Orange-winged Parrot / Orange-winged Amazon vs

Amazona amazonica compared with Staphylococcus equorum

Key Differences

• Orange-winged Parrot / Orange-winged Amazon is Least Concern while is Not Evaluated.

Taxonomic Classification

Rank	Orange-winged Parrot / Orange-winged Amazon
Kingdom	Animalia (Animals)	Bacteria (Bacteria)
Phylum	Chordata (Chordates)	Firmicutes (Firmicutes)
Class	Aves (Birds)	Bacilli (Bacilli)
Order	Psittaciformes (Parrots)	Staphylococcales
Family	Psittacidae (True Parrots)	Staphylococcaceae
Genus	Amazona	Staphylococcus
Species	Amazona amazonica	Staphylococcus equorum

Conservation Status

Orange-winged Parrot / Orange-winged Amazon

LC — Least Concern

NE — Not Evaluated

Physical Characteristics

Attribute	Orange-winged Parrot / Orange-winged Amazon
Diet	—	—
Average Lifespan	—	—
Average Length	—	—
Average Weight	—	—

Habitat & Geographic Range

Orange-winged Parrot / Orange-winged Amazon

Habitat

Typically found in various aerial, terrestrial, and aquatic environments.

Range

Widely distributed across Europe (6 countries), North America (Barbados, Saint Lucia, United States), and South America (Colombia, Ecuador, Venezuela).

Habitat

Native to Asia, inhabiting ecosystems characteristic of the region.

Range

Found in Taiwan.

Orange-winged Parrot / Orange-winged Amazon

A medium-sized amazon parrot of South American tropical and secondary forests, orange-winged amazons have predominantly green plumage with distinctive orange wing patches visible in flight, blue and yellow on the head. Found from Colombia and Trinidad east to Venezuela, the Guianas, and south through Brazil and Bolivia. One of the most common and widespread amazons, living in large, noisy flocks and roosting communally. They are widely kept as pets throughout Latin America and internationally.

Staphylococcus equorum is a coagulase-negative gram-positive coccus in the family Staphylococcaceae, commonly associated with horses and their environment. It is also found in fermented foods and has been studied for its role in the ripening of artisanal cheeses. Its conservation status is not evaluated.