Showing posts with label Baobab Africa. Show all posts
Showing posts with label Baobab Africa. Show all posts

Tuesday, March 30

Baobab Weavers

After several years of trying, finally it will happen. With a rented van, travelling companions and our Baobab Bag finisher we are off to the ladies who harvest, prepare and weave Baobab bags. Travelling the first day on what we once thought were rough roads, potholes and speed bump ridden wide dirt roads, our journey began. What we didn’t know was that the next day we would learn what “rough road” really means.



The map showed our route on a secondary and tertiary road. As we began driving the dusty secondary road, baobab trees appeared. Huge, towering, and spreading with a trunk that would take a dozen people to stretch hands around, the baobab commands attention. Climbing pins, barely visible in the folded and scarred trunk provide access to the multiple beehives hung in the massive limbs. Moving on, the herds boys, cows, goats, sheep and donkeys common to most of Kenya stroll the road and roadsides, as few vehicles travel here.


Every small fork in the road finds us asking, “Where is Tsheikuru?” Why is the way they choose always the,” One less travelled by?” But off we go. Now driving becomes an act of dodging rocks, ruts at least 2 feet deep and passing through the dry ditch where there once was a culvert, long since washed down with the seasonal torrent.


Huge volcanic peaks rise creating a beautiful driving distraction. The passengers become a bit nervous as the road drops sharply and curves around the mountainside. No guardrail on this small one lane road. As the vehicle moves slowly through small villages and past traditional homesteads, work stops to watch as the vehicle slowly picks its way through the rocks, holes and ditches, two wheels on the road, two wheels on the bushy angled roadside. That was the end of the secondary road.


Now we find the tertiary road. Scraping the sides of the van on the acacia, occasionally hitting the errant rock as we straddle a ditch deep enough to hide a large dog, we slowly make progress. “Are we there yet?” Not yet, as we approach a broad river bed with just a trickle in the middle. There are the remains of a double lane bridge high off the riverbed. The pieces of the bridge that remain hint at the glorious celebration when the bridge was new. But now only piles of stone show a long forgotten attempt at repair. In the riverbed the cows slowly meander searching for a deep enough pool to drink.


No way I can manoeuvre the rocks, the riverbed and the long climb up the other side. But manoeuvre I must. We have come too far now to quit. Walk the course, identify immovable rocks, and mud holes. Move the moveable, eye measure the ditches and then trust. Slowly, ever so slowly straddle the ditch but don’t slip, a little left, a little right into the riverbed. Search for enough traction to spin up the other side. WOW! Wonderful!! Oops, A shiver of fear, I have to go back later.


Now picking the way through the rocky, ditches seems easy. A little later, not another river!! This one is impossible, impassable. Have we come so far only to turn back? No, park the van and walk.
Down the bank, a hot, very hot, sandy riverbed burned holes through the soles of shoes. Relentless sun beating un-mercilessly, I am truly glad I bothered to bring my hat. Does this river really fill up in the rains? The river’s banks loudly answer that question, as tall acacias lie tumbled into the river, more tell the story with their exposed roots.


Eventually our guide leads us up out of the searing riverbed onto a winding path. The path leads to a small mud hut in the bush. There, outside sitting on chairs, stumps and ground cloths are several Kamba ladies calmly chewing, making cordage and weaving. We have arrived!!
Taking our seats, the ladies begin to serve us warm soda and beans with rice, and show us how the process from Baobab tree to beautiful basket occurs. First the bark is cut from the tree in large rectangles. It is carried back to the shade at home where small strips are peeled off the tough exterior bark. The bark is then chewed. At first it is as dry as the dust, absorbing every drop of saliva.


Persevering through dry mouth, the saliva begins to respond and soon the hard dry bark is dripping and separating into fibres. Next the fibres are pulled and lengthened to prepare for the cordage process. Holding the fibres tightly in one hand against the flat of the thigh, the fibres are rolled against each other to form a thin firm thread. Fibres are added to the end to be twisted in until long strips of cordage are rolled into balls. Often the cream coloured fibres are dyed with soot from the fire, roots, barks or berries. Once enough Baobab bark has been prepared the weaving begins.


The baskets are woven in several ways but most often using a spiral weave. Finally after about 5 weeks, the baskets are finished off and our order will be ready.

But the ladies will not let us leave quite yet. A song begins to roll, one of the women stands to dance. Such great laughter as we try to learn the hip thrusting, leg throwing dance of the Kamba. Time is fleeting and we must leave. A bit more dehydrated, the long walk back to the van was slow and laborious. Never were we so glad to see the dusty vehicle and its cargo of bottled water.



Disclaimer
Information obtained from this web site is for general health information only. This information is not to be used as a substitute for medical advice, diagnosis or treatment of any health condition or problem. Any questions regarding your own health should be addressed to your own physician or other healthcare provider.

This web site makes no warranties or representations whatsoever regarding the accuracy, completeness, timeliness, comparative or controversial nature, or usefulness of any information contained or referenced on this web site. Statements made about the products have not been evaluated by the Food and Drug Administration. Use of this web site does not create an expressed or implied physician-patient relationship.

Sunday, February 28

Picking Money from the Baobab Tree

The fruit of the highly revered African baobab tree is being seen as a great new opportunity for the poor, after a recent decision by the European Commission to allow its importation. According to one study, gathering the fruit has the potential to earn an extra US $1 billion a year for Africa, and bring work and income to 2.5 million households, most of them African bush dwellers (Britain’s Natural Resources Institute).


The fruit of the African baobab tree is mostly collected in the wild from the ancient trees, which can live for 500 years, with some as old as 5,000 years. The baobab enjoys the veneration and respect traditionally accorded to age in Africa, and features in many stories and myths.


The fruit is seen as highly nutritious and a new taste option for the European market. This could be a major potential boost to Africa; the European Union is the world’s biggest trader, accounting for 20 percent of global imports and exports, and a major trading partner of most African countries. South Africa alone exports Euro 20.9 billion a year to Europe (2007).


But serious concerns have been raised about how the harvesting of the fruit will be done, and under what conditions. Getting this right is critical if the sustainability of the fruit is to be maintained, local populations are to benefit, and local use of this food source — eaten by both people and animals — does not suffer.


European food and drink companies are looking to use the fruit of the tree to flavour a large range of products, from cereal to drinks. Baobab fruit is valued for its alleged medicinal properties in treating fevers and diarrhoea, and as a calcium supplement.
“The potential is huge … We’re quite confident that it’s going to represent significant returns for rural producers,” Dr. Lucy Welford, marketing manager of PhytoTrade Africa, a trade organisation that campaigns for the sustainable use of African natural products, told Reuters.
“I’d say it’s somewhere between grapefruit and tamarind as a kind of flavour,” said Welford, who expects baobab fruit to be used at first to flavour smoothies and cereal bars. It could also be used in juices, ice-creams and jams or bakery products.


PhytoTrade works with South African firm Afriplex, which supplies baobab fruit pulp and extracts. A refreshing juice made from baobab fruit pulp, known as “bouye” is widely served.
“The tart flavour, the interesting vitamin and nutrition profile and the sexy story that goes with it — that it’s wild harvested from a very lovely tree — these things add value to the existing products,” said marketing economist Ben Bennet, who wrote the 2007 Natural Resources Institute’s report.


In the baobab forests around Tandene village in Senegal, local farmers said they looked forward to earning much more from the trees. 
“If people know (that European consumers will buy the product) then they’ll look after the trees better and feed them less to their animals,” said farmer Alassane Sy.


Chido Makunike, an active commentator on food and agricultural issues in Africa, raises some serious concerns about how this is handled. “Being a non-cultivated forest product, who ‘owns’ the baobab fruit? Can anybody just take a truck into the forest, collect the fruit and export it? 


Obviously the sudden dramatic change in the economic importance of the baobab will open up many questions that will need regulation.”
He worries the fruit will just be exported in its raw form, and processed into products in Europe - leaving Africa and Africans the ones who benefit least economically.
“Yet baobab is a dry, not-easily perishable, easy to process fruit,” he said. “It would not be difficult to have the smoothies and cereal bars that are being contemplated for its use made in Africa and exported as finished product, producing many downstream benefits and keeping more of the wealth to be generated within the continent.”


Disclaimer
Information obtained from this web site is for general health information only. This information is not to be used as a substitute for medical advice, diagnosis or treatment of any health condition or problem. Any questions regarding your own health should be addressed to your own physician or other healthcare provider.

This web site makes no warranties or representations whatsoever regarding the accuracy, completeness, timeliness, comparative or controversial nature, or usefulness of any information contained or referenced on this web site. Statements made about the products have not been evaluated by the Food and Drug Administration. Use of this web site does not create an expressed or implied physician-patient relationship. 

Tuesday, February 2

Baobab Trees And The Community

The importance and uniqueness of baobabs to the communities living in barren areas has guaranteed them a major role in the world of myths and legends. 


Just outside Morondava, on the west coast of Madagascar, an enormous specimen called 'the sacred baobab' is believed to have sprouted on the exact spot where a princess died about 800 years ago. It is now surrounded by dense growth and only its crown is visible above the thicket.



A little further up the coast, two baobabs nicknamed 'the lovers' are entwined around each other in an embrace that has lasted over 600 years.


Disclaimer
Information obtained from this web site is for general health information only. This information is not to be used as a substitute for medical advice, diagnosis or treatment of any health condition or problem. Any questions regarding your own health should be addressed to your own physician or other healthcare provider.

This web site makes no warranties or representations whatsoever regarding the accuracy, completeness, timeliness, comparative or controversial nature, or usefulness of any information contained or referenced on this web site. Statements made about the products have not been evaluated by the Food and Drug Administration. Use of this web site does not create an expressed or implied physician-patient relationship. 

Thursday, September 4

Wild Harvest Ciabatta

Wild Harvest Ciabatta  

20 ounces of strong white flour, virgin olive oil, salt, fresh yeast, sugar.

1. Dissolve 1 teaspoon of sugar and 1 ounce of fresh yeast into 1/4 pint of warm water.
2. In a separate large bowl, place the 20 ounces of strong white flour,. Add the fresh yeast mixture and 1/2 ounce of Wild Harvest Pharma Mojoba Health supplement to the flour and mix well.
3. Dissolve 1 teaspoon of salt into 1/4 pint of warm water. Add this to the flour mixture and mix well.
4. Add 3 Tbsp of virgin olive oil and beat well.
5. Cover the large bowl with a plate. Let the dough rise for three hours.
6. Grease a large baking sheet. Gently remove the dough from the large bowl and place it on the greased baking sheet.
7. Sprinkle a little flour over the dough. Let it sit on the baking sheet for another 30 minutes so it can continue to rise.
8. Preheat your oven to 425 degrees. Form the dough in the desired shape for baking. Place the bread in the oven and let it bake for 30 minutes. Remove and allow to cool before slicing.





Wild Harvest Pharma


Disclaimer
Information obtained from this web site is for general health information only. This information is not to be used as a substitute for medical advice, diagnosis or treatment of any health condition or problem. Any questions regarding your own health should be addressed to your own physician or other healthcare provider.

This web site makes no warranties or representations whatsoever regarding the accuracy, completeness, timeliness, comparative or controversial nature, or usefulness of any information contained or referenced on this web site. Statements made about the products have not been evaluated by the Food and Drug Administration. Use of this web site does not create an expressed or implied physician-patient relationship