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Green-Seeds.com
Fruits
& Others
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BANANA, COCONUT & BREADFRUIT
BY DR. FRANKLIN W. MARTIN
WHY GROW THESE PARTICULAR FRUIT?
 There are more than
one hundred major species of fruits in the tropics, which make a very interesting
contribution to the appetite as well as to good nutrition. These species
vary in ecological requirements, in season of production, in yields, uses
and, of course, in many other characteristics. The three fruits that are
the subject here are outstanding fruits that are particularly important
in feeding people. These fruits also produce a lot of food for a minimum
of effort. In fact, they are practically staple fruits of the tropics. In
contrast, mangoes are very important in the tropics, but are seldom a staple.
Citrus fruits are varied, widely produced and enjoyed, but never a staple.
These comments can be extended to many other fruits as well.
Probably the most important
fruit in the tropics in terms of distribution, use and contribution as food
is the banana (for purposes of this discussion, bananas and plantains will
be considered together). The many ways these fruits can be eaten makes them
a popular everyday food. Its primary nutritional contribution is calories
(as starch and sugar).
The coconut is common
and a daily food in some but not all parts of the tropics. It is well adapted
and can be grown almost anywhere. The tree itself is versatile in its application
and may be the most useful tree of the tropics. The fruit is used at all
stages in unique ways, and is a significant source of protein and a major
source of fat in the diet.
The breadfruit, aptly
named, a staff of life in the Pacific. Its nature as a staple is the reason
that it has been so widely introduced throughout the tropics. Normally seasoned,
primitive and modern methods of processing have been developed, and native
cooks find diverse uses for the fruit. Its contribution to the diet is principally
starch, and ripe fruits are rich in sugar as well.
These three species
can be grown on the same land over widespread areas of the tropics. Once
yielding, they require very little care, and yield heavily for the efforts
that are made to produce them.
The food uses of these
three fruits are summarized in Table 1. The nutritional contents of the
edible portion is summarized in Table 2.
BANANA AND PLANTAIN
CLIMATE, SOIL AND OTHER NEEDS
Bananas and plantain
are typical of the hot, humid tropics and are adapted to heavy rainfalls,
yet grow best in well drained soils. Rainfall is best if distributed throughout
the year and, if not, supplemental irrigation is sometimes given. The plantain
is better adapted to drought then the banana. Bananas are adaptable to a
wide variety of soils but are least productive in sandy soils. Some of the
best bananas in the world are grown in heavy soils.
Bananas will tolerate
some but not extreme acidity, and they are intolerant of salt in the soil.
Bananas need lots of nitrogen and more than normal amounts of potassium.
While bananas grow best
in full sun, they tolerate shade very well and may have less leaf spotting
in the shade. Bananas are sensitive to length of day, but can produce year
round if other factors are suitable.
A major enemy of the
banana is wind. The root system of the banana is shallow, and when loosened
by water, the plants are easily toppled by moderate winds.
Weeds are another major
enemy of bananas. Grass robs the nitrogen that bananas need so badly. Vines
can cover the foliage reducing growth. Bananas should be cultivated under
almost weed free conditions.
VARIETIES
The chief difference
between bananas and plantains is their genetic origin and characteristics
that result. Plantains originated as a hybrid of the species Musa balbisiana
and Musa acuminata and are more hardy, more drought and disease resistant
and with starchier fruits than bananas. The bananas originated from Musa
acuminata. Some excellent cultivars are susceptible to Panama disease (Fusarium),
a major factor limiting production. Some of the best cultivars are listed
below, but there are many other varieties:
| Bananas:
Gros Michel (very large, susceptible to Panama disease). |
| Cavendish
type bananas --lacatan, valery, dwarf, giant, red, greenred. |
| Plantains:
French and horn. |
PROPAGATION AND CULTURE
Bananas and plantains
are cultivated from suckers, shoots branching from the underground corm.
For the most vigorous growth it is important to choose tall offshoots with
thick stems and narrow leaves. The offshoots are removed with machete and
shovel, and are often transported great distances before replanting.
Banana fields are seldom
plowed but holes are dug for the suckers. Manure or compost is added to
the hole or mixed with the soil. Spacing is 2 1/2 - 3 1/2 meters, depending
on size of the final plant. On hills bananas are planted along contours.
The best time for planting is the beginning of the rainy season. The suckers
are often treated for root borers and nematodes with pesticides, which should
be locally approved and recommended. Fertilizer is applied in the planting
hole, often only nitrogen. Needs for fertilizer vary locally.
Weeds must be controlled
and if cultivation is done, it should be shallow to avoid root damage. Fertilizer
is applied twice yearly. Suckers should be controlled. The usual practice
is to leave one half-size and one new sucker for every fruiting stem. The
lifetime of the planting is often 10 or more years, but eventually replanting
is desirable.
A new plant produces
in 9 - 18 months depending on condition and treatment received. It takes
2 - 4 months for a flowering shoot to mature a bunch of bananas. The stalk
may require support so as not to fall early. Bunches are harvested 80 -
90 days after shoot appearance if they are to be shipped or as the uppermost
fruit begin to ripen for home or local marketing. Harvesting large bunches
may require two men. Harvested bunches must be handled with care to avoid
bruising. Yields range from 10 -60 tonnes/ha.
PESTS AND DISEASES
Panama disease (Fusarium
wilt) occurs especially in very acid soils. It lives in the soil and is
spread by planting infected suckers. Use resistant varieties.
Bacterial wilt (moka)
is another wilt, in which an oozing from the cut rhizome occurs, often on
wet lands. It is controlled by planting clean material on clean soil.
Nematodes, especially
the burrowing nematode, destroy the roots and reduce growth. Clean, treated
planting material is used for control.
USES
All bananas and plantains
can be eaten uncooked when ripe. The ripe fruits can also be steamed, baked
or mashed and fried. Ripe fruits are also crushed in some water and fermented
to produce banana beer. Ripe fruits are made into candies or included in
baked products. Green fruits of all cultivars are used as a starchy vegetable,
boiled or roasted with or without peeling. When soft enough, they can be
mashed or fried. Chips or slices of the unripe fruit can be dried and stored
for later use. Banana flour is made by grinding the dried chips. THE COCONUT
CLIMATE, SOIL AND OTHER NEEDS
Coconuts require a tropical
climate and will be severely damaged by frost. A mean temperature of 25
degrees Celsius or higher is preferred. While most often found along coasts,
and in sandy soils, coconuts can be grown in interior and upland regions,
and in a wide variety of soils. Water, however, is an important requirement,
and thus coconuts grow best where rainy seasons are long, or where roots
reach the water table, or where supplemental water is given. Mature trees
can withstand brackish water. Trees do not stand flooding except for a very
short period.
VARIETIES AND THEIR CHARACTERISTICS
While there are many
varieties of the often self-pollinated crop, it is useful here to talk about
tall conventional varieties, 'Malayan Dwarf' varieties, and hybrids between
the two. In general, the tall are slow to produce, have large and abundant
fruits but are susceptible to the lethal yellows disease. The dwarf varieties
are earlier and fruits are smaller, but trees are resistant to lethal yellows.
The hybrids are the best of all, usually purchased in Jamaica, and should
be planted for large plantation if there is a possibility of lethal yellows
(remember, a palm may last 100 years or more).
PROPAGATION AND CULTURE
Coconuts are almost
always grown from seed. Large, mature, fresh nuts, still in the husk, are
buried on their sides up to 1/2 to 2/3 of their thickness in loose, organically
rich soil and moistened frequently. This can be done in full or partial
shade. When the first leaves break out through the "eye", usually
after 1-3 months, the coconut, still without internal roots, can be left
to root and be transplanted later, can be temporarily established in a container,
or can be planted on its permanent site. (Appropriate planting distance,
30 feet). If an effort is made to prepare the planting hole with a rich
soil mixture, if partial shade is provided (with old fronds), and if some
protection is given from salt spray (while the tree is small), the young
tree can get off to a good start. Extra water is necessary. Fertilizer is
often not given but as in the case of all trees, it is highly desirable.
In the absence of data indicating other needs, use a fertilizer balanced
in nitrogen, phosphorous and potassium at the approximate rate of 1/4 lb.
per tree per year of each element, increasing gradually to 3/4 lb. per element
per tree per year the 6th year and thereafter. The fertilizer will be more
useful if mixed into the soil under the tree.
Trash (old fronds, residues
of nuts) should be removed from under the tree and weeds should be controlled.
A living mulch of legumes, such as Indigofera, Crotalaria, or Vigna are
often planted below the tree. (See EDN #26 pp. 5-6 for a discussion and
seed offer of two non-toxic crotalarias, or sun hemp, that can be used for
cut and carry forage). Some crops, especially cocoyams and upland taro and,
if rainfall is sufficient, peanuts and soybeans may be grown. These can
provide a cash crop while the tree is growing. The use of coconut groves
as pasture is not recommended.
'Malayan Dwarfs' and
hybrids may begin to produce in 4 years, tall coconuts in six years, and
production is continuous thereafter. Green fruits are obtained only by climbing
and cutting them free. Mature fruits that fall naturally are gathered regularly
and are best when used fresh. Fifty nuts per year is an average yield of
a good, mature, well cared for tree.
DISEASES AND PESTS
Coconuts have few pest
and disease. Trees often reach old age without significant problems. Yet,
occasionally, serious problems do occur.
The most commons diseases
are:
| Lethal
yellows -- kills the tree, use resistant varieties (above). Bud, not
tip, dieback -- sometimes cured with copper fungicides. |
| Yellow
mottling (Cadana) -- very gradual yellowing, no reliable control. |
| Trunk
rot -- prevent spread by burning. |
The most common pests are:
Red ring -- caused by nematodes. Destroy infected palms.
Rats -- ring the tree with sheet metal, prevent them from climbing from
tree to tree, poison with warfarin.
There are other localized diseases and pests.
USES
Coconut Water: The best
coconut water is obtained from full sized but still immature nuts with soft
endosperm. Coconut water contains about 6 percent sugar, and little else
of nutritional importance. The nut should be opened carefully, by chopping
the blossom end, in order to preserve the nut's uncontaminated drink. The
jelly-like endosperm is then eaten, often with a spoon.
Coconut Pulp: Coconuts
fall to the ground when ripe. At this time the water is slightly laxative.
The pulp is firm and is eaten without processing, or may be shredded and
dried to produce a long lasting product. The pulp may also be grated and
then squeezed to produce coconut milk, a water-oil emulsion. Extraction
is facilitated by soaking the grated coconut in water before squeezing through
a cloth. Oil is obtained at the household level by boiling the grated pulp
and skimming off the oil. The pulp can be dried to produce copra, which
is then pressed to remove the oil.
Sap: The sap is obtained
from the inflorescence by an intricate process. The unopened spathe of the
inflorescence is beaten softly, tied to keep it closed, and gradually bent
downward. Later the tip of the spathe is cut and the sap will begin to flow.
Each day a sliver is removed from the tip to keep the sap flowing, and this
can continue for 4 weeks.
The sap contains 10
to 15 percent sugar. It can be used as a beverage immediately or boiled
down to make palm sugar. If not used, the liquid, sweet toddy, ferments
rapidly to produce a wine and, if the wine is not used, will then ferment
to vinegar. However, the alcoholic toddy is frequently distilled to produce
a heavy spirit, arrack. The yeast that settles out of toddy can be used
to raise bread.
Cabbage and Starch:
The bud of the palm, removal of which kills the tree, is tender and used
for salad, either cooked or raw. The trunk makes poor sago (source of starch),
but can be beaten, ground and soaked in water to extract starch.
BREAD FRUIT
CLIMATE, SOIL AND OTHER NEEDS
The breadfruit tree
is at home in the hot, humid tropics. While common on islands and growing
in beach soils, it is seen throughout the tropics, even in heavy soils,
at mid elevations, and in monsoon climates, where it may loose its leaves
during the dry season.
VARIETIES AND THEIR CHARACTERISTICS
All varieties can be
divided into two classes. The seedy types are the normal and these are used
for their seeds, which resemble chestnuts. The seedless varieties, preferred
as a food, are all mutant forms. Breadfruit varieties are best known in
the South Pacific, and complete descriptions are available in publications
available from the Bishop Museum in Honolulu, Hawaii. In many places of
the tropics varieties are not distinguished nor are their individual characteristics
known. The cultivars differ only in small ways in their qualities as food.
PROPAGATION AND CULTURE
Seedy varieties of breadfruit
are propagated directly from the seeds. They should be fresh and clean,
and should be planted either in deep containers or in their permanent sites,
in rich, loamy soil, moist but with good drainage. Temporary shade is desirable,
and should be removed slowly. Young trees need no special care except perhaps
extra water during dry seasons until they are established (2 meters high).
Although manures or fertilizers are not normally added, such treatments
will speed growth and increase yields.
Seedless breadfruit
are planted from shoots that emerge from the more superficial roots of an
existing tree. Trees differ in their production of such shoots. When shoots
occur they must be protected from animals and people, and are more likely
to succeed if nurtured. Abrupt digging often results in a shoot coming from
a large parental root, but with little or no roots of its own. Such shoots
often do not survive transplanting.
A better technique is
to identify shoots early, dig around and below them and fill the area with
a rich, loose soil mixture. Give the shoot extra water and a little fertilizer.
When the shoot is 50 cm high, the parental root can be cut away a part at
a time, in order to encourage the plant to strengthen its own roots. This
can be done in three or four stages. The result will be strong new trees.
Another technique is
to dig up roots, taking cuttings 2 - 4 cm in diameter and 20 - 30 cm long
and planting them 8 - 10 cm apart in beds moderately shaded and kept moist.
A large number tend to die without sprouting. Propagation from stem cuttings
has not been very successful.
Young trees of the seedless
breadfruit are treated the same as described for the seedy type.
PESTS AND DISEASES
Generally there are
few pests and diseases, but there have been some specific, localized disease
problems. The fruits may rot (soft rot, Rhizopus) in a wet climate. Pruning
the tree to admit more air movement reduces this problem.
USES
The fruits of seedy
varieties fall when ripe and soft. They should be picked up promptly to
avoid spoilage, and then removed from the pulp by hand. Sometimes this is
done in a basin of water. The seeds are used immediately or are superficially
dried to hold for a few days, as when marketing them. The most common technique
is to boil the seeds for about an hour. Salt is usually added to the water.
The seeds are then cooled and peeled by hand. They may be eaten directly
or can be mashed and combined with other foods. They are starch-like in
flavor, of dry texture, and agreeable in flavor.
The fruits of seedless
varieties will not fall until ripe, and in doing so smash themselves into
a useless and dirty pulp. The fruits are normally harvested as needed for
eating or for selling fresh. Their useful life is short, perhaps a week.
Fruits can be harvested at any stage. In fact, the male and female flower
buds are often taken as a cooked vegetable. However, it is the mature but
still green fruits that are the best food, rich in starch but very low in
protein, fat, minerals and vitamins.
The entire breadfruit
is often baked in the South Pacific, but this is a long, slow process. A
practical technique is to cut the fruit into pieces, about the same size
as those of boiled potatoes. They are often peeled but it is not necessary
to do so. The hard and more fibrous core is usually discarded. The pieces
are baked until soft and then are used just as a potato. Alternatively the
partially cooked piece may be cut in strips or slices, and fried.
The cooked and mashed
breadfruit can be used in baked goods in partial substitution for flour.
Whole sections of fruit are stored in sealed pits in the South Pacific,
where they ferment and can be eaten during the off-season.
Large, over-mature fruits
can be harvested and will ripen in a few days. The entire fruit is often
roasted and makes a sweet dessert, something like a pudding, though not
everyone likes the unique taste.
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Table 1. A SUMMARY OF THE FOOD USES OF THREE TROPICAL FRUITS.
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Plant Part
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Banana &
Plantain
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Coconut
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Breadfruit
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Edible leaf
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The tender leaf
with the stem in an emergency.
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The tender heart
when the tree is removed.
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Very young leaves.
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Stem
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The tender core
is sometimes eaten or extracted for starch.
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The trunk can
be ground as a starch source.
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Flower
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Parts of the
flower are eaten as an artichoke.
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The pollen can
be collected as food.
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Can be used
as a boiled vegetable.
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Immature fruit
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Boiled or fried
as a starchy staple. Can be extracted as starch or dried as a flour.
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Can be collected
as a drink or boiled to sugar.
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Used as a boiled
vegetable, a starchy stable and stored.
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Mature fruit
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The soft pulp
can be eaten raw or cooked, or can be incorporated into baked products
and fermented beverage.
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The fruit is
eaten ripe, dried, extracted for emulsion (millo) or for its edible
oil.
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The ripe, soft
fruit is edible raw but is more frequently baked.
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Seed
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See above. The
germinating nut is eaten as a vegetable.
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The seed of
some varieties are boiled or roasted.
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Table
2. THE PRINCIPLE NUTRITIONAL CONTRIBUTION OF THREE TROPICAL FRUITS.
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Nutrient
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Banana &
Plantain
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Coconut
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Breadfruit
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(Ripe fruit)
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(Mature nut)
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(Mature hard
fruit)
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(Seed)
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Sugars
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high to very
high
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medium low
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low
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low
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Starches
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high to very
high
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very low
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very high
|
high
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Unsaturated
fat
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almost none
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low
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almost none
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low
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Saturated fat
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almost none
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almost none
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very low
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Protein
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low
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medium
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very low
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medium to low
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Vitamin A
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low
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very low
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very low
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very low
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Vitamin B
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B6ís high
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medium
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low
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medium
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Vitamin C
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medium
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medium
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low
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medium
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Vitamin E
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low
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medium
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low
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low
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Significant
minerals
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potassium
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ECHO, 17430 Durrance Rd., North Ft. Myers FL 33917, USA
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Green - Seeds Co., Ltd.
81/10B Ho Van Hue Street, Phu Nhuan District, Ward 9, Ho Chi Minh City, Vietnam
Tel: +84 (8) 847 6901 - Fax: +84 (8) 844 1392 - Email: info@green-seeds.com
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