Ojoche
Brosimum alicastrum
Native Region
Mexico to Brazil and Caribbean
Max Height
30-45 meters (100-150 feet)
Family
Moraceae
Conservation
LC
Uses
Distribution in Costa Rica
Legend
Elevation
0-800m
Regions
- Limón
- Alajuela
- Heredia
- Puntarenas
- Guanacaste
- San José
Season
Flowering
Jun-Jul
Fruiting
Sep-Nov
Ojoche (Breadnut / Maya Nut)
The Ojoche (Brosimum alicastrum), known as the Breadnut or Maya Nut, is one of the most important food trees in Mesoamerican history. Its nutritious seeds fed millions of Maya people for over 3,000 years, and its presence around ancient ruins has helped archaeologists locate lost cities in the jungle. Now rediscovered as a superfood, the Ojoche offers hope for food security in a changing climate—drought-resistant, productive, and highly nutritious.
Quick Reference
- Scientific Name
- Brosimum alicastrum
- Family
- Moraceae (Fig/Mulberry Family)
- Max Height
- 30-45 m (100-150 ft)
- Seed Production
- 100-400 kg/tree/year
- Conservation
- Least Concern
- Cultural Status
- Sacred Maya food tree
iNaturalist Observations
Community-powered species data
900
Observations
186
Observers
📸 Photo Gallery
Photos sourced from iNaturalist's community science database. Browse all observations →↗
Taxonomy & Classification
The Ojoche belongs to the Moraceae family, making it a relative of figs, mulberries, and breadfruit. Like its relatives, it produces abundant latex when cut. The genus name Brosimum comes from Greek meaning "edible," while alicastrum references its similarity to water chestnut flour.
Common Names
| Language/Region | Common Name(s) | Meaning |
|---|---|---|
| Spanish (Costa Rica) | Ojoche, Ramón | Indigenous names |
| English | Breadnut, Maya Nut | Bread substitute / Maya food |
| Mayan Languages | Ox, Ramón, Iximché | Various local names |
| Spanish (Mexico) | Ramón, Capomo | Regional names |
| Spanish (Guatemala) | Ujuxte, Masico | Indigenous origins |
Physical Description
Overall Form
The Ojoche is a majestic rainforest tree that often emerges above the canopy. It has a straight, cylindrical trunk, dense rounded crown, and produces white latex when cut. The tree is evergreen or briefly deciduous and produces massive quantities of nutritious seeds.
Distinctive Features
Trunk & Bark
- Trunk: Straight, cylindrical
- Bark: Gray-brown, smooth to slightly rough
- Buttresses: Small or absent
- Latex: Abundant white latex when cut
- Branching: High, forming rounded crown
Leaves
- Type: Simple, alternate
- Shape: Elliptic to oblong
- Size: 5-15 cm long
- Margin: Entire
- Texture: Leathery, glossy above
- Stipules: Present, deciduous
Flowers
- Type: Tiny, in spherical heads
- Color: Greenish-yellow
- Size: Flower heads 8-15 mm
- Timing: Dry season
- Arrangement: Males and females separate
Fruits & Seeds
- Fruit Type: Round drupe
- Size: 2-3 cm diameter
- Color: Yellow-orange when ripe
- Flesh: Sweet, edible, thin layer
- Seed: Single, large, highly nutritious
- Production: Prolific, up to 400 kg/tree
What makes Ojoche seeds remarkable: - Nutritional value: High protein (13%), calcium, potassium, fiber - No gluten: Suitable for celiac diet - Drought resistant: Produces during dry years when corn fails - Storage: Seeds keep well for months - Versatility: Flour, coffee substitute, animal feed, fresh eating One mature tree can produce enough seeds to feed a family for months.
Distribution & Habitat
Native Range
Geographic Distribution
Distribution in Costa Rica
The Ojoche is found in both dry and wet forests of Costa Rica, though it is most abundant in moist to wet lowland forests on both the Pacific and Caribbean slopes.
| Province | Prevalence | Notable Locations |
|---|---|---|
| Guanacaste | Common | Dry forest fragments, Santa Rosa NP |
| Puntarenas | Common | Corcovado, Manuel Antonio area |
| Limón | Common | Caribbean lowlands, La Selva area |
| Alajuela | Moderate | Northern zone, Arenal |
| Heredia | Moderate | Braulio Carrillo buffer zones |
| San José | Uncommon | Remnant forest patches |
Preferred Habitat
- Elevation: Sea level to 1,000 m (rarely to 1,500 m)
- Climate: Dry to wet tropical forests
- Rainfall: 1,000-4,000 mm annually
- Temperature: 22-30°C
- Soil: Deep, well-drained; tolerates limestone
- Light: Shade tolerant when young, emergent when mature
- Special: Indicator of good soils, often near Maya ruins
Ecological Significance
Forest Ecosystem Role
The Ojoche plays a crucial role in tropical forest ecosystems: - Wildlife food source: Seeds and fruit eaten by 60+ species - Canopy structure: Emergent tree provides forest architecture - Year-round resource: Fruiting during lean periods - Forest regeneration: Shade-tolerant seedlings regenerate forest - Nutrient cycling: Deep roots bring nutrients from depth Where Ojoches thrive, forests are healthy and wildlife abundant.
Wildlife Interactions
Mammals
- Spider Monkeys: Major consumers
- Howler Monkeys: Important dispersers
- White-faced Capuchins: Frequent visitors
- Tapirs: Eat fallen fruit and seeds
- Peccaries: Ground foragers
- Agoutis: Cache and disperse seeds
- Bats: Fruit and seed consumers
Birds
- Great Curassows: Major seed predators
- Crested Guans: Important consumers
- Parrots: Seed predators/dispersers
- Toucans: Fruit consumers
- Many songbirds: Fruit pulp consumers
Other
- Leaf-cutter Ants: Sometimes harvest leaves
- Various beetles: Seed predators
- Pollinators: Small insects, wind
Archaeological Significance
Finding Lost Maya Cities
Archaeologists have discovered that the presence of Ojoche trees is one of the most reliable indicators of ancient Maya settlements. The Maya planted these trees extensively around their cities—so reliably that satellite imagery showing Ojoche groves has led to the discovery of previously unknown Maya sites buried beneath the jungle canopy. The trees persist for centuries after cities are abandoned, serving as living markers of lost civilizations.
Cultural & Economic Importance
Maya Civilization Food Source
Nutritional Profile
| Nutrient | Amount per 100g (dried) | Comparison |
|---|---|---|
| Protein | 11-13 g | Higher than corn |
| Fiber | 8-15 g | Excellent source |
| Calcium | 200-300 mg | Higher than milk |
| Potassium | 1,000+ mg | Very high |
| Iron | 3-4 mg | Good source |
| Tryptophan | High levels | Mood/sleep benefits |
Modern Uses
| Use Category | Application | Details |
|---|---|---|
| Human Food | Flour, roasted seeds | Bread, tortillas, beverages |
| Coffee Substitute | Roasted and ground | Caffeine-free, nutritious |
| Animal Feed | Fodder for livestock | Leaves and seeds high quality |
| Timber | Construction, furniture | Durable, attractive wood |
| Latex | Chicle substitute | Historical gum production |
| Reforestation | Agroforestry systems | Productive restoration species |
The Ojoche is increasingly recognized as a climate adaptation crop: - Drought resilient: Produces seeds even in dry years - Perennial: No annual replanting needed - Shade providing: Works in agroforestry systems
- Food security: Backup when annual crops fail - Carbon storage: Long-lived trees sequester carbon Organizations like the Maya Nut Institute work to restore this ancient food tradition for modern food security challenges.
Conservation Status
Current Assessment
Conservation Status
- IUCN Red List
- Least Concern
- Population Trend
- Decreasing (deforestation)
- Protection
- Common in reserves; cultivation increasing
- Threats
- Habitat loss, underappreciation as food
Conservation Opportunities
Challenges
- Forest conversion continuing
- Knowledge of food use fading
- Underutilized potential
- Some genetic erosion concerns
- Climate change effects uncertain
Opportunities
- Growing "superfood" interest
- Agroforestry integration
- Cultural revitalization movements
- Carbon credit potential
- Rural livelihood development
- Climate adaptation planting
Cultivation & Propagation
Growing Ojoche
Propagation
From Seeds
- Collect ripe yellow-orange fruits
- Remove flesh (eat it—it's delicious!)
- Seeds viable for only 2-4 weeks
- Plant fresh, 2-3 cm deep
- Germination in 2-4 weeks
- Shade seedlings for first year
Growth Pattern
- Height: 1-1.5 m per year when young
- First fruit: 4-8 years from seed
- Full production: 15-20 years
- Lifespan: 100-200+ years
Growing Conditions
- Sun: Full sun when mature; shade tolerant young
- Soil: Deep, well-drained; tolerates limestone
- Water: Moderate; drought tolerant when established
- Spacing: 8-12 m for production
- Frost: Tropical only; frost sensitive
- pH: 5.5-7.5
Harvest & Processing
- Fruits fall when ripe (March-June typically)
- Collect seeds, remove flesh
- Dry seeds for storage or roast immediately
- Grind dried seeds for flour
- Roast for coffee substitute
Identification Guide
How to Identify Ojoche
Definitive Characteristics:
- Abundant white latex when bark or leaves cut
- Simple alternate leaves with entire margins
- Round orange fruits (2-3 cm) when present
- Large single seed inside each fruit
- Straight trunk with gray-brown bark
- Rounded dense crown in canopy/emergent
Where to See Ojoche in Costa Rica
| Location | Access | Notes |
|---|---|---|
| Santa Rosa National Park | Protected area | Dry forest specimens |
| Corcovado National Park | Guided tours | Large trees in primary forest |
| La Selva Biological Station | Research access | Studied population |
| Monteverde area | Cloud forest reserves | Higher elevation specimens |
| Guanacaste rural areas | Roadside | Traditional use areas |
| Peninsula de Nicoya | Various | Cultural landscape presence |
External Resources
Community observations and photos
Conservation and food security work
Underutilized food plants research
References
📚 Scientific References & Further Reading
Peters, C.M. & Pardo-Tejeda, E. (1982). Brosimum alicastrum (Moraceae): uses and potential in Mexico. Economic Botany
Gillespie, A.R., et al. (2004). Ecology and management of Brosimum alicastrum. Journal of Tropical Ecology
Lentz, D.L., et al. (2014). Forest ecology and ancient Maya land use. Ancient Mesoamerica
If you want to taste history, seek out Maya Nut products in Costa Rica's rural markets or specialty stores. The roasted seeds make a nutritious, caffeine-free coffee substitute with a rich, chocolatey flavor. Maya Nut flour can be used in baking. When visiting forested areas during fruiting season (March-June), listen for the sound of falling fruits and look beneath large forest trees— you might find fresh Ojoche to sample. The sweet orange flesh around the seed is delicious raw, while the seed itself should be roasted or processed.
