TAGUA, VEGETAL IVORY - GENERALITIES PART 3 OF 3 -
fverac September 30th, 2007
Unique in the world, this tropical beauty that delays of 14 to 15 years to reach the maturity, grows in the thickness of the forest, under the sun of Ecuador and it has not been exploded agriculturally given its nature of delayed maturity. When it is tender, the fruit also called mococha, stores in its interior a milky substance with flavor to the Coconut able to calm the thirst of the farmer and to fortify it for its long daily days. When maturing, tagua becomes so solid like ivory, and it can be only worked with tools special.
.jpg "Semiformal necklace and pendants, for the day and the night. Made with woven leather macrame and separators of bronze. Slices marmoleada, nuts and eggs are of exotic ivory, vegetal ivory (Tagua)")
With the great hidden treasures, tagua hides jealously between the forests mountainous located in sites difficult access, where only it is possible to be entered on board of small canoes used for work of extraction and transport of material throughout the shores of the rivers soon to be lead in the back of a mule until the storing centers.
However, the existing difficulties are diminished when tagua finally is put under a transformation process capably to be turned in precious and matchless pieces of art that remain unalterable through time.
Tagua is also known with different names:
Vegetable Ivory Nut or Tagua Nut (English)
Corozo Nut (English Briton)
Binroji Nut (Japanese)
Coquilla Nut (Brazil)
Steinnuss (German)
Homero or Pullipunta (Peru)