Acacias for human food
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CTA. 1994. Acacias for human food. Spore 54. CTA, Wageningen, The Netherlands.
Permanent link to cite or share this item: https://hdl.handle.net/10568/49530
External link to download this item: http://collections.infocollections.org/ukedu/en/d/Jcta54e/
Australian Aborigines have used acacia seeds as a food source for centuries. Now they are passing their knowledge about edible acacia seeds on to West Africans who are growing Australian acacias. Aborigines appreciate acacia seeds as an excellent...
Australian Aborigines have used acacia seeds as a food source for centuries. Now they are passing their knowledge about edible acacia seeds on to West Africans who are growing Australian acacias. Aborigines appreciate acacia seeds as an excellent food with 23% protein, 26% available carbohydrate, 32% fibre and 9% fat. They grind the mature seeds into a very fine flour and then mix it with wheat flour to make bread or biscuits. The seeds can be gently roasted to make a coffee substitute, and recently the flour has been used in Australia as a flavouring for ice-cream. Australian acacias, such as Acacia colei have been grown in Niger and other West African countries for a number of years. Initially farmers were unaware that the seeds were edible, but later a visiting Australian forester encouraged them to eat the seeds. Now the seeds have become an important food, especially in times of drought. Villagers are developing their own recipes such as making pasta. The Australian Commonwealth Scientific and Industrial Research Organisation's (CSIRO) Division of Forestry is now collecting as much knowledge as they can from Aboriginal people which will be passed on to West Africa. They are also reprinting a book called Australian dry-zone acacias for human food. Division of Forest Research CSIRO PO Box 4008 Canberra, ACT 2600 AUSTRAlIA
SubjectsCROP PRODUCTION AND PROTECTION;
- CTA Spore (English)