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Subject: The Mimosa tree, Albizzia julibrissin, sometimes called Silk tree, has attractive and fragrant pom-pom like flowers and interesting fern-like foliage. This deciduous tree is attractive to bees, butterflies, and birds. This tree grows to 20?30'. Mimosa trees are fast-growing but rather short-lived. It has a single trunk with smooth gray bark. Each bipinnate leaf is made up of hundreds of tiny leaflets coated in white hairs, giving the foliage a silvery cast. In late winter or spring the domed crown is decked in sprays of small, globular, golden yellow flower heads. (naturehills.com)
Amazonas06 - 098 * Late afternoon would be spent visiting a village along the Rio Negro or taking another wildlife cruise in the canoes.

Amazonas06 - 099

Amazonas06 - 100 * Village girls watching an afternoon game of soccer.

Amazonas06 - 101 * Score!

Amazonas06 - 102 * Mimosa tree seedpod.

 
Amazonas06 - 104 * A family displays their catch of the day.

Amazonas06 - 105

Amazonas06 - 106 * The Rio Negro version of the Magic Eight Ball. Ask a question and turn over a turtle. It is decidely so...

Amazonas06 - 107 * Remote villages have a generator and satellite TV.

Amazonas06 - 108 * The cassava or manioc (Manihot esculenta) is a woody shrub of the Euphorbiaceae (spurge family) that is extensively cultivated as an annual crop in tropical and subtropical regions for its edible starchy tuberous root, a major source of carbohydrate. The cassava plant gives the highest yield of food energy per cultivated area per day among crop plants, except possibly for sugarcane. The root cannot be consumed raw, since it contains free and bound cyanogenic glucosides which are converted to cyanide in the presence of linamarase, a naturally occurring enzyme in cassava. Cassava varieties are often categorized as either sweet or bitter, signifying the absence or presence of toxic levels of cyanogenic glucosides. For some smaller-rooted sweet varieties, cooking is sufficient to eliminate all toxicity. The larger-rooted bitter varieties used for production of flour or starch must be processed to remove the cyanogenic glucosides. The large roots are peeled and then ground into flour, which is then soaked in water, squeezed dry several times, and toasted. The starch grains that float to the surface during the soaking process are also used in cooking. (Wikipedia) This is a typical manioc flour processing area.

Copyright © 2006 Patricia E. Beebe and David R. Beebe (B2 Photo & Video)

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