BREADFRUIT OR UKWA SEEDS[TRECULIA AFRICANA]

Listing Description:

Treculia africana, the African breadfruit, is a tree species in the genus Treculia. It is used as a food plant. The fruits are hard and fibrous, can be the size of a volleyball and weight up to 8.5 kilograms (19 lb). Chimpanzees have been observed to use tools to break the fruits into small pieces that they can eat.^[1] The fruits contain polyphenols.

Detailed Description:

Treculia africana, the African breadfruit, is a tree species in the genus Treculia. It is used as a food plant. The fruits are hard and fibrous, can be the size of a volleyball and weight up to 8.5 kilograms (19 lb). Chimpanzees have been observed to use tools to break the fruits into small pieces that they can eat.^[1] The fruits contain polyphenols.

Description and origin

Treculia africana is a species of tree known as 'African breadfruit'. Many names are given to this species, but the most common is "ukwa".^[3]

The geographical distribution of Treculia africana extends through West and Central Africa. The species can grow below altitudes of 1,500 metres (4,900 ft).^[3]

Botanical characteristics[edit]

Treculia africana is a large tree and is part of the family Moraceae. It grows in wet areas and forests. The species can grow up to a height of 30 metres (98 ft). The girth of the stem can attain 6 metres (20 ft). The bark is grey and discharges a cream latex. The leaves are large and dark green above and lighter below. Trees dioecious (sexes on separate trees) or sometimes monoecious. Leaves in two ranks; stipules amplexicaul (enclosing the bud). Inflorescences unisexual, sometimes bisexual, globose, borne in the leaf axils or on the older wood and branches. Pistillate (female) flowers lining the outer surface of a large receptacle (‘bread fruit’). The flowering period is from October until February. The fruit is big, round and greenish yellow. The texture of the fruit is spongy when it is ripe and it contains abundant seeds, which are the edible part of this fruit. Under good environmental conditions, the yield from one tree attains 200 kg dried seeds. Seeds are dicotyledonous^[3]

Varieties

Based on detailed field observations, 3 varieties are distinguished within the subspecies: Treculia africana var. africana (Extending from Senegal to Southern Sudan and south to Angola, central Mozambique and Principe and Sao Tomé islands), Treculia africana var. inversa (Anambra State, Edo and Delta States, more abundant in the eastern states of Nigeria) and Treculia africana var. mollis (Isolated localities in Edo and Delta States of Nigeria, Cameroun, DR.Congo, Gabon and Cabinda).

Their taxonomic differences are based mainly on the size of the fruit head (infructence) and the hairiness of branchlets and leaves. There is a striking variation in the number of fruit heads produced by trees belonging to Treculia african var. africana (with large fruit heads) and Treculia african var. inversa (with small fruit heads). The former is clearly superior in the weight of seeds produced while the latter produces more fruit and also produces twice as many branches.

Key to the varieties of Treculia Africana

1. Branchlets, petioles and undersurface of leaves soon glabrous, shining and glossy; leaves ovate-epilliptic:

• Fruit head large, over 20 cm in diam.(Very large, being usually over 60 cm in longitudinal circumference), often smooth; seeds also large, rounded, sometimes elongated, about 1.3 cm long; mesocarp over 5 cm thick; slash pinkish (var. africana)

• Fruit heads small, usually less than 20 cm in diam., often knobbly or wrinkled; seeds small, elongated, sometimes more or less rounded, about 1 cm long or less; mesocarp less than 5 cm thick; slash brownish (var. inversa)

2. Branchlets, petioles and undersurface of leaves with persistent spreading hairs, dull, not glossy; leaves oblong-elliptic;

•Fruit heads small, usually less than 20 cm in diam., often knobbly or wrinkled; seeds, small, rounded to elongated, about 1 cm long; mesocarp less than 5 cm thick; slash pinkish (var. mollis)

Uses

Human food

African breadfruit is an edible traditional fruit, consumed, for example in Nigeria, where it is eaten as a main dish. The seeds are of particular interest because of their high nutrition value. Fresh seeds contain 38.3% carbohydrate, 17.7% crude protein and 15.9% fat. Readily available in many developing African countries, Treculia africana can be an alternative to rice and yam.^[3] The seeds of Treculia africana can be ground to flour, pressed for oil and used as flavouring in alcoholic drinks.

It is known that African breadfruit a good adjunct in brewing because it is a source of fermentable sugars. For success with the brewing, see the study of Nwabueze et al. (2011).^[13] They find that the yield production of ethanol is enhanced when its defatted seeds are used.

Wood products

The wood has many uses such as firewood, for furniture and for home and other building construction. It can also be processed into paper.

Fodder

In countries like Malawi and Tanzania, the fruit-head pulp and bran are used to feed monkeys and farm animals.

Environmental functions

This tree helps to control erosion and is a good natural source of mulch. However, deforestation, higher demand for cultivated agricultural areas and the increasing population reduce numbers of this important forest tree in the African tropics.

The traditional farming system utilises mixed cropping. For example the complete burning of land has an erosion effect which can be minimize if these trees are present.^[14]

Afforestation and reforestation.

Treculia africana is used for reforestation projects in Africa. The Nutrecul Agroforestry Project an authority in Treculia nursery is taking the lead and has the most genetic variation of Treculia trees. The organization has the largest collection of invitro (Plant Tissue Culture) motherplants and also have their own cultivariety

PRICES

$21.16/KG OR $9.61/IB

For more information:

mobile: +2348039721941

contact person: emeaba uche

e-mail: emeabau@yahoo.com

website: www.franchiseminerals.com

BREADFRUIT OR UKWA SEEDS(SALTED AND ROASTED)[TRECULIA AFRICANA]

Listing Description:

Treculia africana, the African breadfruit, is a tree species in the genus Treculia. It is used as a food plant. The fruits are hard and fibrous, can be the size of a volleyball and weight up to 8.5 kilograms (19 lb). Chimpanzees have been observed to use tools to break the fruits into small pieces that they can eat.^[1] The fruits contain polyphenols.

Detailed Description:

Treculia africana, the African breadfruit, is a tree species in the genus Treculia. It is used as a food plant. The fruits are hard and fibrous, can be the size of a volleyball and weight up to 8.5 kilograms (19 lb). Chimpanzees have been observed to use tools to break the fruits into small pieces that they can eat.^[1] The fruits contain polyphenols.

Description and origin

Treculia africana is a species of tree known as 'African breadfruit'. Many names are given to this species, but the most common is "ukwa".^[3]

The geographical distribution of Treculia africana extends through West and Central Africa. The species can grow below altitudes of 1,500 metres (4,900 ft).^[3]

Botanical characteristics[edit]

Treculia africana is a large tree and is part of the family Moraceae. It grows in wet areas and forests. The species can grow up to a height of 30 metres (98 ft). The girth of the stem can attain 6 metres (20 ft). The bark is grey and discharges a cream latex. The leaves are large and dark green above and lighter below. Trees dioecious (sexes on separate trees) or sometimes monoecious. Leaves in two ranks; stipules amplexicaul (enclosing the bud). Inflorescences unisexual, sometimes bisexual, globose, borne in the leaf axils or on the older wood and branches. Pistillate (female) flowers lining the outer surface of a large receptacle (‘bread fruit’). The flowering period is from October until February. The fruit is big, round and greenish yellow. The texture of the fruit is spongy when it is ripe and it contains abundant seeds, which are the edible part of this fruit. Under good environmental conditions, the yield from one tree attains 200 kg dried seeds. Seeds are dicotyledonous^[3]

Varieties

Based on detailed field observations, 3 varieties are distinguished within the subspecies: Treculia africana var. africana (Extending from Senegal to Southern Sudan and south to Angola, central Mozambique and Principe and Sao Tomé islands), Treculia africana var. inversa (Anambra State, Edo and Delta States, more abundant in the eastern states of Nigeria) and Treculia africana var. mollis (Isolated localities in Edo and Delta States of Nigeria, Cameroun, DR.Congo, Gabon and Cabinda).

Their taxonomic differences are based mainly on the size of the fruit head (infructence) and the hairiness of branchlets and leaves. There is a striking variation in the number of fruit heads produced by trees belonging to Treculia african var. africana (with large fruit heads) and Treculia african var. inversa (with small fruit heads). The former is clearly superior in the weight of seeds produced while the latter produces more fruit and also produces twice as many branches.

Key to the varieties of Treculia Africana

1. Branchlets, petioles and undersurface of leaves soon glabrous, shining and glossy; leaves ovate-epilliptic:

• Fruit head large, over 20 cm in diam.(Very large, being usually over 60 cm in longitudinal circumference), often smooth; seeds also large, rounded, sometimes elongated, about 1.3 cm long; mesocarp over 5 cm thick; slash pinkish (var. africana)

• Fruit heads small, usually less than 20 cm in diam., often knobbly or wrinkled; seeds small, elongated, sometimes more or less rounded, about 1 cm long or less; mesocarp less than 5 cm thick; slash brownish (var. inversa)

2. Branchlets, petioles and undersurface of leaves with persistent spreading hairs, dull, not glossy; leaves oblong-elliptic;

•Fruit heads small, usually less than 20 cm in diam., often knobbly or wrinkled; seeds, small, rounded to elongated, about 1 cm long; mesocarp less than 5 cm thick; slash pinkish (var. mollis)

Uses

Human food

African breadfruit is an edible traditional fruit, consumed, for example in Nigeria, where it is eaten as a main dish. The seeds are of particular interest because of their high nutrition value. Fresh seeds contain 38.3% carbohydrate, 17.7% crude protein and 15.9% fat. Readily available in many developing African countries, Treculia africana can be an alternative to rice and yam.^[3] The seeds of Treculia africana can be ground to flour, pressed for oil and used as flavouring in alcoholic drinks.

It is known that African breadfruit a good adjunct in brewing because it is a source of fermentable sugars. For success with the brewing, see the study of Nwabueze et al. (2011).^[13] They find that the yield production of ethanol is enhanced when its defatted seeds are used.

Wood products

The wood has many uses such as firewood, for furniture and for home and other building construction. It can also be processed into paper.

Fodder

In countries like Malawi and Tanzania, the fruit-head pulp and bran are used to feed monkeys and farm animals.

Environmental functions

This tree helps to control erosion and is a good natural source of mulch. However, deforestation, higher demand for cultivated agricultural areas and the increasing population reduce numbers of this important forest tree in the African tropics.

The traditional farming system utilises mixed cropping. For example the complete burning of land has an erosion effect which can be minimize if these trees are present.^[14]

Afforestation and reforestation.

Treculia africana is used for reforestation projects in Africa. The Nutrecul Agroforestry Project an authority in Treculia nursery is taking the lead and has the most genetic variation of Treculia trees. The organization has the largest collection of invitro (Plant Tissue Culture) motherplants and also have their own cultivariety

PRICES

$28/KG OR $12.72/IB

For more information:

mobile: +2348039721941

contact person: emeaba uche

e-mail: emeabau@yahoo.com

website: www.franchiseminerals.com

CASHEW NUTS(RAW)[ANACARDIUM OCCIDENTALE]

Listing description

The cashew tree (Anacardium occidentale) is a tropical evergreen tree that produces the cashew seed and the cashew apple.

It can grow as high as 14 metres (46 ft), but the dwarf cashew, growing up to 6 metres (20 ft), has proved more profitable, with earlier maturity and higher yields.

Detailed description

The cashew seed, often simply called a cashew, is widely consumed. It is eaten on its own, used in recipes, or processed into cashew cheese or cashew butter. The cashew apple is a light reddish to yellow fruit, whose pulp can be processed into a sweet, astringent fruit drink or distilled into liquor.

The shell of the cashew seed yields derivatives that can be used in many applications from lubricants to paints, and other parts of the tree have traditionally been used for snake-bites and other folk remedies.

Originally native to northeastern Brazil, the tree is now widely cultivated in Vietnam, Nigeria and India as major production countries.^[1]

Etymology

Its English name derives from the Portuguese for the fruit of the cashew tree caju (Portuguese pronunciation: [kɐˈʒu]), which itself is derived from the indigenous Tupian nameacajú, literally meaning "nut that produces itself".^[2] The name Anacardium, originally from the Greek, refers to the unusual location of the seed outside the core or heart of the fruit (ana means "without" and -cardium means "heart").

Habitat and growth

The cashew tree is large and evergreen, growing to 10-12 m (~32 ft) tall, with a short, often irregularly shaped trunk. The leaves are spirally arranged, leathery textured, elliptic to obovate, 4 to 22 cm long and 2 to 15 cm broad, with smooth margins. The flowers are produced in a panicleor corymb up to 26 cm long; each flower is small, pale green at first, then turning reddish, with five slender, acute petals 7 to 15 mm long. The largest cashew tree in the world covers an area of about 7,500 square metres (81,000 sq ft); it is located in Natal, Rio Grande do Norte, Brazil.

The fruit of the cashew tree is an accessory fruit (sometimes called a pseudocarp or false fruit). What appears to be the fruit is an oval or pear-shaped structure, a hypocarpium, that develops from the pedicel and the receptacle of the cashew flower.^[3] Called the cashew apple, better known in Central America as marañón, it ripens into a yellow and/or red structure about 5–11 cm long. It is edible, and has a strong "sweet" smell and a sweet taste. The pulp of the cashew apple is very juicy, but the skin is fragile, making it unsuitable for transport. In Latin America, a fruit drink is made from the cashew apple pulp which has a very refreshing taste and tropical flavor that can be described as having notes of mango, raw green pepper, and just a little hint of grapefruit-like citrus.

The true fruit of the cashew tree is a kidney or boxing-glove shaped drupe that grows at the end of the cashew apple. The drupe develops first on the tree, and then the pedicel expands to become the cashew apple. Within the true fruit is a single seed, which is often considered a nut, in the culinary sense. The seed is surrounded by a double shell containing an allergenic phenolic resin, anacardic acid, a potent skinirritant chemically related to the better-known allergenic oil urushiol which is also a toxin found in the related poison ivy. Properly roasting cashews destroys the toxin, but it must be done outdoors as the smoke (not unlike that from burning poison ivy) contains urushiol droplets which can cause severe, sometimes life-threatening, reactions by irritating the lungs. People who are allergic to cashew (or poison ivy) urushiols may cross-react to mango or pistachio which are also in the Anacardiaceae family. Some people are allergic to cashews, but cashews are a less frequentallergen than tree nuts or peanuts.^[4]

While the cashew plant is native to northeast Brazil, the Portuguese took it to Goa, India, between 1560 and 1565. From there it spread throughout Southeast Asia and eventually Africa.^[5]

Cashew "nut"

Botanically speaking, cashew are not actually nuts but merely seeds. Culinary uses for cashew seeds are similar to uses for nuts, however, and the seeds are frequently referred to as nuts. Cashews, unlike oily tree nuts, contain starch to about 10% of their weight. This makes them more effective than nuts in thickening water-based dishes such as soups, meat stews, and some Indian milk-based desserts. Many Southeast Asian cuisines use cashews for this unusual characteristic, rather than other nuts.^[6]

The shell of the cashew nut is toxic, which is why the nut is never sold in the shell to consumers.^[7]

Cashew nuts are commonly used in Indian cuisine, whole for garnishing sweets or curries, or ground into a paste that forms a base of sauces for curries (e.g., korma), or some sweets (e.g., kaju barfi). It is also used in powdered form in the preparation of several Indian sweets and desserts. In Goan cuisine, both roasted and raw kernels are used whole for making curries and sweets.

The cashew nut can also be harvested in its tender form, when the shell has not hardened and is green in color. The shell is soft and can be cut with a knife and the kernel extracted, but it is already corrosive at this stage, so gloves are required. The kernel can be soaked inturmeric water to get rid of the corrosive material before use. Cashew nuts are also used in Thaiand Chinese cuisine, generally in whole form.

In the Philippines, cashew is a known product of Antipolo, and is eaten with suman. Pampanga also has a sweet dessert called turrones de casuy, which is cashew marzipan wrapped in white wafers.

In Indonesia, roasted and salted cashew nut is called kacang mete or kacang mede, while the cashew apple is called jambu monyet (literally means monkey rose apple).

In Mozambique, bolo polana is a cake prepared using powdered cashews and mashed potatoes as the main ingredients. This dessert is popular in South Africa, too.^[8]

South American countries have developed their own specialties. In Brazil, the cashew fruit juice is popular all across the country. In Panama, the cashew fruit is cooked with water and sugar for a prolonged time to make a sweet, brown, paste-like dessert called dulce de marañón. Marañón is one of the Spanish names for cashew.

PRICE

$24.17/KG OR $10.99/IB

For more information:

mobile: +2348039721941

contact person: emeaba uche

e-mail: emeabau@yahoo.com

website: www.franchiseminerals.com