ABSTRACT
This chapter provides information on the uses, folk medicine, chemistry, germplasm, distribution, ecology, cultivation, harvesting, yields, energy, and biotic factors of Breadnut. Branches and leaves used as an important cattle fodder, especially during the drier months in regions where trees are plentiful. The seeds, or breadnuts, with chestnut-like flavor, are eaten raw, boiled, roasted, or reduced to a meal often mixed with corn meal for making tortillas, or baked with green plaintain. Seeds used as a coffee substitute. Wood is hard, compact, white, grayish, or tinged with pink, easy to work and used in carpentry, a valuable timber sometimes used in construction, cabinet work, and other purposes in Yucatan. Seed contains an essential oil, resin, wax, mucilage, dextrin, and glucose. The crude protein content of the seeds in higher than corn, the tryptophan content is four times higher, significant among corn-fed Latins. Seeds stored when fresh are promptly infested by Aspergillus, some of which contain toxic compounds.
