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Plants & People: The Intersection of Botany and Human Experience

Pouteria lucuma: An exploration of historical and modern medical uses of the Andean lucuma fruit

Nomenclatural History

Pouteria lucuma is a fruit with an ever-changing nomenclatural history. Though commonly known as lucuma, there are many regional names for this fruit. It is known as logma in the Bolívar region of Ecuador, lohma or louma in the Cotopaxi region of Ecuador, lucma or lucmo throughout Ecuador, lucumo in the Lima region of Peru, maco or rucma in Colombia, and mamón in Costa Rica (Pennington, 1990, pp. 381-385; Thulin et al., 2021). The current common name, lucuma, is a derivative of these indigenous names. First appearing in scientific literature as a genus, Lucuma fell within Icosandria Digynia according to the Linnean sexual system, as described by Juan Ignacio Molina’s “Saggio”. Since then, Lucuma has been used by multiple authors to describe a genus of Sapotaceae beyond the Andean region, including Asia, Australia, and Africa. This genus is currently synonymous with Pouteria, based on work published by T.D. Pennington (Thulin et al., 2021). The lucuma fruit, now known as Pouteria lucuma (Ruiz and Pavón) Kuntze was initially known as Lucuma bifera Molina, with other historic binomial names including Achras lucuma Ruiz and Pavón, Lucuma obovata Kunth, and Pouteria insignis Baehni (Pennington, 1990, pp. 381-385; Thulin et al., 2021).

Evolutionary History

Pouteria lucuma belongs to the family Sapotaceae within the order Ericales (Ericales, n.d.). The number of genera in the Sapotaceae family has fluctuated, from Aubréville’s historic 122 to Pennington’s current 53, all based on morphological characteristics (de Faria et al., 2017; Swenson & Anderberg, 2005). Because of Pennington's wide generic concepts, the genus Pouteria includes 304 species with pantropical distributions (Swenson & Anderberg, 2005). Phylogenetic reconstructions have demonstrated that Pouteria is polyphyletic, meaning that the type species from the New World should be placed in their own clade separate from other tropical Pouteria species (de Faria et al., 2017; Swenson & Anderberg, 2005; Thulin et al., 2021). This large genus shows homoplasy instead of synapomorphies, because of the previous reliance on morphological classifications instead of genetic analysis (de Faria et al., 2017; Swenson & Anderberg, 2005). New molecular evidence suggests that there is a strongly supported clade that includes P. lucuma that should be separated from Pouteria and reinstated under the genus Lucuma (Thulin et al., 2021).

Although the molecular phylogeny of P. lucuma specifically has not been published yet, there is morphological evidence of relation to Pouteria campechiana, a member of the former Lucuma genus, supported by geographical evidence (Pennington, 1990, pp. 381-385; Thulin et al., 2021). By looking at the molecular phylogeny of the Pouteria genus and focusing on P. campechiana, we can gain insight into P. lucuma’s evolutionary history (de Faria et al., 2017).

Lucuma grows on a subtropical fruit tree that originated in the Ecuadorian and Peruvian Andes mountains (Duarte & Paull, 2015, pp. 117–123). Its current distribution is from Andean Colombia heading southward to Northern Chile, growing in wet montane and cloud forest, usually between a 1500 and 3000 m altitude, but can rarely be seen as low as 700 m (Pennington, 1990, pp. 381-385). The lucuma tree is most suited to sandy or sandy loam soils with high contents of organic matter and good drainage. It is able to moderately tolerate salinity and alkalinity, but the ideal pH is around 6.5-7.5. The tree is adapted to fairly dry conditions, but needs rainfall of about 800-1,000 mm per year to give higher yields. The ideal temperature for fruit production is between 18 °C and 24 °C, and the tree is killed by temperatures lower than -5 °C. It is able to grow in full sunlight and flowers and fruits year-round in ideal conditions (Duarte & Paull, 2015, pp. 117–123).

Historical Reports of Lucma

The first written report of Lucuma occurred in 1531 in the Chinchasuyu region of Ecuador (Morton, 1987). A myth recorded in the Huarochiri manuscript in the late 1600s includes lucuma as part of a creation myth (Columbus,1998). However, there is a clear legacy of the fruit’s importance to the native Peruvian and Ecuadorian people long before that. Plant remains in native settlements in Chile dating back to 2500 AD. The quantity of remains suggests lucuma was once a staple in local diets (Cohen, 1978). Lucuma served as more than just food to these groups. Lucuma pottery was often buried with the ancient indigenous people of coastal Peru, the Nazca (600-200 BC) and Moche (100-700 AD) (Morton, 1987). These double spouted bottles made from four lucuma fruits represented fertility, both human and agricultural. The lucuma forms were tied to lactation, and the linked structure of four fruits is likely a reference to the different seasons (Elder, 2015).

Domestication History

Little is known about the domestication history of P. lucuma. There is some evidence it was actively cultivated by the Moche empire around 200 AD, who irrigated large numbers of trees for harvest (Pozorski, 1979).. However, it is unclear if the tree was ever formally domesticated, as there are no obvious differences between ancient and modern P. lucuma specimens (Cohen, 1978). There do exist various cultivars today, which does suggest some selection, whether natural or artificial, for different traits in different geographic ranges. Many of the cultivars native to the Andes outside of Chile, Peru, and Ecuador are larger, drier, and less sweet than the more commercial cultivars. They are not suitable for desserts, although they are still utilized as chicken feed (National Research Council, 1989).

Cultivation Practices

Cultivation of lucuma is concentrated in Andean highland, but it is still cultivated in several other places, such as Auckland in New Zealand and Arizona in the US. Lucuma requires higher elevation in tropical climates with medium rainfall and lower elevation in subtropics. It does not do well in hot tropical lowland areas. Since some non-native cultivated places lack water, such as Arizona, irrigation is required for the trees to grow well. rhoncus aenean.
Lucuma's success rate of seed germination is low and slow, taking between about 25 and 40 days. Seedlings' juvenile period can take 7-15 years. When young, weed control is important, as growth in the first 2 years is slow. Pruning begins when young to form 3-4 well-spaced main scaffold branches that will open up the canopy. Thereafter branches longer than 30-40cm can be tipped to promote further branching. Pollination is by bees. Fruit takes 8-9 months to mature from pollination. Lucuma tree start producing fruit after 4 or 5 years, and tree flowers and fruits throughout the whole year. Ten-year-old trees can produce 200-300 fruit per year (Prolucuma, 2010). After mature fruit falls from the tree, they need several days to ripen before they are consumed. The useful maturity indice for lucuma is the change in color from green to yellow (Lizana, 1980). Fruit is dry and mealy with consistency similar to a hard-boiled egg yolk. In Chile, the harvesting season for lucuma is from June through November. After harvesting, lucuma fruit can be stored at 7 °C without being affected (Sandoval, 1997).

Nutritional Value

Lucuma fruit is a good source of iron, zinc, calcium, fiber, minerals, β-carotene, and niacin (Yahia 2011). Fruits have significant high protein content and high insoluble dietary fiber, but the amount of vitamin C is not as much as other fruits. Although the amount of vitamin C is not high, but it has high levels of anti-inflammatory polyphenols, which is the highest concentration of phenolic among other Peruvian fruits (Silva et al., 2009). Because of high insoluble dietary fiber, lucuma fruit can prevent gut diseases such as Colorectal polyp and regulate the digestive tract. They can act as antioxidants that can help prevent cancer and cardiovascular diseases, as well as diabetes (Silva et al., 2009). Lucuma fruit extraction contains a compound that behave as α-glucosidase inhibitors, which have a hypoglycemic effect and attenuate blood glucose level. Due to lucuma's high bioactive compound content and antioxidant and antihyperglycemic properties, lucuma will be able to become a functional food (Fuentealba et al., 2016). Lucuma nut oil promotes skin regeneration and accelerates wound healing. As a result, it may be used in medicine and skin care (Rojo et al., 2010).

Human Experience

Lucuma fruit is a natural sweetener. Est placerat Before Europeans cultivated sugarcane, sugar was a luxurious good, so people chose natural sweetener as substitutions of sugar (Mintz, 1985). Lucuma fruit has a distinctive flavor that resembling caramel, butterscotch, or maple and can be used to flavor ice cream, yogurt, and other desserts (Ma et al., 2004). In Southern America, lucuma fruit have been used as traditional for many years. In the future, humans are more likely to use lucuma as a natural alternative sweetener to sucrose and artificial sweeteners because of the low glycemic index of lucuma (Mérillon & Ramawat, 2018). Lucuma is dehydrated and milled into a flour but do not undergo refining processes, so high content of beneficial nutrients and bioactives are kept (Belščak-Cvitanović et al., 2015). Lucuma powder is popularly sold in the world because it is easy to be stored.

Reference

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Cohen, M.N. (1978). Archaeological remains from the central coast of Peru, Ñawpa Pacha, 16:1, 23-50, DOI: 10.1179/naw.1978.16.1.003
Columbus, C.K. (1998), Human Discourse about Nature; Nature's Processes as Discourse: The Pre-Columbian Peruvian Myth of Cavillaca. Anthropology of Consciousness, 9: 17-33. https://doi.org/10.1525/ac.1998.9.2-3.17
de Faria, A. D., Pirani, J. R., Ribeiro, J. E. L. D. S., Nylinder, S., Terra-Araujo, M. H., Vieira, P. P., & Swenson, U. (2017). Towards a natural classification of Sapotaceae subfamily Chrysophylloideae in the Neotropics. Botanical Journal of the Linnean Society, 185(1), 27–55. https://doi.org/10.1093/botlinnean/box042
Duarte, O., & Paull, R. E. (2015). Exotic fruits and nuts of the New World (C. Hammond, E. McCann, & T. Head, Eds.). CABI. https://doi.org/10.1079/9781780645056.0000
Elder, C. (2015). Conjoined Lucuma fruit vessels: evolution and context in Nasca art. Master thesis. Virginia Commonwealth University. Richmond, Virginia.
Fuentealba, C., Gálvez, L., Cobos A., Olaeta, J. A., Defilippi, B.G., Chirinos, R., Campos, D., Pedreschi, R. (2016). Characterization of main primary and secondary metabolites and in vitro antioxidant and antihyperglycemic properties in the mesocarp of three biotypes of Pouteria lucuma, Food Chemistry, Volume 190, Pages 403-411, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2015.05.111.
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1. Lepidium meyenii: The fertility root Maca… maybe you’ve heard of it, maybe you consume it on a daily basis. Maca is the highest elevation crop known today, and is native to the high elevation Andes mountains in Peru, growing in elevations up to 4500 m high! Maca has been a highly valued commodity for many indigenous peoples within the Andes mountains of Peru throughout history and persists to be valued today. Known for its turnip-like shape due to its bulbous hypocotyl, it is highly sought after for its roots. Consuming the roots will result in many notable benefits, such as nutritional benefits, mood improvements, and enhancements in energy, strength… even fertility, all which are backed by numerous studies. These benefits are all due to the numerous nutrients, fibers, bioactive compounds, and natural compounds lepidiline A and B that are contained within Maca. Combined, they all make Maca the nutritional powerhouse that is today. Once this nutritional powerhouse was advertised to the world, it became an immediate hit. The demand for Maca created a market boom and countries started trying to cultivate the plant to meet the demand. One country that cultivated Maca is China. In the high mountains of Yunnan, Maca was successfully cultivated and thus became a common ingredient in Chinese traditional medicine. As such, Maca remains an important dietary source not only in Peru, but as well as worldwide! With more research being done today to further explore what components are in Maca, only time will tell what additional health benefits Maca has to offer us. By Mellanie Gamero and Jacqueline Duong
2. Moringa oleifera: Domestication Histories and Emerging Deviations from Indian Origin The superfood, Moringa oleifera, has a rich history deeply rooted in its native Indian domestication and usage. Also widely known as “The Miracle Tree”, M. oleifera is often recognized by its white flowers and long-seed pods that are greatly sought after. Not only does M. oleifera provide an incomparable food source and multipurpose oil through its pods, but all parts of the plant may be used and consumed. The versatility of this plant is venerated in Indian culture where its consumption and, most importantly, medicinal usage involve all parts of the plant. Due to its spread across other countries, the species and its utilization have evolved to suit individual cultures and their own domestication desires. In the Philippines and North and South Africa, its nutritional value is greatly relied upon to treat malnourishment, purify water, and support community infrastructure while the Indian native medicinal usage is less emphasized and not well known. The Americas, on the other hand, have increasingly toyed with the novel M. oleifera ‘organic-superfood’ craze that tends to remove emphasis from its cultural value and multipurpose utilization to instead fawn over its supposed energy boosts, skin care implementations, and uses in its powder – likely less effective and increasingly more expensive than the original. Though its original purpose grows increasingly colonized, the domestication ventures globally of this superfood continue the legacy of the Moringa oleifera species itself – marked genetic increases in energy production associated with plastic to nucleus gene duplications. As each nation tends to and selects for various aspects of this energy contribution – whether for the nutritional, medicinal, or vanity value – the variation in these M. oleifera may grow towards eventual speciation. By George Vetushko and Lauren Guevara #drumsticktree
3. Salvia hispanica: A Source of Strength Traditionally a key component in Aztec and Mexican culture, chia seeds have been used for centuries for their nutritional, decorative, and medicinal qualities. A common staple in many cultures around the world, these tiny seeds pack a powerful punch and are enjoyed by fitness enthusiasts everywhere. While the seeds themselves are easily recognizable, less well known is their source: a plant known as Salvia hispanica. This flowering, annual herb has a fascinating history and distinctive morphological traits that have evolved over time due to human cultivation. By exploring the myriad ways that this plant has interacted with people over the course of history, we can gain a greater appreciation of how chia seeds have been an important source of strength and inspiration for many. By Joshua Matsuda, Sarah Hoffman, Julia Lindner #Chia
4. Breadfruit: The Intrepid Fruit's Journey with Indigenous Peoples and Colonization Breadfruit (Artocarpus altilis (Parkinson) Fosberg) is an intrepid dicot with a rich history and culture surrounding it. Breadfruit trees are a single-trunked tree with a spreading, evergreen canopy. Breadfruit trees are monoecious with both the male and female flowers on the same tree. The male flowers are club shaped, and the female flowers are thousands of small flowers with 2 anthers around a spongy core. The name is derived from the Greek words bread and fruit (artos = bread & karpos = fruit). There are over 2,000 documented names because of its widely spread distribution across the Pacific. A. altilis originated from the South Pacific and was later spread throughout Melanesia, Micronesia, and Polynesia by voyagers. As a result, breadfruit is adapted to a wide variety of climates and conditions in equatorial lowlands. In addition, breadfruit trees thrive in humid tropics and can grow in a variety of soils. Breadfruit became a staple crop because of its nutritional and medicinal value. In the 1700s, breadfruit’s ease of maintenance and nutritional value made it a prime crop, in the eyes of colonizers, to feed African slaves in the Caribbean. Today, breadfruit continues to have an important role in sustainability, fighting malnutrition, and increasing food security. There are research efforts to increase the nutritional value and initiatives to promote breadfruit cultivation in tropical and subtropical regions. For example, The National Tropical Botanical Garden established the Breadfruit Institute in 2003 in hopes of promoting the study of breadfruit for agroforestry, reforestation, global food security and economic development.
5. Tarwi: A forgotten gift from the Andes Tarwi is an Andean lupine that has been cultivated by those native to the Andes for at least 1500 years. The scientific name of this lupine is Lupinus mutabilis, Lupinus meaning “wolfish,” and mutabilis meaning “variable.” It can survive in high elevations ranging from 1650 to 3300 meters. This plant is a dependable crop that has been used by the pre-Inca and Inca people in crop cycling with other native Andean plants such as quinoa and potatoes. Documentation of the use of tarwi has been recorded archeologically in Naza culture tombs and Tiahuanaco ceramics. There are also records of high cultivation of tarwi through Spanish taxation records that recorded 10,000 hectares cultivated. The use of tarwi decreased following Spanish colonization when Old World crops were introduced to the area; by 1980, only 5,200 hectares of tarwi were cultivated in Peru. Tarwi has colorful purple flowers and palmate leaves, making the plant strikingly beautiful. The tarwi plant can self-pollinate and does not rely on one specific pollinator making it less vulnerable to fluctuations in pollinator populations. In addition to being dependable in pollination, tarwi can be planted in poor soil because it can fix nitrogen in the soil. The tarwi plant contains alkaloids, making it less susceptible to pathogens and pests. The seeds of this plant are consumed, but the seeds need to be soaked in water for two to four days to remove the water-soluble alkaloids that make the seeds bitter. As an Andean native plant, Lupinus mutabilis has various properties and uses that have enhanced the diets and lives of Peruvians and other South Americans. By Lysol Patino and Sarah Simpson #tarwi
6. Smallanthus sonchifolius: The Superfood of the Andes Smallanthus sonchifolius is a plant that in recent years has gained a lot of traction by western and European countries. Its ability to store sugars in the form of carbohydrates has resulted in a very profitable market for yacon cultivators. People have begun looking at this food as a healthier alternative to sugars which has in turn led to its global expansion. A food that was once limited to exist within the Andes has now expanded to other continents. Yacón's human impact has been a part of South American culture for thousands of years, as its is believed to have originated during Incan times. During this time period yacón's consumption was limited to religious events today however, it is a food that is consumed globally. Apart from its sweet tuberous roots, other pars of the plant that are edible are the leaves and the flowers. Together these attributes allow yacón to be known as one of the superfoods from the Andes. By Jessica Manriquez and Amanda Lin #yacón
7. Irvingia Gabonensis: The Untapped Diversity of Dika Plant Irvingia gabonensis is a multipurpose, undomesticated fruit tree native to West and Central Africa. Belonging to the family of Irvingiaceae, this evergreen tree species can grow to a height of 40 meters and attain a diameter of about 120 centimeters. The tree produces mango-like fruits that are well known for their nutritious kernels. Even though the fruit of this plant is also referred to as the African bush mango, the plant has no connection to the actual mango fruit. The dika tree can be found in the dry and wet tropical zones such as Nigeria, Angola, Uganda, Congo, Cameroon, Ghana, Togo, and Benin. It is also known to grow in farmland areas, semi-deciduous forests, and gallery forests. Despite its obscurity on the international level, this species should hardly be considered a minor resource. Almost all parts of the plant have a use from its fruit to its bark. Additionally, it serves as a main source of food and income for indigenous groups in Africa such as the Baka tribe from Central Africa. Due to how prized this plant species is, the dika plant is left untouched by the indigenous people when forests are cleared. Once domesticated, the plant can potentially be used to treat the high levels of malnutrition in Africa. Yet, with increasing local and regional demand for the plant’s kernels, the African bush mango has been facing intense exploitation. Additionally, the disappearance of local wildlife such as elephants are affecting the plant’s dispersal. As a result, the I. gabonensis plant has been classified as a highly endangered species. By Ian Morris and Nikhitha Nair #dika
8. Goji Berries: The Key to Eternal Youth? Goji Berries have become a symbol of the Superfood movement which has continued to gain traction in the US and across the world. Although they have served as a token of this emerging trend, goji berries have been renowned in Asia for their nutritious qualities for many centuries. Its use has been documented for almost 2000 years in traditional Chinese medicine (Gross et al., 2006). The goji industry has skyrocketed during the 21st century as they’ve been recognized for their nutritious qualities. Goji berries have a rich cultural history which has contributed to their claim to fame. In 2003, health writer Earl Mindell distributed a booklet which suggested that goji berries had anti-cancer properties - this drove their entry into the Superfood market. His claims were based on the myth of Li Qing Yuen; the herbalist supposedly consumed goji berries daily which allowed him to live 256 years (Earl Mindell and Rick Handel, 2003). While Mindell’s booklet was full of false exaggerations, there is merit to many of his claims regarding the nutritional benefits of goji berries. Two species are colloquially known as goji berries: Lycium barbarum and Lycium chinense. Their unique vegetative and reproductive morphology makes harvesting the berries labor intensive. Both the goji berry and immature leaves from L. chinense and L. barbarum are eaten by many for their health benefits - while the benefits have been known for centuries, the underlying macromolecular structure that dictates these properties is only being explored in more recent decades. By Ismael Rodriguez & Catherine Nordstrom #Goji
9. Tiger Nuts: Cultivar, Weed, and the Plasticity of Plant-People Relationships Contrary to its name, the tiger nut is the edible tuber of Cyperus esculentus, a sedge that originates from the Mediterranean area. While it was considered a valuable crop in pre-dynastic Egypt where it was even entombed with Egyptian officials, Cyperus esculentus became widely known as an invasive weed during the 19th century. Because of its low yield, it was never considered valuable enough to cultivate as a cash crop. Once again, however, the tiger nut is regaining its popularity but now as a superfood. With its high fiber content and ability to promote gut health, it continues to rise in popularity as one of many superfoods available in the market today. By Phan Tran, Karla Gonzalez
15. Açaí Berry: The Exploitation of Labor in South America The açaí berry is a small fruit, similar in size to a blueberry but deeper purple in color. Native to Eastern Amazonia, the açaí berry has only recently begun to be popularized as a “superfood” in urban communities in the United States within the past 20 years. This superfood claims to be helpful for a variety of major health concerns including, but not limited to, arthritis, weight loss, high cholesterol, and detoxification (NCCIH). Even though research is limited and these claims remain unproven, the popularity of açaí berries still manages to grow exponentially each year. The global market for the açaí berry is expected to exceed $2 billion by 2026 (McCoy). The only proven claim than can be made about the açaí berry is that its rise in popularity only serves to threaten the lives of families, both adults and children, that are living in the surrounding communities in the Amazon who are responsible for harvesting the berries and are, in turn, routinely exploited for cheap, quick labor. More often than not, these açaí pickers, known as peconheiros, are forced to work in critically dangerous conditions and are paid little to nothing. Peconheiros are regularly exposed to serious injuries including bone fractures, accidental knife wounds, and venomous snake and spider bites. With the açaí trees growing upwards of 50 feet tall and only a braided rope being provided to climb, falls are common– and sometimes fatal. Further, peconheiros have no way of advocating for themselves in the event that they do become injured in the forest. No laws or regulations exist that protect the safety and wellness of the peconheiros. by Roberto Vindel, Pauline Le, and Max Kwon #Açaí
17. The Wonder Berry : Phyllanthus emblica Known for being rich in both nutrition and history, the amla berry or as Carl Linneaus named it in 1753, Phyllanthus emblica, can be classified as India’s “Wonder Berry.” Originally believed to come from the semi-arid areas and plains of Northern India, the plant is native to Asia's tropic south-eastern regions such as Vietnam, Laos, and Thailand. Such regions provide conditions like mixed forests and elevations, that the plant cannot live without. However, with the fruit’s beneficial properties being so popular, countries all over the world cultivate the amla berry with India well beyond 100,000 acres of amla development. The amla berry’s influence has even reached as far as the United States where seed distribution first began in the early 1900s. It is said that the Indian god Brahma’s tears germinated the first seeds. In fact, the origin of the fruit’s usage can be traced hundreds of years ago where it was and still used today as a healing remedy. This fruit has been used to cure fevers, joint inflammations, and constipation for hundreds of years. Even recent research has suggested that the antiviral and antibacterial properties of the amla berry may be able to prevent cancer, diabetes, and excessive cholesterol. Despite only being the size of a golf ball, the amla berry is very high in vitamin C, vitamin E, vitamin A, iron, and calcium. In contrast to the size, these berries grow on trees that can reach heights of 12 meters all while surrounded by the beauty of greenish-yellow and pink flowers running across the branchlets. Ultimately, it is safe to say that such a plant is truly a wonder. By Natalie Nartz and Matthew Nguyen #amla
25. From medicine to industry: the multifaceted history of Guaraná (Paullinia cupana Kunth., Sapindaceae) Paullinia Cupana, nature’s caffeine tablet, has a very deep history within native Americans that resided in South America. Known by locals as guarana, “drink of the Lord”, it has a very easily recognizable eye ball like structure, with a large black seed surrounded by bright red fruit. The seed contain an extremely high concentration of caffeine and tanin, four times the amount found in coffee beans. It was commonly used by the Satere Maue people to make beverages and used as medicine for bodily discomfort as far back as over 2000 years ago. Nowadays, despite its popularity, the only country that cultivates guarana is Brazil, with over 15,000 hectares of land growing guarana. It is such an important crop for the people of Brazil, parts of the Amazon was cut down in order to make room to grow guarana. In 2006, the cash value of domestic production of guarana is over 13 billion, and it has only been increasing due to the growing domestic and international demand. Due to it’s high caffeine content within the seed, it is very widely used nowadays to be included in energy drinks. One extremely popular soda called Guarana Antarctica is the biggest competitor of Coca Cola in Brazil. By Tim Sisneros and Edward Teng #Guarana #Paullinia
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