Acacia is a genus comprising of several small and medium tree species. Although hundreds of these species are indigenous to Australia, Africa also has its own fair share.
In fact, acacia trees are recognizable landmarks in Africa.
Ever heard of gum Arabica? You know, the edible natural gum often seen oozing out of some tree bark? Yes, that one. It is a product of various species of the acacia tree.
What many people don’t know however, is that acacia has much more economic uses than it appears, especially in the food industry.
The aboriginal people of Australia have been known to depend hugely on acacia seeds for food. These seeds otherwise known as wattle seeds are roasted and ground into some kind of edible flour that serves several purposes including serving as a gluten-free baking flour, a substitute for coffee and a flavouring agent because of its chocolate-coffee-hazelnut flavor profile.
Species such as A. victoriae, A. murrayana and A. colei are currently being studied as candidates for commercialization in Australia. I believe the same should be done in Africa. This plant is hardy and can thrive under poor environmental condition; its seeds have high nutritional content and low glycemic index. It definitely has the potential to contribute to food security in Africa if we give it a chance.
agwithEzinne 