THE TASTE OF THE WILD: VARIATION IN THE NUTRITIONAL QUALITY OF MARULA FRUITS AND OPPORTUNITIES FOR DOMESTICATION

The domestication of new fruits from tropical and subtropical regions of the world holds promise to diversify and increase incomes and nutrition in these regions. Many of the species have never been under intensive cultivation and show large intra-specific genetic variation. It is therefore expected that rapid improvement in overall product quality can be achieved by simple selection. To assist in the selection of superior individuals with a potential for wider production and marketing, simple and quick screening methods must be made available. In the rural setting of developing countries, where malnutrition is still prominent, the nutritional value of the fruit ought to be one of the most important selection criteria.
Selections for high-quality marula (Sclerocarya birrea) have been made in South Africa against the background of commercial wine and liqueur production. In Kenya, where several provenances exist, marula remains under-utilized by the local population. In order to develop a selection strategy targeted at increased consumption by local communities, fruits of 15 trees from Chyulu Hills and Mbui Nzau provenances (Makueni District, Kenya) were collected in January 2000 and analysed for vitamin C, sugar, starch, protein, fat and mineral content. Vitamin C values in the pulp and skin fraction ranged from 90 to over 300 mg/100 g of fresh matter, sugar content varied between 7 and 11% sucrose. Total acidity was around 2%, and the embryos, consumed like nuts, contained over 50% fat. Most minerals were present in only small amounts.
The opportunities and constraints of a domestication process, which needs to consider the taste preferences as well as the nutritional requirements of the target communities, are discussed.