(Calamus spp. and Daemonorops spp.), fishtail palms (Caryota spp.), areca palm (Areca catechu), Linospadix spp., Arenga spp., sago palms (Metroxylon sagu), and buri palms (Corypha spp.), among others. In Central and South America, the dominant species used are juçara palms (Euterpe edulis), açaí palms (Euterpe oleracea), and pejibaye palms (Bactris spp.). Other species used include sabal palmettos (Sabal spp.), grugru palms (Acrocomia aculeata), royal palms (Roystonea spp.), Astrocaryum spp., maripa palms (Attalea maripa), urucuri palms (Attalea phalerata), cohune palms (Attalea cohune), hesper palms (Brahea spp.), and Syagrus spp., among others. In South America, Euterpe precatoria (in Peru and Bolivia), Euterpe edulis (in Brazil), and Prestoea acuminata (in Ecuador) were formerly harvested commercially on a large scale, but currently not any longer due to overharvesting. A 2000 case study in the journal Biotropica proposed that Euterpe edulis could be sustainably grown and harvested. Today, commercially available palmito in South America is typically derived from wild Euterpe oleracea and cultivated Bactris gasipaes. Cultivation has also spread to South Asia, Africa, and other parts of the world, utilizing native palms like Ravenea madagascariensis, Phoenix canariensis, Lodoicea maldivica, and Borassus aethiopum, among others. Based on a 1987 article, peach palms were previously shown to have stretched out from Bolivia to Honduras as well as the Amazon River into Central America, however recent studies into their conservation have estimated that their geographical distribution actually extends into the Caribbean and other continents. As of 2008, Costa Rica was the primary source of fresh palm hearts in the U.S. Peach palms are also cultivated in Hawaii, and now have limited distribution on the mainland, primarily to the restaurant trade. Florida's wild Sabal palmetto or cabbage palm was once a source of hearts of palm but is now protected by conservation law. Harvesting When harvesting the cultivated young palm, the tree is cut down, and the bark is removed, leaving layers of white fibers around the center core. During processing, the fibers are removed, leaving the center core or heart of palm. The center core is attached to a slightly more fibrous cylindrical base with a larger diameter. The entire cylindrical center core and the attached base are edible. The center core is considered more of a delicacy because of its lower fiber content. Arecaceae was brought up in a 2003 article with regard to its long-winded harvesting process. It is mentioned that this palm reaches full maturation