Matoa (Pometia pinnata) is a unique fruit of Papua, large tree with average height of 18 meters and diameter of maximum 100 cm. Generally producing fruits annually, it flowers in June to October and bears fruit 3 or 4 months later.

Matoa is distributed widely in Papua and found from low up to 12.000asl high altitude regions. It grows well in dry (not swampy), with thick soil layers area. It favors a climate with high rainfall rate (1200 mm/year).

In Papua, there are two kinds of matoa, Coconut matoa and Papeda matoa. The distinguishing characteristic of these two kinds is found in the texture of the fruits. Coconut matoa is characterized by the chewy and loose fruit flesh similar to rambutan aceh fruit with 2.2-2.9 diameters. Papeda matoa is characterized by its soft and sticky fruit flesh with 1.4-2.0 diameters. Based on fruit colors, both coconut and papeda matoa can be classified into red, yellow and green matoa.

Matoa can be consumed in its fresh state. The flavor of this fruit is very unique, resembling the flavor of rambutan mixed with longan (kelengkeng) with slight flavor of durian. Because of its taste and aroma, matoa has a significant economic value for Papuan people. Its selling price can reach Rp 20.000/kg or often higher and it is never considered as cheap fruit. This fruit has a high demand as gifts for people outside of Papua. When the fruit season comes, this fruit is sold widely in markets and by traditional vendors on the sidewalks throughout Papua streets. Matoa fruit has a relatively hard and thick skin so it can be stored for a long period of time. Without any preservation treatments, it can be stored up to one week. If it is stored in 5-10oC temperature, matoa can stay fresh up to 20 days. Matoa plant can be produced using its seeds, grafting or cutting. In seed propagation, it is good to raise the seeds in polybags first. When the seedlings are big enough, they can be transferred to the plantation area. The common spacing/ distance between plants is 12 meters

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