2023-06-15 19:23:51
In West Africa, its name varies according to ethnic groups and countries. But its use for flavoring purposes and its economic profitability make it a very popular tree.
Parkia biglobosa is certainly a name that means nothing to the many consumers of néré fruits, which is nevertheless present in the food table produced in 2019 by the Food and Agriculture Organization of the United Nations (FAO).
This tree, which can measure up to 25 meters in height, grows naturally in semi-arid areas and plays an important role in the daily lives of many households.
“In the field of food, néré, which in Senegal is called nététou, is very popular in the kitchen. The fruits contained in pods are sometimes used to make porridge for children. It is a fruit that helps people, especially in the periods preceding the rainy season. While waiting for the next harvest. And even during the rainy season, we use it,” explains Assane Goudiaby, teacher-researcher at the Institute of Environmental Sciences of the University (ISE) Cheikh Anta Diop of Dakar and specialist in flora and natural vegetation.
“Once the yellowish pulp is used, the seed will be used to produce nététou. So the netétou comes from a fermentation of this seed. It is a process that women master very well. And we use it to enhance dishes a little. Lots of people love it. It is a product which, currently, plays a very important economic role, because it is sold very well. You can find them in all the markets in Dakar,” continues Professor Assane Goudiaby.
“The tree that produces this fruit also plays an important role in wildlife. For example, all the species of monkeys living in the area where we have this tree feed on its fruits during a certain period of the year. The tree also plays an extremely important role in the production of honey. Because it is a melliferous species, which produces nectar and polanine. The bats that feed on nectar are responsible with the bees for the pollination of the flowers of this tree”, argues Professor Assane Goudiaby.
The néré rich in protein but…
The nutritional value of néré is also a mystery to many consumers. However, it has a lot of minerals, explains Senegalese nutritionist Doudou Sylla.
“Fermented and dried néré seeds are rich in phosphorus, potassium and calcium. In 100 grams of these seeds, you can find 443 mg (milligram) of phosphorus, 465 mg of potassium and 435 mg of calcium.”
Like all proteins of vegetable origin, there are limiting factors, specifies Doctor Doudou Sylla.
“Néré protein is deficient in certain essential amino acids, such as sulfur amino acids. On the other hand, it is rich in lysine. This lysine is important because most of the protein in the cereals we eat is deficient in it. And the proteins of néré contain it. So it allows in a way to do what is called complementation between néré and certain cereals that we eat”, reveals Dr. Sylla.
“However, you should know that the quantities of néré we eat are very small. Since it is used as a condiment in the preparation of certain dishes such as Thiéboudiène (rice with fish). We don’t eat it in large quantities. If you want to cover your protein needs, it is not the néré that would be recommended, except for people who consume large quantities. For these people, it would be advisable to combine néré with cereals to have proteins of better biological quality.
A high yield activity
The marketing of néré fruits transformed into “soumbara” is a widespread activity in the administrative region of Kankan, in the east of the Republic of Guinea, as in the rest of the country. But the process of transforming soumbara, by women’s cooperatives, is very laborious, says Djenaba Mady Kaba, regional adviser of the National Confederation of Peasant Organizations of Kankan, in Upper Guinea.
Soumbala or soumbara is a condiment traditionally made with the seeds of the néré tree, it is used in West Africa and is known for its strong smell.
“You must first pick the fruit, then dry it, shell it and pound it in a mortar, sieve it, wash the seeds and boil it. These are some of the techniques that women use to process néré fruits into soumbara. Néré is a plant that grows throughout the Kankan region. The sale of its fruits is an activity with high economic returns. On the ground, you will see women who have built their houses with income from this activity,” says Mr. Kaba.
In the Kankan region and even elsewhere in Guinea, the parkia biglobosa or néré, which is of the mimosaceae family, is threatened not only by the effect of bush fires, but also by anthropogenic effects such as the excessive cutting of wood. .
bbc africa
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