The wisdom of the Shuar about the use of palms goes beyond the simple necessities; it outlines a rational use of his resources. For that reason, the palms can not be cut capriciously, but rather it is necessary to observe seasons governed by the climatic factors, in such a way it is used to the maximum, beginning with the eatable part, the heart or the fruit. The phase of the full moon is the right time to take out the palm heart; the best palms are also selected among the different types growing in the area.

"Ascending the hill we knew which to cut for trunks (yuyo) of Ampakai, Tinkimi and Kunkuk. They can't be cut anyhow, but one has to look for the best development. Then the biggest are chosen. Mainly we take out yuyo of kunkuk and tinkimi. Tinkimi, generally, is on a single hill, not dispersed as other."

The best palms one doesn't even cut down anyhow, but rather are chosen from among the different types of palms. The hearts are good to make ayampacos, very flavorful, mixing them with meat of guatusa, armadillo, guanta or fish.

As for the plants that the Shuar sow in the vegetable gardens, they include a selection of medicinal plants for adults or children, the eatable plants, and the hallucinogenic plants that the Shuar men consume, are used to correct the children or to make dogs become good hunters.

For the posts used in the constructions of houses shinki is preferred. Other woods are used in smaller proportion, but the shinki is preferred as it is hard and resistant. There are appropriate timber, as the setur and the tsaik to build the canoes.

Among the maderables trees that the Shuar knows are:
Erenu
Eayua
Mention
Mukunt
Murushnim
Nupi
Nankai
Pitiuk
Sarapnia
Shinkiap num
Shiapu
Tinia
Temashium
Turuj' numi
Tinchi
Unkuya
Wampish kunim
Washik
Tsakaya
Shakaim
Yunkinia
Yumpink
Yas numi
Yantsau
Manchun
Numi etc.

They are resistant timbers that are known from the antiquity. At the present time, they go disappearing because the exploitation has increased to build wooden houses and for other reasons, like the timber commercialization.

In the construction of the houses shinki is used preferably, for the main posts (pau) and secondary pillars. For the beams and roof structure other types of wood are used, like the wais. They are held with vine rope (kaka) and the roof are covered with pressed leaves of kampanak.

THE FOOD PLANTS

Yucca (Manihot esculentia) in Shuar is named mama

The main yucca types that the Shuar cultivat are:
Wapia mama: white yucca
Chiankar mama: white yucca, ripen soon.
Apach' mama: yellow yucca, used especially for the chicha.
Kantuash mama: yellow yucca, used for the chicha.
Ushpar mama: very yellow yucca, used for the chicha.
Pamtna mama: eatable white yucca and for the chicha
Chiankan mama: white yucca, ripen soon.
Wanchuptai mama: very rich yucca, is white.
Kapantan mama: red, very flavorful yucca.
Kantuash mama: yellow yucca, ripen soon, used for the chicha.
Kunkankian mama: small white yucca, used to eat.
Paapench' mama: white yucca with twisted tubers.
Papú mama: very rich white yucca.
Sekemu mama: yucca of very big tubers.
Sumpa mama: yellow yucca, is good to eat.
Kucha mama: grows quick, yellow yucca, used for the chicha, has a very pleasant flavor.
Paarmach' mama: yellow yucca, grows low.
Sanku tan mama: big, yellow yucca, used for the chicha.
Shinki mama: very thin and white yucca.
Tsama mama: eatable yellow yucca to make chicha.
Sekewan mam: yucca of very big tubers.
Shampi pak mama: white yucca that grows a lot.
Sakutar mama: big yucca, is good to eat.
Jiruan mama: white yucca, loads enough.
Isapik mama: big yucca, of white color.
Ushap mama: yucca whose plant is low, the tuber is of red color and load enough.
Ustik mama: yellow yucca, used for the chicha.
Shaamir mama: white yucca, grows low.
Suritiak mama: yellow yucca, used to eat and chicha:
Inchikuir mama: very white yucca, only used to eat.
Yampis mama: yellow yucca used for the chicha.
Wapaimuas mama: very yellow yucca, used for the chicha.
Etsain mama: white yucca, grows low, it loads enough.
Tsaat mama: yucca that loads quick before the period.
Santiak mama: yellow yucca, used for the chicha.
Kunkusar mama: yellow yucca, only used for the chicha, its flavor is very delicious and fragrant when drinking. There are other yucca varieties know.

Yam (Conculvacea) in Shuar " inchi "
Ajuntai inchi: sweet, red, it is good to ferment the chicha.
Ashi inchi: white tasteless.
Anchur inchi: yellow.
Asua inchi: white.
Apai inchi: yellow.
Chamir inchi: white.
Ashanka inchi: lived.
Kakurput inchi: white yam.
Kaur inchi: white and sweet.
Kusha inchi: white.
Panki inchi: sweet, thick and I release.
Puar inchi: white yam.
Tsunki inchi: it is good to make ferment the chicha.
Tsukanka inchi: white.
Tutu inchi: white, it loads a lot.
Yunkuship' inchi: sweet and white.
Nuttal inchi: she/he mixes with the chicha so that it ferments.
Wawas inchi: red.
Yumitiak inchi: sweet it uses it to him to ferment the chicha.

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