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sarrapiaWith the names of: Coumarouma Sarrapia punctata or Real. Mona Sarrapia or C. Odorata and C. Rosy. Although these types are naturally form the Bolívar and Amazonas states, other species relatively little economic importance have been located in different areas of the country, but he has had good commercial quotation is C. Punctata or Real sarrapia.

The fruits of this are like the size of a hen's egg, green, very fragrant, with pleasant fragrance, its seeds or almonds brown, wrinkled surface, contains the much sought substance coumarin, widely used in perfumery as a fixative and also for flavoring tobacco cigarettes and various industrial products. The use of sarrapia was paralyzed during the 50 plus age or younger, having lost in the deposits of Ciudad Bolívar several tons of processed product, for lack of market. No statistical data in the Amazonas state today.

The most important Sarrapiales in the Southern Region are located near the banks of rivers and Cuchivero Caura. In the state there are some in the Amazon headwaters and Parucito Cuchivero region bordering the states of Bolivar and Amazonas. Like other forest products have been exploited sarrapiales near rivers. Sarrapia harvest occurs every two years and is estimated at 30 kg., Fruits per tree. An expert collector sarrapiero sarrapia in good harvest or collect up to 300 kg of fruit per day, which would give about 6 kg, almonds or seeds.

After the seeds have been removed from their hard shell, there is the crystallization process, which is done by soaking them in alcohol or failing in strong rum, much of which is absorbed by the kernel, which is covered with fine crystals in wrinkled skin. It will be packaged in sealed containers and so is ready for export.

Desde Venezuela Turismo y Travel en Amazonas Venezuela
Henrik Bratfeldt
Author y Photografer
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