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Eugenia dysenterica is a tree from the family Myrtaceae (order Myrtales), native of the Cerrado, the central savannah region of Brazil. It is locally known by the Portuguese names cagaita or cagaiteira.
The plant can be easily reproduced from seeds (which contain about 50% water and cannot withstand drying). Planted 2 cm (0.79 in) deep, they germinate in 40 to 60 days. It can also be reproduced in vitro from gems. The plant is adapted to the poor soils of the Cerrado but benefits from fertilizers containing calcium and phosphorus as well as organic fertilizers. Agricultural pests include the brown spot disease, caused by a fungus (Phleosporella sp.), leaf-cutting ants, and fruit flies such as Anastrepha obliqua.
The fruits is edible raw, but when consumed in quantity it has a laxative effect — which justifies the species name dysenterica (as well as the local Portuguese name). It keeps for three days at room temperature, or 10 days if refrigerated. It is locally used for sweets, jams, beverages, and sherbets, either at home or by small-scale industries. It contains substantial quantities of polyunsaturated fatty acids (chiefly linoleic acid and linolenic acid) and vitamin C (18 mg/100g). Unripe berries can be used for cattle feed.
Eugenia abbreviata · Eugenia aboukirensis · Eugenia aceitillo · Eugenia acrisepala · Eugenia acunae · Eugenia acutissima · Eugenia albida · Eugenia amoena · Eugenia amplifolia · Very Fine Leafed Cherry · Eugenia arianae · White stopper
Text excerpted from the Wikipedia article Eugenia dysenterica by its contributors, under CC BY-SA 4.0; the excerpts are shared under the same licence.
Life form, climate and native range: World Checklist of Vascular Plants, Royal Botanic Gardens, Kew (CC BY 3.0), reformatted; see Plants of the World Online.
