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Woromo

Papua is known for its red fruit, but another valuable fruit, the Woromo, is gaining
attention. Endemic to the central mountains of Papua, Woromo belongs to the
pandanus family and is known by various local names like karu and forest
coconut. Its tough, thorny texture is similar to fruits like jackfruit and durian, with
flesh that’s harder. Woromo consists of seeds and flesh, where the seeds, with a
hard shell and savory taste, can be eaten fresh or roasted, emitting a unique
aroma.
The flesh of the Woromo is white to orange and is primarily consumed by
indigenous farmers during the harvest season. This fruit is rarely sold
commercially as it’s usually harvested by farmers who spend months in the forest
for cultivation. Its rich bioactive content includes unsaturated fatty acids, such as
oleic acid and omega-3, giving it numerous health benefits.
Research by Dr. Been Kogoya has explored the economic and medicinal
potential of Woromo, suggesting it could be processed into products like oil,
capsules, and soap. These products show promise in treating heart disease,
cholesterol, osteoporosis, and even cancers. With proper development, the
Woromo fruit could enhance the Papuan economy and support healthcare. Dr.
Kogoya is preparing for larger-scale production, which could help the people of
Papua both economically and health-wise if further developed.
Adapted from: econusa.id
(https://econusa.id/en/ecoblogs/woromo-efficacious-fruit-of-papua/)

After reading, answer the following questions based on the text.
1. What is Woromo, and where is it found?

2. How is Woromo typically consumed by Papuan farmers?

3. What are some health benefits of Woromo according to Dr. Been Kogoya’s
research?

4. How could the development of Woromo products benefit the people of Papua?

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