DATE CULTURE IN EGYPT AXD THE SUDAX 
23 
The seed is large, nearly oblong, but with a slight taper from base 
to apex, and often a little recurved. The ventral furrow is both 
broad and deep. In the seeds of this lot, as well as in a lot recently 
observed in the Cairo market, the germ pores arc generally about 
one-fourth of the seed length from the base. This is an interesting 
variation from the usual type of Hayany, in which the germ pore is 
placed centrally, or nearly so. As the position of the germ pore is a 
rather constant varietal character, a seedling of the Hayany other- 
wise very close to the true t}^pe is probably indicated. 15 
The variation in the time of ripening of the Hayany variety in the 
El Marg and Birket el Haggi districts on the whole seems to be 
greater than can be explained by the differences in soil and water 
supply and strengthens the conclusion that the Hayany variety in- 
cludes several distinct strains, probably of seedling origin. Similar 
variations have been reported from different parts of the Delta of 
the Nile. 
Brown (3) gives for Hayany date palms in various parts of Lower 
Egypt the fresh yield weights shown in Table 1, being the average 
of a number of trees chosen at random at the places mentioned. 
Table 1. — Yields of date palms of the Hayany variety grown in certain 
localities in Lower Egypt 
Locality grown 
Average 
yield 
per tree 
(pounds) 
Average 
weight 
of bunch 
(pounds) 
233 
176 
287 
365 
366 
122 
29 
30 
48 
Kerdaseh_. _ . . . 
37 
33 
12 
The highest yield of a single tree included in Table 1 was that 
of a specimen which bore 490 pounds at El Hawamdiya, where 
the soil is a rich black loam. The low yield of the trees at Giza 
is accounted for by the fact that the} 7 were intermingled with other 
trees, such as guavas. The palms at Sanania were growing on 
salty land. Those at Rosetta and Kerdaseh were on sand, well 
cultivated. 
PRESERVING THE HAYANY DATE IN EGYPT 
In Egypt it is full} 7 recognized that the Hayany is not a packing 
date. While Saidy, Amri, and some Amhat are packed, the Hayany 
fruits are seldom prepared in this manner. The usual method 
practiced by the Egyptian people to preserve them beyond the 
fresh stage is that of making agwa, their favorite treatment of 
several soft, sirupy varieties. To accomplish this the fruits are 
spread on the ground on matting or on the pebble-laid drying yards 
until well ripened, when there will be a sirupy layer between the 
skin and the flesh. At this stage the skin is readily slipped with a 
15 Outline figure of this date 
271 (12). 
and seed appeared as Figure 0, Department Bulletin No. 
