In Ecuador, the provinces producing hearts of palm are: Esmeraldas, Pichincha, Manabí, Morona Santiago, Pastaza, and Sucumbíos, the tropical areas that have the suitable agricultural conditions resulting in a uniform product with important qualities of taste and consistency. They present a more compact and pleasant texture (without fibrous pieces), a lighter ivory color, and greater resistance to oxidation compared to the hearts of palm from Brazil, Costa Rica, and Venezuela.