Polynesian chestnuts (Inocarpus fagiferus) are locally known in Butuan as “kayam”.
Kayam must have been seasonal calorie producers and nourishers of the early inhabitants in Butuan.
Excavated fragmentary fruit covers disclosed that the seed was obtained by chopping across the fruit, while present-day Butuanon slice away the pericarp and slit open the fruit cover to extract the whole seed Cembrano, 1998).
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