Difference between revisions of "Acrocomia aculeata"

Revision as of 07:52, 11 November 2007

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Acrocomia aculeata
Palm growing in Condovac La Costa Hotel in Guanacaste, Costa Rica.
Scientific Classification
Genus: Acrocomia Species: aculeata
Synonyms
None set.
Native Continent
America
Morphology
Habit: Solitary
Culture
Sun exposure: Full sun
Survivability index
MSI #4A
Common names
Coyol, Será, Ukrá, Uakrá, Zurí, Macaw Palm

A. aculeata fruits in Guanacaste, Costa Rica.

Lyon Arboretum, Hawaii

Large specimen, Trinidad, West Indies

Close Up, California

Habitat and Distribution

A. aculeata is an extremely widespread palm from tropical America. Its range begins in eastern Brazil, and extends north through Venezuela, Colombia, and Central America. Cuba and the other Carribean Islands also provide habitat for this variable species. It has been speculated that such a broad range was assisted by the migrations and cultures of the prodigious prehistoric peoples of this region.

Description

These impressive palms bear a superficial resemblance to the majestic Royal palm from a distance, due to its size and attractive form. However on closer inspection, the copious spines on most forms, along with the plumose character of the leaves, give its true identity away to even the relatively uninformed.

Culture

This palm can be very fast growing and surprisingly cold hardy. However, because this species is so variable, its growth characteristics can be variable as well. It is most common in open sunny areas, and is fairly drought tolerant. However, it makes a much more attractive specimen with adequate water. It is tolerant of many soils and conditions, but will not handle shady locations. One must be careful when planting such a vicious palm. As a juvenile, with its sharp and plentiful spines, it can present a hazard to children and pets, not to mention, the well caring gardener.

A. aculeata seeds in germination tray.

Curiosities

At one time, due to the previously mentioned variabilty, there were 2 dozen described species. Today, according to who you recognize, there are as few as two. The uses of all parts of this palm would take several paragraphs to list, and would provide interesting reading. In Costa Rica, the fruits are eaten by the cattle in the plains. Also, Costa Rican people use the "Coyol Palm" for making "Coyol Wine", specially in the Guanacaste province. This wine is made from the latex that oozes from the trunk, after chopping the palm down. When cooked, in Panamá, the fruits are peeled and smashed to form a paste, which is then mixed with brown sugar and water and let to ferment. The final product is known as "chicha", a type of liqueur.

References

• Field Guide to the Palms of the Americas by Andrew Henderson, Gloria Galeano, Rodrigo Bernal. Page 166.