Artocarpus odoratissimus is the scientific name for the Marang tree.
Here's some key information about it:
Native to: Borneo, Palawan, and Mindanao Island.
Closely related to: Jackfruit, cempedak, and breadfruit trees.
Description:
Evergreen tree growing up to 25 meters tall.
Leaves are similar to breadfruit leaves but a little less lobed.
Fruit has a strong scent, often described as similar to durian but less intense.
Uses:
The fruit is the main part consumed, either fresh or cooked.
Seeds are also edible, often roasted or boiled.
Other parts of the tree have various traditional uses.
Cultivation:
Climate: Marang trees thrive in humid tropical climates with abundant rainfall. They prefer areas with annual rainfall of 1500-5000 mm and a dry season of no more than 3 months.
Soil: They require well-drained soil, preferably loamy or sandy loam. The soil should be fertile and have a slightly acidic to neutral pH.
Propagation: Marang trees are primarily propagated from seeds. Seeds lose viability quickly, so they should be sown immediately after extraction from the fruit. Seedlings are often transplanted to containers once they have developed their first true leaves.
Growth: Young plants require some shade, but they need increasing light levels as they mature.
Fruiting: Trees can begin to bear fruit as early as 4-6 years old.
Nutritional Value:
Rich in Vitamins and Minerals: Marang fruit is a good source of vitamins A, B, and C, as well as minerals like magnesium, zinc, and iron.
High in Carbohydrates: The fruit contains a significant amount of carbohydrates, providing energy.
Fiber Content: Marang fruit is a source of dietary fiber, which aids in digestion.
Antioxidants: The fruit may contain antioxidants that can help protect the body from cell damage.
Note:
The nutritional value of Marang fruit may vary depending on factors such as growing conditions and ripeness.
More research is needed to fully understand the nutritional composition and potential health benefits of this fruit.
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