Attalea humilis

Attalea humilis

The Pindoba palm (Attalea humilis Mart. ex Spreng., 1825) is a shrub species belonging to the Arecaceae family.

Systematics –
From a systematic point of view it belongs to:
Eukaryota domain,
Kingdom Plantae,
Magnoliophyta division,
Class Liliopsida,
Subclass Arecidae,
Arecales Order,
Arecaceae family,
Subfamily Arecoideae,
Tribe Cocoseae,
Subtribe Attaleinae,
Genus Attalea,
Species A. humilis.
The terms are synonyms:
– Attalea borgesiana Bondar;
– Attalea borgesiana Bondar ex Dahlgren;
– Attalea butyrosa Lodd.;
– Attalea butyrosa Lodd. ex H.Wendl.;
– Attalea compta var. acaulis Mart.;
– Cocos butyrosa L.;
– Cocos butyrosa L. ex Arruda.

Etymology –
The term Attalea derives from the name of Attalo Filometore Evergete (170 BC – Pergamum, 133 BC), called in modern historiography Attalus III, king of Pergamum from 138 BC. until his death and scholar of medicine and botany.
The specific epithet humilis comes from the Latin “humilis, -is, -e” (“humus”); that is earth, from which the Italian name “umile” takes up the meaning of the Greek name humilis, in reference to the generally acaule bearing.

Geographic Distribution and Habitat –
Attalea humilis is a palm native to eastern Brazil, in the states of Bahia, Espirito Santo, Rio de Janeiro and Sao Paulo.
Its habitat is that of the rainforest undergrowth (Mata Atlantica) and open areas, mainly along the coast, where it forms dense colonies.

Description –
Attalea humilis is a monoecious palm, acaulescent or with an underground stem, which grows up to about 1 m in height.
This palm bears 5-15 leaves, which are pinnate, ascending, 2.5-5 m long; each leaf has 70-120 pairs of leaflets arranged regularly along the rachis and on the same plane; they are linear with a sharp apex, up to about 70 cm long in the median part and 3-4 cm broad; these are deep green and shiny in the upper part and lighter in the lower part.
The inflorescences form between the leaves; they are 65-90 cm long and covered by a grey-brown tomentum with first order ramifications carrying either only male flowers or only female flowers on the same plant.
The cream-colored male flowers have lanceolate petals with a sharp apex and 6 (-9) stamens.
The fruits are obovoidal in shape, 4-9 cm long and of 3-8 cm of diameter, of pale brown color when ripe, with fibrous mesocarp.
Inside the fruits there are 1-3 fleshy white seeds.

Cultivation –
Attalea humilis is a plant that grows in humid tropical or subtropical climates.
The plant has an excellent ornamental effect due to the elegant foliage, but little used for this purpose, to be utilized in full sun or slight shade in parks and large gardens in tropical and humid subtropical climate zones, where it can bear temperatures around 0 °C C as long as they are exceptional and of very short duration. It is not particular about the soil, even if poor, even if it prefers the sandy ones, and it is resistant to fire and saltiness.
In fact, it will tolerate cooler temperatures but, in cultivation, it must not be exposed to temperatures below 5-7 °C.
It should also be remembered that, in the event of cold temperatures, it is necessary to protect the young plants or even the adult specimens with covers or frames to avoid frost damage.
This palm thrives in bright locations with direct sun exposure.
From a pedological point of view, the ideal soil should be well drained and rich in organic matter. The palm adapts to various types of soil, but excessively clayey or compacted soils should be avoided.
During the first few years of growth it requires regular watering to develop a solid root system. Once established, the plant can tolerate short periods of drought, but keeping the soil consistently moist is recommended.
This palm does not require regular pruning but only dry or damaged leaves should be removed to maintain a tidy appearance.
The propagation can be done by means of seeds, in draining organic loam maintained humid at the temperature of 24-28 °C, with rather long germination times, which can be shortened by means of scarification to be done with caution.
Seeds must be harvested from ripe fruit and planted immediately, as they quickly lose their germination capacity.

Customs and Traditions –
Attalea humilis is a palm that was first described by Carl Friedrich Philipp von Martius and Spreng..
This palm is known, especially in the original areas, with various names such as: pindoba palm (English); anajá-mirim, catolé, coco-catolé, coco-de-pindoba, palmeirinha, pindoba (Brazil).
It is a very common palm in the area of origin, where it can colonize large spaces, disseminated by fauna, so much so that it is considered in certain situations as a weed.
The plant has an important economic and nutritional value for local populations. The fruits are eaten fresh or made into drinks, such as juices and wines.
An edible oil of good quality is extracted from the endosperm.
An infusion of leaves and roots is used in folk medicine for urinary infections.
This palm is also used by the local populations who use the leaves to make mats for roofing, artistic and handicraft objects.
From an ecological point of view, this palm species is an essential component of the forest ecosystems of South America. It provides habitat and food for various species of animals, including birds, monkeys and insects. Furthermore, forest vegetation, including palm trees such as Attalea humilis, plays an important role in absorbing carbon dioxide and contributing to climate change mitigation.
In some areas of the area of origin, a bioluminescent fungus grows on the dead leaves decomposing in a humid environment, the Neonothopanus gardneri (Berk. ex Gardner) Capelari, Desjardin, B.A.Perry, T.Asai, Stevani (2011), locally called flor de coco, which at night emits a light emerald green light so intense that several nearby specimens are able to sufficiently illuminate a small space around them.

Method of Preparation –
Attalea humilis is a species of palm that has various uses that can vary according to local traditions and habits.
The fruits are edible and can be eaten fresh or made into drinks, juices, ice creams or other food products. The fruits contain vitamins, minerals and antioxidants, making them a nutritious addition to the local diet.
The fruit of A. humilis can be fermented to make traditional alcoholic beverages. In some regions, it is used for making palm wine or a wine-like drink.
The leaves, known as “bacabas” or “pindovas”, are used to make roofing for huts or to build handicrafts such as baskets, mats and hats.
Some indigenous peoples use parts of the plant (leaves, flowers, fruits) for medicinal purposes to treat ailments such as fever, pain, gastrointestinal disorders and skin problems.
The oil extracted from the seeds of the plant can be used for culinary purposes or for cosmetic and hair care products.
In some local communities, the palm trunk can be used as fuel to produce thermal energy for cooking or heating.

Guido Bissanti

Sources
– Acta Plantarum – Flora of the Italian Regions.
– Wikipedia, the free encyclopedia.
– GBIF, the Global Biodiversity Information Facility.
– Useful Tropical Plants Database.
– Conti F., Abbate G., Alessandrini A., Blasi C. (ed.), 2005. An annotated checklist of the Italian vascular flora, Palombi Editore.
– Pignatti S., 1982. Flora of Italy, Edagricole, Bologna.
– Treben M., 2000. Health from the Lord’s Pharmacy, Advice and experiences with medicinal herbs, Ennsthaler Editore.

Photo source:
– https://www.palmpedia.net/wiki/Attalea_humilis
– https://cdn.plantatlas.org/img/specimens/FTG/82720.jpg

Attention: The pharmaceutical applications and alimurgical uses are indicated for informational purposes only, they do not in any way represent a medical prescription; we therefore decline all responsibility for their use for curative, aesthetic or food purposes.