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Gevuina nut (Gevuina avellana, Proteaceae), a cool climate alternative to macadamia

La nuez de Gevuina (Gevuina avellana, Proteaceae), una nuez equivalente a Macadamia para climas frescos

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Abstract

World horticultural export markets are growing rapidly. The affluent societies of developed countries are increasingly interested in novel foods, particularly if they have added health value. Nut exports in general are growing rapidly as a convenient snack, nutritious health food, and to be added to confectionery or processed into various subproducts. Gevuina is a little known proteaceous tree nut from southern Chile and Argentina. It is similar in quality to the nut with the fastest export growth: macadamia. Unlike the subtropical macadamia, gevuina prospers in cooler oceanic climates. Attempts are under way to develop gevuina commercially in Chile and New Zealand. We review the present knowledge on gevuina and discuss its limitations and prospects for development. A considerable amount of research is still needed to develop gevuina commercially but it could have a promising future. One of the main limitations to gevuina propagation (infection withPhytophthora,) has been identified.

Resumen

Los mercados mundiales de exportación horticola están creciendo aceleradamente. Las sociedades prospéras de poises desarrollados están coda vez más interesados en comidas novedosas, particularmente si además poseen valor para la salud. Las exportaciones de nueces en general están creciendo rápidamente como snacks, alimentas saludables y nutritivos, para ser agregadas a golosinas y procesadas en diversos subproductos. Las poco conocidas nueces de gevuina provienen de un árbol de la familia Proteaceae del sur de Chile y Argentina. Sus cualidades son semejantes a las de la nuez de mayor crecimiento en valor de exportaciones: la macadamia. A diferencia de las macadamias, de origen subtropical, la gevuina prospéra en climas oceánicos más frescos. Se está intentando desarrollar comercialmente la gevuina en Chile y Nueva Zelandia. Este trabajo revisa el conocimiento actual sobre gevuina y discute sus limitaciones y potencial de desarrollo futuro. Aún queda mucho para investigar para desarrollar la gevuina, pero podria tener un futuro prometedor. Una de las limitantes initiales más serias para la multiplicatón de gevuina, la infección porPhytophthora cinnamomi, ha sido identificada.

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Authors and Affiliations

  1. Crop and Food Research Institute, Invermay Agricultural Research Centre, Private Bag 50034, Mosgiel, New Zealand

    S. Halloy, A. Grau & B. McKenzie

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  1. S. Halloy
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  2. A. Grau
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  3. B. McKenzie
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Halloy, S., Grau, A. & McKenzie, B. Gevuina nut (Gevuina avellana, Proteaceae), a cool climate alternative to macadamia. Econ Bot 50, 224–235 (1996). https://doi.org/10.1007/BF02861453

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