearly in Belém, Brazil at the end of the 1990s. Yields vary each ye ar; a mature tree that is 15 to 20 years old can produce 500 to 1,000 fruit per season. For bacury 115 plants per hectare have yielded 11 to 20 tonnes (12 to 22 tons) of fruit. **Bael fruit :**  Production in U.S. is in Florida , but no yield data is available ( EPA C rop Production Region 13 )
. Other commercial production regions: India, Burma, Nepal, Sri Lanka, Bangladesh, Pakistan, Java, Thailand, Egypt, Surinam, Trinidad, Myanmar; cultivated in Malesia region (includes Indonesia, Malaysia, Papua New Guinea, Philipp ines). **Banana :**  Production in U.S. commerciall y grown in Hawaii, Guam, the Virgin Islands, and Puerto Rico, with some small plantings in south Florida, Texas and California. According to FAOSTAT, the United States produced 7,890 tonnes (8,697 tons) of bananas in 2008. According to NASS, in 2008, Hawaii produced 7,893 tonnes (17.4 million pounds) of bananas for the fresh market. In 2008, Hawaii grew approximately 526 hectares (1,300 acres) of bananas. According to the USDA, in 2007, Florida grew 113 h ectares (280 acres) of bananas, California grew 18 hectares (44 acres) of bananas, and Texas grew 2.5 hectares (6 acres) of bananas. According to the USDA, in 2007 in Puerto Rico, there were 5,505,051 total banana trees and 373,667,000 bananas were harves ted. According to the USDA, in Guam in 2007, there were 108 tonnes (238,246 pounds) of bananas (all ty pes) harvested and there were 13,673 trees of bearing age. According to the USDA, in the Virgin Islands in 2007, there were 44 tonnes (95,924 pounds) of bananas harvested and there were 5,291 trees of bearing age. Plantains are produced in Puerto Rico, the Virgin Islands; some production occurs in Florida. According to the USDA, in 2007 in Puerto Rico, there were 16,524,666 total plantain69

trees and 249, 948,000 plantains were harvested. According to the USDA, in the Virgin Islands in 2007, there were 13 tonnes (27,763 pounds) of plantains harvested and there were 1,738 trees of bearing age. E PA Crop Production Regions 3, 10 and 13 (primarily 13). Other commercial production regions include : L atin America; major producing countries include Brazil, Colombia, Ecuador, Venezuela, Mexico, Honduras, Panama and Costa Rica; Africa; major producing countries include: Uganda, Rwanda, Democratic Republic of Congo , Ghana, Nigeria, Tanzania, and Côte d’Ivoire; Egy pt, India, China, Australia, Israel, the Canary I slands, Taiwan, Indonesia, South Asia, the Middle East, the Pacific islands including the Philippines, the Caribbean, Martinique, Guadeloupe and Western Samo a. Ornamental plants and plants grown for fiber are grown in Pakistan, Burma, the Philippines, and Ethiopia. Dwarf bananas are produced in Colombia, Brazil, east tropical Africa (Tanzania), China, India, Sri Lanka, Indochina, M yanmar, Burma, Thailand, In donesia, Malay sia, Philippines, Australia, the West Indies; widely cultivated. Plantains are widel y cultivated in Mexico, Colombia, Venezuela, Dominican Republic and Ghana. According to FAOSTAT, world production of bananas in 2008 was approximately

90,70 5,922 tonnes (99,705,922 tons)). According to FAOSTAT, the top five production countries for banana in 2007 were India (21,766,400 tonnes (23,993,348 tons)), China (8,038,729 tonnes (8,861,182 tons)), the Philippines (7,484,073 tonnes (8,249,778 tons)), B razil (7,098,350 tonnes (7,824,591 tons)), and Ecuador (6,002,302 tonnes (6,616,405 tons)). World plantain production in 2008 was 34,343,343 tonnes (37,857,055 tons)
. Trees can produce 150 to 200 fruit per year. Superior cultivars can produce 400 to 1,0 00 fruit per year. **Binjai :**  Widely

cultivated in Southeast Asia including Thailand, region of Malesia (Brunei, Indonesia, Malay sia, Papua New Guinea, the Philippines, and Singapore ); naturally grown in Sumatra, Borneo, and Malay sia; cultivated in Bali, Thailand and Java. A single tree can produce thousands of fruits , but no yi eld data is available. **Biriba :**  Production in U.S. includes Puerto Rico, South Florida , but no yield data is available
. Other production regions are South America including Northeastern Brazil, Peru, Northern Argentina, Paraguay , Guyana, Venezuela and Colombia; Central America, Southern Mexico, the Caribbean, the Lesser Antilles, Trinidad and Hispaniola. Fifteen

- year - old trees produce approximately 150 fruit per year. The firs t three harvests of trees produced approximately 45 fruit per tree. **Breadfruit :**  Major production occurs on the Pacific and Caribbean islands. Production in U.S. includes s cattered dooryard trees in Hawaii and South Florida. Guam and the US Virgin Islands harvested 1.7 to 2.5 tonnes (3,720 and 5,535 lbs) in 1992, respectively
. EPA Crop Production Region 13. Other commercial production regions include : the Caribbean including Jamaica and tropical Pacific areas including the Philippines,70

Tropical Asia (Indonesia; Papua New Guinea), India, the lowlands of Central America and Northern South America, Mexico, Africa, Madagascar, Sri Lanka, northern Australia Yield varies from 50 to 700 fruit per tree. Estimates range from 16 to 50 tonnes (18 to 55 tons) of fruit per hectare based on a density of 100 trees per hectare. **Burmese grape :**  P roduction regions include : Southeast Asia, Vietnam, Laos, Bangladesh, Bhutan, Cambodia, Malacca, and northern Malaya. Cultivated in Nepal, India, M yanmar, South China, Ind ochina, Thailand, the Andaman Islands, and peninsular Malay sia. The tree is most commonly

cultivated in India, Malay sia and home gardens. Fruit yi eld varies between 20 to 25 kg (44 to 55 pounds) per tree. **Canistel :**  Grown on a small commercial scale i n some countries including Florida, Central America from Mexico to Panama, Puerto Rico, Jamaica, Cuba, northern Australia and the Philippines Production in U.S.: Very minor production in South Florida. In 1994, 0.4 hectare (1 acre) was grown; Puerto Rico ; Hawaii; Southern California . Other regions: Southern Mexico, Central America including Belize, Costa Rica, Panama, Guatemala, Nicaragua, and El Salvador, Northern South America, the West Indies including Cuba, Jamaica, and the Bahamas, some Southeast A sian countries including the Philippines; Eastern Africa; Northern Australia; but no yield data is available
. **Cat’s eyes** Fruit is cultivated mainly in Asia; has potential for becoming a major commercial fruit
. Other commercial production regions: Malays ia, Indo

- China, Borneo, Southeast Asia. **Champedak :**  Production in U.S. is in Hawaii. Fruit is important in the native area; widely grown in Southern Thailand and peninsular Malysia; cultivated in Indonesia, including Sumatra, Borneo, Sulawesi, the Mo luccas and Irian Jaya as well as in Western Java. Extensive small planting occurs in Jamaica, Kenya , and Zanzibar . C ommercial yields average 70 to 100 kilograms (154 to 220 pounds) per tree per ye ar; champedak yields are similar to jackfruit yields. **C herimoya**  **:** In the U.S. there is a production California coastal area , Florida and to a limited extent in Hawaii; less than 40 hectares (100 acres) are grown in California. EPA Crop Production Regions 3, 10 and 13. Other commercial production regions inc lude : South America, Central America, Mexico, the Caribbean I slands, the African coast, the Mediterranean including Spain and Italy , I srael, Philippines, India, Sri Lanka, Australia,71

Singapore; cultivated elsewhere in the tropics and subtropics. Most commercial production occurs in Spain, Bolivia, Chile, Peru, and New Zealand. World production in 1998 was approximately

100,000 tonnes (110,231 tons). Spain grew 3,600 hectares (8,896 acres) that yi elded 35,000 tonnes (38,581 tons); Peru grew 1,800 hectare s (4,448 acres) that yi elded 15,000 tonnes (16,535 tons); Chile grew 1,200 hectares (2,965 acres) that yielded 12,000 tonnes (13228 tons). **Cupuacú :**  An important crop in northern Brazil; common in the Amazon; small scale production occurs in Peru, Colo mbia, Venezuela, Ecuador, Mexico, and Bolivia; cultivated elsewhere in the tropics; grown experimentally in Trinidad, Ecuador, French Guyana, Martinique, São Tome, Ghana, Costa Rica, Malay sia, and Australia. More than 30,000 hectares (74,132 acres) are cu ltivated in the Amazon region. Of this, 14,000 hectares (34,595 acres) are located in Pará, Brazil. Over 8,000 hectares (19,768 acres) have been established since 1998 in Pará, Brazil. In 2002, fruit production was 30,000 tonnes (33,069 tons) in 7,700 h ectares (19,027 acres). Fruit yields are highly variable, but an average annual yi eld of 15 kilograms (33 pounds) of fruit/plant/year occurs in well

- maintained orchards
. **Custard apple :**  Production in U.S. shows oc casional ly grown in South Florida. Oth er production regions include the West Indies including the Bahamas and Bermuda, Central America including Guatemala and Belize, southern Mexico, tropical South America including Peru, Ecuador and Brazil, tropical Africa, including South Africa, Malaya, So utheast Asia, the Philippines, Polynesia, Australia, Guam, Sri L anka, and India. EPA Crop Production Region 13. A mature tree can produce 34 to 45 kilograms (75 to 100 pounds) of fruit per ye ar. **Dragon fruit** Fruit is grown commercially in the U.S. inc luding Florida, California, Hawaii and tropical American lowlands ( EPA Crop Production Region 3, 10 and 13 ) . There are approximately

10 to 15 hectares (25 to 37 acres) of dragon fruit in commercial production in Southern California. There is some commerc ial production in Hawaii. Other commercial production regions: Origin neotropics, particularl y Mexico, the Caribbean including the Bahamas and Bermuda, northern South America and Central America; raised commerciall y for fruit in Colombia, Venezuela, Ecuador, Peru, Nicaragua, Guatemala, Mexico, the U.S., Spain, I srael, Northern Australia, New Zealand, Indonesia, Vietnam, Thailand, Cambodia, Laos, the Philippines, Japan and Taiwan. 6,000 hectares (14,826 acres) of dragon fruit are cultivated in the Mekong Delta region of Vietnam and 2,000 hectares (4,942 acres) are cultivated in Mexico. Vietnam is the major producer of the fruit. Annual production varies from 4 to 20 tonnes (4.4 to 22 tons) fresh mass per hectare , and 4 year old plants can produce 100 kil ograms (220 pounds) of fruit per plant.72

**Durian** Production in U.S. includes s mall plantings under development in Hawaii (approximately

4 hectares (10 acres) and Puerto Rico. Other commercial production regions: Southeast and Tropical Asia including Sum atra, M yanmar, Sri Lanka, Burma, Indochina, India, New Guinea,; cultivated elsewhere in the Tropics. Most commercial production occurs in Australia, Borneo, Indonesia, Malay sia, the Philippines, Thailand and Vietnam. Thailand grows and exports the most f ruit. Most exported fruit from Thailand is imported by

Hong Kong. Production in Thailand was 711,371 tonnes (784,152 tons) in 1992 from 97,238 hectares (240,280 acres). Malay sia produced 384,500 tonnes (423,839 tons) from 61,294 hectares (151,461 acres) . Indonesia produced 228,668 tonnes (252,063 tons) from 44,016 hectares (108,766 acres). Individual trees produce approximately

50 to 100 fruit (4 to 18 tonnes (4.4 to 19.8 tons) per hectare) per ye ar. **Elephant -**  **apple** Production in U.S. has it being gro wn in California and Florida for experimental purposes ( EPA Crop Production Region 3 and 10 )
. Other commercial production regions include : grown throughout southeast Asia; China, India, Pakistan, Sri Lanka, Indo

China, Myanmar, northern Malay sia, Penang Island, Indonesia, Burma, Thailand, Dominican Republic; cultivated in home gardens, along roads, edges of fields, and orchards. Mature trees can produce 200 to 250 fruit per tree. **Etambe :**  Trees are not cultivated extensively but grown in Tropical Asia includ es Sri Lanka
. **Grandilla** : Production in U.S. is in Hawaii. Other production regions include Central Mexico, Central America, and South America including the Andes, Venezuela, Bolivia, Colombia, Ecuador, Peru; Jamaica; Haiti. **Grandilla , giant:**  Production in U.S. includes Hawaii; and it is grown occasionall y in South Florida (EPA Production Region 13)
. Other commercial production regions: Java, Mexico, Brazil, Peru, Malaya, Vietnam, India, Sri Lanka, the Philippines, tropical Africa, Australia; w idel y cultivated in the tropics including Barbados, Bermuda and Caribbean Islands. Annual yi elds in Indonesia and Queensland, Australia may reach 25 to 35 large fruit and 70 to 120 small to medium fruit. In younger vines, 16 to 50 fruits are produced per year. **Guirri** :73 Produced in Brazil
. **Ilama :**  It can be grown in California, Florida, Puerto Rico and Hawaii. I lama production is rare in the U.S (EPA Production Regions 10 and 13 )
. Other production regions are South America including Chile, Mexico, Ce ntral America including Guatemala and El Salvador. Yield is low. In Mexico, 3 to 10 fruit are produced per tree. Some trees can bear 85 to 100 fruit in one season. **Ingá :**  C ommercial production regions include Central America, northern South America, Brazil, the Guiana’s , Western South America, and southern South America. **Jatobá :**  Production in U.S. includes Puerto Rico, Southern Florida ( EPA Crop Production Region 13
. Other production regions include : Mexico, Central America including Panama, El Salvador and Costa Rica) ; the Caribbean including Cuba, Jamaica, Trinidad and Tobago; South America including Brazil, Peru, French Guiana, Bolivia and Colombia. **Jackfruit** In 1994, 2 hectares (5 acres) was grown in Florida. The plant is likely to be grown in south Florida, Puerto Rico and Hawaii ( EPA Crop Production Region 13 )
. Other production regions include Thailand, Brazil, Surinam, Guam, Jamaica, tropical Asia, Malay sia, Malay

Peninsula, Sri L anka, Burma, Fiji, Java, southern China; Southeast Asia, tropical Africa including Kenya , Uganda and former Zanzibar; Pacific Islands including the Philippines; the Caribbean, Queensland, Mauritius; widely cultivated in the tropics. Trees can produce 20 to 500 fruit per tree per year. Commercial yi elds average 70 to 100 kilograms (154 to 220 pounds) per tree per year. Important food source in several tropical areas, including India, where there are over 5,666 hectares (14,000 acres); In Malay sia, orchards produce an average of 17,000 kilograms (37,479 pounds) per hectare. In 2000, the Philippines produced 11,735 hectares (28,998 acres) of jackfruit and yields were 4.08 tonnes (4.50 tons) per hectare
. **Karuka** Pandanus julianettii grows mainly in a narrow altitudinal band in the central and fringe highlands and on the Huon Peninsula at elevations of 1,450 to 2,800 meters (4,757 to 9,186 feet). Production in U.S. includes Florida and Southern California
. **Kei apple** :74 Productions in U.S. include Florida, Southern California, Puerto Rico ( EPA Region s 10 and 1 3 )
. Widely cultivated in the Transvaal. Also cultivated along the shores of the Mediterranean
. Other production regions include : Costa Rica, England, Australia, Egy pt, Albania, Djibouti, Eritrea, Ethiopia, Greece, I srael, Kenya, Tanzania, Malta, Portug al, Spain, Sudan, Tanzania, Uganda, United Kingdom, Algeria, southern France, Ital y, the Philippines, Jamaica, Zimbabwe, Botswana, Lesotho, Malawi, Mozambique, Namibia, Swaziland, South Africa; cultivated elsewhere in tropical and subtropical areas. **Lan gsat**  Production in U.S. includes Puerto Rico, Hawaii (E PA Crop Production Region 13 )
. Other commercial production regions: Southeast Asia, Thailand, Burma, Sri L anka, Australia, China, Cambodia, Vietnam, Myanmar, India, Surinam, Borneo, Indonesia, Malays ia, the Archipelago, Cuba, Honduras, Tobago, Trinidad, the Philippines; the Tropics. Langsat and duku are grown most in Malay sia; longkong and langsat are grown most in Thailand. Fruit yield varies depending on the ty pe of fruit. Langsat and duku yi elds are highl y variable. Ten year old longkong trees can produce 40 to 50 kilograms (88 to 110 pounds) of fruit per tree and 80 to 150 kilograms (176 to 331 pounds) of fruit after 30 ye ars. In the Philippines, approximately 25 tonnes (28 tons) per hectare per ye ar of duku fruit is produced and in Thailand, approximately 5.6 tonnes (6.2 tons) per hectare per year of duku is produced
. **Lanjut :**  P roduction regions include : Malesia including Brunei, Indonesia, Malay sia, Malay Peninsula, and Singapore. **L ongan**  Production in U.S. is in h ome gardens in Hawaii , Florida, and California ; and in 1994, Florida reported 81 hectares (200 acres). Other production regions include West Indies; longan is commercialized in China, Taiwan, India, Sri Lanka, Brazil, Australia, Malay sia, Myanmar, Indonesia, Cambodia, Laos, Vietnam and Thailand; cultivated elsewhere. China is the largest producer of longan; 444,400 hectares (1,098,136 acres) were grown and 495,800 tonnes (546,526 tons) in 1997 were produced. **Lucuma** Production in U.S. includes Florida, Hawaii, Southern California ( EPA Crop Production Region 10 and 13 )
. Other commercial production regions: South America including the Andes, Bolivia, Colombia, Ecuador, Peru, Chile; Mexico, Costa Rica; grown for proces sing on a commercial scale in Chile, Peru and Ecuador. Peru has approximately

600 hectares (1,483 acres) under cultivation; in 1997, 3,010 tonnes (3,318 tons) of pulp was produced; in 1998, 2,624 tonnes (2,892 tons) of pulp was produced. In75

other areas, 181 to 227 kilograms (400 to 500 pounds) of fruit are produced during good ye ars. **Lychee :**  Production in U.S. is in Florida, Hawaii, California, and Texas . Florida is the largest producer of l ych ee ( EPA Crop Production Region 6, 10 and 13 ) . In the 198 0s, 59 to 81 hectares (146 to 200 acres) were grown in Florida; after 1992, 207 hectares (512 acres) were grown. Approximately 620 tonnes (683 tons) were harvested from 206 hectares (509 acres). Mature trees bared 9,802 kilograms (21 610 pounds) per hect are. In Hawaii, 91 hectares (225 acres) were grown in 1996 and 123 hectares (304 acres) were grown in 2002. One

- third of the trees bore fruit and yielded 52 tonnes (57 tons) of fruit. Other commercial production regions include : China (Guangdong, Fujian, Guangxi, Hainan, and Xichuan provinces), India, South Africa, Thailand, Bangladesh, Japan, Burma, Taiwan, Malaysia, Africa, Madagascar, Réunion, Pakistan, Australia, Mexico, most countries in L atin America including Brazil, the Caribbean, Cuba, Honduras , Guatemala, the Canary

I slands, Madeira Islands, Mauritius, Trinidad, I srael, Cambodia, Vietnam, Philippines; cultivated elsewhere. The major exporters of lychee fruit are China, Taiwan, Madagascar, Pakistan, Thailand, South Africa and Israel. In 2002, Madagascar shipped 18,079 tonnes (19 929 tons) of fruit to France. In 7 to 8 year old trees can produce 45 kilograms (99 pounds) per tree. Ten ye ar old trees can yield 50 to 70 kilograms (110 to 154 pounds); 15 year old trees can yi eld 100 kilograms (220 pounds) and 20

- 24 year old trees can yi eld 150 to 180 kilograms (331 to 397 pounds) of fruit; yields can be 500 kilograms (1,102 pounds) in older trees
. **Mabolo :**  Production in U.S. is in experimental gardens in Florida, Hawaii, and the Caribbean ( EPA Crop Production Region 13 )
. Other commercial production regions include : Taiwan, Indonesia, the Philippines, peninsular Malay sia, and India ; cultivated in domestic orchards in Brazil; widely cultivated in the tropics
. **Madras -**  **thorn :**  Production in U.S
. includes s outhern Florida (weedy), Puerto Rico (weedy), Hawaii (weedy), coasts of California, U.S. Virgin Islands, Southwest U.S. ( EPA Crop Production Regions 10 and 13 )
. Other commercial production regions include : Northern and Central Mexico, Central America, South America including Venezuela, Argentina, Bolivia, Brazil, Ecuador, French Guiana, Guyan a, Paraguay , Peru, Surinam, Uruguay and Colombia; weedy

on the Caribbean Islands including Cuba, Jamaica and St. Croix; Asia including Thailand; the Philippines, Guam, India, Pakistan; tropical Africa; naturalized elsewhere in the tropics
. **Mammy -**  **apple :** 76 Production in U.S. as a m inor crop production in South Florida, Hawaii, Puerto Rico and the U.S. Virgin Islands. In Puerto Rico, trees can yi eld 150 to 200 fruits per crop and 300 to 400 fruit per year . EPA Crop Production Region 13. Cultivated in many tropical areas such as the West Indies including the Bahama Islands, the Greater and Lesser Antilles, Bermuda, the Dominican Republic, Haiti, Jamaica, a nd St. Croix; northern South America including Colombia, Venezuela, Guyana, Suriname, French Guiana, Ecuador and northern Brazil; cultivated in the Amazon region; Central America; southern Mexico; West Africa; Southeast Asia; Java; the Philippines; widely cultivated in the tropics; grown as an ornamental in the lowlands of Costa Rica, El Salvador and Guatemala. **Manduro** : C ommercial production regions include Ken ya, Sudan, Tanzania, Malawi, Mozambique, and Zambia , and Zimbabwe , province of KwaZulu

-Natal in South Africa, East Africa, West Africa, Nigeria, and Arabia , Swaziland. Trees can produce 125 kilograms (276 pounds) of fruit per ye ar. Itis estimated that there are a million trees grow in the Blue Nile province that can produce approximately 100,00 0 tonnes (110,231 tons) of fruit and 14,000 tonnes (15,432 tons) of oil annually
. **Mango :**  Production in U.S. includes Florida, southern California, Hawaii, and Puerto Rico. In 1995, 761 hectares (1,880 acres) was grown in south Florida and 1,012 hectare s (2,500 acres) was grown in Puerto Rico. There was minor production in Hawaii with 20 hectares (50 acres) in 1994 and 16 hectares (40 acres) in South California. EPA Crop Production Region 13 with some production in Region 10. Mango is grown on a comme rcial scale throughout warm to cool subtropical and tropical areas of the world
. Other commercial production regions include : a major fruit in all tropical countries including tropical and subtropical Asia, India, Burma, Malay sia, the Andaman I slands, th e East Indies, the West Indies, the Malay Archipelago, Africa, China, Thailand, Malaya, Indonesia, Australia, Egy pt, the Philippines, Pakistan, Sri L anka, Mexico, Central America and South America including Brazil. The top ten mango

- producing countries in clude India, China, Thailand, Vietnam, Mexico, Indonesia, the Philippines, Nigeria, Pakistan, Guinea and Brazil. India is the world’s leading producer of mango. The top five mango

- exporting countries include Mexico, India, Brazil, Peru and the Philippine s. The top five mango importing countries include the U.S., the Netherlands, the United Arab Emirates, Saudi Arabia, and Bangladesh . Approximately 3.7 million hectares (9.2 million acres) of mangos are produced worldwide. In 2004, mango production was ap proximately 26.6 million tonnes (29.3 million tons). Average yields are 2 to 30 tonnes (2.2 to 33 tons) per hectare. Productive orchards can produce 22 to 25 tonnes (24.2 to 28 tons) per hectare. Mango is ranked 7 th in worldwide fruit production. **Man go, horse**  **:**77 Other production regions include Southeast Asia; Thailand, Indonesia, Sumatra, Java, Borneo, the Moluccas, Sulawesi, Malay Peninsula, Malay sia, Cambodia, Vietnam, Burma (M yanmar), Indochina, the Lesser Sunda Islands. Widely cultivated in its area of origin
. **Mango, Saipan :**  Other commercial production regions for fruit include Malesia, Malay peninsula, southern Vietnam, Christmas I sland, Guam Islands, Borneo, Sumatra, Java, peninsular Thailand , Indochina, South Sulawesi, the Philippines on the south coast of Mindanao, the Sulu Archipelago and neighboring islands; Southeast Asia
. **Mangosteen :**  T here are a few small plantings in Puerto Rico, South Florida, and Hawaii (5 hectares or 12 acres in 1996). Adapted to EPA Crop Production Region 13. Other commercial production regions include : Central America including Honduras, Guatemala, and Panama; South America including Brazil and Ecuador; the Caribbean; Southeast Asia including Malay sia, Thailand, Vietnam, Singapore, China, Myanmar, the Philipp ines, and Indonesia; Sri L anka, southern India, northern Australia; Madagascar; warm subtropical regions; widely cultivated in the tropics. Mature trees can produce 200 to 2,000 fruit per tree or 4 to 8 tonnes (4.4 to 8.8 tons) per hectare. Trees around 45 years of age can yi eld approximately 3,000 fruit per tree. Very old trees do not yield as well. The average yi eld in Thailand is 4.5 tonnes (5 tons) per hectare
. **Marang :**  Production in U.S. is in Hawaii. ( EPA Crop Production Region 13 ). Other pro duction regions include : Southeast Asia including Indonesia, Borneo, Malay sia, Thailand and the Philippines; Australia; Brazil; introduced into neighboring countries; grown in the Tropics. Fruit is mostly cultivated in the Philippines and Malay sia for lo cal markets in neighboring countries . A m ature tree can produce an average of 180 fruit per ye ar. **Marmalade -**  **box :**  Production in U.S. is in Puerto Rico, the Virgin Islands, and Southern Florida. EPA Crop Production Region 13
. Other production regions include : South America including northern Argentina, Colombia, Venezuela, Paraguay, Peru, Bolivia, and southeast Brazil; Central America, including Panama; Mexico; the West Indies including Cuba, Hispaniola, Guadeloupe, and Trinidad. **Matisia :**  Producti on in U.S. is in Florida. Other production regions include : Costa Rica, Panama; South America including the foothills of the Andes, the Amazon region,78

Colombia, Ecuador, Peru, Brazil and Southwestern Venezuela; Australia; a mature tree can produce 300 to 3,000 fruit
. Trees can produce yields of 100 tonnes (110 tons) per hectare per ye ar . **Mesquite :**  Production in U.S. is in Hawaii, Southern U.S., Puerto Rico, and the U.S. Virgin Islands. EPA Crop Production Region 13
. Other production regions include : Northern and central Mexico, Central America including Belize, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, and Panama; South America including Venezuela, Bolivia, Chile, Colombia, Ecuador, Argentina, Brazil and Peru; cultivated and naturalize d in tropical Africa including Kenya, Senegal, South Africa, Uganda, Sudan, and Tanzania; Iraq, Iran, Southeast Asia including Brunei, Papua New Guinea, the Philippines, Laos, Malay sia, Vietnam, M yanmar, Thailand, Sri Lanka, Cambodia and Indonesia; Austral ia, the Indian subcontinent including India and Pakistan; the West Indies including the Dominican Republic, Trinidad, Tobago, Jamaica, the Bahamas, Cuba, Dominica, Grenada, Haiti and Barbados; Mascarenes. Unmanaged mesquite trees produce 2,000 kilograms p er hectare (4,409 pounds) of pods. For trees in savannas, 4 ,000 to 20,000 kilograms per hectare (8,818 to 44,092 pounds) of pods are produced
. **Mongongo fruit**  **:** P roduction regions include : Southern Tanzania, southern DRC, Angola, Namibia, Botswana, Zambia, Malawi, Zimbabwe, Mozambique and northern South Africa
. **Monkey -**  **bread -**  **tree :**  P roduction regions include : Cape Verde, east and northeast tropical Africa, west and west

- central tropical Africa, south tropical Africa, southern Africa, Madagascar, Oman , Egy

pt, Yemen, India, Sri L anka; Java; Southeast Asia, Taiwan, the Caribbean, South America; Australia; widely naturalized in the tropics. **Monstera :**  Production in U.S. is in Hawaii, California, and South Florida
. EPA Crop Production Region 3, 10 and 13. Other commercial production regions include : Mexico; tropical South America including Brazil; Central America including Guatemala, Costa Rica and Panama; Portugal, Algeria; Australia; widely cultivated in the tropics. **Muriti :**  P roduction regions i nclude the Caribbean (Trinidad and Tobago), South America including Amazonia, Brazil, Venezuela, French Guiana, Colombia, Ecuador, Peru, and Bolivia. An individual palm can yi eld 200 kilograms (441 pounds) of fruit per year. From this quantity , 24 kilogr ams (53 pounds) of oil can be extracted. In Peru, harvests have reached 19 tonnes (21 tons) of fruit per hectare per ye ar from plantations of 10079

palms per hectare, and a net of 190 kilograms (419 pounds) fruit / plant. Large stands of this palm occupy

at least 1,000 square kilometers (247,104 acres) in the Amazon area s . **Paho :**  Co mmercial production regions include Malesia, Indonesia, the Solomon I slands, New Britain, New Guinea (west and north), Moluccas, Sulawesi, Lesser Sunda Islands, and the Philip pines (Luzon to Mindoro). **Palmyra palm :**  P roduction in U.S. is in s outhern Florida and Hawaii , but no yield data is available. EPA Crop Production Region 13. Other commercial production regions: Southeast Asia, India, Sri L anka, Malay sia, Cambodia, tropical Africa, Indochina, Myanmar, Thailand, Indonesia, Papua New Guinea. Each palm produces 6 to 12 bunches of approximately

50 fruit per year. An average crop in Sri L anka is 350 fruit. Populations of palms cover thousands of hectares. **Papaya :**  P roduction in U.S. is in Florida, Hawaii, Puerto Rico, Guam, and the U
. S
. Virgin Islands; Florida produces fruits for the local market; Hawaii is the main producer for the U.S. A domestic production of 985 hectares (2,435 acres) was produced in 1995. Hawaii reported production of 14,288 tonnes (15,750 tons) in 2009. Florida had 121 hectares (300 acres) in 1995. Guam, US Virgin Islands and Puerto Rico reported production of 2.4 tonnes (5,220 lbs), 5.4 tonnes (11,825 lbs), and 1,151 tonnes (25,383 cwt), re spectivel y in 1992. EPA Crop Production Region 13. FAOSTAT reported that 15,200 tonnes (16,755 tons) of papayas were produced in the US in 2008. Other commercial production regions include : the Caribbean including the Dominican Republic and Jamaica; Mex ico, Central America including Nicaragua and Panama; and the northern/western/southern South America including Brazil; Asia including Thailand and Malay sia; Malacca, India, Sri L anka, the Philippines; the South Pacific; Australia; tropical Africa; grown in all tropical countries and many subtropical regions of the world. Annual yields can range from 60 to 100 tonnes (66 to 110 tons) per hectare. Global production of papaya in 2002 was approximately 6 million tonnes (6,613,868 tons). Approximately

25% was produced b y Brazil. Nigeria, India, and Mexico produced 11 to 12% of the world’s production. Mexico was the most important exporter in 2001, exporting 74,033 tonnes (81,607 tons) (37.4% of world export). Other major exporters were Malay sia, Brazil, and Hawaii. World production of papayas in 2008 was 9,095,875 tonnes (10,026,485 tons). **Passionflower, Winged -**  **stem :**  C ommercial production regions include the Amazon region including Brazil, Bolivia, Argentina, Paraguay , and is naturalized elsewhere.80

**Pa ssionfruit**  **:** Production in U.S. includes : Hawaii, Florida, California, Puerto Rico, U.S. Virgin Islands, Guam, and Western Samoa
. In 1992, Florida reported 15 hectares (37 acres), Hawaii reported 6 hectares (15 acres) and California reported 5 hectares (1 2 acres). The U.S. harvested 117 tonnes (256,972 pounds) with about half from California. Passiflora edulis forma flavicarpa yields are between 44.8 tonnes (49.4 tons) per hectare per ye ar in Hawaii. Passiflora edulis forma edulis is widely grown in Cal ifornia as far north as San Jose, the Monterey

Bay Area and the San Francisco Bay Area. EPA Crop Production Region 10 and 13. Other commercial production regions: South Africa, Kenya, Zimbabwe, India, Sri Lanka, Australia, Israel, New Zealand, Papua New Guinea, Fiji, the Philippines, Guam; South America including Brazil, Venezuela, Surinam, Colombia, Paraguay , Argentina, Peru and Ecuador; Mexico; the Caribbean; Asia including Thailand, Taiwan; Java, Sumatra, Malaya; widel y cultivated, naturalized in Macaronesia, and Galapagos; Commercial production is about 45,000 hectares (111,197 acres). Brazil grows 40,000 hectares (98,842 acres) and half of the production goes to pulp processing. Most fruit is converted into juice and about half of which (equivalent to 25,000 tonnes (27,558 tons) fresh fruit) enters world trade. About 1,000 tonnes (1,102 tons) of fresh fruit are exported. Ecuador exported 3,000 tonnes (3,307 tons) of concentrate in 1995. Sri L anka produces 800 hectares (1,977 acres) and is the mos t important producer in Asia. Australia in the Pacific region produces approximately 550 hectares (1,359 acres). In 1998, Australia produced 2,900 tonnes (3,197 tons) of fruit and of this 900 tonnes (992 tons) was used for processing. Papua New Guinea ( 80 hectares or 198 acres), Fiji (70 hectares or 173 acres), and the Philippines (200 hectares or 494 acres) also produce passionfruit. Passiflora edulis forma flavicarpa is mainly grown in South America including Brazil, Colombia, Peru and Ecuador; widely cultivated; fruit is grown mainly in South America with approximately 3,000 hectares (7,413 acres) and annual exports of 12,000 tonnes (13,228 tons) , and 41.8 to 61.9 tonnes (46 to 68.2 tons) per hectare per ye ar was produced in Malay sia. In most commerc ial orchards, yi elds are from 20 to 30 tonnes (22 to 33 tons) per hectare per year. Yellow passionfruit has a yi eld of juice per fruit of 30 to 33 percent. Passiflora edulis forma edulis is grown in Brazil and southern South America; widel y cultivated an d naturalized in the tropics and subtropics. Yields are less vigorous compared to other ty pes of passionfruit and range from 5 to 10 tonnes (5.5 to 11 tons) per hectare per ye ar in Australia. Hy brids have yields up to 25 tonnes (28 tons) per hectare per ye ar. Purple passionfruit has a yield of juice per fruit of 45 to 50 %
. **Passionfruit, Banana** Production in U.S. is in Hawaii and California ( EPA Crop Production Region 10 and 13. )
. Other production regions include the Andes of South America including Colombia, Ecuador, Peru, Venezuela, Bolivia; Central America; widel y cultivated; naturalized in tropical & south Africa, tropical Asia, the Pacific, Australia, New Zealand, and India. There are 200 to 300 fruit per vine and 500,000 to 750,000 fruit per h ectare (200,000 to 303,000 fruit per acre) can be produced. This is 14 to 21 tonnes (31,000 to 47,000 pounds) per acre.81

**Pawpaw , common**  **:** Production in U.S. is in the Northeastern U.S. including Indiana, Michigan, New Jersey , New York, Ohio, Pennsylvani a and West Virginia; north

- central U.S. including Illinois, Iowa, Kansas, Missouri, Nebraska, Oklahoma; Southeastern U.S. including Alabama, Arkansas, Delaware, Florida, Georgia, Kentucky, Louisiana, Maryland, Mississippi, North Carolina, South Carolina, T ennessee, Virginia; South

- Central U.S including Texas; California (San Jose), the Pacific Northwest. Yields are often low. Mature grafted trees can produce 2 to 23 kilograms (4 to 51 pounds) per tree. Across the U.S., small one hectare sized orchards ex ist. Most fruit is collected from wild stands in the forest
. Asimina parviflora is grown in southeastern U.S. including North Carolina, Alabama, Arkansas, Florida, Georgia, Louisiana, Mississippi, South Carolina, Tennessee, Virginia; South

- Central U.S. i ncluding Texas. EPA Crop Production Regions 1, 2, 4, and 5. Other commercial production regions include : Japan, Ital y, China, Israel, Romania, Belgium, Portugal; and Canada
. **Pelipisan** C ommercial production regions are in Indonesia including Borneo
. **P equi**  P roduction regions include : Brazil, Bolivia, Paraguay , Argentina, and Guyana . Trees can produce up to 2,000 fruit. Caryocar villosum : French Guiana, Brazil (Brazilian Amazonia), Ecuador, Peru; Tropical Asia; trees produce 300 to 6,000 fruit per year **Persimmon, American :**  Production in U.S. is in the Northeastern U.S. including Connecticut, Indiana, New Jersey , New York, Pennsylvania, Ohio, and West Virginia; north central U.S. including Illinois, I owa, Kansas, Missouri, Nebraska, and Oklahoma; s outheastern U.S. including Alabama, Arkansas, Delaware, Florida, Georgia, Kentucky, Louisiana, Maryland, Mississippi, North Carolina, South Carolina, Tennessee, Virginia; South

Central U.S. including Texas
. EPA Crop Production Regions 1, 2, 3, 4, 5 and 6. **Pineapple :**  Production in U.S. is in Hawaii and Puerto Rico. Domestic production in Hawaii (8,417 hectares (20,800 acres), 1995), Guam (45 tonnes (50 tons), Virgin Islands (0.65 tonnes (1,437 lbs), and Puerto Rico (53,310 tonnes (58,764 tons); U.S. production in 1995 was 312,979 tonnes (345,000 tons). In 2008, U.S. production was 172,500 tonnes (190,149 tons). Hawaii produces about 90 percent of the world’s canned pineapple. EPA Crop Production Region 13. Other commercial production regions include : Central America including Costa Rica, Guatemala, Honduras; Mexico, South America including Brazil, Paraguay , and Argentina; the Caribbean including the Bahamas, Cuba, Trinidad,82

Martinique, the Dominican Republic; the Philippines, Guam, Taiwan, Thailand, Malay sia, China, Java, Africa including Guinea, Ghana, South Africa and the Ivory Coast; India, Australia; cultivated in 79 countries in the tropics and subtropics. Yields vary and range from 37,143 tonnes (40,943 tons) in Sudan to 466,667 tonnes (514,41 2 tons) in Australia. Thailand is the world’s largest producer of pineapple followed by the Philippines, Brazil, China, and India. World production of pineapple in 2008 was 19,166,560 tonnes (21,127,516 tons). **Pitaya :**  Production in U.S. of Hylocereus ocamponis ( Roja pitaya) is in Puerto Rico
. EPA Crop Production Region 13. Other commercial production regions include Hylocereus megalanthus (

ye llow pitaya) : Western South America including Colombia, Ecuador, Bolivia, and Peru; Israel. Hylocereus polyrhizus (pitahaya) : Central America including Costa Rica, Nicaragua, and Panama; South America including Brazil, Colombia, Ecuador, and Peru; Mexico; I srael. Hylocereus ocamponis ( Roja pitaya) : Northern Mexico; Guatemala, Colombia, Bolivia. Hylocereus triangularis (amarilla pitaya) : the Caribbean including Cuba, the Dominican Republic, and Jamaica. **Plantain (See banana):**  **Po megranate**  **:** Production in the U.S. is in Hawaii, California, Arizona, and Florida. In 1994, California reported 1,169 hectares (2,889 acres) with 11,428 tonnes (12,597 tons)
. EPA Crop Production Region 10 and 13. C ommercial production regions include : the Middle East including Iran, Israel, Pakistan, Afghanistan, Iraq, Saudi Arabia, the Himalayas, and India; Indonesia; southeas tern Europe; the Mediterranean region including northern Africa, Egy

pt, Greece, Spain, Portugal; Mexico; Brazil; western Asia, Southeast Asia including China, Malaya, Bangladesh, Burma and Japan; Caucasus, Soviet Middle Asia; the West Indies including Bermuda; tropical Africa; occasionally grown in the Bahamas, warm areas of Central (Honduras) and South America; cultivated and naturalized elsewhere. A good crop produces approximately 10 tonnes per hectare or 100 to 200 fruit per tree
. **Poshte :**  Productio n in U.S. is in some e xperimental areas in Florida. Other commercial production regions include : Belize, Guatemala, Honduras, Mexico; introduced into Australia; fruit are high

- yi elding. **Prickly pear :**  Production in U.S. for Opuntia ficus

- indica ( Califo rnia, Arizona, Texas, Hawaii; grown widel y in home gardens and widel y cultivated and naturalized in small commercial plantings in southwestern and southern U.S.; Opuntia engelmannii var.83

lindheimeri : distributional range includes Oklahoma, L ouisiana, Miss issippi, Missouri, New Mexico, Nevada, Utah, California, Arizona, and Texas. EPA Crop Production Region 13. Other commercial production regions include : Opuntia ficus

- indica : Chile and Mexico supply

most of the US imports; widely cultivated and natural ized in South America including Brazil, Argentina, Chile, Colombia, Peru, Bolivia; Central America; S. Europe, the Mediterranean including Ital y, Sicily, North Africa, Spain, Greece; Turkey , Jordan, Israel, Egy pt; Africa including South Africa, Ethiopia, A lgeria, Morocco and Tunisia; Asia, Australia, New Zealand, the West Indies, and Macaronesia. Approximately

100,000 hectares (247,105 acres) are used for fruit production in commercial plantations worldwide. Mexico, which is the greatest consumer of the f ruit, produces approximately

400,000 tonnes (440,925 tons) fresh mass of fruit per year on more than 70,000 hectares (172,974 acres). Mexico exports more than 2,000 tonnes (2,205 tons) of fruit annually , mostly to the U.S. Italy

(Sicil y) is the second mo st important country

for producing the fruit. Ital y contains 3,500 hectares (8,649 acres) of intensively

managed plantations that produce approximately 70,000 tonnes (77,162 tons) of fruit annuall y. An additional 10,000 plus hectares (24,711 acres) produ ce some fruit. Other countries including Argentina, Chile, South Africa, and Tunisia grow over 1,000 hectares (2,471 acres) for fruit production. Major production also occurs in Brazil, Colombia, Peru, Bolivia, Spain, Greece, Turkey , Jordan, Israel, Egy p t, Ethiopia, Algeria, Morocco, and the U.S. The plant is cultivated on over 1.6 million hectares (3,953,686 acres) for forage and fodder. Fruit yields vary and range from 4 tonnes (4.4 tons) of fruit fresh mass/ye ar/hectare (non

- irrigated, marginal regio ns) to 30 tonnes (33 tons) /year/hectare (intensive management). Opuntia engelmannii var. lindheimeri : naturalized in South Africa and Mexico including the Mojave, Sonoran and Chihuahuan deserts
. **Pulasan :**  Mostly cultivated in Malay sia and Thailand
. The plant requires ultra

- tropical conditions, which limits its production to extreme South Florida, Hawaii, and Puerto Rico. Other production regions include : C osta Rica, Honduras; Southeast Asia including Malaya, Thailand, Singapore, Java, Sumatra, Borne o, Moluccas, India, Myanmar, Assam, Indonesia, Malay sia, Burma, Philippines; Northern Australia; also cultivated
. Mostly cultivated in Malay sia and Thailand
. **Quandong :**  C ommercial production regions include : Australia including southwestern and central Australia, Queensland, New South Wales, the Northern Territory , and Victoria. A mature tree can produce approximately 10 to 23 kilograms (22 to 51 pounds) of fruit
. **Rambutan :**  Production in U.S. is in Hawaii. In Hawaii, 24 hectares (60 acres) of rambut an were grown in 1993. Hawaii produced 120 tonnes (132 tons) of fruit that was consumed locally and shipped to the U.S. and Canada
. EPA Crop Production Region 13. Other84

commercial production regions include : Tropical Southeast Asia, Seychelles, China, V ietnam, Thailand, Cambodia, Cameroon, Indonesia, Malay sia, Sri Lanka, Papua New Guinea, the Philippines, India, Surinam, New Guinea, tropical Africa, Zanzibar, Madagascar, Liberia, Tanzania, northern Australia, Central & South America, Honduras, Panama, Co sta Rica, Guatemala, Brazil, Colombia, Ecuador, Mexico; Trinidad, Cuba. Major and smaller centers of production do not regularl y update production data. Total world production is about 1.5 to 2.0 million tonnes (1,653,467 to 2,204,623 tons) per year and varies widely . Over 200,000 hectares (494,211 acres) are grown. Thailand, Indonesia, and Malay sia produce 80% of the total world production. Australia produces 1,000 tonnes (1,102 tons) of fruit and 100 tonnes (110 tons) of this fruit is exported to Jap an. Approximately

1,000 to 6,000 fruit are produced per tree per ye ar. Yields are approximately

2 to 20 tonnes (2.2 to 22 tons) per hectare
. **Saguaro** Plants do not thrive in cultivation and are mostly collected in the wild **.** Production in the U.S. is i n Southwestern United States (Arizona, California). Grown from extreme southeastern California east to south central Arizona and south into northern Sonora
. Other production region is n orthern Mexico , and e ach plant can produce over 10 0 fruit. **Salak :**  P roduction regions: Southeast Asia; Indonesia including Java, Sumatra, and the Moluccas; Malay sia, Thailand, New Guinea, the Philippines, Australia (Queensland); Ponape Island (Caroline Archipelago); Fiji Islands; cultivated and naturalized elsewhere in tropical Australasia. Data on production and cultivated area is variable. In Java, production ranged from 7,000 to 50,000 tonnes (7,716 to 55,116 tons) in the 1980s. A mature palm bears 20 kilograms (44 pounds) of fruit per year or 5 to 15 tonnes (5.5 to 16.5 tons ) per hectare. **Sapodilla :**  Production in U.S. is in Florida (12 hectares (30 acres)

- 1995), Guam, Hawaii (2 growers, 11 trees and 0.4 hectares (1 acre)), southern California, the U.S. Virgin Islands, and Puerto Rico. Florida produces annual yi e lds of 20 to 30 tonnes (22 to 33 tons) per hectare
. ( EPA Crop Production Region 13 ). Other commercial production regions: Mexico (Yucatan region), Central America including Guatemala, Honduras, Belize, Nicaragua, Panama, Costa Rica, El Salvador; South America including Guyana, Surinam, Uruguay , Paraguay , Peru, Venezuela, Bolivia, Brazil, Argentina, Chile, Colombia, Ecuador; southern and Southeast Asia including India, Sri L anka, Indonesia, Vietnam, Singapore, Malay sia, Laos, Myanmar, Thailand, Brunei, Cambodia, the Philippines; the Caribbean Islands (Bermuda, Cuba, Barbados, Grenada, Cay man Islands, Jamaica, the Bahamas); French Guiana; I srael, Australia; widely cultivated in the tropics. Cultivation is greatest in India (24,000 hectares (59,305 acres)), and Mexico. 20 to 25 tonnes (22 to85

28 tons) per hectare are produced in the Philippines and 20 to 80 tonnes (22 to 88 tons) per hectare are produced in India. Mature trees produce 1,000 to 2,500 fruit annually
. **Sapote, black :**  Cultivated mostly

in Me xico and Guatemala
. Other production regions include Central America including Guatemala; South America including Colombia and Brazil; the Philippines, Malacca, Mauritius, the Moluccas, Sulawesi, Asia; the West Indies including Cuba and the Dominican Repu blic; Réunion I sland, Australia; cultivated elsewhere in the Tropics. No yield data is available
. EPA Crop Production Region 13. **Sapote, green :**  P roduction region s include s: Central America including Guatemala, El Salvador, Honduras, Costa Rica, Panama, and Nicaragua; Mexico; tropical America. No yi eld data is available. Individual trees can produce 34 to 45 kilograms (75 to 99 pounds) of fruit
. **S apote, mamey**  **:** Production in U.S. is in s outh Florida, Hawaii, Puerto Rico, and other warm subtropical areas of the U.S. In 1995, 129 hectares (318 acres) was grown in south Florida. EPA Crop Production Region 13. Fruit is grown and harvested commercially throughout the distributed range including southern Mexico, Central America, south Florida, the Caribbean, Australia, Cuba and Southeast Asia
. Other commercial production regions: Mexico, Central America including Costa Rica, Guatemala, and Nicaragua; South America including Brazil, Colombia, Ecuador, Venezuela; the Caribbean including Cuba, Barbados, Trinidad, Guadeloupe, Haiti, Jamaica, Martinique, and the Dominican Republic; Southeast Asia including the Philippines, Indonesia, Malay sia, and Vietnam; Australia, Israel, Spain; widely cultivated elsewhere in tropics; no yield data is available. Mature trees can produce 200 to 500 fruit per ye ar. **Sapote, white :**  Production in U.S. is in California, Florida, and Hawaii
. ( EPA Crop Production Region 10 and 13 )
. Other production regions include : Northern and Central Mexico, Central America including C osta Rica, El Salvador, Nicaragua, Guatemala; South America including Brazil; the Caribbean including the Bahamas; Australia, the East Indies, South Africa, the Mediterranean region including Spain, Portugal, southern France, and Ital y; India, Israel, New Zealand, drier areas of Southeast Asia; distributed in most subtropical and cool tropical areas of the world; no yield data is available. Large mature trees can produce 900 to 2,700 kilograms (1,984 to 5,952 pounds) of fruit
. **Sataw :**  P roduction regions include Southeast Asia such as T hailand, Indonesia (Java and Sumatra), Brunei, Borneo, Malay sia, Malay Peninsula, and the Philippines
.86

**Satinleaf :**  Production in U.S. includes Florida, Hawaii, and Puerto Rico ( EPA Crop Production Region 13 )
. Other produc tion regions include the Caribbean (Bahamas, Cuba, Dominican Republic, the greater Antilles, Haiti, Jamaica); French Polynesia, Central America including Belize; cultivated elsewhere in the West Indies
. **Screw -**  **pine :**  Pandanus tectorius is a tropical to su btropical coastal species of the Pacific that thrives at elevations of sea level to 20 meters (66 feet). Production in U.S.: Hawaii; American Samoa
. EPA Crop Production Region 10 and 13. Other production regions: Southeast Asia; region of Malesia (Ind onesia, Papua New Guinea, Philippines), Australia, Northwestern Pacific (Micronesia), south

- central Pacific (French Poly nesia), southwestern Pacific (New Caledonia, Solomon I slands, Fiji, Vanuatu); 8 to 12 fruit are produced per ye ar . **Soncoya :**  Producti on in U.S. is in Puerto Rico (EPA Region 13)
. Other production regions are in Central Mexico, Central America including Panama; South America including Venezuela and Colombia; the Philippines
. **Soursop :**  Commercial plantings mainly occur in the Philippin es, India, the Caribbean (Jamaica), Madeira, Indonesia, Thailand, Malay sia, and South America. Also grown extensively

in Mexico, where orchards can reach 20 hectares (49 acres). Grown widely on subsistence farms in Southeast Asia and the Pacific Islands and as a home garden plant. Fruit has been consumed since ancient times
. Production in U.S.: Puerto Rico, Florida, Hawaii. An important fruit in Puerto Rico (104 tonnes from 20 hectares (115 tons from 50 acres) in 1992 CENSUS). It is too tender for cu lture in the continental U.S., except in the warmest parts of Florida. In Hawaii, approximately 43 to 83 kilograms (95 to 183 pounds) are produced per tree. E PA Crop Production Region 13. Other commercial production regions include : South and Central America including Mexico, Costa Rica, Brazil, Peru, Argentina, Colombia, and Venezuela; Madeira; eastern and western Africa; Southeast Asia including southeast China, Surinam, Malaysia, Malaya, Indonesia, Thailand, Vietnam, Guam, India, Sri Lanka; the Pacif ic Islands including the Philippines; the Caribbean including Cuba, Bermuda, the Dominican Republic, Grenada, Jamaica, San Domingo, and the Bahamas; Australia; widely cultivated and naturalized; pantropic. Approximately 2,000 hectares (4,942 acres) were p lanted in Brazil. In Surinam, yields are 54 kilograms (119 pounds) per tree at 278 trees per hectare. In Puerto Rico, 2,268 to 3,629 kilograms (5,000 to 8,000 pounds) are produced per acre. Individual trees can produce 12 to 24 fruit per tree. No world production, export, and import figures are available
.87

**Spanish lime :**  Production in U.S. is in Puerto Rico, Florida, and Hawaii
. EPA Crop Production Region 13. Other production regions: West Indies including Cuba, Haiti, the Bahamas, Jamaica, Trinida d, and the Dominican Republic; the lowlands of Central America including Nicaragua; South America including Venezuela, Margarita Island, Brazil, Ecuador, French Guiana, Guyana, Surinam, and Colombia; the Philippines; Zanzibar; widely cultivated in the trop ics. In 2002, the Dominican Republic exported 2,045 tonnes (2,254 tons). Over 1,700 tonnes (1,874 tons) of this fruit was imported into the U.S. Canada and Europe imported the remainder of the fruit
. **Star apple :**  Production in U.S.: Florida, Hawaii, and Puerto Rico and 0.4 hectare (1 acre) is grown in Florida. EPA Production Region 13. Other production regions include the West Indies including Cuba, Jamaica, Haiti, and Bermuda; Central America including Panama and Guatemala; South America including Peru, Bolivia, Argentina, and Brazil; Mexico Southeast Asia including Malaysia, Thailand, Vietnam, Cambodia, the Philippines, India, and Sri L anka; Africa; Australia; widely cultivated and naturalized in the tropics. In 1987, the Philippines grew 7,600 he ctares (18,780 acres) (25,389 tonnes (27,987 tons)). In India, trees can bear 68 kilograms (150 pounds) of fruit per year. Yields can reach 1,000 fruit per tree or 60 to 113 kilograms (132 to 249 pounds) per tree. There are no reliable worldwide figures available for the area grown or production
. **Sugar apple :**  Production in U.S. is in Florida, Hawaii, Guam, Puerto Rico, and Virgin Islands. There is increasing production in South Florida (12 hectares (30 acres) in 1994). Guam harvested 458 kilograms ( 1,010 pounds) in 1992
. EPA Crop Production Region 13
. Other commercial production regions include tropical America including Mexico, Central America, South America including Brazil, Bolivia, Chile, Ecuador, Paraguay , Uruguay , Venezuela, Peru, French Guiana, Guyan a, Colombia, and Argentina, and the Caribbean including the Bahamas, Cuba, Guadeloupe, Haiti, Martinique, Dominican Republic, Grenada, Jamaica, Barbados, and Bermuda; Asia including Taiwan, Vietnam, Surinam, Thailand, Malay sia, China, Cambodia, In donesia, and India, Africa, Egy pt, Greece, the lowlands of Palestine, the Pacific; Australia, New Zealand, the Philippines, Poly nesia. Sugar apples are important fruits in many tropical areas. Taiwan (especially Taitung County) produces the most fruit. The average annual production in Taiwan was 50,005 tonnes (55,121 tons) from 4,978 hectares (12,300 acres) and m ature trees can produce up to 100 fruit per tree. **Sun Sapote :**  Production in U.S. is in Florida and Hawaii
. EPA Crop Production Region 13. O ther production regions include Central Mexico, Central America including Panama88

and Costa Rica; South America including Colombia and Brazil; the Philippines. A mature tree can produce 300 to 400 fruit. **Tamarind -**  **of**

**- the**  **- Indies**  **:** P roduction regions include the n ortheast tropical Africa (Ethiopia, Sudan), east tropical Africa (Ken ya, Tanzania, Uganda), west

- central tropical Africa (Cameroon, Central African Republic, Zaire), west tropical Africa (Ghana, Nigeria), south tropical Africa (Malawi), South Africa, Madagascar, Asia; cultivated in India, northern Australia, and Trinidad; naturalized elsewhere in the tropics; no yield data is available
. **Velvet Tamarind :**  P roduction regions are ion Southeast Asia including Thailand, Indonesia (Java, Kalimantan, Sumatra, Borneo) and Malay sia. **Wampi :**  Production in U.S. is in Hawaii; experimental plants in Florida and Puerto Rico
. EPA Crop Production Region 13. Other production regions include Southeast Asia and Indo

- China including China, Vietnam, Malaya, Singapo re, Thailand, Malay sia, Cambodia, Indonesia, Laos, the Philippines; Australia, India, Sri Lanka, Central America, South America including Brazil; experimental plants in Jamaica and St. Croix; widely cultivated in the tropics and subtropics. Mature trees c an yi eld 45 kilograms (100 pounds) of fruit in one season
. **White star apple :**  P roduction regions: are in the n ortheast tropical Africa (Sudan), east tropical Africa (Ken ya , Uganda), west

- central tropical Africa (Cameroon, Gabon, and Zaire ), and west tropical Africa (Benin, Cote D’Ivoire, Ghana, Nigeria, and Sierra Leone). **Wild loquat :**  P roduction regions: include East Tropical Africa (Tanzania), west

- central tropical Africa (Zaire), south tropical Africa (Malawi, Mozambique, Zambia, Zimbabwe); Angol a, Burundi, northern Namibia, northern Botswana, northern South Africa, and south of the Democratic Republic of Congo; Madagascar. Fruit production varies by tree size, populations, and seasons , but m ature trees can produce over 2,000 fruit per tree
. **S PECIFIC CULTURAL PRACTICES**  **AND CULTIVATION OF THE TROPICAL**  **AND SUBTROPICAL FRUIT**

**– IN**  **EDIBLE PEEL:**89 The majority

of tropical fruits develop on trees or shrubs, while a small portion of tropical fruits grow on vines on trellises (for example, dragon fruit) . Since tropical and subtropical fruits are grown in similar climates, these crops have similar production methods. Specific cultural practices for the tropical and subtropical fruit inedible peel are discussed below: **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 (0.2 b y 0.1 inch) in size. Both male and female flowers are unstalked. Pollination is by

small bees, flies and beetles. The small, round, 1 to 2 c m (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 kno wn as white açaí. Four to eight bunches of fruit are produced each ye ar per trunk. The fruit skin is smooth and shiny . The fruit pulp is cream y 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 source of palm hearts.
**Acerola** : A large, bush y 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 minutel y hairy, contain many lenticels, and can be erect or spreading and drooping. The tree may have a semi

prostrate, compact, up right 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 b y 2.5 to 3.8 centimeters (1 to 1.5 inches) wide; yo ung leaves and p etioles 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 cent imeters (0.8 to 1 inch) wide. Pollination is by insects. Bright

- red, orange

- red, or90

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 s kin 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 highl y perishable and easil y 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 pro duced 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 , and is n ative 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 inc hes) 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 b y 2 to 9 c entimeters (0.8 to 3.5 inches) wide. Flowers are white and tinged purple and occur in dense opposite and axillary cy mes. 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. **Abiu** : A small to medium s ize evergreen tree that grows to a height of 6 to 12 meters (20 to 39 feet). Some trees may reach up to 35 meters (115 feet) high , and is n ative to South America, specifically

Western Amazonia. The tree is narrow when young and spreads up to 10 meters (3 3 feet) in diameter when mature. The crown is py ramidal to round in shape. In productive areas, the tree has a densel y leafed crown. The trunk of large trees is fluted. Bark is rough, scaling, fissured, grey , grayish

- brown or dark reddish

- brown in colo r and contains white to reddish latex. L eaves are alternate, gloss y, smooth or slightly hairy , dark green above and pale underneath, entire, pointed at both ends, ovate

- oblong, obovate or elliptic in shape, and 10 to 20 centimeters (4 to 8 inches) long by 3 to 6 centimeters (1.2 to 2.4 inches) wide. Leaves cluster at the end of the shoot. The acute apex of the leaf is curved. The petiole is 0.2 to 2.3 centimeters (0.08 to 0.9 inch) long. Slightly scented, cylindrical

- shaped, 4

- to 5
- lobed, white to gre enish flowers are almost sessile and occur solitary or in clusters of 2 to 5 along the branches between the shoot tip and the trunk in the leaf axils. Flowers are enclosed by two bracts and four light

- green91

sepals. The corolla is white, cylindrical, encl oses four stamens, and measures 0.5 centimeters (0.2 inch) long. Flowers contain both male and female reproductive organs. Individual flowers measure 0.4 to 0.8 centimeters (0.2 to 0.3 inch) long. Some trees require cross

- pollination. Pollination is by insects. Yellow fruit is ellipsoid, ovoid, or spherical in shape, 4 to 12 centimeters (1.6 to 5 inches) long, and 50 to 250 grams (2 to 9 ounces) in weight. Some fruit can weigh up to 1,000 grams (35 ounces). Fruit grows solitary on the tree. When imm ature, the skin is downy . Skin of mature fruit is smooth, thin, tough, leathery , and 0.5 centimeters (0.2 inch) thick. The pulp is translucent to whitish in color, and jelly

- like in consistency . The flavor is sweet to bland. Some believe the taste rese mbles caramel. Each fruit contains one to five large, oblong, shiny black seeds. Immature fruit is green and contains sticky white latex. When mature, the latex is not present in the pulp but remains in the peel. Fruit has been cultivated for centuries
. Propagation is by seed and grafting. Seeds should be washed, dried in the shade and planted 5 centimeters (2 inches) deep in fertile soil. Germination occurs from 15 to 50 day s. When the seedlings are 30 to 40 centimeters (12 to 16 inches) high, the seedling is planted in the permanent location. Most propagation is by seed. However, seeds do not remain viable for a long period of time and trees grown from seed result in great variation in form, yield and fruit quality. Although grafting results in uniform trees, grafting is difficult due to latex accumulation. Trees should be planted 7 by 7 meters (23 by 23 feet) apart. Young trees require staking, irrigation, fertilizer, and shade for the first 6 months. Plants require occasional pruning, fertil izer after harvest, and irrigation during the dry months. Fruit are harvested when half yellow. Fruit can be stored for one week at 12 °C (54 °F). It is n ot widely commerciall y grown. **Aisen** : Evergreen shrub 1 to 5 meters (3 to 16 feet) high with a de nse, rounded crown. Grows in open scrub or savanna woodlands and dry lands ; can also form a thick understory

in woodlands and dry

forests in Africa. Blackish

- grey bark is smooth, but somewhat crumbl y. Leaves are alternate and stiff, ovate or elliptic in shape, 9 to 14 centimeters (3.5 to 5.5 inches) long and 2 to 4 centimeters (0.8 to 1.6 inches) wide. In florescence is a terminal cory mb 3 to 5 centimeters (1 to 2 inches) long. Flowers are hairy with 4 greenish

- white to yellowish sepals ranging in size f rom 0.8 to 0.9 centimeters (0.3 to 0.4 inch) in diameter. Fruit is a spherical berry , 1 to 1.5 centimeters (0.4 to 0.6 inch) in diameter. Mature yellow fruits are found in small bunches of 2 to 3. Skin is hard and slightly

pubescent. After being husked , the pea

- like berry is consumed. Pulp is translucent and jelly

- like. Each fruit contains 1

- 2 flattened seeds. Fruit is used as a famine food and can be fermented into beer; seeds are used as a coffee substitute. Other uses include fuel, wood, pesticid es, medicinal purposes, and natural coagulants for water purification in Africa
. **Akee apple** : A fast

- growing medium to large evergreen tree that reaches a height of 8 to 20 meters (26 to 66 feet) , and is n ative to tropical west African forests. The tree contains a large, moderatel y dense crown and stiff, spreading branches. The trunk is short and92

measures 1.8 meters (6 feet) in diameter. The bark is gray and smooth. Bright green leaves are large, smooth, alternate, elliptic, coarsely pinnate and 30 centimeters (12 inches). Leaves contain three to five pairs of leaflets. Leaflets are green, glossy on the upper surface, dull, pale and finel y hairy on the underside, opposite or sub

- opposite, elliptical, oblong

- obovate, or oblong in shape, rounded at the base, short

- pointed at the apex, shortly

acuminate, and 6 to 30 centimeters (2 to 12 inches) long b y 7 centimeters (3 inches) wide. The upper leaflets are the longest. Flowers occur in pendulous, pubescent compound racemes that are 4 to 17.5 centimeters (1.6 to 7 inches) long. In dividual flowers are showy , creamy- white to greenish in color, hairy , fragrant, small, and 0.5 centimeters (0.2 inch) long. Each flower contains a five

- to six

- parted light green cal yx and five petals. Bisexual and male flower s occur on the same plant. The main pollinators are insects, including bees. Large, red and yellow to orange

- yel low fruit is a fleshy , dehiscent capsule that is pear

- shaped, occurs in clusters of 3 to 10, and measures 5 to 10 centimeters (2 to 4 inches) long and 4 to 5 centimeters (1.6 to 2 inches) in diameter. Individual fruit weigh 70 to 150 grams (2 to 5 ounces) and hang on long stalks from the tips of the branches. Each capsule contains three to four chambers that each contains a large, gloss y, roun ded, smooth, hard, black seed. The seed is embedded in the kidney

shaped, spongy , wax y, cream - colored aril. Each aril is 3 to 4.5 centimeters (1.2 to 2 inches) long b y 2.5 to 3.5 centimeters (1 to 1.4 inches) wide. There are two main types of arils: a soft yellow aril known as “butter” and a hard cream

- colored aril known as “cheese”. The pink, fibrous tissue extends into the groove between the two lobes of the aril and connects the aril to the seed. The skin is smooth, shiny to waxy and leathery
. The flavor of the aril is rich, nutty and buttery . Immature fruit is green. When mature, the fruit splits lengthwise, exposing the aril. The light dispels hy pogl ycin, a highl y toxic substance. Fruit may

be consumed only

after dehiscing naturall y on the tree. One of the most commonly

planted trees in Jamaica. It is the national fruit of Jamaica
. **Atemoya** : A semi

- deciduous, fast

- growing, small to medium tree that reaches a height of 3 to 10 meters (10 to 33 feet). Similar in appearance to the cherimo ya . A hybrid of the cherimo ya and sugar apple that was made b y P.J. Wester at the USDA subtropical laboratory

of Miami, Florida in 1908. The trunk is short , and the canop y is open, sy mmetrical, round and dense. Branches are drooping. Leaves are alternate , leathery , slightly hairy , simple, entire, elliptical, ovate or lanceolate in shape, and 10 to 20 centimeters (4 to 8 inches) long b y 4 to 8 centimeters (1.6 to 3 inches) wide. Vegetative buds are subpetiolar. Trees are dormant during late winter to early spring. Bud break occurs during the late spring. Yellowish green flowers are long

- stalked, triangular in shape, contain two series of three petals, and are 6 centimeters (2.4 inches) long b y 4 to 5 centimeters (1.5 to 2 inches) wide. The outer series of petals are thick and fleshy
. Flowers are borne in the axils of the leaves singl y or in clusters of two or three on one

ye ar - old wood or new shoots. Buds are produced at the same time as the current season’s shoot growth. Flowers contain both male an d female reproductive organs. Female flowers open from 2 to 4pm and convert to the male stage approximately 27 hours later. Some varieties require hand

- pollination in order to obtain high yi elds. Self

- pollination is rare. Beetles are the main insect po llinators. Dark green, light green, or pale bluish

-93

green fruit is a pseudocarp that grows solitary on the tree, measures 10 centimeters (4 inches) long, 9.5 centimeters (3.75 inches) wide, 8 to 15 centimeters (3 to 6 inches) in diameter, and 300 to 900 gr ams (11 to 32 ounces) or more in weight. The shape of the fruit can be round, ovoid, conical or heart

- shaped. The knobby rind is 0.3 centimeters (0.125 inch) thick and is covered with fused, firm, pliable, smooth to pointed U

- shaped areoles. The pulp is white in color, fine

- textured, custard

- like and solid. The flavor is sweet, subacid and resembles the cherimo ya. 10 to 40 seeds are distributed throughout the pulp and are dark brown, hard, smooth, cylindrical, 2 centimeters (0.75 inch) long and 0.8 centimeters (5/16 inch) wide. Popular in the Americas
. Fruits may split when the weather is rain y during the ripening period. Propagated b y seed, budding and grafting. Atemoyas for rootstocks are raised from seed. Germination occurs in 4 weeks. At one year of age, seedlings are planted in the nursery . Whip and cleft grafting is performed most. Cuttings should be taken at the end of the cool season. Rooting occurs in 8 to 12 weeks and potting occurs in 16 to 20 weeks. Cherimoya is a good rootstock for atemo ya. Transplanting should occur when trees are 30 to 46 centimeters (12 to 18 inches) and dormant. Trees should be planted 15 centimeters (6 inches) above the ground, irrigated and protected from sun and wind. In Australia and Florida, trees should be planted 4 to 6 meters (13 to 20 feet) apart within the row and 6 to 8 meters (20 to 26 feet) between rows. Trees should be pruned, irrigated and fertilized. Specific temperatures, humidity , pruning, irrigation, and pollination factors control productivity and growth. Mature green fruit are harvested every

3 to 7 day s by

clipping the fruit from the branch. Fruit must be picked when creamy

lines appear around the areoles. If picked too earl y, fruit darkens and shrivels. Because fruit is highly peris hable, it is usually

shipped b y air. Fruit should be stored at 10 to 13 °C (50 to 55 °F) and 90 to 95% relative humidity . Fruit can be stored for at least 3 weeks. **Avocado** : An evergreen tree that varies in height from 15 to 18 meters (49 to 59 feet). Tree shape varies from tall and upright to wide and spreading with multiple branches , and is n ative to the lowlands of Central America, South America and Mexico. A food source since 8,000 BC. The trunk is 30 to 60 centimeters (12 to 24 inches) in diame ter. Leaves are dark green, smooth, spirally arranged, simple, entire, alternate, elliptic, oval, obovate, ovate or lanceolate in shape, variable in size and 10 to 13 centimeters (4 to 5 inches) wide by 20 to 25 centimeters (8 to 10 inches) long. All or some leaves are shed during flowering and are quickly replaced b y new leaves. New leaves occur in flushes. Pale green, greenish white or yellowish

- green fragrant flowers are small and borne on multibranched axillary

panicles terminating in a shoot bud. Flowers contain both male and female reproductive organs. Individual flowers lack petals but contain 2 whorls of 3 perianth lobes, nine stamens, a pair of nectaries and one pistil. Approximately 1 to 2 million flowers is produced on each tree. Flowers are placed into 2 groups. Ty pe ‘A’ flowers open in the morning for 2 to 3 hours as female flowers, close at noon, and reopen the next day

in the afternoon for 3 to 4 hours as male flowers. Ty pe ‘B’ flowers open in the afternoon as female flowers, close in the evening and reopen the next morning as male flowers. Cross

- pollination is used for production purposes. Self

- pollination and pollination by

insects and wind can also occur. Fruit (green, yellow

- green, red or purple)94

is a large berry (See Figure 2) that is round, ovoid, ellipsoid, or pear

- shaped, 8 to 33 centimeters (3 to 13 inches) long, up to 15 centimeters (6 inches) wide, and 200 to 2,000 grams (0.4 to 4 pounds) in weight. The skin is approximately 0.65 centimeters (0.26 inch) thick, smooth or p ebbled, thin or leathery , glossy or dull and pliable or granular and brittle. The pulp is yellow, greenish

- ye llow, bright yellow or whitish in color. The flavor is nutty , buttery , or bland. Each fruit contains one seed that is hard, ivory in color, encl osed in two brown seed coats, oblate, round, conical or ovoid in shape and 5 to 6.4 centimeters (2 to 2.5 inches) long. Each tree produces 200 to 300 fruit. The ‘Hass’ cultivar is the leading cultivar in international trade. Consumption of avocado conti nues to increase over the ye ars. The West Indian race Persea americana var. americana is native to the lowlands of Central America. Leaves are not aromatic. This tree produces small fruit with thin, leathery , pliable, non

- granular skin, low oil content and loose seed. This ty pe of avocado is summer fruiting. The main cultivars grown in Florida are mainly West Indian and West Indian

- Guatemalan h ybrids. T he Guatemalan race Persea americana var. guatemalensis grows up to 40 meters (131 feet) tall. It is native to the highlands of Guatemala and adjacent areas. Leaves are coarse and oak

- like. Blackish green pebbled fruit is medium to large, ovoid, round, or pear shaped, 2.5 to 5 centimeters (1 to 2 inches) long, and 1.4 to 2 kilograms (3 to 4.4 pounds) o r more in weight. The skin can be thin or thick and granular to gritty, hard, brittle or warty. The Mexican race Persea americana var. drymifolia is grown in the higher elevations of Mexico. Leaves are anise scented. The green to black fruit is small and 227 grams (0.5 pound) or less in weight. The skin is paper

- thin, gloss y, and tender and clings to the flesh. There is high oil content in the pulp. The main cultivars grown in California are mainly Mexican x Guatemalan h ybrids. Flowering occurs from February to March in Florida. In general, fruit maturation occurs in 120 to 400 day s. Fruit production occurs in 5 to 8 years from seed and 3 to 4 ye ars from grafting. P. americana var. americana fruit mature 160 to 240 day s after flowering. With P. americana var. guatemalensis f lowering occurs from March to May ; called the winter avocado in Hawaii. Fruit mature more than 250 day s after anthesis. With P. americana var. drymifolia , flowering occurs north of the equator October to December and into s pring; called the summer avocado in Hawaii. Fruit matures 150 to 240 day s after anthesis. In general, avocados require humid, warm, sunny tropical or near tropical lowlands and medium to high rainfall or monsoon rains. Trees grow best with a well

- distributed annual rainfall of 125 to 175 centimeters (49 to 69 inches) per ye ar, temperatures of 25 to 28 °C (77 to 82 °F), and coastal limestone soils. Prefers night temperatures of 15 to 20 °C (59 to 68 °F) and day temperatures of 20 °C (68 °F) during floral development, pollen tube growth and embryo development. High humidity aids flowering and earl y fruit set. Grows well in Indonesia at elevations of 200 to 1,000 meters (656 to 3,281 feet). In Hawaii, trees grow well with an annual rainfall of approximat ely

310 centimeters (122 inches). Tolerant of a variety of ecological conditions from the tropics to latitudes of 30 °N and 30 °S, and a variety of well

- drained soils including deep volcanic soils, sandy loam and calcareous soils with a pH of 5 to 7. Not tolerant of excessively high temperatures, frost, excess moisture and extended periods of dry

conditions. Persea americana var. americana is more tolerant of high summer rains. Propagation is by seed, budding or grafting. Seeds are removed from the fru it, placed in a water bath at 49 to 50 °C (120 to 122 °F) for 30 minutes, cooled and dried in a shaded area. Seeds are planted broad side down in polyeth yl ene bags with a95

well

- drained potting mix. Germination occurs in a month. Seedlings can be cleft or side wedge grafted 2 to 4 weeks after germination occurs. Grafted container

- grown trees can be transplanted easily . Transplanting should be performed during the beginning of the rainy season. Plants are spaced in the field according to the cultivar’s n atural growth habit, vigor of the rootstock, and the environment. Spacing in Florida is 7.5 to 10.5 meters (25 to 34 feet) in row and 7.5 to 12 meters (25 to 39 feet) between rows. Plants can be spaced at 4.5 to 6 meters (15 to 20 feet) in row and 6 to 7 .5 meters (20 to 25 feet) between rows for higher yields. Trees should be pruned towards the end of fall. Fertilizer should be applied at the appropriate time, depending on climate, soil, cultivar, and management practices. Irrigation should be performe d during the flowering period and other dry

periods during the year. Fruit are harvested when mature. Skin color, oil content, fruit weight, size and moisture content are used as indications of maturity
. Picking poles and clippers are used to harvest fr uit. Fruit should be stored at 12.5 °C (55 °F) with a relative humidity of 80 to 90%. Deterioration of flavor and enzy matic discoloration occur during commercial processing of the fruit. P. americana var. guatemalensis is a subtropical to semitropical pl ant that grows well in the cool highlands in full sun. Adapted to cool tropical to warm humid climate. P. americana var. drymifolia : a cool, subtropical plant that is grown in dry plateaus and highlands in full sun , and it p refers a Mediterranean climate . Thrives in Mexico at an elevation of 152 meters (500 feet). Prefers well

- drained, loose, decomposed, granite or sandy loam. Compared to Persea americana var. americana , the Mexican avocado is not very tolerant to saline conditions and high winds , and is h ardiest ty pe of avocado. Fruit should be stored at 4 °C (39 °F) with a relative humidity of 80 to 90%. Fruit of Mexican ty pes discolor quickly

and should be immediately consumed
. **Figure 2. Avocado F**  **ruit S**  **hapes and T**  **ype of F**  **ruit is a B**  **erry (**Descrip tors for Avocado (

Persea spp.). 1995. International Plant Genetic Resources Institute, Rome, Ital y. IS BN 92
- 9043
- 220
- 9) **.**

The avocado comes in a variety of shapes, some of which are depicted here: 

### 1. Oblate, 2. Spheroid, 3. High spheroid, 4. Ellipsoid, 5. Narrowl y obovate, 6. Obovate, 7. Py

riform, 8. Clavate, and 9. Rhomboidal


### .96 The avocado fruit is a single

- seeded berry , and the fruit is the matured ovary of a flower. In the case of avocado it consists of the ovary wall, or pericarp, which encloses one seed. The pericarp is differentiated into three layers of tissues: the outer layer is exocarp, which commonly is called the skin or rind. The middle layer is mesocarp which, generally , makes up the bulk of the pericarp. The inner layer is endocarp which, in some fruits is tough, leathery or hard, in other fruits is soft or fleshy
.97

**Bacury** : A tree that grows up to 25 meters (82 feet) in height , and is n ative to Brazil, Guyana and Amazonia. The second most popular dicot fruit species in eastern Amazonia. A mid

- to upper canop y tree in forests. The crown is py ramidal. The bark contains yellow latex. Branches grow at angles of 50 to 60 degrees from the trunk. Dark green leaves are smooth, gloss y, leathery, short

- petioled, deciduous, opposite, oblong or elliptic in shape, acute, and 8 to 15 centimeters (3 to 6 inches) long b y 4 to 8 centimeters (1.6 to 3 inches) wide. Leaves are borne singly or in groups of three. Showy , pale rose

colored flowers are solitary , 7 centimeters (3 inches) long, and borne terminally on young branches after leaf fall. Individual flowers contain five sepals, five petals, numerous stamens, and a superior ovary with five locules. Flowers contain both male and female reproductive organs. Trees are cross

- pollinated. Pollinators include birds and insects. Pale yellow, brownish

- ye ll ow or brown fruit is ovoid to subglobose in shape, 7 to 15 centimeters (3 to 6 inches) long, 5 to 15 centimeters (2 to 6 inches) in diameter, and 200 to 1,000 grams (7 to 35 ounces) in weight. The rind is 1 to 3 centimeters (0.4 to 1.2 inches) thick, tough, hard, smooth, leathery , elastic, and exudes yellow, gummy , resinous latex when bruised. The pulp is cream y- white in color, pithy , mucilaginous, fibrous or juicy , and can be divided into 6 sections. The flavor is strong, acidic, and sweet. Each fruit contains one to five seeds within the pulp. Seeds are large, oblong

- ovoid in shape, 4 to 6 centimeters (1.6 to 2.4 inches) long and 2 to 3 centimeters (0.8 to 1.2 inches) in diameter. When seeds do not develop, the pulp forms a parthenocarpic segment that can be consumed b y humans. Plants may bear well one year and bear poorl y the following ye ar . Propagation is by

seed. Seed should be planted immediately after harvest. Germination of the radicle occurs in 12 to 30 day s and germination of the shoot bud occurs in 150 to 750 days. This occurs as a result of the long dry seasons. The tree also produces suckers from the roots. Cultivated plants are grown in open fields. Trees should be grown to a height of 15 to 20 meters (49 to 66 feet) and a crown of 10 to 15 meters (33 to 49 feet) in diameter. Pruning can be done to limit tree size. Fruit is popular and is collected from wild or managed plants maintained on farms in Brazil. When ripe fruit falls from the tree. Fruit that are stored in a shaded and well

- ventilated area can last98

for 7 to 10 day s. Demand is increasing, but currently , the demand has not exceeded supply . Starting to be considered as an orchard crop. Industrial processing and commercialization is underway
. **Bael fruit** : A small to me dium, spreading, slow

- growing, deciduous tree that reaches a height of 6 to 15 meters (20 to 49 feet) , and is n ative to India. Itis a sacred tree to Hindus. Leaves are used as religious offerings. The tree slightly arches or droops. The trunk is short and contains thick, soft, flaking, corky bark. The sap is slimy , clear and gumm y. Spreading branches are smooth or finely fissured and flaking. Mature branches may contain 1 to 2 centimeter (0.4 to 0.8 inch) long spines and suckers contain spines. Bri ght green leaves are compound, trifoliate, alternate, emit a disagreeable odor, can contain winged petioles, and are borne singl y or in twos or threes. Each leaf contains three to five ovals , pointed, and slightly serrated leaflets that measure 4 to 10 ce ntimeters (1.6 to 4 inches) long b y 2 to 5 centimeters (0.8 to 2 inches) wide. Terminal leaflets contain long petioles. New leaves are gloss y and pinkish

- maroon in color. Flowers are borne in axillary cy mes on young branchlets. Each cluster contains fo ur to seven flowers. The wax y, fragrant, showy flowers are citrus

- like in appearance and 2 centimeters (0.8 inch) wide. Individual flowers contain both male and female reproductive organs, four to five recurved petals that are green outside and ye llowish inside or greenish

- white, five hairy sepals, and numerous stamens. Grey

- green to yellowish fruit is a round, p yriform, oval or oblong berry

that is gourd

- like in appearance, and measures 5 to 20 centimeters (2 to 8 inches) in diameter. Immature fruit is green in color. The rind of unripened fruit is soft, smooth and thin. Mature fruit contain a thin to moderatel y thick, hard, brittle, smooth, tough, woody shell with oil glands. Within the fruit, there is a hard central core. Inside the core, there are eight to 20 triangular segments with thin, dark

- orange walls. Segments are filled with yellow to pale orange pulp that is pasty, soft, mucilaginous, slimy , sticky or dough y. Six to 15 seeds are contained within the pulp and each is enclosed in a mucilaginous sac. Seeds are flattened

- oblong, hairy , and 1 centimeter (0.4 inch) in length. The flavor is sweet, aromatic, resinous, or astringent
. Propagation is by seed, grafting, budding, air layering, marcottage, and cuttings. Seeds should be planted directly after being removed from the fruit. Most trees grow wild. Grown on a large scale onl y on the subcontinent. Main cultivation is in India. Fruit is grown commerciall y from non

- formal plantings. Trees should be spaced 6 to 9 meters (20 to 30 feet) apart. Cultivated fruit can be trained, pruned, irrigated and fertilized. Fruit are harvested when the peel is yellowish

- green in color and the stem separates from the fruit. Then fruit is stored for 8 day s until the green color fades. In addition, fru it can be harvested 2 to 3 months before color development and expos ure to ethylene. Fruit storage is 2 weeks at 30 °C (86 °F) or 4 months at 9 °C (48.2 °F)
. **Banana and Plantain**  : Musa spp. is fast

- growing, giant perennial herbs that reach a height of 2 to 15 meters (7 to 49 feet). The largest perennial herb in the world , and is n ative to Southeast Asia or Malesia (Malay sia, Indonesia, the Philippines, Borneo, and Papua New Guinea).99

First domesticated in Southeast Asia. All cultivars of bananas and pl antains were developed from intra

- and interspecific crosses of Musa acuminata and Musa balbisiana
. Classification of cultivars depends on the ploidy level and contribution of genomes of both species. Musa spp. (banana) includes all wild species, land ra ces and cultivars. Musa spp. is divided into dessert bananas, cooking bananas, beer bananas, and plantains. Bananas have been used as fertility and prosperity sy

mbols for man y centuries in countries including India and China. The banana is considered a sacred fruit in India. It has been used as a crop in Papua New Guinea since 5000 BCE. Banana trees are the largest herbaceous plants in the world , and there are hundreds of varieties ( see Appendix I for examples of varieties ). A banana tree is typically a tropical plant, but, according to Florida State University's Department of Horticulture, banana trees grow in some parts of the Northern Hemisphere if temperatures don't drop below freezing. Depending on variety, time from planting to crop maturity can be as much as 18 months
. The plant contains an underground corm (which is the real Musa stem) that produces suckers and adventitious roots. The corm contains many leaf scars that form rings. Each leaf scar on the corm contains a bud that can develop into a sucker. Suckers, or lateral shoots become the source of conventional planting material for farmers. Each true stem bears flowers and fruit only

once. The pseudostem grows from the corm and consists of encircling leaf sheaths that carry

the leaves. The meristem of the plant is located near the soil level. Leaves form from the apical meristem and emerge from the middle of the pseudostem. The two ty

pes of leaves that can form are scale leaves and foliage leaves. Scale leaves are almost without lami na and are formed underground on buds. Foliage leaves contain a sheath, petiole, midrib and lamina. These leaves are large, mid

- gray , green, green with maroon splotches, or green on the upperside and reddish purple underneath, tender, smooth, oblong or e lliptic in shape, sometimes waxy , and up to 3 meters (9 feet) long by 0.6 meter (2 feet) wide. Petioles are fleshy, deeply grooved, and short. Each plant contains 4 to 15 spirally

- arranged leaves. In good conditions, new leaves emerge every 7 to 10 day s until flowering. As leaf development ends and the leaves unfurl, the flower bract emerges from the throat of the plant as a long, tapering, purple

- hued bud. As the candela (the candle

- like stalk of the flower) lengthens, small fruit buds (the developing bananas) appear in clustered intervals along the stalk. Each is covered with a bract, or hood, that's purple outside and dark red within. As the candela continues to rise, it assumes a pendulum position and the flower opens. At full bloom the bananas are 5 0 % developed. The bracts begin to wither and fall and half of the fingers have an upward turn. The fruit then fills out and thickens
. When flowering begins, the apical meristem turns into an inflorescence. The inflorescence emerges as a terminal spike f rom the pseudostem at the top of the plant. Most bananas and French plantains contain pendant bunches. All bananas have a complete inflorescence with 12 to 20 flowers per hand. A complete inflorescence contains female flowers, neutral flowers and a male bud. Before opening, the male bud is large, long

- oval, tapering, and purple to reddish

- purple in color. Male buds occur at the end of the inflorescence and contain bracts that cover two rows of male flowers. Male flowers contain a short, slender ovary, a slender style and stigma, and well

- developed stamens that do not usually produce pollen. Female flowers consist of a large ovary

with approximately

300 ovules, a style with a six

- lobed stigma, stamens or staminodes and a perianth. Only female parts de velop fully . These flowers are located on the lower 5 to 15 rows. Neutral flowers follow female flowers on the inflorescence100

and do not develop into fruit. In addition, stamens do not produce pollen. Individual ye llow, white, or cream

- colored flowers are large, slim, tubular, toothed, and clustered in whorled double rows along the stalk. The rachis (fruit stalk) attaches the inflorescence to the pseudostem. Almost all Musa cultivars are triploids, do not require pollination for fruit production, and are sterile. Inedible wild banana fruit require pollination from bats, honey bees and birds. Clusters of fruit (also known as “hands” of bananas) develop from the female flowers. Fruit bunches consist of 5 to 10 hands that bear 65 to 155 fruit. When immature, fruit resemble skinny , green fingers. As the bananas develop, the stalk droops until the bunch turns upside down. The ye llow, red or green

- and

- white

- striped fruit is a berry

that is oblong, cylindrical and blunt to 3

- angled, curved, and hornlike in shape, and 6.4 to 30.5 centimeters (2.5 to 12 inches) long b y 2 to 5 centimeters (0.75 to 2 inches) wide. The peel is smooth and thin. The pulp is ivory

- white, yellow or salmon

ye llow in color. When unripe, pulp is firm, and may contain latex. When ripe, pulp is tender, slippery

and soft. The flavor may be astringent when unripe and mild, sweet, subacid, dry

and meal y or starch y when ripe. Triploid cultivars do not contain seeds. Wild banana fruit contain black, hard, rounded to angled seeds that me asure 0.3 to 1.6 centimeter (0.125 to 0.625 inch) wide. Banana and plantain are considered the most important fruit crop in the world and the seventh most important food crop in the tropics. Major source of income for many farmers. Banana seeds are onl y used in breeding programs. Water suckers that contain small, broad leaves and small corms are used as a source of planting material in the field. The perennial crop is harvested by leaving the lower parts of the plant and roots uncut during harvesting. A ratoon or sucker is formed after the plant is harvested. This technique allows for the production of succeeding generations of crops. Pruning the banana mat is necessary for best vegetative growth and fruit production. Allowing numerous pseudostems to grow from a single mat may lead to small bunches of low quality fruit and encourage disease development. In addition, competition among pseudostems prolongs the time to flowering and to harvest. A banana pseudostem (stalk) produces fruit onl y once. After harvest, the stalk is cut off at the base and chopped into small pieces which are left on the ground and incorporated in as mulch. New pseudostems (follow

- up stalks, sword suckers) which have been allowed to grow from the rhizome (also called a mat) will produce the next crop. For best production, there must be ample space between plants to avoid crowding and competition for water, light and nutrients. Once suckers are planted, the first growth occurs in the roots. Adventitious roots grow over 40 centime ters (16 inches) before leaves appear. Another method of propagation in commercial plantations is shoot tip culture. Tissue culture micropropagation is used to produce clones. Planting time depends on desired time of harvest, but is usually

done at the end of the dry season or beginning of the wet season. In Puerto Rico, plantains are planted monthl y ye ar round. In commercial plantations in the tropics, there should be approximately 1,667 banana plants per hectare or a spacing of 6 m 2 per plant (3 meters (10 feet) between rows and 2 meters (7 feet) among plants within rows). In the subtropics, banana planting density s hould be approximately 2,000 plants per hectare. The spacing of many dwarf cultivars ranges from 3 by 2 meters to 5 by

4 meters (10 b y 6 feet to 15 by 12 feet). In Puerto Rico, 1,235 to 1,976 plantain plants per hectare are grown in plantations. Mulching aids root development. The application of inorganic fertilizers is important during plant growth. Weeds, infected leaves and excess suckers should be removed to prevent competition. Cooking bananas and plantains not101

grown in plantations are not usually thinned. Wind breaks should be planted in plantations to protect trees , and trees in plantations should be propped. Polyethylene bag ging is used to prevent fruit loss due to insect damage, bat damage, and leaf scarring. Fruit for export are harvested when fruit are immature and contain a green peel. The bunch is cut from the pseudostem using a curved knife. The fruit are transported in plastic bags to the packing room where the fruit are washed, rinsed, treated to prevent fungus growth, graded for size and quality and packed. Fruit are then ripened with ethylene at a rate of 1,000 ppm for 24 hours at temperatures of 13 °C (55 °F) to 18 °C (64 °F) with 90% humidity . Plantain ripening occurs in 4 to 5 day s when stored at 13 to 22 °C (56 to 72 °F), 95 to 100% relative humidity and exposed to ethylene gas once. If stored at room temperature, plantain fruit will ripen in 9 day s from har vest. Dwarf banana grows to a height of 1.2 to 8 meters (4 to 26 feet). Native to Southeast Asia and Northern Queensland, Australia , and it is the smallest well

- known banana. The trunk is slender. The root sy stem is extensive to prevent plants from blo wing over in high winds. The outer sheaths contain streaks or patches that are dark

- brown or reddish

- brown. Leaves are yellowish and non

- wax y. Fruit is usually produced without fertilization. Greenish, yellow, orange, or red fruit is small, 6 to 35 centimeters (2 to 14 inches) long and 2.5 to 10 centimeters (1 to 4 inches) in diameter. Fruit bunches are usually small and contain 10 to 150 or more fruit per cluster. The peel is smooth and thin. Pulp is white, ye llow or orange in color. The flavor is sweet to starch y and the f ruit can contain seeds. There are man y varieties of dwarf bananas. Musa acuminata is considered the most important diploid species because it is the source of fruit parthenocarp y, has the widest distribution in Asia and a center of origin and diversification in Indonesia. Most commercial cultivars belong to the species Musa acuminata or Musa x paradisiaca
. Plantains grow up to 15 meters (49 feet) high , and are n ative to Southeast Asia. A poly ploidy species and its f

ruit are p roduced without pollination. Plantain ty pes are classified according to the inflorescence typ e and include: French, French Horn, Flase Horn and True Horn. True Horn types do not contain neutral flowers and only contain one to five hands and one to 50 fr uit. French plantains contain both neutral flowers and male buds, six to 12 hands and 60 to 170 fruit. French plantains contain pendant flower bunches and other plantain cultivars consist of sub

- horizontal or horizontal flower bunches. Plantains are als o grouped into giant, medium and small according to pseudostem height and the total number of foliage leaves produced until flowering. Compared to other Musa spp., plantain fruit are larger and more angular. Fruit are used mostly for cooking
. **Binjai** : A large deciduous tree that grows to a height of 20 to 45 meters (66 to 148 feet) , and is n ative to Southeast Asia, specifically Borneo. One of the most common mango species in Western Malesia. The trunk is straight and 50 to 120 centimeters (20 to 47 i nches) or more in diameter. The bark is grey to grayish

- brown in color, fissured and contains pale yellow sap that is irritating to the skin. Bark strips are gloss y, hard, smooth and pale. Branches are large. The crown is dense and is shaped like a dom e. Medium green leaves are shin y on the upper surface, leathery, blunt or tapered to a sharp point,102

elliptic, lanceolate, or obovate in shape, 7 to 30 centimeters (3 to 12 inches) long and 3 to 10 centimeters (1.2 to 4 inches) wide. Petioles are short, f lattened and 1 to 2.5 centimeters (0.4 to 1 inch) long. Leaves are located at the ends of branchlets. The inflorescence is a densely flowered, branched terminal panicle that is 15 to 40 centimeters (6 to 16 inches) long. Individual pale pink, blue or li lac flowers are fragrant. Each flower contains slightly

reflexed linear petals that are up to 1 centimeter (0.4 inch) long, five sepals, a stamen, a 0.5 centimeter (0.2 inch) long filament, 4 teeth

- like staminodes, an ovary and styl e. Light brown, pale

- green, yellowish or yellowish

- brown fruit is an obovate

- oblong, elliptical, subellipsoid, oval or pear

- shaped drupe that is necked at the base, 10 to 20 centimeters (4 to 8 inches) long and 6 to 7 centimeters (2.4 to 2.8 inches) in diameter. The skin is ve ry thin (approximately

0.1 centimeters (0.04 inches ) thick), smooth, glossy

or slightly

scaly . The pulp is whitish to yellowish

- white in color, soft, juicy , and fibrous. The flavor is sweet or sour and resembles a mixture of mango and pineapple. The lar ge, pinkish

- brown seed is ellipsoid

- lanceolate in shape, and 7 centimeters (3 inches) long b y 3.5 to 4 centimeters (1.4 to 1.6 inches) wide. The seed is contained in matted fibers. Mature fruit produce a strong, disagreeable smell. The ‘wani’ cultivars contain pear to ellipsoid shaped fruit that have a gloss y pale green skin and pulp that is nearl y fiber less and sweet. Fruit of this cultivar are 9 to 11 centimeters (3.5 to 4.3 inches) long by 6 To 7 centimeters (2.4 to 2.8 inches) wide. Wild fruit are acidic and fibrous. The juice of immature fruit are irritating to skin and the digestive tract
. Propagation is by

seed , and p lant spacing is 12 to 16 meters (39 to 52 feet). **Biriba** : Biriba is a s mall to medium, deciduous, fast

- growing tree that grow s to a height of 4 to 15 meters (13 to 49 feet) , and is n ative to Central and South America and the West Indies. Cultivated during pre

- Columbian times. One of the most popular fruit grown in Western Amazonia. The trunk is short, thick, and grey in color . The canopy

is round or conic in shape. Branches are open and spreading. Twigs are brown and hairy . Glossy green leaves are alternate, simple, leathery , pubescent underneath, oblong, ovate

- oblong, oblong

- elliptic or elliptic in shape, pointed at the apex, rounded at the base, slightly folded, and 10 to 35 centimeters (4 to 14 inches) long b y 5 to 12 centimeters (2 to 5 inches) wide. The petiole is yellowish and 0.5 to 1 centimeter (0.2 to 0.4 inch) long. Young growth is rusty , silky , hairy , and yello wish

- green in color. Inconspicuous ye llowish

- green to whitish flowers are 3.5 centimeters (1.4 inches) wide, borne 1 to 3 or more together in the leaf axils and triangular in shape. Each flower contains 3 large, thick, winged outer petals, 3 inner petals , 3 hairy sepals, male and female reproductive organs, man y stamens and pistils. Flowers are contained on large stalks. Fruit is a sy ncarp (compound fruit) that is formed from the fusion of pistils and is composed of many segments that each end in a point. Each segment contains a brown, elliptic seed and pulp. Fruits are yellow with black tipped points, solitary, variable in shape, size, consistency , and pericarp and measure 10 to 20 centimeters (4 to 8 inches) long, 7 to 20 centimeters (3 to 8 inches) in diameter, and 200 to 1,000 grams (7 to 35 ounces) in weight. Most fruit are spherical, conical, heart

- shaped, oblate, or oblong in shape. The rind is 0.3 centimeter (0.125 inch) thick, leathery , tough, sometimes bumpy , and is composed of hexagonal, co nical segments that are tipped with a wart

- like or soft spine103

protrusion. Pulp is white in color, juicy , mucilaginous, transparent, and cream y. Fruit contain a slender, white core with numerous seeds. Seeds are black to dark

- brown, elliptic to obovate i n shape, shiny , and 1 to 2 centimeters (0.4 to 0.8 inch) long. The flavor is sweet, sweet

- sour, slightly acidic or bland. Some describe the flavor as resembling lemon sherbet or lemon meringue pie. Immature fruit is whitish

- green in color. Fruit is pop ular because of its unique flavor, large quantity of pulp, and fruit size. Wild populations of the tree are threatened b y deforestation
. Propagation is by seed, layering and grafting. Seeds are planted directly after obtaining from fruit. Germination o ccurs in approximately

30 day s. Trees require a spacing of 8 meters (26 feet) for proper development. To promote growth, fertilizer should be applied. Fruits are harvested in South America when green and hard for transportation to urban markets. Fruit must be harvested and handled carefull y; darkening occurs when injured. The shelf life of the fruit is short and lasts 2 to 3 day s. Cooling can extend shelf life by up to one week. Widely grown throughout the Amazon region; not commerciall y exploited. Grown mostly in home gardens, urban yards and small farms. Commercial cultivation is recommended around big cities. **Breadfruit :**  An attractive, fast

- growing tree that reaches a height of 15 to 30 meters (49 to 98 feet) , and is n ative to Southeast Asia and Poly nesia. Cultivated in Malaya and the Pacific for over 3,000 ye ars and considered a staple food in Poly nesia. The trunk is straight, buttressed at the base, and grows to a diameter of 2 meters (7 feet). Branches are thick to slender and spreading. The crown is broad. The tree grows as an evergreen in humid, wet areas and as a partially deciduous tree during drought or the dry part of a monsoon climate. Dark green leaves are alternate, shiny , hairy on the underside, broadly ovate to broadly obovate in shape, deepl y cut into 5 to 13 pointed lobes, 20 to 90 centimeters (8 to 35 inches) long, and 20 to 51 centimeters (8 to 20 inches) wide. Petioles are thick, ye llow and 4 centimeters (1.5 inches) long. Male and female inflorescences are borne on 4 to 15 centimeter (2 to 6 inch) peduncles in separate leaf axils on the same plant. The male inflorescence is long, drooping, spongy , cylindrical to club

- shaped, 15 to 45 centimeters (6 to 18 inches) long, and 3 to 4 centimeters (1 to 2 inches) wide. It c ontains small, yellowish

- green to brownish flowers with a single stamen. The female inflorescence is rounded to elliptic in shape, 6 centimeters (2 inches) long by 3.8 centimeters (1.5 inches) wide, and contains many tiny flowers on a spongy

axis. Fruit develops from the entire female inflorescence. Perianth of each flower attached to the core fuse together and become flesh y. Mature pale green or greenish yellow fruit is a sy ncarp (compound fruit) that is spherical, ovoid, pear

- shaped, cylindrical or ob long in shape, 5 to 30 centimeters (2 to 12 inches) in diameter and 0.2 to 4.5 kilograms (0.4 to 10 pounds) in weight. Fruit grows solitary or in clusters of 2 to 3 on 2.5 to 13 centimeter (1 to 5 inch) long stalks at the ends of branches. The rind is th in, tough and netted with 4 to 6
- sided faces. The surface of the rind may be smooth, rough, bumpy , or contain sharp, black points or soft, green spines that are 0.3 centimeter (0.125 inch) long. Ripe fruit are ye llow

- brown. The core is cylindrical to ob long and is surrounded b y pulp. Pulp is whitish or pale yellow in color and meal y. The flavor is starch y to sweet. There are seeded and seedless cultivars. The wild, seedy form of the fruit is called breadnut. This104

fruit contains skin that is covered in spines and 10 to 150 brown seeds that are irregularl y oval

- shaped and 2.5 centimeters (1 inch) long. The core, skin and flesh can exude white latex that becomes reddish brown or greenish when exposed to air. L atex is an indication of maturity . The fr

uit is an important food in the hot Tropics. Trees can live for up to 90 ye ars . Propagation is by

seeds, cuttings, root suckers, air layering, budding, and grafting. Seed should be planted as soon as it is removed from the fruit. Roots (1.5 to 6 centim eter (0.6 to 2 inch) diameter) are cut into 12 to 30 centimeter (5 to 12 inch) long sections. Roots are planted horizontally below the surface or diagonally in clean, washed sand or moist potting soil. Trees should be planted 7 to 15 meters (23 to 49 fee t) apart. Rainfall and irrigation are needed during vegetative growth, flowering and fruiting. Pruning aids tree shape and fertilization aids growth. Fruit are harvested when mature and can be harvested at different growth stages for different uses. Mature green fruit are hard, starch y, and fibrous and used as a starch vegetable; ripe, soft, sweet fruit are eaten as dessert. Latex should be drained from the fruit after harvest before washing is done. Fruits are graded according to size, packed and sto red at 12 to 14 °C (54 to 57 °F) in high humidity for 20 day s; sold by

weight. Grown as a subsistence crop in many areas of the world. **Burmese grape :**  A large, spreading, slow

- growing evergreen tree with a dense, round crown growing to a height of 9 to 25 meters (30 to 82 feet) , and is n ative to Southeast Asia. Thrives as an understory

tree in tropical lowland forests. Tree diameter is 25 to 70 centimeters (10 to 27.5 inches). The bark is thin and smooth or slightly flaking and pale cream or orange - b rown in color. The shiny , dark

- green leaves are simple, alternate, and ovate to ovate - lanceolate in shape and 10 to 20 centimeters (4 to 8 inches) long by 4 to 9 centimeters (1.5 to 3.5 inches) wide. Young leaves are reddish brown and pubescent. The pet iole is 1 to 8 centimeters (0.4 to 3 inches) long and contains stipules. Red

- pink inflorescences are borne on old branches and the trunk. Pale yellow male racemes are 3 to 13 centimeters (1.2 to 5 inches) long and composed of many 3
- flowered hairy cy mes, 4 to 5 sepals, and 4 to 8 stamens. Fragrant yellow female racemes are 10 to 20 centimeters (4 to 8 inches) long, borne on the lower trunk, contain 4 to 5 sepals, two

- lobed stigmas, and are solitary

or fascicled. Berry

fruits are grown in strands that are 15 to 30 centimeters (6 to 12 inches) long. Fruit is 2.5 to 3.5 centimeters (1 to 1.4 inches) in diameter and round or oval in shape. The skin is smooth. The pulp is whitish in color. Each fruit contains 2 to 4 large seeds. Fruits turn from ivory to yellowish, pinkish buff, purple or bright red in color. Fruits are sweet, sour, or acid in flavor. Fruits are consumed fresh, stewed or made into wine; the bark, roots, and wood are used medicinally

and as a brown

- red dye; wood is used for building purp oses; ornamental. Use b y local populations has led to overexploitation
. Propagated b y seed, air layering, budding, and grafting. Fruit can be stored for 4 to 5 day s at ambient temperatures
. **Canistel** : An upright to spreading evergreen tree growing to a height of 5 to 30 meters (16 to 98 feet) , and is n ative to southern Mexico, Central America and the West Indies.105

Grown b y indigenous people for fruit and timber. The tree contains milky sap, a thick trunk that is 25 to 60 centimeters (10 to 24 inches) in diameter, brown to dark gray furrowed bark, a spreading crown, and velvety brown branches. Glossy, thin, papery leaves are simple, alternate, whorled at the ends of branches, elliptic, oblanceolate, lanceolate

- oblong, obovate, or oblong in shape, 6 to 28 centimeters (2 to 11 inches) long and 2.5 to 8 centimeters (1 to 3 inches) wide. Small, fragrant, silky- hairy , greenish

- white to cream colored tubular flowers are borne solitary , or in small clusters in the leaf axils or at leafless nodes on pedicels. In dividual flowers contain both male and female reproductive organs, five sepals, a five to six

- lobed green or white corolla, five stamens, and a hairy

ovary with one stigma. Flowers measure 0.8 to 1.1 centimeters (0.3 to 0.4 inch) long. Flowers are po llinated by insects. Large, yellow or orange fruit is a berry that grows solitary

on young shoots of the tree. Fruit varies in size from ovoid, rounded, or conical in shape, may

contain a pointed apex, measures 4 to 12 centimeters (1.6 to 5 inches) in di ameter, 5 to 8 centimeters (2 to 3 inches) in width, and weighs 70 to 715 grams (2.5 to 25 ounces). Fruit may be bulged on one side and contains a 5

- pointed cal yxat the base. The peel is smooth, waxy or glossy and thin. Some fruit are coated with light - brown or reddish

- brown russetting. Immature fruit is green in color and tough. Ripe fruit skin is easily

damaged. Ripe pulp is bright yellow to orange in color, highl y nutritious, very

soft and cream y. Unripe pulp is dry, gumm y and meal y, like a hard

boiled egg yolk. Fruit may contain 1 to 4 ovals to oblong

- oval gloss y, brown, inedible seeds that measure 0.6 to 5 centimeters (0.25 to 2.125 inches) long by 1.3 to 3 centimeters (0.5 to 1.25 inches) wide. The flavor is very sweet and can be musky ; simi lar in flavor to a baked sweet potato
. Propagation is by seed, grafting, budding, and air

layering and marcottage. Seeds should be planted immediately after being removed from the fruit. Most superior cultivars are grafted. Trees for commercial product ion should be planted 4.5 to 7.6 meters (15 to 25 feet) in

- row and from 6.1 to 7.6 meters (20 to 25 feet) between rows. Trees in commercial production can be pruned and fertilized. Mature, bright orange, firm fruit are harvested with clippers. Ripe frui t split and fall when left on the tree. Fruit are ripened at room temperature for 3 to 10 days , and c an be stored at 13 to 15 °C (55 to 59 °F) and 85 to 90% humidity for up to 3 weeks. **Cat’s -**  **eyes** : A small to medium size tree that grows to a height of 10 to 20 meters (33 to 66 feet) , and is n ative to Southeast Asia. Fruit grows in large clusters. Individual fruit is brown in color, ovoid, oblong or round in shape, and 1.5 to 2 centimeters (0.6 to 0.8 inch) in diameter. The skin can be smooth or warty. The pulp is whitish to translucent. The flavor is sweet. In Malaysia, the most common form of the fruit is brown, round and smooth. This is the ‘cat’s eye’. It has a very thin aril. A more superior form of the fruit contains a densel y thick, warty skin and a large aril. The fruit forms are divided into three types: the ‘isau’ consists of round, green fruit; the ‘sau’ consists of green oblong fruit; the ‘kakus’ consists of brown, round fruit. In addition, the characteristics of the leaves, flower s and tree forms differ for each fruit. The greatest variation of the plant occurs in Borneo. Propagation is by seed. **Champedak ;** 106 A large evergreen tree that grows to a height of 15 to 25 meters (49 to 82 feet). The trunk is straight and 30 to 80 ce ntimeters (12 to 31 inches) in diameter. Bark is grayish

- brown to dark brown, rough, uneven and scaly with white hairs that are up to 0.05 centimeters (0.02 inch) long. The dense canopy is dome

- shaped and 3.5 to 7 meters (12 to 23 feet) in diameter in mature trees. The tree has a long taproot and a ll parts of the tree produce milky

white latex. Native to Southeast Asia, specificall y India, Malay sia and Sri Lanka. A close relative to the jackfruit. Dark green leaves are glossy , hairy , obovate to elliptic in shape, wedge

- shaped to round at the base, pointed at the tip, and 4 to 25 centimeters (2 to 10 inches) long b y 2 to 12 centimeters (0.8 to 5 inches) wide. On horizontal branches, leaves are arranged alternately and on ascending branches, leaves are arranged spirall y. Wiry, brown hairs less than 0.3 centimeters (0.1 inch) long occur on the stipules, twigs and leaves. The leaf stalk is 1 to 3 centimeters (0.4 to 1.2 inches) long. Inflorescences are similar to breadfruit flowers and are solitary , axi llary , cauliflorous, or ramiflorous on leafy shoots. Both male and female flowers are contained on the same tree. The male inflorescence is cylindrical, whitish

- ye llow, 3 to 5.5 centimeters (1.2 to 2.2 inch) long, 1 centimeter (0.4 inch) in diameter and contains a 3 to 6 centimeter (1.2 to 2.4 inch) long peduncle. Male flower heads are located on peripheral shoots. The female inflorescence contains a simple filiform style that is 0.15 centimeters (0.06 inch) in size. Female flower heads are located on cauliflorous shoots. Flowers are pollinated by

nocturnal insects. Yellowish, brown, or orange

- green fruit a sy ncarp that is pear, cylindrical, or round in shape, 20 to 35 centimeters (8 to 14 inches) long, 10 to 15 centimeters (4 to 6 inches) in diameter , and about 10 to 20 kilograms (22 to 44 pounds) in weight. Each achene is one

- seeded. Fruit can contain hundreds of kidney

- shaped seeds. Fruit hangs on a 5 to 10 centimeter (2 to 4 inch) thick stalk. The rind is fairly smooth, thick and rubbery . When young, the skin is pale to dark green. Pulp is yellow in color, juicy and cream y. The flavor is sweet to strong. Compared to the jackfruit, the champedak contains smaller fruit, a thinner rind and more juicy dark yellow flesh. Fruit contains a musky , rancid cheese smell that in some opinions is slightly less objectionable than durian fruit
. Propagation is by seed and grafting. Seed should be planted immediately

once removed from ripe fruit. Seeds should be cleaned with water before planting. Seedli ngs should be grown in shade and should be transplanted in 1 year. Plants should be planted at the beginning of the rainy season and should be spaced 12 to 14 meters (39 to 46 feet) apart. Pruning and fertilization can be done to mature trees. Fruit are mature when ye llowish brown in color, a strong odor is emitted, and a dull hollow sound is heard when the fruit is tapped. Mature fruit are harvested by cutting the peduncle, draining the latex and wrapping fruit in palm leaves or bags. **Cherimoya :**  A subtropical, erect, low

- branched, dense, shrubb y or spreading tree that grows 3 to 10 meters (10 to 33 feet) tall. Fast

- growing and its young branchlets are rusty

- hairy
. Native to South America, particularl y the highland Andes’ valleys of Peru, Ecuador, Colombia and Bolivia. Fruit has been cultivated in South America since ancient times and is considered the best of the annonas. A staple food in South and Central America. Deep green leaves are deciduous (before spring flowering), alternate, 2

- ranked, h airy on107

the upper surface, velvety underneath, ovate, elliptic or ovate lanceolate in shape, short blunt

- pointed at the tip, and 7.5 to 15 centimeters (3 to 6 inches) long b y 3.8 to 8.9 centimeters (1.5 to 3.5 inches) wide. Petioles are hairy and 0.6 to 1 .25 centimeters (0.2 to 0.5 inches) long. Fragrant yellowish flowers are solitary or in groups of two to three on short, hairy

stalks. Each flower contains three outer petals that are greenish, fleshy , oblong, and down y and 3 centimeters (1 inch) long, and three inner petals that are smaller and pinkish in color. Individual flowers contain both male and female reproductive organs. Pollination is done by Nitidulid beetles and hand pollination. Solitary compound ye llow

- green fruit is conical or heart

- sha ped, 10 to 20 centimeters (4 to 8 inches) long, up to 10 centimeters (4 inches) wide, 10 to 15 centimeters (4 to 6 inches) in diameter and 150 to 2,000 grams (0.3 to 4 pounds) in weight. The skin can be thin to thick, smooth with fingerprint

- like markings or rough with conical or rounded protuberances. Immature fruit is greyish green. Fruit contains spirally arranged carpels that resemble a raspberry . Each flesh segment surrounds a seed. Pulp is white in color, fragrant and juicy . The flavor is sweet and fruity to subacid. Each fruit contains many seeds that are gloss y, hard, and brown to black in color, bean

- like and 1.25 to 2 centimeters (0.5 to 0.8 inch) long. Man y cultivars exist with varying leaf and fruit ty pes. Propagation is by

seed and graf ting. Seeds should be planted directl y after being removed from the fruit. Germination takes approximately 30 day s. Gibberellic acid aids germination. Side whip graft and cleft graft techniques provide the best grafting results. Orchard trees should b e planted 6 to 9 meters (20 to 30 feet) apart. Trees for commercial production should be pruned when dormant and fertilized. Fruit should be harvested when mature and firm. Fruit must be clipped from the branch and should be pre

- cooled as soon as possib le to 12 to 15 °C (54 to 59 °F). Fruit can be stored at 10 to 13 °C (50 to 55 °F) and 90 to 95% relative humidity

for 2 to 3 weeks
. **Cupuaçú ;**  A medium

- sized tree growing to a height of 6 to 30 meters (20 to 98 feet). Cultivated plants grow 6 to 8 mete rs (20 to 26 feet) tall and 7 meters (23 feet) in diameter. The tree is n ative to the Brazilian Amazon. A relative of Theobroma cacao . A pre - Colombian crop. Dark green, leathery leaves are simple, alternate, and pubescent on the upper leaf surface, gre y underneath, and 25 to 35 centimeters (10 to 14 feet) long b y 5 to 15 centimeters (2 to 6 feet) wide. Fruit contain short petioles. New leaves are reddish when young. Cymose inflorescences are axillar or extra

- axillary , and contain one to five flowers. Individual flowers contain five thick, triangular flesh y s epals, 5 stamens, and five reddish to purple petals. An obligate cross

- pollinated species. Brown fruit is a drupe that is ellipsoid or obovoid

- ellipsoid in shape, rounded at the ends, and 12 to 25 centimeters (5 to 10 feet) long b y 10 to 12 centimeters (4 to 5 inches) in diameter and 200 to 5,000 grams (0.4 to 11 pounds) in weight. Each fruit contains a short, thick peduncle. The epicarp is hard, smooth, woody and 0.2 to 0.4 centimeters (0.08 t o 0.2 inch) thick. Pulp is yellowish to whitish in color, soft, creamy , fibrous, juicy or spongy . The flavor is subacid, strong, and tropical. Individual fruit contain 15 to 50 ovoid to ellipsoid

- ovoid flattened seeds that measure 2 to 3 centimeters (0. 8 to 1.2 inches) long, 2 to 2.5 centimeters (0.8 to 1 inch) broad and 1 to 1.2 centimeters (0.4 to 0.5 inch) thick. An important crop in its native area; one of the most popular fruit species in Eastern108

Amazonia. Fruit are beginning to be industrial proc essed and commercialized. Most propagation is by

seed. Pulp must be removed from the seeds before planting in a sand and sawdust mixture. Germination occurs between 25 and 30 °C (77 to 86 °F) 13 to 25 day s after sowing. Grafting can be done in seedless varieties. Seedlings should be planted in double rows that are 40 centimeters (16 inches) apart. Partial shade is required during establishment in the field. Shade is also needed for trees planted in areas with long dry seasons. When mature (eight mat ure leaves and 30 centimeters (12 inches) tall), trees can be planted 6 meters (20 feet) apart in areas with low levels of shade. Commercial trees should be pruned once per year and fertilized. When mature, fruit abscise from the tree. Color changes do not occur when fruit reach maturity. Instead, fruit aroma increases when ripe. **Custard apple** : A low, erect tree with a rounded, spreading, open or irregular crown that grows 4.5 to 10 meters (15 to 33 feet) tall. The trunk is 25 to 36 centimeters (10 to 14 inches) thick , and is n ative to tropical America, specifically the West Indies. Leaves are deciduous, alternate, smooth, slender, long, narrow, oblong, oblong

- lanceolate, lanceolate, or narrow

- lanceolate in shape, pointed at the tip, and 10 to 20 c entimeters (4 to 8 inches) long b y 2 to 5 centimeters (0.75 to 2 inches) wide. When crushed, leaves emit an unpleasant odor. Fragrant, slender flowers are in drooping clusters of three to four and are light

- green externally and pale

- yellow with a dark

- re d to purple spot internally . Individual flowers contain 3 outer petals that are fleshy, narrow, oblong linear in shape, and 2 to 3 centimeters (0.75 to 1.25 inches) long and three small, inner scale

like ovate petals. Reddish, brown or yellow compound fr uit grows solitary

on the tree and is ovoid, heart

- shaped, lopsided, round, or oblate in shape. Fruit contains a deep or shallow depression at the base, and measures 8 to 16 centimeters (3 to 6 inches) in diameter, and 400 to 1,000 grams (0.9 to 2 pounds) in weight. The skin is thin, tough, and faintly , moderately , or distinctly reticulated. Pulp is white in color, thick, cream y, custard

- like, somewhat granular. Fruit segments contain a single hard, dark

- brown to black, 1.3 centimeter (0.5 inch), and ob long , smooth, gloss y seed. Each fruit contains 50 to 80 seeds and a pointed, fibrous central core that is attached to the thick stem. The flavor is sweet to bland. Propagation is by seed, inarching, budding, and grafting. Trees can be mulched, fertiliz ed, pruned and irrigated. Fruit are harvested when there is no green color **Dragon fruit**  **:** A perennial, fast

- growing, sprawling, climbing vine

- like cacti that reaches up to 6 meters (20 feet) in length , and is n ative to Mexico, the Caribbean, Northern So uth America and Central America. Stems are branched, 0.3 to 0.5 centimeters (0.1 to 0.2 inch) thick, green, flesh y, succulent, heav y, 3
- angled, and jointed. Each stem segment contains 3 flat, wav y wings with horn y stem margins and 1 to 5 short, conical b rown to gray 0.3 centimeter (0.1 inch) long spines. Plants can be epiphy tes with aerial roots that cling to support such as a trees, rocks, trellises or walls; nutrients can be obtained from cracks containing organic material. Plants can also be terrestrial and grow directly in the109

soil. Fragrant, large flowers are bell

- shaped, white, and 25 to 30 centimeters (10 to 12 inches) in diameter. Each flower contains several linear, green scales that measure 4 to 7.5 centimeters (1.6 to 3 inches) long, a circl e of recurved, greenish

- yellow, linear segments that measure 11 centimeters (4.3 inches) long b y 1 to 1.6 centimeters (0.4 to 0.6 inch) wide, an inner circle of 20 white, oblong

- lanceolate segments that measure 10 centimeters (4 inches) long b y 3.2 to 3.8 centimeters (1.25 to 1.5 inches) wide, and many cream - colored stamens. Flowers contain both male and female reproductive organs. Flowers open at dusk and bloom one night. Pollinated by bats and moths; hand pollination is also used. Large, attractive bright red or yellow fruit is a berry that is spherical, oblong, or oval in shape, and measures 7 to 12 centimeters (3 to 5 inches) long, 11 centimeters (4.5 inches) thick, and 400 to 600 grams (0.9 to 1.3 pounds). Fruit do not contain spines. The outside of the fruit is coated with fleshy ovate bases of scales. The pulp is white, yellow, deep purple or red in color, and juicy . The flavor is sweet and melon

- like. There are approximately 700 tiny edible black seeds in each fruit. The second most important commercial fruiting cactus species. Enjo yed for centuries in tropical and subtropical rainforests in many Latin America countries; important fruit crop in Southeast Asia
. Most propagation is by cuttings; some propagation is by seed. Stem cuttings shou ld be 15 to 38 centimeters (6 to 15 inches) long. A slanted cut should be made at the stem base, a fungicide treatment should be applied, and cuttings should be left to heal for 8 day s in a dry , shady location before being planted in the field. Cultivate d plants should be spaced so that there is interplant shading. Partial shade is needed during the first 3 to 4 months of growth. Plants should be trained to grow on a trellis. Spacing depends on the ty pe of trellis used and varies from 1.5 to 5 meters ( 5 to 16 feet). Pruning induces branching and removes excessive growth. Fertilizer and irrigation should be applied to commercial crops during dry periods. Fruit are harvested when scales turn yellow. Well

- colored, mature fruit is harvested using clippers 25 to 45 day s after flowering. Fruit storage is 14 day s at 10 °C (50 °F). **Durian** : A large, fast

- growing evergreen tree that reaches a height of 20 to 50 meters (66 to 164 feet) , and is n ative to Southeast Asia, including Malay sia, Borneo and Indones ia. The trunk is straight, short, 1.2 meters (4 feet) in diameter, rough, and peeling with bulky buttresses. Bark is dark red

- brown and peeling. Wood is brittle, grainy , dark brown or reddish. L imbs are almost horizontal and rough. Young branches are coated with coppery or gray scales. The crown is irregular, dense, or open. Li ght to dark green large, drooping leaves are simple, alternate, gloss y, leathery, silvery to rusty brown with scales underneath, oblong

- lanceolate, elliptic, lanceolate

- ellipti c, or elliptic

- obovate in shape, and 6 to 25 centimeters (2.4 to 10 inches) long b y 2.5 to 9 centimeters (1 to 3.5 inches) wide. The petiole is short, thick and measures 1 to 1.5 centimeters (0.4 to 0.6 inch) long. Flower clusters containing 1 to 50 flow ers are found on the laterals, main branches, and tree trunk. Individual creamy white, pink, yellow or greenish flowers are long

- stalked, pendulous, 3 to 5 petalled, 5 to 6 centimeters (2 to 2.4 inches) long and 2 centimeters (0.8 inch) in diameter. Flow ers open during the afternoon over a period of 2 to 3 weeks. When flowers open, a sour

- milk odor is emitted. Approximately 20,000 to 40,000 flowers are produced per tree. Bats and moths promote pollination. Cross

-pollination110

and hand

- pollination aid fr uit set. Greenish yellow to light green fruit is a solitary capsule that is divided into 3 to 5 smooth

- walled compartments containing 1 to 6 glossy , cream y to red

- brown seeds that are 2 to 6 centimeters (0.8 to 2.4 inches) long and an aril. Fruit is ovoi d, ovoid

- oblong, nearl y round or ellipsoid in shape, 15 to 30 centimeters (6 to 12 inches) long, 15 to 25 centimeters (6 to 10 inches) in diameter, and up to 8 kilograms (18 pounds) in weight. Immature fruit is light brown. The rind is fibrous, thick, to ugh, semi

- woody , and densely covered with coarse, stout, sharp, py ramidal spines that measure 1 centimeter (0.4 inch). Pulp (aril) is creamy

- white, pinkish, orange or ye llowish in color with a soft, custard

- like to firm texture. The flavor is sweet and i s described as a mixture of buttery custard, bananas, caramel, vanilla and garlic. Fruit emits a strong odor of garlic, onion and strong cheese with a fruity background smell. There are strong and mild tasting varieties. A highly prized, popular, expens ive fruit in parts of Southeast Asia
. R equires hot, humid tropical lowlands or rainforests, temperatures of 27 to 30 °C (81 to 86 °F), relative humidity of 75 to 80%, and abundant, well

- distributed rainfall of 1,500 to 2,500 millimeters (59 to 98 inches). Prefers high light intensity , elevations up to 900 meters (2,953 feet) and deep, rich, fertile, well

drained sandy clay

or clay loam soil. Not tolerant of cold temperatures and poorly drained, heav y soils. Propagation is by seed and grafting. Seed mus t be planted soon after being removed from the fruit. Germination occurs in 3 to 8 day s. In commercial production, trees should be transplanted just before the rainy season. Spacing should be 8 to 16 meters (26 to 52 feet) in a square or triangle. Youn g trees should be shaded. Irrigation is required if the dry period is longer than 3 months. In heavy production areas, thinning is required. Fertilization aids production. Fruit are harvested at maturity (when the fruit appears to be hollow, or fall to the ground) and can be held at 29 to 31 °C (84 to 88 °F) for 3 to 6 day s. Fruit are graded and cleaned before being sold
. **Elephant -**  **apple :**  A small, deciduous, slow

- growing, erect tree that reaches a height of 10 to 12 meters (33 to 39 feet) , and is native to southern India and Sri Lanka. Branches are thorny , bent outwards near the top of the tree, and are subdivided into slender branchlets. Branchlets droop at the tips. Bark is dark grey , rough, rigid, furrowed, and contains spines that are 2 to 5 c entimeters (0.8 to 2 inches) long. The trunk and branches exude white, transparent gum. Wood is yellow

- gre y to whitish in color. Dark green leaves are pinnate, leathery , minutely toothed, and blunt or notched at the tip, lemon

- scented, and 7.5 to 25 centimeters (3 to 10 inches) long. Leaflets are alternate, obovate, sessile or on petioles that measure 2.5 to 3.8 by 1.3 to 2.5 centimeters (1 to 1.5 by 0.5 to 1 inch). Flowers are borne in small, loose, terminal or auxiliary panicles. Male and female flo wers are usuall y found on the same panicle. In dividual flowers are dull red, white or greenish in color, 5

- merous, and 1.25 centimeters (0.5 inch) wide. Cross

- pollinated by insects. Fruit are round to oval in shape and measure 5 to 12.5 centimeters (2 t o 5 inches) in diameter. The rind is hard, woody, scaly, dry , and brownish to grayi sh

- white in color and 0.6 centimeter (0.2 inch) thick. Pulp is brown to pinkish in color, mealy , aromatic, resinous, and astringent. The flavor is acid to sweet. Each fr uit contains numerous small, hairy , white, 0.5 to 0.6 centimeter (0.20 to 0.24 inch) seeds. Often thought of as a “poor man’s fruit” until the development of more recent processing techniques. Commonly111

grown throughout Southeast Asia. Propagation is by seed, root cuttings, air layers or budding. Germination occurs in 2 to 3 weeks. Fruit is mature when it does not bounce after being dropped from a height of 30 centimeters (12 inches). Fruit is placed in the sun for 2 weeks to encourage ripening
. **Etam be**  : A large tree that grows to a height of 35 meters (115 feet) and is n ative to Sri Lanka. The trunk is 90 centimeters (35 inches) in diameter. Bark is rough, deepl y fissured with strips 2 to 3 centimeters (0.8 to 1.2 inch) wide, and dark to light bro wn in color. L ive bark is 0.3 to 0.5 centimeters (0.1 to 0.2 inch) thick, red with lighter bands on the outside and straw to light red inside. White latex exudes from the bark. Branch lets are thick and furrowed. Leaves are scattered and clustered at t he ends of twigs. Individual leaves are leathery , spathulate, obovate

- oblong, or oblanceolate in shape, tapered at the base, and approximately 3 by 9 centimeters (1.2 by

3.5 inches) in size. Leaf margins are slightl y incurved. The petiole is slender and 1 to 3 centimeters (0.4 to 1.2 inches) long. Flower panicles are stiff, erect and up to 20 centimeters (8 inches) long. Flowers are light yellow in color and grouped into clusters. Individual flowers are 0.4 centimeter (0.16 inch) wide, and contain 5 o vate, acute 0.2 by 0.15 centimeter (0.08 b y 0.06 inch) sepals, 5 elliptic 0.35 to 0.4 by 0.2 centimeter (0.14 to 0.16 by 0.08 inch) petals, a large, cushion

- like disc with 5 lobes, a 0.2 centimeter (0.08 inch) long fertile stamen, 5 to 8 staminodes with anthers, and a styl e. The pedicel is slender and 0.1 centimeter (0.04 inch) long. Yellowish flushed with red fruit are mango

- shaped, slightl y flattened with a small beak, and up to 6.5 b y 5 b y 4 centimeters (2.6 b y 2 by 1.6 inches) in size. The skin is th in and contains many tiny gl ands. Pulp is yellow in color, 0.5 centimeter (0.2 inch) thick, juicy , fluid, and fibrous. The flavor is sweet to slightly acid
. etambe. Trees are grown in both the wet and dry zones of Sri Lanka. Tolerates water rich areas and altitudes of up to 800 meters (2,625 feet). Fruit is ripe when it drops from the tree. **Granadilla** : A strong, vigorous, woody vine that can grow several feet in a single season , and is n ative to Central and South America. The vine is weakly angle d, grooved, or cylindrical and tapering at the ends. Plants have the ability to climb high trees using tendrils and often shade out the understory . Shiny , medium

- green leaves are broadl y heart

- shaped, pointed at the tip, prominently veined, pale green an d hairy underneath, 8 to 22 centimeters (3 to 9 inches) long and 6 to 17 centimeters (2.4 to 7 inches) wide. Three pairs of 1 centimeter (0.4 inch) long hair

- like glands are located along the petiole. The leaf axils contain paired leaf

- like finel y toothe d stipules that are ovate

- oblong and 2.5 centimeters (1 inch) long b y 1.25 centimeters (0.5 inch) wide. Sweet, musky

- scented flowers are 10 centimeters (4 inches) wide and are contained on a 3.8 centimeter (1.5 inch) stalk that bears 3 leaf

- like pointed, faintly

toothed bracts that are ovate

- oblong and 3.8 centimeters (1.5 inches) long b y 2.5 centimeters (1 inch) wide. Greenish

- white sepals are lanceolate in shape, petals are pinkish white, and filaments are in 2 rows and are white, horizontally

striped w ith purple

- blue. There are two flowers per node. Fruit is112

greenish, yellow, orange or yellow

- orange with white speckles. Individual fruit is solitary , broad

- elliptic in shape, 5 to 8 centimeters (2 to 3 inches) long and 4 to 7 centimeters (1.6 to 2.8 i nches) in diameter. The outside of the rind is smooth, thin, hard and brittle. Internall y, the rind is white and soft. The pulp is whitish

- yellow to orange, mucilaginous, aromatic and juicy . The flavor is sweet. There are numerous seeds that are black , flat, pitted, and tender. Unripe fruit is green with purple blush and dotted. Fruit are cultivated commerciall y in native countries. Becoming invasive on some Hawaiian islands
. Propagation is by seed and cuttings. Fruit deteriorates quickly after harvest
. **Granadilla, Giant :**  A fast

- growing, large, coarse, herbaceous vine that is woody at the base. Vines may climb 10 to 46 meters (33 to 150 feet) and can grow 15 meters (50 feet) in one growing season. Roots are flesh y, tuberous and increase in si ze with age. Stems are thick, 4

- angled and prominently winged on the angles. Vines contain axillary tendrils that reach 30 centimeters (12 inches) long. Leaf

- like, ovate to ovate

- lanceolate, faintly toothed stipules measuring 2 to 3.5 centimeters (0.75 to 1.4 inches) in size are located along side of tendrils. Leaves are alternate, broad

- ovate or oblong

- ovate in shape, rounded to heart

- shaped at the base, pointed at the tip, 8.3 to 15 centimeters (3.25 to 6 inches) wide and 10 to 20 centimeters (4 to 8 inches) long. Large, fragrant red and purple flowers are solitary

and measure 12 to 13 centimeters (4.75 to 5 inches) wide. Individual flowers contain a bell

- shaped caly x, 5 sepals that are greenish to reddish

- green outside and white, pink or purple insi de, 5 white and pink petals measuring 4.4 centimeters (1.75 inches) long, and 2

- ranked, 6 centimeter (2.375 inches) long filaments that are purple and white below, blue in the middle and pinkish

- blue above. Hand pollination is used to increase yi eld. Fru it is yellowish green, greenish

- white or pale to deep yellow blushed with pink, irregularl y shaped, ovate

- oblong or oblong

- ovoid in shape, melon

- like, 10 to 30 centimeters (4 to 12 inches) long, and 10 to 15 centimeters (4 to 6 inches) in diameter. Fruit can be faintl y ribbed or longitudinally 3

- lobed. The skin is thin and delicate. The flesh is white to pink in color, firm, meal y, coated with a parchment

- like material on the inner surface and 2.5 to 3.8 centimeters (1 to 1.5 inches) thick. The interio r of the fruit contains juice and arils that are yellow, whitish, or purple

- pink in color. The flavor of the flesh is mild and the flavor of the arils (pulp) is subacid, sweet

- acid or bland. Purplish

brown, flattened

- oval seeds are 1.3 centimeters (0.5 i nch) long. Fruit is highly aromatic. The largest fruit in its genus. A widely cultivated plant
. grandgi. For commercial purposes, trees may

need to be replaced every 5 to 6 years. Fruit are harvested with clippers when the skin becomes translucent, g lossy and yellowish at the tips
. **Guiri** : A small, slow

- growing, bushy palm that reaches a height of 1.8 meters (6 feet) and a diameter of up to 2.1 meters (7 feet) , and is n ative to the Atlantic coast of Brazil from Bahia to Sao Paulo. The stem is shor t, solitary or branched, and subterranean. In rare cases, the stem is visible. The growing point may be lower in the ground than the base of the stem. Bright green to silvery green leaves emerge out of the ground in groups113

of 4 to 15 and grow in a swirl ing pattern. Individual leaves are pinnatel y compound, narrow, tough, arching, bushy , densely waxy underneath, sharp, and 0.6 to 2 meters (2 to 6 feet) long,. The petioles are short. Leaflets radiate in different planes and are narrow, clustered irregul arl y, split at the tip, and 0.6 meters (2 feet) long. Inflorescences are spicate, unbranched, borne among the leaves, and 51 centimeters (20 inches) long. Many greenish yellow flowers occur on the short broad flowering branch. On the lower portion of th e flowering branch flowers occur in triads of two lateral male flowers and one central female flower. This results in the female flowers growing in distinct spirals. Male flowers occur on the upper part of the flowering branch. Oval fruit are yellowish

green to yellowish

- orange, shaped like small coconuts, and 1.3 to 2.5 centimeters (0.5 to 1 inch) long b y 1.3 centimeters (0.5 inch) in diameter. Each fruit contains one to two seeds. Fruit are densel y clustered on the fruiting stem
. Propagation is by s eed , and g ermination is erratic and can take 3 to 6 months. High temperatures and humidity aid the germination process. The tree is also widely cultivated as an ornamental. Fruit are not yet produced commercially
. T he sweet mesocarp of the fruit and se eds are edible and the fruit is consumed raw or in drinks
. **Ilama** : A small spreading to erect slender tree that grows to a height of 6 to 8 meters (20 to 26 feet) , and is n ative to Central America and Mexico. The trunk measures 25 centimeters (10 inche s) in diameter. Furrowed bark is aromatic and pale brownish

- gray in color. Branching may

occur from the ground, forming 3 to 6 main stems. L eaves are gloss y, thin, elliptic, obovate or oblanceolate in shape, rounded at the apex, and 5 to 15 centimeters (2 to 6 inches) long. Young foliage is reddish to coppery in color. One to two leaf

- like, nearl y ci rcular glabrous bracts that measure 2.5 to 3.5 centimeters (1 to 1.4 inches) long occur along the base of the flowering branchlets. Undersides of the leav es, small branches and fruit have a powdery whitish appearance. Maroon, pinkish, or purplish

- red flowers are solitary , long

- stalked and open to the base. Individual flowers contain small rusty

hairy sepals, 3 narrow, blunt, minutely hairy linear

- oblong o uter petals that measure 2 to 5 centimeters (0.8 to 2 inches) long, and 3 minute stamen

- like pollen

- bearing inner petals. Pale green, deep pink or lavender fruit is solitary , spherical, heart

- shaped, ovoid globose, conical, or ovoid in shape, 15 centimete rs (6 inches) long, 10 to 15 centimeters (4 to 6 inches) in diameter, and 400 to 900 grams (0.9 to 2 pounds) in weight. The surface of the fruit is rough and contains pronounced triangular protuberances. The leathery soft, granular rind is coated with a dense, velvety gray- white bloom and is 0.6 centimeter (0.25 inch) thick. Pulp is white or pinkish in color, smooth, fibrous, or custard

- like in texture and dry to juicy . The flavor varies according to cultivar. Green types contain white flesh that is sw eet in flavor. Pink to purple ty pes contain light to dark pink flesh that is tart in flavor. Some believe the aromatic fruit resembles cherimo ya or atemoya in flavor. Each fruit contains 25 to 80 seeds enclosed in a membrane that are hard, smooth, brown , cylindrical in shape, and 2 centimeters (0.75 inch) long b y 1 centimeter (0.375 inch) wide
. Propagation is by seed and grafting. Cultivated trees should be irrigated in dry areas. Fruit are usually

harvested when they begin to crack open. Fruit can also be harvested early and left to soften for up to 3 day s.114

Fruit has a short shelf life. The ilama is grown together with other fruit trees, in small fields, or on patios. **Ingá :**  A large, attractive, semi

- deciduous fruit tree growing to a height of 5 to 10 meters (16 to 33 feet) , and is n ative to Brazil. Branches are spreading. Compound leaves are pinnate with a winged stalk. Each leaf contains 4 to 5 pairs of leaflets with pubescent veins that measure 4 to 14 centimeters (1.6 to 5.5 inches) long. Between each leaflet, a nectar gland occurs on the leaf rachis. Flowers form from August to September. White and yellow inflorescences occur in solitary , axillary racemes and resemble pompoms. Indehiscent fruit are legumes that are cylindrical in shape , resemble tamarind pods and measure 12 b y 2 b y 0.5 centimeters (5 b y 0.8 b y 0.2 inches). The skin of the fruit is dense

- pubescent. The pulp is white in color, juicy, and has a soft cotton wool texture. Each fruit contains few seeds. The flavor of the aril is sweet and resembles vanilla ice

cream. A nitrogen

- fixing tree
. Grown in the Atlantic Forest from Sao Paulo to Rio Grande do Sul. Fruit is cultivated for use in landscaping. It is p ropagated by seeds and the s eeds often germinate while the fruit is still attached to the tree
. **Jackfruit :**  A fast

- growing medium size evergreen tree that grows to a height of 8 to 25 meters (26 to 82 feet) , and is n ative to tropical Asia, specifically the rain forests of India and Malay sia. It is a clo se relative of the chempedak. Jackfruit has been cultivated since ancient times in Southeast Asia and widel y cultivated in many tropical countries. The tree produces large quantities of latex. The grayish

- brown trunk is straight, rarel y buttressed, rough, uneven, and reaches 30 to 80 centimeters (12 to 31 inches) in diameter. Bark is scal y and contains minute, 0.05 centimeter (0.02 inch) long white hairs. The canop y is dome to pyramidal shaped and 3.5 to 7 meters (11.5 to 23 feet) in diameter. Large dark green le aves are gloss y, leathery, entire, simple, stiff, pale green underneath, smooth along the margins, round, elliptic, oval or oblong in shape, arranged alternatel y on horizontal branches, spirally on ascending branches, and 4 to 25 centimeters (1.6 to 10 inc hes) long b y 2 to 12 centimeters (0.8 to 5 inches) wide. The stipules are fused around the stem. Young leaves can be oblong or deepl y l obed. The tree contains both male and female flowers. The male inflorescence is elongated, oblong, cylindrical or clu b

- shaped, hanging or drooping, dense, flesh y, produced singly, and 5 to 15 centimeters (2 to 6 inches) long b y 2 to 4.5 centimeters (0.8 to 1.8 inches) wide. Spikes are smooth and whitish green to dark green when young, turning yellowish and rough when mature. Male flowers occur throughout the tree. The female inflorescence is solitary to paired, elliptical to round in shape, rough, light to dark green, and 5 to 15 centimeters (2 to 6 inches) long. Female spikes are contained on a 0.8 to 0.9 centimeter (0.3 to 0.4 inch) thick peduncle. Female flowers occur on the main trunk and branches. Pollination occurs b y wind; hand pollination can also be done. Compound fruit are borne from an entire flower cluster. Large greenish yellow, ye llow or brownish mult iple fruit are pear to barrel

- shaped s yncarps that measure 30 to 100 centimeters (12 to 39 inches) long, 25 to 50 centimeters (10 to 20 inches) in diameter, and 4.5 to 60 kilograms (10 to 132 pounds)115

in weight. Achenes that make up the s yncarp fruit are i ndehiscent and contain one seed. The fruit contains large amounts of latex. Each fruit is borne on a 5 to 10 centimeter (2 to 4 inch) stalk on the main branches or directly on the trunk. Immature fruit are pale to dark green. The rind is thick, rubbery , hard, pebbly , 1 centimeter (0.4 inch) thick, and contains short, blunt spines. Pulp (perianth) consists of large bulbs that are yellow to orange - ye llow in color, waxy , leathery , smooth, firm to soft, and fleshy . In between the bulbs are narrow ribbons of thin, tough, undeveloped perianths and a central pithy core. The receptacle is not separable from the pulp. Each bulb encloses one seed. The flavor is sweet, strongl y aromatic and resembles a combination of pineapple, banana and melon. When ripe, th e fruit produces a fruity onion odor. Each fruit can contain up to 500 seeds. Each seed is smooth, oval, and 2 to 4 centimeters (0.8 to 1.6 inches) long b y two centimeters (0.8 inch) wide. Seeds are surrounded by a horny endocarp and a sub

gelatinous ex ocarp. Fruit are classified into two general types: Koozha chakka , which are fruit with small, fibrous, soft, mushy , sweet carpels and Koozha pazham , commercially important fruit that contain crisp carpels. Largest edible tree fruit in the world
. Propag ation is by

seed, root and stem cuttings, air layers, budding, tissue culture and grafting. Seed must be planted at a depth of 2 centimeters (0.8 inch) within 1 month after being removed from the fruit. Germination occurs in 3 to 8 weeks. Seedlings should be grown in shade. Trees should be spaced 6 to 12 meters (20 to 39 feet) apart. For commercial practices, shoots are thinned and branches cleared for harvesting purposes. Fruit is mature when a hollow, dull sound is heard once the fruit is tapped. Y ellowish brown skin color, a strong onion odor, and flattening of the surface spines also determine when the fruit is ripe. Fruit is harvested by cutting the peduncle and allowing the latex to drain. In other areas, fruit is harvested after falling from the tree. The shelf life for harvested fallen fruit is 2 to 3 day s. Fruit can also be stored at 10 to 12 °C (50 to 54 °F) for 2 to 3 weeks , and is favored most in Asia. **Jatobá :**  A slow

- growing large tree that reaches a height of 15 to 40 meters (49 to 131 feet) , and is n ative to Central and South America and the West Indies. The sap is resinous, thick and clear

- ye llow. The trunk is cylindrical, straight and up to 2 meters (6.6 feet) in diameter. The base can sometimes develop buttresses. Grayish to brown bark is smooth, thick, contains lenticels, and measures 1 to 3 centimeters (0.4 to 1.2 inches) thick. The wood is hard, durable, tough and reddish

- brown. The roots are superficial and large roots occur near the surface. The crown is open or dense and hemispherical to umbrella

- shaped. Leaves are semi

- deciduous, alternate, compound and consist of 2 leaflets. Petioles are 1 to 3 centimeters (0.4 to 1.2 inches) long. The two leaflets are shiny , thick, smooth, waxy , leathery , ovate, lanceolate, narrowly oblong, elliptical, or elliptic

- lanceolate in shape, acute to obtuse at the tip, asy mmetrical, rounded at the base, contain entire margins, and range in size from 3 to 14 centimeters (1.2 to 5.5 inches) long by 1.5 to 7 centimeters (0.6 to 3 inches) w ide. The inflorescences consist of short, dense, terminal cory

mbs panicles containing few branches and flowers. Inflorescences measure 8 to 15 centimeters (3 to 6 inches) long b y 10 to 15 centimeters (4 to 6 inches) wide. Pedicles are 0.3 to 1.0 centime ter (0.1 to 0.4 inch) long. Individual whitish to purplish rounded flowers are 1.5 to 5 centimeters (0.6 to 2 inches) long by 3 centimeters (1.2 inch)116

in diameter and contain both male and female reproductive structures, 4 to 5 concave sepals, 5 petals, d eciduous corollas, ten stamens, one pistil an ovary with one locule, 6 to 18 ovules, and an anther. Flowers are pollinated by bats. The dark brown legume is indehiscent, rigid, oblong in shape, and 6 to 17 centimeters (2.4 to 7 inches) long, 6.5 centimet ers (2.6 inches) wide, and 10 to 50 grams (0.4 to 2 ounces) in weight. The pod is dull, hard, and woody. The pod contains yellow, cream y brown or greenish pulp that is starch y, meal y, and powdery , resembling dry flour. When placed in the mouth, the texture turns into a paste. The flavor is sweet and reminiscent of bananas or dates. The aroma is uncommon. Each pod also contains 1 to 6 light, dark, or reddish

- brown seeds that are flattened, hard, and measure one to two centimeters (0.4 to 0.8 inch) long
. Propagation is by

seed and cuttings and the s eeds germinate in 20 to 30 day s. Scarification is used to reduce germination time. Seventy
- seven trees per hectare are used for commercial plantings. This fruit is locally important but rarel y cultivated o utside of native areas
. **Karuka** : Trees prefer seasonally

distributed rainfall and fertile soil. Grows best along the banks of small creeks, in the hollows that occur around the edges of hills, and around the edges of small clearings in the bush. Trees can tolerate cooler climates as far south as New Zealand. Trees are maintained by villagers. Large harvests occur when there is a drought. A commonly

eaten indigenous nut; over half of the population in New Guinea consumes this cultivated nut. A potent ial cash crop and an exotic export crop. Pandanus julianettii trees are palm

- like and can obtain a height of up to 30 meters (98 feet). Native to the highlands of New Guinea. The trunk is straight and a erial prop roots occur at the base. Branching occurs near the top of the tree. Approximately 3 to 4 crowns of leaves are produced. Twisted, long, narrow leaves grow in pairs opposite of each other, bend at the tips, and have spikes along the edges, and measure 3 meters (10 feet) long. The fruit are round, composite, and approximately 45 centimeters (18 inches) in diameter . Each fruit contains over 1,000 phalanges . The seed (nut) inside the phlange is consumed. When sweet potato is scarce, people survive on karuka nuts
. **Kei -**  **apple** : A vigorous shrub or small evergreen tree that grows to a height of 3 to 9 meters (10 to 30 feet) and a spread of 8 meters (25 feet) , and is n ative to the Kei River area in southwestern Africa. Bark is smooth, grey and fissured on young branches and flaky or corky on old b ranches. Young branches contain 4 to 7 centimeter (1.6 to 2.8 inch) long spines. Stems contain few to no spines. The crown is branched. Leaves occur in tight clusters on lateral branches or at the bases of the thorns, and alternate on young shoots. In dividual leaves are simple, gloss y, wax y, obovate, obovate

- elliptic or oblong

- obovate in shape, rounded at the tip, tapered at the base, and 2 to 7.5 centimeters (0.8 to 3 inches) long b y 0.5 to 3 centimeters (0.2 to 1.2 inches) wide. The petioles are sho rt and measure 0.5 centimeters (0.2 inch) long. Cream

- green flowers are small, petalless, and occur in dense clusters in the leaf axils on lateral shoots. Pale

- yellow male flowers occur in clusters of 5 to 10 and measure 0.3 centimeters (0.1 inch) long. Pale

- yellow female117

flowers are solitary

or occur in clusters of 2 to 3 on stalks that measure 0.4 to 1.0 centimeters (0.2 to 0.4 inch) long. There are separate male and female plants. Pollination occurs by

insects. Bright yellow to yellow

- orange fruit is solitary , fleshy , ovoid, oblate, or almost spherical in shape and 2.5 to 6 centimeters (1 to 2.4 inches) in diameter. Immature fruit is green in color. The skin is tough, thin, and velvety. The pulp is yellow, meal y, apricot

- textured and juicy . The flavor is sour, subacid or acid and pleasant. Fruit is aromatic. Each fruit contains 5 to 15 seeds in two circles. Individual seeds are flat, pointed, surrounded b y fibers and 1.0 centimeter (0.4 inch) long. Fruit resembles a small flattened apricot
. Propagation is by seed, cuttings, layering and grafting. Cleaned, dried seeds must be planted in flats of light sandy loam soon after being removed from the ripe fruit. Germination occurs in 18 to 20 day s. Trees for fruit production should be spaced 4 t o 5 meters (12 to 15 feet) apart. Trees for hedges should be spaced 0.9 to 1.5 meters (3 to 5 feet) apart. Pruning aids growth and harvesting. Trees can grow 60 centimeters (24 inches) per ye ar. Harvesting is done when fruits turn ye llow

- orange and bec ome soft. Fruit are collected from the ground after branches are shaken. Propagation is mainly by seed and cuttings. For commercial production, trees should be spaced 6 to 9 meters (20 to 30 feet) apart. Trees should be pruned, topped at 5 meters (16 f

eet), and fertilized. Fruit are harvested when they open on the tree. For processing purposes, mature, unopened fruit are harvested and placed on racks in the sun. Fruit that open within 3 day s are processed. **Langstat** : A slender, tall, evergreen tree that grows to a height of 5 to 10 meters (16 to 33 feet) in cultivation and up to 30 meters (98 feet) in the wild , and is n ative to southeast Asia, specifically

peninsular Thailand, Malay sia and Borneo. The trunk is straight, short and up to 75 centimeters (30 inches) in diameter. Mottled grey and orange, red

- brown or ye llow

- brown bark is deeply and irregularl y fluted with steep buttresses; contains sticky , milky sap. The crown is erect and open. Dull green leaves are gloss y, coarse, pinnate, alternate and 22 to 50 centimeters (9 to 20 inches) long. Petioles are up to 7 centimeters (3 inches) long. Each leaf contains 5 to 9 oval, leathery, dark

- green, glossy , alternate obovate to elliptic

- oblong, pointed leaflets that measure 7 to 20 centimeters (3 to 8 inches) long b y 5 to 10 centimeters (2 to 4 inches) wide. Petiolules are 0.5 to 1.2 centimeters (0.2 to 0.5 inch) long. Both langsat and duku produce many flowered, hairy , solitary or clustered racemes that range in size from 10 to 30 centimeters (4 t o 12 inches) long. Racemes are showy and can occur in groups of two to five directl y on the trunk and large branches. Individual langsat and duku flowers are small, yellow to white in color, perfect and sessile; flowers occur in clusters of 20 to 30 and measure 1.2 centimeters (0.5 inch) wide by 0.5 centimeters (0.2 inch) long. Each flower contains 5 fleshy , cup - shaped 5

- lobed greenish

- ye llow sepals, 5 fleshy , erect ovate petals, 10 anthers and united stamens. Ripe fruit occur in clusters of 2 to 30, are oval, ellipsoid, ovid

oblong or round in shape, and generally measure 2.5 to 5 centimeters (1 to 2 inches) in diameter. The skin of the mature fruit is generally light grayish

- yellow, pale yellow with brown blemishes, pale brownish or pink in color, vel vety , leathery and thin to thick. Pulp (aril) is clear, white translucent, juicy and divided into five segments. The flavor is acid, subacid or sweet. Seeds are green, large, bitter, and 2 to 2.5 centimeters (0.8 to 1 inch)118

long b y 1.25 to 2 centimeters (0.5 to 0.8 inch) wide. Pale green immature fruit contains white latex. Lansium domesticum consists of three ty pes of fruit: longkong, langsat, and duku. The longkong tree consists of a round, upright trunk with little roughness; the trunk lacks a whi te stripe. The dark green leaves of this tree contain deep veins. Leaves are large, thick, smooth underneath, and glossy . The tip of the leaf is oval and wavy
. Li ght yellow fruit is large, oval in shape and occurs in clusters of 10 to 40. The peel is thick, rough, hairless, and hard. No latex is present in the peel. Pulp is translucent and hard. Each fruit contains few or no seeds. Yellow

- greenish seeds are large, oval and bitter. L ongkong fruit are sweeter and contain less latex compared to lang sat. Because of this, longkong fruit are more expensive compared to langsat fruit in Thailand. The langsat tree is meager, slender, open, and consists of a white

- striped trunk with upright, hairy

branches. Native to the north of the Malay Peninsula. Leaves are long, tapered, thin, hairy

underneath, and contain shallow veins. Overall, foliage is sparse. White

- yellow fruit are smaller than longkong and duku fruit and are grown in clusters of 15 to 25. Individual fruit are ovoid to oblong in shape and 3 to 5 centimeters (1.2 to 2 inches) in size. The pale, grayish buff peel is thin, soft and contains very short hairs and sticky sap. Pulp is white

- translucent. Each fruit contains five segments with 1 to 5 seeds that are small and green. The duku tre e is robust, broad

- topped, densel y foliaged, and consists of a trunk with knobs and a spreading dome

- shaped canop y. Native to the south of the Malay

Peninsula. Leaves are long, tapered, smooth underneath, and similar to the coffee leaf. Leaves contain a thin oval tip and shallow veins. L ight

- yellow fruit are round, larger than longkong and langsat, 4.0 to 5.0 centimeters (1.6 to 2 inches) in size, and contain 4 to 12 fruit per cluster. The peel is thick, rough, brownish buff in color and contains short hairs and no sap. The crusty rind can be removed easil y, revealing 5 segments. Fruit contain less pulp compared to other fruit. The aroma of the fruit is strong. All carpels contain 1 to 2 non

- bitter seeds. The duku is the more popular fruit form
. L angstat Propagation is by seed, layering, and grafting (approach, cleft, whip or side veneer). Seeds must be planted soon after being removed from the fruit. L ongkong seeds are fertile and germinate with many seedlings. Langsat and duku seeds germinate with only one seedling. Grafting is done during the rainy season. Trees should be spaced 8 by 8 meters (26 by

26 feet) to 12 by

12 meters (39 by

39 feet) apart. Irrigation can be used to promote flowering. Fertilization promotes new growth. Pruning i s done to promote an open shape. Mature plants are pruned after harvest, at the beginning of the rainy season when dormant. Flower thinning is done to prevent small fruit and lower fruit set. Fruit thinning is done when fruit reach 0.5 centimeter (0.2 in ch) in diameter to promote uniformity . Fruit is harvested when the skin color turns green to yellow, the aroma increases, the fruit becomes sweeter, and the quantity of latex is reduced. Longkong fruit are harvested when the skin changes from light yello w to dark yellow and the peduncles and cal yx es are dry . Longkong fruit must be harvested as soon as they turn ripe or fruit drop occurs, resulting in a short shelf life. Clusters do not mature uniforml y. However, clusters of fruit are harvested and sold intact. Individual fruit are sold at a lower price. 4 to 5 harvests are required to collect mature fruit. Fruit can be stored for 21 day s at 18 °C (64 °F) and 90% relative humidity
. **Lanjut ;** 119 A tree that grows up to 40 meters (131 feet) tall , and is n ative to Indonesia. The trunk is up to 18 meters (59 feet) long, 80 centimeters (31.5 inches) in diameter and contains thick buttresses that may reach up to 30 centimeters (12 inches) high. Bark is scaly , red brown to grey

brown in color, smooth when young, and irregularly cracked and slightly too broadly

fissured when older. Ridges in the trunk are wrinkled, flaky and up to 0.3 centimeters (0.1 inch) thick. Live bark is hard, laminated, up to 2 centimeters (0.8 inch) thick and dark reddish, reddish yel low or pink in color with longitudinal stripes. Sap is sticky , watery , and chocolate brown to dark red brown in color. Sapwood is white in color. Bud scales are pinkish in color, small, acute, and stiff. The crown is dense and consists of many

subcrown s. Dark green leaves are spirall y arranged and crowded on the upper half of twigs. Individual leaves are smooth, leathery, and obtuse at the base, obovate

- lanceolate to spathulate in shape and up to 11 by 16 centimeters (4 by

6 inches) in size. Flowers are in panicles that are subterminal or in the axils of apical leaves. Panicles are slightly

hairy and up to 30 centimeters (12 inches) long. The pedicel is up to 0.15 centimeter (0.06 inch) long. Individual dark velvety black

- violet, dark violet or pal e lilac flowers contain 5 broadly ovate to broadl y elliptic 0.15 to 0.25 centimeter (0.06 to 0.1 inch) long hairy

sepals, 5 dark to light purple oblong, linear

- oblong, or oblanceolate, 0.5 to 0.7 centimeter (0.2 to 0.3 inch) long erect to reflexed petals, 5 fertile stamens, filaments that are purple to blue, tipped with yellow, a slender disc and a style. Fruit are large in size, pear

- shaped, and 10.5 centimeters (4 inches) long by 7 to 8 centimeters (2.8 to 3.1 inches) in diameter. At maturity , fruit are green flushed with pink and at full maturity , fruit turn brownish in color. Pulp is up to 2 centimeters (0.8 inch) thick, stringy , fibrous, and white to dirty pink or purple in color. The flavor is very sour, acidic and bitter , and f

oul smelling. **Lon gan**  : An erect, large, semi

- deciduous to evergreen tree that grows to a height of 8 to 20 meters (26 to 66 feet) and a spread of 14 meters (46 feet) , and is n ative to northeastern India, Sri Lanka, Burma, Thailand and southern China. Ithas been c ultivate d in China for 2,000 years. Roots are 2 to 4 meters (7 to 13 feet) deep. The trunk is massive and sometimes buttressed. Bark is corky, rough and 0.8 meter (2.5 feet) thick. The canop y is dense, man y- branched and rounded. Young branches are brownish gr ey and hairy . Main branches are long, spreading and somewhat drooping. Leaves are dark green above, minutely grey velvety below, pinnately compound, alternate, and 25 centimeters (10 inches) long. Leaves contain 6 to 12 leaflets that are alternate to ne arl y opposite, shiny , smooth, leathery , oblong, elliptic, ovate

- oblong, or lanceolate in shape, blunt or pointed at the ends, wav y on the edges and 5 to 30 centimeters (2 to 12 inches) long b y 3.5 to 5 centimeters (1.4 to 2 inches) wide. Young leaflets are wine

- red in color. Flowers are borne in large terminal panicles in the upper leaf axils and measure 10 to 40 centimeters (4 to 16 inches) long. Fragrant flowers are small, greenish

- yellow, yellow

- white or brownish in color and hairy stalked. Each flow er contains five sepals and five petals. Trees have three different flower types: staminate flowers, hermaphrodite flowers functioning as females and hermaphrodite flowers functioning as males. Pollination is accomplished mostly

by honey bees. Fruit are contained in large clusters of 20 to 30. Individual fruit (drupes) are yellowish

- brown to reddish

- brown in color, spherical to120

ovoid in shape and 1.5 to 2.5 or even 4 centimeters (0.6 to 1 or 1.6 inch) in diameter. Fruit is smaller compared to lychee. The skin is thin, fragile, leathery , crusty and pebbly to almost smooth with a honeycomb pattern. Pulp (aril) is juicy , mucilaginous, translucent, clear to whitish or golden. The flavor is strong, musky , sweet or sweet - sour and more delicate than a lyche e. The aroma is spicy . Each fruit contains one round, dark

- brown, red

- brown or black shin y seed with a circular white spot at the base. The seed resembles an eye. Fruit is well

- known and esteemed in Asia
. Lond. Propagation is mostly vegetative (air l ay ering, budding, cuttings, grafting). Propagation is not often done by seed since fruit quality

is unpredictable. If propagating b y s eed, plant seeds 2 centimeters (0.75 inch) deep. Germination occurs in 7 to 10 day s. Seedlings should be transplanted to a shaded area during the spring and placed in the field 2 to 3 years later during dormancy . Trees should be planted 5 to 12 meters (16 to 39 feet) apart between trees and 8 to 10 meters (26 to 33 feet) between rows when there is sufficient moisture and warm temperatures. Thinning flower clusters can promote more even fruiting and increased fruit size. Irrigation, fertilization, and pruning aid growth and yi eld. Fruit shape, skin color and flavor influence when harvesting occurs. Fruit are ready for harvest when fruit develop a smooth, dark skin and reach 8 to 10 grams (0.3 to 0.4 ounce) in size. Harvesting is accomplished by clipping fruit from the stem. Rapid skin browning occurs, making fruit hard to market. A sulfur dioxide acid treatment is us ed to treat this problem in many countries. Fruit should be stored at 4 to 7 °C (39 to 45 °F) at 90 to 95% relative humidity for 2 to 3 weeks
. **Lúcuma :**  A tall, subtropical evergreen tree that grows to a height of 8 to 20 meters (26 to 66 feet) , and is n ative to South America, specificall y the inter

- Andean valley s and the cool highlands of Ecuador and Peru. Grown since ancient times. Similar in appearance to the avocado tree. The canopy is dense, rounded and 6 to 10 meters (20 to 33 feet) in diameter. Branchlets contain velvety hairs and large amounts of latex. Dark green leaves are clustered at the ends of small branches. Individual leaves are simple, thin, leathery , obovate, oval or elliptic in shape, blunt at the apex, pointed at the base, pale gr een with brown hairs underneath, 12.5 to 25 centimeters (5 to 10 inches) long and up to 10 centimeters (4 inches) wide. Compared to the avocado, leaves are darker, smaller, and more leathery . Small, yellowish

- green flowers are borne solitary or in cluste rs of 2 or 3 in the leaf axils. Flowers are tubular with hairy sepals and a five to seven

- lobed opening that measures 1.3 centimeters (0.5 inch) across. Flowers contain both male and female reproductive organs. Trees are self

- fertile and pollinated by

i nsects. Yellow, yellowish

green, or brownish

- green fruit is solitary , oblate, ovate or elliptic in shape, pointed or depressed at the apex, and 4 to 10 centimeters (1.6 to 4 inches) long. Immature fruit are green in color. The skin is thin, delicate, sm ooth, and overlaid with russet. Pulp of mature fruit is bright yellow, soft, firm, dry and meal y. Pulp of immature fruit is hard and contains latex. The flavor is very sweet and delicate, but has an unfavorable aftertaste. Some have described the taste as a combination of pumpkin and maple

- sy rup with a tart aftertaste. Each fruit contains one to five round to broad

- oval dark brown gloss y seeds. Seeds contain a whitish hilum on one side. Fruit is similar to canistel, but larger in size. Propagation i s by seed and grafting. Germination occurs in 25 to 40 day s.121

Cleft or tongue grafts are made in the early spring when the stem is pencil size. Trees should be spaced 4 to 5 meters (13 to 16 feet) in

- row and 5 to 6 meters (16 to 20 feet) between rows. Y oung trees should be pruned to promote branching and fruiting. Mature fruit may or may not ripen while on the tree. Fruit are generally ripe when the pulp becomes soft, sweet, orange ye llow in color, and the soluble solids content increases from 9 to 16% . Fruit will not ripen if picked when immature. After harvesting, fruit are kept in the shade for several day s to become soft prior to packing. Propagation is by seed and grafting. Germination occurs in 25 to 40 day s. Cleft or tongue grafts are made i n the earl y spring when the stem is pencil size. Trees should be spaced 4 to 5 meters (13 to 16 feet) in

- row and 5 to 6 meters (16 to 20 feet) between rows. Young trees should be pruned to promote branching and fruiting. Mature fruit may or may not ripe n while on the tree. Fruit are generally ripe when the pulp becomes soft, sweet, orange yellow in color, and the soluble solids content increases from 9 to 16%. After harvesting, fruit are kept in the shade for several day s to become soft prior to packin g. Approximately 18 tonnes (20 tons) per hectare of fruit are produced 10 years after planting. Trees can yield over 300 fruit and each fruit can weigh 150 to 200 grams (5 to 7 ounces). **Lychee** : A slow

- growing, long

- living, spreading, evergreen subtrop ical tree that grows to a height and width of 4 to 30 meters (13 to 98 feet) , and is n ative to the low elevations of the Kwangtung and Fukien provinces in southern China. Cultivated for thousands of ye ars. Closel y related to the longan. Trees contain ta proots , and the trunk is smooth, gray , and brittle. Depending on the cultivar, trees can be broad with low

- hanging branches or contain upright branches with a dense, compact rounded crown. Branches are brittle. Leaves are alternate, pinnately compound and measure 8 to 25 centimeters (3 to 10 inches) long. Each leaf contains two to five pairs of dark green, smooth, shiny leaflets that are arranged oppositely . Leaflets are pale underneath, pointed, elliptic, elliptic

- oblong or lanceolate in shape, flat t o curved upwards, and 2.5 to 6.4 centimeters (1 to 2.5 inches) wide b y 5 to 20 centimeters (2 to 8 inches) long. Leaflet edges can be smooth, wavy , or undulating. Young leaves are pale green, pinkish or copperish red in color. Flowers are borne in large quantities on leafless or leafy well

- branched, erect, terminal panicles. Panicles measure 10 to 75 centimeters (4 to 29.5 inches) and are located on branch tips. Each panicle can contain a few hundred flowers. Individual flowers are yellow

- green, green ish

- white, cream y ye llow, or brownish

- yellow in color, small, and 0.3 to 0.6 centimeters (0.1 to 0.2 inch) long. Each flower contains small valvate sepals, a flesh y disk and approximately 8 stamens; flowers do not contain petals. Trees contain three typ e s of flowers. Ty pe I flowers are male. These flowers contain six to ten stamens and measure 0.5 to 0.7 centimeters (0.2 to 0.3 inch) long. Type II flowers contain both male and female parts, but function mostly as female flowers. These flowers contain a pistil and stigma and measure 0.2 to 0.3 centimeters (0.08 to 0.12 inch). Ty pe III flowers contain both male and female parts, but function as male flowers. These flowers contain pistil and six to ten stamens . Trees are self

- fertile and can be pollinated by insects. Yellow, orange

- red, pink or deep red fruit occurs in long

- stemmed, drooping clusters of 2 to 30. Individual fruit are spherical, elongated, conical or ovoid in shape, 2.5 to 4 centimeters (1 to 1.6 inches) in diameter, and 15 to 30 grams (0.5 to 1 ounce) in122

weight. The skin is thin, hard, fragile, leathery , warty , and covered with angular protuberances. Pulp is whitish, grayish or pinkish in color, gloss y, succulent, thick and translucent. Pulp texture is reminiscent of a grape. The fl avor is sweet to acidic and resembles a grape or rambutan. Seeds are glossy , hard, round, oblong or bullet

- shaped, brown in color, and up to 2.0 centimeters (0.8 inch) long. Two subspecies of the fruit exist. The philippinensis subspecies originates fro m the Philippines and has a long, oval

shaped fruit with thorn

- like protuberances that split when ripe , and this fruit is inedible. The javanensis subspecies originates from Indonesia and grows in hot equatorial areas , and this fruit is edible , and m any v arieties exist. Propagation is by seed, air layering, cuttings and grafting. Seeds should be removed from the fruit within one month after harvest. Viability

is lost 4 to 5 day s after being removed from the fruit. Germination occurs in 4 to 10 day s. A ir layering is the most popular technique and should be done when there are warm temperatures and the ground is moist. Trees 6 to 12 months old can be planted during any time of the year when there is sufficient moisture. Trees should be spaced 5 to 12 m eters (16 to 39 feet) apart. Irrigation and fertilization are given to trees following harvest in summer to promote new growth. Panicles without fruit are cut to promote growth flushes. Fruit are harvested when the skin turns red in color, a mature size has been reached, and pulp has increased in sweetness and juiciness. Fruit do not ripen if harvested when immature. Fruit are harvested by packing individual fruit in cartons or cutting or breaking off the panicle containing the cluster of fruit. In so me countries, a portion of last year’s wood is removed while harvesting to enhance a higher production of terminals next spring. Fruit quickl y turn brown if left to dry . Fruit can be stored at 8 °C (46 °F) for 4 weeks. Without refrigeration, fruit can b e stored for only 3 to 5 day s. **Mabolo :**  A slow

- growing evergreen tree that reaches a height of 7 to 33 meters (23 to 108 feet). Trees can be small and straggl y with drooping branches or erect with a stout, furrowed trunk , and is n ative to the Philippine s. The trunk is black in color, furrowed, and can reach 80 centimeters (31.5 inches) in diameter. Wood is smooth, durable and pinkish to dark red, mottled with grey . The crown is dense and elongated to conical in shape. Dark green leaves are smooth, gl ossy , leathery , silvery and hairy underneath, alternate, oblong in shape, pointed at the apex, rounded or pointed at the base and 8 to 30 centimeters (3 to 12 inches) long b y 2.5 to 12 centimeters (1 to 5 inches) wide. New leaves are silky , hairy , and pal e green to pink in color. The petiole measures up to 1.7 centimeters (0.7 inch) long. Cream y white flowers are fragrant, tubular, four

- lobed, wax y, and held on a short stalk. Trees contain either male or female flowers. Male flowers are borne in 3 to 7

- flowered axillary cy mes on short pedicels, contain 24 to 30 stamens united at the base, a tubular 4

- lobed cal yx , and measure 0.6 centimeter (0.25 inch) wide. Female flowers are larger than male flowers. Female flowers occur singl y on separate trees, contain four to five staminodes, and measure 1.3 centimeters (0.5 inch) wide. Male flowered trees must be planted close to female trees in order for fruiting to occur. Purplish red, pink, yellow, brownish, or orange fruit is a berry that is oval, globose, d epressed

- globose, or oblate in shape, and 5 to 10 centimeters (2 to 4 inches) in diameter. Fruit are solitary or occur in pairs. Unripe fruit are greenish brown in color.123

The skin is velvety , thin, pliable and tough; tough and papery when chewed. The f

ruit skin gives off an unpleasant cheese

- like odor. The hairs are short, golden brown to copper colored. Fruit is capped at the base b y a stiff dull

- green cal yx . The pulp is white to yellowish in color, firm, moist, and cream y to mealy. Resembles an ov erripe apple in texture. The flavor is dry and sweet to astringent. Some describe the taste as a banana

flavored apple. Each fruit contains four to eight brown seeds that occur in a circle around the core of the fruit. Seeds are smooth, wedge

- shaped, and 4 centimeters (1.6 inches) long b y 2.5 centimeters (1 inch) wide. A whitish membrane is contained around each seed that is translucent when fresh and opaque when dried. Seedless cultivars exist. Tree shape, hairiness of the leaves and branches, and f ruit size, shape, color and sweetness will vary . **Madras -**  **thorn :**  A fast

- growing, medium

- sized, hardy tree that reaches a height of 5 to 22 meters (16 to 72 feet) , and is n ative to America, from California to South America. A broad

spreading thorn y tree w ith irregular branches. Wood is reddish

- brown, hard, heavy , brittle, and strong. The trunk is short, spiny and 30 to 100 centimeters (12 to 39 inches) in diameter. The bark is grey in color, smooth or rough, furrowed and peeling. Branches are slender, irregular and drooping. The crown is broad, spreading and up to 30 meters (98 feet) across. Deciduous leaves are bipinnately compound. Each leaf contains 4 leaflets. Leaflets are oblong to ovate

- oblong in shape, as ymmetric, and 2 to 4 centimeters (0.8 to 1.6 inches) long by 1 to 2 centimeters (0.4 to 0.8 inch) wide. Each leaf contains a pair of short, thin, sharp spines at the base that measure 0.2 to 4 cm (0.08 to 1.6 inches) long. Spines are longer than the petioles. New leaves are borne directl y after the loss of old leaves. Flowers occur on short

- stalked whitish, racemelike or spiciform panicles in terminal compound inflorescences that ran ge in size from 5 to 30 centimeters (2 to 12 inches) long. Each panicle contains 20 to 30 densely hairy flowers. Individual white to greenish

- white flowers are small, fragrant, sessile, and measure 1 centimeter (0.4 inch) in diameter. Flowers contain a hairy corolla, green caly

x and 50 thin stamens united in a tube at the base. Pollination is by bees. The pinkish, black, brown, or reddish

- brown pod can be linear, curved, or coiled in shape, thin, flattened, or irregular, and 1 to 1.5 centimeters (0.4 t o 0.6 inch) wide by 20 centimeters (8 inches) long. The immature pod is green. The pod splits along both margins, is swollen, constricted between the seeds, and slightly

hairy . Pulp (arils) is thick, white to red in color, and surrounds the seeds. The flavor is sweet, acidic and resembles a chestnut in flavor. Each pod contains approximately

5 to 12 black, shiny , elliptical, bean

- like seeds that measure 2 centimeters (0.8 inch) long. Seeds hang on a reddish thread from the pod. Trees can become weedy and shade out other trees. **Mammy -**  **apple** : A slow

- growing, long

- lived evergreen tree that grows to a height of 6 to 25 meters (20 to 82 feet). The tree resembles a magnolia , and is n ative to the West Indies, Central America and northern South America. Grown as a food crop for thousands of ye ars. Heartwood is reddish or purple

- brown in color. Sapwood is light brown in color.124

Wood is hard, heav y, fine

- grained and strong. The trunk is short, erect and can reach 0.9 to 1.2 meters (3 to 4 feet) in diamete r. Bark is grey brown in color, smooth, or fissured, and contains gummy , pale yellow latex. The canopy is erect and oval to pyramidal. Branches are ascending and densel y foliaged. Dark green leaves are simple, thick, shiny, smooth, opposite, leathery, broadl y elliptic to oblong

- ovate in shape, rounded to blunt at the apex, and up to 20 centimeters (8 inches) long by 10 centimeters (4 inches) wide. Each leaf contains many closely arranged parallel lateral veins. The petiole is short. Showy flowers occ ur singl y or in clusters of two to three on thick stalks on the axils of yo ung branches. Individual white, fragrant flowers are waxy , large, and 2.5 to 5 centimeters (1 to 2 inches) wide. Male flowers resemble camellia flowers; contain 4 to 6 wax y, whit e petals and a bunch of golden stamens. Female flowers contain a pistil. Male, female and hermaphrodite flowers occur together or on different trees. L ight brown to grayish

- brown fruit is a drupe that is spherical to irregular in shape, solitary , 8 to 1 5 centimeters (3 to 6 inches) in diameter, and 0.5 to 2 kilograms (1.1 to 4.4 pounds) in weight. Fruit is borne on a short, thick stem. Each fruit contains a distinct tip or bristle

like floral remnant at the apex. The skin is leathery , 0.3 centimeter ( 0.1 inch) thick, bitter and rough. Skin contains small, scattered, warty or scurfy areas. Directly beneath the skin, there is a thin, dry , astringent, bitter, whitish membrane that adheres to the pulp. Pulp is light to golden yellow, reddish or orange i n color, non

- fibrous, and can range from firm, crisp and dry

to tender, melting and juicy . Immature pulp is usually hard, while mature pulp is usually slightl y softer. Pulp contains milky latex. The flavor is sweet to sub

- acid and is reminiscent of apri cots or red raspberries. Small fruit are usuall y single seeded and larger fruit usually contain two to four seeds. Seeds are red

- brown to russet brown in color, large, rough, ovoid, oblong or ellipsoid in shape, and 6.25 centimeters (2.4 inches) long
. P ropagation is by seed, cuttings, air

- layering and grafting. Germination occurs in 1 to 4 months. Seed should not be allowed to dry out. Seedlings should be grown under light shade. When 3 to 5 months old and 40 to 50 centimeters (16 to 20 inches) tall, seedlings can be transplanted at the beginning of the rainy season. Grafting can help achieve earlier fruiting. Plants should be spaced 10 meters (33 feet) apart. Fertilizer can aid growth. When mature, fruit should be clipped from the tree, leaving a small portion of stem attached. Harvesting can occur when the fruit skin becomes more ye llowish in color. As a test for ripeness, fruit can also be scratched. If the scratched surface is green, fruit are not mature. If yellow underneath, fruit are ful ly ripe. **Manduro** : A long

- lived, medium to large, deciduous to semi

- deciduous tree that grows to a height of 8 to 25 meters (26 to 82 feet) , and is n ative to Zimbabwe and Mozambique. Young trees surround older trees , and o lder trees have an upright, straight, deepl y folded, multi

- fluted, or buttressed trunk. Grey , yellowish

- brown or mottled bark is smooth when yo ung, becoming roughly fissured when older. The crown is sparse, spreading, sometimes rounded and high

- branching. Older trees contain an umbre lla

- like or V

shaped canop y. Branches are grayish green to yellow in color, hairy when young, and smooth when mature. Branches zigzag , and grow outwards. Low branches remain close to the trunk. Branches on the upper bole and younger branches contain un equally forked125

green spines with brown tips that can be simple or y

- shaped and 3 to 15 centimeters (1.2 to 6 inches) long. Fruit

- bearing branches contain thinner, short, straight spines. Dark grey olive green leaves are leathery , alternate, compound, arranged spirally , and 3 to 9 centimeters (1.2 to 3.5 inches) long b y 2 to 7 centimeters (0.8 to 3 inches) wide. Leaves contain triangular stipules that are hairy , corky , and 0.3 centimeters (0.1 inch) long. Each leaf contains two leaflets that are hairy or smooth, acute or shortl y acuminate, asy mmetrical, and ovate, broadly elliptic, obtuse, or round in shape. Leaflets contain a rounded apex, a tapering base, and an entire margin. The central vein of the leaf can be off

- center and the base can be unequal. Petioles and petiolules are velvety . Flowers are borne in fascicle

- like cymes of 3 to 7 in leaf axils. Scented green to greenish

- yellow flowers are star

- shaped, small, hairy above, smooth below, and 2 centimeters (0.8 inch) in diameter. Individual flo wers contain 5 ovate to obovate sepals (0.5 centimeters or 0.2 inch long), 5 densel y hairy oblong

- lanceolate to oblanceolate petals (0.5 to 0.9 centimeters or 0.2 to 0.4 inch long), 10 stamens, a 5

- chambered ovary , a short velvety stalk (0.5 to 1 centimeter or 0.2 to 0.4 inch long), and both male and female reproductive structures. Flowers can be sessile. Brownish

- yel low to reddish

- brown fruit is a drupe that is large, flesh y, and ovoid to oblong

- ellipsoid in shape, depressed at both ends, date

like or plum - like in appearance and 3 to 8 centimeters (1.2 to 3 inches) long b y 2 to 3 centimeters (0.8 to 1.2 inch) wide. Fruit contains 5 grooves at the base. The skin is firm, thin, hairy , and brittle at maturity . Pulp is thin, spongy , sticky to oily , dark an d fibrous. The flavor is sweet to bitter. Each fruit contains a large, hard, grooved, cream

- colored, ellipsoid to spindle

- shaped woody stone that measures 2.5 centimeters (1 inch) long. The kernel contains clear , yellow, edible oil that is tasteless and odorless. Propagated by seed. The flesh y part of the fruit should be removed before planting. The seed should be covered with the same amount of soil as the seed is thick. Germination occurs in 3 to 4 weeks. When ripe, fruit falls to the ground with the stem attached. **Mango** : A long

- lived, fast

- growing, exotic evergreen fruit tree that reaches a height of 8 to 45 meters (26 to 148 feet) ,and is n ative to Southeast Asia, specificall y the region of Northeastern India and Burma. It is a relative of the cashew. Trees have been cultivated for thousands of ye ars. The taproot can grow up to 6 meters (20 feet) and the lateral fibrous roots can extend beyond the canopy drip

- line. The canop y can be broad, dense, round and reach 38 meters (125 feet) in width or upright, oval and slender. Mature, dark green leaves are large, simple, alternate, spirally arranged on the tips of branches, leathery , shiny , drooping, aromatic, lanceolate, oblong or oblong

- elliptic in shape, smooth

- edged, pale underneath, and 7 to 40 centimeters (3 to 16 inches) long b y 2 to 10 centimeters (0.8 to 4 inches) wide. Petioles are slender and 2.5 to 10 centimeters (1 to 4 inches) long. Flowers are borne on large erect, showy , py ramidal, branched, red

stemmed, terminal or axillary panic les that measure 6 to 60 centimeters (2.4 to 24 inches) long. Each panicle can contain 300 to 6,000 individual male and perfect flowers (containing both male and female reproductive organs). Individual small flowers are green, greenish

- yellow, yellow, re ddish

- pink, or pink in color and fragrant; each flower contains a five

- lobed caly x and five petals. Perfect flowers contain one pistil, one functional stamen and four staminodes. Male flowers contain one functional stamen and126

four staminodes. Most varie ties are self

- fertile, but can be cross

- pollinated. Trees may be pollinated by

insects. Fruit is a large drupe that grows solitary or in small clusters on long, stout stalks. Individual fruit is lop

- sided, round, oblong, oval, ovoid

- oblong, kidney

- shape d, heart

- shaped, or oblate in shape and ranges from 6 to 30 centimeters (2.4 to 12 inches) long and 100 to 2,300 grams (0.2 to 5 pounds) in weight. Fruit can contain a pronounced beak and a flower scar at the apex. Fruit color is green to light green with blushes or combinations of yellow, orange, purple or red. The skin is waxy, smooth, thick, leathery

and inedible; skin can contain a powdery bloom. Pulp of mature fruit is light yellow to orange in color, more or less fibrous, soft, juicy and peach

- lik e. Immature pulp is hard and white to light yellow in color. Mature mangoes are sweet and mild to strong and turpentine

- like in taste. Immature mangoes are sharp, acid, and lime

- like in taste. Fruit emits a strong to mild aroma. Each fruit contains on e flat, oval or kidney

shaped longitudinally

- ribbed, pale yellowish

- white, woody , fibrous stone. The starch y seed is contained within the stony endocarp. Each seed can contain one or many embryos. Fruit form, size, color, and quality vary. Sap from the fruit stem can highly irritate the skin. Trees in bloom can cause irritation in some individuals. There are two main races of mango. The Indian race evolved in the warm subtropical climate of India, contains monoembryonic seeds, is highl y colored, and is susceptible to anthracnose. The Indo

- Chinese race evolved in the hot, humid, lowland tropical areas of Southeast Asia, contains ployembryonic seeds, is green, light green, or yellow in color, and is more resistant to anthracnose. There are many specie s and varieties that are consumed on a commercial scale. mango Propagation is by seed, budding, marcottage, rooted cuttings, tissue culture and grafting. Monoembryonic cultivars must be propagated vegetativel y, by budding or grafting. Seeds should be re moved from the fruit when the fruit has become mature and planted. To increase the speed of germination, kernels should be husked before planting. Germination occurs in 8 to 14 days in warm climates and 3 weeks in cooler climates. Before planting out into the field, the taproot of young trees should be pruned to 31 centimeters (12 inches), and plants should be set out for a week in full morning sun. Young plants are planted in 0.6 meter (2 feet) holes during the rainy season or irrigated until establish ed. Tree spacing and pruning varies depending on climate, cultivar, soil ty

pe, and economics. Generally , trees should be spaced 4 to 12 meters (13 to 39 feet) in

- row and 6 to 15 meters (20 to 49 feet) between rows. Initial tree training is required in m ost orchards. Maintenance pruning should be done after harvest. For young trees, 100 to 200 grams (3.5 to 7 ounces) of an NPK material should be applied two to four times per year. As trees mature, rates should increase and frequency should decrease. T rees should be irrigated from flowering to near harvest. For commercial production, there are many t echniques to induce or enhance flowering including cincturing the trunk or branches, root pruning, smudging and application of saline materials or other ch emicals. Fruit is harvested depending upon the end use of the fruit (crunch y or soft), the distance and time to market, available storage conditions, and required quarantine treatments. Fruit is picked b y hand or with a picking pole. Fruit are mature wh en the fruit stem snaps easily from the tree. Fruit to be exported are pre

cooled, washed, treated with fungicide, waxed, graded, packed, stored, and shipped. In some areas, fruit are placed stem

- end

- down to drain the sap. Fruit can be stored for 2 to 3 weeks at 8 to 21 °C (46 to 70 °F) and 85 to 90% relative humidity
.127

**Mango, horse** : A tree that grows to a height of 25 to 40 meters (82 to 131 feet). Trees rarely reach 40 meters (131 feet) tall , and are n ative to Southeast Asia. The trunk is straight, long, and can reach a diameter of 100 centimeters (39 inches). Bark is light brown, dark grayish brown, grey , or whitish grey in color and contains longitudinal shallow fissures with broad flat ridges. Inner bark is red and has a strong turpentine smell . Wood is cream in color and soft. The tree exudes a milky white, sticky

sap that turns black on exposure. Branches are massive. The crown is dense and globose to ovoid

- globose in shape. Dark green leaves are scattered to subaggregate, stiff, smooth, leathery , oblong, elliptic

- oblong, oblanceolate, or broadl y elliptic in shape, blunt or notched at the tip, acute at the base, and 12 to 40 centimeters (5 to 16 inches) long b y 9 to 15 centimeters (3.5 to 6 inches) wide. The petiole is stout, swollen at the base, and 1.5 to 10 centimeters (0.6 to 4 inches) long. Deep reddish

- pink panicles are sub

- terminal, py ramidal, upright, densely flowered, and 10 to 40 centimeters (4 to 16 inches) long. Peduncles are stout and red. Individual reddish

- pink flowers em it a turpentine odor when crushed, contain red to greenish yellow bracts that are lanceolate to ovate

- lanceolate in shape and 0.4 centimeter (0.2 inch) long, a black

- purple flower stalk that is short and 0.05 to 1.1 centimeter (0.02 to 0.4 inch) long, five sepals that are erect, thick, red, ovate, ovate

- lanceolate or obovate

lanceolate in shape, and 0.3 to 0.5 centimeters (0.1 to 0.2 inch) long, five petals that are erect, reflexed, narrowl y lanceolate in shape, pale reddish

- pink at the base, pale yellow at the tip, and 0.6 to 0.9 centimeters (0.2 to 0.4 inch) x 0.15 to 0.25 centimeters (0.06 to 0.1 inch) and one to five 0.5 to 0.8 centimeter (0.2 to 0.3 inch) long violet stamens. Yellowish green, dark olive green or brownish fruit is subglobose, ovoid

- oblo ng, or globose in shape and 9 to 16 centimeters (3.5 to 6 inches) long b y 7 to 12 centimeters (3 to 5 inches) wide. The skin is thick, smooth, glossy to dull, covered with dirty spots and brown lenticels, and 0.5 centimeters (0.2 inch) thick. Pulp is pal e to dark yellow or orange in color, fibrous and juicy . The flavor is sweet to turpentine

- like. Fruit emits a strong unpleasant turpentine odor. Fruit contains one stone that is fibrous and 6 x 5 x 3 centimeters (2.4 x 2 x 1.2 inches). Similar in appearance to the mango. There are different forms of this mango that vary in fruit size, shape and color. One of the best known and most commonly cultivated mango species
. mangohorse Propagated by seed, budding and grafting. Seedlings require a large amount of moisture and light shade. Plants should be planted 14 to 16 meters (46 to 52 feet) apart. Grown wild and cultivated. **Mango, Saipan :**  Saipan mango is a medium

- sized to large tree that grows to a height of 10 to 30 meters (33 to 98 feet) , and is n at ive to Malesia. The trunk is straight and cylindrical. Bark is grey

in color, smooth when young, fissured when old, and contains clear sap which is irritating to the skin. Branches are thick, cylindrical, smooth, dark green, and contain leaf scars. Leaves are irregularl y scattered on the branches. Individual leaves are papery to leathery , glossy , and oblong

- lanceolate to lanceolate

- elliptic in shape, pointed or rounded at the tip, wedge

- shaped or obtuse at the base, smooth around the edges, and 12 to 3 5 centimeters (5 to 14 inches) long b y 4 to 10 centimeters (1.6 to 4 inches) wide.128

New leaves are red purple to dark wine red in color. The petiole is swollen at the base, ye llowish

- green, cylindrical, and 3 to 7 centimeters (1.2 to 3 inches) long. Redd ish, ye llowish or whitish flowers are in densel y- flowered terminal or py ramidal panicles that are 15 to 50 centimeters (6 to 20 inches) long. Flowers are fragrant and 0.5 to 0.7 centimeters (0.2 to 0.3 inch) in diameter. Each flower contains 5 dark red 0 .2 to 0.4 centimeter (0.08 to 0.2 inch) long ovate, oblong

- ovate, obtuse, or acute, concave, smooth sepals, 5 reddish to yellowish 0.4 to 0.6 centimeter (0.16 to 0.24 inch) long by 0.12 to 0.2 centimeter (0.05 to 0.08 inch) wide, lanceolate petals, 5 to 6 stamens, one 0.5 centimeter (0.2 inch) long filament, 0.15 to 0.2 centimeter (0.06 to 0.08 inch) long staminodes, a subglobose ovary

and a style. Green to yellowish

- green fruit is a drupe that is ellipsoid

oblong, round

- oblique or oblate in shape, plump, and 10 to 13 centimeters (4 to 5 inches) long b y 6 to 10 centimeters (2.4 to 4 inches) wide. Fruit contains a small beak. Skin is thick (0.3 to 0.4 centimeters or 0.1 to 0.2 inch), tough, and can be spotted with dark brown or yellow lenticels. Skin cont ains acrid juice that is very acrid when the fruit is immature. Pulp is orange

- yellow, pale

- orange or yellowish in color, firm, fibrous, resinous and juicy . Each fruit contains a stone that is covered with soft fibers and measures 8 to 10 centimeters (3 to 4 inches) b y 4.5 to 5 centimeters (1.8 to 2 inches) b y 2.5 to 3 centimeters (1 to 1.2 inches). The flavor is sour to sweet, with an aftertaste of turpentine. Fruit has a strong turpentine smell. mangisaip. Propagation is by seed and grafting. Tre es should be planted 12 to 14 meters (39 to 46 feet) apart. Trees are mainl y grown with other tree species in village orchards or homes. Mangifera odorata , Mangifera langenifera and Mangifera zeylanica fruit is cultivated or gathered commerciall y on a sm all scale in parts of Southeast Asia
. **Mangosteen :**  A slow

- growing, erect, evergreen tree that grows to a height of 6 to 25 meters (20 to 82 feet) , and is n ative to Southeast Asia, specifically Malay sia and Indonesia. Mangosteen may

be a hybrid of G. hom broniana and G. malaccensis . Bark is dark

brown or nearl y black in color and flaking. Inner bark contains yellow, gummy , bitter latex. The crown is py

ramidal to conical and densely foliaged. Olive

- green to dark green leaves are large, opposite, simple, thick, leathery , gloss y, smooth, yellow

- green below, oblong, ovate

- oblong, or elliptical in shape, pointed at the tip, and 9 to 25 centimeters (3.5 to 10 inches) long by 4.5 to 13 centimeters (1.8 to 5 inches) wide. New leaves are reddish in color. Fragrant flowers are terminal, solitary or in groups of 2 to 9 on the tips of older mature shoots and more hidden branches. Individual flowers measure 4 to 5 centimeters (1.6 to 2 inches) in diameter and contain four thick, persistent sepals in two pairs (2 o uter yellowish and 2 inner reddish), four small, thick, fleshy, ovate yellow

- green to red petals, a prominent 5 to 8 celled round to mushroom

- shaped ovary , short stamens, a four

- to eight

- lobed stigma, and staminodes. Flowers open midday . All trees are f emale; therefore fruit develops parthenocarpically. Large purple to reddish

- purple fruit is a berry that is ovoid to round in shape, slightl y flattened at each end, and 3.5 to 8 centimeters (1.4 to 3 inches) in diameter. Fruit are grown on twiggy limbs. The fruit skin is smooth, dense, bitter, leathery , soft to woody , tough, thick (0.6 to 1 centimeter or 0.2 to 0.4 inch), and contains a bitter yellowish latex and purple juice. The cal yxoccurs at the stem end. The pulp (aril) is white to cream in color , flesh y, succulent, and 4 to 8129

segmented. Flesh resembles the texture of a plum. One or two of the larger segments contains 1 to 5 soft seeds that are ovoid

- oblong in shape, slightl y flattened, 2.5 centimeters (1 inch) long and 1.6 centimeters (0.6 inch ) wide. The flavor is sweet to sweet - sour, resembling a combination of grapes and strawberries
. mangost Propagated b y seed and grafting (top wedge grafting). Seeds are viable for 3 to five day s if dried or 3 to 5 weeks if left in the fruit. Seeds sho uld be planted in well

- drained growing medium with high humidity and shade. Germination occurs in 2 to 3 weeks. Plants are transplanted when plants reach 60 centimeters (24 inches) in size. Transplanting must be done carefull y due to the long taproot an d poor lateral root development. A 40 to 80 square meter (431 to 861 square foot) area should be utilized per mangosteen tree. 60 centimeter (24 inch) trees are planted at the beginning of the rainy season and spaced 8 to 12 meters (26 to 39 feet) apart. Young trees should be shaded for 2 to 4 ye ars. Then trees should be exposed to full sun. Mangosteen trees should be interplanted with more dominant trees including durian, rambutan, and coconut. Dead branches, suckers and inside shoots should be prune d when the tree contains no flowers, fruit or flushes of new leaves. Cultivation occurs in Southeast Asia. Fruit are harvested b y hand or with a pole and basket every 2 to 3 days when fruit are soft, dark purple in color, and contain a peduncle. Export fruit picked at an earlier stage when the fruit is mature and light greenish yellow with irregular pink

- red spots. Marketable fruit contains a fresh and complete green cal yx , an unbroken peduncle, and translucent flesh. Fruit should be greater than 80 gr ams (3 ounces) in size and free from internal latex. Since fruit serves as a fruit fl y host, harvested fruit are inspected b y cutting open the fruit and inspecting the aril before the fruit is frozen whole and shipped. Heat treatments can also be made to fruit shipments. Fruit can be stored at 12 to 14 °C (54 to 57 °F) for 20 day s. marang. Requires hot, wet tropical lowlands, shaded areas, rich, loamy , well

- drained soils, elevations of up to 800 meters (2,625 feet), and abundant equally

- distributed rai nfall. Temperature requirements are similar to the jackfruit. In Sarawak, trees are grown at elevations of up to 1,300 meters (4,265 feet) in sandy clay soil. In the wild, trees grow in sandy to sandy clay

soils in secondary

forests at elevations up to 1,000 meters (3,281 feet); can grow in some subtropical regions. Not tolerant of frost; not as hardy as the jackfruit. Propagation is by seed, inarching and grafting. Seeds should be sown in sandy

well

- drained soil after being taken from ripe fruit and cleaned with water. Germination occurs in approximately 1 week. One

- ye ar - old seedlings should be planted 12 to 14 meters (39 to 46 feet) apart in the field at the beginning of the rainy season. Pruning can be done to maintain a 3 to 5 meter (10 to 16 fo ot) tree. Shoots can be thinned and branches can be cleared for harvesting access. Irrigation is required in dry areas. Fruit can be harvested while still hard and left to mature until soft. Fruit harvested off of the ground has a shelf life of 2 to 3 day s. Mature undamaged fruit are stored at 10 to 12 °C (50 to 54 °F) for 2 to 3 weeks. Fruit is mostly cultivated in the Philippines and Malay sia for local markets in neighboring countries. **Marang :**  An evergreen tree that reaches a height of 6 to 25 me ters (20 to 82 feet) , and is n ative to Southeast Asia, specificall y the Philippines, Malay sia, and Borneo. Fruit is similar to the jackfruit, but is generall y smaller, different in shape and contains spines on130

the rind. Propagation is by seed, inarching and grafting. Seeds should be sown in sandy well

- drained soil after being taken from ripe fruit and cleaned with water. Germination occurs in approximately

1 week. One

- ye ar - old seedlings should be planted 12 to 14 meters (39 to 46 feet) apart in the fie ld at the beginning of the rainy season. Pruning can be done to maintain a 3 to 5 meter (10 to 16 foot) tree. Shoots can be thinned and branches can be cleared for harvesting access. Irrigation is required in dry areas. The trunk is up to 40 centimeters (16 inches) in diameter with low buttresses. Leaves are papery , large, simple, entire to trilobed, rough on the upper surface, elliptic, oval or obovate in shape, wedge

- shaped at the base, shortly pointed at the tip, and 16 to 50 centimeters (6 to 20 inc hes) long b y 10 to 30 centimeters (4 to 12 inches) wide. Leaf margins are smooth to scallop . Stipules are ovate in shape, contain yellow to red hairs, and measure 1 to 8 centimeters (0.4 to 3 inches) long. The solitary inflorescences are unisexual and are borne terminally or in the leaf axils. Individual trees contain both male and female flowers. Male flowers are in ellipsoid club

- shaped spikes that measure 4 to 11 centimeters (1.6 to 4 inches) b y 2 to 6 centimeters (0.8 to 2 inches). Female flowers are in globose spikes that contain short, soft hairs, simple bracts, and simple styles that measure 0.15 centimeters (0.06 inch). Trees are pollinated by nocturnal insects. Yellowish

- brown compound fruit are borne at the ends of branches, are round, ellipsoid or oval in shape, and approximately 16 centimeters (6 inches) long and 13 centimeters (5 inches) in diameter. Fruit range in size from 1 to 2.5 kilograms (2.2 to 5.5 pounds). The rind is thick, fleshy , and is covered with short brittle spines and p rotuberances. Immature fruit is light green in color. Pulp is snow white in color, juicy , succulent, and separated into segments that cling to the central core. Each segment contains an ellipsoid shaped, smooth, white seed that measures 1.5 centimeters by 0.8 centimeters (0.6 inch by 0.3 inch). Each fruit can contain 100 to 200 seeds. The flavor is sweet and fruity and s trongl y aromatic. Fruit can be harvested while still hard and left to mature until soft. Fruit harvested off of the ground has a she lf life of 2 to 3 day s. Mature undamaged fruit are stored at 10 to 12 °C (50 to 54 °F) for 2 to 3 weeks. Fruit is mostly cultivated in the Philippines and Malay sia for local markets in neighboring countries
. A mature tree can produce an average of 180 f ruit per ye ar . **Marmalade -**  **box :**  A medium

- sized, semi

- deciduous erect tree that grows to a height of 8 to 33 meters (26 to 108 feet) , and is n ative to the West Indies and South America (Amazon Basin). Fruit has been widely distributed as a cultivated frui t since pre

- Columbian times. Wood is white, tan, yellowish

- white, or slightl y pinkish or lavender in color with light, reddish

- brown streaks; flexible, fibrous, hard, even

- textured, strong, compact, and reasonabl y durable. The trunk is straight, tall, sl ender, and may reach 30 to 80 centimeters (12 to 31 inches) in diameter. Bark is thick, smooth, and green

- grayish in color. The canop y contains many leaves and an abundance of whorled, horizontal spreading branches. One form of the tree contains a dense coating of soft hairs on the yo ung branchlets and undersides of the leaves. Dark green leaves are simple, opposite, leathery , smooth, shiny , sometimes faintly toothed, obovoid, oblong

- obovate, or oblong in shape, pointed or rounded at the tip, and 10 to 35 centimeters (4 to 14 inches) long b y 4 to 13 centimeters (1.6 to 5 inches) wide. Leaves grow densel y on the tips of branches.131

Petioles are short and triangular. Flowers are arranged in small cyclical subcy mose inflorescences, and are solitary or in s hort, branched axillary or terminal groups of two or more. Individual large, fragrant pipe

- shaped flowers contain 5 white to yellowish 4 centimeter (1.6 inch) wide petals and both male and female reproductive organs. Pollination is by

large bees. Red

- brown to yellow

- brown fruit is a berry that is round, elliptic, rounded oval or ovoid in shape, tapered at the stem end, 5 to 9 centimeters (2 to 3.5 inches) in diameter, 9 to 15 centimeters (3.5 to 6 inches) long, and 200 to 500 grams (7 to 18 ounces) in we ight. Immature fruit is gray in color. Clear colored yellowish fresh juice from the immature fruit oxidizes into a dark bluish

- black color. The apex of the fruit contains remains of the stylar tube. The skin is thin, leathery , and scurfy . Pulp is succ ulent, astringent, fleshy , yellowish gray , gray or white in color, spongy to rubbery , and 1.5 centimeters (0.6 inches ) thick. The central cavity of each fruit contains as many as 480 seeds in rows enclosed in grayish

- yellow mucilaginous membranes. Indivi dual seeds are cream, yellowish or brown in color, flattened, circular, and 0.7 b y 1.25 centimeters (0.3 b y 0.5 inches ) long. The flavor is sweet, acidic or sour and strong and resembles dried apples, pears, or quinces. Musky aroma. Trees 15 to 20 years old can produce 400 to 600 fruits per year . Propagation is by seed, patch budding, air layering and grafting. Seeds should be sown after directl y being removed from the fruit. Germination is high (90%) and occurs within 25 to 30 day s. Seed can be stor ed dried and may remain viable for 3 to 4 months. Seedlings take 9 months to reach a proper planting size of 20 to 50 centimeters (8 to 20 inches). A 60 by 60 by 60 centimeter (24 by

24 by 24 inch) planting pit with fertilizer should be prepared for each seedling. Seedlings should be planted in deep soils with high water

- holding capacity. Each tree should be spaced 10 to 15 meters (33 to 49 feet) apart. Seedlings can be interplanted with annual or semi

- perennial crops during the first years to provide shade. Pruning should be done on older branches after fruiting. Fruit usually fall from the tree when ripe and spoil a few day s after harvest. To avoid damage, fruit should be harvested from the tree before ripening fully . The tree is currentl y of litt le economic importance due to its low quality wood and lack of use of the fruit. Fruit is not produced commerciall y but is grown in small domestic orchards and home gardens. **Marang** : Marang is an evergreen tree that reaches a height of 6 to 25 meters ( 20 to 82 feet) , and is n ative to Southeast Asia, specifically the Philippines, Malay sia, and Borneo. Fruit is similar to the jackfruit, but is generall y smaller, different in shape and contains spines on the rind. The trunk is up to 40 centimeters (16 in ches) in diameter with low buttresses. Leaves are papery , large, simple, entire to trilobed, rough on the upper surface, elliptic, oval or obovate in shape, wedge

- shaped at the base, shortl y pointed at the tip, and 16 to 50 centimeters (6 to 20 inches) lo ng b y 10 to 30 centimeters (4 to 12 inches) wide. Leaf margins are smooth to scallop . Stipules are ovate in shape, contain ye llow to red hairs, and measure 1 to 8 centimeters (0.4 to 3 inches) long. The solitary inflorescences are unisexual and are born e terminally or in the leaf axils. Individual trees contain both male and female flowers. Male flowers are in ellipsoid club

- shaped spikes that measure 4 to 11 centimeters (1.6 to 4 inches) by 2 to 6 centimeters (0.8 to 2 inches). Female flowers are in globose spikes that contain short, soft hairs, simple bracts, and132

simple styles that measure 0.15 centimeters (0.06 inch). Trees are pollinated by nocturnal insects. Yellowish

- brown compound fruit are borne at the ends of branches, are round, ellipsoid o r oval in shape, and approximately 16 centimeters (6 inches) long and 13 centimeters (5 inches) in diameter. Fruit range in size from 1 to 2.5 kilograms (2.2 to 5.5 pounds). The rind is thick, fleshy , and is covered with short brittle spines and protuberances. Immature fruit is light green in color. Pulp is snow white in color, juicy , succulent, and separated into segments that cling to the central core. Each segment contains an ellipsoid shaped, smooth, white seed that measures 1.5 centimeters by 0.8 centimeters (0.6 inch b y 0.3 inch). Each fruit can contain 100 to 200 seeds , and the flavor is sweet and fruity and s trongl y aromatic. Propagation is by seed, inarching and grafting. Seeds should be sown in sandy well

- drained soil after being taken from ripe fruit and cleaned with water. Germination occurs in approximately 1 week. One

- ye ar old seedlings should be planted 12 to 14 meters (39 to 46 feet) apart in the field at the beginning of the rain y season. Pruning can be done to maintain a 3 to 5 me ter (10 to 16 foot) tree. Shoots can be thinned and branches can be cleared for harvesting access. Irrigation is required in dry areas. Fruit can be harvested while still hard and left to mature until soft. Fruit harvested off of the ground has a shelf life of 2 to 3 day s. Mature undamaged fruit are stored at 10 to 12 °C (50 to 54 °F) for 2 to 3 weeks. **Matisia :**  A large, fast

- growing, erect, evergreen tree that grows to a height of 12 to 45 meters (39 to 148 feet). Trees usuall y grow 12 to 15 meter s (39 to 49 feet) tall in cultivation , and are n ative to South America. Most roots are superficial and there are only a few deeper, stabilizing roots. Wood is lightweight and light

- colored. The trunk is slender, unbranched, and sometimes buttressed. Bark is smooth, light brownish grey in color, slippery

when wet, and usually

covered by

lichens. Sap is yellow and gumm y. Branching is pagoda

- shaped (tiered whorls of 5). Individual branches are stiff. Individual leaves are semi

- deciduous, alternate, simple, leathery , broadl y heart

- shaped, and 15 to 40 centimeters (6 to 16 inches) long and wide. Leaves are clustered in rosettes near the ends of branches. Irregularl y- shaped, pale yellow

- orange, yellowish

- white or rose - tinted flowers contain both male and female reproductive organs, five obovate petals measuring 2.5 to 3 centimeters (1 to 1.2 inches), 5 stamens, and one pistil. Flowers are borne on the older branches and the trunk and can be axillary , solitary or in small groups. Pollination occurs at ni ght by hummingbirds, bees, wasps, and bats. Brown to green fruit is a large berry

that is round, ovoid, oblong, or elliptic in shape, 12 to 14 centimeters (5 to 5.5 inches) in diameter, and 200 to 800 grams (7 to 28 ounces) in weight. A rounded knob occurs at the apex and a 2 to 5

- lobed velvety, leathery, strongl y persistent cal yx occurs at the base. The rind is thick, leathery , downy and elastic. Pulp is bright orange to orange - ye llow in color, soft, fibrous, dense, and juicy . The flavor is sweet and reminiscent of pumpkin. Each fruit contains 2 to 5 seeds with long fibers that measure 4 centimeters (1.6 inches) long and 2.5 centimeters (1 inch) wide. Wild trees produce smaller fruit. mabolo. Propagation is by seed, air layering, budding, rooted s hoot cuttings, and shield and cleft grafting. Germination occurs in 24 day s. Grafting can produce shorter trees, more lateral branches, and pistillate trees with good fruit quality
. At the beginning of the rainy season, grafted trees should be spaced 8 to 10 meters (26 to133

33 feet) apart and seedling trees should be spaced 10 to 15 meters (33 to 49 feet) apart. Tree branches should be pruned. Fruit are harvested when fruit color changes from greenish

- brown to dull

- red. After fruit are harvested, the fr uit are wiped with a cloth to remove the hair
. Propagated by seeds and cuttings. Seeds are viable under dry cool conditions for a period of 6 months. Germination occurs in 1 to 2 day s. Seedlings should be placed in the field when 40 centimeters (16 inc hes) tall. For hedge use, seedlings should be spaced 15 centimeters (6 inches) apart in two rows that are 30 centimeters (12 inches) apart. Pods are picked from trees or the ground and air

- dried in the sun. Seeds are harvested b y hand

- flailing or use of a macerator. Pod fragments are removed with a screen . Propagation is by seed, stem cuttings, side veneer grafting, and top cleft grafting. Seeds must be planted immediately after being removed from the fruit. Trees should be spaced 8 to 10 meters (26 to 33 feet) apart. Fruit are harvested when the caly x contracts slightly and leaves a light

- colored ring around the edge of the cal yx . Fruit are harvested with a knife or long cutting

- pole. Fruit do not fall from the tree, but remain on the tree until rotting occurs. Trees can produce yields of 100 tonnes (110 tons) per hectare per ye ar . Fruit ship well and can obtain a high price at the market. Not a widely cultivated crop due to alternate bearing, and the lack of high

- quality varieties. Indigenous and peasant communities plant the tree in home gardens and orchards and consume the fruit , as a good alternative crop.
**Mesquite:** A fast

- growing, deciduous to evergreen thorny shrub or small tree that reaches a height of 3 to 20 meters (10 to 66 feet) , and is n ative to Central and South America. The tree contains a deep taproot that may reach 35 meters (115 feet) long. The short, twisted trunk grows up to 45 centimeters (18 inches) in diameter and contains long, strong thorns. Gum exudes from the trunk. Bark is thick, brown, reddish or blackish in color, rough and shallowly fissured. Branches are green

- brown in color, flexible, wavy , and contain axial thorns on both sides of the nodes that measure 1 to 5 centimeters (0.4 to 2 inches) long. The crown is thin, open flat

- topped or rounded and large. Dark green leaves are compound and contain 12 to 25 pairs of leaflets. Leaflets are linear

- oblong to oblong in shape, bipinnate, smooth to hairy , rounded, obtuse or sub

- acute at the apex, rounded at the base and 0.3 to 1.6 centimeters (0.1 to 0.6 inch) long b y 0.15 to 0.32 centimeters (0.06 to 0.1 inch) wide. Leaves contain stipular spines that are short and yellow in color and one to two pairs of rachis that are almost pendulous. Sweet

- scented, small, greenish

ye llow flowers are perfect, lateral to the axis, and in cylindrical spikes that measure 5 to 15 centimeters (2 to 6 inches) long. Individual flowers contain a deepl y lobate corolla measuring 0.4 to 0.5 centimeters (0.16 to 0.2 inch) long, stamen s measuring 0.5 to 0.8 centimeters (0.2 to 0.3 inch) long, a tubular, hooded toothed cal yxmeasuring 0.15 centimeter (0.06 inch) wide and 5 hairy petals measuring 0.3 centimeters (0.1 inch) wide. Pollinated by

wind and insects. Mature brown or yellowish pods are straight, linear, and cylindrical , curved and tapered to a point, or ring shaped, thick, leathery , several

- seeded and constricted between the seeds, non

- dehiscent and 8 to 30 centimeters (3 to 12 inches) long b y 0.8 to 1.7 centimeters (0.3 to 0.7 inch) in diameter. Immature pods are strongl y134

compressed. Each pod contains 10 to 30 seeds. Individual seed is compressed, oval, obovoid, or elliptic in shape, hard, dark brown in color and 0.25 to 0.7 centimeters (0.1 to 0.3 inch) long b y 0.4 to 0.5 ce ntimeter (0.16 to 0.2 inch) wide. Mucilaginous endosperm surrounds the embryo. Mesquite pods are one of the earliest known foods of prehistoric man. A weedy plant in some areas of the world. The wood is an important barbeque fuel in the U.S. and produc es a sweet smoky flavor in foods
. P ropagation is by seed, root suckers, grafting and hardwood cuttings. Germination occurs in 4 to 6 days. Seeds germinate at a faster rate when exposed to hot water or acid. In India, seeds are collected and sown from M ay

to June. Seed collected in September and October is sown in April. Tree spacing depends on the use. Trees for fuel wood are spaced 2 b y 2 meters (6.6 b y 6.6 feet). Trees for crop production are spaced 5 by 5 to 10 meters (16 by

16 to 33 feet). Tran splants should be sown during the rainy season. Root cuttings should be made when stems are 1.25 centimeters (0.5 inch) in diameter and 10.0 centimeters (4 inches) long. For crop production, thinning and pruning are done. Trees are harvested b y hand aft er the fruits have fallen. **Mongongo, fruit** : Mongongo is a large 15

- 20 meter (49

- 66 ft) tree native to dry upland areas of southern Africa, particularly around the Kalahari. It is dioecious, with palmately divided alternate leaves bearing 5

- 7 lance

- shap ed leaflets on a 15 cm (6 inch) long, hairy petiole. The small, white to yellow flowers are borne in loose, slender spray s. The bark is light grey to pale golden brown, and the light, yellowish wood is very useful for making boats, packing crates, and ch ildren’s to ys . However, this species is primaril y valued for its fruit and, particularly , for the nut inside. The fruits are oval and about 3.5 x 2.5 cm (1.4 x 1 in). Fruit drop from the tree while still green and ripen on the ground. This species is h ighl y productive and one female tree has been known to produce up to 950 fruits in a ye ar. The fruit has a fuzzy , inedible peel and a thin layer of sweet, edible pulp surrounding the large, hard pit. Inside the pit are a soft inner shell and an edible ke rnel (1.2 g/0.04 oz) that is valued both for food and oil. The oil is used both for culinary purposes and as a skin cleanser and moisturizer. This is one of the most consumed nuts in Africa and in some areas, such as among the Bantu people or the Kung San Bushmen, it is considered a staple food. The fruit and kernels can both be stored for extended periods of time and remain edible. **Monkey -**  **bread -**  **tree :**  A large, deciduous tree that grows to a height of 10 to 30 meters (33 to 98 feet) , and is n ative to A frica. The tree appears as if it was planted upside down. The tree contains a thick taproot and thick lateral roots that end in clusters of tubers. The trunk is swollen in appearance, bottle

- shaped, cylindrical, short, wide, and 3 to 30 meters (10 to 98 feet) in diameter. With age, the trunk decay s and becomes hollow at the center. This creates a storage cavity

for water that can hold as much as 4,500 liters (1,189 gallons). Bark is soft, smooth to folded, fibrous, thick, and pock

- marked, 5 to 10 cent imeters (2 to 4 inches) thick, and reddish

- brown, grayi sh

- brown, or purplish

- grey in color; bark can regenerate after it is stripped and is fire resistant. Branches are spindl y to thick, short,135

root - like, and small in number. The canop y is round. L eaves are deciduous, compound, and alternate , and three

- to nine

- foliate. Dark green leaflets are oblong, ovate, elliptic or obovate

- elliptic in shape, pointed at the apex, hairy , and 5 to 15 by 3 to 7 centimeters (2 to 6 by 1 to 3 inches) in size. L ower leaf lets are smaller than terminal leaflets. Each leaf can contain 5 leaflets when mature. The petiole is up to 12 centimeters (5 inches) long. Rotten meat
- scented flowers are large, pendulous, wax y, white, bisexual, solitary, and up to 20 centimeters (8 in ches) in diameter. Flowers mainly occur on stalks in the leaf axils. Individual flowers contain floral parts that occur in fives, a deeply lobed caly

x with white, silky

hairs, man y s tamens attached to a large central column, an ovary with five to ten chambers, and large, crinkly , spreading petals. Flowers open during the late afternoon. Pollinated b y bats, flies and moths. Large brown fruit is solitary, oblong, globose, ovoid, or irregular in shape, pointed to obtuse at the apex, and 7.5 to 54 centimet ers (3 to 21 inches) long b y 7.5 to 20 centimeters (3 to 8 inches) wide. The fruit shell is hard, woody, covered with velvety yellowish hairs, and 0.8 to 1 centimeter (0.3 to 0.4 inch) thick. Pulp is white in color, dry , powdery , and mealy . The flavor i s sour. Each fruit contains approximately 100 angular, woody , smooth, dark brown to reddish

black kidney

- shaped seeds that measure 1 to 1.3 by 0.8 to 1 by

0.4 to 0.5 centimeters (0.4 to 0.5 by 0.3 to 0.4 by

0.16 to 0.2 inch). Trees can live up to 4,000 years. An important crop in Africa. Propagation is by seed, cuttings, and bud grafting. Seeds can remain viable for several ye ars. Pretreatments such as scarifying the seed coat or subjecting the seed to acid can aid germination. Germination occurs in 4 to 6 day s if treated or 1 to 3 months if untreated. Seedlings should be gradually exposed to full light over 4 to 7 day s and then transplanted into the field after 3 months at the beginning of the rainy season. Trees should be planted 20 to 30 meters ( 66 to 98 feet) apart. Cultivated and wild

harvested in rural areas. Fruit is harvested during the late rainy season. Pegs are driven deep into the trunk to form a ladder and fruit are obtained by climbing the tree. Fruit are also harvested b y knocking down the fruit with throwing sticks or waiting for the fruit to fall from the tree. Leaves are harvested with a sickle at the start of the rainy season and consumed fresh or are dried and stored. **Monstera:** A large, fast

- growing, stout, herbaceous vine that grows up to 24 meters (79 feet) long , and is n ative to Mexico and Central America including Guatemala, Costa Rica and Panama. Closely

related to the Philodendron . The vine can spread over the ground, forming mats and can climb trees. Green stems ar e cylindrical, heavy , 6.25 to 7.5 centimeters (2.5 to 3 inches) thick, rough with leaf scars, and rarely branched. Numerous tough, flesh y, corky aerial roots are produced at the nodes. Dark green leaves are oval in shape, heart

- shaped at the base, leathe ry to papery, alternate, smooth, large, deepl y cut into 23 centimeter (9 inch) strips around the margins, perforated on each side of the midrib with oblong to elliptic holes of various sizes, and 40 to 100 centimeters (16 to 39 inches) long b y 80 centimete rs (31.5 inches) wide; leaves can reach up to 1 meter (3 feet) in diameter. Young leaves are heart

- shaped, and do not contain holes. Petioles are stiff, erect, flattened and up to 105 centimeters (41 inches) long. Multiple inflorescences on tough cylindrical stalks are borne in groups in the leaf axils. Each inflorescence contains a cream to tan spadix that is surrounded by a waxy white to cream

- colored spathe with a136

pointed apex. Flowers resemble calla lilies. The spadix develops into the fruit. Individual inconspicuous flowers are sessile, and contain two

- carpellate and two

- locular gy noecia. Cross fertilization is required for fertilization. Yellowish

- green compound fruit is solitary , cylindrical in shape, corn on the cob

- like or pine cone

- like in appearance, and 15 to 30 centimeters (6 to 12 inches) long b y 5 to 8 centimeters (2 to 3 inches) wide. The rind is thick, hard, and made up of hexagonal scales that cover the individual segments. Each segment contains pale yellow to ivory pulp that is j uicy and can contain irritating cry stals that are unpleasant in the mouth. Between each segment there is a thin, black membrane. Each segment is an individual fruit (berry) that measure 1 centimeter (0.4 inch) long b y 0.5 to 0.6 centimeters (0.2 to 0.24 inch) in diameter. When ripe, the small angular “scale” of each individual fruit drops off to reveal the edible fruit. A pale green, pea - size seed can occur in some of the segments. The flavor is sweet and reminiscent of a combination of pineapple, ban ana, and mango with sweet, coconut overtones. Some believe the taste resembles piña colada and is aromatic. Propagation is by seed, tissue culture, and cuttings. Cuttings should be 15 to 30 centimeters (6 to 12 inches) long with two nodes and mature leaves. Suckers can also be used. Seeds should be sown as soon as possible after removal from the fruit. Plants can be transplanted near tree trunks or walls. For fruit cultivation purposes, vines are usually grown on the ground and spaced 91 to 152 centi meters (36 to 60 inches) apart. Fruit are not usually harvested until the fruit becomes ripe. Ripening is indicated by a fruity smell and small green “scales” dropping off or slightly separating at the base. Fruit are harvested with at least 2.5 centime ters (1 inch) of stem attached. Fruit kept at room temperature will ripen in 5 to 6 day s. Ripe fruit can be kept in a refrigerator for one week. Frequentl y cultivated as an ornamental. Often cultivated for fruit production in California, Florida and Au stralia
. **Muriti :**  A robust, solitary

- stemmed palm that grows to a height of 4 to 40 meters (13 to 131 feet) , and is n ative to northeastern South America. Trees form aerial roots in flooded soils. There are visible roots at the base of the trunk. The trunk is 23 to 80 centimeters (9 to 31 inches) in diameter. The tree does not contain a palm heart. Each tree contains 8 to 20 leaves that are concurrent, fan

- shaped and form a large, rounded crown. Individual leaves consist of a 2.5 meter (8 foot) long blade that is divided into several hundred segments. The petiole can reach up to 6 meters (20 feet) long. Many dead leaves hang down below the crown. Inflorescences are borne from the axils of the leaves and hang down. Inflorescences contain 20 to 46 rachises. Each flower stem is approximately 2 meters (7 feet) long and contains many conspicuous bracts. Flower branches can contain several dozen flowers. Male flowers are catkin

- like and in pairs on the branches. Female flowers are shorter, thicker, and solitary on the branches. Male and female flowers occur on different trees. Yellow, brownish

- red or dark red fruit is spherical to ellipsoidal in shape, 4 to 5 centimeters (1.6 to 2 inches) in diameter and 5 to 7 centimeters (2 to 3 inches) long. The fruit is covered with hard, shiny, brownish

- red scales. Pulp is yellow, orange, or reddish

- orange in color, thin, soft and fleshy . Each fruit can contain up to a dozen seeds. Seeds are round, brownish in color, and contain a solid, white endosperm. O ne of the most extensively utilized palms of the Amazon region. Propagation is by seed. Germination occurs in 75 day s when seed are collected 10 day s before sowing.137

Pretreatment in water and acid can increase the germination rate. Seedlings should be p laced in shade. Most fruit is harvested from wild populations of palms. Fruit are harvested b y collecting the fallen fruit from the ground before fruit fully ripens; taller trees are cut down to make the harvest easier. An individual palm can yield 200 kg (441 lb)/year. The fruit from this palm is a significant source of food in the native country
. From this quantity , 24 kilograms (53 pounds) of oil can be extracted. In Peru, harvests have reached 19 tonnes (21 tons) of fruit per hectare per ye ar from plantations of 100 palms per hectare, and a net of 190 kilograms (419 pounds) fruit / plant. Large stands of this palm occupy

at least 1,000 square kilometers (247,104 acres) in the Amazonas. **Paho** : An erect, large, evergreen tree that grows to a height of 12 to 54 meters (39 to 177 feet) , and is n ative to the Solomon I slands, New Britain, New Guinea (west and north), Moluccas, Sulawesi, Lesser Sunda Islands, and the Philippines (Luzon to Mindoro). The trunk contains small buttresses and is long (15 to 20 meters or 49 to 66 feet), straight, and 35 to 100 centimeters (14 to 39 inches) in diameter. Sapwood is thick (8 to 10 centimeters or 3 to 4 inches), light colored with a yellowish tinge, and distinctly marked off from the heartwood. Heartwood is dar k brown in color with narrow, nearly black longitudinal bands. Branches are thick, fleshy, and angular and contain prominent leaf scars. Bud scales are velvety . Dark green leaves are leathery , smooth, narrow, wedge

shaped at the base, pointed or obtuse at the apex, entire at the margins, elliptic, obovate

oblong, or oblong

- lanceolate in shape, and 5 to 43 centimeters (2 to 17 inches) long b y 2 to 11 centimeters (0.8 to 4 inches) wide. Petioles are 1.5 to 9 centimeters (0.6 to 3.5 inches) long. Inflores cences are terminal or axillary panicles that are crowded at the apex of twigs on secondary

branches and measure 3 to 25 centimeters (1.2 to 10 inches) long. Pedicels are 0.1 to 0.5 centimeters (0.04 to 0.2 inch) long. White or creamy white smooth flower s occur in clusters of 4 to 5, and are male or perfect (containing both male and female reproductive organs). Individual flowers contain triangular bracts, a 4

- lobed, 0.15 to 0.3 centimeter (0.06 to 1.2 inches) long, ovate

- oblong cal yx , 4 greenish, acute, smooth, overlapping, 0.15 to 0.2 centimeter (0.06 to 0.08 inch) long spoon

- shaped sepals, 4 white, ovate

- oblong, smooth, 0.3 to 0.5 centimeter (0.1 to 0.2 inch) long petals, a 4

- lobed disk, 0.2 to 0.3 centimeter (0.08 to 0.1 inch) long stamens, one 0.15 centimeter (0.06 inch) long filament, one smooth round ovary , and a 0.2 to 0.3 centimeter (0.08 to 0.1 inch) long styl e. Yellowish fruit is a drupe that is ellipsoid to ovoid in shape, slightl y compressed, 5 to 8 centimeters (2 to 3 inches) long b y 3 to 6 centimeters (1.2 to 2.4 inches) wide, and 40 grams (1.4 ounces) in weight. Immature fruit are green in color. The peel is tender, smooth, gloss y, and up to 0.17 millimeters (0.06 inch) thick. Pulp is slightly fibrous, firm, resinous, and white, whitish yellow, or light yellow in color. A small protuberance occurs below the apex. The stone is sparsel y fibrous and 4.2 to 4.8 centimeters (1.7 to 1.9 inches) b y 2.3 to 2.7 centimeters (0.9 to 1.1 inch) by 0.8 to 1.5 centimeters (0.3 to 0.6 inch). The flav or is acid to slightly sweet
. Propagation is by seed and cleft grafting. Grafted trees are smaller and more compact compared to seedling trees. Fruit is cultivated or gathered commercially
. **Palym yra**  **palm** :138 A large, slow

- growing fan palm with a single trunk that grows to a height of 30 meters (98 feet) , and is n ative to Southeast Asia, specificall y India and M yanmar. The trunk is hard, rough, dark in color, and may reach 1.7 meters (5.6 feet) at the base. A skirt of dead leaves occurs underneath the c rown. The palm contains 25 to 40 large leaves. Grey

- green to blue

- green leaves are leathery , fan

- shaped, folded along the midrib, 1 to 3 meters (3 to 10 feet) wide, and divided to the center into 60 to 80 linear

lanceolate marginall y spiny segments that are 0.6 to 1.2 meters (2 to 4 feet) long. Petioles are grooved, black at the base, black

- margined when young, edged with hard spines, and 1 to 1.2 meters (3 to 4 feet) long. Male and female inflorescences differ in the order of branching. Male infloresc ences are branched twice and female inflorescences are unbranched or branched once. Male and female flowers occur on separate trees. Male flowers are borne on catkin

- like rachillae and female flowers are borne on thicker branches. Fruit are coconut

- lik e and are three

- sided when young and become rounded to oval, 12 to 15 centimeters (5 to 6 inches) wide, and capped at the base with overlapping sepals when older. The mesocarp is a juicy mass of long, tough, coarse white fibers that are coated with yellow or orange pulp. This has a sweet, fruity taste. Each fruit contains 2 to 3 large seeds. Each seed contains a kernel. When young, the kernel is hollow, soft like jelly , translucent and contains a watery liquid. When mature, the kernel is solid white and resembles coconut meat. The sap of the tree is an important source of sugar. The fruit and seeds have been consumed for centuries. Plantings date back to more than 2,000 years before the present
. Propagation is by seed. Seeds germinate remotely

and deepl y. Because a long cotyledonary petiole is produced that may grow 0.5 meters (1.6 feet) below ground, the seeds should be planted in a permanent location. Germination occurs in 2 to 6 weeks. Important food crop in India. The fruits and young seedl ings are raised on a large scale in Africa and are considered an important food. **Pandanus** : Pandanus species is propagated by seed, aerial/prop roots, and cuttings. To speed germination, phalanges are soaked in cool tap water for 5 day s. Viable phalan ges float , and they are then mashed against screens to remove pulp and planted at a depth of two times their diameter. Another planting method is removing the fleshy part of the phalange , laying it on the planting medium, and burying it half

- way . Germination occurs in 2 months. Seedlings should be planted in the field in 4 to 12 months. Cuttings should be 30 to 40 centimeters (12 to 16 inches) long and taken after the fruit have been harvested. Cuttings should be planted during the wet season. For cultivation purposes, trees are planted in lines with a 3 to 5 meter (10 to 16 foot) spacing between trees. Fertilizer can be applied to aid growth. Trees are cultivated for the edible fruit, fibrous leaves and fragrant flowers. Leaves are harvested every 3 months when the tree reaches 3 years of age. Fruit are harvested with a bush knife when a new sprout of leaves shoots up where the fruit is growing. Trees must be climbed to obtain the fruit. **Papaya:**139 An upright, fast

- growing, large, herbaceous perennial that grows to a height of 3 to 10 meters (10 to 33 feet) , and is n ative to tropical America, particularly the lowlands of Central America between southern Mexico and Nicaragua. The single trunk is erect, thick, semi

- to non - woody, green, deep

- purple , or brown in color, segmented, hollow and 20 to 40 centimeters (8 to 16 inches) in diameter. Bark is smooth and marked by half

moon shaped leaf scars. Most papayas have a single stem that grows without branching. Some varieties produce lateral branchin g when trees reach 5 to 10 years old. The main foliage on the plant occurs as a cluster of leaves at the tip and along the upper part of the stem. L eaves occur singly and are large, thin, soft, smooth, spirally arranged, palmately lobed with prominent ye llowish venation, deepl y divided into 5 to 9 main segments, and 30 to 60 centimeters (12 to 24 inches) wide b y 40 to 50 centimeters (16 to 20 inches) or more in diameter. New leaves form at the apex, while old leaves fall. There are approximately

15 mature leaves per plant. Leaves exude milky latex. Petioles are cylindrical, hollow, succulent, green to dark purple, and 30 to 105 centimeters (12 to 41 inches) long. Flowering occurs on modified cy mose inflorescences in the leaf axils. The inflorescence ty

pe depends on the sex of the tree. Plants can produce three primary groups of flowers: pistillate, staminate, and hermaphrodite. Female trees produce onl y pistillate flowers. Pistillate flowers are small, plump, waxy , cream y white, occur in singles o r clusters of two to three and contain a functional pistil devoid of stamens, five petals, and a short, 4 to 6 centimeter (1.6 to 2.4 inch) peduncle. Staminate trees contain small, sessile flowers that are produced in clusters on long, thin pendulant racemes that are 1.5 to 1.8 meters (5 to 6 feet) long. Individual staminate flowers are tubular, lack an ovary , and contain ten stamens that are attached to the corolla tube. Hermaphrodite flowers are ivory

- white and contain an elongated pistil with five sti gmatic ray s and five petals, ten stamens, a short peduncle, bright

- yellow anthers, short stalks, and both male and female reproductive organs. Five basic types of flowers exist. Ty pe I flowers are pistillate, lack stamens, and contain an ovoid ovary and a five

- lobed stigma. Ty pe II flowers are hermaphrodite and contain five stamens and a globose five

- furrowed ovary
. Ty pe III flowers are hermaphrodite and contain six to nine stamens and an irregularl y ridged ovary . Ty

pe IV flowers are hermaphrodite, and contain 10 stamens and an elongate, smooth ovary . Ty pe IV+ flowers are hermaphrodite, contain ten stamens and lack a stigma. Ty

pe V flowers are staminate, bunched in an inflorescence, contain 10 stamens and lack an ovary. Environmental changes can alte r floral ty pes. Wind and insects aid pollination. Yellow to orange melon

- like fruit is a berry that grows solitary

or in small clusters on the tree. Individual fruit is spherical, elongated club

- shaped, ovoid, cylindrical, py

riform, or ellipsoid in shap e, 10 to 50 centimeters (4 to 20 inches) long, 10 to 20 centimeters (4 to 8 inches) thick, and 400 to 2,500 grams (0.9 to 5.5 pounds) in weight. Unripe fruit is green and contains latex. The skin is thin, waxy , tough, and smooth. Ripe pulp is yellow, orange, salmon pink or red in color, juicy and soft. The flavor is sweet and reminiscent of cantaloupe. Some varieties are musky. Delicate aroma. Each fruit contains a cavity of 800 to 1,000 small, hard, ovoid, corrugated, black seeds that are 0.5 centimeter (0.2 inch) long. Seeds are attached to the fruit wall by soft, white, fibrous tissue. Fruit vary in size and shape. Smaller cultivars such as ‘Solo’ and ‘Eksotika’ are used for export. Propagation is mainly by seed. Seeds should be harv ested when the fruit reaches ‘color

- break’ stage. Seeds should not be directly planted after being removed from the fruit. Instead, seeds should be dried, kept in cool140

temperature storage at 15 °C (59 °F) for 30 to 50 day s, and soaked in acid to promote germination. Germination occurs in 2 to 5 weeks. Seedlings should be transplanted at the eight to twelve leaf stages (6 to 8 weeks). Each row should be spaced 2.7 meters (9 feet) apart. Within each row, plants should be grown 1.8 meters (6 feet) apart. Cuttings from side shoots (30 centimeters (12 inches) in size), tissue culture, air

- layering, and grafts can also be made. Irrigation, proper temperatures and fertilizer (especially nitrogen, potassium, boron, phosphorus, calcium, and magnesium) aids growth. For commercial purposes, fruit should be harvested with knives into buckets at the ‘color

break’ stage, when the fruit begins to turn slightl y yellow. Harvesting occurs year round. Fruit are consumed when there is 3⁄4 or more color on the skin. Fruit should be stored at 7 to 13 °C (45 to 55 °F) with 90 to 95 percent relative humidity . Fruit at color

- break stage can be stored at 7 °C (45 °F) for 14 day s. Ripe fruit can be held for more than one week at 1 to 3 °C (34 to 37 °F). Cultivated commercially in the tropics, primarily between 23 ° N and S latitudes. Fruit have a rapid return on investment and high yi eld
. Flowering and fruiting occurs all ye ar in the tropics. In subtropical areas, flowering does not occur in the winter. In Brazil, flowering occurs mainly during the summer. Flowering and fruit set stops in the winter in Australia. Although fruiting occurs during most months of the ye ar, the two major fruiting periods are from spring to earl y summer and from autumn to earl y winter. Fruit matures in four to nine months. Fruit production occurs in 8 to 10 months from seed. **P assionflower, winged stem:**  A robust, herbaceous semi

- perennial vine native to Brazil and Peru
. Climbs with well

- developed tendrils. All parts of the plant are smoo th except for the flower buds. The main stem of the plant has winged angles and is stout and quadrangular. Stipules are linear to linear

- lanceolate and 1.0 to 1.5 centimeters (0.4 to 0.6 inch) long. Leaves are leather

- like, ovate to ovate

- oblong in shap e, entire or finel y toothed, pinnately veined, 7 to 15 centimeters (3 to 6 inches) long b y 7 to 10 centimeters (3 to 4 inches) wide. Petioles are 2.0 to 4.5 centimeters (0.8 to 1.8 inches) long and contain 2 to 4 opposite, circular, flat, sessile glands. Fragrant crimson or carmine flowers are solitary , occur in the axils of the leaves, and range in size from 10 to 12 centimeters (4 to 5 inches) in diameter. Flowers attract butterflies and insects. Yellow to orange fruit is medium

- sized, obovoid to py

ri form in shape, and 8 to 15 centimeters (3 to 4 inches) long and 5 to 10 centimeters in diameter. Pulp is light orange in color and juicy . The flavor is sweet **Passionfruit** : Passionfruit is p ropagat ed is by seed, cuttings, air

- layering, and grafting. A trellis of at least 2 meters (7 feet) tall is required in commercial plots. Minimum row spacing for the trellis should be 3 meters (10 feet). Plant spacing within the trellis row depends upon the ty

pe of passionfruit being grown. Planting holes should b e made 0.6 to 1.0 meter (2 to 3 feet) away

from the posts. When seedlings reach 45 to 60 centimeters (18 to 24 inches) tall, seedlings should be topped during transplanting to force lateral shoots to develop. Shoots should then be trained to grow in a certain direction and can be tied to stakes. Additional pruning at the end of the annual cycle of production encourages new141

growth and permits air flow and light. Fertilization, especiall y with nitrogen aids growth. Fruit are harvested b y hand when three

- quarters or more of the skin is yellowing or purpling. Fruit for juice processing is harvested when the skin turns fully ripe. Fallen fruit are harvested once or twice per week. Fruit can be waxed to increase shelf life. This is a small commercially grown crop. Yields vary with climate, species, cultivation practices, typ e of trellis, presence of diseases, and abundance of pollinating agents. Passiflora edulis forma flavicarpa prefers warm tropical or near

- tropical climates, lowlands, and elevations o f sea level to 600 meters (1,969 feet) or more. Plants grow well in Hawaii with a precipitation of 100 to 150 centimeters (39 to 59 inches) per ye ar. Compared to P. edulis forma edulis , plants grow at lower elevations and are more adaptable. Does not to lerate frost well. Propagated exclusively by seed. Seeds should be washed to remove the pulp, dried in the shade, and sown 1.3 centimeters (0.5 inch) deep. Seeds can be stored at 10 to 13 °C (50 to 55 °F) until use. Germination occurs in 2 weeks to 3 m onths. Cracking the seed coat can increase the germination rate. Seedlings at the 2 to 4 leaf stage should be transplanted into individual plastic bags and grown in semi

shade for 1 to 2 months. Plants should be transplanted into the field when a height of 25 to 50 centimeters (10 to 20 inches) is reached and the plants can tolerate full sun. For commercial purposes, plants should be spaced at 3 meters (10 feet). After the first harvest ye ar, every

other vine can be thinned to provide a permanent spacing of 4.8 meters (16 feet). After being harvested, fruit can be stored for one week at 5 to 7.5 °C (41 to 46 °F). Passiflora edulis forma edulis plants prefer subtropical climates and highlands with cool periods. Plants can produce fruit for 3 to 4 year s at elevations of 800 meters (2,625 feet) and 8 years at elevations between 1,200 and 1,500 meters (3,937 to 4,921 feet). Plants thrive and yield well at night temperatures of 4.5 to 13 °C (40 to 55 °F) and day

temperatures of 18 to 30 °C (64 to 86 °F). Mature vines tolerate light frost. Plants can be injured at temperatures of 1 to 2 °C (28 to 30 °F) below freezing. Propagated b y grafting onto seedlings of the ye llow passionfruit. Grafting is done at a height of 50 to 55 centimeters (20 to 22 inches) above ground level. The scion portion should have grown approximately 25 centimeters (10 inches) and hardened. For commercial production, plants should be spaced 2.5 to 4.5 meters (8 to 15 feet) apart. In

row spacing can be up to 5 meters (16 feet) for vigorous varieties. For long distance transport, fruit are harvested when fruit are at the light

- purple stage. Fruit can be kept for up to 4 to 5 weeks at 5 °C (41 °F) and 80 to 90% relative humidity
. **Passionfruit, Banana :**  A vigorousl y- climbing, semi

- woody vine that grows 6 to 7 meters (20 to 23 feet) , native to the Andean valley s from Venezuela and eastern Colombia to Bolivia and Peru. Stems are nearly

cylindrical and densely

coated with yellow hairs. Leaves are deepl y 3
- lobed, finely

toothed, downy above, grayish to yellowish and velvety beneath, and 6 to 16 centimeters (2.4 to 6.3 inches) long b y 7 to 20 centimeters (3 to 8 inches) wide. Petioles contain 4 to 6 scattered, minute, sub sessile nectaries. Stipules are short, slender, obliquely ovat e, curved, and bristly at the tip and 0.6 centimeters (0.2 inch) long. Individual pink flowers are pendant and contain ovate bracts that form a gray

- green tube that is blushed with red (7.6 to 10 centimeters or 3 to 4 inches long), a green tubular hy panth ium (5 to 7 centimeters or 2 to 3 inches long), a corolla with 5 lanceolate to142

oblong pink sepals, lanceolate to oblong deep pink petals (4 to 5 centimeters or 1.6 to 2 inches long), and a rippled, tuberculate to dentate purple to white corona. Flowers range from 6 to 9 centimeters (2.4 to 3.5 inches) in diameter. Peduncles are solitary, and 3.8 to 10 centimeters (1.5 to 4 inches) long. Self

- compatible. Can be pollinated by birds and insects. Yellow

- orange to whitish

- yellow fruit is a berry that is ell ipsoidal, oblong, obovate, or oblong

- ovoid in shape (banana

- shaped), and 5 to 12 centimeters (2 to 5 inches) long b y 2.5 to 4 centimeters (1 to 1.6 inches) wide b y 57 to 156 grams (2 to 5.5 ounces) in weight. The rind is thick, leathery , and sometimes hai ry . One form of the fruit is dark green in color and downy. Pulp (aril) is salmon

- colored to orange. The flavor is subacid to acid and rich. Highl y aromatic. Each fruit contains 50 to 200 small, black, flat, elliptic, reticulated seeds. Fruit is popular in Colombia. Vines form a dense canop y and smother surrounding vegetation. Considered a noxious weed in many areas. Fruit are widel y cultivated in Brazil and are prized
. Propagation is by cuttings and seeds. Plants are more commonly grown from see ds. Germination occurs in 10 weeks. Soaking in lukewarm water or using bottom heating (21 to 27 °C or 70 to 80 °F) can reduce germination time to 1 to 5 weeks. Seedlings are transplanted at 3 months of age and are trained onto a horizontal 2 meter (6.5 foot) trellis with cross wires spaced 41 centimeters (16 inches) apart. Vines should be spaced 2 to 3 meters (6.5 to 10 feet). Crops should be weeded, pruned and fertilized properly for commercial production. The plant is commonly

cultivated
. Propagati on is by seed. Flowering and fruiting occurs year round in Colombia and Hawaii. Peak flowering occurs in the dry season in Hawaii and South America. In New Zealand, fruiting occurs from late March or early April to September or October. Fruiting occurs in 2 years from seed
. **Pawpaw , Common**  : A moderatel y small, slow

- growing, deciduous tree or shrub that grows to a height and width of 5 to 10 meters (16 to 33 feet). Pawpaw is a member of the mostly tropical custard apple family , Annonaceae and is n ative to eastern North America. The largest edible fruit native to North America. Trees consist of a taproot and fibrous root sy stem. Dark green leaves are alternate, simple, oblong, obovate, or obovate

- oblong in shape, smooth, wedge

- shaped at the base, lush , long, large, drooping, and 15 to 30 centimeters (6 to 12 inches) long b y 10 to 15 centimeters (4 to 6 inches) wide. Vegetative and flower buds occur at different nodes on the stem. Vegetative buds are narrow and pointed. Flower buds are round, covered with dark

- brown hairs, and appear singl y on the previous ye ar’s wood before leaves in spring. Fowl

- smelling flowers are dark maroon to purple in color and pendant to nodding. Individual flowers contain an outer whorl of three, three

lobed petals (measuring 5 centimeters (2 inches) in diameter), an inner whorl of petals that are smaller and fleshier with a nectar band at the base, a globular group of stamens, a cal yxwith 3 sepals, and 3 to 7 carpels. Peduncles are sturdy, hairy , and up to 4 centimeters (1.6 inches) long. Flowers are self

- incompatible. Pollination is mostly by flies and beetles. Green to yellowish brown fruit is a berry that is borne singl y or in clusters (up to 9), is oblong to oblong

- cylindrical in shape, custard apple

- like, curved, plump, and 3 to 15 centimeters (1.2 to 6 inches) long b y 3 to 10 centimeters (1.2 to 4 inches) wide b y 20 to 1,000 grams (0.7 to 35 ounces) in weight. The skin is smooth, soft, and thin. Pulp is creamy

white, orange, or yellow in color and mushy , custard

- like or143

firm in texture. The flavor is unique and resembles a combination of banana, mango and pineapple. Flavor intensifies as fruit over

- ripens and can vary by cultivar. Poor quality cultivars can lack sweetness, have an overl y rich flavor, and turpe ntine to bittersweet aftertaste. Each fruit contains 2 rows of seeds (12 to 20 total seeds) that are brown in color, bean shaped, large, flat and up to 3 centimeters (1.2 inches) long. Asimina parviflora is a miniature version of the common pawpaw that grows to a height of 2 to 2.5 meters (6 to 8 feet) and a width of 0.6 to 1.8 meters (2 to 6 feet). This uncommon small to medium shrub or low tree contains smaller flowers, smaller leaves, smaller fruit, and a shorter stature. The trunk is slender and up to 10 centimeters (4 inches) in diameter. Bark is smooth, gray

- brown and contains warty lenticels. Stems and branches have soft rust

- colored hairs and are spreading

- ascending, dark brown, and slender. Shoots are red

- brown in color and covered with red h airs. Dark green leaves contain a rusty pubescence underneath and are deciduous, simple, alternate, fragrant when crushed, large, leathery , membranous, obovate, oblong, or oblanceolate in shape, wedge

- shaped at the base, pointed at the tip, and 6 to 20 centimeters (2.4 to 8 inches) long by 3.8 to 6.4 centimeters (1.5 to 2.5 inches) wide. Leaves turn yellow in the fall. The petioles are 0.5 to 1 centimeters (0.2 to 0.4 inch) long. Fowl

- smelling flowers are oddly shaped, small, solitary , and green to purp lish

- brown in color, bell

- shaped and 1 to 1.7 centimeters (0.4 to 0.7 inch) in diameter. Individual flowers contain 1 to 2 ovate

- triangular hairy bracteoles (0.2 to 0.3 centimeters (0.08 to 0.1 inch)), triangular

- deltate hairy sepals (0.4 to 0.7 centimete rs (0.2 to 0.3 inch)), 6 oblong to ovate hairy outer petals (1 to 1.3 centimeters (0.4 to 0.5 inch)), ovate inner petals, and 5 to 7 pistils. Flowers contain both male and female reproductive organs. The peduncle contains red

- brown to tan hairs and measures 0.3 to 0.8 centimeters (0.1 to 0.3 inch) long. Flowers emerge with leaves in the spring. Yellow

- green fruit is a berry that is nearl y round in shape, short, fat, and 3 to 7 centimeters (1.2 to 3 inches) long. When ripe, fruit turns black or dark bro wn in color. Pulp is custard

- like. The flavor is sweet. Each fruit contains chestnut brown colored seeds that are 1 to 2 centimeters (0.4 to 0.8 inches) long
. Propagation is by seeds, budding and grafting. Seed should be collected from fruit when the flesh is soft to over

ripe, cleaned, and stratified by storing the seed in moist peat moss at 2 to 5 °C (36 to 41 °F) for 60 to 100 day s to overcome embryo dormancy . After stratification, seeds can be planted 2.5 centimeters (1 inch) deep in containers an d placed in moderate shade. Germination occurs in approximately 7 weeks. After reaching 1 meter (3 feet) in height, seedlings can be transplanted into the field in fall or spring. For grafting purposes, dormant bud wood that has fulfilled the chilling r equirement should be used. The seedling rootstock should be 0.5 centimeters (0.2 inch) in diameter. Trees should be planted 2.4 meters (8 feet) within rows and 3.7 to 4.6 meters (12 to 15 feet) between rows. Supplemental irrigation, weeding, fertilizati on, and pruning in late winter to earl y spring aids growth. Fruit ripening occurs when there is an increase in soluble solids, flesh softening, increased volatile production and a decline in the intensity of green color. Since fruit in clusters ripen during different times, harvesting occurs over a period of 3 to 4 weeks. Fruit are harvested by gently tugging the fruit from the tree. Ripe fruit also falls to the ground. Fruit is rapidly perishable and can soften rapidly at room temperature. Ripe frui t have a shelf life of 2 to 3 day s. Fruit beginning to ripen have a shelf life of 5 to 7 day s at room temperature or 1 month at 4 °C (39 °F). Immature fruit do not ripen. Good potential for commercial production, but orchard plantings are144

limited. Asim ina parviflora is a forest understory shrub of the Coastal Plain and Piedmont regions of North Carolina. Plants also occur in the dry pine and oak woods of Texas. Compared to the common pawpaw, trees prefer drier sites, open shade (partial sun), elevatio ns of sea level to 700 meters (2,297 feet), and moist, acid, well

- drained soils. Thrives in USDA zone 7. Tolerates full sun, and sands, sandy loams or sandy alluvium. **Pelipisan** : A tree that grows to a height of 10 to 30 meters (33 to 98 feet). The trunk can reach 15 meters (49 feet) long and 40 to 115 centimeters (16 to 45 inches) in diameter. Bark is grayish white to light brown in color, thin, or sometimes thick, cracked and fissured, containing 1 centimeter (0.4 inch) of thick, dead bark. Live b ark is 0.6 centimeters (0.2 inch) thick, mustard yellow to pale brown in color; bark contains whitish or pale yellow sap that turns brown when dry. Sapwood is pale yellow in color. Twigs are angular, smooth and shiny . Leaves are scattered among branches . Individual leaves are papery , smooth, oblong to elliptic in shape, acute to shortly pointed, acute at the base, and 5 by 28 centimeters (2 by

11 inches) in size. Leaves near inflorescences are smaller and measure 2.5 b y 6 centimeters (1 by 2.4 inches). Petioles are flat above, somewhat thickened at the base and 1.5 to 8 centimeters (0.6 to 3 inches) long. Inflorescences are pseudo

- terminal panicles that measure over 30 centimeters (12 inches) long. The rachis is greenish to yellowish white in color and slightly hairy . Bracts are ovate
- oblong in shape, acute, slightl y hairy, and 0.3 centimeters (0.1 inch) long. Individual fragrant flowers contain thick, pale green sepals, white to pale pink reflexed petals, one fertile stamen, a white filament, a dar k purple or brown

- purple anther, 3 staminodes, a cushion

like disc, a style, and a 4 to 5

- lobed ovary . In general, the fruit is shiny , green when immature, brown to purple

- black when mature, and 50 to 84 grams (2 to 3 ounces) in weight. Pulp is orange in color, stringy , and aromatic. There are three varieties of the fruit. The Kasturi is a green fruit with dark spots that resembles a small mango. Itis slightly compressed, contains a slight nose, and measures 6 b y 4.5 to 5 b y 3.5 to 4.2 centimeters (2. 4 by

1.8 to 2 by

1.4 to 1.7 inches). The skin is thin, smooth and gloss y. At maturity

fruit turns completely

or partl y black in color. Pulp is dark orange and juicy. Each fruit contains a stone that measures 5 by 4.5 by 3 centimeters (2 b y 1.8 by 1.2 i nches). Compared to Mangifera indica , fruit is less sweet, but has a stronger taste and softer aroma. This is the most popular variety. The Mangga Cuban fruit is rose red in color, ovoid to ellipsoid in shape and 6 to 6.3 b y 5 to 5.2 by 4.2 to 4.4 centi meters (2.4 to 2.5 by 2 to 2.1 by

1.65 to 1.73 inches) in size. The rind is 0.2 to 0.3 centimeters (0.08 to 0.1 inch) thick and easily removable from the pulp. Pulp is orange yellow, watery, and fibrous. The stone is 4.6 by 3 by 1.4 centimeters (1.8 by 1.2 by 0.6 inch) in size. The Asem pelipisan fruit is pale green with brown dots, ellipsoid in shape, flattened, and 6 to 7.2 by 3 to 5 by 3 to 4.4 centimeters (2.4 to 2.8 by 1.2 to 2 by 1.2 to 1.7 inches) in size. Pulp is deep orange yellow in color, an d fibrous. The stone is 5 to 7 by 2.5 to 3 by

1.5 to 3.4 centimeters (2 to 2.8 by 1 to 1.2 by

0.6 to 1.3 inches) in size. Mangifera casturi fruit are generally

smaller than other species of mangoes. **Pequi and Pequiá**  :145 Caryocar brasiliense is a small, semi

- deciduous, slow

- growing tree or shrub that reaches a height of 6 to 10 meters (20 to 33 feet) , and is n ative to the savannas of central Brazil. The taproot is large and deep. The trunk is twisted and up to 30 centimeters (12 inches) in diameter. B ark is thick, gray , and contains longitudinal fissures and ridges. The crown is large, wide, and up to 10 meters (33 feet) in diameter. Leaves are alternate, compound trifoliate, large, tough, hairy , and up to 20 centimeters (8 inches) long. Leaflets are elliptic

- ovate in shape, rounded at the tip and base, pubescent, and lighter in color underneath. Margins are rounded. The terminal leaflet is 10 to 18 centimeters (4 to 7 inches) long and 8 to 12 centimeters (3 to 5 inches) wide. Lateral leaflets are asy mmetrical. The petiole is 1 to 10 centimeters (0.4 to 4 inches) long and covered in hair when young. The inflorescence is a terminal raceme that contains 6 to 20 white to ye llow flowers. Each flower contains both male and female flowers, a 5 to 6

- ro und lobed broadly cup - shaped calyx (10 to 13 centimeters (4 to 5 inches) long), 5 petals, a white, ye llow or orange

- red 5 to 6

- lobed oblong corolla (1.8 to 2.5 centimeters (0.7 to 1 inch) long), 270 to 330 stamens (1.5 to 50 centimeters (0.6 to 20 inches) long), a globose ovary , and styl es. Most flowers are up to 8 centimeters (3 inches) in diameter. The peduncle is 4 to 10 centimeters (1.6 to 4 inches) long. The pedicel is 1 to 5 centimeters (0.4 to 2 inches) long. Pollinated by bats. Green fruit are dehiscent, oblong to irregular ovoid

- globose in shape, 1

- locular, and 4 to 5 centimeters (1.6 to 2 inches) in diameter. Skin is mostly

smooth and fibrous. Pulp is thick, oily , yellow, and fleshy . The flavor is slightly sweet and rich and aromatic. Pulp hides an ovoid stone (2.5 to 3 centimeters (1 to 1.2 inches) in diameter) that is covered in miniscule spines (2 to 3 centimeters (0.8 to 1.2 inches) long). Spines can injure the mouth. Individual fruit contain one or two woody seeds. The kernel is whi te and oily
. Caryocar villosum is an evergreen that grows to a height of 20 to 50 meters (66 to 164 feet) under forest conditions. In open areas, trees are smaller with lower branches and spreading crowns. Native to the eastern Amazon. The trunk is straight and 90 to 250 centimeters (35 to 98 feet) in diameter. Wood is whitish beige. Bark is gray

- brown in color, rough, and fissured. The crown is open and leafy . Leaves are alternate and compound

- trifoliate. Leaflets are sub

- sessile, pubescent on the upper surface, glandular on the lower surface, broadl y elliptic, pointed at the tip, wedge

- shaped at the base, wavy at the margins, and 8 to 22 centimeters (3 to 9 inches) long b y 6 to 12 centimeters (2.4 to 5 inches) wide. Petioles are 4 to 15 centimete rs (1.6 to 6 inches) long. Inflorescences consist of terminal clustered racemes of 24 flowers. Pedicels are 2 to 4 centimeters (0.8 to 1.6 inches) long. Individual flowers consist of a broadl y cup - shaped cal yx(1.5 centimeters (0.6 inch) long), a 5

- lobe d oblong pale yellow corolla (2.5 centimeters (1 inch) long), approximately 300 yellow stamens (1.5 to 7 centimeters (0.6 to 3 inches) long), a globose 4

- locular ovary , and 4 filamentous styles. Pollination is by

bats. Fruit is irregularly

oblong

- globose , globose or oblong in shape, 1 to 2 locular, and 6 to 8 centimeters (2.4 to 3 inches) long by 7 to 9 centimeters (3 to 3.5 inches) in diameter. Skin is smooth to slightly hairy with small lenticels. Pulp is thick, fleshy , yellow, and butter

- textured. T he flavor is rich and sweet when cooked fresh. The stone is hard, spiny , kidney

- shaped, and 5 centimeters (2 inches) long. Each fruit contains 1 to 2 seeds. The kernel is large, white, oily , sweet in flavor, and 2 centimeters (0.8 inch) long b y 1 centim eter (0.4 inch) wide. Pequi Propagation is by grafting, marcottage, and seeds. Seeds may take more than a year to germinate.146

Stratification can aid germination. Fruit is ripe when it falls to the ground. Fruit must be used soon after being harvested or rancidity will occur. Important fruit in the diets of the local people in the Brazilian Cerrado. Not currently cultivated, but plentiful in its natural habitat. Caryocar villosum prefers tropical climates, humid to dry rainforests on terra firma, po or, heav y, well

- drained clay soil, 130 to 250 centimeters (51 to 98 inches) of rainfall, a 1 to 4 month dry season, uniform temperatures and elevations below 300 meters (984 feet). Grows along the Atlantic coast from São Luis in Maranháo Province of Brazi l, Cayene in French Guyana and westwards within the major river basins. Thrives along the Amazon River. Propagation is by seed, budding and grafting. Germination occurs in 2 months to 1 year. Freshly fallen fruit is collected from the tree , and is n ot currentl y cultivated. Fruit and nuts are an important part of the diet in Brazilian Amazonia area . **Persimmon, American:** A deciduous, irregularl y- shaped, slow

- growing, upright to drooping, small to medium tree that can reach 9 to 24 meters (30 to 80 fe et) in height and 6 to 11 meters (20 to 35 feet) in width , and is n ative to the eastern U.S. Diospyros kaki (Japanese persimmon) has overtaken Diospyros virginiana (American persimmon) in popularity
. The trunk ascends up through the crown in a curved fas hion and can reach 0.6 meter (2 feet) in diameter. Young bark is gray

- brown in color with orange to cinnamon

- red cracks. Older bark is dark brown to black in color, and consists of square scal y thick plates. Wood is close grained, heav y, hard, and stron g. Branches are light brown, gray or reddish in color, slender, drooping, and crooked to straight, tall, and scabrous to hairy
. Buds are dark red to black in color, broad, triangular to egg

- shaped, imbricate, and appressed. The crown is irregular, oval, round

- topped, conical, or p yr amidal in shape. Leaves are alternate, deciduous, entire, simple, round, elliptic, oblong or oval in shape, pinnately

- veined, pointed at the tip, gloss y, leathery, dark green above, pale below, and 6.4 to 20 centimeters (2.5 to 8 inches) long b y 5 to 10 centimeters (2 to 4 inches) wide. Leaf margins are entire. Leaves turn red to yellow in autumn. White, greenish

- white, or ye llow flowers are inconspicuous, shaped like blueberry flowers, and approximately 1.3 centimeters (0. 5 inch) long. Greenish yellow male flowers occur in two or three

flowered cy

mes, are tubular and range in size from 0.8 to 1.3 centimeters (0.3 to 0.5 inch) long. Female flowers are solitary , sessile or short

- peduncled, urn

- shaped, and about 1.9 centimet ers (0.7 inch) long. Female flowers contain a fragrant corolla with 4 or 5 greenish yellow thick recurved lobes. Male and female flowers occur on separate plants and are required for proper fruiting. Orange, orange

- red, red, yellow or black fruit is a b erry that is round in shape, plum

- like, and 2 to 5 centimeters (0.75 to 2 inches) in diameter. Immature fruit is green. The skin is smooth and flesh y. Leafy bracts occur on the top of the fruit. Diospyros virginiana fruit are smaller in size compared t o Diospyros kaki fruits. Immature fruit are very astringent and mouth numbing. Most fruit ripen after a hard frost and become sweet and edible. Fruit must be allowed to sit until extremely soft and wrinkled. The flavor is similar to dates. Each fruit contains 1 to 8 flat brown seeds that measure 1.3 centimeters (0.5 inch) long , and some f ruit can be seedless. Propagation is by

root cuttings, grafting, and seed. Seeds should be removed from the fruit, cleaned, spread out for drying for one to two day s and stratified under moist147

conditions for 2 to 3 months at 1 to 4 °C (34 to 39 °F). Before planting seeds 1.3 centimeters (0.5 inch) deep in light soils, seeds should be soaked 2 to 3 days. Planting should occur during the spring or fall months. Seeds remain dormant during the winter and germinate from April to May . Germination occurs in one month when soil temperatures are above 16 °C (60 °F). Root cuttings should be 15 to 20 centimeters (6 to 8 inches) long and 0.8 centimeters (0.3 inch) in diameter . Pruning, thinning, and fertilizer aids growth. Fruit ripens after frost. Some varieties do not require frost to ripen. Fruit fall from September to late winter. Optimum fruit bearing occurs from 25 to 50 years. Good crops occur every 2 years. **Pi neapple**  : A monocotyledonous herbaceous perennial that grows to a height of 0.6 to 1.5 meters (2 to 5 feet) and a width of 0.9 to 1.5 meters (3 to 5 feet) , and is n ative to South America, specifically

the savannas of Southeastern Brazil, Paraguay and Northern Argentina. Pineapple ranks third in production of tropical fruit behind bananas and citrus. Roots are dense and 15 to 50 centimeters (6 to 20 inches) long. Aerial roots occur in the leaf axils. The stem is club

- shaped, short, stout, 5 to 8 centime ters (2 to 3 inches) in diameter just below the apex, and 30 to 35 centimeters (12 to 14 inches) long. Internodes are short (0.1 to 1 centimeters (0.04 to 0.4 inch) apart). Adventitious roots and axillary

buds grow from the stem. Axillary buds can produ ce shoots (slips), which can serve as a second crop. L eaves are borne in a rosette around the stem and surround a terminal bud. Leaf number can total 40 to 80. Individual leaves are simple, evergreen, gray- green, stiff, trough

- shaped, evenl y- spaced, wax y, smooth, silvery on the lower surface with man y trichomes (that absorb water), strap

- like, pointed and needle

- like at the tip, succulent, and 50 to 200 centimeters (20 to 79 inches) in length. Leaves of some varieties are striped with red, yellow or ivo ry down the middle or in the margins. Spines can occur in the margins (some varieties). The leaf design allows for rain water to collect. During flowering, the stem elongates and enlarges at the apex, forming an inflorescence. The inflorescence is termi nal or axillary , globose, short, stout, and can contain 100 to 200 individual trimerous flowers each accompanied b y a single bract. Red, yellowish, green, or yellow

- green bracts open in a spiral from the base to the apex. Individual pink, purple, lavender - blue or red flowers are hermaphroditic and contain three sepals, three petals, six stamens, a fleshy bract, a style, and a tricarpellate ovary. As flowers are being produced, the stem continues to grow and a compact tuft of stiff short leaves (the crown ) is produced. Plants are self

- sterile and fruit develops parthenocarpically . Fruit can be pollinated by hummingbirds. Individual fruitlets develop from flowers that do not abscise and join together to form a fruit. Dark

- green, ye llow, orange

- yellow or reddish fruit is a coenocarpium (multiple fruit derived from ovaries, floral parts, and receptacles of many coalesced flowers) that is solitary, pine cone to oval in shape, and 30 to 60 centimeters (12 to 24 inches) long. A leafy stem (crown) occurs at the top of each fruit. The rind contains hexagonal units based on the individual sepal and bract tissues and the tips of the ovaries. The rind is tough, leathery, wax y, and ye llow

- red at maturity , and green when immature. Pulp is white to yellow in color , succulent, and juicy . The core is fibrous and edible , and the flavor is sweet and acidic. Pollinated flowers produce fruit that contain hundreds of small, hard apple

- like seeds.148

‘Smooth Cayenne’ cultivar is the most important commercial variety for canning and fresh fruit. ‘Queen’, ‘Abacaxi’ and ‘Red Spanish’ are also important fresh cultivars. One of the most important fruit crops in the world. Vegetative propagation is by crowns (fruit tops), slips (shoots borne on vestigial fruit at the base of the fruit), and suckers (shoots borne at an y position on the stem). Stem sectioning (for axillary buds) can be done b y stripping the leaves from the stem, quartering the stem longitudinally , and dividing each quarter into sections 5 centimeters (2 inches) in length. Sections should be air

- cured for several days and immersed in fungicide before planting in nursery beds. Tissue culture is also done. Seed is only

used in breeding programs. Germination is slow and can occur within 10 day s if seeds are treat ed with acid. In preparation for a new pineapple field, old plants should be disked multiple times or chopped. When dry , old plants should be ploughed under or burned. The new field should be disked until the soil is fine. The field should be laid out in a block

- road

- block arrangement to allow for spraying, irrigation, and harvesting. Elevated beds (80 centimeters (3 feet) wide) should be made and polyeth yl ene mulch should be added to help retain the moisture, temperature, fertilizer and control weeds. Planting should be done with a 30 centimeter (12 inch) long trowel

shaped planting tool; planting can also be done mechanically . Tops and crowns should be planted 5 centimeters (2 inches) deep, and slips should be planted 9 to 10 centimeters (3.5 to 4 i nch) deep. Crowns, slips and suckers should be planted separately in different fields. Plants should be planted in a staggered fashion. Spacing is dependent upon cultivar, but a general spacing rule is 30 to 45 centimeters (12 to 18 inch). On small far ms, a single

- row s ys tem is used with wide spacing between plants and rows, giving a density of 15,000 to 25,000 plants per hectare. In commercial plantings, a double

- row sy stem is used, with 60 centimeters (24 inches) between the two rows. Three and four

row sy stems are also popular. Up to 4 crops can be produced from a commercial plantation. Fertilizer and irrigation aid growth. Fruit is mature when the fruit ‘eye’ is flat, the aroma increases, and the skin becomes light pale green to yellow. Summer crops are picked when the eye turns light pale green. Winter crops are picked when there is ye llowing around the base. Fruit does not continue to ripen or sweeten after harvest. Therefore, immature fruit should not be shipped. Slightly less mature frui t are selected for transport to distant markets. Fruit is harvested in 2 to 4 passes. In manual harvesting, fruit is cut or broken off from the plant. Mechanical harvesting is also done. Fruit are graded according to skin color, size, and weight , absen ce of defects, uniformity , maturity , and crown to fruit size before packing. Most fruit that is produced is sold to the fresh fruit market. Fruit for canning is harvested when fruit is of highest quality which is during the summer months. Fruit at color

- break stage should be stored at 7 to 12 °C (45 to 54 °F) and 85 to 95 percent relative humidity for 14 to 20 days. Ripe fruit should be stored at 7.2 °C (45 °F) for 7 to 10 days . **Pitaya** : Hylocereus spp. is a fast

- growing, climbing cacti n ative to Central and South America. Roots are shallow and the s tems are thin (0.3 to 0.5 centimeters (0.1 to 0.2 inch) thick) and contain 2 to 4 three

- angled vertical ribs. Stems develop aerial roots. During the seedling stage, plants contain spines that are soft b ristles. As the plant matures, the spines are short or absent. Flowers are large, white and yellow in color,149

fragrant, and night blooming. Flowering occurs in waves. Each wave lasts one week. All species except Hylocereus megalanthus are self

- incompat ible and require cross pollination. Fruit can weigh up to 800 grams (2 pounds). Fruit ripening occurs in waves. Pulp is red to white. Seeds are small, black and edible. Hylocereus megalanthus is a shrub or vine, succulent and epiph yt e. Native to Ecua dor. Green photosynthesizing branches (ph yl loclades) are trialate, slightly branched with two thorns, short, rigid, fleshy , and 4 to 5 centimeters (1.6 to 2 inches) wide by 5 centimeters to 6 meters (2 inches to 20 feet) long. Branches have a thick base on each areole (cushion

- like area from which spines arise), and attach to supports (such as trees) with aerial roots. Unlike other cacti, Hylocereus megalanthus does not contain a wax layer on the branches. Flowers are solitary , nocturnal, open once, and contain both male and female reproductive organs. Not self

- incompatible; does not require cross pollination. Yellow fruit is a berry

that is knobby , similar in appearance to the dragon fruit, and weighs up to 350 grams (0.8 pounds). The skin is yellow. Areoles with tufts of thin spines occur on the surface of the fruit. When fruit ripen, spines easily release. Pulp is succulent and white and the flavor is sweet and tangy . Fruit are smaller than other vine cacti fruits and smaller than the dragon fru it. Hylocereus polyrhizus is a sprawling, climbing, succulent, epiphy tic or terrestrial plant that can grow several meters long. Native to the arid regions of Mexico. Plants are profusely branched. Phylloclades are two, three or four angled, slender, and 0.5 to 2 meters (1.6 to 7 feet) long by 3 to 10 centimeters (1.2 to 4 inches) wide. Stems have a wax cover and thick skin. Younger stems are green or purplish in color. Older stems turn whitish. Branches contain aerial roots, and areoles that are sp aced approximately

2 centimeters (0.8 inch) apart. Areoles contain 2 to 7 spines that are bulbous basally , reddish, brownish or gray in color, needle

- like, straight and 0.2 to 1 centimeter (0.08 to 0.4 inch) long. Spines may be accompanied by

hairs. Rib s are smooth, straight and obtuse to wav y, thin, horn y to non - horn y, and contain concave faces. Flower buds are globular and purple. Flowers occur singl y or in clusters and are large, white, fragrant, open during the day , contain both male and female rep roductive parts and measure 25 to 31 centimeters (10 to 12 inches) long b y 25 to 30 centimeters (10 to 12 inches) in diameter. Floral tubes are straight to curved, outer perianth segments are linear

- lanceolate and red, inner perianth segments are white, and stigma lobes are short, ye llowish and entire. Red fruit is a berry that is ellipsoidal to oblong in shape, 7 to 10 centimeters (3 to 4 inches) long and up to 1 kilogram (2.2 pounds) in weight. The skin is red, thick and spine

- free. Pulp is dark red t o white, and spongy to fleshy . The flavor is sweet and refreshing. Fruit contains small black seeds. Hylocereus ocamponis is a fast

growing climber. Native to the tropical rainforests of Mexico. Grayish or bluish green stems are three

- angled, elongate d, heavil y waxed, and 3 meters (10 feet) long b y 5 to 6 centimeters (2 to 2.4 inches) wide. Between nodes, plants have shallowl y indent stem margins. Aerial roots occur at the joints and along the stems. Compared to dragon fruit, wings are more deepl y undulated and are bordered with longer spines. Plants contain 5 to 8 yellow to brown spines that measure up to 1.5 centimeters (0.6 inch) long. Flowers are white, nocturnal, fragrant, and 25 to 30 centimeters (10 to 12 inches) in diameter. Inner petals are wide and pure white, while outer petals are pale yellowish

- green with a green stigma. Fruit is wine red. The pulp is wine red and the flavor is sweet. Hylocereus triangularis is a strong climbing plant that attaches itself to a host plant. Native to the coastal zones of Jamaica. Branches are 5 centimeters (2 inches) wide. Plants have three150

ribs. 20 centimeter (8 inch) long white flowers grow from the areoles. Fruit are red. Hylocereus spp. prefers warm, shady habitats of subtropical and tropical America and dry areas; can grow in temperate climates. Trees are native to forests with natural shading. Tolerates temperatures of 4 to 0 °C (39 to 32 °F) (light frost) when mature, sunny areas away from strong wind, partial shade, and a range of well

- drained soil ty pes with high amounts of organic matter. Does not tolerate excessive humidity, excessive soil moisture and excessive high temperatures of 45 to 48 °C (113 to 118 °F). Compared to other cacti, Hylocereus spp. is the most sensitive to low te mperatures. High temperatures above 45 °C (113 °F) and excessive rainfall inhibit flower production. Plants should be irrigated during fruit development. Irrigation, pruning and fertilization aid growth. A 4 meter (13 foot) trellis provides support. S pacing is 3 meters (10 feet) between rows and 1.5 meters (5 feet) in the rows. Fruit can be stored at room temperature for 10 day s. Hylocereus megalanthus prefers a desert, rather than tropical climate, and a minimum average temperature of 16 °C (60 °F). Cultivated in Ecuador, Colombia, Brazil, and Is rael. It is grown in USDA zones 10 to 11. Tolerates high temperatures compared to other vine cacti. Does not tolerate drought or frost well. Propagation is by cuttings and seed. For commercial productio n, a trellis sy stem is required for support. Net

- houses that provide shade are used in I srael to grow the plant. Spines are removed from fruit before entering food markets. Hylocereus polyrhizus prefers arid regions, part shade, and rainfall of 165 to 2 97 centimeters (65 to 117 inches) and temperatures of 23 to 27 °C (73 to 81 °F). Cultivated in Israel, Brazil and Mexico. Grown in USDA zones 10 to 12. More tolerant of light and drought compared to other climbing cactus species. Tolerant of frost to 1 °C (30 °F). Propagated b y cuttings. Hylocereus ocamponis prefers part shade, tropical rainforests, high humidity , and temperatures of 15.6 to 48.9 °C (60 to 120 °F). Grown in USDA zones 10 to 12. Tolerates temperatures to 1 ° C (30 °F). Hylocereus tri angularis prefers coastal zones in the Caribbean and a tropical climate. Fruit are cultivated in the Caribbean
. **Po megranate**  : A semi

- deciduous to evergreen, fast

- growing, short, bushy rounded shrub or small crooked tree that grows to a height of 2 to 1 0 meters (7 to 33 feet). Dwarf cultivars are less than 1 meter (3 feet) tall , and are n ative to the Middle East, specificall y from Iran to the Himalayas in northern India. Trees are long

- lived. The trunk can be single or multiple. Basal water sprouts e merge from the trunk (especially the base of the trunk), that are usuall y pruned off. Bark is smooth and red

- brown when young and gray , irregularl y ridged and furrowed when mature. Trees are many- branched. Gray

- brown branches are stiff, angular, slender , arching, and spiny . The canop y is vase

- shaped. Pale to bright green leaves are opposite to whorled, simple, leathery , gloss y to wax y, smooth, short

- petiole , slightl y curled, obovate, oval, narrow, lance, narrowl y elliptical, oblong

lanceolate or oblong in shape, and 1 to 10 centimeters (0.4 to 4 inches) long. Margins are smooth. L eaf axils contain small spines. Fall leaf color is bronze. Single or clusters (up to 5) of scarlet, orange

- red, white or variegated trumpet

- shaped flowers are borne on the shoot terminals and measure 5 centimeters (2 inches) in diameter. Individual flowers are showy and contain both male and female reproductive organs, a thick tubular red cal yx , 5 to 8 fleshy

pointed sepals, 3 to 8 deep red, orange

- red, pink, white or varie gated crinkled151

petals, several whorls of individual stamens (of varying lengths) lining the inner surface of the floral tube, an ovary, a thick fleshy style (1 to 1.5 centimeters (0.4 to 0.6 inch) long), and a small disk

- shaped stigma. The central terminal flower is usually fertile, and the lateral flowers are usually sterile. Self and cross pollinated by insects, bees, and hummingbirds. Varieties that exhibit parethenocarpy have fruit with seeds that lack embryos. Yellow and red, brownish, pink, white or red fruit is a pome

- like berry that is globose to ovoid in shape, and 5 to 13 centimeters (2 to 5 inches) in diameter. Dwarf pomegranates produce golf

- ball

- sized fruit. The rind is smooth, thick, tough, and leathery and contains a thick, leathery cal y x at the tip. Cream colored, thin membranes and white, spongy , bitter tissues separate the locules (aggregates of small seeds). Arils (which are single enlarged cells containing starch grains) are tear

- drop shaped, transparent, white, yellow, red, or pink in color, juicy , fleshy , and contain one woody, white or red angular soft or hard seed. The flavor is sweet, tart or subacid. The number of seeds produced depends on the number of pollination events that occur. Seed number governs final fruit size. F ruit was domesticated in 2000 BC and is one of the earliest cultivated fruit. ‘Wonderful’ is the most widely grown cultivar in California. Propagation is by

seed, hardwood or softwood cuttings and layering. Cuttings should be from dormant 10 to 50 centi meter (4 to 20 inch) long suckers and water sprouts. When rooted, cuttings should be placed in a nursery row, 16 to 20 centimeters (6 to 8 inches) apart. Seeds germinate well, but are usuall y onl y used for breeding purposes. Trees should be spaced 6 to 7 meters (20 to 23 feet) apart and planted 0.6 meter (2 feet) deep in the orchard. For hedgerow plantings, trees should be spaced 4 to 5 meters (13 to 16 feet) apart within the row and 6 to 7 meters (20 to 23 feet) between rows. Trees are pruned during the first three ye ars earl y in the growing season to shorten branches, create a vase shaped canop y, shorten the tree to 4 to 7 meters (13 to 23 feet) tall, remove basal water sprouts, and remove crossing limbs. Irrigation and fertilization (0.45 kilograms (1 pound) of nitrogen annually before the fall rains) are required to produce a good crop. Fruit should be harvested just prior to full maturity , once fruit turn color, a metallic sound is heard when tapped, and before ye llowing appears at the base. Frui t does not continue to ripen once harvested. Splitting of the fruit can occur on the tree at full maturity . In California, fruit must meet minimum marketing standards of color, sugar content, sugar: acid ratio, and lack of blemishes. The crop has a long storage life and should be stored at 5 to 7.5 °C (41 to 46 °F) in a relative humidity of 90 to 95% for 2 months. Fruit can last more than 7 months when held at 0 to 5 °C (32 to 41 °F) and 80 to 85% relative humidity
. The crop area of pomegranates has in creased since the discovery of the nutritious nature of the juice and rind
. **Poshte** : A tropical, vigorous, tall tree that reaches a height of 15 to 20 meters (49 to 66 feet) , and is n ative to Mexico and Guatemala. Trees grown in the sun have a lower, m ore compact habit. Leaves are large, thick, tough, shiny on the upper side, slightly pubescent on the underside, lace

- like, lanceolate to oblong in shape and 10 to 25 centimeters (4 to 10 inches) long b y 5 to 8 centimeters (2 to 3 inches) wide. Petioles are fragile and 3 centimeters (1.2 inches) long. Greenish

- ye llow to cinnamon

- brown flowers are small and contain outer petals with a longitudinal prominence which arise in the small branches or152

in groups in the old part of the thick branches. Flowers occur on previous years’ outgrowth. Dull green fruit is solitary to clustered (in compact spherical groups), round to roundish oblate in shape, and 5 to 10 centimeters (2 to 4 inches) in diameter. The leathery , thick, hard, tough skin (shell) surface varies . Skin can contain areoles that are marked b y raised edges which form a hexagon, areoles with reduced edges to a crisscross of brown lines on a smooth, green surface, a central prominence on each areole, well developed edges and prominences on the areoles , or an irregular, corrugated surface. Fruit skin thickness is usually 0.3 centimeters (0.1 inch), but can vary . Smooth

- skinned varieties contain thicker, tougher skin. Pacific varieties are green or green with brown spots, while Atlantic varieties have thicker reddish green skin. Pulp is white, cream, or cream y grey

in color, creamy

and soft in texture. The flavor is sweet to bittersweet and resembles that of Casimiroa edulis . The flavor has been described as a combination of banana and pineapple. E ach fruit contains seeds within the pulp that are of the same size as those of cherimoya. One of the least known fruit trees of the genus Annona
. Poshte Propagation is by

seed and grafting. Seeds that have been stored for approximately 2 weeks germinate in approximately one month , but s eeds that have been stored for two to three months germinate within 6 months. No special treatment increases germination rate. Young plants may

require shade. Pruning should be done to create a wide crown. Fruit do not turn color, but fall from the tree when ripe. Compared to other Annona species, the fruit skin is tough, allowing for more handling during harvesting and shipping. Fruit are also less likely to be attacked by

insects. Fruit has the potential to become an export item and product for wide local consumption. However, the height of the tree, defoliation by

wind, and fruit damage caused by birds presents issues
. **Prickly pear** : Prickly

- pear Opuntia ficus

- indica is a large, segmented, branched, succulent, spiny shrub (cactus) that grows to a height of 2 to 5 meters (7 to 16 feet) and a width of 3 meters (10 feet) , and is n ative to Mexico. Domestication of the plant occurred over 9,000 ye ars ago. Roots are shallow and measure 10 to 20 centimeters (4 to 8 i nches). A woody stem is formed from old pads or cladodes. Dull green to grey cladodes are large, flat, pad

- like, succulent stem segments which are branched, leaf

- like, oblong, ovate, or broadly obovate in shape, and 25 to 60 centimeters (10 to 24 inches) long by 20 to 40 centimeters (8 to 16 inches) wide. Margins are entire. Cladodes can hold large amounts of water. New cladodes are produced in a single flush on the terminal cladodes in the spring. Cladodes contain areoles (similar to lateral buds) th at are spaced a few centimeters apart and contain 1 to 6 white or yellowish spines (measuring 1 to 3 centimeters (0.4 to 1.2 inches) long) and glochids. Each cladode can contain a few hundred areoles. Each areole can produce one flower that occurs near the apex (perimeter) of a cladode. Yellow or orange flowers are solitary , large, cup

- shaped, and range in size from 5 to 10 centimeters (2 to 4 inches) in diameter. Flowers open for onl y one day to limit water loss. Individual flowers contain both male and female reproductive organs, an inferior ovary that occurs beneath the perianth parts and spirally

arranged yellow stamens, 150 to 400 ovules, a thickened greenish style and a stigma. Flowers can be self

- pollinated. Most fruit is produced on 1 ye ar old cladodes at the top and periphery

of the plant. Each cladode can produce 4 to 20 fruit. Purple, red

- purple,153

ye llow

- orange, greenish

- orange, greenish or red fruit is a berry that is pear

- shaped, roundish, or barrel

- shaped, and 4 to 10 centimeters (1.6 to 4 inches) long by 4 to 9 centimeters (1.6 to 3.5 inches) in diameter. The skin contains spines and glochids. The pulp is red, red

- purple, yellow

- orange, or greenish in color, fleshy , watery, and succulent. The flavor is sweet to slightl y acidic and res embles watermelon. Fruit contains 150 to 400 hard edible seeds that are similar in size and texture to those in grapes. Some countries regard the plant as an invasive noxious weed. Opuntia engelmannii var. lindheimeri is a thicket

- forming, heavy

- bodied shrub (cactus) that can grow to a height of 0.9 to 3 meters (3 to 9 feet) and a width of 1.5 to 2.4 meters (5 to 8 feet). It is n ative to the U.S. The trunk is cylindrical and can be erect to spreading. Cladodes (joints) are green to bluish green in col or, obovate, subcircular, round, oval or orbicular in shape, asy mmetrical, flat, waxy , juicy , and 15 to 30 b y 12.5 to 25 centimeters (6 to 12 by 5 to 10 inches) in size. Tubercles are 3.8 to 6.4 centimeters (1.5 to 2.5 inches) apart. Cladodes contain den se tufts of minute yellow to brown barbed glochids (0.3 centimeter (0.1 inch) long) and 1 to 6 translucent, yellow, cream y white, brown or black spines (up to 4 centimeters (1.6 inch) long) per areole. Some varieties are spineless. Red, yellow or orange flowers are bowl

- shaped, contain one pistil, many yellow stamens, many greenish

- yellow sepals, and measure 5 to 13 centimeters (2 to 5 inches) wide. Most flowers are crowded on the edge of the cladodes. Red to purple fruit (tuna) is variable in shape and size. The thick rind is covered with scattered tufts of glochids and small areoles. The skin is thin. Pulp is juicy . Fruit contain many seeds. The prickly

pear requires subtropical, tropical, or cool, semiarid climate with mild, cool winters and hot summers (with temperatures above 40 °C (104 °F)), an annual rainfall of 25 to 60 centimeters (10 to 24 inches), full sun, and well

- drained sandy soils, soils of low clay and sodium content, or calcareous soil. Naturalized in dry disturbed habitats. A higher pH is preferred in wetter areas. A lower pH is tolerated in drier areas. Thrives in USDA zones 8b to 10. Tolerates drought, high temperatures, wind, a wide range of climates, and rocky or sandy soils of low fertility . Does not tolerate freezing temperatures, very acid soils, wet conditions or excessive moisture. Propagation is b y seed, tissue culture and cuttings. Cuttings are used in commercial practices. Stem segments (pads) with one to three cladodes are selected during late spring to early summer. Detached cladodes are dried for 1 to 3 weeks before planting to minimize fungal infections. The basal cladode should be planted upright, with 30 to 50 percent of its surface area in the soil and spaced 30 to 40 centimeters (12 to 16 inches) apart. New roots will develop from the areoles in 2 weeks. No irrigation is required for establishment. Vegetative propagation can also be done with flower buds and fruit. For commercial production, plants are planted in a rectangular grid or in rows oriented north

- south. Spacing for fruit production should be 3 by 4 meters (10 by

13 feet) or 400 to 1,600 plants per hectare. Light irrigation and fertilization aids production. Pruning and shaping is used to facilitate movement of equipment between plants and fruit picking. Thinning of flower buds can produce larger fruit. Fruit ripening is favored b y temperatures above 25 °C (77 °F). Temperatures below 15 °C (59 °F) delay fruit ripening and extend the harvest period. Fruit are harvested over a 2 to 6 week period that is accomplished by multiple pickings. Fruit is harvested with gloved hands and knives just after the peel color changes from green to its final color. Fruit are harvested on the outer portions of the canop y. A small piece of the underlying cladode is removed with the fruit to prolong fruit shelf life. During154

processing, the cladode is removed, a de

- prickling machine removes the spines and sizes are sorted. Fruit can be stored for 2 to 6 weeks at temperatures near 5 °C (41 °F). Pads are harvested twice per year. Commercially the most important cactus species. Fruit is cultivated in more than 20 countries. Opuntia engelmannii var. lindheimeri requires full sun, elevations of up to 1,900 meters (6,234 feet), well

- drained acid to neutral sand, gravel, loam, clay , or caliche soil, low annual precipitation, and dry conditions. Grown in drier areas including rock outcrops and stony limestone soils of south and central Texas, Mexico, and New Mexico. Also grown in the plains, shrub lands and wo odlands. Thrives in USDA zones 8 to 10. Tolerates heat, part shade and cold (10 °F or

- 12 °C). Propagated b y seeds and cuttings **Pulasan** : A small tree that grows to a height of 9 to 15 meters (30 to 49 feet). Trees rarel y grow to a height of 24 mete rs (79 feet) , and are n ative to Southeast Asia, specificall y Myanmar and the Malaysian peninsula. The trunk is short, 30.5 to 41 centimeters (12 to 16 inches) thick and up to 45 centimeters (18 inches) in diameter. Buttresses are up to 1.5 meters (5 feet) tall. Wood is light red, hard and heavy . The crown is wide and rounded. Dark green to bluish leaves are alternate, pinnate to odd

- pinnate, slightly wavy , and barel y gloss y above, hairy underneath, pale, and 17 to 45 centimeters (7 to 18 inches) long. Leaves consist of two to five pairs of opposite leaflets that are oblong to elliptic

lanceolate in shape, pointed at the tip, and 5 to 17.5 centimeters (2 to 7 inches) long b y 1.5 to 5 centimeters (0.6 to 2 inches) wide. Petioles are 3 to 9 centimeters ( 1.2 to 3.5 inches) long. Petiolules are 0.2 to 0.4 centimeters (0.08 to 0.2 inch). Greenish flowers are very small and are borne singl y or in clusters on the branches of the erect, axillary or terminal panicles. Panicles contain yellowish to brownish hairs. Flowers are petal less, contain 4 to 5 hairy

sepals can contain male and female reproductive organs or just one ty pe of reproductive organ. Hermaphroditic female flowers contain 5 to 8 stamens, a pistil with a bilobed ovary and, a single style toppe d with a stigma. Male flowers contain 5 to 8 stamens. Yellow, purple, or light to dark red fruit can be produced without fertilization. Fruit solitary or in clusters of 3 to 5, is globose, ellipsoid, subglobular, or ovoid in shape, and measures 3 to 7.5 centimeters (1.2 to 3 inches) long b y 4 to 6 centimeters (1.6 to 2.4 inches) wide b y 50 to 80 grams (2 to 3 ounces) in weight. Skin is thick, leathery , and covered with short, thick, fleshy stubby , straight spines (1 centimeter (0.375 inch) long) or coni cal, blunt

- tipped tubercles. 1 to 2 small, undeveloped fruits may occur close to the stem. Pulp (aril) is white to yellowish

- white in color, translucent, juicy and up to 1 centimeter (0.375 inch) thick. The flavor is subacid to sweet. Compared to rambutan, pulasan fruit are larger, have smaller spines, have a larger fruit stem, and are less juicy

and tasty . Pulasan fruit are also sweeter. Each fruit contains an ovoid, oblong or ellipsoid, light brown to grayish

- brown, flattened seed that measures 2 to 3.5 centimeters (0.8 to 1.4 inch) long. Some fruit contain under

- developed seeds. Propagated b y seed, layering, budding and grafting. Seeds should be sown fresh and should not be allowed to dry out. Germination occurs in 10 to 15 day s. Propagation by seed is not favored, since seedlings may be male or female. Air layers are short lived. Grafting and budding is difficult, and is best done in the rainy season on rootstocks already s et out in the field. Plants should be spaced 8 to 10 meters (26 to 33 feet).155

Pruning after harvesting is required to maintain the tree size. Trees should be fertilized similar to rambutan. Heavy or inconsistent rainfall can cause fruit to crack. Mostly cultivated in Malay sia and Thailand
. **Quandong** : A parasitic, smal l, evergreen shrub, bush, or tree that grows to a height and width of 1 to 10 meters (3 to 33 feet) n ative to Australia. Quandong requires a host plant (or plants) growing nearb y in order to thrive. Trees have a modified root structure called a haustorium, which attaches to a host root and extracts x yl em. Roots can extend approximately

10 meters (33 feet). Wood is hard, heav y, and close

- grained. Bark is gray . Branchlets are pendulous. Olive

- green, gray- green, or yellow

- green leaves are simple, leathe ry , opposite, lance

- shaped to ovate with a sickle

- like curve, slender, pointed at the tip, and 3 to 12 centimeters (1.2 to 5 inches) long b y 0.3 to 1.5 centimeters (0.1 to 0.6 inch) wide. The leaf stalk is 0.5 to 1 centimeter (0.2 to 0.4 inch) long. Flow ers occur in clusters and form racemes on the ends of branches. Individual flowers are creamy white to cream y- green and orange/red/brown in color, fragrant, small, and 0.2 to 0.4 centimeters (0.08 to 0.16 inch) long. Flowers can contain both male and fem ale reproductive organs. Red fruit is a drupe that is small, globe

- shaped, and approximately 2 to 4 centimeters (0.8 to 1.6 inches) wide. Immature fruit are green in color. The skin is shiny to wax y. The pulp is white to brown in color, flesh y, dry, an d 0.3 to 0.5 centimeters (0.1 to 0.2 inch) thick. The flavor is similar to a combination of tart apricots or peaches, rhubarb, and cinnamon. Some fruit can be tart to sour. Seeds are spherical, 1 centimeter (0.4 inch) in diameter, and protected b y a hard, wrinkled, woody shell. Fruit have been valued for over 40 million years b y Europeans and Aboriginals. Fruit is highl y desired in Australia and is an important “bush food” in the drier areas of Australia
. Propagation is by

seed and grafting. Seed ger mination is difficult. In order to promote proper germination, the seed should be aged for a period of 1 to 3 years and the seed coat should be broken. With these practices, germination will occur in 1 to 4 months at a temperature of 15 °C (59 °F). Seed s are best sown during the winter. When the cotyledons harden, the seedling should be potted and given fertilizer. Two host plants such as clover and couch grass ( Cynodon dactylon ) should be transplanted into the pot when transplanting the seedling. See dlings should be planted a few meters from surrounding trees. Young trees require moisture, wind protection, and shade. Fruit should be harvested as soon as the skin changes color. After harvesting, fruit are halved, de

- stoned, and the flesh is processe d or stored as a dehydrated or frozen product. Cultivation is difficult. However, fruit is cultivated in several orchards across Australia , and also f ruit are harvested from the wild. **Rambutan :**  A bushy , spreading to upright evergreen tree that grows to a height of 5 to 25 meters (16 to 82 feet) , and is n ative to Southeast Asia, particularl y peninsular Malaysia and Sumatra, Indonesia. It is w idel y cultivated and the trunk is straight and 60 centimeters (24 inches) wide. Wood is reddish, dense and hard. Bark is wrinkled and grayish to red in color. The crown is open, wide, dense, and spreading. Leaves are156

evergreen, alternate, alternate elliptic, oblong

- elliptic, ovate, or obovate in shape, pinnately compound, divided into 1 to 7 pairs of leaflets, and 2 to 40 centimeters (0.8 to 16 inches) long b y 2 to 10.5 centimeters (0.8 to 4 inches) wide. The rachis is reddish and hairy when young. Leaflets are pale when young, yellowish

- green to dark green and dull on the upper surface when older, yellowish t o bluish

- green beneath when older, sub

opposite to alternate, sub sessile , papery to leathery , elliptic, oblong

- elliptic, or obovate in shape, oblique at the base, and 5 to 25 centimeters (2 to 10 inches) long by 2.5 to 11.0 centimeters (1 to 4 inches) wid e. Flowers are small, petal

- less, greenish, ye llow or white in color, less than 0.6 centimeters (0.2 inch) wide and contain 4 to 6 sepals (0.07 to 2.1 centimeters (0.03 to 0.8 inch) long), and a complete disk. Flowers approximately 500 to 3,000 per clust er are borne on hairy branched panicles at the ends of the branches in axillary or terminal positions. Three types of flowers exist: males (producing onl y staminate flowers), hermaphrodites functioning as males, and hermaphrodites functioning as females. Male functional flowers have 5 to 8 well

- developed stamens and pistils that fail to function normally . Female functional flowers have well

- developed pistils with non - functional stamens. Hermaphrodite flowers contain a prominent bifed syle and 5 to 7 st aminodes. There are separate male and hermaphrodite trees. The quantity of fruit produced increases when all three flower types are planted near each other. Pollination is achieved b y insects. Yellow, orange, pinkish red, bright to deep red, orange

- red , maroon, dark purple, yellowish red, or orange

- yellow fruit are drupes that occur in clusters of 5 to 18 on woody

stalks and are large, ovoid, ellipsoid, subglobular, or globose in shape, somewhat flattened, and 3.4 to 8 centimeters (1.3 to 3 inches) long by 2.5 to 3.7 centimeters (1 to 1.5 inches) wide b y 25 to 45 grams (0.9 to 1.6 ounces) in weight. One to two small undeveloped fruits may occur close to the stem of mature fruit. The skin is leathery , thin, tough, shell

- like, 0.2 to 0.4 centimeters (0.0 8 to 0.2 inch) thick, and covered with long, curling soft spines or tubercles and long, flesh y, soft, rigid, red, pinkish or yellow spine/hair (measuring 0.5 to 2 centimeters (0.2 to 0.8 inch)). The skin cracks away

easil y to reveal pulp that is white to rose - tinted, crisp to juicy , cream y, succulent, translucent, and 0.4 to 0.8 centimeters (0.2 to 0.3 inch) thick. The flavor is sweet, acid or subacid. Each fruit contains a flattened, ovoid to oblong, whitish seed that is 2.5 to 3.4 centimeters (1 to 1.3 inch) long b y 1 to 1.5 centimeters (0.4 to 0.6 inch) wide. There are several varieties. Popular cultivars include ‘Jitlee’, ‘Binjai’, Silengkeng, ‘Rongrein’, ‘R9’, and ‘R137’. Propagation is by seed, layering, budding and grafting. Seed must be plante d directly after being removed from the fruit. Germination will occur in 7 to 25 day s. Trees produced from seed are highly variable and result in a high proportion of male flowering trees. Vegetative propagation is used to produce female flowering trees . Grafting produces poor results. Grafting should be done during the active growing period (rainy season). Budding should be done when conditions are warm but drier. Budded or grafted trees are planted in the field within 12 to 24 months. Air layering is also becoming a popular technique. Air layered trees should be removed from the tree within 3 to 4 months of girdling and established in pots for 3 to 6 months prior to field planting. Young trees require shade. In the field, trees should be spaced 10 to 13 meters (33 to 43 feet) apart. Windbreaks are needed in the field. For commercial purposes, irrigation is required. Water stress causes a reduction in yi eld and fruit size. Training young trees establishes a strong framework of branches. Annual pruning should be done to remove water sprouts, disease

- infected shoots, and dead branches.157

Fertilization aids growth. Trees can produce well for 15 to 20 years. Fruit are harvested by cutting the entire fruit cluster from the branch or cutting indivi dual fruit with stems when fruit are mature. Maturity is based on the fruit’s fullness, flavor, and color development. Fruit do not continue to ripen after harvest. After harvest, fruit are graded. Fruit sold in local Asian markets is sold on the stalk . Fruit sold in local supermarkets are wrapped individuall y in plastic and boxed. Fruit can be stored for 2 weeks at 10 to 15 °C (50 to 59 °F) at 100% humidity
. **Saguaro :**  A large, slow

- growing, tree

- like, branched (when mature), upright, stem succule nt that grows to a height of 3 to 18 meters (10 to 59 feet) , and is n ative to the Sonoran Desert in Arizona, California and Mexico. The largest of the columnar cacti growing in the U.S. Individual plants can weigh up to 8 tonnes (9 tons). The taproot is deep, anchoring, and up to 1 meter (3 feet) long. Lateral roots are thin to thick, extensive, shallow, and 30.5 centimeters (1 foot) to 30 meters (98 feet) long. Trunks are simple, have smooth, leathery , waxy skin, measure 5 to 75 centimeters (2 to 30 i nches) in diameter, and contain 12 to 30 vertical ribs (1 to 3 centimeters (0.4 to 1.2 inches) wide). Ribs contain brown areoles (axillary buds) that produce clusters of 10 to 30 dense, gray , brown or yellow spines. Spines are downward pointing (to direc t rainwater), up to 7 centimeters (3 inches) long, and spaced 2 centimeters (0.8 inch) apart. Younger spines are stout and sharp. Older spines are bristly . Spines aid in cooling and insulating the plant. As the plant ages, ribs at the base of the trunk develop dark, woody, corky bark. 13 to 20 internal ribs support the plant. When plants reach 50 to 100 ye ars of age, lateral erect branches (arms) form. Approximately 1 to 50 branches can form and measure 30 to 69 centimeters (12 to 27 inches) in diame ter. Tips of branches (arms) and trunks contain tissue folds and spines for protection. Woody tissue runs parallel up and down the plant to form the cylindrical shape. Large, fragrant, waxy , cream y white flowers with yellow centers are borne in rings from areoles at the branch and trunk ends. Flowers open at night, and measure 10 to 12 centimeters (4 to 5 inches) long and 6.5 to 12 centimeters (3 to 5 inches) in diameter. Individual flowers contain an ovary with a locule measuring up to 2.5 centimeters (1 inch), white, short filaments, and tan anthers, hundreds of stamens, a floral tube, a styl e, a nectar chamber, and stigma lobes. Flower tubes contain scales that are broadl y triangular to rounded, and green with red apices. Plants are primarily polli nated by

bats. Purple to red fruit are berries that are oblong, cylindrical, or oval in shape, 8 to 10 centimeters (3 to 4 inches) long, and up to 8 centimeters (3 inches) in diameter. Immature fruit are green. The skin is spiny . The pulp is flesh y and red in color. The flavor is sweet , and the f ruit often split open while attached to the plant. Each fruit contains approximately 2,000 to 2,500 tiny , 0.3 centimeter (0.1 inch), reddish black seeds. Saguaro is the state flower of Arizona. Propagation i s by seed and offsets. Seeds should be separated from the mature pulp using a sieve. Seeds should then be cleaned and dried. Germination rate is over 95 percent when seeds are exposed to light for 8 hours at 30 °C (86 °F) and placed on moist blotter pap er for 20 day s at alternating temperatures of 20 to 30 °C (68 to 86 °F). Seeds can also be surface

- sown on coarse potting medium. Seedlings should be placed in a shaded location (in the shelter of a surrounding tree) until reaching a meter in height. Wh en ripe, fruit split open and later158

fall to the ground. Fruit are harvested with long

- handled knives before the fruits fall , and after harvesting, seeds are removed from the fruit by a macerator. **Salak** : A small, creeping, tillering, nearl y- stemless, rapidly

- growing palm that grows to a height of 1 to 5 meters (3 to 16 feet) , and is n ative to Southeast Asia, specifically Malay sia. When the trunk comes in contact with the soil, shallow roots are sent out. Roots usually

develop directl y under the crown . The trunk is short, contains short internodes, is mostly

a subterranean stolon, and measures 1.5 meters (5 feet) long by 10 to 15 centimeters (4 to 6 inches) in diameter. Multiple

- trunks can form. Basal suckers can form, forming compact clumps. Leave s are feather

- like pinnate, large, erect, and 3 to 7 meters (10 to 23 feet) long. Leaflets are dark green on top, light underneath, 20 to 70 centimeters (8 to 28 inches) long and 2 to 7.5 centimeters (0.8 to 3 inches) wide. Petioles, midrib margins, and leaflets contain grey to blackish, long, thin sharp spines. Plants produce an axillary compound spadix that is stalked initially and enclosed by

the spathe. Flowers occur in pairs in the axils of the scales. Male and female inflorescences occur on separate plants and emerge from the crown of the palm. The male inflorescence is 50 to 100 centimeters (20 to 39 inches) long and consists of 4 to 12 spadices that each measure 7 to 15 b y 0.7 to 2 centimeters (3 to 6 b y 0.3 to 0.8 inches). Male flowers contain 6 stamens that are borne on a reddish, tubular corolla with minute pistil lobes that shed pollen in the morning. The female inflorescence is 20 to 30 centimeters (8 to 12 inches) long and consists of 1 to 3 shorter spadices that measure 7 to 10 centimet ers (3 to 4 inches) long. Female flowers are larger than male flowers and contain a tubular corolla that is yellow

- green outside and dark red inside, a triocular ovary , a short trifid red style and six staminodes borne on the corolla throat , and 15 to 40 flowers are contained on each inflorescence. 9 to 12 female inflorescences are produced per ye ar. Most varieties are cross - pollinated by

insects. Reddish

- brown fruit is produced in tightly

- packed clusters of 15 to 40 (per spadix) in the crown of the plant. Individual fruit is a drupe that is globose, ellipsoid, or pear

- shaped, rounded at the top, tapered to a point at the base, and 2.5 to 10 by

5 to 8 centimeters (1 to 4 by 2 to 3 inches) in size. The skin is smooth, shiny , and contains numerous overla pping yellow to brown united scales with small spines. Pulp is in 3 or 4 segments, and is yellowish white to brown in color, non

- fibrous, dry , and crisp. The flavor is sweet to nutty and resembles a combination of apple, banana and pineapple. The aroma is slightly sour and pungent. Each fruit contains three edible, fleshy , shiny

blackish, cream

- colored or brown seeds that measure 0.2 to 0.8 centimeters (0.08 to 0.3 inch) thick each fruit segment contains a seed. A white, translucent homogenous endosper

m surrounds the seeds. Propagation is by seed, suckers, layering or stem cuttings. Seeds should be planted immediately (2 to 5 seeds in a 5 centimeter (2 inches ) deep hole) into a moist field or nursery with organic matter after being removed from the fr

uit. Plants can be replanted in 4 months (during the rainy season) in a shaded area. Laye rs and suckers should be obtained from a mature clump in which three to four shoots develop each ye ar. A bamboo tube is used to plant and encase the sucker. Stems from 7 to 10 year old plants with leaf sheaths removed can be cut into sections with a lateral bud and planted in the nursery . Trees should be planted 2 to 6 meters (7 to 20 feet) on a square (2,000 to 3,000 plants per hectare). Male trees should be disp ersed159

among the female trees. Trees can be intercropped with other tree crops such as mango, jack fruit, and durian. Trees should be pruned to remove basal suckers. To prevent the stem from becoming too tall, earth can be pushed up around the stem to promote rooting. Fruit thinning is done (6 to 8 fruit per inflorescence) 3 months after flowering to provide space for remaining fruit. Trees are fertilized to promote fruit development. Cultivated fruit grown in sandy soils require irrigation or a high w ater table. Harvesting occurs when astringency

and acidity

have reached a minimum level, 160 day s have passed since flowering, fruit color changes from dark brown to reddish brown, and firmness and ease of fruit detachment occur. Fruit are harvested by c utting bunches with a reaping hook. Under ripe fruit is held for 2 to 3 days before being sent to market. Overripe fruit is tasteless and has a strange odor. Fruit should be washed in water or scrubbed before going to market. Fruit should be stored at 12 to 15 °C (54 to 59 °F) for 2 to 3 weeks. Fruit is widely

cultivated in the wetter areas of the Indo

- Malay region. **Sapodilla** : A medium to large, evergreen, upright to spreading, low

- branching, slow

- growing tree that grows to a height of 5 to 40 mete rs (16 to 131 feet) and a diameter of up to 1.5 meters (5 feet). Trees are shorter in height in subtropical regions and are n ative to tropical Central America, from southern Mexico to Venezuela. The root sy stem is extensive, but shallow. The trunk is bu lky , cylindrical, long, and can attain a diameter of 2 to 3.5 meters (7 to 11 feet). Bark is dark brown, deepl y furrowed, and forms small rectangular pieces. Wood is deep red in color, hard, heav y, strong, durable, and strong. Young branches are arrange d horizontally . The tree contains copious amounts of white, milky latex. The crown is py

ramidal when young and rounded, irregular or open when mature, widespread, shiny , dark, and dense. Leaves are alternate, simple, glossy , entire, thin, and papery to leathery , smooth on the upper surface, hairy underneath, pointed at both ends, ovate, oblong, elliptic, ovate

- elliptic or elliptic

- lanceolate in shape, spirally clustered at the ends of the branches, and 5 to 15 centimeters (2 to 6 inches) long by 2.5 to 6 centimeters (1 to 2.4 inches) wide. Internodes space between leaves is short. Petioles are 1 to 2 centimeters (0.4 to 0.8 inch). Light yellowish green to white flowers are small, fragrant, bell

- shaped, solitary , pendulous, and 0.8 to 1.2 centimeters (0 .3 to 0.5 inch) in size. Flowers are borne on short brown hairy stalks (1 to 2 centimeters (0.4 to 0.8 inch)) in the leaf axils of the terminal leaf clusters. Individual flowers contain both male and female reproductive organs, three outer brown hairy sepals, three inner sepals, a pale green to white tubular corolla, and six stamens. Cross pollination is done by insects. Brown fruit is a pendulous berry that is spherical, ellipsoid, oblate, oval or conical in shape, up to 15 centimeters (6 inches) long, 5 to 15 centimeters (2 to 6 inches) in diameter and 100 to 500 grams (3.5 to 18 ounces) in weight. The skin is thin, rough, and covered with light

- brown scurf. In some varieties, scurf can be rubbed off when ripe. Immature fruit is dark green and hard. Mature fruit skin is light yellowish green, brown, or reddish

- brown underneath the brown scurf. Mature fruit pulp is white, orange, ye llowish, yellowish brown, pinkish brown, tan or brown in color, contains little to no latex, is smooth, soft, very juic y, and sometimes grainy in texture. Immature fruit pulp contains copious amounts of latex. The flavor of mature pulp is sweet and similar in taste to Pouteria sapota . Some describe the taste as mellow pea with overtones of caramel or160

pear. Immature fru it is astringent. Fruit may be seedless or contain 3 to 12 hard, inedible, oblong to long

- oval, flat, shiny dark brown to black (with a white margin) seeds measuring 2 centimeters (0.8 inch) long. Seeds contain a distinct curved hook on one margin. Immature seed is white and soft. Cultivated since ancient times to extract chicle for chewing gum and for fruit
. Propagation is by seed, budding, grafting, cuttings, and air layering. Dry

seed germinates in 2 to 4 weeks. Seedlings require shade, shelter, and staking during establishment. Vegetative propagation is used to achieve uniform planting material. Grafting should be done during the cooler, drier periods such as fall and spring. Mature, non
- flushing terminal scions give the best results. Air laye ring is done in the warm, wet season. Upright branches that have not flushed recently and have a stem diameter of at least 1 centimeter (0.4 inch) should be used. Trees should be planted out into the field when 1 to 2 years old and spaced 6 to 14 meters (20 to 46 feet). Pruning should be done to remove dead branches and lower branches that bend towards the ground. Irrigation aids in producing good yi elds in dry areas. Fertilization aids growth. Fruit maturity

is determined by

size, lack of latex, and appearance. The brown scurf should be rubbed off to determine if there has been a color change. Fruit should be harvested when ripe fruit begin to fall from the tree. In some areas, fruit is harvested when still green and ripened in the dark. After bei ng cut from the tree, the stalk should be pruned and latex should be allowed to drain in water. Mature fruit ripen in 3 to 7 day s at 25 °C (77 °F). Fruit should be stored at 15 °C (59 °F) for 14 day s. Trees are tapped for latex every

2 to 3 years during the rainy season . **Sapote, black** : A small to medium, broad

- topped, slow

- growing tree that reaches a height of 10 to 25 meters (33 to 82 feet) , n ative to Mexico and Central America (Guatemala). The tree is related to persimmon. The trunk is furrowed, dominant, and up to 75 centimeters (30 inches) in diameter. Bark is black. Wood is yellowish to deep yellow and contains black markings near the heart. Branches are in pseudo

- whorled tiers and are spreading and slender. The crown is round. Pale green leaves are leathery , alternate, evergreen, gloss y, papery, and simple , elliptic

- oblong to oblong

- lanceolate in shape, tapered at both ends or rounded at the base and acute at the tip, and 10 to 30 centimeters (4 to 12 inches) long. Flowers are borne in th e leaf axils on new shoots and can contain both male and female reproductive organs (hermaphroditic) and just male or female organs. Male flowers are borne in clusters of 3 to 7 and possess a gardenia scent. Female and hermaphrodite flowers are borne sin gl y. Individual white to greenish yellow flowers are fragrant, tubular

- lobed, small, and contain a persistent green cal yx , an 8, 10 or 12 celled ovary with one ovule per cell. Flowers measure 1 to 1.6 centimeters (0.4 to 0.6 inch) wide. Olive, muddy

gre en, dark green, or brown fruit is a berry that is solitary , large, ovate, round, flattened, oblate or conical in shape, and 5 to 15 centimeters (2 to 6 inches) in diameter. Immature fruit is bright green. The skin is shiny , smooth, thin, and contains a p ersistent four to six

- lobed cal yxthat is 4 to 5 centimeters (1.6 to 2 inches) across. Some fruit can contain slight ridges. The pulp is brown, dark brown or black in color, soft, fleshy , dense, floury, gloss y, cream y or jell y- like in texture. The flavo r of mature fruit is sweet and mild to bland and somewhat resembles chocolate pudding. The flavor in immature fruit is astringent and bitter. Each fruit contains 1 to 10 flat, smooth, brown161

seeds that measure 2 to 2.5 centimeters (0.8 to 1 inch) long. F ruit can be seedless
. Propagation is by

seed, air layering, shield budding, and grafting. Propagation is usually done by seed. Seeds should be sown in large bags. Germination occurs in 30 day s. Seedlings can be transplanted within 2 years of germinati on when plants are 31 to 61 centimeters (1 to 2 feet) tall. Plants are air layered or shield budded using mature green scions. Grafting produces shorter, pistillate trees with good fruiting capability . Young trees should be spaced 8 to 12 meters (26 to 39 feet). Young trees are pruned by cutting the main stem to a height of 90 to 100 centimeters (35 to 39 inches) to obtain a lower canop y height. Dead and weak branches are also be pruned. Fertilizer aids growth. Irrigation is required in dry areas. F ruit is harvested with a cutting pole when the fruit is full grown but unripe (bright

- green) and the cal yxbecomes reflexed. Ripe fruit usually fall from the tree. Mature fruit ripens in 10 day s from a bright

- green to an olive, muddy green. Firm olive green fruit ripen in 2 to 6 day s. At certain stages, harvested fruit can be stored for several months at 10 °C (50 °F). Fully ripe fruit is soft and can only be held for a few day s in cold storage. **Sapote, green** : An erect, medium to large evergreen tree that grows to a height of 12 to 25 meters (39 to 82 feet). A close relative of the mamey sapote ( Pouteria sapote) , and is n ative to the Central American highlands of Guatemala, El Salvador, Honduras, and Mexico. Wood is reddish, fine

- grained, compact , strong and durable. Young branches are covered with brown hairs. The tree contains white gummy latex. Leaves are clustered at the tips of flowering branches and are irregularl y alternate along non

- fruiting branches. Individual leaves are wavy , pointe d, hairy along the upper mid

- rib, down y - white beneath, and oblanceolate in shape and 10 to 25 centimeters (4 to 10 inches) long by 5 to 7 centimeters (2 to 3 inches) wide. Pinkish to white flowers are borne in clusters of 2 to 5 in the leaf axils along le afless branches. Individual flowers are tubular, five

- lobed, hairy , and contain 9 to 10 sepals. Flowers are pollinated by insects. Olive green, brownish

green or ye llow

- green fruit dotted with red

- brown is solitary , ovoid, round, or ellipsoid in shape, pointed at the apex and/or base, and 5 to 20 centimeters (2 to 8 inches) long b y 6 to 8 centimeters (2.4 to 3 inches) wide. The skin is thin, membranous, and translucent. At maturity , an amber to brownish

- orange color forms under the caly x. Pulp is oran ge to red in color, light

- russet, fine

- textured, melting, juicy , and smooth. The flavor is sweet and better than the sapote. Each fruit contains 1 to 2 dark brown shiny elliptic to ovate seeds that measure 4 to 6 centimeters (1.6 to 2.4 inches) long. Co mpared t o mamey sapote ( Pouteria sapote ) , fruit, flowers and leaves are slightly smaller in size
. Propagation is by

seed and grafting. The hard seed coat should be removed or cracked before planting seeds. For grafting purposes, scion wood should be prepared 30 day s in advance b y girdling 15 centimeters (6 inches) below the shoot apex and removing all but the terminal three to four leaves. Trees can be pruned, fertilized, and regularly irrigated to promote quality

fruit. Fruit are harvested hard, when the peel becomes translucent with a brownish

- orange color showing through and an orange color is observed under the persistent cal yx . Fruit are allowed to soften before processing. Mature fruit ripen in 4 to 14 day s. Grown on a small commercial scale in Central America; also grown in the wild
.162

**Sapote, Mamey** : A large, semi

- deciduous to evergreen, erect to spreading tree that grows to a height of 10 to 25 meters (33 to 82 feet) and sometimes 30 to 40 meters (98 to 131 feet) , and is n ative to southern M exico and Central America. The tree is closel y related t o the sapodilla (

Manilkara zapota

) . The taproot s ys tem can extend to a great depth. The fibrous lateral root s ys tem is extensive. The trunk is stout and short or tall, narrowl y buttressed, and up to 1 meter (3 feet) thick. Bark is reddish brown and shaggy . Wood is light, reddish

- brown, moderatel y hard, heav y, strong, and durable. The tree produces milky , white, gummy

latex. Young branches are densely hairy (rusty red in color). Mature branches are thick. The crown is lush, dense or open, narrow or spreading, sy mmetrical to irregular, and oval. Leaves are clustered at the tips of branches and are spirally arranged. Individual leaves are simple, papery , smooth, obovate, oblanceolate, ovate or lanceolate in shape, prominently veined, pointed at the tip or both ends, lighter in color or brown underneath, hairy underneath when young, smooth underneath when mature, and 10 to 30.5 centimeters (4 to 12 inches) long b y 4 to 10 centimeters (1.6 to 4 in ches) wide. The petiole is thick and 2 to 5 centimeters (0.8 to 2 inches) long. Small whitish to pale yellow flowers are subsessile, perfect, 5

- parted, solitary to densely clustered (in groups of 6 to 12), and borne at the tips of branches and in the axi ls of fallen leaves along small diameter (1.3 to 5.1 centimeters (0.5 to 2 inches) branches. Individual flowers contain both male and female reproductive organs, a cal yxwith 8 to 12 lobes, a tubular corolla with 5 lobes, 5 true stamens, 5 false stamens, 5 staminoids, one pistil, and a 5
- celled ovary . Flowers open in the late afternoon or evening. Cross

- pollination improves fruit set. Brown fruit is a berry that is solitary , ovoid, spindle

- shaped, elongated, round, or ellipsoid in shape, pointed at the tip, 7.5 to 23 centimeters (3 to 9 inches) long, 6 to 8 cm in diameter and 250 to 2,300 grams (0.6 to 5 pounds) in weight. Fruit resembles a large sapodilla. The peel is rough, leathery , hard, brittle, firm, semi

woody , thick, scurfy , and up to 0.15 cent imeters (0.06 inch) thick. A persistent cal yx occurs at the base. The peel is less scurfy at maturity . Pulp is orange, salmon orange, pinkish

- red, purple, or deep red in color, cream y, soft, and finel y granular. Immature fruit can contain milky

latex. The flavor is sweet, mellow, and almond to pumpkin

- like. Each fruit contains 1 to 4 large, hard, glossy , spindle

- shaped to ellipsoid, pointed, blackish brown to brown seeds. Seeds have a strong bitter almond scent. Propagation is by seed, layering, and grafting (veneer, cleft, or four

- flap). Seeds should be planted soon after being removed from the fruit. Germination occurs in 2 to 4 weeks. Removing or breaking the seed coat hastens germination. Seeds should be planted with the pointed end upward, p rotruding 1.3 centimeters (0.5 inch) above the soil. Since seedlings are variable and do not produce fruit for a long period of time, grafting is done for commercial purposes. Grafting should be done during warm day s, cool nights, and low humidity . Term inal branches or newly developed lateral shoots should be used. Girdling the branchlet 25 to 30 centimeters (10 to 12 inches) below the terminal or removing the terminal to force lateral bud break should be done 14 to 21 day s before grafting. Planting sh ould be done at the beginning of the rainy season. Tree spacing depends on climate and cultivar. Spacing should be 4 to 6 meters (13 to 20 feet) in row and 7 to 10 meters (23 to 33 feet) between rows. Trees can be pruned to remove closel y spaced, weak, or damaged limbs. Fertilizer aids growth. Irrigation should be performed during dry163

periods. Young, developing and mature fruit can be found on the same branch at the same time. Fruit should be harvested when mature, since immature fruit do not ripen. Fruit is mature if tissue immediately beneath the peel is orange and some of the scurfy brown surface has dissipated. Fruit is harvested by twisting or cutting the fruit from the tree. The stem is then trimmed during processing. Fruit will soften at 25 to 27 °C (77 to 81 °F) in 4 to 5 day s, but can be stored for 6 to 13 day s at 20 °C (68 °F). **Sapote, white** : A moderatel y large, vigorous, erect to spreading tree that grows to a height of 4.5 to 18 meters (15 to 59 feet) , and is n ative to the central highlands of Mexico and Central America. Itis a distant cousin of citrus. The root sy stem is wide

- spreading. Bark is light grey , thick, and warty. Wood is yellow, fine

- grained, compact, moderately dense, heavy , and strong. Trees are densely branched. Branches of mature trees are spreading, long, lenticellated, grayi sh in color, and drooping. Leaves are alternate, large, palmately compound, and contain 3 to 7 leaflets. Deep green leaflets are lanceolate to oval in shape, glossy , smooth to hairy unde rneath, pale underneath, gland

- dotted, papery , and 7 to 18 centimeters (3 to 7 inches) long b y 2.5 to 5.0 centimeters (1 to 2 inches) wide. Margins are entire or undulated. Petioles are 10 to 12 centimeters (4 to 5 inches) long. New leaf growth is reddi sh. Flowers are borne in panicles in the axils of mature leaves or on the terminals of mature shoots. Panicles are slightl y smaller than the leaves. There are 15 to 100 flowers per panicle. Individual flowers are greenish yellow to greenish white, smal l, 1 centimeter (0.4 inch) in diameter, odorless, and contain 4 to 5 sepals, 4 to 5 petals, 5 stamens, and a 3 to 5 lobed stigma. Flowers can be female, male or perfect. Bees and other insects are the main pollinators. Greenish yellow to yellow fruit is a drupe that is solitary

or occurs in clusters of 2 to 3, is spherical, oblate, oval, ovoid, flattened, s ymmetrical or irregular in shape, 5

- lobed, 6 to 11 centimeters (2.4 to 4 inches) wide, up to 12 centimeters (5 inches) long, 6 to 12.5 centimeters (2. 4 to 5 inches) in diameter, and 70 to 700 grams (0.15 to 1.5 pounds) in weight. Immature fruit is dark green. Skin is thin, papery , smooth, inedible, and covered with a very thin waxy

bloom. Pulp is white to yellow, soft, smooth, fine, fleshy , buttery i n texture, moist, and contains many tiny , conspicuous yellow oil glands. The flavor is sweet to bitter. Some describe the taste as nutty , peach

- like or a combination of pear and banana. Each fruit contains 1 to 7 oval, elliptic, or oblong, hard, bitter, white seeds that measure 2 to 5 centimeters (0.8 to 2 inches) long and 1.25 to 2.5 centimeters (0.5 to 1 inch) thick. Many varieties exist. Propagation is by

seed, cuttings, layering, budding, and grafting. Seeds are used for breeding purposes and shou ld be sown 2.5 centimeters (1 inch) deep within 3 to 8 weeks of being removed from the fruit. Germination occurs in 3 to 4 weeks. Grafting and budding should be done in warm weather (spring). Young, mature scion wood with grey bark should be used. Young trees should be spaced 4 to 8 meters (13 to 26 feet) in row and 7 to 10 meters (23 to 33 feet) between rows. After being planted, young trees should be staked or protected b y a windbreak. Newl y planted trees can be cut back to 1 meter (3 feet) to enco urage branching. Annual pruning can aid in producing more fruit. Fruit thinning can increase fruit size. Fertilizer aids growth. Irrigation should be provided in dry areas. Fruit maturity

is determined by

size and color. Fruit that are destined for distant markets are harvested at a less mature, hard stage. Fruit should be harvested b y164

clipping and leaving a short stem piece attached to the fruit. Fruit are fragile and the skin is easily damaged. Fruit can be stored for 2 to 3 weeks at 19 to 21 °C (66 to 70 °F) and 85 to 95 percent relative humidity or 3 to 6 weeks at 5 °C (41 °F). Fruit only last a few day s at room temperature. Trees are grown for commercial purposes on a very small scale throughout the tropics and subtropics especially Central America. **Sataw** : A tree that grows to a height of 15 to 40 meters (49 to 131 feet) (sometimes 54 meters (177 feet)) and a diameter of 50 to 100 centimeters (20 to 39 inches) , and is n ative to the Malay

Peninsula, Brunei, Malay sia and Indonesia. Bark is smooth and reddish brown in color. Wood is light to medium weight, hard and has a garlic or bean

- like odor. Heartwood is white, yellow

- white, or pale yellowish

- brown. Sapwood is paler in color. Branchlets are hairy . Leaves are bipinnate, compound, an d alternate. Each leaf consists of 10 to 19 pairs of pinnae that are 3 to 9 centimeters (1.2 to 3.5 inches) long. Each pinnae contains 31 to 38 pairs of opposite linear leaflets that are penni

- veined, smooth, and very small and contain a rounded tip, and small pointed lobe or ear at the base. Leaflets measure 0.5 to 0.9 centimeters (0.2 to 0.4 inch) long b y 0.15 to 0.2 centimeters (0.06 to 0.08 inch) wide. Petioles are 2 to 6 centimeters (0.8 to 2.4 inches) long. The rachis is 18 to 30 centimeters (7 t o 12 inches) long. Glands are 0.7 to 1.5 centimeters (0.3 to 0.6 inch) above the stalk base. Flowers are contained in densel y crowded pear

- shaped to round pendulous heads that measures 2 to 5 centimeters (0.8 to 2 inches) in diameter. Stalks are 20 cent imeters (8 inches) to 1 meter (3 feet) long. Cream y white, brown

ye llow or green

- yellow flowers are small, contain 5

- lobed tubular sepals and petals, a cal yx , corolla, filaments, an ovary , and 10 stamens. Individual flowers measure 0.15 centimeters (0.06 inch) in diameter. Male and female flowers are located at the base of the inflorescence and perfect flowers are located at the top of the inflorescence. Pollinated by

bats. Fruit is a legume that is contained on a long stalk. Black pods dangle in smal l bundles, are large, straight to twisted, swollen over the seeds, and 35 to 55 centimeters (14 to 22 inches) long b y 3 to 5 centimeters (1.2 to 2 inches) wide. Immature fruit is green. The flavor is strong and somewhat resembles garlic. Each pod contains 10 to 18 large, broadl y ovoid seeds that measure 2 to 2.5 centimeters (0.8 to 1 inch) by 1.5 to 2 centimeters (0.6 to 0.8 inch). The seed coat is soft. Green seeds have a strong aroma and a garlic flavor
. Propagation is by seed, stem cuttings, and bu dding. In some areas, seedlings are collected from the wild and planted in fields. Seeds should be planted soon after being removed from the fruit. Germination is high and occurs in 3 to 15 day s. Most commercial plants are vegetatively propagated. Pro per space and light are required for optimal growth. Young trees require shade. Cultivated in Malay and Java villages and fruit orchards since ancient times. **Satinleaf**: A slow

- growing, long

- living, evergreen shrub or small to medium tree that reaches a height of 3 to 14 meters (10 to 46 feet) and a spread of 5 to 8 meters (16 to 26 feet) , and is n ative to Florida, the Bahamas, the Greater Antilles, and Belize. The trunk can be single or multiple and is straight, slender and up to 25 centimeters (10 i nches) in165

diameter. Bark is gray

- brown to light reddish brown in color, thin, rough and contains fissures and plates. Wood is hard, heav y, and strong. Twigs are slender and rusty to reddish brown in color. Young twigs contain a rusty brown pubescence. The canop y is somewhat oval, s ymmetrical, and narrow in shade and spreading in full sun. Dark green leaves are alternate, simple, elliptic, ovate or oblong in shape, pointed at the tip, shiny , stiff, hairless on the upper surface, densely covered with co ppery

hairs underneath, and 3 to 20 centimeters (1.2 to 8 inches) long b y 2 to 5 centimeters (0.8 to 2 inches) wide. Margins are entire. Leaves resemble southern magnolias. Small white to whitish yellow flowers are bell

- shaped, solitary to clustered, an d on short pedicels in the leaf axils. Individual flowers are 5

- merous, and contain a 0.3 to 0.5 centimeter (0.1 to 0.2 inch) five

lobed yellowish or greenish

- white corolla. Flower buds contain a rusty brown pubescence. Pollinated by insects. Dark purp le, blue or black fruit is a berry that is fleshy , elliptical to oval in shape, small, and 1 to 2.5 centimeters (0.4 to 1 inch) long. Skin is gummy

or rubbery

and secretes a white milky sap when cut. Pulp is whitish to purple

- white in color, juicy and st icky. The flavor is sweet. Each fruit contains one seed. Trees have become endangered in Florida. P ropagation is b y seed and semi

- hardwood cuttings. Plants are hard to establish in cultivation. Pruning, irrigation, and fertilization encourage growth. Widely cultivated as an ornamental. **Screwpine** : Pandanus tectorius is a stout, branching, multi

- stemmed, large shrub or small tree that obtains a height of 4 to 14 meters (13 to 46 feet). The canop y obtains a height of 4 to 14 meters (13 to 46 feet). Pandanus tectorius fruit are approximately 18 centimeters (7 inches) in diameter. Flowers are produced at the ends of the leaf clusters, last one day , and lack both the cal yxand corolla. Male inflorescences are arranged in racemes or branched in clust ers of flowers surrounded b y large white to bronze

- colored spathes or bracts. Clusters are approximately 30.5 centimeters (1 foot) long. Fragrant male flowers are tin y, white, pendant, and produce large amounts of pollen. The female inflorescence is arranged in a solitary

head with green bracts. The female flower consists of a superior ovary of man y carpels in a ring. Male and female flowers are found on separate trees. Pollination can occur b y bats, birds, insects and wind. Viable seed can be produ ced via apomixes. Red to yellow compound fruit is ovoid, ellipsoid, sub

- globose, or spherical in shape, pendulous, 8 to 30 centimeters (3 to 12 inches) long, and 4 to 20 centimeters (1.6 to 8 inches) in diameter. Each fruit consists of 38 to 200 tightly bunched, wedge

- shaped phlanges that ripen as drupes. Individual phalanges or drupes are narrowly oblong to ovoid in shape, woody atthe outer end, fleshy on the inner end, and 2.5 to 11 centimeters (1 to 4 inches) long b y 1.5 to 6.7 centimeters (0.6 to 2 .6 inches) wide. The skin is dry or hard. Pulp is bright yellow, orange, or red in color, juicy , starchy , fibrous, fleshy , or oil y. The flavor is sweet and slightly resembles the taste of dates and very fragrant. Each phalange contains approximately tw o seeds that are obovoid, ellipsoid, or oblong in shape, red

- brown in color outside, whitish and gelatinous inside, and 0.6 to 2 centimeters (0.2 to 0.8 inch) long. Some seeds have a taste similar to coconut. Fruit resemble a pineapple in shape. Fruit are important locally in Asia and the Pacific. **Sierra Leone -**  **tamarind**166 A shrubby

tree that grows to a height of 20 to 30 meters (66 to 98 feet) , and is n ative to West Africa. The trunk may or may not contain tall buttresses. Wood is dense, hard, durabl e, heav y, light brown, fine in texture and possesses high silicate content. Sapwood is white with ripple marks. Heartwood is red

- brown in color. The bark is smooth and grey

to reddish in color. Red gum exudes from the bark. The crown is densely leafy
. Each leaf consists of an odd terminal leaflet and 2 pairs of opposite to alternate leaflets. The lower pair of leaflets is usually smaller in size. Individual leaflets are elliptic, broadl y elliptic, or obovate in shape, blunt to pointed at the tip, sy mmetrical and rounded or slightly

wedge

- shaped at the base, leathery , smooth above, sometimes slightly hairy underneath, and 3.5 to 10 by 2.5 to 5 centimeters (1.4 to 4 by 1 to 2 inches) in size. The leaf stalk is 5 to 13 centimeters (2 to 5 inches) long. Whitish flowers are borne in large terminal or axillary panicles that are covered with short brownish hairs when young, and measure up to 30 centimeters (12 inches) long. Branches on panicles spread out widel y and horizontally . Individual flowers are b orne on short stout stalks. Buds measure 0.2 centimeters (0.08 inch) long. Black fruit is circular and flattened or round in shape, is borne on a 0.6 centimeter (0.2 inch) long stalk, and measures up to 2.5 centimeters (1 inch) in diameter. The skin is densely velvety. A collar occurs near the tip of the fruit. Pulp is orange red to brown in color, and dry . The flavor is sweet

- sour and astringent and tastes similar to a sweet baobab. A brittle shell encloses 1 to 2 seeds
. Propagation is by

seed and the s eed should be scarified to promote germination. Seeds should be sown just below the soil surface in moist, shaded beds containing equal parts of forest topsoil and river sand
. **Soncoya:** A small to medium tree or shrub that grows to a height of 4 t o 12 meters (13 to 39 feet) , and is n ative to Mexico and Central America. The trunk is short and up to 45 centimeters (18 inches) in diameter. Bark is dark with light spots. Branching begins low on the trunk and is spreading. Young branches are rusty a nd wooll y. Leaves are deciduous, simple, alternate, wav y, broad, oblong

- elliptic, oblong

- lanceolate, or oblong

ovate in shape, pointed at the apex, brown

- hairy on both surfaces, short

- petioled, and 20 to 30.5 centimeters (8 to 12 inches) long b y 10 to 14 centimeters (4 to 5.5 inches) wide. Fragrant purple flowers emerge with the new leaves along the branches. Individual flowers are solitary , fleshy , large, conical, enclosed at first by a pair of bracts, and contain a rusty- hairy

3
- parted caly

x, 3 thick o uter petals that are brown hairy outside and ye llowish and purple mottled inside, and 3 smaller, thinner inner petals that are creamy white outside and purple inside. Pollinated by insects, especially

beetles. Brown to gray fruit is solitary , large, thic k stalked, ovoid to nearly round in shape, and 15 to 20 centimeters in diameter. Immature fruit is green. The skin is coated with a brown felt and contains hard, 4

- sided, conical protuberances that are each tipped with a curved hook. Pulp is yellow to o range in color, soft and fibrous. The flavor is mild, and smells like a mango. Each fruit contains many dark brown seeds that are obovate and 2.5 to 3 centimeters (1 to 1.2 inches) long , and p ropagation is by seed
. **Soursop** :167 A small, fast

- growing, sle nder, upright to low

- branching bushy evergreen tree that grows to a height of 3 to 10 meters (10 to 33 feet) , and is n ative to tropical America and the Caribbean. Older trees become straggly and untidy

in appearance. The root sy stem is shallow and fibrou s. Wood is pale, aromatic, soft, light, and not durable. Branches are upturned. Young branchlets are rusty- hairy . The crown is p yramidal to s ymmetrically conical, dense and 3.5 meters (11.5 feet) in diameter. Dark green leaves are alternate, smooth, g lossy

above, dull underneath, leathery , obovate, oblong

- obovate, oblong, narrow - obovate, or elliptic in shape, pointed at both ends, and 6 to 25 centimeters (2.4 to 10 inches) long b y 2.5 to 6 centimeters (1 to 2.4 inches) wide. When crushed, leaves emit a spicy

odor. Yellow

- green bell

- shaped flowers can be solitary or produced in small clusters on old wood, trunks, branches or twigs. Individual odorous flowers are short

stalked, plump, triangular

- conical, large, and contain three close

- set, small, thin, rounded, pale yellow inner petals, three flesh y slightly spreading yellow

- green ovate - acute outer petals, and both male and female reproductive parts. Flowers measure 2.5 to 5 centimeters (1 to 2 inches) long. Pollination is poor, which results in poor fruit set. Hand pollination and pollination by beetles can aid yield. L arge yellow green fruit is a sy ncarp that is solitary , irregular, broadly ovoid, heart

- shaped, kidney

- shaped, oblong

- conical, or ellipsoid in shape, and 10 to 35 centimeters (4 to 14 inches) long b y 15 to 35 centimeters (6 to 14 inches) wide b y 0.5 to 7 kilograms (1 to 15 pounds) in weight. Immature fruit are dark green and shin y. The skin is thin, fragile, leathery , tender, bitter, and covered in recurved, stubb y or elongated soft s pines that are 0.5 to 1.3 centimeters (0.2 to 0.5 inch) apart. On one side of the fruit, there is an area where the spines are set much closer together. The woody fruit stalk is 3 to 8 centimeters (1.2 to 3 inches) long. Mature cream y white pulp is separated into segments, and is succulent, juicy , cottony in texture, and fibrous. The core is soft and pithy . The flavor is sweet, musky , subacid, or acid. Aromatic and resembles pineapple or mango in taste. Some varieties exhibit a turpentine aftertaste. Each fruit contains a few too man y (12 to 200) black seeds that are oval, smooth, hard, and 1.25 to 2 centimeters (0.5 to 0.8 inch) long. Fruit forms on the trunk and major stems. Soursop produces the largest fruit in the family Annonaceae. P ropagatio n is by

seed, cuttings, budding and grafting. Seeds are the most reliable form of propagation and should be planted in moist, shaded soil, soon after being removed from the fruit. Germination occurs in approximately 15 to 30 day s. After plants reach a h eight of 30 to 46 centimeters (12 to 18 inches), transplanting should be done at the beginning of the wet season. Grafted or budded plants should be planted so that the union is 15 centimeters (6 inches) above the ground. Plants should be spaced approxim ately

4.6 by 6 meters (15 by

20 feet). Irrigation is needed during transplanting time and dry

seasons. Commercial trees are pruned into a mushroom or conical shape that is 1.8 to 2.4 meters (6 to 8 feet). Weak branches should be pruned after harvest. Mulching and fertilization aid growth. Leaf defoliation can promote lateral branch growth and additional flower formation near the tips of the branches. Fruit are hand harvested or mechanically harvested when full y mature (firm, yellowish green in color, dull, spines set apart, spines break off easily). Before processing, fruit are stored on shelves in the shade at room temperature for 4 to 7 day s and inspected daily . Fruit that lose firmness are thrown out. Upon fully ripening, the skin eventually turn s dark brown168

to black and becomes soft. Fruit should be stored above temperatures of 15 °C (59 °F). Fully ripe fruit can remain in a refrigerator for 2 to 3 day s. **Spanish -**  **lime** : A slow

- growing, erect to spreading tree that commonly grows to a height of 6 to 15 meters (20 to 49 feet). Trees can grow to a maximum height of 25 to 30 meters (82 to 98 feet) , n ative to the West Indies, Central America and northern South America. The trunk is up to 1.7 meters (6 feet) thick. Bark is thick, smooth, and gre y in color. Heartwood is yellow with dark lines, compact, hard, heav y, and fine

- grained. Branches are spreading. Young branches are reddish in color. Bright green leaves are alternate, fern

- like, briefl y deciduous, pinnately compound, and 15 to 25 centimeters (6 to 10 inches) long. Leaves contain two pairs of opposite or sub

- opposite leaflets that are elliptical in shape, membranous, smooth, sharp

- pointed, and 5 to 13 centimeters (2 to 5 inches) long b y 2.5 to 6.25 centimeters (1 to 2.5 inches) wide. The rachis may be winged. Small, fragrant, greenish

- white to white flowers are clustered in slender terminal racemes that measure 5 to 15 centimeters (2 to 6 inches) long. Male racemes are branched, while female racemes are simple. Individual flowers are 0.5 to 0.8 centimeters (0.2 to 0.3 inch) wide and contain four small sepals (0.2 centimeters (0.08 inch) long), 4 petals (0.3 centimeters (0.1 inch) long), and 8 to 9 stamens or a pistil with a bifid white stigma. Pedicels are short and 0.4 to 0.8 centi meters (0.2 to 0.3 inch) long. Male and female flowers are borne on separate plants. Some plants contain both male and female flowers. Green to yellowish fruit is a drupe that is borne in branched, compact, heav y clusters. Individual fruit is globose, sub

- globose, or ellipsoid in shape, 2 to 4 centimeters (0.8 to 1.6 inches) in diameter, and 10 to 25 grams (0.4 to 0.9 ounce) in weight. A short, sharp protrusion occurs on the tip of the fruit. Skin is smooth, thin, leathery , and brittle. Pulp (aril) i s yellow, orange, or salmon

- colored, translucent, pasty, thin, fibrous, gelatinous, juicy , and firmly attached to the seed. The flavor is sweet, acid

- sweet, subacid, or astringent; resembles lychee in taste. Each fruit contains one large, yellowish white , hard

- shelled seed. Some fruit contain two seeds. The kernel is white, crisp, starch y and astringent. P ropagation is by seed, layering, cuttings, and grafting. Seeds are the most common propagation method. Germination occurs in 15 to 30 days. Air laye ring is done in the summer with 5 centimeter (2 inch) diameter stems. Air layers can produce roots in a period of 5 to 6 weeks. Trees should be spaced 8 to 10 meters (26 to 33 feet). Pruning can be used in commercial plots to lower tree heights for harvesting purposes. Water and fertilizer aid tree growth. Mature fruit are harvested by clipping the entire fruit cluster from the tree. Harvesting immature fruit results in the rind turning black. Fruit is shipped in 6 to 10 kilogram (13 to 22 pound) b oxes. Fruit ships and markets well and should be stored at 12 °C (54 °F). Fruit is very popular in Cuba and the Dominican Republic. Widely cultivated in home gardens, domestic orchards, and urban
. **Star apple :**  A medium to large semi

- deciduous to ever green tree that grows to a height of 8 to 30 meters (26 to 98 feet) , and is n ative to Central America and the West Indies (mainly Cuba and Jamaica). The trunk is short and up to 1 meter (3 feet) thick. Wood is hard,169

heav y, strong, and durable. Heartwood is pinkish, red

- brown, violet, or dark

- purple in color, fine

- grained, compact, heav y, hard, strong, tough, and durable. White milky latex exudes from the tree. Young branches are covered with chestnut

- brown hairs. The canop y is broad, spreading, droopi ng and dense to airy . Dark green leaves are simple, alternate, papery

or slightly

leathery , glossy

on the upper surface, covered with a golden

brown pubescence underneath, elliptic, oblong

- elliptic, oblong or ovate in shape, and 5 to 16 centimeters (2 to 6 inches) long b y 3 to 6 centimeters (1.2 to 2.4 inches) wide. Young leaves are silvery

underneath. The inflorescence is axillary on the current season’s shoots and contains 5 to 35 densely clustered flowers. Individual whitish, greenish yellow, ye llow, or purplish white flowers are small, inconspicuous, star

- shaped, and contain a tubular five

- lobed corolla, five to six sepals, five stamens, a seven to eleven

- lobed stigma and both male and female reproductive organs , and is p ollinated by insects. Red

- purple, dark

- purple or light green fruit is a berry that is solitary , plump, globose, obovoid

globose, oblate, ellipsoid, or pear

- shaped, and 5 to 10 centimeters (2 to 4 inches) in diameter. The peel is inedible, thick, rubbery , glossy , smooth, and leathery . The peel adheres to the inner rind and contains latex. Green fruit peels are shiny and purple fruit peels are pale. Pulp is soft, fleshy , granular, sticky , jell y- like, milky and purple in purple

skinned fruit and white in green

- skinned fruit. Purple

- fleshed fruit contain a dark purple rind (0.6 to 1.3 centimeters (0.25 to 0.5 inch) thick). White

- fleshed fruit contain a white rind (0.3 to 0.5 centimeter (0.125 to 0.1875 inch) thick). The flavor is sweet. Each fruit contains 3 to 11 gelatinous, rubbery seed cells and seeds. When the fruit is cut cross

wise, the seed cells radiate form the central core, and form a star shape. Individual seeds are small, flattened, obovoid to oval in shape, pointed, hard, brown to black in color, and up to 2 centimeters (0.8 inch) long by 1.25 centimeters (0.5 inch) wide by 0.6 centimeter (0.25 inch) thick. Star apple has been cultivated since ancient times
. Propagation is by seed, budding, air layering, inarching, cuttings, and grafting. Seeds are viable for severa l months after being removed from the fruit. Germination occurs in 14 to 40 days. Trees are more commonly

propagated vegetativel y. Spacing should be 10 to 12 meters (33 to 39 feet) between trees. Maintenance pruning can be done. Fertilization aids gro wth. Irrigation is required during dry periods. Fruit do not drop when ripe. Fully mature or ripe fruit are hand

- picked by clipping the peduncle. Fruit are mature when slightly dull, wrinkled and soft to the touch. Green types should be shiny, light green to yellowish brown in color and purple ty pes should be pale and dark purple in color. Immature fruit should not be harvested, since ripening does not occur properl y, and latex is contained in the flesh. The peduncle should be removed before packing. Fruit should be stored at 3 to 6 °C (37 to 43 °F) at 90 % relative humidity for up to 3 weeks. Fruit is grown on a small scale in mixed orchards or home gardens and is harvested commerciall y throughout the distributed range. Widely cultivated from Afri ca to Southeast Asia and Australia. **Sugar apple** : A small, semi

- deciduous tree that grows to a height of 3 to 8 meters (10 to 26 feet) , and is n ative to tropical America, specifically the Caribbean region. The most widely grown Annona spp. in tropical America, Africa, Asia and the Pacific. Roots are shallow. The trunk is short. Sapwood is yellow. Heartwood is brownish. Wood is soft, light, and weak. Bark is light brown with leaf scars and smooth to slightly fissured.170

Inner bark is light yellow an d slightly bitter. Branches are slender, irregular, and brown. The crown is broad and open. Dull green leaves are alternate, aromatic, leathery , pale underneath with a bloom, narrowl y elliptic, oblong

- lanceolate, lanceolate or oblong in shape, blunt tip ped, pointed or rounded at the base, and 5 to 17 centimeters (2 to 7 inches) long b y 2 to 6 centimeters (0.8 to 2.4 inches) wide. Young leaves are slightly hairy. Petioles are green, short, and hairy and 0.6 to 1.3 centimeters (0.2 to 0.5 inch) long. Fragrant yellowish flowers are axillary , pendant, and single or in clusters of two to five on leafy shoots. Individual flowers are 2 to 4 centimeters (0.8 to 1.6 inches) long, oblong in shape, and contain three degenerated, pointed, hairy green sepals (1.6 centimeters (0.6 inch) long), 3 flesh y oblong, thick, rounded, slightly hairy outer petals that are yellow

green outside and pale

- yellow inside with a purple or dark red spot at the base (1.6 to 2.5 centimeters (0.6 to 1 inch) long b y 0.6 centimeters (0.2 inch) wide), 3 ovate inner petals that are tin y scales, multiple pistils, a light green ovary , white styl es, a conical receptacle, a number of white stamens (less than 1.6 centimeters (0.6 inch) long, and both male and female reproductive organs. Flower s talks are drooping, slender, and 2.5 centimeters (1 inch) long. Insects aid pollination. Hand pollination is also done. Yellowish

- green, pale

- green, gray- green, bluish

- green, dull, deep

- pink or purple fruit is solitary , compound, ovoid, round, conical, or heart

- shaped, and 5 to 10 centimeters (2 to 4 inches) in diameter b y 350 grams (0.8 pounds) in weight. The rind is thick, knobby and contains rounded protuberances (1.3 to 1.9 centimeters (0.5 to 0.7 inch) long b y 0.6 to 1.3 centimeters (0.2 to 0.5 inc h) wide) that can separate, exposing the flesh. A powdery bloom covers the rind. Pulp is divided into conical segments that are creamy white in color, glistening, fragrant, juicy and succulent. There is a fleshy center. The flavor is sweet and resemble s a cross between a banana and a pineapple. Many conical segments of the fruit contain a single oblong to oblong

- cylindrical , shiny , smooth, black to dark

brown seed that measures 1.25 to 1.6 centimeters (0.5 to 0.6 inch) long. An average fruit can contain 30 to 60 seeds
. Propagation is by seed, inarching, budding, cuttings, and grafting. Micropropagation is also done. Seed is the most common form of propagation. Planting depth should be 2 centimeters (0.8 inch). Germination occurs in 20 to 30 day s. Soaking seeds for 3 to 4 day s increases the germination rate. For grafting purposes, the branches should be defoliated 1 to 2 weeks before scion wood is cut to induce bud swelling. Budding should be done at the beginning of the growing season. Plants s hould be transplanted when 30 to 45 centimeters (12 to 18 inches) tall, at the beginning of the wet season. Grafts should be planted so that the union is placed 15 centimeters (6 inches) above the ground. Trees should be irrigated well, and shaded after transplanting. Spacing should be 3.5 to 4.0 by 4.5 to 5.0 meters (11 to 13 by 15 to 16 feet). If machinery

will be used in the rows, spacing can be increased to 5.0 to 5.5 by 6.0 to 6.5 meters (16 to 18 b y 20 to 21 feet). Pruning and proper spacing increases fruit set. For commercial production, trees should be pruned to a height of 2 to 2.5 meters (7 to 8 feet) and a canop y of 2.5 to 3 meters (8 to 10 feet) when dormant. Windbreaks and irrigation can aid fruit quality . Fertilization increases growth. Fruit is harvested when mature and firm (fruit turns color from gray green to yellowish green, fruit should give slightly when squeezed, and carpels near the peduncle separate and radiate out, exposing the white pulp). Fruit should be harvested carefull y to prevent bruising of the skin. Harvested immature fruit do not ripen. Mature fruit ripen in 3 to 6 day s after harvest. Fruit should be stored at 15 to 20 °C (59 to 68 °F). One of the major commercial species of the171

Annona genus that is cultivated i n domestic orchards. Fruit is intensively cultivated in Taiwan. **Sun Sapote** : An erect tree that grows to a height of 30 to 50 meters (98 to 164 feet) , and is n ative to Central and South America. The trunk is sometimes slightly buttressed and up to 1 m eter (3 feet) in diameter. Sapwood is pale

- ye llow to light yellowish

- brown. Heartwood is purplish to reddish in color, fine grained, heav y, and strong. Bark is dark purplish, grey , or brown in color, rough, and dotted with tiny white or reddish

- white le nticels. Branches are thick and stout. The crown is rounded, tall, narrow, heavily foliaged, and 25 to 35 meters (82 to 115 feet) in diameter. Dark green leaves are simple, alternate to spiraled, deciduous, leathery , thick, finger

- shaped, and elliptic t o narrow lanceolate in shape, pointed to round at the ends, and 10 to 30 centimeters (4 to 12 inches) long b y 3 to 12 centimters (1.2 to 5 inches) wide. Blades curl toward the midrib. The midrib is thick. Petioles are thick and up to 2 centimeters (0.8 inch) long. Leaf loss usually occurs in December. Young foliage is bronze to red

- purple in color and showy
. Many flowers occur on broad, terminal branched, py ramidal panicles that are 10 to 35 centimeters (4 to 14 inches) long. Individual greenish whit e to cream colored fragrant flowers are small (0.5 centimeters (0.2 inch)), densely hairy , and contain 5 recurved petals, an orange caly

x, and 15 protruding stamens. Pollinated by insects. Greenish

brown, dark

- brown, yellow

- brown, or reddish fruit is so litary or contained in clusters of up to 5 fruit. Individual fruit is large, oblong, round, obovoid or py riform in shape, 13 to 20 centimeters (5 to 8 inches) long, 10 to 14 centimeters (4 to 5.5 inches) wide and up to 900 grams (2 pounds) in weight. Ski n is thin, warty , fibrous, and covered with white lenticels. Pulp is yellow to orange

- yellow in color, soft, fibrous, dry to juicy , and 1.5 centimeters (0.6 inches ) thick. The flavor is sweet to sub

- acid; some describe the taste as pumpkin

- like. Each fr

uit contains a single rounded to ovate

- oblong flattened seed that is 6 to 10 centimeters (2.4 to 4 inches) long and occupies most of the volume of the fruit
. Propagation is by

seed. Germination occurs within a month. Transplanting is done when trees are 50 to 60 centimeters (20 to 24 inches) tall. Spacing is 8 to 10 meters (26 to 33 feet). When mature, fruit fall from the tree and ripen/soften on the ground in 2 to 3 day s. Heav y fruiting occurs every other ye ar. Fruit is obtained from semi

- wild culti vation or small plantings of a few individual trees. Fruit is not often cultivated since fruit is variable in size, fibrous, and infested with insects. **Tamarind -**  **of**

**- the**  **- Indies**  **:** A deciduous multi

- branched shrub or small tree growing to a height of 2 to 15 meters (7 to 49 feet) , and is n ative to Africa and Madagascar. Bark is smooth and grey
. Dark green leaves are opposite, large, shiny to slightl y pubescent, elliptic

- ovate or rotundate in shape, and 7 to 20 centimeters long (3 to 8 inches) by 2 to 11 c entimeters (0.8 to 4 inches) wide. Sweet

- scented flowers are borne in dense axillary cy mes along the short lateral branches, are 0.8 centimeters (0.3 inch) long, and are greenish

- yellow, greenish

- white, yellow or cream with reddish

- yellow pubescence. Yel lowish

- brown to light brown fruit is round, gloss y and 2 to 4.5 centimeters (0.8 to 1.8 inches) in diameter.172

Immature fruit is green in color. The skin is very smooth, shiny

and tough; skin may contain white speckles. Pulp is greenish

- yellow in color; the flavor is sweet

- sour, acid or mealy . Many

describe the flavor as chocolate

- like. Each fruit contains 4 to 5 woody seeds that are 1.6 centimeters (0.6 inch) long. Famine food. Propagation is by seed and coppice , and the hard seed coat makes germinati on difficult. Coppicing and pruning induce new growth and control shape. Fruit are semi

- cultivated on farms and grown along boundaries and home compounds. Weeding should be performed until maturation is achieved. Harvested unripe mature fruit ripens ap proximately one week after harvest. **Velvet Tamarind :**  A medium to large

- sized, upper canop y evergreen tree that grows to a height of 40 to 43 meters (131 to 141 feet) , n ative to Indonesia. The trunk is branchless up to 12 meters (39 feet) and is 95 centimeters (37 inches) in diameter. Wood is hard and compact. Dark green leaves are alternate, pinnate and contain three to nine smooth, leathery , alternate, penni

- veined leaflets. Stipules are 0.5 centimeters (0.2 inch) long. Flowers occur on large bran ched, terminal panicles. Individual small (0.8 centimeter (0.3 inch) in diameter), white to white

- yellowish flowers contain short cal yxtubes, a lanceolated lobe, no petals, two stamens and anthers, a sessile ovary , two ovules, and five sepals. Black fru it is small, oblong or ovoid and globose in shape, 1.5 to 3 centimeters (0.6 to 1.2 inches) long and 1 to 2 centimeters (0.4 to 0.8 inch) wide. The pod is thin, brittle, and covered in black velvet. Pulp is orange

- red to black in color, pithy , and dried

fruit

- like in texture. The flavor is sweet and similar to tamarind. One shiny, slightly flattened seed (0.5 centimeter (0.2 inch) long) is contained in each pod
. Propagation is by seed. Fruit is collected from the wild in Southeast Asia. Harvesters mu st climb the tree and knock or shake the fruit off. Some harvesters cut the branch off to obtain fruit. Fruit is then placed on a mat, and dried in the sun for a few day s until the shell and pulp separate. The shell is broken by placing the fruit in a c loth bag and hitting the bag on the ground. The broken shell is then separated from the pulp by shaking. Fruit are graded by size. Itis so far rarely

grown commerciall y . **Wampi** : A fast

- growing, attractive, upright, evergreen large shrub or small tre e that reaches a height of 3 to 12 meters (10 to 39 feet) , n ative to southern China. A distant relative of Citrus . The trunk can reach up to 40 centimeters (16 inches) in diameter. Wood is white and close

- grained. Bark is gray

- brown in color and rough. Branches are long, upward

- slanting, low, and flexible. The canopy is open and willow

- like. Dark green, gloss y leaves are evergreen, dense, spirally

- arranged, odd pinnatel y compound, resinous, aromatic (anise

- scented), and 10 to 30.5 centimeters (4 to 1 2 inches) long. Each leaf contains 5 to 15 leaflets. Leaflets are alternate, thin, papery , smooth to slightly hairy above, elliptic, elliptic

- ovate, ovate, or lanceolate in shape, pointed at the tip, oblique at the base, wav y and shallowly toothed at the margin, and 7 to 10 centimeters (3 to 4 inches) long. The underside of the leaf contains a yellowish and warty midrib. Leaflet stalks are approximately

0.3 centimeter (0.1 inch) long. The petiole is warty and hairy
. Flowers are contained on slender, h airy , open terminal panicles that are 10 to 51173

centimeters (4 to 20 inches) long. Whitish, yellowish

- white, or yellowish

- green flowers are small, fragrant, 4 to 5

- parted, subsessile, and 1.4 centimeters (0.6 inch) in diameter. Individual fruit contains 5 sepals (1.25 centimeters (0.5 inch) wide), five white boat

shaped petals, a small, five

- parted cal yx , ten stamens with yellow anthers, a hairy , short

stalked, five

- celled ovary, a short style, and a rounded stigma. Fruit are contained on 0.6 to 1.25 cent imeter (0.2 to 0.5 inch) long stalks that hang in showy , loose clusters of several strands. Each bunch can contain 2 to 80 fruit. L ight brownish

- yellow, whitish, or ye llowish individual fruit is a berry that is round, subglobose, oval, oblong, or conical

oblong in shape, slightly

flattened at the base, round at the tip, and up to 2.5 centimeters (1 inch) in diameter. The rind is thin, pliable, sometimes brittle and papery , tough, leathery , oil y, resinous, minutely hairy , soft, and is dotted with tiny , raised, brown oil glands. The rind can sometimes contain 5 faint, pale ridges emerging from the apex and the pulp is divided into five segments, is yellowish

- white to colorless, grape

- like, mucilaginous, soft, and juicy . The flavor is sweet, subacid, tangy , or sour. Some say the fruit resembles grapes or gooseberries in taste. Each fruit may contain 1 to 5 seeds (one per pulp segment). Seeds are large, flattened, oblong in shape, thickish, bright green in color with one brown tip, and 1.25 to 1.6 centime ters (0.5 to 0.6 inch) long. There are sweet, subacid and acid varieties. One of the most popular fruit in Thailand
. Propagation is by seeds, softwood cuttings, air

- layers, and grafting. Germination occurs in a few day s. Trees must be irrigated during long, dry periods. The crown can be thinned. Fertilization aids growth. Fruit are harvested when ripe. Cultivated in the domestic orchards of Brazil. Cultivated most in Asia, particularl y China and Thailand **White Star -**  **Apple :**  A small to medium tre e that grows to a height of 25 to 40 meters (82 to 131 feet) , and is n ative to Ghana, Kenya, Sierra Leone, Sudan and Uganda. The trunk is buttressed, straight, fluted, free of branches for up to 21 meters (69 feet), and 1.5 to 2 meters (5 to 7 feet) in di ameter. Wood is coarse, open, soft, and brownish white in color. Bark is thin, pale brownish green in color and exudes white, gummy latex. Dark green leaves are simple, oblong, oblong

- elliptic, elongated

- obovate, or elongate obovate elliptic in shape, p ointed at the tip, wedge

- shaped at the base, pale tawny (when young) to silver

- white (when mature) below, and 12 to 30 centimeters (5 to 12 inches) long b y 4 to 10 centimeters (1.6 to 4 inches) wide. The petiole is 1.7 to 4.2 centimeters (0.7 to 2 inches) long. Flowers occur in dense clusters in the leaf axils or from above the scars of fallen leaves. Individual flowers are small and contain a short pedicel and a five

- lobed cal yx (0.3 centimeters (0.1 inch) long) that is rusty pubescent outside and creamy white inside. Orange
- red, pinkish, yellow, or yellow

- brown fruit are almost spherical in shape, slightl y pointed at the tip, and approximately 3 to 4 centimeters (1.2 to 1.6 inches) in diameter. Immature fruit are greenish grey in color. The skin is s mooth and sometimes speckled. Pulp is yellowish in color, fleshy and juicy . The flavor is acidic and e ach fruit contains three to five seeds that are brown, shin y, compressed, bean

- like, and arranged in a star

shaped pattern. Individual seeds are 1 to 1 .5 by 2 centimeters (0.4 to 0.6 by 0.8 inch) in size and contain a hard seed coat
. A dominant canopy tree that is grown mostly in lowland mixed tropical rainforests and along river banks. Propagation is by seedlings, direct sowing and cuttings and the se eds are usually stored in layers of red clay . Seeds174

should be planted soon after being removed from the fruit. Cracking the seed coat may improve germination , and the s eedlings should be shaded. **Wild loquat :**  A small to medium evergreen or semi

- decidu ous tropical fruit tree that reaches a height of 5 to 13 meters (16 to 43 feet). A small to medium evergreen or semi

- deciduous tropical fruit tree that reaches a height of 5 to 13 meters (16 to 43 feet). The root sy stem consists of a mass of small laterals and a deepl y penetrating taproot that ranges in size from 50 to 150 centimeters (20 to 59 inches). The trunk is short, but can sometimes remain unbranched for up to 9 meters (30 feet). Trunk height is 5 to 12 meters (16 to 39 feet) and trunk diameter is 5 to 40 centimeters (2 to 16 inches). Wood is uniform, hard, durable, pale pink

- red in color, and medium and even in texture. Bark is dark grey to grey- brown in color, thick, and deepl y fissured. Branches are spreading, stout, short, thick, and contain prominent leaf scars. The crown is dense and rounded. Dark green leaves are simple, alternate, thick, broad, leathery , shiny , smooth, clustered at the ends of branches in a spiral arrangement, obovate to subcircular

- obovate in shape, rounded at the tip, wedge

- shaped at the base, and 7 to 36 centimeters (3 to 14 inches) long by 4 to 24 centimeters (1.6 to 9 inches) wide. Young leaves contain short grey to rust - colored curl y hairs underneath. Young shoots are covered in creamy

- brown hairs. Petioles are velvety, short, stout, and up to 3.5 centimeters (1.4 inches) long. Stipules are pubescent, deciduous, and 0.3 to 0.4 centimeters (0.1 to 0.16 inches ) long. Inflorescences occur in axillary positions among the leaves or below them on the second or third season’s wood of the branchlets. Pale yellow flowers are globose in shape. Male and female flowers are located on different plants. Male inflorescences occur in clusters of 4 to 12. Each male inflorescence contains 10 to 20 flowers, four to eight obl ong - elliptic to broadly elliptic pale yellow

- green bracts, and a 1 to 2 centimeter (0.4 to 0.8 inch) long peduncle. Each male flower contains five triangular and fringed or linear cal yxlobes (0.2 centimeter (0.08 inch) long and five to seven in number) a nd ranges in size from 0.5 to 1 centimeter (0.2 to 0.4 inch) long b y 1.2 to 1.8 centimeter (0.5 to 0.7 inch) wide. Each female inflorescence contains pink bracts that are similar to staminate bracts and a 0.6 to 1 centimeter (0.2 to 0.4 inch) long peduncl e. Female flowers are solitary , and contain a shallow copular five to eight

- lobed cal yx , an ovoid sub

- globose, three to four locular densely brownish

- yellow or tawn y tomentose ovary (0.3 to 0.4 centimeter (0.1 to 0.16 inch)), and three to four fan

- shaped styl es (0.4 centimeter (0.16 inch) long). Pollinated by insects. Yellow, yellow

- brown, brown, cream, brownish

- red, or reddish fruit is a drupe that is round in shape, 2 to 4 centimeters (0.8 to 1.6 inch) in diameter, and 5 to 50 grams (0.2 to 2 ounces) i n weight. The peduncle is thick, short, and less than 1 centimeter (0.4 inch). The skin is tough, thin or thick, finely hairy when young and smooth when ripe. When mature, a hard, thick exocarp encloses the pulp. Pulp is yellow in color, thin, fleshy , and has a pH of 5.05. The flavor is sweet and pear

- like in taste. Each fruit contains three to five seeds that are whitish in color, heart

- shaped, flattened on one side, ridged, pointed at the tip, tough, fibrous, and up to 2 centimeters (0.8 inch) long by 1.4 centimeters (0.6 inch) wide. The seed coat is brittle. Fruit that contain four seeds are larger and contain thinner skins and more pulp. Propagation is by seed, coppicing, cuttings, wildlings, root suckers, air

- layering or grafting. Seed should be planted soon175

after being removed from the fruit (within 2 weeks). Germination occurs in four to six weeks. Soaking the seed in cold tap water can increase the germination rate. However, seeds should never be directly planted in the field. Grafting s hould occur from October to December during the onset of the rainy season. Weeding and use of inoculation can enhance growth. When mature and ripe, fruit fall from the trees and are collected from the ground. Fruit can also be picked from the branches. To collect fruit from taller branches, the tree is climbed, or beaten. Fruit is collected from semi

- wild or wild conditions. There are also a few commercial plantings of the fruit. Fruit is preferred in southern Africa due to its role in food security , potential for income generation, and nutrition. A major part of the diet in rural households and during times of famine
. **Worker Activities (Adapted from USDA Crop Timelines and Crop Profiles (CA, FL**  **, HI, Samoa)**  **for Avocado in California, and**  **Atemoya an d Sugar Apple in**  **Florida , 2007, 2009, 2010,**  J. Crane Tropical Research and Education Center in South Florida., jhcr@ufl.edu , and M. Mossler , Agronomy Department’s Pesticide In formation Office at the University of Florida Institute of Food and Agricultural Sciences. UF/IFAS , plantdoc@ufl.edu).

**Atemoya and Sugar apple : (**  J. Crane and M. M ossler, plantdoc@ufl.edu ). Atemoya and sugar apple are harvested numerous times approximatel y 25 each ye ar . They

are generall y harvested every third day for the first peak in August and September, and weekl y for the second peak in October and November). Since mature fruit tend to split, they

are harvested a few day s prior to full maturity . Tre es are picked by hand or by

using a long picking pole which has at its distal end a canvas or nylon bag attached to a metal ring with a cutting blade. Ladders and hydraulic lifts are also used to enable pickers to reach fruit high in the tree canopy . A w orker can generally pick up to three acres daily . Workers may also spend several weeks a year pruning tree limbs. Sugar apple fruit are quite fragile, so they are sold locally
. **Avocado:** The University of California has prepared a schedule which lists the key timings for cultural and monitoring practices for their grower’s guidance (Table 27)
. Outlined below in the shaded areas are approximate times of key cultural/monitoring practices for avocado trees growing in California Santa Barbara and Ventura co unties. Optimal times vary according to location, weather, and crop development stage. Testing foliage and soil generall y are done once during the indicated period. Practices such as cultivation, frost protection, irrigation, and pest monitoring are ong oing or are repeated at appropriate intervals

. **Table 27**
. **Guidance and T**  **imings for Cultural and Monitoring Practices for California Avocado Growers**  **.** ( Adapted from: CAC and CMCC. 2003, 2007. A Pest Management176

Strategic Plan for Avocado Production in Calif ornia. Irvine, CA: California Avocado Commission and California Minor Crops Council, UC IPM Pest Management Guidelines: Avocado UC ANR Publication 3436)
. **TIME OF YEAR JAN**  **FEB MAR**  **APR MAY**  **JUN JUL**  **AUG SEP**  **OCT NOV**  **DEC**
**CROP DEVELOPMENT**  **STAGE Older Fruit Dev**  **elopment or Presence Young Fruit**  **Development**
**Pollination and Fruit Set**
**Pre -**  **Bloom and Open Flower**

**Leaf Flush**
**CULTURAL/MONITORING PRACTICES** Irrigate regularly based on monitoring trees' need for water
Monitor pests regularly
Prune and thin where beneficial 1 Protect against frost Place honey bee hives in groves Test soil nutrients, pH, etc.177 **TIME OF YEAR JAN**  **FEB MAR**  **APR MAY**  **JUN JUL**  **AUG SEP**  **OCT NOV**  **DEC** Measure and adjust irrigation output and uniformity Test irrigation water quality
Harvest
Cultivate weeds
Fertilize if needed Sample foliar nutrients Test soil salinity

**Banana** : A c ultural practice c alendar for b anana p roduction in the ho me l andscape of Florida is shown in Table 28 below: **Table 2**  **8. .Cultural**  **Practice C alendar for**  **B anana**  **P roduction in the**  **H ome**  **Landscape in Florida** 
. (Adapted from Crane, J.H., C
. F. Balerdi, and I. Maguire, 2005. Florida Institute of Food and Agricultural Sciences, University of Florida HS

- 10 (http://edis.ifas.ufl.edu). **Operation Jan**  **Feb March**  **April May**  **June July**  **Aug Sept**  **Oct Nov**  **Dec** General 1 Apply

nitrogen

- phosphate

- potash

- magnesium containing fertilizers every 4 to 8 weeks throughout the year. Less may be appl ied during the winter (i.e., Nov.
- Feb.) because of less nutrient demand during cooler weather conditions. Nutritional spray s Apply 1 or more foliar nutritional spray s containing magnesium, manganese, and zinc during this time.178

**Operation Jan**  **Feb March**  **April May**  **June July**  **Aug Sept**  **Oct Nov**  **Dec** Iron applicatio ns Soil applied iron may be applied during the warm season 1 to 2 times. Watering Banana plants should be watered regularly during any

dry period without substantial rainfall. Insect control 2 Monitor the base of banana pseudostems (stalks) f or signs of weevil infestation throughout the year. Disease control 2 Monitor banana leaves for sigatoka infestation. Periodic applications of

copper and/or horticultural oil may be beneficial during prolonged wet periods (i.e., during summer). Pruning Maintain 3 to 4 pseudostems (stalks) of different ages: 1 stem that is

flowering and/or fruiting; 1 that is 1/2 to 2/3 the size of the stalk with flowers and fruit; 1 to 2 sword suckers (small 6 inches to 3 ft tall)

throughout the ye ar. 1, Dry fertilizer containing nitrogen, phosphate, potash, and magnesium should be applied every

2 months throughout the year. 2. Foliar applications of micronutrients may be made 1 to 2 times per year; follow label instructions. 3. Iron applications should

be made to the soil 1 to 2 times per year.
**Pollination of Tropical and Subtropical** 

**– Inedible Peel**  **Fruit Crop**  **s. (Adapted from Russell Goodman, 1994. Honeybee Pollination of Fruit Tree Crops. AG 20092).**  Pollination is one of the most important factors in fruit produ ction. Pollination is the means of transferring pollen from main part of the flower. Man y typ es 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 s eed. Two typ es 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 alway s 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 honey bee. 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 evenl y distributed over the whole area so that all trees are within 1 00
- 150 m of a colony . Honey bees, bumblebees and large flies are the major agents responsible for transferring pollen among plum cultivars. The recommended number of beehives for plums is two per hectare in mature orchards. Place179

the hives in the centre of every 2 hectares when about 30% of the blooms have opened. Pesticides should not be sprayed in the orchard during the bloom period. Many of the tropical fruits benefit from use of pollinators ( T able 29 ). Examples of how the tropical fruit inedible pe el crops are pollinated are discussed below and atemo ya , avocado and mango are example s 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 day s. 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 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 typ es is necessary . Two to seve n 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. Where cross

- pollination is required, the orchard layout sho uld 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 Ta ble 29 . 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.
**Table 2**  **9 : Tropical Fruit Crops**  **- Inedible 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 Pol**  **lination of Cultivated Crop Plants, McGregor, 1979).**  **Commodity Pollinator**  **Commercial Product**  **of Pollination**  **Pollinator**

**impact *** **Geography of**

**cultivation**

Atemoya , Cherimoya , Custard apple , Sugar apple Nitidulid

beetles fruit 4 (10 % of yi eld attributed to pollination by bees, while beetles are the most important pollinator) tropical180

**Commodity Pollinator**  **Commercial Product**  **of Pollination**  **Pollinator**

**impact *** **Geography of**

**cultivation**

Avocado Honey

bees, Stingless bees, Solitary bees fruit 3
Cactus , Prickly pear Bumblebees,

Solitary bees fruit 2 Jackfruit Honey

bees fruit 2 (10 % of the yield attributed to honey bees) Lychee Honey

bees, flies fruit 1 Mango Honey

bees, Stingless bees, flies, ants, wasps fruit 3
- 6 subtropical
Mamey sapote Bees fruit 2 tropical Naranjillo Bumble bees,

Solitary bees fruit 3 tropical Passionfruit
. Maracuja Carpenter bees,

Solitary bees, bumblebees, hoover flies, humming birds fruit 4 (2 to 3 hives needed per acre) tropical

Pawpaw Carrion flies ,

Dung flies Honey bees fruit 4 temperate
Persimmon Honey

bees, Bumble bees, Solitary bees fruit 1 Pomegranate Honey

bees, Solitary bees, beetles fruit 2
Rambutan Honey

bees, Stingless bees, flies fruit 1 (honey bees doubled fruit production in New Zealand) tropical

Sapodilla thrips fruit 4 tropical Yellow Honey

bees, fruit 1181

**Commodity Pollinator**  **Commercial Product**  **of Pollination**  **Pollinator**

**impact *** **Geography of**

**cultivation**

mombin Stingless bees Pollinator Impact: 1 = little; 2 = modest; 3 = great; and 4 = essential. 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 27
. 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 . Plant ing 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 b y poor pollination during the period when trees are in bloom. Some of the common r easons 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 adversel y affect pollination. **COMPARISON OF HARVESTING, JUICE PROCESSING, POSTHARVEST HANDLING, RAW AGRICULTURAL COMMODITY (RAC),**  **IN EDIBLE**  **PORTIONS, AND PROCESSED FOOD ITEMS FOR THE TROPICAL FRUITS:** Table 30 provides details on the flower t iming, fruit maturity , and harvesting of the inedible peel tropical fruits. Most flower in the spring and mature late fall through November. In the tropics some of the crops like atemoya and papaya can flower more than once and have two to three harvests in a ye ar **Table 30**  **. Maturity and Harvesting of Tropical and Subtropical Fruit** 

**– Ine**  **dible Peel**  **. Commodity**  **Grow ing Season**  Abiu Flowering occurs from June to August in Florida. In Central Amazonia, three flowering periods occur from the early rainy season in February, to the mid

- dry season in August. Major flowering occurs from September to November. In other areas, flowering occurs several times during the year. Fruiting periods occur from the mid

- rainy season to the late dry season. In Ecuador, frui t ripening occurs from March to April. In Brazil, fruit are in season from September to April; some fruiting occurs from February to March at Bahia. In Florida, fruiting has occurred during the month of October. Fruit in different stages can be present on the tree at the182

**Commodity Grow**  **ing Season** same time. Fruit matures in 180 days. Fruit is produced in 2 to 10 years from seed and 3 to 4 years from grafts. Trees may remain productive for 20 years Aisen Flowering occurs in the first part of the cool dry season (October to January); fruits ripen at the beginning of the rainy season. Akee apple Flowering occurs from April to May in Florida and can occur during the fall. In other areas including Jamaica, flowering can occur throughout the year. Flowering usually occurs after e xtended periods of rain. Three or more crops may be produced annually. In the Caribbean, fruiting occurs from January to March and July to September. In Florida, fruiting occurs midsummer. Fruit matures in approximately 50 to 90 days. Fruit production occurs in 3 to 4 years from seed and 1 to 2 years from by vegetative propagation. Atemoya Flowering occurs from April to June and August to September in Florida. In Australia, flowers are produced once during the early summer, and a second time during the late summer or fall. The main flowering period in Australia is October and November. If fruit set is low, flowering occurs in February. Flowering can occur from 3 to 6 months and can occur from two to three times per year. In Florida, fruit ripens f

rom August to January. In Australia, fruits mature in April and May. Fruit matures in 150 to 180 days. Fruit production occurs in 4 to 5 years from seed and 2 to 3 years from grafting. Avocado Flowering occurs from February to March in Florida. In gen eral, fruit maturation occurs in 120 to 400 days. Fruit production occurs in 5 to 8 years from seed and 3 to 4 years from grafting. P. americana var. americana fruit mature 160 to 240 days after flowering. With P. americana var. guatemalensis f lowering occurs from March to May; called the winter avocado in Hawaii. Fruit mature more than 250 days after anthesis. With P. americana var. drymifolia , flowering occurs north of the equator October to December and into spring; called the summer avocado in Hawaii. Fruit matures 150 to 240 days after anthesis Bacury Season: Flowering occurs during the dry season, which takes place from June to September in Brazil. Fruit are harvested from December to May, and especially from February to March in Brazil. Frui t matures in 200 to 300 days. Bael fruit The main flowering occurs from early to mid

- spring; in India, flowering occurs from April to May after new leaves appear. Flowering can occur intermittently all year. Fruit are harvested 10 to 11 months after fl owering. In many areas, fruit are harvested from late spring to early summer. In India, fruiting occurs from March to Ju ne, with a peak from May to June. However, fruit can be harvested in January before fruit is fully ripened. The highest yields occur in 15 years. Trees produce fruit in 6 to 7 years from seed and 5 years from grafts. Banana /Plantain Flowering can occur during any time of the year. The growth cycle

of the plant depends on planting time, nutrition, maturity, location, and cultivar. Small cultivars flower earlier. The plant requires 10 to 15 months to produce a flower stalk. Fruit

- filling occurs from the183

**Commodity Grow**  **ing Season** time of flowering to harvest and takes from 3 to 4 months in lowlands to up to 6 months in the mid

- altitudes or highlands. Ripeni ng occurs from when the fruit reaches its full size until the peel turns yellow. This takes approximately 2 weeks. Fruit production occurs in 12 months after planting. Fruit is produced year - round. Bunches are generally harvested when the fingers are p lump but before they begin to turn yellow. However, bananas may be picked at different times for different purposes. In general, bananas for fresh consumption in the home landscape may be picked when they have reached or nearly reached the normal size fo r a particular variety. Usually, this is when the edges of the fruit have smoothed out and the sides of the fruit have swelled. Homeowners may want to harvest fruit 7 to 14 days prior to ripening on the plant. Banana yields vary considerably depending on many factors, but bunches weighing 25 to 40 lbs per pseudostem may be expected. Well cared for banana plants may produce bunches up to 100 lbs. Factors such as weather, pests and diseases, and cultural practices affect the life of a banana planting. Bin jai Fruit ripen 3 months after anthesis. Biriba In some areas, flowering takes place once per year and occurs after leaf fall. In other areas, flowering occurs during winter and summer. In Amazonia, flowering and fruiting can occur off and on during the year. Flowering occurs from April to May in Florida, from June to September (low rainfall season) in the Central Amazon, and from February to July in Costa Rica. Fruit mature from October to May in the Amazonas, from February to Mach in Rio de Janeiro, from June to November in Costa Rica, and from November to December in Florida. Fruit matures in approximately 90 days. Fruiting occurs in 3 to 4 years from seed. Breadfruit In many locations, flowering occurs during summer and winter. In India, floweri ng occurs in March and fruits are harvested 3 months later. A period of drought followed by rainfall may be required for vegetative growth and flowering. In optimal environmental conditions , trees flower and fruit throughout the year. In some areas, the main crop is produced in summer and a second crop occurs in winter. In Hawaii, fruit are produced from July to February. Fruit are ripe from June to November in the Bahamas. Seeded fruit are produced once a year from December to March. Root suckers pr oduce fruit in 3 to 5 years and seedling plants produce fruit in 8 to 10 years. Burmese grape Flowering is from February to March; fruiting time is from August to September. In India, flowering takes place during April to May and the fruits ripen during the rainy season. In Thailand, harvesting occurs from June to July. Canistel In tropical areas, flowering can occur over an extended period or year - round. In Cuba, most flowering occurs from April to May. In Mexico, flowering occurs from January to June. Flowering in subtropical areas occurs during certain periods during the year. In Florida, flowering occurs from June to August. Flowering to harvest184

**Commodity Grow**  **ing Season** occurs in 5 to 6 months. Most fruiting occurs from late fall to winter. In the Bahamas, fruit mature from September to February. In Florida, fruit are harvested from November to March. In Cuba, fruiting can occur all year or from October to February. Fruit production occurs in 3 to 7 years from seed and 2 to 4 years from grafts. Cat’s
- eyes Flowerin g occurs from March to May in Florida. Fruit matures in approximately 120 days. Fruit production occurs in 4 to 5 years. Chanpedak Flowering can occur any time during the year, but main flowering occurs from February to April and August to October in pe ninsular Malaysia, July to August in Western Java, and September to October in Australia. Ripening occurs from September to December in Western Java. Fruit matures in 3 to 6 months. Champedak can be biennial in bearing fruit. The tree is more seasonal than jackfruit. The juvenile period is 3 to 6 years from seed and 2 to 4 years from clones. Cherimoya Flowering occurs from April to May in Florida. In some areas such as India, flowering can occur twice per year. Fruit matures in 150 days. In California, fruit ripen October to May. Fruit production occurs in 3 to 6 years from seed and 3 to 4 years from grafts. Cupuacú In natural Amazonian conditions, the tree blooms in the dry season of July to December. Fruiting occurs from August to May, with the maj or peak from January to March (the rainy season). In commercial crop production, the tree produces fruit continuously. Fruit take 4 to 4.5 months to develop from pollination. Custard apple Flowering occurs from May to June in Florida. In many areas , fruiting occurs in late winter and spring. Fruit matures in approximately 200 days. Fruit production occurs in 4 to 5 years. Dragon fruit In California, flowering occurs from May to November. In Florida, fruit ripen during June to November. In some areas, the plant blooms and fruits mainly in August and September. Flower bud emergence to fruit ripening takes 50 to 90 days. Seed to fruit production occurs in 7 years; cuttings to fruit production occur in 6 to 9 months. Durian Flowering can occur al l year long, during or near the end of the dry period, or once in the winter and once in the summer, depending on the climate. For example, in monsoon climates such as Thailand and Sri Lanka, flowering begins in March after the dry season. In areas near the equator, plants can produce two crops of fruit per year. In Malaysia, crops are produced in early March and April and September or October. In Sri Lanka, fruit are harvested July and August. In Thailand, fruit are produced for 2 to 3 months. In some areas, fruit ripen near the end of the dry season (September to December). Fruit matures in 90 to 150 days. Fruit production occurs in 7 to 8 years from seed and 3 to 4 years from grafts. Peak production occurs when trees reach 12 to 15 years of age. Elephant

- apple In Malaysia, leaves are shed in January, flowering takes place from February to March, and fruit are harvested in October and November. In India, fruit is harvested from early October to March. Seedling trees produce fruit in 15 years and vegetatively propagated185

**Commodity Grow**  **ing Season** trees produce fruit in 3 years. Granadilla The tree produces one crop per year. In Bolivia, fruit are produced in May and June. Granadilla, Giant In Venezuela, flowering occurs May to October and fruiting takes place from July t o October. In Indonesia and Queensland, Australia, vines fruit continually all year. Fruit matures in 65 to 85 days. Fruit is produced in 1 to 2 years from seed and less than 1 year from cuttings. Il ama Flowering occurs from April to May in Florida. F ruit matures in 150 days. Fruit are harvested in late June in Mexico, late July to September in Guatemala and July to December in Florida. Fruit production occurs in 7 to 8 years from seed and 3 to 4 years from grafts. In gá Flowers form from August to N ovember. Jackfruit Flowering occurs June to July and December to February in Florida and June to August in Brazil. In hot, humid tropical climates, flowering and fruit development occur throughout the year. In the subtropics, flowering occurs in late spring and fruit maturation occurs late summer to early autumn. In areas with wet and dry seasons, flowering takes place in the first 2 months of the dry season. Heavy loads of fruit can suppress flowering. In Asia, fruit ripen from March to June, April to September or June to August. Off

season crops can occur from September to December. In the West Indies, fruit ripen in June and in Florida fruit ripen from late summer to fall. Fruit matures in 90 to 200 days, depending on the climate and altitude. F ruit tend to be biennial in bearing. Trees from seed bear in 4 to 14 years. Jatobá Flowering occurs during the dry season and early rainy season (December to May) in Panama. In Brazil, flowers form from October to December. In Costa Rica, flowering occ urs from February to May. Fruit mature during the late rainy season in Panama. In Brazil, fruit ripen July to October. In Costa Rica, fruit forms one to two months following flowering. Fruit stay on the tree for seven to ten months. Karuka Pandanus s pecies: In many areas, female flowers are produced one to three times per year, while male flowers appear approximately every 2 months. In Fiji, male plants usually flower once per year from March to May, but can flower during any time of the year. Femal e plants flower heavily every second year. In Fiji, fruit reach maturity in approximately one year, in February to April. In Northern Australia, fruiting occurs April to August. In Micronesia, fruiting occurs twice per year: December to March and July to September. Fruiting can occur during the off

- season. Fruiting occurs in 15 years from seed and 3 to 4 years from cuttings; Pandanus utilis flowers in southern Florida during the winter; Pandanus julianettii fruit mostly mature December to May, but can mature during any time of the year. A second season can occur in July. Water stress encourages flowering. Kei apple Flowering occurs from February to June in Florida. In southern186

**Commodity Grow**  **ing Season** Africa, flowering and fruiting occur November to January. In other ar eas including the Mediterranean region and U.S., flowering occurs in the spring (April and May) and fruit ripening occurs from August to October. In Tanzania, fruit ripen from February to March. Fruit matures in 90 days to 4 months. Fruit is produced in 5 to 6 years from seed and 2 to 3 years from vegetative propagation. Langsat Longkong plants form flower buds from April to June. Flowering usually occurs during the 1 to 2 months when it is not raining. In langsat and duku trees, flower

-bud differenti ation occurs during the early part of the dry season. Flowering occurs after the beginning of the monsoon rains. In some areas, flowering occurs once during the spring and once during the fall. Fruit is harvested from September to November in Thailand. In Malaya, langsats bear twice per year in Ju ne to July and December to February. In India, fruit ripen from April to September. In the Philippines, the season is short. Langsat and duku take 180 to 220 days to develop from anthesis. Fruit production occurs in 7 to 15 years from seed and 3 to 5 years from vegetative propagation. Lanjut Flowering occurs at very long intervals as long as 5 to 10 years. Longan In most areas, flowering occurs once per year in spring. In Brazil, flowering occurs August t o September. In order to promote flowering, the tree must be exposed to cool weather of 15 to 22 °C (59 to 72 °F) for 2 to 3 months. Fruit matures in 4 months, usually in late summer. In Brazil, fruiting occurs February to March. In Thailand, fruiting is mainly from June to August. Trees can bloom and fruit erratically. Fruiting can occur in alternate years. Trees produce fruit in 6 to 10 years from seed and 3 to 5 years from asexual propagation. Lucuma Flowering occurs from June to August in Florid a. Trees may bloom and fruit all year long. Fruit matures in approximately 180 days. In Chile, fruit are harvested April to December. Trees begin to produce fruit 5 to 20 years from seed and 4 years from grafting. Lychee Growth flushes of leaves can o ccur several times per year, depending on the climate. In the Northern hemisphere, panicles can appear from November to April. Flowering occurs March to April in Florida. In Brazil, flowers form in August and September. In other areas, flowering occurs from late winter to early spring. Fruit matures in 60 to 90 days. Fruiting occurs from June to July in Florida, from late November to March in Australia, and at the beginning of summer in Brazil. Trees are erratic in bearing fruit. Fruit production oc curs 8 to 12 years from seed and 3 to 4 years from vegetative propagation. Mabolo Flowering occurs from March to May in Florida, mainly during the dry season (February to April) in the Philippines, August to September in Brazil, and March to April in Indi a. Fruit matures in 150 to 180 days. Fruit form in the summer in Brazil, July and August in India, June to September in the Philippines, and June to September in Florida. Additional fruiting can occur during any time of the year. Trees bear fruit in 6 to 7 years from seed and 3 to 4187

**Commodity Grow**  **ing Season** years from grafts. Madras

- thorn Flowering occurs in April in Hawaii, October to November in the Philippines, April to June in West Java, and December to May in Central America. Flowering generally occurs in 2 to 4 years. Fruiting occurs from February to August in Central America, June to August in West Java, and January to February in the Philippines. In Puerto Rico, fruiting can occur throughout the year. Fruit ripen approximately 3 to 4 months after flowering. Mammy
- apple Flowering occurs May through October in the West Indies and Puerto Rico, and January to March in Brazil. Fruit ripen from July to February in the West Indies, April to May in Barbados, May to July in the Bahamas, June to December in Brazil, and late June to August in southern Florida. In Puerto Rico, fruiting can occur twice per year. In Colombia, fruiting occurs June and December. Fruiting occurs in 6 to 13 years from seed and 4 to 5 years from grafts. Manduro Flowering occurs from July to Novem ber in South Africa and September to November in Zimbabwe. Fruit ripens from May to July, September to May, or November to March, depending on the area in Africa. Mango In some growing areas, new leaves are borne from late winter to early spring. Flowering can occur during any time of the year and depends on variety, latitude, and climate. Flowers form in the winter in Brazil, in December and January in most of India, in January to March in northern India, and in late November to March in southern Flori da. In other locations, flowering occurs in the spring. Fruiting can occur during any time of the year and can be biennial in certain areas. Fruit ripen from November to February in Brazil and in January, June and October in Thailand. Fruit matures in 120 to 180 days. Fruit production occurs in 6 to 10 years from seed and 3 to 5 years from grafts. Mango, horse Flowering takes place from May to August in Sarawak. In East Kalimantan flowering occurs April to September. Fruit ripening occurs August to November in Sarawak and August to January in East Kalimantan. Fruit are harvested during the rainy season from October to December in West Java . Mango, Saipan Fruit season in West Java is from August to November. Trees can produce two crops per year in areas with two dry seasons
. Mangosteen Flowering occurs from May to August in Brazil. Flowering can occur twice per year (spring and fall), depending on growing conditions. Fruiting can also be irregular and yield can vary depending on the tree and sea son. In India, fruiting occurs during the monsoon season from July to October and from April to June. Fruiting occurs from November to February in Brazil. In Sri Lanka, trees at lower elevations, fruit May through July and at higher elevations, trees fr

uit July through August or August through October. In Puerto Rico, unshaded trees fruit in July through August and shaded trees fruit November through December. Trees can bear in alternate years. Heavy fruiting in one year can be followed by a smaller c rop the next year. Fruit matures in 150 to 180 days. Fruit188

**Commodity Grow**  **ing Season** production occurs in 7 to 10 years from seed and 4 to 5 years from grafts. Marang Flowering occurs from October to November in northern Australia and September to November in Brazil. In Hawaii, flowering and fruiting occurs year round with sufficient rainfall. Fruit are harvested the following February in Australia and March to April in Brazil. Fruit production occurs in 3 to 6 years from seed. Marmaladebox Flowering occurs in October, at the end of the dry season or in December, at the beginning of the rainy season in Amazonia. In Brazil, flowering occurs in November or from July through December. Flowering and fruiting occurs continuously from spring to fall in Puerto Rico. Fruit ripen du ring the rainy season from November to March in Amazonia and from September to January with a peak in October and November in Haiti. Fruiting occurs from February to March or October through June in Brazil. There are some varieties in Brazil that bear fr uit all year. Trees begin producing fruit 6 to 8 years after the seedling stage. Matisia Flowering occurs from January to February in Florida, and August to November in the western Amazon of Brazil. Fruit mature in November in Florida and from February to May in the Western Amazon of Brazil. Fruit mature in 270 to 300 days. Fruit production occurs in 6 to 8 years from seed . Mesquite Flowering occurs twice per year in India (February to March and August to September). Trees begin to bear fruit in 3 to 4 years. Mongongo, fruit Flowering to harvest: March to May. Monkey

-bread

- tree Flowering occurs May to June in western Africa, October to December in southern Africa, and January to March in Sudan. Flowering can occur during any time of the year, ex cept the dry season. New leaves emerge during the rainy season in the spring and are harvested from October to November in some areas of Africa. Fruit matures in 5 to 6 months after anthesis. In some areas of Africa, fruit are harvested from April throu gh June. Fruit production occurs in 8 to 10 years. Monstera Flowering occurs throughout the year and is most prominent in the spring and summer. Fruit matures in 90 to 120 days. Flowering and fruiting can overlap, since it requires 12 to 14 months from the opening of the inflorescence to fruit maturity. Fruit ripening usually occurs during the summer and fall. Fruit production occurs in 6 to 8 years from seed and 3 to 6 years from cuttings. Suckers can produce fruit in 2 to 4 years. Muriti Flowering and fruiting occur annually and irregularly throughout the year. Flowering occurs at the end of the rainy season to the beginning of the dry season, from May to August in the central Amazons. In Venezuela, there are two flowering seasons, one during the beginning of the rainy season (male flowers) and a second in December (female flowers). In most areas, fruit ripen during the following rainy season. This pattern also occurs in Colombia. Fruiting occurs from December to June in the Amazon, February to August in Peru, and January to July in the Eastern Amazonas. In189

**Commodity Grow**  **ing Season** Venezuela, fruit are found throughout the year, but are most common from August to October and from February to April. Palms bear fruit after reaching a height of 6 meters (7 to 8 years fro m seed germination). Paho Flowering occurs in November to December in New Guinea and early in the dry season (October to November to January to February) in the Philippines. Flowering and fruiting can occur year

round in the Philippines. Fruit are harve sted approximately 70 days from full bloom. Ripening occurs within 6 days
. Palmyra Palm Flowering occurs at 12 to 15 years of age and continues for 50 years. Flowering occurs March to April in India. In other areas, flowers appear in November to Decemb er and anthesis occurs in March. Fruit matures in July and August. Maturation is approximately 120 days. Papaya Flowering and fruiting occurs all year in the tropics. In subtropical areas, flowering does not occur in the winter. In Brazil, flowering o ccurs mainly during the summer. Flowering and fruit set stops in the winter in Australia. Although fruiting occurs during most months of the year, the two major fruiting periods are from spring to early summer and from autumn to early winter. Fruit matures in four to nine months. Fruit production occurs in 8 to 10 months from seed. Passionflower, Winged

stem Flowering occurs from August to March and fruit mature from December to May in Brazil. Passionfruit and Passionfruit, purple, and Passionfruit, yellow In Australia, there are two vegetative flush peaks, one in late spring and the other in late summer/early autumn. Flowering occurs all year long in Brazil, and from March to September in Hawaii. Depending on the climate, there are one to three harvest peaks. In India, harvesting occurs August to December and March to May. In Hawaii, harvesting occurs June through January, with the most crops in July, August, October, and November. Trees will not set fruit if the mean temperature is too high. Fr uit matures in 60 to 90 days. Fruit production occurs in 1 to 2 years from seed and less than 1 year from vegetative propagation. Passiflora edulis forma flavicarpa flowers April to September in Puerto Rico, October to June in Australia and mid

- April to mid

-November in Florida. In Puerto Rico, Passiflora edulis forma flavicarpa are harvested from June to October. Passiflora edulis forma edulis flowers July to November and again in February to April in Australia and mid

- March to April in Florida. Passif

lora edulis Sims forma edulis trees have a lifespan of 3 to 4 years in tropical areas and 6 to 8 years in cooler areas. Passionfruit, banana Flowering and fruiting occurs year round in Colombia and Hawaii. Peak flowering occurs in the dry season in Hawa ii and South America. In New Zealand, fruiting occurs from late March or early April to September or October. Fruiting occurs in 2 years from seed. Pawpaw Seedlings flower after reaching 1.8 meters (6 feet) tall. Flowering begins in grafted trees after 3 years. Flowering occurs during the spring (April in Kentucky, March to May in California). Fruit ripen in late summer or early autumn. In California, harvesting occurs190

**Commodity Grow**  **ing Season** from mid August to October. Fruiting occurs in 5 to 8 years from seed and 5 to 6 years from grafts. Pawpaw, s mall

- flower ( A simina parviflora ) flowering occurs in the spring , and April in North Carolina. Pequi Caryocar brasiliense flowering occurs from September to November in some areas and June to October in other areas. Fruit ripen in December and January, November to March, or October to February, depending on the environment. Trees produce fruit in 8 years from seed. Caryocar villosum leaves shed during the dry season. Flowering occurs during the dry season from July to Novem ber in some areas and August to September in other areas. Fruiting occurs March to May. Fruiting occurs in 10 to 15 years from seed
. Persimmon, American Flowering occurs in spring and early summer (March to June or April to May). Fruit matures in mid to late fall (September to November). Pineapple Flowering can be induced during any time of the year in the tropics. The normal flowering season of ‘Smooth Cayenne’ is during the winter when there are cooler temperatures and a shortened photoperiod. In o ther cultivars, flowering occurs naturally during mid

- winter, late spring and early to mid

- summer. Flowers can be forced with acetylene and ethylene. Depending on the variety, fruit is produced in late summer, early winter, and spring. In subtropical cl imates, harvesting occurs during the summer. Fruit production occurs in 15 to 24 months from vegetative propagation. Crowns produce fruit in 18 to 24 months, slips produce fruit in 15 to 20 months, and suckers produce fruit in 12 to 17 months. Fruit mat ures in approximately 180 days. Pitahaya Hylocereus spp. flowering occurs from May to November in areas with moderate temperatures and May and October to November in areas with hotter temperatures. Depending on variety, fruit can be available from June t o December. Flowering to ripening occurs in 30 days. Hylocereus megalanthus flowering occurs from September to December in areas with moderate temperatures and November to December in areas with hotter temperatures. Flowering occurs during the spring an d fruit ripens during the summer in South America. Flowering to ripening occurs in 90 to 180 days. Harvesting occurs in one to three years from cuttings. Hylocereus polyrhizus flowering occurs during the spring and summer and ripening occurs during the summer. Hylocereus ocamponis flowering occurs mid

- summer. Pomegranate Flowering usually occurs in the spring until June, but can occur throughout the year. Fruiting usually occurs 6 to 7 months after flowering. Fruit mainly ripen during the summer. Fr uit from the ‘Wonderful’ cultivar matures in September and October. Fruit production occurs in 2 to 5 years from cuttings. Poshte Trees produce fruit from late December to April, with a maximum yield around the beginning of February. Harvesting occurs in four years from seed (when trees reach a height of 4 to 6 meters (13 to 20191

**Commodity Grow**  **ing Season** feet)). Prickly pear Flowering occurs from the end of winter to summer. Fruiting occurs in the summer, but can be timed by low wintertime temperatures, the application of fertilizers, or the removal of the spring flush of flower buds. Bud removal can lead to a second flowering and the production of fruit in November and December. Shade and Gibberellic acid can inhibit flower

-bud initiation. Flower opening to fruit maturity occurs in approximately 70 to 150 days. Fruit production occurs in 5 to 6 years from seed and 2 to 3 years from cuttings. Trees can bear fruit for 30 to 40 years. Opuntia engelmannii var. lindheimeri flowering occurs from spring (March) to June in Texa s, and other Southwestern states. Fruit ripens from July to September. Pulasan In Hawaii, flowering occurs twice per year (February to March and August to October). In Southeast Asia, flowering occurs from June to August. In Hawaii, fruiting occurs spring and autumn (same as the rambutan). Fruiting occurs October to December in Malaysia and April to May in Thailand. Fruit mature at about 32 weeks after anthesis. Trees from grafts produce fruit in 3 to 5 years. Quandong Flowering can occur throughout the year but mainly occurs during late summer or October to March, depending upon the growing region. Fruiting occurs from early spring to summer in some locations and August to December in other locations. Fruiting occurs in 3 to 5 years from seed. Rambutan Flowering and fruiting times depend on the region the tree is grown. In some areas, flowering occurs at the end of the dry season. In these locations, the dry period must last at least 1 month to initiate flowering. Flowering occurs in the Philip pines from late March to early May. Flowering occurs in the dry tropics in Australia after the onset of cool nights, from July to August. Flowering occurs in the wet tropics throughout the year, regardless of climate. Main flowering in the wet tropics o ccurs from September to October, following the short dry season. Flowering occurs December to February in Brazil. Fruiting generally occurs during the wet season (summer). A second smaller crop can occur that year (winter) on branches that did not bear fruit in the previous fruiting. Fruiting occurs from May to June in Thailand and is initiated by a drop in night temperatures of 2 to 3 °C (36 to 37 °F) and the onset of the dry season. Fruiting occurs during the summer in Brazil, June and December in Malaysia, July to November in the Philippines and mid

- summer in Australia. Fruit development takes three months in warm areas and five months in cooler areas. Fruiting occurs from seed in 5 to 6 years and 3 to 4 years from grafting or layers. Saguaro Flow ering occurs March through June. Later flowering occurs in cooler areas. Fruit is produced yearly. Fruit ripen from June through August, before the summer rains. Plants can produce fruit after reaching a height of 2 meters (7 feet) and an age of 40. P lants can live over 200 years. Salak Flowering and fruiting occurs continuously in areas where there is192

**Commodity Grow**  **ing Season** uniform water availability. Most flowering occurs during the first half of the dry season (June to July). Harvest peaks occur in Bali and other areas in Indonesia from May to July and December to February. Some cultivars require at least 10 leaves to produce fruit. Fruit are harvested approximately 160 days after flowering. Flowering and fruiting occurs 3 to 4 years from seed and 2 to 3 years from s uckers or layers. Trees can produce fruit for up to 50 years. Sapodilla A short dry period and a reduction in vegetative growth aids flowering. Flowering mainly occurs from September to October in Southeast Asia, in the summer in Australia, April to Jun e (early in the rainy season) in the Philippines, February to April and October to December in Mexico, October to December in Brazil, May to September (peak from June to July) in Florida, and December to March and July to August in India. In areas such as Florida, Malaysia, and the U.S. Virgin Islands, flowering can occur year round. Fruit mature from fall to winter in Brazil. Fruit matures in 168 to 240 days. Fruiting occurs in 4 to 10 years from seed and 2 to 5 years from grafts. Trees are long

- lived
. Sapote, black Flowering occurs from March to May in Florida, August to October in Brazil, March in Mexico, and during the dry season in March in the Philippines. In some subtropical areas, flowering occurs during the spring and summer. Fruiting occurs from August to January or July to September in Mexico, and December, January, February and Ju ne to August in Florida. Fruit mature in 200 to 300 days. In subtropical areas, fruiting occurs from the late summer to winter. Fruit production occurs in 5 to 6 years from seed and 2 to 3 years from grafts. Sapote, green Flowering occurs during the late winter and early spring. Fruiting occurs from October to February or March. Fruit matures in approximately 12 months. Fruiting occurs in 8 to 10 years from seed. Sapote, mamey Flowering occurs from April to July in Florida and during springtime in Brazil. Flowering can occur year round in tropical areas and springtime in subtropical areas. Fruiting occurs from March to April through to July to August in so uthern Florida, February to April in Costa Rica, springtime in Brazil, and June to July and November to December in the Dominican Republic. Fruit can be produced year round, depending on location and cultivar. Fruit matures in 12 to 15 months. Fruit pro duction occurs in 7 to 12 years from seed and 3 to 5 years from grafts. Trees can live and produce fruit for over 100 years. Sapote, white Flowering occurs from January to February or spring to summer in Florida, springtime, late summer, and fall in Cali fornia, January and February in Mexico, and April to June in Brazil. In tropical locations, flowering occurs from autumn to winter. In subtropical areas, flowering occurs in mid

- to late winter and spring. Flowering can occur multiple times during the year and can be induced by drought or girdling. Fruiting generally occurs from late spring and summer to early autumn. Most fruiting occurs from May to August193

**Commodity Grow**  **ing Season** in Central America, April to May in Guatemala, September to November and February in California, May to October in Mexico, late May through August in the Bahamas, and August to November in Brazil. Some cultivars can produce two to five crops per year. Fruit matures in 120 days from flowering. Fruit production occurs in 7 to 8 years from seed and 3 to 4 years from vegetative propagation. Sataw Season: Peak flowering and fruiting occurs between August and October. A smaller peak occurs between January and March. Fruiting occurs in 7 years from seed and approximately 2 years from vegetative propag ation. Satinleaf Flowering occurs from July to October in Puerto Rico. Flowering and fruiting occurs all year in Florida. The flowering peak in Florida is from summer to fall. Fruiting occurs in February in Puerto Rico. Sierra Leone

- tamarind Flowering occurs from September to November and January to April in west Africa, September to November in Ghana, and September to October in Nigeria. Fruiting occurs October to January in Nigeria and March to May in Ghana. Fruit matures in 90 to 150 days. Soncoy a Flowering occurs May to July. Fruit ripen in August in the Yucatan, in the fall in Central America, and August to October elsewhere. Soursop Flowering occurs from May to June and October to November in Florida and springtime in Brazil. Major flowering peaks occur in the tropics after periods of vegetative flushes. The second peak of flowering occurs during the onset of the monsoon season in India. In many tropical areas including Hawaii, flowering and fruiting occurs year round, with two or more main fruiting peaks. Fruiting occurs from September to January in Brazil, March to June or September in Puerto Rico, April in Queensland, June to September in southern India, Mexico and Florida, June to October in the Bahamas, and January to April, June to August and October to November in Hawaii. Although fruiting can occur year round in tropical areas, peak production occurs from summer to early autumn and during early spring. Fruit matures in 70 to 120 days. Fruit production occurs in 4 to 5 years from s eed and 2 to 3 years from grafts. Spanish lime Flowering occurs in April in Florida, October to December in Brazil, March to April in Jamaica, April to June in Puerto Rico, and 2 months later in Trinidad. Fruit mature from June to September in Puerto Ric o, summer in Brazil, September to October in Trinidad, July to October in the Bahamas, June to September in Florida, and July to December in the Dominican Republic. Fruit matures in 90 to 150 days. Fruit production occurs in 7 to 10 years from seed and 4 to 5 years from vegetative propagation. Star apple Flowering is associated with main shoot growth in the rainy season and occurs from late summer to early autumn. Flowering occurs from August to October in Florida and July to September in Brazil. Fruit are harvested from late winter or early spring to early summer in most locations. Fruiting occurs in the summer in Brazil, early to late spring in Florida, April to May in the West Indies, and February to March in India. Fruit matures in approximately 1 50 to 180 days.194

**Commodity Grow**  **ing Season** Fruit production occurs in 5 to 12 years from seed and 4 to 5 years from grafts. Sugar apple Flowering can occur for 3 to 6 months. Two major flowering peaks occur after the period of vegetative flush. The second peak occurs at the begi nning of the monsoon season. Flowering and fruiting occur throughout the year in Puerto Rico and the Virgin Islands. Flowering occurs from April to May in Florida and India, and springtime in Brazil. In many areas, fruit is harvested from July to October and can be extended to March if summer pruning is conducted. Peak production is between July and March in Taiwan, January to April in Brazil, July to November in India (Poona), and July to September in Thailand, Florida, and the Caribbean. Fruit mature s in 120 to 150 days. Fruit production occurs in 3 to 5 years from seed and 2 to 3 years from grafts. Sun Sapote Flowering occurs from November to December in Florida, July to September in Mexico and February to March in Honduras. Fruit mature from Augu st to December in Mexico and June to September in Honduras. Fruit matures in approximately 250 days. Fruit production occurs in 10 years from seed. Tamarind

- of

- the

- Indies In most locations, flowers develop during the rainy season after the

new leaves ap pear in September and October. In Tanzania, flowering occurs from October to February. In most locations, fruit ripen during the dry season from January to April. In Tanzania, fruit ripening occurs April to December. In Dodoma, Singida and Tabora, ripe ning occurs from April to July. In Kilimanjaro and Arusha, fruit ripens from August to December. Velvet Tamarind Flowering occurs from April to June in Thailand. Harvesting occurs from August to September in Thailand. Fruit develops in 3 to 4 months. Trees produce fruit in 5 to 17 years from seed. Wamp i Flowering is similar to lychee and occurs during the late winter in many locations. In Brazil, flowering occurs from September to October. Fruits mature in early to mid

- summer in many locations. Fru it ripens from July to August in Florida, June to October in Southeast Asia, May to July in Thailand, January to March in Brazil, and November to December in Australia. Fruiting occurs in 5 to 8 years from seed. White star apple Flowering occurs from April to June in Nigeria. Fruiting occurs in December to March. Wild loquat Flowering occurs during the beginning of the rainy season (October/November) and extends during the 5 to 6 months of the rainy season. Most trees flower from January to March. Male flowers begin flowering before female flowers. Fruiting is biennial and usually begins during the rainy season. Fruit set occurs from January to February and fruit maturation occurs from August to December in many areas. Fruit are said to be edible f rom October through February. Fruit in some areas ripens from November to April. Fruit development occurs in 5 to 8 months. Trees produce fruit in 9 to 10 years from seed and 3 years from vegetatively propagated material.195

**Specific Examples of Tropi**  **cal and Subtropical Fruit**

**– Inedible Peel**  **Commodities Growing Season and Harvesting**  : **Banana** : The fruit of the banana tree is usually at full maturity

from 11 to 16 months after planting. The taller varieties of trees can take up to 18 months to produce fully mature fruit. These trees can reach a height of 18 feet, but many varieties are full y grown at from 6 to 10 feet tall. Bananas are harvested while still green. They ripen slowly

after picking. (Bananas receive less damage in shipping if transporte d at the green stage.) After harvest, growth stops, the flower withers and the season for growing is over, and the leaves should not be cut back too soon or the rhizome will be deprived of food. After the tree has produced, the leaves are the rhizome's on ly source of energy

to refuel and start the next season's growth. Add topsoil or compost to the native soil, mix it with the soil excavated from making the hole in no more than a 50

- 50 ratio. Add b ackfill the hole with some of the native soil removed to make the hole. Remove the plant from the container and place it in the hole so that the top of the soil media in the container is level with or slightly

above the surrounding soil level. Fill soil in around the plant roots and tamp slightly

to remove air pockets. Immediatel y water the soil around the plant and plant roots. Banana b unches are generally harvested when the fingers are plump but before they

begin to turn yellow. However, bananas may be picked at different times for different purposes. In g eneral, bananas for fresh consumption in the home landscape may be picked when they

have reached or nearly

reached the normal size for a particular variety. Usuall y, this is when the edges of the fruit have smoothed out and the sides of the fruit have swe lled. Homeowners may want to harvest fruit 7 to 14 day s prior to ripening on the plant. Hanging the fruit in a shady, cool place to ripen seems to allow development of better flavor than if allowed ripening on the plant. Bananas may also be cooked and c onsumed when still green or when very ripe as is done with plantains. B anana varieties m ay

be eaten fresh when ripe or cooked when green. **Processing Studies for Banana, Dragon fruit, Lychee, Mango, Papaya,**  **Passionfruit ,**  **Pineapple, and Soursop**  **for Thei r Juice, Nectar,**  **Pulp, and Canned Slices, and for**  **Dried Fruits .**  (Adapted from Neil Ewing, National Food Processors Association, 1992, Nagy et al., 1993, Hui, 2006, and iTi Tropicals http://www.ititropicals.com ).
**Banana** : Fresh bananas are the most popul ar fresh fruit in the U.S.A. Native to the tropical region of Southeast Asia; bananas are likel y to have been first domesticated in Papua New Guinea. Today , they are cultivated throughout the tropics. Bananas are known to be over 99% fat free and are a g ood source of potassium, vitamin C, fiber and manganese. Bananas are an exceptionally rich source of fructo

- oligosaccharide, a196

compound called a prebiotic because it nourishes probiotic (friendl y) bacteria in the colon. Bananas have a wide range of food applications. They include: muffins, cakes, fruit beverages, yo gurt, and ice cream and bab yfo od. Only a small percent of the banana cop is processed. The unripe stage of banana and plantains are preferred for processing than the ripe bananas. Banana p uree is produced from high quality , ‘Cavendish’ variety bananas ripened under controlled conditions. For our puree, the bananas are carefull y selected, peeled, pureed, deseeded, de

- aerated and asepticall y packed. In the entire process, the natural flavor s and color are retained. We offer both acidified and non

acidified versions of the puree. Banana puree is also available with or without seeds , and used in preparation of baby foods, beverages , jams, juices , ice cream, and bakery products. Clarified banana juice concentrate is produced from natural 100% ripe bananas, clarified, concentrated to 71 Brix and packed in metal drums. Banana chips are sliced and fried in palm oil. Ripe fruits are used to make banana flakes, while green and starch y bananas are deh ydrates into flour and utilized in baby products, beverages , in baking and confectionaries
. The iTi compan y supplies acidified banana puree, non acidified banana puree, banana puree with and without seeds, organic banana puree and 70 Brix clarified b anana concentrate. The banana puree is packed in either 6 gallon bag

in

- box

- 55 gallon bag in drum or 220 gallon. **Dragon fruit**  Dragon fruit is a fruit grown in Southeast Asia, Mexico, Central and South America, and Israel. The dragon fruit is usuall y dark red in color. However some other ty pes are pink or yellow. The fruit has a very thin rind. The fruit skin is usually covered in scales, and the center is made up of red or white pulp. The flavor is a cross between a kiwi and firm pear. The red dragon fruit has bright pink colored pulp that can be used for various food and beverage applications. Dragon fruit puree can be used as a topping in a dessert, ice cream or sorbet. It can also be used in juice, jam, or topping on your salad. iTi Tropicals Inc offers dragon fruit puree from Thailand. The manufacturing facility operates under a certified quality control s ys tem and HACCP regulations. The product is Kosher certified, and is manufactured under a certified quality s ys tem. The dragon fruit is p rocessed under good manufacturing practices and is free of any additives or preservatives. The puree has bright pink color and can be used for various food and beverage applications. Dragon fruit puree can be used as a topping in a dessert, ice cream or so rbet treat. It can also be used in juice, jam, or topping on your salad. Dragon fruit juice has a bright pink color and can be used in various food and beverage applications as a natural color. Its mild flavor blends well with other fruits. Dragon fruit juice can be used as a topping in a dessert, ice cream or sorbet treat. **Lychee** Lychee is a tropical fruit which is primarily grown in China and Vietnam, however Lychee is also found in the northern part of India. The history of planting this fruit goes back at least 2000 years . Lychee is considered the rose of the fruit world with its pearly flesh, tropical

- floral aroma and delicate flavor. Nutritious and unique in flavor,197

the lychee fruit is normally about 11⁄2 to 2 inches in size and has a distinct ov al, heart shape. It is low in calories, low in saturated fat, cholesterol and sodium. The fruit is rich in Vitamin C, copper and potassium. Lychee can be used in various food applications such as jellies, jams, marmalades or sauces. While the fresh fru it is highl y des irable, it is also processed into canned fruit, juice, and dehydrated products during the peak of harvest season. Lychee puree is produced from the best quality fruit and all processing of lychee puree is done under the guidelines of good manufacturing practices. Lychee p uree is free of an y additives or preservatives. The l ych ee puree is used for mixed drinks, but is equally good for sorbets, ice creams and smoothies. Lychee puree can also be used to add intense flavor to cocktails, beverage applications and sweet & savory sauces. Lychee jelly is also prepared as well as use in preparation of sherbet or ice cream. The l yc hee juice is produced from the best quality fruit and is made from all natural ingredients. All processing of the juic e is done under the strict guidelines of good manufacturing practices. Lychee ju ice is free of an y additives or preservatives. Lychee juice is great for mixed drinks, but is equally good for sorbets, ice creams and smoothies. The juice can be used to add i ntense flavor to cocktails, beverage applications and sweet and savory . Dried lychee is called l yc hee nuts. The fruit can be frozen without removing the peel. Lychee can be fermented for use in drugs or making l ych ee wine, pickles, and preserves. For preparing juice the fruits are harvested and fed into a pulper. The pH of the juice is adjusted to 4.0 and then pasteurized. **Mango :**  The fruit is a peach like, juicy fruit, with a single large kidney

- shaped seed. The flavor is pleasant, and the fruit i s high in sugars and acid. One small fruit provides a quarter of the recommended daily allowance for vitamin C, nearly two thirds of the daily quota for vitamin A and good amounts of vitamin E and fiber. In India they are regarded as the king of fruits and this popular fruit can be used in a wide range of food applications like fruit juices, smoothies, ice

- cream, sorbets, jellies and preserves
. Mango puree , concentrates and essences are produced from highest quality fruits free of insects and diseases. Mango puree is prepared by processing fresh fruit which have been cleaned, washed, properl y drained, sorted, and inspected. The pulp is then extracted, homogenized, de

- aerated and sterilized for aseptic packing. The puree is then packed, stored and shippe d in accordance with good manufacturing practices. Varieties of m ango puree from Mexico, Ecuador, Columbia and India and offer varieties of mangoes like ‘ Alfonso ’ , ‘ Totapuri ’ , ‘ Kent ’ , ‘Chato’, ‘ Tomm y Mango ’ , and ‘ Magdalena River ’
. Standard applications f

or mango include: juice, nectar, bab y food and jell y. Mango concentrate is manufactured using mature fruit, free of insects and diseases. The fruit pulp is extracted, followed by an enzy matic deactivation, evaporation, enz yme addition and puree concentration and sterilization. Mango concentrate can be used in beverages, ice cream , jams, jellies, sauces and cereal bars. Mango essence captures the fresh fruit aroma and flavor of the fruit's essence b y extracting the volatile aromas from the pulp through c ondensation. The powerful sensory qualities of this mango essence make it ideal for adding natural fruit taste and aroma to beverages, snacks, frozen treats, and confectionary
. Organic m ango p uree is produced from fully , ripened mature organic fruit198

from Columbia. All processing of this fruit product is done under the guidelines of good manufacturing practices. Standard applications for the puree include: juice, nectar, bab y food and jelly
. iTi supplies mango puree and mango concentrates. The products are produced from fresh, ripe, carefully selected fruit. Mango juice is prepared from mango puree with an equal amount of water. The difference between mango juice and nectar is the lower fruit content in the nectar. Mango nectar formulations vary from 20
- 33% pulp content. Mango slices are also dehydrated and fruit leathers are popular in the U.S. Mango powder is prepared from puree and used as a flavoring agent or as a beverage base. Immature green mangoes are made into chutney s, pickles, and for be verages. **Papaya** : Papaya is native to Central and South America but found in most tropical climates around the world. Ithas black seeds and the fruit is yellow or red based on the variety. Papayas are bell

- shaped, with one end much smaller than the o ther. Their skin is smooth and leathery , and changes from green to yellow as it ripens. Ripened papayas are juicy , sweet, somewhat like a cantaloupe in flavor. Itis well recognized that the papaya contains valuable digestive properties. One medium

- sized papaya is only 118 calories, and is a rich source of carotenes, vitamin C, flavenoids , B vitamins, folate, and pantothenic acid. It is also a good source of V itamins E and K, as well as the minerals potassium and magnesium. Papaya puree is 100% natural, resulting from fresh, ripe, and selected fruit, by

a mechanical process of extraction, refining, and pasteurization. I In the U.S. papaya puree is the major processed papaya commodity . Both red and yellow papaya purees are available. The puree is the ma jor semiprocessed product that is used in juices, purees, nectars, and fruit cocktails, jams, jellies, and fruit jellies. The initial step in preparing the puree is removal of the skins and seeds b y using a l ye peeling technique followed b y a water wash. Papaya puree can be sold as such or utilized as a raw material for other processed products. Papaya can be used in various food and beverage applications
. P apaya concentrate is 100% natural, resulting from fresh, ripe, and selected fruit. Papaya concentrate is obtained by a mechanical process of extraction, refining, and pasteurization and is concentrated through water removal and evaporation. Itdoes not contain an y artificial colorings, preservatives, or flavors. Papaya concentrate can be used in various food and beverage applications . Canned papaya chunks or slices are popular for fruit salads. Soft papaya fruits are not suitable for canning. For canning onl y green mature or semi ripe papaya fruits are used. The fruits are washed, peeled and dese eded and placed in cans with sugar s yrup. For candied papaya full y mature but unripe fruit is hand peeled and cut into 0.5

– 1.0 cm cubes , and brined in 4% solution for two weeks, and then rinsed with fresh water. S yrup is added and boiled each day until the concentration is between 70

– 75 Brix. Other fruit essences such as orange or pineapple are added to the sy

rup and allowed to stand overnight. The candied papaya is then rolled in powder sugar to prevent stickiness. Candied papaya is used in baked products, ice cream, and confectionary formulation. Fully ripe and mature papaya is used for the preparation of jam and jelly . The fruits are peeled and seeds and inner white rind are removed , cut into slices and cooked with water to soften. The cooked slices are mashed, mixed with sugar and cooked until 65

- 68 Brix. The jam if filled into sterilized glass jars.199

For jell y a clarified fruit extract from the pulp is mixed with sugar and cooked to a temperature of 106.5  C and then p laced in jars. Papaya juice and nectar are prepared from papaya puree , and is often mixed with other juices. Mango (75 parts) and papaya (25 parts) blended formulations are most acceptable in terms of color, appearance, flavor, and taste. A number of low moisture dried papaya products such as fruit leather, powder, toffee, rolls and slices are prepared from puree. The pieces are dried at 65.5  C to moisture of 8

- 10%. Dried product can be rolled and cut into different sizes. **Passionfruit Tropical Juice Products:** Passion fruit grows on a vine in its native tropical and subtropical regions. Commercially , it is grown in Brazil, the Caribbean, Australia, Africa and some areas of the southern United States. It can be one to three inches in size with a hard, smooth, and wax c oated rind. The colors range from dark purple to light yellow or orange. This fruit itself is composed of juice and pulp filled pockets, as well as hundreds of small black seeds. The distinctive flavor is robust, and very similar to tart guava. The yel low varieties are normall y larger than the purple types. The pulp has an intense aromatic flavor and is used as a flavoring for beverages and sauces. Its aromatic properties make it popular in gourmet cooking. It is a good source of vitamins A and C, as well as potassium iron and fiber. Passionfruit has hundreds of medicinal properties that have been used throughout history . It supplies passionfruit puree from Ecuador. The processing of passionfruit confirms to good manufacturing practices and is care fully processed to maintain the sensory and nutritional properties of the original product. Its consistency

is viscous and its color is characteristic of passionfruit. The pulp has an intense aromatic flavor and can be used as a flavoring for beverages a nd sauces. Product is 100% natural with no additives. Its consistency is viscous and its color is characteristic of passion fruit. The pulp has an intense aromatic flavor and can be used as a flavoring for beverages and sauces. Passionfruit puree can b e used in a wide variety of food and beverage products. Its colorful, flavorful, aromatic and refreshing tropical flavor makes it the ideal ingredient for a number of sophisticated applications. It keeps the intensity of 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. Its consistency is viscous and its color is chara cteristic of passionfruit. Passionfruit concentrate is a product resulting from high quality

short time concentration through water removal from juice derived from selected mature fresh passion fruits. The processing confirms to good manufacturing practi ces and is carefully processed to maintain the sensory and nutritional properties of the original fruit. Passionfruit concentrate can be used as a vital ingredient of some cocktails, chiefly the hurricane. Passionfruit essence is a pure fruit essence rec overed from passion fruit juice prior to concentration. The powerful sensory qualities of passion fruit essence make it ideal for adding natural passionfruit taste and aroma to beverages, snacks, frozen treats, and confectionary. Ty pical processing for p assionfruit juice and concentrate is designed to retain the fresh, wholesome, and unique qualities of the fruit. Time is of the essence as is strict adherence to quality standards. Collected daily , fresh passionfruit is transported to the processing plant where it is screened,200

inspected, and washed vigorousl y with high pressure water jets designed to remove extraneous matter and any leaves or dirt that have adhered to the fruit. O nce cleaned, the fruit passed to a final selection table where it is inspec ted and cleared for the extraction process . Specially

designed extractors break down the fruit making it ready for processing and concentration. Seed fragments, peel and other unwanted solids are screened out leaving only clean juice
. The juice is then centrifuged, deaerated and pasteurized in a sterilized circuit. If the resulting product meets all of the quality standards, it is concentrated to the desired Brix level. Inthe concentration step, water is removed from the juice in a low

- temperature pro cess and the volatile aroma is recovered by a state - of the

- art s ys tem that homogenizes the captured aroma with the concentrated juice and restores the important sensory profile typical of fresh passionfruit
. Ready for packing, concentrate is piped to the filling room where it is placed into plastic bags and drums which have been sterilized by irradiation with ultraviolet light. The bags then drums are sealed, labeled and moved to freezers where they are quick frozen. The entire process is meticulously

surveyed b y a quality control team who conduct various tests at different stages of the process. Samples from each batch are procured for bacteriological anal ys is and kept in storage as control samples
. The yield for processing one metric ton (2204 lbs.) o f 50 Brix concentrate is 12:1 or it takes 12 kg of fruit to make 1 kg of concentrate. About two thirds of the bulk is refuse of which 90% is rind and 10% is seeds
. **Pineapple** : Pineapple is the common name for an edible tropical plant and also its fruit . It is native to the southern part of Brazil, and Paraguay
. The required processing studies for pineapple is in a series of processing study protocols from the National Food Processors Association submitted to Dr. Debra Edwards US EPA, OPP, CBTS (Ewing, 1992). The procedure simulates commercial practices and discusses the processing of pineapple samples starting with raw unwashed fruit which are also processed further into pineapple crown for forage, pineapple juice, and wet and dry pineapple bran. The procedure involves using unwashed whole pineapple that is sampled for residues for the RAC. Samples are taken of the unripe fruit, crowns are removed and weighed. Pineapples are quartered and chopped and washed with chlorinated water. They are sampled f

or residues and the wash water is sampled. The tops and buts of the pineapple are cut and washed and the peel and core are removed. The free run juice is collected and saved for pineapple juice. The peel, tops, buts, and trimmings are cut for the bran an d weighed and samples taken for wet bran use. Pineapple segments are canned and juice is collected after macerating the segments. The juice is sampled before heating. Pineapple juice is heated to 195

– 205°F. Dry pineapple waste is dried to a moisture content of 10% or less. Pineapple is a good source of manganese (91% DV in a 1 cup serving), as well as containing significant amounts of Vitamin C (94% DV in a 1 cup serving). Pineapple contains a proteol yt ic enzy me bromelain, which breaks down protein. Iti specialties supplies pineapple juice supplied by our company is aseptically manufactured in Costa Rica. Pineapple Juice is obtained from mechanical extraction of the juice of fresh, sound, and ripe pineapples that is pasteurized prior to the aseptic f illing. No preservatives are201

added. This product can be used for many food applications. The pineapple juice concentrate is obtained by evaporation of the water in the single strength juices. We obtain pineapple concentrate from Thailand and offer produ ct in two different Brix levels 61 and 65. The processing confirms to good manufacturing practices and is carefully processed to maintain the sensory and nutritional properties of the original fruit. Product is 100% natural with no additives. The pineap ple concentrate can be used in different beverage applications. **Soursop** : Soursop is a native fruit from the West Indies, Central America, and Brazil. It is also grown in tropical Asia particularl y Indonesia. The fruit is more or less oval or heart

sha ped, sometimes irregular, lopsided or curved. The flesh of the fruit consists of an edible white pulp and a core of indigestible black seeds. The flesh is custard

- like, sweet, juicy , tart and fragrant
. This well

- known tropical fruit can be widel y used i n making jam, ice cream, fruit drinks (nectar). The sweet pulp can also be used to make candies, sorbets and ice cream flavorings
. Soursop puree is produced from the best quality fruit and is made from all natural ingredients. All processing of soursop p uree is done under the guidelines of good manufacturing practices. Aseptic soursop puree is made from fresh ripened fruits processed by sophisticated machines in which no single seed breaks during the process. The seeds are then removed b y filtration. T his tropical fruit can be widel y used in making jam, ice cream, fruit drinks (nectar). The sweet pulp can also be used to make candies, sorbets and ice cream flavorings. **Comparison of the Raw Agricultural Commodities (RAC) and Processed Commodities for**  **the Tropical and Subtropical Fruit**

**– Inedible Peel Group (see**  **Table 31**  **).** The raw agricultural commodities (RAC) for the proposed Tropical and subtropical fruit

– in edible peel crop group are similar (Table 31 ). Onl y pineapple requires the process co mmodity juice and feedstuff

– process residue. Pineapple process residue is also 

### known as wet bran). A wet waste by product from the fresh

- cut product line that includes pineapple tops (minus crown), bottoms, peels, any trimmings with peel cut up, and the pulp (left after squeezing for juice); it can include culls. 860.1000 . The portion analyzed for the tropical fruits is the whole fruit with usually

the removal of the stems. **Table 31**  **. Tropical and Subtropical Fruit**

**– Inedible Peel Portion Analyzed fo**  **r 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 Deriv**  **ed from Crops (EPA Residue Chemistry Guidelines OPPTS 860.1000).** 202

**Commodity Portion Analyzed (RAC), Use as a** 

**Feedstuff (F) Processed Commodity**  **(PC ) and Use as a**  **Feedstuff (F)** Tropical and Subtropical Fruit

– Inedible Peel Group Analyze the whole commodity after

removing stems and stones but residue is calculated and expressed on the whole fruit similar to Codex MRL. Banana Analyze the whole commodity

including peel after removing and discarding crown tissue and stalk. Avocado Analyze the whole commodity after

removal of stone but is calculated on whole fruit similar to Codex MRL.. Mango Analyze the whole commodity after

removal of stone but is calculated on whole fruit similar to Codex MRL.. Papaya Analyze the whole commodity after

removal of stone but residue is calculated and expressed on the whole fruit similar to Codex MRL. Pineapple Analyze the whole commodity after

removal of crown. Process residue (F) Juice (PC) Other uses for the specific tropical and subtropical in 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.
**LIVESTOCK FEED ITEMS:** There are no significant animal feed i tems associated with the proposed Tropical and Subtropical Fruit

– Inedible Peel Group 24 (Table 31 ), ex cept for pineapple process residue. Pineapple process residue is only fed in Hawaii to livestock.
**CROP ROTATIONS FOR THE TROPICAL AND SUBTROPICAL FRU IT** 

**– IN**  **EDIBLE PEEL:**
The members of the Tropical and subtropical fruit

- in 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 fo r greater than 10 years (Schneider, 1998). The HED Chemistry B ranch (Schneider, 1998a) has previousl y determined that crop rotation studies will not be required for the following commodities avocado, banana, mango, papaya, passionfruit, pineapple, and plantain.203 Several crops such as passionfruit require several ye ars to develop and mature before they

produce their first commerciall y available crop. Most tropicals are long

- lived and are not rotated. Therefore, the length of time that it takes to establis h a c rop before it is mature enough to produce a crop, and the expected length of time the crop produces a profitable marketable commodity w ill determine if a crop rotation study i s required. Table 32 lists specific tropical fruit commodities, whether the crop is rotated, and reasons for the decision.
**Table 32**  **. Determination**  **of Tropical**  **and Subtropical**  **Fruit -**  **Inedible Peel**  **Commodities Whose Cultural Practices Do Not Normally Include Crop Rotations. Tropical and Subtropical**  **Fruit**

**– Inedible Peel**  **Commod ity**  **Crop Rotated (Y/N)**  **Notes**
Avocado N Maintained as tree orchards developing to a height of > 60 ft. Takes 5 to 6 years to produce their first crop. Banana N Bananas are grown in plantations and mature in 10 to 15 months after planting. Banana plantati ons can survive up to 25 years, with the commercial life of an individual banana plant 5 to 6 years. Mango N Mango orchards are > 20 years old. Papaya N Papayas are grown for 4 to 5 years before replacing in HI. They are replanted in the same area. Pass ionfruit N Takes 3 years to mature and may be productive for 5 years. Pineapple N All of the U.S. commercial pineapple production is in Hawaii. Pineapple plantations are maintained for 3 years from planting to replanting and produce two crops (second cro p is a ratoon crop produced from suckers left on the plant). The first crop takes 21 months to mature. Plantain N Plantains like bananas are grown in plantations that can be maintained for up to 25 years, with the commercial life of one plantain also 5 t o 6 years. The area is not rotated and individual plants are replaced periodically. Other uses for the specific tropical and subtropical in edible peel commodities are discussed under the section of this report for the preparation, cooking methods, use s, and marketing standards for the proposed members of the Tropical and Subtropical Fruit Group.2 04

**PEST PROBLEMS FOR THE TROPICAL AND SUBTROPICAL INEDIBLE PEEL FRUIT CROPS: (** Developed from USDA Crop Profiles from CA , FL, American Samoa, and HI Extension Bulletins, Ploetz, 2003, Schneider, 1998b

– f, Crane, J. and Mossler, M. 2006. Pesticides Registered for Tropical Fruit Crops in Florida , University

of Florida, IFAS Extension, EDI S, FS HS177 (http://edis.ifas.uf l.edu/HS177 ) , and other Research Literature **).** Environmental conditions in the tropics and sub

- tropics are favorable for a wide range of weed, insect and plant diseases on a ye ar - round basis. These diverse insects, weeds and pathogens often need to be controlled by herbicides, insecticides and fungicides. A crop group regulation would facilitate the establishment of pesticide tolerances on numerous pesticides that are needed to control a wide diversity of plant pests. There are several common pest p roblems that 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 also affect tropical fr uit 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. Man y of the pest problems are common to all tropical fruits such as fruit rots, leaf and fruit borers, and nematodes. Environmental conditi ons in the tropics and subtropics are favorable for a wide range of weed, insect and plant diseases on a year - round basis. These diverse insects, weeds and pathogens often need to be controlled by herbicides, insecticides and fungicides. A crop group regulation would facilitate the establishment of pesticide tolerances on numerous pesticides that are needed to control a wide diversity of plant pests. Availability

of a similar set of pest control options for the Tropical fruit in 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 leav es 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. **Atemoya** : A nnona seed borers lay

eggs in the seeds of very young fruit. The insects develop in seeds and emerge as adults when the fruit is nearing maturity , ruining the fruit in the process. This may

be follow ed by

a fungus infection which causes mummification of the fruit. Ambrosia beetles sometimes bore into young stems, causing dieback in some cases. A rust disease may

appear on the leaves in summer and fall and may cause premature defoliation.205

**Avocado** : The tropical fruits should be monitored for pests during the season. For example there are pest management guidelines for monitoring pest problems in the California avocado crop (Table 3 3 ). Year around pest problems and IPM programs have reduced water quality issues related to pesticide use. Table 31 has an example of program covers the major pests of avocado. Details on carrying out each practice and information on additional pests can be found in the se guidelines. Progress through the ye ar can be tracked using the following guidance.


### Table 3 **3 . When to Monitor Avocado Pests, Damage and Natural Enemies. 2007.**  **(**Adapted from P. A. Phillips, B. A. Faber, J. G. Morse, M. S. Hoddle, UC IP M Pest Management Guidelines: Avocado UC ANR Publication 3436. General Information)
.
**YEAR JAN**  **FEB MAR**  **APR MAY**  **JUN JUL**  **AUG SEP**  **OCT NOV**  **DEC CROP**  **DEVELOPMENT STAGE**  **Older Fruit Development or Presence Young Fruit**  **Development Pollin**  **ation and Fruit Set Pre**  **- Bloom and Open Flower** 

**Leaf Flush Grove**  **Location**

**Coast In**  **** **land PESTS**  **JAN FEB**  **MAR APR**  **MAY JUN**  **JUL AUG**  **SEP OCT**  **NOV D**  **E C**  DISEASES m m m m m m m m m m m m m m m m m m m m m m m m VERTEBRATES o o o o m m m m m m m m m m m m m m m m o o o o WEEDS m m m o o o o m m m o o o o o o o o o o o INVERTEBRATES + + avocado thrips o o o m m m m m m o + + persea mite m m m m m m m m m m m m m o o

– – caterpillars m m m m m m m m m m m m o o + – greenhouse

thrips m m m m m m m m m o o o o o o o o206 **YEAR JAN**  **FEB MAR**  **APR MAY**  **JUN JUL**  **AUG SEP**  **OCT NOV**  **DEC**
+ – sixspotted

mite m m m m m m m o o o o o

+ – avocado

brown mite o o m m m m m m m o

+ + avocado lace

bug m m m m m m m m m m m m o o

– – ants &

Homoptera o m m m m o o o o o

+ + pests that

migrate to young trees o o o m m m m m o

– – glassy winged sharpshooter o o m m m m m o o

**NATURAL ENEMIES JAN**  **FEB MAR**  **APR MAY**  **JUN J**  **U L**  **AU G**  **SEP OCT**  **NO**

**V DEC**  predatory thrips o m m m m m m o predatory mites o m m m m m o spider mite destroyer o m m m m m o o m m m m m m greenhouse thrips parasites m m m m o o o o o o o caterpillar pathogens, parasites, & predators m m m m m m m m m m m m **KEY TO PESTS AND NATURAL ENEMIES**
+ = Monitor routinely, commonly a pest

– = Routine monitoring probably warrant ed only in special circumstances, such as when a species recently was a pest there or when natural enemies have been disrupted, e.g., by broad

spectrum insecticide application

= Shading indicates period of potential for damage

= Shading indicates period damage most likely207

m = major times to monitor

o = other times to monitor
**Table 3 4**  **. Year -**  **Round IPM Program (University of California, Agriculture and Natural Resources, 2010, http://www.ipm.ucdavis.edu/PMG/C008/m008yi01.html.**  This checklist includes the growth periods of the crop and the pest problems and activities that need to be monitored. **Bloom period (pre**  **- bloom, open flower, pollination, and fruit set)** 

**-** Mitigate pesticide usage to minimize air and water contamination What should yo u be doing during this period? Monitor for diseases and conditions that promote disease development. Armillaria root rot Avocado root rot Dothiorella and Phy

tophthora cankers Sunblotch Record the date and location of problem trees or sites. Manage if needed according to Avocado Pest Management Guidelines. Begin monitoring for invertebrat e pests, including: Avocado thrips (February or March, then regularly from April until fruit exceed 3/4 inch). Caterpillars (March through August). Greenhouse thrips (late

- March through July). Persea mite and sixspotted mite (April through October). Manage if needed according to Avocado Pest Management Guidelines. Survey weeds , especiall y weeds near trunks, during spring through fall. Manage vegetation if needed, especially weeds near trunks
. Look for vertebrates , especiall y during spring and summer. Manage if needed. Provide proper cultural care and good growing conditions to improve fruit yield and control pests. Promote pollination of flowers: Place honey bee hives in groves during bloom , and m anage pesticides to avoid killing bees.208

Apply gy psum and mulch to reduce avocado root rot and improve soil. Manage irrigation : In spect irrigation sy stems by late winter , and m onitor and adjust scheduling to meet trees’ varying water needs and test irrigation water quality
. **Early fruit development (fruit are less than 2 inches long)**  **Mitigate pesticide usage to minimize air and water contamination. W**  **hat should you be doing during this early fruit development**  **period?** Identify and manage the causes of damage to fruit
. Monito r for diseases and conditions that promote disease development: Armillaria root rot Avocado root rot Dothiorella and Phy

tophthora cankers Sunblotch Record the date and location of problem trees or sites. Manage if needed according to Avocado Pest Management Guidelines. Monitor invertebrate pests, including: Avocado thrips (in February or March, then regularly from April until fruit exceed 3/4 inch) Caterpillars (March through August) Greenhouse thrips (late

- March through July) Persea mite and sixspotted mite (April through October). Avocado brown mite (about August through October) Record result s on a monitoring form. Manage if needed according to Avocado Pest Management Guidelines. Lo ok for other invertebrate pests
. Provide proper cultural care and good growing conditions to improve fruit yield, reduce insect damage, and control pests. Lo ok for vertebrates especiall y during spring and summer. Manage if needed. Survey weeds , especially during spring through fall. Manage vegetation, especially weeds near trunks, as needed and record results. Manage irrigation , m onitor and adjust scheduling to meet trees’ varying water needs.
**Late fruit development (fruit are greater than 2 inches long)**  **What should you be doing during this late fruit development**  **p eriod?**  Monitor for diseases and conditions that promote disease development, including: Armillaria root rot Avocado root rot209 Dothiorella and Phytophthora cankers Sunblotch Manage if needed according to Guidelines. Monitor invertebrates: Caterpillars (March through August) Pers ea mite and sixspotted mite (April through October) Avocado brown mite (about August through October) Other species ( about August through October) Look for vertebrates , especially during spring and summer. Manage if needed. Reduce pest problems and manage tree growth b y proper pruning
. Manage nutrition : Test foliar nutrients and fertilize if needed
. Provide p roper cultural care and good growing conditions to improve fruit yield and control pests. Apply frost protection when warranted through March, especiall y if growing on flat land , and t est frost control sy stem by November. In spect trees or sample foliage or soil during late summer or fall before winter rains to assess salinity from alkaline soils, poor quality water , and fertilizers. **Harvest (until fruit arrives at the packing house)**  **Mitigate pesticide usage to minimize air and water contamination.** What should you be doing during this harvest period **?** Check preharvest intervals for all products used. Use pruning and other cultural practices to minimize anthracnose in groves and fruit rots postharvest. Sizes pick fruit. Thin clustered fruit and prune to reduce protected sites, thereb y culturally controlling greenhouse thrips, leafrollers, loopers, and meal y bugs : Thin by selectivel y harvesting only larger fruit, which increases market price to the grower
. Minimize fruit injury

and postharvest disease
. Educate and supervise workers regarding fruit handling Best Management Practices (BMP), G ood Agricultural Practices (GAP), and food safety . Inspect fruit quality before bins are moved from the picking site to identify grove areas where management practices need improvement. Take steps to prevent fruit contamination and theft. **Pesticide application checklist** When planning for possible pesticide applications in an IPM program, review this checklist to consider practices that minimize environmental and efficacy problems.210 Choose a pesticide from the UC IPM Pest Management Guidelines for the target pest considering **:** Impact on natural enemies and honey bees
. Potential for water quality problems using the UC IPM WaterTox database
. Impact on aquatic invertebrates Chemical mode of action (based on efficacy , spectrum of activity , and pesticide resistanc e). Select an alternative chemical or nonchemical treatment when resistance risk is high. **Before an application:** Choose application procedures that keep pesticides on target. Id entify and take special care to protect sensitive areas (for example, water way s or riparian areas) surrounding your application site. Review and follow label for pesticide handling, storage, and disposal guidelines. Check and follow restricted entry intervals (REI) and preharvest intervals (PHI). After an application **:** Record a pplication date, product used, rate, and location of application. Follow up to confirm that treatment was effective. Consider water management practices that reduce pesticide movement off

- site. L imit irrigation to amount required using soil moisture and evapotranspiration monitoring. Install an irrigation recirculation or storage and reuse s ys tem. Consider the use of cover crops. Conside r vegetative filter strips or ditches. Install sediment traps. Use polyacrylamide tablets in furrow irrigation or sprinkler irrigation s ys tems to improve soil infiltration and prevent off

- site mov ement of sediments. Redesign inlets and outlets into tailwater ditches t o reduce erosion. Consider orchard floor management practices that improve soil structure and reduce erosion. Consider practices that reduce air quality problems. The guidelines suggest that whenever possible, to choose pesticides that are not an emulsifiable concentrate (EC) formulation, which release volatile organi c compounds (VOCs); this is especially important from May to October. VOCs react with sunlight to form ozone, a major air pollutant. **Specific Pest Problems for Some of the Inedible**  **Peel Fruits are discussed below** : **Abiu:**211 Leaf eating larvae, twig borer s, scales, aphids, and mealy bugs are insect pests. The fruit is a host for fruit flies as it ripens. Fruit bats can also be a problem. **Avocado** : In Florida the insect problems for avocado includes: aphids, lepidoptera, thrips mites, scales, b rown sof

t scale , plant bugs, ants , lacebug, and mirids, Plant diseases include , anthracnose , Cercospora leaf spot , powdery mildew , Phytophthora root rot anthracnose, and rust . Slugs and snails and deer are also a problem est. Pree mergence annual broadleaf and grass weeds , as well as postemergence growing , annual and perennial grass weeds , and woody brush post - emergence annual and perennial weeds, woody brush cause yi elds and quality losses. **Banana** : Insect problems include banana scab moth which lay s her eg gs on the unopened inflorescence (flower stalk) or on the surrounding flag leaf. The larvae hatch after about four day s and crawl under the bracts of the flower stalk , and feed on the basal hands of the bunch, moving to less mature hands as the bracts beg in to fall from the inflorescence. Damage ranges from light scarring of a few b ananas in the basal hand to severe scabbing of the bunch. As part of a b anana b unch y t op v irus control program, infected plants are sprayed before removal
. In Florida the b anan a borer or weevil **(** Cosmopolites sordidus **)** lay s eggs at the base of the pseudostem and the larvae bore into the pseudostems and rhizome causing extensive damage. Young plants may be killed by extensive tunneling and mature plants may

weaken and topple with a subsequent reduction in yield. Control of the pest includes use of clean (non

- infested) planting material and sanitation (removal and/or grinding up old pseudostems). The s ugar cane weevil **(** Metamasius hemipterus **)** causes similar damage and problems as th e banana weevil. The larvae tunnel into the pseudostem, building galleries that weaken the plant. Banana b unch y t op v irus (BBTV) is a serious virus disease of bananas worldwide and threatens banana production in American Samoa. Bananas are a perennial crop and the disease is active ye ar - round. New leaves are short and narrow, often with yellow, tattered margins. They

are upright and do not completely emerge from the pseudostem, giving them a bunched appearance. The virus is sy stemic, moving from an infected plant to all plants in the mat, which no longer produces fruit. BBTV is spread over short distances b y the brown banana aphid Pentalonia nigronervosa
. Lo ng distance spread is by infected planting material including suckers, pieces of the rhizome (mat) and infected tissue culture plants. There are no chemicals to control BBTV, only to eradicate it. Geneticall y modified BBTV resistant banana explants are being developed in several laboratories, one at the University of Hawai’i, Manoa. In Florida, P anama disease (Fusarium wilt**)** . Panama disease is of worldwide importance and is caused by the soil borne fungus Fusarium oxysporum f. sp. cubense

. There are four known races of the disease, three of which attack one or more banana cultivars. Sy mptoms of the disease do not appear on young suckers. On mature plants sy mptoms include progressive yellowing and eventual death from older to younger leaves, so that only the youngest emerging leaf212

may remain; brown and black discoloration and slimy appearance of the water conducting vascular sy stem (it may give off a bad odor as well); and death of the plant. At present there is no chemical control available. The only effective control measures are planting in land not infested with the fungus, the use of disea se - free propagation material, and the planting of cultivars with resistance to the disease. Plantains are resistant to the fungus. Black sigatoka and yellow sigatoka are of worldwide importance; in general, where the two diseases are found, b lack sigatok a dominates as the most severe disease causing fungus. Black sigatoka is an important leaf disease in Florida. Yellow sigatoka is caused b y the fungus Mycosphaerella musicola and black sigatoka M. fijiensis
. Sy mptoms of yellow sigatoka begin as pale gre en flecks that become brown with yellow haloes. As the disease progresses infected areas coalesce forming large areas of dead leaf tissue. Black sigatoka begins as minute reddish

- brown flecks on the lower leaf surface but as the infection progresses dark flecks may be seen on the upper leaf surface as well. As the disease progresses the dark areas with yellow haloes surrounding dead leaf tissue coalesce until the entire leaf is killed. Warm temperatures, high humidity , and frequent rainfall in semi to tropical growing areas are ideal for disease development. Sigatoka does not kill the plant but causes premature defoliation which results in reduced crop yi eld. B anana cultivars differ in their susceptibility to sigatoka with the ‘ Cavendish ’ group (AAA) and 'Pome' (AAB) bananas being highl y susceptible. 'Sucrier' (AA), 'Bluggoe' (ABB), and 'Silk' (AAB) are of intermediate susceptibility , while 'My sore' is only slightl y susceptible. Weeds are a major agricultural pest in the tropics. Fast growth, broad l eaves and a high competitive ability characterize many

tropical weed species. Tall weeds and herbaceous or woody vines can quickl y overgrow a neglected plantation, block sunlight and eventuall y kill plants. Weeds also raise relative humidity in the canop y and encourage fungal diseases, primarily black leaf streak. The most common methods of weed control are crop canopy management, hand clearing and mulching. C ommercial growers, all used bush knives (machetes) to clear their fields before and after planting. This method is labor

- intensive but only costs the farmer his time. Modern day farmers often have other activities that demand their attention, however, and banana plantings choked with weeds are not uncommon. At a minimum, clearing the area around the base of plants is necessary

in order to identify

suckers infected with b anana b unchy t op v irus
. Weeds cut during hand clearing are left on the ground as mulch. A thick layer of mulch will inhibit weed germination, moderate soil temperatures and decre ase erosion. Old leaves and stems are also cut and left on the ground to decompose. In unsprayed orchards with severe black leaf streak disease, affected leaves should be removed and burned to prevent wind

- dispersed spores from reinfecting plants. A comm on weed in American Samoa is 'mile

- a - minute vine' ( Mikania micrantha ). On unkempt farms it covers even the tallest plants, blocking sunlight and competing for nutrients. Yields are reduced and plants may

eventuall y be destroyed. Radopholus similis is the most damaging nematode of bananas in the South Pacific and in Florida
. Itis called the burrowing nematode because it burrows into fleshy banana roots and feeds on the cortex. In itial lesions are dark red but turn black as cortical tissue begins to ro t. If R. similis enters the rhizome, round, black lesions appear, giving it213

the name "blackhead disease". The feeding habits of this nematode affect plants in two way s: anchorage and water and nutrient uptake. Heavy cortical feeding weakens existing roo ts and new roots become infected as they grow out of the infected rhizome. Wind, heav y rain, or the weight of a banana bunch can pull the plant from the soil. Under these conditions toppled banana plants can be found throughout an infested plantation. S ymptoms of nutrient deficiency due to root damage b y R. similis include poor growth, ye llowing and reduced yields. Since poor soils, drought, nutrient imbalance or fungal root pathogens may

also cause nutrient deficiencies, identification of the nematode is essential. Re moving all banana plants, mats and suckers from a field for 6

- 12 months starves the nematodes and is one of the best methods of control. It is difficult to achieve, however, due to volunteer plants, mats and roots left in the soil on whic h the nematodes can still feed. Fallow fields are unproductive fields and most farmers are not willing to accept short

- term losses for possible long

- term gains. InFlorida the burrowing nematode ( Radopholus simili s

) and spiral nematode **(**

Helicotylenchus m ulticinctus ) causes extensive damage to the root s ys tem and rhizome of banana. The spiral nematode causes extensive damage to the fibrous root sy stem , and i njured plants are susceptible to invasion by pathogens and toppling. Purchase and use of non

- infes ted plant material (tissue culture plants, suckers or rhizomes) is the best control. **Cactus (Pitahaya, prickly pear , dragon fruit** **):** There are over 100 insect species that feed on cactus. L arvae of the py ralid moth ( Cactoblastis cactorum ) as well as Me diterranean fruit fly and scales are common pests of cactus. Bacteria such as Erwinia and fungi such as Alternaria cause diseases in Mexico. **Canistel** : Diseases reported include leaf rust, leaf spot, leaf necrosis, anthracnose, fruit spot, and root ro ts. Meal ybugs and scales can be pest problems. **Jackfruit** : The following pests are identified in Florida as being deleterious to jackfruit
. Aphids, lace bugs, meal ybugs, spider mites, lepidoptera larvae, thrips, mirids lepidoptera larvae aphids, meal ybugs, and scales . Other pest problems are Anthracnose, broadleaf and grass weeds , slug control deer, rabbit, and mouse repellent
. **Lucuma** : Major pests include serpentine fruit fl y, hairy worm, whitefly , and scales. Fungal disease is Oidium spp. This attacks the leaves. **Lychee** : Lychee, longan, Spanish lime, rambutan, and pulusan have similar pest problems categorized as fruit eating insects; fruit rots; root rots; leaf spots; nematodes; and weeds.214

Based on similarities in pest problems, cultural pra ctices, unique fruit morphology , and growing season, we would expect pesticide levels for the proposed l yc hee commodities to have similar residue levels. **Mango** : Each mango producing area has a unique pest complex where insects attack leaves, fruit, shoots, and the tree trunk (Janick and Paull , 2008)
. In sect pests include spider mites, lepidoptera larvae, thrips, mirids aphids, mealy bugs, sc ales, mango seed borer, ants , and whiteflies
. Numerous p lant diseases attack magoes and include powdery mildew , bacterial leaf spot, anthracnose, red alga leaf spot, and Py thium root rot . Weed problems include broadleaf and grass y weeds that are poste mergence as well as annual and perennial grass weeds
. Other pest problems include slugs , deer, rabbit, and mice. **Monstera** : Insects in Florida that cause damage include grasshoppers , scales, meal ybugs and caterpillars. Leaf spots are frequent and anthracnose and bacterial soft and root rot have been reported. **Papaya** : Papaya; caimito; black sapote; mango; sa podilla; avocado; canistel; mamey sapote. These tropical fruits share many of the same problems including viruses, aphids, fruit flies, beetles, thrips, lace bugs, mirids, lepidoptera larvae , mealy bugs, mites, scales, several fungi (anthracnose, root rot s, mildew) as well as several annual and perennial grass y and broadleaf weed species. The major disease attacking these tropical fruits is anthracnose. Papaya insects listed in Florida also included lepidoptera larvae , aphids, mealy bugs, mites , ant’s sc ales, thrips aphids, lace bugs, and mirids
. Florida has a recent publication on the list of pests on papaya ( J
. E. Peña and F. Johns . 2006, In stitute of Food and Agricultural Sciences, University of Florida , ENY
- 414

- IG074 , and Crane, J. and Mossler, M. 2006. Pesticides Registered for Tropical Fruit Crops in Florida. University of Florida, IFAS Extension, EDI S, FS HS177 (http://edis.ifas.ufl.edu/HS177 ). In sects may be a limiting factor in growing papayas, especiall y from fruit set until harvest. Among those likely to be a problem are the papaya fruit fly , webworm, whitefly , mites, aphids, scales, mealy bugs, leafhoppers and hornworms. Of these pests, the papaya fruit fly is especiall y important b ecause it is difficult to control and requires some preventive control measures. Specific insect pests in Florida spider include m ites, ( Tetranychus spp. ), which are observed on the underside of older leaves causing leaf discoloration and leaf drop. When populations are high, the apical leaves show deformity , mottling and virus

- like sy mptoms. The papaya f

ruit f lies ( Toxotrypana curvicauda Gerstaecker) larvae which are small legless maggots, feed on the seed and interior parts of the fruit. When the larv ae become mature, they emerge from the fruit, drop to the ground beneath the plant and pupate just below the soil surface. After about two to four weeks the flies emerge to mate and seek fruit in which to lay215

eggs. It is too late to attempt control measur es after the female fruit fly has deposited eggs in the fruit
. Control of the fl y may be achieved by mechanical protection such as the use of paper bags. Each fruit may be enclosed in a 3

- 5 pound size bag tied around the fruit stem to hold the bag. News paper, one - half sheet (about 12

- 15 inches in size), may be rolled to enclose the fruit, then tied around the fruit stem, and also the free end. Bagging should begin when the fruit is small, shortly after the flower parts have fallen. This method of control is more adapted to small (1 to 25 plants) than too large (one

fourth acre or more) plantings. Although bagging the fruit is the most certain method of control, it is a laborious process and requires attention at regular intervals (10 to 14 day s) to keep the young fruit covered. Papaya webworms are sometimes referred to as the fruit cluster worm develops under a web between and around fruits and along stems of plants. The webworm cause injury to fruit and stem, providing an entrance for the fungus dise ase, anthracnose. The papaya whitefl y adult is a small white insect which often can be detected b y shaking the young leaves of the plant. C rawlers are flat and resemble scale crawlers, feeding and developing on the undersides of leaves. Three growth sta ges are followed b y a pupa, and then the winged adult. The whiteflies produce honeydew, on which sooty

mold grows. Papaya scales ( Philephedra tuberculosa Nakahara and Gill ) , attacks papaya and Annona fruits. Scale infestation results in three ty pes of d amage to papaya plants. First, flower and leaf drop occur from severel y infested yo ung plants. Secondly , when the infestation on seedlings or on young plants is localized near the apex, distortion of apical leaves is induced. Thirdly , females attached to the fruit cause cosmetic damage that makes fruit unmarketable. Fe male scales produce up to 900 eggs over 3 to 4 weeks , and the e ggs hatch after 12

- 17 day s, and crawlers settle on leaves, stem and fruit. The papaya meal ybug ( Paracoccus marginatus Williams and Granara de Willink) feed on leaves, stems, and fruits and even on seedlings. Meal ybugs cause deformity , wrinkling and rolling of the leaf edges and earl y leaf drop. Attack to unripe fruits causes sap running and blemishes, a source of fruit downgrading. Papaya fruit can be heavil y infested with mealybugs, becoming white and essentiall y inedible. Leafhoppers c ause two ty pes of damage: direct feeding and secondary damage as vectors. Sy mptoms of leafhopper feeding include tip burn, wrinkling and cu pping of the leaves, burning of leaf margins in large trees, and stunting of smaller plants. Leafhoppers are more important for their vectoring ability than for the mechanical damage. The aphids are are a serious threat to papaya production due to their a bility to transmit diseases, in particular papaya rin g spot virus (PRSV) and the papaya mosaic virus. The aphids, Myzus persicae (Sulzer) and Lipaphis erysimi (Katenbach) infest leaves of papaya plantings in south Florida. These species increase from November through May
. Nematodes also attack the roots of tropical fruits. **Passionfruit** : Insect pests include aphids, Lepidoptera , thrips , mirids, scales, meal ybugs , lace bugs, spider mites, fruit flies, and whiteflies. Diseases include Alternaria leaf spot, Fusarium wilt, and Phy

tophthora blight can be serious. Other pests include weeds, slugs, and deer, rabbit, and mice. **Pineapple (**  **Sipes, B. USDA**  **Crop Profile Hawaii**  **, 2000 )**  :216 Pineapple is produced primarily on the islands of Oahu and Maui. Some small sc ale production is found on Kuaui and the island of Hawaii. Pineapple has relativel y few insect pests. Scales (

Diaspis bromeliae , Melanaspis bromeliae ) and s ymphylids (Scutigerella sakimurai , Hanseniella unguiculata ) are seldom serious pests in pineapple. Scales, a cosmetic problem on fresh fruit, are onl y problems in some fields during some growing seasons. However, thrips are vectors of the Yellow Spot Virus. Thrips are seldom of serious economic concern in pineapple. Mites (Steneotarsonemus ananas , and Dolichotetranychus floridanus ) are seldom serious problems. M eal ybugs (Dysmicoccus brevipes , and D. neobrevipes ) , and ants ( Pheidole megacephala , Iridomyrmex humilis , and Solenopsis geminata ) tend o be associated with the very serious meal ybug wilt disea se. Diseases of pineapple include plant as well as fruit problems. A heart and root rot is caused b y Phytophthora spp . Some root rots are caused b y Pythium spp. Butt rot, caused b y Thielaviopsis paradoxa , can be a devastating problem for newl y planted m aterial. Black rot of pineapple is caused b y Ceratocystis paradoxa
. Pineapple wilt is also a serious disease. Disease occurs onl y in association with a meal ybug and a closterovirus (PMWaV). Mealy bugs can transmit the virus. The virus occurs in high frequency in some clones that are planted. Yellow spot virus (tomato spotted wilt virus) also occurs in pineapple but is not usually a severe problem. Bacterial diseases caused b y Erwinia carotovora and E. chrysanthemi can be problems of the fruit but are not common. Pink disease of the fruit is caused b y Acetomonas spp. and is only a problem in canned fruit. Nematodes include Rotylenchulus reniformis and Meloidogyne javanica as are the major nematode pest s of pineapple in Hawaii. These nematodes infest nearl y all fields. Nematode damage is causes a wider fruit size distribution, uneven flowering, and smaller fruit overall. Weeds can have devastating effects on pineapple yi eld. Under severe weed problems, plant crop yi eld can be reduced 82% to 83%. Her bicide alternatives, such as hand weeding or tillage, are employed in pineapple after the canopy has closed. Hand weeding is costl y because of high labor cost. Plastic mulch laid during field preparation assists in fumigant retention, water management, s oil temperature control, and weed control but prohibits tillage. **Po megranate**  : University

of California IPM pest management guidelines indicate he main pest problems are diseases such as A lternaria fruit rot, A spergillus fruit rot, Penicillin blue green mold, and gray

mold. Minor problems are leaf and fruit spot and foliar damage by white flies, thrips, mites, mealy bugs and scale insects. Nematodes are a problem on sandy soils. The roots are seldom bothered b y gophers but deer will browse on the foliage . **Sapote, black , Sapote, mamey**  **, Sapote, green,**  **and Sapote, white (**  Crane, J. and Mossler, M. 2006. Pesticides Registered for Tropical Fruit Crops in Florida. University of Florida, IFAS Extension, EDI S, FS HS177 (http://edis.ifas.ufl.edu/HS177 ). The following insects are listed as pest problems in Florida: aphids, Lepidoptera larvae , thrips , scales , aphids, lace bugs, meal ybugs, spider mites, mirids lychee web217

worm , whiteflies
. Other pest problems include ants, root rot , anthracnose, broadleaf and grass weeds , and slug control. Animal repellents are needed to control deer, rabbit, and mouse. **Sapodilla** : The following insects are listed as pest problems in Florida: aphids, Lepidoptera larvae , thrips , scal es aphids, lace bugs, meal ybugs, spider mites, mirids , and whiteflies
. Other pest problems include ants, slugs, weeds and animal repellents are often needed to control deer, rabbit, and mouse problems. **Star apple** : Star apple fruit may

be attacked by

dry rot ( Lasiodiploida theobromae ), stem

- end decay (Diplodia spp.) Fusarium solani spp. may kill young trees, and leaves are also Insects include aphids, meal ybugs, scales and fruit flies. Birds and bats may cause damage to ripening fruit
. **Sugar apple (**  **including atemoya, custard apple, cherimoya, ilama, soursop, and**  **biriba) :**  Pests of sugar apple, atemoya, custard apple, cherimoya, ilama, soursop, and biriba include a large number of insect pests ( Annona seed borer, aphids, scales , leafhoppers, thrips lepidoptera, lace bug, meal ybugs , fruit flies, plant bugs, mites, ants whiteflies ) and plant diseases ( anthracnose , fruit rots , Cercospora leaf spot, rust, black canker ( Phompsis ), diplodia rot, powdery mildew , Pythium root rot , ) are common problems in the Annonaceous fruit production. Weeds also affect production, since the members of the sugar apple family are shallow rooted. Weeds include numerous broadleaf and grass y weeds . Animal problems include deer, rabbits, and mice.
**COMPARISON OF POTENTIAL RESIDUE LEVELS IN THE**  **TROPICAL AND SUB**  **TROP ICAL**  **FRUIT**

**– INEDIBLE 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

– in edible peel commodities all fit into three categories : Category I , II, and IV are they based on their potential exposure to pesticides. The majority of the tropical and subtropical fruits

– in edible peel such as atemoya; avocado, banana; d urian; j ackfruit; mango; papaya; p ineapple; pomegranate; rambutan; s apodilla; and s ugar apple are in Category

I . Category

I I fruit include l yc hee; m esquite; m ongongo , fruit ; Spanis h lime; and wampi , 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 IV which includes passionfruit have increased exposure of medium to small edible parts to218

pesticide residues as compared to Category I II and the fruit peel is usuall y eaten and can be pressed for juice. The prop o sed representative commodities are placed into either Category I (atemoya , avocado, dragon fruit, pineapple, p rickly pear , an d sugar apple; II (lychee) and IV(passionfruit). T herefore the categories that have the maximum exposure to pesticide residues are well covered by the representative commodities , so we expect that all proposed members of the tropic al and subtropical in 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 spray s. The proposed representative commodities also cover over 99% of the total tropical fruit in edible peel production areas in the U.S., and they also tend to be an equal or more conservative estimate of tolerances and potential residues. The commodity

definition for lychee has been successful in establishing 1 6 toleranc es for lychee, longan, Spanish lime, pulusan, and rambutan (Table s 37 and 43 ). The commodity

definition for avocado has been successful in establishing 36 tolerances for avocado, papaya, caimito; black sapote; mango; sapodilla; canistel; and mamey sapote (Tables 36, 38, and 39)
. The commodity definition for sugar apple has been successful in establishing 10 tolerances for s ugar apple, atemoya, custard apple, cherimo ya, ilama, soursop, and biriba (Tables 41 and 44 )
. Banana/plantain has 22 established tole rances (Table 39). Comparison of the proposed representative commodities (Table 35) show that in most cases tolerances for avocado are higher than bananas which indicates these are good representative commodities for crop subgroup 24B. Similarly atemo ya tolerances are higher than pineapple which makes them good representative commodities for crop subgroup 24C. Cactus or prickly pear tolerances are usuall y higher than the rest of the representative commodities. Passionfruit tolerances are usually lower than lychee, which indicates that the proposed representative commodities are well selected for this crop group. Currently

there are two established commodity definitions [(40 CFR § 180.1(g)] which appl y to the proposed for tropical and subtropical fruit s
– inedible peel group. They are banana and sugar apple (Table 65). The tropical fruits while having no crop group have had to set tolerances on a case b y case basis. Before the Tropical and subtropical fruit

– inedible peel group proposal, to help the U.S. tropical fruit growers, and to facilitate residue data generation and tolerance establishment on tropical and subtropical fruits, USDA IR
- 4 requested commodity definitions for avocado, lychee, papaya, and an update to sugar apple and ChemSAC approved these commodity definitions in 1998 ( Schneider, B.A. 1998b, c, d, and e) . The six proposed new or revised commodity

definitions will be discussed below in th is analy sis and is shown in Table s 6 64 and 65 in the Commodity Definition Section of this analy si s. Except for the case of the established commodity definition for banana and sugar apple, ChemSAC approved commodity

definition for avocado and it has been successful in establishing 36 tolerances for avocado, papaya, caimito (star apple), black sapote , mango , sapodilla , canistel , and219

mamey sapote (See Tables 36, 38, and 39)
. The definition for lychee has been successful in establishing 1 6 tolerances for lychee, longan, Spanish lime, pul a san, and rambutan (Table s 37 and 43 ). The commodity definition for sugar apple has been successful in establishing ten tolerances for s ugar apple, atemo ya, custard apple, cherimoya, ilama, soursop, and biriba (Tables 41, 44, and 47. Banana has 22 established tolerances (Table 39). When the Tropical and subtropical frui t group - inedible peel is established the need for all the proposed tropical fruit commodity definitions except for banana and sugar apple will no longer be necessary
. With the proposed established of the Tropical and subtropical fruit

– inedible peel group 24, **I recommend ChemSAC approve deleting the previously ChemSAC approved**  **avocado, lychee and papaya commodity**  **definition s**  **under 40 CFR Part 180.1(g) because each of these commodities are listed separately as members of the new proposed Tropical and sub**  **tropical fruit**

**– in**  **edible peel crop group**  **, as well as members of crop subgroups . Since the**  **se three commodity definition**  **s w**  **ere not published in the Federal Register there is no issue**  **deleting them**  **. Table**  **3 5**  **. Direct Comparison of**  **Tolerances Established i n U.S.**  **for the Proposed**  **Representative Commodities for the Tropical and Subtropical Fruit**

**– Inedible Peel**  **Group 24 for Lychee (Crop Subgroup 24A),**  **Atemoya (Crop Subgroup 24C), Avocado (Crop Subgroup 24B)**  **, Banana (Crop Subgroup 24B)**  **, Pineapple**  **( Crop**  **Subgrou p 24C), Cactus Including Dragon Fruit and Prickly Pear (24D), and**  **Passionfruit (Crop Subgroup 24E) B ased on 40 CFR Part 180**  **( August 7**  **, 2012) .**  **Compound CFR** 

**Citation Lychee** 

**(24A) Avocado** 

**(24B) Banana** 

**(24B) Atemoya** 

**(24C) Pineapple** 

**(24C) Cactus** 

**(24D) Passio**  **nfruit**

**(24E)** 1
- naphthaleneacetic acid 180.155
- 0.05
- - 0.05
- - Ametryn 180.258
- - 0.25
- 0.05
- - Azoxystrobin 180.507 2.0 2.0 2.0 2.0
- - 2.0 Bifenazate 180.572 5.0 7.0 0.1 1.6
- - 0.9 Boscalid 180.589
- 1.5 0.2
- - - - Buprofezin 180.511 0.3 0. 3 0.2 0.3
- - 0.3 Carbaryl 180.169
- - 5.0
- 2.0 5.0

– fruit 12
- pads -

Carfentrazone

- ethyl 180.515 0.1 0.1 0.2 0.1
- - 0.1 Chlorantraniliprole 180.628 2.0 4.0 4.0 4.0 1.5 13 1.5 Chlorothalonil 180.275 15
- 0.5
- - - 3.0 Cy prodinil 180.532 2.0 1.2
- - - - - Diazinon 180.153
- - 0.2
- 0.5
- - Diquat 180.226
- 0.2 0.05
- - - - Diuron 180.106
- - 0.1
- 0.1 0.05
- Etoxazole 180.593 0.2 0.2
- - - - - Ethoprop 180.262
- - 0.02
- 0.02
- - Fenamiphos 180.349
- - 0.1
- 0.3
- - Fludioxonil 180.516 1.0 0. 45
- - 13
- - Fosetyl

- aluminium 180.415
- 25 3.0
- - - - Gl yphosate 180.364 0.2 0.2 0.2 0.2 0.1 0.5
- fruit 0.5
- pads 0.2220 **Compound CFR** 

**Citation Lychee** 

**(24A) Avocado** 

**(24B) Banana** 

**(24B) Atemoya** 

**(24C) Pineapple** 

**(24C) Cactus** 

**(24D) Passio**  **nfruit**

**(24E)** Imidacloprid 180.472 3.0 1.0 0.5 0.3
- - 1.0 Inorganic bromide residues resulting from fumigation with methyl bromide 180.123
- 7 5
- - 20
- -

Malathion 180.111
- 8.0
- - 8.0
- 8.0 Mancozeb 180.176
- - 4.0 3.0
- - - Metalaxyl 180.408
- 4.0
- - 0.1
- - Methoxyfenozide 180.544 2.0 0.6
- - - - 0.4 Oxamyl 180.303
- - 0.3
- 1.0
- - Oxyfluorfen 180.381
- 0.05 0.05
- - - - Paraquat 1 80.205
- 0.05 0.05
- 0.05
- 0.2 Phosphine 180.225
- 0.01 0.01
- - - - Propiconazole 180.434
- 10 0.02
- 4.5
- - Py raclostrobin 180.582
- 0.6 0.04
- - - - Py riproxyfen 180.510 0.3 1.0 0.2 0.2 0.3
- 0.1 Spinetoram 180.635 0.3 0.3 0.25 0.3 0.04
- 0.3 S pinosad 180.495 0.3 0.3 0.25 0.3 0.02
- 0.3 Spirotetramet 180.641 13 0.6
- - - - - Tebuconazole 180.474 1.6
- 0.05
- - - 2.5 Thiabendazole 180.242
- 10 3.0
- - - - **Table 3**  **6 . Tolerances Established in U.S. on the Proposed Representative**  **Commodities f**

**or the Tropical and Subtropical Fruit**

**– Inedible Peel Group 24 for**  **Mango, Papaya, Passionfruit, and Prickly pear**  **(Cactus) b**  **ased on 40 CFR Part 180 (June 14, 2012)**  **. Compound**  **CFR Citation**  **Mango Papaya**  **Passionfruit Prickly**  **pear (Cactus)**  Azoxystrobin 180.507 2.0 2.0 2.0 Bifenazate 180.572 7.0 7.0 0.9 Boscalid 180.589 3.5 Buprofezin 180.511 0.9 0.9 0.3 Carbaryl 180.169 5.0 Carfentrazone

- ethyl 180.515 0.1 0.1 0.1 0.1 Chlorantraniliprole 180.628 4.0 2.0 2.0 13 Chlorothalonil 180.275 1.0 15 3.0 Cy prodinil 180.532 1.2 1.2 Cy romazine 180.414 0.3 Difenoconazole 180.475 0.07 0.3 Diuron 180.106 0.5 0.05 Etoxazole 180.593 0.2 0.2 Fenbutatin

- oxide 180.362 2.0 Fenpropathrin 180.466 1.0 1.0 Ferbam 180.114 4.0 Fludioxonil 180.516 0.45 0.45 Glyphosate 180.364 0.2 0.2 0.2 0.5 Imidacloprid 180.472 1.0 1.0 1.0 Inorganic bromide residues resulting from fumigation with methyl bromide 180.123 20
Malathion 180.111 8.0 1.0 8.0221

**Compound CFR**  **Citation Mango**  **Papaya Passionfruit**  **Prickly pear**  **(Cactus)** Mancozeb 180.176 15 10 Maneb 180.110 10 Mefe noxam 180.546 0.4 0.4 Metalaxyl 180.408 0.1 Metal dehyde 180. 0.07 Methidathion 180.298 0.05 Methoxyfenozide 180.544 0.6 0.6 0.4 Myclobutanil 180.443 3.0 3.0 Oryzalin 180.304 0.05 Oxyfluorfen 180.381 0.05 Paraquat 180.205 0.05 0 .2 Permethrin 180.378 1.0 Phosphine 180.225 0.01 0.01 Piperonyl butoxide 180.127 8.0 Py raclostrobin 180.582 0.6 0.6 Py rethrins 180.128 1.0 Py ridaben 180.494 0.1 0.1 Py riproxyfen 180.510 1.0 1.0 0.1 Saflufenacil 180.643 0.03 Sp inetoram 180.635 0.3 0.3 0.3 Spinosad 180.495 0.3 0.3 0.3 Spirodiclofen 180.608 1.0 1.0 Spirotetramet 180.641 0.6 2.5 2.5 Tebuconazole 180.474 0.15 Thiabendazole 180.242 10 5.0 Thiamethoxam 180.565 0.4 0.4 Trifloxystrobin 180.555 0.7 0.7 Triflumizole 180.476 2.5 2.5 Tolerances established on Tropical and Subtropical Fruits, Inedible Peel ( Tables 37

– 44 o f this analy sis) shows the existing U
. S
. , Codex and EU tolerances for Tropical and Subtropical fruits with an inedible peel. Th e majority of these tolerances are U
. S
. and EU tolerances and it should be noted that over 80% of the U
. S
. tolerances are for those commodities which are included in the inedible peel crop definitions as shown in this proposal . As a consequence, man y of the tolerances are similar for representative and member commodities listed in the USDA Foreign Agriculture Service “ Maximum Residue L imit Database ( http://www.fas.usda.gov/htp/mrl.asp )
.
**Table 3**  **7 .**  **Tole rances Established on Tropical and Subtropical Fruits, Inedible Peel**  (FASonline: mrldatabase.com; tolerances as of June 14, 2012 )
. **Lychee (ppm)**  (Proposed Representative Commodity; 2 4 A. Small Fruits, Inedible Peel) **Spanish Lime (ppm)**  (Proposed Member Commodity; 2 4 A. Small Fruits, Inedible Peel) **Compound US**  **Codex EU**  **US Codex**  **EU**222 **Lychee (ppm)**  (Proposed Representative Commodity; 2 4 A. Small Fruits, Inedible Peel) **Spanish Lime (ppm)**  (Proposed Member Commodity; 2 4 A. Small Fruits, Inedible Peel) Azoxystrobin 2 .0
-- 0.05 2 .0
-- -- Bifenazate 5 .0
-- 0.01 5 .0
-- -- Buprofezin 0.3
-- 0.05 0.3
-- -- Carfentrazone

- ethyl 0.1
-- 0.01 0.1
-- -- Chlorantraniliprole 2 .0
-- 0.01 4 .0
-- -- Chlorothalonil 15
-- 0.01
-- -- -- Cyprodinil 2 .0
-- 0.05 2 .0
-- -- Fludioxonil 1 .0
-- 0.05 1 .0
-- -- Glyphosate 0.2
-- 0.1 0.2
-- -- Imidacloprid 3 .0
-- 0.05 3 .0
-- -- Methoxyfenozide 2 .0
-- 0.02 2 .0
-- -- Pyriproxyfen 0.3
-- 0.05 0.3
-- -- Spinetoram 0.3
-- 0.05 0.3
-- -- Spinosad 0.3
-- 0.02 0.3
-- -- Spirotetramat 0.6
- - - 0.6
-- -- Tebuconazole 1.6
-- 0.05
-- -- -- Note: That shaded cells indicate that the MRL is established for the respective crop group rather than for the individual commodity.

**Table 3**  **8 . Tolerances Established on Tropical and Subtropical Fruits, Inedible Peel**  (FASonline: mrldatabase.com; tolerances as of June 14, 2012 )
. **Avocado (ppm)**  (Proposed Representative Commodity; 2 4 B. Medium To Large Fruits, Smooth, In edible Peel) **Pomegranate (ppm)**  (Proposed Representative Commodity; 2 4 B. Medium To Large Fruits, Smooth, Inedible Peel) **Mango (ppm)**  (Proposed Member Commodity; 2 4 B. Medium To Large Fruits, Smooth, Inedible Peel) **Compound US**  **Codex EU**  **US Codex**  **EU US**  **Codex E**  **U** 1
- Naphthaleneacetamide 0.05
-- 0.05
-- -- -- -- -- -- 1
- Naphthaleneacetic acid 0.05
-- 0.05
-- -- -- -- -- -- Avermectrin B1 0.02
-- 0.01
-- -- -- -- -- -- Azoxystrobin 2 .0
-- 0.05
-- -- -- 2 .0 0.7 0.7 Bifenazate 7 .0
-- 0.01
-- -- -- 7 .0
-- 0.01 Bo scalid 1.5
-- 0.05
-- -- -- 1.5
-- 0.05 Buprofezin 0.3
-- 0.05 1.9
-- 0.05 0.9 0.1 0.1 Carfentrazone

- ethyl 0.1
-- 0.01 0.1
-- 0.01 0.1
-- 0.01 Chlorantraniliprole 4 .0
-- 0.01 4 .0
-- 0.01 4 .0
-- 0.01 Chlorothalonil

-- -- -- -- -- -- 1 .0
-- 0.01 Clothianidin

-- -- -- 0.2
-- 0.02
-- -- -- Cyprodinil 1.2
-- 0.05
-- -- -- 1.2
-- 0.05 d

- Phenothrin 0.01
-- 0.05
-- -- -- 0.01
-- 0.05 Fenhexamid

-- -- -- 2 .0
-- 0.05
-- -- -- Fenpropathrin 1 .0
-- 0.01
-- -- -- 1 .0
-- 0.01 Ferbam

-- -- -- -- -- -- 4 .0 2 .0
--223 **Avocado (ppm)**  (Proposed Representative Commodity; 2 4 B. Medium To Large Fruits, Smooth, In edible Peel) **Pomegranate (ppm)**  (Proposed Representative Commodity; 2 4 B. Medium To Large Fruits, Smooth, Inedible Peel) **Mango (ppm)**  (Proposed Member Commodity; 2 4 B. Medium To Large Fruits, Smooth, Inedible Peel) Fludioxonil 0.45
-- 0.05 5 .0
-- 3 .0 0.45
-- 0.05 Fluridone 0.1
-- -- -- -- -- -- -- -- Folpet 25
-- 0.02
-- -- -- -- -- -- Fosetyl

- Al 25
-- 50
-- -- -- -- -- -- Glufosinate

ammonium -- -- -- -- -- 0.2
-- -- -- Glyphosate 0.2
-- 0.1 0.2
-- 0.1 0.2
-- 0.1 Imidacloprid 1 .0
-- 1 .0 0.9 1 .0 1 .0 1 .0 0.2 0.2 Inorganic bromide 75 75 50 100 20 50
-- -- -- Malathion 8 .0
-- 0.02
-- -- -- 8 .0
-- 0.02 Mancozeb

-- -- -- -- -- -- 15 2 .0 2 .0 Mefenoxam

-- -- -- -- -- -- 0.4
-- 0.05 Metalaxyl 4 .0 0.2 0.05
-- -- -- -- -- -- Methidathion

-- -- -- -- -- -- 0.05
-- 0.02 Methomyl 2 .0
-- 0.05 0.2
-- 0.05
-- -- -- Methoxyfenozide 0.6 0.7 0.02 0.6
-- 0.02 0.6
-- 0.02 Myclobutanil

-- -- -- -- -- -- 3 .0
-- 0.02 Norflurazon 0.2
-- -- -- -- -- -- -- -- Oryzalin 0.05
-- 0.01 0.05
-- 0.01
-- -- -- Oxyfluorfen 0.05
-- 0.05 0.05
-- 0.05
-- -- -- Paraquat dichloride 0.05 0.01 0.02
-- -- -- -- -- -- Pendimethalin

-- -- -- 0.1
-- 0.05
-- -- -- Permethrin 1 .0
-- 0.05
-- -- -- -- -- --
**Table 3**  **8 .**  **Tolerances Established on Tropical and Subtropical Fruits, Inedible Peel**  **(continued)** (FASonline: mrldatabase.com; tolerances as of June 14, 2012 ) **Avocado (ppm)**  (Proposed Representative Commodity; 2 4 B. Medium To Large Fruits, Smooth, Inedible Peel) **Pomegranate (ppm)**  (Proposed Rep resentative Commodity; 2 4 B. Medium To Large Fruits, Smooth, Inedible Peel) **Mango (ppm)**  (Proposed Member Commodity; 2 4 B. Medium To Large Fruits, Smooth, Inedible Peel) **Compound US**  **Codex EU**  **US Codex**  **EU US**  **Codex EU**  Phosphine 0.01
-- 0.05
-- -- -- 0.01
-- 0 .05 Piperonly Butoxide

-- -- -- -- -- -- 8 .0
-- -- Pyraclostrobin 0.6
-- 0.02
-- -- -- 0.6 0.05 0.05 Pyrethrins

-- -- -- -- -- -- 1 .0
-- 1 .0 Pyridaben

-- -- -- -- -- -- 0.1
-- 0.5 Pyriproxyfen 1 .0
-- 0.05 0.2
-- 0.05 1 .0
-- 0.05 Simazine 0.2
-- 0.1
- - -- -- -- -- -- Spinetoram 0.3
-- 0.05 0.3
-- 0.05 0.3
-- 0.05 Spinosad 0.3
-- 0.02 0.3
-- 0.02 0.3
-- 0.02 Spirodiclofen 1 .0
-- 0.02
-- -- -- 1 .0
-- 0.02 Spirotetramat 0.6
-- -- -- -- -- 0.6
-- --224 **Avocado (ppm)**  (Proposed Representative Commodity; 2 4 B. Medium To Large Fruits, Smooth, Inedible Peel) **Pomegranate (ppm)**  (Proposed Rep resentative Commodity; 2 4 B. Medium To Large Fruits, Smooth, Inedible Peel) **Mango (ppm)**  (Proposed Member Commodity; 2 4 B. Medium To Large Fruits, Smooth, Inedible Peel) Tebuconazole

-- -- -- -- -- -- 0.15
-- 0.1 Thiabend azole

-- -- -- -- -- -- 10 5 .0 5 .0 Thiamethoxam

-- -- -- -- -- -- 0.4
-- 0.5 Trifoxystrobin

-- -- -- -- -- -- 0.7
-- 0.5 Triflumizole

-- -- -- -- -- -- 2.5
-- 0.1 Note: That shaded cells indicate that the MRL is established for the respective crop gro up rather than for the individual commodity. **Table 3**  **9 . Tolerances Established on Tropical**  **and Subtropical Fruits**  **, Inedible Peel**  (FASonline: mrldatabase.com; tolerances as of June 14, 2012 ) **Papaya (ppm)**  (Proposed Member Commodity; 2 4 B. Medium To Large F ruits, Smooth, Inedible Peel) **Banana (ppm)**  (Proposed Member and Representative Commodity ; 2 4 B. Medium To Large Fruits, Smooth, Inedible Peel) **Plantain (ppm)**  (Proposed Member Commodity; 2 4 B. Medium To Large Fruits, Smooth, Inedible Peel) **Compound US**  **Codex EU**  **US Codex**  **EU US**  **Codex EU**  Azoxystrobin 2 .0 0.3 0.3 2 .0 2 .0 2 .0 2 .0
-- 2 .0 Bifenazate 7 .0
-- 0.01
-- -- -- -- -- -- Boscalid 1.5
-- 0.05
-- -- -- -- -- -- Buprofezin 0.9
-- 0.05 0.2
-- 0.5 0.2
-- 0.5 Carbaryl

-- -- -- 5 .0
-- 0.05 5 .0
-- 0.05 Carfent razone - ethyl 0.1
-- 0.01 0.2
-- 0.01 0.2
-- 0.01 Chlorantraniliprole 2 .0
-- 0.01 4 .0
-- 0.01 4 .0
-- 0.01 Chlorothalonil 15
-- 20 0.5 0.01 0.2 0.5
-- 0.2 Chlorpyrifos

-- -- -- 0.1 2 .0 3 .0 0.1
-- 3 .0 Clothianidin

-- -- -- -- -- -- -- -- -- Cyprodinil 1. 2
-- 0.05
-- -- -- -- -- -- d

- Phenothrin 0.01
-- 0.05 0.01
-- 0.05 0.01
-- 0.05 Diazinon

-- -- -- 0.2
-- 0.01 0.2
-- 0.01 Diuron 0.5
-- 0.1 0.1
-- 0.1 0.1
-- 0.1 Dodine

-- -- -- 0.5
-- 0.2 0.5
-- 0.2 Ethoprop

-- -- -- 0.02 0.02 0.02 0.02
-- 0.02 Fenb uconazole

-- -- -- 0.3 0.05 0.05 0.3
-- 0.05 Fenbutatin

- oxide 2 .0
-- 0.05
-- -- -- -- -- -- Fenhexamid

-- -- -- -- -- -- -- -- -- Fenpropathrin 1 .0
-- 0.01
-- -- -- -- -- -- Fludioxonil 0.45
-- 0.05
-- -- -- -- -- -- Fluridone

-- -- -- -- -- -- -- -- -- Fosetyl

- Al

-- -- -- 3 .0
-- 2 .0 3 .0
-- 2 .0 Glufosinate

ammonium -- -- -- 0.2 0.2 0.2 0.2 0.05 0.2 Glyphosate 0.2
-- 0.1 0.2 0.05 0.1 0.2
-- 0.1 Imazalil

-- -- -- 3 .0 2 .0 2 .0 3 .0
-- 2 .0225 **Papaya (ppm)**  (Proposed Member Commodity; 2 4 B. Medium To Large F ruits, Smooth, Inedible Peel) **Banana (ppm)**  (Proposed Member and Representative Commodity ; 2 4 B. Medium To Large Fruits, Smooth, Inedible Peel) **Plantain (ppm)**  (Proposed Member Commodity; 2 4 B. Medium To Large Fruits, Smooth, Inedible Peel) **Compound US**  **Codex EU**  **US Codex**  **EU US**  **Codex EU**  Imidacloprid 1 .0
-- 0.05 0.5 0.05 0.05 0.5
-- 0.05 Inorganic bromide 20 20 50
-- -- -- -- -- -- Malathion 1 .0
-- 0.02
-- -- -- -- -- -- Mancozeb 10 5 .0 7 .0 0.5 2 .0 2 .0 0.5
-- 2 .0 Maneb 10 5 .0 7 .0 4 .0 2 .0 2 .0 4 .0
-- 2 .0 Mefenoxam 0.4
-- 0.05
-- -- -- -- -- -- Metalaxyl 0.1
-- 0.05
-- -- -- -- -- -- Methidathion

-- -- -- -- -- -- -- -- -- Methomyl

-- -- -- -- -- -- -- -- -- Methoxyfenozide 0.6 1 0.02
-- -- -- -- -- -- Myclobutanil 3 .0
-- 0.02 4 .0 2 .0 2 .0 4 .0
-- 2 .0 Norflurazon

-- -- -- -- -- -- -- -- -- Oryzalin 0.05
-- 0.01
-- -- -- -- -- -- Oxamyl

-- -- -- 0.3
-- 0.01 0.3
-- 0.01 Note: That shaded cells indicate that the MRL is established for the respective crop group rather than for the individual commodity.
**Table 39**  **. Tolerances Established on Tropical and Subtropical**  **Fruits ,**  **Inedible Peel (continued** **)** ( FASonline: mrldatabase.com; tolerances as of June 14, 2012 )
. **Papaya (ppm)**  (Proposed Member Commodity; 2 4 B. Medium To Large Fruits, Smooth, Inedible Peel) **Banana (ppm)**  (Proposed Member Commodity; 2 4 B. Medium To Large Fruits, Smooth, Inedible Peel) **Plan tain**  **(ppm)** (Proposed Member Commodity; 2 4 B. Medium To Large Fruits, Smooth, Inedible Peel) **Compound US**  **Codex EU**  **US Codex**  **EU US**  **Codex EU**  Oxyfluorfen

-- -- -- 0.05
-- 0.05 0.05
-- 0.05 Paraquat dichloride 0.05 0.01 0.02 0.05 0.01 0.02 0.05 0.01 0.02 Pendimethalin

-- -- -- -- -- -- -- -- -- Permethrin 1 .0
-- 0.05
-- -- -- -- -- -- Phosphine 0.01
-- 0.05 0.01
-- 0.05 0.01
-- 0.05 Piperonly Butoxide

-- -- -- -- -- -- -- -- -- Propiconazole

-- -- -- 0.2 0.1 0.1 0.2
-- 0.1 Pyraclostrobin 0.6 0.05 0.05 0.0 4 0.02 0.02 0.04
-- 0.02 Pyrethrins

-- -- -- -- -- -- -- -- -- Pyridaben 0.1
-- 0.5
-- -- -- -- -- -- Pyrimethanil

-- -- -- 0.1 0.1 0.1 0.1
-- 0.1 Pyriproxyfen 1 .0
-- 0.05 0.2
-- 0.05 0.2
-- 0.05 Simazine

-- -- -- -- -- -- -- -- -- Spinetoram 0.3
-- 0.05 0.25
-- 0.05 0.25
-- 0.05 Spinosad 0.3
-- 0.5 0.25
-- 0.02 0.25
-- 0.02 Spirodiclofen 1 .0 0.03 0.02
-- -- -- -- --226 **Papaya (ppm)**  (Proposed Member Commodity; 2 4 B. Medium To Large Fruits, Smooth, Inedible Peel) **Banana (ppm)**  (Proposed Member Commodity; 2 4 B. Medium To Large Fruits, Smooth, Inedible Peel) **Plan tain**  **(ppm)** (Proposed Member Commodity; 2 4 B. Medium To Large Fruits, Smooth, Inedible Peel) Spirotetramat 2.5
-- -- -- -- -- -- -- -- Tebuconazole

-- -- -- 0.05 0.05 0.05 0.05
-- 0.05 Terbufos

-- -- -- 0.025 0.05 0.05 0.02 5
-- 0.05 Thiabendazole 5 .0 10 10 3 .0 5 .0 5 .0 3 .0
-- 5 .0 Thiamethoxam 0.4
-- 0.05
-- -- -- -- -- -- Trifloxystrobin 0.7
-- 1 .0 Triflumizole 2.5
-- 0.1
-- -- -- -- -- -- Thiophanate

- methyl

-- -- -- 2 .0 0.2 0.1 2 .0
-- 0.1 Note: That shaded cells indicate that the MRL is established for the respective crop group rather than for the individual commodity.
**Table 40**  **. Tolerances Established on Tropical Fruits**

**– Inedible Peel**  (FASonline: mrldatabase.com; tolerances as of June 14, 2012 **Pawpaw , Comm**  **on (ppm)**  (Proposed Member Commodity; 2 4 B. Medium To Large Fruits, Smooth, Inedible Peel) **Sapote, Black (ppm)**  (Proposed Member Commodity; 2 4 B. Medium To Large Fruits, Smooth, Inedible Peel) **Sapote, White (ppm)**  (Proposed Member Commodity; 2 4 B. Medium To Larg e Fruits, Smooth, Inedible Peel) **Compound US**  **Codex EU**  **US Codex**  **EU US**  **Codex EU**  Azoxystrobin 2 .0 0.3
-- 2 .0
-- 0.05 2 .0
-- 0.05 Bifenazate

-- -- -- 7 .0
-- 0.01
-- -- -- Boscalid

-- -- -- 1.5
-- 0.05
-- -- -- Buprofezin

-- -- -- 0.9
-- 0.05
-- -- -- Car fentrazone

- ethyl 0.1
-- -- 0.1
-- 0.01
-- -- -- Chlorantraniliprole

-- -- -- 4 .0
-- 0.01 4 .0
-- 0.01 Cyprodinil 2 .0
-- -- 1.2
-- 0.05
-- -- -- d

- Phenothrin 0.01
-- -- -- -- -- -- -- -- Etoxazole 0.2 Fenpropathrin

-- -- -- 1 .0
-- 0.01
-- -- -- Fluazifop 0.05
-- -- -- -- -- -- -- -- Fludioxonil

-- -- -- 0.45
-- 0.05
-- -- -- Fluridone 0.1
-- -- -- -- -- -- -- -- Glyphosate 0.2
-- -- 0.2
-- 0. 2 1 0.2
-- 0.1 Imidacloprid

-- -- -- 1 .0
-- 0.05
-- -- -- Mancozeb

-- -- -- -- -- -- 15
-- 0 .05 Mefenoxam

-- -- -- 0.4
-- 0.05
-- -- -- Methoxyfenozide

-- -- -- 0.6
-- 0.02
-- -- -- Myclobutanil

-- -- -- 3 .0
-- 0.02
-- -- -- Pyraclostrobin

-- -- -- 0.6
-- 0.02
-- -- -- Pyridaben

-- -- -- 0.1
-- 0.5
-- -- -- Pyriproxyfen 1 .0
-- -- 1 .0
-- 0.0 5 0.3
-- 0.05 Spinetoram

-- -- -- 0.3
-- 0.05 0.3
-- 0.05227 **Pawpaw , Comm**  **on (ppm)**  (Proposed Member Commodity; 2 4 B. Medium To Large Fruits, Smooth, Inedible Peel) **Sapote, Black (ppm)**  (Proposed Member Commodity; 2 4 B. Medium To Large Fruits, Smooth, Inedible Peel) **Sapote, White (ppm)**  (Proposed Member Commodity; 2 4 B. Medium To Larg e Fruits, Smooth, Inedible Peel) Spinosad

-- -- -- 0.3
-- 0.02 0.3
-- 0.02 Spirodiclofen

-- -- -- 1 .0
-- 0.02
-- -- -- Spirotetramat
-- -- -- 0.6
-- -- 0.6
-- -- Thiamethoxam

-- -- -- 0.4
-- 0.05
-- -- -- Trifloxystrobin

-- - - -- 0.7
-- 0.02
-- -- -- Triflumizole

-- -- -- 2.5
-- 0.1
-- -- -- Note: That shaded cells indicate that the MRL is established for the respective crop group rather than for the individual commodity.
**Table 4**  **1. Tolerances Established on Tropical Fruit s**  **– Inedible Peel (continued)**  ( FASonline: mrldatabase.com; tolerances as of November 9, 2010 , June 14, 2012 )
. **Atemoya (ppm)**  (Proposed Representative Commodity; 2 4 C. Medium To Large Fruits, Rough or Hairy, Inedible Peel) **Pineapple (ppm)**  (Proposed Repres entative Commodity; 2 4 C. Medium To Large Fruits, Rough or Hairy, Inedible Peel) **Cherimoya (ppm)**  (Proposed Member Commodity; 2 4 C. Medium To Large Fruits, Rough or Hairy, Inedible Peel) **Compound US**  **Codex EU**  **US Codex**  **EU US**  **Codex EU**  1
-NAA 0.05 Ametryn -- -- -- 0.05
-- -- -- -- -- Azoxystrobin 2 .0
-- -- -- -- -- 2 .0
-- 0.05 Bifenazate 1.6
-- -- -- -- -- 1.6
-- 0.01 Bromacil

-- -- -- 0.1
-- -- -- -- -- Buprofezin 0.3
-- -- -- -- -- 0.3
-- 0.05 Carbaryl

-- -- -- 2 .0
-- 0.05
-- -- -- Carfentrazone

- ethyl 0.1
-- -- -- -- -- 0.1
-- 0.01 Chlorantraniliprole 4 .0
-- -- 1.5
-- 0.01 4 .0
-- 0.01 d

- Phenothrin

-- -- -- 0.01
-- 0.05
-- -- -- Diazinon

-- -- -- 0.5 0.1 0.3
-- -- -- Diuron

-- -- -- 0.1
-- 0.1
-- -- -- Endosulfan

-- -- -- 1 .0
-- 0.05
-- -- -- Ethephon

-- -- -- 2 .0 2 .0 2 .0
-- -- -- Ethoprop

-- -- -- 0.02
-- 0.02
-- -- -- Fenamiphos 0.3 Fludioxonil 13 Fosetyl

- Al

-- -- -- 0.1
-- 50
-- -- -- Glyphosate 0.2
-- -- 0.1
-- 0.1 0.2
-- 0.1 Hexazinone

-- -- -- 0.6
-- -- -- -- -- Hy dramethylnon

-- -- -- 0.05
-- -- -- -- -- Imidacloprid 0.3
-- -- -- -- -- 0.3
-- 0.05 Inorganic bromide

-- -- -- 20 20 50
-- -- -- Malathion

-- -- -- 8 .0
-- 0.02
-- -- -- Mancozeb 3 .0
-- -- 8 .0
-- 0.02 3 .0
-- 0.05228 **Atemoya (ppm)**  (Proposed Representative Commodity; 2 4 C. Medium To Large Fruits, Rough or Hairy, Inedible Peel) **Pineapple (ppm)**  (Proposed Repres entative Commodity; 2 4 C. Medium To Large Fruits, Rough or Hairy, Inedible Peel) **Cherimoya (ppm)**  (Proposed Member Commodity; 2 4 C. Medium To Large Fruits, Rough or Hairy, Inedible Peel) Mefenoxam 0.2
-- -- -- -- -- -- -- - - Metalaxyl

-- -- -- 0.1
-- 0.05
-- -- -- O
-phenylphenol

-- -- -- 10
-- -- -- -- -- Oxamyl

-- -- -- 1 .0
-- 0.01
-- -- -- Paraquat
-- -- -- 0.05 0.01 0.02
-- -- -- Piperonyl Butoxide

-- -- -- 8 .0
-- -- -- -- -- Propiconazole

-- -- -- 4.5 0.02 0.05
-- -- -- Pyrethrins

-- -- -- 1 .0
-- 1 .0
-- -- -- Pyriproxyfen 0.2
-- -- 0.3
-- 0.05 0.2
-- 0.05 Quizalofop

- ethyl

-- -- -- 0.1
-- 0.05
-- -- -- Spinetoram 0.3
-- -- 0.04
-- 0.05 0.3
-- 0.05 Spinosad 0.3
-- -- 0.02
-- 0.02 0.3
-- 0.02 Triadimefon

-- -- -- 2 .0 5 .0 3 .0
-- -- -- Triflumizole

-- -- -- 4 .0
-- 0.1
-- -- -- Note: That shaded cells indicate that the MRL is established for the respective crop group rather than for the individual commodity.

**Table 42**  **. Tolerances Established on Tropical Fruits**

**– Inedible Peel**  ( FASonline: mrldatabase.com; tolerances as of June 14, 2012 )

**Custard Apple (ppm)**  (Proposed Member Commodity; 2 4 C. Medium To Large Fruits, Rough or Hairy, Inedible Peel) **Durian (ppm)**  (Proposed Member Commodity; 2 4 C. Medium To Large Fruits , Rough or Hairy, Inedible Peel) **Jackfruit (ppm)**  (Proposed Member Commodity; 2 4 C. Medium To Large Fruits, Rough or Hairy, Inedible Peel) **Compound US**  **Codex EU**  **US Codex**  **EU US**  **Codex EU**  Azoxystrobin 2 .0
-- 0.05
-- -- -- 2 .0
-- 0.05 Bifenazate 1.6
-- 0.01
-- -- -- -- -- -- Buprofezin 0.3
-- 0.05
-- -- -- -- -- -- Carfentrazone

- ethyl 0.1
-- 0.01
-- -- -- -- -- -- Chlorantraniliprole 4 .0
-- 0.01
-- -- -- -- -- -- Glyphosate 0.2
-- 0.1 0.2
-- 0.1 0.2
-- 0.1 Imidacloprid 0.3
-- 0.05
-- -- -- -- -- -- Mancoz eb 3 .0
-- 0.05
-- -- -- -- -- -- Mefenoxam 0.2
-- 0.05
-- -- -- -- -- -- Pyriproxyfen 0.2
-- 0.05
-- -- -- -- -- -- Spinetoram 0.3
-- 0.05
-- -- -- -- -- -- Spinosad 0.3
-- 0.02
-- -- -- -- -- -- Note: That shaded cells indicate that the MRL is estab lished for the respective crop group rather than for the individual commodity. **Table 43.**  **Tolerances Established on Tropical Fruits**

**– Inedible Peel**  ( FASonline: mrldatabase.com; tolerances as of June 14, 2012 )
.229 **Longan (ppm)**  (Proposed Member Commodity; 2 4 C. Medium To Large Fruits, Rough or Hairy, Inedible Peel) **Sapodilla (ppm)**  (Proposed Member Commodity; 2 4 C. Medium To Large Fruits, Rough or Hairy, Inedible Peel) **Sapote, Mamey (ppm)**  (Proposed Member Commodity; 2 4 C. Medium To Large Fruits, Rough or Hairy, Inedible Peel) **Compound US**  **Codex EU**  **US Codex**  **EU US**  **Codex EU**  Azoxystrobin 2 .0
-- -- 2 .0
-- -- 2 .0
-- 0.05 Bifenazate 5 .0
-- -- 7 .0
-- -- 7 .0
-- .01 Boscalid

-- -- -- 1.5
-- -- 1.5
-- 0.05 Buprofezin

-- -- -- 0.9
-- -- 0.9
-- 0.05 Carfentrazone

- ethyl 0 .1
-- -- 0.1
-- -- 0.1
-- 0.01 Chlorantraniliprole 4 .0
-- -- 4 .0
-- -- 4 .0
-- 0.01 Cyprodinil 2 .0
-- -- 1.2
-- -- 1.2
-- 0.05 Etoxazole 0.2 0.2 Fenpropathrin

-- -- -- 1 .0
-- -- 1 .0
-- 0.01 Fludioxonil 1 .0
-- -- 0.45
-- -- 0.45
-- 0.05 Glyphosate 0.2
-- -- 0.2
-- -- 0.2
-- 0.1 Imidacloprid 3 .0
-- -- 1 .0
-- -- 1 .0
-- 0.05 Mancozeb

-- -- -- 15
-- -- 15
-- 0.05 Mefenoxam

-- -- -- 0.4
-- -- 0.4
-- 0.05 Methidathion 0.1
-- -- -- -- -- -- -- -- Methoxyfenozide 2 .0
-- -- 0.6
-- -- 0.6
-- 0.02 Myc lobutanil

-- -- -- 3 .0
-- -- 3 .0
-- 0.02 Pyraclostrobin

-- -- -- 0.6
-- -- 0.6
-- 0.02 Pyridaben

-- -- -- 0.1
-- -- 0.1
-- 0.5 Pyriproxyfen

-- -- -- 1 .0
-- -- 1 .0
-- 0.05 Spinetoram 0.3
-- -- 0.3
-- -- 0.3
-- 0.05 Spinosad 0.3
-- -- 0.3
-- -- 0.3
-- 0 .02 Spirodiclofen 0.3
-- -- 1 .0
-- -- 1 .0
-- 0.02 Spirotetramat 13
-- -- 0.6
-- 0.6 Thiamethoxam

-- -- -- 0.4
-- -- 0.4
-- 0.05 Trifloxystrobin

-- -- -- 0.7
-- -- 0.7
-- 0.02 Triflumizole

-- -- -- 2.5
-- -- 2.5
-- 0.1 Note: That shaded cells indi cate that the MRL is established for the respective crop group rather than for the individual commodity. **Table 44**  **. Tolerances Established on Tropical Fruits**

**– Inedible Peel**  ( FASonline: mrldatabase.com; tolerances as of June 14, 2012 )
. **Soursop (ppm)**  ( Proposed Member Commodity; 2 4 C. Medium To Large Fruits, Rough or Hairy, Inedible Peel) **Sugar Apple (ppm)**  (Proposed Member Commodity; 2 4 C. Medium To Large Fruits, Rough or Hairy, Inedible Peel) **Compound US**  **Codex EU**  **US Codex**  **EU** Azoxystrobin 2 .0
-- 0.05 2 .0
-- 0.05 Bifenazate 1.6
-- 0.01 1.6
-- 0.01 Buprofezin 0.3
-- 0.05 0.3
-- 0.05 Carfentrazone

- ethyl 0.1
-- 0.01 0.1
-- 0.01 Chlorantraniliprole 4 .0
-- 0.01 4 .0
-- 0.01230 **Soursop (ppm)**  ( Proposed Member Commodity; 2 4 C. Medium To Large Fruits, Rough or Hairy, Inedible Peel) **Sugar Apple (ppm)**  (Proposed Member Commodity; 2 4 C. Medium To Large Fruits, Rough or Hairy, Inedible Peel) Glyphosate 0.2
-- 0.1 0.2
-- 0.1 Imidacloprid 0.3
-- 0.05 0.3
-- 0.05 Mancozeb

-- -- -- 3 .0
-- 0.05 Mefenoxam

-- -- -- 0.2
-- 0.05 Methidathion

-- -- -- 0.2
-- 0.02 Pyriproxyfen 0.2
-- 0.05 0.2
-- 0.05 Spinetoram 0.3
-- 0.05 0.3
-- 0.05 Spinosad 0.3
-- 0.02 0.3
-- 0.02 Note: That shaded cells indicate that the MRL is established for the respective crop group rather than for the individual commodity. **REQUIRED NUMBER OF CROP FIELD TRIALS FOR THE PROPOSED TROPICAL AND SUBTROPICAL**  **- INEDIBLE**  **PEEL CROP GROUP 24 AND COMPARISON OF EPA CROP PRODUCTION REGIONS WITH THE NAFTA**  **CROP PRODUCT ION REGIONS:**  A reevaluation of crop production data from the 2007 USDA Agricultural Census shows that the new Tropical and Subtropical Fruit

– In edible Peel Crop Group 2 4 will not require additional field trials because the acreage for the representative commodities (atemo ya, avocado, banana, cactus (prickl y pear), dragon fruit, l ychee, passionfruit, pineapple , and pomegranate ) have not significantly changed from the 1991 data used in the current field trial guidelines (EPA OPPTS 860.1500). Currentl y, sin ce there is no crop group the individual inedible peel commodities listed in the field trial guidelines are avocado, banana, papaya, persimmon, and pineapple
. For papaya, pawpaw, persimmon, pomegranate, and plantain the registrant/petitioner has the optio n 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 indivi dual commodities will be reduced b y 25%. Currently if a crop group tolerance is not being pursued the number of field trials for the individual commodities is 28 (Table 45 ). The number of field trials for the representative commodities if a Tropical and subtropical fruit

– inedible peel group 24 to lerance as proposed will be is 21
. The number of f ield trials for Tropical and Subtropical Fruit

– In edible Peel Commodities Crop Subgroups 24A, 24B, 24C, 24D, and 24E is listed in Table 46. Location of the fi eld trial production regions for the proposed Tropical and subtropical fruit

– inedible peel group is listed in Table 4 7
. **Table 45**  **. Current Required Number of Field Trials for Tropical and Subtropical Fruit Commodities (OPPTS 860.1500, Table 2).**  **Rep resentative**  **Number of Field Number of Field** 231

**Commodity Trials for** 

**Commodities if Not Part of the**  **Crop Group Trials for** 

**Commodities as Part of the Crop Group**  Atemoya ** 1 * 1 Avocado ** 5 3 Banana ** and ** * 5 3 Cactus 2 2 Lychee 1 1 Papaya 3 or 2
- Passionfruit ** 2 2 Pawpaw , common 3 or 2
- Persimmon 3 or 2
- Pineapple  8 5 Plantain ** *** 3 or 2
- Pomegranate 3 or 2 3 or 2 ***** Sugar apple 2
- Total for Representative Commodities 28
- 29 21
- 22 *Attachment 7. Methodology for Det ermining Number of Field Trials, in Appendix A of the EPA OPPTS 860.1500 Crop Field Trials. * * The proposed representative commodities are atemoya, avocado, banana, cactus, dragon fruit, lychee, passionfruit, and pineapple. ** * Portion analy

zed/sampled: Whole fruit for both. Banana: Field residue data on both bagged and unbagged bananas should be provided. The required number of field trials may be split between bagged and unbagged bananas. Alternativel y, one sample each of bagged and unbagged bananas may be taken from each site. For establishing tolerances, data are required on the whole commodity including peel after removing and discarding crown tissue and stalk. Residue data on just the banana pulp may be provided for purposes of dietary

risk ass essment: Banana tolerance will cover plantain. ****Pineapple
. Whole fruit after crown has been removed processed residue and juice. Pineapple process residue (also known as wet bran) is a wet waste b yproduct from the fresh

- cut product line that includes pineapple tops (minus crown), bottoms, peels, any trimmings with peel cut up, and the pulp (left after squeezing for juice); it can include culls. ***** Plantain is covered by commodity definition for banana. ****** Pomegranate is an alternative representative commodity with banana.
**Table 46**  **. Number of Field Trials for Tropical and Subtropical Fruit**

**– Ine**  **dible Peel Commodities to Establish for**  **Crop Subgroups**  **24 A, 2**  **4 B,**  **24C, 24D, and 2**  **4E ,**  **R espectively (40 CFR 180.41 (12) and OPPTS 860.1500).** 232

**Representat ive**  **Comm odity**  **Subgroup**

**24A; Tropical**  **and Subtropical,**  **Sm all Fruit,**  **Inedible Peel**  **Subgroup Subgroup** 

**24B; Tropical**  **and Subtropical,**  **Medium to**  **Large Fruit, Sm**  **ooth, Inedible**  **Peel Subgroup**  **Subgroup**

**24C; Tropical and**  **Subtropical, Medium** **to Large Fruit,**  **Rough or**  **Hairy, Inedible Peel**  **Subgroup Subgroup** 

**24D; Tropical**  **and Subtropical**  **, Inedible**  **Peel, Cactus Subgroup**  **Subgroup**

**24E; Tropical and**  **Subtropical, Inedible**  **Peel, Vine Subgroup** 
Lychee

- 2
- - - - Avocado and Banana or Pomegranate - 10
- - - Atemoya and Pine apple - - 9
- - Dragon fruit and Prickly pear - - - 2
- Passionfruit

- - - - 2 Attachment 7. Methodology for Determining Number of Field Trials, in Appendix A of the EPA OPPTS 860.1500 Crop Field Trials. There are no specific production data i n the U.S. for the following commodities: Açaí; African plum; almondette; appleberry ; arazá; Bacaba palm; bacaba

- de

- leque; breadnut; cabeluda; cajou,; carandas plum; cashew; Ceylon ironwood; Ceylon olive; Chinese olive, black; Chinese olive, white; Chiraul i

- nut; Ciruela verde; Davidson’s plum; desert date; Doum palm coconut; fragrant Manjack; gooseberry , Ab ys sinian; Guabiroba; Guava, Costa Rican; Guava, Para; Illawarra plum; Kakadu plum; Marian plum; mombin, Malayan; monkeyfruit; Mountain cherry ; Patauá: pe ach palm; rambai; rumberry ; Sete
capotes; silver aspen; water berry ; and water berry. For one of the crop subgroups (24A ) being recommended by HED, there is only one representative commodity . Therefore, the 25 % reduction in field trials shown in Table s 46 and 47 does not apply if a tolerance is being sought onl y on is crop subgroup s . Also crop subgroup 24D, Tropical and Subtropical , Inedible Peel, Cactus Subgroup has only minimum number of crop fi eld trials at two field trials so there is no reduction in the number of field trials. The minimal number of field trials for the representative commodities lychee, atemoya, an d passionfruit will have to be increased to three. T able 46 also lists the number of trials for the other three crop subgroups. For example, eight trials are needed for the Tropical and Subtropical, Medium to L arge Fruit, Smooth, In edible Peel Subgrou

p 24B and seven for the Tropical and Subtropical, Medium to Large Fruit, Rough or Hairy , Inedible Peel Subgroup
. **Table 47**  **. EPA Crop Produ ction Regions Suggested Distribution of the**  **Tropical and Subtropical**  **Fruit**

**– Inedible Peel**  **Crop Field Trials > 3 for the Representative**233

**Commodities** ***** **for the Crop Group based on Current EPA Guidelines (OPPT S**  **860.1500) .**  Commodity # Field

Trials 2 3 6 10 12 1 3 Atemoya * or Sugar apple 2 2 Avocado * 5 1 4 Banana /Plantain * 5 1 4 Cactus * (prickl y pear and dragon fruit) 2 1 1 Lychee * 2 2 Pawpaw , common 2 2 Papaya 3 3 Passionfruit * 2 2 Persimmon 3 1 2 Pineapple * 8 8 Pomegranate * 3 3** Total 26 * 2 3 1 5 2 23 ** Pomegranate is an alternate representative commodity for banana. The EPA crop production regions for residue field trials s uggested distribution of the tropical and s ubtropical fruit

– inedible peel representative commodities that are based on current EPA Guidelines (OPPT S 860.1500) shows that atemoya, banana, ly chee, passionfruit, pomegranate, and pineapple are only grown in EPA Regions 3 and 13 (Table 47 )
. Cactus is grown in EPA Region 6 and 10, and avocado in EPA Region 3 and 10. Efforts to update the NAFTA regions were initiated in 2009. Any future conflict in testing between regions can generall y be resolved by having the ChemSAC review the test protocol region s before residue trials are initiated and any differences can also be resolved b y input from the International Crop Grouping Consulting Committee (ICGCC) and reviews b y C anada, PMRA.
**CODEX CLASSIFICATION OF PROPOSED COMMODITIES AND EPA FOOD AND FEED COMM**  **ODITY VOCABULARY** : See Table 48. Comparisons of Tropical and Subtropical

– In e dible Peel Crop Groups: Codex (00 6 ) and Proposed EPA (2 4 ). (Data prepared b y Dr’s. Yuen
- Shaung NG, Dr. Bernard A. Schneider, U
. S
. EPA and Bill Barney , USDA IR
- 4, 2007, 201 2 ). 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

– in edible peel is very similar to the corresponding Code x Assorted tropical and sub

- tropical fruit s group
– in edible peel. The Codex Group234

00 6 , Assorted tropical and sub

- tropical fruit s group
– in edible peel (Crop Group 00 6, letter code FI ) , consists of sixty

- two commodities including matches to the proposed E PA commodities and crop group (T able 48 )
. The differences are several of the Codex commodities refer to another commodity such as “ Egg, fruit see Canistel ” whereas in the U.S crop grouping sy stem c anistel is a distinct commodity . The sixty

- two Codex commodities really consist of forty

- seven distinct commodities with the rest being multiple entries, or varieties of cultivar of other commodities listed. The U.S. is proposing to add several commodities such as a biu, aisen, b inji, Burmese grape, and wampi that are not yet in the Codex sy stem. Several Codex names are equivalent to lookup terms in the EPA Food and Feed Commodity Vocabulary

like Java apple is wax jambu
. Some of the commodities like guava and tamarind are being placed in the tropical and subtropical fruit

- edible peel group. 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 expanded Tropical and Subtropical Fruit

– In edible Peel Group 24 and the representative commodities proposed in this petition would facilitate the harmonization of the U.S. and the Codex crop classification systems. Cod ex uses multiple commodity terms for the same commodity and refers to the preferred commodity , while EPA has the Food and Feed Commodity Vocabulary

website that has many

lookup terms that link to the preferred commodity term used for establishing tolerance s/MRL
. **TABLE 4**  **8 .**  **EPA/Codex Tropical and Subtropical Fruit**

**– Inedible Peel Crop**  **Group Comparison. The Codex Group Name is “**  **Assorted Tropical and Sub -**  **Tropical Fruits** 

**– Ine**  **dible Peel”. (Based on N G**  **and Schneider, 201 2**  **).**
**CODEX LETTER**  **CODEX**

**COMMODITY NUM**  **BER CODEX COMMODITY NAME**  **PROPOSED EPA PREFER COMMODITY NAME** 

- - - AB IU

- - - AISEN FI 325 AKEE APPLE AKEE APPLE FI 30 ASSORTED TROPICAL AND SUB
TROPICAL FRUITS
- INEDIBL E PEEL TROPICAL AND SUBTROPICAL FRUIT

– INEDIBLE PEEL GROUP 24

- - - ATEMOYA FI 326 AVOC ADO AVOC ADO

- - - AVOC ADO, GUATEMALAN

- - - AVOC ADO, MEXICA N

- - - AVOC ADO, WEST INDIAN

- - - BACURY

- - - BAEL FRUIT FI 327 BANANA BANANA FI 328 BANANA, DWARF BANANA , DWARF

- - - BI NJAI

- - - BIRIBA FI 329 BREADFRUIT BREADFRUIT

- - - BURME SE GRAPE235 **CODEX LETTER**  **CODEX**

**COMMODITY NUM**  **BER CODEX COMMODITY NAME**  **PROPOSED EPA PREFER COMMODITY NAME**  FI 330 CANISTEL CANISTEL FI 331 CHERIMOYA CHERIMOYA

- - - CAT’S
- EYES

- - - CHAMPEDAK FI 4127 CHI NESE GOOSEBERRY, SEE KIWIFRUIT KIWIFRUIT (MEMBER OF BERRY AND SMALL FRUIT GROUP 13
- 07

- - - CUPUACU FI 332 CUSTARD APPLE CUSTARD APPLE FI 333 D OUM OR DUM PALM PALM

- - - DRAGON FRUIT FI 334 DURIAN DURIAN FI 4129 EGG FRUIT, SEE CANISTEL CANISTEL FI 371 ELEPHANT APPLE ELEPHANT
- APPLE

- - - ETAMBE FI 335 FE IJOA FE IJOA FI 4131 GENIP, SEE MARMALADEBOX MARMALADEBOX

- - - GRANADILLA

- - - GRANAD ILLA, GIANT FI 336 GUAVA GUAVA * FI 337 ILAM A ILAM A

- - - INGA FI 4133 IND IAN FIG, SEE PRICKLY PEAR CACTUS FI 338 JAC KFRUIT JAC KFRUIT FI 339 JAMBOLAN NO EPA PREFER TERM

- - - JATOBA FI 340 JAVA APPLE WAX JAMBU

- - - KARUKA

- - - KE I APPLE FI 341 KIWIFRUIT KIWIFRUIT (MEMBER OF EPA BERRY AND SMALL FRUIT GROUP 13
- 07 0

- - - LANGSAT

- - - LANJUT FI 343 LITCHI LYCHEE FI 342 LONGAN LONGAN

- - - LUCUMA FI 4135 LULO, SEE NARANJILLA NARANJILLA

- - - MABOLO

- - - MADRAS
- THORN FI 344 MAMMEY APPLE M AMEY APPLE

- - - MANDURO FI 345 MANGO MANGO

- - - MANGO, HORSE

- - - MANGO, SAIPAN FI 346 MANGOSTAN MANGOSTEEN FI 4137 MANGOSTEEN, SEE MANGOSTAN MANGOSTEEN

- - - MARANG FI 347 MARMALADEDOS MARMALADEBOX

- - - MATIS IA

- - - MESQUITE

- - - MONGONGO , F RUIT FI 348 MOMBIN, YELLOW AMBARELLA *

- - - MONKEY
- BREAD
- TREE236 **CODEX LETTER**  **CODEX**

**COMMODITY NUM**  **BER CODEX COMMODITY NAME**  **PROPOSED EPA PREFER COMMODITY NAME** 

- - - MONSTERA FI 349 NARANJILLA NARANJILLA

- - - NICOBAR
- BREADFRUIT

- - - PAHO

- - - PANDANAS FI 4139 PAPAW OR PAWPAW, SEE PAPAYA PAPAYA FI 350 PAPAYA PAPAYA

- - - PASS IONFLOWER, W INGED
- STEM FI 351 PASS ION FRUIT PASS IONFRUIT FI 352 PERSIMMON, AMERICAN PERSIMMON , AMERICAN

- - - PASS IONFRUIT, BANANA

- - - PASS IONFRUIT, PURPLE

- - - PASS IONFRUIT, YELLOW

- - - PAWPAW , COMMON

- - - PAWPAW, SMALL
- FLOWER

- - - PELIPISAN

- - - PEQU I

- - - PEQUIA FI 4141 PERSIMMON, JAPANESE, SEE GROUP 005 PERSIMMON * FI 353 PI NEAPPLE PI NEAPPLE FI 4143 PI NEAPPLE GUAVA, SEE FEIJOA FE IJOA

- - - PI TAHAYA

- - - PI TAYA, AMARILLA

- - PI TAYA, ROJA

- - - PI TAYA, YELLOW FI 354 PLANTAIN PLANTAIN FI 35 5 POMEGRANATE POMEGRANATE

-- - - POSHTE FI 356 PRICKLY PEAR PRICKLY PEAR

- - - PRICKLY PEAR, TEXAS FI 357 PULASAN PULASAN

- - - QUANDONG FI 4305 QUITO ORANGE, SEE NARANJ ILLA NARANJILLA FI 358 RAMBUTAN RAMBUTAN

- - - SAGUARO FI 359 SAPODILLA SAPODI LLA FI 360 SAPOTE, BLACK SAPOTE, BLACK FI 361 SAPOTE, GREEN SAPOTE, GREEN FI 362 SAPOTE, MAMMEY SAPOTE, MAMEY FI 363 SAPOTE, WHITE SAPOTE, WHITE

- - - SATAW SATINLEAF

- - - SCREW
- PI NE FI 364 SENTUL SENTUL FI 4147 SESSO VEGETAL, SEE AKEE APPLE AKEE APPLE

- - - SIERRA LEONE
- TAM AR IND

- - - SONCOYA FI 365 SOURSOP SOURSOP FI 366 SPAN ISH LIME SPAN ISH LIME FI 367 STAR APPLE STAR APPLE FI 4149 STRAWBERRY PEACH, SEE KIWIFRUIT KIWIFRUIT237 **CODEX LETTER**  **CODEX**

**COMMODITY NUM**  **BER CODEX COMMODITY NAME**  **PROPOSED EPA PREFER COMMODITY NAME**  FI 68 SUGAR APPLE SUGAR APPLE

- - - SUN SAPOTE FI 4151 SWEETSOP, SEE SUGAR APPLE SUGAR APPLE FI 369 TAMARIND TAMARIND *

- - - TAMARIND
- OF
- THE
- INDIES FI 370 TONKA BEAN

- - - VELVET TAMARIND

- - - WAMPI

- - - WHITE STAR APPLE

- - - WILD LOQUAT *EPA has it as a member of the Tropical and subtropical fruit group

– edible peel.
**TROPICAL AND**  **SUBTROPICAL FRUIT** 

**– INEDIBLE**  **PEEL EQUIVALENTS**  **AND YIELDS:** One 11 oz avocado is equivalent to about 1 cup mashed pulp . One pound of bananas is equivalent to three medium bananas, and one sliced banana about 2 / 3 cup , two diced bananas about one cup , and three mashed bananas equal about one cup. One medium papaya is equal to 11⁄4 to 11⁄2 cups peeled, sliced, seeded fruit . One medium p omegranate equivalent to = 3⁄4 cup seeds , and 1⁄2 cup juice
. Durian 3 Kg of fresh pulp =1 Kg of dried powder. **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** 

**– INEDIBLE PEEL**  **CROP GROUP:** The members of this proposed crop group have similar food preparations, uses, and all are consumed fresh or consumed cooked or raw or dried in various recipes including deserts, fruit salads, ice cream, yogurt, jams and jellies, and juices. The wo od is also used for construction and as an ornamental landscape uses. Some of these tropical fruits have plant extracts that have medicinal properties (See Table 5 1 ). Detailed preparation and cooking methods for the tropical and subtropical fruits

– in edible peel are listed in Table 49 , while de tailed specific uses for the tropical and subtropical fruits

– in edible peel will be listed in Table 5 0
. Specific uses for some of the Tropical fruits with inedible peel will be discussed below. **Table 49**  **. Preparation and Cooking Methods for the Tropical and Subtropical**  **Fruits with**  **Inedible Peel: Commodity**  **Preparation for Cooking** Abiu Pulp is consumed fresh; mostly consumed out

- of

- hand. Gummy latex can cling to the lips. Fruit is used in desserts; can be used dried, in sherbets, ice creams, jams, fruit salads, and yogurt Aisen Fruit can be eaten raw but is very acidic; fruit becomes edible after soaking238

**Commodity Preparation for Cooking** 

in water for one week; seeds are dried in the sun, pounded to remove the outer seed coat and soaked for several days to remove toxins; seeds are boiled in a cauldron with potash, soaked in cold water, and mixed with salt and butter for serving; fruit is fermented into beer; seeds are roasted and used as a coffee substitute. Akee apple The ripe aril is consumed fresh and cooked. The aril is often boile d,

sautéed, fried with seasonings, placed in pastry, or placed into soup. Arils are prepared by parboiling in salted water or milk, discarding the liquid, and frying in oil or butter. Arils resemble scrambled eggs and are sometimes referred to as “vegetable brains”; considered a delicacy. The national dish of Jamaica is akee and dried codfish. Parboiled arils are also added to a stew containing beef, salt

-pork, scallions, thyme and other seasonings; can be curried and eaten with rice. Served in restaur ants. In West Africa, the aril may be consumed raw, fried or roasted. Arils must be detached entirely from the pink tissue around the aril and the large seed before being consumed. The immature or over

- ripe arils, the pink tissue around the aril, the se ed, and the rest of the fruit are extremely toxic. Atemoya Atemoya is a dessert fruit that is usually served chilled. Pulp is consumed

fresh by cutting the fruit in half or quartering it and eating the flesh from the rind with a spoon. Fruit is prepared into sherbets, beverages and other desserts. The white pulp can be easily separated from the seeds, cubed or sliced and added to fruit cups or salads. Pulp is also blended with orange juice, lime juice and cream and frozen as ice cream. Avocado The pulp is consumed fresh and is combined with other ingredients in

salads and desserts. The high fat content of avocadoes combines well with acidic fruit, vegetables, and dressings. Fruit is made into the popular dip guacamole. Fruit is sometimes used to sup ply the fat content of frozen desserts including ice cream. Ripe pulp is mashed with milk and sugar or made into ice cream in the Philippines. In tropical America, fruit is cut in half, salted and eaten with tortillas. Fruit can be stuffed with seafood. Used as a garnish; placed in sandwiches; pickled. Frozen avocado purée is used as a base for many products. Avocado oil is used for cosmetic products and culinary purposes. It is similar to olive oil. Added to hot foods including soup, stew, chili, o r omelets prior to serving the dishes. Due to the tannin content, pulp becomes bitter if cooked and unripe avocados are toxic. Bacury Because of the strong flavor, the pulp (except for the sweeter parthenocarpic

sections) is usually not consumed out of h and. The pulp is used in desserts including ice creams, sherbets , bakery fillings, jams, marmalade, jellies, juices and candies; flavoring for beverages. Fruit are preserved in tins. Bael fruit Fruit pulp is consumed fresh or processed. Fresh fruit is consumed by

cutting the fruit in half and sprinkling palm sugar on the pulp; consumed for breakfast. Fruit is processed as nectar. In India, pulp is beaten with milk and sugar to create a drink. A drink is also prepared by combining the pulp with tamari nd. Pulp is used to make sherbet, jelly, beverages, preserves, syrup, and toffee. Ripe pulp is pickled. Unripe fruit is made into jam. Young leaves and shoots are eaten as a vegetable and seasoning. An infusion of the flowers is used in drinks. Banan a/Plantain Dessert bananas are peeled and consumed fresh; mostly eaten as a dessert in

the northern hemisphere. Fruit are added to fruit salads and sandwiches;239

**Commodity Preparation for Cooking** 

used as a snack, smoothie, or meal. Fruit can be consumed whole, sliced or mashed; baked, boil ed or broiled and served with meat; fruit are sliced and cooked with lemon juice and sugar to make jam, syrup or sauce; spiced. In the South Pacific, unpeeled or peeled unripe fruit are baked whole. Fruit is pureed and used in baby foods, baked goods, ic e cream, yogurts, or beverages. Fruit can be canned and frozen; also made into beer and wine. Dwarf banana pulp is consumed fresh and cooked. Dwarf banana fruit are the most preferred for drying. Plantains are a type of cooking banana where fruit remai n starchy after ripening; usually processed before consumption. Fruit are usually peeled, wrapped up in Musa leaves, cooked whole or grated, and mixed with coconut milk. Cooking bananas and plantains are fried, grilled, boiled or stewed. Ripe plantains are allowed to ripen until the skin has turned black, peeled, sliced, and fried in olive oil. A common dish in the Caribbean is made by boiling and mashing ripe plantains, and adding eggs, flour, butter, milk and cloves. This mixture is added to a casser ole with beef and cheese; many other dishes are made from plantains. Fruit are stored by drying; fruit are also ground into flour that is later used for bread. Ripe fruit are used to make banana ketchup in the Philippines. Fruit can also be consumed raw when ripe. Fruit are canned and frozen. Dried green plantains can be ground, roasted and used as a substitute for coffee. In India and Ethiopia, the heart of the banana stem is consumed as a delicacy; stems are canned, added to curry sauce, candied, or consumed as a vegetable; corms are consumed as a vegetable; ash from burned leaves and stems are used as a seasoning in curries; in the Far East and Sri Lanka, the male buds are consumed in salads; in Southeast Asia, flowers are soaked in salt water, boil ed, and consumed as a vegetable; may also be consumed in curries, or eaten with palm oil. A clear liquid called banana essence is added to desserts, juices and drinks
. Binjai Fruit pulp of green or ripe fruit can be consumed fresh, cooked, or

preserved. Fruit is often used to make a spice that is based on chilies (called sambal) and is eaten with fish. Fruit is commonly eaten with chili and soy sauce. Pulp of ripe fruit can be pickled or preserved with salt. In Bali, fruit are used to make creamy jui ces. The seed is edible; young leaves are edible and are consumed raw. Biriba Pulp is consumed fresh; used in desserts. Locals in the Amazon blend the

fruit into a juice with or without milk. In Brazil, fruit can be fermented to make wine. Breadfruit Pulp is consumed fresh; used in desserts. Locals in the Amazon blend the

fruit into a juice with or without milk. In Brazil, fruit can be fermented to make wine. Burmese grape Fruit is peeled and eaten raw, stewed, salted for storage, or fermented into

wine. Canistel After removal of the skin and seeds, the pulp is consumed fresh or cooked;

used more commonly in beverages and desserts including ice cream, milk shakes, and custards; used to make an eggnog

- like beverage. Pulp is placed into baked goods s uch as pies, cupcakes, and pancakes; dried or dehydrated and used as a food additive. Pulp can be prepared into jams and marmalade. Fruit pulp may be cooked and consumed as a vegetable with salt, pepper, and lemon juice or mayonnaise.240

**Commodity Preparation for Cooking**  Cat’s
- eyes Fruit a re usually consumed fresh. Chanpedak Ripe fruit pulp is consumed fresh, preserved in simple sugar syrup, made

into ice cream, or cooked with other foods. The seeds can be cooked. Unripe fruit is consumed as a vegetable and can be used in curry, pickled or canned. Cherimoya Pulp is consumed fresh out of hand or scooped with a spoon. Fruit can be

easily broken or cut open. Fruit is also made into ice cream, sherbets, soft drinks, alcoholic beverage, fruit salads, custards and pies; used to flavor flan and mousse; a dessert fruit. Cupuacú Pulp can be consumed fresh and in beverages. Due to the strong flavor,

fruit is not usually consumed fresh. Used in juices, ice creams, sherbets , jams, candies, desserts, confectionary fillings, preserves, and liquors . The pulp is traditionally extracted manually with a pair of scissors. Mechanical depulpers are used in commercial operations. A mild thermal treatment is used to stabilize the juice at room temperature. A product similar to cocoa powder (cupulate) can be obtained from fermented seeds. This is used in ice creams and cakes. Custard apple Pulp is consumed fresh and in desserts. In India, fruit is consumed out

- of

hand only by the lower classes. In Central America, Mexico and the West Indies, fruit is consumed by all classes. When soft to the touch and the stem and core can be easily pulled out, the flesh is scooped from the skin and consumed or served with cream and sugar. Pulp can be pressed through a sieve and used to flavor milk shakes, custards, puddings, sauces, or ice cream. Dragon fruit Fresh fruit is cut in half, and the flesh is scooped out after chilling. Lemon

or lime juice can be added to enhance the flavor. Fruit is also used in fruit platters, fruit salads, garnishes, and desserts inc luding ice cream, yogurt, sorbets, purée, jams, jelly, preserves, candy, pastry, juice, marmalades, wines and soft drinks. Syrup made from the whole fruit can be used to color pastries and candies. The unopened flower bud is cooked and consumed as a vege table. Durian The aril of the fruit is consumed fresh, boiled, preserved, powdered,

fermented, pickled, frozen, salted, or dried. Fruit is most commonly consumed fresh with sugar, fresh cream or coconut milk. To avoid difficulty of opening the fruit, th e aril with seeds is sold packaged. Pulp is also sold as paste, relish and chips. Fruit is used in salads, tempura, chowder, milk

-based desserts, cakes, ice cream, cookies, jams, candy and biscuits. Unripe fruit is boiled and eaten as a vegetable. Pulp deteriorates quickly. Ash of the burned rind is added to cakes. Mature seeds can be boiled, dried, fried and roasted. Young leaves and shoots are cooked as greens. Elephant

- apple The exocarp of the fruit is hard and must be cracked with a hammer to

re move the sticky, brown sub

- acid pulp with a spoon. Pulp is consumed fresh with or without sugar, prepared into a drink after mixing with coconut milk and palm

- sugar syrup, or frozen as an ice cream. Pulp is also prepared into chutneys, jellies and jams. Nectar is made by diluting pulp with water. Pulp can be canned or freeze

- dried. Granadilla Fruit is cracked open and arils and seeds are consumed fresh out

- of

- hand or with a spoon. Fruit can also be placed in beverages, flavorings and desserts,241

**Commodity Preparation for Cooking** 

including sherbet. Granadilla, Giant Flesh is consumed fresh and in desserts. Flesh can be added to fruit salads,

cooked with sugar, candied, or canned in syrup. Jelly can be made from the unpeeled flesh. The aril is consumed fresh, in beverages, and desserts
. Arils can be consumed raw without removing the seeds. Juice from the arils is used to make beverages including wine. The flesh and arils can be eaten together with sugar, fruit juice, cream and shaved ice. Flesh and arils can be used as pie filling. The entire immature fruit can be steamed, boiled, or cut up, breaded and fried and consumed as a vegetable. The root of mature vines is baked and eaten as a substitute for yam in Jamaica. Il ama Pulp is consumed fresh in the half shell or scooped out, ch illed, and served

with cream, lemon and sugar; also made into sherbets and other desserts. In gá The aril of the fruit is consumed raw. Consumed mostly by children. Jackfruit The aril of mature fruit can be eaten fresh. Fruit is also preserved in simple

sugar syrup, dried into chips, candied, frozen, made into liquor, canned in syrup or used to make jam, jelly, chutney, paste, fruit leather, nectar, drinks, custard, or ice cream. Used in soups, fruit salads and curries. Cooked with rice or coconut milk . Since fruit contains large quantities of latex, gloves should be worn and oil should be applied to knives. Seeds are roasted, boiled and consumed like chestnuts. Cooked seeds can be ground into flour, canned in brine or curry or mixed into tomato sauc e. Raw seeds are poisonous. The rind can be used to make a jelly. The immature fruit is prepared by peeling, slicing and boiling the fruit. Fruit can then be cooked, pickled, dried, canned, seasoned or mixed with other food. Jackfruit is made into curry in India and Malaysia. Leaves and young male flowers are cooked and eaten as a vegetable; flowers are also grated or smashed and eaten with salt and vinegar or pickled. Jatobá Pulp is consumed fresh; can be powdered and made into gruel, beverages,

or cakes. Jatobá bark tea is consumed by lumberjacks in Brazilian forests. Kei apple Most people believe the fruit is too acid for eating out

- of

- hand. Therefore, fruit should be cut in half, peeled, seeded, sprinkled with sugar, left to stand for a few hours, and served in desserts or fruit salads. In addition to being consumed fresh, fruit can also be cooked. Fruit can only be cooked for a short period of time before turning into sauce. Fruit is most commonly preserved into jelly and jam. Under ripe fruit is processed into pickles. Langsat Fruit is easily consumed by peeling from the stem end. Varieties with large

amounts of latex should be dipped into boiling water before peeling. The aril is consumed fresh out

- of

- hand; also preserved, canned in syru p, candied and dried; made into jellies, jams or juice. Served as a dessert. Lanjut Fruit is consumed cooked or uncooked. Uncooked fruit are prepared into

pickles and preserved with salt or sugar with chilies or other spices before consumption. Longan Preparation for cooking: Fruit is consumed fresh, frozen, canned,

crystallized, or dried; used in fruit salad; made into a drink or liquor; served with Asian desserts including almond jelly; dried longans are cooked with black rice to make rice pudding. Fruit tea is made from dried fruits. Longan flowers are a source of honey. Lucuma Pulp is consumed fresh, dried, and powdered; fruit can be stewed in syrup

and prepared into preserves. Fruit is also used to flavor desserts and242

**Commodity Preparation for Cooking** 

beverages. In Peru and Chile, pulp is dried and ground into powder or frozen pulp and placed in ice cream, chocolate, confections, milk, pastries, milk shakes, pies, tarts and other desserts. Lychee The aril is mostly consumed fresh after being chilled and hand

-peeled; Hot

lye dip and mechanical peeling are also used. Fruit can be dried, pickled, spiced, frozen, canned or preserved; made into sauce, jellies and preserves. Fruit is used in desserts, including ice cream and salads; added to stir fries, stuffing’s , meat and fish dishes and curries; processed into fruit juice and liqueur. Mabolo Pulp of the fruit is consumed fresh after the skin is peeled and the fruit is

chilled in the refrigerator. Peeling also reduces the cheese

- like odor. Fruit are sliced, diced, seasoned wi th lime, lemon juice or syrup and served as dessert; fried in butter; preserved; used as a vegetable in fried dishes or salads; served with spicy meat. Maduro Fruit is consumed raw; can be used for sweets and alcoholic beverages; oil

from the fruit is use d for cooking. Madras

- thorn Pulp and seeds are consumed fresh or roasted; the seed and pulp is made

into a sweet drink that is similar to lemonade. In India and Southeast Asia, seeds are consumed fresh in curries; greenish oil from the seed can be used a s food. Mammy
- apple Pulp is consumed fresh; for fresh consumption, fruit can be sliced and left

to macerate in water for a few hours; added to fruit salads, ice cream and fruit drinks; cooked in pies or tarts; used as a filler for products made of other f ruit; served with cream, sugar, or wine; fruit can be stewed, preserved, canned, or made into wine. Under

- ripe fruit is rich in pectin and can be made into jelly, jam, purées, pastes, sorbets, marmalade, chutney, or preserves. Sap from the tree is used t o make fermented toddy. Liquor can be distilled from the flowers. Mango The pulp of ripe fruit is consumed fresh after washing and chilling. Fruit is

usually prepared by slicing off the cheeks on either side of the seed, scoring the flesh in a criss

- cro ss pattern, flipping the skin inside out and spooning out the pulp. Fruit may be difficult to peel. Pulp can also be cooked, dried, canned in syrup, preserved, powdered, pureed, or frozen. Pulp is added to beverages, cereals, custards, desserts, ice cre am, sorbets, preserves, purées, yogurts, soufflés, jellies, fruit salads, savory salads, sauces, jams, chutneys and pickles; made into fruit leather. Depending on the variety, immature/unripe/green peel fruit can be made into chutney, pickles, pie filling , jelly, sherbet, and sauces; added to salads and salsas. Unripe mangoes can be peeled, sliced, and sundried to make a fine off

- white to gray powdery spice called amchur. This spice is reminiscent of lemon juice and is used as a souring agent in Indian, African and Southeast Asian cooking including curries, stews, dips, vegetarian dishes, sauces, soups, dhals, pickles, chutneys, marinades, stir

- fries, meat, fish, and bean dishes. Mango leaves are consumed raw in Thailand. Seeds are ground into flour or added to pudding in India. Mango, horse Pulp is most commonly used in curries, chutneys, preserves, and sambal.

Pulp can be consumed fresh in fruit cocktails. Mature fruit should be peeled thickly to prevent contact with the irritating sap which produc es blisters on the lips and tongue. The irritating juice is found throughout243

**Commodity Preparation for Cooking** 

immature fruit and must be washed with salt water. Sometimes unripe fruit is used to make pickles and is placed in vegetable salads. Seeds are ground up and used in dishes
. Mango, Saipan Fruit is consumed fresh after being peeled thick (due to an acrid juice). To

reduce acidity, the fruit can also be soaked in diluted lime

- water before consumption. Fruit are used to make chutney, curries, and pickles. Young fruit are also us ed to make pickles. In Java, flour is made from the seed kernels. This flour is used for dishes including ‘dodol’ and ‘jenang pelok’. Mangosteen The aril of the fruit is mostly consumed fresh. Fruit is enjoyed by cutting

through the rind and lightly pu lling and twisting the fruit apart. Fresh fruit can be added to fruit salads, ice cream, sorbets or fruit purées. Also consumed in a partially frozen state. Fruit are used to make sorbets, jams, and preserves. However, preserving causes the color to darken and the unique flavor to be lost. Fruit that are canned or made into juice lose flavor. Immature fruit can be canned. Seeds can be eaten fresh or roasted. The rind can be made into a purplish jelly. Marang The aril of mature fruit is consumed fre sh. Fresh fruit are prepared by

cutting open the fruit and slicing it into pieces; a dessert fruit. Mature fruit can also be dried, preserved in simple sugar syrup or used to flavor ice cream. Fruit can be eaten unripe (25 to 50% full size) as a vegetab le. Seeds are consumed boiled or roasted and resemble the taste of chestnuts. Marmaladebox Fruit pulp can be consumed fresh with sugar when overripe and soft to the

touch. Fruit is mostly used to make beverages including juices (like lemonade), soft dri nks, wines and liquors. Fruit juice is commonly mixed with cane alcohol to prepare ‘huitochado’ or ‘jenipapada’ beverages. Fruit is also made into syrups, jellies, preserves, sherbets, ice cream, and crystallized candies. Fruit flesh is sometimes added as a substitute for commercial pectin to aid the gelling of low

-pectin fruit juices. Matisia Pulp is consumed fresh out of hand. Fruit is used most in desserts but can

also be made into juice
. Mesquite Flour products, bread, sweets, syrup, coffee, sugar s, sweeteners, and gruels

are made from the pods. Pods can be fermented into mesquite wine; pods can be baked after removing the seeds, fermented and brewed into beer. Seeds are toasted and added to coffee. Pulverized cotyledons and embryos are made int o nutritious flour. Mongongo, fruit The fruit is often boiled fresh or dried and boiled to remove the tough skin.

The flesh is then eaten or made into an apple

- sauce like concoction. Some bushmen remove the flesh from the fresh fruit and dry it for later consumption. The shell around the kernel is extremely hard and to get to the nutritious nut, the pit must be roasted and dried for a long time, usually by burying in hot sand near a fire until it can be cracked open. Alternatively, some people collect the pits from elephant dung as elephants love the sweet fruit. The trip through the digestive tract leaves the pit weak enough to be cracked open with a rock. The nutmeat is eaten whole, or pounded and added as an ingredient to various other dishes. Monke y -bread

tree Pulp is consumed fresh or dried; used as a flavoring or mixed with other

ingredients. Pulp is added to gruels after cooking and cooling. Ground dry pulp is mixed with milk or water and is made into a refreshing drink that has a lemonade

- flav or. Seeds are roasted and consumed as a snack, roasted244

**Commodity Preparation for Cooking** 

as a coffee substitute, soaked and fermented, or dried and ground into a powder for a thickening agent in soups, or as a flavoring agent. In Namibia, dry seeds are used as edible nuts. In the Middle East, seeds are used as a relish (like groundnuts). Oil from the seeds is used in cooking. Leaves are consumed as a fresh vegetable in west Africa. Leaves are also cut, dried, powdered, and used in cooking during the dry season. Dried leaves are mainl y used as a thickening and flavoring agent in sauces, soups, and cereals. The pith or seeds are used as a substitute for cream of tartar in baking, to curdle milk and to smoke fish. Sap, bark and roots of seedlings are consumed as a famine food. Flowers are consumed raw or used to flavor drinks. Monstera Ripe pulp is consumed fresh, served as a dessert with cream in fruit salads

or ice creams, added to purées, or made into jellies, preserves, and jam. Fruit can be stewed with sugar and lime juice or st rained and made into a drink. Fruit should only be consumed when the rind has loosened the entire length of the fruit. Muriti Pulp of immature and mature fruit is consumed fresh. Pulp is also dried and

ground into flour, made into bread, prepared into j uice and jam, or fermented into an alcoholic beverage. A beverage known as ‘buriti wine’ is prepared from the pulp by softening the fruit in warm water for a few hours, leaving the fruit under leaves for several days, extracting the pulp by hand, diluting the pulp with water, and straining the liquid. The wine is consumed fresh, sweetened, or mixed with manioc flour. Fresh pulp can be made into a confection called ‘doce de buriti’; pulp is used in ice cream. Liquid from the fruit can be diluted, sweetened, and frozen into popsicles called dim

dim. The endosperm of seed is consumed fresh. Oil can be extracted from the fruit. Starch is extracted from the trunk and consumed. The inflorescence and buds can be consumed. Nicobar

-breadfruit Pulp is boiled , and pressed into cakes. Paho Fruit is consumed fresh or used to prepare marmalade in Indonesia.

Immature fruit is consumed fresh with rice, pickled, or mixed with vegetables in the Philippines. Seeds are salted and pounded into an edible meal. Palmyr a Palm The mesocarp of the fruit is consumed fresh, roasted and dried. The pulp of

mature fruit is sucked from the wiry fibers of roasted, peeled fruit. In Sri Lanka, the pulp is extracted and prepared into a product called punatoo. This product is cons umed by itself or with the starch from the seedlings. Fruit is made into a preserve in Sri Lanka. Small fruit are pickled in vinegar. The shell of the seed is punctured with a finger and the endosperm of the immature seed is consumed fresh. This takes place during April and May in India. Peeled seedlings are consumed fresh, cooked or sun

- dried. Starch from the seedlings is made into gruel and mixed with rice, herbs, chili peppers, or fish. The kernels of the immature seeds are obtained by roasting th e seeds and breaking them open. The soft

- shelled seeds are sliced longitudinally to form loops or rings and these and the whole kernels are canned in clear, sweetened water and exported. Natives bury the seeds until the kernels sprout. Kernels are then dug up, broken open and consumed. The taste resembles coarse potatoes. The main product of the palm is the sweet sap (toddy). The sap is obtained by tapping the tip of the245

**Commodity Preparation for Cooking** 

inflorescence. Sap is allowed to flow for 5 to 6 months. Sap from the cut inflo rescences is made into sugar, molasses, palm candy, palm wine, sweets, pastries, confectionaries, and vinegar; Roots are consumed during times of famine in Africa. Papaya Fully ripe pulp is consumed fresh after peeling, seeding and cutting into

wedges. P ulp can also be made into juice, preserves, jam, chutneys, and other desserts; added to fruit salads, savory salads, salad dressings, ice cream and pies; pureed into sauces. Fruit are served with sugar, cream and rum. Fruit can be crystallized and dried. Fruit are consumed breakfast time with lemon or lime juice. Mature fruit are canned or frozen commercially. Due to the latex content, unripe fruit should be peeled, seeded, boiled, and chilled before consuming. In some countries such as Thailand and V ietnam, fruit are consumed raw. Green fruit are sliced into thin strips, and consumed as a vegetable or salad; processed into various products including candy, pickles or purée; added to curries. Young leaves are cooked and consumed like spinach in the E ast Indies. Mature leaves are bitter and must be boiled before consuming. In some Asian and Indonesian countries and New Guinea, male flowers are consumed as a vegetable or are candied. Young stems are consumed in Africa. Latex from unripe fruit and le aves contains the proteolytic enzyme papain, which is used to tenderize meat, clear beer and make chewing gum. Passionflower, Winged

- stem Fruit are consumed fresh. Passionfruit and Passionfruit, purple, and Passionfruit, yellow Fruit are mostly processed into syrup and used as a flavoring in beverages.

Fruit can be used as pure juice or as a constituent in frozen and heat

processed punches. Juice can be pasteurized at 85 °C (185 °F) for 1 minute before freezing, however, heat treatments can destroy flavo r. Extracted juice can be quick frozen as purée and kept frozen for later processing of finished products. Juice and concentrates are used as a mixer with alcoholic beverages including gin, vodka and rum. Used as a flavoring in pies, cakes, sauces, salads, candies, and sherbets. Arils (pulp) can be consumed fresh after cutting in half and scooping out the pulp. Pulp is added to fruit salads, ice cream, yogurt, soft drinks, icings, fillings for cakes, jellies, jams, sorbets, and fruit juices. In Austra lia and New Zealand, fruit is used in recipes for pavlova, a soft meringue shell filled with cream and fruit. Passiflora edulis is used more for eating. Yellow passionfruit is used more for juice for the beverage industry and for preserves. Seeds are co nsumed in some countries. Passionfruit, Banana Pulp is mostly eaten out

- of

- hand or strained for juice. Juice is not consumed alone, but is mixed in cold beverages. In Bolivia, juice, alcohol and sugar are mixed together into a cocktail. In Colombia, th e pulp is mixed with milk and sugar and consumed as dessert. Pulp is also made into ice cream, gelatin dessert, pie filling, sauce, spiced relish, jelly, jam, pudding, ice cream topping, and preserves. Added to fruit salad. Pawpaw , common Pulp is consumed fresh by cutting fruit in half and scooping out pulp with a

spoon; fruit can be processed or frozen. Pulp is used to prepare ice cream, sorbet, mousse, compote, jam, pies, cakes, quick breads, drinks, beer, custards, and wine. Fruit is similar in tast e to bananas and is used in recipes calling for banana. Over

- ripe fruit is used for cooking purposes. Seeds and246

**Commodity Preparation for Cooking** 

skin are not usually eaten. Pelipisan Fruit is consumed fresh or processed into jams, puree, juice, and cookies

called dodol. Pequi Pequi ( C aryocar brasiliense

) fruit are mostly consumed after cooking but can be eaten in their natural state; used in regional cuisine to flavor rice, beans, meat or stews; used to prepare ‘rice with piqui’. Fruit is also made into liquor by grating the pulp, adding it to alcohol, letting it ferment, straining out the pulp, and adding sugar. Pulp is used to make sweets and ice cream; used as a flavoring. The nut is edible, but not usually consumed, since it is difficult to remove from the spiny pit. Oil can be extracted for cooking. Pequia Caryocar villosum fruit is freshly collected from the tree and is usually cooked in slightly salted water for an hour. Fruit can be eaten fresh. Pulp becomes rancid several days after being removed from the tree. The nut is edible fresh or cooked, but not usually consumed, since it is difficult to remove from the spiny pit. Persimmon, American Fruit must be allowed to sit until extremely soft (like the texture of jam).

Immature fruit is inedible. Ripe pulp is consumed fresh; can be used in cakes, puddings, beverages, bread, and preserves. Fruit is also used to make alcoholic beverages including beer and wine. Fruit can be dried and placed into baked goods. Dried, roasted ground seeds can be used as a coffee substitut e. Oil can be extracted from the seeds and used in cooking. The taste is similar to peanut oil. Pineapple Pulp is consumed fresh by cutting both ends off, standing the fruit upright,

and slicing away the spiky skin in strips. The fruit is then quartere d and the tough core is removed from each wedge. Fruit is also canned, fermented, candied, powdered, frozen and dried. Fruit can be made into juice, sauces, syrup, and preserves; added to fruit salads and compotes; cooked into pies, cakes, puddings and o ther desserts. Pineapple is used in savory dishes including Thai salads and pizza. Used as a garnish. Half ripe pineapples are utilized in Asian cooking such as sour soups and curries. Unripe fruit are inedible and poisonous. In Africa, young shoots are consumed in salads. The terminal bud and inflorescences can be eaten raw or cooked. Pitahaya Hylocereus spp. fruit are consumed fresh and chilled. Fruit is eaten with

lemon or lime juice or ice cream. Pulp can be used in jams or drinks; used as a garnish. Flower buds can be cooked as a vegetable. Hylocereus megalanthus fruit are consumed fresh or chilled; used to flavor drinks and pastries. Hylocereus polyrhizus fruit are consumed fresh. Pomegranate Arils are consumed fresh as dessert with or without other fruit. Fruit is

consumed by deeply scoring the fruit several times vertically and breaking the fruit apart. Then clusters of juice sacs are lifted out of the rind and eaten. Fruit can also be frozen for future use, placed in salads, or used a s a garnish. Juice can be extracted and served as a beverage or used in mixed beverages; juice can be made into jelly, sorbets, sauce, wine, or the fermented or unfermented liquor, grenadine. Juice is used to flavor cakes and baked apples. Seeds dried w ith the aril give the sour Indian condiment (spice) called Anadana. Poshte Pulp is consumed fresh; used in desserts. To consume, fruit is cut in half

and pulp is scooped out with a spoon. Prickly pear Most pulp is consumed fresh after chilling. Care mu st be taken to remove247

**Commodity Preparation for Cooking** 

the spines and glochids (fine spines). Glochids are usually removed by mechanical brushing. Pulp can be removed by gripping the fruit on the two ends and cutting out the pulp, which is the size of a golf ball. Lime or lemon juice can add flavor to fresh fruit. Pulp can be dried or cooked and made into jelly, candy and preserves; pulp is used in ice cream, milkshakes, fruit salads, compotes, sorbets, puree, jams, marmalades, wines, and soft drinks. Pulp is also added to some Indian and Mexican savory dishes. Flowers are sometimes consumed raw. Seeds are swallowed whole while eating the fruit or consumed after drying, roasting, or grinding. Immature young stems (pads) are consumed as vegetables (cooked and used like French beans) or pickles. Opuntia engelmannii var. lindheimeri fruit are consumed raw. Fruit can be processed into preserves, syrups, fermented juice, tuna , cheese, and tea. Pulasan The aril is consumed fresh; can be cooked. Pulp is used in jams and

desserts; can b e made into juice. Seeds can be boiled or roasted and prepared into a cocoa

- like drink; seeds can yield edible oil. Quandong Fruit can be consumed fresh, but are usually cooked, frozen, or dried. Fruit

is mostly used in jams. Fruit can also be added to cakes; used to make pie fillings, tarts, jellies, fruit leather, cordial, chutney, ketchup, and sauces for meat or ice cream. Dried fruit can be reconstituted in liquid and used in many recipes. Fruit can also be used as a flavoring. The seed is edible and can be eaten raw and salted, roasted in coconut oil, or ground into flour. Seeds have a nutty flavor and are added to desserts, savory sauces or crumb toppings. Rambutan The aril is mainly consumed fresh by running a knife horizontally around

the skin to lift off one half of the skin and exposing the flesh. Fruit can be stewed, canned, frozen, juiced, and dried; pulp is made into jams, preserves, and jellies. Seeds are sometimes roasted and consumed in the Philippines; seed oil is edible). Saguaro Pulp is consumed raw after splitting open and peeling back the skin. Fruit

can be dried, fermented, or canned. Fruit is used to make confections, wine, syrup, jelly and jam. Seeds are ground for use as flour, made into butter , used in porridges, or use d in cakes. Salak Ripe pulp is consumed fresh or added to fruit salads. Peeling can be time

consuming, and spines may cause itchiness. Fruit can be candied, canned in syrup, pickled, and dried. Fruit can be processed with a plastic cover wrap or an edible coating and held in storage at 5 to 10 °C (41 to 50 °F) for approximately 1 week. Fresh unripe fruit can be made into salad or pickles. Seeds are edible. Palm hearts can be obtained from the plant. Sapodilla Pulp is consumed fresh after being chill ed. Fruit should be cut in half and

the flesh should be removed with a spoon; the skin is not consumed. Lime juice can be added to improve taste. Pulp is used in desserts. Pulp can be dried, fried, stewed, or placed in sherbets, purées, ice creams, pie s, cakes, bread, iced drinks, jams, fruit salads, and yogurt. Fruit can be made into preserves, wine, vinegar, and syrup. Young leafy shoots are consumed raw or steamed with rice. Sapote, black Ripe, soft pulp is consumed fresh. Fruit is cut in half an d the pulp is eaten

with a spoon. Pulp can be mixed with other fruits or juices including lime, lemon, orange or pineapples. Fruit is used for ice cream, custards, cake and248

**Commodity Preparation for Cooking** 

pie fillings, beverages, and other desserts. Pulp can be fermented and made into wine, brandy and liqueurs. Pulp is puréed and mixed with other fruit purées mousses, yogurt and rum. In Mexico, a dessert is made by mixing the fruit pulp, wine, and cinnamon. Pulp can also be boiled. Sapote, green Pulp is consumed fresh by spooning the pulp from the skin. Fruit can be

made into preserves or desserts. Seeds are edible and can be roasted. Sapote, mamey Pulp is consumed fresh by cutting the fruit in half and spooning out the

pulp. Pulp can be added to preserves, marmalades, jellies, jams, sherbets, ice creams, sauces, milk shakes, pastries and various desserts; pulp can be frozen or cooked and used as a substitute for apple purée or other confectionery. Seed kernels are boiled, roasted and mixed with cacao to prepare chocolate. Seed s add flavor and increase the bulk of chocolate products; can be ground and used in confections or beverages, and the seed oil is edible. Sapote, white Pulp is consumed fresh. The skin should be thickly peeled to remove the

bitter flesh underneath. Frui t can also be halved and the pulp can be scooped out. Pulp can be used in fruit salads, preserves, jellies, marmalade, fruit curries, spicy salsa sauces, milkshakes, fruit sherbets, and ice cream; served with cream and sugar, or made into beverages. Pulp can be dried and made into fruit leather. Fully dried and roasted seeds are edible. Sataw Pulp of the pods is consumed as a food and flavoring. Half ripe pods are

pickled in salt. Seeds are consumed raw, cooked, fried with curry paste, shrimp or pork, and as a vegetable and in stews. Young leaves and parts of the flower stalks are consumed fresh. Satinleaf Fruit are consumed fresh and used to make jelly. Screw
-pine Pandanus tectorius : The soft portion of the pulp is consumed raw or

cooked. Some varieties contain oxalate crystals that irritate the mouth unless cooked. Unlike other Pandanus species, the fruit are consumed for the sweet, juicy flesh; a staple food. Fruits are also preserved into pastes, jam, flours, drinks and desserts. Seeds are co nsumed fresh and cooked. Terminal buds are consumed fresh. In India, a fragrant spice is made from the plant. Sierra Leone

tamarind Fruit is peeled and pulp is consumed raw. Pulp can be macerated in water

and consumed as a beverage. The bitter leave s are used to prepare Ghanaian dishes. Soncoya Pulp is consumed fresh or is strained for juice. Soursop Ripe pulp is consumed fresh after hand

-peeling and coring. Fruit can also

be cut in half and the pulp can be scooped out with a spoon. Fruit can be made into juice, sweets, beverages, soft drinks, purée, preserves, tarts, syrup, nectar, jams and jellies. Used as a flavoring in sherbets, yogurt, mousse, gelatin dishes, puddings, custard, and ice cream; served as a snack or other form of dessert; added to fruit salad. Fruit can be preserved, canned, bottled, fermented, frozen, and processed. Mixed with other juices or liquor (wine or brandy). A popular drink in Cuba consists of strained pulp, milk, and sugar. Young soft fruit with seeds are used as a vegetable and cooked with coconut milk; added to soups; roasted or fried. Spanish lime The aril is consumed fresh as a snack by tearing the rind open at the stem

end and squeezing the pulp and juice into the mouth. Fruit can be used in jellies, jams, marmalade, pie filling, liquors, and beverages. Fruit is peeled249

**Commodity Preparation for Cooking** 

and boiled to make a cold beverage. Juice can be canned. The seeds can be roasted and consumed. Flower nectar is used to produce a dark honey. Star apple Pulp is consumed fresh by cutting the fruit in half and spooning out the

pulp. When opening the fruit it is recommended that none of the bitter latex from the peel contacts the pulp. Fresh fruit can be added to fruit salads or used as a flavoring. Fruit pulp can be processed to make pre serves, candies, sherbet, ice cream and beverages. In Jamaica, a traditional dish is prepared by mixing pulp with orange juice, sugar, nutmeg and whipped cream. In Bolivia, fruit is parboiled. An emulsion of the seed kernels can be used to make nougats and other confections. Sugar apple Pulp is consumed fresh after cutting the fruit in half lengthwise and twisting

the halves to separate. A spoon can be used to scoop out the flesh. The seeds and fibrous center should not be eaten. Pulp can be mixed wi th cream and sugar or wine; added to fruit salads. Pulp can be used to make juices, drinks, custards, fillings for cakes, shakes, ice cream, sherbets, and other desserts; pulp can be used in spicy dishes such as curry. Seed oil can be used for cooking purposes after being detoxified. Sun Sapote Pulp is consumed fresh or used as a flavoring; very easy to peel; eaten when

other fruits are not available. Tamarind

- of

- the

Indies Fruit is consumed fresh; because the skin is tough, it is usually removed and

th e pulp with the seeds is sucked. Seeds are discarded. Fruit may also be stewed, used to flavor beer, or placed into beverages and other foods. Velvet Tamarind Pulp is consumed fresh; can be used as dessert. In Thailand, two products

are prepared. Luk yee paste is prepared by mixing the pulp (with or without seeds) with sugar, chili , and salt. Then it is wrapped in thin plastic sheets. The other product is coated luk yee. This is prepared by coating the pulp either with sugar or a mixture of sugar, c hili , and other ingredients (‘sweet’ or ‘hot’ luk yee). Fruit can be dried in the sun, separated from the shell and sold in the market along with the seeds. Wampi Fully ripe fruit can be consumed out

- of

- hand after peeling and removing the seeds. The pee l should not be consumed since it is highly resinous. Pulp can be added to fruit cups, gelatins, pie, jam, marmalades, preserves, or other desserts. Seeded fruit are served with meat dishes in China. Fruit are used to flavor meat curries in Sri Lanka. A carbonated beverage similar to champagne is made from the pulp by fermenting the fruit with sugar and straining off the juice. Jelly can be made from the under

- ripe acid type fruit. White star apple Fruit is consumed fresh. Pulp can be made into jam and soft drinks. Fruit

can be fermented to make wine and distilled spirits. Dried products are also made from the pulp. The seed is not consumed, but the seed oil is edible. Wild loquat Fruit is consumed fresh. Traditionally, fruit is processed by wome n. Pulp

can be made into refreshing beverages, a variety of local beers, wines, juice, sweetmeats and jams. A salt for seasoning food is obtained from wood ash. **Specific Uses of the Tropical and Subtropical Fruit -**  **Inedible Fruit** : The main method of consumption of most tropical and subtropical fruits is as fresh fruit. The breadfruit is the most important exception, as it is only eaten cooked. Salads,250

both savory and sweet types, are prep ared with many fruits. C onsumption 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 ty pic al of the uses to which tropical and subtropical fruits are put, both industrially

and domestically . Infusions as social beverages, not as medicinal remedies, are made from many different fruits. Specific products such as baby food are made with "health y " fruits like the banana or the papaya, based on different kinds of puree (industriall y known as aseptic , chilled aseptic or simply chilled purees). Flour is also made from the durian and the banana. Pickles and chutney s are made from many fruits, the most famous of which is mango chutney , a staple in Indian cuisine and highly esteemed b y gourmets. Dips are also popular in many co untries, of which perhaps the best known is avocado

- based guacamole
. Some of these tropical fruits have plant extracts that have medicinal properties (See Table 5 1 ). Detailed preparation an d cooking methods for the tropical and subtropical fruits

– in edible peel are listed in Table 49 , while detailed specific uses for the tropical and subtropical fruits

– in edible peel will be listed in Table 5 0
. Specific uses for some of the Tropical fruit s with inedible peel will be discussed below. **Table 5**  **0 . Specific Uses of Tropical and Subtropical Fruits** 

**– Inedible Peel:**  **Commodity Specific Uses**  Abiu Pulp is consumed fresh; mostly consumed out

- of

- hand. Gummy latex can cling to the lips. Fruit is us ed in desserts; can be used dried, in sherbets, ice creams, jams, fruit salads, and yogurt. Wood used for construction and as an ornamental plant. Aisen Plants are not domesticated; fruit is gathered for human consumption and sold in local African market s Akee apple The aril is consumed fresh or is cooked and used as a vegetable; beads, medicinal purposes, vertebrate poison (mammals); ornamental; oil from the seed is mixed with the dried husks of the tree to make soap; dried husks are rich in potash; fruit are used in Ghana for washing; wood is used for building and tool

- making; flowers are used for perfume; honey plant. Atemoya Fresh fruit; ornamental; green fruit and seeds contain vermicidal and insecticidal properties Avocado Persea americana : Fruit ; mainly fresh eating, salads, "guacamole;" medicinal purposes, vertebrate poison (mammals), ornamental; fresh pulp is used in the hair as a tonic and restorer; oil is used for culinary purposes, soaps, cosmetics and aromatherapy; seeds produce a reddish b rown dye for use on clothing; wood is used for construction purposes; honey plant; P. americana var. americana : fruit; P. americana var. guatemalensis : fruit; P. americana var. drymifolia : probable progenitor of avocado; fruit; Mexican avocados are stro ng growers and are used as rootstocks. Bacury Use as fresh fruit, wax, wood for construction and furniture; the seed is usually discarded but can be used for oil and animal feed. Bael fruit Use as a fresh fruit, essential oils are extracted from the rind and flowers and used to make perfume and soap; gum/resin, and glue is made from the sap; fruit are used to make paint; ornamental, medicinal purposes; dried shells of the fruit are made into decorative251

**Commodity Specific Uses**  boxes; the rind is used to produce a yellow dye; wood is used to make small objects; honey plant; leaves and flowers are consumed; bark is used as a fish poison; leaves and twigs are used for fodder; leaves are used as religious offerings. Banana/Plantain Fruit is consumed fresh, cooked, or processed; leave s are used to wrap and cook food; also used as roofing materials, umbrellas or organic plates; flowers are consumed and used in floral arrangements; heart of the stem is consumed as a delicacy; pseudostem are used to make dams; also used as livestock feed; fibers are used to make straps, clothing, hats, fishing nets, materials for car fittings;, partitions, and banknotes; seed are used to make necklaces; non

- edible Musa species are grown as ornamental plants or plants for fiber; dried banana peel is used to blacken leather; ash from the dried peel is used to make soap and dye; plant sap is used as an emergency beverage. Dwarf banana is used as a beverage base, fruit, vegetable; related to A

- genome bananas; wax; container plant. Plantains are used as a beve rage base, fruit, and starch; medicinal purposes; in Colombia, plantain fruits and plants are used as animal feed. Binjai Fruit, wood Biriba Eaten fresh; genetic resource (natural genetic variability); medicinal purposes; wood is used to make boats, mask s and boxes; ornamental; seeds are used to make an insecticide. Breadfruit Fruit, seeds. Dried leaves used for tea; male flower spikes are boiled, peeled and eaten as vegetables or candied; leaves and fallen fruit are fed to animals; latex is used for me dicinal purposes, as a caulk, glue and chewing gum; wood for construction purposes; bark fiber for clothing; ornamental. Burmese grape Fruit, wine, medicinal purposes, wood, ornamental, dye. Canistel Pulp eaten fresh or used in beverages and desserts; us ed as a dooryard tree in the home landscape ; wood for construction; latex is used to adulterate chicle; medicinal purposes. Cat’s
- eyes Pulp eaten fresh or used in beverages and desserts; used as a dooryard tree in the home landscape ; wood for construction ; latex is used to adulterate chicle; medicinal purposes. Chanpedak Fruit and seeds are consumed; wood for fuel and construction; leaves used for fodder; ripe fruit fed to cattle; bark used for making rope; resin used as a varnishing material; yellow dye from bark. Cherimoya Fresh fruit; ornamental. Cupuacú Food additive (flavoring), beverage base, material (lipids), medicinal purposes; grown in botanical and experimental gardens. Custard apple Eaten fresh or added to milk shakes and other desserts; medicinal purposes, non - vertebrate poison (plant pest control) in seeds, leaves, bark and young fruits, dooryard fruit tree; leaves are used in tanning and yield a blue or black dye; fiber is derived from young twigs; wood is used to make tools. Dragon fruit Fresh fruit, beverage base, vegetable, ornamental, medicinal purposes. Durian Fruit; seeds; wood; botanic collection; rinds are burned as fuel; ash252

**Commodity Specific Uses**  of the rind is used to bleach silk. Elephant

- apple Fruit, graft stock, medicinal purposes, wood for con struction and fuel; gum from the tree is used as a substitute or adulterant of gum Arabic; gum is used to make watercolors, ink, dyes and varnish; the rind can be used as a small container. Etambe Fruit. Granadilla Beverage base, fruit, summer ornamental in the northern U.S. Granadilla, Giant Beverage base, fruit, medicinal purposes. Guriri Fruit, ornamental, beach screen, leaves are used to make baskets. Il ama Pulp is eaten fresh in sherbets and other desserts. Some consider the fruit flavor lesser than that of Cherimoya; grown in gardens. In gá Fruit, ornamental. Jackfruit Fruit, medicinal purposes, ornamental; yellow timber for woodcarvings and furniture; dye; young leaves and flowers can be used as a vegetable; seeds consumed; shade tree; waste from the rind is used in tobacco curing; fruit and leaves are fed to cattle. Jatobá Bee plant for pollination, agroforestry, fruit, beverage base, beads, roots and trunk yield pale yellow or red gum/resin known as copal that is used in varnish, incense and medicines; wood for fuel, furniture, carpentry and construction; medicinal purposes; seeds are used as fodder; ornamental. Karuka Fruit. seeds, fiber (material). Kei apple Fruit, ornamental, hedge; leaves are used as fodder for cattle, goats, and game; fermented fruit can be used as an herbicide. Langsat Fruit, medicinal purposes; the dried peel is burned and the smoke is used as a mosquito repellant in the Philippines and as incense in Java; shade tree; wood for construction; arrow poison has been made from the peel and bark
. Lanjut Fruit. Longan Fruit; dried after seeds and rind removed; seeds and rind are burned for fuel; medicinal purposes; beverage base; seeds are used in shampoo; wood is used for construction purposes; planted as a forest tree fo r soil conservation; shade tree. Lucuma Beverage base, fruit; wood for furniture manufacturing; ornamental; medicinal purposes. Lychee Mainly as fresh fruit in U.S.; in China, canned and dried; ornamental, wood for construction, medicinal purposes; honey plant. Mabolo Fruit, wood for handicrafts, ornamental; rootstock for Japanese persimmon; fruit are fed to animals. Madras

- thorn Fruit; fruit pods, seeds, press cake residue from seed oil, hedge clippings and leaves are used as forage for livestock; nitrogen fixer, fuel wood, beads, wood for boxes, wheels and other construction; agroforestry, ornamental, shade/shelter plant, land rehabilitation, hedge/fence, soil improver, gum from the trunk is used for mucilage; tannin from bark is used for tanning; yel low dye from bark is used; medicinal purposes; oil from seeds are used for food purposes or soap - making; bark is used as a fish poison in the Philippines; tree is used for the cultivation of the lac insect; flowers produce honey. Mammy
- apple The fruit may be eaten fresh; cooked as a sauce, preserves or jam;253

**Commodity Specific Uses**  beverage base; sap is used to make a fermented toddy; medicinal purposes, dooryard tree; home garden plant; shade; windbreak; erosion control; wood is used for construction and fuel; tannin from the bark is used to treat leather; all parts of the tree have insecticidal properties. Mango Fruit, ornamental, medicinal purposes, shade tree, vertebrate poison (mammals); bark and leaves produce a yellow dye; honey plant; kernels can be used as animal feed; se ed fat is used for soap

- making; wood is used for building; bark is used for tanning hides; gum from the trunk is used to mend crockery and is sold as a substitute for gum Arabic
. Mango, horse Fruit, wood for construction, ornamental. Mango, Saipan Fruit; home garden plant; medicinal purposes, wood. Mangosteen Fruit; seeds; medicinal purposes; pericarp can be used to tan leather and dye fabric black; wood for carpentry; yard tree; twigs are used as chewsticks. Marang Fruit, seeds, home garden plant. Marmaladebox Fresh fruit; beverages; wood is used in construction, carpentry, handicrafts, and fuel; juice extracted from the immature fruit is used as a body paint; medicinal purposes; magic; ornamental; shade tree; reforestation; pulp is used as an insect r epellent; bark is used to tan leather and yields a fiber for making clothing; fruit is used as fish bait; foliage is consumed by cattle; flowers yield nectar for honeybees. Matisia Fruit; home gardens; wood is used in construction. Mesquite Bee plants fo r pollination, source of honey, shade/shelter, erosion control, land reclamation, nitrogen fixer, soil improver, ornamental, charcoal, fuel wood, fiber used for the production of paper and hardboard; wood for furniture, fence posts, and fuel, medicinal pur poses, vertebrate poison (mammals), weed, potential seed contaminant; leaves are used for forage and fodder; seeds are added to coffee; bark is rich in tannin and is used for roofing; gum forms an adhesive mucilage that is used as an emulsifying agent that is used in confectionary and mending. Mongongo, fruit Fruit, nut, edible oil, cosmetic oil, timber. Monkey

-bread

- tree Fruit; ornamental, beverage base, seeds; the hard fruit shell is used to make pots or is burnt as fuel for cooking. Ash of the fruit s hell is used as salt or is pounded in sniff tobacco mortar to give tobacco a better taste. Inner bark fiber is used to make rope, cloth, mats, handbags, hats, baskets, nets, snares and fishing lines. Red dye is made from the roots; soap and glue are made from the tree; wood is used to make canoes and rafts. Seeds are used to make necklaces in Namibia; medicinal purposes; pith is used as a baking aid for food; parts of the bark are chewed during water scarcity. The tree is a good honey source. Hollow tr unks and branches are used for beekeeping; leaves are used as fodder for animals; folklore; sap is consumed by humans. Monstera Pulp is eaten fresh or made into beverages and preserves; also grown as an ornamental for the outdoors and indoors; vertebrate poison254

**Commodity Specific Uses**  (mammals); aerial roots are used as ropes and made into baskets. Muriti Fruit, starch, medicinal purposes, fiber for cordage; leaves, petioles and trunks are used in housing. Nicobar

-breadfruit Fruit; fiber (material). Paho Fruit, wood for constr uction work, backyard tree. Palmyra Palm Fruit, beverage base, sugar, ornamental, fiber, wood, medicinal purposes; tender fruit that fall from the tree are fed to cattle ; planted as a windbreak in India; natural shelter for wildlife; palm leaves are used for construction of houses and materials including writing paper. Papaya Fruit; unripe fruits are used as a vegetable; production of enzyme; papain, from fruit and leaves is used as a food stabilizer, meat tenderizer, beer clarifier and fermentation retarder; latex can also be used to treat wool and silk before dying, tan leather and make chewing gum; in pharmaceutics, papain is used as a wound inflammation suppresser and laxative; papain is used in soaps, creams, toothpastes, and lotions; medicinal purpos es, source of chymopapin; bark is used for making rope; home garden plant. Passionflower, Winged

stem Fruit, ornamental. Passionfruit and Passionfruit, purple, and Passionfruit, yellow Beverages, desserts, jellies and some eating of fresh fruit; medicinal purposes, weed; rind and seed from fruit processing can be fed to swine and cattle; seed oil can be produced from the seeds for edible and industrial uses; ornamental. Passionfruit, banana Fruit, ornamental, beverage base, weed. Pawpaw Primarily consumed as fresh fruit, however it can be processed into desserts. The pawpaw has been shown to have high nutritional quality, especially compared to typical temperate fruits. Certain vegetative parts (bark) of pawpaw plant may contain compounds (asimicin) th at exhibit highly effective pesticide and anti

- cancer properties; ornamental, medicinal purposes, vertebrate poison (mammals); bark made into fishing nets; aromas from the fruit can be used in cosmetics and skin care products. Pelipisan Fruit and wood. Pequi Fruit, medicinal purposes; fruit and kernel are both eaten whole or pressed for oil for cooking or soap

- making; bark is used to make yellow dye; fruit is also fermented into a liquor; wood is used for furniture making; ornamental; the shell can be us ed for fuel. Caryocar villosum : Wood for ship building and construction; fruit. Persimmon, American Fruit, graft stock, flowers for honey, seeds, seed oil, ornamental, buffer, erosion control, bonsai, reclamation plant, wood, medicinal purposes; ink is make from the fruit. Pineapple Fruit, pulp mostly eaten fresh, canned frozen, dried, or made into juice; meat tenderizer (bromelane), fiber material (leaves are used in the textile industry to make cloth), medicinal purposes, source of bromelain, a proteo lytic enzyme in the stem for industrial and medicinal applications including chill proofing beer, manufacturing pre - cooked cereals, and making cosmetics; bromelain has nematicidal properties; citric acid and alcohol can be extracted from255

**Commodity Specific Uses**  the juice; residue from juice is processed into animal feed or other by

-products; ornamental. Pitahaya Fruit, ornamental. Pomegranate Mainly beverages with some fresh fruit consumption. The aggregate of berry

- like pulp is consumed raw in salads; boundary/barrier/support, ornamental, medicinal purposes, bonsai; fruit can be dried, shellaced, and set out as a decoration; the rind is used in tanning leather and the preparation of black ink; leaves are used to make ink; the rind and flowers are used to produce dyes for textil es; an insecticide is made from the bark; wood is used to make tools Poshte Fruit. Prickly pear Fruit used for mostly fresh eating; however, it can be made into preserves, candies or dried. Young cacti cladodes (pads) can be mixed with other ingredients to make relish (salsa) or used as livestock feed. Also the young pads are boiled and used like snap beans in salads and soups; gum from the stem is used to make candles and other products; ornamental, fence or barrier plant, beverage base, fuel wood ; hos t plant of cochineal, a mealy bug that produces a valuable red vegetable dye known as carmine; medicinal purposes, weed; Opuntia engelmannii var. lindheimeri : Fruit; commercial alcohol is made from the sap of the stems; ornamental, forage, weed; juice fro m the cladodes is used in candle making . Pulasan Pulp eaten fresh or stewed, canned, or preserved into jams and jellies. Seeds can be boiled or roasted and used to make beverages; seeds yield oil; oil can be used in cooking, fuel or soap making; wood; o rnamental. Quandong Fruit, beads; tannin from the bark; seed is rich in oil and burns well; wood is used to make furniture; firewood. Rambutan Fruit; ornamental; fruit peels and leaves yield a red dye that is used to color batik; wood is used for construction; seed oil is used for edible purposes or in making soap and candles. Saguaro Fruit, beverage base, fruit, seed for food and forage, fruit are used in spiritual ceremonies; wood is used to make fences, homes and firewood; nectar is an important sourc e of honey , ornamental. Salak Fruit; leaf stalks can be used to construct walls and partitions; leaflets are used for thatching; bark of the petioles are used for matting; boundary, barrier, or support plant. Sapodilla Ripe fruit pulp eaten fresh or used for desserts. Latex from the tapped tree is used for chicle gum and an adhesive; bark is used as a dye; also grown as an ornamental, weed, mucilage, beads, wood for furniture, general construction, cabinetwork, and jewelry, medicinal purposes; home garde ns. Sapote, black Fruit; ornamental; medicinal purposes; immature fruit is used as a fish poison in the Philippines; wood for cabinetwork and handcrafts. Sapote, green Fresh eating, preserves, home garden plant; latex form the tree is collected and marke ted for use in chewing gum; wood is used in construction, carpentry, turnery, and furniture. Sapote, mamey Fresh eating, beverages and desserts; seeds are used to prepare a256

**Commodity Specific Uses**  substance similar to chocolate; seed oil is used in soaps, skin ointment, hair products, pharmaceuticals, perfume making, as linen starch and cosmetics; medicinal purposes; shade tree; wood is used for cabinet

- making and general carpentry. Sapote, white Fruit, ornamental, medicinal purposes, home gardens; wood is used in carpentry and furniture. Sataw Fruit, vegetable, shade/shelter, wood is used in the manufacture of light paper. Satinleaf Fruit, ornamental, soil protector, home for wildlife, nectar for bees, wood is used for construction. Screw
-pine Fruit; ornamental; coastal prot ection; windbreak; soil improver; shade tree; fiber (material) from the durable and fibrous leaves used for weaving; glue from the trunk; tannin; black dye; wood; branches and trunks are used in construction; various parts of the tree are used to make garl ands; medicinal purposes; spice; perfume; soap; fodder for animals. Sierra Leone

- tamarind Fruit; wood is used for fuel, charcoal, vehicles, houses, and flooring; medicinal purposes. Soncoya Gene source (related to Annona fruits), fruit, home garden plant ; medicinal purposes; the seed extract is used as an insecticide. Soursop Pulp is eaten fresh, made into beverages (carato), jelly, ice cream or other desserts; fruit can be used as bait; seeds and leaves can be used as an insecticide; bark is used in tanning; bark, seeds, and roots are used as a fish poison; wood is used for tools; medicinal purposes; home garden plant; ornamental. Spanish lime Fruit, seeds are consumed; home garden plant; honey; wood is used for construction and cabinetwork; medicinal p urposes; dye from fruit juice. Star apple Fruit consumed fresh. Seeds are used in confections; medicinal purposes; ornamental; home gardens; wood is used in construction and furniture; latex is used in making plastic. Sugar apple Fruit; primary genetic relative; progenitor of atemoya; medicinal purposes; ground seed, green fruits, and leaves are used as an insecticide; oil from seed kernels is used in the manufacture of soap; oil from leaves is used in the manufacture of perfume; fiber from the bark is u sed in cordage; wood for fuel; home garden plant; ornamental. Sun Sapote Fruit, wood for furniture, marine construction, cabinet work, and fuel; ornamental; shade tree. Tamarind

- of

- the

- Indies Fruit, firewood, charcoal; wood for building construction and tools;

flowers are a source of honey. Velvet Tamarind Fruit, potential as wood, medicinal purposes, bark for tanning. Wampi Fruit, medicinal purposes, home garden plant, hedge plant, ornamental. White star apple Fruit, seed oil for cooking and soap

- maki ng; wood for construction work and tools; planted in villages. Wild loquat Fruit; wood is used to make furniture, crafts, tools, buildings, charcoal, and firewood; a salt for seasoning food is obtained from wood ash; medicinal purposes; blue dye is made f rom the roots;257

**Commodity Specific Uses**  leaves are used as a wrapper for storing processed food; leaves are used as a cockroach repellent; at the end of the dry season, leaves and fruit are used as fodder for cattle; shade tree; erosion control; soil improver; ornamental; boundary or barrier plant; flowers are used for honey production .
**MEDICINAL USES OF TROPICAL AND SUBTROPICAL FRUITS**

**– INEDIBLE**  **PEEL :**  There are several medicinal uses of the tropical and subtropical fruits inedible peel commodities are they are listed in Tab le 5 1
. 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 b y the diverse peopl es in and around their areas of origin. These regions are rich in recipes for preparing infusions, decoctions, sy rups, pastes, jellies , juices, and so forth for my riad purposes. Despite the relatively low caloric values of tropical and subtropical fruits, they play an important role in human diet mainly because of their hi gh and diverse vitamin and mineral content (See Appendix II : Dietary and Nutritional Value of the Tropical and Subtropical Fruits

– Inedible Peel ). This has been of extreme importance in the tropics, where people have been consuming them since ancient tim es, either b y 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, especiall y among the health and fitness conscious. Toward the end of the twentieth century market campaigns commonl y recommended consumption of five fruits per day
. Medicinal uses of these tropical fruits include for example the banana whereas t he entire plant has medicinal purposes; flowers are used to aid bronchitis, dy sentery , diabetes and ulcers; sap is used to cure h ys teria, epilepsy , lepros y, fevers, insect bites, hemorrhages, and diarrhea; leaves are used to aid burns; ashes of the peel and leaves are used to cure dys entery

and ulcers; roots are used t o cure digestive problems; seeds are used to cure diarrhea. Lychee s eeds are used in China as a painkiller for neuralgia. The fruit peel is used to treat diarrhea and smallpox. The fruit is also used to relieve coughing; can aid stomach pain, tumors, an d enlarged glands. Decoctions of the root, bark and flowers are taken to aid throat ailments. Other tropical fruits inedible peel medicinal uses are in Table 5 1
. **Table 5**  **1 . Medicinal Uses of Tropical and Subtropical Fruits** 

**– Inedible Peel.**  **Commodity Medi**  **cinal Uses** Abiu The leaves are used in popular medicines. Fruit pulp is consumed to relieve pulmonary issues including coughs and bronchitis. Latex from the tree is used to remove intestinal worms; it is also placed on abscesses. Aisen Wide range of pu rposes in Africa including use as a diuretic in the treatment of syphilis , rheumatism, ulcers, gastritis, and an eye wash; used to remove intestinal parasites from camels. Entire tree is used258

**Commodity Medi**  **cinal Uses** for medicinal purposes. Akee apple Aril mixtures are consumed to reduce severe diarrhea and fevers. Seed extracts are used to remove parasites. Ripe arils, crushed leaves, and leaf, seed or bark extracts are made into topical treatments to cure headaches, severe pain, conjunctivitis and ulcers. A mixture of the ba

rk and hot peppers is rubbed on the body as a stimulant. Atemoya Ithas medicinal properties such as other annonas and is used in traditional medicine. The green fruit and seed have vermicidal and insecticidal properties. Avocado The seed and roots conta in an antibiotic that prevents bacterial spoilage of food. The fruit skin is antibiotic and is used to treat parasitic worms and diarrhea. Leaves contain antibiotic activity and are taken to cure gum issues, diarrhea, sore throat and appetite issues; pla ced on wounds. The seed is used to aid diarrhea, dandruff, toothaches, and skin problems. Bacury Latex from the bark is used in veterinary practice in Guyana; oil from the seeds is mixed with almond oil and is used to treat eczema and herpes. Bael frui t In many areas, the plant is used more for medicinal purposes than food purposes. Fruit, bark, leaves and flowers are used for various medicinal purposes in Asia. Immature fruit is boiled, strained, sweetened and consumed to treat diarrhea, hemorrhoids, hepatitis, tuberculosis, digestive issues, skin conditions, and sleeping problems; ripe fruit is used as a laxative and aphrodisiac. Many claim the fruit aids the heart and brain. Oil from the seeds is used as a purgative. Leaf juice is used to reduce fever and alleviate asthma; flowers are prepared into an eye lotion; a decoction of the bark is used to treat malaria; the root is used for a wide variety of conditions; fruit, roots, and leaves have antibiotic activity. Banana/Plantain The entire plant h as medicinal purposes; flowers are used to aid bronchitis, dysentery, diabetes and ulcers; sap is used to cure hysteria, epilepsy, leprosy, fevers, insect bites, hemorrhages, and diarrhea; leaves are used to aid burns; ashes of the peel and leaves are used to cure dysentery and ulcers; roots are used to cure digestive problems; seeds are used to cure diarrhea. The ripe peel and pulp of bananas contain antifungal and antibiotic principles. Biriba Both the fruit and seeds contain acetogenens and alkaloids that may act as anti

- tumor agents. These substances may also inhibit platelet aggregations. Fruit is used to reduce fevers and cure scurvy; used as a stimulant. Seeds are a remedy for enterocolitis. Breadfruit Fruit is consumed when mature, firm and starchy. Most varieties of fruit are purgative if consumed raw; very few varieties can be eaten raw. Some varieties of fruit are boiled twice before eating. Immature fruit are consumed cooked as a starchy vegetable. Ripe fruit is consumed as a dessert an d is used to make pies, cakes, and sweets; can also be used in savory dishes. The entire fruit can be baked, boiled, roasted, dried, pickled, stuffed, candied, steamed, prepared into chowder, soup, paste, porridge or pudding, stored in259

**Commodity Medi**  **cinal Uses** brine, or fried int o chips. Fruit can be preserved by fermentation. Fruit are cooked, dried, and milled to make flour that is used in bread making . Used in Hawaii as a substitute for taro to make poi. Excess fruit are buried in leaves and preserved. Fruit absorb the flavor of other foods. Seeds of seedy fruit can be boiled in salt water, steamed, pureed or roasted and salted; consumed like chestnuts. Pulverized, roasted seed kernels and a decoction of bark or leaves are used to aid dysentery and intestinal disorders. Burmese grape Fruit is used to treat skin diseases. The bark, roots, and wood are dried and ground before boiling in water and are used for medicinal purposes. Canistel Various parts of the tree are used for medicinal purposes and have biological activity. Bark is used to aid skin rashes and cure fevers. Parts of the seed are used to aid scalp dermatitis and ulcers. Cherimoya Seeds are used to induce vomiting and kill lice and other parasites. A decoction of the fruit skin is used to aid pneumonia. C ustard apple A leaf decoction is used to remove intestinal worms; crushed leaves or fruit flesh is placed on boils, abscesses and ulcers; dried unripe fruit and bark is used to aid diarrhea and dysentery; root bark is used to relieve toothaches and fevers. Dragon fruit Fruit is used for medicinal purposes; seeds are used as mild laxative. Durian Fruit is used as an aphrodisiac. Flesh of the fruit is used to rid intestinal worms; a mixture of leaves and roots is used to cure fevers; leaves and fruit are u sed to aid skin diseases
. Elephant

- apple One of the most useful medicinal plants in India. Powdered gum mixed with honey is used to treat dysentery and diarrhea. Fruit is used to aid the liver and heart; unripe fruit are used to cure diarrhea, dysentery , hiccups, sore throat, and gum disease; the pulp and rind is placed on bites and stings; leaf juice is mixed with milk and sugar to cure digestion and intestinal problems; leaf oil is used to aid itching; an infusion of spines and bark are taken to cure l iver problems, excess menstruation, bites and stings. Granadilla, Giant Fruit is used to aid scurvy and the digestive system. Flesh is used to relieve headaches, asthma, diarrhea, dysentery, insomnia, and nervous problems. The seeds are used as a sedati ve. A leaf decoction is used to aid skin and liver conditions and remove parasitic worms. The root is used to aid skin wounds, induce vomiting, remove excess water and remove intestinal worms. Jackfruit Unripe fruit can cause digestive disorders. Fruit pulp and seeds are used to cure hangovers; seed starch is used to relieve digestive problems; roasted seeds are an aphrodisiac; the ash of leaves burned with corn and coconut shells is used to heal ulcers; dried latex is made into steroids; dried leaves mixed with vinegar promotes the healing of abscesses, snakebites and swellings. The root is used to cure skin diseases, fevers, diarrhea and asthma. Bark and leaves are used to cure wounds. Jatobá Bark tea is used as an energy tonic, stomach soother, and antifungal aid. Bark is also used as a tonic for the respiratory and urinary systems; bark is an astringent, balsamic, vermifuge, haemostatic,260

**Commodity Medi**  **cinal Uses** cough reliever and diarrhea reliever by people of the Amazon; used as a cure - all. Bark, sap, or resin, and leaves are used to cure cystitis , hepatitis, prostatitis and coughs. Sap is used to aid coughs and bronchitis. The fruit is used to aid mouth ulcers. Leaves and wood are used to aid diabetes. The tree has been used as an anodyne, antiseptic, astringent, e xpectorant, laxative, pectoral, purgative, sedative, stomachic, stimulant, tonic, and vermifuge. Karuka Fruit is carotenoid

- rich and can protect against diabetes, heart disease, and cancer; alleviates vitamin A deficiency. Leaves are used to treat cold/f

lu, vomiting, hepatitis, urinary problems, asthma, boils, and cancer. Roots are used to treat hemorrhoids and stomach cramps. Fruits, male flowers, and aerial roots are used individually or in combination with other ingredients to treat digestive and res piratory ailments. Kei apple The roots, stems and fruit possess antibiotic properties. Langsat The peel contains resin that is used to halt diarrhea and intestinal spasms. The dried peel is burned to aid tuberculosis sufferers. Crushed seed is used fo r scorpion stings, reduce fevers, and kill intestinal worms. A bark or bark and leaf decoction is used as a treatment for dysentery, stings, and malaria. Leaf juice is used as eye drops to aid inflammation. Longan In some areas, the fruit is believed to improve brain functioning, insomnia, amnesia, and mental health. The pulp is used to aid the stomach, reduce fevers, and remove intestinal worms; regarded as an antidote for poison. In Southeast Asia, parts of the tree are used for therapeutically purpo ses. Seeds are ground into powder and used to treat skin diseases and snake bites. Lucuma Dried fruit is used as a health food supplement Lychee Seeds are used in China as a painkiller for neuralgia. The fruit peel is used to treat diarrhea and smallpo x. The fruit is used to relieve coughing; can aid stomach pain, tumors, and enlarged glands. Decoctions of the root, bark and flowers are taken to aid throat ailments. Roots may aid certain cancer tumors. Madras

- thorn The tree is used to cure convulsio ns, dysentery, stomach problems, earache, leprosy, ulcers, sores, toothache, and venereal disease; bark is used as a fever reducer; root and bark is used in Haiti to reduce diarrhea. Fruit is used to aid coughs. Seed juice is taken for chest congestion. Leaves are placed on sores; an abortifacient, anodyne, astringent, larvicidal and guamachil. Mammy
- apple Various parts of the tree are used to treat scalp infections, diarrhea, digestive problems and eye problems. Powdered seed are used to treat parasit ic skin diseases. An infusion of fresh or dry leaves is used to cure fevers; an antibiotic principle was reported in the fruit. A liqueur made from the flowers is used as a digestive aid. Mandura Roots and bark are used in purgative medicine. Roots hav e emetic properties. Leaf and twig extracts have genotoxic effects, causing DNA damage. Bark is placed in water and used as a refreshing bath. Extracts from the tree can be used to induce vomiting. Mango All parts of the tree have been used medicinally . The sap (latex),261

**Commodity Medi**  **cinal Uses** flowers, seeds, and leaves are used as astringents to treat diarrhea, hemorrhages, bladder problems, fevers, hypertension, and hemorrhoids. The bark is astringent and is used to treat rheumatism and diphtheria. Gum from the trunk is p laced on cracks on the skin and sores. Leaves are used to alleviate coughs, chest problems, diarrhea, fever, diabetes, skin irritations, and dental problems. Flowers are used as an aphrodisiac and mosquito repellent. Ground seeds are used to treat scorp ion stings; also used as a vermifuge and an astringent. Some parts of the tree have antibiotic activity. Mango, horse Mango, horse is used to aid ulcers and deepen tattoo scars; Leaves are used to reduce body temperature. Seeds are used to cure fungal i nfections, eczema and other skin conditions. Mango, Saipan A leaf poultice is applied externally in the treatment of hysteria and epilepsy. A bark poultice is applied externally in the treatment of hysterio

- epilepsy. Mangosteen The fruit rind, dried fruit and bract are used in traditional medicine. The rind contains the compounds xanthones, which have antioxidant properties. The dried rind is powdered and taken to aid dysentery, diarrhea, cystitis, sexually transmitted diseases, and skin disorders. A decoction of the leaves and bark is used to reduce fevers, diarrhea, thrush and urinary disorders. Marmaladebox Fruit is consumed to aid jaundice, anemia, liver problems, and remove intestinal worms. The juice from the fruit is used as a diuretic and col d remedy. The pulp is used as a dental anesthetic and has bactericidal and germicidal properties. An alcoholic drink from the fruit is used to aid rheumatism. A sweet drink made from the juice of the mesocarp of the fruit or the residual water left over from cooking the fruit is taken to cure asthma and reduce respiratory inflammation. Bark is used as a diuretic, dental anesthetic, and cure for ulcers. A mixture of the crushed green fruit and bark are used to aid sores and sore throats. A decoction of the roots is used as a purgative. Leaf juice is used as a fever reducer. Flowers have tonic properties and are used to reduce fevers. Gum from the trunk is used to treat eye diseases. Mesquite Juice is used as a folk remedy for cancer; used as a cathartic; emetic; poison; stomachic and vulnerary; folk remedy to treat catarrh, colds, diarrhea, dysentery, excrescences, eyes, flu, head cold, hoarseness, inflammation, itch, measles, pinkeye, stomachache, sore throat, and wounds. Extracts from the plant ar e antibacterial. Syrup made from the ground pods is given to children showing weight deficiency or poor motor skills; used as an expectorant. Tea made from the tree is used to aid digestive disturbances and skin lesions. Monkey

-bread

- tree Folk medicines are made from the bark, leaves and fruit pulp; used as a fever reducer, anti

- asthmatic, anti

- histamine and anti

- tension medicine. Fruit pulp and powdered seeds are used to cure dysentery, and fevers. Bark, fruit pulp, and seeds contain an antidote to Strophanthus poisoning. Powdered bark or roots mixed with porridge is used to cure malaria. Pulp mixed with honey is used to treat coughs. Leaves are used to cure diarrhea, fever, inflammation,262

**Commodity Medi**  **cinal Uses** kidney diseases, blood disorders, and asthma. Humans chew on the spongy parts of the bark during water scarcity. Monstera An infusion of the roots and leaves are taken to treat arthritis. A preparation of the roots is used to cure snake bites. Muriti The pulp can eliminate all symptoms of vitamin A deficiency in children. Palm oil is used to treat burns. Palmyra Palm There are many medicinal purposes for all part of the palm. The young plant is used to relieve liver problems, intestinal issues, and sexually transmitted diseases. Roots are used to cure intestinal worms and respiratory problems; also used as a diuretic. The ash of the spadix is used to aid heartburn and an enlarged spleen and liver. A decoction of the bark is used as a mouth wash and teeth cleaner. Sap is used as a tonic, diuretic, stimulant and laxative. Sugar from the sap is used to cure poisonings, coughs, pulmonary complaints, and liver disorders. Fresh toddy is placed on ulcers. Leaves and flowers are used as a diuretic. Pulp of the fruit is used to cure dermatitis. Papaya Used in p harmaceutics, papain is used as a wound inflammation suppresser and laxative. Extracts of ripe and unripe fruits can have antibiotic properties. In folk remedies, juice is used against warts, cancers, tumors, corns, and skin problems. Papain is used to treat ulcers, warts and freckles, dissolve membranes in diphtheria, reduce swelling and fever, and remove intestinal parasites. Dried leaves are smoked to relieve asthma and aid stomach troubles. Concoctions of the root are used to remove tumors. Passio nfruit and Passionfruit, purple, and Passionfruit, yellow The use of the glycoside, passiflorine is being tested in the pharmaceutical industry as a sedative or tranquilizer. Juice of passionfruit is used as a digestive stimulant and treatment for gastric cancer. Brazilians prepare a drink from the flower to treat asthma, bronchitis, and whooping cough. The plant is used as a diuretic to treat urinary infections. Pawpaw Seeds can impair mammalian digestion. Twigs, leaves and bark of the fruit contain annonaceous acetogenins which are being used in the development of anti

- cancer drugs. Pequi Fruit has been used to treat eye diseases. Aphrodisiac; treatment of respiratory problems; leaves are astringent and stimulate liver function. Nut oil can be used to treat asthma, bronchitis, colds, and whooping cough. Leaves have an anti

- fungal property. Persimmon, American Inner bark and unripe fruit have been used to treat fevers, sore throats, warts, cancers, heartburn, stomach aches, diarrhea, and hemorrhage s. Pineapple Bromelain, a proteolytic enzyme in the stem is used for medicinal applications including the treatment of edema, muscle relaxation, stimulation of muscle contractions, cancer prevention, burn debridement, ulcer prevention, appetite inhibition , enhanced fat excretion, sinusitis relief, inflammation relief, and relief from abscesses, contusions, hematomas, and sprains. The fruit peel and juice is used to treat corns, tumors, and warts. Fruit is a folk remedy for bladder ailments, hypochondria, scarlet fever, scurvy, sores and263

**Commodity Medi**  **cinal Uses** sprains. The rhizome has been shown to produce an anti

- edemic substance. Fruit juice is a diuretic. The juice of the leaves is consumed to cure hiccups, rid intestinal parasites, and cleanse the body. Buds are used to aid respiratory ailments. Pomegranate Pulverized bark is used to produce the drug Pelletierine tannate. Fruit pulp yields oestrone and is used against HIV. Fruit juice contains citric acid and sodium citrate that is used for pharmaceutical purposes; use d as an ingredient in treating dyspepsia and leprosy. The bark of the stem and root contains alkaloids that can be used to destroy tapeworms. Tannin from the bark, leaves, immature fruit and fruit rind are used as astringents to stop diarrhea, dysentery, and hemorrhages. Dried flower buds are used to cure bronchitis and throat inflammation. Leaves, seeds, roots, and bark have hypotensive, antispasmodic and anthelmintic activity. Prickly pear Pads, flowers and fruit are used for medicinal purposes. Pla nts are used to treat kidney ailments, burns and diabetes; diuretic, analgesic, cardiotonic, laxative, and antiparasitic properties. Juice is used to treat nausea, fever, and ulcers. Roasted fruit is used to cure coughs. The rind is used to cure kidney diseases. Flowers and stems are antispasmodic, diuretic and emollient. Flowers are astringent and used to reduce bleeding and treat stomach problems. Pulasan Leaves and roots are used in poultices. A root decoction is given to reduce fevers, and expel intestinal worms. Quandong The kernel of the fruit is used for medicinal purposes. The fruit skin is placed on sores and boils. Rambutan The fruit peel, leaves and roots are used medicinally. Unripe fruit is astringent, and stomachic; used to expel worms, reduce fevers, and relieve diarrhea/dysentery. Leaves are placed on the temples to alleviate headaches. A bark decoction is used to cure thrush. A root decoction is used as a fever reducer. Sapodilla A tea made from the leaves is used to treat fev er, coughs, colds, diarrhea, hemorrhages, wounds and ulcers. A bark tea is taken to reduce fevers, diarrhea and dysentery. Crushed seeds are said to expel bladder and kidney stones. A paste from the seeds is placed on animal bites. A decoction from the young fruit is taken to stop diarrhea. An infusion of the fruit and flowers is taken to relieve pulmonary problems. Latex is used to fill cavities. Sapote, black Crushed bark and leaves are applied as a poultice in the Philippines. Leaf decoctions are used to aid leprosy, ring worm, fever, and itching skin. Sapote, mamey Seed oil is used as a sedative in eye and ear ailments, diuretic, skin tonic, muscle pain reducer, rheumatism treatment and hair revitalizer. A seed infusion is used as eyewash in Cu ba. Pulverized seed coats are used to treat coronary trouble, kidney stones, epilepsy, and rheumatism. The seed kernel is used to aid digestion. A mixture of the bark and leaves is taken for arteriosclerosis and hypertension. Tree sap is used to induce vomiting, expel intestinal parasites, and remove warts. Sapote, white Pulp, leaves, bark and seeds are used in traditional medicine. Bark,264

**Commodity Medi**  **cinal Uses** leaves and seeds are used for blood pressure, rheumatics, sleep issues, and as a sedative. A decoction of the leaves is used to treat diabetes. Pulp and bark are used as a sedative and pain

- reliever. Sataw Seeds are known to reduce the blood sugar level and are used traditionally for treating kidney pain, cancer, diabetes, hepatalgia, oedema, nephritis, colic, chol era and intestinal worms. A medicine from the seeds can be applied externally to wounds and ulcers. Leaves and fruits are used to aid liver diseases, intestinal parasites, treat high blood pressure and aid diabetes. Soncoya Fruit is prepared into a beve rage and is consumed as a remedy for fever, chills, and jaundice. A decoction of the bark is used to aid dysentery and edema. Soursop A decoction of the young shoots and leaves is used to cure gall bladder infections, coughs, diarrhea, dysentery, and indigestion. Mashed leaves are used as a poultice to aid eczema and rheumatism. Mature leaves have sedative properties and are used to reduce fever. Flowers are used to aid muscle spasms. Roots are used to rid intestinal worms and poisoning. Ripe fruit i s taken to prevent scurvy. Unripe fruit is used to aid dysentery; astringent properties. Fruit flesh is applied to skin to rid chiggers and speed healing. Fruit juice is used as a diuretic and as a remedy for haematuria, urethritis, liver ailments, and leprosy. Spanish lime Pulverized, roasted seed kernels and a decoction of bark or leaves are used to aid dysentery and intestinal disorders. Star apple The pulp is used as an anti

- inflammatory in laryngitis and pneumonia; used to treat diabetes. A decoction of the fruit is used to relieve chest pain. Unripe fruit are consumed to relieve intestinal problems. A decoction of the rind or leaves is taken to relieve muscle pain. A decoction of the bark is consumed as a tonic and stimulant and to halt diarrh ea, dysentery, and hemorrhages. Pulverized seed is taken as a tonic, diuretic and fever reducer. Latex is applied on abscesses. When taken internally, it is taken as a diuretic, fever reducer, and remedy for dysentery; used to rid intestinal worms. Sug ar apple A leaf decoction is used as a cold remedy, fever reducer, tonic, digestive, or arthritis remedy; taken in cases of dysentery. Crushed leaves are sniffed to overcome hysteria and fainting spells. Leaves are applied on ulcers and wounds. A bark d ecoction or the juice of the fruit is used to treat diarrhea. Bark extracts have an anti

- tumor effect in the laboratory. Roots are used to treat dysentery. Green fruit is taken to aid diarrhea. Crushed ripe fruit is applied on tumors. Tamarind

- of

- the

- Indies Roots and bark are used to treat worm infections. Velvet Tamarind Pulp has medicinal purposes. Wampi Pulp is used to aid stomach problems, remove intestinal parasites, and cool the body. Halved, sun

- dried, immature fruit and slices of dried roots are used to cure bronchitis. A decoction of the leaves is used to preserve the color of the hair and treat the scalp. Wild loquat Leaves bark and roots are used in traditional medicine. An infusion of boiled roots is used as a remedy for indigestion, d ysentery, and265

**Commodity Medi**  **cinal Uses** intestinal problems. **USDA MARKETING STANDARDS FOR TROPICAL AND SUBTROPICAL**  **FRUITS**

**– INEDIBLE PEEL:**  The USDA Agricultural Marketing Service (USDA AMS 2007, 2008, and 2010 has established standards for marketing some of the tropical fruits with in edible peels such as mango, pineapple, and pineapple juice and each will be discussed below
. ( http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateN&page=FreshMarketFruitStandards ) . Codex has some marketing standards for variou s fruits su ch as papaya and cactus. Hawaii , Florida and California also have standards for avocado and papaya. The grade standards for mangos (U.S. Grade Fancy , US No 1, or U.S. No 2) are based on the varieties, color, uniform size and diameter , freedom from defects. Defects include color damage, broken skin, abnormal shapes, scaring, dry skins, sunken discolored areas, insect or mold injury , and mechanical injury . In order to obtain a grade the variations in grading may not be greater than 10%. Pinea pple standards are very similar to mangos (USDA AMS, 2008). They also include no evidence of rodents and freezing damage. Pineapple juice standards are defined by FDA (21CFR146.185) and are either the juice itself or as the juice from concentrate. The j uice is judged by color, and freedom from defects such as excess pulp, dark specks, and pieces of shells or seeds. There are two standard grades A and B. The Brix/acid ratio should be a minimum of 12.0:1. Avocado: Avocado have grade requirements to grade at least U.S. No. 2, as such grade is defined in the U.S. standards for Florida Avocados (7 CFR 51.3050 through 51.3069). A ll avocados imported into the United States, except the ‘ Haas ’ , ‘ Fuerte ’ , ‘ Zutano ’ , and ‘ Edranol ’ varieties, must meet the fol lowing requirements: For color

- Avocado varieties, which change to an y shade of red or purple when mature, except for the ’ Linda ’ variety, may be imported if any

portion of the skin of the fruit has changed to the normal color for that variety when mature , or if the fruit meets the following minimum weight or diameter requirements. Avocados not meeting the color maturity requirements may only be imported if the fruit meets the minimum weight or diameter requirements for the specified effective periods for each variety listed. Sizes are 32 avocado = 7.5 oz. ; s ize 36 avocado = 6.5 oz ; s ize 40 avocado = 6 oz ; s ize 48 avocado = 5 oz ; s ize 60 avocado = 4 oz ; size 70 avocado = 3.5 oz ; and s ize 84 avocado = 3 oz. C alifornia grade d avocadoes are required to be b asically free from all defects that cause a waste of 10% or more by weight of the entire avocado. The state offers a No. 1 and standard grade pack in most sizes (http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateN&navID=Avocados&ri ghtNav1=Avocados&to pNav=&leftNav=&page=8eavocado&resultType=&acct=fvgeninfo ). Banana/Plantain:266 There are no official U.S. grade standards for bananas
. Bananas generally are considered No. 1 “premium” by major banana companies as part of their own grading standards. Smaller bananas sometimes are graded No. 2. Plantains are also subject to no official U.S. grade standards.
**Table 5**  **2 . AVAILABILITY OF THE TROPICAL AND SUBTROPICAL FRUIT**  **- INEDIBLE PEEL**  **PROPOSED CROP GROUP MEMBERS IN THE WORLD**  **MARKETPLAC E:**  Some of these tropical and subtropical fruits with inedible peels have major markets such as banana, breadfruit, canistel , lychee, mango, papaya, and pineapple. At present, many of the tropical and subtropical fruit

- in edible peel have limited availability by being in local markets (Table 5 2 )
. Man y such as jackfruit, longan, prickl y pear, rambutan , and white sapote are widel y available in health food stores. Others are available at this time as processed commodities such as jellies or juices such as longan and pomegranate
**Table 5**  **2 . Availability of the Tropical and Subtropical Fruits** 

**– Inedible Peel in the**  **World Marketplace. Commodity**  **Availability in the World**  **Marketplace** Abiu Fruit are sold in the markets of Guayaquil, Ecuador. Fruit are sold in Brazilian markets from September to April and sometimes in February to March at Bahia. Aisen Plants are not domesticated; fruit is gathered for human consumption and sold in local African markets
. Akee apple Fruit is sold fresh for domestic consump tion in Jamaica. Fruit is canned in Jamaica and exported. Because the fruit is toxic, canned fruit that is imported to the U.S. is subject to a Hazard Analysis and Critical Point (HACCP) manufacturing system. Found in specialty markets around the world. Atemoya Fruit are shipped to northern fruit dealers. Fruit are sold in local markets in Florida
. Avocado Fruit are sold locally and exported to markets all over the world. Small to medium fruit are used for commercial production and large fruit are so ld locally. Europe and the U.S. are the main markets for all exports. Cultivars are produced for local markets in each country. Guacamole, frozen avocado purée and avocado oil is sold as a major commercial product. Avocados are sold pickled. Bacury Fr uit is sold in small local markets and large markets in Belém, Brazil; sold commercially to a limited extent. Bael fruit Fresh fruit, processed fruit and beverages made from the fruit are sold commercially in India and Southeast Asian countries. Leaves are harvested and sold commercially during late summer. Young fruit are sliced horizontally, sun

- dried, and sold in local markets for medicinal purposes; exported to Malaya and Europe. Banana/Plantain Fruit has been consumed locally and exported for centuries. ‘Gros Michel’ and ‘Cavendish’ cultivars are the most important cultivars for worldwide export trade. Due to disease problems with other267

**Commodity Availability in the**  **World Marketplace**  cultivars, Cavendish cultivars provide almost all export dessert bananas. Fruit is sold canned, dried, frozen, extracted, puréed, and fermented. Plantains are sold canned, frozen, dried, and in mixes; plantain chips are widely sold. Binjai Fruit of the ‘beluno’ and ‘wani’ cultivars are sold at high prices in local markets in Malaya and Singapore. Biriba Fruit is sold per unit at fresh fruit markets or street vendors in the Central Amazon; widely marketed in Peru and Brazil. Breadfruit Fresh fruit and chips are sold in town markets in the Caribbean and Pacific Islands; shipped to specialty markets in the US, Euro pe and Canada; sold to ethnic markets; Hawaiian markets; commercially made into chips in Trinidad and Barbados; canned and shipped to Europe and America; seeds are sold by street vendors in Costa Rica. Burmese grape Fruit is harvested, used and sold local ly; the fruit has market value. Canistel Fruits are sold in Cuban markets. Mature fruit have been shipped from Florida to New York City and Philadelphia; sold in markets in the West Indies. Chanpedak Fruit shelf life is only 2 to 3 days, so fruit is rap idly shipped to market. Mature fruit can be stored at 10 to 12 °C (50 to 54 °F) for 2 to 3 weeks. Young fruit is sold canned. Cherimoya Fruit is shipped to wholesale markets around the world including the U.S.; most fruit is grown and sold in California ; short shelf life. Cupuacú Fruit was once restricted to local Amazonian markets but the recent increase in production allowed for the fruit to reach international markets. Frozen pulp is exported to large populations in southern Brazil and Europe. Seve ral industries are developing cupuassu products including chocolate. Custard apple Fruit is sold in local markets of South America and Central America. Dragon fruit Fruit are being traded in international markets and have become the most important export fruit of Vietnam. U.S. produced fruit is being sold in Asian communities in Orange and Los Angeles counties. Durian Fruit is prized in southeast Asian markets. Singapore populations prefer fully ripe fruit that is not splitting, while Thais prefer less ripe fruit. Fruit is in demand among ethnic groups in large temperate cities. Also sold in local markets. Elephant

- apple Small quantities of the fruit are found in local markets
. Granadilla Fruit are sold in village markets in Latin American countries
. Granadilla, Giant Juice from the arils is bottled and sold in local Indonesian restaurants; pulp is canned in syrup. Guriri Fruit is consumed by the locals. Il ama Sold in the markets of Guatemala and other indigenous areas. Jackfruit Fruit are sold i n local markets. Mature fruit are cut open and sliced into pieces for sale, since the fruit is so large. Fruit is also sold mixed with other fruit. Young fruit is canned and sold commercially. Jatobá Pulp is consumed locally and is sometimes sold in fo od markets, especially in El Salvador. Kei apple Fruit are sold in local markets in Africa and elsewhere. Langsat Fruits are sold in clusters or individually, plentiful in local markets.268

**Commodity Availability in the**  **World Marketplace**  Longan In Asian markets, fruit are sold still attached to the pani cle in bunches. In Western markets, individual fruits are sold in containers. Canned fruit is available in supermarkets. Lucuma Fruit is sold in local markets of Chile and Peru; sold in some markets in Ecuador. Fruit are sold in the markets of La Paz. Fruit are shipped from Chile to England for dessert use. Dried fruit is marketed as a health food supplement. Lychee In Asian countries, fruit are sold while still attached to the panicle in bunches. In Western countries, individual fruit are sold in c ontainers. Fruit has been sold in Chinese markets for thousands of years; sold in the U.S. and Canada. Mabolo Fruit are sold in the Philippines and Bogor (Indonesian) markets. Madras

- thorn Pods are sold in Mexico, Cuba, India and Thailand on roadside st ands. Mammy
- apple Fruit are sold fresh, canned or preserved on local markets and roadside stands. Mango Fruit are available in local, regional, and national markets year

round around the world, depending upon production location and cultivars available. In tropical areas, mangoes are one of the most commonly eaten and purchased fruits in tropical countries. Mango, horse Fruit are sold in local markets in Southeast Asia. Mango, Saipan Fruit is popular and has local economic significance in places where the common mango cannot be grown. Mangosteen Fruit can be exported and sold in local markets. Since fruit serves as a fruit fly host, movement in international trade is limited. Marang Fruit is sold whole and in pieces at local markets. Since fruit hav e a short shelf life, fruit are transported rapidly to the market
. Marmaladebox Fruit are sold in local markets in Brazil. Matisia Fruit is used as a source of family income. During harvest season, fruit are sold in the markets of Antioquia, Buenaventura, Cali and Bogotá in Colombia, Puerto Viejo in Ecuador, Tefé, São Paulo de Olivença, Tabatinga, Benjamin Constant and Atalaia do Norte in Brazil and Iquitos in Peru. Mongongo, fruit The nuts are difficult to obtain outside of the tree’s native range. The oil can be sometimes purchased in specialty shops or over the internet. Monkey

-bread

- tree Sold in the herb and spice markets of Cairo since 2500 BC. Fruit is sold in African markets in different parts of Africa during different times of the year. Fruit juice is important in rural areas in Malawi where there are high levels of deforestation (alternative to charcoal dealing). In East Africa, seeds are exported to several Arab states in the Middle East. Products made from the tree fiber including cloth and handbags are sold along roadside markets. An important tree in the local African economies. Imported to various countries and sold as an ingredient in health foods. Monstera Fruit is found for sale at roadside markets in Southern Florida. Shipped fr om Florida to gourmet grocers in New York and Philadelphia. Marketed in Queensland, Australia. Muriti Products from muriti are important in the local commerce of the269

**Commodity Availability in the**  **World Marketplace**  Amazon basin. Fruit are available in local markets from December to June in the Amazon and Colombia. In Peru, mature fruit are abundant in the markets from February to August and there is a shortage of the fruit from September to November. In the Eastern Amazonas, in Belém, fruit appear in markets from January to July. In Venezuela, fruit are found in markets from August to October and from February to April. Nicobar

-breadfruit Sold local markets. Paho Fruit and wood is found in local markets. Palmyra Palm Immature seeds are sold in Indian markets. The soft

- shelled seeds and whole ke rnel are canned in clear, sweetened water and exported. Papaya Immature seeds are sold in Indian markets. The soft

- shelled seeds and the whole kernels are canned in clear, sweetened water and exported. Passionfruit (p urple and yellow) Fresh fruit, juice , and other products enter world trade. Passionfruit, banana Fruit are highly favored and are regularly sold in local markets. Pawpaw , common Fruit are mainly sold at farmer’s markets, directly to restaurants, and over the Internet. Fruit has fresh market and processing potential. There is an increasing interest in pawpaw as a gourmet food. Pelipisan Fruit is locally found abundantly, but it does not satisfy the demand. Jams made from the fruit are rarely sold in markets. Pequi Fruit is sold in local markets canned, as paste, liquor, ice cream or popsicles. Pineapple Whole or processed fruit is sold to markets around the world. Fruit are sold processed by removing the shell and core just before purchase or canning slices, chunks, tidbits, crush or s olid pack. Fruit juice is produced from flesh remaining on the shell, cut ends, and core and is sold in markets. Young shoots are sold in markets in Guatemala. Pitahaya Hylocereus spp. fruit are available on the markets in short waves from late May to e arly January. Hylocereus megalanthus fruit are sold in world markets under the name yellow pitaya from January to mid

- May. Hylocereus polyrhizus is grown in Israel for export and is sold in markets. Pomegranate The market for the fruit is limited since fruit must be cracked and individual seeds must be separated. However, cultivation of the fruit has increased since it has been discovered that the juice and rind are nutritious. Fruit and juice is sold in grocery stores, local markets and local restaurants. Most of the crop grown in California is marketed on the eastern seaboard of the U.S. Poshte Sold in Guatemalan markets. Prickly pear Fruit and young stems are sold in informal street markets by street vendors in South America and in major markets throughout the world including Europe. The most important markets in Mexico are near Mexico City, Guadalajara, and Monterrey. Fruit from many species of Opuntia are sold in informal markets in Mexico, Africa, the Middle East, Central and South America and Southern Europe. Pulasan Fruit is not commonly seen in the market, but is superior to270

**Commodity Availability in the**  **World Marketplace**  rambutan. Fruit is sold in markets in Costa Rica and Singapore. Quandong Fruit is sold in local markets. Approximately 25 tonnes (27 tons) of fruit are sold each year. Fruit is mostly sold cut and dried. Products from the fruit can be purchased throughout Australia. Fruit has a huge potential for developing both domestic and international markets. Rambutan Fruit is sold in markets around the world. UK fruit marke ts receive fruit from Honduras, Indonesia, Malaysia, Panama, the Philippines, Sri Lanka and Thailand. U.S. markets are mainly supplied by Central American growers including Costa Rica, Guatemala, Honduras, and Mexico. However, trade is limited by quarant ine regulations. Saguaro Fruit are traded by the Papago Indians. Salak Fruit are seen on fresh produce markets in Southeast Asia including Malaysia and Indonesia. There is an export market for high quality graded fruit in cartons. Sapodilla Fruit are s old in Southeast Asian markets and other local markets across the tropics. Florida fruit is marketed locally and shipped to northern and eastern U.S. markets. Fruit is used as a specialty item in North American restaurants. Small cakes of latex are exported. Sapote, black Fruit are marketed in Mexico. Sapote, green Fruit and latex from the tree are commonly marketed in Central America. Sapote, mamey Fresh fruit is sold in local markets throughout the tropics. Fruit can be shipped to distant markets. Fruit are exported from Mexico to the U.S. Frozen pulp is exported from Central America. Seeds are marketed in Central America and Mexico. Sapote, white Sold in local markets and health food stores throughout Central America, Mexico, the USA (Californi a, Florida, and Hawaii), South Africa, Australia, Southeast Asia, and New Zealand. Screw
-pine Fruit are sold fresh in local markets. Fruit juice and preserved food items are produced commercially in the Marshall Islands. Leaves and crafts weaved from th e tree are sold in local markets; Pandanus julianettii fruit and nuts are sold in highland markets. Soncoya Fruit is sold in local markets. Soursop Fruit is widely commercialized across Tropical America. Sold in the local markets around the world including Tropical America, Malaya, Southeast Asia, and the U.S. Spanish lime Fruit is consumed locally; sold in local markets. The Dominican Republic is the main exporter. Star apple Sold in local markets. Sugar apple Fruit is sold in local village markets (especially in Brazil, India, and Taiwan). Fruit can be shipped by air to distant markets
. Pulp is consumed fresh after cutting the fruit in half lengthwise and twisting the halves to separate. A spoon can be used to scoop out the flesh. The seeds and fibrous center should not be eaten. Pulp can be mixed with cream and sugar or wine; added to fruit salads. Pulp can be used to make juices, drinks, custards, fillings for cakes, shakes, ice cream, sherbets, and other desserts; pulp can be used in spicy dishes271

**Commodity Availability in the**  **World Marketplace**  such as curry. Seed oil can be used for cooking purposes after being detoxified. Sun Sapote Fruit is sold in native markets in Central and South America. Tamarind

- of

- the

- Indies Fruit is sold in local markets. Velvet Tamarind Products made from th e fruit (luk yee paste, coated luk yee, and dried fruit) are sold in markets, at railway and bus stations, and at many tourist centers in Thailand. Pulp is also sold for its medicinal purposes. Wampi Fruit is sold in local markets. Immature fruit and ro ots are sold in Asian pharmacies. Wild loquat The market is informal and there is no standard pricing system. Most fruit is sold along roadsides. Consumption and trading of the fruit occurs in both rural and urban areas. Many collectors and retailers e xist, but few wholesalers exist. Wine made from the fruit is sold in local supermarkets.
**AVAILABILITY OF THE TROPICAL AND SUBTROPICAL FRUIT**

**– INEDIBLE PEEL**  **PROPOSED CROP GROUP MEMBERS IN THE U.S. MARKETPLACE:**  Most of the major tropical and subtropical fruits

– in edible peel are widel y available to the U.S. marketplace. T he Packer (volume 1 10 , No. 5 6 , 201 2 ) has identified eight commodity availability for avocado, banana, plantain, mango, papaya, and pineapple , pomegranate, and cactus pads
. Tables 53, 54, 55, 56, 57, 58, 59, and 6 0 , respectivel y in the U.S. marketplace. Avocado s from Florida are available during January

– March and then July

– December, whereas California is available April

– December with a peak time April

– September (Table 54 ).

**Table 5**  **3 .**  **Availability of**  **Avocado in**  **the U.S.**  **Marketplace (A**  **= Available,**  **P =**  **Peak**). **Location Jan**  **Feb Mar**  **Apr May**  **Jun Jul**  **Aug Sep**  **Oct Nov**  **Dec** California P P P P P P A A A Florida A A A A A P P P P Chile A A A A A A A A A A A A Dominican Repu blic A A A A A A A A A A A A Mexico A A A A A A A A A A A A New Zealan d A A A A A A A A A A A A272 Bananas and plantains are available all year from Central or South American countries (Tables 5 4 , 5 5 ).
**Table : 5**  **4 .**  **Availability of Banana in the U.S. Ma rketplace (A = Available, P = Peak** ). **Location Jan**  **Feb Mar**  **Apr May**  **Jun Jul**  **Aug Sep**  **Oct Nov**  **Dec** Columbia A A A A A A A A A A A A Costa Rica A A A A A A A A A A A A Ecuador A A A A A A A A A A A A Guatemala A A A A A A A A A A A A Honduras A A A A A A A A A A A A
**Table 5**  **5 .**  **A vailability**  **of Plantain**  **s in**  **the U.S.**  **Marketplace (A**  **= Available,**  **P =**  **Peak**). **Location Jan**  **Feb Mar**  **Apr May**  **Jun Jul**  **Aug Sep**  **Oct Nov**  **Dec** Columbia A A A A A A A A A A A A Ecuador A A A A A A A A A A A A Mexico A A A A A A A A A A A A Venezuela A A A A A A A A A A A A Mango is available all year from imports with Mexico having the longest availability season (Table 5 6 ). **Table 5**  **6 . Availability of Mango in the U.S. Marketplace (A = Available, P = Peak** ). **Location Jan**  **Feb Mar**  **Apr May**  **Jun Jul**  **Aug Sep**  **Oct Nov**  **Dec** Brazil A A A A Ecuador A A A A Guatemala A A A Hait i A A A A Peru A A A A Mexico A A A A A A A A Papaya is also available all year from Hawaii and Mexico and Brazil (Table 5 7 ). **Table 5**  **7 . Availability of Papaya in the U.S. Marketplace (A = Available, P = Peak** ). **Location Jan**  **Feb Mar**  **Apr May**  **Jun Jul**  **Aug Sep**  **Oct Nov**  **Dec** Brazil A A A A A A A A A A A A Hawaii A A A A A A A A A A A A Mexico A A P P P P P A A A A A273

Pineapples (Table 5 8 ) are also available all ye ar from Hawaii and Mexico and Central America (Costa Rica and Honduras). **Table 5**  **8 .**  **A vailability**  **of Pineapple**  **in the**  **U.S. Marketplace**  **(A =**  **Available, P**  **= Peak** ). **Location Jan**  **Feb Mar**  **Apr May**  **Jun Jul**  **Aug Se**  **p Oct**  **Nov Dec**  Hawaii A A A A A A A A A A A A Costa Rica A A A A A A A A A A A A Honduras A A A A A A A A A A A A Mexico A A A A A A A A A A A A Inthe US California produces all the pomegranates and they are available August

– January (Table 59 ). **Table 59**  **. Availability**  **of Po**  **megranate in**  **the U.S.**  **Marketplace (A**  **= Available,**  **P =**  **Peak**). **Location Jan**  **Feb Mar**  **Apr May**  **Jun Jul**  **Aug Sep**  **Oct Nov**  **Dec** California A A A A A A Cactus pads are available during May through November (Table 6 0 ). **Table 6**  **0 . Availability of Avocado and Cactus Pads in the U.S. Marketplace.**  **Commodity Jan**  **Feb Mar**  **Apr May**  **Jun Jul**  **Aug Sep**  **Oct Nov**  **Dec** Avocados Cactus Pads **Storage Life of Tropical Fruits with**  **Ine dible Peels**  : Tropical fruits are unlike temperate fruits in that they are more difficult to store and deteriorate rapidly

after harvest making them susceptible t o 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 eth yl ene l evel. The climacteric fruits are those that are able to ripen after being picked. For example, avocado, banana, biriba, breadfruit, durian, jackfruit, mango, papaya, passionfruit, persimmon, rambutan, sapodilla, sapote, and soursop are climacteric. An e xample of climacteric fruits are bananas, which are picked and shipped green and then ripen at a later time. N onclimacteric tropical inedible peel fruits include longan, lychee, pineapple, and pomegranate. With improvement in storage conditions some of the in edible peel tropical fruits such as durian and pineapple can be stored over 4 weeks (Table 6 1 ).274

**Table 6**  **1 .**  **Approximate Storage Life of Tropical and Subtropical Fruit**

**– Ine**  **dible Peel in Commercial Storage (Adapted Hardenburg, et al., 1986, Gast, 19**  **91).** Commodity Edible Peel (EP) or In edible Peel (IP) Approximate Storage Life With

Proper Storage Temperatures Atemoya IP 2

– 4 weeks Avocado IP 2

– 8 weeks Banana IP 1

– 4 weeks Breadfruit IP 2

– 4 weeks Cherimoya IP 2

– 4 weeks Durian IP 6

– 8 w eeks Jackfruit IP 2

– 4 weeks Longan IP 2

– 4 weeks Lychee IP 3

– 5 weeks Mango IP 2

– 3 weeks Mangosteen IP 2

– 4 weeks Papaya IP 1

– 3 weeks Passionfruit IP 3

– 4 weeks Pineapple IP 2

– 5 weeks Plantain IP 3 weeks Pomegranate IP 2

– 3 months R ambutan IP 1

– 3 weeks Sapodilla IP 2 weeks Sapote, black; Sapote, mamey , and Sapote, white IP 2

– 4 weeks Soursop IP 1

– 2 weeks Star apple IP 3 weeks (http://www.producem arketguide.com/commodity _info/print.php?id=8 ).
**CHANGES TO EPA DATABASES NEEDED FROM ESTABLISHMENT OF A NEW TROPICAL AND SUBTROPICAL FRUI** 

**– IN**  **EDIBLE PEELCROP GROUP:**  The establishment of a new Tropical and Subtropical Fruit

– In e dible Peel Crop Group 2 4 will affect the need to update many Risk Assessment Models, Residue Chemistry

Guidelines, OPP databases, and/or HED Standard Operating Procedures (SOP). 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, Backgro und), Table 1 Raw Agricultural and Processed Commodities and Feedstuffs Derived from275

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 b y the I C CGR Workgroup or by the EPA HED ChemSAC with attendance b y 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 T able 6 Regional Distribution of Crop Production will be updated to reflect more recent crop production information. There is currentl y no conflict with Canada , and we expect no conflict with Canada since they do not produce tropical fruit crops. (3) Heal th 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 co mmodities. 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 i t no tropical fruit in edible peel commodity

is listed in this policy
. (4) HED SOP 99.6

- “Classification of Food Forms with Respect to L evel 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 more 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 6 2 below. Man y members of the proposed tropical fruit group inedible peel such as avocado, banana, and plantain are considered non

- blended commodities since they

can be eaten as a single fruit and are listed as uncooked commodities. When canned or cooked such as passionfruit and pineapple they are considered partially

blended since they

are mixed from various sources. Other members not in the ori ginal SOP will need to be added to the HED SOP 99.6 **T able**  **6 2**  **. Classification of Food Forms with Respect to Level of Blending for the Tropical and Subtropical Fruit Group 24** 

**– Inedible Peel Crop Group. (HED SOP**  **99.6, April 20, 1999). COMMODITY**  **CROP GROUP**  **FOOD FORM CLASSIFICATION**  Avocado O 11
- Uncooked NB

– Not blended Banana O 11
- Uncooked NB

– Not blended Banana O 12

– Cooked: NFS NB

– Not blended Banana O 13
-- Baked NB

– Not blended276

**COMMODITY CROP**  **GROUP FOOD FORM**  **CLASSIFICATION** Banana O 14

– Boiled NB

– Not blended Banana O 15
- Fried NB

– Not blended Banana O 31

– Canned: NFS PB
- Partially blended Banana O 32

– Canned: Cooked PB
- Partially blended Banana
- dried O 13
-- Baked PB
- Partially blended Banana
- dried O 15
- Fried PB
- Partially blended Banana
- dried O 18
- Dried PB
- Partially blended Banana
- dried O 32

– Canned: Cooked PB
- Partially blended Banana
- juice O 11
- Uncooked PB
- Partially blended Banana
- juice O 31

– Canned: NFS PB
- Partially blended Breadfruit O 14

– Boiled NB

– Not blended Cactus pads (nopal) O 12

– Cooked: NFS NB

– Not blended Cherimoya O Cherimoya NB

– Not blended Jackfruit O Jackfruit NB

– Not blended Longan fruit O Longan NB

– Not blended Lychee

- dried O Lychee

- dried B
- Blended Lychee

- fresh O Lychee

- fresh NB

– Not blended Mamey O 11
- Uncooked NB

– Not blended Mango O 11
- Uncooked NB

– Not blended Mango O 12

– Cooked: NFS NB

– Not blended Mango O 31

– Canned: NFS PB
- Partially blended Nopales O 11
- Uncooked NB

– Not blended Nopales O 14

– Boiled NB

– Not blended Papaya

– dried O 18
- Dried PB
- Partially blended Papaya

– juice O Papaya
- juice PB
- Partially blended Papaya
- pulp O 11
- Uncooked NB

– Not blended Papaya
- pulp O 12

– Cooked: NFS NB

– Not blended Passionfruit (grandilla) O 31

– Canned: NFS PB
- Partially blended P assionfruit

- juice O 11
- Uncooked PB
- Partially blended Passionfruit O 12

– Cooked: NFS PB
- Partially blended Passionfruit O 14

– Boiled PB
- Partially blended Passionfruit O 31

– Canned: NFS PB
- Partially blended Pawpaw O Pawpaw NB

– Not ble nded Persimmon O 11
- Uncooked NB

– Not blended Pineapple

- dried O 18
- Dried PB
- Partially blended Pineapple

- juice O 11
- Uncooked PB
- Partially blended Pineapple

- juice O 12

– Cooked: NFS PB
- Partially blended Pineapple

- juice O 31

– Canned: NFS PB
- Partially blended Pineapple

- Juice O 42

– Frozen: Cooked PB
- Partially blended Pineapple

– juice

- concentrate O 12

– Cooked: NFS PB
- Partially blended Pineapple

– juice

- concentrate O 31

– Canned: NFS PB
- Partially blended Pineapp le

– juice

- concentrate O 33

–Canned: Baked PB
- Partially blended Pineapple

– juice

- concentrate O 42

– Frozen: Cooked PB
- Partially blended277

**COMMODITY CROP**  **GROUP FOOD FORM**  **CLASSIFICATION** Pineapple

– peeled fruit O 11
- Uncooked NB

– Not blended Pineapple

– peeled fruit O 12

– Cooked: NFS NB

– Not blended Pineapple

– peeled fruit O 13
-- Baked NB

– Not blended Pineapple

– peeled fruit O 14

– Boiled NB

– Not blended Pineapple

– peeled fruit O 31

– Canned: NFS PB
- Partially blended Pineapple

– peeled fruit O 33

– Canned: Baked PB
- Partially b lended Pineapple

– peeled fruit O 41

– Frozen: NFS PB
- Partially blended Plantain

– dried O Plantain

- dried PB
- Partially blended Plantain

– green O 15
- Fried NB

– Not blended Plantain

- ripe O 11
- Uncooked NB

– Not blended Plantain

- ripe O 14

– Boiled NB

– Not blended Plantain

- ripe O 15
- Fried NB

– Not blended Pomegranate O 11
- Uncooked NB

– Not blended Sapodilla O Sapodilla NB

– Not blended Soursop O 11
- Uncooked NB

– Not blended Soursop
- juice O Soursop
- juice PB
- Partially blende d Sugar apple O Sugar apple 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

– in edible peel group 24 and its proposed subgroups. The proposed Tropical and subtropical fruit

– in edible peel commodities will be listed below followe d by a listing of the proposed crop subgroups for the Tropical and Subtropical Fruit

– Ine dible Peel group : Proposed Crop Group 2 4 : Tropical and subtropical fruit

– in edible peel Representative Commodities: Atemoya or sugar apple , avocado, banana or pomegranate , dragon fruit, lychee, passionfruit, and prickly pear **CROP GROUP COMMODITY REPRESENTATIVE COMMODITY**  Abi u Avocado or Banana or Pomegranate Aisen Lychee Akee apple Avocado or Banana or Pomegranate Atemoya Atemoya Avocado Avocado Avocado, Guatemalan Avocado Avocado, Mexican Avocado Avocado, West Indies Avocado Bacury Avocado Bael fruit Lychee Banana Banana Banana, dwarf Banana278

**CROP GROUP COMMODITY REPRESENTATIVE COMMODITY**  Binjai Avocado or Banana or Pomegranate Biriba Atemoya or Sugar apple Breadfruit Atemoya or Sugar apple Burmese grape Lychee Canistel Avocado or Banana or Pomegranate Cat's
- eyes Lychee Champedak Atemoya or Sugar apple Cherimoya Atemoya or Sugar apple Cupuacú Avocado or Banana or Pomegranate Custard apple Atemoya or Sugar apple Dragon fruit Dragon f ruit Durian Atemoya or Sugar apple Elephant

- apple Atemoya or Sugar apple Etam be Avocado or Banana or Pomegranate Granadilla Passionfruit Granadilla, Giant Passionfruit Ilama Atemoya Ingá Lychee Jackfruit Atemoya Jatobá Avocado or Banana or Pomeg ranate Karuka Atemoya or Sugar apple Kei apple Avocado or Banana or Pomegranate Langsat Avocado or Banana or Pomegranate Lanjut Avocado or Banana or Pomegranate Longan Atemoya or Sugar apple Lucuma Avocado or Banana or Pomegranate Lychee Lychee M abolo Avocado or Banana or Pomegranate Madras

- thorn Lychee Mammy
- apple Atemoya Manduro Lychee Mango Avocado Mango, horse Avocado Mango, Saipan Avocado Mangosteen Avocado Marang Atemoya or Sugar apple Marmaladebox Atemoya or Sugar apple Matisia Lychee Mesquite Lychee Mongongo, fruit Lychee Monkey

- bread

- tree Atemoya or Sugar apple Monstera Passionfruit Nicobar

- breadfruit Atemoya or Sugar apple Paho Avocado or Banana or Pomegranate Pandanus Atemoya or Sugar apple Papaya Avocado or Banana o r Pomegranate Passionflower, winged

- stem Passionfruit Passionfruit Passionfruit Passionfruit, banana Passionfruit Passionfruit, purple Passionfruit Passionfruit, yellow Passionfruit Paw paw , common Avocado or Banana279

**CROP GROUP COMMODITY REPRESENTATIVE COMMODITY**  Paw paw , small

- flower Lychee Pelip isan Avocado or Banana or Pomegranate Pe qui Avocado or Banana or Pomegranate Pequia Avocado or Banana or Pomegranate Persimmon, American Avocado or Banana or Pomegranate Pineapple Pineapple Pitahaya Dragon fruit Pitaya Dragon fruit Pitaya, amarilla Dragon fruit Pitaya Roja Dragon fruit Pitaya, yellow Dragon fruit Plantain Banana Pomegranate Avocado or Banana or Pomegranate Poshte Avocado or Banana or Pomegranate Prickly pear Prickly pear Prickly pear, Texas Prickly pear Pulasan Atemoya or Sugar apple Quandong Avocado or Banana or Pomegranate Rambutan Atemoya or Sugar apple Saguaro Prickly pear Sapodilla Atemoya or Sugar apple Sapote, black Avocado or Banana Sapote, green Avocado or Banana Sapote, mamey Atemoya or Sugar apple Sapote, w hite Avocado or Banana Sataw Avocado or Banana or Pomegranate Satinleaf Lychee Screw
- pine Avocado or Banana or Pomegranate Sierra Leone

- tamarind Lychee Soncoya Atemoya or Sugar apple Soursop Atemoya or Sugar apple Spanish lime Lychee Star apple Av ocado or Banana or Pomegranate Sugar apple Atemoya or Sugar apple Sun sapote Atemoya or Sugar apple Tamarind

- of

- the

- Indies Avocado or Banana or Pomegranate Velvet tamarind Lychee Wampi Lychee White star apple Lychee Wild loquat Avocado or Banana or Pomegranate

_____________________________________________________________________ The proposed new translations of field trials from the representative commodities to other commodities in the Tropical and Subtropical Fruit

– In e dible Peel Crop Subgrou ps would be as follows: Tropical and Subtropical, Small Fruit, Inedible Peel Subgroup 24A

Representative Crop : Lychee280

**CROP GROUP COMMODITY REPRESENTATIVE COMMODITY**  Aisen Lychee Bael fruit Lychee Burmese grape Lychee Cat's
- eyes Lychee Ingá Lychee L ychee Lychee Madras

- thorn Lychee Manduro Lychee Matisia Lychee Mesquite Lychee Mongongo, fruit Lychee Paw paw , small

- flower Lychee Satinleaf Lychee Sierra Leone

- tamarind Lychee Spanish lime Lychee Velvet tamarind Lychee Wampi Lychee White star apple Lychee

_____________________________________________________________________ Tropical and Subtropical, Medium to L arge Fruit, Smooth, Inedible Peel Subgroup 24B Proposed Representative Crops: Avocado and Banana or

Pomegranate **CROP GROUP COMMO DITY**  **REPRESENTATIVE COMMODITY** Abiu Avocado or Banana or Pomegranate Akee apple Avocado or Banana or Pomegranate Avocado Avocado Avocado, Guatemalan Avocado Avocado, Mexican Avocado Avocado, West Indies Avocado Bacury Avocado or Banana or Pomegranate Banana Banana Banana, dwarf Banana Binjai Avocado or Banana or Pomegranate Canistel Avocado or Banana or Pomegranate Cupuacú Avocado or Banana or Pomegranate Etam be Avocado or Banana or Pomegranate Jatobá Avocado or Banana or Pomegranate Kei apple Avocado or Banana or Pomegranate Langsat Avocado or Banana or Pomegranate Lanjut Avocado or Banana or Pomegranate Lucuma Avocado or Banana or Pomegranate Mabolo Avocado or Banana or Pomegranate Mango Avocado Mango, horse Avocado Mango, Saipan Avocado281

**CROP GROUP COMMO DITY**  **REPRESENTATIVE COMMODITY** Mangosteen Avocado Paho Avocado or Banana or Pomegranate Papaya Avocado or Banana or Pomegranate Paw paw , common Avocado or Banana or Pomegranate Pelipisan Avocado or Banana or Pomegranate Pe qui Avocado or Banana or Pomegranate Pequia Avoca do or Banana or Pomegranate Persimmon, American Avocado or Banana or Pomegranate Plantain Banana Pomegranate Avocado or Banana or Pomegranate Poshte Avocado or Banana or Pomegranate Quandong Avocado or Banana or Pomegranate Sapote, black Avocado or B anana or Pomegranate Sapote, green Avocado or Banana or Pomegranate Sapote, wh ite Avocado or Banana or Pomegranate Sataw Avocado or Banana or Pomegranate Screw
- pine Avocado or Banana or Pomegranate Star apple Avocado or Banana or Pomegranate Tamarind

- of

- the

- Indies Avocado or Banana or Pomegranate Wild loquat Avocado or Banana or Pomegranate

_____________________________________________________________________ Tropical and Subtropical, Medium to L arge Fruit, Rough or Hairy , Inedible Peel Subgroup 24C Proposed Representative Crop : Atemoya or Sugar apple and

Pineapple **CROP GROUP COMMODITY REPRESENTATIVE COMMODITY**  Atemoya Atemoya Biriba Atemoya or Sugar apple Breadfruit Atemoya or Sugar apple Champedak Atemoya or Sugar apple Cherimoya Atemoya or Sugar apple Custard apple Atemoya or Sugar apple Durian Atemoya or Sugar apple Elephant

- apple Atemoya or Sugar apple Ilama Atemoya or Sugar apple Karuka Atemoya or Sugar apple Longan Atemoya or Sugar apple Mammy
- apple Atemoya or Sugar apple Marang Atemoya or Sugar apple Marmaladebox Atemoya or Sugar apple Monkey

- bread

- tree Atemoya or Sugar apple Nicobar

- breadfruit Atemoya or Sugar apple Pandanus Atemoya or Sugar apple Pineapple Pineapple Pulasan Atemoya or Sugar apple Rambutan Atemoya or Sugar apple282

**CROP GROUP COMMODITY REPRESENTATIVE COMMODITY**  Sapodilla Atemoya or Sugar apple Sapote, mamey Atemoya or Sugar apple Soncoya Atemoya or Sugar apple Soursop Atemoya or Sugar apple Sugar apple Sugar apple Sun sapote Atemoya or Sugar apple

________________________________________ _____________________________ Tropical and Subtropical , Inedible Peel, Cactus Subgroup 24D

Proposed Representative Crop : Dragon fruit and Prickly pear **C ROP GROUP COMMODITY**  **REPRESENTATIVE COMMODITY** Dragon fruit Dragon fruit Pitahaya Dragon fruit P itaya Dragon fruit Pitaya, amarilla Dragon fruit Pitaya Roja Dragon fruit Pitaya, yellow Dragon fruit Prickly pear Prickly pear Prickly pear, Texas Prickly pear Saguaro Prickly pear

__________________________________________________________________ ___ Tropical and Subtropical, Inedible Peel, Vine Subgroup 24E

Proposed Representative Crop : Passionfruit **CROP GROUP COMMODITY REPRESENTATIVE COMMODITY**  Granadilla Passionfruit Granadilla, Giant Passionfruit Monstera Passionfruit Passionflower, win ged

- stem Passionfruit Passionfruit Passionfruit Passionfruit, banana Passionfruit Passionfruit, purple Passionfruit Passionfruit, yellow Passionfruit

_____________________________________________________________________ (6) HED Dry

Matter Database will be updated to add the Table below:283

Table 6 3 . Health Effects Division Dry Matter and Seeding Rate Database. Tropical and Subtropical Fruit Inedible Peel (IP) Crop Group s . Prepared b y Dr’s. NG and B. A. Schneider , 2006, 201 2
. **Comm odity**  **% Dry Matter** Abiu 18.5 Acerola 18.1 Almondette 97 (kernels) Atemoya 21.3, 28.5 Avocado 20.3, 26.8, 27.5 Avocado, California 27.7 Avocado, Florida 21.2 Banana 18.0 Banana, dehydrated 86.3 Biriba 22.8 Breadfruit 28.1, 29.4, 30.0 Burmese grape 45.6 Cactus 8.0 , 8.9 Cactus, prickly pear 12.4, 14.4, 17.0, 19.0 Canistel 39.4, 42.8 Cherimoya 23.4, 26.0, 26.5, 28.4 , 31.3 Date, dried fruit 76.0, 77.0 Durian 8.9 Feijoa 13.0, 13.4 Fig 20.8, 21.0, 22.0 Fig, dried fruit 72.0, 76.0 Green sapote 30.0, 32.0 Guava 14.0, 14.9 Indian gooseberry 17.8, 22.9 Jaboticaba 12.9 Jackfruit 26.6, 27.5, 28.0 Jambolan 13.6, 15.5 Jujube 21.0, 22.0 Jujube, dried 80.3 Karanda 18.2 Longan 17.0, 17.2 Longan, dried 82.3 Lucuma 28.7, 35.2 Lychee 15.2, 17.0, 18.0, 18.1, 18.2 , 23.0 , 23.4 Lychee, dried 72.1, 77.0 , 77.7 Mamey sapote 27.0 Mango 14.5, 15.0, 15.5, 18.3 , 22.0 Mango, puree 14.0, 33.0 Mangosteen 84.0 Mabolo 14.0 Mom bin, Malayan 19.7 Monkey jack 18.0 Monstera 22.1 Natal plum 16.0 Olive 20.0 Olive, oil 0.00 O taheite gooseberry 10.4 Papaya 8.4, 11.0, 11.3, 13.3, 13.9, 14.0 , 15.2 Passionfruit 14.4, 15.1, 16.8, 17.0, 17.2284

**Comm odity**  **% Dry Matter** Paw paw 23.4 Persimmon 20.0 Persimmon, Japanese 22.9 Pineapple 13.0, 13.5 , 14.0, 14.5 Pineapple, bran 87.0 Pineapple, juice 14.0 , 14.5 Pineapple, process residue 25.0 Plantain, without peel 35.0 Pomegranate 19.0 Rambutan 17.0, 18.0 Rose apple 16.8 Sapodilla 22.0 Soursop 18.9 , 19.9 Star apple 14.3, 21.5 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 two established commodity definitions [(40 CFR § 180.1(g)] which appl y to the proposed for tropical and subtropical fruits

– inedible peel group. They are banana and sugar apple (Table 6 4)
. The tropical fruits while having no crop group have had to set tolerances on a case b y case basis. Before the Tropical and subtropical fruit

– inedible peel group proposal, to help the U.S. tropical fruit growers, and to facilitate residue data generation and tolerance establishment on tropical and subtropical fruits, USDA IR
- 4 requested commodity definitions for avocado, lychee, papaya, and an update to sugar apple and ChemSAC approved these commodity definitions in 1998 ( Schneider, B.A. 1998 b, c, d, and e) . The six proposed new or revised commodity

definitions will be discussed below in th is analy sis and is shown in Table s 65 and 66 in the Commodity Definition Section of this analy sis. Except for the case of the established commodity

defini tion for banana and sugar apple, ChemSAC approved commodity

definition for avocado and it has been successful in establishing 36 tolerances for avocado, papaya, caimito (star apple), black sapote , mango , sapodilla , canistel , and mamey sapote (See Tables 36 , 38, and 39)
. The definition for lychee has been successful in establishing 1 6 tolerances for lychee, longan, Spanish lime, pul a san, and rambutan (Table s 37 and 43 ). The commodity definition for sugar apple has been successful in establishing ten tolerances for s ugar apple, atemo ya, custard apple, cherimoya, ilama, soursop, and biriba (Tables 41 and 4 4 ) . Banana has 22 established tolerances (Table 39). When the Tropical and subtropical fruit group

- inedible peel is established the need for all the pro posed tropical fruit commodity definitions except for banana and sugar apple will no longer be necessary
. **With the proposed established of the Tropical and subtropical fruit** 

**– inedible peel group 24,**  **I recommend ChemSAC approve deleting the previously Che**  **mSAC approved avocado, lychee and papaya**  **commodity definition**  **s 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**

**– in**  **edible**285

**peel crop group , as well as members o**  **f crop subgroups . Since the**  **se three commodity definition**  **s w**  **ere not published in the Federal Register there is no issue**  **deleting them**  **. Table 6**  **4 .**  **Current 40 CFR '**  **180.1(g) Commodity Definitions for Banana and Sugar**  **Apple.** Tolerances and exemptions esta blished for pesticide chemicals in or on the general category of raw agricultural commodities listed in column A apply to the corresponding specific raw agricultural commodities listed in column B. However, a tolerance or exemption for a specific commodity in column B does not appl y to the general category in column A. **A B**  Banana Banana, plantain Sugar apple ( Annona squamosa L. (sugar apple, sweetsop, anon), and its hybrid A. squamosa L. x A. cherimoya M. (atemoya). Also true custard apple.
Table 6 5 lists the ChemSAC approved commodity definitions for the Tropical and subtropical fruit

– inedible peel crop group for avocado, l ychee, mango, and papaya, while Table 6 6 lists the USDA IR
- 4 proposed additions to the established commodity definitions as well as a new definition for passionfruit.
**Table 6 5**  **. ChemSAC Approved Commodity Definitions for Avocado, Lychee, Papaya**  **, and Sugar Apple** ( Schneider, B.A. 1998b, c, d, e, Lychee. DP Barcode # D223335, Papaya and/or Avocado DP Barcode # D223307, Sugar Ap ple. DP Barcode # D222081) **. General**  **commodity Specific Commodities Included**  **in Definition Comments**  **All were**  **approved by the HED ChemSAC.** 
Avocado Avocado, papaya, star apple,

black sapote, mango, sapodilla, canistel, mamey sapote All crops have inedib le peel; corresponds to Codex classification. Lychee Lychee, longan, Spanish lime,

rambutan, pulasan All crops in the Sapindaceae ; inedible peel. Papaya Papaya, star apple, black sapote,

mango, sapodilla, canistel, mame y sapote All crops have inedible peel; corresponds to Codex classification. Deletes avocado. Sugar Apple Sugar apple, atemoya,

cherimoya, custard apple, ilama, soursop, biriba All crops in the Annonacea ; similar gross morphology; inedible peel [40CFR 180.1(g)]
.286

**Table 6 6**  **. USDA IR -**  **4 Proposed Additions to the Established Commodity**  **Definitions as well as a New Definition for Passionfruit.**

A B Avocado (Persea americana Mill.) Avocado (Persea americana Mill.); Avocado, Guatemalan (Persea

americana Mill. var. guatemalensis); Avocado, Mex ican (Persea americana Mill. var. drymifolia (Schltdl. & Cham.) S. F. Blake); Avocado, West Indian (Persea americana var. americana) Banana ( Musa spp.) Banana (

Musa spp.); Banana, Dwarf ( Musa hybrids; Musa acuminata Colla); Plantain (

Musa x paradisiaca L. ) Passionfruit (Passiflora edulis Sims) Passionfruit (Passiflora edulis Sims ); Passionfruit, Purple (Passiflora

edulis Sims forma edulis ); Passionfruit, Yellow (Passiflora edulis Sims forma flavicarpa O. Deg.) “ HED recommendations for revisions to commodity definitions both established and proposed as follows: **Commodity Definition Proposed Decision**  Avocado Recommend **not** to establish this commodity definition since all of the commodities except mamey sapote will be a member of crop subgroup 24B

- Trop ical and subtropical, medium to large fruit, smooth inedible peel. Mamey sapote will become member of crop subgroup 24C
- Tropical and subtropical, medium to large fruit, rough or hairy, inedible peel. The other proposed avocado commodities listed in Tab le 66 will be listed as separate distinct members of the crop group and a definition will not be needed. Banana The proposed change to the banana commodity definition is to add dwarf banana and their scientific names. Because of the success of the curre nt banana commodity definition we recommend **not** to add these two items because they are included in the current commodity definition or in the case of dwarf banana it is included as a distinct member of the Tropical and subtropical fruit

– inedible peel.

Lychee The commodity definition for lychee will no longer be needed, since lychee will be the representative commodity for crop subgroup 24A

- Tropical and subtropical, small fruit, inedible peel subgroup. Several of the commodities including longan, r ambutan, and pulusan will be in crop subgroup 24C

- Tropical and subtropical, medium to large fruit, rough or hairy, inedible peel. Papaya The commodity definition for papaya will also no longer be needed since it will become a member of crop subgroup 2 4B
- Tropical and subtropical, medium to large fruit, smooth inedible peel with avocado as the representative commodity.287

**Commodity Definition Proposed Decision** 
Passionfruit The proposed commodity definition for passionfruit is **not** necessary since crop subgroup 24E

- Tropical and subtropical, vine subgroup with passionfruit as the representative commodity, and all the proposed commodities are in this subgroup.

Sugar Apple The addition of ilama and biriba to the established sugar apple definition is also not recommended since there are ten established tolerances based on the established definition and these two commodities are listed as me mbers of the crop group and are in the same subgroup 24C as sugar apple. Atemoya and sugar apple are proposed representative commodities to crop subgroup 24C
- Tropical and subtropical, medium to large fruit, rough or hairy, inedible peel subgroup. **However the scientific names to the current commodity definition for sugar apple needs to be**  **updated as follows:** Current sugar apple definition: “Sugar apple = (

Annona squamosa L. (sugar apple, sweetsop, anon), and its hybrid A. squamosa L. x A. cherimoya M. (atemoya). Also true custard apple.” Revise Sugar apple definition to: “Sugar apple = sugar apple ( Annona squamosa L. and its hybrid atemoya (

Annona cherimola Mill X A. squamosa L.) Also includes true custard apple ( Annona reticulata L.). Sweetsop and Anon are lookup terms for sugar apple”.
**TOLERANCE EXPRESSION GUIDANCE** : Until the Federal Register Notice is issued revising the Crop Group Regulation t o establish a new crop group 2 4 for Tropical and Subtropical Fruit Crops

– In e dible 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 2 4

– Ine dible Pe el, the Risk Integration, Minor Use, and Emergency Response Branch (RIMUERB) of the Registration Division with their agreement can immediately implement the amended Crop Group with new tolerance expressions located in the Section F submissions. The follow ing tolerance expression examples will provide an expedited way to establish tolerances in or on Tropical and subtropical fruit

– in edible peel crops, especiall y for new288

reduced risk pesticides, without requiring additional residue data for all the crops n oted. 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 2 4

– In e dible Peel? Answer to Example 1: The tolerance expression for the new Tropical and Subtropical Fruit Group 2 4

– In e dible Peel will be “Fruit, tropical and subtropical fruit

– in edible peel, group 2 4 .” 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 2 4 : Tropical and Subtropical Fruit Crop Group

– Ine dible Peel”. Representative commodities. Atemoya or Sugar apple, Avocado, Banana or Pomegranate , Dragon fruit, Passionfruit, Pineapple, and Prickly pear. Table. The following Table 1 lists all the commodities listed in Crop Group 2 4 and identifies the related crop subgroups and includes cultivars, varieties and/or hybrids of these commodities. Commodities Related crop subgroups Abiu, Pouteria caimito (Ruiz & Pav.) Radlk 24 B Aisen, Boscia sene

galensis (Pers.) Lam. 24A Akee apple, Blighia sapida K.D. Koenig 24 B Atemoya, Annona cherimola Mill. X A. squamosa L. 24 C Avocado, Persea americana Mill. 24 B Avocado, Guatemalan, Persea americana Mill. var. guatemalensis 24 B Avocado, Mexican, Persea americana Mill. var. drymifolia (Schltdl. & Cham.) S. F. Blak 24 B Avocado, West Indian, Persea americana var. americana 24 B Bacury, Platonia insignis Mart. 24 B Bael fruit, Aegle marmelos (L.) Corrêa 24A Banana, Musa spp. 24 B Banana, dwarf

, Musa hybrids; Musa acuminata Colla 24 B Binjai, Mangifera caesia Jack 24 B Biriba, Annona mucosa Jacq. 24 C Breadfruit, Artocarpus altilis (Parkinson) Fosberg 24 C Burmese grape, Baccaurea ramiflora Lo ur. 24A Canistel, Pouteria campechiana (Kunth) Baehni 24 B28 9

Commodities Related crop subgroups Cat's
- eyes, Dimocarpus longan Lour. subsp. malesianus Leenh. 24A Champedak, Artocarpus integer (Thunb.) Merr. 24 C Cherimoya, Annona cherimola Mill. 24 C Cupuacú, Theobroma grandiflorum (Willd. Ex Spreng.) K. Schum. 24 B Custard apple, Annona reticulata L. 24 C Dragon fruit, Hylocereus undatus (Haw .) Britton & Rose 24 D Durian, Durio zibethinus L. 24 C Elephant

- apple, Limonia acidissima L. 24 C Etam be, Mangifera zeylanica (Blume) Hook. F. 24 B Granadilla, Passiflora ligularis Juss. 24 E Granadilla, Giant, Passiflora quadrangularis L. 24 E Ilama, Annona macroprophyllata Donn. Sm. 24 C Ingá , Inga vera Willd. subsp. affinis (DC.) T. D. Penn. 24A Jackfruit, Artocarpus heterophyllus Lam. 24 C Jatobá, Hymenaea courbaril L. 24 B Karuka, Pandanus julianettii Martelli 24 C Kei apple, Dovyalis caffra (Hook. F. & Harv.) Warb. 24 B Langsat, Lansium domesticum Corrêa 24 B Lanjut, Mangifera lagenifera Griff. 24 B Longan, Dimocarpus longan Lour. 24 C Lucuma, Pouteria lucuma (Ruiz & Pav. ) Kuntze 24 B Lychee, Litchi chinensis Sonn. 24A Mabolo, Diospyros blancoi A. DC. 24 B Madras

- thorn, Pithecellobium dulce (Roxb.) Benth. 24A Mammy
- apple, Mammea americana L. 24 C Manduro, Balanites maughamii Sprague 24A Mango, Mangifera indica L. 24 B Mango, horse, Mangifera foetida Lour. 24 B Mango, Saipan, Mangifera odorata Griff. 24 B Mangosteen, Garcinia mangostana L. 24 B Marang, Artocarpus odoratissimus Blanco 24 C Marmaladebox, Genipa americana L. 24 C Matisia, Matisia cordata Humb. & Bonpl. 24A Mesquite, Prosopis juliflora (Sw .) DC. 24A Mongongo, fruit, Schinziophyton rautanenii (Schinz) Radcl.

- Sm 24A Monkey

- bread

- tree, Adansonia digitata L. 24 C Monstera, Monstera deliciosa Liebm. 24 E Nicobar

- breadfruit, Pandanus leram Jones ex Fontana 24 C Paho, Mangifera altissima Blanco 24 B Pandanus, Pandanus utilis Bory 24 C Papaya, Carica papaya L. 24 B Passionflower, Winged

- stem, Passiflora alata Curtis 24 E Passionfruit, Passiflora edulis Sims 24 E Passionfruit, Banana, Passiflo ra tripartita var. mollissima (Kunth) Holm

Niels. & P. Jorg. 24 E Passionfruit, Purple, Passiflora edulis Sims forma edulis 24 E Passionfruit, Yellow, Passiflora edulis Sims forma flavicarpa O. Deg. 24 E Paw paw , Common, Asimina triloba (L.) Dunal 24 B P aw paw , Small

- flower, Asimina parviflora (Michx.) Dunal 24A Pelipisan, Mangifera casturi Kosterm. 24 B Pequi, Caryocar brasiliense Cambess 24 B Pequia, Caryocar villosum (Aubl.) Pers. 24 B Persimmon, American, Diospyros virginiana L. 24 B290

Commodities Related crop subgroups Pineapple, Ananas comosus (L.) Merr. 24 C Pitahaya, Hylocereus polyrhizus (F. A. C. Weber) Britton & Rose 24 D Pitaya, Hylocereus sp. Including H. megalanthus , H. ocamponis and H. polychizus 24 D Pitaya Amarilla, Hylocereus triangularis Britton & Rose 24 D Pitaya Roja, Hylocereus ocamponis (Salm

- Dyck) Britton & Rose 24 D Pitaya, Yellow, Hylocereus megalanthus (K. Schum. ex Vaupel) Ralf Bauer 24 D Plantain, Musa x paradisiaca L. 24 B Pomegranate, Punica granatum L. 24 B Poshte, Annona liebmanniana Baill. 24 B Prickly pear, Opuntia ficus

- indica (L.) Mill. 24 D Prickly pear, Texas, Opuntia engelmannii Salm

- Dyck ex Engelm. var. lindheimeri (Engelm.) B. D. Parfitt & Pinkava 24 D Pulasan, Nephelium ramboutan

- ake (Labill.) Leenh. 24 C Quandong, Santalum acuminatum (R. Br.) DC. 24 B Rambutan, Nephelium lappaceum L. 24 C Saguaro, Carnegiea gigantea (Engelm.) Britton & Rose 24 D Sapodilla, Manilkara zapota (L.) P. Royen 24 C Sapote, black, Diospyros digyna Jacq. 24 B Sapote, green, Pouteria viridis (Pittier) Cronquist 24 B Sapote, mamey, Pouteria sapota (Jacq.) H.E. Moore & Stearn 24 C Sapote, w hite, Casimiroa edulis La Llave & Lex 24 B Sataw, Parkia speciosa Hassk. 24 B Satinleaf, Chrysophyllum oliviforme L. 24A Screw
- pine, Pandanus tectorius Parkinson 24 B Sierra Leone

- tamarind, Dialium guineense Willd. 24A Soncoya, Annona purpurea Moc. & Sessé ex Dunal 24 C Soursop, Annona muricata L. 24 C Spanish lime, Melicoccus bijugatus Jacq. 24A Star apple, Chrysophyllum cainito L. 24 B Sugar apple, Annona squa mosa L. 24 C Sun Sapote, Licania platypus (Hem sl.) Fritsch 24 C Tamarind

- of

- the

- Indies, Vangueria madagascariensis J. F. Gmel. 24 B Velvet Tamarind, Dialium indum L. 24A Wampi, Clausena lansium (Lour.) Skeels 24A White star apple, Chrysophyllum albidum G. Don 24A Wild loquat, Uapaca kirkiana Müll. Arg. 24 B Cultivars, varieties, and /or hybrids of these commodities. Table. The following Table 2 identifies the crop subgroups for Crop Group 2 4 , specifies the representative commodities for each su

bgroup and lists all the commodities included in each subgroup. TABLE 2
- Crop Group 24 : Subgroup Listing Representative commodities Commodities Crop s ubgroup 2 4 A: Tropical and subtropical, small fruit, inedible peel subgroup
. Lychee. Aisen; Bael fruit; Burmese grape; Cat’s eyes; Ing á ; Lychee; Madras

- thorn; Manduro; Matisia; Mesquite; Mongongo, fruit; Paw paw , small

flower; Satinleaf; Sierra Leone

- tamarind; Spanish lime; Velvet tamarind; Wampi; White star apple ;291

Representative commodities Commodities cultivars, varieties, and/or hybrids of these. Crop s ubgroup 2 4 B: Tropical and s ubtropical, m edium to l arge f

ruit, s mo oth, i nedible p eel s ubgroup
. Avocado and Banana or Pomegranate
. Abiu; Akee apple; Avocado; Avocado, Guatemalan; Avocado, Mexican; Avocado, West Indian; B acury; Banana; Banana, dwarf; Binjai; Canistel; Cupuac ú ; Etambe; Jatob á; Kei apple; Langstat; Lanjut; Lucuma; Mabolo; Mango; Mango, horse; Mango, Saipan; Mangosteen; Paho; Papaya; Paw

paw, common; Pelipisan; Pequi; Pequia; Persimmon, American; Plantain; Pomegranate; Poshte; Quandong; Sapote, black; Sapote, green; Sapote, white; Sataw; Screw

- pine; Star apple; Tamarind

- of

- the

- Indies; Wild loquat ; cultivars, varieties, and/or hybrids of these. Crop subgroup 24C: Tropical and subtropical, medium to large fruit, rough or hairy, inedible peel subgroup
. Atemoya or sugar apple and pineapple. Atemoya; Biriba; Breadfruit; Champedak; Cherimoya; Custard apple; Durian; Elephant

apple; Ilama; Jackfruit; Karuka; Longan; Mammy - apple; Marmalade

- box; Marang; Monkey

- bread tree; Nicobar

- breadfruit; Pandanus; Pineapple; Pulasan; Rambutan; Sapodilla; Sapote, mamey; Soncoya; Soursop; Sugar apple; Sun sapote; cultivars, varieties, and/or hybrids of these. Crop su bgrou p 24D: Tropical and s ubropical, i nedible p eel, c actus s ubgroup
. Dragon fruit and Prickly pear. Dragon fruit; Pitahaya; Pitaya; Pitaya Amarilla; Pitaya Roja; Pitaya, yellow; Prickly pear; Prickly pear, Texas; Saguaro; cultivars, varieties, and/o r hybrids of these. Crop s ubgroup 24E: Tropical and s ubtropical, i nedible p eel, v ine s ubgroup
. Passionfruit. Granadilla; Granadilla, Giant; Monstera; Passionflower, Winged

- stem; Passionfruit; Passionfruit, banana; Passionfruit, purple; Passionfruit, yellow; cultivars, varieties, and/or hybrids of these.
EPA FOOD AND FEED COMMODITY VOCABULARY FOR THE TROPICAL AND SUBTROPICAL FRUIT IN EDIBLE PEEL CROP GROUP: The following terms for the tropical and subtropical fruit in edible peel commodities wil l be incorporated to the EPA Food and Feed Commodity Database ( http://www.epa.govopp/foodfeed). The Table 67 below

is identical to the current Food and Feed Commodity Vocabulary format. A search of the look up terms will link to the EPA preferred tolerance/commodity term, and the b ase 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.292

**Table 67**  **. EPA FOOD AND FEED COMMODITY VOCABULARY SEARCH OR LOOKUP TERM FOR**  **TROPICAL AND SUBTROPICAL FRUIT IN**  **EDIBLE PEEL COMMODITIES PREFERRED TOLERANCE**  **TERM BA**  **SE CROP/ANIMAL TERM**  Abiu; caimito; caimo; cauje Abiu Abiu Aisen Aisen Aisen Akee apple; akee; akí; seso vegetal; ackee; akée; fisanier; Akibaum; castanheiro

- da

- África; huevo vegetal Akee apple Akee apple Avocado; Alligator pear, Aguacate; abacate Av ocado Avocado Avocado, Guatemalan Avocado, Guatemalan Avocado, Guatemalan Avocado, Mexican Avocado, Mexican Avocado, Mexican Avocado, West I

ndian; avocado

- pear; lowland avocado; Trapp avocado; avocatier; Avocadobaum; Avocadopalme; abokado; aguacate; palto Avocado, West I ndian Avocado, West I ndian Bacury; bacuri; parcouri; bacouré Bacury Bacury Bael fruit; bael; baeltree; belfruit

- tree; Bengal

quince; golden

- apple; I

ndian baelfruit; mu ju; bel indien; Belbaum; beli; bela; milva Bael fruit Bael fruit
Ba nana; Banana, dwarf; Banano, Guineo niño, bungulan; bananier; bananier nain; Banane; Zwergbanane; banana

-nanica; nanicão; plátano; Cavendish banana; Chinese banana Banana Banana
Binjai; wani; beluno Binjai Binjai Biriba; wild sweetsop; cachiman montagne; cachiman crème; Schleimapfel; biribarana; anona; cachimán; candón Biriba Biriba Breadfruit; pana de pepitas; Breadnut; Fruta de pan; arbre á pain; Brotfruchtbaum; fruta

- pão; árbol del pan Breadfruit Breadfruit Burmese grape; baccaurea Burmese grape Burm ese grape Canistel; eggfruit

- tree; yellow sapote Canistel Canistel Cat’s
- eyes; isau; mata kuching Cat’s
- eyes Cat’s
- eyes Champedak; chempedak; campedak Champedak Champedak Cherimoya; cherimoya; chirimólia; custard

- apple; chérimolier; atemoya; cherimoya; chirimoyo Cherimoya Cherimoya Cupuaçú; copoasu; cupuassú; copoasú Cupuaçú Cupuaçú Custard apple; anona; Ramphal; bullock’s

- heart; ox - heart; annone reticule; coeur de boeuf; Netzannone; Ochsenherz; biribá; fruta

- de

condessa; fruta

- do

- conde; anona corazón ; corazón de buey; mamán Custard apple Custard apple

Dragon
- fruit; belle

- of

- the

- night; night

- blooming cereus; pitahaya; queen

- of

- the

- night; red pitaya; strawberry

- pear; pitahaya rouge; pitaya; Distelbirne; chacam; chak

- wob; junco tapatío; pitahaya dulce; pitahaya orejona; reina de la noche; tasajo; zacamb Dragon
- fruit Dragon
- fruit

Durian; civet fruit; durianbaum; stinkfrucht; durião; durión Durian Durian Elephant

- apple; I

ndian wood

- apple; wood

- apple Elephant

- apple Elephant

- apple Etambe; wal ambe; kaddu

- ma Etambe Etambe Granadilla; Granada

- china; sweet granadilla; granadilla; grenadille douce; süße Grenadille; maracujá; cranix Granadilla Granadilla Granadilla, Giant; maracujá

- açú; grenadine; barbadine; Königs

- Gr enadille; Riesen

- Grenadille; maracujá

- mamão; maracujá

- melão; maracujá

- uaçu; badea; granadilla real Granadilla, Giant Granadilla, Giant
Guirri; caxandó; coco da pria; seashore palm Guirri Guirri Ilama; anona blanca; llama; perpauce Ilama Ilama Ingá Ingá Ingá Jackfruit; jack, jak; bo luo mi; ja cquier; Jackfruchtbaum; Nangka; kathal; jaqueira; jaca; Jackfruit Jackfruit293 **SEARCH OR LOOKUP TERM FOR TROPICAL AND SUBTROPICAL FRUIT**  **IN EDIBLE PEEL COMMODITIES**  **PREFERRED TOLERANCE TERM**  **BA SE CROP/ANIMAL**  **TERM** árbol del pan; jaqueiro Jatobá ; mami

- gum; Brazilian copal; jatoba; South Am erican

- locust; West I

ndian

- locust; caroubier de la Guyane; courbaril; Heuschreckenbaum; jataí; jutaí; f arinheira; jitaí; copal; curbaril; guapinol; paquio Jatobá Jatobá

Karuka Karuka Karuka Kei

- apple; keiapfel; manzana cafre Kei apple Kei apple Langsat; duku; langsep; lansium; longkong; Lansibaum; arbol

- do

- lanza; árbol de lanza; lanzón; lanzones Langsat Langsat
Lanjut Lanjut Lanjut Longan; Mamoncillo chino; Dragon’s eye; longanier; oeil de dragon; Longanbaum; Longanbeere; mata kucing; longán Longan Longan
Lú cuma; lucmo; lúcumo Lú cuma Lú cuma Lychee; leechee; litchi; cerisier de Chine; litchi de Chine; Li tchi; Litchibaum; Litchipflanze; lici; litchi; lichia ; lichee; laichi Lychee Lychee Mabolo; mabola

- tree; velvet persimmon; velvet

apple; yi se shi; pommier velours; pécego

- de

- Ín dia; camagón Mabolo Mabolo
Madras

- thorn; blackbead; camachile; guayamochil; Madrasthorn; Manila

- tamarind; sweet

- inga; pois sucré, Camambilarinde, opiuma, guamúchil, huamúchil, madre de fleche Madras

- thorn Madras

- thorn
Mammy
- apple; abricó; mammee

- apple; tropical

apricot; abricotier d’ Amérique; abricotier des Antilles; Mammiapfe l; abricó

- de

- São
- Domingos; abricó

- do

- Pará; abricó

- selvagem; abricoteiro; albricoque; mamey Mammy
- apple Mammy
- apple

Manduro; torchwood; y

- thorn torchwood; nulo; mguguni; mkonga Manduro Manduro Mango; Mangga; mangue; manguier; Mangobaum; Mangopalme; mangu eira; manga Mango Mango Mango, horse; bachang mango; gray mango Mango, horse Mango, horse Mango, Saipan [(kuwini, kuweni, manguier odorant, bembem, kuini, kweni Mango, Saipan Mango, Saipan Mangosteen; king’s

- fruit; mangostan; mang ji shi; mangoustanier; Mangostanbaum; Mangostane; manggis; mangostão; mangostán Mangosteen Mangosteen Marang Marang Marang Marmalade

- box; genip; genipap; confiture de singe; génipa; caruto; genipa; huito; irayol; yagua Marmalade

- box Marmalade

- box Matisia; South American sapo te; sapote; sapotillo; zapote Matisia Matisia Mesquite; ironwood; bayarone; mesquitebaum; algaroba; prosópis; algarroba; algarrobo; cují negro Mesquite Mesquite Mongongo **,** fruit; mangetti; manketti; mogongo; mugongo; mungomo; omunkhete Mongongo **,** fruit Mon gongo **,** fruit Monkey

- bread

- tree; baobab; dead

- rat - tree; calebassier du Sénégal; pain de singe; Af fenbrotbaum; imbondeiro; baobá Monkey

- bread

- tree Monkey

- bread

- tree Monstera; split

- leaf philodendron; Fruit

- salad plant; Window leaf; cut

- leaf

- philodendron; M exican

- breadfruit; Swiss

- cheese

- plant; ceriman; Philodendron; banana

- de

- macaco; banana

- do

brejo; banana

- do

- mato; harpoon; piñanona monstera Monstera Monstera

Muriti; tree

- of

- life; Morichepalme; Yurumabrot; ite palm; moriche; aguaje; Muriti Muriti Nicobar

-breadfruit Nicobar

-breadfruit Nicobar

-breadfruit294 **SEARCH OR LOOKUP TERM FOR TROPICAL AND SUBTROPICAL FRUIT**  **IN EDIBLE PEEL COMMODITIES**  **PREFERRED TOLERANCE TERM**  **BA SE CROP/ANIMAL**  **TERM** Paho; pahutan Paho Paho Palmyra Palm; boraço; boraso; borasse; broção; doub palm; Lontaro; palma palmira; palmira; toddy palm; Palmyrapalme; rônier; tala palm; wine palm Palmyra Palm Palmyra Palm
Pand anus; baquois; vaquois Pandanus Pandanus Papaya; Papayo; Mamao; pawpaw; papayer; Melonenbaum; Papajabaum; Papajapflanze; mamão; papaia; mammon; papayero Papaya Papaya Passionflower, Winged

- stem; maracujá

- doce; maracujá

- grande; maracutão; pasionaria Passi onflower, Winged

- stem Passionflower, Winged

- stem Passionfruit; Parcha, Ceibey, Passion fruit, purple granadilla, grenadella, maracujá, maracujá

- comum, maracujá

- de

- comer, maracujá

- de

- ponche, maracujá

- do

- mato, maracujá

- doce, maracujá

mirim, maracujá

-peroba, maracujá

-preto, maracujá

- redondo Passionfruit Passionfruit

Passionfruit, banana; Banana parssionfruit; curuba; banana passionflower; banana poka; bananadilla; piesangdilla; tacso; Bananen

- Passionsblume; curuba de Castilla; tacso de Castilla; tumbo Passio nfruit, banana Passionfruit
Passionfruit, purple; Purple passionfruit; Purple granadilla; grandilla, purple Passionfruit, purple Passionfruit Passionfruit, yellow; Yellow passionfruit Passionfruit, yellow Passionfruit Pawpaw; dog

- banana; I

ndian

-banana; pawpawtree; asiminier; Papau; asimina Pawpaw , common Pawpawt Pawpaw, small flower ; dwarf pawpaw; small

- fruit Pawpaw, small flower Pawpaw, small flower Pelipisan; kastooree Pelipisan Pelipisan Pequi ; piquiá; almendra de Brasil Pequi Pequi Pequiá; pequ i; almendro Pequiá Pequiá Persimmon, American; common persimmon; plaqueminier d'Amérique; Persimone; caqui de Virginia; caqui silvestre Persimmon, American Persimmon, American Pineapple; ananas;, Ananas; abacaxi; ananás; abacaxí

- do

- mato; ananás
- selvagem; gravatá; ananá, piña, piña de América, piña tropical Pineapple Pineapple Pitahaya; cardeiro

- trepador Pitahaya Pitahaya Pitaya Pitaya Pitaya Pitaya amarilla; queen

- of

- the

- night; cierge liane Pitaya Amarilla Pitaya Amarilla Pitaya Roja ; roja pitaya Pitaya Roja Pitaya Roja Pitaya, yellow; Yellow pitaya Pitaya, yellow Pitaya, yellow Plantain; French plantain; bananier; Banane; Mehlbanane; banana

- caturra; banana

- da

- terra; banana

- de

- São
- Tomé; banana

- macã; banana

- ouro; banana

-prata; banano Plantain Plantain
Pomegranate; granada, grenadier, Granatapfelbaum, Granatapfelstrauch, zakuro, romanzeiro, romã, romã

- de

- flor

- dobrada, romeira, romeira

- da

- granada, granado, mangrano Pomegranate Pomegranate

Poshte Poshte Poshte Prickly pear; Prickly

- pear; pear, prickly; chumbo; Barbary

- fig; I

ndian

- fig; I

ndian

- fig prickly

- pear; mission cactus; mission prickly

- pear; smooth mountain prickly

- pear; smooth prickly

- pear; spineless cactus; sweet prickly

- pear; tuberous prickly

- pear; tuna cactus; boereturksvy; grootdoringturksvy; figuier d’I nde; figuier de Barbarie; Feigenkaktus; figo

- da

- Ín dia; figo

- da

Espanha; figueira

- da

- Barbária; jamaracá; jurumbeba; orelha

- de

- onça; palma

- de

- gado; palma

gigante; chumba; chumbera; higuera; nopal de Castilla; nopal pelón; tuna; tuna de Castilla; t una mansa Prickly pear Pricklypear

Prickly pear, Texas; Texas prickly pear Prickly pear, Texas Prickly pear, Texas Pulasan; kapoelasan Pulasan Pulasan Quandong; sweet quandong Quandong Quandong295 **SEARCH OR LOOKUP TERM FOR TROPICAL AND SUBTROPICAL FRUIT**  **IN EDIBLE PEEL COMMODITIES**  **PREFERRED TOLERANCE TERM**  **BA SE CROP/ANIMAL**  **TERM** Rambutan; litchi chevelu; ramboutan; rambutão Rambutan Ram butan Saguaro; giant cactus; sage

- of

- the

- desert Saguaro Saguaro Salak; salak palm; snakefruit take out later Salak Salak
Sapodilla; chicle; chico sapote; naseberry; sapote; sapotier; sapotillier; Breiapfelbaum; Kaugummibaum; Sapodillbaum; sabojira; níspero; zapote; zapotillo Sapodilla Sapodilla
Sapote, black; black sapote; black persimmon; barbaquois; Ebenholzbaum; schwarze Sapote; sapote negro; zapote negro Sapote, black Sapote, black Sapote, green; green sapote; injerto; raxtul; faisan Sapote, green Sapote, green Sapote, mamey; mamey sapote; mammee sapote; marmalade

- plum; marmalade

- tree; große; mamey

colorado; sapote, zapote; zapote mamey Sapote, mamey Sapote, mamey Sapote, white; casimiroa; Mexican

- apple; pomme mexicaine; sapote blanche; Cochilsap ote; weiße Sapote; sapoti; matasano; zapote blanco Sapote, white Sapote, white Sataw; petai; sator sataw sataw Satinleaf; wild star

- apple, caimitillo satinleaf satinleaf Screw
- pine; screwpine; pandan; textile screw

- pine; thatch screw

- pine; Veitch screw

- pine; baquois; vacouet; vacquois; Pandanuspalme; hala; pândano; bacua Screw
- pine Screw
- pine

Sierra Leone

- tamarind Sierra Leone

- tamarind Sierra Leone

- tamarind Soncoya; atier; tête de négre; anona rosada; catagüire; manirote; turagua; toreta Soncoya Son coya Soursop; prickly custard apple; cachiman épineux; corossol épineux; Sauersack; Stachelannone; graviola; araticum

- grande; araticum

- manso; coração
- de

- rainha; jaca

- de

- pobre; jaca

- do

- Pará; guanábana; guanábano Soursop Soursop

Spanish

- lime; genip; honeyb erry; kenépier; quenette; Honigbeere; Quenepa; mamoncillo Spanish

- lime Spanish

- lime Star apple; caïmitier; Sternapfel; caimito; caimito blanco; caimito morado Star apple Star apple Sugar apple ; Rinón ; Sitaaphal ; Sharifah ; custard

apple ; sweetsop ; annone écailleuse ; pomme canelle ; Rahmapfel ; Süßsack ; Schuppenannone ; Zuckerapfel ; ata ; fruta

- do

- conde ; pinha ; anon; anona blanca ; chirimoyo ; fruta del conde Sugar apple Sugar apple

Sun Sapote; sansapote Sun Sapote Sun Sapote Tamarind

- of

- the

- In dies; Spanish

- tamarind; vavangue; voavanguier; tamarindo extranjero Tamarind

- of

- the

- In dies Tamarind

- of

- the

- In dies Velvet tamarind; tamarind

-plum; Samttamarinde; keranji Velvet tamarind Velvet tamarind Wampi; Chinese clausena; wampee; whampi; huang pi Wampi Wampi White s tar apple White star apple White star apple Wild loquat; masuku; mesange Wild loquat Loquat, wild

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. **Appendix I**
. **Examples of Banana Varieties and**  **Cultivar** s ( Going Bananas, 24401 SW 197 Ave nue - Homestead, Florida 33031, (305) 247

- 0397) **.**308

**Banana Variety Description**  AEAE A beautiful variegated green & white plant that also has multicolored fruit. Usually cooked as a plantain, some also eat it very ripe as an out of hand fruit. Ht. 12

- 16ft. AFRICAN RHINOHORN Height 10

- 12 feet. An unusual plantain that produces relatively few fruit but the size of each can weigh 2

- 3 pounds and be as long as 12
- 20 inches or more. The pseudostem has a dark burgundy hue which gives rise to the term some call "African Red". A collector’s delight, especially when fruiting. Cold sensitive.

BALBISIANA The second of the primitive seeded varieties thought to be an ancestor to many modern day bananas and plantains. This hardy banana makes a nice landscape and collector variety. Height is about 14

- 16 ft BALONGKAUE Pronounced ball long coo is a cooking type which grows about 12 ft. tall. The fruit has a bluish/green outer ap pearance, with white flesh. Is a very sturdy and attractive plant that can be eaten out of hand when very ripe. BASJOO This cool tolerant, seeded variety grows about 12 ft. tall, is solid light green and is a fast growing sturdy plant. It frequently send s out rhizomes 2

- 3 feet away from the corm. It has a golden

- cream colored ovate inflorescence making it a very attractive acquisition. Becoming more popular in cooler regions for a tropical appearance. BRAZILIAN O ne of the hardiest of the dessert banana s. The height varies on these varieties, may grow from 9ft

- 14ft depending on growing conditions. Hardy and attractive plant. CARDABA A Philippine cooking variety that is a truly an attractive plant with a bluish hue to the fruit and very white pulp. Th e fruit is stubby and irregular in shape but can get quite large. Height 10

- 12 ft. COCCINEA A lso known as uranoscopus This ornamental variety produces an erect inflorescence of brilliant red

- orange color that lasts for weeks. Height 3

- 6 ft. Good for co ntainerized growing in filtered light. CAVENDISH Both the Dwarf (5 ft.) and Giant (7

- 8 ft.) varieties produce wonderful tasting fruit as does the others in the Cavendish sub

- group. A vigorous grower with wide green leaves. One of the more common and309

**Banana Variety Description**  p opular growing varieties in the USA. DWARF NAMWA Also known as pisang awak and other names throughout the world, this group of lady finger bananas produce large sized bunches of sweet, truly delicious, fruit that is prized in Indonesia and all over the world. Usually grows about 9

- 10 ft although may grow a little taller.

DWARF ORINOCO Named from the region in South America near the Orinoco river where they grow profusely, they are also called the horse banana or "burro". These angulated cooking bananas are also a tasty treat out of hand when fully ripe. Their versatility makes them popular in many regions of the world. Height 5
- 6 ft. dwarf & 12

- 14 ft. on the tall. DWARF and RED TALL Known by many names in the world, (Cuban Red, Jamaican Red, Colorado, Indio, Macaboo) this very sweet lady finger fruit is most beautiful. It turns "sunset" colors when ripening from dark burgundy to or ange, yellow

- green and muted colors in between. The full bodied flavor and distinctive sweetness makes it worth the wait of 24 months or mo re to give fruit. The tall red, with a dark maroon pseudostem can grow 14

- 16 ft, the Dwarf version grows about 8

- 9 ft. The Red Tall and Dwarf Red are the same except for heights. DOUBLE This beautiful Cavendish type has very wide, dark green leaves and produces a full sized fruit. Also called the Mahoi, the second generation produces multiple bunches of fruit, usuall y 2 but sometimes mo re. Height 5

- 6 ft. ELE ELE A Hawaiian cooking variety that is known for its very dark pseudostem. Sometimes called the Hawaiian Black, it gets a purplish hue, especially in mo re acid volcanic type soil. Full sized fruit. Grows about 14 ft. tall. GOLDFINGER A rapid growing, mostly green plant producing a wo nderful tasting, slightly sub

- acid, refreshing fruit that gets 6

- 8 inches long or better. It is a very disease resistant, wind & cool tolerant plant that is easy to grow. In our area the ripening fruit does not get dark yellow , instead gives only a slight color change when mature so check it often when close to harvesting. Height 10

- 12 ft. FRENCH HORN This plantain is much favored in Ecuador and the West Indies; used as a staple in their diets. The slightly curved fruit is large and delicious, comparable to the commercial plantains that we310

**Banana Variety Description**  know and adore. Height 12 ft. GIANT PLANTAIN A taller version of the "Puerto Rican Dwarf Plantain ". Both producing a superior fruit and commonly used for "maduros" and "tostones", a staple in the Caribbean and Hispanic cuisine. This is the one you find in the super market. Heights 12ft. and dwarf 8 ft. GOLDEN AROMATIC A Cavendish type sweet banana that has a fragrant aroma and gold ripe fruit. T he full sized fruit produced from this wide leaved plant is a real taste treat. Height 10

- 12 ft. GRAND NAIN The commercial variety that you can buy in the grocery store. The purchased ones are good but when you grow

it yourself and see how

delicious this banana can taste you wonder what took you so long to try. These full sized fruit ripen rapidly, so be ready. They can give 40

- 60 pounds of fruit with ease. Height 6

- 8 ft. HUAMOA A Polynesian cooking banana that is almost rectangular in shape and packed with flavor. These make wonderful to stones as well as other banana recipes. The large full leaves and fat, rounded fruit make this a great looking plant. Height about 12 ft. KOFI From Papau New

Guinea, a member of the Iholena sub group which is a combinat ion cooking

- dessert banana that rated highest in tasting tests. KRU Brought into this country from New Guinea, plant gives fruit with green & red markings that narrows to a point on one end giving it an interesting and beautiful appearance. The fruit mus t be eaten very ripe to get full flavor. Grow s about 12 ft. tall. The Green Kru is the same flavored fruit without the wine colored markings. MAIA MAOLI This 12

- 14 ft. tall plant of the Polynesian cooking variety has delicious flavor and statuesque elegance. It is mostly green with slight red colors in the pseudostem giving serious competition to the other cooking varieties. One of their favorites. MALACCENSIS A primitive species, producing a small thin seeded fruit of about 4 inches. Resistant to Panama Disease and Sigatoka. Grows about 8

- 10 ft. tall. MONKEY FINGER P roduces very large bunches of long thin bananas with slight curving. It truly resembles the elongated fingers of a large monkey hand and hence obtained its name. The fruit is firm and sub

- ac id sweet giving it a very refreshing flavor. Height 10

- 12 ft.311

**Banana Variety Description**  MYSORE Height 14

- 16 ft. and MISI LUKI (Height 10

- 12 ft.) are 2 of the mo st popular and delicious lady finger bananas we have tasted. The mysore, from India is an important commercial crop for that area of the world. The Misi, has a very fruity flavor. The shelf life of these delicious little morsels out last any other by sever al days. They are sturdy and fast growing. NEHUMBAHOKA A rare dessert banana that grows about 10

- 12 ft. tall with a large amount of "chocolate" coloration in the pseudostem. The fruit is plump, at about 5 inches long & narrowed at the tip. It has sub

- aci d flavor which makes it refreshing. NINO This delicate sweet, thin skinned baby banana produces a fruit about 4 inches long. It is a light green plant that grows to about 8

- 10 ft. PELIPITA A dark green plant that grows about 10

- 12 ft. tall and produces a cooking banana that is angulated in shape. It is a hardy plant resistant to disease which is why it is used as a progenitor for many other hybrids. RAJA PURI A very popular sturdy plant originating in India and becoming a favorite around the world. Due t o the rapid growth and delicious taste of these 3/4 size fruit as well as cool tolerance they have wo n the hearts (and taste buds) of thousands. SABA The "sequoia" of the banana plants with huge pseudostem (range 20"

- 45" diameter) and heights ranging fro m 16
- 20 ft. here, however clients have reported even greater sizes in other growing areas of the country. The wonderful tasting cooking banana makes the best tostones we have ever eaten. A sturdy plant and somewhat cool tolerant.

SH 3008 Bred in the Honduras Research Station. It has beautiful large leaves with maroon under side and splotched maroon and green on the top side of the leaves. Resembles the Zebrina/Sumatrana except larger and fuller. Height 6 ft. TEXTILES Also known as the Abaca and Giant Pisang is a seeded variety that is used primarily for its fiber in the Philippines for making hemp rope. It is disease resistant, grows about 16 ft. in the US & has a beautiful golden inflorescence. THOUSAND FINGERS This novelty is as unique as beautiful. When full grown at 10
- 12 ft. It produces a stalk of tiny round312

**Banana Variety Description**  bananas that can continue to make fruit until it touches the ground (sometim es 5 ft. long or more) Mostly used for ornamentation or landscape however the fruit is edible.

WILLIAMS A Cavendish type that pr oduces a full sized fruit with excellent flavor. An all 'round favorite. Grows about 8

- 10 ft. in height. A popular variety for good reasons. YANGAMBI KM
- 5 Considered an excellent tasting small dessert banana from West Central Africa. It is very disease re sistant and sturdy. Height about 12 ft.



## 2007 Census **Ag At**  **las Map s**  **- Crop**  **s and Plant s** 313



### Total Acres of Avocados: 2007

**APPENDIX II :**  **Dietary and Nutritional Value of the Tropical and Subtropi cal**  **Fruits**

**– Inedible 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 vi tamin and mineral content. 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 . Man y tro pical fruits, notably the mango and the papaya, are a good source of carotene an indication of the high content of this vitamin is the orange

- yellow color of the flesh. In general, tropical314

fruits 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 so urces of antioxidants , and some are good sources of organic acids, which stimulate appetite and aid digestion.
**APPENDIX II .**  **Dietary Value of the Tropical and Subtropical Fruits**

**– Ine**  **dible Peel**  **. Comm**  **odity Dietary Value**  Abiu The pulp contains insignificant amounts of nutrients, minerals and vitamins. Aisen Fruit is very acidic; leaves contain alkaloids. Akee apple Immature arils and seeds contain the amino acid hypoglycin. This can cause vomiting, convulsions, severe hypoglycemia, coma, and death. Arils are a good source of fat, protein, vitamin A, vitamin B1 and B2 and vitamin C. Avocado One of the most nutritious fruit in the world. It is a good source of oil, minerals, phosphorus, provitamin A, vitamin B, vitamin E, potassium, riboflavin and niacin. The protein content is greater than any other fresh fruit. The fruit has the highest fiber content of any fruit and co ntains antioxidants. Fruit is composed of the major fatty acids monounsaturated oleic acid, palmitic acid and linoleic acid. Avocado oil can reduce blood cholesterol. Bacury Fruits contain high amounts of vitamin C. Bael fruit The fruit contains vitami n A, vitamin C and pectin. Pulp is rich in riboflavin and protein , and the peel contains tannins. Banana The fruit is a staple food that is high in potassium, vitamin A, vitamin C, vitamin B 6 , and carbohydrates; considered an energy food; contains starch and sugars. Fruit are easily digestible, low in fat, and contain no cholesterol; fruit neutralize acid in the stomach. Norepinephrine, dopamine, and serotonin are found in the fruit. The U.S. FDA has approved the following nutrient content descriptors fo r bananas: fat

- free, sodium

- free, cholesterol

free, a good source of fiber, a good source of vitamin C, a good source of vitamin B

- 6 (20% of the recommended daily allowance), and a good source of potassium. Research has shown that diets that are high in potassium can help prevent hypertension and stroke. Binjai Fruit pulp contains vitamin A and 58 milligrams of vitamin C. Biriba Fruit pulp is rich in vitamin C. Breadfruit Fruit pulp is an important source of carbohydrates, minerals including potas sium and zinc, and vitamins A, B1 and C. The seeds are high in protein, low in fat and contain vitamins and minerals. Burmese grape The peel is a good source of pectin , and f ruit is high in fiber and vitamin C. Fruit must be eaten sparingly, or vomiting may occur. Canistel Ripe pulp is high in niacin, calcium, phosphorus, amino acids including try ptophan and lysine, vitamin A, vitamin C, proteins and carbohydrates. Champedak The seeds and fruit are high in starch. Cherimoya Fruit is nutritious; hi gh in calories and fiber; fair to good source of niacin and vitamin C; and the seeds are toxic. Cupuaçú The seed pulp is very acidic, low in sugar, and contains reasonable levels of total vitamin C, starch and pectin. Pulp contains low levels of proteins and fats. Seeds contain protein and fat. Cupuassu contains less saturated fat than cocoa . Custard apple Fruit is a good source of vitamin C. The kernels are very toxic. Seeds, leaves and young fruits are insecticidal.315

**Comm odity**  **Dietary Value** Durian Fruit is a good source of calories, protein, carbohydrates, vitamin B1 and B2, vitamin C, potassium, and beta

- carotene and the seeds are rich in protein. Dragon
- fruit Seeds are digestible. Fruit contains vitamin C, carotene, protein, calcium, vitamin B, phosphorus and fiber. Elephant

- apple Fruit contains pectin. The seeds contain oil high in unsaturated fatty acids. Granadilla, Giant Fruit are a source of phosphorus and vitamin A. Leaves, skin and immature seeds are toxic. If the pulp is consumed too much, lethargy occur s. The raw root is poisonous and induces vomiting. Jackfruit Jackfruit nutritional Fruit is a good source of carbohydrates, protein, potassium, iron, nicotinamide and vitamin A. Seeds are high in starch and a good source of vitamins B1 and B2. Kei

- appl e Fruit is rich in vitamin C. Langsat Fruit have a good source of carbohydrates and potassium; source of vitamins A and C. Longan Fruit is a fair source of vitamin C, phosphorus and potassium. Fruit is a poor source of calcium, iron, thiamine and ribofl avin. Lúcuma Fruit pulp contains calcium, phosphorus, and vitamin C; rich in minerals carotenes, B vitamins, and carbohydrates; high calorie fruit. Lychee Fruit are a poor source of calcium, iron, thiamine and riboflavin , and a fair source of phosphorus. Fruit are a good source of niacin, potassium and vitamin C. The seed is toxic. Marang Fruit provides a source of iron and vitamin C. Mabolo Fruit is a good source of iron, calcium, and vitamin B. Madras

- thorn Seeds are rich in protein. Mammy
- apple F ruit are rich in carotenoids (which are converted to vitamin A), other vitamins, minerals, and amino acids (including lysine). Seeds are poisonous. Manduro The kernel has a high fat content. Mango Fruit is a good source of vitamins A, B and C; high in anti

- cancer antioxidants and phenols. Fat from the kernel is edible and has been proposed for use as a substitute for cocoa butter in chocolate. The peel is a source of pectin. Mango, horse Fruit provides a source of vitamins A and C. Mango, Saipan F rui t contains vitamin C. Mangosteen Fruit has a low vitamin A and C content, is rich in sugar and carbohydrates, has a high energy value and contains little nutritional/mineral value. Marang Fruit provides a source of iron and vitamin C. Marmalade

- box Frui t contains concentrations of two B vitamins, riboflavin and thiamine. Matisia The fruit has low nutritional value, but the carotene content and fiber is high. Mesquite Ripe pods contain a good amount of crude protein, rich in sugar and nitrogen. Flour m ade from cotyledons and embryos is rich in protein and sugar and is consumed by diabetic people. Mongongo **,** fruit Extremely nutritious. Contains large amounts of polyunsaturated fats, protein, and vitamin E. Monkey

- bread

- tree Pulp is rich in vitamin C, c alcium, phosphorus, potassium and citric and tartaric acids. Seeds are nutritious and contain a high energy value and large quantities of protein, fat, and carbohydrates. Seeds also contain a high amount of potassium bitartrate and tartaric acid. Leaves are high in vitamin C, sugars, potassium tartrate, and calcium. Flowers are high in protein. Monstera Unripe fruit pulp contains oxalic acid that may cause throat irritation, hives, allergic reactions, diarrhea or intestinal gases if consumed. Pulp is rich in potassium and vitamin C. Muriti Fruit pulp is an important source of calories, proteins and vitamins (including vitamin A and C) for the Amazon people. The mesocarp oil is high in vitamin A and contains one of the highest concentrations of carote ne in the316

**Comm odity**  **Dietary Value** plant kingdom. Paho Fruit contains vitamin C, vitamin A, calcium, phosphorus, and iron. Palmyra Palm Pulp is rich in vitamins A and C. Palm jaggery is more nutritious than crude cane sugar. The fresh sap is a good source of vitamin B complex. Papaya Fruit is a rich source of vitamins and minerals. Pulp has a high content of potassium, calcium, vitamins A, B and C and low levels of fat and calories. Fruit contains a fair source of iron and calcium papaya. Fruit pulp can help with the digesti on of proteins and stimulate the appetite. The U.S. FDA has approved the following nutrient content descriptors for papayas: fat

- free, saturated fat

- free, very low

- sodium, cholesterol

- free, a good source of fiber, high in vitamin C and a good source of fo late. Paho Fruit contains vitamin C, vitamin A, calcium, phosphorus, and iron. Palmyra Palm Pulp is rich in vitamins A and C. Palm jaggery is more nutritious than crude cane sugar. The fresh sap is a good source of vitamin B complex. Papaya Fruit is a rich source of vitamins and minerals. Pulp has a high content of potassium, calcium, vitamins A, B and C and low levels of fat and calories. Fruit contains a fair source of iron and calcium papaya, and the fruit pulp can help with the digestion of prote ins and stimulate the appetite. Passionfruit F ruit are a good source of vitamins A and C, carotenes, niacin, riboflavin, phosphorus, and potassium. Paw paw Fruit are highly nutritious, exceeding apple, peach and grape in most vitamins, minerals, amino ac ids, and food energy value. Similar to banana in nutritive composition and dietary fiber content. Pequiá Caryocar brasiliense fruit contains fat, water, protein, oil, carbohydrates, carotene, and vitamins including vitamin C, thiamin, riboflavin, and nia cin; good source of calories. Caryocar villosum : Fruit is rich in tannins; pulp contains protein, fiber, and carbohydrates. High in calories. Persimmon, American Seed and fruit are low in crude protein, crude fat, and calcium, but high in nitrogen

- free extract and tannin
. Pineapple Fruit is a good source of ascorbic acid (vitamin C), vitamin A, vitamin B, calcium, phosphorus, iron, potassium and thiamine. Fruit is low in sodium. Excessive consumption of the pineapple core can cause the formation of fiber balls in the digestive tract. Unripe pineapples are poisonous and can irritate and throat and induce vomiting. The U.S. FDA has approved the following nutrient content descriptors for pineapples: fat

- free, saturated fat

- free, very low

- sodium, cholest erol

- free, and high in vitamin C. Pineapple contains the enzyme bromelain, which has been shown to help reduce inflammation and aid digestion. Plantain The U.S. FDA has approved the following nutrient content descriptors for plantains: fat

- free, sodium

- free, cholesterol

- free, a good source of fiber, a good source of vitamin C, and a good source of potassium. Plantains, like other bananas, are a good source of potassium, which has been shown to help lower blood pressure. Pomegranate The juice and leathe ry rind are rich sources of antioxidants including phenolics, ascorbic acid, and anthocyanins, as well as other nutrients; pharmacological and therapeutically properties. Pomegranate juice contains a high concentration of three types of polyphenols, an antioxidant that has been shown to help prevent cancer and heart disease. Pomegranates are high in vitamin C. The rind, bark and leaves are rich sources of polyphenolics or tannins, especially punicalagins. Seeds are high in fiber. The U.S. FDA has appro ved the following nutrient content descriptors for pomegranates: cholesterol

- free, high in fiber and high in vitamin C. Prickly

- pear The fruit is a good source of carbohydrates, vitamin C and calcium. Dried seed kernels contain a solid white fat.317

**Comm odity**  **Dietary Value** Quando ng Fruit are rich in vitamin C. The seed is nutritious and high in fat and protein. Rambutan Fruit is high in potassium and some vitamins. The seed is poisonous when raw . Saguaro Fruit is nutritious and contains protein and carbohydrates. Seeds are ri ch in fat. Salak Fruit is low in vitamins and oil. Unripe fruits contain large amounts of tannin. Sapodilla Fruit is low in vitamins A and C. Sapote, black The pulp is a good source of vitamin C, vitamin A, calcium and phosphorus. Sapote, green Fruit has high antioxidant activity and contains a reasonable quantity of vitamin C. Sapote, Mamey Pulp is nutritious and contains moderate amounts of phosphorus, and vitamin C. Fruit is low

in fiber. Seed may be poisonous. Leaves and sap are reportedly pois onous . Sapote, White Fruit pulp is a good source of phosphorus, niacin, calcium, protein, carbohydrates, vitamin C and vitamin A. Fruit are high in sugar. Seeds are poisonous when raw. Screw
- pine The seed oil contains palmitic, oleic, and linoleic fatty acids. Pandanus tectorius : Fruit are used as a source of carbohydrate; provides a source of protein, fat, fiber, calcium, phosphorus, iron, thiamin, riboflavin, niacin (vitamin B

- 3), beta

- carotene, and vitamin C. Pandanus leram : The seed is nutrition ally rich compared with the fruit pulp; pulp is a source of carbohydrates; Pandanus julianettii : Nuts are a major source of nutrition to people of the New

Guinea highlands and provide protein and oil. Soursop Fruit is highly nutritious. Pulp is an excellent source of vitamins B and C, a good source of potassium, riboflavin, and niacin, and a fair source of calcium and phosphorus. Raw seeds are poisonous. Spanish

- lime Fruit is rich in iron and phosphorus. Su gar - apple Pulp is a good source of carbohydrates, potassium, thiamine, fiber, calcium, phosphorus, and vitamin C. Seeds are poisonous. Velvet Tamarind The pulp has a low free

- sugar content and non

- detectable polyols. Wampi Fruit contain vitamin C. Whit e Star
- Apple Fruit is a good source of calcium, iron and vitamin C. Wild loquat Fruit is low in fat and high in potassium and vitamin C.