ABSTRACT
This chapter provides information on the uses, folk medicine, chemistry, germplasm, distribution, ecology, cultivation, harvesting, yields, energy, and biotic factors of Palmyra Palm. Palmyra palm is grown for the juice or toddy, extracted from the inflorescence from which sugar or jaggery is made. Tender fruits resembling pieces of translucent ice are eaten during hot season. Fleshy scales of young seedling shoots are eaten as a delicacy, especially in northern Sri Lanka, or dried to make a starchy powder. The most serious fungus attacking palmyra palm is Pythium palmivorum. Other fungal diseases include: cladosporium borassii, curvularia lunata, graphiola borassi, penicillopsis clavariaeformis, pestalotia palmarum, phytophthora palmivora, sphaerodothis borassi, and rosellinia cocoes. Palmyra is attacked by insects which affect coconut palm: Rhinoceros beetle; Black headed caterpillar; and Red palm weevil. Termites and grubs of the Rhinoceros beetle can be very destructive to germinating seeds.
