ABSTRACT
This chapter provides information on uses, folk medicine, chemistry, germplasm, distribution, ecology, cultivation, harvesting, yields, energy, and biotic factors of Manindjo, Malindjo and Tangkil. In India, the seeds are eaten after roasting or cooking. Filipinos use the fruits as a coffee substitute. Fruits are first peeled and then cooked in Java; then the horny testa can be separated; kernels are then pounded and sundried. This mass is then fried in coconut oil and salted to eat with rice. Young leaves are eaten, raw or steamed. Young leaves and inflorescences are cooked with sea food. In Fiji, young leaves are cooked with coconut milk. Bark yields a fiber used for making rope. To obtain the strong fiber, durable in sea water, the branches are peeled and the bark beaten and split into fine filaments. In Santa Cruz, Solomon Islands, fruiting peaks around September to October and March to April.
