146 INSTITUTE OF SOCIAL ANTHROPOLOGY—PUBLICATION NO. 4 
The Relacién of Chalcaltianguiz (on the lower Papaloapan 
River in Mexico), dated 1777, refers to palm wine made by 
cutting a hole in a standing coyol palm, after the heart is 
removed, so that the juices of the plant would fill the hole 
and form wine through natural fermentation. Modern Indians 
of Chiapas told Bruman of the process known to them of 
felling the palm and carving a hole of 1 to 2 cu. m. capacity 
near the top of the reclining trunk, then allowing the sap 
to ferment. Lacandones, according to his Ocosingo in- 
formant, similarly prepare a hole in a 4-foot stump. 
Fuentes y Guzman (1932-33, vol. 2, p. 64) describes the 
making of wine in a similar manner on the south coast of 
Guatemala. According to this source, a hole is cut in a 
fallen coyol trunk, near the middle. Josef de Cistiré men- 
tions coyol palm wine on the south coast of Guatemala, Low- 
land Salvador, Nicaragua, and in the Nicoya region of Costa 
Rica. 
PACAYA 
Another palm of economic value is the pacaya (Chamae- 
dorea sp.) which thrives to elevations around 1,500 m. 
(4,921 ft.). The edible flower of this tree is well described 
by Standley (1930, pp. 217-218), who says “the unopened 
inflorescence resemble small ears of corn with husk” and are 
“much used as a vegetable in many parts of Mexico and 
Central America.” This is certainly true for the Pacific 
coastal region of Guatemala. The small, green pacaya spathes 
(staminate) are commonly seen in Highland Indian markets, 
for sale by those merchants who deal in tropical fruits, 
such as the Atitecos (of Santiago Atitlan; see p. 99). These 
bitterish palm flowers are very palatable, usually eaten in an 
omelet, and are much liked by both Ladinos and Indians. 
Branches of bright-colored fruit of various palms are sold 
in markets of the Altos during Holy Week for decorations. 
I noted them particularly at Quezaltenango (1936). 
NATIVE FRUIT TREES 
Useful plants other than palms are far too numerous to 
list in this report, so that only the principal ones have been 
selected. Considering first the fruit trees, it should be pointed 
out that, though these are sometimes planted, their cultiva- 
tion by the Indians is so desultory as to merit placing them 
among the trees of the forest, and calling the “harvest” 
simple gathering. There are virtually no orchards, the trees 
most nearly “cultivated” growing more or less close by habi- 
tations, in no order whatever. In most cases their growth 
is fortuitous, though a seed may be planted (usually an 
accident), or a seedling taken up by an Indian and planted 
closer home. 
Sapotaceae.—Zapote mamey.—Large native American 
sapotaceous trees are well represented in Lowland forests. 
Perhaps the largest and most abundant, as to tree and to 
fruit, is the zapote mamey (fr. Nahuail, tzapotl = sweet 
fruit; Calocarpum mammosum, mainly below 1,200 m. eleva- 
tion), its brown, egg-shaped, sandy-skinned fruit, with 
smooth, sweet, sepia-red flesh, reaching 8 inches or more in 
length. From the sapote is derived the name Zapotitlan, col- 
onial province and modern town (San Francisco Zapotitlan). 
The large, black seed, zapuyul, is widely used to prepare a 
beverage (ground and mixed with atol or corn gruel) and 
soap, and is abundant in many Highland markets, particularly 
Quezaltenango and San Juan Ostunalco, brought mainly by 
Zunil and Almolonga traders. San Antonio Suchitepequez, 
Mazatenango, and Palmar are major sources of supply, along 
with other centers between 400 and 1,000 m. (1,312 and 3,280 
ft.) elevation. It was reported in Chicacao that the fat was 
used for soap, and the ground, roasted kernel mixed and 
drunk with chocolate.™ 
Ingerto (Calocarpum viride, elevation limits 1,000-1,800 
m., or 3,280-5,905 ft.) has a smaller, softer skinned fruit, 
but is otherwise quite similar, even to the use of the seed, 
also called zapuyul. It is especially ingerto sapuyul which 
is sold, as well as the fruit, in large quantities in the Pana- 
jachel market. 
Chicozapote or nispero (naseberry or sapodilla, Achras 
sapota, grows to about 1,200 m., or 3,937 ft. elevation) is 
the famous chicle, or chewing-gum tree. The smaller fruits 
(globose, average 3 in. in diameter) thinner skinned than 
the mamey, with buff-colored flesh, are regarded as a spe- 
cial delicacy. The “chico” (Sp., “small’”) in the name does 
not refer, as it might appear, to the size, but is a Nahuatl 
derivative (tsico— gum). 
Caimito (star-apple, Chrysophyllum cainito, grows well to 
1,000 m. elevation) is smallest as to tree, and perhaps least 
abundant of the 4 zapotes. The sweet, purple-fleshed, green- 
or purple-skinned fruit is about the size of the chicozapote, 
both appearing in small quantities in Highland markets. All 
of these Sapotaceae, except the latter, are reported by Stand- 
ley (1920-26, pp. 1114, 1119-1120; Standley and Calderon, 
1925, p. 169; Standley, 1930, pp. 378-380) as cultivated, or 
probably cultivated, in various parts of Central America. 
That seems to be true in some measure for the Pacific coast. 
They appear in abundance in Lowland markets, but they are 
mostly gathered from the monte, or uncultivated forest. 
Standley suggests Central American origin for szapote 
mamey and chicozapote. Possibly ingerto is also indigenous. 
Matasano or zapote blanco (white “zapote,’ Casimiroa 
edulis, elevation limits, 600-2,000 m. or 1,968-6,562 ft.) is 
similar to ingerto except that the fruit pulp is cream-colored 
and it has usually five seeds instead of one. The Cakchiquel 
name ajachel explains the etymology of the town Panajachel 
(literally, “place of the matasano”). Xankatales bring them 
in quantity to the market at Santo Tomas la Union, from 
the lands of Nahuala and Santa Catarina Ixtahuacan. 
Ingertos and matasanos are abundant along the shores of 
Lake Atitlan. 
Nance (Byrsonima crassifolia, small (34 inch), bright 
yellow fruit (elevation limit about 1,400 m. or 4,593 ft.) is 
common in Highland markets, particularly around Lake 
Atitlan, to which Atitecos bring up at least one cargo a 
week from Lowland Chicacao. Nance is valued also for 
tanbark. 
Anona (custard-apple, mainly Annona cherimolia and A. 
reticulata, to 1,000 m. elevation), papaya (tree-melon, Carica 
papaya, mainly below 1,400 m.), jocote marafidn (cashew 
241 That the widespread use and importance of C. mammosum is an 
ancient one is seen not only by implication in the numerous place names 
derived therefrom; many references are made to it in early literature, 
perhaps most significant of which is that of Oviedo, who classes it along 
with the staple foods, and states that the fruit occurs “in such quan- 
tity that they are a very important food for the Indians” (Oviedo, 1851- 
55, vol. 3, Dp. 229). 
