ABSTRACT
This chapter provides information on the uses, folk medicine, chemistry, germplasm, distribution, ecology, cultivation, harvesting, yields, energy, and biotic factors of Pequi. Several species go under the common name pequi and pequia, said to be one of the best edible nuts in the tropics. Intensive crystallization of the pequia fruit-coat fat yielded five fractions very rich in oleodisaturated glycerides and three more soluble fractions which consisted largely of diunsaturated glycerides. Prance and da Silva key C. villosum with acuminate leaflets, C. brasiliense as with rounded or acute leaflets. C. coriaceum is found in the complex known to Brazilians as Pequi. Brazilian Indians obtain a yellow dye from C. brasiliense. According to A. Hager's Handbook, the wood of C. brasiliense contains 1.5 to 1.8% essential oil. The orange-sized fruit contains an oily pulp and kernel that are used for food.
