252 WILD FOOD PLANTS OF THE PHILIPPINES 



of sweetmeats. The stems of some species of Calamus have a 

 swollen, basal portion containing starch. This is eaten by woods- 

 men. The bud (locally called ubud) of most palms is edible. 

 In the Philippines the buds of the following are known to be 

 used for foods: Areca catechu (betel nut), Arenga ambong, 

 Arenga pinnata (sugar palm), some species of Calamus (rat- 

 tans), Cocos nucifera (coconut), Corypha elata (buri), Heter- 

 ospathe elata, and probably all other species of Heterospathe, 

 Metroxylon sagu (sago palm), the different species of Livistona 

 (anahau), and Oncosperma (anibong). The buds of many 

 other palms are certainly edible. The most valuable palm from 

 the standpoint of food is the coconut (Cocas nucifera). 



Alcoholic drinks are manufactured from the sap of Nipa fru- 

 ticans, Cocos nucifera, Corypha elata, Arenga tremula, and Me- 

 troxylon sagu, while an inferior product is made from Areca 

 caliso and some species of Car^yota. 



Vinegar is produced from the sap of Nipa fruticayis, Arenga 

 pinnata, Cocos nucifera, and Corypha elata. 



Starch is obtained from the stems of Corypha elata, Arenga 

 pinnata, and Metroxylon rumphii, and sometimes from species 

 of Caryota. 



Sugar is produced from the sap of Arenga pinnata and Co7'y- 

 pha elata. The Nipa palm is a very promising commercial 

 source of sugar, while the juice of Corypha, used in connection 

 with that of sugar cane, might also be a commercial possibility. 



Syrup is manufactured from the sap of Corypha elata. 



Some of the species of Calamus (rattan) contain water uti- 

 lized for drinking purposes. 



The nut of Areca catechu, sprinkled with lime and wrapped 

 with the leaf of Piper betle (ikmo), is called buyo and is used 

 for chewing. Various other palm nuts are sometimes substi- 

 tuted for those of A^'eca catechu. These include Adonidia mer- 

 rillii, Areca caliso, Areca ipot, Heterospathe elata, Oncosperma 

 and Pinanga. 



Family ARACEAE 



Genus ACORUS 

 ACORUS CALAMUS L. LuBIGAN. 



A description of this species and its local names are given in 

 the section on resins, gums, and oils. 

 This species is used as a condiment. 



