A Sea of Ramon

I first learned about ramon seeds shortly after moving here. Known as "Yaxox" in Mayan, the ramon tree (Brosimum Alicastrum) is a member of the fig family, which also includes mulberry trees. Referred to as "corn tree" by the Maya civilization, its nut was a staple food crop, capable of being stored for lengthy periods of time, that was roasted, ground into a flour and combined with corn for baking or boiled and eaten like potatoes. Ramon nuts are actually the seed of the ramon fruit. They have zero fat and can be ground into flour which is gluten-free making it a nutritious addition to gluten-free flours. Ramon flour is very high in potassium, fiber and tryptophan, the amino acid that helps calm stress and anxiety. Ramon nuts were used medicinally by the Maya to detoxify the liver and promote lactation in nursing women. Other common names for ramon nuts are ojoche, mojo. breadnut and mayanut.

Ramon was integral to the physical and spiritual life of the Maya as evidenced by their 4th day-sign glyph, KAN, meaning "the seed" ... which is a depiction of a ramon seed.

Enrique and I have been championing the re-popularization of ramon seeds since we first heard about them, and understood their importance, not only as a food, but as a way for the people of the rainforest to earn a living in harmony with the trees of the jungle (see www.ixcanaan.com). Through the support of various organizations, the women's group of Ixlu (our neighboring village) now operates a full-fledged production/packaging facility for Ramon Flour and Ramon Beverage.
(see http://www.teeccino.com/ramonnut1.aspx AND http://www.theequilibriumfund.org/page.cfm?pageid=2890 ).


Just before Christmas, we were pleased to be able to visit this new facility while in full operation to see their complete, professional setup.

The first step, when the seeds are brought into the facility is to do a primary hand cleaning to remove sticks and stones and other debris.

The seeds then spend from 4 to 7 days, depending on the weather, in solar dryers.

Then they are put through a "forced air" dryer to take even more moisture out.

After which the seeds are loaded into a professional "toasting/roasting" machine that roasts them lightly for flour, or darker for the beverage/coffee substitute.

The facility is also equipped with a professional oven for baking the breads, cakes and cookies which are being marketed to local people as well as to the tourism industry.

The group is marketing a range of products, from fresh bread and cookies that are sold locally, to flour and coffee substitute that are now waiting FDA approval to begin sales in foreign countries