Dear customer

What African traditional uses of Baobab can teach us about NPD

When introducing Baobab Fruit Powder (the African Superfruit) to a new customer, one of the questions we are regularly asked is how it is traditionally consumed in Africa. Given that Baobabs occur in 31 African countries, the fact that there is such a huge diversity of traditional uses across the continent should come as no surprise. And like other natural products with outstanding health-giving properties such as Acai, there are significant benefits to today’s food and beverage formulators in examining the many ways African peoples have been utilising Baobab, both currently and throughout history.

This month we take a historical look at Baobab’s journey from ancient delicacy to modern day superfood, we bring together a few examples of the many different ways the fruit is consumed across Africa and we provide a brief overview of some of the traditional medicinal applications that have been in existence for thousands of years.

From ancient delicacy to modern day superfood

Baobabs are amongst the planet's longest-living trees. In fact, there are Baobab trees still alive today that were bearing fruit around the time of Christ. Archaeological evidence dates the consumption of Baobab fruit by humans going back for at least 40,000 years. Queen Cleopatra is said to have brought Baobab fruit as a gift from Africa to Julius Caesar on her visit to Rome in 44 BC. However, the earliest written reference to the Baobab was from the Moroccan traveller Ibn Batuta in 1353 where he was awestruck by its size, writing “an entire caravan can shelter under a single tree”.

Generations of subsequent European explorers in Africa came back with ever more fantastic tales of this gargantuan tree that can survive and flourish in the harshest of environments, and is held in magical reverence by local communities. The first documented record of Baobab fruit consumption in Europe is from 1592, when the Italian herbalist Prospero Alpini brought samples back to Italy from Cairo. And the first detailed botanical description of the Baobab was written by Michel Adanson, the French botanist, in 1754.

However, it was not until 2008 that a group of researchers (led by our very own Gus Le Breton) from the trade association PhytoTrade Africa were able to guide the Baobab fruit through the complex regulatory requirements for approval as a food ingredient in Europe and North America. As a result, to most consumers outside Africa the Baobab fruit still remains a novelty.

Traditional consumption of Baobab in Africa

Today, Baobab fruit is best known for its high nutrient density and astonishingly diverse range of health properties. It has exceptionally high levels of Vitamin C, soluble dietary fibre, magnesium, potassium, iron and calcium. Recent clinical studies show it can help moderate glycaemic response and prevent diabetes, it has well documented prebiotic effects on the intestinal microbiome and is widely seen as being a highly effective immune system booster. In food production, Baobab is used as an ingredient in a wide range of products such as smoothies, health bars, breakfast cereals, beverages, ice creams, yoghurts, baking products, chocolates and confectionery.

But when we examine the array of traditional uses, we can see that its potential as a functional ingredient in modern day food and beverages goes much further than its current commercial applications.

• In Benin, the Otamari people make a thick and nutritious drink called “Mutchayan” made from mixing Baobab Fruit Powder, grain sorghum and water. Mutchayan is used as an appetizer prior to meals, as a local cure against coughs and is traditionally offered by households to welcome visitors.
• The Fulani cattle keepers of Northern Nigeria produce and sell a skimmed sour milk called “Nono”, which they dilute with water and then thicken using Baobab.

• In Malawi, Baobab Fruit Powder is mixed with water, sugar and different coloured food dyes. The resultant liquid is then poured into thin plastic bag tubes and frozen to make ice lollies called “Freeze-Its”.
• Baobab’s second most common traditional use across Africa is in porridges, most often mixed with a cereal such as sorghum, millet or corn. Combining Baobab’s high fibre content with other prebiotic foods makes a lot of sense, providing a significant boost to both gut health and subsequent immune protection.
• Baobab Fruit Powder is traditionally added to foods as a flavouring. Its unique citrus tang works well with both sweet and savoury dishes such as stews (the Nigerian baobab and peanut stew is especially delicious) and sauces (very good as a chilli sauce ingredient).
• In baked goods, Baobab is used amongst some African people as alternative for cream of tartar. It also makes an excellent sour dough starter. Cereal dough (maize, millet or sorghum) is mixed with diluted Baobab Fruit Powder, put in a jar, covered and fermented for up to seven days, and then used as starter in the preparation of sour dough bread.

• A common application is to treat diarrhoea, and Baobab Fruit Powder is often dispensed today as an effective oral rehydration solution in many parts of the continent. This tallies with the high electrolyte content of the powder, and helps explain why it is becoming such a popular ingredient in sports nutrition.
• Another frequent use of Baobab is as an antipyretic to treat fever, and as an antimalarial. It is also used as a cure for measles and smallpox.
• Topical anti-inflammatory use is recorded in several countries, and in Tanzania a concoction of Baobab Fruit Powder is rubbed on to the body to restore vitality.

What does this mean for you?

As with other high nutrient superfoods, there is tremendous value in examining traditional uses of Baobab Fruit Powder which can often be the catalyst for new product ideas. This is especially true for those food and beverage companies who are constantly looking for exciting ways to engage with this amazing fruit, and their consumers. In this article we have merely scratched the surface of the hundreds of ways Baobab is consumed in Africa, both traditionally and historically. However, we hope this brief overview will stimulate creative ideas and inspire you to start formulating your next Baobab product!

Our Newsletters
 

If you are new to our newsletters, our mission is to educate the food and beverage industry about Baobab Fruit Powder. Every few weeks we release an article focused on a different attribute of Baobab to help expand your knowledge. Our most recent articles generated a lot of interest and, in case you missed them, here they are again:

1. Baobab and Immune Protection in relation to COVID 19
2. Baobab, Responsible Sourcing and Social Impacts
3. Baobab Product Development Guide
4. Baobab as a Glycemic Response Moderator

About EcoProducts B'Ayoba
 

A joint venture between two leading Baobab Fruit producers, EcoProducts/B’Ayoba is Africa's only FairWild, Organic and FSSC 22000 Version 4.1 certified Baobab operation. We have impeccable social-impact credentials, providing a much-needed supplemental income to over 4,500 registered rural African harvesters and their families. Our supply chains are fully traceable and sustainable, with environmental and training programs in place to protect the Baobab Tree populations. As a result, we are a member of the Union for Ethical Biotrade. Our facility in South Africa has been audited under the FDA’s Foreign Suppler Verification Program (FSVP), a key requirement for all importers to the US.

• For US, Canadian & Latin American customers, we deliver from our Long Beach (California) warehouse. 
• For European and Middle Eastern customers, we deliver from our Bodegraven (Netherlands) warehouse.
• For Asian and Australasian customers, we ship directly from South Africa.

Kind regards