Guaje-Team 5

Universidad Nacional AutonoMa de México

guaje 511 English V

Hernández Cabrera Genaro Hernández Cristerna Xhunaxhi Itzayana Reyes Mejía Francisco Iván Soriano Rodriguez Leonardo Jesus Vera Aristeo Juan Carlos

Escuela Nacional Preparatoria #9 "Pedro de Alba"

SEED

DESCRIPTION

SEED PREPARATION

Fruit: Guaje

Before the guaje seed is sown for any purpose, it must be scarified and

Scientific name: Leucaena

inoculated. Scarification will allow seeds to be born evenly and inoculation

Leucocephala

will ensure vigorous plants without the need for nitrogen fertilizer, which is

Common names in Mexico.

expensive.

Guaje blanco; Huaje; Vaxi;

SEED SCARIFICATION

Yage (Rep. Mex.); Yail ba'

If the guaje seed is sown, only about 6% will germinate (6 seeds per 100).

ade, guaje verde (l. mixe,

This is because the seeds have a hard and waterproof cover, which

Oax.); Calloaxin, guaje de casa o casero (Gro., Pue.); Guaje verde (Mor.)

prevents it from absorbing water and therefore will not germinate. For this reason it is necessary to scarify it so that it can be born.

A practical and effective method with which up to 98% germination of the seed is achieved, is as follows: Empty the seed into a bowl of boiling water and after 5 seconds, add plenty of cold water. The seed is then dried and inoculated before being sown. In the soils of Mexico there is the bacteria (rhizobium) naturally so it has been successfully sown without inoculation.

SEED INOCULATION Inoculation involves mixing the seeds with the bacteria (microscopic animals) that provide Nitrogen to the plant. The bacteria infects the roots, causing oval-shaped ball tumors (nodules) that can grow to the size of the seed or even larger

DISTRIBUTION

It is a species of wide distribution in the tropical and subtropical regions of the country

Baja California Sur, Campeche, Chiapas, Coahuila, Colima, Durango, Guerrero, Jalisco, México, Michoacán, Morelia, Oaxaca, Puebla, Quintana Roo, San Luis Potosí, Sinaloa, Sonora, Tabasco, Tamaulipas, Veracruz, Yucatán.

REPRODUCTION Sexual reproduction.

1. Seed (seedlings). 2. Natural regeneration. 3. Direct planting.

The high seed production and the high germination percentage, allow to use this technique of direct planting in the field.

Asexual reproduction.

1. Shoots or buds (stumps). High regrowping capacity, allowing it to be used to produce various products (wood, fodder) in relatively short periods. 2. Stakes. It has been reported that stake propagation has low survival and slow growth. 3. Tissue culture.

The in vitro spread has not yet been fully developed, the drawback has been presented in the difficulty of sterilization of explants, in addition callus shoots often do not root or do not survive transplantation.

VARIETIES VARIETIES

DID YOU KNOW THAT...?

By: Genaro Hernández

In Mexico there are two varieties: the

red

Guaje

(Leucaena

esculenta) and the green Guaje (Leucaena leucocephala).

The seeds of both, have similar

THE NAME OF THE STATE OF OAXACA

COMES

FROM

THE

NAHUATL WORD HUAXYÁCAC,

levels of protein and fiber, even surpassing

in

fiber

sorghum,

WHICH MEANS, "AT THE TOP

bean and broad bean.

OF THE GUAJES"

The seeds of red guaje, contain more inorganic nutrients (Zn, P, Mg).

However, the power of the guaje is little recognized, even though it could be considered as a functional food for its nutritional quality and its high antioxidant power.

References.

Román Cortés, N., García Mateos, M., Castillo González, M., Sahagún Castellanos, J., & Jiménez Arellanes, A. (2014, agosto). Nutritional components and antioxidants of two species of guaje (Leucaena spp.): an underutilized traditional resource.

SciELO. http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1027152X2014000200003

GUAJE HOW IS IT MARKETED? The guaje is an endemic fruit of the country and its commercialization is distributed abroad in the U.S.A., South America, Africa and Asia, and currently pantropical In Mexico it is mainly distributed in the Yucatan Peninsula and the Isthmus of Tehuantepec, Baja California Sur, Campeche, Chiapas, Coahuila, Guerrero, Jalisco, Michoacán, Morelos, Nayarit, Nuevo León, Oaxaca, Puebla, Querétaro, Quintana Roo, San Luís Potosí, Sinaloa, Sonora, Tabasco, Tamaulipas, Tlaxcala, Veracruz and Yucatán

REFERENCES Leucaena leucocephala - ficha informativa. (2011).

Conabio.gob.mx. http://www.conabio.gob.mx/malezasdemexico/mim osaceae/leucaenaleucocephala/fichas/ficha.htm#2.%20Origen%20y% 20distribuci%C3%B3n%20geogr%C3%A1fica Guaje / Huaje. (2021). Verarboles.com. http://www.verarboles.com/Guaje/guaje.html

CONSUMER STATISTICS The commercialization of the guaje does not even represent a quarter of the production of other fruits, however, it is commercialized throughout the country and its consumption is due to the different uses it has.It is used for rustic construction, it is used for the forks of the houses.

Despite the fact that guaje is consumed less than other fruits, representing less than 25% of the country's consumption, it is still one of the most endemic fruits in the country

How to promote its consumption?

Showing every single benefit we can get through consuming it.

Presenting different dishes.

By word of mouth, which is in fact one of the best options.

Hand economic support to producer villages of guaje to promote their production

¡LETS INTRODUCE GUAJE ALL OVER THE WORLD!

A RECIPE GUAJE SAUCE EASY AND FAST!

INGREDIENTS: A cup of peeled guajes 4 tomatoes 4 chili Peppers ¼ of onion 3 garlic cloves As much as you want of salt and coriander Freshly ground black pepper

PREPARATION: 1. Wash the tomatoes and chili peppers.

2. Disinfect the coriander.

3. Roast the tomatoes, chilies and garlic on a comal.

4. Put salt in a molcajete.

5. Add the following ingredients to the molcajete while you combine them: onion, pepper, chilies and tomatoes.

6. Roast the guajes on the comal.

7. Add the guajes to the sauce.

8. Add the chopped coriander.

And then you can enjoy it with every food that you want (but not all food, take care with that).