Quality Standards for Dacryodes edulis (Safou) - Crops for the Future

Research Report No. 5 

Quality Standards for 

Dacryodes edulis (Safou) 

Ndindeng Sali Atanga, Bella-Manga, Joseph Kengue, Talle, and Dopgima Levai Lewis 

I CC U 

The International Centre for 

Underutilised Crops 

Championing underutilised plant species for food, nutrition and sustainable development

1 

Table of Contents 

1. Introduction 1 

2. Safou, the underexploited ‘gold mine’ 2 

3. Quality attributes for safou 4 

3.1 Skin colour 4 

3.2 Pulp colour 4 

3.3 Ripeness 5 

3.4 Size 5 

3.5 Pulp thickness 6 

3.6 Acidity/taste 6 

3.7 Uniformity 6 

3.8 Cleanliness 7 

3.9 Freshness 7 

3.10 Injuries 8 

4. Quality standards for safou 9 

5. Matching selected clones with product markets 11 

6. Acknowledgements 26 

7. References 26

2 

1. Introduction 

The delivery of high quality agricultural products is more essential than ever 

before due to the increasing consciousness of quality by consumers. The best 

way forward for successful marketing is to offer products of superior quality and 

consistency. Quality is defined as conforming to a customer’s price-limited 

anticipated needs. More and more of the fresh produce consumed globally is 

now grown in developing countries, but the capacity to meet increasing strict 

quality standards is weak. 

The development of quality standards for safou (Dacryodes edulis) will help the 

productivity and efficiency in the safou sector. The described quality requirements 

will provide a common ‘language’ for the buying and selling of safou, which is fast 

gaining ground on the international scene. The 14 clones describe herein are part 

of an ongoing programme to develop cultivars that meet specific market demands 

like size, taste, longer shelf life and disease resistance. The characterization of these 

clones to specifically targeted product markets is the primordial link-pin to a 

genetic improvement programme. 

2. Safou, the underexploited ‘gold mine’ 

The domestication of indigenous tree crops has revealed the economic potential 

of many tree species as new cash crops. This is particularly true of Dacryodes 

edulis, which is widely distributed in West and Central Africa. The fruit of this 

tree, commonly known as safou, is the most important agroforestry tree product 

marketed in Cameroon in terms of quantity and value (Ndoye et al., 1997). 

Safou makes a variety of contributions to farmers’ livelihoods. Direct consumption has 

nutritional benefits, while fruit sales are an important source of income, particularly for 

women, who are mostly involved in the safou trade. Safou is consumed as a fresh 

produce, boiled or roasted, or processed into dried chips and a pulp spread. It has been 

suggested that oil extracted from the pulp and seed have great economic potential in 

the food and cosmetic industries. 

Post-harvest loss is a major concern in the safou sector and this is aggravated by 

the highly perishable nature of the fruit. However, improved sanitation by the

3 

regular washing of transportation containers, proper harvesting of fruits that 

minimize injury, and treatment of fruits with SmartFresh® (1-methylcyclopropene), 

significantly increases fruit shelf life from 3 days to 2 weeks at 25°C, and with 

more than 95% of the fruits being of good quality (Ndindeng et al., 2007). 

Safou trade is increasing but has not yet gained full momentum because large-scale 

production has been hampered by farmers’ inability to supply fruits with 

characteristics desired by the consumer, and more often, there is no consistency in 

size, taste, colour, form, etc., which could be explained by the high intra-species 

tree-to-tree variation in fruit traits (Leakey et al., 2005). In addition, most farmers 

and traders put little emphasis on quality, especially the health status of the fruits. 

It has been observed that there is a price premium for good quality fruits, thus if 

safou stakeholders could speak a common language with respect to quality, it could 

go a long way to improve safou trade. Proper sorting of fruits at the time of harvest 

will have a considerable impact on marketing as most consumers and processing 

units have expressed the desire to have fruits coming from the same tree or clone, 

and that are not acidic or only slightly acidic. It was demonstrated that the colour 

and pH of raw pulp can be used as indicators of the acceptability of safou boiled 

pulp and dried chips. 

Aerial layering has allowed for the selection and propagation of trees with desirable 

fruit traits, although only a small number of clones can be produced at a time. 

Micropropagation of such clones is one strategy for mass production and 

distribution of cultivars with desirable fruit traits. However, the proper 

characterization, and matching of these clones to product markets is imperative.

4 

3. Quality attributes for safou 

3.1 Skin colour 

Greenish Bluish Whitish Brownish Indigo 

High PREFERENCE Low 

3.2 Pulp colour 

Greenish Whitish Tannish

5 

3.3 Ripeness 

High PREFERENCE Low 

Fully ripe Semi-ripe Unripe 

3.4. Size 

Very large 

Large 

Small 

Very small 

> 130 g 

100 - 130 g 

50 - 100 g 

< 50 g

6 

3.5 Pulp thickness 

Very thick 

Thick 

Thin 

Very thin 

> 10 mm 

8 - 10 mm 

6 - 8 mm 

< 6 mm 

3.6. Acidity/taste 

Raw pulp Highly acidic pH < 3.9 

Acidic pH 3.9 - 4.3 

Slightly acidic pH 4.3 - 4.6 

Non acidic pH > 4.6 

Boiled/dried pulp Highly acidic pH < 4.4 

Acidic pH 4.4 - 4.6 

Slightly acidic pH 4.6 - 4.8 

Non acidic pH > 4.8 

3.7 Uniformity 

Uniform: 

Un-uniform: 

Fruits come from the same clone or tree and are 

of the same size and shape (round or elongated). 

Fruits are not from the same tree or clone, and are not of 

the same size or shape.

7 

3.8 Cleanliness 

Cleanliness is the absence of dirt, including dust, mud, stains or bad smells or any 

other clutter on the fruits. 

3.9 Freshness 

Fresh fruits should have the following characteristics. If not, the fruits are not fresh. 

• Peduncle should be attached. If detached, the point of 

attachment of peduncle should be brightly yellow in colour. 

• No change in skin colour from its original colour (greenish, 

bluish, indigo, whitish or brownish) to plum. 

• No soft spots on any part of the fruit. 

• Absence of wrinkles on fruits as a result of a high moisture 

loss. 

Attached peduncle Detached peduncle Brightly yellow 

peduncle region 

Blue colour is maintained Blue colour changes to plum

8 

3.10 Injuries 

Injury on the fruit can be caused by: 

• growth defects or mechanical action that can result in a crack or bruise, 

• fungal pathogens; causing sunken spots (Colletrichum spots), or slightly raised 

dark spots (Pestalotia spots), 

• softening at the point of peduncle attachment or on other sites, indicating fruit 

deterioration, 

• damage from insects, birds or animals. 

Injuries can range from minor to grave injuries depending on the cause. 

Calibration of injuries 

Level 1: No injury (absence of any injury, with attached or detached peduncle). 

Level 2: 

Level 3: 

Level 4: 

Very light injury (1-3 scars from successful recovery from Colletrichum 

spots or bruises). 

Light injury (> 3 scars, or 2-4 fresh bruise sites). 

Heavy injury (> 5 fresh bruises, or cracks, or fresh soft spots, or fresh 

sunken spots, or dark slightly raised spots.

9 

4. Quality standards for safou 

This standard applies to safou (Dacryodes edulis), grown in Cameroon, to be 

supplied fresh to consumers, and for industrial processing. 

Fruit length and mid-point diameter of fruits used to prepare these standards are 

4.3-10.0 cm and 1.8-5.4 cm, respectively 

(i) ‘Extra’ Class 

Ripeness: > 90% of fruits fully ripe, < 10% semi-ripe, < 1% unripe 

Fruits should be uniform, clean and fresh with no injury 

Pulp colour: greenish or whitish 

Pulp thickness: very thick 

Taste of raw pulp: non acidic 

Size: very large 

(ii) Class I 




Pulp thickness: thick 

Taste of raw pulp: non acidic 


(iii) Class II 




Pulp thickness: very thick or thick 

Taste of raw pulp: slightly acidic 


(iv) Class III 





Taste of raw pulp: non acidic or slightly acidic 

Size: large

10 

(v) Class IV 






Size: small 

(vi) Class (V) 






Size: very small 

(vii) Class (VI) 




Pulp thickness: thin 


Size: very large, large, small or very small 

(viii) Class (VII) 



Pulp colour: tan 

Pulp thickness: thin 

Taste of raw pulp: non acidic, slightly acidic, acidic or highly acidic 

Size: very large, large, small or very small 

(ix) Unclassified 

‘Unclassified’ consist of safou which do not fall into any of the above classes. The 

term ‘unclassified’ is not a class in itself, however, but should be used to designate 

safou that does not fall in any of the above classes. 

Size tolerance - 10% by number or weight of safou conforming to the size class 

immediately above and/or below the specified size range. 

Injury tolerance - 5% by number or weight of safou conforming to very light injury 

is tolerated for all classes.

11 

5. Matching selected clones with product 

markets 

Dacryodes edulis demonstrates a high tree-to-tree variation in fruit traits, especially 

size, shape, skin and pulp colour, pulp thickness, taste and shelf life. However, 

clones derived by aerial layering preserve the traits of the parent tree. This has made 

it possible for the collection of lines with desirable fruit traits into living genebanks 

at Nkolbisson and Barombi-kang (Kengue, 2002). Farmers and other stakeholders 

in the safou sector can request material of any of these clones from the Institute of 

Agricultural Research for Development (IRAD), Republic of Cameroon. 

As a step toward cultivar development and micropropagation for mass distribution, 

the characterization of these clones and matching them with specific product markets 

through a physical, chemical and organoleptic analysis was imperative. Consumers 

of fresh, boiled or roasted safou have expressed the desire to have fruits with thick 

pulp, slightly or non acidic, oily, with a nice flavour and long shelf life. Likewise, 

consumers of dried safou prefer chips that are slightly or non acidic, nice flavour 

(absence of rancid smell) and uniform (same clone). Safou drying units prefer fruits 

with less water content and thin pulps. However, with the development of the rapid 

drying technique by Talle et al. (2006), drying units especially Taless Dryfoods now 

request safou with thick pulp. With respect to safou pulp spread, its multipurpose 

nature allows for acidic, slightly acidic or non acidic fruits to be used. However, thick 

pulp, high oil content and a nice flavour are imperative. Fruits for oil extraction should 

have a high oil content and no rancid smell. Oils with a rancid smell are undesirable 

for cooking but could be used in the cosmetic industry especially for the production 

of soap. Below, characteristics of some selected clones from the IRAD Experimental 

orchard in Nkolbisson are presented, and matched with potential product markets. 

Safou clones at Nkolbisson experimental orchard and product markets 

Fruit length and mid-point diameter of these 14 clones are 9.4-10.0 cm and 4.1- 

5.4 cm, respectively.

12 

5.1 Clone: L6P1,2,3,4 

Colour when unripe: Rose 

Colour when ripe: Indigo 

Colour of pulp: Light green 

Mean total weight: 103 ± 2 g 

Mean weight of pulp: 91 ± 2 g 

Mean pulp thickness: 7.0 ± 0.2 mm 

Mean pH of raw pulp: 4.9 ± 0.2 

Taste of raw pulp: Not acidic 

Mean pH of boiled pulp: 4.9 ± 0.2 

Taste of boiled pulp: Not acidic 

Consumer preference of boiled pulp: Highly acceptable 

Taste of dried pulp: Not Acidic 

Consumer preference of dried pulp: Highly acceptable with nice flavour 

Mean percent lipid content: 52.4 ± 0.2% 

Conclusion: Suitable for consumption as a fresh produce, processing into pulp 

spread, dried chips and for oil extraction.

13 

5.2 Clone: L7P1,2,3,4 

Colour when unripe: Whitish 

Colour when ripe: Whitish 






Taste of raw pulp: Acidic 




Taste of dried pulp: Not acidic 

Consumer preference of dried pulp: Highly acceptable with a nice flavour 



spread and dried chips

14 

5.3 Clone: L8P1,2,3,4,5 


Colour when ripe: Dark teal 

Colour of pulp: Whitish 










Consumer preference of dried pulp: Highly acceptable with a very nice flavour 



spread, dried chips and for oil extraction.

15 

5.4 Clone: L3P1,2,3,4 


Colour when ripe: Blue 











Consumer preference of dried pulp: Highly acceptable with a very 

nice flavour 



spread, dried chips and for oil extraction

16 

5.5 Clone: L9P4 









Mean pH of boiled pulp: 4.7 ±0.1 

Taste of boiled pulp: Acidic 

Consumer preference of boiled pulp: Not acceptable 

Taste of dried pulp: Slightly acidic 

Consumer preference of dried pulp: Acceptable 


Conclusion: Suitable for processing into pulp spread, dried chips and for oil 

extraction.

17 




Colour of pulp: Light turquoise 





Taste of raw pulp: Highly acidic 








extraction.

18 

5.7 Clone: L5P1,2 


Colour when ripe: Blue 

Colour of pulp: Ivory 













extraction.

19 

5.8 Clone: L10P3L9P1 
















extraction.

20 



Colour when ripe: indigo 





Mean pH of raw pulp: 4.4 ±0.04 


Mean pH of boiled pulp: 4.7 ±0.02 


Consumer preference of boiled pulp: Acceptable 





extraction.

21 

5.10 Clone: L10P1,2 


Colour when ripe: Dark teal 

Colour of pulp: Ivory 













extraction.

22 

5.11 Clone: L1P1,2,3 










Taste of boiled pulp: Highly acidic 


Taste of dried pulp: Acidic 

Consumer preference of dried pulp: Not acceptable 



extraction.

23 

5.12 Clone: L2P2,3 



Colour of pulp: Tan 







Taste of boiled pulp: Highly acidic 


Taste of dried pulp: Highly acidic 



Conclusion: Suitable for oil extraction and acidic pulp spread.

24 

5.13 Clone: L4P1,2 



Colour of pulp: Tan 





Taste of raw pulp: acidic 


Taste of boiled pulp: Not acidic but bitter 


Taste of dried pulp: Acidic 




25 

5.14 Clone: L10P4 












Taste of dried pulp: Highly acidic 




26 

6. Acknowledgements 

This work received financial assistance from the International Foundation of 

Science (IFS) grant number E/3463-2, and from the International Centre for 

Underutilised Crops (ICUC). The authors are also grateful to Taless Dry Foods 

Yaounde for drying the fruits, and safou traders in the markets of Mokolo and 

Mfoundi (Yaounde), New Bell Douala and Makenene. 

7. References 

Leakey, R.R.B., Tchoundjeu, Z., Schreckenberg, K., Shackleton, S.E. and 

Shackleton, C.M. 2005. Agroforestry tree products (AFTPs): targeting poverty 

reduction and enhanced livelihoods. International Journal of Agricultural 

Sustainability, 3(1): 1-23. 

Ndindeng, S.A., Kengue, J., Mbacham, W.F., Titanji V.P.K. and Bella-Manga. 2007. 

Effects of 1-methylcyclopropene treatment on the shelf life and quality of safou 

(Dacryodes edulis (G. Don) H. J. Lam). Forest, Trees and Livelihoods, 17(1): 75-89. 

Ndoye, O., Ruiz-Pérez, M. and Eyebe, A. 1997. The markets of non-timber forest 

products in the humid forest zone of Cameroon. Rural Development Forestry Network 

Paper 22c. ODI, London, UK. 

Kengue, J. 2002. Safou. Dacroydes edulis. International Centre for Underutilised 

Crops, University of Southampton, UK. 147 pp. 

Talle. 2006. A rapid drying technique for Safou. Taless dryfood operational manual, 

Taless, Yaoundé, Cameroon, 49 pp.

The International Centre for Underutilised Crops 

(ICUC) is an autonomous, non-profit, scientific 

research and training centre. ICUC promotes the use 

of underutilised crops for food, medicinal and 

industrial products, and also for environmental 

protection. The Centre provides expertise and works 

collaboratively for tropical, sub-tropical and temperate 

crop development. 

Our Mission 

Our mission is to promote the use of underutilised 

plant species for the benefit of humankind and the 

environment. 

Our Goal 

Our goal is to reduce poverty and suffering through 

the improvement and promotion of underutilised 

species for food, medicines, fodder and industrial 

needs, and for environmental protection. 

Also in this series: 

Abeyrathne, A. H. M. S. W. B. and Jaenicke, H. 2006. Potential for small-scale processing and marketing of tropical fruits 

in Kandy, Galle and Horana Divisional Secretariat Divisions of Sri Lanka. 

Research Report No. 1. International Centre for Underutilised Crops, Colombo, Sri Lanka. 23 pp. 

Barry, I.N. 2007. A value-chain analysis for the Sri Lankan rambutan subsector. 


Daniel, J. N. and Dudhade, P. A. 2007. Analysis of economic characteristics of value chains of three underutilised fruits of India. 


Barry, I. N. 2008. A value-chain analysis for the Sri Lankan beli and woodapple subsectors. 


Preferred citation: Ndindeng. S.A., Bella-Manga, Kengue, J., Talle and Lewis, D.L. 2008. Quality standards for Dacryodes edulis (safou). 


Copyright (c) 2008 International Centre for Underutilised Crops. 

ISBN: 978-955-1560-08-9 Barcode: 9 789551 560089 

Design: ASM Graphics. Printing: Gunaratne Offset Limited. Cover photo: Harvesting safou (Dacryodes edulis), Mrs. Stella Atanga Njebu.

I CC U 

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Underutilised Crops 

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Tel: +94-11-2787404 Fax: +94-11-2786854 

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ISBN No. 978-955-1560-08-9 

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Quality Standards for Dacryodes edulis (Safou) - Crops for the Future

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