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. 2014 Dec 31;112(2):308–309. doi: 10.1073/pnas.1421566112

Fig. 2.

Fig. 2.

(A) Inflorescense of Ravenala madagascariensis. The large bracts contain pooled, possibly fermented, nectar. Image courtesy of Rolf P. Kudritzki (University of Hawaii at Manoa, Honolulu, HI). (B) Ground-sourced fruits exhibit a range of developmental stages; here the fruits of Stemmadenia donnell-smithii (Apocynaceae) illustrate decomposition. For African apes, overripe fruits could have a calorically optimal combination of sugar and ethanol. Image courtesy of Jim Marden (Pennsylvania State University, University Park, PA). (C) A recumbent chimpanzee (Pan troglodytes) consumes the fermented fruit of an undetermined species in Kibale National Park, Uganda (image courtesy of Mike Knoche). (D) A mantled howling monkey (Alouatta palliata) consumes the fruit of Astrocaryum standleyanum (Arecaceae), a species in which ripe fruit can have an ethanol content ranging from 0.52 to 0.61% (25) (image courtesy of Greg Willis).