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Butia capitata (yatay or jelly palm)

Butia capitata (yatay or jelly palm)

Very hardy palm, yielding to 40 degrees latitude in coastal areas; withstands temperatures down to - 5oC in rainfalls between 250 - 800 mm. Fruit edible with edible nut; oil extracted from kernels. Monoecious; seed coat needs scarification (by sanding or removal) to germinate; potential forage species for coastal SE Australia.

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