Arenga pinnata
Arenga pinnata (Wurmb) Merr.
| Ordre | Arecales |
|---|---|
| Famille | Arecaceae |
| Genre | Arenga |
2n = 32
Origine : Asie du Sud
sauvage ou cultivé
| Français | palmier à sucre |
|---|---|
| Anglais | sugar palm |
- sève obtenue des inflorescences :
boisson, vin, vinaigre, sucre - amidon (sagou) extrait du tronc
- jeunes feuilles : cœur de palmier
- albumen des fruits immatures consommé cuit (kolang kaling)
- larves élevées sur des troncs coupés
- mellifère
- fibres du tronc solides et durables
- fibres des racines et des feuilles aussi utilisées
- folioles utilisées en vannerie
- bois d'œuvre
- bois de feu : tronc, pétioles
- médicinal
Description
-
inflorescence
Noms populaires
| français | palmier à sucre |
| anglais | gomuti palm, sugar palm, areng palm |
| allemand | Zuckerpalme, Gomuti-Palme |
| néerlandais | arengpalm, suikerpalm |
| espagnol | palma de azúcar |
| portugais | palmeira do açúcar, gomuteira |
| italien | palma dello zucchero |
| Philippines | kaong (tagalog), bagobat (bisaya), hidiok (bisaya) (PROSEA) |
| Indonésie | aren, enau, kawung (PROSEA) |
| Malaysia | enau, kabong, berkat (PROSEA) |
| Thaïlande | chok (sud), tao (nord) (PROSEA) |
| Vietnam | búng báng, doác, doát (PROSEA) |
| Laos | ta:w ta:d (nord) (PROSEA) |
| Cambodge | chuëk', chraè (PROSEA) |
| Birmanie | taungong (PROSEA) |
Classification
Arenga pinnata (Wurmb) Merr. (1917)
basionyme :
- Saguerus pinnatus Wurmb (1779)
synonyme :
- Arenga saccharifera Labill. ex DC. (1800)
- Caryota onusta Blanco (1837)
Cultivars
Histoire
-
Herbier Ming, 1644 -
Blanco, 1880-1883, Flora de Filipinas
;_Gomuti_sugar_palm_Wellcome_L0039432.jpg)
Usages
-
récolte de la sève
-
extraction de l'albumen des fruits immatures pour le kolang kaling
-
sucre
Arenga saccharifera Labill. Palmae. ARENG PALM. Tropical eastern Asia. This palm has been called the most useful of all palms. Griffith [1] says, the young albumen preserved in sugar forms one of the well-known preserves of the Straits. Brandis [2] says, the heart of the stem contains large quantities of sago, and the cut flower-stalks yield a sugary sap of which sugar and palm-wine are made. Graham [3] says, at Bombay this palm affords tolerably good sago and the sap, palm-wine and sugar. Seemann [4] says, the bud, or cabbage, is eaten. The sap, of which some three quarts a day are collected, furnishes toddy and from this toddy, jaggery sugar is prepared. The seed, freed from its noxious covering, is made into a sweetmeat by the Chinese. From the pith, a species of sago is prepared which, however, has a peculiar flavor.
Références
- Chauvet, Michel, 2018. Encyclopédie des plantes alimentaires. Paris, Belin. 880 p. (p. 522)