**UNITED STA TES ENVIRONMENTA**  **L PROTECTION A GENCY**  **WA SHINGTON, D.C. 20460** 

**OFFICE OF CHEMICA L SA**  **FETY AND** 

**POLLUTION PREVENTION**

**MEMORANDUM**
DATE: March 1 , 2013 SUBJECT: Crop Group ing

– Part X: Analy sis of the USDA IR
- 4 Petition to Amend the Crop

Group Regulation 40 CFR § 180.41 (c) ( 2 5 ) and Commodity Definitions [ 40 CFR 180.1 (g)] Related to the Proposed Crop Group 2 3 Tropical and Subtropical Fruit

– Edible Peel

. PC Code: NA DP Barcode: NA Decision No.: NA Registration No. : NA Petition No.: NA Regulatory Action: Crop Grouping Regulation Risk Assessment Ty

pe: None Case No.: NA T XR No.: NA CAS No.: NA MRID No.: 482971

- 01 40 CFR: 180.41 (c) ( 2 5 ) and 180.1 (g) FROM: Bern ard A. Schneider, Ph.D., Senior Plant Physiologist

Chemistry

and Exposure Branch Health Effects Division (7509P) THROUGH: Donna Davis and Donald Wilbur , Ph.D., Chairpersons

HED Chemistry

Science Advisory

Council (ChemSAC) Health Effects Division (75 09P) 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

2 **ACTION REQUESTED** : William P. Barney , Crop Grouping Project Coordinator, and Kathry n Homa, Assistant Coordinator, USDA Interregional Research Project No. 4 (IR
- 4), State Agricultural Experiment Station, Rutgers University has submitted a petition (November 16, 2010) on be half of the IR
- 4 Project, and the Tropical Fruits Workgroup of the International Crop Grouping Consulting Committee (I CGCC) to establish a new Crop Group ( 40 CFR § 180.41 ) Crop Group 2 3 , Tropical and Subtropical Fruit

– Edible Peel Group, and propose addit ion of C ommodity Definitions 40 CFR 180.1 (g). The above

- mentioned Tropical and Subtropical fruit crop group petition requested the following f

ive proposals :
1. Establish a new crop group in 40 CFR 180.41 (c) as “Tropical and Subtropical Fruits, Edib le Peel”. 2. Add the following 108 commodities to this new crop group: 1. Açaí, Euterpe oleracea Mart., ( Arecaceae (alt. Palmae)) 2. Acerola, Malpighia emarginata DC., ( Malpighiaceae ) 3. African plum, Vitex doniana Sweet, ( Lamiaceae (alt. Labiatae ) (also placed i n Verbenaceae )) 4. Agritos, Berberis trifoliolata Moric., (Berberidaceae ) 5. Almondette, Buchanania lanzan Spreng., ( Anacardiaceae ) 6. Ambarella, Spondias dulcis Sol. ex Parkinson, ( Anacardiaceae ) 7. Apak palm, Brahea dulcis (Kunth) Mart., ( Arecaceae (alt. Palmae )) 8. A ppleberry, Billardiera scandens Sm ., (Pittosporaceae ) 9. Arazá, Eugenia stipitata McVaugh, ( Myrtaceae ) 10. Arbutus Berry, Arbutus unedo L., (Ericaceae ) 11. Babaco, Vasconcellea x heilbornii (V. M. Badillo) V. M. Badillo, ( Caricaceae ) 12. Bacaba palm, Oenocarpus bacaba Mart., ( Arecaceae (alt. Palmae )) 13. Bacaba

- de

- leque, Oenocarpus distichus Mart., ( Arecaceae (alt. Palmae )) 14. Bayberry, Red, Morella rubra Lour., ( Myricaceae ) 15. Bignay, Antidesma bunius (L.) Spreng., (Phyllanthaceae (also placed in Euphorbiaceae, Stilaginaceae)) 16. Bil im bi, Averrhoa bilimbi L., ( Oxalidaceae (also placed in Averrhoaceae )) 17. Breadnut, Brosimum alicastrum Sw ., ( Moraceae) 18. Cabeluda, Plinia glomerata (O. Berg) Amshoff, ( Myrtaceae ) 19. Cajou (pseudofruit), Anacardium giganteum Hance ex Engl., ( Anacardiaceae ) 20. Cambucá , Marlierea edulis Nied., ( Myrtaceae ) 21. Carandas

- plum, Carissa edulis Vahl, ( Apocynaceae ) 22. Carob, Ceratonia siliqua L., ( Fabaceae (alt. Leguminosae ) (also placed in Caesalpiniaceae )) 23. Cashew (pseudofruit), Anacardium occidentale L., ( Anacardiaceae ) 24. Ceylon iron wood, Manilkara hexandra (Roxb.) Dubard, (Sapotaceae ) 25. Ceylon olive, Elaeocarpus serratus L., (Elaeocarpaceae ) 26. Cherry

- of

- the

- Rio

- Grande, Eugenia aggregata (Vell.) Kiaersk., ( Myrtaceae )3

3 27. Chinese olive, black, Canarium tramdenum C. D. Dai& Yakovlev, (Burserac eae ) 28. Chinese olive, white, Canarium album (Lour.) Raeusch., (Burseraceae ) 29. Chirauli

- nut, Buchanania latifolia Roxb., ( Anacardiaceae ) 30. Ciruela verde, Bunchosia armeniaca (Cav.) DC., ( Malpighiaceae ) 31. Cocoplum, Chrysobalanus icaco L., ( Chrysobalanaceae) 32. Date, Ph oenix dactylifera L., ( Arecaceae (alt. Palmae )) 33. Davidson's plum, Davidsonia pruriens F. Muell., ( Cunoniaceae (also placed in Davidsoniaceae )) 34. Desert
- date, Balanites aegyptiacus (L.) Delile, (Zygophyllaceae (also placed in Balanitaceae )) 35. Doum palm coconut, Hyphaene thebaica (L.) Mart., ( Arecaceae (alt. Palmae )) 36. False sandalwood, Ximenia americana L., ( Olacaceae ) 37. Feijoa, Acca sellowiana (O. Berg) Burret, ( Myrtaceae ) 38. Fig, Ficus carica L., ( Moraceae ) 39. Fragrant Manjack, Cordia dichotoma G. Forst., (Boraginaceae ) 40. Gooseberry, Abyssinian, Dovyalis abyssinica (A. Rich.) Warb., ( Salicaceae (also placed in Flacourtiaceae )) 41. Gooseberry, Ceylon, Dovyalis hebecarpa (Gardner) Warb., (Salicaceae (also placed in Flacourtiaceae )) 42. Gooseberry, Indian, Phyllanthus emblica L., (Phy llanthaceae (also placed in Euphorbiaceae )) 43. Gooseberry, Otaheite, Phyllanthus acidus (L.) Skeels, (Phyllanthaceae (also placed in Euphorbiaceae )) 44. Governor's plum, Flacourtia indica (Burm. F.) Merr., ( Salicaceae (also placed in Flacourtiaceae )) 45. Grumichama, Eugenia brasiliensis Lam, ( Myrtaceae) 46. Guabiroba, Campomanesia xanthocarpa O. Berg, ( Myrtaceae ) 47. Guava, Psidium guajava L., ( Myrtaceae ) [ Includes by crop definition : 48. Guava berry, Myrciaria floribunda (H. West ex Willd.) O. Berg, ( Myrtaceae ) 49. Guava, Brazilian , Psidium guineense Sw ., ( Myrtaceae ) 50. Guava, Cattley, Psidium cattleianum Sabine, ( Myrtaceae ) 51. Guava, Costa Rican, (Psidium friedrichsthalianum (O. Berg) Nied.), (Myrtaceae) 52. Guava, Para, Psidium acutangulum DC., ( Myrtaceae ) 53. Guava, purple straw

berry , Psidium cattleianum Sabine var. cattleianum , ( Myrtaceae ) 54. Guava, straw

berry , Psidium cattleianum Sabine var. littorale (Raddi) Fosberg, ( Myrtaceae ) 55. Guava, yellow strawberry, Psidium cattleianum Sabine var. cattleianum forma lucidum O. Deg., ( Myrtaceae ) 56. Guayabillo, (Psidium sartorianum (O. Berg) Nied.) 57. Illawarra plum, Podocarpus elatus R. Br. Ex Endl., (Podocarpaceae ) 58. Im bé, Garcinia livingstonei T. Anderson, ( Clusiaceae (alt. Guttiferae )) 59. Im bu, Spondias tuberosa Arruda ex Kost., ( Anacardiaceae ) 60. Indian

- plum, Flacourti a jangomas (Lour.). ( basionym ), (Salicaceae (also placed in Flacourtiaceae )) 61. Jaboticaba, Myrciaria cauliflora (Mart.) O. Berg, ( Myrtaceae ) 62. Jamaica

- cherry , Muntingia calabura L., ( Muntingiaceae , ((also placed in Elaeocarpaceae, Tiliaceae )) 63. Jambolan

, Syzygiu m cumini (L.) Skeels, ( Myrtaceae ) 64. Jelly palm, Butia capitata (Mart.) Becc., ( Arecaceae (alt. Palmae )) 65. Jujube, Chinese, Ziziphus jujuba Mill., (Rhamnaceae ) 66. Jujube, Indian, Ziziphus mauritiana Lam., (Rhamnaceae) 67. Kaffir

- plum , Harpephyllum caffrum Bernh. Ex C. Krauss, ( Anacardiaceae ) 68. Kakadu plum, Terminalia latipes Benth. Subsp. psilocarpa Pedley, ( Combretaceae )4

4 69. Kapundung, Baccaurea racemosa (Reinw.) Mull. Arg., (Phyllanthaceae (also placed in Euphorbiaceae )) 70. Karanda, Carissa carandas L., ( Apocynaceae) 71. Kwai muk, Artocarpus hypargyreus Hance ex Benth., ( Moraceae ) 72. Lemon aspen, Acronychia acidula F. Muell

. , (Rutaceae ) 73. Mangaba, Hancornia speciosa Gomes, (Apocynaceae) 74. Marian plum, Bouea macrophylla Griff., ( Anacardiaceae ) 75. Mom bin, Malayan, Spondias pinnata (J. Koe nig ex L. f.) Kurz, ( Anacardiaceae ) 76. Mom bin, purple, Spondias purpurea L., ( Anacardiaceae ) 77. Mom bin, yellow , Spondias mombin L., ( Anacardiaceae ) 78. Monkeyfruit, Artocarpus lacucha Buch.

- Ham., ( Moraceae ) 79. Monos plum, Pseudanamomis umbellulifera (Kunth) Kausel, ( My rtaceae ) 80. Mountain cherry, Bunchosia cornifolia Kunth, ( Malpighiaceae ) 81. Nance, Byrsonima crassifolia (L.) Kunth, ( Malpighiaceae ) 82. Natal plum, Carissa macrocarpa (Eckl.) A.DC, ( Apocynaceae ) 83. Noni, Morinda citrifolia L., (Rubiaceae) 84. Olive, Olea europaea L. subsp

. europaea , ( Oleaceae ) 85. Papaya, Mountain, Vasconcellea pubescens A. DC., ( Caricaceae ) 86. Patauá, Oenocarpus bataua Mart., ( Arecaceae (alt. Palmae )) 87. Peach p alm, Bactris gasipaes Kunth var. gasipaes , ( Arecaceae (alt. Palmae )) 88. Persimmon, black, Diospyros texana S cheele, (Ebenaceae ) 89. Persimmon, Japanese, Diospyros kaki Thunb., (Ebenaceae ) 90. Pitomba, Eugenia luschnathiana Klotzsch ex O. Berg, ( Myrtaceae ) 91. Plum

- of

- Martinique, Flacourtia inermis Roxb., ( Salicaceae (also placed in Flacourtiaceae)) 92. Pomerac, Syzygium malacce nse (L.) Merr. & L.M. Perry, ( Myrtaceae ) 93. Rambai, Baccaurea motleyana (Mull. Arg.) Mull. Arg., (Phyllanthaceae ) 94. Rose apple, Syzygium jambos (L.) Alston, ( Myrtaceae ) 95. Rukam, Flacourtia rukam Zoll. & Moritizi, ( Salicaceae (also placed in Flacourtiaceae)) 96. Rumbe rry , Myrciaria dubia (Kunth) Mc Vaugh, ( Myrtaceae ) 97. Sea grape, Coccoloba uvifera (L.) L., (Polygonaceae ) 98. Sentul, Sandoricum koetjape (Burm. F.) Merr., ( Meliaceae ) 99. Sete

- capotes, Campomanesia guazumifolia (Cambess.) O. Berg, ( Myrtaceae ) 100. Silver aspen, Acrony chia wilcoxiana (F. Muell.) T.G. Hartley, (Rutaceae ) 101. Starfruit, Averrhoa carambola L., ( Oxalidaceae (also placed in Averrhoaceae )) 102. Surinam cherry, Eugenia uniflora L., ( Myrtaceae ) 103. Tamarind, Tamarindus indica L., (Fabaceae (alt. Leguminosae ) (also place d in Caesalpiniaceae )) 104. Uvalha, Eugenia pyriformis Cambess., ( Myrtaceae ) 105. Water apple, Syzygium aqueum (Burm . F.) Alston, ( Myrtaceae ) 106. Water pear, Syzygium guineense (Willd.) DC

. , ( Myrtaceae ) 107. Water berry, Syzygium cordatum Hochst. Ex C. Krauss, ( Myrtaceae ) 108. Wax jambu, Syzygium samarangense (Blume) Merr. & L.M.Perry, ( Myrtaceae ). And cultivars, varieties and/or hybrid s of these. ”
3
. Recommend the following four commodities: Olive, fig, guava, and date to be repres entative commodities for the new crop grou p.5

5 4
. Add the following three tropical and subtropical crop subgroups: 1). Subgroup 2 3 A: Tropical and Subtropical, Small Fruits, Edible Peel Subgroup

-

Proposed Representative Crop: Olive There are fifty

- seven commodities proposed for this subgroup and include: Acerola; African plum; Agritos; Almondette; Appleberry ; Arbutus berry ; Bay berry , Red; Bignay ; Breadnut; Cabeluda; Carandas

- plum; Ceylon iron wood; Ceylon olive; Cherry

- of

- the

Rio

- Grande; Chinese olive, black; Chinese olive, white; Chirauli

- nut; Cocoplum; Desert

- date; False sandalwood; Fragr ant Manjack; Gooseberry, Aby ssinian; Gooseberry, Ceylon; Gooseberry , Otaheite; Governor’s plum; Grumichama; Guabiroba; Guava berry ; Guava, Brazilian; Guava, Costa Rican; Guayabillo; I llawarra plum; Indian

- plum; Jamaica

- cherry ; Jambolan; Jujube, Chinese; Kaffir

- plum; Kakadu plum; Kapundung; Karnada; Lemon aspen; Mombin, yellow; Monos plum; Mountain cherry ; Olive; Persimmon, Black; Pitomba; Plum

- of

Martinique; Rukam; Rumberry ; Sea grape; Sete

- capotes; Silver as pen; Water apple; Water pear; Water berry ; Wax jambu. 2). Subgroup 2 3 B: Tropical and Subtropical, Medium to Large Fruits, Edible Peel

Subgroup

- Proposed Representative Crops: Fig and Guava

. There are forty two commodities proposed for this subgroup an d include: Ambarella; Arazá; Babaco; Bilimbi; Cajou (pseudo fruit); Cambucá; Carob; Cashew (pseudofruit); Ciruela verde; Davidson’s plum; Feijoa; Fig; Gooseberry , Indian; Guava; Guava, Cattley , Guava, Para; Guava, purple strawberry ; Guava, strawberry ; Guava, yellow strawberry ; Imbé; Imbu; Jaboticaba; Jujube, Indian; Kwai muk; Mangaba; Marian plum; Mombin, Malayan; Mombin, purple; Monkeyfruit; Nance; Natal plum; Noni; Papaya, Mountain; Persimmon, Japanese; Pomerac; Rambai; Rose apple; Sentul; Starfruit; Surinam cherry; Tamarind; Uvalha

. 3) Subgroup 2 3 C: Tropical and Subtropical Palm Fruits, Edible Peel Subgroup

-

Proposed Representative Crop: Date There are nine commodities proposed for this subgroup and include: Açaí; Apak palm; Bacaba palm; Bacaba

- de

- leque; Date; Doum palm coconut; Jelly palm; Patauá; Peach p a lm. 5
. Add Commodity

Definition [ 4 0 CFR 180.1 (g) ] for Guava ? A new crop definition is proposed for guava that includes many of the closely

related genus ( Psidium ), species and varieties. The f ollowing is a proposed crop definition for Tropical and Subtropical Fruit, Edible Peel:6

6 A B Guava (Psidium guajava L. ) Guava (Psidium guajava L. ) ; Guava, Para (Psidium acutangulum DC.); Guava, Brazilian (Psidium guineense Sw .); Guava, cattley (Psidium cattleianum Sabine

); Guava, Costa Rican (Psidium friedrichsthalianum (O. Berg) Nied.); Guava, purple straw berry (Psidium cattleianum Sabine var. cattleianum); Guava, strawberry (Psidium cattleianum Sabine var. littorale (Raddi) Fosberg); Guava, yellow straw berry ; (Psidium cattleianum Sabine var. cattleianum forma lucidum O. Deg.); Guayabillo (Psidium sartorianum (O. Berg) Nied.) **BACKGROUND:** The Tropical and subtropical fruit, edible peel proposal was initiated at the USDA/IR
- 4 Crop Grouping S ymposium in Washington, DC, October 2002. This workgroup was Chaired b y Michael Braverman (IR
- 4) and Co

- Chaired b y J onathan Crane (University of Florida), Edith Lurvey (IR

- 4) , Nancy

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

experts representing over 30 countries. An important aspect of developing this new crop group is the harmonization effort with the Codex Crop Classification of Fo ods and Animal Feeds. The Codex classification sy stem is currentl y under revision also with many proposed tropical and subtropical fruit additions. The IR
- 4/EPA Crop Grouping Working Group and the I CGCC are collaborating with the revision of the Codex crop classification. In the current Codex Crop Classification of Foods and Animal Feeds, Assorted Tropical and Subtropical Fruits

– Edible peel are included in Group 005 and classified in Ty

pe 01 Fruits. The IR
- 4/ICGCC submission was forwarded to the Codex Electronic Working Group for the revision of the Codex Classification of Foods and Animal Feeds. This submission also includes man y of the recentl y proposed additions of tropical fruits, edible peel to the Codex classification. The inclusion of tropical fruits with edible peels will ultimately

benefit US growers in exporting commodities that would have Codex MRL ’s established based on a harmonized tropical and subtropical fruits, edible peel crop group. Fruits that will be processed primarily into jui ce, jams, jelly

or wine were also included in the edible peel crop group since it was assumed that pesticide residues could contaminate the commodity

during processing. Examples include (1) açaí, which is soaked in water to soften the outer shell; (2) arazá, which is rarel y eaten raw due to its acidity and is mostly

prepared into a juice or jelly ; (3) red bayberry , which has a knobby surface and is prepared into juice, sweets, jam and wine; (4) bilimbi, which is extremely acidic/sour and is usually not eat en raw, but is soaked and boiled to make jam, jelly and beverages and (5) patauá, which is soaked before it is eaten to soften the pulp.7

7 Palm commodities are proposed to be classified in a separate subgroup based on the botanical similarity

of trees in the family Arecaceae (alt. Palmae ). Generally , trees within the palm family

contain a tall, unbranched stem that can reach 80 meters in height, a rosette of leathery , evergreen palmate (fan

- like) to pinnate (feather

- like) spirally arranged leaves that mea sure several meters long, spike or branched inflorescences, and berry or drupe fruit. In most palms, fruit is produced in clusters that hang from the tree. Because fruit is produced in clusters that are partially

exposed to the elements and fruit is located considerably higher on palm trees than other tropical and subtropical fruits, similar use patterns of pesticide applications are expected to occur and similar residue patterns can be expected within the palm group. Some proposed tropical fruits with an edible peel (abrico

- da

- praia, bacupari, bacupari

- do

campo, cambuci, curriola, guabiju, jacaratia, jua, mama

- cadela, marmelada, per

- do

- cerrado, Puerto Rican guava and sorva) were rejected from consideration from the crop group either because there was no t enough information available to properl y classify them into crop groups and subgroups or they

are still rarel y cultivated. Tables 27, 28, 29, and 30 of this analy sis, compare the existing U

. S
. , and Codex tolerances established on Tropical and Subtropical Fruits with an edible peel. Most of the proposed additions to the Codex Classification have been included in the U

. S
. proposed new crop group. The majority of these tolerances are U.S. tolerances and it should be noted that over half of the U.S. tolerances are tolerances for those commodities that are included in the guava edible peel crop definition as follows: General commodity Specific Commodities Included in

Definition Comments
Guava Guava, feijoa, jaboticaba, wax jambu,

starfruit, passionfruit, acerola Primarily edible peel; note/peel rarely contaminates Passiflora spp. during juicing The proposed representative crop for subgroup 23A (small fruits, edible peel) is olive and olive has the majority

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

. Table 3 Tropical and Subtropical Fruit, Edible Peel Production in 2008 of this analy sis (in separate report) shows the production (2008) of Tropical and Subtropi cal fruits, edible peel from the FAO (Food and Agriculture Organization of the United Nations) website. The world total hectares for carob, cashew fruit (called cashew apple), date, fig, guava, and olive are over 17,737,858 hectares (ha) in 2008, and the total production of these fruits has grown to over 62,762,678 metric tons in 2008 ( FAO 2008 ) . Note that the proposed representative crops for the8

8 new US Tropical and Subtropical, edible peel crop group are all included in the data reported by the FAO. The proposed Tropical and Subtropical fruits, edible peel; crop group consists of a diverse group of plants from many plant families. Within this group, fruit size of tropical and subtropical fruits with edible peels ranged from the fruit of chirauli

- nut fruit,( Buchanania latifolia Roxb.) with an diameter of 0.2 inches (0.5 cm) to the babaco fruit, ( Vasconcellea x heilbornii (V. M. Badillo) V. M. Badillo) with a diameter of 8 inches (20.3 cm). In addition to size, the texture of tropical and subtropical f ruit also varies from a thin smooth peel to a peel with fine hairs or pubescence. Many publications have documented the relationship between surface area and mass of a commodity

(Maclachlan, D.J. and D. Hamilton, 2010; B.D. Ripley , G.M. Ritcey , R. Harri s, M.A. Denomme, L. Lissemore, 2003; F. Matsumura, G.M. Boush, T. Misato, eds., 1972; and B. Schneider, 2002). In general, the smaller the fruit, the larger the ratio of surface area to weight becomes. For example, pesticide deposits on grapes can be exp ected to be about 3X the pesticide deposit on apples due to the higher surface area per unit weight (Bates, 1990). Nonbell peppers are also often cited as an example. Because of their size, they normally have a higher residue than bell peppers with the s ame good agricultural practices (GAP) and are likel y to drive a tolerance or MRL for 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

Tropical and Subtropical fruits into groups (edible versus inedible peel) and subgroups, Excel spreadsheets were developed to be able to sort commodities with common characteristics. These spreadsheets include information regarding the common name, scientific name, taxonomic family

name, production in the US, fruit shape, maximum radius (cm) and maximum height (cm) from the literature, calculated volume, calculated surface area, surface area to mass (volume) ratio, texture description and peel texture. These spreadsheets allowed the sorting of commodities into small versus medium to large fruit and smooth peel versus a rough or hairy peel. Fruits described in the literature as small fruit generall y had a surface area/mass (volume) ratio of >1.5:1; so this criteria was used to separate small versus medium to large fruit (surface area/mass (volume) ratio of ≤1.5:1). Since sorting the spreadsheets into both fruit size (surface area/mass (volume) ratio) and peel texture resulted in subgroups that could not be supported by an appropriate representative commodity

(lack of production in the U.S.), so this scheme was rejected. However, sorting the commodities into fruit size (small versus medium to large fruit) based on the surface area to mass (volume) ratio, with the addition of a cactus and palm subgroup resulted in the proposed crop grouping scheme. Based on above background and the input from the International Crop Grouping Consulting Committee (ICGCC), IR
- 4 and the ICGCC propose that the Tropical and Subtropical Fruits, Edible Peel be established as a new crop group with three subgroups: (1) Subgroup 23A

-9

9 Tropical and Subtropical, Small Fruits, Edible Peel; (2) Subgroup 23B

- Tropical and Subtropical, Medium to Large Fruits, Edible P eel Subgroup, and (3) Subgroup 23C

- Tropical and Subtropical Palm Fruits, Edible Peel 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 t erms of production and/or consumption and (3) similar in morphology , growth habit, pest problems and edible portion to the related commodities within a group or subgroup. Based on these criteria, one representative commodity

is proposed (olive) for Subgro up 23A; two representative commodities (fig and guava) are proposed for Subgroup 23B and one representative commodity (date) is proposed for Subgroup 23C.
**HED RECOMMENDATIONS** : Each of the IR
- 4 proposals and HED recommendations will be discussed below , followed by a series of other recommendations on terminology , database development, and harmonization with Codex. The EPA would like to commend the valuable and high quality input of the ICGCC, all its members, and the Committee Chairperson Bill Barney , USDA IR
- 4, and Kathry n 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 J ackson, 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 Proposal s**  **1 and**  **2 :**  1. “Establish a new crop group in 40 CFR 180.41 (c) as “Tropical and Subtropical Fruits, Edible Peel”. and 2. ” Add the following 108 commodities to this new crop group ” : 1. Açaí, Euterpe oleracea Mart., ( Arecaceae (alt. Palmae)) 2. Acerola, Malpighia emar ginata DC., (

Malpighiaceae ) 3. African plum, Vitex doniana Sweet, ( Lamiaceae (alt. Labiatae ) (also placed in Verbenaceae )) 4. Agritos, Berberis trifoliolata Moric., (Berberidaceae ) 5. Almondette, Buchanania lanzan Spreng., ( Anacardiaceae ) 6. Ambarella, Spondias dulcis Sol. ex Parkinson, ( Anacardiaceae ) 7. Apak palm, Brahea dulcis (Kunth) Mart., ( Arecaceae (alt. Palmae )) 8. Appleberry, Billardiera scandens Sm ., (Pittosporaceae ) 9. Arazá, Eugenia stipitata McVaugh, ( Myrtaceae ) 10. Arbutus Berry, Arbutus unedo L., (Ericaceae )10

10 11. Babaco, Vasconcellea x heilbornii (V. M. Badillo) V. M. Badillo, ( Caricaceae ) 12. Bacaba palm, Oenocarpus bacaba Mart., ( Arecaceae (alt. Palmae )) 13. Bacaba

- de

- leque, Oenocarpus distichus Mart., ( Arecaceae (alt. Palmae )) 14. Bayberry, Red, Morella rubra Lour., ( Myricaceae ) 15. B ignay, Antidesma bunius (L.) Spreng., (Phyllanthaceae (also placed in Euphorbiaceae, Stilaginaceae)) 16. Bilimbi, Averrhoa bilimbi L., ( Oxalidaceae (also placed in Averrhoaceae )) 17. Breadnut, Brosimum alicastrum Sw ., ( Moraceae) 18. Cabeluda, Plinia glomerata (O. Berg ) Amshoff, ( Myrtaceae ) 19. Cajou (pseudofruit), Anacardium giganteum Hance ex Engl., ( Anacardiaceae ) 20. Cambucá, Marlierea edulis Nied., ( Myrtaceae ) 21. Carandas

- plum, Carissa edulis Vahl, ( Apocynaceae ) 22. Carob, Ceratonia siliqua L., ( Fabaceae (alt. Leguminosae ) (also placed in Caesalpiniaceae )) 23. Cashew (pseudofruit), Anacardium occidentale L., ( Anacardiaceae ) 24. Ceylon iron wood, Manilkara hexandra (Roxb.) Dubard, (Sapotaceae ) 25. Ceylon olive, Elaeocarpus serratus L., (Elaeocarpaceae ) 26. Cherry

- of

- the

- Rio

- Grande, Eugenia aggrega ta (Vell.) Kiaersk., ( Myrtaceae ) 27. Chinese olive, black, Canarium tramdenum C. D. Dai& Yakovlev, (Burseraceae ) 28. Chinese olive, white, Canarium album (Lour.) Raeusch., (Burseraceae ) 29. Chirauli

- nut, Buchanania latifolia Roxb., ( Anacardiaceae ) 30. Ciruela verde, Bunch osia armeniaca (Cav.) DC., ( Malpighiaceae ) 31. Cocoplum, Chrysobalanus icaco L., ( Chrysobalanaceae) 32. Date, Phoenix dactylifera L., ( Arecaceae (alt. Palmae )) 33. Davidson's plum, Davidsonia pruriens F. Muell., ( Cunoniaceae (also placed in Davidsoniaceae )) 34. Desert
- dat e, Balanites aegyptiacus (L.) Delile, (Zygophyllaceae (also placed in Balanitaceae )) 35. Doum palm coconut, Hyphaene thebaica (L.) Mart., ( Arecaceae (alt. Palmae )) 36. False sandalwood, Ximenia americana L., (Olacaceae) 37. Feijoa, Acca sellowiana (O. Berg) Burret, ( M yrtaceae ) 38. Fig, Ficus carica L., ( Moraceae ) 39. Fragrant Manjack, Cordia dichotoma G. Forst., (Boraginaceae ) 40. Gooseberry, Abyssinian, Dovyalis abyssinica (A. Rich.) Warb., ( Salicaceae (also placed in Flacourtiaceae )) 41. Gooseberry, Ceylon, Dovyalis hebecarpa (Gardn er) Warb., (Salicaceae (also placed in Flacourtiaceae )) 42. Gooseberry, Indian, Phyllanthus emblica L., (Phyllanthaceae (also placed in Euphorbiaceae )) 43. Gooseberry, Otaheite, Phyllanthus acidus (L.) Skeels, (Phyllanthaceae (also placed in Euphorbiaceae )) 44. Govern or's plum, Flacourtia indica (Burm. F.) Merr., ( Salicaceae (also placed in Flacourtiaceae )) 45. Grumichama, Eugenia brasiliensis Lam, ( Myrtaceae) 46. Guabiroba, Campomanesia xanthocarpa O. Berg, ( Myrtaceae ) 47. Guava, Psidium guajava L., ( Myrtaceae ) [ Includes by crop definition : 48. Guava berry, Myrciaria floribunda (H. West ex Willd.) O. Berg, ( Myrtaceae ) 49. Guava, Brazilian, Psidium guineense Sw
. , ( Myrtaceae ) 50. Guava, Cattley, Psidium cattleianum Sabine, ( Myrtaceae ) 51. Guava, Costa Rican, (Psidium friedrichsthalianum (O. Berg) Nied.) , (Myrtaceae) 52. Guava, Para, Psidium acutangulum DC., ( Myrtaceae ) 53. Guava, purple straw

berry , Psidium cattleianum Sabine var. cattleianum , ( Myrtaceae )11

11 54. Guava, straw

berry , Psidium cattleianum Sabine var. littorale (Raddi) Fosberg, ( Myrtaceae ) 55. Guava, yello w strawberry, Psidium cattleianum Sabine var. cattleianum forma lucidum O. Deg., ( Myrtaceae ) 56. Guayabillo, (Psidium sartorianum (O. Berg) Nied.) 57. Illawarra plum, Podocarpus elatus R. Br. Ex Endl., (Podocarpaceae ) 58. Im bé, Garcinia livingstonei T. Anderson, ( Clus iaceae (alt. Guttiferae )) 59. Im bu, Spondias tuberosa Arruda ex Kost., ( Anacardiaceae ) 60. Indian

- plum, Flacourtia jangomas (Lour.). ( basionym ) , (Salicaceae (also placed in Flacourtiaceae )) 61. Jaboticaba, Myrciaria cauliflora (Mart.) O. Berg, ( Myrtaceae ) 62. Jamaica

- cherry , Muntingia calabura L., ( Muntingiaceae , ((also placed in Elaeocarpaceae, Tiliaceae )) 63. Jambolan

, Syzygium cumini (L.) Skeels, ( Myrtaceae ) 64. Jelly palm, Butia capitata (Mart.) Becc., ( Arecaceae (alt. Palmae )) 65. Chinese, Ziziphus jujuba Mill., (Rhamnaceae) 66. Juj ube, Indian, Ziziphus mauritiana Lam., (Rhamnaceae) 67. Kaffir

- plum , Harpephyllum caffrum Bernh. Ex C. Krauss, ( Anacardiaceae ) 68. Kakadu plum, Terminalia latipes Benth. Subsp. psilocarpa Pedley, ( Combretaceae ) 69. Kapundung, Baccaurea racemosa (Reinw.) Mull. Arg., (Phyllanthaceae (also placed in Euphorbiaceae )) 70. Karanda, Carissa carandas L. , ( Apocynaceae) 71. Kwai muk, Artocarpus hypargyreus Hance ex Benth., ( Moraceae ) 72. Lemon aspen, Acronychia acidula F. Muell

. , (Rutaceae ) 73. Mangaba, Hancornia speciosa Gomes, (Apocynaceae ) 74. Marian plum, Bouea macrophylla Griff., ( Anacardiaceae ) 75. Mom bin, Malayan, Spondias pinnata (J. Koenig ex L. f.) Kurz, ( Anacardiaceae ) 76. Mom bin, purple, Spondias purpurea L., ( Anacardiaceae ) 77. Mom bin, yellow , Spondias mombin L., ( Anacardiaceae ) 78. Monkeyfruit, Artocarpus lacucha Buch.

- Ham., ( Moraceae ) 79. Monos plum, Pseudanamomis umbellulifera (Kunth) Kausel, ( Myrtaceae ) 80. Mountain cherry, Bunchosia cornifolia Kunth, ( Malpighiaceae ) 81. Nance, Byrsonima crassifolia (L.) Kunth, ( Malpighiaceae ) 82. Natal plum, Carissa macrocarpa (Eckl.) A.DC, ( Apocynaceae ) 83. Noni, Morinda citrifolia L., (Rubiaceae) 84. Olive, Olea europaea L. subsp. europaea , ( Oleaceae ) 85. Papaya, Mountain, Vasconcellea pubescens A. DC., ( Caricaceae ) 86. Patauá, Oenocarpus bataua Mart., ( Arecaceae (alt. Palmae )) 87. Peach Palm, Ba ctris gasipaes Kunth var. gasipaes , ( Arecaceae (alt. Palmae )) 88. Persimmon, black, Diospyros texana Scheele, (Ebenaceae ) 89. Persimmon, Japanese, Diospyros kaki Thunb., (Ebenaceae ) 90. Pitomba, Eugenia luschnathiana Klotzsch ex O. Berg, ( Myrtaceae ) 91. Plum

- of

- Martinique , Flacourtia inermis Roxb. , ( Salicaceae (also placed in Flacourtiaceae)) 92. Pomerac, Syzygium malaccense (L.) Merr. & L.M. Perry, ( Myrtaceae ) 93. Rambai, Baccaurea motleyana (Mull. Arg.) Mull. Arg., (Phyllanthaceae ) 94. Rose apple, Syzygium jambos (L.) Alston, ( Myrta ceae ) 95. Rukam, Flacourtia rukam Zoll. & Moritizi , ( Salicaceae (also placed in Flacourtiaceae)) 96. Rumberry, Myrciaria dubia (Kunth) Mc Vaugh, ( Myrtaceae ) 97. Sea grape, Coccoloba uvifera (L.) L., (Polygonaceae ) 98. Sentul, Sandoricum koetjape (Burm . F.) Merr., ( Meliac eae )12

12 99. Sete

- capotes, Campomanesia guazumifolia (Cambess.) O. Berg, ( Myrtaceae ) 100. Silver aspen, Acronychia wilcoxiana (F. Muell.) T.G. Hartley, (Rutaceae ) 101. Starfruit, Averrhoa carambola L., ( Oxalidaceae (also placed in Averrhoaceae )) 102. Surinam cherry, Eugenia uniflora L., ( Myrtaceae ) 103. Tamarind, Tamarindus indica L., (Fabaceae (alt. Leguminosae ) (also placed in Caesalpiniaceae )) 104. Uvalha, Eugenia pyriformis Cambess., ( Myrtaceae ) 105. Water apple, Syzygium aqueum (Burm . F.) Alston, ( Myrtaceae ) 106. Water pear , Syzygium guineense (Willd.) DC

. , ( Myrtaceae ) 107. Water berry, Syzygium cordatum Hochst. Ex C. Krauss , ( Myrtaceae ) 108. Wax jambu, Syzygium samarangense (Blume) Merr. & L.M.Perry, ( Myrtaceae ). And cultivars, varieties and/or hybrid s of these. ”
**HED Recommendation for IR** **- 4**  **Proposal s**  **1 and 2**  **:** We agree with the IR
- 4 scientific approach and logic used in developing this crop group and the three crop subgroups. Specificall y the development of the proposed Tropical and Sub tropical fruits, edible peel, crop group consists of a diverse group of plants from many plant families , with a wide range of fruit sizes with edible peel and in addition to size, the texture of tropical and subtropical fruit also varies from a thin smooth peel to a peel with fine hairs or pubescence. S orting the commodities into fruit size (small versus medium to large fruit) based on the surface area to mass (volume) ratio, with the addition of a palm subgroup is a logical scheme

. **Based on similarities in fruit size and having an edible peel, cultural pra ctices,**  **geographical distribution, lack of animal**  **feed items, comparison of available established tolerances, and pest problems, and for international harmonization purposes, I recommend**  **that ChemSAC concur to establish a new Tropical and Subtropical edibl e peel crop group**  **with 10 7**  **commodities and three crop subgroups. Chinese jujube will not be included since**  **it has become part of Crop group Stone Fruit Group 12 -**  **12 (see discussion below). Also an additional crop called**  **Borojó ( Borojoa**  **patinoi Cuatrec.) t**  **hat was submitted after IR** **- 4**  **submitted this petition, and additional tropical fruit called Borojó (**  **Borojoa patinoi**  **Cuatrec.) was submitted by Panama as a crop to be included as an edible peel tropical**  **fruit.** Adding these commodities into a group will benefit the growers b y enabling tools for crop protection. S ome “minor orphan” tropical fruit commodities have become more popular in some countries and areas today than they were 10 years ago, such as the a çaí and noni

. Increased globalization of cookin g in the United States has resulted in different fruits to be enjoyed worldwide

. Some of these “minor” fruits have great potential to be grown on a larger scale in some areas in the future due to their unique nutritional and medicinal values. Being excluded from the crop groups, means that tolerances requested for these commodities would have to be established based on separate residue studies. A crop group regulation would benefit growers and consumers, save considerable taxpayer’s money on residue stud ies, save time for13

13 government agencies on review of residue data and facilitate the establishment of import tolerances. IR
- 4 previousl y recommended adding jujube to the Stone fruit group, however, after anal ys is of this crop and with ChemSAC approval ( July 10, 2009, Schneider, B., ChemSAC Review of the USDA IR
- 4 Crop Grouping Proposal and Anal ys is of the Stone Fruit Crop Group 12, “ it was recommended not to add jujube to th e stone fruit crop group , but to add it to the proposed tropical fruit edible pee l crop group ” . However, based on review of a comment rec eived from the Embassy of the Republic of Korea requesting that Chinese jujube (Ziziphus jujuba Mill.) be reconsidered as a member of Crop Group 12

- 12: Stone Fruit Group. Chinese jujube was original ly

included in the petition to the Agency as a proposed member of the revised stone fruit crop group (document ID No. EPA

- HQ

- OPP

- 2006

- 0766

- 0044). After reviewing the Korean data submitted with the comment and literature from the United States, EPA finds that Chinese jujube growth and cultural practices are similar to some stone fruits, such as cherries and small varieties of plums, and should therefore be similar to other stone fruit in terms of pesticide residue exposure. Chinese jujube is a traditional East Asian fruit crop mainly cultivated in temperate regions of China, Korea, Taiwan, and Japan. Chinese jujube has large leaf canopies shading the small sized fruits, and the fruit is botanically considered a stone fruit or “drupe.” The Chinese jujube i s also deciduous; the crop loses its leaves in the fall and has a dormant period in the winter, similar to other members of Crop Group 12

- 12: Stone Fruit Group. Additionally , the flower to harvest time as well as the fruit shape, size, and smooth skin tex ture is similar to the plum. The Chinese jujube was introduced into the United States from China in 1908, and it is widely

distributed in the southern states as both an ornamental crop and potential minor food crop. With i mproved varieties of Chinese juj ube being available to growers from commercial nurseries there has been recent research in cultivating the crop in the United States as a potential profitable minor crop. For these reasons, Chinese jujube became a member of Crop Group 12

- 12: Stone Fruit Group, and not a member of the proposed tropical and subtropical fruit

– edible peel crop group. In addition, after IR
- 4 submitted this petition, and additional tropical fruit called Borojó **(** Borojoa patinoi Cuatrec .) was submitted by Panama as a crop to be included as an edible peel tropical fruit. This crop is currentl y be produced on over 3,000 ha in South America and has been increasing in popularity . After reviewing information on this crop, I can recommend adding it to the commodities proposed for this crop group. Specific on this crop will be discussed in applicable sections of this anal ys is. The following Table is a list of the proposed commodities and the s cientific names of the 10 8 commodities were also updated and are listed below. “HED Corrected Proposed Tropical and Subtropical Fruit

– Edible Peel 2 3 ”. **Commodities** Açaí, Euterpe oleracea Mart. Acerola, Malpighia emarginata DC. African plum, Vitex doniana Sweet14

14 **Commodities** Agritos, Berberis trifoliolata Moric. Almondette, Buchanania lanzan Spr eng. Am barella, Spondias dulcis Sol. ex Parkinson Apak palm, Brahea dulcis (Kunth) Mart. Appleberry, Billardiera scandens Sm. Arazá, Eugenia stipitata McVaugh Arbutus Berry, Arbutus unedo L. Babaco, Vasconcellea x heilbornii (V. M. Badillo) V. M. Badillo Bacaba palm, Oenocarpus bacaba Mart. Bacaba

- de

- leque, Oenocarpus distichus Mart. Bayberry, Red, Morella rubra Lour. Bignay, Antidesma bunius (L.) Spreng. Bilimbi, Averrhoa bilimbi L. Borojó, Borojoa patinoi Cuatrec. Breadnut, Brosimum alicastru m Sw. Cabeluda, Plinia glomerata (O. Berg) Amshoff Caj ou , fruit, Anacardium giganteum Hance ex Engl. Cambucá, Marlierea edulis Nied. Carandas

-plum, Carissa edulis Vahl Carob, Ceratonia siliqua L. Cashew apple , Anacardium occidentale L. Ceylon iron w ood, Manilkara hexandra (Roxb.) Dubard Ceylon olive, Elaeocarpus serratus L. Cherry

- of

- the

- Rio

- Grande, Eugenia aggregata (Vell.) Kiaersk. Chinese olive, black, Canarium tramdenum C. D. Dai& Yakovlev Chinese olive, white, Canarium album (Lour.) Raeusch. Chirauli

- nut, Buchanania latifolia Roxb. Ciruela verde, Bunchosia armeniaca (Cav.) DC. Cocoplum, Chrysobalanus icaco L. Date, Phoenix dactylifera L. Davidson's plum, Davidsonia pruriens F. Muell. Desert
- date, Balanites aegyptiacus (L.) Delile Doum palm coconut, Hyphaene thebaica (L.) Mart. False sandalwood, Ximenia americana L. Feijoa, Acca sellowiana (O. Berg) Burret Fig, Ficus carica L. Fragrant Manjack, Cordia dichotoma G. Forst. Gooseberry, Abyssinian, Dovyalis abyssinica (A. Rich.) Warb. Gooseberry, Ceylon, Dovyalis hebecarpa (Gardner) Warb. Gooseberry, Indian, Phyllanthus emblica L. Gooseberry, Otaheite, Phyllanthus acidus (L.) Skeels Governor's plum, Flacourtia indica (Burm. F.) Merr. Grumichama, Eugenia brasiliensis Lam Guabiroba, Campomanesia xanthocarpa O. Berg Guava, Psidium guajava L. Guava berry, Myrciaria floribunda (H. West ex Willd.) O. Berg15

15 **Commodities** Guava, Brazilian, Psidium guineense Sw. Guava, Cattley, Psidium cattleianum Sabine Guava, Costa Rican, (Psidium friedrichsthalian um (O. Berg) Nied.) Guava, Para, Psidium acutangulum DC. Guava, purple strawberry, Psidium cattleianum Sabine var. cattleianum Guava, strawberry, Psidium cattleianum Sabine var. littorale (Raddi) Fosberg Guava, yellow strawberry, Psidium cattleianum Sabine var. cattleianum forma lucidum O. Deg. Guayabillo, (Psidium sartorianum (O. Berg) Nied. Il lawarra plum, Podocarpus elatus R. Br. Ex Endl. Imbé, Garcinia livingstonei T. Anderson Imbu, Spondias tuberosa Arruda ex Kost. Indian

-plum, Flacourtia jangomas (Lour.). ( basionym ) Jaboticaba, Myrciaria cauliflora (Mart.) O. Berg Jamaica

- cherry, Muntingia calabura L. Jambolan , Syzygium cumini (L.) Skeels Jelly palm, Butia capitata (Mart.) Becc. Ju jube, Indian, Ziziphus mauritiana Lam. Kaffir

-plum, Harpe

phyllum caffrum Bernh. Ex C. Krauss Kakadu plum, Terminalia latipes Benth. Subsp. psilocarpa Pedley Kapundung, Baccaurea racemosa (Reinw.) Mull. Arg. Karanda, Carissa carandas L. Kwai muk, Artocarpus hypargyreus Hance ex Benth. Lemon aspen, Acronychia acidula F. Muell, Mangaba, Hancornia speciosa Gomes Marian plum, Bouea macrophylla Griff. Mombin, Malayan, Spondias pinnata (J. Koenig ex L. f.) Kurz Mombin, purple, Spondias purpurea L. Mombin, yellow, Spondias mombin L. Monkeyfruit, Artocarpus lac ucha Buch.

- Ham. Monos plum, Pseudanamomis umbellulifera (Kunth) Kausel Mountain cherry, Bunchosia cornifolia Kunth Nance, Byrsonima crassifolia (L.) Kunth Natal plum, Carissa macrocarpa (Eckl.) A.DC Noni, Morinda citrifolia L. Olive, Olea europaea L. subsp. europaea Papaya, Mountain, Vasconcellea pubescens A. DC. Patauá, Oenocarpus bataua Mart. Peach Palm , fruit, Bactris gasipaes Kunth var. gasipaes Persimmon, black, Diospyros texana Scheele Persimmon, Japanese, Diospyros kaki Thunb. Pitomba, Eugenia luschnathiana Klotzsch ex O. Berg Plum

- of

- Martinique, Flacourtia inermis Roxb. Pomerac, Syzygium malaccense (L.) Merr. & L.M. Perry Rambai, Baccaurea motleyana (Mull. Arg.) Mull. Arg. Rose apple, Syzygium jambos (L.) Alston16

16 **Commodities** Rukam, Flacourtia ruk

am Zoll. & Moritizi Rumberry, Myrciaria dubia (Kunth) Mc Vaugh, ( Myrtaceae) Sea grape, Coccoloba uvifera (L.) L. Sentul, Sandoricum koetjape (Burm. F.) Merr. Sete

- capotes, Campomanesia guazumifolia (Cambess.) O. Berg Silver aspen, Acronychia wilcoxian , (F. Muell.) T.G. Hartley Starfruit, Averrhoa carambola L Surinam cherry, Eugenia uniflora L. Tamarind, Tamarindus indica L. Uvalha, Eugenia pyriformis Cambess Water apple, Syzygium aqueum (Burm. F.) Alston Water pear, Syzygium guineense (Willd.) DC Water berry, Syzygium cordatum Hochst. Ex C. Krauss Wax jambu, Syzygium samarangense (Blume) Merr. & L.M.Perry Cultivars, varieties, and hybrids of these commodities. Additional notes:

 HED also recommends changing the preferred commodity name fo r Cashew (pseudofruit) to Cashew apple, which is the commodity name, used in commerce.  The commodity Peach palm change to Peach palm, fruit to distinguish from the Peach palm, nut that is a member in the Tree nut crop group.  Similarly Caj ou, pseudofruit should be changed to Cajou, fruit to distinguish from the Cajou, nut which is a member in the Tree nut crop group.  HED also recommends that in the crop group table the term “ varieties and/or hybrids of these” should be changed to, “Cultivars, varieties, an d hybrids of these commodities” to avoid all confusion with terminology regarding whether they are cultivars, varieties, or hybrids of the tropical fruit edible peel commodities.
**IR -**  **4 Proposal 3**  **:** 3. “ Recommend the following four proposed commodities: Olive, fig, guava, and date to be repres entative commodities for the new crop group. ”
**HED Recommendation for IR** **- 4**  **Proposal 3:** I recommend ChemSAC concur to add o live, fig, guava, and date as representative commodities for the new Tropical and subtropic al fruit

– edible peel Crop Group 2 3
. These representative commodities account for > 9 5 % of the harvested U.S. acres for the members of the new crop group . The representative commodities are based on similarities in fruit surface area, edible portions, and cultural practices and geographical locations, pest problems, as well as their high production (both acres and yi eld) and consumption. C omparison of established tolerances on these commodities will support that residue levels will adequately cover the wide17

17 number of commodities. Selection of representative commodities are based on a representative commodity that is most likely

to: (1) contain the highest residues; (2) be major in terms of production and/or consumption and (3) similar in morphology , growth habit, pest problems and edible portion to the related commodities within a group or subgroup. Based on these criteria, one representative commodity

is proposed (olive) for Subgroup 2 3 A; two representative commodities (fig and guava) are proposed fo r Subgroup 2 3 B and one representative commodity (date) is proposed for Subgroup 2 3 C. Established tolerances for the proposed tropical fruit edible peel representative commodities are discussed in the “comparison of potential residue levels in the tropical and subtropical fruit

- edible peel section of this anal ys is, and compare the existing U

. S
. and Codex tolerances

. **IR -**  **4 Proposal 4**  **:** 4
. “ Add the following three tropical and subtropical crop subgroups: **Subgroup 2 3**  **A. Tropical and Subtropical, Small Fruits,**  **Edible Peel Subgroup**

Proposed Representative Crop : **Olive Subgroup 2**  **3 B.**  **Tropical and Subtropical, Medium to Large Fruits, Edible Peel**

**Subgroup** Proposed Representative Crops : **Fig and Guava Subgroup 2**  **3 C.**  **Tropical and Subtropical Palm Fruits, Edible P eel Subgroup** 

Proposed Representative Crop : **Date** These subgroups would contain the following commodities: 1). Subgroup 2 3 A: Tropical and Subtropical, Small Fruits, Edible Peel Subgroup

-

Proposed Representative Crop: Olive There are fifty

- s ix commo dities proposed for this subgroup and include: Acerola; African plum; Agritos; Almondette; Appleberry ; Arbutus berry ; Bay berry , Red; Bignay ; Breadnut; Cabeluda; Carandas

- plum; Ceylon iron wood; Ceylon olive; Cherry

- of

- the

Rio

- Grande; Chinese olive, black ; Chinese olive, white; Chirauli

- nut; Cocoplum; Desert

- date; False sandalwood; Fragr ant Manjack; Gooseberry, Aby ssinian; Gooseberry, Ceylon; Gooseberry , Otaheite; Governor’s plum; Grumichama; Guabiroba; Guava berry ; Guava, Brazilian; Guava, Costa Rican; Gu ayabillo; I llawarra plum; Indian

- plum; Jamaica

- cherry ;18

18 Jambolan; Kaffir

- plum; Kakadu plum; Kapundung; Karnada; Lemon aspen; Mombin, yellow; Monos plum; Mountain cherry ; Olive; Persimmon, Black; Pitomba; Plum

- of

- Martinique; Rukam; Rumberry ; Sea grape; Sete

- capotes; Silver aspen; Water apple; Water pear; Water berry ; Wax jambu. 2). Subgroup 2 3 B: Tropical and Subtropical, Medium to Large Fruits, Edible Peel

Subgroup

- Proposed Representative Crops Fig and Guava

. There are fort y - three commodities proposed for this subgroup and include: Ambarella; Arazá; Babaco; Bilimbi; Borojó , Cajou (pseudofruit); Cambucá; Carob; Cashew (pseudofruit); Ciruela verde; Davidson’s plum; Feijoa; Fig; Gooseberry , Indian; Guava; Guava, Cattley , Guava, Para; Guava, purple strawb erry; Guava, strawberry; Guava, yellow strawberry ; Imbé; Imbu; Jaboticaba; Jujube, Indian; Kwai muk; Mangaba; Marian plum; Mombin, Malayan; Mombin, purple; Monkeyfruit; Nance; Natal plum; Noni; Papaya, Mountain; Persimmon, Japanese; Pomerac; Rambai; Rose a pple; Sentul; Starfruit; Surinam cherry ; Tamarind; Uvalha

. 3) Subgroup 2 3 C: Tropical and Subtropical Palm Fruits, Edible Peel Subgroup

-

Proposed Representative Crop: Date There are nine commodities proposed for this subgroup and include: Açaí; Apak palm; Bacaba palm; Bacaba

- de

- leque; Date; Doum palm coconut; Jelly palm; Patauá; Peach p a lm.
**HED Recommendation for IR -**  **4 Proposal 4:** Since sorting the spreadsheets into both fruit size (surface area/mass (volume) ratio) and also peel texture resulted in subgroups that could not be supported b y an appropriate representative commodity (lack of production in the U

. S
. ) scheme was rejected , however, s orting into fruit size (small versus medium to large fruit) based on the surface area to mass (volume) ratio, with the addition of a palm subgroup resulted in th is logical proposed crop sub grouping scheme. Using calculated surface area, surface area to mass (volume) ratio, and a peel texture description , sorting commodities into small versus medium to large fruit resulted in small fruit generall y having a surface area/mass (volume) ratio of >1.5:1; and this allowed a separation of the two subgroups into small versus medium to large fruit with a surface area/mass (volume) ratio of ≤1.5:1. Again, the s election of representative commodities are based on a representative commodity

that is most likely

to: (1) contain the highest residues; (2) be major in terms of19

19 production and/or consumption and (3) similar in morphology , growth habit, pest problems and edible portion to the related commodities within a group or subgroup , and (4) having production in the U.S. Based on these criteria, we agree with one representative commodity olive for Subgrou

p 2 3 A; two representative commodities fig and guava for Subgroup 2 3 B and one representative commodity date for Subgroup 22C. S ome “minor orphan” tropical fruit commodities have become more popular in some countries and areas today than they were 10 ye ars ago, such as the a çaí and noni

. Increased globalization of cooking in the United States has resulted in different fruits to be enjoyed worldwide

. Commodity terminology has also been updated for the three crop subgroups as foll o ws : 1). Subgroup 2 3 A: Tro pical and Subtropical, Small Fruit, Edible Peel Subgroup

-

Proposed Representative Crop: Olive There are fifty

- s ix commodities proposed for this subgroup and include: Acerola; African plum; Agritos; Almondette; Appleberry ; Arbutus berry ; Bay berry , Red ; Bignay ; Breadnut; Cabeluda; Carandas

- plum; Ceylon iron wood; Ceylon olive; Cherry

- of

- the

Rio

- Grande; Chinese olive, black; Chinese olive, white; Chirauli

- nut; Cocoplum; Desert

- date; False sandalwood; Fragant Manjack; Gooseberry , Aby ssinian; Gooseberry , C eylon; Gooseberry , Otaheite; Governor’s plum; Grumichama; Guabiroba; Guava berry ; Guava, Brazilian; Guava, Costa Rican; Guayabillo; I llawarra plum; Indian

- plum; Jamaica

- cherry Jambolan; Kaffir

- plum; Kakadu plum; Kapundung; Karnada; Lemon aspen; Mombin, ye llow; Monos plum; Mountain cherry ; Olive; Persimmon, Black; Pitomba; Plum

- of

- Martinique; Rukam; Rumberry ; Sea grape; Sete

- capotes; Silver aspen; Water apple; Water pear; Water berry ; Wax jambu. 2). Subgroup 2 3 B: Tropical and Subtropical, Medium to Large Fruit, Edible Peel

Subgroup

- Proposed Representative Crops: Fig and Guava

. There are fort y - three commodities proposed for this subgroup and include: Ambarella; Arazá; Babaco; Bilimbi; Borojó **,** Cajou , fruit ; Cambucá; Carob; Cashew apple ; Ciruela verde ; Davidson’s plum; Feijoa; Fig; Gooseberry , Indian; Guava; Guava, Cattley , Guava, Para; Guava, purple strawberry ; Guava, strawberry ; Guava, yellow strawberry ; Imbé; Imbu; Jaboticaba; Jujube, Indian; Kwai muk; Mangaba; Marian plum; Mombin, Malayan; Mombin, purple; Monkeyfruit; Nance; Natal plum; Noni; Papaya, Mountain; Persimmon, Japanese; Pomerac; Rambai; Rose apple; Sentul; Starfruit; Surinam cherry; Tamarind; Uvalha

. 3) Subgroup 2 3 C: Tropical and Subtropical Palm Fruit, Edible Peel Subgroup

- Proposed

Representative Crop: Date There are nine commodities proposed for this subgroup and include:20

20 Açaí; Apak palm; Bacaba palm; Bacaba

- de

- leque; Date; Doum palm coconut; Jelly palm; Patauá; Peach p a lm , fruit

. **IR -**  **4 Proposal 5**  **:** 5
. “ Add Commodity

Definition [ 40 CFR 180.1 (g) ] for Guava ? ” The current crop definition for tropical and subtropical fruit with edible peel is proposed to be removed because the commodities will be included in crop subgroups.

**General comm**  **odity Specific Commodities Included in**  **Defin ition**  **Comments**
Guava Guava, feijoa, jaboticaba, wax jam bu, starfruit, passionfruit, acerola Primarily edible peel; note/peel rarely contaminates Passiflora spp. during juicing IR
- 4 is proposing a new crop definition is proposed for guava that inclu des many of the closely related genus (

Psidium ), species and varieties. The following is the proposed crop definition for guava :

A B Guava (Psidium guajava L. ) Guava (Psidium guajava L. ) ; Guava, Para (Psidium acutangulum DC.); Guava, Brazilian (Psidi um guineense Sw .); Guava, cattley (Psidium cattleianum Sabine

); Guava, Costa Rican (Psidium friedrichsthalianum (O. Berg) Nied.); Guava, purple straw berry (Psidium cattleianum Sabine var. cattleianum); Guava, strawberry (Psidium cattleianum Sabine var. li ttorale (Raddi) Fosberg); Guava, yellow straw berry ; (Psidium cattleianum Sabine var. cattleianum forma lucidum O. Deg.); Guayabillo (Psidium sartorianum (O. Berg) Nied.)

**HED Recommendation for IR** **- 4**  **Proposal 5:** Currently , there is one Commodity Definit ions for tropical fruits

– edible peel for guava that was approved b y the ChemSAC [40 CFR 180 (1) (g) ] in 1998

. The current crop definition for tropical and subtropical fruit with edible peel is proposed to be removed because the commodities will be inclu ded in the new crop subgroups , and passionfruit will be transferred to another new Tropical and subtropical fruit

– inedible peel crop group 23 when it is analyzed

. **I recommend for ChemSAC to approve deleting the previously ChemSAC approved guava commod**  **ity definition under 40 CFR Part 180.1(g) because each of these commodities are listed separately as members of the new proposed Tropical and**  **subtropical fruit**

**– edible peel crop group**  **. Also, a guava definition is not necessary since it is one of the prop**  **osed representative commodities for crop subgroup 23B, “ Tropical and** 21

21 **Subtropical, Medium to Large Fruit, Edible Peel Subgroup” . Since the**  **guava, commodity definition**  **has not been published**  **in the Federal Register there is no issue deleting it.**  **Addition al HED Conclusions:**  **HED Conclusion**  **6 :**  Another important aspect of crop grouping is the harmonization effort with the Codex Classification of Foods and Animal Feeds. The proposed EPA crop group for Tropical and subtropical fruit group

– edible peel is v ery similar to the corresponding Codex Assorted tropical and sub

- tropical fruit group

– edible peel. The Codex Group 005, Assorted tropical and subtropical fruit group

– edible peel (Crop Group 005) , consists of twenty - eight commodities Table 34) . Most o f the Codex commodities are the same as those proposed by USDA IR
- 4 in this petition with certain exceptions. K umquat ( FT 0289) and limequat (FT2324) are included in this Codex group but EPA has kumquat and limequat as part of the revised Citrus fruit grou p 10

- 10, since they

are citrus fruits or a citrus fruit h ybrids in the case of limequat.. Carambola is called starfruit in the U.S. Tree tomato (FT0312) is now i ncluded in the EPA Fruiting vegetable crop group 8

- 10 . There are five commodities proposed i n the U.S. not yet in the Codex classification and these are agritos, cambuca, otaheite gooseberry , yellow mombin, and black persimmon. In addition, Codex has feijoa in its inedible peel tropical and sub

- tropical inedible peel group while the US has its d ocumented ad an edible peel fruit. A revision of the Codex Classification is underway with consideration to include adding new commodities, creating subgroups, and selecting representative commodities. **HED Conclusion**  **7 :**  Guidance for HED SOP 99.6

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

– “ Guidance for Translation of Field Trial Data from Representative Commodities in the Crop Group Regulatio n to Other Commodities in Each Crop Group/Subgroup” issued September 12, 2000 can be updated to reflect the new Tropical and Subtropical F ruit

- Edible Peel Group 2 3
. The updates are discussed in the HED SOP 2001 Section of this analy sis. **HED Conclusion**  **8 :**  The Health Effects Division Dry Matter and Seeding Rate Database prepared by Dr’s. Yuen
- Shaung NG and B. A. Schneider, w ill be updated to include the additional commodities for the Tropical and subtropical fruit

– edible peel subgroup 23

. **HED Conclu**  **sion 9**  **:**22

22 Guidance on expressing tolerance terminology for the new Tropical and subtropical fruit group

- edible peel crop group 2 3 is discussed under the “Tolerance expression guidance section of this anal ys is. **HED Conclusion**  **10 :**  New lookup and preferre d EPA terms for the members of the Tropical and subtropical fruit group

- edible peel c rop group are listed in the EPA Food and Feed Commodity Vocabulary section of this report and these terms should be added to the updated EPA Food and Feed Commodity

Voca bulary website (http://www.epa.gov/pesticides/foodfeed ).
**DETAILED ANALYSIS OF THE USDA IR** **- 4 PROPOSAL TO ESTABLISH A**  **NEW CROP GROUP 2**  **3 FO**  **R TROPICAL AND SUBTROPICAL FRUIT**  **- EDIBLE PEEL**  **:** Tropical fruits form a large and diverse commodity group ranging f rom perennial herbaceous and woody plants as well as trees, shrubs, and vines. Large numbers of tropical fruit produce edible fruits, but few have expanded into international use. Originally , tropical fruits were produced near their original cent e r of ea ch species distribution. As storage and shipping techniques , pest problem controls, and yi eld have improved and increased so has the worldwide distribution of the tropical fruits. Li miting factors of further market growth includes capability of control ling 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 mine ral content. This has been of extreme importance in the tropics, where people have been consuming them since ancient times, either b y collecting fruit from the wild or b y 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. Nutritionists have long recommended a minimum 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 recommend consumption of five fruits per day , which reinforce s the value of fruit as a part of the human diet.
**DEFINITION OF TROPICAL AND SUBTROPICAL REGIONS:** The tropic s is a region of the e arth by the equator, and it is limited in latitude by the Tropic of Cancer in the northern hemisphere at a pproximately

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 e arth where the sun reaches a point directly overhead and a point directly underneath at least once during the solar year. Outside the tropics, the s un never reaches a point directly overhead or a point directly underneath at any

time during the year. (Fi gure 1).23

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

**SUBTROPICAL CLIMATIC REGION** :
The subtropics are the geographical and climatical zone of the earth immediately north and south of the tropical zone, which is bounded by the Tropic of Cancer and the Tropic of Capricorn , at latitudes 23.5°N and 23.5°S. The term "subtropical" describes the climatic region found adjacent to the tropics, usually between 20 and 40 degrees of latitude in both hemispheres. In subtropical climates, the wint ers are relativel y warm, but not as hot as the summer season. These climates rarel y s ee frost or snow, and plants such as palm, citrus and many broadleaf evergreens flourish, in contrast to the hardier deciduous and coniferous tr ees, which dominate mid

- latitude climates. As one moves toward the tropical side the slight winter cool season disappears altogether, while at the poleward threshold of the subtropics the winters become much cooler. Rainfall patterns vary

widely througho ut the subtropics including hot deserts, savannas , mon soon forests , humid forests and the warmer parts of the Mediterranean climate zone. Subtropical regions include most of California and southern Europe (Mediterranean or dry

summer subtropical climate), the low deserts of the Southwest USA (hot arid ty pe), the Gulf Coast and most of Florida (humid subtropical climate), northern India (monsoon), southeast China (humid), the middle part of South America, much of Australia and coastal South Africa

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

24 **DEFINITION OF TROPICAL AND SUBTROPICAL FRUIT**  **COMMODITIES:** Tropical and subtropical fruits, in contrast wi th temperate (cool season) fruits, can be broadl y defined as those meeting the following criteria: C rops that have their origin and commercial growing areas (when such exist) in the tropics or subtropics , p lants that are evergreen and perennial, crops with a limited degree of frost resistance, and p lants whose growth is practically nonexistent below 50°F (10°C) (with some exceptions according to species and individual age). A distinction between tropical and subtropical is possible if one considers that tropical species are not only

sensitive to temperatures below 68°F (20°C) but indeed require a climate with average me an temperatures higher than 50°F (10°C) for the coldest month. Most tropicals require humid environmental conditions. Strictly speaking, the tropics extend between the Tropics of Cancer and Capricorn, at 23° north and south of the equator. However , agronomically , these boundaries are too rigid. Not only do they contain areas, especiall y at higher altitudes that do not conform to the climatic characteristics generall y assigned to the tropics but also regions outside this belt have coastal areas or insular climates that may exhibit climatic conditions fitting properly in the tropics. In any event, the main feature associated with the tropics is not so much that of heat but rather steady warm temperatures throughout the year. Samson (1986) defined a tropical climate as having temperature averages around 80.6°F (27°C), with the warmest month being onl y a few25

25 degrees higher than the c oldest and temperature differences between night and day , at an y given time, being greater than those between winter and summer, and, finally , little variation in daylength, with the longest day being less than thirteen hours long. In comparison, the subtropics have hotter summers and cooler winters and the humidity is 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, atemo ya , avocado, breadfruit , carambola, durian , guava, jaboticaba, jackfruit , langsat, litchi , longan, mangosteen, papaya , passion fruit , pulusan, rambutan, sapodilla , and soursop . Various wild fruits belonging to diverse botanical families, and at present are not yetcultivated commercially in any country and are much in need of characterization, conservation, selection, and further breeding. Major

- category

fruits are cultivated in most tropical and subtropical countries, are well known in both local, and export/ import markets. Minor fruits are not so extensively cultivated, and consumption and trade tend to be more limited, both geographicall y and quantitatively. However, man y are of considerable economic importance in their respective regio nal markets, as is the case with carambola , durian, and mangosteen, which are major fruits throughout Southeast Asia.
**BOTANICAL ASPECTS**  **OF PROPOSED TROPICAL FRUIT**  **COMMODITIES:** Tropical and subtropical fruits include not only woody plants, such as the mango , but also herbaceous crops like the banana and vines like the passionfruit. Most botanical families can claim to at le ast one species of tropical or subtropical fruit , and list some 137 families (Martin, 1987 , See Table 1)

. Tropical fruits are a botanically divers groups of fruits native to tropical and subtropical regions of the world. Tradionall y tropical fruits were consumed and grown locally

. From the botanical point of view, a fruit is the structure developed from flowers or inflorescences. In most cases, the fruit consists only of the developed ovary , but it may include other parts of the flower, such as the pedicel , sepal, or receptacle , or even a portion of the seed stalk . As with temperate crops, man y different fruit ty pes appear among the tropicals and subtropicals, from single fruits, including berries, such as the avocado; drupes such as the mango and olive ; pomes such as the loquat ; capsules, such as the durian; nutlets, such as the l ychee and the longan ; to compound fruits, as in the ty pical syncarpium of the pineapple or even a bunch of individual berries, as in the banana. Botanicall y the date fruit is a berry consisting of a single seed surrounded b y a fibrous, parchment

- like endocarp, a fleshy mesocarp and the fruit skin (pericarp). The fruit is attached to the spikelet by a perianth (cal yxor cap). Ittakes up to about 200 day s from pollination to reach full maturation stage
. To differentiate fruit crops from perennial vegetables whose fruits are also eaten, it is necessary to ke ep 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 only26

26 palatable when cooked, as if they were vegetables. The potential for development of tropical fruits does not rel y only on consumption , since p lanting tropical fruits for agroforestry and for ornamentals urban uses important factors

. T ropical countries like Malaysia encourage and promote intercropping of suitable perennial fruits with compatible forest species (Anang and Chan, 1999). These considerations may involve research searching for cultivars that can be oriented also toward wood or flower production. Unlike most crop groups that are based on a family or fruit ty

pe such as the Pome frui ts and Stone fruits that are members of the Rosaceae or Rose famil y, the proposed Tropical and subtropical fruit edible peels are representative of thirty

- four plant families (Table 1)

. The most common plant tropical fruit family is the Myrtaceae commonl y called the my rtle family

and contains feijoa, guava, j aboticaba , wax jambu , and others

.
**Table 1.**  **Botanical Families of**  **the Proposed Tropical and Subtropical Edible Peel Crop Group** (Currently commodities in **bold** are the best known world

- wide). **Botani cal Family**  **Commodity** Anacardiaceae **Açaí** ; Almondette; Ambarella; Cajou , fruit; **Cashew apple**  ; Chirauli

- nut; Imbu; Kaffir

-plum; Marian plum; Malayan mom bin; Purple mo mbin, Yellow mombin Apocynaceae Carandas

-plum ; Karanda; Mangaba; Natal plum Arecaceae Apak palm; Bacaba palm; Bacaba

- de

- leque; **Date** ; Doum palm coconut; Jelly palm; Patauá; Peach Palm Berberidaceae Agritos Boraginaceae Fragrant Manjack Burseraceae Chinese olive, black; Chinese olive, white Caricaceae Babaco; Mountain p apaya Chrysobalanacea e Cocoplum Clusiaceae Imbé Combretaceae Kakadu plum Cunoniaceae Davidson's plum Ebenaceae Black p ersimmon; **Japanese p ersimmon**  Elaeocarpaceae Ceylon olive Ericaceae Arbutus Berry Fabaceae Carob; Tamarind Lamiaceae African plum Malpighiaceae **Ace rola**  ; Ciruela verde; Mountain cherry; Nance Meliaceae Sentul Moraceae Breadnut; **Fig** ; Kwai muk; Monkeyfruit Muntingiaceae Jamaica

- cherry Myricaceae Bayberry, Red Myrtaceae Arazá; Cabeluda; Cambucá; Cherry

- of

- the

- Rio

- Grande; Feijoa; Grumichama; Guabirob a; **Guava** ; Guava berry; Guava, Brazilian ; Guava, Cattley; Guava, Costa Rican; Guava, Para; Guava, purple strawberry;27

27 **Botani cal Family**  **Commodity** Guava, strawberry; Guava, yellow strawberry; Guayabillo; Jaboticaba; Jambolan; Monos plum; Pitomba; Pomerac; Rose apple; Rumberry; Sete

capotes; Surinam cherry; Uvalha; Water apple; Water pear; Water berry ; Wax jambu Oleaceae False sandalwood ; **Olive** Oxalidaceae Bilimbi; **Starfruit** Phyllanthaceae Bignay; Indian g ooseberry; Otaheite g ooseberry; Kapundung; Rambai; Pittosporaceae Appleberry Podocarpaceae Il lawarra plum Polygonaceae Sea grape Rhamnaceae Indian j uj ube Rubiaceae Borojó **,** Noni Rutaceae Lemon aspen; Silver aspen Salicaceae Abyssinian g ooseberry; Ceylon g ooseberry, Ceylon; Governor's plum; Indian

-plum; Plum

- of

- Martinique; Rukam Sapotaceae Ceylon iron wood Zygophyllaceae Desert
- date

**ORIGIN AND HISTORY OF TROPICAL AND SUBTROPICAL**  **FRUIT CULTIVATION**  **:** Areas of Origin and Spread : Many of the tropical fruits were domesticated over 2,000 years ago. Although most of the continents, including the islands throughout the Pacific, have contributed tropical and subtropical fruits, most of the best

- known ones came from the tropical and subtropical regions of America (for example, papaya, avocado, pineapple, guava ) and Asia (for example, banana, and litchi). The only important fruit native to the African continent is the date. Europe, with no tropical and limited subtropical areas, has none. Spreading of tropical fruit s 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 variety 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 n ative to the Indo

- Burma region, and by the end of the fourth century , it had spread to all the tropical countries of Southeast Asia. Crops from the Americas are not as well documented, but archaeological findings have shown connections between the cultures of Mexico and Peru dating as far back as 1000 BCE, giving a solid opportunity

for some tropical and subtropical fru its to spread around the warmer American lands.28

28 Soon after the European discovery of America, the Old and New Worlds rapidly exchanged crops. The banana carried to Santo Domingo from the Canary Islands in 1516, which were a routine last port of call fo r European ships facing an Atlantic crossing. After Columbus's voyages, expeditions explored all corners of the world, and where the ships went, food went also, to say nothing of tasty fruits an d easily propagated species. Between 1500 and 1650 Portuguese sailors connected Brazil and the Cape of Good Hope, touching Goa, Malacca, the Moluccas , Canton, and Macao, trading from there with Japan and Formosa. The Spanish Manila galleon route dominated shipping from 1565 to 1815, in the seas between the Philippines and Mexico. Dutch, British , and French voyagers were also important in spreading tropical fruits around the world. No hard and fast rule explains why some fruits spread quickl y throughout the world while others remain limited in scope even in the twenty - first century

. Several f actors may

be involved, among them crop adaptability , shelf life, ease of propagation (including the capacity to survive long vo ya ges), size of the plant, multiplicity of uses (other than as fresh fruit such as medicinal ), and taste acceptance. The exce llent taste of the pineapple, the long

- lasting viability of the plant's suckers as planting material, and the rapidity with which it produces fruit all account for its prompt appearance in Europe in glasshouses and India as earl y as 1548. Similar consider ations apply to the banana and the papaya and even to woody perennial trees like the mango or the guava, which soon spread throughout the tropics and subtropics, even though their size precluded cultivation in greenhouses outside these areas. On the other hand, true tropical trees are usually demanding in climate and in some cases are difficult to propagate. The mangosteen, rambutan, and durian have remained confined almost exclusively to their area of origin in Southeast Asia. The origin of the cashe w apple is northeastern Brazil in the region between the Atlantic and Amazon rainforests. This area is a dry forest or savannah

- woodland habitat. Portuguese explorers first took the cashew from Brazil to India and then to Mozambique Africa in the 16 th c entury
. From these two areas, the cashew spread to other parts of East Africa and Angola, as well as throughout southeastern Asia and northern Australia. It is likely that Spanish explorers spread the plant to Central America and the Caribbean basin. Ca shews were first imported to the United States from India in the earl y part of the 20 th century
. While c ashew nut is an important item of commerce, however, in the past the cashew apple was of primary interest, not the nut. There are areas of the Caribbe an, South and Central America and East Africa, where trees grow solely for local cashew apple consumption.29

29 **Figure 1. Cashew apple and nut.** 

The members of this proposed crop group have similar uses, and all are consumed fresh or consumed cooked or raw in various recipes including salads, jellies, and juices. They are also used fresh or in a deh ydrated form. Some of these tropi cal fruits also have medicinal properties. The most widely grown edible peel tropical and subtropical fruits in the world with largest acreages will be the representative commodities for the new crop group.
Commercialization and Trade Many tropical an d subtropical fruits are no longer exotic products in world markets, but have become firml y established with guaranteed supply and reasonable prices. Guava, s tarfruit , l ych ee , mangosteen, passionfruit, and rambutan have experienced notable development. T he main importers of most of these tropical and subtropical fruits are the European Union, the United States, Japan, Canada, and China. Exports of fresh fruits are mainly by ship or surface transport. Postharvest techniques for extending the shelf life of most tropical and subtropical fruits have been mastered, and refrigerated boats (some with controlled atmosphere installations) move these commodities from production countries to their ultimate markets with ease. A small proportion of the tropical fr uits, particularl y pineapple, mango, and papaya, are transported b y air, either destined specially for gourmet or niche markets or f or celebrations at certain times of the ye ar, such as Christmas and New Year's, when they command higher prices. Some of the minor crops, still considered exotics, like the mangosteen and the rambutan, have a more difficult postharvest life and have to be exported by

air. Many countries from virtually

all the continents have designated specific areas for production of fruits destined purel y for export. Th ese countries include India, Malay sia, Thailand, and China in Asia; the Philippines and Australia i n 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.30

30 While banana, olive, and pine apple have a long history of international trade, the avocado trade onl y began in the 1970s. The mango did not become a well

- known fruit (from a consumption point of view) until the 1990s, with Mexico as the leading exporter. Several of the tropical fruits could become very popular in the future with consumer demand such as a çaí , cashew apple, Japanese perimmon, and tamarind. There are several organizations and horticultural societies at national and international levels dedicated to particular tropical or subtropical fruits. Their members include grower s, researchers and academics, handlers, traders, and consumers. The Intergovernmental Group on Bananas and on Tropical Fruits, under the auspices of the Food and Agriculture Organization of the United Nations (FAO), meets every two years to discuss issues related to marketing and trade. One specific crop is the development of dates as a major crop. The date palm has been cultivated in the Middle East since ancient times

. The date palm is adapted to areas with long, very hot summers with little rain, low humidity , and abundant underground water. These conditions are common to oasis and river valleys in the arid subtropical deserts of the Middle East, the area of origin of the date palm. This is the "Fertile Crescent," where agriculture is thought to have arisen. The date palm has been cultivated in this area since a bout 7000 B.C.E. , and was possibly

one of the first crops domesticated. By 2000 B.C.E. , date palm culture had already spread to Arabia, Egy pt, North Africa, and western India. People undoubtedly

used date palms or their wild progenitors even before actual cultivation began. The dried fruits were easil y stored and transported after leaving the oasis. D ate palm s also supplied building material, fiber, fuel, animal feed, honey (s yrup), and wine. In the earl y twenty
- first century , the Middle East is stil l the center of date production and consumption. The largest producers of dates are Egy pt, Iran, Iraq, and Saudi Arabia. Production of dates is highl y specialized and labor

- intensive. There are great variations in date growing practices: from traditiona l oasis culture to modern industrial plantings. The United States has led the way in mechanization of date production, and this practice is spreading to other countries as they modernize. There are thousands of local varieties of dates grown in the Middl e East. Other countries have a more limited number of varieties derived from a few importations.
**GROWTH AND DEVELOPMENT OF THE T R**  **O PICAL 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 anal ys is of residue field trials by EPA scientists. Proper timing of pesticide applications, based on crop growth stage and pest growth cycle can i mprove a product’s efficacy , prevent crop injury , and yi eld 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 are31

31 based on these dist inct 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 and within any

given region and are dependent on pest pressures, which reduce the yield, quality , and marketability

of the fruit. Some of the internationally recognized growth stages for the tropical and subtropical fruit edible peel are rep resented by the olive, are listed as BBCH Codes (Biologische Bundesanstalt, Bundessortenamt and Chemical industry), and are shown in Table 2. In biology , the BBCH

scale for olive describes the phenological development of olive trees using the BBCH

- scale

. They are based on the principal growth stage such a s leaf development, flowering, and fruit development, and they

list a standard BBCH Code for each stage as well as a description of each code. The selected growth stages are also essential for identifying the propose timings to scout pest problems for control of these pests and for applications of pesticides as part of an integrated pest management program (IPM).
**Table 2**  **. Selected Principal Growth Stages for Olive, A Representative Commodity**  **Tropical and Subtropical**  **Fruit**

**– Edible Peel Group**  **. BBCH Id entification Codes (Adapted**  **from Meier, 1994).**  **BBCH Code Principal Growth** 

**Stage General Description**  00 Bud development Foliar buds at the apex of shoots grown the previous crop

- ye ar are completely closed, sharp

- pointed, and stemless and ochre colored. 01 Bud development Foliar buds start to swell and open, showing the new foliar primordial. 03 Bud development Foliar buds lengthen and separate from the base. 07 Bud development External small leaves open, not completel y separated, remaining joined by apices. 09 Bud development External small leaves open, not completel y separated, remaining joined ny apices. 1 1 Leaf development First leaves completel y s eparated. grey

greenish colored. 1 5 Leaf development The leaves are separated without reachin g their final size. First leaves turn greenish on the upper side

. 19 Leaf development Leaves get the ty pical variety

size and shape. 31 Shoot development Shoots reach 10% of final size. 3 3 Shoot development Shoots reach 30% of final size. 37 Shoot dev elopment Shoots reach 70 % of final size. 50 In florescence In florescence buds in leaf axils are completel y32

32 **BBCH Code Principal Growth** 

**Stage General Description**  emergence closed. They are sharp

- pointed, stem less and ochre

- colored. 51 In florescence

emergence In florescence buds start to swell on its stem. 5 2 In florescence

emergence In florescence buds open. Flower cluster development starts. 54 In florescence

emergence Flower cluster growing. 55 In florescence

emergence Flower cluster totally expanded. Floral buds start to open. 57 In florescence

emergence Th e corolla, green

- colored, is longer than cal yx . 59 In florescence

emergence The corolla changes from green to white color. 60 Flowering First flowers open. 61 Flowering Beginning of flowering: 10% of flowers open. 65 Flowering Full flowering: at least 5 0% of flowers open. 67 Flowering First petals falling. 68 Flowering Majority of petals fallen or faded. 69 Flowering End of flowering, fruit set, non

- fertilized ovaries fallen. 71 Development of Fruit Fruit size about 10% of final size. 75 Development of Fruit Fruit size about 50% of final size. Stone starts to lignif ied (it shows cutting resistance). 79 Development of Fruit Fruit size about 90% of final size. Fruit suitable for picking green olives. 80 Maturity of fruit Fruit deep green color become s light green,

ye llowish. 81 Maturity of fruit Beginning of fruit coloring. 85 Maturity of fruit In creasing of specific fruit coloring. 89 Maturity of fruit Harvest maturity: fruits get the ty pical variety color, remaining turgid, suitable for oil extraction. 92 Senescence Overripe: fruits lose turgidity and start to fall. **Growth Stages of the Date** : The date palm fruits develop and mature in stage and color that distinguish each variety. Botanicall y the date fruit is a berry consisting of a singl e seed surrounded by a fibrous, parchment

- like endocarp, a fleshy mesocarp and the fruit skin (pericarp). The fruit is attached to the spikelet by

a perianth (cal yxor cap). Ittakes up to about 200 day s from pollination to reach33

33 full maturation (tam ar st age). During its formation and ripening, the fruit passes through a number of distinct phases, each of them distinguished by one or more particular characteristics

. The following terms for these development stages are ‘ Kimri ’ , ‘ Khalal ’ , ‘ Rutab ’ , and ‘T am ar ’ ( See Figure 3 )

. The ‘Kimiri’ is the growing stage where the fruit is green, immature, still developing, and not full size. The ‘Khalal’ is the growing stage at which the fruit attains their maximum size and are ye llow or red. The ‘Rutab’ is the stag e from the time the fruit begins to soften at their tips until they are cured. The ‘Tamar’ is the full y cured or dried stage of the fruit when it will not ferment and sour. Another characteristic of variety maturity is the fruit shape, which is most dist inct in the khalal stage as difference in shape, diminishes as the fruit matures. The variety of shapes for the four main cultivars in California is ‘ Deglet Noor’ and ‘Medjool’ are oblong

- ovate; ‘Zahidi’ is obovate; and ‘Khadrawy’ is oblong or oblong elli ptical in shape.
**Figure 3** 
. **Fo rmation and Ripening of the Dates**  **(FAO, 1993)**

Specificall y, these models help to understand the development of the date through four stages named b y their Arabic denominations : ‘ kimri ’ , ‘ khalaal ’ , ‘ rutab ’ and ‘ tam ar ’
. Hababauk34

34 is the term used for the female flower and the period just after poll ination when the young fruit is still creamy

white before gradually

turning green at the ‘ kimri ’ stage. At the ‘ kimri ’ stage, there is a rapid increase in size, weight, and reducing sugars; it is the period of highest acid activity and moisture content (u

p to 85%). All factors level off at the end of this stage when the fruit starts to turn yellow (or red according to variety). At this point, the date seed could already germinate and the fruit is botanically mature. At the ‘ khalaal ’ stage, weight gain i s slow but sucrose content increases, moisture content goes down, and tannins will start to precipitate and lose their astringency

. Insome varieties this latter process evolves rapidl y, which makes them already palatable at the ‘ khalaal ’ stage, and one c ould speak of commercial maturity for this t ype of fruit at this stage. Usually the tips of the fruit starting to turn brown, the rutab stage sets in which is characterized b y a decrease in weight due to moisture loss, a partial inversion of sucrose into invert sugar and a browning of the skin and softening of the tissues. The moisture content goes down to about 35% and the dates at this stage are sold as fresh fruit. Only when the dates ripen further on the palm will they turn into tam ar, climatic condi tions permitting, characterize by a moisture content at which the date is self

- preserving. The upper limit for the date to be self

preserving lies at around 24

- 25%. Dates distinguish themselves therefore from most other fruit in that they

have a botani cal maturity and at least three distinct commercial maturation levels, the sweet ‘ khalaal ’ , the ‘ rutab ’ , and the ‘ tamr ’ stage. T he date goes from one extreme of moisture content (85% at the earl y ‘ kimri ’ stage) to another (5

– 10 % in dry desert dates. In between there are several levels of m oisture , i.e. about 50

– 60 % for sweet ‘ khalaal ’ , about 35

- 40% for
‘ rutab ’ , around 24% for entering the zone of self

- preservation, and about 20% at which a large amount of dates are marketed because they are safe to store but have still retained a pliable and attractive texture. The practical and commercial subdivision of dates in "soft", "semi

- dry ", and "dry" , based on their external qualities of texture and pliability at the ‘ tam ar ’ stage, is seemingl y correlate d to increasing sucrose content, with the Deglet Noor and to a certain extent the Zahdi as exceptions, the latter one also sometimes classified as a dry date. Moisture and fib er content are expected to play

a role in determining whether a date is "soft", "semi

- dry" or "dry " and some e xamples are given in Table 3
. **Table 3** 
. **Sugar content of soft, semi -**  **dry and dry dates (FAO, 1993)**  **. Stage**  **: Cultivar**  **% Moisture**

**(fresh weight) Total sugar** 

**% on dry weight basis**  **Reducing sugars**

**% on dry weight basis**  **Sucro se** 

**% on dry weight basis**  **Soft :**  Barhee Khadrawy 37.3 24.4 84.8

82.2 84.8

82.2 0

0 **Semi -**  **dry :**  Deglet Noor Day ri Zahdi 24.1 22.2 13.6

- 77.1

75.7 78.2 82.0 38.6

70.4 70.7 64.6 38.5

5.3 7.5 17.4 **Dry :**  Kinta 15.5 73.0

- 80.0 40.9

- 35.0 32 .1

- 45.035

35 **CLIMATE AND SOILS AFFECT CULTIVATION AND ADAPTATION OF TROPICAL AND SUBTROPICAL FRUIT TO CERTAIN REGIONS:**  As stated previousl y, under the “Definition of Tropical and Subtropical Fruit Heading ” growing regions in the tropic is considered a r egion of the e arth by the equator. Itis limited in latitude by

the Tropic of Cancer in the northern he misphere and the Tropic of Capricorn in the southern hemisphere . T he subtropics are the geographical and climatic zone of the earth immediately

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

speaking, the tropics extend between the Tropics of Cancer and Capricorn, at 23° north and south of the equator. However , agronomically , these boundaries are too rigid. Not only

do they contain areas, especially at higher a ltitudes that do not conform to the climatic characteristics generall y assigned to the tropics but also regions outside this belt have coastal areas or insular climates that may exhibit climati c conditions fitting properl y in the tropics

. Specific climate and soil information is discussed below for each tropical and subtropical fruit. **Açaí :**  Açaí grows best in tropical flooded lowlands under shady rainforest canopies and tolerates firm land . Forms extensive stands in swamp y forests, the Amazon estuary, and along rivers in the rainforest , and grows close to the coast. Prefers organic acidic soil, high humidity , and warm tropical climates where the temperature does not drop below 10 ° C (50 ° F). It is n ot tolerant of dry conditions. Propagation is by seed , and s eeds should be air

- dried for several day s after being removed from the fruit and stored in plastic bags at room temperature for a short period

. Germination occurs in 4 to 8 weeks. **Acerola:** Acerola r equires hot tropical lowlands with medium to high rainfall and rainfall of 175 centimeters (69 inches) per year is beneficial to growth and fruiting. Temperatures of 15 to 32 ° C (59 to 90° F) are beneficial. Thrives in warm climat es at sea level , and t olerant of seasonal dry periods and a variety of well

- drained soils. It is no t tolerant of frost and temperatures below 7 °C (45 °F) for long periods . Shading increases leaf size and decreases ascorbic acid levels in fruit. Cross

- p ollination is needed for good fruit production. Propagation is by seed, cuttings, layering and grafting. Seeds are not recommended for production purposes, since there is such high genetic variability . Propagation by cuttings is more preferred , and cutt ings should be 20 to 25 centimeters (8 to 10 inches) long and 0.64 to 1.3 centimeters (0.3 to 0.5 inch) in diameter. With rooting hormone, cuttings root in 6 weeks , and then transplant ed during the rainy season. Plants should be spaced 3.7 b y 4.6 meters (12 b y 15 feet) to 5.5 by 5.5 meters (18 by 18 feet) and fertilized with 15 grams (0.5 ounce) of a complete fertilizer. The tree can be pruned and trained36

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

cultivated. **African plum:** The African plum grows in fields, coastal deciduous woodlands, savannah, secondary forests, dry

forests, riverbanks , lowland forests, fallows, alluvial soils, and wetter areas at low elevations in Western and East ern Africa. Itf lourishes from sea level to 1,850 meters (6,070 feet). Requires a high water table, a mean annual temperature of 10 to 30 °C (50 to 86 °F), and a mean annual rainfall of 75 to 200 centimeters (30 to 79 inches) , and t olerates a variety of soil conditions. Propagation methods include seed, coppice, and root suckers; seeds require a long time to germinate and fire may help break the seed coat. Pruning and coppicing aid optimum tree shape. **Agritos:** Agritos is p ropagat ed by

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

of dry , well

- drained so ils. **Almondette** The almondette is grown for its f ruits in the hot topical

- monsoon climate in dry , open deciduous tropical forests containing yellow sandy

- loam soils. It grow s up to an elevation of 500 meters (1,640 feet). Propagation is by seed, rootin g cuttings and tissue culture. **Am barella**  Ambarella grows well in the warm subtropics and tropics in hot, tropical lowlands and full sun , and prefers a m onsoon climate. Tolerant of all ty pes of well

- drained soils, shade, drought and elevations up to 70 0 meters (2,300 feet). Trees grown in shade produce little fruit it is n ot tolerant of frost. Requires sheltered locations. Propagation is by seed, large hardwood cuttings, grafting, and shield budding, or air layering . Seeds take 1

- 2 months to germi nate. It takes 4 to 5 years to bear fruit from seed or 2 to 3 years from cuttings. **Appleberry:** The appleberry

grows in coastal heath to forest and inland areas and it p refers sandy or loamy well

- drained acidic moist soil. Grows in semi

- shade or sun. Hardy to USDA Z one 8. Propagation is by

seed, tip cuttings, and layering. **Arazá:**37

37 The ar azá grow s wild and are cultivated on small properties throughout the basin of the Amazon . Plants are beginning to become domesticated. Grows in well

- drained , rich, loam y soils; tolerates poor clay

oxisols. Requires an elevation of 0 to 650 meters (0 to 2,133 feet), a mean temperature of 26 ° C (79 ° F), and an annual rainfall of 200 to 260 centimeters (79 to 102 inches). Propagation is by seed. For cultivation, s eedbeds are established in the shade with s eeds are planted 2 cm (0.8 inch) apart and lightl y covered. Germination is not uniform and takes up to 80 day s. Seedlings remain in the bed until they reach a height of 7 to 10 centimeters (3 to 4 inches). The p lants are then transplanted into polyeth yl ene bags filled with soil and manure and placed into a nursery , and stay in bags for one year in the shade and are then planted out on the final site, spaced 3 x 3 meters (10 x 10 feet) apart and fertilized with m ature. **Arbutus berry:** Arbutus berry grows in woodlands, scrub and rocky hillsides on well

- drained soils. Hardy from USDA Z ones 8B through 11. Requires part shade/part sun to full sun; tolerates well

drained, dry

acidic and alkaline soils including clay, loam and sand

. Seeds and cuttings propagate it

. Arbutus berry is c ultivated on a small scale in the south of France for fruit production. **Babaco:** The babaco trees prefer warm , protected sunny locations with light, fertile well

- drained soil and grown in cool, subtropical climate. Prefers temperatures of 15 to 20 ° C (59 to 68 ° F), at least 4.5 hours of sunlight, rainfall of 60 to 130 centimeters (24 to 51 inches), and slightl y acidic or neutral (pH 6.5 to 7) sandy clay soils rich in organic matter. Most cold

- tolerant plant s are in this genus. Grown at 2,000 to 3,000 meters (6,562 to 9,843 feet) in Ecuador. Itis n ot tolerant of wind or heav y frost. Propagated b y cuttings from 2 year old plants and c uttings should be 25 to 30 centimeters (10 to 1 2 inches) long and 4 to 6 centimeters (1.6 to 2.4 inches) in diameter. Rooting occurs in 10 weeks and c uttings may become producing plants within one year. Grown commerciall y in Australia and New Zealand for export; grown in greenhouses in I srael and the Middle East. Cultivated in Ecuador since before the arrival of the Europeans. The field is deepl y plo w ed before trees are planted. Trees are planted in double rows or triangles at a planting density of one plant per 1.5 square meters. Side shoots shou ld be removed for high quality fruiting. After 4 to 6 months of production, trees should be cut back to just above the soil line. The plant can onl y be used for four production cycles. Frequent irrigation and fertilization every three months are needed. **Bacaba palm:** The b acaba palm grows in a tropical climate with sun to partial shade conditions and prefers a moist, sandy, well

- drained area. It grows well in flooded and non

- flooded areas in rainforest ecos ys tems and may form high

- densit y stands. A dapts to forests and new grasslands and r equires well

- distributed annual rainfalls of 150 to 300 centimeters (59 to 118 inches). It thrives in USDA Hardiness Z ones 9B to 11. Tolerant of high temperatures, fire, poor, heavy38

38 clay oxisols of the Amazon, and 2 to 4 months of dry season. It d oes not tolerate water logging . Propagated b y s eeds with g ermination occurring in 4 months. Seedlings will tolerate heav y shade. **Bacaba -**  **de -**  **leque:** Bacaba

- de

- leque grow s in a tropical or warm subtropical climate in sunny conditions. Prefers moist, well

- drained soils and conditions below 350 meters (1,148 feet). Grows best on sandy soils of seasonal dry

land forests in Southeastern Amazonas and the transitional vegetation of the savannas. Plants are propagated b y see d , with g ermination taking 2 to 4 months. **Bayberry, Red;** The red barberry

is grown in tropical to temperate climates. Annual temperatures should be greater than 14 °C (57 °F) and annual rainfall should be 130 to 170 centimeters (51 to 67 inches). The tree requires any moist, lime

- free loam or peat well

- drained soil and an open location in sun or light shade. Prefers sandy loams to clay soils and a pH of 4 to 5.5. InChina, m ost fruit grow s on hillsides and slopes. Tolerates winter temperatures of 2 to
- 9 °C (16 to 36 °F), less

- fertile soils and shade , but it d oes not tolerate wind. Propagated is by seed, grafting, cuttings, layering and suckers. Stratified seed should be planted during the earl y winter. Germination occurs during the spring. In m id

- to late spring, seedlings are transplanted. For commercial purposes, 600 trees per hectare are planted. Fertilizers are applied three times per ye ar to aid growth. Trees should be pruned during the spring and fall. Fruit is highly perishable , and h as a s torage life of 9 to 12 day s at 0 to 2 °C (32 to 36 °F) or 1 to 2 day s at 20 °C (68 °F). The tree can remain in production for up to 30 years. The major area of production is Southeastern China. **Bignay** : The bignay

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

. **Bilimbi :**  The b ilimbi is c ultivated in tropical to warm subtropical lowland locations throughout the world. Requires full sun, rich, moist, well

- drained soil, and yearl y evenly distributed precipitation with a 2 to 3 month dry season. It is h ardy in Z ones 9B to 11. Tolerant of a numbe r of soils , but n ot tolerant of frost and drought. L ess wind and cold tolerant than the starfruit. Propagated b y seeds, grafting , cuttings , and air layering

. **Borojó :** 39

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

- 45 day s. **Breadnut:** The breadnut requires a hot, humid to sub

- humid tropical climate with a seasonal dry period and full sun or bright shade. Grows in tropical forests or dry limestone woodlands. Prefers annual rainfalls of 60 to 400 centimeters (24 to 157 inches), elevations of sea level to 1,000 meters (3,281 feet) , temperatures of 15 to 37 ° C (59 to 99 ° F), and a mean annual temperature of 27 °C (81 °F). Grows best in well

- drained, fertile soils with high organic matter. Adapts to shallow calcareous or rocky soils and acid u l tisols poor in nutrients and rich in organic matter. Tolerant of a variety of soil conditions, a pH from 6.8 to 8.2, short and light frosts, salt spray , shade, droughts, and seasonal flooding. Propagation is by seed, cuttings, or air layers. Seeds should be soaked in water for 24 hours be fore planting into containers. Germination occurs in 28 day s. After seedlings reach 30 to 50 centimeters (12 to 20 inches) tall, trees are planted 10 by

10 meters (33 by

33 feet) apart in the field. **Cabeluda:** The C abeluda r equires a tropical, humid c limate with moist, fertile soil and full sun or partial shade. The tree is fairl y cold tolerant and can withstand temperatures up to

- 3 °C (27 °F) , and is p ropagated b y s eed. **Cajou ,**  **f ruit:**  The cajou, fruit grows in hot, humid tropical lowlands, dryland forests, flood plains, and the non

- flooded areas of the rainforest; sometimes found on the high flood plains where the soils are briefl y waterlogged. Prefers clay soils, mean annual temperatures of 28 °C (82 °F), annual rainfalls of 200 centimeters (79 in ches), and elevations up to 300 meters (984 feet). It r equires hot, humid tropical conditions. Propagation is b y seed , with g ermination occurs in 6 to 8 day s. **Cambucá:** Cambucá grows in hot, rainy regions with temperatures ranging between 9 to 42 °C ( 48 to 108 °F) and annual rainfall around 200 centimeters (79 inches) : well adapted to many different cooler and drier climates. Propagat ion is by seeds and remains viable for no more than one week when kept dried or four weeks when preserved in moss. See ds are covered with 0.5 to 1 centimeters (0.2 to 0.4 inch) of soil and watered 2 times per day . Sprouting occurs in 2 to 5 months. Seedlings are planted 8 meters (26 feet) apart in an area protected from sun and wind 10 to 12 months after germination whe n they are 40 to 50 centimeters (16 to 20 inches) high. Mature trees prefer a deep, rich, well drained soil in full sun. Young trees need pruning regularl y.40

40 **Carandas plum:** Carandas plum r equires a hot climate with low rainfall. Grows at forest edges, in forests, woodlands, coastal thickets, rocky hillsides, in clay soils including black cotton soils, and in dry and moist low and midlands at elevations of 1,500 to 2,500 meters (4,921 to 8,202 feet). Propagation is by

seed and cuttings and is consumed as a famine food. **Carob:** C arob grows throughout the Mediterranean region in the warmest areas near the coast in sandy , well

- drained loam; prefers warm temperatures and subtropical areas : slightly hardier than the sweet orange. Id eal precipitation for fr uit set is 35 centimeters (14 inches) , while h igher yi elds are obtained with precipitation of 50 to 55 centimeters (20 to 22 inches). Pods should not be exposed to rain after turning brown. Tolerates a number of soils including rocky hillsides, deep sand or heav y loam that is well

- drained, drought, mild and dry areas with poor soils, and hot and humid coastal areas , but d oes not tolerate acid or wet soils. Young trees suffer frost damage ; m ature trees can survive a temperature drop to

- 6.7 °C (20 °F). P ropagated b y seeds, budding, cuttings, and grafting. Seeds must be scarified and soaked before planting. Swollen seeds are planted in flats and when the second set of leaves is produced, plants are transferred to pots. When 30 centimeters (12 inches) tall, plants are transplanted to nursery rows and spaced 9 meters (30 feet) apart. Pruning and fertilization aid yield. It is c ultivated for seeds and pods. **Cashew apple:**  C ashew apple fruit grow s in moist, warm temperate to very dry tropical conditions

. It can tolerate annual precipitation of 7 to 20 cm (28 to 80 inches), average annual temperatures of 24 to 28 °C (75 to 83 °F) and a relative humidity of 65 to 80%. Cashew trees are well adapted to many well

- drained soil ty

pes and trees growing in light sand and limestone soils produce satisfactory

yields. Tolerant of deep, well

- drained, sandy , poor soils; requires a pH of 4.5 to 6.5. Drought tolerant and high rainfall and humidity favor diseases , but it has cold tolerance. Propagation is by

seed that is planted directl y in the field. For commercial purposes, plants are spaced 6 to 11 meters (20 to 35 feet) apart. **Ceylon iron wood:** Ceylon iron wood trees grow wild in dry evergreen forests in India : cultivated on a small scale in gardens, especial ly near big cities where there exists a good market for the fruits. **Ceylon olive:** Ceylon olive is grown as a sub

- canop y tree in evergreen to semi

- evergreen forests up to 1600 meters (5,249 feet). It thrives in the moist, low country , and is p ropagated by seed.41

41 **Cherry -**  **of**

**- the**  **- Rio**  **- Grande**  Cherry

- of

- the

- Rio

- Grande grows in tropical to subtropical conditions in a variety of soils. Slightly acid soils are preferred ad requires full sun. Itis n ot tolerant of drought. Large amounts of water are required during bloom and fruit development. Mature trees tolerate temperatures down to

- 6 °C (21 °F). Propagation is by seed and grafting. Fruit production occurs in 4 to 5 ye ars from seed. Established trees require a fertilizer at least three times a year. Thrives in USDA Z ones 9 to 11. **Chinese olive, black:** The black Chinese olive grow s in forests at 500 to 1,300 meters (1,640 to 4,265 feet). Cultivated for food in southern China (Kwangsi, Kwangtung, Fukien, and Szechwan) and Indochina. Cultivated in north ern Vietnam at altitudes below 500 meters (1,640 feet). The tree requires full sun, deep humid soil, and steep land. **Chinese olive, white:** The white Chinese olive trees are distributed in primary and secondary

forests in China, Japan, Malay sia, Northern Vietnam, and Laos. Trees are cultivated in Thailand. Requires a subtropical to cool tropical climate , and t olerates a variety of moist soils, from sand to heav y clay ; tolerates acid to alkaline pH conditions. Grown in areas with elevations of 400 to 1, 200 meters (1,312 to 3,937 feet), mean temperatures of 18 to 24 °C (64 to 75 °F) and a rainfall of 150 to 250 centimeters (59 to 98 inches). Tolerates semi

- shade conditions , and it is p ropagated b y seed. **Chirauli -**  **nut:** The chirauli

- nut grows in the decid uous dry forests and valley s at altitudes of 750 to 1,500 meters (2,461 to 4,921 feet). In India, the tree is adapted to a relative humidity in January from 40 to 80% and in July from 70 to 90% , and p ropagate s by seed. **Ciruela verde:** Ciruela verde is grown in tropical climates at low to middle elevations. Tolerant of a variety of moist soils including sandy, loam y and clay conditions with an acidic, neutral or a basic pH. Grows in sunny or semi

- shade conditions. Propagation is by seed and trees fruit within 2

- 3 years from seed. Tolerant of freez ing but it is slightly damaged by

temperatures of

- 2 ° C (28 ° F). **Cocoplum:**42

42 The cocoplum grows along the coast in thickets on dunes and rocky headlands up to 500 meters (1,640 feet); also prefers hot trop ical lowlands with shallow poor to fertile soils. Thrives inland along watercourses, on sandy, nutrient

- poor soils. Grows where competing vegetation is kept short. Tolerant of wind, salt spray and flooding; requires full sun. Grown in USDA Z ones 10 to 12. Semi

- tender; foliage is damaged at

- 1 °C (30 °F). Itis propagated by seeds and cuttings , and root c uttings are made at 6 to 8 weeks. **Date:** The date grows in dry subtropical and tropical areas of the world. Requires hot and dry conditions for prop er fruit maturation. Fruit production is best where there are long, intensel y hot summers with little rain and very low humidity

from pollination to harvest and abundant underground water near the surface or irrigation. Tolerant of salt, alkaline conditi ons, various soil ty pes with good drainage, and temperatures to about

- 5 °C (23 °F). Thrives in conditions with an annual precipitation of 3.1 to 40.3 cm (12.2 to 158.7 inches), annual temperatures of 12.7 to 27.5 °C (55 to 82 °F), and pH of 5.0 to 8.2. In cultivation, one trunk is allowed to grow large. Propagation is by

seed, suckers from the base of the trunk, or tissue culture. Seedlings are planted in nursery

rows and later transplanted to the permanent location. Fruit production occurs in 5 to 8 years from suckers. Trees are planted 9 meters (30 feet) apart with one male tree for every 50 female trees. Artificial pollination is also practiced. Dates are a m ajor fruit crop in arid regions of North Africa and the Middle East. **Davidson’s plum:** T h **e** Davidson’s plum grow s in tropical and subtropical rainforests in northeast Queensland from sea level to 1,000 meters (3,281 feet). Tolerant of full to part sun and a range of soil ty pes; prefers moist soil with high levels of organic matter and it thri ves where there is consistent rainfall throughout the year. Adult trees may survive frost but juvenile trees encounter leaf burn. Propagated b y seed or tissue culture. Trees are planted 2.5 to 5 meters (8 to 16 feet) apart in rows that are 3 to 5 meters (10 to 16 feet) apart. Large yi elds are improved by removing apical shoots to induce multiple stems. Mulching, irrigation and windbreaks are common cultivation practices. **Desert date:** The desert date r equires a hot arid climate and d oes not tolerate humid climate. Fruit still develops in unusually

dry years. Grows at frost

- free elevations from sea level to 2,000 meters (6,562 feet) in fertile, low

- lying sites with deep sandy soil and access to water. Also grows well on heavier, fertile clay

soils wi th low salinity , open parklands and grasslands. Requires a mean annual temperature of > 20 °C (> 68 °F) and <25 to 80 centimeters (10 to 31.5 inches) of mean annual rainfall. Propagation is mainly by seed. Plants may

be propagated by

cuttings. Seeds ar e soaked in warm water for several hours before planting time. A loamy nursery medium, a rooting depth of at least 12.5 centimeters (5 inches), and shade aids germination. Seedlings should remain in the nursery for 3 to 6 months and f

ruiting begins in 5 to 7 years from seed. Full43

43 fruiting potential is reached by 25 years. Trees live for 100 or more years and thus far little progress towards commercial production. **Doum palm coconut:** The Doum palm coconut grows best in moist, tropical climates in a rich , well

- drained sandy loam with a pH of 6.5 to 7.5 and sunny conditions. Forms thick stands along watercourses in hot, dry

areas. Tolerates arid and semi

- arid areas with dry tropical or subtropical climate; however, fruit size and production is lower in these areas. It is fo und in open grasslands and desert. Tolerates moderate salinity and nutrient poor soils and is a ble to withstand some frost. Propagation is by

seed and basal offsets. Seeds take up to a year to germinate and underground development t akes place before the first seedling leaf emerges. Plant s eeds singl y in deep containers or 20 centimeters (8 inches) deep in the ground. Soil must be kept moist for 2 to 3 months while the seed is germinating , and o nce germination occurs, seedlings can withstand up to 10 months of drought. **False sandalwood:** False sandalwood r equires hot tropical lowlands or subtropical climates. Found as solitary trees dispersed in open, dry savannah, as an understory of dry forests or woodlands, along seashores, or o n riverbanks. Prefers areas where there are stony , sandy , clay , clay loam, loamy , sand , and sandy clay soils. Tolerates a mean annual rainfall ranging from 30 to 125 centimeters (12 to 49 inches) and a mean annual temperature of 14 to 30 °C (57 to 86 °F) , and it grows at elevations from ground level to 2,000 meters (0 to 6,562 feet). Tolerant of light frost and drought , and p ropagation is by seed and cuttings. **Feijoa:** Feijoa grow s in the cool subtropical, warm temperate and cool highland tropical cl imates. Found growing in the subtropical forests with large timber tree species at altitudes of 400 to 800 meters (1,312 to 2,625 feet), temperate forests at 900 meters (2,953 feet), and high altitude grasslands and low canopy forests at about 900 meters (2,953 feet) in South America. Thrives on the forest margin or as an understory tree. Tolerant of a considerable range in rainfall and a variety of soil conditions including nutrient poor and acidic soils. Fruiting is poor in hot tropical lowlands. For optimal fruit production, plants are planted in fertile, well

- drained soil in a sunny location. Does not tolerate cold winters , and c old temperature damage occurs below

- 3 °C (27 °F) in summer and

- 8 °C (18 °F) in winter. Frosts damage s the fruit. Hot and dry conditions in spring during flowering and fruit set may interfere with pollination and lead to low yields. Propagation is by

seed, cuttings, layering, and grafting. D uring late summer is the best time to make c uttings. Rooting takes 8 to 10 week s. Trees in orchards are planted 3 to 3.5 meters (10 to 11 feet) apart in the row with rows 4.5 to 5 meters (15 to 16 feet) apart. Requires a slow release fertilizer. Plants are often self

- sterile , and f

ruiting is improved by

cross - pollination. To ensure proper fruiting, two trees of different cultivars must be planted close together. New Zealand is the world’s large producer of this fruit; generall y, fruit are not produced on a commercial scale.44

44 **Fig:** Fig trees are located in the subtropical, cool tropical and temperate zones with moderate winters. Grows best in dry climates where the cool season alternates with the hot season. Prefers hot, dry , summers with low humidity , no autumn rains and low to medium fertile soil. Summer temperatures of 32 t o 37 °C (90 to 99 °F) or higher are optimal. Mature trees can tolerate winter low temperatures of

- 10 °C (14 °F), while young trees cannot tolerate temperatures between

- 8 to

- 6 °C (18 to 21 °F). It is also t olerant of a variety of soil conditions from s and to clay , with good drainage and low acidity , a pH range of 6 to 7.8, temperatures below freezing when plants are dormant, drought, and some soil salinity . High rainfall causes trees to produce poorl y. Fig orchards growing in the hot dry climates requ ire about 76 centimeters (30 inches) of water annuall y. Cultivated from sea level to over 5,000 feet (1,524 meters). Propagation is by seed, cuttings, and grafting. Cuttings are taken during the dormant season. Tree spacing is variable depending on whe ther figs will be dried or produced for the fresh market. Plants for drying are planted on a square or offset pattern with 6 meters (20 feet) between the rows to allow space for drying and machine harvest and from 4.2 to 5.4 meters (14 to 18 feet) between trees. Orchards for fresh fruit production are set closer in square or offset plantings with from 4.2 to 4.8 meters (14 to 16 feet) between rows and from 3.6 to 4.8 meters (12 to 16 feet) between trees. In man y commercial production regions, trees are p runed severel y after each harvest because fruit is mainly produced on new growth. Commerciall y grown trees average from 5 to 8 meters (16 to 26 feet) in height and 6 to 7 meters (20 to 23 feet) in width. Pruning also enables the fruit to be harvested mor e easil y. Irrigation at lower elevations will increase production. **Fragrant Manjack :**  Fragrant m anjack grows in tropical and subtropical areas in open woods on slopes and beside mountain streams ; grows singl y in the sub

- Himalayan region up to about 1,5 00 meters (4,921 feet) and in dry

deciduous, moist deciduous, monsoon forests and tidal forests. Cultivated in its natural range for fruit in borders and along roadsides. Prefers an annual mean rainfall of 25 to 300 centimeters (10 to 118 inches), a deep , moist, sandy loam soil, and full sun to part shade in moist ravines and valley s. Tolerates a wide range of soils. Inareas where the rainfall is less than 50 centimeters (20 inches), plants are found growing along streams or depressions. Propagation i s by

seed, grafting, coppicing, and cuttings. Plant seeds direct ly into containers, beds, or tray s , and germinates in 3 to 6 weeks. Plant s eedlings in the field in 3 to 4 months at lower elevations and after a year at higher elevation or just before a mo nsoon. Plant in June to July at a depth of 2 centimeters (0.8 inch) in lines spaced 20 centimeters (8 inches) apart. Seedlings must be protected from frost and require full sun. Grafted trees flower in the fourth ye ar. **Gooseberry, Abyssinian:**45

45 The Ab ys sinian g ooseberry grows in hot, dry tropical climates. In Ethiopia, the plant grows along river courses in humid lower highland forests of moist and wet forest in moist and wet midland at elevations of 1,600 to 2,200 meters (5,249 to 7,218 feet). Tolerant of higher rainfall. Onl y minor injury is encountered at temperatures below freezing. Propagation is by seed and cuttings. **Gooseberry, Ceylon:** The Ceylon g ooseberry r equires hot, humid, sunny, tropical lowlands. Grows vigorousl y on sand or limestone and in woodland thickets. Rich, moist, well

- drained soil and an abundance of water are best for fruit production. In the Philippines, fruit grows from sea level to 792 meters (2,600 feet) and in Malaya from sea level to 1,219 meters (4,000 feet). Tolerant of dry to moist climates, a variety of soils and light frost , but is n ot tolerant of drought and extreme cold. Propagated b y seed, shield budding , grafting and cuttings. An aggressive growing plant. Trees are fertilized annually and it grows in USDA Z ones 9 to 10. **Gooseberry, Indian:** The Indian g ooseberry is grown in hot tropical lowlands to dry deciduous subtropical forests. The plant is more subtropical than tropical and survives cold winters. The tree is found in locations from sea level up to 1,800 meters (5,906 feet). However, fruit is only cultivated in locations up to 1,500 meters (4,921 feet). In India, mature trees tolerate temperatures up to 46 °C (115 °F). It is t olerant of both dry and humid conditions. Young plants must be shaded. Propagation is by

seed, cuttings, layering, budding and grafting. The seed germinates and produces a seedling with a 0.8 centimeter (0.3 inch) stem diameter in 4 months. Budding and grafting takes place from June to September and February to March in India. Trees are spaced 9 to 12 meters (30 to 39 feet) apart. Transplanted trees should be irrigated or planted at the start of the rain y season. Trees begin to bear when 5 to 6 years old and can bear for 50 years. **Gooseberry, Otaheite:** The Otaheite g ooseberry grows in subtropical to tropical climates. The tree is grow s in hot, humid tropical lowlands. Tolerant of a variety of soils, a seasonal dry period, light frost, and elevations of up to 914 meters (3,000 feet). Propagation is b y seed, budding, air layers, and cuttings. **Governor’s plum (includ ing**  **Plum -**  **of -**  **Martinique, Rukam, and Indian plum):**  The Governor’s plum **(**

Flacourtia indica

) thrives near humid limestone coasts, hot, humid tropical lowland valley s, dry tropical deciduous forests, and high, dry savannahs and hillsides. Plants are also found in forests having dry seasons, woodlands, wooded grassland, bush land , and near watercourses. Grows well in areas with a high water table and full sun. Requires a minimum temperature of 4 ° C (39 ° F ) and a maximum temperature of about 45 °C46

46 (113 °F); requires a minimum annual rainfall of 50 centimeters (20 inches) and a maximum rainfall of 200 centimeters (79 inches). Tolerant of drought conditions and a variety of well

drained soils from sand to cl ay , but it d oes not tolerate frost. Propagation is by seed, layering and grafting. The Plum

- of

- Martinique (

Flacourtia inermis

) requires hot, humid tropical lowlands. Does not tolerate frost. Propagation is by seed, air layering and budding. Trees live approximately

20 years. Rukam (

Flacourtia rukam

) requires hot, humid tropical lowlands and full sun to shade. Prefers elevations up to 2,100 meters (6,890 feet). Grows in primary or secondary forests and along rivers. Tolerates a range of temperatures , rainfall and soil conditions. Propagation is by seed, root suckers and grafting. Seed germinates quickly . Trees should be spaced 8 to 12 meters (26 to 39 feet) apart. The Indian plum ( Flacourtia jangomas

) requires hot, humid tropical lowlands. Grows at elevations up to 800 meters (2,625 feet) in mountain rain forests and evergreen broad

- leaved forests. **Grumichama:** The grumichama is a subtropical plant that grows in warm, wet tropical lowlands in deep, well

- drained medium

- acid soil. Tolerates a w ide range of soils including shallow, moist, sandy soils, deep fertile sandy l oam, or rich clay . Grows best in partial shade, but tolerates full sun. Requires an annual rainfall that is above 178 centimeters (70 inches). Not very tolerant to frost but i t can survive temperatures of

- 3.33 °C (26 °F) in Brazil. Propagation is by seed, grafting and cuttings. Fruit production occurs the fourth ye ar from 1.2 meter (4 foot) tall seedling trees. Produces fruit from 76 to 610 meter (300 to 2,000 foot) elevati ons. M ost fruit is produced at elevations from 76 to 274 meters (250 to 900 feet). Trees are pruned as a shrub and kept at 2 to 3 meter (6 to 10 foot) heights to facilitate harvesting. Commercial trees are planted at 5 to 6 meter (15 to 20 foot) spacing or grown in hedgerows. Most commercial production occurs in Brazil. **Guabiroba:** Guabiroba is grown in hot, dry Southern and Western savannah regions of Brazil. Grows well in hot, dry

climates and poor soils. Somewhat frost hardy and i n Brazil, cultiv ated in domestic orchards, mainly in the south and southeast part of the country , propagated b y seeds. **Guava:** Guava grows in the tropics and warm subtropics in both dry and moist climates. Prefers areas with long dry

periods, full sun, medium rainfall o f 100 to 200 centimeters (39 to 79 inches) per year, elevations of 0 to over 2,000 meters (6,562 feet), mean temperatures of 23 to 28 °C (73 to 82 °F), high light, and soils with good drainage, high organic matter, and a pH of 5 to 7. Tolerances a wide range of rainfall, shade, drought, saline conditions, and very light frost. Can grow in low

- lying seasonally flooded pastureland. Propagation is by seed, cuttings, layering, budding and grafting. Seeds are viable for a long period of time. Plant seeds in a well

- drained media; germination occurs in 15 to 20 day s. Seedlings should be transplanted when 5 to 76 centimeters (2 to 30 inches) high, and placed in the field when 1 to 2 ye ars old. Seedlings can be47

47 budded or grafted when stems are 1.2 to 2.0 centi meters (0.5 to 0.8 inch). The side wedge method is used most in grafting. Cuttings 13 to 25 centimeters (5 to 10 inches) long are taken from green wood with two true leaves. Cuttings should be placed under mist with 28 to 30 °C (82 to 86 °F) bottom heat. Rooted cuttings 6 to 8 months old should be transplanted to the field. Trees should be spaced 3 by 5 or 5 b y 6 meters (10 by 16 or 16 b y 20 feet) apart. For commercial production, moisture (irrigation or rain) is required during vegetative growth, flow ering and fruit development. Fertilization, defoliation and pruning after harvest aid production. Harvesting depends on skin color, the variety, and the stage at which the fruit is to be eaten. Cultivated in every tropical and subtropical country around the world. **Guava berry:** The guava berry is grown in tropical America in dry or moist coastal woodlands and forests from sea level to 300 meters (1,000 feet). Requires warm tropical lowlands and full sun. Tolerates dry

to moist conditions and a variety of soils. Grows best in rich loam. Moderate salt tolerance. Poor growth occurs in high pH soils. Itcan tolerate some frost and is p ropagat ed by seed **Guava, Brazilian:** The Brazilian gu ava r equires tropical to warm subtropical climates. Tolerant of a variety of soil conditions, low temperatures, and arid conditions. Does not tolerate light sandy soil. The tree bears heavily

at sea level. Propagation is by seed or cuttings. Germination occurs in several weeks to a few months. Seeds should be planted in 24 to 29 °C (75 to 85 °F) soil. **Guava, Cattley (includes**  **Purple strawberry guava, Yellow strawberry guava, and Strawberry guava).**  The Cattley guava r equires a cool to hot climate. Prefers full sun, rich sandy loam or red clay , dry climate, and el evations of sea level to 1,500 meters (4,921 feet). Can be grown on a variety of soil conditions including poor, limestone, saline, swamp y, or well

- drained soils; can grow in moist to dry

forests and disturbed areas. The red form tolerates temperatures u p to
- 6 °C (21 °F), shade, and drought. Hardier than the common guava. The yellow form is less tolerant of cold temperatures, but can tolerate minor flooding. Trees are invasive in many areas of the world, forming thickets and mats of roots : can shade o ut native vegetation and is considered the worst pest plant in Hawaii. Propagation is by seed, grafting, budding, rooted cuttings, and layering. Most red form cultivars are propagated vegetativel y. Yellow form fruit are usuall y grown from seed. Young trees are not commonly trained but are fertilized and irrigated. **Guava, Costa Rican:**  The Costa Rican guava r

requires a hot tropical climate. Trees grow in valley s, along streams, on temperate highlands, and in swampy woods along the coast and inland. Prefers medium to high rainfall. Tolerates a variety of well

- drained soil conditions and low to medium48

48 elevations. Trees do not fruit well at sea level, but do well at higher elevations. Not tolerant of frost. Propagation is by seed and cuttings. **Gu ava, Para:**  Para guava growing r

requirements are similar to the common guava. Prefers a hot, dry tropical climate, light soils, full sun to part shade, high rainfall and low to medium elevations. Less hardy than the tropical guava. Fertilization aids fr uit set and it is p ropagation is by seed. **Guayabillo:** The guayabillo r equires a warm tropical or subtropical climate but can tolerate some frost. Propagation is by

seed. **Illawarra plum:** The Illawarra plum p refers a rich, moist non

- alkaline soil and a humid climate. Grows best in coastal lowlands on deep alluvial soils beside riverbanks . Also thrives in the dense subtropical river

bank and seashore rainforests of Queensland and New South Wales. Tolerates moist, well

- drained acidic or neutral sandy, lo am y and clay soils and temperatures down to

- 7 °C (19 °F) in Australian gardens. Grows in semi

- shade or full sun at elevations between sea level and 1,000 meters (3,281 feet). Can tolerate maritime exposure and fire. Propagated b y seed and cuttings. Se eds are sown in sandy soil in a warm greenhouse. Seedlings should be planted into individual pots and left in the greenhouse for one winter. Trees are planted in the permanent position in late spring or earl y summer after the last frost. The seeds ripen in October. Cuttings of half

- ripe terminal shoots are cut 5 to 10 centimeters (2 to 4 inches) long and placed in a frame in July in August. **Imbé:** Imbé is grown in hot, dry tropical climate in deep acidic or sandy soil. Also grows in more humid climate s and subtropical climates. Requires warm winters, hot to very hot summers and full sun. Tolerates drought, salt, wind, heav y rain, light shade, varying rainfall from 20 to 100 cm (8 to 39 inches) per year and man y different ty pes of soil. Does not tole rate extreme cold, but can tolerate temperatures to

- 3 °C (26 °F). Propagation is by seed and grafting. Trees should be fertilized every 3 to 4 months with a complete tree fertilizer. The thin skin of the fruit and susceptibility

to damage has hindered commercial cultivation. **Imbu:** Imbu rrequires a hot tropical or subtropical, semi

- arid climate , and is t olerant of dry conditions. Grown in the dry tropics and tropical areas with alternate seasons. Also, found growing in areas with high humidity and an annual rainfall of 152 centimeters (60 inches). Potential crop for arid tropical regions. Grows in gravell y loam that is sometimes mixed with49

49 clay or sand. Susceptible to frost. Some plants can withstand temperatures of

- 2 °C (28 °F) without major in

jury . Propagation is by

seed and cuttings. Seeds should be germinated in flats of light soil. Wild trees produce more fruit than can be consumed. Some cultivation takes place where wild trees are not present. **Jaboticaba:** The j aboticaba r equires a c ool tropical and warm subtropical climate with medium to high rainfall and full sun. Grows best in groups on deep, fertile, mildly acid, well

- drained soil above 500 meters (1,640 feet). Also grows well on sandy soils, heavy

clay , and limestone. Tolerant of light frosts reaching

- 3 °C (27 °F). Not tolerant of salty or poorly drained soil. Propagation is by

seed, inarching, air layering , tissue culture, cuttings, and grafting. Seed germination takes place in 20 to 40 day s. Each seed produces four to si x plants. Plant trees 6 by 6 meters (20 b y 20 feet) to 6 by 4 meters (20 b y 13 feet) apart. The j aboticaba have been cultivated in Brazil since pre

- Columbian times. Fruit are cultivated in orchards containing 500 to 1,000 trees. Harvest f

ruit when the fruit turns deep purple to black and becomes soft to the touch. Maturation takes place over 2 weeks on one tree. **Jamaica cherry:** Jamaica cherry grows well in tropical to near tropical locations, in warm, humid climate at elevations up to 1,300 meters (4,265 feet). Requires at least 100 centimeters (39 inches) of annual rainfall and good drainage. Tolerates occasional low night and winter temperatures, drought, poor, rocky acidic to alkaline soils, polluted city air, and denuded mountains where other trees fail to grow. Prefers light soils with a pH of 5.5 to 6.5. Does not tolerate salt, waterlogged conditions, or calcareous soils. Seedlings do not tolerate shade. Fruit are propagated b y s eed, cuttings and air layering. Seed are planted directl y i nto the field. High temperatures and light are required for germination. Plants begin fruiting 18 months from seed. Plant trees at 6 to 8 meters (20 to 26 feet) apart. The planting hole should contain a mixture of soil and organic matter. Most fruit are obtained from wild plants. **Jambolan** : Jambolan grows in tropical humid lowlands or hot subtropical climates from sea level to 1,800 meters (6,000 feet). Does not fruit at elevations above 600 meters (2,000 feet). Grows semi

- wild in Hawaii in moist areas below 600 meters (2,000 feet). Grows only in areas with minimum temperatures above 1.7 °C (35 °F). Grows best in regions with annual heav y rainfall of 1,016 centimeters (400 inches) and full sun. Thrives on riverbanks . Dry weather is required during flowering and fruiting periods. Tolerant of a variety of soils, including poorl y drained soils, seasonal dry

periods and prolonged flooding. Grows well under adverse conditions in low, wet areas. Also grows well on higher, well

- drained loam, marl, sand or limestone soils. Not tolerant to heav y salt spray, over wash and saline or sodic soils. Young trees are sensitive to frost, while mature trees tolerate brief below

- freezing temperatures. Has become invasive in50

50 many areas and is shading out nativ e trees. Propagation is b y seed, cuttings, budding, layering and grafting. Seeds are sown during the rain y season in India and germinate in 2 weeks

. **Jelly palm:** The j elly palm r equires warm temperate, subtropical or cool tropical climate. Native to op en savannahs, grasslands, and dry woodlands. Grows best in sandy well

- drained soils at low elevations. Tolerant of drought, salt, heat, windy conditions, and a variety of soil conditions including clay , loam, alkaline and acidic soils; can grow in dry an d/or infertile soils. Grown in full sun to part shade/part sun. Plants exposed to full sun are more compact. Hardy to at least

- 12 °C (10 °F). Resistant to freeze injury . Regular water and fertilization produces palms that are more attractive . Propag ated by seed. Seeds germinate unevenl y over several months to a year. It is best to sow the seed in a warm greenhouse at 24 °C (75 °F). Pre

- soaking the seed for 24 hours in warm water prior to sowing may aid germination. **Jujube, Chinese:** The Chine se j ujube grows in the subtropics and warm temperate zones in full sun and sandy , well

- drained soil. Requires hot, dry climate during the growing season and cool to cold temperatures during dormancy . Does best where summers are long and hot and rain seld om falls during fruit ripening. Trees have a medium to low chilling requirement in order to set fruit. Tolerant of temperatures to

- 10 °C (14 °F) during dormancy . Also tolerant of drought, poor soils, loam soils, and soils with high salinity or high alk alinity . In well

- drained soils, trees grow in areas where the annual rainfall exceeds 150 centimeters (59 inches). Grows in dry , gravell y or stony slopes of hills and mountains. The Chinese jujube is a deciduous tree that grows up to 15 m tall and has a medium to low chilling requirement and a semi

- arid climate. The trees are drought tolerant and prefer full sun and a well

- drained soil. Itgrows in northern Florida. Tree spacings are usually

4.5 m x 7.5 m. Propagation is by seed, budding, cuttings an d grafting. For seed propagation, stones are removed from the fruit and dried at room temperature for several weeks. When the stone has dried, it is opened and the seed is soaked for 2 day s in fresh water. Seeds are then stratified in moist sand or peat at 5 °C (41 °F) for 60 day s. Seeds are then planted in warm, moist, well

- drained soil. Germination takes place in 2 weeks. Tree spacing is 4.5 meters b y 7.5 meters (15 feet b y 25 feet). Regular fertilizer applications aid growth. Irrigation is requir ed in semi

- arid regions. Based on public comments on the crop grouping Stone fruit proposed rule Chines jujube will be transferred to become a member of the Stone fruit crop group 12

- 12. **Jujube, Indian:** The Indian ju

jube grows in the wet/dry tropical an d warm subtropical climates. Requires warm to hot tropical climate with low to high rainfall and full sun. Trees are suited to mean annual temperatures from 7 to 13 °C (45 to 55 °F) to 37 to 48 °C (99 to 118 °F). Annual rainfall requirements are 12 to 2 20 centimeters (5 to 87 inches). Trees grow at altitudes of about 900 to51

51 1,650 meters (2,953 to 5,413 feet). Commercial cultivation occurs up to 1,000 meters (3,281 feet). Grows in the arid and semi

- arid regions of Africa, Asia and some of the Caribbean islands. Also, found in coastal thickets and dry limestone woodlands. Grows best on sandy loam, neutral or slightly

alkaline soils. Grows well on laterite, medium black soils with good drainage or sandy , gravell y, alluvial soil of dry riverbeds . Tole rant of a variety of soil conditions including poor soils, salinity , drought and flooding. Sensitive to frost. Propagation is by seed, root cuttings, and grafting. To select seeds, the stones are taken from the fruits that have full y ripened on the tree . They

are put into a 17 to 18% salt solution. Stones that sink are dipped in 500 ppm thiourea for 4 hours and then cracked. Plant seeds directly in the field and germinate in 7 day s. In Western India, jujubes are budded in April or May using scion bud s. In other parts of India, budding is done in July

or December. Trees are planted in a square pattern in the field about 7 meters (23 feet) apart in both directions. Trees should be regularl y pruned during the summer when trees have shed their leaves and are dormant. Fertilization and irrigation increases productivity

of the plant. **Kaffir -**  **plum:** The Kaffir

- plum grows in tropical and subtropical climates in full sun. Tolerant of dry conditions and poor soil. Requires moderate amounts of water, espe ciall y during the summer months. Grown in frost

- free areas. Propagation is by seed and cuttings. Seeds should be soaked in water for a day

and then scrubbed with a brush to remove the fleshy part. Seeds are sown in tray s filled with river sand or potti ng soil. Germination takes 7 to 11 day s. **Kakadu plum:** The Kakadu plum grows throughout the subtropical woodlands of the Northern Territory and Western Australia. Wild

- growing trees tend to have higher vitamin C content compared to cultivated trees. **Ka pundung:**  Kapundung thrives in tropical lowland forests at elevations up to 1,000 meters (3,281 feet). Tolerates a wide range of soils including dry sandstone and peat swamps. **Karanda:** Karanda grows from sea

- level to 600 meters (2,000 feet) in the Philippines and up to an altitude of 1,800 meters (6,000 feet) in the Himalayas. Requires full sun; not suited to humid climates. Grows vigorously on sand or limestone; grows wild on poor, rocky , dry soils. Most fruitful on deep, fertile, well

- drained soil. Fertilize three to four times a year with general purpose fertilizer. Propagated b y seed, cuttings and air layering. Requires pruning to bloom and fruit profusel y. Tolerates temperatures to about 4 °C (25 °F); high salt tolerance. **Kwai muk:**52

52 The Kwai muk is f

ound in lowland evergreen and tropical forests; also grown on hills and low mountain ranges at elevations of 100 to 1,700 meters (328 to 5,577 feet). Grows best in full sun. Tolerates a variety of well

- drained soils including mildly acid sandy

s oils and limestone soils; also tolerates brief flooding. Trees should be irrigated during times of hot weather and little precipitation. Fruit are not very cold tolerant. Propagation is by seed. Seed takes several weeks to germinate. Plants grow slowl y. **Lemon aspen:** Lemon aspen grows in highland rainforests from Central to North Queensland, tropical and tableland forests of Northern Queensland and coastal regions from Victoria, New South Wales through to Queensland. Requires a sunn y, sheltered pos ition, moist well

- drained rich soil, and natural rainfall greater than 60 centimeters (24 inches). Propagation is by seed and cuttings. Seed germinates well and does not require any treatments. Most fruit is harvested from the wild. Small

- scale product ion takes place in Northern New South Wales and along Queensland coasts. **Mangaba:** The Mangaba r equires a hot, dry tropical climate and well

- drained sandy acidic soils that are poor in nutrients and organic matter. For best fruit production, the tree requires an annual mean temperature of 25 °C (77 °F) and annual rainfall of 75 to 150 centimeters (30 to 59 inches). Grows during the hottest periods. The tree tolerates drought, deep, well

- drained and sandy loamy soil. Propagation is by

seed and graftin g. Seed should be obtained from ripe fruit, washed, dried under shade for 24 hours, and sown within 4 day s. Trees should be pruned to remove dead and diseased branches. **Marian plum:** The Marian plum grows in hot tropical lowland forests in monsoon cli mate. Thrives in humid conditions in light, fertile soil at elevations of 300 to 850 meters (984 to 2,789 feet). Propagation is by

seed, stem cutting and grafting. Seedlings and cuttings are planted 10 to 12 meters apart in shade and fertilized regularl y. **Mombin, Malayan:** The Malayan m ombin grows on open hillsides at elevations of 300 to 1,400 meters (984 to 4,593 feet) and hot tropical lowlands. Propagation is by seeds and cuttings. **Mombin, purple:** The purple m ombin grows in hot, wet or dry tropica l lowlands, highlands and semi

deciduous forests. Cultivated from zero to 2,000 meters (0 to 6,562 feet). Requires average annual precipitation of 30 to 180 centimeters (12 to 71 inches). Tolerant of a variety of soils53

53 including rocky substrates, slopes , sand, gravel, heavy clay loam or limestone. Not tolerant of frost. Propagation is by

seed and cuttings. Because seeds are not alway s viable, cuttings are more highl y favored. Cuttings should be obtained after harvest when the leaves have shed and flo wering has started. Cuttings are placed in the shade for a week and later planted 3 to 7 meters (10 to 23 feet) apart at a depth of 30 to 40 centimeters (12 to 16 inches). Cuttings should be irrigated after transplanting. The fruit is widel y cultivated throughout the neotropics from Central Mexico and the West Indies to Peru and Brazil. Prune trees t o 2 meters (7 feet) tall. **Mombin, yellow:** The ye llow m ombin s n ative to hot tropical lowlands with high rainfall or a dry season. Tolerant of soils including orisons , ultimo’s , and inceptions , soils with a low nutrient content, and soils with a pH of 5.0 to above 7.0. Plants adapt to humid areas, arid areas and warm subtropical areas with no frost. Trees do not tolerate elevations above 1,000 meters (3, 281 feet). Trees grow isolated or in groups in moist tropical forests of the Amazon or the Atlantic Forest, grasslands, pastures, and backyards. Grows well in areas with average annual rainfall from 100 to 200 centimeters (39 to 79 inches), a dry season of up to 5 months and full sun. In the humid zones of northeast Atlantic states, the tree grows along the coast and lowlands. Propagation is by seed, grafting, air layering, in vitro, or large cuttings. Germination of seed is slow and low. To increase germination, physical and chemical scarification is utilized. Plants produced from seed have highly

variable characteristics. Due to limited cultivars and the height of the tree, there is little commercial production. Most fruit is collected from wild p lants. **Monkeyfruit:** The m onkeyfruit tree is found growing along stream banks in protected lowland areas and in the humid sub

- Himalayan regions of India. It prefers deep, moist, permeable soils. Does not tolerate poor soils and water logging . Young trees tolerate moderate shade, but mature trees grow in full light. Tolerates a three

- month dry season, an annual rainfall of 70 to 200 centimeters (28 to 79 inches), an altitude of 150 to 1,600 meters (492 to 5,249 feet), and a mean annual temperature of 17 to 24 °C (63 to 75 °F). Young seedlings do not tolerate frost. Seeds, cuttings, or stumps propagate the tree . Seeds should be planted during the monsoon season. Germination is quick. Seedlings require shade and irrigation for the first 2 to 3 week s and should remain in the nursery

until the next monsoon season. Root cuttings should be 5 centimeters (2 inches) long and stem cuttings should be 20 centimeters (8 inches) long. **Monos plum:** The Monos plum grows in hot tropical lowlands with medium to high rainfall. Tolerant of a variety

of soil conditions and light frost. Grows well in beach sand. Propagation is by seed. **Mountain cherry:**54

54 The Mountain cherry grows in tropical moist to wet forests. Favors areas in the forests and areas along beaches that are penetrated b y sunlight. Trees colonize disturbed areas. Tolerant of environments containing salt. Seeds germinate rapidly, within 2 to 3 weeks. **Nance:** Nance trees are adapted to a wide range of climates and environments including the coastal Caribbean, semi

- desert regions of northeastern Brazil, humid tropical lowlands, the middle elevations of Mexico, Central and South America, subtropical and tropical deciduous forests, open pine forests, and grass y savannah ecosy stems. Trees are used in r estoring infertile and burned

- over land. Trees require 80 to 150 centimeters (31 to 59 inches) of rainfall per year, temperatures of 22 to 28 °C (72 to 82 °F) and an elevation of 0 to 1,800 meters (5,906 feet). Most trees are found at elevations below 1, 000 meters (3,281 feet). Tolerant of drought, fire, high temperatures and a variety of soils including rocky, sandy, and alkaline soils, soils with moderate permeability

and soils with good drainage and high fertility . Does not tolerate frost. Propagate d by

seeds and grafting. Seeds germinate in 20 to 45 day s in well

- drained potting soil. Due to variations in tree characteristics when grown from seed, grafting is done more frequentl y. Young trees should be shaded. Pruning and fertilizer aid fruit pro duction. On rich soil, trees should be spaced 7 b y 7 meters (23 b y 23 feet). In less fertile soil, trees should be spaced 4 b y 4 meters (13 b y 13 feet). The trees are left alone when forests are cleared and are maintained in a state of semi

- wild cultivation; grown as part of a subsistence farming s ys tem. **Natal plum:** The Natal plum grows in the tropics and subtropics in full sun and well

- drained soil. Thrives in coastal bush, sand dunes and coastal forests. Tolerates light frost to

- 4 °C (25 °F), s emi

- shade, drought, wind, salt, a variety of climates, a number of soil conditions including dry rocky soils, red clay, sandy loam, sand, alkaline soils, and differing altitudes and latitudes. Does not tolerate water logging . Propagation is by seed, cutt ings and layering. Seeds germinate in 2 weeks. Vegetative propagation is the preferred method of propagation and is by air layering, ground layering, or shield budding. Cuttings are only successful if the tip of the young branchlet is cut halfway through and left attached to the plant for 2 months. Trees should be planted one meter apart to form a hedge. Pruning and fertilization aid plant growth. **Noni:** The noni grows best in the lowland tropics at an elevation of sea level to 800 meters (2,625 feet) , a temperature of 20 to 35 °C (68 to 95 °F), mean annual rainfall of 25 to 400 centimeters (10 to 157 inches), and well

- drained rocky , sandy or loam y - sandy

soils. Prefers dry sites, maritime forests, and lowland areas in close proximity to shorelines. Grows as a forest understory

tree in low

- elevation tropical island forests and rainforests. Tolerates a wide variet y of environments (wastelands, beach and lowland monsoon scrub on limestone, beach rainforest, disturbed forests, grasslands, coconut plantations, fallow areas, pastures and sandy coasts), a55

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

- lived evergreen tree. Requires suffi cient winter chill to ensure fruit set and a long, hot growing season for proper fruit ripening. Flourishes in full sun. Tolerates mild wind, mild saline conditions, dry periods and any well

- drained soil with a pH 5.0

- 8.5. Irrigation and fertilization improves fruiting. Does not tolerate hot, dry

winds during fruiting or spring frosts; green fruit is damaged at approximately 2 °C (28 °F). Olives are adapted to the xerophy tes conditions of the Mediterranean climate. Propagated mostly

by leafy stem cuttings. Approximately 10 to 15 centimeter (4 to 6 inch) long cuttings with 2 to 3 pairs of leaves should be obtained from 1

- ye ar - old shoots. Cuttings are treated with rooting hormone and placed on heated mist benches during spring or fall. Once rooted, cuttings are moved to individual containers. Young trees are trained into a specific shape and size. Tree spacing can range from 30 ft for ‘ Manzanillo' cultivars to 40 ft for most other cultivars for proper maintenance and harvesting when mature. Trees can also be maintained as a hedgerow or rectangle unit with spacing’s 10

– 20 ft (3 to 6 m) apart down the row. Trees are pruned at the end of winter to renew the fruiting surface. There is a range of time during which the fruit may

be harvested. **Papa ya, Mountain:**  The mountain p apaya grow s in tropical highlands and cool subtropical areas with well

distributed rainfall of 50 to 100 centimeters (20 to 39 inches) and temperatures ranging from 10 to 24 °C (50 to 75 °F). Italso grows in temperate climate s. In tropical areas, plants inhabit the low dry mountain forest area at elevations of 1,500 to 3,000 meters (4,921 to 9,843 feet). Grows well in deep soil and abundant organic matter. Mountain papaya is hardier than the common papaya. It tolerates dro ught and light frosts of up to 2 °C (28 °F). It does not tolerate low dawn temperatures and intense midday sun during the winter (May to September). Propagation is mainly by seed. Seeds are removed from the fruit, dried in the open air and planted in po ts.56

56 Germination occurs in 30 day s. Seedlings are planted 3 by 3 meters (10 by

10 feet) apart in the field when they

reach 10 to 15 centimeters (4 to 6 inches) high. There is no dormancy requirement. It is not possible to separate plants by the t ype of flower produced before bloom time. Therefore, three to four plants per site are planted. When the flower types are identified, the plants are selected and the hermaphrodite and female plants are selected for the orchard. **Pa** t **auá:** Pat auá p alms are scattered on upland soils of terra firma rainforests and are widespread in the Neotropical lowlands. Plants do not usually grow above 950 meters (3,117 feet) in elevation. Palms form huge unbroken stands in flooded swamps. Do not tolerate frost. Propagated by seed. Seed should be de

- pulped and placed in 50 °C (122 °F) water for 30 to 60 minutes. Seeds should be planted in partial shade. Germination occurs within 2 months. When the seedling has at least one leaf, it should be transplanted to a container and grown under partial shade for one ye ar. For plantations, plants should be shaded for the first few weeks before planting in full sun. Spacing for an agro forestry plantation would be 204 to 216 plants at 7 meter (23 feet) square spacing . To increase fruiting production, competing plants should be removed and the nutrient content of the soil should be increased. **Peach palm, fruit** : Peach palm, fruit can grow as wild palms in transitional natural ecos ys tems where there are natural disturbances includi ng riverbeds and primary forest gaps , or as c ultivated palms occur in ecosy stems created by

humans. Cultivated palms are adapted to a wide range of ecological conditions in the humid Neotropics. Palms require hot, wet tropical lowlands with deep, fertile , well

- drained soils, elevations of less than 1,000 meters (3,281 feet), abundant and well

distributed rainfall (200 to 500 centimeters (79 to 200 inches) per year), and average temperatures above 24 °C (75 °F). Tolerates low

- fertility soils and short, 3 to 4 month dry seasons in non

- sandy soils. Does not yield well in dry conditions. Does not tolerate waterlogged soils. Propagation is mainly by seed. Seed should be obtained from healthy trees at the beginning of the harvest season. Pulp should be carefull y removed, seeds should be cleaned and sowing should occur in appropriate substrates with sufficient irrigation. Seeds germinate in 30 to 90 day s. Seedlings should be placed in moderate shade. When palms are grown for fruit, the spacing is 5 b y 5 m eters (16 by 16 feet) or 400 plants per hectare. For heart

- of

- palm crops, plants should be grown in high density (> 5,000 plants per hectare), high input stands, where standard spacing is 1 b y 2 meters (3 b y 7 feet). Lime and sufficient amounts of nitrog en, phosphorous, and potassium should be applied to acidic soils. **Persimmon, black:** The black persimmon grows best in subtropical climates with full sun and shallow, rocky , limestone soils. Prefers warm winters, hot, humid summers, and rainfall in the s pring and fall. Forms heav y thickets in the Edwards Plateau. Also popular in Texas in the Rio Grande plains and the southeastern corner of the Trans

- Pecos region. InMexico, trees grow in the northern57

57 portions of Nuevo Leon, Coahuila, Tamaulipas, and th e extreme Northeastern corner of Chihuahua. Texas persimmon occurs in scrub evergreen forests, mature riparian and woody upland communities. Tolerant of heat, drought, shade, and most well drained soils including clay , loam, and sand . Can survive in sem iarid environments including rocky north slopes, arro yos, ravines, and upper floodplain terraces. In drier regions, the tree grows on canyon sites. Grows at elevations of 300 to 1,700 meters (1,100 to 5,700 feet). Hardy in USDA zones 7 to 9. Propagatio n is by

seed and vegetative reproduction. Clean seeds without fruit pulp germinate rapidly in warm, moist soil. Germination rates are 50 to 90 percent. Trees can be fertilized once per year. **Persimmon, Japanese:** The Japanese per simmon grows worldwide in warm temperate areas, subtropical areas and tropical highlands. Requires well

- distributed rainfall and a seasonal cool period for proper flowering and fruiting. Prefers fertile, free draining clay loams with a pH of 5.5 to 6.5. Tolerates a wide range of soils and locations. Thrives in semi

- arid to high humidity areas. Grows wild at elevations of 1,830 to 2,500 meters (6,000 to 8,000 feet). The optimal temperature range for fruit growth and sugar accumulation is 20 to 25 °C (68 to 77 °F). Extremely high temperatures during the summer inhibit fruit growth. Cool autumn temperatures promote the final expansion of fruit development and enhance fruit maturation. Some cultivars tolerate moderate frost. Non

- astringent varieties grow better in the warm s ubtropics. Astringent ty pes are best suited for temperate areas. Propagation is mostly by grafting. Some plants are propagated b y s eed, micro

- propagation , and budding. For seedling rootstocks, seeds should be cleaned, dried, and placed directly in a se edbed at 30 °C (86 °F) during the autumn months. Seedlings should be established in long, narrow pots before potting into large containers. Grafting is done from early to mid

- April when water begins to ascend to the upper parts of the tree. Grafts can b e planted in three to four months. Commercial trees should be trained, thinned and pruned. Dwarf varieties should be planted 5 by 2.5 meters (16 b y 8 feet) apart, semi

- dwarf trees should be planted 5 by 3 meters (16 by

10 feet) apart, and vigorous variet ies should be planted 6 by

4.5 meters (20 by

15 feet) apart. Several selected cultivars of persimmon are used for intensive cultivation. Some earl y - ripening cultivars are cultivated partially in heated plastic houses for earl y harvest. **Pitomba:** The p itomba r equires tropical to warm subtropical climate. Plants grow well in full sun and a variety

of soils that are fertilized and frequently /heavil y watered. Prefers acidic soils. Tolerant of saline conditions, partial shade, and light frosts up to 3 °C (27 °F). Not tolerant of drought during blooming and fruit development. Propagation is by seed and grafting. Seedlings produce fruit of varying sizes. Superior varieties are veneer

- grafted. Cultivated locall y and grown in botanical gardens. **Po merac**  **:**58

58 The p omerac r equires hot, wet, humid to sub

- humid, tropical climate, full sun, rich, well

- drained soil with a pH of 6.1 to 7.4, an annual rainfall of 152 centimeters (60 inches) or more and a mean annual temperature of 24 to 27 °C (75 to 81 °F). Native to lowland and rainforests. Grows from sea level to 1,219 meters (4,000 feet). Low
- lying islands, moist coastal areas, and volcanic soils are preferred . In India, trees grow best on the banks of ponds, lakes and streams. Tolerates a variety of soils i ncluding sand and heav y clay and partial shade. Moderate drought tolerance. Not tolerant of soils with a high pH, water logging , and frost. Propagation is by seed, air layering , budding, cuttings, and grafting. Seeds should be planted 4 centimeters (1. 5 inches) deep directl y in the field. Germination occurs in 2 to 4 weeks. Cuttings are transplanted 6 weeks after taking root. Superior plants are propagated b y budding. For commercial production, trees should be spaced 6 to 10 meters (20 to 33 feet) a part. Fertilization and irrigation aid plant growth. **Rambai:** The rambai r equires hot, humid tropical lowlands and forests. Thrives at elevations up to 750 meters (2,461 feet). Prefers alluvial soils near rivers or other bodies of water. Propagation is by seed and grafting. **Rose Apple:** The rose apple r equires tropical to near

- tropical climate. Prefers elevations of sea level to 2,286 meters (7,500 feet), deep, loam y soil, full sun, wet lowland habitats, forests, or moist uplands. In India, trees prefer banks of canals and streams. Tolerates semi

- arid conditions, some wind, cool coastal conditions , sand to limestone soils with little organic matter, and temperatures to 4 °C (25 °F). Does not tolerate prolonged drought. Mostly propagated by seed. Some vegetative propagation has been conducted including air layering , cuttings, and veneer grafting. Trees take up a large amount of space. **Rumberry:** The rumberry tree naturally occurs in locall y dense populations or even mono - specific stands in Amazonian flood plains and riparian vegetation. The plant is tolerant of flooding and can withstand 4 to 5 months with the roots submerged in water. Fruit from wild trees is harvested directl y into canoes. The tree is relatively easy to cultivate. Plants survive best in hot, damp tropical climates, with large amounts of rainfall, but can grow in the subtropics, surviving temperatures just above freezing. Propagation is through seed. In cultivation, the tree begins bearing fruit after 4 to 6 years. Sugg ested planting densities are 600 to 1,100 trees/ha. **Sea grape:** The sea grape r equires warm tropical lowlands, coastal areas, full sun and elevations from sea level to 1,000 meters (3,281 feet). Grows on rocky to sandy shores, coastal woodlands, and form s thickets on dunes. Rarel y grows inland. Thrives on slightl y too moderatel y alkaline,59

59 well

- drained, loamy

sands. Also grows on rocky calcareous soils and other freel y drained soils. Tolerant of a wide range of rainfall (50 to 150 centimeters (20 to 59 inches)), partial shade, a variety of soil conditions, dry seasons of up to 8 months, salt spray and drought. Not tolerant of excessive humidity and extended periods of frost. Young trees are injured when temperatures reach 0 °C (32 °F). Mature trees t olerate temperatures of

- 5 °C (23 °F) for short periods of time. Grows slowly in windy locations. Propagation is by seed, air layering, ground layering, and veneer grafting and hardwood cuttings. Seeds should be planted in or on light

textured, well

- dra ined soil; germination occurs in 18 to 50 day s. Transplanting occurs in 4 to 5 months, when the plant is 15 centimeters (6 inches) tall. During the seedling stage, plants should be watered well and placed in a sunn y location protected from wind. Pruning and training should be done during the first ten years. A complete fertilizer should be applied 2 to 3 times per ye ar. **Sentul:** The sentul requires hot, wet tropical lowlands with fertile medium

- acid soil. Does best in a wet monsoonal climate with av erage temperatures of 22 °C (72 °F), and well

- drained soils with a pH of 6.5. A backyard tree in tropical Asia and a semi

- wild tree in second

- growth forests. Grown with other fruit trees; not grown as a monoculture. Tolerates drought, areas with annual rainfall of 80 centimeters (32 inches), cold, a variety of soils, and temperatures up to 40 °C (104 °F). Large mature trees tolerate light frost. Trees can recover from severe damage from

- 3 °C (27 °F) frosts. Can survive at elevations up to 1,200 meter s (3,937 feet). Propagation is by seed, inarching, approach grafting, cleft grafting, shield budding, and air layering. Seeds are prepared for planting b y rubbing the seed coat with sand and washing with water. Seeds must be planed fresh or viability is lost. Germination occurs in 20 to 23 day s. Propagation by seed may produce undesirable fruit. Seedlings can be used as rootstocks in less than one y ear. Trees that are asexually propagated are smaller and bushier. Trees should be planted at the start of the rainy season in a field that is deepl y ploughed and harrowed. Before transplanting, old leaves should be removed and leaves left on the trees should be pruned to half their size to lower the transpiration rate. Pruning needs to be completed befor e fruiting to develop the main branching sy stem and a low, spreading crown. Spacing should be 8 by 8 meters (26 by

26 feet) to 14 by

14 meters (46 b y 46 feet). Windbreaks should be placed near the trees. **Sete -**  **capotes:** The sete

- capotes r equires a subtropical climates, full sun and well

- drained soil rich in organic matter. Grown along the Alto Uruguay River, the Araucaria Forest and the Santa Catarina Highlands. Tolerates tropical climates. In warmer climates, trees should be placed in partial shade locations. Trees should be fertilized regularl y. **Silver aspen** :60

60 Silver aspen grows in coastal rainforests, further inland in subtropical rainforests or in coastal areas with full sun and adequate water. Plant the fruit in plantations and collected wild from rainforest areas. **Starfruit:** The starfruit grow s in tropical and subtropical areas. Mature trees can tolerate freezing temperatures for short periods of time. Thrives in full sun, at elevations of up to 1,200 meters (4,000 feet); requires evenly distributed rainfall of 180 centimeters (70 inches) per ye ar. Prefers well

- drained, rich clay

loam soils. Propagated from seed, grafting, budding and air layering. Seeds germinate in damp peat moss in one week during the summer months or 14 to 18 days i n the winter. For mass production, side

- veneer grafting of mature, purplish wood onto starfruit seedlings is used. Plants are spaced 4 to 9 meters (13 to 30 feet) apart. **Surinam Cherry:** The Surinam c herry r equires tropical to warm subtropical climates, full sun to partial shade, and medium to high rainfall. Found growing along streams, riverbanks , and the edges of forests in Brazil. Grows at elevations of sea level to 1,800 meters (5,906 feet). Favors deep loamy soil. Tolerates a variety of well

- dra ined soil conditions including sand, sandy loam, stiff clay , and limestone

- based soils, long dry seasons, periodic flooding, temperatures down to

- 6 °C (21 °F), and light frost. Not tolerant of saline conditions. Propagation is by seed, air layering, or veneer or cleft grafting. Germination occurs within 3 to 4 weeks after removal from the fruit. Seedlings are used for rootstocks of Surinam cherry . Trees should be planted 3 to 5 meters (10 to 16 feet) apart or in hedgerows with an in

- row spacing of 1 t o 2 meters (3 to 7 feet) and a between

- row spacing of 5 meters (16 feet). During the first 5 years of growth, trees should not be pruned. For ornamental purposes, trees are pruned into square hedges. **Tamarind:** Tamarind requires hot subtropical to tro pical lowlands or humid monsoonal climate, full sun, elevations of sea level to 1,500 meters (4,921 feet), a mean annual rainfall of 50 to 150 centimeters (20 to 59 inches), a dry period (for tamarind fruit development), a maximum annual temperature of 33 to 37 °C (91 to 99 °F), a minimum annual temperature of 9.5 to 20 °C (49 to 68 °F), and fertile, deep, well

- drained, slightly acid loamy

to alluvial soils. An easil y managed tree. Grown in the sub

- and semi

- arid tropics, stream banks, and dry coastal plains. Thrives in USDA zones 10 to 12. Tolerates a variety of well

- drained soils (sandy soil, clay loam, rocky soils, saline soils, calcareous soils, sodic soils). Large, mature trees are tolerant of frost as low as

- 3 °C (27 °F), and high temperatures of up to 47 °C (117 °F). Propagation is by seed, layering, cuttings, budding, grafting, and micro

- propagation . Most plants are grown by seed. Seeds remain viable for 6 months to several ye ars when kept in proper storage conditions. Seeds should be plante d 1.3 centimeters (1⁄2 inch) deep. Germination occurs in 7 to 25 day s. Germination rate is 30 to 92 percent. Soaking seed in cold water and scarifyingthe seed coat can increase germination percentage. Vegetative propagation can result in good genetic qu ality, a61

61 yo unger bearing age, and a smaller tree height. After trees reach a height of 80 centimeters (31.5 inches), transplanting should occur during the rainy season. Spacing should be 10 to 20 meters (33 to 66 feet) between trees. Young trees should be pruned to establish the framework of the tree. Mature trees should be pruned to remove dead and weak branches. Fertilizer can aid growth. Trees can be intercropped. **Uvalha:** Uvalha r equires tropical or warm subtropical climates with low to medium rainfall. Tolerant of light frost and drought. Propagation is by seed. Fertilization and irrigation aid fruit quality . Fruit should be harvested when ripe. Fruit is processed commercially by small growers in rural areas in Brazil. **Water apple** : The w ater apple r equires hot, wet tropical lowlands with light, well

- drained mildly acid soils. Prefers a long dry

season, elevations up to 1,200 meters (3,937 feet) and well

- spaced rainfall. Planted along streams and ponds. Tolerant of heav y soils. Not tol erant of temperatures below freezing. Propagation is by seed, air layering , cuttings, or budding. Seeds lose viability quickly and should be planted fresh from the fruit. Trees are spaced 5 to 7 meters (16 to 23 feet) apart. During the first couple of ye ars, trees should be weeded, mulched, fertilized and watered. Fertilizers should be applied after harvest and flowering. Cultivated in India, Southeast Asia, and Indonesia. **Water berry:** The water berry

tree prefers subtropical to warm

- temperate cli mates, lowlands, medium to high elevation (10 to 1,660 meters or 33 to 5,446 feet) forests, full sun, and locations near water and along watercourses. Grows along stream banks, swampy areas, forest margins, moist gullies in forest, seasonally waterlogged grasslands, sandy coastal plains and bush or open grass y and sometimes high country

. Tolerates cold, but not tolerant of frost. Propagated by seed. Germination is aided b y pre - treating the seed with a pre

- emergence fungicide to prevent dampening off. S eeds should be placed in a seed tray and covered with a thin layer of well

drained soil. Regular watering, fertilization and good ventilation are needed. Once large enough, seedlings should be potted into individual plant bags or pots. **Water pear** : The Water pear r equires a tropical climate, fresh, permanentl y moist, well

- drained areas with a high water table, full sun, mean annual temperatures ranging from 10 to 30 °C (50 to 86 °F), and mean annual rainfall of 100 to 230 centimeters (39 to 91 inches). Thrives at elevations of 0 to 2,100 meters (0 to 6,890 feet). Found growing along stream banks, valley s, gullies or streambeds, floodplains, lowland and mountain rainforests, fringing swampy forests, rocky ground in high rainfall savannah, open woodlands, and the shore. Grows in standing water.62

62 Propagation is by

seed and coppice. Seeds should be planted in moist mineral soil in pots soon after being removed from the fruit. Germination of 80 to 90% is attained after 20 to 50 day s. Trees should be plant ed on cleared sites. **Wax jambu** : The wax jambu r equires hot, wet tropical lowlands, a short dry season, and elevations of sea level to 1,200 meters (3,937 feet). Prefers fertile, heav y soil, rich in organic matter, with a loam to clay

- loam texture. Grows wild in coastal forests. In subtropical climates, fruit harvested during the winter are best to eat. Tolerates a variety of soil conditions. Does not tolerate frost or high wind. Propagation is by seed, cuttings, budding, tissue culture, and air laye ring. Seeds should be removed from the fruit and immediatel y planted. Germination occurs in a short period of time. Trees should be spaced 5 to 10 meters (16 to 33 feet) apart in the field. Cultivated trees, especiall y in Taiwan, are pruned, thinned, root pruned, girdled, flooded, sprayed with flower and growth

- inducing chemicals, irrigated and fertilized. Fertilization should be performed after the formation of the inflorescence. L ight, temperature, and sugar affect fruit color.
**U.S./NAFTA AND WORLD PRODUCTION AND GEOGRAPHICAL DISTRIBUTION**  **OF THE TROPICAL AND SUBTROPICAL**  **FRUIT EDIBLE PEEL**  **COMMODITIES:** The p roposed members of the Tropic al and subtropical fruit edible peel crop group have widespread distribution throughout the world. Table 3 p rovides a list of the hectares and production in metric tons from various countries that are members of the International Crop Grouping Consulting Committee (I CGCC) as well as countries that grow carob, cashew fruit, date, fig, guava, and olive. T he world total hectares for carob, cashew fruit, date, fig, guava, and olive are over 1 8 , 501 ,8 27 hectares (ha) in 2008, and the total production of these fruits has to over 6 6 , 431,631 metric tons in 2008 ( Table 3, FAO 2008 )

. Worldwide, the most harvested edible p eel tropical fruit is olives the most harvested edible peel tropical fruit at 5 7 % of the hectares followed b y guava (includes mango and mangosteen) at 25.6%, date at 6.7%, persimmon at 4.0%, cashew apple at 3.7%, and carob at 0.9%

. Guava accounts for 52. 5% of the production (MT) ; followed by olive at 26.6%, date at 10.7%, persimmon at 5.5%, cashew appl e at 2.8%, fig at 1.6%, carob at 0.3%. The average yields for the major tropical edible peel s fruits is 7.4 MT/ha for guava, date at 5.5, persimmon at 4.8, cashew apple at 2.7, fig at 2.4, carob at 2.0, followed b y olive at 1.7 MT/ha, respectively. The predominate tropical fruit edible peel fruit producing region in hectares (ha) for carob is Europe at 78.2 %, followed by Africa 15.0 %, and Asia at 6.6% Th e predominate cashew apple producing region in hectares (ha) is South America (Brazil) at 89.3 % and Africa (Mali and Madagascar) at 10.4 %. The predominate date producing regions in hectares (ha) is Asia at 66.3 % and Africa at 33.2 %. The U.S. has only 0.2 % of the world harvested date hectares. The predominate fig producing region s in hectares (ha) are Southern Europe at 28.8 %, Asia at 27.9 %, and the U.S. at 0.8 %. The predominate olive producing region s in hectares (ha) for olive is Europe at 46.4 %, followed by Africa 37.3 %, and Asia at 15.2 % , with the U.S. at 0.1 %. The predominate guava producing region in hectares (ha) are Asia at 77.3 %, Africa 12.8 %, and Central America at 4.5 %. The predominate persimmon producing region s in hectares (h a) are Asia at 98.4 % and Europe at 0.4 %63

63 **Table 3.**  **Tropical and Subtropical Fruit, Edible Peel Production in 2008** . ( **Note: This table contains only the tropical fruits (edible peel) available on the FAO website.**  **Countries/ Regions**  **Carob Cashew**  **apple (**  **cashew fruit) Date**  **Fig Australia**  No data

No data No data

No data No data

No data 30 ha 85 tonnes **New Z ealand**  No data

No data No data

No data No data

No data No data

No data **United States** No data

No data No data

No data 2,064 ha

17,146 tonnes 3,804 h a

39,281 tonnes **Africa** 13,371 ha

29,216 tonnes 71,000 ha

191,000 tonnes 414,108 ha

2,634,247 tonnes 186,717 ha

490,477 tonnes **North Am erica**  No data

No data No data

No data 2,064 ha

17,146 tonnes 3,804 ha

39,281 tonnes **Central Am**  **erica** 56 ha

28 to nnes No data

No data 596 ha

2,788 tonnes 1,084 ha

6,123 tonnes **South America** No data

No data 610,00 3 ha

1,660,005 tonnes 82 ha

446 tonnes 4,055 ha

29,865 tonnes **Asia** 5,879 ha

21,616 tonnes No data

No data 826,301 ha

4,441,347 tonnes 130,694 ha

405,550 tonnes **Europe** 69 , 478 ha

126,224 tonnes No data

No data 4,037 ha

14,000 tonnes 120 , 622 ha

105,559 tonnes **World Total** 88,784 ha

177,084 tonnes 681,00 3 ha

1,851,005 tonnes 1,247,188 ha

7,109,974 tonnes 447,006 ha 1,076,940 tonnes

**Table 3.**  **Tropical and Subtropical Fruit, Edible Peel Production for**  **Guava, Olive, and Persimmon in 2008 (Continued).**  **Countries/ Regions**  Mangoes, Mangosteens

and **Guavas Olive**  **Persimmon Australia**  9 , 500 ha

57 , 947 tonnes 10,500 ha 57,123 tonnes 82 ha 715 tonn es **New Z ealand**  No data

No data No data No data 180 ha 3,000 tonnes **United States** 675 ha

2 , 950 tonnes 12,141 ha 60,600 tonnes No data No data **Africa** 603 , 968 ha

3 , 395 , 045 tonnes 3,940,207 ha 2,862,518 tonnes No data No data **North Am erica**  675 ha

2 , 950 tonnes 12,141 ha 60,600 tonnes No data No data **Central Am**  **erica** 214 , 195 ha

2 , 128 , 243 tonnes 9,112 ha 19,436 tonnes 45 ha 442 tonnes **South America** 141 , 692 ha

1 , 908 , 411 tonnes 79,371 ha 238,601 tonnes 8,797 ha 173,297 tonnes **Asia** 3 , 651 , 624 ha

26 , 543 , 548 tonnes 1,598,893 ha 2,670,784 tonnes 752,131 ha 3,441,058 tonnes **Europe** No data

No data 4,899,749 ha 11,749,599 tonnes 2,732 ha 50,441 tonnes **World Total** 4 , 723 , 906 ha

34 , 889 , 014 tonnes 10,549,973 ha 17,658,661 tonnes 763,96 7 ha 3,668,953 tonnes (FAOSTAT: http://faostat.fao.org/site/566/default.aspx , results as of September 7, 2010)64

64 In the U.S. there is per capita consumption data for 2004

– 200 9 for date ( Table 4), fig (Table 5), and olive (Table 6). The per capita consumption for dates, figs and olives are reported as all processed none as fresh. Date consumption is all from processed dates with per capita consumtion staying stable from 1970 levels at 0.28 lb/capita to 0.2 9 lb/capita in 200 9
. Consumption is however up from the low of 0.13 to in 2007 to an increase in 200 9 of 0.2 9 lb/capita. Per capita consumption of figs has shown a dramatic decline since 1970 at 0.65 lb/capita to a low of 0.2 1 lb/capita i n 200 9 (Table 5). The per capita consumtion of olives (Table 6) has shown a lot of variation from 0.95 lb/capita in 1970 to a high of 1.41 lb/capita in 200 5, followed b y a decline in 2009 to 0.76 lb/capita in 200 9 . It is expected with the health benefits of these tropical fruits that per capita consumption will increase. **Table 4**  **. Date U.S. Per Capita Consumption Fresh Weight Equivalent (lb/year) for 1970, and 2004** 

**– 200**  **9 (USDA ERS Food Availability, February 1, 201**  **1 )** 
. **Year Fresh**  **Processed Total Date**  2 009 NA 0.29 0.29 2008 NA 0.2 1 0.2 1 2007 NA 0.13 0.13 2006 NA 0.17 0.17 2005 NA 0.14 0.14 2004 NA 0.14 0.14 1970 NA 0.28 0.28 **Table 5**  **. Fig U.S. Per Capita Consumption Fresh Weight Equivalent (lb/year) for 1970, and 2004** 

**– 200**  **9 (USDA ERS Food Availa**  **bility, February 1, 201 1**  **)**
. **Year Fresh**  **Processed Total**  **Fig** 2009 NA 0.21 0.21 2008 NA 0.2 8 0.28 2007 NA 0.2 7 0.2 7 2006 NA 0. 31 0. 31 2005 NA 0.30 0.30 2004 NA 0.36 0.36 1970 NA 0.65 0.65

**Table 6**  **. Olive U.S. Per Capita Consumption Fresh Weight Equiv alent (lb/year) for 1970, and 2004** 

**– 200**  **9 (USDA ERS Food Availability, February 1, 201**  **1 )** 
. **Year Fresh**  **Processed Total Olive**  2009 NA 0.76 0.76 2008 NA 0.8 8 0.8 8 2007 NA 1.37 1.37 2006 NA 0.74 0.74 2005 NA 1.41 1.41 2004 NA 1.22 1.22 1970 NA 0.95 0.9565

65 Based on the USDA CSFII 1994

– 1996, 1998 survey , using two day individual consumption for determined stone fruit consumption (g/day) is listed in Table 7 , the highest consumption is for figs ( fresh and dried) at 0.1825 g/day , dates at 0.0461 g/ day , ol ive (table and oil) at 0.981 g/day , persimmon at 0.113 g/day , followed by guava at 0.092. Except for persimmon, these commodities are also proposed as representative commodities and accounted for over 91 % of the tropical fruit edible peel consumption in this survey

. Ther e w ere no tropical fruit reported consumed with these survey s for babyfood. The Dietary

and Nutritional Value of the Tropical and Subtropical Fruits

– Edible Peel: is listed in Appendix II of this report.
**Table 7**  **. Consumption of the Tropical Fruits** 

**– Edible Peel**  **Based on USDA CSFII 1994** 

**– 1996, 1998 survey**  **. COMMODITY**  **CONSUMPTION (g/day)** Date 0.0461 Fig 0.0425 Fig, dried 0.140 Guava 0.092 Olive 0.590 Olive, oil 0.391 Persimmon 0.113 Starfruit 0.000239 Tamarind 0.013 8 Total Tropical and Subtropical Fruit Edible Peel 1.428639

**IMPORTS/EXPORTS OF THE TROPICAL AND SUBTROPICAL FRUIT EDIBLE**  **PEEL COMMODITIES** : The U.S. is not a major producer of tropical fruits with edible peels and significant amounts are imported (Tab le 8). The amount of a commodity can vary widel y from year to year based on differences in U.S. production, weather effects, and consumer demand. The most widely imported tropical and subtropical fruits with edible peels are guava, followed by dates whol e with or without pits, dried tamarind and figs (Table 8). In 2007 over 4582 MT of dates, all forms (USDA Foreign Agriculture Trade Statistics, FATUS) were imported into the U.S. Dates whole without the pit came from Saudi Arabia (29 %), Algeria (25 % ), China (19 %), and Tunisia (10 %). For whole dates over 49 % come from Pakistan, 28 % from Mexico, China has 9.9 %, and Is rael 5.8 %. Dates not whole came from Iran at 71 % and Pakistan at 29 %. Fresh and dried figs come from Spain (68 %) or from Turkey at 19 % and Portugal at 11 %. Fresh guavas are66

66 imported at 39 % from Ecuador , 16 % from Dominican Republic, Brazil and Mexico at 12 % and 11 %, respectivel y and Malaysia at 8.4 % Guava jams are imported from Brazil at 43 %, Costa Rica at 39 %, Ecuador at 7 %and the Dominican Republic at 5 %. Guava paste is imported from Brazil at 43 %, Columbia at 20 %, Dominican Republic at 17 % and the Philippines at 7.7 %. Over 94 % of the fresh tamarinds come from Thailand. Dried tamarinds were imported from Thailand at 64 % and from Mexico at 31 %.
**Table 8**  **. U.S. Tropical and Subtropical Edible Peel Fruit**  **I mports for 2006**  **- 2007. (USDA**  **NASS, 2008 Fr Nt 1 -**  **3, USDA ERS, FTS**

**– 2007, USDA FATUS, 2008).**  **Tropical Fruit** 

**– Edible Peel**  **2006 (MT) 2007 (MT)**  Date, whole w/ o pits 580 1,081 Date, whole with pits 1,575 2,630 Date, not whole 606 872 Fig, fresh and dried 2,827 2,786 Guava 6,341 7,191 Guava, paste and puree 3,514 4,313 Guava, jam 913 1,289 Tamarind, fresh 1,013 Not reported Tamarind, dried 2,8 30 2,843
The U.S. is not a major exporter of tropical fruit edible peel commodities, but does export dates and figs (Table 9 ). In 2007, there were over 3 , 151 MT of U.S. grown dates exported and 2 , 890 MT of figs (USDA FATUS). Most of the dates exporte d went to Canada at 35 % , Australia at 22 % , and the Netherlands at 7.2 %. Figs were exported to Canada at 58 %, Mexico at 18 %, Japan at 14 %, and Hong Kong at 3.2 %.
**Table 9.**  **U.S. Tropical and Subtropical Edible Peel Fruit Exports Metric Tons (MT)**  **for 2006**  **- 2007.**  **(USDA NASS, 2008 Fr Nt 1 -**  **3, USDA ERS, FTS**

**– 2007, USDA FATUS, 2008).**  **Tropical Fruit**

**– Edible Peel**  **2006 (MT) 2007 (MT)**  Date, fresh and dried 3109 3151 Fig, fresh and dried 4859 2890
**U.S. TROPICAL AND SUBTROPICAL EDIBLE PEEL FRUIT PROD UCTION AND**  **GEOGRAPHICAL PRODUCTION:** Production in the U.S. is based on the USDA 2008 Agricultural Statistics, FAO Statistics, 2007, USDA ERS 2007, 2010, 2011 Noncitrus Fruits Summary , USDA NASS Crop Production, 2007, and the U.S. Agricultural Census, 200 7. The planted acreages for the tropical and subtropical fruit edible peel in the United States are listed in Table 10 and according to the 2007 AGCensus the tropical fruit edible peel crops (date, fig, guava, olive, and persimmon) were67

67 grown on over 62,0 00 A. Yields/A range from 3.08 tons for dates to 12.65 tons for guava. In 2007, olive accounts for 63.8 % of the U.S. acreage of the tropical and subtropical fruit

– edible peel group, followed b y fig at 15.7 %, date at 12.3 %, persimmon at 6.8 %, and gu ava at 1.4 %. Acreage of these tropical fruits declined b y 5,506 A (Table 10). **Table 10. U.S. Production of Tropical and Subtropical Fruit**

**– Edible Peel Commodities**  **Including Date, Fig, Guava, Olive, and Persimmon for 2002 and 2007 (USDA AG Census, 200**  **2, 2007 (USDA NASS, 2011, USDA Agricultural Statistics, 2009).**  **Commodity 2002 Acreage**  **U.S. 2007** 

**Acreage U.S.**  **2007 Yield**

**Per Acre (tons)**  **Change**

**in Acreage**  **(2002 -**  **2007)** Date 7,595 7,669 3.08 + 74 Fig 14,274 9,739 5.25

- 4,535 Guava 1,213 883 12.65

- 330 Olive 39,591 39,540 4.42

- 51 Persimmon 4,855 4,191

- - 664 Total Tropical Fruit

– Edible Peel U.S. Acres 67,528 62,022

- - 5,506 Updated acres for 2010 find the total tropical fruit edible peel acres excluding per simmon have dropped from 2007 to 49,000 (Table 11). Average yi eld/A for 2008

- 2010 range from 3.16 tons for olive to 9.4 tons/A for guava. Since 2008 the acres for dates have increased by 1,000 and olive acres have increased b y 3,000 A.
**Table 11. U. S. Production of Tropical and Subtropical Fruit** 

**– Edible Peel Commodities**  **Including Date, Fig, Guava, and Olive for 2008**

**– 2010 (**  **USDA NASS, 2010, 2011, and USDA Agricultural Statistics, 2010).**  **Commodity 2008 Acreage**  **U.S. 2009** 

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

**Acreage U.S**  **. Average** 

**Yield Per Acre (tons)**  **2008 -**  **2010 Change in** 

**Acreage (2008**  **- 2010)** ** Date 5,700 6,700 6,700 3.58 + 1,000 Fig 9,400 9,300 9,300 4.54

- 100 Guava 160 135 115 8.15

- 45 Olive 30,000 31,000 33,000 3.16 + 3,000 T otal Tropical and Subtropical Fruit

– Edible Peel Total U.S. Acres 45,260 47,015 49,000

- + 3,85568

68 The top producing States (Table 12) for dates is California (82 % of the acres) and Arizona (18 %). The cultivars of dates grown in California are liste d in Table 13. ‘ Deglet Noor’ is the most widely

planted cultivar with 70 % of the acres. ‘Medjool’, ‘Zahidi’, and ‘Khadrawy ’ are planted to 19 %, 7 %, and 1 % of the acres, respectively

. **Table 12**  **. Top U.S. States in Production of Dates. 2002, 2007 (U SDA AGCensus, 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. 2009** 

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

**A creage U.S.** 

California 6,197 6,315 82.3 5,700 6,700 6,700 Arizona 1,397 1,354 17.7 * NR * NR * NR Total U.S. Bearing Acreage 7,594 7,669 - - - * NR

– Not Reported.
**Table 1**  **3. Date**  **Cultivars Grown**  **for Fruit**  **in California**  **(Univers ity**  **of California**  **Agriculture and Natural Resources Publication 3498. Date**  **Cultivar 1992** 

**Acreage (A)**  **Percent**

**(%) of Acres**  **Fruit Shape Fruit Size (mm)** 
Deglet Noor 3,910 70 Oblong

- ovate 40

– 50 mm X 20

– 25 mm Medjool 1,062 19 Oblong

- oval 38

– 48 mm X 2 6

– 32 mm Zahidi 408 7 Obovate 34

– 40 mm X 23

– 25 mm Khadrawy 65 1 Oblong or oblong elliptical 20

– 25 mm X 7.7

– 9.8 mm Total Acres 5,632 Most of the fig bearing acres are also planted in California at 96.4% with Florida increasing from 2002 to 2007 from only two acres to seventeen (Table 14).69

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

**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 13,962 9,384 96.4 9,400 9,300 9,300 Alabama 35 38 0.4 *NR *NR *NR Georgia 10 34 0.4 *NR *NR *NR Louisiana 71 31 0.3 *NR *NR *NR Florida 2 17 0.2 *NR NR *NR Total U.S. Bearing Acreage 14,274 9,739 *NR *NR *NR
*NR

– Not Reporte d. Of the total guava acres Hawaii has 47.2 % of the acres (Table 15), followed by California at 30.6 %, Florida at 21.9 %, and Texas art 0.2 ppm. Hawaii acres have been decreasing rapidl y since 2002 due to foreign trade competition and competition for acre use. **Table 15**  **. Top U.S. States in Production of Guava. (USDA AG Census, 2002, 2007 (USDA**  **NASS, 2010, USDA Agricultural Statistics, 2010). State**  **2002**

**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) 2008** 

**–**

**2009 Average**  **Yield Per**  **Acre Tons**  Hawaii 602 417 47.2 160 135 18.8 California 171 270 30.6 *NR *NR *NR Florida 186 193 21.9 *NR *NR *NR Texas
- 3 0.3 *NR *NR *NR Total U.S. Bearing Acreage 959 883 *NR

– Not Reported.70

70 Of the total bearing, olive acres over 96 % are planted in California (Table 16). Average yi elds of olives per acre are 3.16 tons. **Table 16**  **. Top U.S. States i n Production of Olives. (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** 

**Bea ring**  **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 *NR *NR *NR Total U.S. Bearing Acreage 36,526 39,540 *NR *NR *NR
*NR

– Not Reported.
**Table 17**  **. Top U.S. States in Production of Persimmons. (USDA AG Census, 2002, 2007 (USDA NASS, 2010, USDA Agricultural Statistics, 2010).**  **State 2002 Bearing** 

**Acreage U.S. State percent** 

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

**Ac reage U.S.**  **State percent of**

**total US bearing acreage (%) 2007** 
California 3,000 83.3 3,236 77.2 Florida 297 8.0 288 6.9 Texas 101 2.8 204 4.9 Georgia 24 0.7 138 3.3 Hawaii

- - 55 1.3 Louisiana 57 1.6

- - Total U.S. Bearing Acreage 3, 479 3, 921 California grows over 77 % of the persimmon bearing acres (Table 17) followed by Florida at 6.9 %, Texas at 2 4.9 %, and Georgia at 3.3 %. Hawaii als o has 1.3 % of the bearing acres . Persimmon bearing acres have increases since 2002 by over 442 A. Date production in the U.S. has increased since 2007 from 16.3 (1,000 tons fresh equivalents) to 23.7 (Table 18). The entire date crop is utilized fres h. The fig crop is over 90 % utilized fresh and 9.2 % processed. Production in 2010 has decreased by 7.8 (1,000 tons fresh equivalents) since 2007. All of the guava and olives were utilized as processed commodities.71

71 Olive production in 2010 has greatl y increased from 2008 by over 123 (1,000 tons fresh equivalents). **Table 18**  **. Updated 200 7**  **- 2010 Production (1,000 tons fresh equivalent) and Utilized**  **Production Percent Fresh or Processed for 2008** 

**– 2010**  **of the Tropical and Subtropical Fruit** 

**– Edible Peel**  **Commodities. ( USDA NASS,**  **2010, 2011, USDA Agricultural Statistics,**  **2010 ,**  **USDA Fruit and Tree Nut Yearbook, 2010). Crop**  **(State) 2007** 

**Production 2008** 

**Production 2009** 

**Production 2010** 

**Production Utilized** 

**–**

**Fresh (%)**  **- 2008**  **Utilized**

**–**

**Processed (%)**  **- 2008**  Date (CA) 16.3 20.9 23.7 23.7 100%

- 0 Fig (CA) 47.8 43.3 43.8 40.0 90.8% 9.2% Guava (HI) 4.3 3 .5 2 .1

- - 100% Olive (CA)

- 66.8 46.3 190.0 - 100 % The percent of the total produce sales for the tropical fruit edible peel commodities in U.S. groce ry stores for the years 200 7

– 20 1 1 for Starfruit, date, and fig is shown in Table 19 (The Packer, Fairchild, 2008 , 2009, 2010 , 201 2 ). Sales in pounds of these fruits have remained stable for the four

- year period and account for > 0.3 % of the total pro duce sold in the U.S. Growth in sales should increase with rise in immigrant populations and nutritional components of these fruits. **Table 19**  **. List of the Tropical Fruits Edible Peel Percent of the Total Grocery Store**  **Produce Sales Sold for the Years 20 07, 2008, 2009**  **, amd 2010 .**  **The Packer (Fairchild, 2008 ,**  **2009, 2010 , and 2011**  **) .**  **Commodity Percent of** 

**Total Produce Sales** 

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

**Total Produce**  **Sales**

**– 2008**  **and Pounds Sold in**  **Percent of**

**Total Produce**  **Sales**

**– 2009**  **and Pou nds**  **Sold in 2009 Percent of** 

**Total Produce**  **Sales**

**– 2010**  **and Pounds Sold in 2010**  **Percent of**

**Total Produce**  **Sales**

**– 2011**  **and Pounds Sold in 2011**  Starfruit/ Carambola < 0.1 % and

2,180, 305 lb < 0.1 % and

2,267,660 lb < 0.1 % and

2,290,950 lb < 0.1 % and

2,63 9,512 lb < 0.1 % and

2,236,573 lb Date < 0.1 % and

821,590 lb < 0.1 % and

726,714 lb < 0.1 % and

843,646 lb < 0.1 % and

902,390 lb < 0.1 % and

788,883 lb Fig 0.3 % and

41,130,898 lb 0.3 % and

41,250,935 lb < 0.1 % and

1,436,998 lb < 0.1 % and

1,738,090 lb < 0.1 % and

1931,753 lb72

72 **S PECIFIC CROP PRODUCTION AREAS OF THE TROPICAL AND SUBTROPICAL FRUIT** 

**– EDIBLE PEEL:**  There is no production data in the U.S. for the following commodities: Aby ssinian gooseberry ; Açaí; African plum; almondette; appleberry ; arazá; Bacaba palm; bacaba

- de

- leque; breadnut; borojo; cabeluda; cajou,; c arandas plum; cashew; Ceylon ironwood; Ceylon olive; Chinese olive, black; Chinese olive, white; Chirauli

- nut; Ciruela verde; Davidson’s plum; desert date; Doum palm coconut; f fragr ant Manjack; Guabiroba; Guava, Costa Rican; Guava, Para; Illawarra plum; Kakadu plum; Malayan m ombin ; Marian plum; monkeyfruit; Mountain cherry ; Patauá: p each palm , fruit ; r ambai; r umberry ; Sete

- capotes; silver aspen; water apple ; and water berry

. Potent i al growing areas for the tropical fruits in the U.S. and established production areas in the world will be discussed below: **Açaí** Açaí is produced in the following regions: Panama, Caribbean, Northern and Western South America, Brazil, Ecuador; and it ha s been introduced into India, Sri Lanka, Malay sia. One stem produces approximately 4 to 8 fruiting stems annually ; one stem produces 16 to 32 kilograms (35 to 70 pounds) of fruit. Approximately 4,000 ha (9,884 acres) of açaí forest in Brazil produced 7 t onnes (7.7 tons) of pure and sweetened pulp for export to the U.S. in 2000. **Acerola :**  There are s ome commercial plantings of acerola in Puerto Rico (202 hectares (500 acres), 1980) , Hawaii (no current data) and Florida. Some plants in Hawaii produce 23 t o 32 kilograms (51 to 71 pounds) of fruit per tree per year. In Puerto Rico, 4

- ye ar - old single trees yield 14 to 28 kilograms (31 to 62 pounds) per season. EPA crop production region 13. Other commercial production regions include Central Mexico, South America including Brazil, Barbados, Central America, Taiwan, the Caribbean, and the Windward Islands . It is widely cultivated in the tropics. An orchard of 200 trees produces 2,722 to 4,082 kilograms (6,000 to 9,000 pounds) of fruit per year **African plu m:**  No specific African plum production data for the U.S. but could be grown in EPA Crop Production Regions 6, 8, 9, 10. Other commercial production regions: Northeast Tropical Africa, East Tropical Africa, West

- Central Tropical Africa, West and East Tro pical Africa, South Tropical Africa; found elsewhere in tropical Africa but no yield data is available **Agritos:** Production in U.S. includes New Mexico, Texas, Arizona, but no yield data is available. Other commercial production regions include Northern Mexico. Adapted to EPA Crop Production Regions 6, 8, 9, and 10.73

73 **Almondette** : C ommercial production regions for almondette include In dia , Indonesia, Malaysia, Burma, and Malaya . Y ields are 1 to 5 kilograms (2 to 11 pounds) per tree with an average weight of 0.27 grams (0.009 ounce). Approximately 1,500 tonnes (1,653 pounds) of fruit are collected annually

from the wild in Central India. **Am barella:**  Thus far no commercial production in the U.S., but is grown in home gardens in Hawaii, Florida, and Pue rto Rico. EPA Crop Production Region 13. Other production regions: Tropical areas; Melanesia, Pol ynesia, Indo

- Malay sian region to Tahiti, the West Indies, tropical Asia or Oceania, India, Ceylon, Queensland, Australia, Pacific Islands, Gabon, Zanzibar, C uba, Haiti, the Dominican Republic, from Puerto Rico to Trinidad, Central America, Venezuela, and Surinam. **Apak palm:** Production in U.S. includes Texas, Arizona, and California . EPA Crop Production Regions 6, 8, and 10. Other production regions include northern , Central, Eastern and Southern Mexico, Guatemala, Nicaragua, Central America. **Appleberry:** Appleberry

is not grown in the U.S. Other production regions are : Australia (Austr. Capital Terr., New South Wales, Queensland, Victoria, Eastern states o f Australia including Tasmania and South Australia. **Arazá:** Arazá is not grown in the U.S. Other production regions include : Colombia, Ecuador, Peru, Brazil, Bolivia . It can produce approximately 20 to 30 tonnes of fruit per hectare annuall y. **Arbutus Berry:**  Production in U.S. includes the North American Pacific Coast, the southwestern United States; and it is grown as an ornamental in the deep south, northern Florida, and southern California. EPA Crop Production Region 10. Other production regions i nclude Northern Africa, Turkey , Ireland, Mexico, Southeastern and Southwestern Europe, western Mediterranean region. **Babaco:** Babaco grows in California, but no yield data is yet available. EPA Crop Production Region 10. Other production regions includ e Colombia, Ecuador ; New Zealand, Europe74

74 including Ital y and Spain, Australia , Israel, Middle East, Channel Islands, off the coast of Normandy; most production occurs in Ecuador and New Zealand. From 1996 to 1999, annual production was approximately 600 t onnes (661 tons) on about 100 hectares (247 acres). Most of this crop was domestically consumed. Each plant produces 25 to 80 fruit. The annual yi eld is 40 to 60 tonnes per hectare and ranges from 10 to 100 tonnes. **Bacaba palm:** No p roduction in the U.S. Other production regions include Northern South America, Brazil, Peru, Central America, Bolivia, Northern Amazonia in the Guyana’s , southern Venezuela, eastern Colombia; 1 to 3 bunches per year are obtained per wild tree. Approximately 20 kilograms (44 pounds) of fruit are obtained per tree per year. More trees that are fertile provide two or more times this yield. **Bacaba -**  **de -**  **leque** Production in U.S.: No data (GRIN). Other commercial production regions: Northern central Brazil, northeastern tip o f Bolivia to the Amazon River in the lowland rainforests; southern margins of the Amazon basin; no yield data is available (R IFFLE 2003, PACSOA). **Bayberry, Red** Thus far, in the U.S. red bayberry is grown as for ornamental purposes. P roduction regions i nclude China , Japan, South Korea, Thailand, Taiwan, Philippines; grown in Europe as an ornamental . C hina is the principle grower of red bay berries. In 2002, China produced 200,000 hectares (494,210 acres) and approximately 700,000 tonnes (771,618 tons) o f fruit. The main growing province, Zhejiang, produced 48,000 hectares (118,611 acres) and 160,000 tonnes (176,369 tons) in 2002. In other areas, production is from wild trees. **Bignay**Bignay

is being produced in Florida. Yield varies greatl y if grown from seed , but a mature tree in Florida has produced 15 bushels (529 liters) of fruit in a season. EPA Crop Production Region 13. **Bilimbi** Bilimbi has limited production in southern Florida, Puerto Rico, and Hawaii. EPA Crop Production Region 13. Other production regions: China, Bhutan, India, Nepal, Sri Lanka , Indo

China, Indonesia, Malay sia, Papua New Guinea, Philippines, Northern Australia, lower Himalayas and Southeast Asia; ornamental in Israel. The tree is cultivated in Malay sia and grown in every village in Indonesia; no yield data is available . **Borojó :** 75

75 It is n ative to Costa Rica, Panama, Colombia and Ecuado , and cu ltivated in Colombia , and not produced in the U.S. **Breadnut** No production data , but could be grown in EPA Crop Production Re gions 3 and 13. Other production regions: Mexico, Central America, Caribbean (Cuba, Jamaica), Northern South America (Guyana, Venezuela), Brazil, Western South America. Approximately 7 to 8 tonnes (8 to 9 tons) of fruit can be harvested from 125 trees/h ectare in the Yucatan. Yields of mature trees can reach 50 to 70 kilograms (110 to 154 pounds) of fruit per year. **Cabeluda** No p roduction in the U.S.: Other commercial production regions include Brazil and Paraguay and o ther parts of South America

. **Cajou , Fruit**  **:** No p roduction in the U.S.: Other commercial production regions include Northern South America, Brazil, Colombia, Peru, Guiana, and the Amazon region. **Cam bucá**  **:** C ambucá were planted in 1993 in Florida and Hawaii but no production or yield data is available. EPA Crop Production Region 13. Other commercial production regions include Rio de Janeiro and São Paulo, Brazil where it can produce large yi elds. One tree can produce more than 500 fruit. **Carandas plum:** No p roduction in the U.S. Other commercial production regions include northeast tropical Africa, west tropical Africa, south tropical Africa, southern Africa, Madagascar, Yemen, India, Thailand, Vietnam, Saudi Arabia, Japan, Myanmar, and Indo

- China. **Carob:**Numerous scattered caro b trees are found in semitropical areas. Adapted to Southern California in the foothills and in the desert. Carob trees are planted in Texas, Arizona, California, and Florida. In California, a 6

- ye ar - old tree will yield approximately 2.25 kilograms (5 p ounds) of fruit and a 12

- ye ar - old tree will yield approximately 45 kilograms (100 pounds) of fruit. EPA Crop Production Region 3, 6, 8, and 10. Other commercial production regions include: Coastal regions of the Mediterranean, especiall y Sicily, Souther n Arabia, C yprus, Malta, Spain, Portugal, Southern Sardinia, Ital y, Turkey , Sy ria, Southern Jordan, Egy pt, Tunisia, Lib ya, Morocco, Algeria, and Lebanon; commercially produced in Israel, India and Pakistan;76

76 introduced into Mexico, Chile, South Africa, Australia and Brazil. Productivity increases with age; a 25 to 30

- ye ar - old tree may produce 90 kilograms (200 pounds) of fruit. In Israel, individual trees produce 204 to 227 kilograms (450 to 550 pounds). Ancient trees in the Mediterranean have produced 1, 360 kilograms (3,000 pounds) in one season. Annual world production of carob seed is approximately 350,000 to 500,000 tonnes (385,809 to 551,156 tons) produced from approximately 200,000 hectares (494,211 acres). In 2007, the main carob producers were Sp ain at 72,000 tonnes (79,366 tons)), Ital y 26,000 tonnes (28,660 tons), Morocco at 25,000 tonnes (27,558 tons), Portugal at 23,000 tonnes (25,353 tons), Greece at (15,000 tonnes ( 16,535 tons), Turkey at 12,161 tonnes (13,405 tons) and Cy prus at 3,839 tonne s (4,232 tons)). **Cashew apple:** Cashews are not produced commerciall y in the U.S. Other commercial production regions: Central America, Mexico, northern South America, Brazil, Colombia, Kenya; cultivated in the tropics. The top ten cashew production co untries in 2004 were Vietnam, India, Nigeria, Brazil, Tanzania, Indonesia, Guinea

- Bissau, Cote D’Ivoire, Mozambique, and Benin. According to FAOSTAT, in 2007, production of cashew apple was 1,660,000 tonnes (1,829,837 tons) in Brazil, 120,600 tonnes (132, 939 tons) in Mali, 68,000 tonnes (74,957 tons) in Madagascar, and 15 tonnes (17 tones) in Guyan a. These were approximate measurements. Average yi elds range from 0 to 48 kilograms (0 to 106 pounds) per tree per year and 800 to 1,000 kilograms (1,764 to 2, 205 pounds) per hectare. Cashew is the number one tree nut crop in the world

. **Ceylon ironwood**  No p roduction in the U.S. Other commercial production regions include China, Bangladesh, India, Pakistan, Sri Lanka, Indo

- China (Cambodia, M yanmar, Thailand, and Vietnam) , Taiwan, and Hainan. **Ceylon olive** No production in the U.S. Other commercial production regions include India, Nepal, Sri Lanka, M yanmar, and Indonesia, Malaysia. **Cherry -**  **of**

**- the**  **- Rio**  **- Grande:**  Cherry

- of

- the

- Rio

- Grande grows in Southern Flo rida, but no yield data is available. EPA Crop Production Region 13. Other production regions: Tropical America : Brazil and no yi eld data are available. **Chinese olive, black:**77

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

. **Chinese olive, white:** There is no production in the U.S. Other production regions include China , Japan, Malay sia, Laos, Hong Kong, Taiwan, Vietnam, Philippines, and Thailand

. **Chirauli -**  **nut** There is no production in the U.S. Other production regions include China, India, and Nepal , Indo

- China (Laos, Myanmar, Thailand, and Vietnam ). **Ciruela verde** There is no production in the U.S. Other production regions include Venezuela, Brazil, Western South America (Bolivia , Colombia, Ecuador, and Peru

. **Cocoplum:** Cocoplum is grown in Florida and Puerto Rico; a large (2.5 meter [8 feet] tall) cocoplum in Puerto Rico yielded 760 ripe fruit in a single picking. EPA Crop Production Regions 3 and 13. Other production regions include : West
- Central and West Tropical Africa, South Tropical Africa, Mexico, Central America, Bahamas through the Caribbean, Northern South America, Brazil, Colombia, Ecuador; cultivated and naturalized in Mascarenes, Vietnam, Melanesia, Fiji and Poly n esia; no yi eld data is available. **Date:** Production in U.S. (2,226 hectares (5500 acres)) is mainly in Coachella Valley , California, with some in Arizona. According to the USDA, 23,400 tons (21,228 tonnes) were producted in California in 2009, and according to FAOSTAT, in 2008, 16,511 tonnes (18,200 tons) were produced in the U.S. EPA Crop Production Region 10. Mos t U
. S
. imports come from Middle East countries

. Dates grow from Morocco to Egy pt, Arabia and Pakistan. Introduced to Australia, Mexico and South Africa. Worldwide production of dates reached 7,048,089 tonnes (7,769,188 tons) in 2008. The top ten date producing countries in 2001 were Egy pt, Iran, Saudi Arabia, United Arab Emirates, Iraq, Pakistan, Algeria, Oman, Sudan, and Lib yan Arab Jamahi ri ya. The top five date exporting countries in 2001 were the United Arab Emirates, Iran, Pakistan, Tunisia, and Iraq. Egy pt is the largest date producing country , where production has increased to 1,130,000 tonnes (1,245,612 tons) in 2007. Iran is the s econd largest producing country , where production has reached 1,000,000 tonnes (1,102,311 tons) in 2007. Saudi Arabia is the third largest producing country , where production has reached 982,546 tonnes (1,083,072 tons) in 2007.78

78 **Davidson’s plum** There i s no p roduction in U.S. O ther commercial production regions: c ultivated in eastern Australia including north Queensland and northeast New South Wales as part of the bush food industry

. **Desert date** Desert date grows in Puerto Rico but no production no data is available

. EPA Crop Production Region 13. Other commercial production regions include Northern and northeast tropical Africa, east tropical Africa, west and west

- central tropical Africa, southern and south tropical Africa, Saudi Arabia, Yemen, Jordan, Egy pt, the Azores, Cape Verde, Curacao , and the Dominican Republic . Approximately 100 to 150 kilograms (220 to 331 pounds) of ripe fruit is produced per tree. **Doum palm coconut:** No p roduction in the U.S. Other commercial production regions in clude Egy pt , northeast tropical Africa, west and west

- central tropical Africa; most common in coastal east Africa and in Eritrea; Saudi Arabia, Yemen, western India, Middle East . The f ruit is obtained from wild populations, and therefore no production dat a is available. A mature 6 to 8

- ye ar - old tree produces approximately

50 kg (110 pounds) of fruit annually

. **False sandalwood** False sandalwood is p roduced in Puerto Rico, U.S. Virgin Islands, but no yield data is available. EPA Crop Production Regions 3 and 13. Other commercial production regions include : East and northeast tropical Africa, west and west

- central tropical Africa, southern Africa, south tropical Africa, China, India, Sri Lanka, Myanmar, Thailand, region of Malesia (Indonesia, Malay sia, Pap ua New Guinea, Philippines, Australia, Mexico, Central America, Caribbean, Northern South America, Brazil, western South America, Southern South America

. **Feijoa** There is commercial production of feijoa in California. Scattered trees have been planted in Florida and Hawaii, but no yield data is available. EPA Crop Production Region 10. Other commercial production regions include New Zealand, Australia, and South America; widel y cultivated in the subtropics; In Brazil and Uruguay , the fruit are not cul tivated on a commercial scale but fruit are collected from the wild or home gardens. Currently, New Zealand contains approximately

200 hectares (494 acres) of commercial orchards that produce 950 tonnes (1,047 tons) of fruit for fresh consumption and 200 tonnes (220 tons) for processing. In Colombia, 165 hectares (408 acres) are grown and 1,200 tonnes (1,323 tons) of fruit are produced. An orchard of mature feijoa trees yi elds approximately 22 tonnes (24 tons) of fruit per hectare or 30 to 40 kg (66 to 8 8 pounds) of fruit per tree.79

79 **Fig** Almost all of the commercial production of figs is in California. Figs are also grown in home gardens throughout the southern states; naturalized in the United States and Hawaii. According to USDA, in 2009, 36,242 tonne s (39,950 tons) were produced in California, and according to FAOSTAT, in 2008, 36,287 tonnes (40,000 tons) of fruit were produced in the U.S. EPA Crop Production Region 10. Other commercial production regions include : Turkey , Greece, Italy , Algeria, Mo rocco; northern Africa, western/middle Asia, southeastern and southwestern Europe; widely cultivated in the tropics and subtropics; naturalized in Europe, South Africa, Australia, New Zealand, Macaronesia, and Galapagos. In 2007, the leading world produce r of figs was Turkey at 210,152 tonnes (231,652 tons), followed by Egy pt at 170,000 tonnes (187,392 tons), Iran at 88,000 tonnes (97,003 tons), Algeria at 63,883 tonnes (70,418 tons) and Morocco at 61,606 tonnes (67,908 tons). Spain, the United States, Al geria, and S yria are also large producers of figs. About 40 percent of the world crop is dried. Turkey is the leading exporter of dried figs. Other leading producers of dried figs are Greece, the United States of America, Spain, Ital y and Portugal. In 2008, total world production was 1,108,398 tonnes (1,221,799 tons) **Fragrant Manjack** There is no p roduction in the U.S. O ther production regions include : China, Japan, Taiwan, Cambodia, Kashmir, L aos, M yanmar, Thailand, Vietnam, Pacific Islands, India, Pakistan, Sri L anka, Indo

- China, Indonesia, Malaysia, Papua New Guinea, Australia, New Caledonia (southwestern Pacific); mature trees can produce yi elds of 125 kilograms (276 pounds) per ye ar. **Gooseberry, Abyssinian** There is no p roduction in the U.S. O ther production regions include northeast tropical Africa, east tropical Africa, and south tropical Africa. **Gooseberry, Ceylon** Ceylon gooseberry grows in Florida, California, Hawaii, Puerto Rico, but no yield data is available. EPA Crop Production Region 13. Other commercial production regions include Sri Lanka, India, tropical Asia, the Philippines, Cuba, Honduras, Malaya, Israel, and West In dies; widely introduced into the tropics. **Gooseberry, Indian** Indian gooseberry

is grown in the U.S. and Puerto Rico. EPA Crop Production Region 13. Other production regions include : China, Taiwan, Bangladesh, Bhutan, India, Nepal, Pakistan, Sri L anka, Malaya, Singapore, Mascarene Islands, the Himalayas, Malacca, Indo

China, Indonesia, Malay sia; cultivated elsewh ere in tropics; an important crop in India. Yield80

80 varies greatly . Fruit yield is 19.6 to 20.2 kilograms (43 to 45 pounds) per tree for fruit harvested from the wild in India. Trees can yield 187 to 299 kilograms (412 to 659 pounds) per ye ar and 200 kilo grams (441 pounds) from grafted trees. **Gooseberry, Otaheite** Otaheite gooseberry

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

. **Governor’s plum includes Plum**  **- of**  **- Martini**  **que, Rukam, and Indian plum.**  Governor’s plum **(**

Flacourtia indica

) P production in U.S. limited to h ome gardens in Florida. Other production regions include West Indies : northeast, east, South Africa, Madagascar, China, and tropical Asia; naturalized elsewhere including the Caribbean, Central America and India

. Plum

- of

- Martinique (

Flacourtia inermis

) : Florida; occasionall y planted in Puerto Rico and the Virgin Islands. Southern Asia, tropical Africa, Pacific Islands, the Philippines, Sumatra, New Brit ain, and peninsular Malay sia : introduced elsewhere in the Tropics. Cultivated mostly in Sri L anka, Malaya and Indonesia. Fruit yield is 37 to 261 kilograms (81 to 576 pounds) per year. Rukam **(** Flacourtia rukam

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

. Indian plum (

Flacourtia jangomas

**)** Florida and Puerto Rico

. EPA Crop Production Regions 3 and 13. Itis also c cultivated in the paleotropics and Southeast/Tropical Asia; Eastern Malaya, the Philippines, Surinam, Trinidad, Assam, Burma, North Bengal, East Bengal and Chittagong, India ; East Africa **Grumichama** Grumichama grows in Hawaii , but no yield data is available
. EPA Crop Production Region 13. Other production regions include Brazil. Grown especiall y in the states of Parana and Santa Catharina. Cultivated in and around Rio d e Janeiro and Paraguay ; cultivated elsewhere including Tropical America. Mature 3 meter (10 foot) tall trees can yi eld more than 23 kilograms (50 pounds) of useable fruit and mature trees kept pruned at 2 meters (6 feet) yi eld about 14 kilograms (30 pound s) of fruit. **Guabiroba**81

81 Guabiroba is not grown in the U.S.: Other production regions: Brazil, Argentina, Paraguay ; no yield data is available. **Guava:** Guava is produced in Florida, Guam 132 kilograms (292 lbs), 1992), Hawaii (304 hectares (750 acres), 1995), California, and Puerto Rico. Fresh production in Hawaii is 4,400 tonnes (4,850 tons) per year or 28.1 tonnes (31 tons) per hectare. According to USDA 1,050, tons (952 tonnes) were produced in Hawaii in 2009. EPA Crop Production Region 3, 10, and 13. Production in U.S.: Florida, Guam (132 kilograms (292 lbs), 1992), Hawaii (304 hectares (750 acres), 1995), California and Puerto Rico. Fresh production in Hawaii is 4,400 tonnes (4,850 tons) per year or 28.1 tonnes (31 tons) per hectare. According to USDA 1,050, tons (952 tonnes) were produced in Hawaii in 2009. EPA Crop Production Region 3, 10, and 13. Other commercial production regions: India, Pakistan, Egy pt, South Africa, Europe including France; Asia including Thailand and Taiwan; Australia , New Zealand, Mexico, Central America including Belize, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, Panama; Northern/western/southern South America including Brazil; the Caribbean; the Philippines; the subtropics; widely

cultivated and natura lized; exact native range obscure. India and Mexico are the world’s largest producers of guava. India produces dessert guavas that are consumed totally within the country . Mexico produces dessert and processing cultivars that are mostly consumed within the country . The U.S. imported over 8,000 tonnes (8,818 tons) of processed guava in 2002. L eading exporters were Brazil, Mexico, Dominican Republic, India , Pakistan, Ecuador, Colombia, the Philippines, South Africa, Thailand, and Taiwan. **Guava berry:** Guava berry

is grown in Puerto Rico and the Virgin I slands and experimental plants are grown in Hawaii and Florida, but no yield data is available. EPA Crop Production Region 13. O ther production regions include Mexico , Central America, Caribbean, Norther n South America, Brazil, and Western South America; occasionall y cultivated in Bermuda and the Philippines; no yi eld data is available

. **Guava, Brazilian:** The Brazilian guava is grown in s outhern California. EPA Crop Production Region 10. Other producti on regions include : Mexico, Central America including Belize, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, Panama; the Caribbean including Cuba, Guadeloupe, Jamaica, Martinique, the Dominican Republic, Trinidad and Tobago; South America including French Guyana, Guyana, Surinam, Venezuela, Brazil, Bolivia, Colombia, Argentina, Peru, Paraguay; India; naturalized elsewhere. **Purple strawberry guava , S**  **trawberry guava , and Yellow strawberry guava:**  The guavas are produced in Hawaii, southern and central Florida, and southern California. Yellow strawberry guava is cultivated in Hawaii. EPA Crop Production Regions 382

82 and 13. Other commercial production regions: Central America, Mexico, the West Indies, Bermuda, the Bahamas, Jamaica, South America i ncluding Brazil, Uruguay ; Africa, Portugal, Mauritius, Reunion, Seychelles, India, Sri Lanka, China, the Philippines, Malay sia, Southern Europe, Australia, New Zealand, Micronesia, French Poly nesia; naturalized and cultivated elsewhere in the tropics and s ubtropics; no figures are available on world production. Orchards are said to yi eld up to 13.6 tonnes (15 tons) per hectare. In some areas, 27 tonnes (30 tons) can be obtained from 2 hectares (5 acres). **Guava, Costa Rican:**  Production in U.S.: No dat a . Other production regions include: Mexico, Central America including Costa Rica, Guatemala and El Salvador, Colombia, Ecuador, the Philippines : no production data is available

. **Guava, Para:** Production in U.S.: No specific entry

. Other commercial production regions: Amazonia; South America including Guyana, Suriname, Venezuela , Brazil, Bolivia, Colombia, Ecuador and Peru. **Guayabillo** Guayabillo is grown in s outhern California. Other commercial production regions include : Mexico, Central Americ a including Belize, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, Panama; Cuba; South America including French Guiana, Guyana, Suriname, Venezuela, Brazil, Colombia, and Ecuador. **Illawarra plum:** There is no p roduction in the U.S.: Other pro duction regions: Australia; no yield data is available

. **Imbé:** Imbé is grown in Florida. EPA Crop Production Region 3. Other production regions include northeast/east/west/South Africa; eastern tropical Asia : no yield data is available. **Imbu:** There is minor production in South Florida, and no yield data is available. EPA Crop Production Region 3. Other commercial production regions include n ortheastern Brazil and other South America; cultivated elsewhere. Annual production in 1992 was 300 kilograms (661 pounds) per tree. **Jaboticaba:**83

83 There is some production in South Florida, California, and Hawaii. EPA Crop Production Regions 10 and 13. Other commercial production regions include South America, Brazil, Bolivia, Paraguay, Argentina; Australia; introduced into tropical and subtropical areas. One tree may

produce 500 to 800 kilograms (1,102 to 1,764 pounds) of fresh fruit. **Jamaica cherry:** Jamaica cherry is produced in Florida and Hawaii, but no yield data is available. EPA Crop Production Reg ions 3, 10, and 13. Other commercial production regions include : Mexico, Central America, Caribbean , northern South America, western South America (Bolivia, Ecuador, Peru), Greater Antilles, St. Vincent, Trinidad, Southeast Asia, Jamaica; widely cultivat ed in warm areas of the New World and in India, Malaya, Indonesia, Sri Lanka, and the Philippines; no yield data is available. **Jambolan:** Jambolan is cultivated and naturalized in the Southeastern United States, Florida, California, Hawaii and Puerto Rico , but no yield data is available. EPA Crop Production Regions 3, 10, and 13. Other production regions include : East tropical Africa, China, Indian subcontinent (Bhutan, In dia, Nepal, Sri Lanka, Burma), Suriname, Central America, Andaman Islands, Indones ia, Malaya, Malay sia; cultivated and naturalized in tropical and South Africa, Is rael, Algiers, Australia, tropical Southern America, southeast Asia, the Philippines, the West Indies, Zanzibar, Pemba and Mombasa, Mascarenes, Marquesas, Bermuda, Cuba, Haiti , Jamaica, Lesser Antilles, Trinidad, Seychelles, Galapagos; a crop of 700 fruit were obtained from a five ye ar old tree. **Jelly palm:** Currently , the jelly

palm is used as a landscape plant of the Southeastern United States including South Carolina and Ge orgia and California and no yi eld data is available. EPA Crop Production Regions 2, 3, 10, and 13. Other production regions include Brazil , Argentina, Paraguay , and Uruguay ; widely introduced into tropical and subtropical areas; no yield data is availabl e. **Jujube , Chinese:**  Minor production of Chinese jujube as trees is planted in home gardens in the Southern states; trees have become weedy in some states. EPA Crop Production Regions 3, 10, and 13. Trees are planted in home gardens in the Southern stat es; trees have become weedy in some states; no yield data is available. Other commercial production regions include : China, southern Europe, Russia, northern Africa, Middle East, Taiwan, Thailand, Azerbaijan, India, Iran, Armenia, S yria, the Mediterranean region of Spain and France; cultivated and naturalized in Eurasia; probable origin Asia; one of the most important fruit trees in China. Annual fruit production of the Chinese jujube in China is 400 million kilograms (881,849,049 pounds) on84

84 300,000 hect ares (741,316 acres). Average yi elds from wild trees in the Himalayas are 9.5 kilograms (21 pounds) per year. **Jujube, Indian:** Indian j ujube is grown as o rnamentals in Hawaii : Southern Florida, Puerto Rico. EPA Crop Production Regions 3, 10, and 13. Other production regions include : Subtropical; cultivated extensively

in India and Thailand; also grown in Southeast Asia, China, Pakistan, Bangladesh, the Caribbean Islands, and M yanm ar; widely cultivated, naturalized in S. Africa, Afghanistan, Malay si a, Australia, tropical Southern America, Central America, the West Indies, and Cape Verde. Approximately 88,000 hectares (217,453 acres) were grown in India in 1995, with a production of 0.9 million tonnes (992,080 tons). Irrigated fields in northern India yi eld a crop of 80 to 200 kilograms (176 to 441 pounds) of fresh fruit per tree per year. Seedling trees bear 5,000 to 10,000 small fruit per year in India. Grafted trees can yield 30,000 fruit. One of the best cultivars in India produces fruit that average 66 to the kilogram (30 to the pound), and yi elds 77 kilograms (175 pounds) annuall y. **Kaffir -**  **plum:** Kaffir

- plum is grown in the U.S. but no yield data is available. Other production regions include Mozambique, South Africa : India. **Kakadu plum:** No p roduction in the U.S. Other production regions: Australia; no yield data is available

. **Kapundung:** No p roduction in the U.S. Other production regions include Indonesia, India; widely cultivated in Southeast Asia, Java, Sumatra, Bali, and Peninsu lar Malay sia

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

. **Kwai muk:** Kwai muk may

be grown in Florida . EPA Crop Production Region 13. Other production regions include China , Hong Kong; no yi eld re cords are yet available, but mature trees have the capability of producing 2,000 fruit or more per year.85

85 **Lemon aspen:** Lemon aspen is not p roduction in U.S. Other production regions include : Australia; approximately

6 to 12 tonnes (7 to 13 tons) per ye ar was traded in 2001; approximately 100 hectares (247 acres) of the fruit is grown in Australia

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

. **Marian plum:** Marian plum is not produced in the U.S.: Other production regions include Southeast Asia, Indonesia, Malay sia; cultivated widel y in Th ailand and Sumatra. A mature tree produces approximately

200 kilograms (441 pounds) of fruit in one season. In Thailand, approximately 1,170 hectares (2,891 acres) of fruit was recorded in 1993. Total production in 1993 was 5,652 tonnes (6,230 tons). T he average productivity of the fruit in Thailand was 7 tonnes (8 tons) per hectare. **Mombin, Malayan** There is no p roduction in U.S. Other production regions include China , Hong Kong, Nepal, Tropical Asia, Indian subcontinent, Indo

- China, India, Sri Lanka , Cambodia, Myanmar, Thailand, Vietnam, Bhutan, Laos, Singapore, Indonesia, Malay sia, and Philippines

. **Mombin, purple:** Purple mombin is grown in Florida and Puerto Rice. EPA Crop Production Regions 3 and 13. Other production regions include : Mexico, the West Indies including the Antilles, Peru, Brazil, Venezuela, Central America, Ecuador, Nigeria; widel y naturalized in the tropics; in Ecuador, yi elds of more than 4,500 tonnes (4,960 tons) per year were reported within the period 1987 and 1990

- 1992; in an Ecuadorean Andean dry area, the average yield was 2,250 to 5,000 kilograms (4,960 to 11,023 pounds) per hectare from dry season varieties. **Mombin, yellow:** Yellow mombin is grown in Florida and Puerto Rice. EPA Crop Production Regions 3 and 13. Othe r production regions include : tropical America, tropical regions of Africa and Asia, Oceania, Mexico, Central America, Northern South America, Brazil, Peru, Bolivia, Venezuela, Colombia, the Guiana’s , Western South America, Paraguay , Bermuda, India, Indon esia, the West86

86 Indies; widely

cultivated in the paleotropics; adult trees produce over 100 kilograms (220 pounds) of fruit per ye ar in Mexico. **Monkeyfruit** : Monkeyfruit is not produced in U.S.: Other production regions include : China, India, Malay sia, S ri Lanka, Nepal, Laos, M yanmar, Thailand, Vietnam; fruit yield can be up to 80 kilograms (176 pounds) per tree and fruit can weigh from 200 to 350 grams (7 to 12 ounces). **Monos plum** : Monos plum is cultivated and naturalized in Puerto Rico and Florida. E PA Crop Production Region 13. Other production regions include Hispaniola (Caribbean), Venezuela; no yi eld data is available

. **Mountain cherry** : There is no Mountain cherry p roduction in U.S. Other production regions include Mexico , Central America, Co lombia, Ecuador, Peru, and Panama

. **Nance:** Nance is grown in Puerto Rico. EPA Crop Production Region 13. Other production regions include Mexico, Central America including Nicaragua, Panama, and Costa Rica, Caribbean (Barbados, Cuba), tropical South Am erica including Brazil, Bolivia, Peru, Paraguay

. Trees produce yi elds of 3 to 5 tonnes (3.3 to 5.5 tons) per hectare of fruit in Mexico and 4 to 6 tonnes (4.4 to 6.6 tons) per hectare of fruit in Brazil. **Natal plum:** Natal plum is produced in U.S. While not grown commerciall y, it is found in home plantings in Florida, California, Hawaii and the Gulf States; no yield data is available. EPA Crop Production Regions 3 and 13. Other commercial production regions includes Southern and eastern Africa, the Bahamas, the Philippines, India, Israel; cultivated worldwide in the tropics and subtropics, except for Southeast Asia; grown as an ornamental in Hong Kong and Taiwan. **Noni** : Noni is produced in Hawaii, Samoa, Puerto Rico, U.S. Virgin Islands, the Florida Keys and yields can reach 80,000 kilograms (88 tons) per hectare in Hawaii. EPA Crop Production Region 13. Other commercial production regions includes : Southeast Asia including China, Japan, Taiwan, Bangladesh, India, Sri Lanka, Indochina, Thailand, re gion of Malesia (Indonesia,87

87 Malay sia, Papua New Guinea), the Indo

- Pacific including eastern Pol ynesia, Melanesia, Western Poly

nesia, Micronesia; Australia; naturalized on the open shores of Central and South America (Mexico, Panama, Venezuela, Surinam, Brazil); the West Indies (the Bahamas, Bermuda); parts of Africa; widely naturalized throughout the tropics; no production statistics are available. Fruit yields depend on environmental and cultural factors. **Olive** : The olive is commercially grown in Califo rnia with most of the production in California’s Central Valley ; some production occurs outside Phoenix, Arizona. According to the USDA, in 2009, total olive production in California was 42,002tonnes (46,300 tons). EPA Crop Production Region 10. Other p roduction regions include : Spain, Ital y, Greece, Portugal, South America, the Middle East, northern and southern Africa, Australia, Canada, Mexico, Western and southwestern Asia, southeastern and southwestern Europe, the Mediterranean region, Taiwan; wide ly

cultivated and sometimes naturalized. World olive production is 9.5 million hectares (23,475,011 acres). Approximately 90% of production is used for olive oil. Approximately

75% of olive oil is from Europe, with Spain producing the most oil. Greece, Ital y and Portugal are also leading producers. Nearly half of all world production of table olives is from Europe and one

- third is from the Middle Eastern and Northern African countries. According to FAOSTAT, in 2007, 6,222,100 tonnes (6,858,691 tons) w ere produced in Spain, 3,481,379 tonnes (3,837,563 tons) were produced in Ital y, 2,444,230 tonnes (2,694,302 tons) were produced in Greece, 1,075,854 tonnes (1,185,926 tons) were produced in Turkey , and 900,000 tonnes (992,080 tons) were produced in Tunisi a. World olive production in 2008 was 18,083,800 tonnes (19,933,977 tons). **Papaya, Mountain** There is limited production in California; no yield data is available. EPA Crop Production Region 10. Other production regions: c ommonly cultivated in the h igh slopes of Ecuador and Colombia; also grown in Panama, Venezuela, and northern to western South America, especially

the Andes Mountains; yields per unit area are not known; one tree can produce 50 to 60 fruit per season . **Patauá:** There is limited p rod

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

. **Peach palm , fruit**  :88

88 There is no p roduction in U.S. Other production regions include cultivated throughout central and northern South America; experimental crops are found i n Africa, Asia and Oceania. In 2000, the estimated production of fresh fruit bunches in the State of Amazonas; Brazil was 13,600 tonnes (14,991 tons). Brazilian Amazonia produced at least twice that amount. In 2002, Colombian production of fruit was app roximately 49,000 tonnes (54,013 tons) and Costa Rican fruit production was approximately 10,500 tonnes (11,574 tons). Total Neotropical fruit production is estimated to be 120,000 tonnes (132,277 tons). Of this, approximately 50% is fresh fruit and the other 50% is used for subsistence. Heart

- of

- palm production in Brazil was 20,000 hectares (49,421 acres) in 2002; production in Bolivia was 3,000 hectares (7,413 acres); Costa Rica had 8,000 hectares (19,768 acres) in production in 2002, and production in Colombia was 1,000 hectares (2,471 acres). The total Neotropical production area of heart

- of

- palm is greater than 43,000 hectares (106,255 acres) **Persimmon, Black:** There is limited production in Texas, no yield data is available. EPA Crop Production Regions 6 and 8. Other commercial production regions include Northern Mexico. **Persimmon, Japanese** Japanese persimmon is grown in Florida, California; southern states. EPA Crop Production Regions 3, 4, 6, 10, and 13. Other commercial production region s include : China, Korea, Japan, Vietnam, Burma, Indonesia, the Philippines, the Himalayas, the Khasi Hills of northern India, Brazil, I srael, New Zealand, Australia, Iran, the Mediterranean coast of France, Ital y, and other European countries, Southern Ru ssia, Algeria. A young tree yields approximately

22.6 to 40.8 kilograms (50 to 96 pounds) of fruit per ye ar. A mature tree yields approximately

150 to 250 kilograms (330 to 550 pounds) of fruit per ye ar. According to 2002 FAO statistics, the global prod uction of persimmon totaled 2,328,919 tonnes (2,567,193 tons). Approximately

71.3% of the production was from China, and 11.6% each was from Korea and Japan. According to FAOSTAT, in 2007, China was the number one producing country , producing 2,332,962 t onnes (2,571,650 tons) of fruit; Korea was second, producing 395,614 tonnes (436,089 tons), Japan was third, producing 244,800 tonnes (269,845 tons), Brazil was fourth, producing 159,851 tonnes (176,205 tons), and Azerbaijan was fifth, producing 128,407 to nnes (141,544 tons). **Pitomba:** A few specimens of pitomba have been grown in southern Florida; no yield data is available. EPA Crop Production Region 13. O ther commercial production regions: Brazil

. **Po merac:** 89

89 Pomerac grow s in Hawaii and Puerto Rico but no yield data is available. EPA Crop Production Region 13. Other production regions include : Tropics, West Indies, Indonesia, Malay sia, Java, Philippines, Vietnam, Bengal, South India, Malacca, East Africa, Melanesia, Poly nesia, Micronesia, Bermuda, St. Croix, Brazil, Surinam, Central America, Southeast Asia; the yield varies from 21 to 85 kilograms (46 to 188 pounds) per tree. **Rambai:** There is no commercial production of rambai in the U.S. Other commercial production regions include Southeast Asi a including Thailand and Vietnam; region of Malesia (Brunei, Indonesia, Malay sia) : grows wild in Bangha and Borneo. **Rose Apple:** Rose apple is produced in Florida, Hawaii, Puerto Rico, Virgin Islands, and naturalized in the Southeastern United States. It is also grown as an ornamental in California. EPA Crop Production Regions 11 and 13. Other production regions include : East and West Indies, Indonesia, Malaya; cultivated and naturalized in many parts of India, Sri Lanka, former Indochina, and the Paci fic Islands; naturalized in South Africa, west tropical Africa including Ghana, the islands of Zanzibar, Pemba and Reunion, Southeast Asia, Mexico, Guatemala, Honduras, Panama, tropical Southern America, Mascarenes, Seychelles and Galapagos, Australia; in In dia, a single mature tree can yield 2 kilograms (5 pounds) of fruit each season . **Rumberry** : There is no commercial production of rumberry in the U.S. Other commercial production regions include Amazonian lowlands of Ecuador, Bolivia, Venezuela, Brazil , Colombia, and Peru . Wild trees have been found to yi eld an average of 9,000 to 12,000 kilograms (19,842 to 26,455 pounds) per hectare. Planting densities of 600 to 1,100 trees per hectare yi eld about 12 tonnes (13 tons) of fruit. With new techniques, higher yi elds can be achieved. **Sea grape** : The sea grape is found in home gardens along the Gulf Coast, Florida, and as an ornamental in Hawaii. EPA Crop Production Regions 3 and 13. Other production regions include Tropical America, along the American Atlantic, the Pacific Coasts of the tropics and subtropics between 25 °N and 10 °S, the Antilles, Mexico, Central America, South America, and the Caribbean

. **Sentul:** The sentul grows well in South Florida. EPA Crop Production Region 3. Other production regions include Tropical and Southeast Asia, Malesia (Indonesia, Malay sia, Papua New Guinea, and Philippines ), former Indochina including Cambodia and Southern Laos, the90

90 Malay Peninsula, India, the Andaman Islands, the Moluccas, Mauritius; cultivated elsewhere in the tropics. Experimental data indicates that annual yields can reach up to 14 tonnes (15 tons) per hectare. Mature trees produce up to 22.5 tonnes (25 tons) of fruit per hectare. In the Philippines in 1991, there were over 1.6 million productiv e trees. **Sete -**  **capotes:** There is no production in the U.S. Other production regions include Brazil , Argentina, and Paraguay

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

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

of domestic starfruit production is from Florida. One fruit grower and shipper has 20 hectares (50 acres) planted. Fruit from Hawaii (14 hectares (35 acres) in 1994) must be treated prior to shipment to the mainland. Approximately 0.9 tonnes (1 ton) of fruit was harvested from Guam in 1992; some production occurs in California. EPA Crop Production Regions 3, 10 and 13. Y ields of trees in Hawaii have varied from 2.7 kilograms (6 pounds) f rom a 4

- year - old tree to 11 kilograms (24 pounds) from a 6 meter (20

- foot) untrimmed wild tree. Average yi elds range from 2.7 to 3.6 kilograms (6 to 8 pounds) per plant per year . EPA Crop Production Regions 3, 10, and 13. The Surinam cherry is produced i n Hawaii, California, and Florida as a small bush

- like tree or hedge; naturalized in the Southeastern United States, Puerto91

91 Rico, Samoa, and the U.S. Virgin Islands. Other production regions include : South America including Brazil, Bolivia, Venezuela, Co lombia, Argentina, Paraguay , Uruguay , Surinam, Guyana and French Guiana; Southeast Asia, southern China, along the Atlantic coast of Central America, India, Sri Lanka, the Philippines, I srael, Ital y; cultivated elsewhere in the tropics; naturalized in South Africa, Australia, and the West Indies. In India, the yi eld is approximately 2.7 to 3.6 kilograms (6 to 8 pounds) per plant. The highest yield was recorded in I srael and was 11 kilograms (24 pounds) from one untrimmed plant. The approximate yi eld from a Brazilian test plot was 7 kilograms (15.4 pounds) per tree per year. Some plants produce up to 10 kilograms (22 pounds) of fruit per ye ar. **Tamarind:** The tamarind is grown in New Mexico, Florida, California, Hawaii, and Puerto Rico. So far, tamarind production is of minor importance in the U.S. EPA Crop Production Region 13. Other commercial production regions includes : The Caribbean including Bermuda, Jamaica, Haiti, Grenada, Cuba, the Dominican Republic, and the Bahamas; Central America including Mexico, Guatemala, Belize, Panama, and Costa Rica; South America including Brazil; India; Southeast Asia including Thailand, Malaya, Malay sia, and Indonesia; tropical Africa including Madagascar, Cape Verde, Sudan and central and east Africa; Fiji, Australia, the Middle East; Egy pt, Yemen, the Greater Antilles; East Indies; Islands of the Pacific; other tropical and subtropical countries. There are no statistical records on tamarind. However, it is known that 95 percent of total world production is the s our ty pe tamarind. India is the largest producer of sour tamarind in Asia; annual production in India is estimated at 250,000 to 300,000 tonnes (275,578 to 330,693 tons). Tamarind kernel powder is in demand and approximately 20,000 tonnes (22,046 tons) are produced annuall y in India. Thailand is the second largest producer of tamarind in Asia; Thailand produces 30 percent of the sweet type, and produces the sour type. Each tree can produce approximately 90 kilograms (198 pounds) of purified pulp ; no yie ld data is available

. Other production regions include Brazil , Argentina, and Paraguay ; introduced elsewhere; no yi eld data is available. **Uvalha:** Uvalha is grown in Florida and no yi eld data is available. **Water apple** : Water apple is grown in Hawaii. EPA Crop Production Regions 3 and 13. Other production regions include : Southeast Asia, Bangladesh, Sri Lanka, India, Vietnam, Myanmar, Thailand, Taiwan, region of Malesia (Indonesia, Malay sia, Papua New Guinea), the Philippines, Australia, Pacific Is l ands, Central and South America, Trinidad; cultivated elsewhere in tropical Asia; introduced into the Tropics; no yield data is available. **Water pear:**92

92 There is no production yet in the U.S. Other production regions include : Northeast tropical Africa, e ast tropical Africa, west

- central tropical Africa, west tropical Africa, south tropical Africa, southern Africa, Arabian Peninsula (Yemen); no yi eld data is available. **Water berry** : There is no production yet in the U.S. Other production regions includ e east tropical Africa, west

- central tropical Africa, south tropical Africa, and southern Africa : **Wax jambu** : There is 0.4 hectare (1 acre) of wax jambu grown in Florida. EPA Crop Production Region 3. Other production regions include : Tropical Asia, southeast Asia, Malaya, Andaman and Nicobar Islands, Solomon I slands, Jamaica, Surinam, the islands of Curacao, Aruba, and Bonaire, Thailand, Cambodia, Laos, Vietnam,; cultivated in India, Zanzibar, and Pemba; commercial production in the Philippines, Taiw an, Malay sia, Australia and Central and South America; cultivated elsewhere in the tropics; and as an ornamental in Israel. Mature trees yi elds from 700 to over 1,000 fruit; each fruit weighs 65 to 100 grams (2 to 4 ounces).
**S PECIFIC CULTURAL PRACTICES O**  **F THE TROPICAL AND SUBTROPICAL FRUIT**

**– EDIBLE PEEL:**  **Açaí** Açaí is a tall

- slow growing, sl ender 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, ye llow, 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 emer ges 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 b y 0.1 inch) in size. Female flowers are purple to light brown and 0.32 b y 0.26 centimeters in size. Both male and female flowers are un - stalked . Poll ination is by small bees, flies and beetles. The small, round, 1 to 2 cm (0.4 to 0.8 inch) in diameter fruit is a drupe that contains a single large seed surrounded b y stringy fibrous sheaths and a thin oily coating. Immature fruit are green and ripens t o dark purple when mature. Some fruit are green at maturity and are known as white açaí. Four to eight bunches of fruit are produced each ye ar per trunk. The fruit skin is smooth and shiny . The fruit pulp is creamy to oil y and sweet. The flavor resemb les 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 main93

93 source of palm hearts. Other uses include ornamental use; medicinal purposes; ink, dye and wood for house construction. **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 ce ntimeters (4 inches). Branches are minutely hairy , contain many

lenticels, and can be erect or spreading and drooping. The tree may have a semi

- prostrate, compact, upright or open growth habit. Leaves are simple, entire, opposite, elliptical, oblong, ob ovate, oval, ovate or narrowl y oblanceolate in shape and 2

- 7 centimeters (0.75 to 2.75 inches) long by 2.5 to 3.8 centimeters (1 to 1.5 inches) wide; young leaves and petioles are hairy ; mature leaves are dark green and hairless. Pink, lavender or white f lowers are borne in clusters in leaf axils on new terminals and on lateral spurs. Each flower contains 5 petals, 10 stamens; flowers range in size from 2.0 to 2.5 centimeters (0.8 to 1 inch) wide. Pollination is by insects. Bright

- red, orange

red, or de ep purplish red fruit cherry

- like, oblate to round in shape, 3

- lobed, 1 to 3.5 centimeters (0.4 to 1.4 inch) wide and 3 to 10 grams (0.1 to 0.4 ounce) in weight. The skin is thin, delicate, smooth and gloss y. 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 singl y or in 2’s or 3’s. Currentl y, the plant is not heavily cultivated. Fruit is highly 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 produced 2,856

– 23,270 kg of fruit from March to November. Fruit is eaten fresh or proc essed into puree and juice : high in vitamin C content. **African plum:** A medium

- sized deciduous, nitrogen

- fixing tree growing 8 to 20 meters (26 to 66 feet) high. The tree contains a dense, rounded crown. Native to the hot, tropical climate of Africa. The bark is pale brown to grayish white with vertical fissures. Leaves are thick, leathery , dark green, opposite, glabrous, and 14 to 34 centimeters (5.5 to 13 inches) long. Each leaf contains 5 leaflets on stalks 6

- 14 centimeters (2 to 5.5 inches) long. Leaflets are entire, ovate, obovate

elliptic or oblong in shape, contain rounded tips, and range in size from 8 to 22 centimeters (3 to 9 inches) long b y 2 to 9 centimeters (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. **Agritos:**94

94 Evergreen shrub growing to 1 to 3 meters (3 to 10 ft.). Grows in southern Arizona, southern New Mexico, Tex as, and Mexico on rocky limestone flats and slopes in full sun. Hardy to zone 6. Bark is grey

to reddish

- brown and exfoliating. Stiff, erect branches with spiny , holl y like, grey

- green alternate trifoliolate leaves. Leaflets are spiny lanceolate

- oblong to elliptic and are found in three’s, joined at a central point. Fragrant yellow flowers are borne in few

- flowered racemes. Fruit is a subglobose to globose bright red berry , 0.8 to 1.2 cm (0.3 to 0.5 inch) in diameter. The skin is smooth and shiny . P ulp is acidic and contains one to several seeds. Uses include wine and jell y from the berries, medicinal purposes from the roots, yellow dye from the roots and wood, a coffee substitute from the seeds, and an effective hedge or barrier plant. **Almondette** Medium

- size evergreen tree that grows 10 to 15 meters (33 to 49 ft.) tall. Grows in the dry , deciduous tropical forests of India, Burma, and Malaya. Branches are hairy ; the bark is rough, dark grey

or black and fissured with prominent squares. The trunk is straight and cylindrical. The dark green leaves are broadl y oblong with a rounded base and measure 8 to 20 centimeters (3 to 8 inches) by 4 to 12.5 centimeters (1.6 to 5 inches). Small flowers are axillary and on 5 to 15 centimeter (2 to 6 inch) lo ng terminal panicles. Individual flowers are 0.6 centimeters (0.2 inch) in diameter and contain 4 to 5 greenish

- white petals. Fruit is a hard, grey to black round drupe with a single seed that ranges in size from 0.7 to 1.5 centimeters (0.3 to 0.6 inch) in diameter. The skin is smooth. Both the pulp and seed are widel y consumed in India and are considered one of the country ’s most delicious wild fruit. The seed is roasted and used as a substitute for almond. Fallen ripe fruit are collected; the tree m ay be cut down to obtain the fruit. Oil produced from the seed is used as an olive or almond oil substitute. The bark yi elds tannin, wood is used for firewood, leaves are used as fodder, and all parts of the tree contain medicinal purposes. **Am barella**  A rapidly growing , upright sy

mmetrical deciduous tree growing 9 to 25 meters (30 to 82 feet) tall. A native of the Indo

- Malay sian region to Tahiti. The crown is rounded. Bark is smooth and light grey

- brown. Leaves are pinnate and 20 to 60 centimeters (8 to 24 inches) in length. Leaves are composed of 9 to 25 gloss y, elliptic or obovate

- oblong leaflets 6.25 to 10 centimeters (2.5 to 4 inches) long. Leaves turn yel low and fall at the beginning of the dry season. Fragrant, small yellowish to whitish male and female flowers are borne in large, loose, terminal panicles before leaf emergence. Inflorescences measure 50 centimeters (20 inches) long. Male, female and perfect flowers are contained in the inflorescences. Individual flowers occur on short pedic els measuring 0.1 to 0.4 centimeter (0.04 inch). Fruits are long

- stalked, contain five shallow longitudinal grooves, are ellipsoid or globose in shape and measure 4 to 10 centimeters (1.6 to 4 inches) long b y 3 to 8 centimeters (1.2 to 3 inches) wide. It takes 4 to 5 ye ars to bear fruit from seed or 2 to 3 years from cuttings. Trees should be spaced 7.5 to 12 meters (25 to 39 feet) apart. Fruit are grown in bunches of 12 or more. The skin is thin, tough and russetted when mature. Fruits are sold while still green. Hard, smooth, green immature95

95 fruits fall to the ground over a period of several weeks and ripen to a golden

- yellow or orange color. Flesh is yellow, juicy, crisp and subacid with a pineapple

- like flavor when firm. When soft, the fruit beco mes musky and fibrous. Each fruit contains one to five flat seeds. **Apak palm:** A slow

- growing widespread fan

- leafed palm tree growing 2 to 7.5 meters (7 to 25 feet) tall and 4 meters (13 feet) wide. Apak palm is native from Eastern Mexico to Nicaragua . The tree can grow in a solitary

or clustering manner. The trunk leans and is 12 to 20 centimeters (5 to 8 inches) in diameter. The canop y contains 10 to 15 dull green evergreen leaves that are palmate and sometimes wax y. Petioles are toothed. The le af blade is split into 30 to 50 stiff leaf segments. Inflorescences are long, arching, branched, and densely hairy and emerge from the leaves. Individual flowers contain male and female reproductive organs. Fruit is green to brown, ovoid, 1 to 1.5 centi meters (0.4 to 0.6 inch) long and 2 centimeters (0.8 inch) in diameter. The skin is hairy . Each fruit contains one seed. The flavor is sweet. Fruit is consumed raw or cooked; can be made into preserves. The tree is also used as an ornamental. **Applebe rry:**  An evergreen sprawling groundcover or climber containing wiry , red to brown

- gre y stems up to 3 meters (10 feet) long; may also reach the size of a small shrub and grow up to 1.5 meters (5 feet) high. Native to the eastern states of Australia from So uth Queensland to Tasmania and South Australia. Leaves are medium green, hairy , narrowly oval with a wavy margin and 0.5 centimeters (0.2 inch) wide b y 5 centimeters (2 inches) long. Shoot tips are hairy and contain a fine white fringe. Pendulous 1 to 2 centimeter (0.4 to 0.8 inch), long, bright ye llow

- cream bell

- shaped flowers are borne on slender stalks singly or in clusters of 2 or 3 on the ends of stems in the spring and summer. Petals reflex and tinge with purple as the flower opens and ages. Oblo ng berries, 2.5 centimeters (1 inch) long and 1 centimeter (0.4 inch) wide are produced in the summer. The hairy , peach

- like skin turns from green and purple to yellow when ripe. Fruit is eaten raw when it falls to the ground and is roasted when green. The flavor is similar to kiwifruit. Also grown as an ornamental. **Arazá:** Small tree or shrub that is densely branched and 2.5 to 15 meters (8 to 49 feet) tall. Grown in semi

- open or open areas on old, non

- floodable terraces in tropical, highly leached p odzolic soils and dense, humid, tropical high forests. Grown within the area between the Marañón and Ucayali rivers and where the Amazon begins. The bark is flaking. Young branches are covered with short, velvety , brown hairs. Leaves are opposite, simp le, elliptical to slightly oval and measure 6 to 18 x 3.5 to 9.5 centimeters (2 to 7 x 1.3 to 3.7 inches). In florescences are in axillary racemes with two to five white pedicillate flowers, measuring 1 centimeter (0.4 inch) wide. Fruit is a sub

- spherical berry , 12 centimeters (4.7 inches) in diameter and weighing 750 grams (1.7 pounds). Plants are then transplanted into polyethylene bags filled with soil and manure and placed into a nursery . Plants stay in bags for one year in the shade and96

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

- stemmed, rounded, evergreen shrub growing 2 to 15 meters (8 to 49 feet) t all and 2 to 6 meters (8 to 20 feet) wide. Native to Ireland, the North American Pacific Coast, the Southwestern United States, Mexico, and the Mediterranean region of Southern Europe. Grey

- brown to cinnamon brown bark is smooth and flakes when mature to reveal dark, red/brown bark underneath. Trunks and branches have a twisted appearance. Leaves are dark green, leathery , gloss y, alternate, simple, oblong, elliptical or oval with toothed margins, 5 to 17 centimeters (2 to 7 inches) long and red

- stemmed. Waxy flowers are small, urn

shaped, white or pinkish, similar to blueberry flowers, and are assembled in drooping panicles about 5 centimeters (2 inches) long. Flowers contain both male and female reproductive organs. Insects are highly

attracted to th e flowers. Showy fruits are round, bright red to red

- orange when mature and about 1 to 2.5 centimeters (0.5 to 1 inch) in diameter. Skin texture is rough and pebbled. Fruits resemble strawberries in appearance onl y; the taste is bland and watery . Used as an ornamental; bark is used in tanning leather; wood is used as a fuel source. Humans and birds consume fruit

. **Babaco:** A small, rapidly

growing herbaceous shrub that grows about 3 meters (10 feet) high. Having originated in the central south highlan ds of Ecuador, the babaco is a naturall y occurring hy brid of Carica stipulata and Carica pubescens . Grown in cool, sunny , subtropical climates, free of frost. The tuberous taproot reaches a diameter of approximately 40 centimeters (16 inches) and contain s many

lateral roots. The erect softwood single trunk is lined with leaf scars. Large alternate palmate leaves consist of 5 to 7 lobes and contain prominent ribs and veins. Leaves are attached to long hollow petioles that radiate from the trunk. Leaf s hed occurs during the winter months. Yellowish, solitary , bell

- shaped female flowers contain 5 petals and dark green sepals. Flowers occur on long, pendulous stalks that arise from all leaf axils and measure 3.5 to 4 centimeters (1.4 to 1.6 inches). The re are no male flowers. The large torpedo

- like, seedless fruits are five

- sided, rounded at the stem end and pointed at the apex. Mature, yellow fruits reach a length of 40 centimeters (16 inches), a width of 20 centimeters (8 inches) and a weight of 2 ki lograms (4.4 pounds). The skin is smooth, thin and edible. Commercially grown fruit is harvested at the first sign of yellow color. The flesh is whitish, juicy , acidic, and low in sugar and has flavor overtones of strawberry , pineapple and papaya; nickn amed the champagne fruit. Fruit are seedless. Fruit hangs in clusters around the trunk. The entire fruit can be consumed. Fruits are locally eaten onl y after cooking; consumed fresh with sugar elsewhere. Fruits also blended into drinks, preserves and pies. Commonly used for making sorbets.97

97 **Bacaba palm:** A tall, thin, single

- stemmed palm tree growing to 20 meters (66 feet) tall. Native to the Central Amazon region. Grown throughout the northern Amazon rainforest in lowland rainforests, the palm pref ers tropical conditions and an elevation up to 1,067 meters (3,500 feet). The trunk is smooth, grey and ringed with leaf scars. Tree diameter is up to 30 centimeters (12 inches). The palm contains a grayish

- green pseudo crown shaft measuring 4 feet (1.2 meters) tall. The leaf crown is shaped like a shuttlecock and contains 8 to 20 drooping plumose, spirall y arranged pinnate leaves that measure 5 to 6 meters (15 to 20 feet) long. Each leaf contains hundreds of olive green linear pendulous leaflets measuring 30 to 100 centimeters (12 inches) long b y 3 to 7.5 centimeters (1.2 to 3 inches) wide. L eaflets are brown and hairy on the undersides. Leaves are attached to 0.3 to 0.6 meter (1 to 2 foot) long green petioles. In florescence branches are 1.2 to 2 me ters (4 to 7 feet) long. Inflorescences resemble a horse’s tail. Each inflorescence contains approximately 200 pendulous creamy

yellow, reddish, or scarlet flowers that are borne in clusters of three, containing one female flower and two male flowers. M ale flowers are yellowish, pointed; contain 6 stamens and measure 0.6 centimeter (0.2 inch) long. Female flowers are round and 0.6 to 0.8 centimeters (0.2 to 0.3 inch) in diameter. Purple

- black fruit is round, grows in clusters on long branches, and meas ures 1.3 to 2 centimeters (0.5 to 0.79 inch) in diameter. The skin is thin, smooth, and contains a whitish bloom. Pulp is oily and red or whit e in color. InBrazil, the oily fruits are used to prepare a wine called vinho

de

- bacaba. The edible fruit oil can be extracted. Fruit is harvested once the color changes from green to purple

- black. Fruit are obtained b y climbing the tree and cutting bunches of fruit. Tall trees have been cut down to obtain the fruit. Fruit can onl y be stored for a few days. So far, o il yi elds are too low for commercial interest. **Bacaba -**  **de -**  **leque:** A tall, thin, single

- stemmed palm tree growing 5 to 18 meters (16 to 60 feet) tall. Native to northern central Brazil and the northeastern tip of Bolivia to the Amazon River. Gro wn on non flooded soils in lowland rainforests. The light gray to white trunk is 30 centimeters (one foot) in diameter and contains widely spaced dark rings of leaf base scars. The grayish

- green pseudo crown shaft is about 1 meter (3 feet) tall. Erect and slightly arching leaves are plumose and pinnate. Approximately

9 to 12 leaves are arranged in a single flat plane and grow only from two opposite sides of the trunk. This palm differs from Oenocarpus bacaba by its opposite leaves. Each leaf measures 3 to 5 meters (10 to 15 feet) long. Petioles are less than 30 centimeters (1 foot) long. Each leaf contains 40 to 130 pairs of shiny olive

- green drooping leaflets that are about 1 meter (3 feet) long and grow from the rachis in different planes. Inflore scences are reddish

- brown and on 1 meter (3 foot) long flowering branches (rachises) that hang down. One palm contains 50 to 160 rachises. The branches (rachises) contain round, purple

- black fruits that are 1 centimeter (0.5 inch) long. The skin is smoo th. Fruit pulp may be white or red in color. In Brazil, the oily fruits are used to prepare a wine called vinho

- de

- bacaba. The edible fruit oil can be extracted. **Bayberry, Red;**98

98 An evergreen tree growing 20 meters (66 feet) tall. Indigenous to the for ests of central and southern Japan and China. Grown in coastal districts with warm, humid climates. The canop y is full and broad. The bark is brownish

- grey and rough with vertical wrinkles. Obovate to elliptic leaves are 5 to 10 centimeters (2 to 4 inc hes) long and numerous near the ends of the branches. Leaves remain on the tree for 12 to 14 months. Both female and male flowering shoots contain 15 to 20 inflorescences that each bears 20 to 30 catkins. Each catkin is made up of 4 to 6 male or up to 25 female flowers. Male flowers are bright red, contain two stamens, form a cory

mbs surrounded by

greenish

- white bracts and measure 0.7 to 3 centimeters (0.3 to 1 inch) long. Female flowers are in axillary , erect spikes and measure 1.2 to 2.5 centimeter s (0.5 to 1 inch) long. Pollinated by wind. Dark red, purple

- black, white or pink fruit is a globose to ovoid drupe that grows 1.2 to 3.0 centimeters (0.5 to 1 inch) in diameter. The skin has a knobb y surface and is wax y. The flesh is red. Each fruit contains a cherry

- like stone. Fruit are consumed raw and cooked. The fruit has been used as a food crop for 7,000 years. Fruit is highl y perishable. The tree can remain in production for up to 30 years. The plant has many medicinal purposes and is gro wn as an ornamental

. **Bignay** : A shrubby

evergreen bush or large tree. Can vary from the size of a shrub (3 to 8 meters or 10 to 26 feet) to the size of a large tree (15 to 30 meters or 50 to 100 feet). Native to the lower Himalayas in India, Sri Lanka and Southeast Asia to the Philippines and Northern Australia. Grown in tropical conditions in full sun or part shade. The tree contains wide

- spreading branches that form a dense crown. Dark

- green, glossy , leathery leaves are alternate, oblong, pointed an d 10 to 22.5 centimeters (4 to 9 inches) long b y 5 to 7.5 centimeters (2 to 3 inches) wide. Leaf petioles are short. Flowers are tin y and reddish with a strong scent. Male flowers are produced in axillary

or terminal spikes; these flowers emit an odor r esembling fish. Female flowers are in terminal racemes 7.5 to 20 centimeters (3 to 8 inches) long. Male and female flowers are produced on separate trees. Fruit are round or ovoid, 0.8 cm (1/3 inch) across, and occur in grapelike, hanging clusters. Fru its ripen unevenl y from yellowish

- green to bright red and nearl y black. Skin is smooth, thin and tough. The bright red fruit juice stains the fingers and mouth. Pulp is 0.3 centimeters (1/8 inch) thick and white. The taste is subacid and slightl y sweet when ripe. There is one stone per fruit. Fruits are consumed both raw and cooked; leaves are eaten raw and cooked; bark is used in producing rope. Leaves are used for medicinal purposes. **Bilimbi :**  A medium

- sized attractive tree reaching a height of 5 to 15 meters (16 to 50 feet). Cultivated throughout tropical Asia, India, Queensland, Australia, Central and South America, and the West Indies. Grown in tropical climates with full sun. Closely related to the starfruit ( Averrhoa carambola )

. This long

- lived tree contains a short trunk with many upright branches. Compound leaves are clustered at the branch tips and are alternate 30 to 60 centimeters long. Each leaf contains 11 to 40 alternate or sub

- opposite hairy medium

- green leaflets that are ovate t o oblong in shape. Leaflets are 2 to 10 centimeters (0.75 to 4 inches) long and 1.2 to 1.2599

99 centimeters (0.5 to 1.125 inches) wide. Clusters of 18 to 64 yellowish

- green, purplish, orange

red, or dark red flowers are small, fragrant, and five

- petalled. P etals are 1 to 3 centimeters (0.4 to 1.2 inches) long. Flowers are borne in small, hairy panicles emerging from the trunk and oldest branches. Gherkin

- shaped fruit is ellipsoid, obovoid or cylindrical and five

- sided with a star
- shaped cal yxat the stem

- e nd and 5 hair

- like floral remnants at the apex. Mature fruits are 4 to 10 centimeters (1.5 to 4 inches) long and 5 centimeters (2 inches) wide. Clustered fruits turn from bright green to yellowish

- green or white when mature and fall to the ground. Fruit skin is gloss y to wax y, smooth, thin, soft and tender. The flesh is green, jell y - like, juicy and acidic to sour. Each fruit contains several flat seeds. Fruits are consumed raw when prepared into a relish. Juice is prepared into drinks or used as a cl eaning agent on metals. Fruit is used to deliver a tart tang to foods and beverages. Due to acidity , fruits are usually cooked and prepared into chutney

. Hundreds of fruit can be produced from a single tree. Fruit are picked by hand and must be handled gently ; keeping quality is onl y a few days. More often, found in the garden than cultivated as a crop. Various parts of the plant are used for medicinal purposes. **Borojó :**  A tree that reaches a height of 3

- 7 meters. Borojó is a dioecious species. T he tree grows 2

- 3 m in the first three years; about 5 m after 7 years and 7 m after 25 years . The white male flowers occur in clusters, while the solitary female flowers occur at the tip of branches. The fruit is a large globose, green berry that is 8

- 13 cm in diameter when mature. The epicarp is thick and smooth and then turns dull reddish to brown when ripe. Fruit development takes 8

- 12 months with fruit maturation during two periods in April

- June and October

- December The fruit pulp is white and hard, becoming flesh y brown as it ripens. The fruit has around 90 to 600 seeds, and it is consideredmature ripe when it falls in the floor. **Breadnut:** A fast

- growing tree reaching a height of 20 to 45 meters (66 to 148 feet). Breadnut is native to M exico and Central America and a canopy tree of tropical rainforests. The tree has a py ramid

- shaped crown, hanging branches, dense foliage, and thin , rough, grey bark with many lenticels, white sticky

latex, and a straight trunk with a diameter of 1 to 1.5 meters (3 to 5 feet). Wood is yellowish white, yellowish bronze or light brown in color. The trunk may exude a ye llow gum. Gloss y green leaves are simple, alternate, ovate

- lanceolate to elliptical in shape, and 4 to 18 centimeters (1.6 to 7 inches) lon g b y 2 to 8 centimeters (0.8 to 3 inches) wide. Leaves contain pointed deciduous stipules and 0.2 to 1.0 centimeter (0.08 to 0.4 inch) long petioles. The tree is mostly evergreen, unless it is exposed to extremely dry conditions. The inflorescence is co mposed of a spherical head. Each head consists of male flowers surrounding a single female set of flowers in the center. Yellow male flower heads contain a rudimentary perianth without a corolla and one stamen. Female flowers are green, and contain an i nferior ovary . The tree is wind pollinated. Orange fruit are round to ellipsoid drupes that range in size from 2 to 3 centimeters (0.8 to 1.2 inches) in diameter. The pericarp is thick, scaly and greenish

orange. Each fruit contains a small amount of s weet pulp and one to three shiny , oily , yellowish

brown seeds that range in size from 1.5 to 2 centimeters (0.6 to 0.8 inch) in diameter. Seeds100

100 contain nutty kernels and resemble potatoes or chestnuts in flavor. The tree is an important forage plant in the Yucatan. Fruit were a staple food during Mayan times. **Cabeluda:** A large shrub or small tree that is 3 to 7 meters (10 to 24 feet) in height and native to Brazil. Grown in humid, tropical conditions. This plant contains multiple thin trunks. Young branches and leaves are hairy . Dark green leaves are opposite, elliptical and acute, 2.5 centimeters (1 inch) wide and 10 centimeters (4 inches) long. Flowers are small, white, and occur in axillary

clusters. Yellow fruit are round and about 2.5 centi meters (1 inch) in diameter. The skin is pubescent. Each fruit contains one to two seeds. Fruit flavor is similar to apricot. Fruits are eaten fresh or processed into juices and jams. **Cajou ,**  **fruit:** A large forest tree that grows to a height of 25 to 50 meters (82 to 164 feet). Native to eastern Amazonia, Brazil and Guiana. The crown is wide and the trunk is straight and up to 1 meter (3 feet) in diameter. Bark is thick and slightly rough. Roots are large and grow deep in the ground. Leaves are si mple, smooth, leathery , alternate, clustered at branch tips, obovate in shape, and 20 centimeters (8 inches) long b y 12 centimeters (5 inches) wide. The apex of the leaf is rounded, the base is wedge shaped and the undersides of the leaves are pubescent. The petiole is up to 1.5 centimeters (0.6 inch) long. The inflorescence is a spreading terminal panicle with numerous secondary and tertiary

branches at 90° angles. Individual fragrant flowers are greenish

- white, white, pink or red in color and contain 5 ovate
- lanceolate petals that measure 0.6 to 0.7 centimeters (0.2 to 0.3 inch) long b y 0.2 centimeters (0.08 inch) wide. Male flowers contain 8 stamens measuring 0.7 to 0.8 centimeters (0.3 to 0.3 inch) long. A relative of the cashew, the fruit is a kidney - shaped drupe that is 2.5 centimeters (1 inch) long. This is attached to a large, pear

- shaped false fruit (pedicel) that measures 7 centimeters (3 inches) long and 5 cm (2 inches) in diameter. The skin is red, smooth and shiny . The pulp is pink and j uicy . It has a sweet or acid and astringent flavor similar to strawberries. The small kidney shaped nut is edible and tastes similar to the cashew. The peduncle is eaten fresh or prepared into juice. Rarel y cultivated. Fruit are collected from the gro und. **Cambucá:** A small, slow growing evergreen shrub or tree that measures 5 to 12 meters (16 to 39 feet) tall. Native to the Brazilian southeast coast near Rio de Janeiro and São Paulo. Thrives in hot, rainy climates. The trunk is short and reaches 30 to 50 centimeters (12 to 20 inches) in diameter. The smooth, thin, pale brownish

- gray bark is flakey , revealing a copper layer below. The tree contains a wide, dense crown of spreading branches. The dark green evergreen leaves are opposite, smooth, leathery , gloss y, elliptic

- acuminate in shape, and contain a curled margin. Leaves measure 5 to 16 centimeters (2 to 6 inches) long b y 3 to 5 centimeters (1 to 2 inches) wide. Petioles are finely

hairy , short and measure 0.5 to 1.5 centimeters (0.2 to 0.6 i nch). The white, sessile flowers are clustered in groups of 2 to 8 over the branch axils or distributed around101

101 the stem. Berries are short stalked and round. Immature fruit are green and turn yellow to bright orange

- yellow when ripe. The skin is smooth , leathery , and thin and contains many slightly raised longitudinal ridges. Size ranges from five to 7 centimeters (2 to 3 inches) in diameter and 55 to 140 grams (2 to 5 ounces) in weight. The flesh is soft, juicy and orange

ye llow. Within the fruit, there are one to two hard, oblong flattened light purple seeds. The flavor is sub acid to sweet and tastes similar to the jaboticaba. Fruits are eaten out of hand or used to make jams, juices, or desserts; the tree is used as an ornamental or for medicinal purposes. The bark is used in the leather industry ; the wood is used for furniture and tools. **Carandas plum:** A branching, spin y evergreen shrub or small tree growing to 5 meters (16 feet). Native to Africa. The bark is smooth, gray , and contains str aight woody 5 centimeter (2 inch) straight spines growing in pairs. The tree emits milky latex. L eaves are opposite, leathery , shiny , dark green, ovate to ovate
- elliptic, occasionall y almost circular, and 2.5 to 6 centimeters (1 to 2.4 inches) long b y 1. 8 to 3 centimeters (0.7 to 1.2 inches) wide. The leaf stalk is short and measures 0.1 to 0.4 centimeters (0.04 to 0.2 inches) long. Fragrant pink

- white, purple

- white, or red

- white flowers are in terminal clusters that measure 4 centimeters (1.6 inches) i n diameter. Individual flowers are slender, tubular, 1.8 centimeters (0.7 inch) long and about 2 centimeters (0.8 inch) in diameter. Pollination is by insects. The purple

- black fruit is a solitary berry that is ovoid to spherical and reaches up to 1.5 c entimeters (0.6 inch) in diameter. The skin is smooth. The flesh is reddish in color. The flavor is sweet to sour and resembles the taste of an unripe cherry . Contains 2 to 4 seeds. Ripe fruits cause teeth to stain dark red. Often consumed as a famin e food. **Carob:** An evergreen tree reaching 15 to 17 meters (50 to 55 feet) in height and 3.6 meters (12 feet) in diameter. The trunk may reach 85 centimeters (33 inches) in diameter. The bark is brown and rough. Native to the eastern Mediterranean, mos t likely the Middle East. Leaves are evergreen, dark green, glossy , leathery , pinnate, elliptic, or ovate in shape, and occur in pairs of 2 to 6. Individual leaves are 3 to 7 centimeters (1.2 to 3 inches) long and contain 6 to 10 opposite leaflets. Leaf

lets are dark green, leathery , oval, rounded at the apex, and measure 2.5 to 6.25 centimeters (1 to 2.5 inches) long. Trees shed leaves in July every other ye ar and renew them during the spring. Green

- tinted red flowers are numerous, tiny and measure 0.6 to 1.2 centimeters (0.2 to 0.5 inch). Flowers occur in short, slender racemes borne in clusters along the branches. Most trees are monoecious, with individual male and female flowers. The pod is light to dark brown, oblong, flattened, straight or slightly curved with a thickened margin. Fruits reach 10 to 30 centimeters (4 to 12 inches) long, 1 to 3.5 centimeters (0.4 to 1.4 inches) wide and 1 centimeter (0.4 inch) thick. The surface is brown, wrinkled, leathery , glossy , tough and fibrous. Inside, th ere is a soft, semi

- translucent, pale

- brown pulp and 10 to 13 smooth, glossy , brown, flattened, ovate

- oblong (0.8 to 1.0 centimeter (0.3 to 0.4 inch) long) hard seeds. Immature pods are green, moist and very astringent. Ripe pods are sweet when chewed. The broken pod has an odor resembling Limburger cheese, due to the 1.3% isobuty ric acid content;102

102 the pod has man y food uses. Cultivated for seeds and pods. The pods are harvested before winter rains; harvested by shaking the branches with a long pole. Pods are caught on canvas sheets laid on the ground. Pods are sun

- dried for 1 or 2 day s until the moisture content is reduced to 8% or below. Then pods go through a kibbling process, which involves crushing and grading into 4 categories , cubed, medium

- kibbled, meal and seed kernels. The tree can live for over a century
. **Cashew apple**  **:** A low

- branched, spreading, medium to large fast

- growing evergreen tree that reaches 12 meters (40 feet) in height. Native to northeast Brazil. Bark is rough and contains resin and acrid sap. Branches are twisted and crooked; branches touching the ground take root. Leaves occur in terminal clusters, are leathery , simple, alternate, oblong

- oval or obovate, 10 to 20 centimeters (4 to 8 inches) long and 5 to 10 centimeters (2 to 4 inches) wide. Leaves become fully mature 20 to 25 day s after emerging. Fragrant flowers are yellowish

- pink, 5

- petalled, and borne in 15 to 25 centimeter (6 to 10 inch) terminal panicles ; male, female and bisexual flowers are found on the tree. T here may

be 200 to 1,600 flowers per panicle. Flowering may occur over a 30

- to 60

- day period. For commercial purposes, plants are spaced 6 to 11 meters (20 to 35 feet) apart. Fruits are produced after three years. There are two main cashew tree

- ty pes: Gigante (giant) or Tardio (late), which are large, vigorous trees, usuall y flowering in their third year from planting, and Anao (dwarf) or Precoce (precocious), which are smaller trees that begin to bloom and fruit in their second or third ye ar from plant ing and may bloom more than once per year. The true fruit is the cashew nut that is shaped like a boxing glove

. The true fruit is a kidney

- shaped nut consisting of a double

- walled shell (an outer, thick exocarp and an inner, hard endocarp separated b y a resinous, cellular mesocarp), surrounding an edible kernel: the cashew nut of commerce. The nut is pink at first, changes to green, and then becomes a greenish grey then grayish brown as it develops. As the nut approaches maturity , the stalk (or, more ac curately , receptacle) above it becomes swollen and flesh y, forming the 2

- to 4

- inch, yellow and/or red, juicy , pear - shaped accessory fruit known as the cashew apple. The fruit consists of a double shell containing a caustic phenolic resin in honeycomb

- lik e cells, enclosing the edible kernel; the fruit reaches 3 centimeters (1 inch) long and 2.5 centimeters (1 inch) wide. The fruit (nut) develops first. When the fruit (nut) is full

- grown but not ripe, its peduncle or receptacle becomes plump, fleshy , pear - shaped or rhomboid to ovate. The comma

- shaped nut grows outside and underneath the cashew apple. The mature cashew apple grows 8 to 10 centimeters (3 to 4 inches) in length and approximately 5 centimeters (2 inches) wide. The skin of the cashew apple i s smooth, waxy , yellow, red, or red and yellow in color. The yellow pulp is spongy , fibrous, juicy , astringent and acidic. The time from flowering to cashew apple harvest is usually 2.5 to 3 months depending upon temperatures. Cashew apples become sweet er if they are allowed to ripen on the tree after they mature. However, tree
- ripened fruit can fall to the ground, at which time it rapidly

spoils within a day

or two. As with other fruit trees, it is quite common for some of the developing fruit to drop from a cashew tree before it is ready to harvest. A mature tree is capable of producing about 50

- 75 lbs of fruit (cashew apple plus nut). For this reason, it is advisable to remove fruit by hand at as a ripe a stage as possible, where trees are being gro wn for103

103 the cashew apple. Cashew apple is consumed b y humans and animals; nuts are consumed; cashew apple juice is used for medicinal purposes; trees are used to control erosion. **Ceylon iron wood:** A small to medium evergreen tree growing 3 to 20 meters (10 to 66 feet) in height. Grown throughout central India and the Deccan Peninsula of India in dry evergreen forests. The tree contains a spreading crown and a straight massive trunk. Bark and branchlets are smooth and gray . Leaves are clustered near the ends of branchlets and are smooth, leathery , simple, alternate, elliptic

- obovate or oblong, rounded, or emarginated at the tip. Blade size ranges from 5 to 12 centimeters (2 to 5 inches) long b y 2.5 to 5 centimeters (1 to 2 inches) wide. Leaf stalks are 0.8 to 2 centimeters (0.3 to 0.8 inch). Flowers are white or pale yellow and 0.4 centimeters (0.2 inch) in size. Flowers are borne in leaf axils and may be solitary

or in clusters of 2 to 5. Velvety sepals are ovate to triangular in shape and grow 0 .3 to 0.4 centimeters (0.1 to 0.2 inch). Petals are oblong and 0.3 centimeters (0.1 inch). The thick flower stalk is 1 to 1.8 centimeters (0.4 to 0.7 inch) long. Fruits are 1 to 2

- seeded, reddish

- yellow to yellow berries that are obovoid

- oblong or ellip soid in shape, 1 to 1.5 centimeters (0.4 to 0.6 inch) long and 0.8 centimeters (0.3 inch) across. The skin is smooth and shiny . Seeds reach 1 centimeter (0.4 inch). Fruits are consumed and fruits bark and seed oil have man y medicinal purposes; trees are used for man y purposes. **Ceylon olive:** A medium evergreen tree that grows to 18 meters (59 feet) tall. Native to Ceylon and India evergreen forests. Bark is brown and smooth. Branches are smooth and contain leaf scars. Leaves are leathery , simple, a lternate, spiral and clustered at the ends of branches. The leaf blade is elliptic, 5.5 to 12.5 centimeters (2 to 5 inches) long and 2.5 to 5 centimeters (1 to 2 inches) wide. The leaf margin is serrate. The petiole is 1.2 to 4 centimeters (0.5 to 1.6 i nches) long. Flowers are white, fringed and contain 5 petals. L ocated in axillary or terminal branched clusters. Green fruit are oblong to ovoid drupes that are 2.5 centimeters (1 inch) long. The skin is dull and smooth. Individual fruit contain 3 to 4 seeds. The flesh y part of the fruit is sub

- acid. Consumed both ripe and unripe. Fruits resemble large olives

. **Cherry -**  **of**

**- the**  **- Rio**  **- Grande**  Small, multi

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

- like flavor.104

104 **Chinese olive, black:** Large evergreen tree growing 10 to 30 meters (33 to 98 feet) high. Native to the Asian and African tropics. The trunk can reach 90 centimeters (35 inches) across and the bark is brown. The tree contains black sap. Leaves are pinnate, 30 to 60 centimeters (12 to 24 inches) long and contain 15 to 21 leaflets that are oblong or ovate

- elliptic. L eaflets are 5 to 15 centimeters (2 to 6 inches) long and 3.5 to 7 centimeters (1.4 to 3 inches) wide, abruptl y short acuminate or obtuse. The base is shortl y oblique obtuse and entire. Flowers are small, white and in axillary

branched clusters. Fruits are oblong drupes that are 4 to 5 centimeters (1.6 to 2 i nches) long, 2.5 to 3 centimeters (1 to 1.2 inches) across and contain one seed. The skin is smooth and purple

- black. The fruit is pickled, served as a side dish or flavoring. Fruit has an acrid, unpleasant taste when fresh. Fruits resemble European ol ives in appearance. The seed resembles a walnut in taste. **Chinese olive, white:** Tree growing up to 30 meters (98 feet) tall. Native to forests of China, Vietnam and the Philippines. Trunk is 1.5 meters (5 feet) in diameter. Bark is light brown and sc aly ; outer bark is thin and inner bark is pinkish brown. Sap is white, aromatic and resinous. Young twigs are covered b y reddish brown hairs and become smooth with age. Leaves are compound , alternate, and clustered at the tips of branches. Leaves conta in three to six paired leaflets. L eaflets are opposite, elliptic or ovate to oblong

- ovate, 7 to 14 centimeters (2.8 to 5.5 inches) long and 5 to 7 centimeters (2 to 2.8 inches) wide. The rachis is 26 to 28 centimeters (10 to 11 inches) long. Flowers are ye llowish

- green, have both male and female organs, and are grouped in axillary racemes. Fruits are yellowish

- green, ovoid to spindle

- shaped drupes that are 2.5 to 4.5 centimeters (1 to 1.8 inches) long b y 1.5 to 2.5 centimeters (0.6 to 1 inch) wide. The skin is smooth and dull. Each fruit contains 1 to 2 seeds that are a flattened, tapered oval shape and about 1 centimeter (0.4 inch) long. Fruits occur in clusters of six. Also u sed like olives

. **Chirauli -**  **nut:** Deciduous tree growing 12 to 18 meters ( 39 to 59 feet) high. Native to Southeastern Asia. Branchlets are dark brown, stout and slightly hairy . Leaves are stalked, alternate, leathery , pubescent underneath, oblong to elliptic, obtuse at both ends, 7 to 20 centimeters long (3 to 8 inches) and 4 to 10 centimeters (1.6 to 4 inches) wide. Petioles are 1.5 to 2.2 centimeters (0.6 to 0.9 inches). White to yellowish flowers are hairy , sessile and in axillary and terminal py

ramidal panicles reaching 20 centimeters (8 inches) long. Flowers are compos ed of 5 sepals and 5 petals that are 0.25 centimeter (0.1 inch) long. Fruit is an oblong ovoid drupe that turns black when ripe and reaches 0.9 centimeter (0.4 inch) long b y 0.6 centimeter (0.2 inch) across. The skin is smooth. Fruits and seeds are cons umed. **Ciruela verde:**105

105 Small tree or shrub growing 10 meters (33 feet) tall. Native to South America. Trees in the family

Malpighiaceae contain simple opposite leaves. Flowers are bisexual. Red, orange or yellow fruit are ellipsoid, 3 to 4 centimeters (1.2 to 1.6 inches) in length and are borne in clusters of 8 to 10. The skin is smooth and shiny . The flesh is cream

- colored and the flavor is sweet but astringent. Fruit are not commonly consumed fresh. More commonly used as a flavoring

. **Cocoplum:** A medium

- sized creeping or erect coastal evergreen shrub growing 1 to 1.5 meters (3 to 5 feet); rarel y grows into a small tree, reaching 2 to 8 meters (7 to 26 feet) tall. Native to coastal areas of southern Florida and the Bahamas through the Caribbean. The plant consists of multiple smooth to scaly

brown or grey

stems. The twigs are green and hairless when young, turning reddish brown with raised lenticels when mature. Branches contain two rows of shiny , dark green leathery

evergreen leaves that are ro und or elliptic, alternate and simple. Leaves measure 3 to 10 centimeters (1.2 to 4 inches) long by 2.5 to 7 centimeters (1 to 2.8 inches) broad. The petiole is 0.3 centimeters (0.1 inch) long. Pubescent cy mes measuring 3 to 6 centimeters (1.2 to 2.4 in ches) long are axillary and terminal. Many

small white four to five

- petaled flowers measuring less than 1 centimeter (0.4 inch) in diameter occur in clusters. Individual petals measure approximately

0.5 centimeters (0.2 inch) long. Fruit are subglobose, obovoid, spherical or ellipsoid drupes that measure 1.5 to 3 centimeters (0.6 to 1.2 inch) in diameter. The thin, smooth skin changes from green to pinkish

- white to brownish purple to black when ripe and resemble plums. The thin flesh is spongy , whitish and slightly sweet to tasteless when ripe; immature fruit are astringent. Each fruit contains one large seed with a high edible oil content. **Date:** A palm with multiple trunks growing to 30 meters (98 feet) tall. The main trunk reaches 40 to 50 centim eters (16 to 20 inches) in diameter. Native to tropical and subtropical areas of Africa and southern Asia : originated from the ancient Mesopotamia area of southern Iraq or western India. Thrives in the desert region from Morocco to Egy pt, Arabia and Paki stan. Trees were domesticated b y 4000 BC. The crown of the palm consists of 60 to 150 pinnate leaves that are dark green to grayish, waxy , feather

- shaped, and 3 to 8 meters (10 to 26 feet) in length. L eaflets are long, narrow and folded upward; leaflets usually grow in groups of two or more. Lower leaflets near the base of the trunk are modified into 10 to 15 centimeter (4 to 6 inch) spines. Individual leaflet lengths reach 61 to 75 centimeters (24 to 30 inches); widths reach 3.8 to 4.4 centimeters (1. 5 to 1.7 inches). Small flowers are yellowish (female) to white (male), wax y, and occur on a branched spadix surrounded by a solitary large spathe. The inflorescence arises from the axis of the leaves. Male and female flowers are located on different pl ants. Yellow, greenish, orange red or brown oblong, elliptical, rounded or ovoid fruit is 2.5 to 7.5 centimeters long (1 to 3 inches), 2.5 centimeters (1 inch) in diameter and occurs in clusters of 1,000 to 1,500. The skin is smooth and wrinkles upon drying. Pulp is yellowish to reddish brown; flavor is sweet and nutty

. Fruit production occurs in 5 to 8 years from suckers

. Seeds are106

106 elongate and pointed at the ends; size ranges from 0.2 to 0.3 centimeters (0.08 to 0.1 inch) by 0.5 to 0.8 centimeters (0 .2 to 0.3 inch). **Davidson’s plum:** A tree growing to 20 meters (66 feet) tall; possesses thin stems with dark brown to gray flaky bark. The canop y is dense and contains man y branches with long hairs. Hairs also occur on leaves and are an irritant to hum ans. Native to eastern Australia. Grows in tropical and subtropical rainforests in north Queensland and northeast New South Wales. L eaves are compound, lanceolate, have a terminal pinna and are 60 to 120 centimeters (24 to 47 inches) long. L eaflets are up to 25 centimeters (10 inches) long. New foliage is hairy and bright pink in color. Inflorescences are borne on older branches and the trunk. Lateral spikes that range in number from two to 24 and range in size from 30 to 80 centimeters (12 to 31 inc hes) hang downward from the tree. Flowers are 0.5 to 0.8 centimeters (0.2 to 0.3 inch) long, dark pink, and contain four to five sepals. Each flower contains both male and female organs. Bluish

- black fruit is a laterally compressed obovoid drupe that ranges in size from 3 to 6 centimeters (1.2 to 2.4 inches) long, 3 to 5 centimeters (1.2 to 2 inches) wide, and 3.5 to 4.5 centimeters (1.4 to 1.8 inches) deep. Fruits contain two laterall y compressed stones with soft fibers originating from the margins. T he skin is smooth. Pulp is dark

red and appears similar to the European plum but the taste is sour. Fruits occur in clusters of a hundred or more. **Desert date:** A spiny evergreen tree growing 6 to 17 meters (20 to 56 feet) tall. An African tropical dryland fruit. The tree develops a dense crown that is spherical or hemispherical in shape, drooping branches, and a large taproot. The bark is smooth and green when young and thickens, becoming grayish and deeply fissured when older. The trunk becomes twi sted and fluted with age. Leaves are alternate, leathery and bifoliolate. L eaflets are shiny and entire elliptic to ovate. Spines are straight, stout, woody and 12 centimeters (5 inches) long. Inflorescences are in fascicles or racemes of fascicles. E ach cluster contains up to six small scented greenish flowers that contain both male and female reproductive organs. Flowers open at night. Fruiting begins in 5 to 7 years from seed. Full fruiting potential is reached by 25 years. Yellow fruit is a cyl indrical drupe that is 2 to 4 centimeters (0.8 to 1.6 inches) long, and 1 to 2 centimeters (0.4 to 0.8 inch) in diameter. Fruit differs in size and pubescence of the skin across different locations. When mature, a thin 0.1 centimeter (0.04 inch) brittle skin encloses the thick, fibrous oily pulp that is 0.2 centimeters (0.08 inch) thick. Within the pulp, there is a 0.5 centimeter (0.2 inch) thick hard

- pointed woody pit containing an ovoid seed. Fruit flavor is sweet to somewhat bitter. The fruit has be en used as a food crop in Egy pt and the Near East for four millennia. Trees live for 100 or more ye ars; little progress towards commercial production. **Desert date:** The desert date r equires a hot arid climate and d oes not tolerate humid climate. Fruit still develops in unusually

dry years. Grows at frost

- free elevations from sea level to 2,000 meters107

107 (6,562 feet) in fertile, low

- lying sites with deep sandy soil and access to water. Also grows well on heavier, fertile clay soils with low salinity, open parklands and grasslands. Requires a mean annual temperature of > 20 °C (> 68 °F) and <25 to 80 centimeters (10 to 31.5 inches) of mean annual rainfall. Propagation is mainly by seed. Plants may

be propagated by

cuttings. Seeds are soaked in warm wate r for several hours before planting time. A loamy nursery medium, a rooting depth of at least 12.5 centimeters (5 inches), and shade aids germination. Seedlings should remain in the nursery for 3 to 6 months. **Doum palm coconut:** A palm with a branched trunk that grows 10 to 15 meters (33 to 49 feet) tall. The trunk is 30 to 45 centimeters (12 to 18 inches) thick. Native to North Africa. Doum palm coconut has been revered as a sacred tree : sy mbolism of masculine strength. The stiff leaves are palmat e, 90 to 150 centimeters (3 to 5 feet) wide, folding, arching, large, ribbed and contain deepl y cut green segments. The petiole contains sharp spines. The plant contains separate catkin

- like male and club

- shaped female branches that arise in clusters fro m between the leaves. White flower clusters are 60 to 90 centimeters (2 to 3 feet) long. Male and female flowers are found on separate plants. Individual flowers occur in sunken pits densely arranged on the branches. Pollination is by

wind. The yellow ish

- brown fruit is an ovoid drupe that is 8 centimeters (3 inches) long and 5 centimeters (2 inches) in diameter. The skin is smooth. The pulp is fibrous and tough but is sweet and pleasant in taste; resembles carob or ginger. **False sandalwood:** A spraw ling, low

- branching shrub or tree growing 2 to 10 meters (7 to 33 feet). Native to the tropics and warm subtropics. The crown is rounded to conical. The trunk is up to 10 centimeters (4 inches) in diameter. The bark is dark brown to pale grey , and rang es from smooth to scaly . Branches are small, purple

- red, wax y, and contain straight, slender spines. Leaves are alternate, lanceolate to elliptic, 3 to 8 centimeters (1.2 to 3 inches) long b y 1.5 to 4 centimeters (0.6 to 1.6 inches) wide and on short pet ioles. Young leaves smell like bitter almonds when crushed. Fragrant flowers are white, yellow

- green or pink and occur in branched inflorescences borne on short, hanging axillary racemes or umbels with short, hairy pedicles. Plum

- like fruit are yellow, yellow

- orange or red ellipsoid to subglobose drupes that range in size from 2 to 3.5 centimeters (0.8 to 1.4 inches) long b y 1.5 to 3 centimeters (0.6 to 1.2 inches) wide. Immature fruit are green. The skin of the fruit is thin, smooth and highl y perisha ble. The pulp is juicy

and the flavor is sour to bland. Fruit contains one light yellow woody s eed that is up to 1.5 centimeters (0.6 inch) long and 1.2 centimeters (0.5 inch) thick with a brittle shell. **Feijoa:** A small evergreen shrub or tree growing to 6 meters (20 feet). Native to southeastern Brazil and Uruguay . The young growth is whitish or rusty colored with unbranched and curled woolly hairs that are up to 0.1 centimeter (0.04 inch) long. Young twigs are moderatel y to densely hairy and become hairless with age. Young bark is smooth, light reddish brown and108

108 becomes grey

to light brown and flaky with age. Leaves are oval, obovate or elliptic, 3 to 7 centimeters (1.2 to 3 inches) long, 1.5 to 4 centimeters (0.6 to 1.6 inches) wide, densel y hairy below and hairy

to hairless, gray

- green and gloss y above. Plants are often self

- sterile. Fruiting is improved by

cross - pollination. To ensure proper fruiting, two trees of different cultivars must be planted close together. The single flowers have fo ur to six cupped petals that are white on the outside and purplish red on the inside. Petals are sub

- orbicular to elliptic and measure 1.5 centimeters (0.6 inch) long. Flowers contain clusters of long crimson stamens with yellow tips. The flower stalk i s hairy , 0.5 to 3 centimeters (0.2 to 1.2 inches) long and 0.1 to 0.15 centimeters (0.04 to 0.06 inch) wide. Male and female reproductive organs are located on the same flower. Pollinated by

birds. The fruit is ellipsoid, oval, or pear

- shaped, 2 to 5 ce ntimeters (0.8 to 2 inches) long and 2 to 4 centimeters (0.8 to 1.6 inches) in diameter. The skin is bright green, smooth and is covered in a wax y bloom. The flesh is whitish to honey

- colored and the pulp is translucent and juicy ; the flavor is sweet and described as a cross between a pineapple and a strawberry

. The aroma is spicy . Each fruit contains several small seeds. Feijoas ripen from the inside out; consumed when slightly soft. An over

- ripe feijoa develops a brown seed pulp and loses flavor with time. There are two populations of feijoa in South America. One is found in high altitudes on the basalt plateau in southeastern Brazil. Feijoas here contain large seeds. The other population is located in the cry stalline soils of Uruguay and the south of Rio Grande do Sul State in Brazil. These feijoas contain small seeds. New Zealand is the world’s large producer of this fruit; generall y, fruit are not yet produced on a commercial scale. **Fig:** A small tree growing 12 meters (39 feet) or more in height and 10 meters (33 feet) in width. Figs originated in southern Arabia and spread to Western Asia and the Mediterranean. One of the most universally enjo yed fruits. Figs have been cultivated from the earliest days of recorded history . Currently , there are 1,000 cultivars of fig. The tree contains a large canop y with many

spreading branches. Depending on the cultivar, trees may be round

- topped and dense with many

twiggy lateral spurs or contain apically dominant branches with fewer spurs, produci ng an open appearance. The growth habit of the trees ranges from open to compact and penduluous to upright to spreading, depending on the cultivar. Size and density are also variable. The bark is smooth with few fissures. Protruding spherical bark tubers ranging in size from 0.2 to 2.5 centimeters (0.08 to 1 inch), occur on mature trees near the nodal swellings. The root sy stem is extensive. For this reason, trees should not be planted near buildings. The plant produces latex. Contact with the latex may cause skin rashes. The stiff, dark green leaves are large, thick, hairy and heart

- shaped. Leaves can possess three to seven lobes. The tree is deciduous in cool areas and nearl y evergreen in tropical regions. The inflorescences are produced within a fleshy , hollow receptacle called the syconium. The floral parts line the wall of the syconium and produce a multiple fruit. The small individual flowers are borne on flower stalks and are unisexual. Three types of flowers occur within the s yconium an d include long

styled pistillate, short

- styled pistillate, and staminate. The staminate flowers are found around the apical end of the fig and the pistillate flowers are found in the interior walls of the syconium. Access to the flowers within the syconi um is through the ostiole. Pollination by the small fig wasp is required for the Smy rna type fig. Other figs produce fruit without fertilization. There109

109 are two botanically

different ty

pes of Ficus carica trees. Pistillate or “female” fig trees produce syconia (figs) containing onl y long

- styled pistillate flowers. These are commercial figs. Caprifigs are “male” trees. These produce s yconia containing both short

- styled pistillate flowers and staminate male flowers. The so

- called “fruit” or fig is actu all y the vase

- shaped outer flesh called a s yconium. The fig is shaped like a pear, ranges in color from green, brown, yellow, red, purple, or purplish

- black, and ranges in size from 2.5 to 6 centimeters (1 to 2.4 inches) in diameter and 10 centimeters (4 inches) long. The skin is smooth. Pulp is whitish, yellowish, red or pink. The flavor is sweet. The thousands of tiny “seeds” are actuall y tiny fruits encapsulated in the syconium. These embryos develop into viable seeds when fertilized. Tree spacing is variable depending on whether figs will be dried or produced for the fresh market. The fresh fig consists of 84 % pulp and 16 % skin. Plants for drying are planted on a square or offset pattern with 6 meters (20 feet) between the rows to allow space for drying and machine harvest and from 4.2 to 5.4 meters (14 to 18 feet) between trees. Orchards for fresh fruit production are set closer in square or offset plantings with from 4.2 to 4.8 meters (14 to 16 feet) between rows and from 3.6 to 4.8 meters ( 12 to 16 feet) between trees. In many commercial production regions, trees are pruned severel y after each harvest because fruit is mainly produced on new growth. Commercially

grown trees average from 5 to 8 meters (16 to 26 feet) in height and 6 to 7 met ers (20 to 23 feet) in width. Pruning also enables the fruit to be harvested more easil y. Irrigation at lower elevations will increase production. Fruit for the fresh market is hand picked at a stage of maturity where the fruit has maximum exterior colo r but retains firmness. Figs grown for drying are allowed to fully

mature and partially

dehydrate on the tree, eventuall y dropping to the ground. When using a mechanical harvester, the fruit is left under the tree to dry further and mechanically

swept into windrows where drying continues. The windrows are picked up by the harvester. Average yi elds are 180

- 360 fruits/tree with an orchard average of 12 tonnes/ha. Wild trees may live for 100 years, while orchard trees decline by age 50 to 60 years. **Frag rant Manjack:**  A small to medium tropical/subtropical deciduous tree that grows 10 to 20 meters (33 to 66 feet). Grows from In dia through southern China and Taiwan to Fiji via Malay sia, Indonesia, and northern Australia. The tree contains a spreading cro wn and short trunk. The bark is smooth and grayish brown. Leaves are large, ovate or elliptic, alternate and 6 to 13 centimeters (2.4 to 5 inches) long b y 4 to 9 centimeters (1.6 to 3.5 inches) across. White flowers are short

- stalked, bisexual, sessile, and 0.5 centimeters (0.2 inches) in diameter. Flowers occur in terminal loose cy mes. Fruit are yellow to pinkish

- yellow, round or ovoid drupes that contain a persistent saucer - shaped cal yx . Fruit size ranges from 1 to 1.5 centimeters (0.4 to 0.6 inches ) in diameter. Fruit turn black upon ripening and the skin is smooth and shiny . The pulp is translucent, sticky and gelatinous. Each fruit contains a stone with one to four seeds. **Gooseberry, Abyssinian:** An evergreen bush y shrub or tree growing 10 met ers (33 feet) tall. Native to Ethiopia and Ken ya. Thrives in the forests of East Africa. The spiny shrub or tree contains a rounded crown. The grayish

- brown bark may contain spines that are up to 4 centimeters (1.6 inches)110

110 long. The trunk grows up to 20 centimeters (8 inches) across. Bark and branchlets contain many raised brown lenticels. Leaves are alternate, ovate

- lanceolate to oblong, hairless to slightly hairy , shiny , light to dark green, 2.5 to 9 centimeters (1 to 3.5 inches) long and 2 to 4 ce ntimeters (0.8 to 1.6 inches) wide. The petiole is 0.2 to 0.5 centimeters (0.08 to 0.2 inches) long. The slender twigs may

contain straight slender spines at the leaf axils. Flowers are small, greenish

white, inconspicuous and borne in the leaf axils. Male and female flowers are produced on separate plants. Male flowers are borne in clusters of 1 to 3, flower stalks are 0.5 to 1.3 centimeters (0.2 to 0.5 inches) long, and cal yx - lobes are 0.5 to 0.6 centimeters (0.2 to 0.24 inches) long b y 0.2 to 0.3 ce ntimeters (0.08 to 0.1 inch) broad. Female flowers are solitary , pedicels are 0.6 to 0.8 centimeters (0.2 to 0.3 inch) long and cal yx - lobes are slightly larger than those in the male flowers. L ight orange fruit is oblate globose to ovoid and 2.5 centimet ers (1 inch) in diameter. Skin of immature fruit is hairy and skin of the mature fruit is smooth, thin and tender. The juicy

pulp is orange

- ye llow; the flavor is sour to subacid. The taste and aroma of the fruit is similar to that of a fresh apricot. A few small

- flattened seeds are contained within the fruit. An aggressive growing plant and it is o ccasionally cultivated for juice making. **Gooseberry, Ceylon:** An evergreen shrub or small tree that grows to a height of 4 to 7 meters (13 to 23 feet). N ative to Sri Lanka. Bark is gray and slightl y scaly. The trunk and lower branches contain 4 centimeter (1.6 inch) long sharp spines. Branches are long, slender, arching, wide spreading , and greenish

- gray

and up to 9 meters (30 feet) long. Shiny gray - green leaves are alternate, acute, entire or sub

- serrate , elliptical, lanceolate or ovate in shape, long

- pointed, and 7 to 10 centimeters (3 to 4 inch) long; margins are wav y - toothed. Underneath, leaves are ye llow

- green and contain soft hairs. Petioles are pinkish and woolly . Yellowish to greenish

- yellow flowers are petalless, 1.25 centimeters (0.5 inch) wide, and occur in clusters in the leaf axils. Male, female and hermaphrodite flowers occur on different plants. Honey bees are pollinators. Small, purple, black, or orange

- red fruit is ovoid to round, solitary , 1.25 to 2.5 centimeters (0.5 to 1 inch) wide and 2 to 2.5 centimeters (0.8 to 1 inch) in diameter. The skin is thin, bitter, and coated with short, grayish

- green to brown velvety hairs that are unpleasant in the mouth. A persistent style is located at the apex. The pulp is juicy and purple

- red in color. The flavor is extremely acidic, sour, or sweet. The taste is similar to gooseberries. Each fruit contains 9 to 12 hairy seeds that are 0.6 centimeters (0.2 inch) long. Immature fruit is orange in color. Trees can produce large yi elds of fruit. Relatives include the kei

- apple and governor’s plum. **Gooseberry, Indian:** A graceful tree growing 18 to 30 meters (59 to 98 feet) high. Native to tropical southeast Asia. Grows in dry

deciduous subtropical forests. Regarded as a sacred fruit by man y Hindus. The bark is smooth , pale grayish

- brown, and peels off in thin flakes. The tree sheds both its long slender branchlets and small leaves. Leaves are small, oblong, and 0.3 centimeters (0.125 inch) wide by 1.25 to 2 centimeters (0.5 to 0.75 inch) long. Greenish

- ye llow flowers are small, inconspicuous and occur in compact clusters in the axils of lower leaves. Male flowers are cream y white and occur in clusters at the lower end of a growing branchlet. Female flowers111

111 occur on the upper end of a few clusters. Male and female reproductive organs may or may not be contained on the same plant. Pollination occurs b y wind, bees and gravity. Fruit are spherical to oblate, 2.5 to 6 centimeters (1 to 2.4 inches) in diameter, and solitary . Fruit are nearl y stemless, contain a thin, hard translucent smooth skin, and are indented at the base. Fruit also contain 6 to 8 pale lines that are sometimes faint ly ridged and extend from the base to the apex, giving the appearance of segments or lobes. Mature fruit range in color from a dull greenish yellow, whitish, or brick red. Immature fruit are light green. The crisp juicy pulp is ye llowish. The flavor is very sour to bitter. Fruit contain a hexagonal

- shaped stone with six small seeds

. Trees begin to bear when 5 to 6 years old and can bear for 50 years. Fruit is both collected from the wild and cultivated. Fruit are harvested at full maturity and allow ed to ripen. At cool temperatures, fruit can be stored for several weeks. **Gooseberry, Otaheite:** A fast

- growing large shrub or small tree that reaches 2 to 9 meters (7 to 30 feet) in height. Native to Madagascar. The plant is not related to the gooseberry , but was given the name Otaheite gooseberry

due to the similar sour flavor of the fruit. The tree contains a dense, spreading, bush y crown. The end of each thick, rough branch contains clusters of deciduous, greenish or pinkish branchlets that are 15 to 30 centimeters (6 to 12 inches) long. Green leaves are alternate, simple, thin, smooth

- edged, ovate to ovate

- lanceolate in shape, and 2 to 8 centimeters (0.8 to 3 inches) long. The upper surface of the leaves is smooth and the lower sides of the leav es are blue

- green with a bloom. Each leaf is connected to a short petiole and at each leaf base, there are two small pointed stipules. Leaves occur at the ends of branches. Small, pinkish, 4

- parted flowers are borne in small clusters on 5 to 12.5 centim eter (2 to 5 inch) long hanging panicles. Flowers occur on the main branches and upper trunk. Male flowers, female flowers, and bisexual flowers are located on the same plant. Pale yellow to whitish fruit occurs in large clusters, oblate in shape, and m easure 1 to 2.5 centimeters (0.4 to 1 inch) in diameter. Each fruit is smooth, contains six to eight ribs, and is waxy . Pulp is crisp, juicy and very sour. Each fruit contains a hard, ribbed stone with 4 to 6 seeds. Fruit resembles a bilimbi. Fully

grown tree can yi eld 80

– 100 g of fruit. Trees are not yet commerciall y cultivated, but are widely grown in villages and farms and are propagated by seeds. **Governor’s plum (includes Plum**  **- of**  **- Martinique,**  **Rukam, and Indian plum):** Governor’s plum (

Flacourtia indica

) is a slow

- growing shrub or tree growing 3 to 6 meters (10 to 20 feet) tall. May or may not be spiny . Native to tropical Asia and Madagascar. Found growing near homes and fields south of the Sahara. The bark is pale grey and powdery when young and becomes brown to dark grey and flaking when older. Vegetative areas may be hairless or densely

hairy . Young leaves are red to pink and oval or round in shape with a toothed edge; can grow to 12 centimeters (5 inches). Mature leaves are bright green, long

- tipped, obovate and leathery ; leaves are attached to a 2 centimeter (0.8 inch) petiole. Male and female flowers are located on separate plants; flowers are small, greenish and do not contain petals. Occasionall y, flowers may contain both male and f emale reproductive organs. Male flowers are 0.5 to 2 centimeters (0.2 to 0.8 inch), contain 5 to 6 ovate hairy sepals that measure 0.15 to 0.25112

112 centimeters (0.06 to 0.1 inch) and occur on axillary racemes on 1 centimeter (0.4 inch) long slender flower sta lks. Female flowers occur in short racemes or are solitary on short flower stalks that measure less than 0.5 centimeters (0.2 inch). Purple, reddish or reddish

- black fruit are round to ovoid berries that measure 2 to 3 centimeters (0.8 to 1.2 inch) in di ameter. The fruit is tipped by 5 to 6 short radiating styles. The skin is smooth. The pulp is yellow in color and the flavor is sweet to sour. Each fruit contains 4 to 10 pale brown, wrinkled seeds measuring 0.5 b y 0.9 by 0.6 centimeters (0.2 by

0.4 by 0.2 inch). The Plum

- of

- Martinque (

Flacourtia inermis

) is a short

- trunked, bush y shrub or small tree that grows to a height of 5 to 9 meters (16 to 30 feet). Native to Southeast Asia. Trees are mostly thornless. Bark is light brown and smooth. L eaves are evergreen, gloss y, alternate, bright

- red when young, ovate to elliptic in shape, pointed at the tip, short

- pointed at the base, wav y - toothed, 5 to 25 centimeters (2 to 10 inches) long and 2.5 to 13 centimeters (1 to 5 inches) wide. Petioles are 0.6 to 1 centimeter (0.25 to 0.375 inch) long. Yellowish flowers are borne in small, short clusters measuring 2.5 to 3.8 centimeters (1 to 1.5 inches) long on the branches at leaf bases. Individual flowers are small, petal less; contain 4 to 5 green sepals, bo th male and female reproductive structures, and many yellow stamens. Bright red to red

- purple fruit is spherical, flattened at the tip, cherry

- like, and up to 2.5 centimeters (1 inch) in diameter. The skin is smooth and thin. Pulp is juicy , and yellow o r whitish with a pink tinge. The flavor is sour, astringent, acid or sweet. Each fruit contains 4 to 14 seeds that are hard, sharp, irregular, and measure less than 0.6 centimeter (0.25 inch) wide. Can become invasive in tropical areas. Rukam ( Flacourtia rukam) is a small, many branched tree that grows to a height of 5 to 20 meters (16 to 66 feet). Native to the Philippines, India, Southeast Asia, Malay sia, Oceania, and Malaya Archipelago. The bark is gray

- brown and not flaky . The trunk is 40 centime ters (16 inches) in diameter. The trunk and older branches are crooked and furrowed near the base. Most branches are smooth, cylindrical and tapered at the ends. Young branches may

be pubescent. The trunk, young branches and old branches contain many f orked or simple, strong, woody spines that measure up to 10 centimeters (4 inches) long. Some clonally propagated trees lack spines. Dark green leaves are evergreen, spiraled, coarsel y toothed on the margins, smooth to slightly hairy , shiny , elliptic

- obl ong, ovate
- oblong, elliptic, or oblong

- lanceolate in shape, and 6 to 16 centimeters (2 to 6 inches) long by 4 to 7 centimeters (1.6 to 3 inches) wide. The base is rounded and the tip is pointed. Young leaves are red to brownish

- red and drooping. The pet iole is 0.4 to 0.8 centimeters (0.16 to 0.31 inch) long. Leaf size, shape and pubescence vary . Inflorescences are borne in small, few

- flowered, short, finel y pubescent racemes in the leaf axils and measure 0.5 to 1 centimeter (0.2 to 0.4 inch). Pedicels are 0.3 to 0.4 centimeter (0.1 to 0.15 inch) long. Male and female flowers are found on different trees. Both male and female flowers are greenish

- yellow, lack petals and contain 4 hairy ovate sepals measuring 0.1 to 0.15 centimeter (0.04 to 0.06 inch); male flowers contain many stamens and 8 orange or yellow

- white flesh y disk

- lobes; female flowers contain 4 to 8 styles, an ovary , and bilobed stigmas. Purple to dark purple

- red fruit are borne on old branches and the trunk. Fruit are ovoid to nearl y round in shape, slightl y flattened at the tip, and 1.25 to 2.5 centimeters (0.5 to 1 inch) in diameter. The skin is smooth; the tip of the fruit contains 4 to 6 small styles set in a circle. Pulp is yellow or whitish in color, juicy and fleshy . The flavor is sweet to acidic. Each fruit contains 4 to 7 flat seeds. Can be invasive in some areas. Indian

- plum ( Flacourtia jangoma ) s is a small shrub or erect, low

- branched tree that grows to a height of 5 to 12 meters (16 to 39 feet). Native to Tropical Asia i ncluding North Bengal, East Bengal and Chittagong,113

113 India and Burma. Bark is flaking and light

- brown, yellow

- brown, copper red or pinkish

- buff in color. The trunk and branches of young trees contain sharp, woody, simple or branched spines. Young branches contain lenticels, which are white

- dotted; branches can be smooth to hairy . Deciduous dark green leaves are alternate, spirally arranged, oval

- lanceolate, ovate, ovate
- elliptic, narrow

- ovate or ovate
- oblong in shape, pointed at the tip, rounded at the ba se, toothed, thin, smooth, glossy and 5 to 10 centimeters (2 to 4 inches) long by 1.3 to 5 centimeters (0.5 to 2 inches) wide. Young leaves are pale pink. The leaf stalk is 0.4 to 0.8 centimeters (0.16 to 0.3 inch) long. Fragrant greenish to yellowish

- white flowers are borne in small clusters on new branches in leaf axils. Pedicels measure 0.5 to 1 centimeter (0.2 to 0.4 inch) long. Male and female flowers are found on different trees. Both flowers contain 4 to 5 ovate, obtuse, greenish, hairy , 0.2 ce ntimeter (0.08 inch) long sepals and a white or yellow

- orange disk. Male flowers measure 1.5 to 3 centimeters (0.6 to 1.2 inch) long; female flowers measure 1 to 1.5 centimeters (0.4 to 0.6 inch) long. Purple to dark

- maroon fruit is ovoid to round in sha pe and 1.5 to 2.5 centimeters (0.6 to 1 inch) in diameter. Pulp is yellow, greenish, whitish, or amber in color and juicy . The flavor is sweet to acid. Each fruit contains 7 to 12 flat, hard, pale

- yellow seeds. Fruit is better liked compared to other s pecies. Used for local food production **Grumichama:** A slender, erect shrub or tree growing 6 to 14 meters (20 to 46 feet) tall. The subtropical plant is a native to coastal southern Brazil. The tree is short

- trunked and heavily foliaged. The deep gre en leaves are opposite, thick, leathery , waxy , pitted, oblong to oblong

- oval and 9 to 16 centimeters (3.5 to 5 inches) long b y 5 to 6 centimeters (2 to 2.4 inches) wide. Leaves remain on the tree for 2 years. New shoots are ros y in color. Mature trees resemble Japanese cherry trees. Flowers are borne singl y in leaf axils, contain 4 green sepals, 4 white petals, 100 white stamens with pale

- yellow anthers and are 2.5 centimeters (1 inch) wide. Purple to black fruit are long

stemmed, oblate and bear persi stent purple or red

- tinted 1.25 centimeter (0.5 inch) long sepals. Fruit range in size from 2 to 3 centimeters (0.8 to 1.2 inches) in diameter and are solitary on new growth. Immature fruit are green to red. One variety produces yellow fruit. The fruit skin is smooth, dry , thin, firm and fragile like grape skin. The sweet, juicy pulp is white or red in color and the flavor is similar to a sweet, subacid cherry with a hint of jaboticaba and Concord grape. One to three small hemispherical hard gray seed s 1.25 centimeters (0.5 inch) wide and half as thick are found inside the fruit. Trees are pruned as a shrub and kept at 2 to 3 meter (6 to 10 foot) heights to facilitate harvesting. Commercial trees are planted at a 5 to 6 meter (15 to 20 foot) spacing or grown in hedgerows. Most commercial production occurs in Brazil. At harvest , fruits are placed in containers in double layers and refrigerated within one hour. **Guabiroba:** A small to medium sized tree growing up to 12 meters (40 feet) tall. Native t o Brazil, the tree contains a rounded crown and crooked trunk that is fluted at the base. The tree is semi

deciduous, 4

- 15 meters tall. L eaves are opposite, simple, oval oblong, and 3 to 4.5 centimeters (1.2 to 1.8 inches) long by 4 to 10 centimeters (1. 6 to 4 inches) wide. The green

- ye llow fruit resembles a small guava and have a succulent, firm, sweet pulp with a smooth and shiny skin.114

114 **Guava:** A large evergreen shrub or freely branching small rounded tree growing to a height of 3 to 10 meters (10 to 33 feet). Under high moisture conditions, guava can reach 10 meters (33 feet) in height and spread with a 30 centimeter (12 inch) diameter trunk. Native to tropical and Central America. The root sy stem is shallow. The trunk is short, freely branching, bony

and 25 to 30 centimeters (10 to 12 inches) in diameter. Suckering may occur at the base of the trunk. Pruning is required to produce a single

- trunk tree. Bark is smooth, thin, peeling, pale, papery and greenish brown to coppery brown. Red to coppe ry - brown branches is pliable, hard, heavy , fine

- grained, and round. The canop y is dome

- shaped, sy mmetrical, broad and spreading. Light green leaves are opposite, arranged in pairs, entire, simple, aromatic, short petiole , smooth and leathery on the upper surface, pubescent underneath, prominently parallel veined, oblong, oblong

- elliptic or oval in shape, and 7 to 18 centimeters (3 to 7 inches) long by 3 to 5 centimeters (1.2 to 2 inches) wide. White, fragrant flowers are borne singl y or in clusters of tw o to three at the leaf axils of current growth. Individual flowers measure 2.5 to 3.5 centimeters (1 to 1.4 inches) in diameter and contain both male and female reproductive organs, 4 to 5 petals, numerous stamens and one style. Flowers are self and cros s - pollinated ; also pollinated by bees. Yellow fruit (sometimes blushed with pink) is a many

- seeded berry that is solitary

on new growth, spherical, ovoid, ellipsoid, or py riform in shape, 2.5 to 12 centimeters (1 to 5 inches) in diameter and 100 to 450 gr ams (3.5 to 16 ounces) in weight. The flesh is pink, salmon, white or ye llow in color, soft, juicy , acid, subacid or sweet in flavor, coarse, granular or fine, creamy in texture, and 0.3 to 1.25 centimeters (0.1 to 0.5 inch) thick. The skin is smooth to rough, thin, and contains persistent sepals at the tip. Pulp is white, yellow or red in color. The flavor is sweet to sour. Aromatic, with a strong, sweet musky smell. Produces a large amount of small, angular, woody , yellowish

- cream colored seeds that measure 0.3 to 0.5 centimeters (0.1 to 0.2 inch) in size. Immature fruit is green, hard, gumm y, and astringent. Fresh cultivars are sweet, large, and contain white flesh. Processing cultivars are more acid, have a hard rind, and contain red flesh. Fru it varies greatl y from population to population and can be low

- acid, musky and sweet, bland, low

- sugar, low

- acid, or high

- acid. Harvesting depends on skin color, the variety , and the stage at which the fruit is to be eaten. When eaten green, fruit is har vested at the mature firm stage without signs of ripening. If eaten when soft and ripe, fruit is harvested when showing signs of color change and softening. Dessert type fruit is harvested manually at the mature green (half

ripe stage), graded and packed . Processing ty pe fruit is harvested using a machine at the firm ye llow to mature green (half

- ripe) stage. Fruit for the fresh fruit market is sometimes covered with plastic or paper. **Guava berry:** A slow

- growing shrub or tree growing 10 to 15 meters (33 to 50 feet) in height. Native to Mexico, the West Indies, and South America. The tree contains a dense, rounded canopy with reddish

- brown branchlets that are hairy when young. The trunk becomes flared into small buttresses at the base when old. Pal e tan to grey bark flakes into circular discs, exposing the golden brown flesh underneath. Deep green evergreen leaves are simple, opposite, elliptic,115

115 ovate, lanceolate, or oblong

- lanceolate, glossy , leathery , pointed at the apex, 2.5 to 8 centimeters (1 to 3.2 inches) long and 0.8 to 3 centimeters (0.3 to 1.2 inches) wide. The leaf surface is covered with gland dots, which secrete aromatic oil. Showy white silky

- hairy

flowers are star
- like in shape, almost stalk

- less , contain 4 fringed petals and pompom s of golden stamens. Flowers are borne in small axillary or lateral clusters and emerge from the base of the leaves. Fruit is a spherical, ovoid or oblate berry that ranges in size from 0.8 to 1.6 centimeters (0.3 to 0.6 inches) in diameter and is solitary on new growth. The fruit is stem
- less and is attached to the leaf nodes. The skin of the berry contains rough, glandular spots and changes in color from green to dark red or golden yellow. Pulp is yellow

- orange and fragrant. The flavor is sweet to b ittersweet. Up to 4 seeds are contained within each berry

. **Guava, Brazilian:** A slow

- growing, slender shrub or tree that reaches a height of 1 to 7 meters (3 to 23 feet). Native to South America. Branchlets are finel y hairy and cylindrical or compresse d

- cylindrical. Evergreen grayish leaves are stiff, oblong, oblong

- oval, acute, obtuse, elliptic, ovate or obovate in shape, finel y toothed, hairy on the upper side, hairy beneath with pale or rusty hairs and glands, and 3.5 to 14 centimeters (1.4 to 5.5 i nches) long, b y 2.5 to 8 centimeters (1 to 3 inches) wide. White flowers are borne singl y or in clusters of 3 upon one peduncle in the leaf axils. Individual flowers contain 150 to 200 stamens. Pale yellow to greenish yellow fruit is solitary on new growth, ellipsoid, round or pear

- shaped, 0.3 to 2.5 centimeters (0.125 to 1 inch) wide and 2.5 to 3 centimeters (1 to 1.2 inches) in diameter. Fruit is smaller than the common guava. The peel is smooth. Flesh is thick and pale yellow and the pulp is white in color. The flavor slightly resembles strawberries and is sour, resinous, subacid, or highl y acidic. Aromatic and not as musky as the common guava. Each fruit contains numerous small, hard seeds. A firm fruit when ripe. **Guava, Cattley (includes**  **Pur ple strawberry guava, Yellow strawberry guava, and**  **Strawberry guava).** A bushy shrub or small tree growing to a height of 2 to 12 meters (7 to 39 feet). Psidium cattleianum Sabine generally grows 2 to 4 meters (7 to 13 feet) tall, while the yellow

- fruited form ( Psidium cattleianum Sabine var. cattleianum forma lucidum ) may reach 12 meters (39 feet) tall. Native to the coastal lowlands of eastern Brazil and Uruguay . More attractive foliage and fruit compared to the common guava. Grey

- brown to reddish

- bro wn bark is smooth to peeling. Brown

- barked branches are slender, smooth and cylindrical. Dark green evergreen leaves are opposite, simple, acute, smooth, glossy , thick, leathery , aromatic, obovate to elliptic in shape, 3 to 12 centimeters (1.2 to 5 inche s) long and 1.6 to 6 centimeters (0.6 to 2.4 inches) wide. Fragrant flowers are borne in the leaf axils singly or in threes. Individual white flowers are 1.5 to 6 centimeters (0.6 to 2.4 inches) in diameter and contain four petals, numerous 2 centimeter (0.8 inch) long stamens, and a four

- to five

- lobed cal yx . Purple

- red fruit is a spherical to obovoid berry

that is solitary

on new growth, and 2 to 4 centimeters (0.8 to 1.6 inches) in diameter. The peel is thin and tipped with a five

- lobed cal yx . Fles h of red

- skinned fruit is whitish in color with a red tint. Flesh of the yellow

- skinned fruit is yellowish in color. Flesh is116

116 aromatic, soft, 0.3 centimeters (0.123 inch) thick, and surrounds the pulp. Pulp is juicy and somewhat translucent. The flavor is sweet, spicy , subacid or strawberry

- like. Lacks muskiness of the common guava. The pulp contains numerous small, hard, flattened

- triangular seeds measuring 0.25 centimeters (0.1 inch) long. This fruit has several fruit forms. Yellow, red, and purpl e forms are regarded as the same species. Yellow form fruit are usually grown from seed. Young trees are not commonly trained but are fertilized and irrigated. Ripe fruit is very perishable and can onl y be stored for 3 to 4 day s at room temperature.
**G uava,**  **Costa Rican:** An attractive erect shrub or small tree growing to a height of 6 to 10 meters (20 to 33 feet). Trees are usually

smaller than 10 meters (33 feet). Native to Central America, Mexico, and Colombia. The trunk and branches are slender. Bark is red

- brown with grayish patches. Dark reddish minutely

hairy branchlets are square, wiry , and 4

- winged. Evergreen leaves are dark and gloss y above, pale and pubescent below, elliptic, oblong

- elliptic or oval in shape, pointed at the tip, gland

- dotted, thin, 3.8 to 12 centimeters (1.5 to 4.75 inches) long and 2.5 to 5 centimeters (1 to 2 inches) wide. Fragrant white flowers are borne singl y on peduncles and measure 2.5 centimeters (1 inch) wide. Individual flowers contain 5 wax y petals and 300 stamens measuring 1.3 centimeters (0.5 inch). Sulfur yellow fruit is solitary on new growth, small, spherical to ovoid in shape and 2.5 to 6 centimeters (1 to 2.4 inches) in diameter. The soft pulp is pale yellow to white in color. The flavor is very sour and acidic. Each fruit contains a few flattened seeds that measure 0.5 centimeters (0.2 inch) long. Aromatic, without a musky odor. **Guava, Para:** An erect shrub or small tree that reaches a height of 6 to 12 meters (20 to 40 feet). Native to the easter

n Amazon forest in Brazil. Branches are slender and bracelets are quadrangular and winged near the leaf base. L eaves are alternate, smooth, shiny , oblong

- ovate, elliptical, or oblong

- lanceolate in shape, pointed at the tip, rounded at the base, borne on short petioles, and 4 to 6 centimeters (1.6 to 2.4 inches) wide b y 5 to 14 centimeters (2 to 5.5 inches) long. White flowers are solitary

or in 2’s or 3’s in the leaf axils on long

- stalked slender quadrangular peduncles. Individual flowers contain 5 petals and over 300 stamens. The cal yxis closed and splits when the flower expands. Pollination is by bees. Sulfur yellow

- to
- yellow

- green fruit is small, round, pear, ellipsoid or oval in shape, 3 to 8 centimeters (1.2 to 3 inches) wide and 5 to 8 centimet ers (2 to 3 inches) long. The peel is leathery and there is a persistent caly x. The pulp is soft and whitish to yellowish

- white. The flavor is acidic to sour but good tasting and similar to the common guava. The aroma is not as musky as the common guav a. Immature fruit is green. Each fruit contains a few hard seeds that are triangular and larger than the common guava. Small experimental plots and cultivation occur in Brazil. **Guayabillo:**117

117 A medium

- sized tree or bush that grows to a height of 15 meter s (49 feet). Native to the West Indies and Central America. Pale yellow

- to
- ye llow

- orange fruit is small, spherical, solitary on new growth, and 1 to 1.5 centimeters (0.4 to 0.6 inch) in diameter. The pulp is whitish in color. The flavor is sweetish, ac idic, or tart and has overtones of citrus and floral perfume. **Illawarra plum:** A fast

- growing evergreen medium to tall tree growing to 40 meters (131 feet) tall. Native to Australia. A primitive species that is found along waterway s. The dark

- green cro wn is dense. The trunk grows up to 90 centimeters (35 inches) in diameter and is irregular, especially at the base; contains brown to dark brown bark that is fissured and scal y on older trees. The leaves are oblong to linear, 5 to 14 centimeters (2 to 6 inches) long and 0.6 to 1.8 centimeters (0.2 to 0.7 inches) wide. Male cones are narrow

- cylindrical, catkin

- like, up to 3 centimeters (1.2 inches) long and occur in sessile, axillary clusters. Female cones are axillary , stalked and solitary ; there are fe w scales. The cone is fleshy and unites with the stalk to form a fleshy receptacle. Male and female flowers occur on separate plants. Plants are pollinated b y wind. A single seed is attached b y a flesh y stem to the branch. The “fruit” is a grape

- like swollen stalk that is dark blue

- purple in color, berry

- like and contains a fleshy base that is 2 to 2.5 centimeters (0.8 to 1 inch) in diameter. The skin is waxy . The edible portion is described as mucilaginous with a resinous flavor. The single oval to round seed is borne on the top of the fruit and is 1 centimeter (0.4 inch) in diameter. **Imbé:** A small, slow

- growing evergreen shrub or tree reaching 6 to 18 meters (20 to 59 feet) in height. Native to eastern tropical Asia and East Africa. The tree i s py ramidal when young and later becomes a spreading tree with thick, blue

- green young branches and yellow to red resin. The plant possesses a unique growth habit where most branches grow out at right angles to the main stem. Tough, leathery , wax y blue

- green leaves with whitish veins grow 8 centimeters (3 inches) in a whorl (4 or opposite). Single leaves are egg to lance

- shaped and grow 6 to 11 by 3 to 5.5 centimeters (2.4 to 4.3 by 1.2 to 2.2 inches). Scented greenish, whitish, or yellow flowers occur in groups of 5 to 15 in leaf axils on old wood. Male and female flowers occur on separate plants. Orange fruit is an ellipsoid berry that grows 1 to 4 centimeters (0.4 to 1.6 inches) in diameter. The skin is smooth and thin. Pulp is light orange; the f lavor is sweet and resembles apricots. Two large seeds are contained within the fruit. The thin skin of the fruit and susceptibility

to damage has hindered commercial cultivation. **Imbu:** A tree that has the potential to grow 6 meters (20 feet) tall, but usually forms a low, spreading tree. Native to n ortheastern Brazil. Grows in dry areas called catingas and dry plains. The soft, tuberous specialized root storage organs called cunca , enable the tree to tolerate drought. The tree has the ability to br anch at 1.5 to 2 meters (5 to 7 feet) above the ground and118

118 form a broad flat crown that measures 2 to 9 meters (7 to 30 feet) in diameter. However, most of the time, the branching is irregular. The pinnate leaves are 10 to 15 centimeters (4 to 6 inches) long and contain 5 to 9 leaflets that are oblong or oblong

- ovate, serrated and 2.5 to 4.5 centimeters (1 to 1.8 inches) long. Flowers are small, white, are composed of a cal yxwith four to five segments and a corolla of four to five petals. The flowers are borne in panicles that measure 10 to 15 centimeters (4 to 6 inches) long. Greenish

- yellow fruit are produced on thin stems near the ends of the branches, are ellipsoidal to oval in shape, and are 3.5 to 4 centimeters (1.4 to 1.6 inches) long. Fruit co ntain a smooth, thick, tough skin and grow in clusters of 3 to 4. Pulp is soft and whitish. The flavor is sweet, resembling an orange. Immature fruit is sour. Described as the best

- flavored fruit among all of the Spondias species. The stone is oblong and 2 centimeters (0.75 inches) long. Wild fruit are so productive; there is little need for cultivation. Wild trees produce more fruit than can be consumed. Some cultivation takes place where wild trees are not present. However, the fruit has a short shelf life and is difficult to ship

. **Jaboticaba:** A slow

- growing upright small to medium shrub or tree growing 8 to 12 meters (26 to 39 feet) high. Native to Central and Southern Brazil, specificall y the hilly region around Rio de Janeiro and Minas Gerai s. Also popular around Santa Cruz, Bolivia, Asunción, Paraguay , and Northeastern Argentina. Trees branch profusel y from near the ground and the branches slant upwards and outwards. The crown is dense and rounded and may spread to 14 meters (46 feet). T he bark is smooth, thin and flakes off to leave light patches. Young foliage and branchlets are hairy . Leaves are dark green, glossy , leathery , evergreen, opposite, lanceolate, oblong or elliptic, rounded at the base and sharply pointed at the apex. L ea f size ranges from 2.5 to 10 centimeters (1 to 4 inches) long and 1.25 to 2 centimers (0.5 to 0.8 inch) wide. Leaves are borne near the branch tips. The tree comes in two forms

- the ‘small fruit’ ty pe with 3 centimeter (1.2 inch) long by 1 centimeter (0. 4 inch) wide leaves and ‘giant fruit’ ty pes with 6 centimeter (2.4 inch) long b y 3 centimeter (1.2 inch) wide leaves. New growth is light green with a reddish tinge. The petioles are very

short and downy . Flowers contain four hairy white petals and 60 s tamens measuring 0.4 centimeter (0.2 inch) long. Flowers emerge from the trunks, branches and exposed roots in groups of four on a short, thick stalk and measure up to 1 centimeter (0.4 inch) in diameter. Mature black fruit occur singl y or in clusters on short stalks. Fruit are spherical, slightly oblate, broad

- py

riform or ellipsoid and 2 to 4 centimeters (0.8 to 1.6 inches) in diameter. At the apex, a small disk and vestiges of the four sepals are present. Small variety fruit are 2.3 centimeters (0.9 inch) in diameter and giant variety fruit are 4 centimeters (1.6 inch) in diameter. The skin is smooth, tough, thick, gloss y, and changes in color from green when immature to red

purple, maroon

- purple or black when mature. Fruit are borne on the trunk, e xposed roots and large limbs of the tree. The gelatinous, juicy translucent pulp is white or pink and the flavor is sweet, slightl y acidic and spicy. Man y describe the taste as a mixture of grape, litchi and blackcurrant. Some fruit may be mildly

resino us and astringent. There are one to five oval or round light brown seeds that may be hard or tender and measure 0.6 to 1.25 centimeters (0.5 inch) long. Fruit are harvested when the fruit turns deep purple to black and becomes soft to the touch. Maturat ion takes place over 2 weeks on one tree. The tough skin protects the fruit from bruising.119

119 **Jamaica cherry:** A rapidly growing, slender, neotropical pioneer tree of forest gaps that grows 5 to 12 meters (16 to 39 feet) high. Widely distributed from Mex ico to Bolivia and Brazil. Known to be an invasive plant in some areas. Branches are spreading, nearl y horizontal and fan

- like. The tree is an evergreen that sheds most of its leaves only when there is a very

dry season. Dark green leaves are alternate , simple lanceolate or oblong, pointed at the apex, oblique at the base, irregularl y toothed, and 4 to 14 centime te rs (1.6 to 5.5 inches) long by 1 to 4 centimeters (0.4 to 1.6 inches) wide. The upper surface of the leaves contain minute silky hairs and the undersides are grey or brown and hairy . White to light pink flowers are 1.25 to 2 centimeters (0.5 to 0.8 inch) wide, borne in the leaf axils singly or in two’s or three’s, and contain five fine green sepals, five petals and man y ye llow stamens. Flowe rs resemble strawberry blossoms. There are 4 to 9 day s between sequential openings of the individual flowers. There is a range of floral forms. Flowers contain both male and female reproductive organs. The flower opens before dawn and lasts for only

a day . Bees are the main source of pollination. Red to yellow berries are round, 1 to 1.25 centimeters (0.4 to 0.5 inch) in diameter, sweet, sticky, and slightly astringent. The skin is smooth, thin and tender. Pulp is light brown, soft and juicy ; the fl avor is musky and fig

- like. There are numerous minute black to dark

- brown seeds. Fruit are popular in the Philippines with children. M ost fruit are obtained from wild plants. Many consider fruit too small to be of commercial value. Harvesting takes pl ace b y shaking ripe fruit from the branches of the tree. **Jambolan** : A fast

- growing large tree that reaches a height of 12 to 30 meters (39 to 98 feet). The tree can attain a spread of 11 meters (36 feet). Native to India, Malay sia, Indonesia, Burma, Sri Lanka and the Andaman Islands. The tree contains a rounded crown and thick trunk that may fork into multiple trunks a short distance from the ground. The main trunk may reach 0.6 to 0.9 meters (2 to 3 feet) in diameter. The bark on the lower part of th e tree is rough, cracked, flaking and discolored. Bark further up the tree is smooth and light gray . Young stems are slender and grayish

- white. Large dark green leaves contain a yellow midrib, are turpentine

- scented, evergreen, leathery , glossy , opposit e, entire, oblong

- oval, broadl y obovate

- elliptic, elliptic

oblong or elliptic, blunt to tapering to a point at the apex, rounded at the base, 5 to 25 centimeters (2 to 10 inches) long, and 2.5 to 10 centimeters (1 to 4 inches) wide. Petioles are 1 to 3.5 centimeters (0.4 to 1.4 inches) long. Young leaves are pinkish. Small fragrant flowers have a funnel

- shaped cal yx , 4 to 5 united petals, are 1.25 centimeters (0.5 inch) wide and 2.5 centimeters (1 inch) or more in length. Flowers are borne in 2.5 to 10 centimeter (1 to 4 inch) long clusters. Flower petals change in color from white to rose pink and then shed. Small purple fruit are curved, ellipsoid, round or oblong, occur in clusters of 2 to 40, and grow in size from 1.5 to 2.5 centimeters (0.6 to 1 i nch) in diameter. Fruit can obtain a length from 1.25 to 5 centimeters (0.5 to 2 inches). Immature fruit are green to light magenta and become dark

- purple or nearl y black when mature. Some species are white in color. The skin is thin, smooth, glossy , and adherent to the pulp. Pulp is white to lavender in color and juicy ; the flavor is sweet to sub acid or slightl y astringent. Each fruit contains single oblong green or brown seed that is up to 4120

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

- growing feather palm with a single trunk that grows 2 to 8 meters (7 to 26 feet) high. Native to Brazil. The trunk reaches approximately 0.5 meters (2 feet) in diameter and is covered with old leaf bases. The canop y contains 18 to 32 arching evergreen leaves. The palm ha s a 3 to 5 meter (10 to 15 foot) spread. Yellowish green, bluish gray or grayish green pinnate leaves are 2.5 to 3 meters (8 to 10 feet) long. Petioles are short, broad, armed with spines, and 0.6 to 1.2 meters (2 to 4 feet) in length. Each leaf contai ns 44 to 48 pairs of stiff upright linear leaflets that form a ‘V’ and are 46 to 91 centimeters (18 to 36 inches) long. The inflorescence is branched but short and is subtended by a conspicuous woody

bract. Male and female flowers are white to yellow and are borne on the same stalk. The yellow to orange

- yel low fruit is round or ovoid, 2.5 centimeters (1 inch) in diameter, 1.8 to 3.5 centimeters (0.7 to 1.4 inches) long, and borne in large clusters. The skin is smooth. The pulp is stringy and fibrous. The flavor is sweet to subacid and is reminiscent of tart apples or apricots. Each fruit contains one to three seeds surrounded by

a bon y endocarp with three pores near the middle. Large quantities of fruit are produced from a single tree. Fruit can create a mess on sidewalks. The fruit is not yet produced commerciall y. **Jujube, Chinese:** A small deciduous tree growing 4.5 to 15 meters (15 to 49 feet) high. Native to Asia. Jujubes have been cultivated for over 4,000 ye ars in China and India. One of the most important fruit trees in China. The bark of the tree is rough. Drooping branches contain curved spines at each node. Trees sprout thorny shoots from the shallow root sy stem that can form a thicket of thorny trees over time. The fast

- growing tr ee can become weedy. Leaves are small, ovate or oval, gloss y, dark green, and 2.5 to 5 centimeters (1 to 2 inches) long. Margins contain very fine teeth. There are two spines at the base of each leaf. In autumn, leaves turn bright yellow. Yellow

- green to white flowers are small, fragrant, contain both male and female organs, grow 0.5 centimeter (0.2 inch) in diameter, and are borne in clusters in the leaf axils of the branches. Flowers may

open in the morning or during the afternoon. Dark red to brown ellipsoid or round fruit are drupes that grow 2 to 3 centimeters (0.8 to 1.2 inch) long and 1.3 centimeters (0.5 inch) in diameter. Immature fruit are green and slowl y ripen from yellow

- green with mahogan y colored spots to red. Fruit are usuall y consume d between the ye llow

- green stages and the full red stage. Fruit size and shape vary according to cultivar. The thin skin is smooth. When mature, the skin softens and wrinkles like a small date. Pulp is whitish; the flavor is crisp, sweet and subacid. Man y believe the fruit tastes like an apple. Some varieties are tart with high acidity . Each fruit contains one stone that may or may not contain two seeds. Fruit is important in its native area. There are many varieties in China. F ruit are gathered f rom wild trees and are cultivated in orchards. Fruit should be harvested when the skin color is changing from whitish green to brown.121

1 21 **Jujube, Indian:** A thorny , fast

- growing shrub or tree reaching to 2.5 to 15 meters (8 to 49 feet) high. Native to India and Southeast Asia. A tropical species compared to Ziziphus jujuba . The fruit of this tree was an important food source in Pakistan approximately 8,000 years ago. The tree may be erect or wide spreading ; possesses drooping branches, downy , zigzag branchlets that may or may not contain short, sharp straight or hooked spines, and a rapidly growing taproot. The small, green, shin y, tough leaves are simple, alternate, elliptical, ovate, oblong

- elliptic, entire, or slightly toothed. Leaves contain 3 cons picuous, deep longitudinal veins and grow 2.5 to 6.25 centimeters (1 to 2.5 inches) long b y 2 to 4 centimeters (0.75 to 1.5 inches) wide. Unlike the Chinese jujube, the Indian jujube contains dense, silky white or brown hairs on the undersurface of the le aves and short, downy petioles. Leaves may

shed during the dry

season. Flowers are small, fragrant, greenish to yellowish in color, 5

- petalled, and are borne in 2’s or 3’s in the leaf axils of the branches. Some flowers open in the morning, while others open in the afternoon. Honey bees and houseflies are the main pollinators. Approximately 10% of the flowers produce mature fruit. Immediately after fruit set, there is a very heav y fruit drop. Deep yellow, burnt

orange, red, red

- brown or brown fruit is an ellipsoid, ovoid, oval, obovate, round or oblong drupe that is 1.25 to 6.25 centimeters (0.5 to 2.5 inches) long. Fruit grows solitary on the tree. Immature fruit are green. Wild fruit bear cherry

- sized fruit ranging in size from 1.25 to 2.5 centime ters (0.5 to 1 inch) long, while improved varieties bear plum

- sized fruit growing a size of 6.25 centimeters (2.5 inches) long and 4.5 centimeters (1.75 inches) wide. The skin is smooth or rough, gloss y, thin and tough. Pulp is thin, crisp, juicy and whi tish in color. When under ripe , the flavor is sweet to subacid and has a taste similar to crabapple. When mature, fruit becomes mealy . Overripe fruit are wrinkled. Each fruit contains a single, hard oval or oblate rough stone, which contains 2 elliptic , brown 0.6 centimeter (0.25 inch) long seeds. Fruit is important in native areas. Improved varieties are taller, contain smaller thorns, and possess larger leaves and fruit may be hard or tender and measure 0.6 to 1.25 centimeters (0.5 inch) long. Frui t are harvested when ripe. Green fruit do not ripen off the tree. Fruit shipped to market are harvested in the mature green to golden yellow stage. Harvesting is accomplished by manually shaking or beating the branches. Fruit stands handling, shipping, and marketing well. **Kaffir -**  **plum:** An attractive medium to large evergreen tree that grows 6 to 15 meters (20 to 49 feet) high. Native to South Africa. Grows in riverbanks of forests. The tree contains a thick crown, branches that curve upward and droo ping leaves. Trees in forests contain buttress roots. The bark is smooth when young and becomes rough and dark grey

- brown as the tree matures. Pinnate leaves are shin y, stiff, erect, dark green, spirally arranged, and contain 4 to 8 pairs of sickle

- shap ed leaflets, plus a terminal leaflet. Leaflets are hairy when young and up to 7.5 centimeters (3 inches) long. Leaves are sometimes interspersed with odd red leaves and crowd the ends of the branches. Flowers are whitish green to yellowish and are borne near the ends of the branches. Male and female flowers are found on separate plants. Small, plum

- like oval

shaped fruit turn from green to red when mature and grow to 2.5 centimeters (1 inch) in length.122

122 The skin is thin and smooth. Fruit are slightly sweet to sour in taste. Each fruit contains a single seed. **Kakadu plum:** A slender, small to medium

- sized deciduous tree growing up to 30 meters (98 feet) high. Native to Australia. Grown throughout the tropical woodlands from Northwestern Australia to Eastern Arnhem Land. The tree contains cream y - grey flaky bark. Pale green leaves are spirally arranged, crowded towards the ends of the branches, very large, oval

- shaped and up to 25 centimeters (10 inches) long b y 15 centimeters (6 inches) wide. Flowe rs are small, creamy

white, scented, and borne along spikes in the leaf axils at the ends of the branches. The roundish to oval yellow

- green fruit are almond

- sized, growing 3 centimeters (1.2 inches) long and 1 centimeter (0.4 inch) in diameter. The skin is smooth. Fruit are classified as pseudo

- drupes, contain a short beak at the tip of the fruit, and possess one large seed. Fruits that are consumed raw possess a drying

- out effect in the mouth. Fruits have been used by the Australian Aborigines for te ns of thousands of years. Current industry demand is met by

bush collectors. Wild

- growing trees tend to have higher vitamin C content compared to cultivated trees. **Kapundung:** A small to medium

- sized tree growing 15 to 25 meters (49 to 82 feet) in height. Native to Western Malay sia. The tree contains a dense, irregular crown and a trunk that grows 25 to 70 centimeters (10 to 28 inches) in diameter. The leaves are simple, entire, ovate

- oblong to obovate, glandular, and 7 to 18 centimeters (2.8 to 7.1 i nches) long b y 3 to 7 centimeters (1.2 to 2.8 inches) wide. The leaf stalk is 0.5 to 4.5 centimeters (0.2 to 1.8 inches) long. The stipules at the base of the leaves are triangular . Leaves contain alkaloids. Flowering stalks are on the old branches and trunk. Male and female flowers grow separatel y. Male flowering stalks are 5 to 13 centimeters (2 to 5 inches) long and contain man y 3

- flowered densel y haired cy mes. Each flower is small and contains 4 to 5 sepals and 4 to 8 stamens. Female flowering s talks are 10 to 20 centimeters (4 to 8 inches) long and contain larger flowers with 5 sepals and no petals. Oval

shaped fruits are yellowish

- green, turning scarlet when mature. Fruits grow 2 to 2.4 centimeters (0.8 to 1 inch) in diameter and may be cover ed with fine silvery hairs. The acidic fruits should be eaten sparingl y. Consuming too much of the fruit induces vomiting. **Karanda:** A woody , climbing, semi

- vine shrub growing 3 to 5 meters (10 to 15 feet) high. Native to India. The shrub can be foun d climbing to the tops of tall trees. A white, gumm y latex exudes from the plant and fruit. The spreading branches form dense masses and contain sharp thorns reaching 5 centimeters (2 inches) long. Thorns are simple or forked and occur in pairs in the axils of the leaves. Leaves are dark

- green, leathery , glossy , evergreen, opposite, oval or elliptic, reaching 2.5 to 7.5 centimeters (1 to 3 inches) long. The white to pink

- tinged flowers are fragrant and tubular with 5 hairy lobes that are twisted to the left in the bud. Flowers are borne in terminal clusters of 2 to 12. Fruits are oblong, broad ovoid or round, 1.25 to 2.5 centimeters123

123 (0.5 to 1 inch) long and 2 centimeters (0.75 inch) in diameter; found in clusters of 3 to 10. The smooth, gloss y skin i s thin but tough and turns from a purplish

- red to dark

- purple or black when ripe. The red or pink juicy pulp is very

acid, bitter, or sweet ; the flesh exudes latex. Inside, 2 to 8 small flat brown seeds can be found. Yields vary from 4 to 5 kg fruits pe r shrub with fully mature plants averaging 25 kg/plant. . Fruits are eaten fresh or cooked; the tree is used as a hedge and it has many medicinal purposes. **Kwai muk:** A slow

- growing, slender, erect evergreen tree that grows 10 to 30 meters (33 to 98 fee t) tall. Native to China. The tree contains a dense, rounded canop y. Milky latex is contained within the tree. Branchlets, young shoots, and petioles are covered with rusty hairs. Bark is dark purple. Leaves are dark green, stiff, leathery , glossy , a lternate, elliptic, elliptic

- ovate, obovate, or obovate

- oblong in shape, and grow 7 to 15 centimeters (3 to 6 inches) long by 4 to 8 centimeters (2 to 3 inches) wide. Leaves are rounded or obtuse at the base. Leaf petioles are 1.5 to 2 centimeters (0.6 t o 0.8 inch) long. Small, yellowish flowers are borne in solitary , axillary , obovoid inflorescences. Flower stalks are 1 to 3 centimeters (0.4 to 1.2 inch) long. Male flower heads are hairy

and are on obovoid or club

- shaped stiff spikes that are 1.2 to 1 .6 centimeters (0.5 to 0.6 inch) long. Female flowers are smaller and are in dense round heads that measure 1 centimeter (0.4 inch) wide. Male and female flowers are located on the same tree. The pale ye llow, white, or orange

- red fruit is actually a mul tiple fruit or sy

ncarp. Fruit are round, oblate, ovate, or oblong

- globose and 1.5 to 5 centimeters (0.6 to 2 inches) in diameter. The skin is thin, tender and contains velvety brown hairs. Immature fruits contain latex. Pulp is orange

- red to red and th e taste is sweet

- tart, subacid or acid. Fruit is seedless or may contain 1 to 7 small seeds that are 0.8 to 1 centimeter (0.3 to 0.4 inch) in diameter. **Lemon aspen:** An ornamental tree growing up to 15 meters (49 feet) tall and 2 meters (7 feet) wide. N ative to Australia. This dense tree contains leaves that are dark green and elliptical in shape. Leaves grow up to 25 centimeters (10 inches) long and contain oil glands that emit a citrus scent when crushed. Small yellow flowers contain petals with claw - like tips. Small yellow fruit is roundish, 1.5 to 2.5 centimeters (0.6 to 1 inch) in diameter and grows in clusters at the end of branches. Fruit is pale green when immature. The skin is wax y and contains small ridges. Like the leaves, the fruit emit s a spicy citrus odor. The flavor is strong, acidic, and lemony . Each fruit contains an apple

- like core that consists of small dark seeds encased in husks. Bush food plant. Fruit should be harvested when pale ye llow and placed directl y into a refriger ator. Fruit should be frozen within 12 to 24 hours of harvest and can be stored at

- 20 °C (

- 4 °F) for up to 24 months. **Mangaba:** An evergreen shrub or tree growing 2 to 15 meters (7 to 49 feet) tall. The diameter of the canop y is 4 to 5 meters (13 to 16 feet). Native to the Amazon and Northeast region of Brazil.124

124 Grows in dry , arid climates. Latex is produced in the stems and leaves and is poisonous. This tree has a semi

- deciduous life cycle. The species is threatened by deforestation. Bark is reddi sh and wrinkled. Branches occur as whorls on the main stem. Leaves are simple and leathery . The inflorescence contains one to seven white, double flowers that are approximately 6 centimeters (2 inches) long, and contain both male and female reproductive organs. In florescences are borne terminally on the latest growth. Bees and other insects are the main pollinators. Yellow to red fruit is an ellipsoidal or round berry growing 2.5 to 6 centimeters (1 to 2 inches) in diameter. The skin of the fruit is smooth and usually contains red grooves. Pulp is soft, fibrous and white. The flavor is both sweet and acidic. Each fruit contains 2 to 30 seeds. Each seed is disc

- shaped, wrinkled, clear chestnut brown and 0.7 to 0.8 centimeters (0.28 to 0.31 inches) in diameter. C urrently , fruit are collected from the wild and not cultivated. Fruit is highl y perishable and should be harvested at the half

- ripe stage when green. Fruit should be packed into plastic boxes directly after harvest and shipped. **Marian plu m:**  An evergreen tree growing 9 to 27 meters (30 to 89 feet) tall. Native to Southeast Asia. Bark is light brown and fissured and the trunk is short. The tree contains resinous sap. Branchlets are smooth, hanging and angular or flattened. Shiny , leath ery, downward

- pointing leaves are simple, entire, opposite, resinous, ovate

- oblong, lance

- shaped or elliptic, and 10 to 45 centimeters (4 to 18 inches) long b y 5 to 13 centimeters (2 to 5 inches) wide. The base of the leaf is acute or wedge

- shaped. The l eafstalk is 1 to 2.5 centimeters (0.4 to 1 inch) long. Young leaves are purple

- red in color and silky . Inflorescences are hanging panicles that are 4 to 12.5 centimeters (1.6 to 5 inches) long. Small greenish or yellowish flowers contain oblong to obovate petals that are 0.15 to 0.25 centimeter (0.06 to 0.1 inch) long b y 0.1 centimeter (0.04 inch) wide. Yellow to yellow

- orange fruit are oval, round, or oblong

- ovoid in shape, mango

like, borne in small clusters, 2.5 to 5.0 centimeters (1 to 2 inches) in diameter, and 4 to 7 centimeters (1.6 to 3 inches) long. Immature fruit are pale green. The skin is thin, smooth, brittle and edible. Pulp is yellow to orange in color and juicy ; the flavor is sweet to sour. Fruit emit a turpentine odor. Each fruit co ntains one leathery , whiskered stone. The tree is divided into three groups in Thailand: Sour ma

- praang, sweet ma
- praang, and ma

- yo ng. Sour fruits grow wild in the forests and are sometimes consumed. Sweet fruits are cultivated. Ma

- yong fruits are cul tivated but are slightl y sour. **Mombin, Malayan:** A medium deciduous tree growing 8 to 20 meters (26 to 66 feet) tall. Native to tropical Asia. The tree contains a straight trunk and branchlets that are yellowish brown. Bark is smooth, pale grey

and co ntains rounded knobs. Leaves are stalked, alternate, and odd

- pinnate and 30 to 40 centimeters (12 to 16 inches) long. The petiole is 10 to 15 centimeters (4 to 6 inches) long. Each leaf contains 5 to 11 shiny , short

- stalked, and entire , opposite, ellipt ic

- oblong to ovate
- oblong leaflets that range in size from 7.5 to 17 centimeters (3 to 7 inches) long by 3.5 to 7.5 centimeters (1.4 to 3 inches) wide. Leaflet petioles are 0.3 to 0.5 centimeters (0.1 to 0.2 inches) long. Greenish

- white flowers are contained in spreading terminal panicles that are 25 to125

125 35 centimeters (10 to 14 inches) long. Inflorescences are located in the leaf axils. Petals are ovate
- oblong and 0.25 b y 0.15 centimeters (0.1 to 0.06 inches) long. Small, greenish

- yellow to ye llowish

- o range fruit is an oblong to ellipsoid drupe that ranges in size from 3.5 to 5 centimeters (1.4 to 2 inches) long b y 2.5 to 3.5 centimeters (1 to 1.4 inches) wide and 4.5 centimeters (1.8 inches) in diameter. The skin is smooth , and e ach fruit contains one large stone with 1 to 5 seeds. Yield per tree can be 100

– 300 f ruit s. The flavor is strong and sour. **Mombin, purple:** A small deciduous tree growing 3 to 15 meters (10 to 49 feet) tall. Native to Southern Mexico and Central America. The most cultiv ated species in the genus Spondias . The plant grows as a shrub or low

- branched small tree in lowlands or a spreading, thick

- trunked tree in highlands. Bark is grey

and smooth and branches are thick and brittle. Leaves are pinnate, alternate, 6 to 28 centimeters (2.4 to 11 inches) long, and contain a 15 to 20 centimeter (6 to 8 inch) rachis. Each leaf contains 5 to 12 pairs of leaflets. Elliptic, obovate, lanceolate or oblanceolate leaflets are 3 to 6 centimeters (1.2 to 2.4 inches) long b y 1 to 2.5 centimeters (0.4 to 1 inch) wide. Young leaves are bright red or purple. Leaves usually drop during flowering. Lateral inflorescences are produced in the primary branches and measure 1 to 10 centimeters (0.4 to 4 inches) long. Each inflorescence contains a few small red to purple, 4 to 5 petalled, 0.25 to 0.35 centimeter (0.1 to 0.14 inch) long flowers. Flowers are borne in short, hairy panicles and can be male, female, or bisexual. Red, yellowish, purple or orange fruit is an oblong, oval, pear

shaped, obovoid or subglobose drupe that grows solitary or in groups of 2 to 6. Fruit is 1.5 to 5 centimeters (0.6 to 2 inches) long b y 1 to 3.5 centimeters (0.4 to 1.4 inches) wide and contains small indentations and a knob at the apex. The skin is thin, smooth , glossy and firm. Yellow pulp is fleshy

and juicy ; the flavor is sweet and plum like in flavor. Each fruit contains a large pit that is 1.25 to 2 centimeters (0.5 to 0.75 inches) long with 1 to 5 seeds. Fruit are borne without fertilization. The two m ain groups of red mombins are dry

- season and wet

- season. Dry
season fruit are smaller (2.7 to 3.9 centimeters (1.1 to 1.5 inches) long b y 1.9 to 3 centimeters (0.7 to 1.2 inches) wide), ellipsoidal, smooth, red

- purple, sweet, less acidic than the wet

- seas on ty pe, grown 0 to 800 meters (0 to 2,625 feet), and are produced at the end of the dry season. The wet
- season fruit are large (3.1 to 4.5 centimeters (1.2 to 1.8 inches) long b y 2.4 to 3.5 centimeters (0.9 to 1.4 inches) wide), yellow or red, smooth or bumpy , slightly acidic, grown at elevations of 800 to 2,000 meters (2,625 to 6,562 feet), and are produced during the last part of the rain y season. The sweet

- smelling fruit has been valued by people of the tropics for many ye ars. Fruit are harvested by shaking the branches with poles and gathering the fruit from the ground. The skin of the fruit is easily damaged. **Mombin, yellow:** An erect medium

- sized tree growing 10 to 30 meters (33 to 98 feet) in height. Native to moist lowland forests from South ern Mexico to Peru and Brazil. Spondias mobin is the most economicall y significant species of Spondias that occurs in Brazil. The tree is composed of a wide canop y and a buttressed trunk with thick, rough, fissured and corky bark. The bark of yo ung tree s contains many blunt

- pointed spines or knobs that are up to 2 centimeters (0.8 inch)126

126 long. The trunk is 60 to 75 centimeters (2 to 2.5 feet) in diameter. Lower branches are whorled. Leaves are deciduous, simple, alternate, pinnate, odd

- pinnate or bipinnate, borne near the end of branches and 20 to 45 centimeters (8 to 18 inches) long. The petioles are hairy and pinkish in color. Each leaf contains 6 to 19 sub

- opposite, ovate or lanceolate pointed leaflets with smooth margins. Leaflets measure 4 to 20 centimeters (1.6 to 8 inches) long. Leaves have a turpentine odor when crushed. Flowers are borne after new leaves in terminal racemes or terminal py

ramidal panicles that are 20 to 60 centimeters (8 to 24 inches) long. Fragrant whitish flowers can cont ain male, female or both reproductive organs. Flowers contain a 0.5 centimeter (0.2 inch) wide cal yx , a 0.1 to 0.4 centimeter (0.04 to 0.2 inch) long receptacle, five sepals, five petals and ten stamens. There are up to 2,000 flowers per panicle. Yellow fruit is a plum

- like drupe that grows solitary

or in branched terminal clusters of 12 or more. Ellipsoid, ovoid, obovoid or oblong fruit reach 2.5 to 4 centimeters (1 to 1.6 inches) long and up to 2.5 centimeters (1 inch) wide. The skin is thin, smooth and tough. The fruit pulp is yellow, translucent, juicy

and sweet sour . Each fruit contains a stone with zero to five seeds. D ue to limited cultivars and the height of the tree, there is little commercial production. Most fruit is collected from wild p lants. Fruit should be harvested after the start of chlorophyll breakdown when the fruit turns yellow. Fruit are shipped in 20 kilogram (44 pound) containers to stores. **Monkeyfruit:** Monkeyfruit is a medium to large deciduous tree with a spreading cro wn growing 6 to 9 meters (20 to 30 feet) tall. Native to the humid sub

- Himalayan regions of India. Bark is grey and exudes a milky , sticky latex. Leaves are large, alternate, leathery , elliptical, pointed, and 10 to 25 centimeters (4 to 10 inches) long. Leaves fall at the beginning of the dry season. Fragrant flowers occur in spherical heads. Male flowers are yellow

- orange and female flowers are reddish in color. Male and female flowers occur on separate heads on the same tree. Fruit is an irregularly

rounded s yncarp that measures 5 to 12 centimeters (2 to 5 inches) in diameter and weighs 200 to 350 grams (7 to 12 ounces) when ripe. Fruit turn from green to yellow with a pink tinge to brown when ripe. The skin is velvety . Each fruit contains 10 to 30 seeds. Each seed is 1 centimeter (0.4 inch) long, flattened and pointed. Fruit have a sweet

- sour flavor. **Monos plum:** A medium

- sized evergreen shrub growing to a height of 5 meters (16 feet). Native to Venezuela. Orange to ye llow fruit is ellipsoi d and 2.5 to 3 centimeters (1 to 1.2 inches) in diameter. The skin is smooth and shiny . The pulp is yellow

- orange in color and the flavor is sweet to bland. Each fruit contains one seed. **Mountain cherry:** An evergreen understory

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

- colored, thin, long, smooth, and bend downward. Leaves127

127 are bright green, mostly

smooth on the upper surface and hairy underneath, gloss y, simple, opposite, curled, elliptic, oblong

- elliptic, lance

- oblong, or elliptic

- ovate in shape, and 6 to 15 centimeters (2.4 to 6 inches) long b y 3 to 6 centimeters (1.2 to 2.4 inches) wide. Sometimes, leaves may

reach 35 centimeters (14 inches) in length and 14 centimeters (5.5 inches) in width. Petioles are 1 centimeter (0.4 inch) long. Inflorescen ces are axillary racemes that are 3 to 12 centimeters (1.2 to 4.7 inches) long. There are 8 to 16 flowers in each inflorescence. Bright ye llow flowers contain five green sepals, five narrow separated petals, and a cluster of stamens. Each flower is 1 to 1.5 centimeters (0.4 to 0.6 inch) in diameter. Pollinated by bees and insects. Fruit are ovoid drupes that change color from orange to bright red when mature and grow 1.5 to 3 centimeters (0.6 to 1.2 inches) long b y 1.5 centimeters (0.6 inch) in diamete r. Each fruit possesses a longitudinal crease. Two to three green

- brown almond

- shaped seeds are located inside the fruit. The skin is very thin and smooth. The pulp is mealy in texture and the flavor is sweet. **Nance:** A low

- branched, slow

- growing tre e or shrub reaching a height of 10 to 20 meters (33 to 66 feet). Native to the Caribbean and Central America. The nance has one of the widest native ranges of all fruits in tropical America. The canopy is round

- topped and spreading to narrow and compact . The trunk may be short or tall and crooked or straight. Young branches contain russet hairs. Leaves are opposite , leathery , smooth on the upper surface, hairy on the underside, ovate, elliptic or oblong

- elliptic, and 3 to 17 centimeters (1.2 to 7 inch es) long b y 4 to 7 centimeters (1.6 to 2.8 inches) wide. Leaf margins are revolute. Compact terminal erect racemes are hairy and 8 to 20 centimeters (3 to 8 inches) long b y 1.25 to 2 centimeters (0.5 to 0.75 inch) wide. Flowers are showy , yellow, orange or yellow

- red and sy mmetrical. Petals are 0.5 centimeters (0.2 inch) long. Fruit is a round to ovoid drupe that is 2 to 5 centimeters (0.8 to 2 inches) in diameter. The skin is thin, shiny and smooth. When mature, the fruit emits a strong odor resembl ing fruity, rancid cheese. Fruit pulp is yellow to white, juicy, oil y and delicate; flavor ranges from bland, sweet, sour or cheese

- like. Each fruit contains one woody , yellow stone with one to three white seeds. The trees are left alone when forests are cleared and are maintained in a state of semi

- wild cultivation; grown as part of a subsistence farming s ys tem. Fruit are harvested b y local residents and are either consumed or sold to local markets. Fruit are harvested when full y mature; fruit are ve ry perishable, but can be stored for 7 months if submerged in water. Fruit are harvested throughout the ye ar, once per week. Fruit can be harvested during an y stage of development. Fruit are harvested at the ‘hard white’ stage (almost all the green colo r has turned whitish yellow but before the fruit turns soft and falls from the tree) for juice. Handling and processing of the fruit differs depending on the type of product that will be produced. **Natal plum:** A vigorous, dense, thorny, spreading woody shrub that grows to a height and width of 4 to 5.5 meters (13 to 18 feet). Native to the coastal region of Natal, South Africa. All parts of the tree contain gumm y white sap. The branches contain 5 centimeter (2 inch) long thorns that are128

128 Y
- shaped. Yo ung branches are green. Leaves are leathery , dark green, evergreen, thorny at the tips, opposite, ovate to broad

- ovate in shape, glossy , and 2.5 to 5 centimeters (1 to 2 inches) long. Sweet

- smelling star

- shaped flowers are white, tubular, 5 centimeters ( 2 inches) wide, five

lobed, and occur singl y or in pairs at the end of branches. Some male flowers contain stamens that are longer than the style. Female flowers contain stamens that are the same length as the style and have no pollen. Pollination occur s by small beetles, hawkmoths and night

- fl yi ng insects. Dark red fruit is an ellipsoid, round, oval, or oblong berry that grows solitary

on the tree and measures 2.5 to 6.25 centimeters (1 to 2.5 inches) long b y 4 centimeters (1.6 inches) wide. The skin is smooth and tender and is coated with a thin, whitish wax bloom when ripe. Unripe fruit contain gummy

latex. Pulp is pink to strawberry

- colored, juicy , and contains milky sap. The flavor is sour. Each fruit contains 6 to 16 small, thin, flat brown se eds that can be consumed. **Noni:** A small, evergreen tree or large shrub that grows to a height of 2 to 10 meters (6.5 to 33 feet). Native from Southeast Asia (Indonesia) to Australia. The tree sometimes obtains support from surrounding trees. There is an extensive lateral root sy stem and a deep taproot. The trunk is 15 or more centimeters (6 inches) in diameter. The sapwood is soft and yellow

- brown in color. The bark is smooth to slightly rough and grey to light brown in color. Twigs are light gree n, stout and four

- angled. Dark green leaves are simple, opposite, membranous, pinnately veined, elliptic, elliptic

- ovate, or oblong in shape, smooth, gloss y, leathery, and 15 to 45 centimeters (6 to 18 inches) long b y 7 to 25 centimeters (3 to 10 inches) wide. Stipules are connate or distinct, round, deciduous, and 1 to 1.5 centimeters (0.4 to 0.6 inch) long. The tip is entire or two

- to three

lobed. Petioles are stout and 1.5 to 2 centimeters (0.6 to 0.8 inch) long. Tiny, white, wax y flowers are tubul ar in shape, perfect, and in ovoid to globose heads. Flowers occur solitary or in groups of 2 to 3 in the leaf axils. Peduncles are 1 to 3 centimeters (0.4 to 1.2 inches) long. Individual flowers contain a truncated rim cal yx , a white, five

- lobed coroll a with a greenish white tube (0.7 to 0.9 centimeters (0.28 to 0.35 inch) long) and oblong

- deltate lobes (0.7 centimeters (0.28 inch) long), five stamens, and a 1.5 centimeter (0.6 inch) long st yl e. Mature ye llowish white fruit is a sy ncarp that resembles a potato. Fruit is ovoid to globose in shape and 5 to 14 centimeters (2 to 5.5 inches) long b y 3 to 7.5 centimeters (1.2 to 3 inches) in diameter. Unripe fruit is light green in color. Pulp is translucent in color, flesh y, juicy and soft. Each fruit co ntains over 260 brown colored, fibrous, tough seeds that measure 0.4 to 0.9 centimeters (0.16 to 0.35 inch) long . The flavor is acidic, aromatic; resembles putrid cheese. Significant source of food for indigenous societies. Noni plants can begin to bear fruit about 9 months to 1 year after planting. Fruits can be harvested at this early stage, although they

are generally

small and few. Some farmers choose to forgo harvest during the first or second ye ars in favor of pruning back the branches instead. Se veral varieties of noni vary in fruit size and leaf shape. **Olive:** A small to medium evergreen tree growing 4 to 10 meters (13 to 33 feet) high and about 9 meters (30 feet) wide. Native to the Mediterranean region, tropical and central Asia and parts129

129 o f Africa. Grown throughout temperate and tropical regions of the world. Olives have been used by humans since 9000 BC. Cultivation of olive trees began between 4000 and 3000 BC in Asia Minor, the eastern Mediterranean, or the Nile Basin. Over the ye ars , there have been many differing opinions as to the nomenclature and hierarchies within the genus and species. In 2002, a revision of the scientific nomenclature occurred. Today, the cultivated olive is known as Olea europaea L. subsp. europaea . Trees m ay live for 500 years. Trunk thickness varies according to variety; trunk color ranges from grey to grey
- green. Trees not in cultivation contain multiple trunks that originate from a single broad base. The crown is rounded, but somewhat uneven. Un
- prun ed trees are dense and bushy

. The root system differs depending on the method of propagation. Seedlings form taproots, while cuttings form multiple adventitious roots at the cutting base. Rigid evergreen leaves are dark green and are covered with a thic k wax y cuticle on the upper surface. Undersides of leaves contain the stomata that are protected by densel y distributed white or silver trichomes. Leaves are simple, entire, opposite, lanceolate, ovate

lanceolate, or elliptic and 3 to 9 centimeters (1.2 to 3.5 inches) long by 1 to 2 centimeters (0.4 to 0.8 inch) wide. Each leaf contains a central vein, a smooth margin and a short petiole. Leaves persist on the tree for 2 to 3 years. Leaves of juvenile trees are shorter and more rounded. A mixture of p erfect and staminate flowers are borne on 1.5 to 4.0 centimeter (0.6 to 1.6 inch) long inflorescences. Inflorescences are borne from buds in the leaf axils of 1

- ye ar - old wood. Each paniculate inflorescence consists of a single central axis from which lat eral branches arise. The central axis and lateral branches contain flowers that occur singl y or in groups of three to five. Each inflorescence contains 10 to 40 small flowers. Individual flowers are radially s ymmetrical and contain four white to yellowi sh

- white petals that are united at the base. Pollination is by wind. Pollinizer trees are spaced at 200 ft (61 m) in the orchard. Olive pollen contains more than 50 different proteins in each pollen grain, making it highl y allergenic. Fruit is a small drupe that is round to elliposoid, 1 to 4 centimeters (0.4 to 1.6 inches) long, and 0.5 to 2 centimeters (0.2 to 0.8 inch) in diameter. Fruit size varies according to variety. The skin is smooth and consists of a thick wax y protective cuticle. The stomata on the surface of the fruit transform into lenticels that appear as light

- colored spots at green maturation. Each fruit contains one pit. Throughout most of its growth, the fruit is green. During maturation, the fruit turns yellowish and darkens from reddish to purple to black. Numerous fruit are produced from a single tree. The four major typ es of table olives include Spanish

- style green olives that are harvested green and treated in alkaline solution, Sicilian

- style green olives that are treated i n brine, untreated black olives, and brine

- treated California

- style black olives. Over 1,200 different olive cultivars have been developed. **Papaya, Mountain:** A fast

- growing, subtropical herbaceous succulent plant that grows 1 to 5 meters (3 to 16 feet) in height. Native to the high slopes of Ecuador and Colombia. The trunk is erect, branched, thick and rounded at the base and thinner toward the top. The trunk surface contains big s ymmetric foliar scars. Branches are upright, rigid, and may produce se condary

branches. The plant has the appearance of a small palm. Leaves are dentalobulate, pentagonal, pubescent, and 20 to 26 centimeters (8 to 10 inches) long b y 34 to 40 centimeters (13 to 16 inches) wide. The leaves have a medium lobule and three to five oblong

- acuminate side lobelets. The petiole130

130 is 17 to 34 centimeters (7 to 13 inches) long. Plants may produce onl y female flowers, only male flowers, or hermaphrodite flowers. Compared to female flowers, hermaphrodite flowers produce smaller fruit with more pronounced elongated lobules and thinner pulp. Flowers are pubescent. Fruit is similar to the common papaya. It is a five

- sided, oblong

- ovoid to obovoid berry that is 6 to 20 centimeters (2 to 8 inches) long by 3 to 8 centimeters (1.2 to 3 inc hes) wide. Each fruit contains strongl y lobed longitudinal segments. The skin is smooth, tough and changes color from green to bright yellow when ripe. Pulp is yellow and the flavor is sour. Each fruit contains many

brownish, rough seeds. The plant can live for up to 17 ye ars, but for commercial production, the lifespan is only 5 years. Unlike the common papaya, the climate requirements, the tree’s growth habit, the fruit ty pe and general orchard management of the mountain papaya are different. **Pa** t **a uá:**  A large, vigorous, single

- stemmed canop y palm growing 15 to 25 meters (49 to 82 feet) tall. Native to northern South America. The trunk is smooth and 15 to 40 centimeters (6 to 16 inches) in diameter. The crown is funnel

- shaped and contains 8 to 16 spirally arranged, large, erect, feather

- shaped, pinnately compound leaves that grow 3 to 8 meters (10 to 26 feet) long. The petiole grows 1 meter (3 feet) long. There are 100 to 200 pinnae arranged in a single plane along the rachis. Pinnae measure 1 to 1.5 meters (3 to 5 feet) long. The sheath is open to the base and contains abundant black, stout fibers at the margins, intermixed with brown wooly fibers. The inflorescence is paniculate, measures 1.2 meters (4 feet) long, and has several hundred branches that are around 1 centimeter (0.4 inch) long. Each branch bears numerous cream - colored flowers. Each panicle bears over 1,000 round to elongate, dark purple drupes that are pointed at the apex and 2.5 to 4 centimeters (1 to 1.6 inches) in diameter. The skin is smooth and shiny . Each fruit contains a single seed and 6.5 to 8% oil by fresh weight. Some believe the pulp tastes like chocolate. The tree can live 50 to 80 years. **Peach palm, fruit** : A palm with multiple trunks that grows 20 to 30 meters (66 to 98 feet) tall. Native to Central America and southwestern Amazonia including northern Bolivia, southeastern Peru and western Brazil. Carbonized seeds of this palm date back 4,000 ye ars. All cultivated populations of this palm are listed as Bac tris gasipaes Kunth var. gasipaes and all wild populations are now listed as Bactris gasipaes var. chichagui (H. Karsten) Henderson. Stem diameter ranges from 15 to 30 centimeters (6 to 12 inches). Internodes, leaf bases, and leaf midribs contain black, brittle spines. In some plants, spines do not exist. The crown contains 15 to 25 dark green pinnate fronds. Leaflets of the fronds grow at different angles. Long strands of inflorescences occur among the axils of the senescent fronds. Separate tiny ye llowish male and female flowers are contained within the same inflorescence. The fruit is a drupe that varies in shape and grows in clusters of 50 to 1,000. One stem can contain 5 to 6 clusters of fruit. Each fruit grows 2.5 to 5 centimeters (1 to 2 inc hes) long and weighs 10 to 250 grams (0.4 to 9 ounces). The skin is thin, smooth, fibrous and red, purple, orange, yellow or green in color. The humid, starch y, oily pulp is yellow to orange in color. Most fruit contain a fibrous, oily , white, conical

- s haped, 8 to 10131

131 centimeter (3 to 4 inch) kernel. The flavor of the fruit is fruity to chestnut

- like. The seed is nutty , oily

and has a coconut

- like flavor. The aroma of the fermented pulp smells like ripe peaches. A ty

pical bunch weighs 1 to 25 kilogram s (2 to 55 pounds). Wild

- ty pe fruit are rich in oils and domesticated fruit are rich in starch. Currently , the plant is most important in both L atin American and world markets for its heart

- of

- palm. This palm is the only domesticated palm in tropical Am erica. **Persimmon, black:** A slow

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

- growing, upright, deciduous tree that reaches a height of 4 to 18 meters (13 to 60 feet) and a spread to 4.5 to 6 meters (15 to 20 feet). Native to China, Japan, Burma, the Himalayas and the Khasi Hills of Northern India. The tree contains a rounded crown. Leaves are leathery , gloss y and dark green on the upper surface, brown

- silky underneath, large, alternate, oblong, ovate

- elliptic, oblong

- ovate or obovate in shape, and 7 to 25 centimeters (3 to 10 inches) long b y 5 to 10 centimeters (2 to 4 inches) wide. Petioles are short, brown, hairy and measure 2 centimeters (0.75 inch) long. During the fall, leaves turn yellow, orange and red. Greenish

- yellow flowers occur in the axils of l eaves on the current season’s shoot and contain prominent, persistent sepals. Flowers may be male, female, or a combination of both. Female flowers are solitary

and contain a large leaf

- like green caly

x that is 4 to 6 centimeters (1.6 to 2.4 inches). Ma le flowers occur as three

- flowered cymes. On many subtropical forms, male and female flowers occur on separate trees. Most commercial varieties produce only female flowers. Pollination occurs by

bees. Fruit are berries that resemble tomatoes in shape and color. Size, color and shape vary

depending on the cultivar. Fruit can be spherical, conical, ovoid, oblate, flattened, or squarest and yellow, light yellow

- orange or dark orange

- red in color. Fruit size ranges from 2.5 to 10 centimeters (1 to 4 inch es) in diameter and fruit weight varies from less than 100 grams to 300 grams (3.5 to 11 ounces). Compared to American persimmon, Japanese persimmon fruits are larger. The skin is smooth, glossy , thin and tough. Pulp is orange in color; the flavor is sw eet when ripe. Fruit grow solitary on the tree. Young fruit are highl y astringent due to soluble tannins. Cultivars that do not lose astringency naturall y on the tree are called astringent

- ty

pe fruit. These fruit are further classified into pollination variant astringent and132

132 pollination constant astringent types. Some cultivars lose astringency as they develop on the tree. These are called the non

- astringent ty pe fruit. These fruit are further classified as pollination constant non

- astringent and pol lination variant non

- astringent types. With variant

ty pe persimmons, the flesh darkens when it has seeds. When no seeds are present, flesh of the variant

- ty pes does not turn dark and the astringency is kept until maturation. With constant

- ty pe persimmon s, flesh color and astringency loss is not changed by

the presence or absence of seed. There are more than 950 cultivars of Japanese persimmon. The major varieties are Izu, Fuy u, and Suruga. Almost all non

- astringent cultivars were developed in Japan. An important fruit source in China, Korea, and Japan since prehistoric times. **Pitomba:** A slow

- growing, upright, spreading tree that reaches a height of 6 to 9 meters (20 to 30 feet) and a width of 5 meters (15 feet). Native to Bahia, Brazil. The trunk is light brown to tan. Foliage is dense. Leaves are dark green on the upper surface, pale green on the lower surface, evergreen, gloss y, opposite, short

- petioled, oblong

- lanceolate in shape and 2.5 to 7.5 centimeters (1 to 3 inches) long. New growth contains bronze hairs on the undersides of the leaves. White to yellowish flowers are borne singl y in the leaf axils, long

- stalked, 4

- petalled and up to 4 centimeters (1.5 inches) wide. Orange to bright orange

- ye llow fruit is ovoid or broad

- obovate in shape , 4

- lobed, and 2.5 to 3 centimeters (1 to 1.2 inches) in diameter. The skin is smooth, thin and tender. Each fruit contains 4 to 5 green sepals on the apex that measure 1.25 centimeters (0.5 inch) long. Within each fruit, there is one round or 2 to 4 ir regular angular seeds. Seeds are light tan in color and 1 to 1.6 centimeters (0.4 to 0.6 inch) in diameter. The soft, juicy aromatic pulp is yellow in color and has the texture of an apricot; the flavor is sweet, acid or slightl y resinous. Cultivated lo cally and grown in botanical gardens. **Po merac:**  A fast

- growing, medium

- size tree reaching a height of 12 to 18 meters (40 to 60 feet). Native to Malay sia. The trunk is erect, short, fluted and 4.5 meters (15 feet) in diameter. The crown is conical, py

r amidal or cylindrical in shape. The outer bark is flaky and pale gray , while the inner bark is pinkish brown. Leaves are evergreen, soft

- leathery , dark

- green, gloss y, simple, opposite, elliptic

- lanceolate, ovate, oblong, or oblanceolate in shape, and 15 to 46 centimeters (6 to 18 inches) long b y 9 to 20 centimeters (3.5 to 8 inches) wide. New leaves are wine

- red to pink

- buff in color. Petioles are short, red and 0.2 to 1 centimeter (0.1 to 0.4 inch) long. Showy flowers are abundant, mildly fragrant, i n short

- stalked clusters of 2 to 8, and borne on the upper trunk, leaf axils, and along leafless areas of mature branches. Each flower is funnel

- like at the base and is composed of 5 thick, green sepals, many 4 centimeter (2 inch) long stamens with anther s, and 4 pinkish

- purple, dark

- red or sometimes white, yellow, or orange petals. Flowers are approximately

5 to 8 centimeters (2 to 3 inches) wide. Yellow, pink, rose

- red, crimson, purple or red to pink

- streaked fruit is pear

- shaped, ovoid, oblong, or obo void in shape, short

stalked, and 5 to 10 centimeters (2 to 4 inch) long by 2.5 to 7.5 centimeters (1 to 3 inches) wide at the apex. The skin is thin, smooth and waxy . Fruit pulp is crisp to spongy , juicy and white; the flavor is sweet to bland. Some su ggest the flavor is apple

- like. Most fruit contain 1 to 2133

133 light

- brown oblate, hemispherical or round seeds that measure 1.6 to 2 centimeters (0.6 to 0.8 inch) in width. Some fruit are seedless. For commercial production, trees should be spaced 6 to 10 m eters (20 to 33 feet) apart. Fruit should be handpicked from the tree as soon as full color is reached , and the f

ruit do not store well. **Rambai:** A slow

- growing tree that reaches a height of 9 to 25 meters (30 to 82 feet). Native to the lowlands of Malaya. The trunk is short, thick, and up to 40 centimeters (16 inches) in diameter. The crown is low, broad, dense and round. New branchlets are silky - hairy . Dark green, gloss y leaves are evergreen, spiraled, elliptic, elliptic

- lanceolate, or obovate

- lanc eolate in shape and 15 to 33 centimeters (6 to 13 inches) long b y 8 to 15 centimeters (3 to 6 inches) wide. The upper surface of each leaf contains indented veins; the lower leaf surface is greenish

- brown and hairy

. The petiole is 5 to 10 centimeters (2 to 4 inches) long and hairy . Flowers are fragrant, small, petal less , and contain 4 to 6 chartreuse hairy sepals. Female flowers are arranged in racemes that measure 25 to 76 centimeters (10 to 30 inches) long. Male flowers are arranged in racemes that are 8 to 15 centimeters (3 to 6 inches) long. Male and female flowers occur on separate plants. Salmon

- colored to brownish yellow fruit is ovoid, 2.5 to 4.5 centimeters (1 to 2 inches) long, and 2 to 4 centimeters (0.8 to 1.6 inches) in diameter. Fruit hang in small showy clusters from the older branches and trunk. The skin is thin, velvety , and wrinkled when mature. Pulp is whitish, translucent, and in 3 to 5 segments; the flavor is sweet to acid. Each segment contains one brown flat seed that measures 1.3 centimeters (0.5 inches) long. **Rose Apple:** A shrub or tree growing 8 to 15 meters (25 to 50 feet) tall and 50 centimeters (20 inches) in diameter. The width is usually greater than the height of the tree. Native to the East Indies, the Malay

Pen insula and Indonesia. The crown is dense, wide, and spreading; b ranches are slender, wide spreading and low. The trunk is cylindrical to quadrangular in shape and twisted at the base. Bark is grayish to pale

- brown, smooth and furrowed. Leaves are evergreen, leathery , gloss y, and dark

- green, opposite, lanceolate, oblong

- lanceolate or narrow

- elliptic in shape, pointed at the tip, 10 to 23 centimeters (4 to 9 inches) long b y 2.5 to 6 centimeters (1 to 2.5 inches) wide. Young leaves are pinkish in color. The leaf stalk is 0.5 to 1.3 centimeters (0.2 to 0.5 inch) long. Cream y - white or greenish

- white sweetl y scented flowers are borne in large, showy terminal clusters of 4 to 5 on the tips of twigs or leaf corners. Each flower is 5 to 10 centimeters (2 to 4 inches) wide and contains approximately three hundred, 4 centimeter (1.5 inch) long stamens, a 4

- lobed cal yx , and 4 concave petals. Pale

- yellow, greenish, whitish or pink

- blushed fruit are round, oval or pear

- shaped, contain a tough green caly x, and meas ure 4 to 5 centimeters (1.5 to 2 inches) long b y 4 centimeters (1.6 inches) in diameter. The skin is smooth and thin. The pulp is crisp, mealy , dry or juicy and ye llowish in color; the flavor is sweet and resembles the scent of roses. The center of the fruit is hollow and contains 1 to 4 brown, rough, hard, round seeds that measure 1 to 1.6 centimeters (0.375 to 0.625 inch) thick. The seeds rattle when the fruit is shaken. Fruit do not resemble apples , and the fruits bruise easil y and are highl y perish able.134

134 **Rumberry:** A low

- growing bush y shrub reaching a height of 3 to 5 meters (10 to 16 feet). Grows throughout the Amazon rainforest in swamp y or flooded areas. The evergreens opposite leaves are large, lanceolate to elliptic in shape, bushy and feathe ry . Individual leaves are 3 to 20 centimeters (1 to 8 inches) in length and 1 to 2 centimeters (0.4 to 0.8 inches) wide. Suggested planting densities are 600 to 1,100 trees/ha. Fragrant flowers are small and have wax y white petals. Small, red to purple fruits are round berries that measure 2 to 3 centimeters (0.8 to 1 inch) in diameter. The cherry

- like fruit contains smooth, leathery skin. Fruit is extremely

high in vitamin C content. Because the flavor of the fruit is sour and acidic, the fruit is u sually prepared into drinks and ice creams. In cultivation, the tree begins bearing fruit after 4 to 6 ye ars. **Sea grape:** An evergreen low shrub or spreading tree growing to a height of 10 to 15 meters (33 to 49 feet) and a width of 6 to 9 meters (20 t o 30 feet). Native to southern Florida, the Bahamas, and the West Indies. Un
- pruned trees are vase
- shaped and multiple

- stemmed. The trunk is contorted, stout and grows 0.6 meter (2 feet) in diameter. Bark is thin, smooth, flaking and pale grey to light brown with light blotches. The canopy is s ymmetrical, branches are thick and smooth, and the foliage is lush. L eaves are large, broad, alternate, simple, entire, stiff, leathery , rounded to heart

- shaped and 10 to 20 centimeters (4 to 8 inches) long b y 7 to 17 centimeters (3 to 7 inches) wide. Each leaf has a sheath that surrounds the stem at the point of insertion and each blade contains reddish veins. New leaves are bronze in color. Old leaves turn red before falling. Flowers are borne on 10 to 30 c entimeter (4 to 12 inches) long hanging terminal or lateral racemes. Each flower is fragrant, greenish

- white, small, and 0.5 centimeters (0.2 inch) wide. Male and female flowers are located on different plants. Bees and insects are the main pollinators. Red, purple or off

- white fruit are spherical, pear

- shaped, or ovoid berries that grow in clusters. Each fruit measures 1 to 2 centimeters (0.4 to 0.8 inch) in diameter. Approximately 40 to 50 fruit are contained in one cluster and have the appearance o f a bunch of grapes. The skin is thin and velvety . Each fruit contains one elliptical

- shaped nut that contains a short sharp point on one end and measures 1 centimeter (0.4 inch) long. Clusters do not ripen simultaneously . The flavor is sweet, acid, bl and or musky

. Currently , the fruit is not grown commerciall y. It is harvested from the wild. Fruit are picked individuall y, since ripening is not simultaneous in clusters. **Sentul:** A large, semi

- deciduous, fast

- growing tree that reaches a height of 15 to 45 meters (49 to 148 feet). Native to Southeast Asia. Trees contain milky sap. The trunk is smooth and straight and the bark is pale. Older trees are buttressed. Young branches and leaves are hairy . Older branches hang close to the ground. Leaves are glossy , green on the upper surface, light green on the lower surface, spirally arranged , and compound. Each leaf contains three leaflets on long135

135 petioles that are elliptic, oblong or oblong

- ovate in shape, pointed at the apex and 10 to 25 centimeters (4 to 10 inches) long. Margins on leaflets are entire. Before falling, leaves turn red. Flowers are borne in 10 to 30 centimeter (4 to 12 inch) long loose stalked panicles in the axils of yo ung shoots. Each slightly scented, pale green, greenish white , yellowish or pinkish

- yellow flower contains 5 sepals, 5 reflexed petals, and united stamens that form a fleshy tube of ten anthers. Flowers measure 1.2 centimeters (0.5 inch) wide b y 0.5 centimeters (0.2 inch) long. Golden ye llow

- to
- yellow

- orange fruit is a spherical or oblate firm berry that measures 4 to 10 centimeters (1.6 to 4 inches) in diameter and weighs 50 to over 300 grams (2 to 11 ounces). The skin is pubescent at maturity , smooth or wrinkled, thin or thick, and emits a slightly milky juice when damaged. The fruit peduncle is attached to a shallow cavity. Immature fruit are green. The outer pericarp is thick, tough and leathery , while the inner aril is soft, white, translucent, juicy and fibrous. The flavor is sour, sweet or subacid. Each fruit contains 3 to 5 large brown triangular

- shaped seeds that measure 1.5 to 2 centimeters (0.6 to 0.8 inch) long. The two ty pes of sentuls are the Yellow and the Red. The Red is more common than the Yellow. A popular tropical Asian fruit. Good fruit are cultivated b y regulating fruit load and wrapping young fruit. Fruit are harvested when ripe or when the skin turns yellow. Harvesting is accomplished by knocking the fruit down with a long bamboo pole into a net and transferring the fruit into a bas ket. **Sete -**  **capotes:** A tree that grows 3 to 6 meters (10 to 20 feet) tall. Native to Argentina, Paraguay and Brazil. Leaves are marked with deep depressions, or lobes. Yellow

- green fruit is round and measures 2.5 centimeters in diameter. The skin is v elvety . The flavor is sour. **Silver aspen** : A small, bushy

tree growing up to 9 meters (30 feet) high. Native to the Australian rainforests. Leaves are shiny , smooth, dark green, 1

- foliolate, obovate, oblanceolate, or oblong

elliptic in shape, and 6 to 22 centimeters (2 to 9 inches) long b y 2.5 to 9 centimeters (1 to 4 inches) wide. The apex of the leaf is rounded, pointed, or notched. The base is wedge or heart

shaped. The petiole is 0.6 to 3 centimeters (0.2 to 1.2 inches) long. Inflorescences are 4 to 6.5 centimeters (1.6 to 2.6 inches) long. Each whitish flower contains 0.12 to 0.3 centimeter (0.05 to 0.1 inch) long sepals and 0.85 to 1 centimeter (0.3 to 0.4 inch) long petals. White fruit are broad

ovoid to round in shape, 4 to 5 lobed, deepl y furrowed between carpels when dry , grown in clusters at the end of branches and 0.8 to 2 centimeters (0.3 to 0.8 inch) in diameter. The skin is smooth or contains an apical tuft of hairs. Fruit may contain small ridges and waxy skin. Fruit is planted in plantations and collected wild from rainforest areas. **Starfruit:** A small, slow

- growing, short

- trunked, bush y deciduous tropical tree reaching a height of 8 to 9 meters (26 to 30 feet). Native to Indochina, Malay sia, and Indonesia. The tree contains a rounded top and a smooth, grayish to dark trunk. The dark green leaves are alternate, petiolate136

136 and pinnate and may

reach 15 to 20 centimeters (6 to 10 inches). Each leaf consists of 5 to 11 medium

- green pinnate opposite leaflets that are ovoid, ovate

- lanceolate, or oblong elliptic and range in size from 3.8 to 9 centimeters (1.5 to 3.5 inches) long. Leaflets are sensitive to light and fold together at night. Red

- stalked lilac purple

- streaked down y flowers measuring 6 mm (0.25 inch) wide are found in sm all clusters on the twigs and in the axils of the leaves during much of the year. Fruits are showy , oblong, and longitudinally 5 to 6 angled, growing 6.35 to 16 centimeters (0.5 to 6 inches) long and up to 9 centimeters (3.5 inches) wide. The skin is thi n, wax y, and orange

- ye llow at maturity . The yellow flesh is juicy and crisp. Slices cut in cross section are the shape of a star. The flavor ranges from sour to mildly sweet, resembling apples. Three to 15 flat, thin brown seeds are present in the frui t. The fruit is consumed in many dishes; the tree is used as an ornamental; there are many medicinal uses. **Surinam Cherry:** An evergreen shrub or small multi

- trunked tree with a spreading growth habit, reaching a height of 6 to 10 meters (20 to 33 feet). Native to Surinam, Guyana, French Guiana, Southern Brazil, and Uruguay . Branches are slender. Young stems and leaves are bright red to bronze and may contain red hairs. Dark green leaves are small, simple, opposite, short petioled , shiny , resinously

aromatic, ovate, lanceolate or ovate

- lanceolate in shape, blunt to sharp

- pointed, and 2.5 to 8 centimeters (1 to 3 inches) long b y 1.3 to 2 centimeters (0.5 to 0.75 inch) wide. In cold, dry weather, leaves turn red. Flowers are borne on long slender stalk s in the leaf axils and occur singl y or in clumps of up to four. Each small, fragrant cream y white flower contains 4 delicate, recurved petals and 50 to 60 white stamens with yellow anthers. Individual flowers measure 1 centimeter (0.375 inch) in diamete r. Bright red, deep scarlet red, dark purplish maroon, purple or black fruit is an oblate to depressed

- globose berry that is seven

- eight

- ribbed, and 2 to 4 centimeters (0.8 to 1.6 inches) in diameter. Fruit are cherry

- like and are connected to slender st alks. Immature fruit is green to orange. The peel is very thin and smooth. Each fruit contains one large seed or up to seven small seeds. The pulp is orange - to
- orange - red in color, soft and juicy . The flavor is sweet, spicy , acid, tangy , or resinous. The two main cultivars are red

colored fruit and a less resinous , sweet, dark

- purple or black fruit. **Tamarind:** A large, compact, semi

- deciduous, slow

- growing, graceful tree that reaches a height of 10 to 30 meters (33 to 98 feet). Native to Tropical Central Africa. Trees have a deep extensive root sy stem with a long taproot. Sapwood is light yellow and moderately soft. Heartwood is dark, purplish

- brown, hard and heav y. The trunk is short, stout, and up to 7.5 meters (25 feet) in diameter. Trees are often multi

- stemmed . Branches are strong, s ymmetrical, pliable, and drooping at the ends. Bark is light grey , dark grey or brown in color, strongly fissured, rough, and scal y on the trunk. Bark is smooth on the branches. When damaged, a blood

- red gum exudes from the trunk and branches. The crown is large, deep

- seated, spreading, and up to 12 meters (39 feet) in diameter. Bluish green to bright green fine feathery leaves are alternate, thick, even, and pinnately compound with two terminal leaflets. The rachis is 7 to 15 centimeters (3 to 6 inches) long. Each leaf contains 6 to 20 pairs of opposite leaflets that are137

137 narrowl y oblong, unequal, entire, rounded to almost square, slightl y notched at the tip with a tuft of yellow hairs, rounded at the base, pale underneath, and 1.2 to 3.2 by 0.3 to 1.1centimeters (0.5 to 1.3 by

0.1 to 0.4 centimeters) in size. Leaves fold in at night. Small, short, drooping, branched inflorescence racemes are borne in the axils of the branches, are contained in groups of 5 to 10, and measure 5 to 13 centimeters (2 to 5 inches) long. Individual flowers are 2 to 2.5 centimeters (0.8 to 1 inch) in diameter, showy , fragrant, and contain four unequal, ovate, pink, cream or pale yellow sepals (up to 1.5 centimeters (0.6 inch) lo ng), 5 oblong, white, cream, pale ye llow or pinkish (streaked with red, orange or yellow) petals (posterior and lateral petals are large and showy , anterior petals are reduced), a caly x, and both female and male reproductive organs. Flowers are cross

- poll inated or self

- pollinated. Cinnamon

- brown, grayish

- brown or light grayish fruit is a pendulous pod that occurs in clusters on new branches. Individual fruit is oblong, sausage

- shaped, curved or straight with rounded ends, heavy , lumpy , flattish, bean

- lik e, and 5 to 18 centimeters (2 to 7 inches) long b y 2.5 to 3 centimeters (1 to 1.2 inch) wide b y 2 to 3.2 centimeters (0.8 to 1.3 inch) in diameter. The mature shell (pod) is minutely scaly , rusty velvety , indehiscent, constricted between seeds, and brittl e. Immature fruit contain tender shells with green, acid flesh and soft, whitish under

- developed seeds. Blackish brown, dark golden, reddish brown or rosy

brown pulp resembles dried dates, surrounds the seed cavities and is soft, firm, pasty , sticky , fib rous, thick and juicy . The flavor is sweet sour . There are two main ty pes of tamarind, those with sweet pulp and those with sour pulp. Each pod contains one to 12 seeds. Individual reddish or purplish brown seeds are enclosed by a parchment

- like membrane, irregular in shape, flattened, rhomboid to obovoid, hard, shiny , and 3 to 10 by 1.3 centimeters (1.2 to 4 by

0.5 inch) in size. Fruit has been consumed since ancient times. Fruit are hand

harvested when full y mature and the moisture content is reduc ed to approximately 20 percent. Fruit maturity

is determined by

tapping the fruit and listening for a hollow, loose sound. Fruit mature at different times on the same tree, therefore selective harvesting must be done. In some countries, fruit are harves ted at a green stage (flavoring), and a ripe stage (fresh consumption and processing). Unharvested fruit fall from the tree a year after flowering. Tamarind production is expanding. For ornamental purposes, trees are pruned into square hedges. For fres h consumption, fruit should be harvested and immediately packaged when fully

ripe. Following harvesting, fruit should be chilled immediately. For jelly manufacturing, fruit are harvested when orange or orange

- red in color. Fruit is easily damaged and th e postharvest shelf life is short. With refrigeration, shelf life is 14 day s. Fruit has commercial potential as a processed fruit. **Uvalha:** An evergreen shrub or tree growing to a height of 8 meters (26 feet). Native to Southern Brazil. Leaves are obl ong to obtuse in shape and are aromatic when crushed. Yellow to orange fruit is round to oblate in shape, 1 to 5 centimeters (0.4 to 2 inches) in diameter and weighs 8.5 grams (0.3 ounce). Remnants of the cal yxare found at the apex of the fruit. The skin is thin and smooth. Pulp is soft and juicy . The flavor is sweet, bland or very acidic. The fruit can emit an unpleasant odor. Fruit should be harvested when ripe. Fruit is processed commercially b y small growers in rural areas in Brazil.138

138 **Water app le**  : A small to medium sized tree growing to a height of 3 to 10 meters (10 to 33 feet). Native to India through Malay sia. The trunk branches close to the ground; it is short, crooked, and reaches 30 to 60 centimeters (12 to 24 inches) in diameter. Bark is red, brown or dark grey in color, smooth or slightly rough, and fissured, scaly or flaky . The crown is non

- sy mmetrical and open. Dull, leathery , light

- green leaves are opposite, simple, elliptic

- oblong, elliptic

- cordate or obovate

- oblong in shape, co rdate at the base, blunt and notched or short

- pointed at the apex, ye llowish

- green on the underside, and 5 to 25 centimeters (2 to 10 inches) long b y 2.5 to 16 centimeters (1 to 6 inches) wide. The short, thick leafstalk is 0.5 to 1.5 centimeters (0.2 to 0.6 inch) long. Leaves are slightly aromatic when crushed. Slightly fragrant pale

- yellow, yellowish

white, pinkish or white flowers are borne in loose terminal or axillary clusters of 3 to 7. Each flower measures 2.5 to 3.5 centimeters (1 to 1.4 inches) in diameter, contains a 4

- parted cal yx , 4 petals, numerous 2 centimeter long stamens and a long styl e. Flowers are hairless, and petals connate in a cap. Male and female organs are located on the same flower. Green, white, light red or pink berry

fruit is pear

- shaped, grows solitary on the tree, and measures 1.6 to 2 centimeters (0.6 to 0.8 inch) long and 3.5 to 4.5 centimeters (1.4 to 1.8 inches) in diameter. The apex is concave; thick caly x segments and a protruding, slender bristle

- like style is found on each fruit. The skin is thin and shiny . Pulp is white to pink in color, dry or juicy , and crisp or spongy . Fruit may

be seedless or contain 1 to 6 small seeds. The flavor is slightly sweet to bland; fruit may

be mildly

fragrant; mainly

used to r elieve thirst. The two main cultivars are the white

- fruited and the red

- fruited cultivars. Due to the thin skin, fruit are delicate and must be picked b y hand twice per week. **Water berry:** A medium to large evergreen shrub or tree growing 12 to 30 met ers (39 to 98 feet) in height. Native to tropical Africa. The crown is rounded, heav y, and drooping. The stems are thick and angular. Bark is grayish

- white or silver mottled and smooth in young trees. Older trees contain bark that is rough, flaky, and creamy, light grey , dark brown, or black in color. Bark scales are in rectangular flakes and exude red, watery sap when cut. The wood resembles that of a pear. Branchlets droop. Trees may produce bundles of fibrous aerial roots 2 meters (7 feet) up th e trunk. Grey

- green leaves are simple, opposite, leathery , glabrous, tough, shiny , elliptic, lanceolate, or ovate

- elliptic in shape, narrow at both ends, and 5 to 17.5 centimeters (2 to 7 inches) long b y 1.3 to 7.5 centimeters (0.5 to 3 inches) wide. Mos t leaves contain slightly wav y margins; aromatic when crushed. Fragrant, cream y white flowers are borne in terminal panicles measuring 10 b y 10 centimeters (4 b y 4 inches); flowers may also be borne in widel y spaced clusters of 4 to 8 inch branched heads, measuring up to 3 centimeters (1.2 inches) in diameter. Individual flowers are sessile or sub

- sessile, measure 1.5 centimeters (0.6 inch) in diameter, and contain 4 petals, red or pink cal yxtips, and numerous 0.6 centimeter (0.2 inch) long stamens. Pe tals fall in a short period , leaving behind the showy white stamens. Pollination is by insects. Black to purplish

- black fruit is an oval, oblong, or ellipsoid drupe. Fruit occur in bunches of 20 to 30, and measure 1 to 3.5 centimeters (0.4 to 1.4 inche s) long by 3 centimeters (1.2 inch) in diameter. The skin is smooth and shiny . Immature fruit is whitish

- green. Each139

139 fruit contains 1 yellowish to brownish round seed measuring 1.3 to 1.4 centimeters (0.5 to 0.6 inch) in diameter. **Water pear** : A small to medium

- sized evergreen tree that grows to a height of 8 to 20 meters (26 to 66 feet). Native to Africa. The tree contains a compact and rounded crown. Young stems are four

angled and slightl y winged. Young trunks contain bands; bark of young trees i s smooth and blotched with grey

and white. Bark of mature trees is dark brown, light grey or reddish in color, rough, flaking and thick. The foliage is dense. Bluish

- green leaves are simple, thick, leathery , smooth, glossy , elliptic, lanceolate

- elliptic , oblong

- elliptic, oblong, oval, or circular in shape, heart

- shaped at the base, rounded to subacute at the apex, pale green on the underside, and 2.5 to 13 centimeters (1 to 5 inches) long b y 1.9 to 8 centimeters (0.7 to 3 inches) wide. Young leaves are reddish in color. Leaves are found close to the ends of the branches and pairs of leaves are set at right angles to each other. The petiole is up to 0.2 centimeter (0.08 inch) long. Creamy white to pinkish fragrant flowers are borne in branched terminal clusters. Each flower contains numerous fluffy

stamens and produces a large quantity of nectar. Red, pink

- purple or dark

purple fruit are oval berries that measure up to 1.8 centimeters (0.6 inch) long and 0.9 centimeters (0.4 inch) wide. The skin is s mooth. The pulp is crisp, crunchy and acidic. The flavor is sour and each fruit contains one seed. Trees should be planted on cleared sites. Fruit should be harvested b y s haking the branches with hooks. **Wax jambu** : A large evergreen shrub or small tree growing from 5 to 15 meters (16 to 49 feet) tall. Native from Malay sia to southeastern Asia. The crown is open, wide and spreading. The trunk is short and 25 to 30 centimeters (10 to 12 inches) thick. Bark is pinkish

- grey and flaking. Yellowish to dark bluish

- green leaves are opposite, leathery , nearl y sessile, elliptic

- oblong, rounded or slightly

cordate in shape at the base, aromatic when crushed and 10 to 25 centimeters (4 to 10 inches) long b y 5 to 12 centimeters (2 to 5 inches) wide. Inflores cences are in drooping panicles of 3 to 30 and are borne at the branch tips or in small clusters in the axils of fallen leaves. Fragrant, yellowish white, white or pinkish flowers are four

- petalled, contain numerous 1.5 to 2.5 centimeter (0.6 to 1 inch) l ong stamens, and measure 2 to 4 centimeters (0.8 to 1.6 inches) wide. Greenish

- white, yellow, cream y white, light red, crimson, or pink fruit is pear shaped, narrow at the base, broad, flattened and indented at the apex with four fleshy cal yxlobes, thick , 0.3 centimeter (0.1 inch) long leaf stalks, and a 1.5 centimeter (0.6 inch) long cal yx . Each fruit measures 3 to 5 centimeters (1.2 to 2 inches) long b y 4.5 to 5 centimeters (1.8 to 2 inches) wide. The skin is very

thin and waxy . Pulp is white in colo r, spongy , dry or juicy . The flavor is sweet to bland. Each fruit may be seedless or contain 1 to 2 rounded seeds measuring 0.5 centimeters (0.2 inch) wide. Fruit have been collected since ancient times. Taiwan and Thailand have an extensive commercial industry of wax jambu production. The thin skin is delicate and easily damaged, so proper harvesting and handling must be practiced. Fruit should be harvested 2 to 3 times per week when the fruit is full of color and firm. Fruit are sorted for size and shape before being packed in single layer tray packs with padding.140

140 **Worker A**  **ctivities ( Partially**  **Adapted from USDA C ashew Apple, Date, and Olive**  **Crop Timelines and Crop Profiles**  **and Extension Publications (CA**  **and Florida ).** 
For c ashew apple production in Florida (Table 20), growers will fertilize and use a nutritional spray from March through August. Insect and plant disease pests are monitored throughout the ye ar for economic thresholds. Pruning is done in August

– September to maintain trees at hei ghts < 12 ft for ease of harvesting.
**Table 20**  **Cultural C**  **alendar for C**  **ashew P**  **roduction of M**  **ature ( B**  **earing) T**  **rees in the H**  **ome L**  **andscape of Florida** 
. **Operation Jan.**  **Feb. March**  **April May**  **June July**  **Aug. Sept.**  **Oct. Nov.**  **Dec.** Dry fertilizer The period from March through August is generally the best time to apply granular mixes containing N

- P
- K
- Mg . Nutritional spray s Apply 2 to 4 nutritional sprays to leaves any time from March through September. Nutritional sprays should contain magnesium,

manganese, zinc, boron, and molybdenum. Iron soil drenches The period from April through September is generally the best time to apply 2 to 4 soil drenches of chelated iron material to calcareous soils and 2 to 4 applications of iron sulfite to low

- pH sandy s oil. Insect control Monitor for infestations of beetles, caterpillars, thrips and mirids. Disease control Prevent powdery mildew and anthracnose disease of emerging flowers and young fruit with timely fungicide

applications. Pruning Pruning to reduce or maintain trees at or below

12 ft after harvest.141

141 **Worker Activities for Dates in California** In California d

uring pollinating time female inflorescences are shortened, thinned, or removed to conserve energy for the following season. If bunches were not thinned, fruit quality would be lowered. Most dates are picked b y cutting off the entire fruit cluster. Saddles, extension ladders, and mobile steel towers with catwalks are used to reach the fruit. Since the fruit do not ripen all at the same time, multiple harvests are made for the high value ‘ Medjool ’ dates. It is not economically feasible to have multiple harvests for ‘Deglet Noor’ dates and so they are harvested when the majority of the dates are ripe. Dates ripen from August 20

– December 15th depending upon variety and climate and there are 6 to 8 pickings during that time

**Worker Activities for Olives**  **in California :**  **Table 21**  **. Typical Yearly Field Activities for Olives (Adapted from Olive Production Manual 2004, 2007. Uni** **v California, Publications 3353 and 3505, EB0927). Activity**  **J A**  **N F**  **E B**  **M A**  **R A**  **P R**  **M A**  **Y J**  **U N**  **E J**  **U L**  **Y A**  **U G**  **S E**  **P T**  **O C**  **T N**  **O V**  **D E**  **C** Scouting for pests X X X X X X X X X Insect or Disease Pesticide spray s X X X X X X Weed control

- herbicides X X X X X Mowi ng X X X X X Planting X X Pruning X X X Fertilizer and Micronutrients X X X Irrigation X X X X X Harvest X X X
**Olive** : Cultural practices for olive oil production and table olives are the same, es peciall y pruning, fertilization, irrigation, pest, and disease controls (Table 21)

. The main differences in worker activities for olives are in the use of different cultivars and harvesting. Scouting for pest problems occurs from January

– September. Pe sticides may be needed between March

- August. Pruning is done May

– July

. Harvesting is from September

- November.142

142 **Starfruit:** Starfruit in Florida must be hand harvested to avoid bruising as soon as they mature. Usual color stage for harvesting i s when 25

– 75 % of the fruit has turned yellow.
**Pollination of Tropical and Subtropical**  **Fruits.** (Adapted from Russell Goodman, 1994. Honey bee 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. M an y t yp 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 types of pollination may occur: self

- and cross

- pollination. Some of the trees may be self

- pollinated or require cross

- pollination. Self

- pollination refers to the transfer of pollen from the anthers to the stigma of flowers of the same variety . In most cases, a carrier is needed to transfer the pollen for maximum pollination. Trees that bear fruit through self

- pollination are called "self

- fruitful" as their own pollen is quite compatible. Cross

- pollination refers to the transfer of pollen be tween 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, dul l, 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 100

- 150 m of a colony

. Honey bees, bumblebees and large flies are the major agents responsible for transferring pollen among plum cultivars. Pesticides should not be sprayed in the orchard during the bloom period. Man y of the tropical fruits benefit from use of pollinators ( T able 22 ). Examples of how the tropical fruit crops are pollinated is discussed below and includes cashew apple, date, feijoa, fig, and olive are examples of edible peel, while avocado is an example of an inedible peel tropical frui t. 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 p ollination. On the second day, the male stage (stage 2) occurs and pollen is released but the stigma is no longer receptive. In t ype A143

143 cultivars, stage 1 occurs in the morning of the first day and stage 2 in the afternoon of the second day

. In t yp e B cu ltivars, stage one occurs in the afternoon and stages two occurs next morning. Interplanting of the two ty pes is necessary

. Two to seven colonies per hectare are recommended. The higher stocking rates are required for the larger trees. Where high stockin g rates are used, it is more likely that bees will move from tree to tree. **Cashew apple:** Cashew flowering is alway s preceded by new leaf and shoot growth (i.e., cashew flowers on the current season's shoot growth). Cashew trees commonly flower during the spring in south Florida. However, trees may flower after prolonged dry periods and i n more tropical climates that are wet on and off throughout the ye ar, flowering can occur at an y time. Although the bisexual flowers are self fertile, they require cro ss - pollination

. Cashew flowers appear to be both insect

- and wind

- pollinated; it is not known which pollination method is more important under south Florida conditions. Flowers open between 8:00 AM and 2:00 PM; cool temperatures may delay flower opening. About 70% of the bisexual flowers fail to set fruit, resulting in only 1 to 6 fruit per panicle. The overall fruit set of seedling trees generall y ranges from 3 to 12%. However, cashew flowers can be hand pollinated to increase fruit set. The time from flowering to cashew nut maturity is about 50 to 60 days and it takes another 20 to 30 days for the cashew apple to mature depending upon ambient temperatures. **Date:** D ates are dioecious and have separate male and female plants. Pollen from the male (s taminate) flowers must move to female (pistillate) flowers, which will produce the fruit. Pollination is by

wind and some by

insects. In California, man y of the dates are hand pollinated to insure good fruit set in March and April. . **Feijoa :**  C ross - pollination has produced a marked improvement in fruit set and fruit size in many varieties. Although birds may affect pollination as they feed on the edible petals, it is thought that bees also make a useful contribution towards pollination. **Fig:** The ‘ Sylmar ’ t ype fig must be pollinated with pollen from the inedible Caprifigs . They are pollinated b y the h ym enopterous fig wasp ( Blastopha psenes ) which overwinters in the caprifig fruit. It is a s ymphonic relationship between the fig and the wasp as th ey are dependent on each other. Recommend one caprifig, which yi elds 200

– 3000 wasps/ 18 sq ft. Three

- five wasps are needed for each fig harvested.144

144 **Olive** : Olives have both perfect and imperfect flowers on the same tree. The olive can be self

p ollinated or cross - pollinated . Wind is the principle means to cross - pollinate and insects are not present in significant numbers to promote pollination. To ensure pollination, pollinizer trees are spaced at 200 ft (61 m) in the orchard.
**Table 22.**  **Tro pical Fruit Crops**  **- Edible Peel**  **that Benefit from Pollination (Delaplane, K.S. and D.F. Mayer, 2000, Crop Pollination by Bees**  **, Goodman, 1994 Honeybee Pollination of Fruit Tree Crops**  **, Insect Pollination of Cultivated Crop Plants, McGregor, 1979**  **). Commodity**  **Pollinator Commercial**  **P roduct**  **of P**  **ollination Pollinator** 

**I mpact**  ***** **Climate for**

**C ultivation** 

Acerola Honey

bees, Solitary bees fruit 3 Durian Bats, birds 3 tropical Feijoa Honey

bees, Solitary bees , birds fruit 3 tropical Fig Fig wasps fruit (syconium) 2t subtropical Guava Honey

bees, Stingless bees, Bumblebees, Solitary bees fruit 2 (need 2 to 3 hives per A and 2 6 **-** 43 % of the yi eld is from honey bees) tropical

Jujube Honey

bees, Solitary bees, flies, beetles, wasps fruit 2
Peach palm Weevils, thrips seed 1 tropical Starfruit Honey

bees, Stingless bees frui t 3 tropical Tamarin d Honey

bees fruit 1 * Pollinator Impact: 1 = little; 2 = modest; 3 = great; and 4 = essential.145

145 In general, for tropical fruits where cross

- pollination is required , the orchard layout should be carefully

planned. Pollinizer varieties should be adjacent to each other and must flower at the same time if bees are to be effective in their pollinating role. The tropical and subtropical fruit crops that benefit from poll ination are l isted in Table 22 . For effective cross

- pollination, the best orchard layout as far as bee activity is concerned is to have pollinizer grafts in each tree. An alternative layout is to have every third tree in every

third row a pollinizer vari et y. Planting alternate double rows of pollinizers is also common. With the tropical fruits pollination can fail and poor fruit set, low yi elds, or misshapen fruit are often caused b y poor pollination during the period when trees are in bloom. Some of the common reasons for pollination problems can be the lack of a suitable variety for cross

- pollination, and pollination failures occur when bloom periods of two varieties used for cross

- pollination do not overlap , as well as p oor climatic conditions during bloom that can also adversel y affect pollination.
**COMPARISON OF HARVESTING, POSTHARVEST HANDLING, JUICE**  **PROCESSING, RAW AGRICULTURAL COMMODITY (RAC), EDIBLE PORTIONS,**  **AND PROCESSED FOOD ITEMS FOR THE LEAFY VEGETABLES**  **:** Table 23 provides details on the flower timing, fruit maturity , and harvesting of the edible peel tropical fruits. Most flower in the spring and mature late fall through November. In the tropics some of the crops like j aboticaba and tamarind can flower more than once. Detailed dis cussions for cashew apple, date , noni, and olive are after Table 23.
**Table 23. Maturity and Harvesting of**  **Tropical and Subtropical Fruit** 

**– Edible Peel:**  **Commodity Growing Season**  Açaí Flowering occurs ye ar - round. Fruits are produced year - round; ripe fruits are

produced mostly

in the dry

season in July

to December. Fruit production occurs in 4 ye ars from seed. Acerola The fruiting season varies with the weather. Flowering occurs in cycles;

approximately

one month apart, begins in March, and extends into November or later. Flowering depends on rainfall and temperature patterns. Fruits ripen in 3 to 4 weeks from flower set. African plum Flowering occurs from August through November; fruiting occurs January to April. Agritos Flowers bloom from Febru ary through April; fruit immediately follows in

summer. Almondette Flowering occurs from January to March and harvesting occurs April to June. After harvesting fruits are dried in the sun. Ambarella The tree flowers March to May in Florida. Flowering occurs continuously in the humid tropics. In other areas, flowering occurs during the dry season. In subtropical areas, flowering occurs in the spring. Dwarf varieties produce146

146 **Commodity Growing Season** 

flowers ye ar - round. In Hawaii, fruit ripens from November to April. Fruit ripens from May

to July in Tahiti. In Florida, a single tree provides a steady supply from fall to midwinter. In the humid tropics, the tree produces fruit continuously . Fruit matures in 6 to 8 months. The tree bears fruit in 4 ye ars from seed. Appleb erry Flowers are produced in spring and summer and may persist as the first fruit develops. Oblong berries are formed in the summer. Yellow fruit falls to the ground when ripe. Arazá Plants growing in well

- fertilized soils can flower and fruit throughout the

ye ar. The species is harvested several times a year. Fruits are collected when they start to turn yellow and are harvested once a week. Precipitation serves to promote the phenoloical processes. Arbutus berry Flowering occurs from October to Dece mber; in some areas, flowering occurs

from winter to earl y spring. Fruits mature from fall to earl y winter. Fruits take 12 months to ripen. Flowers appear at the same time the previous

- ye ar’s fruit are ripening. When fully ripe, the fruit fall from the tree around November to December. Harvested b y hand. Babaco Flowers form during the growth phase of the tree on the newl y developing

trunk. Immediatel y following flowering, fruits set and grow. Fruit maturity is reached from October to November. Ripe ning occurs from the lower, heavier fruits to those higher up on the trunk. Bacaba palm Flowering occurs from June to August; fruit ripens 6 to 8 months later. The

tree can produce fruit out of season. Fruit are produced when trees reach a height of 3 t o 4 meters (10 to 13 feet) and an age of 6 years. Bayberry, Red Flowers occur during the spring; distal flowers open first and the flowering

period occurs for 30 to 50 day s; fruit ripens from mid

- June to early July

. Fruit mature in 60 to 70 day s. Bignay In Indonesia, the trees flower in September and October and the fruits mature

in February

and March. Fruiting season is July to September in North Vietnam and the Philippines and late summer through fall and winter in Florida; trees bear fruit in 4 to 5 ye ars from seed and 2 to 3 years from cuttings. Bilimbi In India and Florida, the tree begins to flower in February, then bloom and

fruit continuously

until December ; fruit reach maturity 50 to 60 day s from anthesis. Borojó The fruit is a large globose , green berry that is 8

- 13 cm in diameter when mature. Fruit development takes 8

- 12 months with fruit maturation during two periods in April

- June and October

- December The fruit pulp is white and hard, becoming fleshy brown as it ripens. The fruit has around 90 to 600 seeds, and it is consideredmature ripe when it falls to the floor. The Borojo fruit weights an average of 740 g Breadnut In some areas, flowering occurs intermittently all year. In other locations, flowering occurs from January to June. Fruit ripening occurs from April to147

147 **Commodity Growing Season** 

September. In southeastern Mexico, the plant blooms from April to July and fruits from June to October. There are two to three periods of bloom and fruiting per year in Florida. Fruit production occurs in 5 to 6 years from seed. Cabeluda Fruiting occurs in 2 to 3 years from seedlings. Cajou, fruit Flowering occurs in December in Brazil; in other areas, flowering occurs

during the start of the rainy season from November to February ; fruiting occurs December to April. Cambucá In Rio de Janeiro, flowering occurs from late October to December. Fruit

ripening happens between December and February. During the last stage of ripening, the fruits fall to the ground, bruising the skin. During rainy years, an addition al winter crop occurs between August and September. Carandas plum Flowers March to August. Fruit matures in 60 days. In southern Africa,

flowering occurs from September to December and fruiting occurs from November to January

. Carob Flowering occurs from August to October in some areas and late fall to early

winter in other areas. The pods are harvested before winter rains. Fruit production is 10 to 12 years from seeding and 5 to 6 years from grafting. Bloom to maturity

is in 6 to 8 months. Cashew a pple Flowers are borne at the beginning of the dry season. Flowering may

occur over several weeks. Fruits are borne singl y or in small clusters, and mature during the dry

season, in approximately 60 to 90 day s. The flowering stage to the ripe fruit stag e requires about 3 months. The cashew apple and nut abscise from the tree naturally when ripe. Mature fruit falls to the ground and the cashew apple dries away . Due to high labor requirements in commercial nut plantations, it is most practical to twist off the nut and leave the apple on the ground for animal grazing. In wet weather, the fruit are manually gathered each day

and dried for 1 to 3 day s. Cashew apples are highl y perishable and require frequent harvesting. Cashew apples harvested from the ground should be consumed, refrigerated or processed immediatel y. Once the cashew apple is ripe, store it in a polyeth yl ene storage bag in the refrigerator. Ceylon iron wood Flowering occurs from December to February

. Ceylon olive Principle season is May to June. Cherry

- of

- the

Rio

- Grande Flowering occurs March to April in Florida. The flowering season may last for several months, occasionally throughout the first part of May . Fruit ripens on the bush 3 weeks after the blossom. Fruiting season is usually April through June. Fruit matures in 60 day s . Chinese olive, black Flowering occurs in April to May ; fruiting occurs May to November. In Vietnam, fruiting occurs October to December. Chinese olive, white Flowering in Thailand occurs from March to August and fruits mature from

June to December; elsewhere the flowering period is from January to May and the fruiting time is from April to October. Chirauli

- nut Flowers occur February to March; fruiting occurs May to June. In India, the148

148 **Commodity Growing Season** 

flowers appear i n January to March. The fruits ripen and the leaves are shed in April to May . New leaves appear in June. Ciruela verde Trees flower and fruit throughout most of the ye ar; the tree may produce several crops of fruit a ye ar. Cocoplum Flowers and produces fruit throughout the year. Flowers in two or more flush

a year. Date In Egy pt, dates flower in February and March, ripening occurs in August and September. Commercial harvest of the earliest varieties begins in August in the northern hemisphere, with the late varieties harvested in November. It takes 6 months for the fruit to ripen from flowering. Trees may bear for a century or more. In California, ripening of varieties is classified as early , mid

- season, and late. California growing areas are for the Coachella Valley , Imperial Valley , and Yuma while Arizona area is the Salt River Valley and usually ripens 2

– 3 weeks earlier than CA. Earl y varieties ripen August 15 and lasts 4

- 6 weeks; midseason varieties begin September 1 and lasts for 10 weeks; and late varieties ripen around September 15 and last 8

– 12 weeks. Davidson’s plum Flowers from February to July and produces fruit from March to June; can flower throughout the ye ar. Desert date Flowers January to February

in Africa, however flowering periods are variable. Fruit develop and ripen over 190 to 250 day s. In Senegal, fruit reach maturity

in the dry

season. Doum palm coconut Palms first fruit at 6 to 8 years of age. Fruit ripens in 6 to 8 months and

remains on the plant until the next f lowering season. False sandalwood Fruit production occurs in 3 to 4 years from seed. Flowering and fruit

ripening occurs throughout the year. Fruit matures in 50 to 60 day s. Flowering and fruiting periods do not seem to be governed b y climatic regimes. Feijoa Flowering occurs from April to May . Fruit ripens from late summer

throughout autumn (March to June) and falls when it is mature. Fruit matures in 150 to 180 day s. The total sugar level remains low until 90 to 100 day s after flowering but then increases rapidl y during the last 30 day s of fruit development. The New Zealand crop is available from spring to earl y summer. Californian feijoas are available in the autumn months. In humid, high altitude, regions above 1,600 meters (5,249 feet) near the equator such as Colombia, feijoas flower and fruit twice in one ye ar. Fruit production occurs in 3 to 5 years from seed and 2 to 3 years from vegetative propagation. Fig Fruit production occurs in 3 to 4 years from seed and 1 to 2 years from

vegetati ve propagation. Most trees produce 2 to 3 crops of fruit per year. The first crop matures in early summer. The second or main crop begins to mature in mid to late summer. In Hawaii, with proper irrigation and elevations lower than 600 feet (183 meters) , fruit forms continuously throughout the ye ar. At elevations above 900 feet (274 meters), the tree produces one or two crops per ye ar. At mid

- elevations of 600 to 900 feet (183 to 274 meters), the tree will149

149 **Commodity Growing Season** 

produce two or more crops per year. Pruning a lso enables the fruit to be harvested more easil y. Fruit for the fresh market is handpicked at a stage of maturity where the fruit has maximum exterior color but retains firmness. Figs grown for drying are allowed to full y mature and partiall y deh ydrate on the tree, eventuall y dropping to the ground. When using a mechanical harvester, the fruit is left under the tree to dry further and mechanically swept into windrows where drying continues. The windrows are picked up by the harvester. Fragrant Manjack Flowering occurs from February to May . Fruit ripen from June to August in north India and before May in southern India. Gooseberry , Aby ssinian The main flowering season is September to January ; scattered blooming takes

place from April to June. Goosebe rry , Ceylon Fruit matures in May to June and October to November in Florida and from winter to spring in Israel. Multiple crops of fruit may be produced per ye ar. Fruit is produced in 3 to 4 years from seed. Gooseberry , Indian In northern India, floweri ng takes place from March to May . In Madras, the

tree blooms in June to July and again in February

and March. Fruit matures in 120 day s and i n some areas, fruit maturation occurs from November to January . In Florida, the main crop matures during the winter and earl y spring. Some fruit develop from late summer blooms that mature in the following summer and autumn. In southern India, fruit are produced throughout the ye ar. Fully

mature tree produces 100 to 300 kg fruits/tree or fruit yield of 15

– 20 to nnes/ha. Gooseberry , Otaheite Flowering occurs February to April in Florida. In Southern India, the first crop occurs April to May and the second crop occurs August to September. In other areas, the crop occurs in January . Scattered flowering and fruit ing occurs during other times of the year. Fruit matures in 90 to 100 day s. Fruit is produced from seed in 4 years. Governor’s plum (includes Plum

- of

Martinique, Rukam, and Indian plum) Flacourtia indica is a deciduous tree that sheds its leaves just be fore

flowering. Flowering occurs April to May in Florida. The fruit matures in 60 to 90 day s. In India, flowers appear from December to April together with the new leaves. Fruit in India ripen from March to July , 5 to 8 months later. In Africa, fruit ripening occurs between December and July

. F lacourtia inermis flowering occurs from May to June in Florida. In other areas, flowering occurs several times per year. Fruit matures in 60 day s. Flacourtia rukam flowering occurs from May to June in Florida , April to May in China, and June to August in Java. Flowering can occur during other times of the year. Fruiting occurs June to October in China. Fruit matures in 60 to 90 day s. Flacourtia jangomas flowering occurs May to June in Florida and April to May in India and China. Fruiting occurs in May to October in China. Fruit matures in 60 to 90 days. Grumichama Flowering occurs April to May in Florida. In Hawaii, the bloom to fruiting period lasts from July

to December, with the main crop in the fall . Trees in150

150 **Commodity Growing Season** 

Brazil vary

considerabl y in flowering and fruiting times and the season extend from November to February . Fruit matures in 30 to 40 day s. The harvest season is short because fruits ripen over a 2

- week period. The fruit is delicate, so fruit must be handled carefull y. Guabiroba The plant flowers from early summer to November, followed by a long fruiting season that lasts up to six months. Guava Flowering and fruiting vary with weather conditions and cultural practices. Flowering usuall y tak es place on new growth stimulated by pruning or leaf loss. Flowering occurs from April to May and September to October in Florida. In India, flowering occurs 2 to 3 times per year. In tropical areas, fruit are produced throughout the year in varying amo unts; in subtropical areas, fruit mature from mid

- summer until mid

- winter. A small amount of fruit is produced from April to May and a large amount is produced in September to November in Hawaii. Two crops per year are produced in Puerto Rico, one in the late summer and earl y fall and another in late winter to earl y spring. In Northern India, fruiting occurs mid

- winter. Fruit mature in 90 to 150 day s. Fruit production occurs in 4 to 5 years from seed and 2 to 3 ye ars from vegetative propagation. Fruit s may be round, ovate, or pear

shaped, 3 to 10 cm in diameter and weigh 50

– 500 g. Two major ty pes of guava are the pink

- fleshed, sour ty pe, which are processed into beverages, and the white

- fleshed, sweet, desert type which eaten fresh or also processed into beverages. Harvesting depends on skin color, the variet y, and the stage at which the fruit is to be eaten. When eaten green, fruit is harvested at the mature firm stage without signs of ripening. If eaten when soft and ripe, fruit is harvested whe n showing signs of color change and softening. Dessert type fruit is harvested manually at the mature green (half

- ripe stage), graded and packed. Processing ty

pe fruit is harvested using a machine at the firm yellow to mature green (half

- ripe) stage. Fr

uit for the fresh fruit market is sometimes covered with plastic or paper. Hydrocooling is used to cool fruit to 10 ° C (50 °F). Mature green and partially ripe fruit can be held for 2 to 3 weeks at 8 to 10 °C (46 to 50 °F) and ripe fruit can be held for one week at 5 to 8 °C (41 to 46 °F). Guava berry The plant flowers from May to June in Florida. Fruit matures in 60 day s. Fruit production occurs in 6 to 8 years from seed. Guava, Cattley (includes Purple strawberry guava, Yellow strawberry guava, and Strawberry guava) Flowering occurs several times per year in Florida. In some areas including

India, there may

be two crops per ye ar (July to August and January

to February). On the California coast, fruit ripens from August to March. Inland California , fruit ripens October to December. In Florida, fruit ripens August to October. Fruit matures in 60 to 90 days. Fruit production occurs in 2 to 3 years from seed. Guava, Costa Flowering takes place from March to April and September to October in151

151 **Commodity Growing Season**  Rican Florida. Fruit matures in approximately 90 day s. Fruit production occurs in 4 to 5 years from seed. Guava, Para Flowering occurs from October to December and fruit ripens in the spring. Illawarra plum Fruits ripe n from March to July

. Imbé Flowering oc curs February to April and August to September in Florida. Fruit matures in 180 to 200 day s. Fruit production occurs in 4 to 6 years from seed and 2 to 3 ye ars from grafts. Imbu Flowering occurs April to May in Florida and fruit ripen s in January and February

. Jaboticaba There are several cycles of flowers and fruit per year in the tropics.

Approximately

2 to 3 crops are produced in the subtropics. Trees in Southern Florida produce two crops per year. The major flowering peak in Brazil occurs in the spring (August to September) following the first rainfall. Trees do not flower as abundantly as in the areas where the winter is cold and dry

. Flowering can be encouraged with irrigation but flower buds must already be developed. Heav y irrigation in the dry season can produce several crops per ye ar. Flower development takes 40 day s. Solitary trees do not produce as much as trees planted in clumps or orchards. Fruit occur through the summer months and take five to seven weeks to mature from flowering. Fruit production occurs in 6 to 10 years from seed. Grafted trees fruit in 7 years. Jamaica cherry Flowers are initiated b y the growing shoot, along with the subtending leaf.

The leaf and flower develop concurrently , with the fruit maturing shortly bef ore the leaf falls. Fruit are borne nearly year - round in many

locations. In Florida and Sao Paulo, Brazil, flowering and fruiting are interrupted during the four coolest months. Fruit ripen in 6 to 8 weeks from anthesis. Jambolan Flowering occurs March to April in Florida, July and August in Java, May to August in Sri Lanka, and February and March in India. Flowering can occur during other seasons. Fruit matures in 90 day s. Fruit is in season in April in the Marquesas, mid

- May to mid

- June in the Phil ippines, late summer to fall in Hawaii, September and October in Java, November and December in Sri Lanka, and through late May , June and July in India and Florida. Small second crops occur in October. Fruit production occurs 5 to 10 ye ars from seed and 4 to 7 years from grafting. Average yi elds from a full y - grown tree are 60

– 70 kg per year. In India, fruits are harvested several times during the season b y hand as ripening occurs. Fruits do not travel well. Jelly palm Flowers bloom in the spring. F ruit ripens in summer. Jujube, Chinese Flowers are produced during late spring and earl y summer. Fruit require 2 to

5 months to mature. Trees fruit in 3 to 4 years from seed. Jujube, Indian Flowering occurs July to September in Florida and autumn in other areas. In Southeast Asia, flowering and shoot growth occur during the wet season. Fruit matures in 108 to 180 day s. In India, some fruits ripen as early as October and others ripen from mid

- February or mid

- March to the end of April. In some areas, there are 2 crops a year, with the main crop occurring in152

152 **Commodity Growing Season** 

earl y spring and the second during the fall. Seedlings bear fruit in the third or fourth year. Harvesting is accomplished by manually shaking or beating the branches. Fruit are stored in net bags at 25 to 35 °C (77 to 95 °F) for 4 to 15 day s or at 10 °C (50 °F) for 28 to 42 days. Fruit stands handling, shipping, and marketing well. Kaffir

- plum Flowering occurs throughout the summer (November to February). Fruits

ripen in autumn. Kakadu plum Fl owering occurs from September to December (spring to summer). There is

a short annual harvest period in the Northern Territory beginning in March. Kapundung Fruit are harvested August to September in Malaysia. Karanda Blooms and fruits off and on throughout the year. Flowers are produced from

earl y spring through late fall. The purplish to black f ruits are harvested from mid

- May to mid

- July . The main ripening season is August and September. The cal yxremains attached to the plant when the fruit is pi cked, leaving a gumm y aperture at the base. Kwai muk Flowering occurs late spring and earl y summer; in Florida, flowering occurs

May to July . Fruit ripens from August to October in Florida. Fruit is best harvested when it is completely ripe. Lemon aspe n Flowering occurs from summer to earl y autumn. Fruit should be harvested

when pale yellow and placed directly into a refrigerator. Fruit should be frozen within 12 to 24 hours of harvest and can be stored at

- 20 °C (

- 4 °F) for up to 24 months. Mangaba Approximately 80% of fruit production takes place during the first half of the ye ar; 55% of production occurs between January and March. Lower production occurs from August to November. The flowering period is 90 to 120 day s. Fruit ripens in 112 day s. Fruit production takes place 5 to 6 ye ars after planting. Currently , fruit are collected from the wild and not cultivated. Fruit is highl y perishable and should be harvested at the half

- ripe stage when green. Fruit should be packed into plastic boxes di rectl y after harvest and shipped. Marian plum In Thailand, flowering occurs from November to December and in Indonesia,

flowering occurs from June to November. Fruiting takes place from April to May in Thailand and from March to June in Indonesia. Frui t matures in approximately

180 day s. Trees produce fruit from grafts in 2 to 5 years and from seedlings in 6 to 8 years. Mombin, Malayan Flowering occurs March to April , and f ruiting occurs June to September. Mombin, purple Flowering and fruiting time varies according to climate, but mainly occurs during the dry

season. Inareas with regular precipitation, flowering occurs ye ar round. Flowering occurs from March to April in Florida. Red cultivars flower and fruit year round in Jamaica and the largest crop occurs in July and August. Yellow cultivars fruit from September to November. In the Bahamas, fruiting of the red variety occurs from May

to June and ripening of153

153 **Commodity Growing Season** 

the yellow fruit occurs from August to early October. Dry

- season fruit are produced at the end of the dry season in February

to May . Wet
- season fruit are produced during the last part of the rainy season in September to December. Fruit matures in approximately 120 day s. Fruit production occurs in 4 to 5 years from seed and 2 to 3 years from cuttings. Trees should be pruned to 2 meters (7 feet) tall. Fruit are harvested by shaking the branches with poles and gathering the fruit from the ground. The skin of the fruit is easily damaged. Fruit can be stored at 15 °C (59 °F) for a maximum of 10 day s. Mombin, yellow New vegetative growth occurs following rain. Flowers emerge after leaves.

Flowering occurs from March to April in Florida, November to December and March in Costa Rica and April to June in Jamaica. In areas northeast of Braz il, flowering occurs during the dry season in August and September. In many areas, fruit ripen during the rainy season in January

and February . Fruit ripen in August and December to January in Costa Rica, July

and August in Jamaica, July

to October in Me xico, and August to November in Florida. Fruit matures in 3 to 4 months. Fruit production occurs in 4 to 6 years from seed and 2 to 3 ye ars from cuttings. Due to limited cultivars and the height of the tree, there is little commercial production. Most fruit is collected from wild plants. Fruit should be harvested after the start of chloroph yl l breakdown when the fruit turns yellow. Fruit are shipped in 20 kilogram (44 pound) containers to stores. Storage life at 23 to 25 °C (73 to 77 °F) is 4 days fo r light

- green fruit and less than 2 day s for ripe fruit. When stored in a refrigerator at 9 to 10 °C (48 to 50 °F), storage life is 10 day s. Monkeyfruit Trees flower in April at the end of the dry season in Nepal, and in India, flowering occurs from Janu ary to February and again from October to November. Ripened fruits are collected from the end of June to earl y August in Nepal and fruit mature 4 months later in India. Monos plum There are usually two crops of fruit per year in Florida. Fruit productio n occurs 3 to 5 ye ars from seed. Mountain cherry The tree can flower from December to July , but mostly flowers from April to July . In some areas, flowering occurs March to October, with a peak in May

. Fruits mature from June to January

. Nance Flowering occurs over a long period . The tree flowers from November to

July in Mexico and in Puerto Rico, the tree blooms and fruits continuously from spring to fall. Fruit are marketed from June to October in Mexico and December to April in Brazil. Fruit takes 130 to 135 day s to reach maturity

. Trees produce fruit in three to four ye ars from seed. Fruit are harvested b y local residents and are either consumed or sold to local markets. Fruit are harvested when full y mature; fruit are very perishable, but can b e stored for 7 months if submerged in water. Natal plum Flowering and fruiting occurs all ye ar. In Florida, flowering peaks from May

to September. Vegetative growth is followed b y flowering and thorn154

154 **Commodity Growing Season** 

formation. Fruit matures in 60 day s. Fruiting occur s in 4 to 5 years from seed and 2 to 3 years from vegetative propagation. Noni Flowering and fruiting occurs throughout the ye ar. Flowers are produced

over a span of several weeks, as fruit expand in size. Fruit mature during the summer in Brazil. In H awaii, noni fruits are harvested year round, although there are seasonal trends in the amount of flowering and fruit production that may be affected or modified by the weather and by

fertilizer and irrigation. Fruit production may

diminish somewhat during the winter months in Hawaii. A given noni field is usually harvested from 2

- 3 times per month. Under favorable growing conditions, noni plants may begin to produce small flowers and fruits about 9 months to 1 year of age. Trees begin to flower and produ ce fruit in the first year after transplanting. Fruit are harvested throughout the ye ar, once per week. Fruit can be harvested during an y stage of development. Fruit are harvested at the ‘hard white’ stage (almost all the green color has turned whitish yellow but before the fruit turns soft and falls from the tree) for juice. Handling and processing of the fruit differs depending on the type of product that will be produced. The number of noni farms has increased worldwide since the earl y 1990s to meet market demand for products derived from the tree. Fruit is cultivated in domestic and commercial orchards in Brazil In Hawaii expected yield projections with 290 plants per acre would be for the first ye ar 2 lbs fruit per plant per month (24 lbs per plant per ye ar), ye ar 2 would be 4 lbs fruit per plant per month (48 lbs per plant per ye ar), year 3 would be 8 lbs fruit per plant per month (96 lbs per plant), and year 5 would be 20 lbs fruit per plant per month (240 lbs per plant). In year 5, a grower can expect to harvest approximately 69,600 lbs of fruit per ye ar per acre, yi elding about 35,000 lbs of juice (at an extraction efficiency of approximately

50% by weight). The juice weighs about 9 pounds per gallon, so an acre of well

- managed noni can produc e approximately

3,800 gallons of juice per ye ar. For mature trees or farms older than 5 years, yields of up to 500 lbs of noni fruit per plant per ye ar may be realized. However, many factors can impinge on these numbers. Since m ost farmers do not realiz e the attainable yi elds due to pest and diseases or poor agronomic practices. On average, one might expect the average farmer to realize yields significantly less than 50,000 pounds of fruit per acre per year . Olive Flowering takes place from April to May. Blooming occurs for a period of 10

to 14 day s. Less than 5% of the flowers set fruit. Fruit growth is long and lasts about 6 to 7 months. Flowering occurs 10 ye ars from seed and 4 to 6 ye ars from vegetative propagation. Winter chilling is required for reproductive budburst. Olive trees have strong alternate bearing habits. Heav y flowering and high yield in one ye ar is followed by low yield the following ye ar. Pruning can aid this problem. There is a range of time during which the fruit may

be harvested. This depends on whether the fruit will be used for table or oil. Fruit are mostly mechanically

harvested. Beating the155

155 **Commodity Growing Season** 

branches with poles and collecting the olives on tarps, large combs and hand picking are other harvest methods. Processing oc curs directl y after harvesting. The increased interest in olive oil consumption is causing an increase in planting of olive orchards in new and traditional growing areas. Papaya, Mountain Fruit is produced ye ar - round, but has seasonal fluctuations. Main production

occurs from August to March in Chile. Fruit production occurs in 2 ye ars from seed. One tree may produce 50 to 60 fruit per season. Due to the high content of papain in the green fruit, people who harvest and handle the fruit must wear prote ctive gloves to prevent wounds around the fingernails. Pat auá Fruit ripen from April to November. The plant takes 10 to 15 years to fruit

from seed. Peach palm, fruit Fruit ripen from April to November. The plant takes 10 to 15 years to fruit

from seed

. Flowering occurs year - round in man y areas. In areas where the dry season is less pronounced, two flowering periods occur and fruiting occurs every

six months. The fruiting season extends over a 2 to 4 month period. In central Brazilian Amazonia, the main flowering season occurs from the mid

- dry

season in August and September, to the beginning of the rainy season in November. In Costa Rica, the main flowering season occurs from May to July . In Brazil, fruit ripen from late December to late March and in Costa Rica, fruit ripen from August to October. Fruit production occurs in 3 to 4 years from seed. Because inflorescences develop in sequence on the stem, all bunches cannot be harvested at the same time. Fruit is harvested when the exocarp has 50% o f its final color and the seed is mature. On spineless plants, fruit are collected b y climbing the stem and lowering the fruit bunches to the ground with a rope or dropping them into a net. On spine

producing trees, poles with hooks or curved knives are used to cut the fruit bunch. Currentl y, the plant is under

- utilized for its fruit. Persimmon, black Flowering occurs from February to June. Fruits mature in August and September. Seedlings flower within five to six years. Persimmon, Japanese Flowering occurs March to April in Florida and mid

- April in Japan. Fruit

matures in approximately 200 day s. Harvesting should occur when fruit are fully mature. Maturity is determined b y measuring blossom end color with a color chart and measuring sugar content with a hand refractometer. Non

astringent fruit have a shelf life of 10 to 14 day s. With cold storage temperatures between

- 1.0 to 1.0 °C (30 to 34 °F), fruit can be stored for two to four months. Astringent

- ty pe fruit are treated with carbon dioxide an d/or ethanol after harvest. Gibberellic acid spray can be applied to the growing fruit to delay

the maturation process and increase shelf life. Wrapping fruit with polyeth yl ene film also prolongs fruit storage. With this method, fruit can be stored for more than 3 months in the refrigerator after harvest. Pitomba Flowering occurs April to May in Florida and April to June elsewhere. Fruit matures in 30 to 60 days (May to July ). Fruit ripen in November and December in Brazil. Sometimes there is a light fall crop. Trees bear fruit156

156 **Commodity Growing Season** 

after reaching approximately 1.1 meter (3.5 feet) high. Pomerac Main flowering occurs from May to June in Florida and Java, August to November in the South Pacific, May to February

in Fiji, February

and June to October in V anuatu, March to April in Hawaii, and November to December and April to May

. In Puerto Rico, flowering occurs during the spring, summer and fall. Flowering takes place in 40 to 60 day s. Fruit matures in 30 to 60 day s. Fruit ripening occurs from August to September in Java, May to July and November to December in India, November to February in the South Pacific, June to December in Hawaii, January to February

and June to December in Pohnpei, and September to May in Vanuatu. In Kingston, Jamaica, fruit ripening is completed during the first week of June. Fruit production occurs in 5 to 6 years from seed and 3 to 4 years from vegetative propagation. Fruit should be handpicked from the tree as soon as full color is reached. Fruit do not store well. Ramb ai Flowering occurs May to July . Fruiting occurs July to October. Rose Apple Trees bloom and fruit sporadicall y almost all year in Jamaica and Puerto

Rico; fruiting occurs less during the summer. In the Bahamas and Florida , the main season is May

to Jul y. In southern India, blooming occurs in January and ripening occurs in March to April. In the Circars, ripening occurs in April and May . In central India, flowering occurs February to April and ripening occurs June to July . There are also varieties th at fruit in February and March. Fruiting occurs in 4 years from seed. Rumberry Harvests are seasonal and occur once per year, in synchron y with the annual

cycle of precipitation. Plants flower at the end of the dry season and fruit at the peak of the rainy

season. Sea grape Flowering takes place throughout the ye ar, but most commonly from January to August. Ripening occurs from March to October. Fruit develop and ripen in 2 months. Fruit is produced in 4 to 8 years from seed and 2 to 3 years from cuttings. Pruning and training should be done during the first ten years. A complete fertilizer should be applied 2 to 3 times per year. Currentl y, the fruit is not grown commercially . It is harvested from the wild. Fruit are picked individually , since ripening is not simultaneous in clusters. Sentul Flowering occurs from April to May in Florida. In other areas, flowering occurs for a period of 3 months, following leaf shed. Flowers open from 6 to 8 p.m. Fruit maturation occurs in approximately 120 day s to 6 months. Fruit ripens from August to September in Florida, June to July in the Malayan Peninsula, and July

to October in the Philippines. Asexually propagated trees bear fruit 3 to 5 years after planting. Good fruit are cultivated by regulating fr uit load and wrapping young fruit. Fruit are harvested when ripe or when the skin turns yellow. Harvesting is accomplished by knocking the fruit down with a long bamboo pole into a net and transferring the fruit into a basket. The storage life is 3 week s at 8 °C (46 °F) and a humidity of 90%. Sete

- capotes Fruiting occurs in 3 to 4 years from seed.157

157 **Commodity Growing Season**  Silver aspen Flowering occurs during autumn. Starfruit In India, the fruit is available in September and October and again in

December and January . In Malaya, fruits are produced all ye ar. In Florida, scattered fruits are found throughout the ye ar, but the main crop matures from late summer to earl y winter. Some trees have fruited heavil y in November and December and again in March and April. Weather conditions account for variability . In many

areas, trees have several cycles of flowers and fruit during the ye ar. Fruit take twelve to sixteen weeks to develop fully from flowering. Fruits fall to the ground when ripe. For marketing and shipping, fruits are handpicked while pale

- green with a touch of yellow. Fruits bruise easily

. Yields 50

– 100 kg/tree. Surinam Cherry In Florida and the Bahamas, flowering mainl y occurs from March to May ;

occasional blooming occurs during other times of the year. In Br azil, flowering occurs in September and December. Flowers are borne on the previous season’s growth or the basal part of the current season’s shoots. Flowering lasts 6 to 8 weeks. In Florida and the Bahamas, fruit is harvested from March and April to May and June and again in September through November. In California, harvesting occurs late summer. In Brazil, fruit is harvested in October and again in January . In Israel, harvesting occurs in May . In many

parts of Hawaii, fruiting occurs year - round. In man y areas, there are two fruit crops per year; some trees produce multiple crops per ye ar. Fruit matures in 3 weeks to 50 day s. Flowering and fruiting begins 2 to 6 ye ars after planting. For ornamental purposes, trees are pruned into square hedges. For fresh consumption, fruit should be harvested and immediately packaged when full y ripe. Following harvesting, fruit should be chilled immediately . For jell y manufacturing, fruit are harvested when orange or orange - red in color. Fruit is easily damag ed and the postharvest shelf life is short , while refrigeration, shelf life is 14 day s. Fruit has commercial potential as a processed fruit. Tamarind Flowering can occur several times per ye ar in some tropical locations.

Flowering occurs from May to Jun e in Florida, September to October in Brazil, summer in Central America and the West Indies and spring to summer in other locations. Two flowering periods occur in India and Sri Lanka. Fruit development occurs in the rainy season in many locations. Frui ting occurs in summer in Brazil, late spring to summer in California, late summer to fall in Hawaii, and April to June in Central America, Florida, and the West Indies. Fruit matures in 6 to 10 months. Fruit production occurs in 7 to 10 years from seed and 3 to 4 years from vegetative propagation. Trees can produce fruit for up to 200 years. Fruit are hand

- harvested when fully mature and the moisture content is reduced to approximately 20 percent. Fruit maturity is determined by tap In eastern India, p ulp is covered with salt, rolled into balls, exposed to dew, and stored in jars. In Java, the salted pulp is rolled into balls, steamed, and sun dried, and exposed to dew for a week before packing in stone jars.158

158 **Commodity Growing Season** 

Ping the fruit and listening for a hollow, loose sound. Fruit mature at different times on the same tree, therefore selective harvesting must be done. In some countries, fruit are harvested at a green stage (flavoring), and a ripe stage (fresh consumption and processing). Unharvested fruit fall from the tree a year after flowering. There are a number of different processing techniques involved with the tamarind. Fresh fruit can be dried using dehydrators or the sun. Shells, fibers, and seeds are removed and the pulp is pressed and preserved i n large masses. In some countries, tamarind is processed for shipment to large

- scale processors by layering the pulp with sugar and covering it with boiling sugar s yrup. There are also mechanical methods of extracting pulp, including a tamarind dehuller. Pulp is most often stored by mixing with salt and storing in transparent containers. Pulp can be stored in a cool, dry area for 3 to 6 months. Fresh fruit can be stored for a few day s in a refrigerator or freezer or packed in high

- densit y polyeth yl ene bags in a dry place below 10 °C (50 °F) for 4 to 6 months. Tamarind production is expanding. Grows wild and is widely cultivated around the world, most notably in India, Puerto Rico, and Thailand

. Uvalha Flowering occurs from March to May and fruit are harvested from May to July in Florida. Fruit matures in 60 day s. Fruit production occurs in 3 to 4 ye ars from seed. Fruit should be harvested when ripe. Fruit is processed commerciall y b y small growers in rural areas in Brazil. Water apple Main flowering occurs May to July in Florida and can occur during other seasons. In Indonesia, flowering occurs in July and September. Flowering usually occurs during the earl y or late portion of the dry season. Fruit matures in 30 to 40 day s. In Malaya, the two main crops are in the spring and the fall. In Indonesia, ripening occurs in August and November. Fruit production occurs in 7 to 8 years from seed and 3 to 4 years from layers. Due to the thin skin, fruit are delicate and must be picked by hand twice pe r week. Shelf life is only a few day s. Water berry Flowering time varies and occurs in June, September to October, and August

to November, or August to January . Fruiting varies and can occur in August, October, and December. Fruiting can occur while th e tree is still flowering. Water pear In areas with two rain y s easons, flowering occurs twice, once during the short

dry season and once at the end of the long rains. In areas with one rainy season, flowering occurs once, at the end of the dry season and extending into the rain y season. In some areas, flowering occurs September to December. Fruit ripen from February to May in some locations and October to June in other locations. Fruit should be harvested b y shaking the branches with hooks. Wax jambu Main flowering occurs from April to June in Florida and Java, and March to

April in India; flowering can occur during other seasons. A dry season is required for flowering. Fruit are harvested from May to July in Hawaii, March to May

in Sri Lanka, May

t o June in India, and June to August in Java.159

159 **Commodity Growing Season** 

Production sy stems in Taiwan allow for fruit to be harvested during different times of the year. With the regular sy stem, fruit are harvested from May to July ; simple flower forcing enables fruit to be harvest ed February to July ; improved flower forcing allows fruit to be harvested December to July ; the bald cut sy stem and the bald cut plus shading s ys tem enables fruit to be harvested from December to February . Fruit are harvested 1 to 3 times per ye ar. Fruit matures in 30 to 40 day s. Fruit production occurs in 5 to 6 years from seed. The thin skin is delicate and easily damaged, so proper harvesting and handling must be practiced. Fruit should be harvested 2 to 3 times per week when the fruit is full of co lor and firm. Fruit are sorted for size and shape before being packed in single layer tray packs with padding. Fruit can be stored 4 to 6 day s at ambient temperature. **Cashew apple:** Cashew apples may

be harvested from the tree when they are full y mature (fruit have turned from green to yellow or red) or after they drop to the ground. Mature cashew apples harvested from the tree ripen rapidl y at room temperature and should be allowed to ripen before they are put in the refrigerator. Homeowners should not attempt to shell or consume the cashew nut produced b y cashew trees grown in the home landscape. The shell contains a reddish

- brown, viscous, oily

liquid composed of various phenolic lipids. This oil is poisonous and acts as a powerful vesicant, caus ing extensive blistering of the skin. Removal of the kernel from raw nuts requires special precautions and procedures. Commerciall y, special equipment and roasting is used to remove most of these oils before shelling, thereb y preventing contamination of the nut as it is processed. This should not be attempted by the homeowner , and certainly never indoors, because the oil is volatile and could cause severe lung damage. Even with commerciall y prepared cashew nuts there have been a few instances of dermati tis where fragments of shell remained in the packaged nuts. Great care must be exercised in handling raw nuts, since the shell contains a poisonous, thick, caustic oil, which can cause severe dermatitis in susceptible individuals. Gloves should be worn wh en removing the cashew nut from the cashew apple. Note that cashew is in the same family as Brazilian pepper and poison ivy , both well known as capable of inducing severe allergic reactions. Caution : Homeowners should not attempt shelling and consuming th e cashew nut produced b y cashew trees grown in the home landscape. The shell contains a reddish

- brown, viscous, oily liquid composed of various phenolic lipids. This oil is poisonous and acts as a powerful vesicant, causing extensive blistering of the skin (dermatitis). Removal of the kernel from raw nuts requires special precautions and procedures. The sap from the wood, leaves, and flowers may also cause dermatitis and the smoke from burning any part of the tree is poisonous. **Date:** The harvest season f or dates last three to four weeks for early maturing varieties to two

–160

160 three months for lat e maturing varieties. Growers have to harvest fruit in several pickings since the fruit does not mature at the same time. Semi

- dry dates like ‘ Zahidi ’ are usuall y left until all the fruit are ripe and then the entire bunch is cut. ‘Delget Knoor’ varieties growers usually cut the entire bunch after all the fruit are ripe and then soften the drier fruit through hydration. Fruit may

be consumed from the peak or ‘ Khal al ’ stage when they have reached their most intense red or yellow color and maximum weight to the tamar stage when they have lost most of their moisture and can be readil y stored. The most desirable stage of maturity for eating varies with the variety . M ethods of harvesting consist of using shallow trays for collecting soft dates such as ‘ Medjool ’ . As trees get taller, harvesting using h ydraulicall y operated lifts and cherry pickers are used. Lightweight ladders are used for trees 25 to 30 feet high. M echanical harvesting s ys tems have been used to harvest semi

- dry varieties such as ‘ Delgot Noor ’ and
‘ Zahidi ’ . After the bunches are removed a mechanical shaker removes the fruit from the bunch and are separated into pallet boxes. Bunches are also vigorou sl y hand shaken to remove the fruit. The date varieties are tradionally placed into three classes: soft, sem

- dry , or dry based on the texture of the fruit under normal ripening conditions. **Noni:** Noni fruits can be picked at an y stage of development, depending on the intended processing method. Some producers prefer green fruits, whereas other processors prefer the hard white noni fruits for processing. Most noni juice processors accept or prefer the “hard white” stage of fruit development for noni j uice production, because the fruits ripen quickly once that stage of development is reached

. Noni fruits in various stages of development, from flowering (foreground) to “hard white” (background). Noni fruits may be picked at any

stage of development, depending on the intended product or processing operation. The “hard white” fruits are usuall y picked for processing of the traditional noni juice beverages. Translucent noni fruit, 1

- 2 day s after harvest of the “hard white” stage. The translucent fruit s are ready to release their juice. Noni fruits are harvested b y hand b y picking the individual fruits from the branches. They are placed in baskets or bags or placed in bins for transport to the processing facility . Noni fruits do not bruise or damage ea sil y, and usually no special padded containers or other precautions are needed to prevent fruit significant fruit damage. Furthermore, exposure of noni fruits to direct sunlight or to warm temperatures immediately after harvest is not a significant concer n. Therefore , noni fruits need not be refrigerated after harvest and are usually not refrigerated **Olive:** The harvest periods of olive cultivars in California vary from September for the cultivar ‘Ascolano’ through November for the cultivar ‘Mission’. S ee Table 24 for harvest period of the olive cultivars. Usual olive harvests are from mid

- September and peak in mid

- October, and finish in mid

-November. Here is a range of tim ing during which the fruit may be harvested. This depends on whether the fruit w ill be used for table or oil. The 14

- day period in mid

- October is the period where olive fruit quality and yield combine for greatest profit. Hand harvesting is the more expensive harvesting method and labor shortages cause a need for more efficient harv est161

161 methods. Fruit are mostly mechanically

harvested. Beating the branches with poles and collecting the olives on tarps, large combs and hand picking are other harvest methods. When olives are hand harvested, they are placed in a picking bag, which is dumped into standard orchard bins that hold 1,000 lb (454 kg). Mechanical harvesters include trunk shaking which results in removing 60

– 80 % of the olives, so large single head harvesters similar to those used in grape, blueberry , and coffee. Fruit sho uld be placed in the shade quickl y to avoid sunburning and losing moisture.
**Table 24**  **. Harvest Periods of Major Olive Cultivars in California (Univ C**  **alifornia Olive Production Manual 2004, Publ 3353).**  **Cultivar Sept.**  **Oct. Nov.**  **Dec**
‘ Ascolano ’ X X X
‘ Manzanillo ’ X
‘ Sevillano ’ X X X
‘ Barouni ’ X X
‘ Mission ’ X X X **Processing Studies for Acai**  **, Acerola**  **, Guava**  **, Im**  **bu ,**  **Noni , Starfruit, and**  **Tamarind , for**  **Their Juice, Nectar, and Canned Slices, and for Canned Table Olives and Oli ve Oil.**  (Adapted from Neil Ewing, National Food Processors Association, 1992, Nagy et al., 199 3 , Hui, 2006 , and iTi Tropicals http://www.ititropicals.com ). **Acai :**  Acai is a palm fruit native to the Amazon estuary

. The Acai fruit is small, round and bla ckish purple resembling a grape and it has long been revered as an antidote for numerous ailments by

the indigenous people of Brazil's Northern Amazon region

. The acai fruit has a large seed, about 7 mm in diameter and contains some amount of pulp. Itha s a berry

- cocoa flavor that has antioxidants, plus healthy Omega fats, protein and dietary fiber. A cai has 30 times the antioxidants of red wine, and an essential fatty acid profile similar to olive oil

. Acai juice and purees can be used in juice smoothi es, energy drinks, ice creams and sorbets. One compan y i Ti (www.ititropicals.com ) now supplies frozen acai puree, frozen clarified acai juice, clarified acai juice concentrate, and acai with lime. Acai Puree is prepared from s elected berries, which are anal yz ed for color appearance and flavor. Premium quality acai berries are washed, blanched, deseeded and the extracted pulp is pasteurized and frozen. Acai puree can be used in various juice applications, smoothies, energy drinks, ice creams and sorbets

. A cai puree has 12 and 14% solid content. To make clarified acai juice , highest quality acai berries are selected, washed, blanched, deseeded, the extracted pulp goes through an enzymatic treatment, and the clarified juice is obtained. The product is Kosher certified and manufactured under a certified quality s ys tem.162

162 Clarified acai juice can be used in various juice applications, smoothies, energy drinks, ice creams and sorbets. To obtain clarified acai juice concentrate , the process begins using the same process used to obtain the regular juice. A cai berries are selected, washed, blanched, deseeded, the extracted pulp goes through an enz ym atic treatment, and the clarified juice is obtained. The juice is then concentrated by reducing the water conte nt. Clarified acai juice concentrate can be used in various juice applications, smoothies, energy drinks, ice creams and sorbets

. **Acerola tropical juice products** : Acerola is a deep

- red, cherry like fruit that originally

grew primaril y in and around the West Indies. It is now found abundantly in Brazil. It is one of the highest sources of natural vitamin C and bio

- flavenoids

. Inaddition to vitamin C, it also contains pro

- vitamin A, vitamin B1, B2, B3, iron, phosphorous and calcium. The fruit can be used in desserts and preserves

. A cerola juice concentrate is obtained by evaporation of water in the single strength juices. It keeps the aroma and flavor of the single strength juice almost in totality, since the aromas of the pulp that are evaporated t ogether with the water during the concentration process are recovered and incorporated back into the juice concentrate. The juice concentrate has a vitamin C content of 800

- 1200 mg/100ml and a Brix of eight

. Product is 100% natural with no additives , and the j uice concentrate can be used in desserts and preserves as well as a natural source of vitamin C.
**Guava Products** Guava is a climacteric fruit and ripens quickly after harvest with the skin changing color from green to yellow. Guava pulp may be s weet or sour, off

- white to deep pink, with the seeds in the central pulp of variable number and hardness, depending on species. Fresh guava is known to be low in calories and high in Vitamin C. In a ddition, it is characterized by high consumer acceptabil ity

because of its distinctive aroma and flavor. Being rich in vitamins A and C, and high levels of dietary fiber, guava as is acai is regarded as one of the "super fruits". Guava contains carotenoids and poly

- phenols

- the major classes of antioxidant p igments. In Hawaii, 90 % of the fruit processed are harvested from the cultivar ‘Beaumont’ that are of the acid ty pe. The guava puree process was developed in Hawaii and now used throughout the world. Firm

- ripe fruits are delivered to the processor usua lly in 30 to 40 lb lug boxes. The fruit can be extensively

used to make candies, preserves, jellies, jams, marmalades, and for juices. Pink guava can be used as the base of salted products such as sauces, constituting a substitute for tomatoes. As eptic p ink guava puree, aseptic pink guava concentrate, aseptic white guava puree, frozen guava essence, aseptic organic guava puree. The guava puree is aseptically processed, manufactured from highest quality fruits free of insects and diseases. V arieties of guava puree are available from Malaysia, Ecuador, and India. The white and pink guava puree is free from stone cells. Standard applications include juices, nectars, bab y food and jelly. Guava concentrate is manufactured using mature fruit, free of insect s and diseases. The fruit is processed asepticall y s ys tem through cold extractor grinding, followed b y an enzy matic deactivation, evaporation, enzy me addition and puree concentration and sterilization. Both pink163

163 guava concentrate (Malay sia and Ecuador) an d white guava concentrate (India) are available

. Guava concentrate can be used in beverages, ice cream, jams, jellies, sauces and cereal bars. Guava essence captures the fresh fruit aroma and flavor of the fruit by extracting the volatile essence aromas from the pulp through condensation. The powerful sensory qualities of this guava essence make it ideal for adding natural taste and aroma to beverages, snacks, frozen treats, and confectionary

. Itis also processed into a dehydrated powder (prepared from dehydrated slices ) and the yellow slightl y overripe fruits are preferred for puree. Guava juice is produced either from fresh fruits or from puree. Guava nectar is prepared from puree, clarified juice, or concentrate with sugar s yrup, citric acid and other flavoring agents. Guava cheese is prepared from firm ripe fruits to make fruit leathers. The waste products from guava processing can be used for functional fruit ingredients such as a source of lycopene. It is also a source of pectin used in other processes.
**Imbu Tropical Juice Products**  **.** Imbu, which is commonly known as the Brazil plum, is native to northeast Brazil. This fruit has been described as perhaps the best flavored among all of the Spondias species. The round fruit is light yellow t o red in color, around 2

- 4 cm in size, and has a leathery shell. When fully ripe the flesh is soft and juicy , with a sweet taste and distinct aroma. The fruit are sour if eaten before they

are fully ripe. This fruit is of high importance to the people of northeastern Brazil, who consume vast numbers of umbu during the fruiting season. Imbu can be eaten fresh or made into jams or other sweetened preserves like fruit cheese. The fruit is ideal for mixing with gooseberries or plums and is used in fruit jui ces, jams and sorbets. I mbu puree is produced from the best quality

fruit and is made from all natural ingredients. All processing of Umbu puree is done under the guidelines of good manufacturing practices. Imbu p uree is free of an y additives or preserv atives. The p uree can be used to make fruit juices, jellies and sorbets.
**Noni Puree and Juice**  **Tropical Products**
. Noni is a small, flowering shrub native to the Pacific islands, Poly nesia, Asia, and Australia , and grows to a height of up to 10 feet hi gh, and the fruits are oval, medium 4

- 7cm, at first green, turning light yellow or white when ripe. The Noni fruit has many seeds. Noni pulp contains high vitamin C content and substantial amounts of niacin, iron and potassium. Vit A, Ca and Na are pre sent in moderate amounts. Noni juice is claimed to have healing properties and to be beneficial in treatment of diabetes, heart disease, and cancer. Noni puree is made from the natural fruit of noni, which is carefully selected, washed, disinfected, peel ed, deseeded, ground into a smooth puree, and asepticall y packed

. Processing is carried out using modern technology equipment and carefull y defined parameters, looking after sanitary conditions and processing standards are strictl y defined by Good Manufac turing Practices. Noni puree can be successfully used in various beverage applications. Fruits are washed at the processing facility before they ripen fully

and turn soft. For juice production, the noni fruits are held at ambient or room temperature for one to several day s to ripen before they are processed. However, prompt164

164 processing for juice is important, for if ripe fruits are allowed to sit for an extended period, they begin attract unwanted fruit flies, rats and other insects or pests. For process ing of noni fruits for powders or other precuts, the fruits may be processed immediately , before they fully ripen. Unripe fruits are easier to work with some ty pes of chopping and drying equipment.
**Starfruit Tropic a**  **l Juice Products:** Starfruit are cla ssified into sweet and sour cultivars. Sweet cultivars are mainly for direct consumption or for nonfermented juice making, whereas the sour cultivars are processed into preserves, jam, jelly , canned fruit, fermented fruit juice, and sweetened nectar. Jui ce extraction is done by

crushing and pressing with a juice yield above 60 %. Sour starfruit cultivars must be fermented before use into nectar. All stasrfuit produced in the U.S are for fresh use. **Tamarind Tropical Juice Products :**  Believed to originat e in East Africa, tamarind now grows extensively throughout the Indian subcontinent, Southeast Asia and the West Indies. The ripened sticky pulp has a musky flavor and is sweet and sour due to the sugars and the acid content. It is an important ingredient in Worcestershire sauce, some barbecue sauces and ketchups. Tamarind concentrate makes delicious chutney s, curries and can be added to soups, marinades or sweets. It can also be used in desserts and sweetened drinks

. The tamarind puree concentrate is m ostly from Mexico. The manufacturing facility

producing this concentrate operates under a certified quality control sy stem and HACCP regulations. The puree has a sweet, tangy taste and can be used for various food and beverage applications. Insome countries, tamarind is processed for shipment to large

scale processors b y laye ring the pulp with sugar and covering it with boiling sugar s yrup. There are also mechanical methods of extracting pulp, including a tamarind dehuller. Pulp is most often stored b y mixing with salt and storing in transparent containers. Pulp can be stored in a cool, dry area for 3 to 6 months. Fresh fruit can be stored for a few day s in a refrigerator or freezer or packed in high

- density pol yeth yl ene bags in a dry place below 10 °C (50 °F) for 4 to 6 months. Tamarind production is expanding. Tamarind puree concentrate can be used to make delicious chutney s, curries and can be added to soups, barbecue sauces, ketchups, marinades or sweets. It can also be used in desserts and beve rages.
**Table Olive Products:**  Olives grown in California are processed into black

- ripe (99 %) or California

- style green and Spanish style green olives (< 1.0 %). The method used is pickling by adding an edible acid generall y lactic or acetic acid in the form of vinegar. This acidification preserves the olive without having to ferment them. California style black olives can be made from either fresh or stored olives. The processing steps include fist loading the olives into cement tanks of 1 0

– 20165

165 to n ( 9

- 18 MT) capacity. Water is added to the tanks and the olives are subjected to two

- six applications of lye (0.5

– 1.5 % sodium hydroxide at temperature of 10 °

– 21 °C
. Lye is removed b y changing the water at least twice dail y. Then the olives are stored in dilute brine for 2 day s, and onl y about 24 hours is needed to fix the color. Cured olives are sorted on a conveyor belt to remove those that are off color. Olives to be pitted are put through an automatic pitter, and both are canned similarly

. A pH of 7.0

– 7.5 appears to be most favorable. Olives are packed b y weight into cans. A f ter filling, brine is added and the canned are heat processed to sterilize them. California

- style green

- ripe olives are also subjected to a lye solution. They are stored for two day s in dilute brine, and then canned as the black

- ripe olives. The Spanish style green olives are a minor industry in California due to foreign competition. They also receive a lye treatment and are fermented in 50

– 180 gallon wood barr els. The pH for fermenting should be 3.8 or less and can take up to a year to complete. Pickled olives are destemmed and graded for size. They

are usually

placed in glass bottles. Stuffed olives are made from pickled and fermented green olives that are pitted and then stuffed with strips of red pimento peppers that were preserved also in heavy brine. Almonds and small onions are sometimes used. The stuffed olives are fermented for several weeks and then processed like Spanish

- st yl e pickled green olive s. The Greek

- st yl e natural olives are made from olives that are purple or black and placed in 1

– 20 ton (9

– 18 MT) containers that are covered with brine for fermentation

. No lye treatment is used for these green olives. There are five main trade typ es for processed olives. These include green olives in brine; olives turning color in brine; black olive in brine; black olive in dry salt; and other ty

pes like split olives. There are eight styles of olives in trade. These include: whole olive with pit , whole olives without pit; whole stuffed olives; halved cut olives; quartered into four parts, sliced olives of uniform thickness, chopped or minced, and broken olives. Olive size counts have a wide range from 27

- 32/lb (60

- 70/kg) to 181

- 223/lb (400

– 450/kg). Plantings are high density with 400 trees/A (988 trees/ha) with compact varieties ranging up to 900 tree/A (12,223 trees/ha). **Olive Oil Processing** : In California, there are 13 processing mills for olive oil ( Sibbett, 2004) ranging from 4,00 0

– 100,000 gallons (14 to 345 MT). Production in 2002

- 2003 was over 400,000 gallons. Cultural practices for olive oil production and table olives are the same, especially pruning, fertilization, irrigation, pest, and disease controls. The main differences are in the use of different cultivars and harvesting. Table olive cultivars usuall y have lower oil content and are usually larger

. Some cultivars like Mission and Picual are dual

- purpose varieties. The Manzanillo table olive is known for its high oil quality . In oil olives fruit thinning is not practiced. Table olives are harvested at the green

- ripe stage, while oil olives are harvested at a more mature stage, and are better adapted to mechanical harvesting than table olives. Oil olives are usually harvested at the purple skin

- green flesh stage in November

– January . High quality virgin olive oil is usually made from varietal blends. Most cultivars range from 10

– 35 % fresh weight at full maturity. Cultivar production of oil content gallons/t on range from 10

- 20 in cultivar ‘Sevillano’ to up to 55 gal/ton in ‘Picudo’ or ‘Mission’. Olives for oil should be moved from the field to the processor immediatel y. Olive oil takes on odors, flavors rapidl y so the mill must be kept clean,166

166 and odor fr ee. The first washing is to remove foreign material that could damage the machinery like sticks, rocks, and leaves. Onl y olives harvested from the ground require removal of residues and must be washed. The olives are milled (crushed) to release the oil from extraction . Four types of mills that are used to crush olives are stone mills, hammer mills, disc mills and a pitter mill to remove the pits. The oil paste is then mixed called malaxation slowly to prepare the paste for oil separation from the pomac e. It is stirred for 20 to 90 minutes. The next step is to extract the oil from the paste and fruit water. Pressing with pressure is the traditional method but is labor intensive. The oil quality may be superior or very

defective if fermentation occurs . The sinola process has stainless steel blades, which the oil adheres, and drips off and has no pressure and produces high quality oil. A centrifugal decanter can also be used and spins up to 3,000 rotations/minute to remove the oil. The waste is proce ssed as a dry and the wastewater they are left to decompose in the field. The pits can be used as a fuel by burning since they

are hard to decompose. Pit less pulp has been fed to livestock, but is an insignificant feed in California. The kg of waste f rom the process varies from 350 to 800 kg of solid waste/MT of olives. The kg of wastewater from the process varies from 250 to 1,200 kg of solid waste/MT of olives. Premium quality

oils are stored in stainless steel containers and maintained at a temperature of 59 ° and 65 ° F (15 ° to 18 °C ). After processing, the oil is stored in bulk for 1

– 3 months to allow for settling out particulate matter and excess water. Olive oil is filtered at the time of bottling. Olive oil consists of 98 % lipids and 2 % un saponifiable volatiles, poly phenols, pigments, aromas, and flavenoids. The California Olive Oil Council has adopted the international olive oil standards. There are nine grades of olive oil. See also the Marketing Standards Section of this anal ys is. Th ese are extra
- virgin, virgin, ordinary virgin, virgin lamp oil, refined, olive oil blends, crude olive pomace oil, refined olive pomace oil, and olive pomace oil. There are several U.S. grade standards for olive oil and olive

- pomace oil. There are four types of olive oil described and include virgin olive oils, olive oil, refined olive oil, and crude olive

- pomace oil. The hierarch y for grades of virgin olive oil is extra

- virgin olive oil; virgin olive oil, and virgin olive oil not fit for human consumpt ion (lampante virgin olive oil). Lampante virgin olive oil is the lowest quality among the virgin olive oils and must be refined before consumption. U.S. Extra Virgin Olive Oil is virgin olive oil, which has excellent flavor and odor, and free fatty acid content expressed as oleic acid of not more than 0.8 g per 100g. U.S. Virgin Olive Oil is virgin olive oil, which has reasonabl y good flavor and odor and excellent flavor and odor, and free fatty acid content expressed as oleic acid not more than 2.0 g p er 100g. U.S. Virgin Olive Oil not fit for human consumption without further processing is sometimes referred to as “U.S. Lampante Virgin Olive oil is virgin olive oil which has poor flavor and odor and free fatty acid content expressed as oleic acid of m ore than 2.0 g per 100g. It is intended for refining or for purposes other than food use. U.S. Olive Oil is the oil consisting of a blend of olive oil and virgin olive oil fit for human consumption without further consumption. It has a free fatty acid c ontent expressed as oleic acid not more than 1.0 g per 100g. U.S. Refined Olive Oil is the olive oil obtained from virgin olive oil by refining techniques that do not lead to alteration in the initial gl yc eridic structure. It has a free fatty acid content expressed, as oleic acid not more than 0.3 g per 100g, is flavorless and odorless. The Olive

- pomace Oils hierarch y from lowest to highest is olive

- pomace oil, refined olive

- pomace oil and crude olive

- pomace oil. Crude olive

- pomace oil has the lowest q uality among the olive

pomace oil s and must be refined before consumption. Olive

- pomace cannot be labeled as olive167

167 oil. The U.S. Olive

- pomace Oil is the oil comprising a blend of refined olive

- pomace olive and virgin olive oils for human consumption without further processing. It has a free fatty acid content expressed as oleic acid not more than 1.0 g per 100g. U.S. Refined Olive

- pomace Oil is oil obtained by

refining methods that do not lead to changes in the gl yceredic structure. It has a free fatty acid content expressed as oleic acid not more than 0.3 g per 100g. U.S. Crude Olive

pomace Oil does not meet the other olive

- pomace requirements and is intended for food use or purposes other than food uses. **Comparison of the Raw Agricultural Commodit ies (RAC) and Processed Commodities for**  **the Tropical and Subtropical Fruit** 

**– Edible**  **Peel Group (see Table**  **25 ).**  The raw agricultural commodities (RAC) for the proposed Tropical and subtropical fruit

– edible peel crop group are similar (Table 25 ). Only f igrequires a processed commodity for dried fig and olive requires refined oil, and there are no livestock feed commodities associated with these proposed tropical and subtropical fruit edible peel commodities.
**Table 2 5**  **. Tropical and Subtropical Fruit** 

**– Edible Peel Portion**  **Analyzed for the Raw Agricultural Commodity (RAC) and the Processed Commodity (40 CFR Vol. 58, No. 187,**  **9/29/1993, pp. 50888**

**– 50893. Portion of Food Commodities Analyzed Pesticide Residues:**  **Proposed Rule), and Table 1 Raw Agricultur al and Processed Commodities Derived from**  **Crops (EPA Residue Chemistry Guidelines OPPTS 860.1000). Commodity**  **Portion Analyzed (RAC), Use as a**

**Feedstuff (F) Processed Commodity**  **and Use as a Feedstuff (F)**  Tropical and Subtropi cal Fruit

– Edible 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
. See fig and olive

.

Fig Analyze the whole commodity after removing stems and stones but residue is calculated and e xpressed on the whole fruit similar to Codex MRL
. Dried fig.

Olive Analyze the whole commodity after removing the pit and discarding stems. Refined oil.

Other uses for the specific tropical and subtropical edible peel c ommodities are discussed unde r 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

.168

168 **LIVESTOCK FEED ITEMS:** There are no significant animal feed items associated with the proposed Tropical and Subtropical Fruit Group 2 3

– Edible Peel (Table 25 )

. **CROP ROTATIONS FOR THE TROPICAL AND SUBTROPICAL FRUIT** 

**– EDIBLE**  **PEEL :**  The members of the Tropical and subtropical fruit

- edible peel proposed group are not rotated because of their long productive life spans at the same location and most orchards or plantations are m aintained at the same location for greater than 10 ye ars (Schneider, 1998)

. The HED Chemistry

B ranch (Schneider, 1998a) has previously d etermined that crop rotatio n stu dies will not be required for the following commodities avocado, banana, date, fig, guava, mango, olive, papaya, passionfruit, pineapple, and plantain. O nl y date, fig, guava, and olive have edible peels. Several crops such as figs require several years to develop and mature before they produce their first commerciall y available crop. T herefore, the length of time that it takes to establish a crop before it is mature enough to produce a crop, and the expected length of time the crop produces a profi table marketable commodity w ill determine if a crop rotation study i s required. T able 2 6 lists specific tropical fruit commodities, whether the crop is rotated, and reasons for the decision. **TABLE 26**  **. DETERMINATION**  **OF TROPICAL**  **AND SUBTOPICAL**  **EDIBLE PE**  **EL**

**COMMODITIES WHOSE**  **CULTURAL PRACTICES**  **DO NOT**  **NORMALLY INCLUDE CROP ROTATIONS. TROPICAL**  **FRUIT -**  **EDIBLE PEEL**  **COMMODITY CROP** 

**ROTATED (Y/N)**  **NOTES**

Date N The date palm is planted for fruit production at spacing 30 by

3 0 ft. and after several years attains heights at maturity ( 75 to 100 ft). The first crop is usuall y obtained between 5 to 8 ye ars. Fig N Culture in orchard similar to stone fruits like the peach. Commercial bearing starts about 7 ye ars of age. Guava N Guava trees are productive for > 15 years.169

169 Olive **N** Olive trees reach a height of 25 ft., bear fruit at 8 ye ars, reach peak production in 12 to 20 ye ars, and are known to produce fruit 40 to 50 ye ars before declining in Californai.
**PEST PROBLEMS FOR THE TROPICAL AND SUBTROPICAL EDIBLE**  **PEEL FRUIT**  **CROPS** : (Developed from USDA Crop Profiles from CA , FL, and HI E xtension Bulletins , Ploetz, 2003, and Research L iterature). Several common pest problems occur among the tropical fruits. The most important pest problems associated with this group of commodities are insect and plant diseases , including various postharvest diseases

. Weeds common to humid climate orchards affect tropical fruit orchards. Because tropical fruits are grown under hot and humid conditions, fugal problems are commo n. 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, d iseases, viruses, weeds and vertebrate pest problems of the tropic al f ruits. Many

of the pests’ problems are common to all tropical fruits such as fruit rots, leaf and fruit borers, and nematodes. Availability

of a similar set of pest control options for the Tropical fruit edible peel group would be useful in promoting integrated pest management (IPM) strategies to reduce the need for multiple applications and to avoid pesticide resistance problems. Some of the pests affect the external appearance of the fruit some from damage by feeding on the leaves or buds, and some by reducing postharvest keeping qualities. Weeds can reduce plant growth significantl y, and also harbor insect, disease and nematodes hosts such as chickweed, dandelion, and mustards and provide protection for vertebrate pests, as well as compete for nutrients and moisture. Specific Pest Problems for Some of the Tropical and Subtropical Edible Peel Fruits are discussed below: **Acerola:** Acerola has several pests’ problems in Florida. The pest is acerola weevil and its damage peaks from June through Sept ember. The larvae damage leaves and floral parts and will reduce yi eld, fruit quality , and tree vigor. Caribbean fruit fly and scales are also pest problems. Major problem for successful cultivation is to control the root nematode. Anthracnose and leaf spot occur in Florida. **Big n**  **ay :**  In Florida algae leaf spot, mealy bug, soot y mold, and scale insects are pests that attack the fruit and foliage. **Carob** :170

170 The carob moth is a serious problem by larvae boring into the pods. Scale insects are also prob lem pests in California. Ground squirrels feed on plants less than two y ears old. Pocket gophers feed on the roots and rabbits and deer graze on the young trees. **Cashew A**  **pple P**  **est P**  **roblems :**  There is no specific information on pest problems of cashew i n south Florida , but i n those areas of the tropics where there is extensive experience growing cashew, important pests have included various insect borers (larval stages of beetles and moths), insects that destroy flowers or foliage (beetles, caterpillars, thrips and mirids) and those that attack fruit (plant bugs, beetles and caterpillars). The crop should be monitored p eriodically for pests. Some of the major plant d iseases of the cashew trees can be \avoided b y planting trees in full sun, where the flow ers, leaves, and fruit dry

off quickly

after rainfall and not to apply irrigation water to the foliage, flowers, and fruit , and to monitor the tree for disease problems during the flowering and fruiting season. Major plant diseases include po wdery mildew and anthracnose. Both these fungal pathogens attack newl y emerging panicles, flowers, and young fruit. Successful chemical control of diseases caused by fungi requires that all susceptible parts of the plant be thoroughl y coated with the fungicide before infection occurs. Spray s applied after infection (which occurs from several day s to months before the disease is evident) will not stop disease development. Spray s must be re

- applied as new tissues become exposed by growth , and as spray , residues are re duced b y weathering. A successful program depends on use of the right amount of a recommended fungicide, timely applications before infection is most likely to occur, and thorough coverage of susceptible plant parts. The Phy tophthora root rot (

Phytophtho ra sp p .) is a f ungus that attacks the roots, causing nutrient deficiencies (chlorosis), wilting, leaf drop, and stem dieback and tree death. Cashew trees should not be planted in poorly drained soils or areas subject to flooding. The most important disea se of cashew in Florida is anthracnose ( Colletotrichum gloeosporioides ) that attacks flowers, young fruits, leaves and twigs. It also appears as a storage disease of mature fruits. Symptoms may appear as black or reddish

- brown, slightly sunken lesions of irregular shape, which graduall y enlarge and cause blossom blight, leaf spotting, fruit staining, and fruit rot. Disease development is encouraged by rains or heavy

dews. Powdery mildew fungus attacks leaves, flowers and young fruits during the dry sprin g weather. In fected tissues are covered with the whitish, powdery growth of the fungus. Lesions develop along the midribs or undersides of leaves and become dark brown and greasy

- looking as leaves mature. Severe infections destroy flowering panicles and cause failure of fruit set and defoliation of trees. Alga e s pot ( Cephaleuros sp.) is a parasitic alga e that attacks leaves and stems. Sy

mptoms begin as circular green

- gray spots, which then turn rust red, indicating sporulation. Stem infection appears s imilar but can lead to bark cankers and thickening and stem death. **Cattley guava** : The cattley

guava pest problems include greenhouse thrips and the Caribbean fruit fl y. Bids eat the ripe fruit.171

171 **Date Pest Problems**  **:** Dates have relativel y few plant diseases, but they may have a significant impact on fruit production and include fusarium wiltblack scorch, black scorch, alternaria fruit rot, and graphiola leaf spot. Fruit rots caused by fungus can cause losses ranging from 10

– 40 % of the crop. Black scorch and diplodia disease attack leaves and stunt growth. California the most important vertebrate pest is the gopher, while ground squirrels and rats are occasionally pests. Important date insect pests are listed in Table 27.
**Table: 27**  **. Date Inse**  **ct Pests (University of California Crop Profile , University California**  **Publication 3498 )**  : **Insect Pests Notes**  Banks ’ grass mite The Banks grass mite causes direct damage to dates by feeding on green, immature fruit, resulting in a hardened, shriveled and cracked fruit. Late
- season feeding causes rasping marks or bronzing on the fruit surface. This causes the fruit to be downgraded or culled. Itis believed that a single female lands on a date bunch and initiates a colony. Colonies produce a heav y webbi ng while feeding and damaging the developing fruit. Dust is collected in the webbing creating an environment that retards natural control, makes it difficult to attain adequate miticide coverage, and is optimal for population growth. The colony reproduce s at a rapid rate of up to a generation every seven day s. Carob moth and Raisin moth The carob moth first appeared in the Coachella Valley of

California in 1982. Larvae cause damage b y feeding in the fruit, leaving frass and webbing behind. Damaged dat es have to be culled. Dates are most susceptible to infestation late in the season (August to November). Summer rains increase insect pressure as the higher humidity causes fungi to grow on the surface of the fruit, which attracts the moths. The variety ‘Deglet Noors’ is heavil y attacked b y the carob moth, although most other varieties are also attacked. The raisin moth while a field pest causes same damage as the carob moth. Nutidulid beetles Nutidulid beetles, also known as dried fruit beetles, caus e

damage to dates b y direct feeding and b y vectoring fungal spores. Dates are most susceptible to beetle infestation late in the season when the fruit is ripening. Summer rains cause the beetles to attack the fruit earlier in the season. The valuable variety ‘Medjools’ is most likely to suffer heavy

infestation.172

172 **Fig:** Figs have over 25 plant disease problems. Man y occur in California fig growing areas. These diseases include fruit (anthracnose, aspergillus mold, botry tis , phy thphora fruit rot, ) s tems (bacterial canker , fig canker), leaves (fig leaf rust) and root rots (armillaria root rot, fig root rot)

. Nematodes such as root rot nematode are a problem to the figs. **Guava:** Guava has several destructive plant diseases that include foliar types such as bacterial disease and mites, and to the fruit such as Anthracnose and rust, Pestallotiopsis, and Phy tophthora fruit rot: soil diseases such as damping off and guava wilt disease. Nematodes in 16 genera can stunt plants and reduce yi elds. **Jabot icaba:**  In Florida, raccoons and opossums eat the fallen fruit. Birds are also pests by eating ripe fruit. Rusts can attack the flowers and fruits. **Jambolan** : In Florida, some of the trees are attacked b y scale insects; Algal leaf spot, anthracnose, mushroom root rot, and whitefly attack the tree. **Karanda** : In Florida diseases such as algal leaf spot, green scurf, twig dieback, and stem canker have neem recorded as pests. **Olive:** The olive fl y (Bactrocera oleae) whose larvae feeds on fruit pulp is a serious threat to the California olive industry

and needs IPM programs developed to control the problem. Other areas have caused losses of 80 % of oil value and 100 % of some table cultivars. Other insect problems include black scale and other scale insects, which feeds on leaves and twigs as well as thrips, which feed on leaves, shoots, and fruit. Olives also suffer from nematode problems (root lesion, root knot) that affect the roots. Plant diseases in California include olive knot ( Pseudomonas s

yringae ) and it forms galls on twigs and branches that cause defoliation and death of twigs. Olive leaf spot also called peacock spot ( Phytophora spp.) attacks leaves, fruit, and stems. Verticillum wilt is caused by a soilborne fungus and kills many tree s each ye ar. Weed problems in olives include many annual and perennial grasses and broadleaf weeds such as Johnsongrass, wild oats, chickweed, and bindweed. Weeds in the olive orchard must be controlled to prevent problems such as competing for water, nutrients, and sunlight, as well as173

173 hindering harvest Weeds also provide overwintering sites for rodents, snakes, insects, and viral vectors. **Otaheite gooseberry** : In Florida, the crop is prone to attack by the ph yl lanthus caterpillar, which eats bark and yo ung leaves causing defoliation. **Persimmon, Japanese** : The Japanese persimmon has insect pests such as thrips, fruit flies, and mites. Diseases include root rots, wilts, leaf spot, and anthracnose. **Purple mombin** : In Florida the ripe fruits are infested by fruit flies and the foliage is susceptible to spot anthracnose (Sphaceloma spondiadis )

. **Starfruit:** Many insect pests and plant diseases affect starfruit. In Florida stinkbugs, squash bugs, thrips, leaf miners, and soft brown scales

. Weev ils can damage roots and cause dieback. Plant disease re divided into foliar and canop y diseases (algal disease, Cercospera leaf spots, pink disease leaf spots), diseases that affect the fruit (anthracnose, alternaria black spot, aspergillus fruit rot, bl ack rot, fruit, diplodia, ceratocy stis fruit rot, cladosporium spot, dothiorella rot, fusarium fruit rot, phomopsis rot, sooty blotch), root diseases (

Phythium root rot, white root disease and Phytophora root rot). **Surinam cherry:** The Surinam cherry

i s attacked b y fruit flies, leaf spot; thread blight, anthracnose, and various root rots in Florida. **Tamarind:** Scale insects , grubs, and mealy bugs are insect pests on tamarind and affect the leaves, roots, or fruits

. Bacterial leaf spots may affect th e crop. Nematodes affect the roots of older trees.

**COMPARISON OF POTENTIAL RESIDUE LEVELS IN THE TROPICAL AND** 174

174 **SUBTROPICAL FRUITS -**  **EDIBLE PEEL :**  Magness, Markle, and Compton in 1971 classified food and feed crops based on predicting the potential fo r pesticide residues based on exposure of the edible parts to applied pesticides, which led to the development of the crop groups. The tropical and subtropical fruit

– edible peel commodities fit into four categories : Category I, III , IV, and V and are ba sed on their potential exposure to pesticides. The majority of the tropical and subtropical fruits

– edible peel (ambarella, fig, imbe, natal plum, jaboticaba, olive, and sea grape ) are in Category IV. Category I fruit include breadnut, persimmon, and tamarind and they have a minimum exposure of the edible portion to direct contact with pesticides, since the peel is discarded when processed for juice. Category

III fruits such as carob, feijoa and guava have moderate exposure of the edible parts to applie d pesticides and the peel, which usually discarded in processing. Category IV have increased exposure of medium to small edible parts to pesticide residues as compared to Category III and the fruit peel is usually eaten and can be pressed for juice. Cate gory V also has several commodities such as acerola, date and jujube and have maximum exposure of edible parts to pesticide residues due to large surface in proportion to weight and peel is also consumed or in contact during juice extraction. The propo sed representative commodities are placed into either Category I II (guava), IV (fig and olive), and V (date). Therefore, the categories that have the maximum exposure to pesticide residues are well covered b y the representative commodities. Therefore, w e expect that all proposed members of the tropic a l and subtropical edible peel fruit group will have similar residue levels based on similarities of the raw agricultural commodities (RAC’s), cultural practices, pest problems , and exposure to pesticide spray s. The proposed representative commodities also cover over 99% of the total tropical fruit edible peel production areas in the U.S., and they tend to be an equal or more conservative estimate of tolerances and potential residues. The commodity

definiti ons [40CFR 180.1(g)] for guava has been successful in establishing 18 tolerances for guava, acerola, feijoa, jaboticaba, passionfrui t, starfruit , and wax jambu ( Table 2 8 ). With the exception of chlorantraniliprole and py riprox yf en all tolerances for olive the proposed representative commodity for crop subgroup 2 3 A are similar (Table 27). Tolerances for olives in the US are higher than those established in the EU (USDA FAS MRL database ). The representative commodities for proposed crop subgroup 2 3 B are fig and guava and for the US they have identical tolerances e x cept for three pesticides (Table 28). These are p yriprox yf

en in which fig is 0.3 ppm and guava is 0.1 ppm, and spinetoram and spinosad are both 0.1 ppm for fig and 0.3 ppm for guava. Thus, hav ing both fig and guava as representative commodities for this subgroup which also cover s feijoa, jaboticaba, persimmon (Table 29), starfruit surinam cherry , and tamarind (Table 30) well. Generally , the U

. S
. tolerances are higher than the EU tolerances whi ch may be due to different use patterns. Based on existing tolerances in 40 CFR and the USDA FAS MRL database, a comparison of tolerances for fig, the proposed representative commodity for crop subgroup 2 3 C is listed in Table 31for the U.S., Codex MRL ’s, an d the European Union (EU). The US tolerances are generall y higher than those in the175

175 EU and one for Codex is hezy thiazox is higher in Codex at 2 ppm vs the US at 1 ppm. The U
. S
. and EU have similar date tolerances for ox yfl uorfen at 0.05 ppm.
**Table 27**  **. Tolerances established on Tropical and Subtropical Fruits Edible Peel**  **for Olive, Acerola, and Wax Jambu.**  ( FASonline: mrldatabase.com; tolerances as of November 5, 2010 , NG, August 3, 2012

) **Olive** (ppm)

(Proposed Representative Crop ; Small Fruits, Subgro up 2 3 A) **Acerola** (ppm)

(Proposed Member Crop ; Small Fruits, Subgroup 2 3 A) **Wax Jambu** (ppm) (Proposed Member Crop ; Small Fruits, Subgroup 2 3 A) Compound US Codex EU US Codex EU US Codex EU 1

-N aphthaleneacetamide 0.7

-- 0.05

-- -- -- -- -- -- 1

-Naphthalene acetic acid 0.7

-- 0.05

-- -- -- -- -- -- Azoxystrobin

-- -- -- 2

-- -- 2

-- -- Bifenazate

-- -- -- 0.9

-- -- 0.9

-- -- Buprofezin 3.5 5 2 0.3

-- -- 0.3

-- -- Carbaryl 10 30 5
-- -- -- -- -- -- Carfentrazone

- ethyl 0.1

-- 0.01 0.1

-- -- 0.1

-- -- Chlo rantraniliprole 4

-- 0.01 2

-- -- 4

-- -- Diuron 1

-- 0.2

-- -- -- -- -- -- Fenpropathrin 5
-- 0.01

-- -- -- -- -- -- Glyphosate 0.2

-- 1 0.2

-- -- 0.2

-- -- Imidacloprid

-- -- -- 1

-- -- 1

-- -- Methidathion 0.05 1 1

-- -- -- -- -- -- Methoxyfenozid e -- -- -- 0.4

-- -- 0.4

-- -- Oryzalin 0.05

-- 0.01

-- -- -- -- -- -- Oxyfluorfen 0.05

-- 1

-- -- -- -- -- -- Paraquat dichloride 0.05 0.1 0.02 0.05

-- -- -- -- -- Pendimethalin 0.1

-- 0.05

-- -- -- -- -- -- Pyriproxyfen 1

-- 0.05 0.1

-- -- 0.1

-- -- Simazine 0.2

-- 0.1

-- -- -- -- -- -- Spinetoram

-- -- -- 0.3

-- -- 0.3

-- -- Spinosad

-- -- -- 1.5

-- -- 0.3

-- --176

176 **Table 28**  **. Tolerances established on Tropical and Subtropical Fruits Edible Peel for**  **Fig, Guava, and Ambarella.** (FASonline: mrl database.com; tolerances , November 5, 2010 , and NG, August 3, 2012 )

. **Fig** (ppm) (Proposed

Representative Crop ; Medium To L arge Fruits, Subgroup 2 3 B) **Guava** (ppm) (Proposed Representative Crop ; Medium To L arge Fruits, Subgroup 2 3 B) **Am barella**  (ppm) (Proposed Member Crop ; Medium To Large Fruits, Subgroup 2 3 B) Compound US Codex EU US Codex EU US Codex EU Atrazine

-- -- -- 0.05

-- 0.05

-- -- -- Azoxystrobin

-- -- -- 2

-- 0.05

-- -- -- Bifenazate

-- -- -- 0.9

-- 0.01

-- -- -- Buprofezin

-- -- -- 0.3

-- 0.05

- - -- -- Carfentrazone

- eth yl 0.1

-- 0.01 0.1

-- 0.01

-- -- -- Chlorantraniliprole 4 .0

-- 0.01 4

-- 0.01

-- -- -- Chlorpy rifos 0.01

-- 0.05

-- -- -- -- -- -- Clothianidin 0.05

-- 0.02

-- -- -- -- -- -- d

- Phenothrin 0.01

-- 0.05

-- -- -- -- -- -- Diazin on 0.5

-- 0.01

-- -- -- -- -- -- Forchlfenuron 0.01

-- 0.05

-- -- -- -- -- -- Gly phosate 0.2

-- 0.1 0.2

-- 0.1 0.2

-- -- Imidacloprid

-- -- -- 1

-- 0.05

-- -- -- Malathion 8

-- 0.02 8

-- 0.02

-- -- -- Maneb 7
-- 0.05

-- -- -- -- -- -- Methox yf enozide

-- -- -- 0.4

-- 0.02

-- -- -- Ory zalin 0.05

-- 0.01 0.05

-- 0.01

-- -- -- Ox yfluorfen 0.05

-- 0.05 0.05

-- 0.05

-- -- -- Paraquat dichloride 0.05

-- 0.02 0.05 0.01 0.02

-- -- -- Piperonyl butoxide 8

-- -- 8

-- -- -- -- -- Propylene chlorohydrin 3

-- -- -- -- -- -- -- -- Propylene oxide 3

-- -- -- -- -- -- -- -- Py rethrins 1

-- 1 1

-- 1

-- -- -- Py riprox yf en 0.3

-- 0.05 0.1

-- 0.05

-- -- -- Spinetoram 0.1

-- 0.05 0.3

-- 0.05

-- -- -- Spinosad 0.1

-- 0.02 0.3

-- 0.02

-- -- -- Sulfur dioxide 10

-- -- -- -- -- -- -- --177

177 **Table 29.**  **Tolerances established on Tropical and Subtropical Fruits Edible Peel for**  **Feijoa, Jaboticaba, and Persimmon.** (FASonline: mrldatabase.com; tolerances as of November 5, 2010 , , and NG, August 3, 2012 ). **Feijoa** (ppm) ( Proposed Member Crop; Medium To Large Fruits, Subgroup 2 3 B) **Jaboticaba** (ppm)

(Proposed Member Crop; Medium To Large Fruits, Subgroup 2 3 B) **Persimmon** (ppm)

(Proposed Member Crop; Medium To Large Fruits, Subgroup 2 3 B) Compound US Codex EU US Codex EU US Co dex EU Azoxystrobin 2

-- -- 2

-- -- 2

-- 0.05 Bifenazate 0.9

-- -- 0.9

-- -- -- -- -- Buprofezin 0.3

-- -- 0.3

-- -- -- -- -- Carfentrazone

- eth yl 0.1

-- -- 0.1

-- -- 0.1

-- 0.01 Chlorantraniliprole 4

-- -- 2

-- -- 4

-- 0.01 Chlorothalonil

-- -- -- -- -- -- 1.5

-- 0.01 Clofentezine

-- -- -- -- -- -- 0.05

-- 0.02 d

- Phenothrin

-- -- -- -- -- -- 0.01

-- 0.05 Gly phosate 0.2

-- -- 0.2

-- -- 0.2

-- 0.1 Imidacloprid 1

-- -- 1

-- -- 3

-- 0.05 Methox yf enozide 0.4

-- -- 0.4

-- -- -- -- -- Napropamide

-- -- -- -- -- -- 0.1

-- 0.05 Ox yfluorfen 0.05

-- -- -- -- -- 0.05

-- 0.05 Paraquat dichloride

-- -- -- -- -- -- 0.05

-- 0.02 Phosphine

-- -- -- -- -- -- 0.01

-- 0.05 Py riprox yf en 0.1

-- -- 0.1

-- -- -- -- -- Spinetoram 0.3

-- -- 0.3

-- -- -- -- -- Spinos ad 0.05

-- -- 0.3

-- -- -- -- --

**Table 30**  **. Tolerances established on Tropical and Subtropical Fruits Edible Peel for**  **Starfruit, Surinam Cherry, and Tamarind.** (FASonline: mrldatabase.com; tolerances as of November 5, 2010, , and NG, August 3, 2012 ). **Starfruit** (ppm) (Proposed Member Crop; Medium To Large Fruits, Subgroup 2 3 B) **Surinam Cherry**

(ppm) (Proposed Member Crop ; Medium To L arge Fruits, Subgroup 2 3 B) **Tamarind** (ppm) (Proposed Member Crop; Medium To Large Fruits, Subgroup 2 3 B) Compound US Codex EU US Codex EU US Codex EU Azoxystrobin 2

-- -- -- -- -- 2

-- 0.1 Bifenazate 0.9

-- -- -- -- -- -- -- -- Buprofezin 0.3

-- -- -- -- -- -- -- -- Carfentrazone

- eth yl 0.1

-- -- -- -- -- -- -- --17 8

178 **Starfruit** (ppm) (Proposed Member Crop; Medium To Large Fruits, Subgroup 2 3 B) **Surinam Cherry**

(ppm) (Proposed Member Crop ; Medium To L arge Fruits, Subgroup 2 3 B) **Tamarind** (ppm) (Proposed Member Crop; Medium To Large Fruits, Subgroup 2 3 B) Chlorantraniliprole 4

-- -- -- -- -- -- -- -- Chlorothalonil 3

-- -- -- -- -- -- -- -- Fludioxonil 10

-- -- -- -- -- -- -- -- Gly phosate 0.2

-- -- 0.2

-- 0.1 0.2

-- 0.1 Imidacloprid 1

-- -- -- -- -- -- -- -- Metalax yl

- M 0.2

-- -- -- -- -- -- -- -- Methidathion 0.1

-- -- -- -- -- -- -- -- Methox yf enozide 0.4

- - -- -- -- -- -- -- -- Py riprox yf en 0.1

-- -- -- -- -- -- -- -- Spinetoram 0.3

-- -- -- -- -- -- -- -- Spinosad 0.3

-- -- -- -- -- -- -- --
**Table 31**  **. Tolerances established on Tropical and Subtropical Fruits Edible Peel for Date.**  (FASonline: mrldat abase.com; tolerances as of November 5, 2010, and NG, August 3, 2012 ). **Date** (ppm) (Proposed Representative Crop ; Palm Fruits, Subgroup 2 3 C) Compound US Codex EU Carfentrazone

- eth yl * 0.1

-- 0.01 Gly phosate * 0.2

-- 0.1 Hex ythiazox * 1 .0 2 0.5 Malathi on * 8 .0

-- 0.02 Ox yfluorfen 0.05

-- 0.05 Phosphine * 0.1

-- 0.05 Py riprox yf en 0.3

-- 0.05 Spinetoram 0.1

-- 0.05 Spinosad 0.1

-- 0.02 *Tolerance is for date, dried fruit. **REQUIRED NUMBER OF CROP FIELD TRIALS FOR THE PROPOSED TROPICAL**  **AND SUBTROPICA L**  **EDIBLE PEEL CROP GROUP**  **2 3**  **AND COMPARISON OF EPA CROP PRODUCTION REGIONS WITH THE NAFTA CROP PRODUCTION**  **REGIONS :**  A reevaluation of crop production data from the 2007 USDA Agricultural Census shows that the new Tropical and Subtropical Fruit

– Edible Peel Crop Group 2 3 will not require additional field trials because the acreage for the representative commodities (date, fig, guava, and olive)179

179 have not significantl y changed from the 1991 data used in the current field trial guidelines (EPA OPPTS 860.1500). Currently , since there is no crop group the individual edible peel commodities listed in the OPPTS 860.1500 residue field trial guidelines are a cerola, carob bean, date, fig, guava, olive, and starfruit. For date and fig the registrant/petitioner has the option of doing 3 trials with two treated sample (1 X rate) per trial with four treated samples or 2 trials with four treated samples (two at 1 X rate, two at 2 X rate per trial. If a crop group tolerance is being pursued the number of field trials for the individual commodities date, fig, guava, and olive is 9

– 11 depending which field trial sampling scenario is followed (Table 3 2 ).
**Table 32**  **. Current**  **Required Number of Field Trials for Tropical and Subtropical Fruit**  **Commodities (**  **OPPTS 860.1500, Table 2).**  **Representative Commodity**  **Number of Field Trials for**

**Commodities if Not Part of the Crop Group**  **Number of Field Trials for Commodities as Part of the**  **Crop Group** Acerola 1

- Carob bean 3 in current guidelines

- Date ** 3 or 2* 3 or 2* Fig ** 3 or 2 * 3 or 2* Guava ** 2 2 Olive ** 3 3 Starfruit 2

- Total 15

- 1 7 * 9

- 1 1 * Attachment 7. Methodology for Determining Number of Field Trials, in Appendix A of the EPA OPPTS 860.1500 Crop Field Trials. Originally no representative commodities. For dat e and fig the registrant/petitioner has the option of doing 3 trials with two treated sample (1 X rate) per trial with four treated samples or 2 trials with four treated samples (two at 1 X rate, two at 2 X rate per trial. ** The proposed representative commo dities are date, fig, guava, and olive. For two of the three subgroups being recommended by HED, there is onl y one representative commodity . Therefore, the 25 % reduction in field trials does not apply . Crop subgroup 2 3 B has two representative commodities (Guava and fig and will have no reduction in the number of field trials since they

are already

at the minimum field trial number. **Table 33. Number of Field Trials for Tropical and Subtropical Fruit**

**– Edible Peel Comm**  **odities to Establish the**  **Subtro pical, Small Fruit, Edible Peel Subgroup 2**  **3 ; Tropical and Subtropical, Medium to Large Fruit,**  **Edible Peel Subgroup 2 3**  **B, and the Tropical and Subtropical Palm Fruit, Edible Peel Subgroup 2**  **3 C,**  **R espectively (OPPTS 860.1500).**  **Representative Comm**  **odity Subtropi**  **cal, Small**

**Fruit, Edible Peel Subgroup 2**  **3 A**  **Tropical and**

**Subtropical, Medium to**  **Large Fruit, Edible Peel Subgroup 2**  **3 B**  **Tropical and Subtropical Palm** **Fruit, Edible Peel Subgroup 2**  **3 C**  Olive 3

- -180

180 **Representative Comm**  **odity Subtropi**  **cal, Small**

**Fruit, Edible Peel Subgroup 2**  **3 A**  **Tropical and**

**Subtropical, Medium to**  **Large Fruit, Edible Peel Subgroup 2**  **3 B**  **Tropical and Subtropical Palm** **Fruit, Edible Peel Subgroup 2**  **3 C**  Fig

- 3 or 2*

- Guava

- 2

- Date
- - 3 or 2* Total 3 4 or 5 * 3 or 2* * Attachment 7. Methodology for Determining Number of Field Trials, in Appendix A of the EPA OPPTS 860.1500 Crop Field Trials. For date and fig the registrant/petitioner has the option of doing 3 trials with two treated sample (1x rate) per tria l with four treated samples or 2 trials with four treated samples (two at 1x rate, two at 2x rate per trial.
The EPA c rop p roduction r egions for residue field trials s uggested d istribution of the tropical and subtropical fruit

– edible peel representativ e commodities that are based on c urrent EPA Guidelines (OPPTR 860.1500) shows that date, fig, and olive are onl y grown in EPA Region 10 and guava in EPA Region 13. There are no specific production data in the U.S. for the following commodities: Açaí; Af rican plum; almondette; appleberry ; arazá; Bacaba palm; bacaba

- de

- leque; borojo, breadnut; cabeluda; cajou,; c arandas plum; cashew; Ceylon ironwood; Ceylon olive; Chinese olive, black; Chinese olive, white; Chirauli

- nut; Ciruela verde; Davidson’s plum; des ert date; Doum palm coconut; f

fragrant Manjack; g ooseberry , Aby ssinian; Guabiroba; Guava, Costa Rican; Guava, Para; Illawarra plum; Kakadu plum; Marian plum; m ombin, Malayan; monkeyfruit:; Mountain cherry ; Patauá: p each palm; r ambai; r umberry ; Sete

- capotes ; silver aspen; water apple, and water berry

. Most of these crops would be adapted to EPA Residue Field Trial Regions3, 10, or 13 and include Hawaii. Efforts to update the NAFTA regions were initiated in 2009. Any future conflict in testing between regi ons can generally be resolved by

having the ChemSAC review, the test protocol regions before residue trials are initiated and any differences can be resolved b y input from the International Crop Grouping Consulting Committee (I CGCC) and reviews b y Canada, PMRA.
**CODEX CLASSIFICATION OF PROPOSED COMMODITIES AND**  **EPA FOOD AND FEED COMMODITY VOCABULARY:**  See Table 34 Comparisons of Tropical and Subtropical

– Edible Peel Crop Groups: Codex (00 5 ) and EPA ( 2 3 ). (Data prepared b y Dr’s. Yuen
- Shaung NG, Dr. Bernard A. Schneider, US 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
– edible peel is very similar to the corresponding Codex Assorted tropical and sub

- tropical fruit group

– edible peel . The Codex Group 00 5 , Assorted tropical and181

181 subtropical fruit group

– edible peel (Crop Group 005) , consists of twenty - eight commo dities Table 34) . Most of the Codex commodities are the same as those proposed by USDA IR
- 4 in this petition with certain exceptions. Kumquat (0289) and limequat (FT2324) are included in this Codex group but EPA has kumquat and limequat as part of the re vised Citrus fruit group 10

- 10, since they

are citrus fruit s or a citrus fruit h ybrids in the case of limequat.

. C arambola is called starfruit in the U.S. Tree tomato (FT0312) is now i ncluded in the EPA Fruiting vegetable crop group 8

- 10
. There are five commodities proposed in the U.S. not yet in the Codex classification and these are agritos, cambuca, otaheite gooseberry , yellow mombin, and black persimmon. In addition, Codex has feijoa in its inedible peel tropical and sub

- tropical inedible peel group while the US has its documented ad an edible peel fruit. A revision of the Codex Classification is underway with consideration to include adding new commodities, creating subgroups, and selecting representative commodities. We continue to note that th e current Codex crop group does not have representative commodities. A revision of the Codex Classification is underway with consideration to include adding new commodities, creating subgroups, and selecting representative commodities. The IR
- 4/EPA Crop Grouping Working Group and the International Crop Grouping Consulting Committee (I CGCC) are making every effort to cooperate with the Codex revision effort. The new Tropical and subtropical fruit group

– edible peel and the representative commodities prop osed in this petition would facilitate the harmonization of the U.S. and the Codex crop classification s ys tems. In the next proposed revision to the Codex Classification of Foods and Animal Feeds we would expect these changes to be considered as additions to their Tropical and sub

- tropical fruit group

– edible peel i n the harmonization effort that Bill Barney , USDA IR
- 4 is coordinating with the Codex delegation. Therefore, this proposal will not only increase harmonization with the Canadian and NAFTA crop grouping s ys tem, but it is compatible with the international s ys tem of Codex. The Food Quality Protection Act of 1996 placed increased emphasis on using Codex MRL s in setting tolerances for pesticides in the U.S.
**Table 34**  **. EPA/Codex**  **Tropical and Su btropical Fruit** 

**– Edible Peel Crop**  **Group C**  **om parison**  **. The Codex Group Name is**  **“ A**  **ssorted T**  **ropical and S**  **ub -**  **T ropical**  **F ruits** 

**– E**  **dible Peel”.** (Based on Ng and Schneider, 20 1 2 )


### . **LETTER CODEX** 

**COMMODITY NUMBER**  **CODEX COMMODITY NAME**

**(* Proposed Commodity)** **PROPOSE D**  **EPA PREFER COMMODITY**

**NAME** FT 2400 Acai* A cai FT 4095 A cerola , S ee B arbados C herry A cerola FT 2300 African plum* African plum FT
- - Agritos FT 2301 Almondette* Almondette FT 0 285 Ambarella Ambarella FT 4097 A onala , S ee O taheite

G ooseberry O tahei te G ooseberry182

182 **LETTER CODEX** 

**COMMODITY NUMBER**  **CODEX COMMODITY NAME**

**(* Proposed Commodity)** **PROPOSE D**  **EPA PREFER COMMODITY**

**NAME** FT 2401 Apak palm* Apak palm FT 2302 Apple berry * Appleberry FT 2350 Arazá* Arazá FT 0 286 Arbutus B erry Arbutus Berry FT 26 A ssorted T ropical and S ub

T ropical F ruits

– E dible P eel Tropical and Subtropical Fruit

– Edible Peel FT 2351 B abaco* Babaco FT 2402 Bacaba palm* Bacaba palm FT 2403 Bacaba

- de

- leque* Bacaba

- de

- leque FT 0 287 B arbados C herry A cerola FT 23 0 3 Bayberry, Red* Bayberry, Red FT 23 0 4 Bignay * Bignay FT 0 288 Bilimbi Bilimbi FT
- - Borojo FT 23 0 5 Breadnut* Breadnut FT
- B razilian cherry , S ee

Grumichama S urinam C herry FT 2306 Cabeluda Cabeluda FT 2352 Cajou (pseudofruit)* Cajou, fruit

- Camu

- camu, See Rumberry Rumberry FT
- - Cambucá FT
- Caranda, See Karanda Karanda FT 2307 Carandas plum* Carandas

- plum FT 0 289 C arambola S tarfruit FT 2306 C aranda Karanda FT 0 291 C arob C arob bean, bean FT 0 292 C ashew Apple C ashew apple FT 2308 Ceylon iron wood* Ceylon iron wood FT 2309 Ceylon olive* Ceylon olive FT 2310 Cherry

- of

- the

- Rio

- Grande Cherry

- of

- the

- Rio

- Grande FT 0293 C hinese O live , B lack, White * Chinese olive, black FT 0 293 C hinese O live , B lack, White * Chinese olive, white FT 2311 Chiraulinut Chirauli

- nut FT 2354 Ciruela verde* Ciruela verde FT 0 294 C oco P lum C ocoplum FT 0 295 D ate D ate, dried fruit FT 2 355 Davidson's plum* Davidson's plum FT 0 296 D esert Date D esert Date FT 0333 Doum palm or Doum Doum palm coconut FT 2312 False sandalwood* False sandalwood183

183 **LETTER CODEX** 

**COMMODITY NUMBER**  **CODEX COMMODITY NAME**

**(* Proposed Commodity)** **PROPOSE D**  **EPA PREFER COMMODITY**

**NAME** FT 0335 Fei j oa *** Feijoa FT 0 297 F ig F ig FT 2313 Fragrant Manjack * Fragrant Manjack FT 2314 Gooseberry , Ab ys sinian * Gooseberry , Ab ys sinian, FT 2315 Gooseberry , Ceylon * Gooseberry , Ceylon FT 2356 Gooseberry , Indian* Gooseberry , Indian FT
- - Gooseberry , Otaheite FT 2316 Governor's plum* Governor's plum FT 0 298 Grumichama Grumichama FT 231 7 Guabiroba* Guabiroba FT 0336 Guava Guava FT 2318 Guava berry * Guava berry FT 2356 Guava, Brazilian* Guava, Brazilian FT 2357 Guava, Cattley * Guava, Cattley FT 2358 Guava, Costa Rican* Guava, Costa Rican FT 2359 Guava, Para* Guava, Para FT 2357 Guava, purple strawberry, See

Guava, Cattley Guava, purple strawberry FT 2357 Guava, strawberry , See Guava,

Cattley Guava, strawberry FT 2357 Guava, yellow strawberry, See

Guava, Cattley Guava, yellow strawberry FT 2360 Guayabillo* Guayabillo FT 0299 H og P lum = Mombin, yellow Mombin, yellow

- - I cao P lum , S ee C oco P lum Cocoplum FT 23190 Illawarra plum* Illawarra plum FT 2361 Imbé* Imbé FT 2362 Imbu* Imbu FT Indian plum, See Governor’s

plum* Indian

- plum FT 0300 J aboticaba J aboticaba FT 4103 J ava Almond, See Group 024:

Tree Nuts Nut, Pili , member of Tree Nut Crop Group FT 2320 Jamaica cherry * Jamaica

- cherry FT 0339 Jambolan Jambolan FT 0340 Java apple = Wax jambu Wax jambu FT 2404 Jelly palm* Jelly palm FT 0302 Jujube, Chinese Jujube, Chinese transferred to the Stone fruit group 12

- 12. FT 0301 Jujube, Indian Jujube, Indian184

184 **LETTER CODEX** 

**COMMODITY NUMBER**  **CODEX COMMODITY NAME**

**(* Proposed Commodity)** **PROPOSE D**  **EPA PREFER COMMODITY**

**NAME** FT 4105 Kaki or Kaki Fruit , S ee

P ersimmon, Japanese P ersimmon , Japanese FT 2321 Kaffir plum* Kaffir

- plum FT 2322 Kakadu plum* Kakadu plum FT 2323 Kapundung* Kapundung FT 0290 Karanda Karanda

. FT 4107 K umquat, M aurumi, S ee K umquats Kumquat , Member of Citrus fruit group 10 FT 4109 K umquats , N agami, See Kumquats Kumquat , Member of Citrus fruit group 10

- 10 FT 0303 K umquats K umquat, Member of Citrus fruit group 10

- 10 FT 2363 Kwai muk* Kwai muk FT 2364 Lemon aspen* Lemon aspen FT 2324 Limequat* Belong to Citrus fruit crop group 10

- 10 FT 4111 L ocust T ree, See C arob C arob bean FT 2365 Mangaba* Mangaba FT 2366 Marian plum* Marian plum FT 2367 Mombin, Malayan* Mombin, M alayan FT 2368 Mombin, purple* Mombin, purple FT
- ** Mombin, yellow FT 2369 Monkey fruit* Monkeyfruit FT 2326 Monos plum* Monos plum FT 2327 Mountain cherry * Mountain cherry FT 2370 Nance Nance FT 304 N atal Plum Natal Plum FT 2371 Noni* Noni FT 0 305 Table Olives Olive FT 0306 O taheite G oosebery G oosebery , O taheite FT 2373 Papaya, Mountain* Papaya, Mountain FT 2405 Patauá* Patauá FT 2406 Peach Palm* Peach Palm, fruit FT
- - Persimmon, black FT
- P ersimmon, Chinese , S ee

P ersimmon, Japanese P er simmon, Japanese FT 0307 P ersimmon, Japanese P ersimmon, Japanese FT
- Pitomba* Pitomba FT 2316 Plum

- of

- Martinique, See Govermor’s plum Plum

- of

- Martinique185

185 **LETTER CODEX** 

**COMMODITY NUMBER**  **CODEX COMMODITY NAME**

**(* Proposed Commodity)** **PROPOSE D**  **EPA PREFER COMMODITY**

**NAME** FT 4115 P itanga , S ee S urinam C herry S urinam C herry FT 4119 P omarrosa, Malay , S ee P omerac P omerac FT 4117 P omarrosa , S ee R ose apple R ose apple FT 0308 P omerac P omerac FT 2373 R ambai * R ambai FT 0309 R ose apple R ose apple FT 2316 R ukam , See Govermor’s plum R ukam FT 2328 R umberry * R umberry FT 0310 S ea Grape S ea Grape FT 0364 S entul S entul FT 2329 S ete
- C apotes * S ete
- C apotes FT 2330 S ilver Aspen * S ilver Aspen FT 4121 S t . J ohn’s B read , S ee C arob C arob Bean, Bean FT 0289 Carambola S tarfruit FT 0311 S urinam C herry S urinam C herry FT 0369 T amarind T amarind FT 4123 T amarillo, See Tree Tomato T omato, Tree is i ncluded in the EPA Fruiting vegetable crop group 8

- 10 FT 4125 T ree S trawberry , See Arbutus

B erry N o EPA P refer T erm FT 0312 T ree Tomato In cluded in the EPA Fruiting vegetable crop group 8

- 10 FT 2374 Uvalha * Uvalha FT 2331 W ater Apple * W ater Apple FT 2332 W ater B erry * W ater B erry FT 2333 W ater P ear * W ater P ear FT 0340 Java apple = Wax jambu W ax Jambu *New proposed Codex commodities. ** Codex says Feijoa is inedible peel. *** Codex says mombin, yellow is included as Hog plum
**PREPA RATION, FOOD FORMS, COOKING METHODS, FOOD FORMS, SPECIFIC**  **USES, MEDICINAL USES, FRUIT YIELDS, AND MARKETING STANDARDS FOR PROPOSED**  **MEMBERS OF THE TROPICAL AND SUBTROPICAL**  **FRUIT CROP GROUP:**  The members of this proposed crop group have similar food preparations , uses , and all are consumed fresh or consumed cooked or raw in various recipes including salads, jellies, and186

186 juices. They

can be used fresh or in a deh ydrated form. Some of these tropical fruits have medicinal properties (See Appendix I II). They also have ornamental landscape uses, plant extracts for medicinal uses, and uses as dye stuffs. Detailed preparation and cooking methods for the tropical and subtropical fruits

– edible peel are listed in Table 35, while detailed specific uses for the tro pical and subtropical fruits

– edible peel will be listed in Table 36.
**Table 35. Preparation and Cooking Methods for the**  **Tropical and Subtropical Fruits with**  **Edible Peel: Commodity**  **Preparation for Cooking** Açaí Fruit can be consumed fresh; the main us e of acai is preparation of a juice obtained

by soaking ripe fruits in water to soften the thin outer shell. Fruits are then squeezed and the large seeds strained out to produce a dense purple liquid; processed into ice cream, liquor, mousses, sweets and pastries. People of the lower Amazon River mix the fruit with cassava flour or rice. Can be made into syrup or sauce baked. Pulp is frozen. Acerola Eaten fresh out of hand locally; fruits cooked with sugar and strained to remove

seeds before using as a sauce, puree, syrup, jam, jelly or juice. Cold

- or hot

pressed juice may be frozen and made into fruit punch or added to other juices. Juice is also used to prevent oxidation of fruit used in salads. Fruit should be processed, frozen or refrigerated im mediately. African plum Fruit pulp can be eaten raw, candied, or prepared into jam or wine; in certain areas,

fruit are cooked before consumption during food shortages. Leaves are used as an herb in cooking. Agritos Whole berries consumed raw or process ed into jelly and wine; seeds roasted and

used as a coffee substitute. Almondette Fruit pulp is eaten fresh or dried; seeds are a substitute for almonds and are roasted

or used in baking; oil from the seed is used as an olive or almond oil substitute. Fr om the seeds, a traditional Indian dish called ‘Chironji Ki Burfi’ is prepared. Fruit is used in sweets and confectionery products. Am barella Eaten fresh; juice is used for beverages; crisp sliced flesh is stewed with water and

sugar and strained to prod uce a product similar to applesauce. Processed into preserves, jams and jellies; canned; unripe fruits are used for salads, curries, juices, flavorings; processed into jelly, pickles and relishes. Fruits can be dehydrated. Leaves are steamed as a vegeta ble with salted fish or eaten raw. Appleberry Fruits are roasted if still green. Arazá Fruit rarely eaten raw due to high acidity. Fruit is prepared into a juice and used to

make soft drinks, ice

- cream preserves and desserts. Processed into jelly from the pulp and seed. Excessive cooking destroys the attractive aroma and flavor. Arbutus berry Raw fruit are undesirable but are consumed; fruit are processed into wine, jams,

and preserves; dried; used in desserts. Fruits are an ingredient of several fermented and distilled alcoholic drinks and liqueurs. Babaco Fruits are locally eaten only after cooking in Ecuador; whole fruits can be eaten

raw with sugar or added to fruit salads; prepared into beverages, dehydrated fruit powder, dried fruit, marmalade, pies and preserves. Eaten fresh with lemon or lime; made into sauces. Unripe fruit are cooked as a vegetable, used in curries, and made into relishes, chutneys, and pickles.187

187 **Commodity Preparation for Cooking**  Bacaba palm Fruit is soaked for one hour to soften and loosen the pulp and ski n, which is

removed. Fruit is then smashed with a mortar and pestle. The emulsion is decanted and filtered. Sugar and thickener is added before drinking. Wine produced from the fruit is called vinho de bacaba. Oil is extracted by by adding macerated p ulp to boiling water. The oil is similar to olive oil in taste. Bacaba

- de

- leque Fruit are consumed raw and are used to prepare wine called vinho de bacaba;

edible fruit oil is extracted. Bayberry, Red Fruit are prepared into juice, sweets, jam and wine; canned in syrup, cooked, or

eaten raw. Bignay Fruit are cooked with fish in Indonesia; a mixture of ripe and unripe fruit is made

into jam and jelly; the fruit juice is used to make syrup and has been fermented into wine and brandy. Leaves are eaten raw in salads, stewed with rice, or mixed with vegetables. Bilimbi Fruit is extremely acidic/sour and usually not eaten raw. To reduce acidity, the

fruit is pricked and soaked in water overnight, or soaked in salted water then boiled with a large quantity o f sugar to make jam or jelly. Processed into chutneys and preserves. Half

- ripe fruits are salted, placed in the sun and pickled in brine. In Costa Rica, green, uncooked fruits are prepared into a relish and served with rice, beans, fish or meat; used in curries and pickles. Slices of the fruit are served with salads or chili as a side dish. Aluminum utensils should not be used when preparing the fruit. Juice is prepared into beverages. Flowers are preserved with sugar. Borojo The fruit has a sweet f lavor with some bitterness. The fruit is consumed fresh and as juice, jelly, sauces, compotes, marmalades, candies and wine. The juice is also mixed with milk and alcoholic drinks and the pulp is used for ice cream . Used as a fresh fruit, beverage base, folklore , and medicinal

. Breadnut Fruit and seed are consumed fresh or cooked. The fruit is boiled or processed into

jelly. The seed is prepared similar to chestnuts and may be boiled or roasted to remove bitterness. Seeds are ground like flour and mix ed with maize meal to make tortillas, baked with green plantains, used as a substitute of cocoa or roasted and used instead of coffee. Diluted sap is used as a milk substitute and added as an adulterant to chewing gum. Cabeluda Fruit are eaten fresh or processed into juices and jams. Caj ou, fruit The Tiriyó Indians of the Paru River in eastern Amazonia collect large quantities of

the fruit in season and prepare it into a fermented drink mixed with cassava; the fruit is consumed raw and processed into j uice. The edible nut is removed from the hull and is roasted. The fruit is used more than the nut. Cambucá Eaten fresh after cutting around the middle of the fruit and removing the internal

pulp with a spoon. External flesh is used to make jams, marmal ades, pies, juice, and ice cream. Carandas plum Pulp is consumed fresh in both the ripe and unripe stages. Locals boil unripe

berries and make porridge. It is also processed into jam and vinegar. Roots are added to water gourds, soups and stews to add flavor. Important food species in Ethiopia and other parts of Africa. Consumed during famine periods. Carob Besides being chewed as a sweetmeat, pods are processed into cocoa

- like flour,

which is added to cold or heated milk for drinking or combined with wheat flour in making bread or pancakes. A flour made by beating the seeded pods is used in188

188 **Commodity Preparation for Cooking** 

breakfast foods. A fine flour is used to make confections, especially candy bars. The pulp is used as a chocolate substitute in desserts. The pods can be coar sely ground and boiled in water to yield a thick, honey

- like syrup or molasses. The seeds or “bean” yield a tragacanth

- like gum called “Tragasol” which is a commercial stabilizer and thickener used in bakery goods, ice cream salad dressings, sauces, chees e, salami, bologna, canned meats and fish, jelly, mustard and other products. The seed residue after gum extraction is made into a starch and sugar - free flour. In Germany, the roasted seeds are used as a substitute for coffee. Infusions of the pulp are fermented into alcoholic beverages. Cashew apple The cashew apple may be consumed fresh, but contains high quantities of tannins.

The apple is more often cooked, steamed, partially dried, or candied. Frequently, apples are preserved in syrup or process ed into jam. Juice is extracted from the cashew apple to produce an alcoholic drink called feni. The processing of cashew nuts is difficult. Nuts must be roasted to drive off caustic cashew nut shell liquid before they are shelled. The nuts are consume d in many dishes. Ceylon iron wood Fruits are very sweet and are consumed raw by people. Ceylon olive Fruit is eaten ripe and unripe. Made into pickles. The unripe fruit is first boiled,

then squashed flat so the flesh cracks open around the seed, bu t the seed is left in. Whole fruit, together with tiny reddish purple shallots are immersed in the mixture known as Country Mustard. This pickle is known as veralu acharu. Unripe fruits are also consumed at roadside stands after they are boiled, pressed and seasoned with salt and chili powder. Ripe fruits are softer, sweeter, and eaten with palm sugar. Fruits are also pickled in a liquid of salt, sugar and vinegar. Cherry

- of

- the

- Rio

Grande Pulp is eaten fresh; made into jellies, jams, juices and preserves. Fruits freeze well. Chinese olive, black May be eaten fresh after soaking fruit in salt water and drying in the sun. May be

preserved in sugar, syrup, honey; may be processed with licorice. The stone is removed from the fruit and then pickled. F ruit is used in Chinese cooking. The seed is used in southern China as the walnut is used in northern China dishes. The seed is lightly fried and mixed with white chicken meat; formally a popular ingredient of Cantonese dishes that has now been replaced by the cashew nut. Chinese olive, white Fruit is consumed raw or cooked; raw fruits have a strong resinous flavor. Whole

fruits are preserved in either sweet or sour form and are used like olives. The seed is edible but is small. It has a delicate flavor, is flaky

- textured and is cream in color. Oil is extracted from the seed. Chirauli

- nut Ripe fruit is eaten raw and is sweet. The seed is rich in oil and is used as a

sweetmeat; seeds are ground and used for making bean curd in Yunnan. Seeds are subs tituted for almonds. Ciruela verde Fruit are not highly esteemed for fresh consumption; more commonly used as a

flavoring. Fruit may be consumed fresh, cooked or preserved, creamy, sweet pulp. Cocoplum Preparation for cooking: Fruit are consumed fresh, canned or made into preserves,

jelly or jam. Fruit is stewed with sugar after the skins have been removed. Seeds are roasted as nuts. Date Fruit is eaten fresh or dried, from the middle of the Khalal (largest size and highest

sugar content) to the Tamar (dried) ripening stage. Fruit may be pressed into a large cake, eaten as sweetmeat, or used in jams, desserts, confectionary, sauces, curries, fish and stews (including the tajines of North Africa and the ragouts of189

189 **Commodity Preparation for Cooking** 

French cooking). Date honey is made from the juice of fresh fruit; date sugar; date paste; pickles; syrups; candies; sap is used in beer and wine making; date palm flour is made from the pith of the tree; oil is used from the seeds; palm heart is eaten in salads. Pulp is dried and mixed with other foods. The high sugar and low moisture content enable dates to keep for long periods

. Davidson’s plum Fresh fruit were consumed locally, but today the pulp is processed into jams,

sauces, salad dressing, wine, juice, cordials, preserved fruit and confectionaries; fruit is used as an additive, coloring and flavoring. Desert date Pulp is consumed fresh; used as a supplementary or emergency food. Fruit may be

dried, fermented to make alcoholic beverages, edible oil

- rich seed. Fruit can be stored fo r a year. Doum palm coconut Fruit pulp is consumed fresh and mixed with other foods; processed into

beverages. T he rind is made into molasses, cakes and sweet meats. Endosperm of immature seeds is eaten fresh. False sandalwood Pulp is consumed fresh; f ruit are also preserved. Fruit are used to make juice, jams, jellies and alcoholic beverages. Seed is eaten fresh or roasted. Oil from the seed is used in cooking, as a vegetable butter and as a ghee substitute in southern India. Young leaves are edibl e after thorough cooking and are used as a condiment in Indonesia. Feijoa Fruit pulp is consumed fresh by cutting the fruit in half and scooping out the pulp

with a spoon. Fruit is processed into jellies, jams, sauces, juices, wine and preserves. The fl avor is stable during processing. Fruits are used in cakes or muffins as a substitute for bananas; added as a flavoring for ice cream, yogurt, sorbets, or smoothies. Feijoas pair well with ginger; fruits freeze well. The skin is edible but is resinous. Recipes for chutney usually include the peel. Feijoas are substituted in all dishes that use apples. Fig The fruit (syconium) is eaten fresh, dried, baked, broiled, preserved or stewed.

Baked into breads and other confections in Japan. Fruit is made i nto a dried fruit paste or jam; may be canned. Fresh and dried fig bits are added to spreads, honey, cakes, puddings, cookies, tarts, health bars and breakfast cereals. Fruits are often consumed with prosciutto or cheese; made into savory compotes to go with duck or salmon. Fragrant Manjack The pulp from mature fruit is consumed; immature fruit are pickled and used as a

vegetable fodder; leaves are used as a vegetable. Gooseberry, Abyssinian Fruit are collected and consumed fresh, mostly by children. D uring food shortage

periods, all humans consume the fruit. Fruit may be stewed or preserved. Excellent for making jam or souring porridge. Gooseberry, Ceylon Fruit may be consumed fresh with sugar, cooked, juiced, or preserved; used as a

flavoring for b everages; made into pickles. Since the fruit is sour, it is mostly prepared into jelly and preserves. In Hawaii, fruit is produced into juice, spiced jelly, ketembilla

-papaya jam, ketembilla

- guava jelly, and ketembilla

- apple butter; made into jelly in Is rael. Gooseberry, Indian Fruit is consumed fresh; fruit may be stewed with sugar and saffron or preserved.

Preserving whole fruits are accomplished by brining, washing, pricking, blanching the fruit in an alum solution, layering the fruit with sugar unti l a syrup is formed, boiling the fruit and packing the fruit in cans or crystallizing the fruit as a confection. To remove the bitterness, the fruit are soaked in a salt solution or by190

190 **Commodity Preparation for Cooking** 

adding citrus fruit, unripe mango or tamarind. Fruit is added to othe r foods as seasoning. Juice is used to flavor vinegar. Ripe and half

- ripe fruit are candied whole or made into jam and other preserves, sweetmeats, pickles, relishes and chutney. Fruit may be baked in tarts. In Indonesia, fruit are used as a substitute for tamarinds. Some people eat the fruit to avoid thirst. In India, a sauce is made from the dried chipped flesh. The chips are cooked in water, mashed with caraway seeds, and seasoned with salt and yogurt. Gooseberry, Otaheite Pulp must be sliced fro m the stone or fruits must be cooked and pressed through a

sieve to separate the stone. Fruit is usually sliced, covered with sugar, and left in the refrigerator for one day. Sugar draws out the juice and modifies the acidity of the fruit. If left long enough, a clear, pale

- yellow syrup is produced. In the Bahamas, under ripe whole fruits are soaked in salty water overnight to reduce acidity. Then fruit are rinsed, boiled once or twice in water, and later boiled in a separate pot with equal amounts of sugar until thick. When the process is complete, fruit are placed in sterilized jars without removing seeds. Fruit is rarely consumed fresh, since it is so sour. Fruit is usually stewed, candied, made into sauce, pickled, or preserved. When cooked in s ugar, the fruit turns ruby red in color. In Indonesia, pulp is added to many dishes as a flavoring. In the Philippines, juice is made into cold drinks or fruit is used to make vinegar. In Malaysia, ripe and unripe fruit is cooked and prepared into relis h, thick syrup, or preserves. In Thailand, fruits are processed into wine. In many areas, the fruit is combined with other fruits to make chutney, jam and jelly. Young leaves are cooked as greens in India and Indonesia. Governor’s plum (includes Plum

- o f

Martinique, Rukam, and Indian plum) Flacourtia indica fruit is consumed fresh. Fruit can be stewed, juiced, dried, or

made into jellies, jams or pickles. Flacourtia inermis: Pulp can be consumed fresh but is mostly seeded and cooked with apples or mad e into pies, jellies, syrup , chutney, pickles and jams. Flacourtia rukam pulp is consumed fresh after rolling the fruit between the palms and bruising the flesh to reduce astringency; served fresh in ‘rujack,’ a spicy fruit salad. Fruit can also be cooked , pickled, or prepared into jellies, preserves, condiments, pies, chutneys and jams. Consumed in times of shortage. Young shoots and leaves are eaten raw in Java. Flacourtia jangomas pulp is consumed fresh; fruit is rolled between the hands to reduce as tringency; prepared into jellies, jams, juice, syrup , marmalade, pickles, and chutneys. Stewed as a dessert. Shoots are consumed in Indones ia. Grumichama Pulp is consumed fresh. Fruits can be pureed and made into jam, jelly or sauces.

Chefs use the fr

uit in buffet lines and as an edible decoration on plates. In the Caribbean, a reduction is made from the juice of the fruit and poured over fish; used as a base for hot sauces. Whole pitted fruits are used in pies, cakes and fruit salad. Guabiroba Fru it is consumed fresh or processed into juices, ices, liqueurs and sweets. Guava The whole fruit is edible. Pulp is consumed fresh or added to fruit salads. When

consumed fresh, fruit is consumed at the mature green stage when firm and crisp like an appl e; skin is also consumed; sugar and rum can be used to enhance the flavor. Fruit is also stewed, dehydrated, dried into fruit leather, preserved, poached, cooked and canned, frozen, powdered, processed into juice, wine, jellies, jams, marmalade, chutney, relish, syrup, nectar, paste (called guava butter or cheese), and puree. Puree is used for juice, puddings, sauces, ice cream, cakes, and191

191 **Commodity Preparation for Cooking** 

preserves. Consumed in Asia under ripe with a salty or spicy dip. Fruit is added to desserts, confectionary , breakf ast foods and baby foods. Processing involves boiling sliced fruit and removing seeds from the pulp. Seed oil may be used as an edible oil. Leaves are used in cooking in Asian countries. Guava berry Pulp is consumed fresh; processed into jellies, jams, juices, and preserves.

Preserved fruit is used in tarts. Fruit juice is used as a flavoring in alcoholic beverages. Fruit is used to make guava berry rum. Guava, Brazilian Pulp can be eaten fresh but is most often used for baking and preserving; used most

for making jellies. Guava, Cattley (includes Purple strawberry guava, Yellow strawberry guava, and Strawberry guava) Fruit pulp is consumed fresh out

- of

- hand without preparation except removal of the calyx. Fruit is also processed to make juice, wi ne, jellies, jams, butters, pastes, preserves, puree or tart
- filings, desserts, custards, and sherbets

.
Guava, Costa Rican D ue to acidity, pulp is most often processed into beverages, jellies, jams, preserves,

and pie filling. Guava, Para Fruit is very a cidic and is consumed fresh mixed with honey; also processed into

ice cream, sorbet, gelatins, preserves, juice (lemonade

- like drinks), jellies , and candies. Guayabillo Pulp is consumed fresh and in jellies. Il lawarra plum Fruit is consumed raw or cooked . Processed into jelly and jam. Used in tarts and

cakes. The fleshy stems of the seeds were eaten by Aboriginal people in Australia. Imbé Fruit is consumed fresh. Fruit can be processed into jelly, jam, preserves, fruit

leathers, pies, milkshakes, ice cream and assorted desserts; can be fermented into an alcoholic beverage. Imbu Fruit is consumed fresh; processed into beverages, preserves, jelly, ice cream and

desserts. Used as a flavoring. A popular dessert is made from the fruit in Brazil and is c alled imbuzada. This is made by mixing the strained sweetened pulp of slightly ripe fruits with boiled milk and sugar. Fruit is widely consumed during the fruiting season. Jaboticaba Fruit is consumed fresh by squeezing the fruit between the thumb and f orefinger. This causes the skin to rupture and the pulp to slip out . Since the skin is high in tannins, it is astringent and normally not consumed. Fruit can be processed into jellies, sauces, compotes, fruit juices, fruit salads, jams, nectars, liquors and wine. Fruit are also served with ice cream. Jamaica cherry Berries are consumed fresh; processed into preserves and jam. Fruit are cooked in

tarts. An infusion of the leaves is drunk as a tea

- like beverage. Jambolan Immature and mature fruit is c onsumed fresh; green fruit are consumed raw with

salt; fruit are processed into jellies, sauces, ice cream, jam, distilled liquors, brandy, vinegar, and wine. Fruit are made into tarts. Astringent fruits are made sweeter by soaking in salt water or pricking them, rubbing them with salt, and letting them stand for an hour. Lower quality fruit are used for juice. Juice is made by cooking the fruit and allowing the juice to drain out without squeezing. The juice is then used for sherbet, syrup and drinks. A special drink called “squash” is made by cooking the crushed fruits, pressing out the juice, and adding sugar, water, citric acid, and sodium benzoate. White

- fleshed jambolans contain192

192 **Commodity Preparation for Cooking** 

large amounts of pectin and are used to made jellies. Jelly palm F ruit is consumed fresh; processed into jellies, jams, pies, cakes and preserves.

The seed oil is used for margarines. The pith of the stem can be made into bread. Ju jube, Chinese Fruit is consumed fresh. Fruit may also be dried, stewed, candied, smoked, pickled

and preserved. Fruits are produced into syrups or jellies; used in soups, cakes, puddings and breads. Dried fruits are used in Asia for cooking, tea

- making, and natural remedies. Dried fruit is ground into powder that is used in the preparation of ‘kochujang’, a fermented hot pepper soybean paste. In Europe, fruit are used as a table dessert and dry sweetmeat. In some areas, the fruit can be used as a coffee substitute. Ju jube, Indian In India, almost all fruit is consumed fresh. Fruit may b e dried, stewed, produced

into jam, candied, preserved, or powdered for use in beverages or as a condiment. Slightly under ripe fruit are candied by a process of pricking, immersing in a salt solution gradually raised from 2 to 8%, draining, immersing in another solution of 8% salt and 0.2% potassium metabisulphite, storing for 1 to 3 months, rinsing and cooking in sugar syrup with citric acid. Populations in Southeast Asia eat unripe fruit with salt. Ripe fruits crushed in water form a popular cold drink. Ripe fruits are preserved by sun drying and a powder is prepared for out

- of

- season purposes. Acidic fruit are used for pickling or chutneys. In Africa, dried and fermented pulp is pressed into cakes resembling gingerbread. Young leaves are cooked an d eaten in Indonesia. Jujube liqueur is made and sold as Crema de ponsigue in Venezuela. Seed kernels are consumed during times of famine. Kaffir

-plum Fruit is consumed fresh and processed into jelly and jams. Fruits are used to make

rosé wine. Kakadu plum Fruit are usually consumed raw; processed into gourmet jams, ice cream, and

sauces used as a flavoring. Kapundung Fruit are consumed fresh. Fruit may also be pickled, stewed or fermented. Karanda Sweeter varieties are eaten out

- of

- hand; the more a cidic varieties are stewed with plenty of sugar. Even by doing this, the skin may be found tough and slightly bitter. The fruit exudes gummy latex when cooked, but the rich

- red juice becomes clear and is used in cold beverages. The syrup is used in soda s. Ripe fruits are utilized in curries, tarts, puddings and chutney. When slightly under ripe , fruits are made into jelly. Green sour fruits are made into pickles in India. With the skin and seeds removed, and seasoned with sugar and cloves, fruit are a popular substitute for apples in tarts. Kwai muk Fruit is consumed raw. Fruit may be preserved in sugar syrup, salt, or sundried. Lemon aspen The fruit provides a citrus

- like flavor in sweet and savory products; used in recipes

where lemon flavor is r equired, especially seafood and chicken dishes. Fruit is also processed into sauces, wines, jams, chutneys, relishes, cordials, conserves, ice cream, puree, pastes, glacé, biscuits, cakes and flavored mineral water. Mangaba Fruit is consumed fresh; proce ssed into juice, compotes, jelly, vinegar, sherbets, ice

cream, preserves, and wine. Marian plum Fruit is consumed fresh; processed into jams and chutney or cooked in syrup. Salt

or sugar is added to sour fruit. Immature fruit is pickled in brine, added to curries and used as an ingredient in a chili

-based condiment called ‘sambal’. The purple cotyledons of the plant are used as an ingredient in pickles. Locals consume the young leaves as a vegetable and mix them with chili or shrimp pastes or rice.193

193 **Commodity Preparation for Cooking**  M ombin, Malayan Fruit is consumed fresh or pickled; also used as a flavoring in cooked foods.

Young leaves, flowers and fruit are edible. Mombin, purple Fruit is mainly consumed fresh; processed into marmalade, beverages, juice, wine,

vinegar and liquor. Pulp is used to flavor ice cream. In Mexico, ripe fruit are boiled with or without salt and eaten dried. In Florida, dried slices of ripe fruit have been commercially produced. Fruit are sometimes harvested while green and are eaten with salt and chili peppers, blended into a sauce, or pickled in vinegar. Ripe fruit are cooked with brown sugar, stored in glass jars and sold in stores. In other areas, fruit are stewed whole with sugar and consumed as dessert. In Mexico, “atole”, a watery porridge, is made from corn flour, sugar, fruit pulp and other ingredients. New shoots and leaves are eaten raw or cooked as greens in northern Central America. Mombin, yellow In Brazil, fruit is consumed fresh. Children and travelers enjoy fruit the most as a

thris t
- quencher. Fruit are also used in jellies and sherbets. Pulp is frozen. In other countries, fruit is stewed with sugar and made into jam and preserves. Fruit is made into wine, liqueurs and other refreshing beverages. Green fruit is pickled in vinegar and consumed with salt and chili. Young leaves are cooked and consumed as a vegetable. Monkeyfruit Fruit and male flowers are consumed raw, boiled, steamed or roasted. Fruits and

flowers are made into pickles and chutney. Mature fruit are dried and u sed as a substitute for sour tamarind and mango fruit. Monos plum Pulp is consumed fresh; processed into jellies. Mountain cherry Fruit is consumed fresh. Nance Fruit are consumed fresh; may also be persevered in vinegars, prepared in fresh

and fermente d drinks including chicha and crema de nance , and used in candies and ice creams. Cooked fruit are added to chicken, stews, stuffing, soups and tamales. Natal plum Mature fruit are consumed whole without peeling or seeding. Whole fruit are

preserved by pricking the fruit, cooking briefly in sugar syrup, and sealing in jars. Fruit may also be sliced, seeded and placed in fruit salads or added to gelatin. Fruit can also be made into a sauce or syrup and used as a topping for cakes, puddings and ice cream . Sometimes, fruit are pickled or used in pies and tarts. A combination of ripe and unripe fruits can be made into jams, jellies or chutneys. Whole fruit is bottled. Stewing and boiling causes latex to leave the fruit and adhere to the pot. Noni Fruit can be consumed during any stage of development, depending on the product

to be made; consumed raw or cooked; at the ‘hard white’ stage, fruit can be made into juices. Softened fruit are placed into large juice

- collection containers to allow the fluids t o seep out naturally and separate from the pulp. Fruit can also be placed into a bladder press to squeeze out the juice. Ripe fruit are consumed with salt in Myanmar; prepared into fruit leather. Cooked fruit is mixed with coconut. Unripe fruit is cooked in curries. Fruit are also used as a famine food in some countries. Fruit juice and powders made from fruit and leaves are used in health foods. Leaves are edible raw or cooked; leafy vegetable used to wrap food. Very yo ung leaves are cooked as vege tables and consumed with rice in Java and Thailand. The ripe fruit was used as a poultice. Juice from the fruit was also used to make a medicinal drink, aumiki ‘awa , as a remedy for tuberculosis,194

194 **Commodity Preparation for Cooking** 

and another drink, aumiki noni , used to counter any unpleas ant effects of ‘awa’. Olive Olives are used for oil extraction and table consumption. Green

- cured and ripe

cured olives are used as a relish or snack; fruit are stuffed with pimentos or almonds; used in breads, soups, and salads; common ingredient of ev eryday foods. In some areas, olives are picked green, crushed, cured in oil and used as a salad. Fruit can be dried in the sun and eaten without curing. Various fruit processing technologies are used remove the natural bitter taste for table consumption . The bitterness that comes from the compound oleuropein, is removed by a treatment with alkaline solution, a soaking in water or brine, or a treatment in dry salt. Table olives vary according to the maturity stage at which the fruit is picked, the kind and degree of treatment, the variety of the fruit, and the addition of flavor ingredients. Oil is extracted from the fruit and is used cold or hot as a flavoring or ingredient. Due to its stability at high temperatures, the oil is useful for frying. Com pared to other oils, there is less penetration into food. The quality of the oil depends on the variety, maturity and extraction procedures. Many people consider the oil a gourmet food. Commercial olive oil is labeled as ‘extra virgin’, ‘virgin’, refine d’, ‘olive pomace’ and ‘olive oil’. Virgin and extra virgin oils are obtained from the first pressing. This is a purely mechanical process. Only cold pressing is used for extra virgin oil. Heat may be applied to aid in increasing fruit cell

- wall permeability. Pomace oil is produced by chemical solvent extraction of the residue that remains after pressing. Refined oil is chemically refined either from lesser quality virgin oil or olive pomace oil. Olive oil is a mixture of refined and virgin oils. Papaya, Mountain The fruit is only eaten fresh when sugar is applied. Fruit is cooked in syrup,

stewed, or processed into preserves and jams. It can be canned or used for beverages; boiled and baked green fruit may be used as a vegetable. Thinly

- sliced pr eserved flesh is eaten at meals with cheese or used in cooking. Pat auá Fruit is soaked before it is eaten to soften the pulp. An oil that is similar to olive

oil is obtained after boiling the fruit. Traditionally, oil was extracted by mashing the mesoca

rp, heating it, and pressing it in a long woven tube. Two types of oil are extracted from mesocarp and the seed. Amerindians produce a thick non

- alcoholic juice with a nut

- like flavor from the fruit mesocarp. Fruit are used in drinks, popsicles and ice cream. Peach palm, fruit Because raw fruit is caustic, is not consumed fresh. It is cooked and consumed as a

breakfast item or snack with mayonnaise or sauce. The cooking process involves boiling, peeling, halving and pitting the fruit. Fruit is also preserved or dried. Cooked fruit are used in stews, pureed for making certain dishes, or fermented to make a drink called chichi. Fruit are processed into flour by cooking the bunch, cutting the fruit into small pieces, removing the seeds, drying the pulp and peel, and grinding the dried material. Some attempts have been made to freeze, dry, or can the fruit. The seed is consumed fresh or cooked. The palm is an important staple starch crop, perhaps as important as maize and cassava. The heart

- of

-palm i s consumed raw in salads, or cooked and substituted for artichoke. Persimmon, black Fruit is used in puddings and custards. Persimmon, Japanese Fruit is mainly consumed fresh by cutting the fruit in half and scooping the flesh

out with a spoon. Lemon ju ice, cream or sugar is usually added to the pulp.195

195 **Commodity Preparation for Cooking** 

Peeled fruit is added to fruit salads, blended to make persimmon juice, processed into jams or sorbets, candied, stewed, or puréed and added to ice cream and other desserts. Fruit can also be made into mo lasses, cider, beer, and wine. Roasted seeds are used as a coffee substitute. Astringent

- type fruit are mostly grown in China. These fruit are usually consumed over

- ripened, dried, candied, frozen, preserved, or fresh after artificial treatments are performed to remove astringency. For drying, fruit are peeled, and hung in the sun (Japan) or sliced and oven

- dried (Western countries ). Dried fruit are also used as a source of sugar in China. Fruit are cured by soaking in vinegar or immersing in boiling water and letting the fruit stand for 12 hours; fruit may be cured by spraying with ethanol, ethylene gas, or carbon dioxide. Pitomba Fruit is consumed fresh; may also be made into jellies, preserves, fruit leathers and

carbonated beverages. Pomerac Frui t is consumed fresh, stewed with cloves, cooked with acidic fruit, processed

into wine, preserved, or served with cream for dessert. In Guyana, fruit is peeled and stewed and the skin is cooked separately to make a syrup. Petals of the red

flowered hibis cus are added to the fruit to give it color. Unripe fruit are made into jelly and pickles. In Indonesia, flowers are consumed in salads and preserved in syrup. Young leaves and shoots are consumed raw with rice or cooked. Rambai Fruit is consumed fresh , stewed or preserved; processed into wine and jam. Rose Apple Consumed fresh mostly by children; fruit can be stewed with sugar and served as

dessert or cooked with custards or puddings. Hollow fruit may be stuffed with rice and meat mixtures and baked. Fruit can be processed into jam or jelly or preserved with other fruits; can be made into a syrup and used in sauces or drinks. Halved or sliced fruit are candied in Jamaica. In southeast Asia, fruit are dipped in soy or fish sauce. Flowers are candie d. Rumberry Due to the acidity and sour taste, the fruit must be prepared using a blender,

dilution in milk/water and addition of sugar. Sea grape Fruit is consumed fresh; made into jelly, preserves, ice cream, sherbets or wine. Sentul Fruit is consumed fresh without peeling; can be preserved or processed into candy,

chutney, jelly, marmalade and preserves. In Bangkok, peeled fruit is consumed with a chili sauce and in In dia; fruit is consumed with a number of spices. Preserving occurs by paring and qu artering the fruit, cooking it in syrup, and placing it in jars. Young fruit are candied by paring the fruit, removing the seeds, boiling the fruit in water, and boiling the fruit a second time in sugar. In the Philippines, fruit are peeled by dipping th e fruit in hot water for 2 minutes, a lye solution at 93 °C (200 °F) for 3 to 5 minutes, and a cold

- water bath. Following this process, fruit are commercially preserved. Very ripe fruit are fermented with rice to create an alcoholic drink. Sete

- capotes Fruit is consumed fresh; may be processed into juice and ice cream. Silver aspen Fruit is consumed as juice, wines and sauces. Seeds are not consumed. Starfruit The whole fruit (skin, seeds, pulp) can be consumed. The sweet varieties (Arkin,

Fwang Tung , Thai Knight and Maha) are eaten fresh after slicing in salads and as garnishes . The tart varieties (Golden Star, Thayer, Newcombe, Star King) are mainly used for cooking . These varieties are cooked in puddings, tarts, stews, and curries. In Thailand, green fruits are boiled with shrimp. Under ripe fruits are salted, pickled or made into jam. In China, fruit are sliced lengthwise and canned196

196 **Commodity Preparation for Cooking** 

in syrup for export. In Queensland , the sweeter varieties are cooked green as a vegetable. Cross

- sections of the fruit are covered with honey, allowed to stand overnight, are cooked briefly and put into jars. A relish is made of chopped unripe fruits combined with horseradish, celery, vinegar, and seasonings. Fruits are also dried and candied. Fruits are used a s a substitute for apples in recipes. Starfruit juice is prepared into drinks. Starfruit flowers are acid and added to salads or made into preserves. Leaves are eaten as a substitute for sorrel. Surinam Cherry Fruit is consumed fresh after picking. To reduce the resinous flavor, the fruit is cut

open, the seeds are removed, the fruit is sprinkled with sugar, and it is chilled for 2 to 3 hours. Fruit is also used fresh in fruit salads and processed into jellies, jams, pickles, juices, candies, ice cream, sorbets, marmalade, syrup, vinegar and wine; preserved whole in syrup. Fruit is placed in pies, chutneys, sauces, curries, puddings, custards, relish, and distilled liquor. Tamarind Pulp is consumed fresh, dried, candied, and in beverages; used as a f lavoring in foods and sauces including English Worcestershire sauce, barbeque sauce, and Angostura Bitters. Pulp is widely used as an ingredient in confectionary items, sauces, syrups, jellies, ice cream, curries, chutneys, preserves, wine, condiments, sw eetmeats, spice mixtures, jams, fruit purées, vegetable purées, pickles, sherbets, and beverages. In Sri Lanka, fruit can be used to preserve fish; used as a garnish in soups and other dishes. Green fruit are used for flavoring purposes. The tender immature pods are eaten as a vegetable, cooked, or pickled , cooked as a seasoning with rice, fish, and meats in India. In the Bahamas, mature, but unripe fruit are roasted in coals and the pulp is eaten. The seeds are cooked (roasted, soaked to remove the se ed coat and boiled or fried) and consumed. Seeds can be ground into flour or used as a coffee substitute. Kernels can be used to make a type of pectin that is used in the manufacture of jellies and stabilization of foods. Pods are easily broken if press ed. Flowers, seedlings, and young leaves are consumed in salads, curries and soups. Uvalha Fruit is consumed fresh; processed into juice and jelly and used as a flavoring in

alcoholic beverages. Water apple Fruit is consumed fresh, served in salads, and cooked, stewed or pickled, mainly

consumed by children. Young leaves are used to wrap snacks of fermented sticky rice. Water berry Fruit are consumed fresh; used to make alcoholic drinks and jelly. Water pear Fruit is consumed fresh or made into bevera ges. Fruits are especially consumed by

children. Wax jambu Fruit is consumed fresh or preserved, processed into jams, jellies and preserves.

Green fruit are consumed raw with salt or cooked as a sauce in Malaysia; stewed with apples. Pink fruit are jui cier, more flavorful, consumed fresh, or cooked without spices except for sugar. Salt or sugar is added to bland fruit.197

197 **Specific Uses of the Tropical and Subtropical Fruit -**  **Edible Fruit** : The main method of consumption of most tropical and subtropical fruits is as fresh fruit. Salads, both savory and sweet types, are prepared with many fruits. In deed consumption is virtually as unlimited as the chef's imagination. Ja ms, jellies, juic es (made with fresh fruits, concentrates, or frozen pulp), sauces, ice cream and sherbets, and other desserts and diverse confectionaries are typical of the uses to which tropical and subtropical fruits are put, both industrially

and domestically (Table 36 )

. Infusions as social beverages, not as medicinal remedies, are made from many different fruits. S pecific product s such as baby food are made with "health y" fruits like the banana or the papaya, based on different kinds of puree (industrially known as aseptic , chilled aseptic or simply chilled purees). Pickles and chutney s are made from many fruits, the most famous of which is mango chutney , a staple in Indian cuisine and highl y esteemed b y gourmets. Dips are also popular in many countries, of which perhaps the best known is avocado

- based guacamole

. Guava paste or spread is consumed, usually with bread and cheese, in man y countries, particularl y Cuba, Brazil, and the Canary Islands.
**Table 36. Specific Uses of**  **Tropic a**  **l and Subtropical Fruits** : **Comm odity**  **Specific Uses** Açaí Ornamental, beverage base, fruit, oil/f at, vegetable, medicinal purposes; palm cabbage; palm hearts; wood, ink, and dye. This fruit is a major food resource in tropical America. Old trunks are removed for palm cabbage; the tree is the main source of palm hearts. Other uses include ornamental use; medicinal purposes; ink, dye and wood for house construction. Acerola Fruit is used mainly for juice, jelly, puree and powder; medicinal purposes; eaten Fresh. Fruit is eaten fresh or processed into puree and juice, high in vitamin C content. Afri can plum Ornamental, wood, fruit, medicinal purposes, mulch, fuel, fodder; bark is used for dye; wo od is used for construction purposes. Fruit can be candied, made into jam or eaten fresh; leaves, pods, and seeds are used for fodder; leaves are used in co oking; roots and fruit are used for medicinal purposes; bark is used for dye; wo od is used for construction purposes and fuel. Grown around homes. Agritos fruit, harmful organism host (crop diseases); wine, jelly, medicinal purposes, dye, coffee substitute, ornamental. Uses include wine and jelly from the berries, medicinal purposes from the roots, yellow dye from the roots and wood, a coffee substitute from the seeds, and an effective hedge or barrier plant. Almondette Both the pulp and seed are widel y consumed in India and are considered one of the country’s most delicious wild fruit. The seed is roasted and used as a substitute for almond. Oil produced from the seed is used as an olive or almond oil substitute. The bark yields tannin, wood is used for firewood, leaves are used as fodder, and all parts of the tree contain medicinal purposes. Ambarella Fruit eaten fresh; preserves, juice for beverages; sauce similar to applesauce ; green fruit pickled; ornamental; wood is used for canoes; leaves cons umed medicinal purposes. Appleberry Also grown as an ornamental. Arazá Beverage base, fruit, ornamental. Used to make juices, soft drinks, ice cream ,198

198 **Comm odity**  **Specific Uses** preserves and desserts. Also serves as an ornamental Arbutus berry Ornamental, beverage base, fruit, medicinal purposes; source of tannin for dyes; wood; nectar plant for honey production by bees. Used as an ornamental; bark is used in tanning leather; wood is used as a fuel source. Fruit is consumed by humans and birds. Babaco Fruit. The entire fruit can be consumed. Fruits are locally eaten only after cooking; consumed fresh with sugar elsewhere. Fruits also blended into drinks, preserves and pies. Commonly used for making sorbets. Bacaba palm Fruit, beads, oil, palm hearts; fruit oil is used as a moisturizer and emollient; wa ste from the fruit is fed to pigs and chickens; leaves are used for thatching; wood is used for tools. Fruit is consumed raw or cooked; can be made into preserves. The tree is also used as an ornamental. Bacaba

- de

- leque Fr esh fruit. Bayberry, Red Fruit, dye, erosion control, medicinal purposes. Fruit are consumed raw and cooked. The fruit has been used as a food crop for 7,000 years. The plant has many medicinal purposes; grown as an ornamental Bignay Ornamental, fruit , wood, medicinal purposes, rope (bark). Fruits are consumed both raw and cooked; leaves are eaten raw and cooked; bark is used in producing rope. Leaves are used for medicinal purposes. Bilimbi Fruits used to make beverages, relish, chutney, preserves; pickled; medicinal purposes; cleaner. Fruits are consumed raw when prepared into a relish. Juice is prepared into drinks or used as a cleaning agent on metals. Fruit is used to deliver a tart tang to foods and beverages. Due to acidity, fruits are usu ally cooked and prepared into chutney. Various parts of the plant are used for medicinal purposes. Borojo The fruit has a sweet flavor with some bitterness. The fruit is consumed fresh and as juice, jelly, sauces, compotes, marmalades, candies and wine. The juice is also mixed with milk and alcoholic drinks and the pulp is used for ice cream. Juice is being marketed as aenergy drink. Uses as a fresh fruit, beverage base, and medicinal. Breadnut Medicinal purposes, ornamental, fruit; leaves, branches and seeds are used as cattle feed; wood is used for construction, firewood, railroad ties, veneer, floors, tool handles, packing boxes, cabinets and furniture. Seeds contain nutty kernels and resemble potatoes or chestnuts in flavor. The tree is an impo rtant forage plant in the Yucatan. Fruit were a staple food for the Mayans. Cabeluda Ornamental, fruit. Fruits are eaten fresh or processed into juices and jams. Cajou, fruit Fruit, nut, beverage, source of disease resistance to anthracnose; wood is us ed for building, ornamental. The small kidney shaped nut is edible and tastes similar to the cashew. The peduncle is eaten fresh or prepared into juice. Cambucá Fruit, juice, ornamental, medicinal purposes; bark used in the leather industry; wood. Fruits are eaten out of hand or used to make jams, juices, or desserts; the tree is used as an ornamental or for medicinal purposes. The bark is used in the leather industry; the wood is used for furniture and tools. Carandas plum Fruit; sheep and goats eat the leaves of the plant; hedge/ornamental; source of firewood; roots are used as a snake repellant in Kenya, medicinal purposes. Carob Pulp is eaten fresh or pods and seeds are ground and processed as chocolate substitute. Can also be used for livestock feed; seed gum is used in the manufacture of cosmetics, pharmaceutical products, detergents, paint, ink, shoe polish, adhesives, sizing for textiles, photographic paper, insecticides, and match heads; used in tanning; flavoring, sweetener, thickening agent , ornamental (shade/shelter), beverage base, charcoal, fuel wood; leaves are used for bioethanol; alcohol, gum/resin, medicinal purposes.199

199 **Comm odity**  **Specific Uses** Cashew apple Beverage base, fruit, nut; seeds consumed; materials including beads, gum/resin, lipids; medicinal purpo ses; vertebrate poison (mammals); tree is used for erosion control; receptacle used as forage; seeds yield edible oil; the shells or hulls of the fruit yield a black, acrid oil that is used as a preservative and water
- proofing agent in insulating varnishes , in oil and acid

- proof cements and tiles, in brake

- linings, as a lubricant in airplanes, and in termite proofing timbers. Wood is used to make furniture, boats, packing cases, and in the production of charcoal. Bark is used in tanning. Stems exude a cl ear gum used in pharmaceuticals and as a substitute for gum Arabic. Cashew apple is consumed by humans and animals; nuts are consumed; cashew apple juice is used for medicinal purposes; trees are used to control erosion. Ceylon iron wood Fruit, graft sto ck for sapote, medicinal purposes, wood; leaves are used as fodder; the tree yields a gum; bark contains 10% tannins used for tanning; bark retards the fermentation of toddy. Fruits are consumed and fruits bark and seed oil have many medicinal purposes; trees are used for many purposes. Ceylon olive Ornamental, fruit. Consumed both ripe and unripe. Fruits resemble large olives. Cherry

- of

- the

- Rio

- Grande Fruit; home garden fruit and ornamental tree. Chinese olive, black Ornamental, fruit, wood; aromatic oil resin known as elemi for varnish, lacquer and printer ink; seeds carved into beads and ornaments. Chinese olive, white Fruit, beads, medicinal purposes; fruit, seed and resin are exported to Europe for medicinal, soap and varnish manufacture; oil is extracted from the seed; resin is used in paint, incense and fragrances; the tree is grown as an ornamental. Uses similar to olives. Chirauli

- nut Nut, fruit, medicinal purposes; wood is used for firewood and to make boxes, doors and furniture; bark conta ins tannin; leaves are used as a substitute for plates; seed oil is used in the manufacture of candies; seeds are consumed. Fruits and seeds are consumed. Ciruela verde Fruit; home garden plant. Fruit are not commonly consumed fresh. More commonly used as a flavoring. Cocoplum Fruit, wood for fuel and construction; medicinal purposes; ornamental; erosion control. Date Dates are consumed fresh or in processed form. Fresh market dates are divided into dry, semidry, and soft varieties. In Middle Eastern countries, they are also eaten in the early khalal stage. Dates are nutritious , being high in carbohydrate and fiber. Mainly dried and sold as w hole, pitted or chopped for confections or to be eaten out of hand; ornamental; beverage base; fodder; fibers from dates provide thread and rigging for boats; wood for construction and firewood; medicinal purposes. Seeds are used as animal feed or strung as beads; seed oil is used for soap manufa cture; leaves are used as matting, baskets, roofing, fencing and shelter. In most varieties, the sugar content is mostly invert sugar ( glucose and fructose ), with only low levels of sucrose . Some orchards of date palm s in the Mediterranean are maintained solely to supply young leaves used on Palm Sunday during Easter week. Date palm leaves are a traditional roofing material in many regions. Garden brooms are made out of the stripped fruit clusters of the date palm. Processed products are more common in the Middle East, where large amounts of dates are produced, than they are elsewhere. Processed products include sugars, pastes, flours, preserves, syrups, and fermentation products. Davidson’s plum Fruit, additive, container plant. Desert date Food additive (flavoring), human food (gum/mucilage, fruit, oil/fat, vegetable), seed oil is used as cooking oil; materials (beads, essential oils, fiber, gum/resin,200

200 **Comm odity**  **Specific Uses** tannin/dyestuff), medicinal purposes, potential source of pharmaceutical agent, non - vertebrate poison (disease vector control), vertebrate poison (fish, mammals); kernel cake is used as animal feed for sheep and poultry; wood is used for construction, furniture and fuel. Fruit has been used as a food crop in Egypt and the Near East for four millennia. Doum palm coconut Ornamental, fruit, beads, fiber, forage, wood for construction; unripe seeds are edible; ripe seeds are used as a weapon; hardened endosperm of the ripe seed is used as vegetable ivory (used to make beads and carvings), seeds used a s a millet substitute. False sandalwood Fruit, oil/fat, lipids (material), medicinal purposes, firewood; bark and roots are used for tanning; bark is used to strengthen indigo dyes; heartwood contains an essential oil used for fumigation; flowers have an essential oil that are used as a substitute for orange blossom; compounds in the leaves are used as a poison for snails; the seed contains a non

- drying oil suitable for soap manufacture and lubrication. Feijoa: Fresh eating, used in salads or processed in jelly, marmalade and other preserves; used in desserts and drinks; home garden fruit; ornamental; the tree is pruned to form a hedge; medicinal purposes. Fig Mostly dried, some canned and preserves. Some fruit eaten fresh (in recent years less than 5%). Fruits and leaves have potential for medical use; ornamental, beverage base, vertebrate poison (mammals), potential seed contaminant; oil from dried seed is used for liqueurs; syrup is use for tobacco flavoring. Ficin, an enzyme found in the leaves and fruit is used to tenderize meat. In India, fig leaves are collected after fruit harvest and used for animal feed. Fragrant Manjack Fruit, wood for fuel and construction; leaves used as a vegetable and fodder; seed has potential for cattle feed; half

- ripe fruit pulp used as a paper glue; fruit extract is used as a poison on nematodes; the tree is used for a boundary, a barrier or a support. Gooseberry, Abyssinian Fruit is consumed by humans, baboons and monkeys; the plant is used for fencing and as fodder for goats and sheep. Gooseberry, Ceylon Fruit; garden plant. Gooseberry, Indian Fruit, potential as fuel wood, lipids (material), medicinal purposes; ornamental, bark, fruit and leaves are tannin rich and used in tanning and dyeing. Dried fruit yields ink, light

- brown or yellow

- brown hair dye and dye for dying of silk and wood. Iron sulfate turns this dye black. Fixed oil from the fruit is used as a hair

- restorer and shampoo in India and is the main ingredient in conditioner sold through ‘natural’ pro duct outlets. Simulated pottery jars are made from a paste of the boiled fruit. The leaves of the tree are used as fodder for cattle; branches are lopped for green manure. Wood is used for minor construction, furniture, implements, gunstocks, hooks, pip es, aqueducts, and water clarification. Gooseberry, Otaheite Fruit; juice is used in drinks; ornamental, vegetable, medicinal purposes; leaves are consumed as a vegetable; root bark is used in tanning in India. Governor’s plum (includes Plum

of

- Martiniqu e, Rukam, and Indian plum) Use : Governor’s plum ( Flacourtia indica ) : Jelly, jams and fresh fruit; young shoots are edible; medicinal purposes; wood used to make lumber and charcoal; ornamental, fresh foliage is used as fodder. Plum

- of

- Mart inique (Fla courtia inermi

) Fruit. Rukam

(Flacourtia rukam) : Fruit; wood is made into rice pounders, pestles and clubs; medicinal purposes; garden plant. Indian plum (Flacourtia jangoma ) s: Food medicinal purposes; wood is used for agricultural implements. Grumi chama Ornamental, fruit; home garden fruit.201

201 **Comm odity**  **Specific Uses** Guabiroba Fruit, dooryard tree; wood is used for tools, furniture, construction, and fuel. Guava Fruit, beverage base; wood for tools and fuel, medicinal purposes, weed, home garden fruit; commercial production , seed oil for edible uses and paints; leaves are used with other ingredients to make a black dye for silk; bark is used to tan hides. Fresh cultivars are sweet, large, and contain white flesh. Processing cultivars are more acid, have a hard rind, and co ntain red flesh. Fruit varies greatly from population to population and can be low acid, musky and sweet, bland, low

- sugar, low acid, or high acid. Guava berry Fruit, ornamental. Guava, Brazilian Fruit, weed, wood for tool making; bark is rich in tannin and used for curing hides. Guava, Cattley (includes Purple straw berry guava, Yellow straw berry guava, and Straw

berry guava) Fruit, beads, weed; grown in the home garden; ornamental and can be grown as a hedge. Guava, Costa Rican F ruit, home garden plant , wood. Guava, Para Whole fruit. Guayabillo Whole fruit. Illawarra plum Fruit; wood is used for cabinet making, table tops, furniture, packing cases, kitchen utensils, musical instruments, woodturning, and boat building; ornamental. Im bé Pulp used in the preparation of a wine and eaten fresh; wood is used as timber; garden plant. Im bu Pulp eaten fresh, made into beverages, desserts or preserves; roots are used as a source of emergency food and water. Wild fruit are so productive; there is littl e need for cultivation. Jaboticaba Pulp eaten fresh out of hand or in salads or desserts. Fruit can also be processed into jellies or wine, ornamental, grown in home gardens. Jamaica cherry Ornamental, fruit; potential as fuel wood; fiber (materials); b ark is used to make t wine and large rope; wood is used for interior sheathing, small boxes, casks, and general carpentry; being evaluated as a source of paper pulp; shade tree; fruits are used as bait to catch fish. Fruit are popular in the Philippines wi th children. Jambolan Bee plants (pollination and nectar), ornamental, shade tree, wind break, fruit, medicinal purposes, weed; leaves serve as fodder for livestock and food for tassar silkworms in India; young shoots are used as a teeth cleaner; essentia l oil from the leaves scents soaps and is an ingredient used in perfume; bark is used in tanning leather, preserving fishing nets and is a source of brown dye; wood is used for fuel, beams, rafters, posts, bridges, oars, masts, troughs, well

- lining, agricultural implements, carts, solid cart w heels, furniture, railway sleepers, and the bottoms of railroad cars. Jelly palm Ornamental, fruit; the seed serves as a minor source of oil. Jujube, Chinese Some fresh eating, dried, smoked, pickled, or candied; wo od used for fuel wood, charcoal, turnery, and agricultural implements; beads, chemicals, medicinal purposes, ornamental, hedge; leaves are cooked as an emergency source of food. Jujube, Indian Fresh, dried, stewed, candied, preserved; fruit is used in dyi ng silk; the bark yields brown dye; ornamental; barrier; land stabilizer; wood is used for fuel wood, furniture, line wells, boat ribs, tools, yokes, gunstocks, sandals, golf clubs, and building construction; invertebrate food (lac/wax insects), medicinal purposes, weed; leaves are used for tanning and as fodder; In Ethiopia, fruit are used to stupefy fish.202

202 **Comm odity**  **Specific Uses** Kaffir

- plum Ornamental, fruit; bark is used for dyeing; wood is used as general timber for furniture and beams; larvae of the hairtail butterfly ( Anth ene definite ) and the Eggar moth (

Lasiocampa kollikerii ) feed on the leaves of the tree; bushbabies, mo nkeys, baboons, bushbuck, and many types of birds feed on the fruit. Kakadu plum Fruit; fruit is more commonly sold as an ingredient for cosmetics and e ntering new markets as a nutraceutical in food supplements and fortified beverages; medicinal purposes. Fruits that are consumed raw possess a drying

- out effect in the mouth. Fruits have been used by the Australian Aborigines for tens of thousands of years. Kapundung Fruit, ornamental, tannin; leaves yield mauve dye; dye is made from bark; fiber for paper manufacture; wood is used for house construction and furniture. Karanda Beverage base, fruit, medicinal purposes; agent in tanning and dyeing; leaves have furnished fodder for the tussar silkworm; a paste of the pounded roots serve as a fly repellent; wood is used to make tools or burned as a fuel. Fruits are eaten fresh or cooked; the tree is used as a hedge, many medicinal purposes. Kwai muk Fruit, ornamental; wood is used to make furniture; milky latex is used to make stiff rubber. Lemon aspen Fruit, ornamental. An ornamental tree growing up to 15 meters (49 feet) tall and 2 meters (7 feet) wide. Native to Australia. Bush food plant. Mangaba Fr uit, latex/rubber. Marian plum Fruit, home garden tree. Sour fruits grow wild in the forests and are sometimes consumed. Sweet fruits are cultivated. Ma

- yong fruits are cultivated but are slightly sour. Mom bin, Malayan Fruit, medicinal purposes; woo d is used to make furniture. Mom bin, purple Fruit; the tree is planted as a living fence; gum from the tree is used as a glue in Central America; wood is used for paper pulp in Brazil; ashes from wood are used to make soap; leaves and fruits serve as fora ge; lac insects are raised on the red mombin in Mexico; medicinal purposes. Mom bin, yellow Fruit, medicinal purposes; wood is used in carpentry, matchsticks, tools, pencils, packing cases, fuel, carving, and as a substitute for cork; tannin in the bark is used for tanning and dyeing; gum from the tree is used as glue; young leaves are cooked and consumed; trees are used as a living fence; fruit are used as fodder for cattle and pigs; roots contain an emergency supply of water. Monkeyfruit Fruit, ornamenta l; erosion prevention along streams and ravines; medicinal purposes; flowers are edible; leaves are used as fodder; wood is termite resistant and is comparable to teak wood; used in house and heavy construction, boat making, cabinet work and furniture; woo d and roots yield dye; bark is chewed; bark yields a durable fiber for cordage. Monos plum Fruit, ornamental. Mountain cherry Fresh fruit. Nance Fruit, ornamental, potential as beverage base; wood is used for firewood, charcoal, furniture, tool handles and building construction; bark and green fruit is used in tanning and dyeing; strong fiber is obtained from the bark; branches are used to catch fish. Natal plum Pulp eaten fresh or made into desserts or preserves; plant is important as an ornamental and protective hedge, bonsai plant. The flavor is sour. Each fruit contains 6 to 16 small, thin, flat brown seeds that can be consumed. Noni Ornamental, roots and bark are used for tannin/dyestuff (red dye), medicinal purposes; health and cosmetic product s from the leaves and fruit; the trunk is used for firewood and tools; fruit and leaves are used as fodder; oil from the fruit is used as an insecticide; soaps. Significant source of food for indigenous203

203 **Comm odity**  **Specific Uses** societies. Several varieties of noni vary in fruit size and leaf shape. Olive Grow n for fresh fruit and oil; pickled for green olives, brined and canned for ripe, crushed for oil. Also grown as an ornamental, preservative, erosion control, fuel wood, charcoal, lipids, medicinal purposes, important trade c ommodity, cultural symbol; fruit is an important food in the Mediterranean diet; oil from the seed is used for soap making and lubrication. Maroon, purple, blue and black dyes are obtained from the fruit; yellow

- green dye is obtained from the leaves. Woo d is used in turnery and cabinet making. Over 1,200 different olive cultivars have been developed. Papaya, Mountain Fruit is eaten cooked or fresh. It is easily prepared because it can be eaten skin and all; used as a gene source for disease resistance for papaya; the proteolysis enzyme, papain, is used as a meat tenderizer; grown in family gardens; green fruit is a source material of latex; medicinal purposes. Pat auá Fruit, medicinal purposes; leaf base fibers are used as blowgun darts; leaves are use d as baskets; the palm heart is edible; wood of the stem is used for floors and other construction needs. Peach palm, fruit Fruit, oil, fat, starch, vegetable, medicinal purposes; source of hearts

- of

- palm ; wood was used for tools and weapons; today wood i s used for construction purposes; grown in home gardens. Wild

- ty pe fruit are rich in oils and domesticated fruit are rich in starch. Currently, the plant is most important in both Latin American and world markets for its heart

- of

- palm. This palm is the only domesticated palm in tropical America. Persimmon, black Fruit, bonsai, container plant, ornamental; fruit are used to make a black dye in Mexico; wood is used for tools, engraving blocks and art work; source of food, shelter and cover for wildlife. Fruit are popular to birds and other wildlife. Persimmon, Japanese Fruit, sugar, wood, ornamental, source of rootstocks, medicinal purposes; tannin from the unripe fruit is used in brewing sake, dyeing, and as a wood preservative; juice of wild persimmon s is used as an insect and moisture repellent. Part(s) of plant consumed: Edible peel and inner pulp. There are mo re than 950 cultivars of Japanese persimmon. The major varieties are Izu, Fuyu, and Suruga. Almost all non

- astringent cultivars were dev eloped in Japan. An important fruit source in China, Korea, and Japan since prehistoric times. Pitomba Fruit, home garden plant, hedge, container plant. Pomerac Fresh fruit, table wine in Puerto Rico; ornamental; medicinal purposes; home gardens; wood i s used for construction, railway ties, and bowls. Part(s) of plant consumed: Whole fruit. Rambai Fruit, shade tree, ornamental; wood used for posts; bark used as a mordant for dyes; medicinal purposes; rootstock. Rose Apple Fresh fruit, jams and jelly and candied; medicinal purposes, ornamental, weed; invasive in some areas; living fence around coffee plantations; fruits are used to make rosewater; branches are used to make hoops for sugar casks and baskets in Puerto Rico; bark is used for tanning and yields a brown dye; wood is used for furniture, spokes for w heels, knees for boats, beams for construction, frames for musical instruments, general turnery, and packing cases; fuel wood; wood for charcoal; essential oil from the leaves is used in the perfume industry; flowers are a source of nectar for bees. Rumberry Beverage base, fruit, medicinal purposes. Fruit is extremely high in vitamin C content. Because the flavor of the fruit is sour and acidic, the fruit is usually prepared into drinks and ice cream s. Sea grape The fruit is utilized for making jellies, jams or wine; eaten out of hand as a fresh fruit. It is widely used as an ornamental in coastal areas; erosion control204

204 **Comm odity**  **Specific Uses** and dune stabilization, windbreak, bonsai, hedge, ground cover; medicinal p urposes; wood is used to make furniture, cabinetry and ships; wood is used to make charcoal and serves as firewood; bark resins are used in tanning and dyeing; the plant is a good honey producer. The flavor is sweet, acid, bland or musky. Sentul The fruit is usually consumed raw w ithout peeling. With the seeds removed, the fruit is made into jam or jelly; fruit is preserved; ornamental, backyard tree, provider of shade/shelter, medicinal purposes; in the Philippines bark is used in tanning fishing lines ; wood is used to make house

- posts, barrels, cabinets, boats, carts, sandals, and household items; firewood. The two types of sentuls are the Yellow

and the Red. The Red is more common than the Yellow. A popular tropical Asian fruit. Sete

- capotes Ornamental and fresh fruit. Silver aspen Fresh fruit. Starfruit Sweet varieties are eaten fresh or used in salads, garnishes, and juices. Tart varieties are used for cooking; flowers and leaves are consumed; unripe fruit has high oxalate content and can be used to remove rust and clean metals; also used in place of a conventional mordant in dyeing; wood used for furniture; medicinal purposes. Slices cut in cross section are the shape of a star. The flavor ranges from sour to mildly sweet, resembling apple s. Three to 15 flat, thin brow n seeds are present in the fruit. The fruit is consumed in many dishes; the tree is used as an ornamental; there are many medicinal uses. Surinam Cherry Consumed as fresh fruit; jams, jelly, relish, pickles or sherbet; grown in plantations; grown as an ornamental or hedge plant; medicinal purposes, weed (potential seed contaminant); invasive species; leaves are spread over floors of Brazilian homes to repel flies; bark contains tannin and can be used for treating leather; fl owers are a source of pollen for bees. Tamarind The young seedlings, tender leaves and flowers can be used as a salad crop; immature pods can be used as a seasoning; the pulp is an important ingredient in Worcestershire and barbecue sauces. The pulp can also be used in drinks, preserves and in meat sauces. Overripe fruit is used to clean copper and brass. Seeds are consumed after cooking, can be ground, or used to make a type of pectin. Dried leaves, flowers and pods are used as mordents in dyeing; yel low dye is obtained from the leaves; pulp is used in dyeing and to coagulate rubber latex; ornamental; shade/shelter, windbreak, prevents soil erosion; wood for tools, fuel and charcoal; beads, medicinal purposes; seeds can be used as a substitute in lives tock feed; side branches of the tree and leaves are used as livestock fodder; leaves are consumed by silkworms; honey plant; powder from tamarind kernels is used in sizing and finishing cotton and has many other industrial purposes; oil from the seed is us ed in varnish; bark and twigs are used for twine and tanning. Uvalha Beverage base, fruit, ornamental. Water apple Fruit, home gardens, wood is used for construction or handicrafts, flowers are a source of nectar; some parts of the tree contain tannin th at is used for dyeing. Water berry Fruit, habitat and food source for native birds and other animals; bark is extracted for dye; powdered bark is used as a fish poison; wood is used for making mortars and fence poles; construction material for boat planki ng; firewood, charcoal; leaves are used as fodder; the tree is used for erosion control; shade tree; ornamental; living fence; the tree is used as an indicator of underground water and an indicator of areas suitable for sugarcane farming; protected species in South Africa. Water pear Fruit, wood for poles, posts, building and bridge construction; firewood,205

205 **Comm odity**  **Specific Uses** charcoal; smoke from the wood is used to season milk containers; ornamental; source of shade and shelter. Wax jambu Fruit eaten raw or cooked as a sauc e or in a stew with true apples; also grown as an ornamental tree; wood is used for construction; flowers are a rich source of nectar.

**MEDICINAL USES OF TROPICAL AND SUBTROPICAL**  **FRUITS (SEE ALSO**  **APPENDIX III) :**  There are several medicinal uses of the tropical and subtropical fruits are they are discussed in APPENDIX III: Medicinal Uses of the Tropical and Subtropical Fruits

– Edible Peel

. The medicinal value of tropicals and subtropicals, both the fruits themselves and their actual plant parts (bark, roots, and even pollen), has long been acknowledged by the diverse peoples in and around their areas of origin. These regions are rich in recipes for preparing infusions, decoctions, s yrups, p astes, jellies , juices, and so forth for my riad purposes. D espite the relatively low caloric values of tropical and subtropical fruits, they play an important role in human diet mainly because of their high and diverse vitamin and mineral content (See Appendix II)

. This has been of extreme importance in the tropics, where people have been consuming them since ancient times, either 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, especial ly between the health and fitness conscious. Toward the end of the twentieth century , market campaigns commonly recommended consumption of five fruits per day

. The main method of consumption of most tropical and subtropical fruits is as fresh fruit or a s j ams, jellies, juices (made with fresh fruits, concentrates, or frozen pulp), sauces, ice cream and sherbets, and other desserts and diverse confectionaries are typical of the uses to which tropical and subtropical fruits are put, both industrially and d omestically

. **USDA MARKETING STANDARDS FOR TROPICAL FRUITS** The USDA Agricultural Marketing Service (USDA AMS 1955, 2001, and 2010 has established standards for marketing some of the tropical fruits with edible peels such as date, fig, and olive oil and each will be discussed below

. The standards for dried figs are for figs, which the greater portion of the moisture has been removed. They must be clean and sound and may be sulphured. Dried figs have two colors white either fig or black figs. The wh ite figs are white to dark brown in color and include varieties such as ‘Adriata’, ‘Calimy rna’, and ‘Kadota’. The ‘Calimy rna’ must not be co

- mingled with other varieties. The black figs are black or dark purple in color as in ‘Mission’ varieties. Either the st yl es for packing are variations of whole figs or pieces of figs made from whole dried figs whose size cannot exceed 3/8 in x 3/8 in x 3⁄4 in. Figs packed loose have varieties called white in six sizes called No. 1 size (jumbo) not exceeding 1

- 9/16 in width to No. 6 size (standard size) less than 12/16 in width. Bl a ck varieties have similar styles but No. 1 is 1

- 5/16 of larger in width. The U.S. Grades A and B are based on flavor and206

206 odor, uniform variety color requirements, uniform sizes, freedom fro m decay , disorders, bacterial spot, scab, worm holes, free from bruises, sunburn, decay , and mechanical injury . Also free from visible sugar cry stals and moisture limits may not be exceeded with the maximum moisture by

weight being 24 %. The grade standards for dates (U.S. Grade A or U.S. fancy

– U.S. Grade C dry) are based on varieties, color, uniform size, freedom from defects . Defects include color damage, broken skin, abnormal shapes, scaring, dry skins, insect or mold injury , mechanical injury , . The fresh dates may or may not be softened by

hydration and dry

dates are not hydrated. The various styles include whole date, pitted date, date pieces, and/or macerated dates that have been ground, chopped, mashed, or broken. In California (Sibbert, 2004) upon delivery to the processor, all canning olives are graded by licensed state inspectors. Returns to the growers are based on total weight and size of the olives within each size classification. First step in the grading of olives is to determine whether they are “natural condition olives” or “canned

- ripe olives of the tree

- ripened ty pe. The natural condition olives are freshly harvested olives generally in field bins and may be in water or a preserving solution , while the canned

- ripe olives of the tree

- ripened ty pe are packaged but not oxidized olives of advancing maturity. The second step for grading is to verify the variety of which there are five commercial varieties placed in two groups based on size. Group I olives are much larger than Gro up II and constitute a much smaller proportion of the total production. The third step is to remove immature and overripe culls before size grading. Group I olives (Ascolano, Barouni, and Sevillano) should have no more than 15% immature fruit and picking should stop when more than 10% of the fruit is overripe. Group II olives (Mission, Manzanillo) should have an even, pale

- green color with a minimum of white lenticels. Olive c ulls are caused by man y reasons such as machine injury , hail, wrinkled fruit, insect damage, split pits, and frost damage. The last grading step is determining the size of the olives. The olives will be then graded on number of olives per pound and the weight of individuals. Olives that do not meet the standards cannot be used for canning. For canned olive standards, see the section on processing olive products. There are several U.S. grade standards for oli v e oil and olive

- pomace oil. There are f our types of olive oil describ e d and include virgin olive oils, olive oil , refine d olive o il, and crude olive

- pomace oil. The hierarch y for grades of virgin olive oil is extra

- virgin olive oil; virgin olive oil, and virgin olive oil not fit for human consumption (lampante virgin olive oil). Lampante virgin olive oil is the lowest qu ality among the virgin olive oils and must be refined before consumption. U.S. Extra Virgin Olive Oil is virgin olive oil, which has excellent flavor and odor, and free fatty acid content expressed as oleic acid of not more than 0.8 g per 100g. U.S. Virg in Olive Oil is virgin olive oil, which has reasonabl y good flavor and odor and excellent flavor and odor, and free fatty acid content expressed as oleic acid not more than 2.0 g per 100g. U.S. Virgin Olive Oil not fit for human consumption without furthe r processing is sometimes referred to as “U.S. Lampante Virgin Olive oil is virgin olive oil which has poor flavor and odor and free fatty acid content expressed as oleic acid of more than 2.0 g per 100g. It is intended for refining or for purposes other than food use. U.S. Olive Oil is the oil consisting207

207 of a blend of olive oil and virgin olive oil fit for human consumption without further consumption. It has a free fatty acid content expressed as oleic acid not more than 1.0 g per 100g. U.S. Refined O live Oil is the olive oil obtained from virgin olive oil by refining techniques that do not lead to alteration in the initial gl yc eridic structure. It has a free fatty acid content expressed, as oleic acid not more than 0.3 g per 100g, is flavorless and o dorless. The Olive

- pomace Oils hierarch y from lowest to highest is olive

- pomace oil, refined olive

- pomace oil and crude olive

- pomace oil. Crude olive

- pomace oil has the lowest quality among the olive

pomace oil s and must be refined before consumption. Olive

- pomace cannot be labeled as olive oil. The U.S. Olive

- pomace Oil is the oil comprising a blend of refined olive

- pomace olive and virgin olive oils for human consumption without further processing. It has a free fatty acid content expressed as olei c acid not more than 1.0 g per 100g. U.S. Refined Olive

- pomace Oil is oil obtained by

refining methods that do not lead to changes in the gl yceredic structure. It has a free fatty acid content expressed as oleic acid not more than 0.3 g per 100g. U.S. Cr ude Olive

pomace Oil does not meet the other olive

- pomace requirements and is intended for food use or purposes other than food uses.
**AVAILABILITY AND STORAGE LIFE OF THE TROPICAL AND SUBTROPICAL FRUIT PROPOSED CROP GROUP MEMBERS IN THE**  **WORLD MARKETPLAC**  **E:** Some of these tropical and subtropic a l fruits with edible peels have major markets such as date, fig, guava, olive, starfruit, and tamarind. At present, m an y of the tropical and subtropical fruit

- edible peel have limited availability by being in lo cal markets (Table 37) Man y such as a ça i, acerola, carob bean, and noni are widel y available in health food stores. Others are available at this time as processed commodities such as jellies or juices such as red bayberry sold as rumberry , feijoa , and ye llow mombin.
**Table 37**  **. AVAILABILITY OF THE**  **TROPICAL AND SUBTROPICAL FRUIT**  **PROPOSED CROP GROUP MEMBERS IN THE**  **WORLD MARKETPLACE:**  **Commodity Availability**  **in the Marketplace** Açaí Staple food for inhabitants of the lower Amazon region where it is purchase d from local acai fruit markets and businesses that process the fruit; palm hearts purchased from markets all over the world; acai fruit drinks, powdered juice extracts, tablets, frozen pulp and energy bars are sold in health food markets in the United States, Europe and online; fruit and juice is highly perishable. Acerola Natural food outlets around the world promote vitamin C products from acerola including powder, tablets, capsules, juice and syrup; sold in baby foods in Puerto Rican markets; frozen fruits shipped to the United States for processing; no commercial production of fresh fruits; fruits bruise easily and are highly perishable. African plum Children mostly collect and consume the fruit, but adults also consume fruits during food shortages; f

ruit is occasionally sold in African markets. Agritos Although not commercially available, berries are widely consumed in Texas and made into jelly, baked goods, and drinks. Almondette Fallen ripe fruits are collected from the wild in India. Ambarella F ruit are sold in local markets in Vietnam, Laos, Camboida, Gabon, and Zanzibar. Consumed when other popular fruits are out of season.208

208 **Commodity Availability**  **in the Marketplace** Apak palm Fruit is not produced commercially and are consumed locally, when ripe. Arazá Fruit is common on the town markets of Tefe. Plants are cultivated on small properties in South America

. Arbutus berry Fruits are bland and consumed more by birds than humans. Babaco Fruits are found in Farmer’s Markets and specialty markets in southern California; fruits exported f

rom Australia and New

Zealand to various markets; eaten locally in Ecuador. Bacaba palm Fruit is widely used in Northern South America as a source of vinho de bacaba. Fruit are rarely seen in markets. Bacaba

- de

- leque Consumed locally in Brazil and the S outheastern Amazonas. Bayberry, Red Sold as “Yumberry” juice on the internet; fruit are cultivated in Southeast Asia but are difficult to grow

commercially. Bignay Sold in bunches at markets in Indonesia; fruit used to be sold commercially in southern Fl orida as a source of juice for jelly. Bilimbi Grow n and consumed locally throughout the year; fruits sold fresh at local markets. Borojo The fruit are both harvested from the wild and marketed locally and also produced commercially (3,000 ha) Cajou, fruit Fruit is collected and consumed locally. Fruit are sold at local markets and urban markets in Belém, Pará, Brazil. Cambucá Only a few rare fruit growers’ orchards and botanic gardens grow the plant. The fruit wa s widely found at the Rio de Janeiro markets 60 years ago but today this is no longer true due to devastation of its natural environment. Carob Pods are exported to Russia and central Europe; pods used to be regularly sold by street vendors in the Italian section of lower New York City for ch ewing; “health food” products are produced and sold in the U.S. as a substitute for chocolate. Cashew apple Where labor costs are very low, cashew apples are gathered up and taken to markets or processing plants. Cashew apples are extremely perishable an d usually spoil within one day. Cashew nuts are extremely popular and are sold worldwide in markets. Nuts are sold around the world in the roasted and salted form. Ceylon iron wood Fruits are considered to be a seasonal delicacy and sell at high prices in Indian metros. Ceylon olive Fruit is boiled, pressed flat, and sold with a twist of paper containing salt and chili powder at roadside stalls. In Asian shops, it is possible to buy these fruits in a light pickling liquid of salt, sugar and vinegar. T hey are labeled ‘Thai olives’. Cherry

- of

- the

- Rio

Grande Grow n in home gardens and at present n ot grown for commercial production. Chinese olive, black Sold preserved with salt in the marketplace. Chinese olive, white The fruit, seed and resin are export ed to Europe for medicinal use and for soap and varnish manufacture. Raw fruit is sold on local markets. Chirauli

- nut Fruits are sold in the bazaars in India. Ciruela verde Marketed locally but little potential for development. Cocoplum Im portant in lo cal areas. Date In traditional date

- producing areas, dates are hand sorted in the field and sold at local markets. More industrialized date production relies upon packing and storage facilities to hold them until shipped. Important fruit of commerce. C lassified as soft, semi

- dry or dry depending on moisture content. Consumed as a staple food in the Middle East, North Africa, and Western Asia. Davidson’s plum Fruits consumed locally and it is an i mp ortant fruit in the bush food industry. Desert date F ood crop in arid areas; regular rural

- market commodity; used commercially in the manufacture of steroids; commercial animal feed; cooking oil from the seed is marketed. Doum palm coconut Locally important fruit; local populations have used the fruit and s eeds for centuries. Feijoa High quality processed feijoa products including frozen desserts and drinks including feijoa wine or juice products have been developed for several markets. Feijoa wine has209

209 **Commodity Availability**  **in the Marketplace** been sold in small quantities to Asian markets and fei joa juice is used in a range of successful commercial blends in New Zealand. Freeze

- dried feijoa chips are used in breakfast and cereal mixes. Homeopathic pharmacies sell “feijoa tea.” Fruit can be stored commercially at 4 °C (39 °F) for 4 weeks. Fig M any value

- added products from countries such as Portugal, Turkey, Greece, Japan, Iran and Iraq are created from figs. Sold in local farmers’ markets. Sold to restaurants. Fresh figs are highly perishable and sell for high prices. In many countries, muc h of the production is consumed domestically as fresh fruit. Fig Newton cookies have been manufactured in the United States since 1891. It is one of the most popular cookies made and sold in the United States. Fresh figs can be stored for up to 5 days. Gooseberry, Ceylon In Israel, the fruit is produced into jelly and is exported. Gooseberry, Indian In Southern Thailand and India, fruit are collected from the wild and taken to market. Hair products produced from the oil of the fruit are sold in health food stores and natural product outlets. Gooseberry, Otaheite Fruit are consumed locally. Governor’s plum (includes Plum

- of

Martinique, Rukam, and Indian plum) Flacourtia indica fruit is found in the local markets in Africa; Rukam (Flacourtia ruka m ) yo ung shoots are marketed.
Grumichama Fruits are marketable for 10 to 12 days after harvest and are shipped to grocery stores, restaurants and hotels. Fruit availability is only 2 weeks out of the year; so many chefs process the fruit into frozen puree. Grumichama jelly and syrup can be found at some of Hawaii’s farmers’ markets. Guabiroba Fruits are consumed only in their natural state and are greatly appreciated locally. Guava Fruit is commercially grown around the world for the fresh market or processi ng. Guava, Cattley (includes Purple straw berry guava, Yellow straw berry guava, and Strawberry guava) Ripe fruit is very perishable and is usually sold at the local markets. Fruit that is shipped long distances for market sales is harvested before it is co mpletely ripen ed

. C ommercial growers sometimes ship fruit to local processors or factories instead of fresh fruit markets. Guava, Para The fruits are consumed in their natural state (juices, sherbets ) and sweets. Im bu Fruit is collected from the ground and sold in local village markets or sold in markets

outside the area of production. Jaboticaba When in season, the fruit can be found in Brazilian markets and at roadside stalls. Jamaica cherry Fruit are sold in local Mexican markets. Jambolan Marketed in Asia and other local markets. Jujube, Indian Fruits are taken to market. Kaffir

- plum Fruit are valued locally. Kakadu plum Fruit is sold as an ingredient for cosmetics and is entering new markets as a nutraceutical in food supplements and fortified beverages; also harvested and sold in local markets. Fruit are purchased and sold to restaurants, airlines, hotels, juice manufacturers, food processors, and pharmaceutical companies. Karanda Fruit is marketed in local villages in India, Burma, Malacca, and dry areas of Sri Lanka. Freshly picked ripe fruits can be kept at room temperature only 3 to 4 days before they begin to shrivel. Popular in some south Florida tropical fruit collections. Kwai muk Gathered locally; farmers in Canton gather fruits an d sell them in town for extra income. Lemon aspen Fruit products including sauces, chutneys, relishes, and aspen flavored mineral water are available in retail markets and the Internet. Fruit are traded whole, frozen or as juice. Mangaba Fruit is industrialized in the form of frozen pulp for use as juice and ice cream; fresh fruit are shipped in plastic boxes immediately after harvest and have a shelf life of 3 to 4 days.210

210 **Commodity Availability**  **in the Marketplace** If stored at 6 to 9 °C (43 to 48 °F) in polyethylene films, postharvest life is 7 to 10 days. Marian plum Fruit is becoming popular among local consumers and is sold in markets. The leaves are also sold in local markets and the fruit may soon be exported. Mom bin, purple Both ripe and green fruit are sold in local markets and along streets. Ripe fruit are

popular in the Indian markets of Mexico and Guatemala; in Ecuador, fruit is commercialized and found in supermarkets of big cities. Fruit is sold by size and ripening stage. Mom bin, yellow Fruit is sold in local markets and markets in other parts of the country. Frozen fruit pulp

is sold commercially to restaurants, hotels and snack bars to make juice, ice cream and jam . It is one of the most prized pulps in Brazilian markets and the price remains high all year. Nance Fruit are s old in local markets and along roadsides. In some local markets, fruit are sold packed in water in glass jars. Natal plum Fruits are used locally and not marketed. Noni A popular herbal dietary supplement in modern markets; some of the most important bo tanical remedies and food supplements traded on the international market. The largest markets for noni are North America, Mexico, Asia, and Australia. Olive Widely available; sold throughout the world; raw olives are sold in specialty produce stores; the re is a growing interest in olive oil consumption for health and gourmet reasons. Papaya, Mountain Fruit is accepted on the international market for use in the pharmacological industry and as a meat tenderizer. Rural populations consume the fruit. Pat auá The fruit has great economic potential. Soaked or heated fruits are sold on the market in the town of Coca. Indigenous people consider the oil highly valuable. During World War II w hen a world shortage of olive oil occurred, Brazil exported over 200 tonnes (220 tons) per year of patauá oil. Peach palm, fruit Due to the strong flavor, the fruit is harvested and commercialized before full ripeness. In Costa Rica, the San José market is supplied with fruit year

- round. Fruit is sold in markets cooked, fresh by the bunch or minimally processed. Processing includes removing the fruit from the bunch, washing it, waxing it, sorting it, and packaging it. Fruit do not store well and deteriorate within 3 to 7 days. Heart

- of

- palm of this plant is the principal source of heart

- of

- palm in both Latin American and world markets. Large quantities of heart

- of

- palm are exported to Europe and the United States each year. There is also a niche market demand for dry flour Persimmon, Japanese Fruit are sold all over the world. Most production in Israel is consumed domestically as fresh or cold

- stored fruit, but some is also exported to Europe. Early fruit is shipped to market by the middle of August. Pomerac Fruit are sold in local markets and along streets where the tree is grown; locally consumed, rather than exported. Rose Apple Fruit s are still seldom marketed. Rumberry The fruit has only recently come into large

- scale cultivation and sale to the world market. Japan is the major buyer. The high vitamin C co ntent of the fruit has created a demand for the fruit in the natural products market. Herbal supplement companies in the United States are marketing rumberry extracts in powders and pills. Sea grape Not commercially produced it is still v iewed as “exotic ”. Sentul Fruit are sold in local markets. Marmalade is exported from the Philippines to Oriental food dealers in the U.S. and elsewhere. Silver aspen Fruit is sold commercially as juice. Starfruit Fruits were once viewed as a curiosity in the U.S.; to day some small groves have been established and the fruits are used as “conversation pieces” to decorate gift shipments and appear in the produce sections of some supermarkets. Many U.S. shipments go to211

211 **Commodity Availability**  **in the Marketplace** Vancouver, Quebec, and Disneyworld. Small amounts are sold locally. Fruits have been shipped successfully without refrigeration from Florida to northern cities. Waxing extends storage life and preserves vitamin value. The shelf life of the fruit is seven to twenty days. Fruit are available in the subtr opics from late summer through to late winter. Surinam Cherry Currently, fresh fruit is only available at local markets. The only commercial production is in Brazil and India. However, the demand for the fruit is increasing. Currently, most fruit produ cts are made in the home. Tamarind Fruit is marketed worldwide fresh and in sauces, syrups, and processed foods. Pulp is sold in shops and bazaars by weight. Seeds are sold in markets in Thailand. Uvalha Processed commercially. Water apple Fruit are s old in markets in piles or skewered on slender bamboo sticks in Indonesia. Fruit are almost available the entire year. Export is limited to border trade including Singapore. Water pear No specific entry gathered and eaten. Wax jambu Marketed in Asia, e specially Malaysia.
**AVAILABILITY OF THE TROPICAL AND SUBTROPICAL FRUIT PROPOSED CROP GROUP MEMBERS IN THE U.S. MARKETPLACE**  **:** Most of the major tropical and subtropical fruits

– edible peel are widel y available in the marketplace. USDA (Noncitrus frui t and tree nut 2010) references the marke t availability and peak production periods for guava as being available year around (Jan 1

– Dec 31). In addition , the Packer (volume 108, No. 54, 201 1 ) has availability of date, fig, and starfruit Tables 38

- 40 , respectivel y in the marketplace. Dates are available from California all year with a peak time being October

– December (Table 38 ). USDA also states the marketing season for dates is from August 15

– March 15. Whole dates are harvested and marketed at three stages of their development. The choice for harvesting at one or an y other stage depends on varietal characteristics, climatological conditions and market demand. They are as described before:

- sweet khalaal: dates, phy siologicall y mature, hard and crisp, around 50 % moisture content and over, bright yellow or red in color, perishable.

- rutab: partially or wholl y browned, reduced moisture content (average 30

– 35 %), fib er softened, succulent flesh, perishable. and tam ar: color from amber to dark brown, bluish or almost black, moisture content further reduced (below 25 % down to < 10 % ) , texture from soft and pliable to firm and firm to hard

. **Table 38.**  **Availability of**  **Dates in**  **the U.S.**  **Marketplace (A**  **= Available,**  **P =**  **Pea**k) Packer, 2010)

. **Locati on**  **Jan Feb**  **Mar Apr**  **May Jun**  **July Aug**  **Sep Oct**  **Nov Dec**  California A A A A A A A A P P P P Figs are available from California June 5 through October 30 (Table 39).212

212 **Table 39.**  **Availability of Figs in the U.S. Marketplace (A = Available, P = Pea**k). **Locati on**  **Jan Feb**  **Mar Apr**  **May Jun**  **July Aug**  **Sep Oct**  **Nov Dec**  California A A A A A The season for fresh, canned, or processed olives ranges from August 1 through July 3, and the oil crushing time is from December 1 through July 3. The main varieties harvested in California for olives are Manzanillo and Sevillano. Of the 190,000 tons of olives harvested in 2010, Manzanillo accounted for 77.9 % and Sevillano accounted fo r 13.1 %. Starfuit is available from Florida January and February and June through December. The peak season is August and September (Table 40 ). **Table 40. Availability of Starfruit in the U.S. Marketplace (A = Available, P = Pea**k). **Location Jan**  **Feb Mar**  **Apr May**  **Jun July**  **Aug Sep**  **Oct Nov**  **Dec** Florida A A A A P P A A A Guavas are available from Florida from Janurary through

– March and June through October, while jaboticaba are available march through June. P assionfruit is available from April through August (Brooks, 2004). **Storage Life of**  **Tropical Fruits With and Without Ed ible Peels:**  T ropical fruits are unlike temperat e fruits in that they are more difficult to store and deteriorate rapidl y after harvest making them susceptible to storage diseases. Tropical fruits are classifie d as to ripening whether they are climact eric or non

- climacteric fruit. Climacteric fruits refer to fruits that have high respiration rate during the fruit's ripening and produce eth yl ene level. The cl imacteric fruits are those that are able to ripen after being picked. For examp le, avocado, banana, biriba, breadfruit, durian, feijoa, fig, guava, jackfruit, mango, papaya, passionfruit, persimmon, rambutan, sapodilla, sapote, soursop, and starfruit are climacteri c . An example of climacteric fruits are bananas , they are picked and shipped green and then ripen at a later time. The n onclimacteric fruits include the date, jujube, longan, l ychee, olive, pineapple, and pomegranate. With improvement in storage conditions, some of the edible peel tropic a l fruits can be stored over 4 week s (Table 41 ). **Table 41**  **. Approximate**  **Storage Life**  **of Tropical**  **and Subtropical**  **Fru it** 

**– Edible**  **Peel (EP)**  **in Commercial**  **Storage (Adapted**  **Hardenburg, et**  **al., 1986,**  **Gast, 1991).**  **Tropical fruits**  **with inedible peels (IP) are also listed for comparison. Commodi**  **ty Edible**  **Peel (EP)**  **or Inedible Peel (IP)**  **Approximate Storage**  **Life With** 

**Proper Storage Temperatures** Acerola EP 6

– 8 weeks Atemoya IP 2

– 4 weeks Avocado IP 2

– 8 weeks213

213 **Commodi ty**  **Edible Peel**  **(EP) or**  **Inedible Peel (IP) Approximate**  **Storage Life**  **With**

**Proper Storage Temperatures** Babaco EP 1

– 3 weeks Banana IP 1

– 4 weeks Breadfruit IP 2

– 4 weeks Cashew app le EP 5 weeks Cherimoya IP 2

– 4 weeks Date EP 6

– 12 months Durian IP 6

– 8 weeks Fig, fresh EP 7

– 10 day s Gooseberry , Indian EP 6

– 9 day s Guava EP 2

– 3 weeks Jaboticaba EP 2

– 3 day s Jackfruit IP 2

– 4 weeks Jujube, Chinese EP 4 weeks Longan IP 2

– 4 weeks Lychee IP 3

– 5 weeks Mango IP 2

– 3 weeks Mangosteen IP 2

– 4 weeks Mombin EP 2

– 3 weeks Olives, fresh EP 4

– 6 weeks Papaya IP 1

– 3 weeks Passionfruit IP 3

– 4 weeks Persimmon, Japanese EP 1

– 4 months Pineapple IP 2

– 4 weeks Pomegranate IP 2

– 3 months Rambutan IP 1

– 3 weeks Sapodilla IP 2 weeks Sapote , black ; Sapote, m amey , and Sapote, white IP 2

– 4 weeks Soursop IP 1

– 2 weeks Star apple IP 3 weeks Starfruit EP 3

– 4 weeks Tamarind EP 3

– 4 weeks
**CHANGES TO EPA DATABASES NEEDED FROM**  **ESTABLISHMENT OF A NEW TROPICAL AND SUBTROPICAL FRUI** 

**– EDIBLE PEELCROP GROUP**  **:**
The establishment of a new Tropical and Subtropical Fruit

– Edible Peel Crop Group 2 3 will affect the need to update man y Risk Assessment Models, Residue Chemistry Guidelines, OPP databases, and/or HED Standard Operating Procedures (SOP).214

214 The affected EPA databases may include the following: (1) **Risk Assessment Models**

- The terminology in the Food Exposure Modules of our current Risk assessment Models fro m DEEM
- FCID, L IFELINE , and C ARES will need to be updated to reflect new terminology and the new Crop Group terminology

. (2) **EPA Residue Chemistry Test Guidelines (OPPTS 860.1000, Background)** , Table 1 Raw Agricultural and Processed Commodities and Feedstu ffs Derived from Crops and EPA Residue Chemistry

Test Guidelines (OPPTS 860.1000, Background), EPA Residue Chemistry Test Guidelines (OPPTS 860.1500, Crop Field Trials), Table 5 Suggested Distribution of Field Trials by Region for Crops Requiring > 3 trial s 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 ICCGR Workgroup or b y the EPA HED ChemSAC with attendance b y Canada, P MRA and Mexico. The EPA Residue Chemistry Test Guidelines (OPPTS 860.1500, Crop Field Trials) Table 5 Suggested Distribution of Field Trials by Region for Crops Requiring > 3 trials and Table 6 Regional Distribution of Crop Production will be updated to reflect more recent crop production information. There is currentl y no conflict with Canada. In addition , there should be no conflict with Canada since they do not produce the tropical fruit crops. (3) **Health Effects Division Standard Operating Proced ures: HED SOP 99.3**  **- –**  **“Translation of Monitoring Data” issued March 26, 1999.** This policy provides guidance on translating pesticide

- monitoring data from one commodity to other similar commodities. Most of the monitoring data is from the USDA Pesticide Data Program (PDP) or the Food and Drug Administration (FDA). The policy is based on the crop groupings in the 40 CFR 180.41. The policy

does not have to be updated at this time, since it no tropical fruit edible peel commodity

is listed in this policy

. (4) **HED SOP 99.6 -**  **“Classification of Food Forms with Respect to Level of Blending” issued August 20, 1999.**  This SOP provides rationale and guidance to HED on revised criteria for inputting residue values and pesticide usage information into acute dietary exposure and risk assessments based on commodities. These revisions permit the Agency to fully utilize data generated b y the USDA Pesticide Data Program. Some of the Tropical and Subtropical Fruit Crop Group members are included in the HED SOP 99.6. See Table 42 below. Man y members of the proposed tropical fruit group edible peel are considered non

- blended commodities since they can be eaten as a single fruit. The whole215

215 fruits are not blended except f or carob and can be uncooked, cooked, baked, boiled, or canned. Dates are considered partially blended since they

are mixed from various sources.
**TABLE 42**  **. Classification of Food Forms with Respect to Level of Blending for the Tropical and Subtropical F**  **ruit Group 22**

**– Edible Peel**  **Crop Group. (HED SOP 99.6, April 20, 1999).**  **COMMODITY CROP**  **GROUP FOOD FORM**  **CLASSIFICATION** Carob O 13

- Baked B
- Blended Date O 13

-- Baked PB
- Partially blended Date O 14

– Boiled PB
- Partially blended Date O 18

- Dried PB
- Partially blended Fig O 11

- Uncooked NB

– Not blended Fig O 13

-- Baked PB
- Partially blended Guava O 11

- Uncooked NB

– Not blended Guava O 12

– Cooked: NFS NB

– Not blended Guava O 31

– Canned: NFS PB
- Partially blended Guava

- juice O 31

– Canned: NFS PB
- Partially blended Olive O 32

– Canned: Cured PB
- Partially blended Olive oil O 98

- Refined B
- Blended Persimmon O 11

- Uncooked NB

– Not blended Surinam cherry (Pitanga) O Surinam cherry (Pitanga) NB

– Not blended Starfruit (Carambola) O 11

- Uncooked NB

– Not blended Tamarind O 11

- Uncooked NB

– Not blended (5) **HED SOP 2000.1**

**– “**  **Guidance for Translation of Field Trial Data from Representative Commodities in the Crop Group Regulation to Other Commodities**  **in Each Crop Group/Subgroup” issued September 12, 2000.**  There is no guidance in the SOP for the proposed Tropical and subtropical fruit

– edible peel group and its proposed subgroups. The proposed Tropical and subtropical fruit

– edible peel commodities will be listed below followed b y a listing of the proposed Tropical and Subtropical Fruit

– Edible Peel group below: Proposed Crop Group 2 3 : Tropical and subtropical fruit

– edible peel Representative Commodities: Date, o live, f ig , and guava **CROP GR OUP COMMODITY**  **REPRESENTATIVE COMMODITY** Açaí Date Acerola Olive216

216 **CROP GR OUP COMMODITY**  **REPRESENTATIVE COMMODITY** African plum Olive Agritos Olive Almondette Olive Ambarella Fig Apak palm Date Appleberry Olive Arazá Fig Arbutus Berry Olive Babaco Fig Bacaba palm Date Bacaba

- de

- leque Date Bayb erry , Red Olive Bignay Olive Bilimbi Fig Borojo Fig Breadnut Olive Cabeluda Olive Cajou , f ruit Fig Cambucá Fig Carandas

- plum Olive Carob Fig Cashew , fruit Fig Ceylon iron wood Olive Ceylon olive Olive Cherry

- of

- the

- Rio

- Grande Olive Chinese ol ive, black Olive Chinese olive, white Olive Chirauli

- nut Olive Ciruela verde Fig Cocoplum Olive Date Date Davidson's plum Fig Desert
- date Olive Doum palm coconut Date False sandalwood Olive Feijoa Fig Fig Fig Fragrant Manjack Olive Gooseberry , Ab ys sinian Olive Gooseberry , Ceylon Olive Gooseberry , Indian Fig Gooseberry , Otaheite Olive217

217 **CROP GR OUP COMMODITY**  **REPRESENTATIVE COMMODITY** Governor's plum Olive Grumichama Olive Guabiroba Olive Guava Guava Guava berry Guava Guava, Brazilian Guava Guava, Cattley Guava Guava, Costa Rican Guav a Guava, Para Guava Guava, purple strawberry Guava Guava, strawberry Guava Guava, yellow strawberry Guava Guayabillo Olive Illawarra plum. Olive Imbé Fig Imbu Fig Indian

- plum Olive Jaboticaba Fig Jamaica

- cherry

. Olive Jambolan Olive Jelly palm Date Jujube, Indian Fig Kaffir

- plum Olive Kakadu plum Olive Kapundung Olive Karanda Olive Kwai muk Fig Lemon aspen Olive Mangaba Fig Marian plum Fig Mombin, Malayan Fig Mombin, purple Fig Mombin, yellow Olive Monkeyfruit Fig Monos plum Olive Mountain cherry Olive Nance Fig Natal plum Fig Noni Fig Olive Olive Papaya, Mountain Fig Patauá Date218

218 **CROP GR OUP COMMODITY**  **REPRESENTATIVE COMMODITY** Peach Palm, fruit Date Persimmon, black Olive Persimmon, Japanese Fig Pitomba Olive Plum

- of

- Martinique Olive Pomerac Fig Rambai Fig Rose ap ple Fig Rukam Fig Rumberry Olive Sea grape Olive Sentul Fig Sete

- capotes Olive Silver aspen Olive Starfruit Fig Surinam cherry Fig Tamarind Fig Uvalha Fig Water apple Olive Water pear Olive Water berry Olive Wax jambu Olive The proposed n ew translations of field trials from the representative commodities to other commodities in the Tropical and Subtropical Fruit

– Edible Peel Crop Subgroups would be as follows: Tropical and Subtropical Fruit

– Edible Peel Crop Subgroup Proposed New C rop Subgroup 2 3 A : Tropical and Subtropical, Small Fruits, Edible Peel Subgroup

.

Representative Commodity : Olive **CROP SUB**  **GROUP COMMODITY REPRESENTATIVE COMMODITY**  Acerola Olive African plum Olive Agritos Olive Almondette Olive Appleberry Olive Arbutus Berry Olive Bayberry, Red Olive219

219 **CROP SUB**  **GROUP COMMODITY REPRESENTATIVE COMMODITY**  Bignay Olive Breadnut Olive Cabeluda Olive Carandas

- plum Olive Ceylon iron wood Olive Ceylon olive Olive Cherry

- of

- the

- Rio

- Grande Olive Chinese olive, black Olive Chinese olive, white Olive Chirauli

- nut Olive Co coplum Olive Desert
- date Olive False sandalwood Olive Fragrant Manjack Olive Gooseberry , Ab ys sinian Olive Gooseberry , Ceylon Olive Gooseberry , Otaheite Olive Governor's plum. Olive Grumichama Olive Guabiroba Olive Guayabillo Olive Illawarra plum

. Olive Indian

- plum Olive Jamaica

- cherry

. Olive Jambolan Olive Kaffir

- plum Olive Kakadu plum Olive Kapundung Olive Karanda Olive Lemon aspen Olive Mombin, yellow Olive Monos plum Olive Mountain cherry Olive Olive Olive Persimmon, black Olive Pitomba Olive Plum

- of

- Martinique Olive Rumberry Olive Sea grape Olive Sete

- capotes Olive Silver aspen Olive Water apple Olive220

220 **CROP SUB**  **GROUP COMMODITY REPRESENTATIVE COMMODITY**  Water pear Olive Water berry Olive Wax jambu Olive

Tropical and Subtropical Fruit

– Edible Peel Crop Subgroup Propo sed New C rop Subgroup 2 3 B : Tropical and Subtropical, Medium to L arge Fruits, Edible Peel Subgroup

.

Representative Commodit ies : Fig and Guava **CROP SUB**  **GROUP COMMODITY REPRESENTATIVE COMMODITY**  Ambarella Fig Arazá Fig Babaco Fig Bilimbi Fig Borojo Fi g Cajou , f ruit Fig Cambucá Fig Carob Fig Cashew apple Fig Guava Guava Guava berry Guava Guava, Brazilian Guava Guava, Cattley Guava Guava, Costa Rican Guava Guava, Para Guava Guava, purple strawberry Guava Guava, strawberry Guava Guava, yellow strawberry Guava Imbé Fig Imbu Fig Jaboticaba Fig Jujube, Indian Fig Kwai muk Fig Mangaba Fig Marian plum Fig Mombin, Malayan Fig Mombin, purple Fig Monkeyfruit Fig Nance Fig221

221 **CROP SUB**  **GROUP COMMODITY REPRESENTATIVE COMMODITY**  Natal plum Fig Noni Fig Papaya, Mountain Fig Persimmon, Japanese Fig Pomerac Fig Rambai Fig Rose apple Fig Rukam Fig Sentul Fig Starfruit Fig Surinam cherry Fig Tamarind Fig Uvalha Fig

______________________________________________________________________________ Subgroup 2 3 C: Tropical and Subtropical Palm F ruits, Edible Peel Subgroup

- Proposed Representative C ommodity : Date **CROP SUB**  **GROUP COMMODITY REPRESENTATIVE COMMODITY**  Açaí Date Apak palm Date Bacaba palm Date Bacaba

- de

- leque Date Date Date Doum palm coconut Date Jelly palm Date Patauá Date Peach Palm, fruit Date

______________________________________________________________________________ (6) **HED Dry Matter Database will be updated to add the Table below** : **Table 43**  **. Health Effects Division Dry Matter and Seeding Rate Database. Tropica**  **l and Subtropical Fruit**

**– Edible Peel**  **Crop Group. Prepared by Dr’s. NG and B. A. Schneider.**  **2006, 2011 .**  **Commodity % Dry Matter**  Acerola 14.3, 18.1 Almondette 97 (kernels) Borojo 31.0; 35.3; 45.0222

222 **Commodity % Dry Matter**  Cashew apple 12.0, 16.0 Cherimoya 23.4 , 26.0, 26.5, 28 .0 Date, dried fruit 76.0, 77.0 Feijoa 13.0, 13.4 Fig 20.8, 21.0, 22.0 Fig, dried fruit 72.0, 76.0 Guava 14.0, 14.9 Indian gooseberry 17.8, 22.9 Jaboticaba 12.9 , 13.0 Jackfruit 22.8 Jambolan 13.6, 15.5 Jujube 21.0, 22.0 Jujube, dried 80.3 Karan da 18.2 Mombin, Malayan 19.7 Monkey jack 18.0 Natal plum 16.0 Olive 20.0 , 36.6, 45.0 Olive, oil 0.00 Otaheite gooseberry 10.4 Pe rsimmon 20.0 P ersimmon, Japanese 22.9 Rose apple 16.8 Sapodilla 22.0 Starfruit 9.0 , 10.0 Sugar apple 26.5 Surinam c herry 19.2 Tamarind 68.6 , 79.1 (pulp)
**COMMODITY DEFINITIONS [(40 CFR § 180.1(g)]:**  Currently , there are no commodity definitions for tropical and subtropical fruits in the Federal Register [(40 CFR § 180.1(g)]

. However, in 1998, ChemSAC approved trop ical fruit commodity

definitions for avocado, guava, mango, papaya, and sugar apple. Only the guava commodity

definition will be discussed in this analysis and is shown in the Table below:

General commodity Specific Commodities Included in

Definition Comments
Guava Guava, feijoa, jaboticaba, wax jam bu, starfruit, passionfruit, acerola Primarily edible peel; note/peel rarely contaminates Passiflora spp. during juicing223

223 IR
- 4 is proposing a new crop definition is proposed for guava that includes many of the closely related genus (

Psidium spp . ), species and varieties. The following is the proposed crop definition for guava: A **B** Guava (Psidium guajava L.) Guava (Psidium guajava L.) ; Guava, Para (Psidium acutangulum DC.); Guava, Brazilian (Psidiu m guineense Sw .); Guava, cattley (Psidium cattleianum Sabine); Guava, Costa Rican (Psidium friedrichsthalianum (O. Berg) Nied.); Guava, purple straw berry (Psidium cattleianum Sabine var. cattleianum ); Guava, strawberry (Psidium cattleianum Sabine var. littorale (Raddi) Fosberg); Guava, yellow straw berry ; (Psidium cattleianum Sabine var. cattleianum forma lucidum O. Deg.); Guayabillo (Psidium sartorianum (O. Berg) Nied.) Even though the commodity definition for guava was approved by the ChemSAC [40 CFR 180 (1) (g)] in 1998, Irecommend to be removed because the commodities will be included in the new crop subgroups , and passionfruit will be transferred to another new Tropical and subtropical fruit

– inedible peel crop group 23. **I recommend for ChemSAC t o approve**  **deleting the previously ChemSAC approved guava commodity definition under 40 CFR Part 180.1(g) because each of these commodities are listed separately as members of the**  **new proposed Tropical and subtropical fruit**

**– edible peel crop group**  **. Also, the proposed**  **modification to the guava definition shown above is not necessary since guava is being proposed as one of the representative commodities for crop subgroup 23B, “**  **Tropical and Subtropical, Medium to Large Fruit, Edible Peel Subgroup”**  **. Since the guava, commodity**  **definition has not been**  **published in the Federal Register there is no issue deleting it.** The new proposal for modifying the commodity definition for guava would not be needed since each of these commodities can be listed separately as a member of the whole crop group. **By listing, the commodities separately there would be no need for a new commodity definition for**  **guava. Therefore,**  **I propose that ChemSAC concur to reject this modified commodity definition for guava.** 
**TOLERANCE EXPRESS ION GUIDANCE**  : Until the Federal Register Notice is issued revising the Crop Group Regulation to establish a new crop group 2 3 for Tropical and Subtropical Fruit Crops

– Edible Peel, with three new crop subgroups the commodities approved for the crop grou p 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 tol erance level. When ChemSAC approves the Tropical and Subtropical Fruit Group 2 3

– Edible Peel, the Risk Integration, Minor Use, and Emergency Response Branch (RIMUERB) of the Registration Division can immediately implement the amended Crop Group with new tolerance expressions located in the Section F submissions. The following tolerance expression examples will provide an expedited way to establish tolerances in224

224 or on Tropical and subtropical fruit

– edible peel crops, especiall y for new reduced risk pest icides, without requiring additional residue data for all the crops noted. This will create a practice in the United States, which is already formalized in Canada, and promote international harmonization. Several tolerance expression examples for guidanc e 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 3

– Edible Peel ? **Answer to Example 1** : The tolerance expression for the new Tropical and Subtropical Fruit Group 2 3

– Edible Peel will be “Fruit, tropical and subtropical fruit

– edible peel , group 3 ” **Example 2**
. How will the Crop group and subgroups appear in the Federal Register for the proposed crop group regulation [40CFR 180.41(c)]? T his 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 3 : Tropical and Subtropical Fruit Crop Group

– Edible Peel”. Representative commodities. Date, olive, fig, and guava (i) Table. The following Table 1 lists all the commodities listed in C rop Group 2 3 and identifies the related crop subgroups and includes cultivars, varieties and/or h ybrids of these commodities. Commodities Related c rop s ubgroups Açaí, Euterpe oleracea Mart. 2 3 C Acerola, Malpighia emarginata DC. 2 3 A African plum, Vitex doniana Sweet 2 3 A Agritos, Berberis trifoliolata Moric. 2 3A Almondette, Buchanania lanzan Spreng. 2 3 A Am barella, Spondias dulcis Sol. ex Parkinson 2 3 B Apak palm, Brahea dulcis (Kunth) Mart. 2 3 C Appleberry, Billardiera scandens Sm. 2 3 A Arazá, Eugenia stipitata McVaugh 2 3 B Arbutus Berry, Arbutus unedo L. 2 3 A Babaco, Vasconcellea x heilbornii (V. M. Badillo) V. M. Badillo 2 3 B225

225 Commodities Related c rop s ubgroups Bacaba palm, Oenocarpus bacaba Mart. 2 3 C Bacaba

- de

- leque, Oenocarpus distichus Mart. 2 3 C Bayberry, Red, Morella rubra Lour. 2 3 A Bignay, Antidesma bunius (L.) Spreng. 2 3 A Bilimbi, Averrhoa bilimbi L. 2 3 B Borojo, Borojoa patinoi Cuatree. 2 3 B Breadnut, Brosimum alicastrum Sw. 2 3 A Cabeluda, Plinia glomerata (O. Berg) Amshoff 2 3 A Caj ou , fruit , Anacardium giganteum Hance ex Engl

. 2 3 B Cambucá, Marlierea edulis Nied. 2 3 B Carandas

-plum, Carissa edulis Vahl 2 3 A Carob, Ceratonia siliqua L. 2 3 B Cashew apple , Anacardium occidentale L. 2 3 B Ceylon iron wood, Manilkara hexandra (Roxb.) Dubard 2 3 A Ceylon olive, Elaeocarpus serratus L. 2 3 A Cherry

- of

- the

- Rio

- Grande, Eugenia aggregata (Vell.) Kiaersk. 2 3 A Chinese olive, black, Canarium tramdenum C. D. Dai& Yakovlev 2 3 A Chinese olive, white, Canarium album (Lour.) Raeusch. 2 3 A Chirauli

- nut, Buchanania latifolia Roxb. 2 3 A Ciruela verde , Bunchosia armeniaca (Cav.) DC. 2 3 B Cocoplum, Chrysobalanus icaco L. 2 3 A Date, Phoenix dactylifera L. 2 3 C Davidson's plum, Davidsonia pruriens F. Muell. 2 3 B Desert
- date, Balanites aegyptiacus (L.) Delile 2 3 A Doum palm coconut, Hyphaene thebaica (L.) Mart. 2 3 C False sandalwood, Ximenia americana L. 2 3 A Feijoa, Acca sellowiana (O. Berg) Burret 2 3 B Fig, Ficus carica L. 2 3 B Fragrant Manjack, Cordia dichotoma G. Forst. 2 3 A Gooseberry, Abyssinian, Dovyalis abyssinica (A. Rich.) Warb. 2 3 A Gooseberry, C eylon, Dovyalis hebecarpa (Gardner) Warb. 2 3 A Gooseberry, Indian, Phyllanthus emblica L. 2 3 B Gooseberry, Otaheite, Phyllanthus acidus (L.) Skeels 2 3 A Governor's plum, Flacourtia indica (Burm. F.) Merr. 2 3 A Grumichama, Eugenia brasiliensis Lam 2 3 A Guabiroba, Campomanesia xanthocarpa O. Berg 2 3 A Guava, Psidium guajava L. 2 3 B Guava berry, Myrciaria floribunda (H. West ex Willd.) O. Berg 2 3 A Guava, Brazilian, Psidium guineense Sw. 2 3 A Guava, Cattley, Psidium cattleianum Sabine 2 3 B Guava, Costa Rican, (Psidium friedrichsthalianum (O. Berg) Nied.) 2 3 A Guava, Para, Psidium acutangulum DC. 2 3 B Guava, purple strawberry, Psidium cattleianum Sabine var. cattleianum 2 3 B Guava, strawberry, Psidium cattleianum Sabine var. littorale (Raddi) Fosberg 2 3 B Guava , yellow strawberry, Psidium cattleianum Sabine var. cattleianum forma lucidum O. Deg. 2 3 B226

226 Commodities Related c rop s ubgroups Guayabillo, (Psidium sartorianum (O. Berg) Nied. 2 3 A Il lawarra plum, Podocarpus elatus R. Br. Ex Endl. 2 3 A Imbé, Garcinia livin gstonei T. Anderson 22B Imbu, Spon dias tuberosa Arruda ex Kost. 22B Indian

-plum, Flacourtia jangomas (Lour.) 2 3 A Jaboticaba, Myrciaria cauliflora (Mart.) O. Berg 2 3 B Jamaica

- cherry, Muntingia calabura L. 2 3 A Jambolan , Syzygium cumini (L.) Skeels 2 3 A Jelly palm, Butia capitata (Mart.) Becc. 2 3 C Ju jube, Indian, Ziziphus mauritiana Lam. 2 3 B Kaffir

- plum, Harpephyllum caffrum Bernh. Ex C. Krauss 2 3 A Kakadu plum, Terminalia latipes Benth. Subsp. psilocarpa Pedley 2 3 A Kapundung, Baccaurea racemosa (Reinw.) Mull. Arg. 2 3 A Karanda, Carissa carandas L. 2 3 A Kwai muk, Artocarpus hypargyreus Hance ex Benth. 2 3 B Lemon aspen, Acronychia acidula F. Muell. 2 3 A Mangaba, Hancornia speciosa Gomes 2 3B Marian plum, Bouea macrophylla Griff. 2 3 B Mombin, Malayan, Spondias pinnata (J. Koenig ex L. f. ) Kurz 2 3 B Mombin, purple, Spondias purpurea L. 2 3 B Mombin, yellow, Spondias mombin L. 2 3 B Monkeyfruit, Artocarpus lacucha Buch.

- Ham. 2 3 B Monos plum, Pseudanamomis umbellulifera (Kunth) Kausel 2 3 A Mountain cherry, Bunchosia cornifolia Kunth 2 3 A Nance , Byrsonima crassifolia (L.) Kunth 2 3 B Natal plum, Carissa macrocarpa (Eckl.) A.DC 2 3 B Noni, Morinda citrifolia L. 2 3 B Olive, Olea europaea L. subsp. europaea 2 3 A Papaya, Mountain, Vasconcellea pubescens A. DC. 2 3 B Patauá, Oenocarpus bataua Mart. 2 3 C Peach Palm , fruit , Bactris gasipaes Kunth var. gasipaes 2 3 C Persimmon, black, Diospyros texana Scheele 2 3 A Persimmon, Japanese, Diospyros kaki Thunb. 2 3 B Pitomba, Eugenia luschnathiana Klotzsch ex O. Berg 2 3 A Plum

- of

- Martinique, Flacourtia inermis 2 3 A Pomerac, Syzygium malaccense (L.) Merr. & L.M. Perry 2 3 B Rambai, Baccaurea motleyana (Mull. Arg.) Mull. Arg. 2 3 B Rose apple, Syzygium jambos (L.) Alston 2 3 B Rukam, Flacourtia rukam Zoll. & Moritizi, (Salicaceae (also placed in Flacourtiaceae )) 2 3 A Se a grape, Coccoloba uvifera (L.) L. 2 3 A Sentul, Sandoricum koetjape (Burm. F.) Merr. 2 3 B Sete

- capotes, Campomanesia guazumifolia (Cambess.) O. Berg 2 3 A Silver aspen, Acronychia wilcoxiana (F. Muell.) T.G. Hartley 2 3 A Starfruit, Averrhoa carambola L 2 3 B Surinam cherry, Eugenia uniflora L. 2 3 B227

227 Commodities Related c rop s ubgroups Tamarind, Tamarindus indica L. 2 3 B Uvalha, Eugenia pyriformis 2 3 B Water apple, Syzygium aqueum (Burm. F.) Alston 2 3 A Water pear, Syzygium guineense 2 3 A Water berry, Syzygium cordatum 2 3 A Wax jambu, Syzygium sa marangense (Blume) Merr. & L.M.Perry 2 3 A Cultivars, varieties, and

/or hybrids of these commodities. 2 3 A (ii) Table. The following Table 2 identifies the crop subgroups for Crop Group 2 3 , specifies the representative commodities for each subgroup and lists a ll the commodities included in each subgroup. TABLE 2

- Crop Group 23 : Subgroup Listing Representative commodities Commodities S ubgroup 2 3 A : Tropical and s ubtropical, s mall f ruit, e dible p eel s ubgroup

. Olive. Acerola ; African plum; Agritos; Almondett e; Appleberry; Arbutus Berry; Bayberry, Red; Bignay; Breadnut; Cabeluda; Carandas

-plum; Ceylon iron wood; Ceylon olive of

- the

- Rio

Grande; Chinese olive, black; Chinese olive, white; Chirauli

- nut; Cocoplum; Desert
- date; False sandalwood; Fragrant Manjack; Go oseberry, Abyssinian; Gooseberry, Ceylon; Gooseberry, Otaheite; Governor's plum; Grumichama; Guabiroba; Guayabillo; Illawarra plum; Indian

-plum; Jamaica

- cherry; Jambolan; Kaffir

-plum; Kakadu plum; Kapundung; Karanda; Lemon aspen; Mombin, yellow; Monos plum ; Mountain cherry; Olive; Persimmon, black; Pitomba; Plum

- of

Martinique; Rumberry; Sea grape; Sete

capotes; Silver aspen; Water apple; Water pear; Water berry; Wax jambu cultivars, varieties, and/or hybrids of these. S ubgroup 2 3 B : Tropical and s ubtropica l, medium to large fruit, edible peel subgroup

. Fig and Guava. Am barella; Arazá; Babaco; Bilimbi; Borojo; Caj ou, fruit; Cambucá; Carob; Cashew apple; Guava; Guava berry; Guava berry; Guava, Brazilian; Guava, Cattley; Guava, Para; Guava, purple strawberry ; Guava, strawberry; Guava, yellow strawberry; Imbé; Imbu; Jaboticaba; Ju jube, Indian; Kwai muk; Mangaba; Marian228

228 Representative commodities Commodities plum; Mombin, Malayan; Mombin, purple; Monkeyfruit; Nance; Natal plum; Noni; Papaya, Mountain; Persimmon, Japanese; Pomerac; Rambai; Rose apple ; Rukam; Sentul; Starfruit; Surinam cherry; Tamarind; Uvalha; cultivars, varieties, and/or hybrids of these. S ubgroup 2 3 C: Tropical and subtropical palm fruit, edible peel subgroup

. Date. Açaí; Apak palm; Bacaba palm; Bacaba

- de

leque; Date; Doum palm c oconut; Jelly palm; , Patauá; Peach Palm, fruit; cultivars, varieties, and/or hybrids of these. **Example 3** : How will I express the tolerances on an interim basis until the Federal Register Notice is final for the Tropical and subtropical fruit group

– ed ible peel 2 3 , for example at a tolerance level of 1.5 ppm? This example will be useful for the Registration Division (RD) and Health Effects Division (HED) to prepare tolerance tables. All the new proposed commodities will have to be listed separatel y from the crop group tolerance and at the same level as the crop group. **Answer to Example 3** : **Comm odity**  **Parts per m illion (ppm** **)** Açaí 1.5 Acerola 1.5 African plum 1.5 Agritos 1.5 Almondette 1.5 Ambarella 1.5 Apak palm 1.5 Appleberry 1.5 Arazá 1.5 Arbutus Berry 1.5 Babaco 1.5 Bacaba palm 1.5 Bacaba

- de

- leque 1.5 Bayberry, Red 1.5 Bignay 1.5 Bilimbi 1.5 Borojo 1.5 Breadnut 1.5 Cabeluda 1.5 Cajou, fruit 1.5 Cambucá 1.5 Carandas

- plum 1.5 Carob 1.5229

229 **Comm odity**  **Parts per m illion (ppm** **)** Cashew apple 1.5 Ceylon iron wood 1.5 Ce ylo n olive 1.5 Cherry

- of

- the

- Rio

- Grande 1.5 Chinese olive, black 1.5 Chinese olive, white 1.5 Chirauli

- nut 1.5 Ciruela verde 1.5 Cocoplum 1.5 Date 1.5 Davidson's plum 1.5 Desert
- date 1.5 Doum palm coconut 1.5 False sandalwood 1.5 Feijoa 1.5 Fi g 1.5 Fragrant Manjack 1.5 Gooseberry, Abyssinian 1.5 Gooseberry, Ceylon 1.5 Gooseberry, Indian 1.5 Gooseberry, Otaheite 1.5 Governor's plum 1.5 Grumichama 1.5 Guabiroba 1.5 Guava 1.5 Guava berry 1.5 Guava, Brazilian 1.5 Guava, Cattley 1.5 Guava, Costa Rican 1.5 Guava, Para 1.5 Guava, purple straw

berry 1.5 Guava, straw

berry 1.5 Guava, yellow strawberry 1.5 Guayabillo 1.5 Illawarra plum. 1.5 Im bé 1.5 Im bu 1.5 Indian

- plum 1.5 Jaboticaba 1.5 Jamaica

- cherry 1.5 Jambolan 1.5 Jelly palm 1.5 Jujube, Indian 1.5 Kaffir

- plum 1.5 Kakadu plum 1.5 Kapundung 1.5 Karanda 1.5 Kwai muk 1.5 Lemon aspen 1.5 Mangaba 1.5230

230 **Comm odity**  **Parts per m illion (ppm** **)** Marian plum 1.5 Mom bin, Malayan 1.5 Mom bin, purple 1.5 Mom bin, yellow 1.5 Monkeyfruit 1.5 Monos plum 1.5 Mountain cherry 1.5 Nance 1.5 Natal plum 1.5 Noni 1.5 Olive 1.5 Papaya, Mountain 1.5 Patauá 1.5 Peach Palm, fruit 1.5 Persimmon, black 1.5 Persimmon, Japanese 1.5 Pitomba 1.5 Plum

- of

- Martinique 1.5 Pomerac 1.5 Rambai 1.5 Rose apple 1.5 Rukam 1.5 Rumberry 1.5 Sea grape 1.5 Sentul 1.5 Sete

- capotes 1.5 Silver aspen 1.5 Starfruit 1.5 Surinam cherry 1.5 Tamarind 1.5 Uvalha 1.5 Water apple 1.5 Water pear 1.5 Water berry 1.5 Wax jambu 1.5 **Example 4** : How will I express the tolerances on an interim basis until the Federal Register Notice is final for the Tropical and subtropical, small fruit, edible peel subgroup 2 3 A , for example at a tolerance level of 1.5 ppm? This example will be useful for the Registration Division (RD) and Health Effects Divis ion (HED) to prepare tolerance tables. **Answer to Example 4 for the Tropical and subtropical, small fruit, edible peel subgroup**  **2 3**  **A: C**  **omm odity**  **Parts per m illion (ppm** **)** Acerola 1.5 African plum 1.5231

231 **C omm**  **odity Parts per m** **illion (ppm )**  Agritos 1.5 Almondette 1.5 Appleberry 1.5 Arbutus Be rry 1.5 Bayberry, Red 1.5 Bignay 1.5 Breadnut 1.5 Cabeluda 1.5 Carandas

- plum 1.5 Ceylon iron wood 1.5 Ceylon olive 1.5 Cherry

- of

- the

- Rio

- Grande 1.5 Chinese olive, black 1.5 Chinese olive, white 1.5 Chirauli

- nut 1.5 Cocoplum 1.5 Desert
- date 1.5 False sandalwood 1.5 Fragrant Manjack 1.5 Gooseberry, Abyssinian 1.5 Gooseberry, Ceylon 1.5 Gooseberry, Otaheite 1.5 Governor's plum. 1.5 Grumichama 1.5 Guabiroba 1.5 Guayabillo 1.5 Illawarra plum. 1.5 Indian

- plum 1.5 Jamaica

- cherry 1.5 Jambo lan 1.5 Jujube, Chinese 1.5 Kaffir

- plum 1.5 Kakadu plum 1.5 Kapundung 1.5 Karanda 1.5 Lemon aspen 1.5 Mom bin, yellow 1.5 Monos plum 1.5 Mountain cherry 1.5 Olive 1.5 Persimmon, black 1.5 Pitomba 1.5 Plum

- of

- Martinique 1.5 Rumberry 1.5 Sea gr ape 1.5 Sete

- capotes 1.5 Silver aspen 1.5 Water apple 1.5 Water pear 1.5 Water berry 1.5232

232 **C omm**  **odity Parts per m** **illion (ppm )**  Wax jambu 1.5 **Example 5:** How will Iexpress the tolerances on an interim basis until the Federal Register Notice is final for the Tropical and subtropical, m edium to large fruit, edible peel subgroup 2 3 B for example at a tolerance level of 1.5 ppm? This example will be useful for the Registration Division (RD) and Health Effects Division (HED) to prepare tolerance tables. **Answer to Example 5 for the Tropica**  **l and subtropical, medium to large**  **fruit, edible peel subgroup 2**  **3 B**  **: Comm**  **odity Parts per m** **illion (ppm )**  Ambarella 1.5 Babaco 1.5 Bilimbi 1.5 Borojo 1.5 Cajou, fruit 1.5 Cambucá 1.5 Carob 1.5 Cashew apple 1.5 Ciruela verde 1.5 Davidson's plum 1.5 Feijoa 1.5 Fig 1.5 Gooseberry, Indian 1.5 Guava 1.5 Guava berry 1.5 Guava, Brazilian 1.5 Guava, Cattley 1.5 Guava, Costa Rican 1.5 Guava, Para 1.5 Guava, purple straw

berry 1.5 Guava, straw

berry 1.5 Guava, yellow strawberry 1.5 Im bé 1.5 Im bu 1. 5 Jaboticaba 1.5 Jujube, Indian 1.5 Kwai muk 1.5 Mangaba 1.5 Marian plum 1.5 Mom bin, Malayan 1.5 Mom bin, purple 1.5 Monkeyfruit 1.5 Nance 1.5 Natal plum 1.5 Noni 1.5 Papaya, Mountain 1.5 Persimmon, Japanese 1.5233

233 **Comm odity**  **Parts per m illion (ppm** **)** Pomerac 1.5 Rambai 1.5 Rose apple 1.5 Rukam 1.5 Sentul 1.5 Starfruit 1.5 Surinam cherry 1.5 Tamarind 1.5 Uvalha 1.5 **Example 6:** How will Iexpress the tolerances on an interim basis until the Federal Register Notice is final for the Tropical and subtropical, palm fruit, edibl e peel subgroup 2 3 C for example at a tolerance level of 1.5 ppm? This example will be useful for the Registration Division (RD) and Health Effects Division (HED) to prepare tolerance tables. **Answer to Example 6 for the Tropical and subtropical, palm fr**  **uit, edible peel subgroup 2**  **3 C**  **: Comm**  **odity Parts per m** **illion (ppm )**  Açaí 1.5 Apak palm 1.5 Bacaba palm 1.5 Bacaba

- de

- leque 1.5 Date 1.5 Doum palm coconut 1.5 Jelly palm 1.5 Patauá 1.5 Peach p alm, fruit 1.5
**EPA FOOD AND FEED COMMODITY VOCABULARY F OR THE**  **TROPICAL AND SUBTROPICAL FRUIT EDIBLE PEEL**  **CROP GROUP:** The following terms for the tropical and subtropical fruit edible peel commodities will be incorporated to the EPA Food and Feed Commodity Database (http://www.epa.govopp/foodfeed ). The Table 44 below is identical to the current Food and Feed Commodity

Vocabulary

format. A search of the lookup terms will link to the EPA preferred tolerance/commodity term, and the Base crop/animal term is the spe cific 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.234

234 **Table 44.**  **EPA FOOD AND FEED COMMODITY VOCABULARY SEARCH OR LOOKUP TERM**  **FOR TROPICAL AND**  **SUBTROPICAL FRUIT -**  **EDIBLE PEEL COMMODITIES**  **PREFERRED TOLERANCE TERM**  **BASE CROP/ANIMAL**  **TERM** Acaí; assai palm, cabbage palm, pinot, Kohlpalme, açaí

- do

- Pará, açaizeiro, palmiteiro, palmito

- açaí, uaçaí, assaí, asaí, euterpe Acaí Acaí;
Acerola; Bardados cherry; Cereza, Garden cherry, Native cherry, French cherry, West Indian

- cherry, cerise

de

- Cayenne, cerisier de Barbade, cerisier des Antilles, Barbadoskirsche, westindische Kirsch e; cerejeira

- das

- Atilhas, grosella Acerola Acerola

African plum; black plum African plum African plum Agritos; currant

- of

- Texas, agarito, algerita Agritos Agritos Almondette; chirauli

- nut, chirauli

nut
- tree, cheronjee, chironji Almondette Almondette Am barella; Jobo de la India, Jew

plum, Golden

- apple, Otaheite

- apple, Wi

- tree, yellow

- plum, makopa, Polynesian

-plum, casamangue, pomme cythère, prune cythère, Goldpflaume, ambarella, Great hog plum, Prunier de Cythère Am barella; Am barella;

Apak palm; palma dulce, soyal, soyote Apak palm Apak palm Appleberry Appleberry Appleberry Arazá; Araçá

-boi Arazá Arazá Arbutus Berry; arbutus, strawberry

tree, arbousier commun, fraisier en arbre, Erdbeerbaum, ervedeiro, medronheiro, borrachín, madrono Arbutus Berry Ar butus Berry
Babaco; papayo calentano Babaco Babaco Bacaba palm; Bacaba palm Bacaba

- de

- leque Bacaba

- de

- leque Bacaba

- de

- leque Bayberry, Red; Chinese

- arbutus; yang mei;, yama

- mo mo; yumberry Bayberry, Red Bayberry, Red Bignay; Chinese

- laurel; salamande r tree; antidesme; Salamanderbaum; bignai; Herbert River Cherry Bignay Bignay235

235 **SEARCH OR LOOKUP TERM FOR**  **TROPICAL AND SUBTROPICAL FRUIT**  **- EDIBLE PEEL**  **COMMODITIES PREFERRED**  **TOLERANCE TERM BASE**  **CROP/ANIMAL TERM**  Bilimbi; bilimbi

- tree; cucumber

- tree; tree
- sorrel; zibeline; Bilimbibaum; Gurkenbaum; bilimbí; grosella China Bilimbi Bilimbi Borojo; Burijo; Burojo Borojo Borojo Breadnut; M ayan breadfruit; noyer à pain; Brotnußbaum; apompo; capomo; ojoche; ramón Breadnut Breadnut
Cabeluda Cabeluda Cabeluda Caj ou, pseudofruit; anacardier géant; cajuaçu; merey; merey montañero ; Caj ou, fruit Caj ou, fruit Caj ou, fruit
Cambucá Cambucá Cambucá Carandas

-plum; Egyptian carissa; ciruela de Natal Carandas

-plum Carandas

-plum Carob; St. John’s Bread, Carob bean, algarrobo, locust

-bean, caroube, caroubier, Johannisbrotbraum, alfarrobeira, alfarrabeira, caroba Carob Carob
Cashew, pseudofruit; cashew apple; anacardier; Acajubaum; Kaschubaum; Nierenbaum, cajú; cajueiro; anacardo; marañón; merey Cashew apple Cashew apple
Ceylon iron wood Ceylon iron wood Ceylon iron wood Ceylon olive Ceylon olive Ceylon olive Cherry

- of

- the

- Rio

- Grande Cherry

- of

- the

- Ri o Grande Cherry

- of

- the

- Rio

Grande Chinese olive, black; wu lan; schwarze chinesische Olive; schwarze Kanarinuß; azeitona

-preta
da

- China Chinese olive, black Chinese olive, black
Chinese olive, white; olivier chinois; chinesische weiße Olive; weiße Kanari nuß; azeitona

- da

- China; pisa Chinese olive, white Chinese olive, white
Chirauli

- nut; chirauli

- nut
- tree; Hamilton’s

- mo mbin Chirauli

- nut Chirauli

- nut Ciruela verde; bunchoise des Andes; ameixa

- do

- Peru; ciruela de fraile; ciruela silvestre Ciruela verde Cir uela verde Cocoplum; icacier; icaquier; prune colon; Icacopflaume; ciruela de algodón; icaco Cocoplum Cocoplum236

236 **SEARCH OR LOOKUP TERM FOR**  **TROPICAL AND SUBTROPICAL FRUIT**  **- EDIBLE PEEL**  **COMMODITIES PREFERRED**  **TOLERANCE TERM BASE**  **CROP/ANIMAL TERM**  Date; Dátil; date palm; palmera datilera; dattier; palmier dattier; Dattelpalme; tamareira Date Date Davidson's plum Davidson's plum Davidson' s plum Desert
- date; (soapberry

- tree; dattier du desert; dattier sauvage; héglik; Zachunbaum; betu; hingotia; lalo; zachun; mirobalano de Egipto Desert
- date Desert
- date
Doum palm coconut; Egyptian doum palm; gingerbread palm; chou palmiste; palmier doum; palmier fourchu; Dumpalme; duma; Dum palm Doum palm coconut Doum palm coconut

False sandalwood; tallownut; tallowwood; hai tan mu False sandalwood False sandalwood Feijoa; Pineapple

- guava; goiaba

- do

campo; goiabeira

- serrana; falso guayabo; guayaba brasil era; guayaba chilena Feijoa Feijoa
Fig; Common fig; higo; wu hua guo; figuier commun; echte Feige; Feigenbaum; fico; figueira; figo; figueira

- comum; figueira

- da

- europa; figueira

- do

- reino; higuera común Fig Fig

Fragrant Manjack; clammy

- cherry; Indian

- cherry; sebesten Fragrant Manjack Fragrant Manjack Gooseberry, Abyssinian; koshum Gooseberry, Abyssinian Gooseberry, Abyssinian Gooseberry, Ceylon; ketembilla; kitambilla; quetembila Gooseberry, Ceylon Gooseberry, Ceylon Gooseberry, Indian; emblic; emblic myrobalan; groseillier de Ceylan; myrobalan emblic; Amblabaum; amla; aonla; mirobalano; nelí Gooseberry, Indian Gooseberry, Indian
Gooseberry, Otaheite; gooseberry

tree; cerisier de Tahiti; surette; cerejeira

- do

- Taiti; grosellero; guinda Gooseberry, Otahei te Gooseberry, Otaheite Governor's plum; Ciruela de Madagascar; batoko

-plum ; Indian

plum; Madagascar

-plum; marromse; prunier de Madagascar; Ramontchi; ameixa

- de

- Madagascar; ciruela gobernadora; Plum

- of

Martinique;prunier de la Martinique; Governor's plum Governor's plum237

237 **SEARCH OR LOOKUP TERM FOR**  **TROPICAL AND SUBTROPICAL FRUIT**  **- EDIBLE PEEL**  **COMMODITIES PREFERRED**  **TOLERANCE TERM BASE**  **CROP/ANIMAL TERM**  lovi

- lovi; lobi

- lobi; louvi malayo; Rukam; prunier café; prunier de Chine; prunier malgache; Madagaskarpflaume; ciruela de Madagascar; Indian plum; runeala

plum; prunier d’Inde; Paniala; ameixa

- da

- Índia; ciruela forastera Grumichama; Brazi l

- cherry; cerisier du Brésil; jambosier du Brésil; grumixama Grumichama Grumichama
Guabiroba Guabiroba Guabiroba Guava; araçá

- goiaba; araçá

- guaçú; banjiro; goiaba; goiabeiro; goyavier; guaiaba; guaiava; Guave; Guavenbaum; guayaba; guayabo; Guayave; koejawel; lemon guava Guava Guava

Guava berry Guava berry Guava berry Guava, Brazilian; Guinea guava; Brasiliaanse koejawel; goyavier du Brésil; Stachelbeerguave; araçá

azedo; guayaba ágria Guava, Brazilian Guava, Brazilian
Guava, Cattley; Cattley guava; Chi nese strawberry guava; purple guava; purple strawberry guava; red strawberry guava; strawberry guava; yellow Cattley guava; yellow strawberry guava; aarbei koejawel goyave fraise; Erdbeerguave; waiawi; araçá

- da

-praia; araçá

- de

comer; araçá

- de

- coroa; araçá

- do

campo; araçá

- do

- mato; guayabo pequeño Guava, Cattley Guava, Cattley

Guava, Costa Rican; goyavier de Costa Rica; arrayán; cas ácida; guayaba de choco Guava, Costa Rican Guava, Costa Rican Guava, Para Guava, Para Guava, Para Guava, purple strawberry; arrayán; Purple strawberry guava; purple guava; red strawberry guava, strawberry guava; goyave fraise; Erdbeerguave; guayabo pequeño Guava, purple strawberry Guava, purple strawberry
Guava, strawberry; Strawberry guava; Chinese strawberry guava; Guava, strawberry Guava, strawberry238

238 **SEARCH OR LOOKUP TERM FOR**  **TROPICAL AND SUBTROPICAL FRUIT**  **- EDIBLE PEEL**  **COMMODITIES PREFERRED**  **TOLERANCE TERM BASE**  **CROP/ANIMAL TERM**  waiawi; y ellow Cattley guava; Guava, yellow strawberry; yellow strawberry guava Guava, yellow strawberry Guava, yellow strawberry Guayabillo Guayabillo Guayabillo Il lawarra plum Il lawarra plum Il lawarra plum Indian plum Ind ian plum Indian plum Imbé; African mangosteen Imbé Imbé Imbu; umbú; umbu; hog

-plum Imbu Imbu Jaboticaba; Brazilian grapetree; jaboticabeira; jabuticaba; jabuticaba

açu; jabuticaba

- de

- sabará; jabuticaba

- murta; jabuticaba

-paulista Jaboticaba Jaboticaba

J amaica

- cherry; calabur

- tree; capulin; Panama

-berry; strawberry

tree; bois ramier; cacaniqua; capulín blanco; nigua; bolaina yamanaza Jamaica

- cherry Jamaica

- cherry
Jambolan; jaman; Java

-plum; jamélongue; jambolanier; Jambolanapflaume; Wachsjambuse; guayabo pesgua; yambolana Jambolan Jambolan
Jelly palm; pindo palm; South American jelly palm; butia de vinaigre; Butiapalme; Geleepalme; butia Jelly palm Jelly palm

Ju jube, Indian; Chinese

- date; cottony jujube; Indian

- cherry; Indian

-plum ; beri; bor; nabbak

- el

- fil; jujubier; filzblättrige Jujube, ber; azufaifo africano Ju jube, Indian Ju jube, Indian

Kaffir

-plum; Kaffir date Kaffir

-plum Kaffir

-plum Kakadu plum Kakadu plum Kakadu plum Kapundung; menteng Kapundung Kapundung Karanda; caranda; carandas

-plum ; cu huang guo; karanda Wachsbaum; Karandang; karavande; carandeira ; karonda; karamarda Karanda Karanda
Kwai muk; bai gui mu Kwai muk Kwai muk Lemon aspen Lemon aspen Lemon aspen;239

239 **SEARCH OR LOOKUP TERM FOR**  **TROPICAL AND SUBTROPICAL FRUIT**  **- EDIBLE PEEL**  **COMMODITIES PREFERRED**  **TOLERANCE TERM BASE**  **CROP/ANIMAL TERM**  Mangaba; mangabeira Mangaba Mangaba Marian plum; kundang; ma prang; gandari a Marian plum Marian plum Mombin, Malayan; Mangopflaume Mombin, Malayan Mombin, Malayan Mombin, purple; purple mombin; hog

-plum; jocote; ovo; red mombin; Spanish

-plum; mombin rouge; prune d’Espagne; rote Mombinpflaume; imbu; imbuzeiro; cirigüela; ciruela ; serigüela; ciruela española; ciruelo Mombin, purple Mombin, purple

Mombin, yellow; hog plum; yellow mo mbin; Jamaica

-plum; jobo; mo mbin; prunier mombin; gelbe Mombinpflaume; Gelbpflaume; imbu; tepereba; cajá

- mirim; taperebá; ubos Mombin, yellow Mombin, y ellow

Monkeyfruit; monkey

-

jack; monkey

jack

- tree; lakoocha; lakuch Monkeyfruit Monkeyfruit Monos plum Monos plum Monos plum Mountain cherry; ciruela de fraile Mountain cherry Mountain cherry Nance; murici; craboo; golden

spoon; nance; maurissi; indano; nancé; peraleja; yoco Nance Nance Natal plum; amatungulu; carisse; Natal

- Pflaume; amatúngula; cereza de Natal Natal plum Natal plum Noni; Indian mulberry; rotten cheesefruit; bois douleur; pau

azeitona; mora de la India Noni Noni Olive; mu xi lian; oli vier; Ölbaum; Olivenbaum; olivo; oliveira; aceituno Olive Olive Papaya, Mountain; papayer de montagne; Bergpapaya; chamburú; chamburo; Chiluacán, papaya de tierra fría Papaya, Mountain Papaya, Mountain
Patauá; patauá; bataua palm; kumbu; seje; ungurahui; Sejepalme Patauá Patauá Peach Palm; pejibaye; palmier pêche; parépou; Pfirsichpalme; pupunha; gachipaes; masato; chonta; pijuayo Peach Palm; Peach Palm Persimmon, black; Mexican persimmon; Texas persimmon; Persimmon, black Persimmon, black240

240 **SEARCH OR LOOKUP TERM FOR**  **TROPICAL AND SUBTROPICAL FRUIT**  **- EDIBLE PEEL**  **COMMODITIES PREFERRED**  **TOLERANCE TERM BASE**  **CROP/ANIMAL TERM**  chapote Pers immon, Japanese; Chinese persimmon; kaki; kaki persimmon; Oriental persimmon; shi; rague mine; Kakibaum; Kakipflaume; pisang kaki; caqui; kaki del Japón; placa minera Persimmon, Japanese Persimmon, Japanese

Pitomba Pitomba Pitomba Plum

- of

- Martinique Plum

- of

- Martinique Plum

- of

- Martinique Pomerac; Malay apple; mountain

apple; Otaheite

- apple; rose

- apple; jamboissier rouge; poirier de Malaque; pomme malac; Malakka

Apfel; Malayapfel; jambu bol; manzana de agua; pomarrosa de Malaca Pomerac Pomerac

Rambai; r ambi Rambai Rambai Rose apple; jambos; Malabar

-plum; jamboes; jambosier; pomme

- rose; Rosenapfelbaum; manzana rosa; pomarrosa; yambo Rose apple Rose apple

Rukam Rukam Rukam Rumberry; arazá

- de

- água; camu

camu Rumberry Rumberry Sea grape; Jamaican kino; p latterleaf; shore sea

- grape; raisinier bord de mer; Meertraubenbaum, uva

- da

praia; cocoloba; uva

- do

- mar, uva caleta; uva de playa; uvero Sea grape Sea grape

Sentul; donka; kechapi; sentul; red santol; sentol; faux mangoustan; sandorique; Sandoribaum; sant ol Sentul Sentul
Sete

- capotes; sete
- capas; marmelero; siete capotes Sete

- capotes Sete

- capotes Silver aspen Silver aspen Silver aspen Starfruit; Belimbing manis; carambola; carambolier; Karambole; Sternfrucht; carambolo Starfruit Starfruit
Surinam cherry; Cayenne cherry; Brazil

- cherry; cerisier carré; cerisier de Cayenne; Cayennekirsche; Surinam cherry; Surinam cherry;241

241 **SEARCH OR LOOKUP TERM FOR**  **TROPICAL AND SUBTROPICAL FRUIT**  **- EDIBLE PEEL**  **COMMODITIES PREFERRED**  **TOLERANCE TERM BASE**  **CROP/ANIMAL TERM**  Surinamkirsche; pitanga

- da

-praia; pitanga

- mulata; pitanga

- roxa; pitanga

- vermelha; cerezo de Cayena; nagapiry; pitanga Tamarind; Indian date; Indian tamarind; kilytree; tamarin; tamarindier; tamariner; Tamarinde; Tamarindenbaum; tamarindeiro; tâmara

- da

- Índia; tamarinda; tamarindo

- do

- Egito; tamarino; tamarindo Tamarind Tamarind

Uvalha; uvaia; jamboisier rouge; Kirschmyrte; perita costeña Uvalha Uvalha Water apple; watery rose

- apple; bellfruit; jambo ayer; Wasserjambuse; jambu air; perita costeña; tambis Water apple Water apple
Water pear; waterpeer; white umdoni Water pear Water pear Water berry; umdoni; waterbessie; watertree; waterwoo d Water berry Water berry Wax jambu; Wax apple; Water apple; Jumrool; Java

- apple; Semarang rose

- apple; Java

- Apfel; cajuil de Surinam; makopa Wax jambu Wax jambu

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.256

256 **APPENDIX I** 

**– Characteristics**  **of S**  **ome Tropical**  **Fruit**

**– Edible**  **Peel Varieties/Cultivars:**  **Table 45.**  **Date Cultivars Grown for Fruit in California**  **(University of California Agriculture and Natural Resources Publication 3498.**  **Date Culivar 1992** 

**Acreage Percent (%)** 

**of Acres Fruit Shape**  **Fruit Size (mm)**  Deglet Noor 3,910 70 Oblong

- ovate 40

– 50 mm X 20

– 25 mm Medjool 1,062 19 Oblong

- oval 38

– 48 mm X 26

– 32 mm Zahidi 408 7 Obovate 34

– 40 mm X 23

– 25 mm Khadrawy 65 1 Oblong or oblong elliptical 20

– 25 mm X 7.7

– 9.8

mm

**T able**  **46. Olive**  **Cultivars Grown**  **for Fruit**  **(University of**  **California Agriculture**  **and Natural Resources Publication 3353**  **. Olive Culivar**  **Me an Fresh** 

**Weight/Fruit (g) Flesh to Pit**  **Ratio Oil Content** 

**(Percent of Fruit) Main Uses**  Ascolano 9.0 8.2:1 18.8 B lack

- rip e, green - ripe Barouni 7.4 6.8:1 16.5 Fresh black

- ripe Manzznillo 4.8 8.2:1 20.3 Black

- ripe, green

- ripe, Spanish green, oil Mission 4,1 6.5:1 21.8 Black

- ripe, green

- ripe, oil Sevillano 13.5 7.3:1 14.4 Black

- ripe, green

- ripe, Spanish green **APPENDIX II: Dietary**  **and Nutritional Value of the**  **Tropical and Subtropical Fruits**

**– Edible Peel**  **:** D espite the relatively

low caloric values of tropical and subtropical fruits, they play an important role in human diet mainly because of their high and diverse vitamin and mineral content (See Appendix II, Table s 47

- 50 )

. This has been of extreme importance in the tropics, where people have been consuming them since ancient times, 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 between the health and fitness conscious. Toward the end of the twentieth c entury , market campaigns commonl y recommended consumption of five fruits per day

. Many tropical fruits, notably

the mango and the papaya, are a good source of carotene an indication of the high content of this vitamin is the257

257 orange - ye llow color of the flesh. Others, like guava, are well known as good sources of vitam in C and fair amounts of niacin and iron

. In general, they are not a good source of the B group of vitamins ( thiamine , riboflavin, and niacin

. Tropical and subtropical fruits are also rich in pectin , fiber, and cellulose , which promote intestinal motility . In common with other fruits, they are good sources of antioxidants , and some are good sources of organic acids, which stimulate appetite and aid digestion. **Table 47**  **. Dietary Value of the Tropical and Subtropical Fruits** 

**– Edible Peel**  **Commodity Dietary Value**  Açaí Fruit pulp is high in calories because of starch and sugar content; good source of vitamin A. Calcium, phosphorus and iron contents are significant. Source of fiber, protein, and omega

- 3 fatty acids. Fruit contains traces of sulfur , vitamin B1, anthocyanins, phytonutrients and phenolics; source of antioxidants. Acerola The fruit is edible and widely consumed in the species' native area, and is cultivated elsewhere for its high vitamin C content. There is 1677.6 mg of vitamin C in 10 0 g of fruit. The fruit juice has also been found to contain carotenoids, such as beta

- carotene. African plum Fruit contains vitamins A and B. Agritos Fruit, roots and leaves contain berberine and other alkaloids that are poisonous in high concentrat ions. Almondette The seed contains 59% fat, 12% starch and up to 22% protein. Am barella Fruits contain a high source of vitamin C and small amounts of minerals, carotenoids, and other vitamins. Arbutus berry Tannin is obtained from the leaves, bark and fruit. The fruit contains 15% sugar and about 1% malic acid. Babaco Like the papaya, the fruit contains the enzyme papain. The fruit contains more water, protein and organic acids than papaya but less sugar and vitamin content. Papaya and babaco co ntain similar mineral composition. Bacaba palm Bacaba wine, which is made from the fruit, is a high calorie beverage. Bacaba

- de

- leque Palm hearts are eaten fresh or canned and are high in vitamin C and calcium. Large amounts of fruit emulsion provide a good source of fat, calories and protein. Bayberry, Red Fruit contains OPCs, the strongest class of free radical scavenging antioxidants; high in vitamin C, potassium, thiamine, riboflavin, and carotene, the fruit contains high levels of polyphenolics, in cluding anthocyanins and flavenoids. Bignay The bark contains a toxic alkaloid. Bilimbi Fruit juice contains 5 percent oxalic acid; pH is 4.47. Ripe fruits are low in calories but rich in malic acid, minerals (especially iron), and vitamin C. Borojo Fr uit pulp has a high content of protein, B vitamins and phosphorus. Borojó fruit also have a significant amount of polyphenols. Breadnut The fruit and nut are good sources of calcium. The nut is high in protein, starch, vitamins A, C, and carbohydrates. Seeds have a high tryptophan content.258

258 **Commodity Dietary Value**  Cabeluda Fruits are nutritive and rich in vitamins. Caj ou, fruit The nut is rich in fat, calories, protein and oil. The peduncle is rich in vitamin C and calories. Carob The pods are rich in sucrose and protein, Vitamin A, Vitamin B and several important minerals. Carob has one

- third the calories of chocolate, is rich in pectin, is non

- allergenic, has abundant protein, and has no oxalic acid. The pods contain up to 1.5% tannins, which interfere with the body’s utilization of protein. Food enriched with carob fiber aid in prevention of hypercholesterolemia; rich in polyphenolic antioxidant; production of citric acid from pod extracts. Cashew apple The cashew apple contains high quantities of tannins, yielding a bitter taste. Cashew nuts are a good source of iron, potassium, and zinc. They contain protein and are low in saturated fat. They contain no cholesterol and are slightly higher in carbohydrate content than most other nuts, except for pistachios. Chines e olive, black Fruit is fatty; contains iron and calcium; the seed contains protein. Chinese olive, white Seeds are high in fat and protein. The fruit is also fatty and contains iron and calcium. Date Fruit is a high

- energy food source; rich in carbohydrates and sugar (60 to 70% of dry weight); very nutritious because fruits contain niacin, iron, potassium, folic acid, magnesium, numerous vitamins (A, B 1 and B 2 ) and minerals. Fruits contain a fair source of calcium, chlorine, copper and sulfur; fruits c ontain a small amount of phosphorus and 16 kinds of amino acids. Low in fat and protein. Fruits contain antioxidant and anti

- mutagenic properties. Desert date The seed serves as a protein

- rich component in some areas. Fruit possesses a significant carb ohydrate content. Fruit contains saponin; large levels may harm human. Feijoa The fruit is an excellent source of vitamin C and dietary fiber. The main sugars present in feijoa fruit are sucrose, fructose and glucose and increase as the fruit ripens. C ontents of calcium, magnesium, and potassium per fruit all increase as the fruit grows. Fig Figs are high in fiber and are a good source of potassium and vitamin B 6 . Dried fruit contain more calcium per gram than milk. The dried fruit is nutrient dense. Fruit contains no cholesterol and almost no fat. Fragrant Manjack The seed contains 46% fat and 31% protein. Gooseberry, Ceylon Fruit is a good source of vitamin C. Gooseberry, Indian Fruit is rich in vitamin C. Gooseberry, Otaheite Fruit contain mod erate amounts of phosphorus, calcium, iron and vitamin C. Governor’s plum (includes Plum

- of

Martinique, Rukam, and Indian plum) For Flacourtia jangomas the f ruit is rich in pectin.

Guabiroba The fruit is high in vitamins. Guava Fruit is rich in vitami n C, pectin, dietary fiber, protein, phosphorus, potassium, niacin, vitamin A and calcium. Fruit contains 2 to 5 times the vitamin C content of orange juice.259

259 **Commodity Dietary Value**  Guava, Cattley (includes Purple strawberry guava, Yellow strawberry guava, and Strawberry guav a) Fruit is a good source of fiber and vitamin C.

Guava, Costa Rican Fruit is rich in pectin. Guava, Para Fruit is composed of 86% water, a pulp pH of 3, a citric acid content of 1.87%, and a vitamin C content of 389.3 mg/100 g fresh pulp; peels contain high antioxidant activity. Il lawarra plum Edible portion is high in vitamin C. Imbu Low content of ascorbic acid compared to ascorbic acid levels for other Spondias species. Jaboticaba The fruit is rich in vitamin C and anthocyanins. Jamaica cherry The fruit is rich in vitamin C, calcium, phosphorus and iron. Jambolan The fruits have a low energy value and contain some vitamin C; the pulp contains resin, gallic acid and tannin. Ju jube, Chinese Fruit have high vitamin C content Kakadu plum The fruit may have the highest known vitamin C concentration; fruit contains over 5% vitamin C by weight. Fruit also contains high levels of folates and polyphenolic antioxidants. Karanda Ripe fruit is taken to prevent scurvy. Mangaba Fruit pulp is a good source o f iron and vitamin C. Marian plum The fruit contains a good source of vitamins A and C. Mombin, purple Fruit have a high concentration of total carbohydrates, a moderate source of potassium and starch, and a good source of vitamin C. Mombin, yellow Frui t has a good supply of ascorbic acid. Monkeyfruit Bark contains tannin Nance The seed is high in oil and protein. The fruit is a good source of ascorbic acid. Natal plum Fruit is rich in vitamin C, magnesium, and phosphorous. Noni Fruit and leaves co ntain high amounts of protein and ascorbic acid. Olive Olive oil contains a high monounsaturated fat (particularly oleic acid) and antioxidant content. Oil is low in saturated and polyunsaturated fats. Many value the oil because it aids in the preventio n of cardiovascular disease. Oil is also beneficial for glycaemic control, obesity and cancer. Papaya, Mountain Green fruit is rich in papain. Pat auá Patauá oil is virtually identical to olive oil in appearance and fatty acid composition. The oil is hi ghly unsaturated with 78 ± 3% monounsaturated fatty acids and 3 ± 1% polyunsaturated fatty acids. A beverage prepared from the fruit has high protein content and the unsaturated oils make it an excellent nutritional addition to local diets. Peach palm, f

ruit The fruit is energy

- rich and contains a large quantity of starches, oils,

vitamin A and protein. Fruit mesocarp oil is rich in monounsaturated oleic acid. A trypsin inhibitor and calcium oxalate crystals exist in the fruit, but can be removed by boi ling. The heart

- of

-palm is a dietary product that also contains calcium oxalate crystals. Persimmon, Japanese Fruit contain large amounts of potassium and are a good source of vitamin A260

260 **Commodity Dietary Value**  and vitamin C. Rose Apple The seeds, roots, stems, bark and leaves are said to be poisonous; fruit have very low nutritional value. Rumberry The fruit provides up to 2 grams (0.1 ounce) of vitamin C per 100 grams (4 ounces) of fruit. In comparison to oranges, the fruit provides thirty times more vitamin C, ten times mor e iron, three times more niacin, twice as much riboflavin, and 50% more phosphorus. The fruit contains a significant source of potassium. It also has a full complement of minerals and amino acids that can aid in the absorption of vitamin C. In addition to the chemicals mentioned above, the fruit contains beta

- carotene, calcium, leucine, protein, serine, thiamin, and valine. Sea grape Fruit pulp is low in fat. Sentul Fruit is high in carbohydrates, fair in iron and low in calcium. Starfruit The oxalic acid content of ripe starfruit may adversely affect some individuals. Starfruits are good sources of Vitamin A, Vitamin C, potassium, iron, carotenoids, and nicotinamide. Surinam Cherry Fruit is low in sugar; good source of carotene, vitamin A, vitamin C , iron, and iodine. The fruit contains a large quantity of antioxidants including lycopene, beta

- cryptoxanthin, gamma

- carotene, and rubixanthin. Seeds are toxic. Tamarind Pulp is a good source of calories, calcium, phosphorus, iron, riboflavin, niacin, thiamine, minerals, B complex vitamins, and vitamin C. Pulp contains the richest natural source of tartaric acid of any fruit; pulp also contains acetic and citric acids, alcohol, pectin, and sucrose. The peel of young fruits contains a higher amount of vitamin C than mature fruit peels. The seeds are a rich source of protein with a favorable amino acid composition. Uvalha Fruit has a moderate vitamin C content. Water apple Low in nutritional value; 90% water. Water pear The bark is poisonous and has been known to cause death in humans. Wax jambu Fruit are between 80 and 90% water; fruit contain a fair amount of vitamin C. Table 48
. Nutrient C omposition of Acerola, Guava, Starfruit, and Surinam cherry

. **Fruit USDA** 

**Food Form**  **Am ount**  **Fiber (g)**  **Vitam in**  **A (RAE)**  **Vitam in** 

**C (m g**  ) **Calcium**

**(m g)**  **Iron (m**  **g) Folate**  **(m cg)**  **Potassium**

**(m g**  ) Acerola Juice 1 cup (8 oz.) 0.7 60 3872 24 1.21 34 235

Fruit 1⁄2 cup 0.5 19 822 6 0.1 7 72 Guava Fruit 1⁄2 cup 4.5 26 188 15 0.21 40 344 Starfruit Fruit 1⁄2 cup 1.5 2 19 2 0.04 6 7 2 Surinam cherry Fruit 1⁄2 cup NA 65 23 8 0.17 NA 89261

261 Table 49
. C arotenoids and phenolic compounds identified in Acerola, Guava, and Starfruit. **Fruit Cryptoxanthin**  **Lycopene Beta**  **** **carotene General** 

**Phenolic 4**  **- CQA**  **5 -**  **CQA Catechins**  Acerola x x Gua va x x x x Starfruit x x x x Table 50. **Nutrient value of cashew apple fruit,**  **3.5 oz or 100 g of fruit (**  **Morton, J. 1987. Cashew Apple.**  [ In : Fruits of warm climates. Julia F. Morton, p p. 239

–240).

**Constituent Approximate value**  Water content 84

- 88% Protein 0.1

- 0.16 g Fat 0.05

- 0.5 g Carbohydrate 9.1

- 9.8 Total dietary

fiber 0.4

- 1.0 g Calcium 0.9

- 5.4 mg Iron 0.2

- 0.7 mg Thiamine 0.02

- 0.03 Riboflavin 0.1

- 0.4 Niacin 0.1

- 0.5 mg Vitamin C (ascorbic acid) 147

- 372 mg

**APPENDIX II I**  **: MEDICINAL USES OF TROPICAL AND SUBTROPICAL FRUITS** 

**– EDIBLE PEEL**  **:** There are several medicinal uses of the tropical and subtropical fruits are they are discussed in Table 51 of APPENDIX III: Medicinal Uses of the Tropical and Subtropical Fru its

– Edible Peel

. The medicinal value of tropicals and subtropicals, both the fruits themselves and their actual plant parts (bark, roots, and even pollen), has long been acknowledged b y the diverse peoples 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. The date has a high tannin content that is reportedl y useful as an astringent in intestinal complaints and is good for sore throats, colds, and bronchial catarrh. Starfruit and pineapple ju ice are reportedl y useful diuretics

. The roots, bark, leaves, and immature fruits of man y tropical fruit crops are widely used in the tropics as astringents to stop gastroenteritis, diarrhea , and dy sentery . A decoction of the boiled fruit of the sapodilla has also been reported useful in treating diarrhea.262

262 The infusion of passion f

ruit leaves, rich in the gl ycosid e passiflorine, is reported to have sedative properties. **Table 51.**  **. Medicina l Uses of Tropical and Subtropical Fruits** 
. **Commodity Medicinal Uses**  Açaí Many Brazilian medicinal uses; health drink in the United States. It is believed to contain antioxidant, antibacterial, anti

- inflammatory and antimutagenic properties. Aids the car diovascular system and serves as a source of fiber for a healthy digestive system. Acerola Used by locals to cure common colds, liver ailments and dysentery, health drinks and supplement. African plum Leaves, fruit, and roots used for numerous purposes i n Africa including anemia, backaches, eye problems and gonorrhea. Fruit especially are used to aid fertility and treat jaundice, leprosy and dysentery. Agritos Roots and rhizomes traditionally used to treat toothaches and stomach ailments; used as an antibacterial, antitumor, and tonic. Am barella Fruit, leaves and bark are used in the treatment of sores, wounds and burns. In Cambodia, ambarella bark is mixed with species of Terminalia and used as a remedy for diarrhea. Arazá High protein content comes from the seeds. T he nutritional value is similar to that of oranges, with the exception of the vitamin C content, which is more than double in araçá

-boi. Arbutus berry Leaves, bark and roots are an astringent, diuretic, and renal antiseptic. Leaves and bark are used to treat stomachaches and urinary tract irritation. All parts of the plant contain ethyl gallate, a substance that possesses strong antibiotic activity against Mycobacterium bacteria. Bark is rich in tannins and is used medicinally as a dye and preservative. Bayberry, Red The fruit and roots have been used in traditional Chinese medicines for centuries. The plant is used for heart ailments, and stomach conditions; bark has many uses including treatment of asthma, earaches, toothaches, stomach ailments, fevers, and skin conditions; the fruit is used for respiratory and digestive health; roots are used for healing wounds. Bignay Leaves are used to treat snakebites in Asia. Bilimbi Leaves are used for skin conditions, venereal diseases, itch es, rheumatism, coughs and bites; an infusion made from the flower aids in coughs; fruit are used to quicken recovery after fevers, aid coughs, aid certain nervous system disorders, treat inflammation, and treat digestive conditions. Borojo Reported famou s as an aphrodisiac and health properties for treating wounds, kidney problems, high blood pressure and cancer. Breadnut Fruit, leaves and latex have been used medicinally. An infusion of the leaves or latex is used to treat coughs, asthma,263

263 **Commodity Medicinal Uses**  diabetes and bronchitis. The infusion of the bark is used as a tonic. Latex is used to increase milk production in mothers after childbirth. Cambucá A decoction of the leaves and seeds are used in homeopathic formulations against bronchitis and coughs. Carandas plum Important medical species in Ethiopia and other parts of Africa. Roots contain the active ingredient carissin, that may prove to be useful in the treatment of cancer; twigs contain quebrachytol and cardioglycosides that are used to destroy tapeworm. In Guinea, boiled leaves are used to relieve toothaches; a mixture of root bark and spices are used to cure a number of problems such as pain, inflammation, venereal diseases, and ulcers. Carob The pods are used to treat gastrointestinal problems and inflammation; seedpods are used in the treatment of coughs. Flour made from the ripe seedpods is used to soothe the skin. The seed husks and bark are used as an astringent. Leaves are used to cure colds. Cashew apple Cashew apple juice without the removal of tannin has been used as a remedy for sore throats and gastrointestinal problems in Cuba and Brazil. The juice is a potent diuretic. The brandy is applied to the skin to relieve rheumatism pain. The fruit, bark, and nut oil are used as remedies for callu ses, corns, warts and ulcers. Bark, seed oil, fruit, and leaves are used for a variety of medicinal purposes ranging from the treatment of colds to malaria. The cashew apple may be consumed directly or either used for juice or preserved in syrup (candied). The fresh cashew apples from non

- improved plant material may be astringent due to their high tannin content, and are much more palatable if first processed to remove the bitter taste. This can be accomplished by either steaming under pressure (i.e. a pr essure cooker) for 10

- 15 minutes, or boiling in salty water for 15 minutes. The apples are then pressed to remove excess moisture and boiled in cane sugar syrup for 2 hours. Finally, they are sun dried, or placed in an electric food drier. Cashew apples are also canned in syrup and used to prepare chutneys and fruit pastes. Because of their high pectin content, they set readily and make good jam. The juice can also be extracted and strained, after which gelatin is added at a rate of 1⁄4 oz per 3 cups of strained juice with constant stirring for 15 minutes. The tannins in the juice bind to the gelatin and form a precipitate, which can then be removed by filtering through muslin cloth. Sugar can then be added to taste. The juice readily ferments, and is used in various countries to prepare wines and distilled liquors (e.g. Brazil, Guatemala, Western Africa, India, Sri Lanka and the Philippines). Cashew apples264

264 **Commodity Medicinal Uses**  are a good source of Vitamin C. Ceylon iron wood The tree is used as a general tonic; bark is used for a variety of conditions including reduction of fever, gastrointestinal problems, poison control and removal of parasites. The bark also retards the fermentation of toddy (wine). Fruit is used to smooth the skin, stimulate the appetite, aid bronchitis and leprosy. Seeds are used to cure ulcers and eye conditions. Seeds contain 25% oil, which is used as a skin softener. Chinese olive, black Fruits and seeds have medicinal purposes in China. Chinese olive, white The resin is a stimulant and a substance that reddens the skin; when applied externally, the resin is used as an anti

rheumatic. Resin is used in incense making. Oleoresin is made into an ointment for ulcers. Fruit is believed to help indigestion and combat drunkenness; can be used to stim ulate the production of saliva and the appetite; eliminates apprehension. Chirauli

- nut The tannin and gum of the tree have medicinal properties Cocoplum Various parts of the plant have been used in folk medicine; species is known to have hypoglycemic eff ects. Date Fruits are used as folk remedies for many medicinal purposes; regarded as an aphrodisiac, contraceptive, demulcent, diuretic, emollient, estrogenic, expectorant, laxative, pectoral, purgative and refrigerant. Desert date Various medicinal purp oses. Potential diosgenin and yamo genin source for the manufacture of cortisone and corticosteroid drugs; used in steroid manufacture. Doum palm coconut A variety of medicinal uses. False sandalwood Seeds contain hydrocyanic acid and serve as a purgativ e. Bark and crushed fruit rind are applied to sores on domestic animals and to keep off fleas. L eaves and twigs are used for fevers, colds, mouthwash for toothaches, a laxative, and an eye lotion. Roots are used to treat skin problems, headaches, lepros y, hemorrhoids, sexually transmitted diseases, guinea worm, sleeping sickness, and oedema; used as an antidote to poison Feijoa Used more for medicinal purposes, rather than as a food in South America. An infusion from the leaves is prepared into a drink to cure dysentery and cholera in children. T he dried skins of feijoa fruit are also used for this purpose. Fig Consumption of figs aids in lowering blood pressure, controlling the appetite and managing cholesterol. Fragrant Manjack The tree contains numerous medicinal uses. S eeds are used as an anti

- inflammatory; the bark is medicinal. Gooseberry, Indian All parts of the tree are widely used in Asiatic medicine. Used in the treatment of diverse ailments including digestive disorders, scurvy, fever, c hronic gastrointestinal problems,265

265 **Commodity Medicinal Uses**  and coughs. For this use, fruit juice is prepared into sherbet or fermented. Fruit is also consumed medicinally by mixing dried chips of flesh with grape juice and honey. The fruit is used as a diuretic and laxative.’Triphala’ is produced by combining Indian gooseberry with Terminalia chebula and Terminalia bellerica . This medicine is used to treat chronic gastrointestinal problems, hemorrhoids, enlarged liver and other disorders. A powder created from dried fruit is us ed as an expectorant. Fruit juice, dried fruit mixed with water, or an infusion of the seeds is used as an eyewash. Seeds can also be used in treating asthma, bronchitis, diabetes, and fevers. Liquor made from the fruit is used to treat a number of prob lems from indigestion to heart problems. Roots contain norsesquiterpenoid glycosides that inhibit human cell growth. Many Hindus believe that consuming ripe fruits for 40 days after a fast aids in restoring health and vitality. Leaves are also used for problems such as indigestion. The sap is applied to wounds and bites. Flowers are used as a laxative and fever reducer. Bark is used for gastrointestinal purposes. Gooseberry, Otaheite Fruit are used as a liver tonic to enrich the blood in India. Syru p is used as a stomachic medicine; seeds are used as a laxative. L eaves mixed with pepper are applied to skin to relieve aches and pains. A lthough roots are toxic, vapors from boiled roots are inhaled to relieve coughs and headaches. An infusion of the roots is used to relieve asthma. T he root is also externally used to treat psoriasis on feet. Governor’s plum (includes Plum

of

- Martinique, Rukam, and Indian plum) Flacourtia indica fruit are used to treat jaundice and enlarged spleens. Ap reparation of the leaves and wood are used against roundworms. Leaves and roots are taken for parasitic diseases, malaria, and diarrhea. L eaves are used as an antidote to snake bites. Roots are used to treat hoarseness, skin allergies, pneumonia and intestinal worms and are used as an astringent, diuretic and pain reliever. B ark is used to aid rheumatism, gout and skin disease. Flacourtia rukam immature fruit juice is used to stop diarrhea and dysentery. Leaf juice is used to cure inflamed eyelids. D ried crushed leaves are placed on wounds. Ar oot decoction is given to women after childbirth. Inner bark is used to cure certain parasitic diseases. Flacourtia jangomas fruits are consumed to relieve digestive problems, nausea and diarrhea. Al eaf decoction is use d to aid diarrhea. D ried leaves are used to relieve bronchitis and coughing. Leaves and bark are used to treat bleeding gums and sore teeth. Amixture of the bark is used to aid hoarseness. Roots are placed on sores and toothaches.266

266 **Commodity Medicinal Uses**  Grumichama The bark and leaves contain 1.5% of essential oil. A leaf or bark infusion is used as an aromatic, astringent, diuretic and a treatment for rheumatism in Brazil. Guabiroba The plant is used as an astringent, antidiarrhoeal; used to aid cystitis and urethritis. The shell, fruit and leaves are used for medicinal purposes. Guava Guava exhibits antibacterial action against intestinal pathogens, anti

- inflammatory. L eaves are used to treat diarrhea, intestinal worms, coughs, throat and chest ailments, toothaches, skin diseases, favors, neurological problems, inflammation of the kidneys, weight problems, epilepsy, wounds, arthritis and ulcers. L eaves, bark, roots, immature fruit, and bud extracts are used in folk medicine and the treatment of diabetes. Fruit can aid in reducing cholesterol. Guava berry Fruits are sold by herbalists for making depurative syrup. The decoction is taken as a treatment for liver complaints. Guava, Brazilian In Brazil, a decoction of the bark or roots is used to treat urinary diseases , diarrhea and dysentery. In Costa Rica, the plant is used to reduce varicose veins and ulcers on the legs. A leaf decoction is used to relieve colds and bronchitis. Imbé The tree is used in traditional medicine and the powdered root is used as an aphr odisiac. Jaboticaba The roots of the tree are used as an antiseptic in Vietnam and an abortion drug in Malaysia. P opulations in Columbia create infusions of flowers and use them as a tranquillizer and tonic. In the Philippines, infusions of flowers are used to treat toothaches, indigestion, and cramps. Infusions are also thought to induce sweating. In other countries, flower infusions are used as an antiseptic and to treat headaches and cold symptoms. L eaf decoctions are used as an antidiarrhoeal. Bark decoctions are used as skin softeners. Jambolan There is more interest in the fruit for its medicinal properties than its food purposes. T he fruit is an astringent, stomachic, carminative, antiscorbutic and diuretic. Athick jam made from the fruit ai ds diarrhea. T he juice is used to cure enlargement of the spleen, chronic diarrhea, urine retention and sore throats; it also serves as a lotion for ringworm of the scalp. S eeds and bark in liquid or powdered form are administered 2 to 3 times per day to patients with diabetes or glycosuiria. L eaves in alcohol are also administered for diabetes. L eaf juice is administered to treat dysentery and skin diseases. T he seeds are also used in lowering blood pressure. L eaves, stems, flower buds, opened blosso ms, and bark has antibiotic activity. Ad ecoction of the bark is taken for dyspepsia, dysentery, asthma, bronchitis, stomatitis, inflammations, and diarrhea. Ju jube, Indian The tree is used in Indian medicine as a blood purifier and267

267 **Commodity Medicinal Uses**  digestion aid. F ruit s are applied on cuts and are em ployed in pulmonary ailments and fevers. F ruit mixed with salt and chili peppers are given to patients with indigestion. D ried ripe fruit is given as a laxative. S eeds are used as a sedative and are taken to halt nausea, vomiting, and abdominal pains. Leaves are applied to sores and are helpful in liver troubles, asthma, and fevers. B ark is used to halt diarrhea and dysentery and relieve gingivitis and sores. Roots are used to reduce fevers, cleanse the body, kill tapew orms, and heal wounds. Root juice is used to alleviate gout and rheumatism. Flower infusions serve as an eye lotion. Kaffir

-plum The bark is a popular traditional medicine used to treat acne and eczema. Powdered burnt bark is used to treat sprains and bone fractures. Root decoctions are taken for paralysis. Kakadu plum Australian aboriginal people pound the fruit and use it as an antiseptic and soothing balm for aching limbs. Karanda Unripe fruit is used as an astringent; ripe fruit is eaten for its source of vitamins; remedy for gastrointestinal problems; A decoction of the leaves are used to control fevers, diarrhea, oral inflammation and earaches. T he root is used to aid gastrointestinal issues, lower blood pressure and control itching. Mangaba T he latex from the plant is used as a popular medicine for treatment of ulcers and tuberculosis. Mombin, Malayan Juice of the bark is used to treat dysentery and rheumatism. Mombin, purple InMexico, fruits are used as a diuretic and antispasmodic. A dec oction of the fruit is placed on wounds and sores. S yrup prepared from the fruit is used to cure diarrhea. Ad ecoction of the bark is used to aid mange, ulcers, dysentery, and bloating. S ap from the bark is used to treat inflammations in infants. T he j uice of the leaves is used to cure thrush. A decoction of the leaves and bark is used as a fever reducer. InN igeria, an infusion of the leaves is used to wash cuts and burns. Mombin, yellow A decoction of the bark is used as a treatment for diarrhea, dysentery, and hemorrhoids. Powdered bark and dried leaves are applied to wounds. F lowers and leaves are made into a tea to relieve gastrointestinal issues and eye and throat inflammation. T annins from leaves and branches have antiviral activity against Herpes Simplex Type 1 and Coxsackie B2. L eaf extracts contain antibacterial properties; extracts aid in the treatment of nervous diseases and malaria. Fruit juice serves as a diuretic and fever reducer. Monkeyfruit The root is an astringent and is used as a purgative. It is applied to skin ailments. B ark is used to treat headaches. Both bark and fruit are used to treat liver problems. B ark is consumed to enrich the blood after recovering from268

268 **Commodity Medicinal Uses**  exhaustive diseases. In In dia, a health drink prepared from mature fruit, black pepper, cumin and sugar is given to women during pregnancy as a digestive and appetizer. Seeds and latex are used as a purgative. Nance The Mixe Indians of Oaxaca, the Zoques, Tzeltzal people of Chiapas, Mexico and the Maya healers in Guatemala have used the tree for medicinal purposes since pre

- Hispanic times. Bark has been used to treat snakebites, diarrhea, respiratory problems, wounds, mouth problems, and fevers. Aerial parts of the tree are used to reduce fevers and treat diarrhea and skin rashes. Fruit is used to treat fevers. Bark and branches are used as a fish poison. Seed is used to treat dysentery. Noni Roots, bark, fruit and leaves are used as a significant source of traditional medicines. Trees contain a number o f chemicals including anthraquinones, alkaloids, scopoletin, glycosides, polysacchardies, asperuloide and organic acids that aid a number of health issues. A complementary alternative medicine that aids high blood pressure, diabetes, pain, arthritis, depression, cancer, AIDS, skin parasites, skin and stomach ulcers, arteriosclerosis and senility. The leaf is heated or wilted and pressed on painful swellings, wounds, and the head for headaches and head colds. Dried fruits and leaves are used to make infus ions and teas for medicinal use. Fruit are used as an appetite stimulant. Olive Olive oil has been used as a medicine and body ointment for many years. The oil is used as a body cleanser, a skin soother and a laxative. Oil is consumed to reduce gastric secretions and treat ulcers. Externally, oil is used to cure dandruff. Leaves are used as an antiseptic, astringent, febrifuge and sedative. The bark is an astringent and febrifuge. Papaya, Mountain Fruit is used in Colombia, Chile, and northern Ecuad or to treat arterial sclerosis. Latex of the fruit is used against skin infections and warts. It is also used to destroy intestinal worms, inflammations of the intestine, diabetes and liver diseases. Pat auá The oil is used as a cure for minor bronchial and pulmonary infections. The hard endosperm is crushed and eaten to cure snakebites. Peach palm, fruit Fruit is used as an aphrodisiac. Persimmon, Japanese Fruit contains antioxidant compounds including polyphenols and anti

- cancer compounds including ß

- cryptoxanthins. A mixture of the calyx and fruit stem is used to cure hiccups and coughs. Pomerac A decoction of bark is used to aid cuts, mouth infections, throat infections, stomachaches and coughs; leaves are used269

269 **Commodity Medicinal Uses**  to aid mouth infections and soothe s kin; roots are used to alleviate itching, edema, and urinary problems. Root bark is used to cure gastrointestinal issues. A decoction of the fruit, leaves or seeds is used to reduce fevers. The plant is also used for various conditions such as constipat ion, diabetes, coughs, pulmonary problems and headaches. Seeded fruit, seed, bark, and leaves contain antibiotic activity and effect blood pressure and respiration. Rambai Bark is used to soothe eye inflammations. Rose Apple In India, fruit is used as a tonic for the brain and liver and as a diuretic; sweetened flowers are used to reduce fevers; seeds are used to cure diarrhea and reduce excess mucus. In Nicaragua, an infusion of the roasted, powdered seeds is used to aid diabetics. In Colombia, the se eds are used as an anesthetic. A leaf decoction is used to aid sore eyes; it also serves a diuretic, expectorant, fever

- reducer, itch reliever, and treatment for rheumatism. The bark is used to induce vomiting and relieve asthma and bronchitis. In Cuba, roots are used to cure epilepsy. Rumberry Herbal supplement companies market the fruit as a cure for viral infections, colds/flu, cold sores, autoimmune disorders and weight loss. The fruit contains vitamins, minerals, and amino acids that help with the absorption and efficient uptake of vitamin C. Sea grape Fruit juice is used to reduce fevers. B ark resins are used to treat throat problems. The root is used used to aid dysentery. Sentul Pounded bark is used to treat ringworm; leaf decoctions are use d to reduce fevers and itching; root infusions and decoctions are used as a general tonic and in treating diarrhea, and spasms; stem bark is used to treat colic. Pulp is used as an astringent. Starfruit In India, ripe fruit is used to halt hemorrhages; the Chinese use the fruit as antidote for high blood pressure; In Thailand, the fruit is used to reduce blood sugar levels in diabetics; in Indonesia, it is used to alleviate hypertension, gingivitis, and acne; dried fruit or juice is taken to counteract fe vers; a conserve of the fruit is used to reduce gastrointestinal, kidney and bladder problems and hangovers; an ointment made from the fruit is said to relieve eye afflictions and skin conditions. The leaves, flowers, bark, roots and seeds are also used medicinally. Surinam Cherry InBrazil, a leaf infusion is made to aid stomach ailments and reduce fevers; used as an astringent. In Surinam, leaf decoctions are taken as a cold remedy and fever reducer. Leaves produce essential oils. Tamarind: The tree produces many valued medicines. Ripe fruit especially has a recognized and proven medicinal value. The270

270 **Commodity Medicinal Uses**  American pharmaceutical industry processes 100 tonnes (110 tons) of tamarind pulp each year. F ruit is used to reduce fever, aid sore throats and arthritis, treat sunstroke, aid leprosy, paralysis, and poisonings, and cure intestinal ailments and scurvy; pulp is used as an astringent on skin infections. It is an ingredient in cardiac and blood sugar reducing medicines. At ea of young leaves and/or flo wers is used to heal irritations, swollen joints, sprains, boils, and skin eruptions. L otions made from the tree are used to remove intestinal worms, and treat pinkeye, dysentery, jaundice, hemorrhoids and other ailments. T he bark is used as an astringent, tonic, digestive aid, and cure for gingivitis, asthma, eye problems, and fevers. P owdered seeds are used to aid diarrhea. Roots are taken to ease chest pain. P ectin from the seed kernel is used in pharmaceutical products. Water apple In Hawaii, a decoction of the bark is used to treat thrush; various parts of the tree possess antibiotic activity. Water pear Fruit is used to treat dysentery; a decoction of the bark is used to treat diarrhea; liquid from the poun ded bark and roots mixed with water is used as a purgative. Water berry In central Africa, the tree is used to treat stomachaches, diarrhea, respiratory ailments and tuberculosis; a decoction of boiled roots and bark is used to treat indigestion and giddi ness; extraction of the leaves is used as a purgative or treatment for diarrhea. In central Africa, the tree is used to treat stomachaches, diarrhea, respiratory ailments and tuberculosis; a decoction of boiled roots and bark is used to treat indigestion and giddiness; extraction of the leaves is used as a purgative or treatment for diarrhea. Wax jambu Flowers are astringent and contain tannins; used in Taiwan to reduce fevers and aid diarrhea. Flowers also contain weak antibiotic action.
**APPENDIX I V**  **: SP**  **READSHEETS FOR SORTING SUBGROUPS OF TROPICAL AND SUBTROPICAL FRUITS** 

**– EDIBLE PEEL**  **. See separate attachment :**