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This is a great article on Cohune Palms from Lower Dover Lodge. Some interesting facts.
"Many believe the Maya had many practical uses for the tree (oil, roofing material, and even salt). Local guides go a step further and describe Maya shamans using the palms as proof of their spirit connections. When the wind would blow through the palms located around their settlement, shamans would say…'I told you the Gods were listening!'
'Heart of Palm' or 'Palmito' is a rare but well known local delicacy that is delicious in salads and commonly enjoyed over the Easter holiday. Unfortunately, to obtain the palm heart, the tree must be cut down, which is why they are so rare and usually carry a high cost.
The nut is a favorite food of the gibnut, and is also eaten by people, despite the difficulty in cracking the shell. Cohune has a high oil content, yet it requires extensive extraction processing, so it’s not very economically viable for biofuels. Many have tried to mechanize the process, but the Maya version of cracking the outer shell on stones, mashing the nuts by hand tool, and boiling the oil out in water remains the most effective way of extraction."
