The Chilean wine palm flowers from November to December with fruits ripening from January onwards (3). The lifespan of this species is not known but there are reports of large specimens in Chile living for several hundred years (2).
The sap from the Chilean wine palm can be fermented into a palm wine or, as is more common today, concentrated into a sweet syrup (palm honey) for culinary uses (2) (5). In order to obtain the sap, the trunks are felled and the crown cut from the apex of the stem. The sap then drains out over a period lasting several months, sometimes yielding more than 300 litres. In addition to the production of palm honey, the edible seeds are also harvested and the leaves are used to make baskets (5).