Historic, Archive Document

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A 106.26/2:8

aSB359

.C8^

1976

y]o. Si

Cultivation of Neglected
Tropical Fruits With Promise

Parts. ThePejibaye

U.S. Department of Agriculture
Science and Education Administration
June 1980

This publication is available from the Mayagiiez Institute of Tropical Agriculture, Science and
Education Administration, P.O. Box 70, Mayagiiez, P.R. 00708.

Other publications in this series:

Part 1. The Mangosteen. ARS-S-155.

Part 2. The Mamey Sapote. ARS-S-156.

Part 3. The Pummelo. ARS-S-157.

Part 4. The Lanson. ARS-S-171.

Part 5. The Canistel and Its Relatives.

Part 6. The Rambutan.

Part 7. The Durian.

Other publications about tropical food plants that eu-e available free of charge from the
Mayagiiez Institute of Tropical Agriculture, Science and Education Administration, P.O. Box 70,
Mayagiiez, P.R. 00708 are:

Vegetables for the Hot, Humid Tropics.
Part 1. The Winged Bean.

Part 2. Okra.

Part 3. Chaya.

Part 4. Sponge and Bottle Gourds.
Part 5. Eggplant.

Part 6. Amaranth and Celosia.

Part 7. The Peppers.

Cultivation of Neglected Tropical Fruits With Promise. Part 8. The Pejibaye. Issued June 1980.

Pubhshed by Agricultural Research (Southern Region), Science and Education Administration, U.S. Department of Agriculture,
P.O. Box 53326, New Orleans, La. 70153.

CONTENTS

Page

Abstract 1

Introduction 1

Thepejibaye 2

Origin and distribution 2

Taxonomy and nomenclature 2

Botanical description 3

Varieties 4

Culture 4

Soil and climatic requirements 4

Propagation 5

Planting and transplanting 5

F ertilization 6

Cultivation and irrigation 6

Diseases and pests 7

Harvest 7

Uses and nutritional value 8

Uses 8

Composition 9

Prospects 9

References 10

ILLUSTRATIONS

Fig.

1. Pejibaye palm in production at the Mayaguez Institute of Tropical

Agriculture, Mayaguez, P.R 2

2 . Panicle of striped fruits 3

3. Arrangement of fruits on panicle branch 3

4. Raceme of a smooth-fruited, seedless variety 4

5. Three types of pejibaye fruit 4

6. Rat damage to pejibaye fruits 7

7 . Sheet-metal cylinders around palm trunks to protect against rats . . 7

8. Transverse cuts of fruits showing the seed 8

9. Pejibaye palm cabbage 9

10. Transverse and longitudinal cuts of the palm cabbage showing

tissue layers 9

TABLE

1 . Nutritive content of pejibaye fruit pulp 10

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Cultivation of Neglected
Tropical Fruits With Promise

Part 8. The Pejibaye

By Nardsco Almeyda and Franklin W. Martin'

ABSTRACT

The pejibaye, Bactris gasipaes H.B.K., is an important fruit common in
some areas of the American Tropics and unknown in others. It is a palm native
to South American forests, and was introduced to Central America in pre-
Columbian times, but is still seldom found in the Caribbean and other tropical
areas. The palm has several spiny trunks that each bear several multifruited
panicles yetirly. The fruits contain a single seed. The trees are usually
propagated from seeds, but better techniques are needed to preserve selected
trees as clones. The trees are adapted to a wide variety of tropical soils and
climates, and so far, few important diseases have been found. When mature,
the fruits are harvested by a variety of techniques, none of which is very
satisfactory. Harvested fruit is easily damaged and damaged fruits rot rapidly.
Mature fruits are boiled, and the pulp is eaten fresh, made into a meal, or
macerated to make a drink. The seed is also edible. The palm cabbage is also
harvested, usually from old trunks that are being removed anyway.
KEYWORDS: botany, fruits, pejibaye (Bactris gasipaes), plant cultivation,
tropical agriculture (fruits).

INTRODUCTION

The pejibaye, Bactris gasipaes H.B.K., is a
native palm of the American Tropics that bears
large clusters of an edible fruit (fig. 1) that is
widely used in several distinctive ways, and is
even a staple food in some areas. Other parts of
the pahn are also edible or of economic im-
portance. Since it is easy to produce and is widely
accepted where it is known, the pejibaye would

'Agricultural research technician and horticulturist,
Mayagiiez Institute of Tropical Agriculture, Science and
Education Administration, U.S. Department of Agriculture,
P.O. Box 70, Mayagiiez, P. R. 00708.

appear to have a great potential for those areas
with tropical climates where it is unknown.

In pre-Columbian times widely scattered
tribes of New World Indians used the pejibaye as
a food and early explorers often described it as a
common, even staple food (5, 17, 18, 20) J These
reports suggest that pejibayes were abundant
throughout the remge of their distribution. In
many cases the pejibaye was an object of
reverence, sometimes honored by annual rites
such as the pejibaye festival held in Colombia
during February and March (11). During the time
of the conquest of the New World the pejibaye

^Italic numbers in parentheses refer to items in “Ref-
erences” at the end of this publication.

1

Figure 1. — Pejibaye pabn in production at the Mayagiiez
Institute of Tropical Agriculture, Mayagiiez, P.R.

was often the principal (sometimes only) source of
food for explorers and their parties. Yet during the
colonial epoch it lost much of its importance
because (1) the Indian way of life was destroyed,
(2) the colonists lacked appreciation for a common
local food, and (3) plantations began to supply
preferred crops in quantities large enough to
supplant pejibaye in the diet.

Currently, a number of investigators in
Central and South America are interested in the
pejibaye; they are studying verietal differences,
propagatio-n techniques, selection indices,
chromosome counts, pollinization methods,
inheritance of important differences, and
utilization of the fruit and the palm hearts (9),
Most pejibayes are still planted as backyard trees,
but there are now small commercial orchards,
mostly in Costa Rica, where a germplasm col-
lection has been assembled (8) . Interest has also
been shown in establishing pejibaye as a food crop
in Malaysia.

THE PEJIBAYE

Origin and Distribution

The exact origin of the pejibaye has not yet
been established. Isolated trees and groves are
found in virgin forests in Brazil, Peru, Ecuador,
Bolivia, and Colombia (i), where it grows with
such vigor, so far from the influence of man that it
must be considered a native palm.

In Central America the pejibaye appears to
have been distributed by man. It is well known
and widely utilized in Panama, Costa Rica, and
Nicaragua {11), but it is not known in a com-
pletely wild state, and in the presently un-
inhabited areas where it is found, there is evi-
dence of pre-Columbian habitation. Trees can be
found sporadically as far north as the southern-
most of Mexico.

Outside of the American continent the
pejibaye is Eilmost unknown. It is found in Jamai-
ca, Trinidad, and Cuba, where it has clearly been
introduced, and has been planted in Malaysia. In
Puerto Rico a small grove of trees in production at
the Mayagiiez Institute of Tropical Agriculture
bear well, indicating that the species is perfectly
adapted (13, 15).

Taxonomy and Nomenclature

Because the pejibaye shows great variation
over its wide distribution, it has been given many
scientific and common names. Bactris gasipaes
H.B.K. is the historical name for the species.
Later, when Liberty Hyde Bailey revised the
classification of many palms, he proposed the new
name Guilielma gasipaes (H.B.K.) L. H. Bailey, a
name that is now often found in the literature.
Many synonyms are also encountered, including
G. chontadura Triana, G. microcarpa Hub., G.
utilis Oersted, G. macana Mart., G. caribae
(Karst) H. Wendl., G. speciosa Mart., and G.
ciliata (R. and P.) Wendl. (12). Morphological
differences (often minor) have been used to sub-
stantiate some of these synonyms as separate
species, but the biological evidence of speciation is
weak. The many forms can be considered variants
of a single species for which most informed bot-
anists now favor the original scientific name,
Bactris gasipaes H.B.K.

The over 200 common names for the pejibaye
(18) are numerous and varied, and often reflect
variations among the tribes of original Latin
American peoples and their dialects. The name

2

Figure 3.— Arrangement of fruits on panicle branch.

a single seedling. Each trunk is erect and reaches
a mature height of 12 to 20 meters, and a basal
diameter of 20 to 30 centimeters (fig. 2). The
trunks are marked with rings, the scars of pre-
vious fronds (5, 6, 12, 16). In addition, strong,
very sharp black spines as long as 8 centimeters
grow perpendicularly from the trunk. Solitary
trunks are seldom seen. A number of trunks arise
basally and three to four (sometimes more) reach
maturity at the same time.

The foliage is composed of a crown of about 20
pinnate fronds. On the mature tree these reach a
length of 1.5 to 4 meters and a width of 30-50
centimeters. All parts of the frond are covered
with spines shorter and softer than those on the
trunk.

The pejibaye is monoecious and tends to form
two to six mflorescences each year. Its panicles
originate below the fronds and consist of a central
axis and a large number of simple side branches,
each covered with numerous small cream to light-
yellow male and fewer female flowers. At maturity
each panicle (figs. 2,3) contains 10 to 20 fruits and
can weigh as much as 12 kilograms.

The fruits vary in form from discoid to ovoid
and measure from 2.5 to 4.5 centimeters (oc-

pejibaye apparently originated in Costa Rica, and
is the most common Latin American name, the
root of many variants, such as pixivaes, pexibaes,
£md pixabas. In Costa Rica the following variants
are found: pejivalle, pejeballe, pixbae, and pixbay.
In Ecuador and Colombia pejibaye is usually
known as chontaduro, and at times as chonta or
cachipay. In Venezuela the common name is ma-
cana or macaniUa, a name derived from the use of
the hard wood as a club (9).

The most common names in Bolivia are
chonta, comer, and tembe. The name palma piva
is common in Panama, as are the names pupunha
and pirijao in Brazil. The English name, peach
palm, is clearly a misnomer (19). Although the
fruits of some varieties superficially resemble
peaches, there are no other ways in which the
peach and the pejibaye resemble each other.

Botanical Description

The pejibaye belongs to the palm tribe Bac-
triodea, which tend to form clumps of trunks from

Figure 2. — Panicle of striped fruits.

3

Figure 4.— Raceme of a smooth-fruited, seedless variety. The
larger fruits have been fertilized and contain seed.

casionally 6 centimeters) in diameter. Fruits are
green when young and yellow to red when mature.
A thin tough pericarp covers the fruit and adheres
tenaciously to the fleshy, off-white to yellow,
often oily mesocarp. The seed is hard, dark, and
conical, with a hard testa and a white kernel that
is similar in flavor and texture to coconut.

Varieties

Since the peach palm has been studied so little,
our understanding of varieties is confused. The
species is quite variable in the number of trunks in
a clump; the absence or presence, and length of
spines on the trunk and leaves; seed size; and the
fruit’s external and interned color, form, size, fiber
content, oil content, and flavor. The differences
are reflected in colorful native names that dis-
tinguish types of fruit, but these names often
have no relationship to the fruit’s origins and do
not imply the existence of cultivated varieties. In
Costa Rica the names “Rayada” (striped fruit)
and “Liso” (smooth fruit) (fig. 4) reflect only
differences in fruit appearance, and are not true
varieties. In Breizil “Marapa” refers to fruits that
are small and yellow-green, “Piranga” refers to
yeUow fruits tinged with red, and “Tapire” in-
dicates a spineless variety.

Fruit color varies from light green or
chocolate with a greenish sheen through shades of

Figure 5.— Three types of pejibaye fruit. The upper fruits
have been fertilized and contain seed.

yellow and orange to almost red, but orange fruits
are the most common. The mature fruits of any
given tree are the same color; some fruits on the
same tree may be tinted with green, yellow, or red
because of differences in maturity.

Fruit form also varies (fig. 5). The general
form is conical, but this can vary from a sharply
pointed cone with broad base, to an elongated
cone, to almost a sphere. The surface varies from
completely smooth to deeply fissured trans-
versaUy. Fruits vary from 20 to 100 grams or
more. Their pulp varies from dry and starchy to
very oily.

Some trees, commonly called “males,” bear
fruits without seed. Their fruits are highly prized
at the market because they are more convenient to
eat and are considered to have a better flavor.
Since spines on the trunk and foliage are a
dangerous nuisance, pahns without spines are
especially valued.

Development of true varieties, in which trees
are closely related genetically and fruits are
uniform and recognizable, is hindered by problems
in propagation. If propagation problems could be
solved, there is no lack of useful, distinctive forms
that could serve as improved varieties.

CULTURE

Soil and Climatic Requirements

The pejibaye is adapted to a wide range of
ecological conditions in the Tropics, a fact that

4

seems to be related to its wide geographical
distribution (6). In Costa Rica it is found from sea
level to 1,500 meters, but yields are reduced at
elevations above 700 meters. In Ecuador and Peru
it is found on both sides of the Andes, but seldom
higher than 1,200 meters. In Bolivia it is found at
elevations of 200 to 2,000 meters (5).

Pejibaye will not grow where frosts occur, but
it will tolerate cool subtropical temperatures.® Its
upper temperature limits are hard to define, but
apparently, high temperature does not restrict
growth as long as moisture is sufficient.

Pejibaye is found naturally in areas that differ
considerably in rainfall. It can withstand dry
seasons and is suitable for areas with a
moderately dry monsoon climate. It will grow in
some forests that receive more than 200 cen-
timeters of rain per year, but is not usually
successful in the wettest areas of the Tropics.

Even though in much of Central America the
pejibaye does best in rich alluvial deposits, its soil
requirements are not very exacting. In Brazil it is
found on highly eroded and laterized uplands as
well as alluvial plains that are periodically en-
riched with new deposits by flooding rivers. In
Puerto Rico it has been grown successfully in deep
acid clays, on hillsides subject to drought, and in
flat areas that drain poorly during heavy summer
rains. Most Costa Rican pejibaye trees are pro-
duced on clay loam, and occasionally pure clay
soils (7).

Thus, although the pejibaye is widely adapted,
it is best suited to strictly tropical climates at
elevations less than 1,000 meters, 100 to 200
centimeters rainfall per year, and varied soils
(except pure sands).

Propagation

Practically all the pejibaye trees in existence
were propagated by seeds. But propagating this
way does not permit control of the type of off-
spring and a large proportion of the seedlings
produce fruit of less quality than desired (7).
Nevertheless, because it is easy, propagation by
seeds continues to be the favorite technique.

As soon as the seed is removed from the fruit it
should be protected from excess drying. Even
though pejibaye seeds are not as sensitive to loss

®Pejibayes growing at Fort Meyers, Fla., were recently
killed by a rare frost (19).

of germinability as the seeds of some tropical
fruits, they should still be planted as soon as
possible. Seeds that must be stored can be
maintained slightly humid in peat moss, charcoal,
or coconut fiber.

Seeds are best germinated in a mixture of
materials that provides both constant humidity
and good aeration, such as a mixture of moss and
sand. Germination begins after about 60 days, but
a few seeds wiU germinate as long as 6 months
after planting. Seeds of spineless palms produce
spineless seedlings emd vice versa (8). All
seedlings must be protected against rats.

The best way to obtain trees with superior
quality fruit is to propagate vegetatively from a
palm whose superior quality is known. Basal
sprouts about 8 centimeters in dieuneter (at base)
and 1.2 to 1.8 meters in height EU'e selected. AU of
the fronds are removed to prevent the sprouts
from drying and to give work room during the
cutting operation. To cut the sprout from the
underground maternal stem, a very sharp cutting
instrument is needed; a tool designed to remove
dates from a date palm works well (8). This
operation should be done carefuUy so that shoots
are damaged as little as possible.

The sprouts are then planted in a fertile soil
mixture and watered. Only a small percentage
survive. Variations of this technique that have
been tested experimentally have not improved
survived significantly.

Planting and Transplanting

Because pejibaye has always been produced on
a limited scale (often as a dooryard crop) there is
very little published information on its planting
and transplanting. The information here was
gained from experience with other palms.

When the seedlings have formed one fully
expanded frond, about 1 month after germination,
they can be transplanted into a fertile soil mixture
that drains well. The soil mixture might consist of
equal parts of sand, loam, and rotted manure or
compost, and can be put in 1 -gallon (about 4 -liter)
plastic bags or cans. The young plants should
remain in these containers in a slightly shaded,
protected place for 3 to 4 months, until they have
three or four fronds and are 20 to 30 centimeters
high (9), when they are ready for transplanting
to permanent locations in the field. The best time
for field planting is the beginning of the rainy
season; natural rainfall will make hand watering

5

unnecessary. Where artificial irrigation is feasible,
plantings can be made at any time.

The field should be prepared in advance. The
natural vegetation (especially trees) should be
removed, but excess clearing (enough to cause
rapid erosion) must be avoided. If the field is level
enough, it can be plowed, which allows other crops
(such as annual vegetables) to be planted Eunong
the palms for several years before they require
exclusive use of the site. Subsoil plowing may be
desirable if the field drains poorly. If other crops
are not to be planted or if the land is very steep,
only the area of planting needs to be cleaned (a
circle 2 meters in diameter around the hole).

Because so few pejibaye plantings have been
made, it is difficult to specify optimum spacing
between trees. A separation of 5 meters might be
sufficient in poor soils, and up to 8 meters in deep
rich soils (6). Planting layout can be in square
form, triangular (if planted on a slope), or along
contours.

The planting hole should be much larger than
the young tree’s plastic bag or container, perhaps
about 0.65 meters in diameter and 0.4 meters
deep. The uppermost third of the soil from the
hole is mixed with compost or manure and about
250 grams of a complete fertilizer (such as 10-10-
8), and put aside. A handful of superphosphate
fertilizer is thrown into the hole and mixed with
the soil in the bottom of the hole, and the hole is
peutially filled with the previously mixed soil-
fertilizer combination. The container is then
carefully removed from the plant, which is placed
in the hole so that its crown will be level with the
top of the soil once planting is completed. The rest
of the soil mixture is then placed in the hole
around the roots emd lightly tamped. The soil
that was not mixed with compost is used to fill the
hole, if space remains, and to construct a dike
around the tree (about 1 meter in diameter) to
catch rainfall and make watering more efficient.

Newly planted trees should be given about 5
gallons (20 hters) of water and should then be
watered once or twice each week until reiins begin.

FERTmiZATION

Because of the lack of information about
fertilizing pejibaye trees, the recommendations
given here are based on experience with fruit trees
in general, including palms. Pejibayes should
benefit from frequent fertilization.

In Puerto Rico pejibaye trees have survived.

grown, and even borne fruit in heavy clay soils of
low fertility, but after years of neglect, the same
trees were stimulated to rapid growth and prolific
flowering by fertilizing them with a complete
mineral fertilizer (about 5 kilograms per year in
two applications). Established seedlings have
grown very vigorously when carefuUy fertilized.

Applying liquid fertilizer to young trees (of all
kinds) in seed flats is common practice. Once most
of the seeds have germinated, 1 teaspoon (about 4
grams) of soluble chemical fertilizer that is high in
nitrogen (20-20-20, for example) is mixed with 1
gallon (about 4 liters) of water and applied to the
seed flats or seed bed in place of water once every
15 days. In order to produce strong, healthy
plants, fertilization should be continued once the
plants have been transplanted to containers. A
teaspoon (4 grams) of mineral fertilizer (such as
14-4-10) can be applied to the soil of the container
each month.

Once young trees have been transplanted and
have begun to grow vigorously they should be
fertilized regularly. Each 4 months, 50 to 75
grams of mineral fertilizer (such as 10-10-9)
should be scattered over the soil or placed in
several holes 30 centimeters or more from the tree
trunk, after which the ground should be watered
enough so that the fertilizer is carried deep into
the soil. Trees should be observed for response; if
burning of foliage occurs, trees should be watered
heavily and additional fertilizer withheld. As the
dry season approaches, fertilizer should be re-
duced or withheld. Adequate fertilization is
marked by rapid and continuous growth.

Over the next 5 to 6 years the number of
applications of fertilizer can be reduced to two
each year and the amount can be increased up to 5
kilograms per year. Large, mature trees should be
fertilized at the beginning of the rainy season and
after fruit harvest. Before fertilizer is applied, the
area around trees should be freed of weeds since
they will compete with the trees and remove
fertilizer from the soil rapidly.

Cultivation and Irrigation

The pejibaye does not appear to require much
care, and few of those grown in the Tropics get it.
But since any cultivated plant grows better when
well cared for, some techniques proven helpful
with other palms are suggested for pejibaye.
Using a mulch around the base of the trees is
recommended to control weeds. It can consist of

6

Figure 6.— Rat damage to pejibaye fruits.

various kinds of cut and dried organic material,
including weeds (except seedy weeds). Mulch also
helps reduce moisture loss during the dry season
and is particularly beneficial to young trees. It
should be placed near, but not touching the trunk
of the tree. When fertilizing, the mulch should be
pulled aside so the fertilizer enters the soil and is
not used in rotting the mulch.

Getting adequate soil moisture is especially
important during the first 3 years. After that the
roots will be deep enough to use water not
available to shallow-rooted plants. Although large
trees can resist drought, they benefit from extra
water applied during the dry season.

Figure 7.— Sheet-metal cylinders around palm trunks to
protect against rats.

eliminating brush, breeding areas, and food sour-
ces; keeping cats; and distributing appropriate
poisons according to law and manufacturer’s
instructions.

HARVEST

DISEASES AND PESTS

Because the pejibaye is usually produced on a
small scale, disease and insect attacks are not the
problem they would be in large-scale plantings,
and they often go unnoticed. One pest’s de-
predations, however, are obvious. Rats cUmb
the palms (in spite of their formidable spines) and
eat the pulp of the ripe or almost-ripe seeds (fig.
8). Cylinders of galvanized sheet metal nailed to
each trunk will keep the rats from climbing the
trees, but the cylinders must be at the same
height (fig. 7); if they are at different heights, the
rats will jump from one trunk to another, avoiding
the cylinders. Other rat-control measures include

Harvest is perhaps the most difficult operation
in pejibaye production. The long, strong spines
are an enormous obstacle and safety hazard.
Spineless varieties are easier to harvest, but they
are stiU relatively rare. Another problem is the
height of the palm itself, a hazard with all varie-
ties.

In one common harvest method workers climb
stabilized wood or aluminum ladders, cut the
racemes of fruit, and carefully lower them by rope
to an assistant below. This method avoids damage
to the fruits. In another method the racemes are
cut from below with a hook, saw, or knife on a long
pole. But since the racemes then fall, others must
catch them with a stretched sheet or canvas to

7

Figure 8.— Transverse cuts of fruits showing the seed.

absorb the blow. A thick mulch of weeds or straw
beneath the palm can also be used to soften the
fall, but this technique inevitably leads to some
fruit damage.

In still another harvesting method (8), palms
are planted at 3 -meter intervals in lines 8 meters
apart. Only one trunk is left per tree. The spines
are removed from every third tree so that a
professional tree climber can climb it safely. He
then pulls the adjacent pahn towards him with a
pole, cuts the racemes, and lowers them by rope.
A home-made climbing apparatus may also be
used to progressively work oneself up the tree to
reach the fruits (9).

Whatever technique is used, damage to the
fruit should be minimized. Punctures from spines,
and bruises from falling or mishandling cause ripe
fruits to rot rapidly. Fresh pejibaye fruit does not
store well. If not refrigerated, it sours in 3 to 4
days. Under normal refrigeration (2° to 5® C) the
fruit can last up to 3 weeks.

A bunch (raceme) of ripe fruits may weigh up
to 27 pounds (12 kilograms) and may contain from
75 to 300 fruits. Each trunk produces about 7
bunches at the principal harvest and 3 at a
secondary harvest. Trunks have been found that
yield up to 13 good bunches from the two har-
vests. Since four or five trunks are generedly
permitted to grow from each tree clump, its
average yield of fruits is about 200 pounds (90
kilograms) per year. If several trunks are per-
mitfed to grow, the yield is better than that of a
single trunk, but hguwest is more difficult (75).

The palm salad (heart or cabbage) is the still-
folded young leaves within the growing tip of the
trunk. To harvest it a trunk must be cut and

destroyed. The growing tip is then removed from
the upper part of the trunk with a machete and the
hardest or most fibrous layers of unexpanded
leaves are removed, leaving only a smooth, tender
core, which is eaten raw or cooked, or is processed
for canning. Normally only the oldest or highest
trunks are cut for their salad; if side branching
occurs, the new trunk is allowed to grow to replace
the old one.

USES AND NUTRITIONAL VALUE
Uses

Like such other tropical pahns as coconut and
date, almost all parts of the pejibaye are used,
making it a versatile and valuable plant for the
small or subsistence farm {13). Its principal
product, however, is its fresh fruit (2, 4, 5, 10,
12). The fruit is usually prepared by boihng the
entire fruit, including seed and cortex (fig. 8), for
several hours in water with salt. Sometimes such
other foods as meat or vegetables EU'e cooked with
the fruit in order to flavor it more.

After no more than boiling, the fruit is ap-
pealing and delicious. It is accepted and ap-
preciated edmost universally, even on first trial.
Even though it is often considered a fruit of the
very poor (because of its abundance and
availability) the pejibaye is a favorite of all and is
equally appreciated in the homes of the most
affluent. It is used in meals, as a snack between
meals, or as an hors d’oeuvre. Often it is eaten
with mayonnaise or some other sauce.

Once boiled, the fruit can be kept for only 5 or
6 days. But since the life of the uncooked fruit is
even shorter, fruits are often boiled to extend their
useful life a short period. These precooked fruits
are often roasted over a fire and are sold on the
streets as a snack in this form. The fruit can also
be preserved by canning, and canned pejibaye is
available commercially.

A dried meal can be made from the boiled fruit
(4) . The seed and cortex are removed, and the fruit
is cut into pieces and dried in the sun or an oven.
The dried pulp is then ground to a yellow meal
that is versatile. It can be added to many dishes to
replace some of the flour. It is sometimes mixed
with eggs and vegetables to make tortillas. It is
delicious used as a stuffing in roasted poultry. It
can also be reconstituted with hot water to make a
delicious paste.

8

Figure 9.— Pejibaye palm cabbage.

A popular drink is prepared from pejibaye
fruit (albeit clandestinely in some places where it
is against the law) that contains a small per-
centage of alcohol. After boiling mature fruits, the
pulp is separated, drained, mashed, and mixed
with water to ferment. Sometimes papaya or
plantains are added to enrich the mixture or vary
the flavor. The fermented product is sieved to
remove residues and is served as a refreshment.

The kernel of the fresh seed has a very
agreeable flavor {4, 10). Eaten fresh, it is sweet,
very oily and somewhat similar to coconut in
flavor. It is frequently ground and used in a drink,
usually sweetened with sugar. The meal is also
used to flavor a mUk drink, a use that has com-
mercial possibilities. The cooked seed can also be
cracked and the meaty kernel eaten.

The heart or cabbage of the pejibaye (figs. 9,
10) is its second most important product. The
heart is usually a byproduct obtained when old
trunks are cut away when pruning or renewing the
clump, but pejibayes are sometimes grown chiefly
for their cabbages. Pejibaye’s habit of producing
basal shoots makes it an ideal candidate for
sustained production. In Central America there
are commercial plantations and factories for
canning pejibaye heart {21).

The palm cabbage is frequently harvested
from coconut palm and from wild trees of many
palm genera including Roystonea (royal palm).
Geonoma, Briastea, and Euterpe. Pejibaye heart
compares favorably with the other pahns; it is not
bitter, and is agreeable fresh, cooked, or canned
{4, 8, 10). Whether raw or cooked, pejibaye heart
is used mainly as a salad ingredient. Compared to

Figure 10.— Transverse and longitudinal cuts of the palm
cabbage showing tissue layers.

other salad ingredients it keeps its appearance,
texture, and flavor very well.

The black, hard wood of the pejibaye trunk
polishes well and resists water, termites, and
other insects. It is used to make wooden im-
plements such as handles, yokes, policemen’s billy
clubs, bows and arrows, ornaments, musical
instrument parts, and furniture.

Composition

The nutrient composition of pejibaye fruit
(pulp) is given in table 1. It is a very good source
of carbohydrates (7, 21) and a fair source of oil; its ,
vitamin A content varies. The content of viteunin
C, iron, and vitamin B may also be fair. But
when pejibaye fruits are used as a staple food (as
is often the case) protein malnutrition can occur;
meats, milk, eggs, or legumes must also be in-
cluded in the diet.

PROSPECTS

Because of its wide adaptation and general
appeal, the pejibaye could be a very popular
and widely used fruit throughout the Tropics,
equally important as a backyard or a commercial
fruit. Large-scale efforts should be made to in-
troduce the fruit throughout the tropical world.

9

Table 1. — Nutritive content of pejibaye fruit pulp
[per 100 g]

Components

Sample 1

Sample 2

Water

. . . . g

.... 50.5

52.2

Protein

g

2.6

3.3

Carbohydrates

. . . . g

.... 41.7

37.6

OU

. . . . g

4.4

4.6

Fiber

. . . . g

1.0

1.4

Ash

. . . . g

0.8

0.9

Vitamins:

Vitamin A

. . lU

.... 1,120

7,300

Vitamin B i

• • mg

.... 0.05

0.08

Vitamin B 2

• ■ mg

.... 0.16

0.11

Vitamin B 3

• • mg

1.4

0.9

Vitamin C

• • mg

3.5

20.0

Minerals:

Calcium

• mg

14

23

Phosphorus

• • mg

46

47

Iron

• ■ mg

1.0

0.7

Sources: Sample 1 (21), Sample 2 (17).

Sometime thereafter it should be possible to begin
to select improved varieties. Techniques must be
developed to multiply the plant vegetatively so
that the best seedings can be propagated as clonal
varieties. This should be done in special nurseries
where immature palms of the type desired are
stimulated to sprout continuously (in sand,
gravel, moss, or even hydroponic beds) and where
the healing and rooting of side shoots can be
accomplished under optimum conditions.
Research should also begin on growing pejibaye
for maximum multiple use (for fruit, heart, and
trunk) to increase commercial possibilities.

REFERENCES

(1) Antezana Llanos, L. 1972. Palmereis nativas de Bo-

livia de valor economico. Simposio Intemacional
Sobre Plantas de la Flora Amazonica, Vol. 1. In-
stituto Interamericano de Ciencias Agricolas
(Tropicos), Belem, Brazil.

(2) Arellanes, R. V. 1970. Economic aspects of the palm

pejibaye. Mimeographed. Institute Interamericano
de Ciencias Agricolas, Turriedba, Costa Rica.

(3) Bailey, L. H. 1935. The standard cyclopedia of horti-

culture. 2d ed., 3 vols. MacmillEm, New York.

(4) Brown, C. 1963. The uses of pejibaye. Mimeographed,

15 pp. Institute Interamericano de Ciencias
Agncolas, Turrialba, Costa Rica.

(5) Camacho, V. E. 1969. El pejibaye como un alimento

potencial de gran importancia para las familias
campesinas de los tropicos americanos. Proc. Trop.
Reg. Am. Soc. Hortic. Sci. 13: 275-283.

(6) Camacho, V. E. 1972. Informe de progreso de las in-

vestigaciones agronomicas sobre macadamia,
pejibaye, naranjilla y otros frutales. Reunion sobre
tecnologia de frutas tropicales. Institute Cen-
troamericano de Investigacion y Tecnologia In-
dustrial, Turrialba, Costa Rica.

(7) Camacho, V. E. 1972. El pejibaye (Guilielma gasipaes

(H.B.K.) L. H. Bailey). 17 pp. Institute In-
teramericano de Ciencias Agricolas, Turrialba, Costa
Rica.

(8) Camacho, V. E., and Soria, V. J. 1970. Palmito de

pejibaye. Proc. Trop. Reg. Am. Soc. Hortic. Sci. 14:
122-132.

(9) Colombia. Secretaria de Agriculture y Fomento. 1978.

Primera reunion sobre seleccion, cultivo e in-
dustrializacion del cachipay o chontaduro Bactris
gasipaes H.B.K. 87 pp. Departamento del Valle del
Cauca, Cali, Colombia.

(10) Dahlgren, B. E. 1944. Economic products of palms.

Trop. Woods 78: 10-35.

(11) Fernandez, C. E. 1966. El cultivo del pejibaye. Cafe

de Nicaragua 184: 18-19.

(12) Fournier, L. A. 1961. Pejibaye (Guilielma gasipaes

(H.B.K.) L. H. Bailey). Mimeographed, 14 pp. In-
stitute Interamericano de Ciencias Agricolas,
Turrialba, Costa Rica.

(13) Gregory, L. E. 1965. El cultivo de algunas frutas

exoticasen Puerto Rico. Rev. Agric. P.R. 52(1): 167-
168.

(14) Johannessen, C. L. 1966. Pejibayes in commercial

production. Turrialba 16(2): 181-187.

(15) Kennard, W. C., and Winters, H. F. 1960. Some fruits

and nuts for the tropics. U.S. Dep. Agric. Misc. Publ.
801, 135 pp.

(16) Leon, Jorge. 1968. Fundamentos botanicos de los

cultivos tropicales, pp. 75-76. Institute In-
teramericano de Ciencias Agricolas, San Jose, Costa
Rica.

(17) Patino, V. M. 1958. El cachipay o pijibay (Guilielma

gasipaes Bailey), y su papel en la cultura y en la
economia de los pueblos indigenes de America in-
tertropical. II. America Indigene (Mexico) 18(4): 299-
332.

(18) Patino, V. M. 1960. Historia colonial y nombres

indigenes de la pahna pijibay (Guilielma gasipaes
H.B.K. Bailey). Rev. Colomb. Antropol. 9: 23-74.

(19) Popenoe, W., and Jimenez, O. 1921. The pejibaye, a

neglected food plant of tropical America. J. Hered.
12(4): 154-166.

(20) Seibert, R. 1950. The importance of palms to Latin

America: pejibaye a notable example. Ceiba 1(2): 65-
74.

(21) Wu Leung, Woot-Teven. 1961. Food consumption table

for use in Latin America. 145 pp. U.S. Government
Printing Office, Washington, D.C.

10

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