Nutmeg tree (Myristica fragrans)

Nutmeg tree (Myristica fragrans) is a fruit tree belonging to the genus Myristica. The most important species of the genus Myristica is Myristica fragrans  (Nutmeg), this tree is believed to originate from Maluku (Moluccas) Islands, especially Banda Island, who is now a part of the territory of Indonesia.

Since the first, Nutmeg has become important spice and essential commodities; it is said even since the days of the Roman Empire. Nutmeg is mentioned in the "Old" a Pliny encyclopedia, that life in Roman Empire times.

European explorers are those who spread these tropical trees to other parts of Africa such as Mauritius, to Grenada in the Caribbean and several other Latin American countries.

Tree characteristics:

Nutmeg tree has a height of 4-15 meters and are unisex (dioecious), trees only produce only male or female flowers. Therefore, usually a male tree planted among 10 female trees. However, sources says that there is a tree that produces both male and female flowers,  but this is rare.

The leaves are elliptical slim. The fruit is oval shaped like a lemon, yellow, fleshy, and flavorful distinctive because it contains essential oils in the flesh. When ripe, the skin and flesh of the fruit open and the seeds will be seen draped in red mace. Each fruit produces one brown seeds.

Nutmeg trees including hardwood trees, the first harvest was 7 to 9 years after the tree has grown and reached a maximum production capacity after 25 years. Growth can reach 20m and can reach hundreds of years age.

Towering above and to the side, the tree crown tapered, pyramidal-shaped (cone), oval (cylindrical) and spherical with relatively regular branching, meeting foliage, with leaves that criss cross layout. Male flowers form somewhat different to the female flowers, although the flower color is also yellow, with a diameter of 1.5 mm and a length of ± 3 mm.

Male flowers crown, united from the base of the 5/8 sections and then divided into 3 sections. Imperfectly developed petals, shaped like a circular ring at the base of the crown.  Cylindrical stamens and a united stalk, length ± 2 mm. Stamen attached to the stalk forming lines totaling 8 pieces and pairs. Between the lines is limited by the small lane ± 1/10 mm in width.

The Fruit:

Nutmeg fruit is drupe fruit types and has different fruit shape between different trees. There is a tree that produces fruit is rounded and there is also producing a pear-shaped fruit. On the average weight is in the range of nutmeg 89 g and a diameter of about 5.6 cm.  When the fruit is ripe, the outer skin of fruit that is yellow, and has a thickness of 1.5 cm split in half and expose the purplish red shiny seeds. The seeds are covered with aryl called 'mace', the color is red and attached to the base of the seed.  When dried the cover of the seed will be brown color and strong enough. Nutmeg outer skin has sour taste when eaten directly in a fresh, but can be used as a dry or wet candied, warm spicy taste and match enjoyed in cold temperate areas. While its seeds, has a special aroma and flavor as well as being an important part of today cuisines aroma and taste.  

The core of nutmeg seed is the most wanted by peoples. This part has highest economic value and a world commodity.

More than only used to be consumed as a food, Nutmeg also produce some essentials oil that used in pharmaceutical and cosmetic industries.

Nutmeg (Myristica fragrans), Ground form,Nutritional value per 100 g:

Energy 525 Kcal  26%, Carbohydrates 49.29 g 38%, Protein 5.84 g 10%, Total Fat 36.31 g 180%, Cholesterol 0 mg 0%, Dietary Fiber 20.8 g 55%, Folates  76 µg 19%, Niacin 1.299 mg 8%, Pyridoxine 0.160 mg 12%, Riboflavin 0.057 mg 4%, Thiamin 0.346 mg 29%, Vitamin-A 102 IU 3.5%, Vitamin C 3 mg 5%, Sodium 16 mg 1%, Potassium 350 mg 7.5%, Calcium 184 mg 18%,  Copper  1.027 mg 114%, Iron 3.04 mg 38%, Magnesium 183 mg 46%, Manganese 2.900 mg 126%, Phosphoru  213 mg 30% and Zinc 2.15 mg 20%. (Source: USDA National Nutrient data base)

Production and economic fact:

Nutmeg powder is worldwide consumed as part of seasoning and food content.  For the it’s seed, annual production worldwide production was reached 9,000 to 12,000 tonnes.  With Indonesia and Grenada dominated its production and export market share each share 72% and 20% respectively.  The principal import markets are the European Community, the United States, Japan, and India. Singapore and the Netherlands are major re-exporters.  At the other side annual  worldwide demand is about 9000 tonnes, the supply and demand for this agro product is according to Wikipedia data is tend to supply higher than demand.

However, there is no pricing fact showing that the nutmeg price is tending to constantly down. In fact, nutmeg price was constantly raised in average. 

By steam distillation, the plant  also producing various kind of essential oil,  like d-camphene d-pinene, limonene, d-borneol, l-terpineol, geraniol, safrol, and myristicin.  Essential oil usually used in the perfumery and pharmaceutical industries. 

Scientific classification:

• Kingdom: Plantae (Plants)
•       Subkingdom: Tracheobionta (Vascular Plants)
•           Super Division: Spermatophyta (Produces seeds)
•               Division: Magnoliophyta (flowering plants)
•                   Class: Magnoliopsida (dashed two / dicots)
•                       Sub Class: Magnoliidae
•                           Order: Magnoliales
•                               Family: Myristicaceae
•                                   Genus: Myristica
•                                       Species: Myristica fragrans

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Cocoa (Theobroma cacao)

A glass of hot chocolate drink served at your table in the morning, perhaps accompanied by a slice of cake made with one of the ingredients that is derived from chocolate as well.

You may not realize that cocoa powder that brewed into that delicious drink, come to your desk after  following a long process and pass through various stages of cultivation and production as well as a long trade chain.

Yes, a glass of chocolate and a slice of brown bread that you enjoy it, comes from a plant that originally grew at the foot of the Andes Mountains,  in the Amazon and Orinoco valley in South America.  Today the plant  known as the Cocoa Tree (Theobroma cacao) that it is spreading throughout the tropics regions worldwide as a cultivated plant that has a high economic potential.

Characteristic of the tree:

Cocoa classified into plants  groups of caulifloris (the plants that flowering and fruiting on the trunk and branches),  including the genus of Theobroma. Sterculiaceae family, and species Theobroma cacao. Cocoa trees can grow up to 20-30 feet and require a greater  plant protector. This plant requires an average rainfall / year between 1150 - 2500 mm, and maximum growth temperatures between 30-32 º C and minimum temperatures between 18-20 º C. Growth and good results are also influenced by the intensity of sunlight received in sufficient quantities, fertile soils and good spacing.  Cocoa plants is bisexual, have no honey, and its pollen cling tightly making it difficult to powdered by the wind.  However , then identified that other party participated in the flower pollinating process are insects.

The plants begin to bear fruit after 4-5 years old and reach the highest fruit production at the age of 12 years. This plant can bear fruit continuously until the age of 50 years,  and can be done twice in a year. Cocoa trees on the outline can be divided into two parts, namely the vegetative covering the roots, stems and leaves and generative parts that include flowers and fruits.

Cacao trees have a taproot (Radik Primaria). Root growth could reach 8 feet and 15 feet to one side towards the bottom. Cocoa that propagated vegetatively at early growth does not form a taproot, but the roots of its many fibers. Once mature, the plants will form roots that resemble two taproot. 

At the early growth of cocoa, the plants that propagated by seeds  will form the main stem before growing primary branches. Location of growth of primary branches called jorquette, with ideal height 1.2 to 1.5 meters from the ground and jorquette is not present in cocoa that propagated vegetatively.

In terms of growth, the branches of the cacao plant grow towards the top and sides. Branches that grow upward called Orthotrop branches and branches that grow toward the side called Plagiotrop. From the trunk and branches of the two types are often overgrown shoots water (Chupon) that absorbs a lot of energy, so if left the chupon  to grow then will reduce flowering and fruiting.

Cocoa flowers are perfect flowers, consisting of leaf sheath (Calyx) as many as 5 pieces and stamens (Androecium) amounted to 10 strands. Flower diameter of 1.5 centimeters. Flowers propped up by 2-4 centimeters flower stalks. The flowering characteristic are cauliflora and ramiflora, meaning that the flowers and fruit grow attached to the trunk or branches, which are flowers only until the secondary branches.  Cocoa plants under normal circumstances can generate as much as 6000 up to 10000 flowers per year, but only about five percent of flowers can be fruit.

The fruit:

Fruit seeds have a very soft meat; fruit peel has ten grooves and thickness between 1-2 centimeters. Shape, size, and color of cacao fruit assortment, fruit length about 10-30 centimeters.  Generally, there are three kinds of cocoa fruit color, i.e. light green to dark green, when young and turn yellow after cooking, red, and mixed colors between red and green.

The fruit will ripen 5-6 months after pollination. Young fruit size is less than 10 centimeters called nipple. This fruit often suffered drying (cherellewilt) as a specific symptom of the cocoa plant. Such symptoms called physiological effect thinning; this symptom is the presence of physiological processes that impede the distribution of nutrients that support the growth of the young fruit. These symptoms can also be due to competition between vegetative and generative energy or by reducing hormones needed for growth of young fruit.

Currently there are three known types of cacao varieties commonly cultivated by farmers:

a. Criollo

This type is the type of high quality. The characteristics of this variety are:

• Susceptible to pests and diseases.
• Color red or green fruit.
• Skin rough, bumpy and grooved. Groove clear skin, thick but soft leather so easily broken.
• Cocoa beans lower fat. Round seed shape, has a specific aroma and flavor.
• b. Forestero.

b. Forestero

This kind of quality under the Criollo, but widely cultivated because it can grow well at altitudes below 400m asl. The characteristics of this tree include:

• Grow faster, resist disease and quickly bear fruit.
• Yellow purple fruit, smooth skin and shallow grooves.
• Seeds thin, flattened and katiledo purple when wet.

c. Trinitario.

It is a hybrid between Criollo with Forestero, the quality is not as good as Criollo but better than Forestero.  Have all its good side of Forestero growth characters.  Trinitario bring a fresh aroma with a flavor that is not too bitter and rather young color.

Humans only use the seeds of the cacao tree, not the whole fruit. Production process from cocoa seeds into cocoa beans always take some series steeps,  the best process is through the fermentation of the fruit that steeps includes: picking ripe fruit, seed separation, fermented beans, then drying and then the cocoa beans ready for the next process, either making brown fat, as well as manufacture of cocoa powder.

One ounce organic raw cacao powder contains: Calories: 120, Calories from Fat: 23, Total Fat: 2.5g, 4% Recommended daily value, Saturated Fat: 1.5g, 7%, Sodium: 20mg, 1%, Total Carbohydrates: 19.0g, 6%, Dietary Fiber: 7.0g, 28%, Protein: 5.0g, Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 16%.

Economic Potential:

According to World Cocoa Foundation data release,  In 2011, trading volume of cocoa futures on the Intercontinental Exchange (ICE) was 4.95 million metric tonnes, outpacing production by 750,000 onnes.  Conversely , ICE traded 3.8 million tonnes in 2010, 390,000 tonnes less than total production.

It means that “production of cocoa” is still suffering by global demand and the different is look keep in growing. From the same resources,  total production of cocoa in 2011 – 2012 worldwide is 3.98 million metric tonnes, while in 2007-2008 global production “only” 3.66 million metric tonnes.

From FAO, here is the list of five biggest cacao counties producer  of the world in 2011, the data was little bit different than WCF data:

Country per metric tonnes on 2011:

1. Côte d'Ivoire     1.350.320 
2. Indonesia                     712.200 
3. Ghana                     700.000 
4. Nigeria                     400.000 
5. Cameroon             272.000

From the short information above, indicated that developing cocoa plant in an industry scale is not a bad decission in agro business, Africa and South Eastasia are the perfect region to establish the farm. But if you love Latin America, you can do so.

Scientific classification:

• Kingdom: Plantae (Plants)
•       Subkingdom: Tracheobionta (Vascular Plants)
•           Super Division: Spermatophyta (Produces seeds)
•               Division: Magnoliophyta (flowering plants)
•                   Class: Magnoliopsida (dashed two / dicots)
•                       Sub Class: Dilleniidae
•                           Order: Malvales
•                               Family: Sterculiaceae
•                                   Genus: Theobroma
•                                       Species: Theobroma cacao L.

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Spondias dulcis or Ambrella

Spondias dulcis or Ambrella or Kedondong (Malaysia and Indonesia), is another kind of typical tropical fruit that, but not well known in other parts of the world. The  fruit is green when young and becoming yellow when old  with a sweet sour taste, well known in many countries both in equatorial Asia, and Latin America.

Plant characteristics:

Kedondong  included in the Angiospermae, this fast-growing tree can reach up to 60 ft (18 m) in its native area of grow. 

Has a woody stem (lignosus) the form usually loud and strong, rounded shape trunk and grows upright, surface smooth stems and greenish white, single root as usual in woody trees.

This plant included to the compound-leaved plants, the widest part is in the middle of the leaf blade elliptic (ovalis), tapered leaf base (acutus), tapered leaf tip (acuminatus), green leaf color with leaves 5-8 cm long and width of 3-6 cm. Viewed from the direction of the bones of a large branch of the leaf blade, leaf kedondong include reinforced pinnate leaves with leaflets that odd number (imparipinnatus), and the child leaves in pairs, average leaf edge (integer), the layout of scattered leaves (folia sparsa), leaf surface slick (laevis) and shiny (nitidus).

Ambrella include diverse flowering plants (inflorescentia), where the mother stalk-shaped panicles held monopodial branching, 24-40 cm long, long petals ± 5 cm. Stamen number is eight, yellow, petals were four to five, oblong, yellowish-white flower color.

The Fruit:

This fruit has a thin outer layer of the wall or stiff like leather and the inner layer is thick, soft, and watery and often edible, oval-shaped, single fleshy fruit, having a diameter of ± 5 cm and fibrous, yellowish-green color of the fruit with an average ± weighs 0.7-1 kg / fruit, the fruit usually grows in large numbers.

Sweet sour  fruit taste when ripe, white fruit flesh color and becomes yellow when ripe. The seed is white,  branch out and  hard enough.

The fruit can be eaten fresh, become a kind of salad, made sweets and various other foods.

Nutritive Values  : (per 100g edible portion):

Energy 46.0 k cal, protein 0.2 g, Fat 0.1 g, Carbohydrates 12.4 g, Calcium 56.0 mg, Phosphorus 67.0 mg, Iron 0.3 mg, Carotene 205.0 ug, Thiamine 50.0 ug, Riboflavin 20.0 ug, Vit. C 36.0 mg.

Source : Agricultural Dept. Government of Sri Lanka.

Scientific classification:

• Kingdom: Plantae (Plants)
•       Subkingdom: Tracheobionta (Vascular Plants)
•           Super Division: Spermatophyta (Produces seeds)
•               Division: Magnoliophyta (flowering plants)
•                   Class: Magnoliopsida (dashed two / dicots)
•                       Sub Class: Rosidae
•                           Order: Sapindales
•                               Family: Anacardiaceae
•                                   Genus: Spondias
•                                       Species: Spondias dulcis.

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Baccaurea racemosa or Menteng or Asam tambun

Baccaurea racemosa

Baccaurea racemosa is a kind of tropical tree fruit that South East Asia endemic especially Indonesia, that

now in threatened with extinction, the fruit of this plant named Baccaurea javanica (Menteng).  From outside appearance, this fruit is very similar to Duku . However, the taste and its proximity botanically differ significantly.

Round-shaped fruit with a brownish-yellow color when ripe and yellowish green when young, this fruit is not really a favorite even in the region of origin, perhaps because of the sour fruit flavors with just a hint of sweetness.

This fruit have some local names,  Indonesia: Menteng,  Kisip, Roesip, Kemundung, Kepunung, Engkumi, Kayu masam, Kokonau, Kunau, Kunyi, Longkumo, Moho liox, Tunding undang, Umbarian. Malaysia:  Asam tambun, Rambi, Tamut, or Tampoi.

Naturally, Baccaurea racemosa is a forest plant and grow wildly.  Their natural habitat is in danger, especially for those that grow in plantations and community forests.  Local communities tend to displace this tree because of economical reason, this plant is not profitable in term of today economy value.

Read also: Dragon fruit or Pitaya (Hylocereus)

Characteristic of the tree:

Menteng plant is a tree or shrub with a height between 15-25 m with a diameter of 25-70 cm, rough-skinned, and whitish. More leaves collected at the end of the branch, oval-shaped, with serrated edges and a pointed tip. Menten This tree grows in the lowlands to a height of 1000 feet above sea level. Preferred habitat is dry to the alluvial soils and on sandy soil and clay. g has leaves 7-20 cm long, 3 to 7.5 cm wide.

This plant has a taproot; timber trees are of good quality and can be used for building houses, boats, and furniture.

The fruit:

Mentang usually eaten directly as a fresh fruit, and the fruit has a sweet acids taste, besides eaten directly, Menteng can also be processed into syrup, pickled, or fermented into drinks.  Round, yellow to brownish, almost liquid flesh with seeds in the middle, usually there are three to four seeds, each seed has its own protective cuticle also protects the fruit flesh. There are two  flesh colors : red translucent white or translucent purple, depending on the type of its plant varieties.

Menteng is a seasonal fruit, flower season occurs between the months of October to December, and then harvest the fruit between January and March, the fruit Menteng has a diameter of 2 to 2.4 cm.

Menteng formerly so famous even used, this can be indicated by naming Menteng used also for multiple locations and roads. Even U.S. President Barack Obama lived in Indonesia when he lived in the elite residential area called Menteng. Menteng also be the official name of the district administration at that area. However, the popularity of the fruit slowly fade over time as well as the number of supply dwindling as the trees gradually reduced.

Menteng now seemed to have become the fruit of the past, now the fruit is hard to find even at the harvest time, whereas the fruit is very suitable enjoyed during the middle of a sweltering day in the tropical area like Malaysia or Indonesia.

Nutrient content per 100 g:  Energy = 65 kcal, Protein = 1.7 g, Fat = 0.2 g, Carbohydrate = 16.1 g, Calcium = 13 mg, phosphorus = 20 mg = 1 mg Iron, Vitamin A = 0 IU, Vitamin B1 = 0 mg, and 3 mg  of Vitamin C.

Sources: Ministry of Health Indonesia publications and other sources.

Scientific classification:

• Kingdom: Plantae (Plants)
•       Subkingdom: Tracheobionta (Vascular Plants)
•           Super Division: Spermatophyta (Produces seeds)
•               Division: Magnoliophyta (flowering plants)
•                   Class: Magnoliopsida (dashed two / dicots)
•                       Sub Class: Rosidae
•                           Order: Euphorbiales
•                               Family: Euphorbiaceae
•                                   Genus: Baccaurea
•                                       Species: racemosa Baccaurea.

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Malay gooseberry

Malay gooseberry 

Otaheite gooseberry or Malay gooseberry or Acidus Phyllanthus fruit is the fruit produced by  a  tropical and sub-tropical plant which has the same name, this plant believed to originate from Madagascar or India. This tree is classified into shrubs,  maximum high can be 9 up to 10 m.

This taste of this fruit is very sour, in some southeast Asian tropical countries, although not  really popular, the fruit used as fresher  food, eaten fresh or processed into a similar kind of sweets and spicy salad.

So far there is no large-scale cultivation of the fruit is. This tree just planted as a shade plant in the yard or garden. In addition to fruit in Indonesia and Malaysia the leaves of this tree is also used as fresh vegetables even if only used on a limited basis.

Characteristics of the tree:

Shrubs or small trees with a height of up to 9-10 m, branching low and tenuous,  grow well at altitudes up to 1000 asl, many branching, and thick bark. 

Single leaf, short-stemmed, arranged in a series such as leaf sprigs forming compound,  leaf form blade oval to ellipse and end  pointed, base obtuse to rounded, flat edge,  smooth hairless, length of 2 cm to 7 cm, width 1.5 cm to 4 cm. Light green color. Single leaf, 2-7 cm long, arranged in such branches pinnate compound leaves.

Flowers unisexual or double, red in color, arranged in panicles up to 12 cm, when autumn leaf stalk will leave a mark on the real branch.  A flower cluster formation length of 1.5 cm to 12 cm, out along the branch, petal star shape, and pink crown. There are male and female flowers in one bunch, Otaheite gooseberry closely related with Phyllanthus emblica and P. niruri, both of which are medicinal plants.

This plant now spread to many tropical regions such as Southeast Asia (southern Vietnam, Laos, Indonesia and northern Malaya), the Mauritius islands, Réunion and Rodrigues in the Indian Ocean, as well as in Guam, Hawaii and several other islands in the Pacific Ocean . In 1793, this plant was brought to Jamaica from Timor, and spread throughout the islands of the Caribbean, followed by entry into Central and South America.

The fruit:

Stone fruit, round with 6-8 ribs, whitish yellow to resemble candles, up to 2.5 cm in diameter, hung alone or in strands. Whitish pulp, sour and lots of watery, in the middle there is a hard core grains with 4-6 seeds.  It tasted really sour, used as various tidbit of food or a kind of spicy salads, especially in Indonesia and Malaysia.

Malay gooseberry 

Food Value Per 100 g of Edible Portion* ): 

Moisture 91.9 g

Protein 0.155 g

Fat 0.52 g

Fiber 0.8 g

Ash 0.51 g

Calcium 5.4 mg

Phosphorus 17.9 mg

Iron 3.25 mg

Carotene 0.019 mg

Thiamine 0.025 mg

Riboflavin 0.013 mg

Niacin 0.292 mg

Ascorbic Acid 4.6 mg

*According to analyses made in El Salvador.

Benefits for Health

Malay gooseberry has several ingredients that are beneficial to the health of the body, including B complex vitamins and carotenoids which can prevent various diseases. Cermai fruit also contains minerals, such as iron and zinc.

Therefore, Malay gooseberry  fruit can be used for various purposes in the health sector, including:

1. Maintain Cholesterol Levels

Malay gooseberry  fruit is able to inhibit the oxidation of bad cholesterol or LDL, while maintaining cholesterol levels in the blood. Malay gooseberry  is also able to prevent atherosclerosis or plaque buildup in the arteries thanks to its strong antioxidant content, thereby protecting itself from heart attacks.

2. Prevent Diabetes

Malay gooseberry  fruit contains high polyphenols which can protect the body from sugar which has high oxidative properties. Malay gooseberry  fruit also helps absorb insulin which triggers a decrease in blood sugar in diabetics.

3. Benefits of Antioxidants

Malay gooseberry  fruit contains vitamin C, polyphenols, and tannins which are antioxidants, so they can ward off free radicals and protect the body from various diseases by protecting healthy body cells.

4. Anti-cancer

Malay gooseberry  fruit can inhibit the growth of cancer cells in the body through its antioxidant properties. Antioxidants can fight chemicals that are carcinogenic. Malay gooseberry  fruit is also able to reduce the harmful effects of radiation and chemotherapy.

5. Protects the Liver

Malay gooseberry  fruit can protect the liver from oxidative damage caused by consuming alcohol or other chemicals.

6. Smooth Digestion

Malay gooseberry  contains high fiber, so consuming the fruit regularly can improve the digestive system. Fiber is needed by the body so that food can be processed properly until the process of disposal through the intestines. Consuming Malay gooseberry  is also useful as a good diet.

7. Vitamin needs

Because it contains various kinds of vitamins, ranging from B complex, C, and A, consuming Malay gooseberry  fruit can also complement your daily vitamin needs. An example is vitamin A which is important for collagen production. Collagen is a compound that the skin really needs to stay young and elastic.

In order for collagen production to work properly, it is recommended to consume mirrormai on an empty stomach. The goal is that collagen degradation can be slowed down, thereby preventing the premature aging process.

Scientific classification:

• Kingdom: Plantae (Plants)
•       Subkingdom: Tracheobionta (Vascular Plants)
•           Super Division: Spermatophyta (Produces seeds)
•               Division: Magnoliophyta (flowering plants)
•                   Class: Magnoliopsida (dashed two / dicots)
•                       Sub Class: Rosidae
•                           Order: Euphorbiales
•                               Family: Euphorbiaceae
•                                   Genus: Phyllanthus
•                                       Species: Phyllanthus acidus

Other fruit to read : Oriental persimmon (Diospyros kaki).

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Breadfruit (Artocarpus altilis)

Breadfruit (Artocarpus altilis) is the name of a type of tree and its fruit at all. Breadfruit does not have seeds and has a padded section, which is similar to the bread after it is cooked or fried. Because of this, the Europeans know it as "bread fruit.” 

Breadfruit

This plant is Polynesia origin, then spread to the South East Asia region.  Now, breadfruit is an important food source of carbohydrates in the various islands in the tropics, especially in the Pacific and Southeast Asia.  Breadfruit can be cooked in different ways: boiled, fried, roasted, or grilled. To make it durable and stored longer, cooked fruit is sliced and dried in the sun or in a furnace.  In Pacific islands, the excess harvest breadfruit will be buried in holes in the ground and allowed to ferment a few weeks away, so it turns into a paste like cheese lasting, nutritious and can be made into a kind of baked cake. 

Characteristics of the tree:

Breadfruit tree is basically a tall tree when grown in natural forests, can reach 30 m, but in rural areas, usually only a dozen feet high. Multiplication results with clones produce shorter trees and low branching, huge trunk and straight, up to 8 m, often with roots boards (buttresses) low and elongated.

Large horizontal branching and leafy, arranged alternately; leaves 20-40 × 20-60 cm, pinnate share in, wiry and somewhat hard as leather, shiny dark green on the upper side, dull, rough and fluffy on the bottom. Leaf buds covered by a large cone-shaped fulcrum. All parts of the tree issued a white sap (latex) when injured.

Flowers grow in axillary panicles, near the end of the branch, male flowers form is long rod-shaped grains. Hanging, 15-25 cm, light green and yellow when ripe, yellow pollen and easily blow away by the wind. Female’s compound flowers are round or cylindrical, 5-7 × 8-10 cm, green.

Fruit compound derived from female compound flowers, with a diameter of 10-30 cm. Yellowish-green rind, with thorns that reduces to the eye pattern facet or aspect-4-6 in the skin.

Breadfruit fruit does not produce seeds, and flowers on the top of the tent together, growing into the 'meat fruit' breadfruit.

Breadfruit like tropical climate: summer temperatures (20-40 ˚ C), a lot of rainfall (2000-3000 mm per year) and humid (relative moisture 70-90%), and is more suitable in the lowlands, below 600 m asl., Although encountered up to about 1500 m asl. Seedlings grow better in the shade, but then require full sun to grow. Although most of its cultivars will grow well in alluvial fertile soils, deep and well drained, but there are varieties that grow well in the marshy soil, limestone soil, soil brackish and others.

Read also : Mangosteen

The fruit

Breadfruit tree can produce up to 800 pieces of fruit per tree per year in the peak of production time. Each fruit weighs between 400-1200 grams, but there are also varieties that fruit up to 5 kg. The tree starting to fruit at 5 years of age and will continue to produce up to 50 years. The production peak starting from 8 – 9 years of age and continuing for next some years  depending of cultivation quality.

Fruit form is generally round, but some are oval. His skin thick but not hard and have spines that also not hard. Skin color is light green to dark green, white flesh has a fibrous fruits like jackfruit.

Breadfruit

Fruit is generally harvested when young utilized as carbohydrates resources, processed simply by steaming, boiling or frying. Polynesian society even familiar to brood breadfruit for fermentation, and produces a kind of food that richer nutrient. Today the industry has started to produce flour from breadfruit that can be used as raw material for variety of foods.

Breadfruit is roughly 25% carbohydrates and 70% water. It has an average amount of vitamin C (20 mg/100 g), small amounts of minerals (potassium and zinc) and thiamin (100 μg/100 g).

Economic potential

In 100 grams of this fruit, you can get 25 grams of carbohydrates. This means you can meet about 10 percent of your daily carbohydrate needs. In addition, it is also rich in fiber content.

In addition, the types of carbohydrates in this fruit are included in complex carbohydrates. Complex carbohydrates are more friendly to the human body, so you can say that carbohydrates from this fruit are better than rice or wheat. Main Food, will become an increasingly critical issue, population growth and reduced agricultural land are the main causes. Breadfruit is easy to plant and productive, one mature tree can produce hundreds of kilograms of fruit, this is a positive fact about this fruit. But unfortunately the cultivation of this fruit is still very lacking or even non-existent. Processing breadfruit into flour can be not only a matter of business, but also helping humanity to have additional alternatives to meet the need for the main food. Breadfruit is one of the producers of complex carbohydrates, don't forget about that.

So this fruit has economic potential, right?

Scientific classification:

• Kingdom: Plantae (Plants)
•       Subkingdom: Tracheobionta (Vascular Plants)
•           Super Division: Spermatophyta (Produces seeds)
•               Division: Magnoliophyta (flowering plants)
•                   Class: Magnoliopsida (dashed two / dicots)
•                       Sub Class: Dilleniidae
•                           Order: Urticales
•                               Family: Moraceae (jackfruit tribal)
•                                   Genus: Artocarpus
•                                       Species: Artocarpus communis Forst

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Cashew (Anacardium occidentale)

Cashew

Cashew (Anacardium occidentale) is a plant from the Anacardiaceae tribe, originally from Brazil. In
botany, the plant was not a member of the  guava group (Myrtaceae) or legumes (Fabaceae), but actually more closely related to the mango (Anacardiaceae tribe). 

As a fruit, Cashew is unique, because the seed is not located inside, but located outside of the flesh. The seed protected by thick and hard outer skin, what commonly known as cashew fruits (flesh) actually only a pseudo fruit, the “fruit of cashew” only functioned as nutrition supplier to the seed. And then what we knows as Cashew Nut actually  is the core of the fruit, after going through several treatment processes.

What is commonly known as the "fruit", actually is the flower base (Receptaculum) which expands after conception. This flower base is green or yellow when young and then turn into red, old yellow or reddish yellow when old / ripe.

The main producer of this agro commodity are Nigeria, Philippines, Tanzania, Vietnam, India and Indonesia.

Characteristic of the tree:

Medium-sized tree, up to 12 m high, with a wide canopy, highly branched, and evergreen,  flexible tree canopy, can be high and narrow, or low and wide, depending on the growth environment.

Leaves located on the top branches. Stemmed leaves, round egg upside down, most of the base tapered and rounded ends, curved inward, hairless, 8-22 × 5-13 cm.

Monoecious, mixed androgynous flowers, gathered in a flat smooth-haired panicles, 15-25 cm wide. Calyx hairy, 4-5 mm. Spiky crown, lk 1 cm, white then red, haired. Geluk fruit is dark brown, bent, lk 3 cm high.

The wood is light brown and low value, very rarely used for residential building materials and home furnishings; although can be used as firewood or utensils junky material.

Kind of sap that hardens in the open air (gum) generated from the injured trunk. This gum good to be used on adhesive book, as well as prevent termite infestation; were also good for glue or plywood frame.

The fruit:

The economic value of this plant is in the”real seed” as the raw of Cashew Bean.  Even though, the flesh that actually is the flower base also consumed as source of various vitamins.  

Cashew color is brown, dark brown, dark brown-black. Hard and thick skinned to protect his core. Hard shell does not only consist of a single layer, but there are two layers and contains a sap called urushiol, which can cause human skin irritation.

What is known as the cashew nuts in the culinary world is actually the seed of the cashew fruit. Before becoming a "nut" raw ready to fried, required rather long process, because cashew can not simply be processed after the skin removed.

Cashew Nut

The production process of a cashew nut starting from seed drying  for 2 days full tropical sun, outer skin exfoliation, exfoliation of the epidermis preceded by drying and boiling of the content of the fruit, and then draining back  before  the "nuts" are ready to the next food preparations process.

In the centers of production area, cashew fruit pseudo sometimes also sold in the market, the fruit liked by everyone because of the sour taste fresh. The sweet taste of cashew fruit is allowed to be developed as a syrup or fermented to obtain alcoholic beverages such as wine (slightly fermented fruit juice) and can also be distilled to a high alcohol content beverage. Untreated fruit apparent in the areas of production used as animal feed.

Nutritional value per 100 g (3.5 oz) of cashew nuts, raw:
Energy 2,314 kJ (553 kcal), Carbohydrates 30.19 g, - Starch 23.49 g, - Sugars 5.91 g, - Dietary fiber 3.3 g, Fat 43.85 g, - saturated 7.78 g, - monounsaturated 23.8 g, - polyunsaturated 7.85 g, Protein 18.22 g, Water 5.2 g, Thiamine (vit. B1) .42 mg (37%), Riboflavin (vit. B2) .06 mg (5%), Niacin (vit. B3) 1.06 mg (7%), Pantothenic acid (B5) .86 mg (17%), Vitamin B6 .42 mg (32%), Folate (vit. B9) 25 μg (6%), Vitamin C .5 mg (1%), Vitamin E .9 mg (6%), Calcium 37 mg (4%), Iron 6.68 mg (51%), Magnesium 292 mg (82%), Manganese 1.66 mg (79%), Phosphorus 593 mg (85%), Potassium 660 mg (14%), Sodium 12 mg (1%), Zinc 5.78 mg (61%).

Cashew Benefits for Health:

1. Improves the Immune System

Cashew fruit is rich in nutrients and antioxidants which can boost the body's immune system so it is very good at fighting disease. In fact, the vitamin content of this fruit can be a natural remedy for some minor ailments, such as colds and flu.

Cashew nuts are also rich in zinc and several other antioxidants, so that the body's immune system is well maintained. To get these benefits, consumption of this fruit needs to be done regularly.

2. Improves Bone Health

Cashew nuts also include foods that are rich in magnesium. These nutrients are very good at helping the body maintain bone health, and reduce the risk of osteoporosis.

In addition, the content of calcium and phosphorus can keep bones strong. But don't consume too much, because too much phosphorus in the body can cause bone problems.

3. Prevent Cancer

Cashew fruit is also able to help the body fight cancer, thanks to the content of flavonoids and antioxidants in its content. In addition, the proanthocyanidin content is able to fight tumor cells and prevent them from dividing. In addition, the content of copper and minerals can reduce the tendency of cells to mutate which can cause cancer.

4. Prevent Anemia

Cashew fruit can also be a source of iron which is able to distribute oxygen throughout the body. This is because iron deficiency can cause several health problems, including anemia, infection, fatigue, and others. Therefore, ensuring sufficient iron nutrition in the body, prevention of health problems can be done properly.

5. Helps Lose Weight

Another benefit of consuming cashews is being able to help lose weight in someone with obesity. Because, consumption of this fruit in sufficient and regular doses can help lower cholesterol in the heart, even reducing fat accumulation.

6. Improves Hair Health

Cashew nuts include foods that are rich in copper, a nutrient that is very good for maintaining hair. Copper can also help in making hair black. Therefore, if you want to have healthy and shiny black hair, regular consumption of this fruit with the right amount can be done.

Scientific classification:

• Kingdom: Plantae (Plants)
•       Subkingdom: Tracheobionta (Vascular Plants)
•           Super Division: Spermatophyta (Produces seeds)
•               Division: Magnoliophyta (flowering plants)
•                   Class: Magnoliopsida (dashed two / dicots)
•                       Sub Class: Rosidae
•                           Order: Sapindales
•                               Family: Anacardiaceae
•                                   Genus: Anacardium
•                                       Species: Anacardium occidentale L.

The other fruit to know: Jack Fruit

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Coffee beans (Coffea)

Coffee (Coffea), almost people entire the world love to drink coffee, from ordinary coffee drinker up to crazy coffee lover. However, did you know that coffee drink which is made from a seed of plant scientifically identified as Coffea species and have two major varieties named Arabica Coffee and Robusta Coffee originally come from Ethiopia about 1000 BC? Yes, this exotic drink has a long history before come up to our table in the morning as a first friend that comes to us in the morning.

Some expert of coffee said that since 800 BC, people of Africa especially Ethiopia already enjoyed coffee; they mix coffee seeds with wine and animal fats to fulfill their protein and energy for the body.  From Ethiopia, hundreds years after enjoyed by Ethiopian then bring to Arab, Arab peoples then proceed coffee seeds better than the Africans proceed. They not only cooked the seeds, but also then take the quintessence of coffee, used it as the raw of a kind of drink as now we recognized it as Coffee Drinks.  From the land of Arabic, coffee drinks popularity then spread into Northern Africa, Mediterranean, and India. Althought, there is no Coffee cultivation in Arab, but people of Arab is ones who render a service to promote coffee entire the world, of course included peoples of Ethiopia.

Coffee bring to Europe in 1615, comes to Europe via Turkey. The Dutch then bring coffee into South East Asia, especially Java Island and widely cultivated there on 1690 and become one of their main agro industries in their colonial land. On 1714, King Louis XIV from France receives Coffee Trees from The Dutch to fulfill Jardin des Plantes, their Botanical Garden in Paris.  Gabriel Mathieu di Clieu then bring the seed of coffee to Martinique, in Martinique, France, coffee plant grows very well and they made a great succeed, 18 millions of coffee tree grows for only first 50 years of cultivation. From the Europe then coffee spread out entire the world especially on their colonial territories.

Characteristic of the tree:

Coffee plant grows well at low up to middle land 600-2000 above sea level, temperature range 18 – 26 C. Coffee fruit need quite long time to be ready to consume, from flower period to ready for harvest need about 9 – 11 months depending on grows condition and variety of plant. Coffee tress has many branches, commonly the fruit grown on the branches, has a taproot, hard wood and green leaves.

The plant starting to produce at 2 up to 3 year age, depending on quality of cultivation applied.

Coffee plant needs high oxygen so the root grows shallow, near the surface of the ground. This condition is to support their daily oxygen absorption process. Generally, deepest roots of the coffee tree will only reach 30 cm of the soil surface. Coffee shows dimorphism in vegetative growth: growth Orthotropic (upright) and growth plagiotropic (laterally).

The part of plant that grows Orthotropic can result in the growth of Orthotropic and Plagiotropic. However,  the  Plagiotropic part could only produce the growth Plagiotropic and cannot produce Orthotropic. Therefore, the connection branches or branch cuttings cannot grow upward, but usually continue to grow laterally.

The coffee leaves grow opposite and in pairs, either growing on branches and trunks. In the branches, the leaves in pairs and is located in one area. However, on the trunk and sub stem, leaf pairs are not located in one area. Pairs of leaves will lie in one plane. Pairs of leaves will lie in intersecting areas. Then that should also be known, leaf stomata or mouth is varies according to the type of coffee. The coffee leaf will be wide, thin, and flabby when the light intensity is too little. Coffee tree leaf color is green to dark green.

The Fruit:

The coffee tree flowers growing in the armpits leaves on a branch, at each armpit there will be 4-5 bunches. To that end each of which will consist of 3 to 5 flowers.  Up and thus each armpit will be formed between 12 to 25 flowers, or let's say 24 to 50 flowers per group. The flowers have a distinctive scent, green fruit when young, and old red when ready to harvest.

For Arabica coffee, in general, the number of stems will be less so the number of fruit per group is smaller when compared to other types of Robusta coffee. At optimal conditions, the amount of interest it can reach more than 6000 to 8000 per tree. However,  the flowers that grows into ripe fruit usually ranges between 30 to 50 percent.

Crown of the flowers is white, with a number of crowns that vary depending on the type of coffee:

• Arabica coffee has 5 petals.
• Robusta coffee has 308 petals.

As well as the stigma stalk length, this was according to the type of coffee.

•  Arabica coffee has a pistil stem length is shorter when compared with the stamens;
•  Robusta coffee has a long stalk pistil longer when compared with the stamens.

Then pollination of each type is also different:

• Arabica coffee, self-pollinated / Self-Pollinator;
• Robusta coffee, cross-pollinated / Cross pollinator.

Pollination on coffee plants is usually carried by the wind. Pollination can be up to 100 meters from the tree itself, but actually, the most good is brought within 35 feet of the tree itself. In general, the coffee plant will put out flowers at the age of 3 years, and then later at the age of 4 years are just beginning to bear fruit,  the ovary is located below and contains two ovule. 

Economic potential: 

At least 2.25 billion cups coffee consumed daily worldwide, and keep on growing daily in line with world population growing.  Brazil is the highest producer of coffee beans they produced 2.44 million metric tons in 2009, followed by Vietnam 1.18, Columbia 0.89, Indonesia 0.70, and India 0.29.  Coffee even though can grow in non-tropic area but in fact, they growing and producing better in tropic area. 

The world already has an organization that manage all everything about worldwide coffee trade monitoring, this show us that coffee is one of important agro merchandize of the world.  Coffee bean prize is standing on growing time by time. 

With global crazy consumption and limited area for maximize production, so what you think?  Is there a good prospect in trading and coffee plantation investment? 

Scientific classification:

• Kingdom: Plantae (Plants)
•       Subkingdom: Tracheobionta (Vascular Plants)
•           Super Division: Spermatophyta (Produces seeds)
•               Division: Magnoliophyta (flowering plants)
•                   Class: Magnoliopsida (dashed two / dicots)
•                       Sub Class: Asteridae
•                           Order: Rubiales
•                               Family: Rubiaceae (coffee matters tribes)
•                                   Genus: Coffea
•                                       Species: Coffea arabica L.
•                                                     Coffea canephora Pierre ex Froehner

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Soursop (Annona muricata L.)

Soursop (Annona muricata L.) is a useful plant origin of the Caribbean, Central America and South America. But known that Graviola has also been long recognized in Africa, especially in Somalia, Mozambique and Uganda. Currently the plant has also been a part of the "traditional" plant in some Southeast Asian countries such as Malaysia, Philippines and Indonesia. Utilization was already happening in a broad scope ranging from fruit to leaves, fruit utilized as a food ingredient and the leaves used as part of herbal medicine.

Soursop

This plant can be grown in any place especially in tropical lands, but the best is if planted in an area that is quite watery.

Soursop fruit is not true, because the so-called "fruit" is actually a collection of the fruits (fruit aggregate) with a single seed and losing limits coincide between pieces. Soursop size is large enough, can reach up to 20-30cm long and weigh up to 2.5 kg. Soursop fruit flesh is white and has black seeds. The fruit is often used as raw material for juice drinks and ice cream, but can also be consumed directly. The flesh is soft, juicy and have a mix between sweet, sour and fresh. 

Tree characteristics:

Soursop tree trunk has a low branching, tree height between 3 to 8 feet.  The bark is brown to blackish brown, the wood including hard wood class.  Elongated leaves with lanceolate or obovate, the color of leaves is dark green. The flowers stand alone dealing with leaves. Cone-like flower shape, flower color is light yellow. Flower base concave, stamens quite a lot, so does the embryo fruit. Soursop can plant seeds to use, can also be by way of a patch or grafting. Fruiting season is in January and February each year.

Soursop requires a period of growth to establish tree canopy foliage for about 2 years. The transition from infancy to fruition requires a period of time of approximately 1 year.

Fruit trees established before age 3 years, usually fall out, especially when having water shortages during the dry season.

Not many varieties Soursop recognized, so far there are 4 varieties namely: guanaba Azucaron (sweet), guanaba acida (very sour), guanabana dulce (sweet soursop) and guanabana sin fiber (fiber less).

The Fruit:

Soursop fruit has a true form of multiple (aggregate fruit) is a fruit that comes from a flower with many ovaries but form one fruit, the fruit has thorns fine scales. Flesh white flesh, soft, and fibrous with many seeds blackish brown.

Tend to fixed colored skin of fruit from young to old, from light green to dark green. soft outer skin, has a tapered section that is prevalent but also soft taper.

Soursop fruit seeds somewhat blackish brown and hard, blunt-ended, smooth shiny surface with a size of about 16.8 mm and a width of 9.6 mm, number of seeds in the fruit varied between 20-70 grains.

Soursop

Nutritional value per 100 g (3.5 oz):

Energy 276 kJ (66 kcal), Carbohydrates 16.84 g,  Sugars 13.54 g, Dietary fiber 3.3 g, Fat 0.3g, Protein 1 g, Thiamine (vit. B1) 0.07 mg (6%), Riboflavin (vit. B2) 0.05 mg (4%), Niacin (vit. B3) 0.9 mg (6%), Pantothenic acid (B5) 0.253 mg (5%), Vitamin B6 0.059 mg (5%), Folate (vit. B9) 14 μg (4%), Choline 7.6 mg (2%), Vitamin C 20.6 mg (25%), Calcium 14 mg (1%), Iron 0.6 mg (5%), Magnesium 21 mg (6%), Phosphorus 27 mg (4%), Potassium 278 mg (6%), Sodium 14 mg (1%), Zinc 0.1 mg (1%).

(Source : USDA Database entry)

Soursop Fruit Benefits for Health

Besides being delicious to eat, it turns out that there are many benefits of soursop fruit for health. The benefits of this sweet and sour fruit cannot be separated from the nutritional content in it.

This fruit is often consumed directly or made into juice, pudding, or a mixture of fruit ice. Not only the flesh, other parts of the soursop plant, such as stems, roots and leaves, are also often used as traditional medicine.

Thanks to its nutritional content, soursop fruit is believed to have many health benefits. Here are some of the benefits of soursop fruit that you need to know:

1. Increase endurance

The content of vitamin C and antioxidants found in soursop fruit act as antioxidants that help counteract free radicals in the body and reduce the risk of developing chronic diseases, such as diabetes and hypertension.

In addition, the nutritional content of soursop fruit is also known to maintain the body's resistance to stay strong against infectious diseases.

2. Relieves inflammation

Soursop fruit extract is known to have anti-inflammatory effects. This effect is believed to be good for alleviating inflammation and preventing diseases that arise due to inflammation, such as gout or gout, hypertension, and arthritis.

However, research so far has not been able to conclude with certainty how effective soursop fruit is as a treatment. Therefore, further research is still needed to confirm the benefits of this one soursop fruit.

3. Smooth digestion

The high content of fiber and water in soursop fruit is good for keeping the digestive tract active. Regular consumption of fruits, including soursop fruit, can also overcome and prevent constipation.

4. Fight infection

A research in the laboratory shows that soursop fruit extract appears to be able to kill bacteria, viruses, and parasites. Plus the nutritional content that can strengthen the immune system, soursop fruit is believed to be good for helping the body recover after an infection.

5. Prevent the growth of cancer cells

Soursop contains antioxidants and various other chemicals that have anticancer properties. Several laboratory studies have shown that soursop fruit and leaf extracts appear to inhibit the growth of various types of cancer cells, such as breast, prostate, colon, liver, kidney and mouth cancer.

Various studies have indeed shown the various benefits of soursop fruit for health. However, keep in mind, the benefits of soursop are only known based on the results of studies from several small-scale studies.

Soursop fruit may be consumed as part of a healthy diet because it has a fairly high nutritional content.

Economic potential:

Globally, the fruit is already quite recognized, enjoyed by the public as fresh fruit, juice and a variety of other processed foods. This fruit prices also have a tendency to continue to improve. This fruit although it is still a matter of controversy, trusted by many people as an herbal alternative for the cure of cancer, you could check yourself regarding Soursop against Cancer online.

Regardless of the controversy, this fruit is a fruit that have fresh taste and "open" for being processed material to various food products. In Southeast Asia, countries are often found soursop based processed food products, for example, there is food in Indonesia named “Dodol Soursop,” a kind of porridge sweet snacks that made from soursop, sugar and other ingredients. You can also found various other foods made of Soursop spreading in each Southeast Asia Region.

Please don’t forget that this fruit also contain 25% of Vitamin C in each 100 g of flesh  that needed by our body daily, this fruit is one of the riches Vit. C. 

The plant of this fruit only good to be cultivated in tropical area, simple handling, and short period needed from first tree planting to fruiting period, although only cultivated on tropical land but this fruit needed globally. There is no such as plantation in industry scale for this fruit plant. 

Scientific classification:

• Kingdom: Plantae
• Division: Spermatophyta
• Sub division: Angiospermae
• Class: Magnoliopsida
• Sub class: Magnoliidae
• Order: Magnoliales
• Family: Annonaceae
• Genus: Annona
• Species: Annona muricata L.

Other fruit tp know:  Sugar apple (Annona squamosa)

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