Abstract
Abstract Palms (Arecaceae) are cultivated as food and for food products derived from their fruit and hearts of palm. They are also widely used as ornamentals in tropical landscapes given their wide appeal. This chapter describes the origin and distribution, ecology, general characteristics, cultivar development, cultural practices (including disease, pest and weed management), harvesting, postharvest handling and utilization of acai or assai palm (Euterpe oleracea), peach palm (Bactris gasipaes), wine palm or buriti (Mauritia flexuosa) and pataua (Oenocarpus bataua).
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