“The Ojoche Tree” This magnificent tree has saved many lives

           Every time we tell friends and family, we live in Ojochal; the look in their eyes is priceless; some times they can hardly repeat the word.  Of course, the next question is:  what does Ojochal mean?  Does it mean anything, or is just a made-up word?

          Since I did not know the answer when we first moved to this beautiful town; I decided to research and find out what Ojochal means:

Ojochal is a name given to a large area of land populated with ojoche trees.  In fact, this beautiful town by the name of Ojochal was a non-populated area, only covered with these trees during the mid 1930's.  
          The first families moving into the area appreciated the trees for their fruit and shade and decided to call the place “Ojochal.”   These pioneer families acknowledged the nutritional and overall value of this magnificent tree.  Unfortunately, during the 1950s, the town had grown a lot, and the need for cattle land promoted the logging of the ojoche trees, running them into extinction. 

          A group of women of Ojochal, under the group name of “AMO” (Asociación de Mujeres de Ojochal), recently started the Ojoche rescue project, it consists on planting ojoche trees in some strategic areas within the town.  They started with the first Ojoche tree near the Public Library.  This rescue program is aiming to provide Ojochal with part of its historic identity, and most importantly, provide the community with the high nutritional and economic benefit this species has to offer.

         

The scientific name to the ojoche tree is brosimum, and it is known as Maya Nut.  The commercial names for their wood are letterwood or snakewood.

This tree is a proud giant of our forests.  Sometimes; it produces a red hearthood of incomparable quality and appearance; however, nobody knows why some trees do not have that kind of wood.  

According to some sources, there are two kinds of ojoche:

1-   Brosimum guianense, this is the ojoche with the heartwood, which color ranges from dark red to reddish brown with irregular radial black markings, or black vertical stripes alone or in conjunction with speckles.  Its wood has been used for quality furniture.

2-   Brosimum alicastrum, this is the ojoche with no reddish heartwood; the wood is entirely white-yellowish.  Its wood is much lower in quality, and has been used in construction.

          Both types are considered as heavy wood, and both represent an important source of food.  It is a big tree, usually up to 20 to 40 mt. (65.5 to 131.2 ft) in height, and a diameter of 50 to 90 cm (19.7 to 35.4 inches).  These trees grow in hot-humid and sub-humid tropical forests.  You can find them from sea level to about 1000 mt. (3281 ft.) above sea.  They grow better in well-drained soils; however, they are very adaptable.

The Ojoche is an amazing tree; it does not need special irrigation or specific care.  It is drought resistant, and it has a good performance despite the climatic changes within the country.  It provides habitat and food for animals and birds.   
          This is one of the tropical trees, of which one can take advantage of all its parts, whether foliage, bark, branches, sap, fruit, and seeds.

          The Ojoche or Maya Nut was the staple of the pre-hispanic cultures throughout the tropical areas.  They protected the trees because their fruit attracted their favorite game species like deer, wild pigs, among others.  In recent history, thousands of villages have survived drought and war by eating Maya Nut when no other food was available.  Over the years, the use of the ojoche as the mean of food source got lost in time, giving place to the corn, wheat, and rice because they were easier and faster to cultivate. 

          The ojoche tree takes between 25 and 30 years to bear fruits.  After such long waiting time, the ojoche tree provides an abundant production of fruit and seeds; somewhere between 50 and 75 kilos (110-165 pounds) per tree.

          Between 1953 and 1954, the North Pacific of Costa Rica experienced a long drought.  During that time, all the crops were lost; the wells and springs dried up, but providentially, ojoche trees (Maya nut) produced enough fruit throughout the 24-month period, feeding thousands of families.

          The little fruit is round and orange in color, and has a citrus smell; the pulp can be eaten raw or made into preserve.

          The seed is full of nutrients, including antioxidants.  One can compare this seed to quinoa, soy, and amaranth.  It contains good levels of Vitamin A, Vitamin B, Vitamin C, and Vitamin E.  It is also high in calcium, potassium, fiber, protein, iron, zinc, and folic acid.

http>//mayanutinstitute.org/page.cfm?pageid=18914

          The seeds can be eaten boiled, roasted, or raw.  If they are boiled, the nut has a taste similar to the mashed potato, and they are commonly used in soups, puree, burgers, tortillas, etc.  The toasted seeds taste like coffee or chocolate, and they are used in drinks, cookies, breads, cakes, and other sweet desserts.

         

          Here are some other interesting facts: 

-      The sap of this tree is used to cure asthma and anemia in central and South American Countries.

-      The dried nuts can be stores up to five years.

-      It helps in the preventions of osteoporosis and arthritis.

-      It is a good remedy against insomnia and anxiety.

          In Costa Rica, there are several organized groups, already working towards the goal of bringing back the “Ojoche Tree” as an integral part of the culture and economy in this country.

http://www.fincaleola.com/ojoche.html

http://www.haciendabaru.com/Plants.htm

http://amojochal.blogspot.com/

         Perhaps our generation may not be able to enjoy the benefits of the reforestation.  Nevertheless is good to know that our kids will receive a better, and more plentiful Costa Rica. 

“Mango, The King of the Fruit World”

     Mango is a sizable oval tropical fruit with a smooth skin that goes from green to red in the color spectrum.  The pulp of this delicious fruit is juicy and aromatic, enveloping a large and hairy seed.

     The scientific name of the mango tree is mangifera indica.  The mango is native to East Indian subcontinent, from where it has spread all over the world over hundreds of years.

     The mango trees were introduced in Costa Rica in early 1800s from travelers coming from other Latin American countries.  There are large mango farms in Alajuela and Orotina area; however, mangos are very easy to find along the pacific coast.  Almost everybody in Ojochal, Uvita, Dominical, and Manuel Antonio have at least one mango tree, and virtually every vacant lot has one or two.  That means there are mangos for everybody in Costa Rica, and enough to export to other countries.

The most popular varieties grown in Costa Rica are:

http://www.mango.org/varieties-and-availability

Ataulfo.  It has a small seed, sweet and creamy flavor, and smooth firm flesh with no fibers.  Its color is vibrant yellow.

Keitt.  It is sweet and fruity, firm juicy flesh with limited fibers, large oval shape.  It color is dark to medium green with a pink blush over small areas.

Haden.  It has a flavor full of rich and aromatic overtones, firm flesh due to fine to medium fibers, average to large with oval to round shape.  Its color is bright red, green, and yellow.

Tommy Atkins.  It is mildly and sweet, firm flesh with fibers throughout, medium to large with oval or oblong shape.  A dark-red blush often covers much of the fruit with green and yellow-orange accents.

     It is worth to mention that Ticos have a very informal and easy way of referring to the mango categories, regardless to the above classification: 

Mango Creole, also called by the locals, Manguito Criollo, this is the little mango of Costa Rica (manguito is the word used for small mango.)

Manga, this is the large mango of Costa Rica.

Both kinds are sub-classified as green or ripe.

It is a culinary tradition to eat the mango when is still green; as a refreshing snack, they peel it, slice it and eat it with salt.  Yummy!

     We have those two kinds in our properties.  One of them appears to be the Haden kind; they are delicious, and this year; we harvested several of them with a weight up to 1.5 kg.  We started calling them huge-mango-mangos.  The other kind we have in the property seems to be what locals call “mango Creole” it is small, yellow, and a little stringy.  It is the kind you can roll in your hand to make it super soft, then pierce and suck out their refreshing sweet juice.  What an experience!

This link shows varieties of mangos.  http://toptropicals.com/html/toptropicals/articles/fruit/varieties_mango.htm

    In Costa Rica, mango trees start flowering in January through March, being triggered by the summer time in this region.  The mango tree produces thousands of tiny pink-yellow flowers, a large percentage of them self-abort, and the flowers left will mature and produce fruits.  The tree produces fruit between February and July; some people say that length of the harvest can go from 90 to 150 days.  This year has been particularly abundant in the mango production.

     The commercial mango growers in Costa Rica do not use the mango seed to grow brand new trees.  They consider this practice undesirable for the production of quality fruit.  Nevertheless, the fertile land in Costa Rica allows new trees to grow from seeds that have been left over the ground, after being stripped from their flesh by a monkey or squirrel.                       

Everyone loves mangos, sometimes; we even have to fight over them.

     It is fascinating to find information about mango trees and the mango fruit, for example:

• -      The mango tree is sacred in India.  It is a symbol of love, and is used at the weddings to ensure the couple will have plenty of children.
• -      Some people in India believe that the mango tree can grant wishes.
• -      In India, the mango leaves are use to make garlands and runners to be hung at the doorway of the home during Hindu new year, wedding, or birth of a child. 
• -      Mango wood is used to make furniture, carving, and wood paneling.
• -      Burning mango wood, leaves or debris, is not recommended because it toxic fumes could irritate your lungs and eyes.
• -      Some people say that mango leaves could be toxic and kill or other grazing livestock.  However, some others process the mango pits to use in the cattle feed.

     It seems like every part of the mango is beneficial, and they have been utilized in traditional remedies in one form or another.  Bark, leaves, skin or pit, have been connected to various types of treatments throughout the centuries.

     Here are some of the medicinal properties attributed to the mango tree over the centuries:  Anti-viral, Anti-parasitic, Anti-septic, Anti-asthmatic, Expectorant, Cardio tonic, Contraceptive, Aphrodisiac, Hypotensive, Laxative, and Stomachic.  Whether a myth, or not, one thing is for sure, when you eat the mango fruit, you feel better. 

     Health properties:

     There has been extensive research about mangos, and they seem to be rich in vitamins, anti-oxidants, and very low in calories.  Mangos are rich in iron, vitamin E, vitamin A, vitamin C, contain soluble dietary fiber; they are low in sodium and high in potassium; they also contain good amounts of b-complex vitamins.

-           Mangos contain an enzyme similar to the one found in papayas that helps to sooth your stomach acting as a digestive aid, and can actually be held responsible for that feeling of contentment experienced after eating them.

-           Mangos are good to replenish lost salts, vitamins, minerals, and energy after you exercise.  Reach for a mango instead of an energy drink after you exercise; you will feel better, and it is natural.     

Mango Nutrient Information

Serving size: 3 1/2 ounces mango slices

Calories  Protein  Total Carbohydrate  Fat  Cholesterol  Sodium  Potassium  Vitamin A  Vitamin C    66  0.5g  17g  0.27g  0mg  2mg  156mg  3,890IU  27mg

Source: http://freshmangos.com/aboutmangos/index.html

Mangos are a healthy and delicious way to stay in shape.

     Do you remember that all saying about “one apple a day, keeps the doctor away”?  Well, we have replaced it for “one mango a day, keeps the doctor away.”  Of course, this is the tropical version.

     We have been very blessed by having so many mangos in our properties; we have had enough to share with our friend.  Besides eating them fresh, we have used them in sauces; we have prepared pudding, smoothies, mango cobbler, and mango pie. 

     Some people believe that mangos should not be stored in the refrigerator; however, living in a tropical paradise, were temperatures are high, we refrigerate them, and they still taste good.  We have also freeze them, and they are awesome.  In my opinion, no matter what your preferences are, mangos are always delicious.

     Next time you come to Costa Rica, make sure you enjoy this wonderful fruit.

“Mango, the King of the Fruit World”