28 BULLETIISr 445, U. S. DEPARTMENT OP AGRICULTURE. 



Myrciaria cauliflora. The species jaboticaba is properly known as 

 jaboticaba de Sao Paulo, jaboticaba de cabinho, and jaboticaba do 

 matto. Tavares^ mentions another species, M. tenella Berg, whose 

 fruit is known as jaboticaba macia. The horticultural variety Coroa, 

 one of the commonest named forms in Rio de Janeiro and Minas 

 Geraes, can probably be referred to 31. cauliflora. Another variety, 

 Murta, is equally well known, and has smaller leaves than Coroa; 

 it, too, is possibly a form of M. cauliflora. Branca (white) and Eoxa 

 (red) are two other names that are occasionally applied to varieties 

 cultivated in the gardens. 



When heavily laden with fruit the tree is a curious and interesting 

 sight (PI. XV). Not only is the trunk covered with clusters and 

 masses of glistening jaboticabas, but the fruiting extends to the ends 

 of the smallest branches as well. When one stops to consider the 

 comparatively small size of the fruits and the profusion with which 

 they are produced all over the tree, it is apparent that the number 

 must be enormous. 



The season not only varies with the species and location, but quite 

 frequently several crops a year are produced. The trees even flower 

 and fruit during the winter months in locations where the tempera- 

 ture does not go below 64° F. Tavares ^ considers moisture to be the 

 essential factor governing fruit production and states that the 

 f azendeiros (ranchers) of Sao Paulo, who irrigate their trees at times 

 when there is a scarcity of rain, succeed in having ripe jaboticabas 

 throughout the year. 



For shipping, the fruit is usually packed in wooden boxes which 

 originally held two 5-gallon cans of kerosene. No packing material 

 is used, and on account of the quantity of fruit in a single package 

 much of it, of course, is crushed and bruised. Since good jaboticabas 

 are sold in Eio de Janeiro for the equivalent of 25 cents a pound there 

 is sufficient profit in handling the fruit to permit its being shipped 

 from considerable distances. Boxes from Sao Paulo and the interior 

 of Minas Geraes are sometimes seen in the markets of Rio de Janeiro. 



While the jaboticaba is adapted to a number of different uses, at 

 the present day practically all of the fruit seems to be consumed in 

 the fresh state. By the aboriginal inhabitants a wine was made, 

 which was held in high esteem. Recently the manufacture of jaboti- 

 caba jelly has been taken up with very successful results. It has been 

 found that the skins should be removed from about half the fruits 

 used in order to prevent the jelly from having too strong a taste of 

 tannin. 



The tree succeeds best in a deep and rich soil, although it seems to 

 grow on heavy clay or poor soils when forced to do so. Its growth 



^Op. cit, V. 10, p. 429. 2 Op. cit., v. 10, p. 427. 



