Artocarpus camansi

The morphology of the breadnut is a tree up to tall with leaves long and wide and are pinnately lobed. The fruit is globular, weighing and are long by wide with a yellow-green color and each mature tree can produce 600–800 fruits per year. Additionally, when ripe, the interior of the fruit is off white with a sweet taste and aroma. The fruit of the breadnut is mostly seed and the number of seeds per fruit can range from 12 to 150 per fruit at a mass of around per seed. The seed of the fruit are normally spread by flying fox and other mammals. Similar species Artocarpus camansi can be distinguished from the closely related A. altilis (breadfruit) by having spinier fruits with numerous seeds. Meanwhile, A. mariannensis can be distinguished by having dark green elongated fruits with darker yellow flesh, as well as entire or shallowly lobed leaves. == Taxonomy ==

The species was first described in 1837 by the Spanish friar and botanist Francisco Manuel Blanco from specimens in the Philippines. The specific name is derived from the plant's Tagalog name kamansi. Other common names for plant include chataigne, castaña 'tropical' (French and Spanish for the unrelated but culinarily similar chestnut), kapiak in New Guinea, katahar in Guyana, kluwih in Indonesia, sukun biji in Malaysia, kos-del, gamasi in Makassarese, (කොස්දෙල් ) in Sri Lanka, pan de fruta in Dominican Republic (Spanish for its relative breadfruit), labapin in Haïti, and pana de pepita in Puerto Rico. ==Distribution and habitat==

Artocarpus camansi is likely endemic to New Guinea, the Maluku Islands, and the Philippines. Breadnut trees can usually be found in tropical environments along low-lying areas at an elevation of , inundated riverbanks, and in freshwater swamps. ==Uses==

One source states that A. camansi has "high nutritive value but it is an under-utilised food source". Although not as commonly eaten as the breadfruit, it is an important crop in New Guinea, where the breadnut is a staple crop. Usually the fruit is consumed when it is immature; thinly sliced pieces are boiled in soups. In South Asia and the Caribbean it is curried and eaten. The seeds are also of economic value in the Caribbean, Central and South America because they taste like chestnuts. As a result, the seeds can be roasted, boiled, canned, or processed into paste, butter, flour or oil. ==See also==