ingredient information
Ramon Nuts Organic
Farmers in Mesoamerica relate that the leaves, branches, and sap can be fed to livestock to increase the output of milk by 1 to 2 liters a day. This may be why they are called Ramon nuts, which translates to the "forage tree". The whole fruit can be eaten raw, or made into jams and jellies. The leaves are edible as well and can in fact be eaten right off the tree, or used to make a tasty caffeine free tea. Mayans used the sap to help cure stomach digestive problems. The nuts can make a wonderful coffee substitute that has a taste that is similar to a blend of chocolate and coffee and all one has to do is grind up the whole nuts with a coffee grinder, or you may make a beverage out of the powdered nut. The Ramón Nut (Breadnut) tree grows abundantly among the Mayan ruins in Mexico’s Yucatan and Tikal in Guatemala’s Peten, and is a dominant tree species that grows throughout lowland Central America. It is a large tree with a straight trunk averaging 3 feet in diameter and reaching heights up to 120 feet (36.5 meters), towering above the ancient Maya temples and pyramids. The fruits or “berries� are a yellowish-green or orange color, and about 1 inch (2.5 cm) in diameter. Inside the fruit (berry) is the nut (or seed). To the ancient Mayans, Ramón Nut was an important food crop, especially at times of drought when corn yields were poor. Today, this ancient Mayan staple continues to offer a number of nutritional benefits, and its' versatility enables it to be used in many applications. These applications include: nutrition bars, flour based foods, protein drinks, tea & coffee alternatives and cereals. The whole dried nut is flavor neutral whereas the roasted nut has a nutty-cacao, coffee flavor. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified.