Location of Repository


By J.-L. Razanamparany, R.-H. Razafindraoelina, Annette Hladik and Claude Marcel Hladik


The heart (meristem) of the traveler's tree (Ravenala madagascariensis) can be eaten as a cooked legume, which nutritional value is discussed after the results of analysis. In the eastern coastal area of Madagascar, where the local variant of the Ravenala, the ‘horonorona', is naturally occurring with a remarkably high density, and can regenerate new stipes from the base, this natural food resource appears as being sustainable. Its slightly bitter taste (eventually due to the excess of potassium salts), that persists after cooking, can be positively appreciated; however, this taste might deter some of the consumers, who prefer the sweeter heart of another variant of Ravenala, the ‘bemavo'. This other variant, naturally occurring in the hilly parts at higher elevation, is not abundant in the coastal area at low atlitude. It grows with a single stipe that is not regenerated after the terminal meristem is extracted to obtain the edible heart. The issue concerning the regeneration of natural population of the traveller's palm according to the local utilizations as a building material and/or as food, need a careful understanding of the status of the different variants of the genus Ravenala living in sympatry in various altitudinal and climatic conditions

Topics: usages du ravenala, composition, alimentation, [ SDE.BE ] Environmental Sciences/Biodiversity and Ecology, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition
Publisher: HAL CCSD
Year: 2005
OAI identifier: oai:HAL:hal-00276620v2
Provided by: Hal-Diderot

Suggested articles


To submit an update or takedown request for this paper, please submit an Update/Correction/Removal Request.