Definition and Overview of Teak White (gmalina)

The tree is a natural resource that is extraordinary. In addition to benefit the ecosystem, the tree also has enormous economic potential. Basically, the tree is a natural resource that can be updated such as water, so the utilization of the tree can be set so as to keep in tune with the environment.

White teak including productive timber crops. White teak from Southeast Asia, in other countries known by the name Gamari Gumadi atan (India), Gamar (Bangladesh) or Yemane (Myanmar). Widely planted as cover crops, mostly used as a commercial crop. Now (January 2009) is widely grown crop in the area Bulukumba, South Sulawesi, Indonesia. Farmers are interested in this type of timber value. All parts of the tree can be used for sale, ranging from stem logs, branches and even twigs. Katu economic value is high make this plant grown from the edge of the road, in the garden, in the yard and so on.


1. Fruit and seed description

Fruit: fleshy, 20-35 mm long, shiny skin, mesokarp soft, slightly sweet.

Seed: hard as a rock, 16-25 mm long, smooth, one end rounded, the other end pointed. Consists of 4 rooms, 5 rooms are rarely encountered. At least one chamber containing the seed, rarely in a single fruit seeds consist of two stones. Increased seed size according to seed size, ie length of 6-9 mm. 1000 grain weight of seed stones about 400 gr.

2. Flowering and fruiting

Flowering and fruiting every year. On the distribution of natural temperate seasons, began flowering in the dry season when trees shed leaves. Outside the natural distribution of winter climates, flowering and fruiting period is unclear, flowers and fruits appear all year around. Mature fruits occurred 1.5 months after flowering.

3. Harvest of fruit

Fruit is generally collected on the forest floor. Ripe fruit that falls may still green, then turns yellow after a week. About two weeks, the fruit from turning brown and after three weeks of being blacklisted. The collection is better done when still green or yellow. Seed germination of brown or black fruit is very low. Because not all fallen fruit and cook at the same time, the fruit is collected twice a week for several months of collection. Before collecting the fruit, shrubs and weeds on the forest floor is cleaned. Age influenced the production of fruit stands, and ecological conditions of the stand. Seed production (seed stones) ranged 30-170 kg / ha / year.

4. Handling and processing of seeds

Transporting fruit to the processing site should be in an open basket or net, do not put plastic bags. To prevent fermentation, the fruit immediately transported to an autoclave in 24 hours, especially fruit that has yellow or brown. Be careful because the damage to the fruit flesh of the fruit starts fermenting damaged. In place of processing, the fruit should be sorted within the group are processed immediately (yellow and brown) and groups that require post-harvest ripening (yellowish green). Cooking is done in the shade with a spread of 10-15 cm-thick pieces to turn yellow. Sorting it lasted 1 week. Peeling the fruit meat in small quantities is done manually with meggosok fruit flesh it out and then washed with water. In large quantities, use a paring machine coffee. Soaking the fruit 24 hours prior to stripping will facilitate the release of the fruit flesh. After stripping, the fruit is spread on a wire sieve and then quenched in water to clear mucus and flesh of fruit. The remaining pulp is usually still attached to seeds after stripping, so cleaning up manually by rubbing the seeds with sand mixed with water or mechanically (also with sand) using a cement mixer. The final stage, the beans are washed and dried (2-3 days).

5. Storage

Levels of 5-8% dry seeds stored in a temperature of 4-5 ° C can survive several years without any decrease in germination. Because drying is difficult to reduce levels of water below 10%, then the seeds should be in the oven (35-50 ° C) for long term storage. If the seed be sown in a period of one year after the drying process, then storing in an airtight container is adequate. To avoid the rats should be stored in metal containers.

6. Dormancy and pretreatment

Seed dormancy is not and does not require pretreatment. Before sowing the seeds should be soaked in cold water for 24-48 hours.

7. Sowing and germination

Seeds are sown in beds of sand-covered ground or a thin layer of soil or sand. Gmelina including epigeal germination (cotyledons lifted from the ground). Depending on the initial conditions for seed germination, hard skin will be left behind or lifted and the remaining seeds may still germinate. Seeds usually germinate quickly in large quantities. Germination is often over 100%, because of one single seed sprouts grow more. Optimum germination temperature of 30-31 ° C. Low temperatures reduce germination. Seedling beds placed in the sun, full shade or partial lower germination. Subsequently weaned sprouts in a plastic bag. Seedlings ready for planting after the age of 5-6 months