Tropical Palms


Table of contents



 

NON-WOOD FOREST PRODUCTS 10

FAO - Food and Agriculture Organization of the United Nations

The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

M-37
ISBN 92-5-104213-6

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Publications Division, Food and Agriculture Organization of the United Nations, Viale dells Terme di Caracalla, 00100 Rome, Italy.

(c) FAO 1995


Table of contents


Foreword

Acknowledgments

Introduction

Historical role of palms in human culture

Current palm products

Asian region

Pacific Ocean region

Latin American region

African and the western Indian Ocean region

Palms with development potential

Composition and characteristics of selected palm products

References

Additional information sources

Directory of palm specialists

List of Tables

Table 2-1: Iban utilization of native palms
Table 2-2: Shipibo utilization of native palms
Table 2-3: Kwanyama Ovambo utilization of native palms
Table 2-4: Trukese utilization of palms
Table 3-1: Principal palm products
Table 3-2: Matrix of principal palm products
Table 4-1: Threatened South Asian palms with reported uses (excluding rattans)
Table 4-2: Non-threatened South Asian palms with reported uses (excluding rattans)
Table 4-3: Threatened Southeast Asian palms with reported uses (excluding rattans)
Table 4-4: Non-threatened Southeast Asian palms with reported uses(excluding rattans)
Table 4-5: Threatened Asian rattans
Table 4-6: Non-threatened Asian rattans
Table 4-7: Asian rattans with unknown conservation status and reported uses
Table 4-8: Major publications on rattan since 1979
Table 4-9: Secondary uses and products of rattan species listed in Table 4-5, 4-6 and 4-7
Table 5-1: Threatened Pacific Ocean region palms with reported uses
Table 5-2: Non-threatened Pacific Ocean region palms with reported uses
Table 5-3: Books published on the sago palm (Metroxylon sagu) since 1977
Table 6-1: Threatened Latin American palms with reported uses
Table 6-2: Non-threatened Latin American palms with reported uses
Table 7-1: Threatened African palms with reported uses
Table 7-2: Non-threatened African palms with reported uses
Table 7-3: Borassus aethiopum uses in Senegal
Table 7-4: Threatened Madagascar palms with reported uses
Table 7-5: Non-threatened Madagascar palms with reported uses
Table 8-1: Candidate palms for domestication or management
Table 9-1: Chemical constituents of arecanut, Areca catechu
Table 9-2: Nutritional composition of pejibaye fruit mesocarp pulp, Bactris gasipaes (per 100g)
Table 9-3: Nutritional composition of pejibaye flour, Bactris gasipaes (fresh bases per 100 g)
Table 9-4: Nutritional composition of palmyra sweet sap, Borassus flabellifer
Table 9-5: Nutritional composition of palmyra sugar (jaggery), Borassus flabellifer
Table 9-6: Nutritional composition of limuran fruit, Calamus ornatus var. philippinensis (per 100 g)
Table 9-7: Nutritional composition of palm inflorescence, pacaya, Chamaedorea tepejilote (10 g edible portion)
Table 9-8: Components of whole coconut, Cocos nucifera (wet basis)
Table 9-9: Characteristics of coconut oil from copra, Cocos nucifera (usual range)
Table 9-10:Composition of coconut shell, Cocos nucifera (dry basis)
Table 9-11 Nutritional composition of coconut water, Cocos nucifera
Table 9-12:Mechanical properties of coconut wood, Cocos nucifera
Table 9-13:Composition and properties of carnaúba wax, Copernicia prunifera
Table 9-14 Nutritional composition of buri palm fruit, Corypha utan (per 100 g)
Table 9-15:Nutritional composition of African oil palm fruit, Elaeis guineensis (per 100 g)
Table 9-16:Nutritional composition of African oil palm oil, Elaeis guineensis (per 100g)
Table 9-17:Nutritional composition of palm hearts, Euterpe spp.
Table 9-18:Nutritional composition of African doum palm fruit mesocarp, Hyphaene compressa
Table 9-19:Nutritional composition of palm wine from sap of Hyphaene coriacea (per 100 g)
Table 9-20 Nutritional composition of Indian doum palm mesocarp, Hyphaene dichotoma (young fruits)
Table 9-21:Nutritional composition of moriche palm fruit, Mauritia flexuosa (per 100 g)
Table 9-22:Nutritional composition of sago starch, Metroxylon sagu (per 100 g of raw sago)
Table 9-23:Nutritional composition of dates, Phoenix dactylifera (100 g, edible portion)
Table 9-24:Nutritional composition of palm wine from sap of Phoenix reclinata (per 100 g)
Table 9-25:Nutritional composition of salak palm fruit, Salacca zalacca (per 100 g)