The Fascinating Characteristics of Sundew

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By Mark Canti

The astonishing characteristics of sundews are unbelievable to me. During two research trips with Dr. Rob Naczi of NY Botanical Garden, I learned a lot about plants, especially sedges. I was introduced to carnivorous plants and found them fascinating. I was shocked to learn that while walking around, we have been stepping on a lot of different species of exciting plants!

The Sundew was one of the common plants I saw in the field and it caught my attention because of the uniqueness of its survival skills. It is a variable perennial plant (meaning the plant can adapt to any environment and that the plant will grow, die out and grow again). I learned a lot of the basics of this plant in the field and, because of my interest, I continued my research after returning from my most recent research trip.

Sundew Drosera spatulata

According to the International Carnivorous Plant Society, Sundews are generally about 4 cm in diameter. An individual leaf is about 5 mm long and 4 mm wide with erected scapes from the center of the plant about 8 cm long. The sepals have hairy glands that secrete sundew glue and the plant colouration ranges from pale green to deep red. It has approximately six pink or white small flowers that are constantly self-pollinating. Sundews have almost 200 different species making it one of the most diverse of all carnivorous plants.

Sundews capture their prey from glistening drops of dew at the tips of the hairy-like tentacles on their leaves. A healthy plant can have a hundred dew drops which makes it look gorgeously dainty and beautiful, but it is a sticky death trap for small insects. They have the ability to move or bend their tentacles in contact to respond to their edible prey. When an insect is trapped, it either succumbs to death through exhaustion or through suffocation as the fluid from the plant releases encloses, and blocks the opening of the insect exoskeletons. Death usually occurs within 15 minutes. (Photo credit left: internet image)

Meanwhile, the plant has trapped its prey, the plant secretes enzymes that will dissolve the insects which will free the nutrients that are trapped within its body. Eventually, the nutrient mixture is then absorbed through the leaf surfaces to be used by the rest of the plant.

Antique botany illustration: Drosera rotundifolia, round-leaved sundew

This is a plant that is common throughout the country of Belize and can be found in wet pine savannas. Discovering Sundews made me realize that many of us in Belize have no idea how extraordinary nature can be. This experience made me curious to learn about the multiple thousands of plant species that exist in this country.

As the Cacao Fellow for BFREE’s agroforestry program, I have gained a deep appreciation and understanding of nature. As someone who loves Belize, I’m dedicated to protecting our beautiful environment by understanding and appreciating the natural world around us. This research has taught me about the significance of each organism’s existence and its essential role in maintaining the environment.

Brittnacher, J. (2017, July). Drosera spatulata Species Complex. International Carnivorous Plant Society. https://www.carnivorousplants.org/cp/taxonomy/Droseraspatulata

Collaborative Cacao Research Project

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By Roxanna Chen

BFREE in collaboration with the University of Tennessee, Knoxville (UTK) facilitated a cacao research project at the BFREE’s Field Station in May 2023. The primary objective of the collaboration was to co-design and enhance post-harvest practices and methods for Criollo Cacao which is intercropped and shade-grown in several experimental plots within the property. Criollo is a Spanish term that means “of local origin” or native. Criollo beans are usually white to pale pink in color, and it is a pure cacao variety.

The four-day project was made feasible by several participants including the Crioco staff, myself as BFREE’s Advanced Cacao Fellow, and the University of Tennessee, Knoxville student researchers and professors. The project involved a variety of activities that ranged from harvesting ripe criollo pods to pod-cracking and bean extraction, to fermenting and data collection. The collaboration commenced with the Crioco staff playing an instrumental role in the cacao field specifically in teaching the students how to appropriately harvest pods. This activity is considered a crucial first step for good quality and fermentation because the pod must be mature, healthy, and not damaged. Good quality also means good chocolate!

Thereafter, I taught the students our recommended methods for pod cracking and bean extraction, as well as fermentation set-up and preparation. The students were very hands-on and did not hesitate to share useful ideas and information regarding data collection during fermentation and the application and usage of instruments. The exchange between both partners was mutually beneficial for everyone involved.

The student researchers received many first-hand experiences; these include the ability to differentiate the four criollo phenotypes grown at BFREE, harvesting and extraction of cacao beans from pods and most importantly getting practical during fermentation. Additionally, as the advanced cacao fellow, I became more knowledgeable about fermentation chemistry and terminologies and was exposed to multiple lectures on basic food components relating to Food Science and its applications to cacao. 

Special Thanks

Thank you to everyone from UTK who participated in making the project a success. Professors: Dr. DeWayne Shoemaker, Dr. Denita Hadziabdic-Guerry, and Dr. Kevin Moulton Student Researchers: Holly Brabazon, Celeste Chadwick, Amber Gunter, Laura Whaley, and Madison Fomich.