Quality Standards for Dacryodes edulis (Safou) - Crops for the Future
Quality Standards for Dacryodes edulis (Safou) - Crops for the Future
Quality Standards for Dacryodes edulis (Safou) - Crops for the Future
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Research Report No. 5<br />
<strong>Quality</strong> <strong>Standards</strong> <strong>for</strong><br />
<strong>Dacryodes</strong> <strong>edulis</strong> (<strong>Safou</strong>)<br />
Ndindeng Sali Atanga, Bella-Manga, Joseph Kengue, Talle, and Dopgima Levai Lewis<br />
I CC U<br />
The International Centre <strong>for</strong><br />
Underutilised <strong>Crops</strong><br />
Championing underutilised plant species <strong>for</strong> food, nutrition and sustainable development
1<br />
Table of Contents<br />
1. Introduction 1<br />
2. <strong>Safou</strong>, <strong>the</strong> underexploited ‘gold mine’ 2<br />
3. <strong>Quality</strong> attributes <strong>for</strong> safou 4<br />
3.1 Skin colour 4<br />
3.2 Pulp colour 4<br />
3.3 Ripeness 5<br />
3.4 Size 5<br />
3.5 Pulp thickness 6<br />
3.6 Acidity/taste 6<br />
3.7 Uni<strong>for</strong>mity 6<br />
3.8 Cleanliness 7<br />
3.9 Freshness 7<br />
3.10 Injuries 8<br />
4. <strong>Quality</strong> standards <strong>for</strong> safou 9<br />
5. Matching selected clones with product markets 11<br />
6. Acknowledgements 26<br />
7. References 26
2<br />
1. Introduction<br />
The delivery of high quality agricultural products is more essential than ever<br />
be<strong>for</strong>e due to <strong>the</strong> increasing consciousness of quality by consumers. The best<br />
way <strong>for</strong>ward <strong>for</strong> successful marketing is to offer products of superior quality and<br />
consistency. <strong>Quality</strong> is defined as con<strong>for</strong>ming to a customer’s price-limited<br />
anticipated needs. More and more of <strong>the</strong> fresh produce consumed globally is<br />
now grown in developing countries, but <strong>the</strong> capacity to meet increasing strict<br />
quality standards is weak.<br />
The development of quality standards <strong>for</strong> safou (<strong>Dacryodes</strong> <strong>edulis</strong>) will help <strong>the</strong><br />
productivity and efficiency in <strong>the</strong> safou sector. The described quality requirements<br />
will provide a common ‘language’ <strong>for</strong> <strong>the</strong> buying and selling of safou, which is fast<br />
gaining ground on <strong>the</strong> international scene. The 14 clones describe herein are part<br />
of an ongoing programme to develop cultivars that meet specific market demands<br />
like size, taste, longer shelf life and disease resistance. The characterization of <strong>the</strong>se<br />
clones to specifically targeted product markets is <strong>the</strong> primordial link-pin to a<br />
genetic improvement programme.<br />
2. <strong>Safou</strong>, <strong>the</strong> underexploited ‘gold mine’<br />
The domestication of indigenous tree crops has revealed <strong>the</strong> economic potential<br />
of many tree species as new cash crops. This is particularly true of <strong>Dacryodes</strong><br />
<strong>edulis</strong>, which is widely distributed in West and Central Africa. The fruit of this<br />
tree, commonly known as safou, is <strong>the</strong> most important agro<strong>for</strong>estry tree product<br />
marketed in Cameroon in terms of quantity and value (Ndoye et al., 1997).<br />
<strong>Safou</strong> makes a variety of contributions to farmers’ livelihoods. Direct consumption has<br />
nutritional benefits, while fruit sales are an important source of income, particularly <strong>for</strong><br />
women, who are mostly involved in <strong>the</strong> safou trade. <strong>Safou</strong> is consumed as a fresh<br />
produce, boiled or roasted, or processed into dried chips and a pulp spread. It has been<br />
suggested that oil extracted from <strong>the</strong> pulp and seed have great economic potential in<br />
<strong>the</strong> food and cosmetic industries.<br />
Post-harvest loss is a major concern in <strong>the</strong> safou sector and this is aggravated by<br />
<strong>the</strong> highly perishable nature of <strong>the</strong> fruit. However, improved sanitation by <strong>the</strong>
3<br />
regular washing of transportation containers, proper harvesting of fruits that<br />
minimize injury, and treatment of fruits with SmartFresh® (1-methylcyclopropene),<br />
significantly increases fruit shelf life from 3 days to 2 weeks at 25°C, and with<br />
more than 95% of <strong>the</strong> fruits being of good quality (Ndindeng et al., 2007).<br />
<strong>Safou</strong> trade is increasing but has not yet gained full momentum because large-scale<br />
production has been hampered by farmers’ inability to supply fruits with<br />
characteristics desired by <strong>the</strong> consumer, and more often, <strong>the</strong>re is no consistency in<br />
size, taste, colour, <strong>for</strong>m, etc., which could be explained by <strong>the</strong> high intra-species<br />
tree-to-tree variation in fruit traits (Leakey et al., 2005). In addition, most farmers<br />
and traders put little emphasis on quality, especially <strong>the</strong> health status of <strong>the</strong> fruits.<br />
It has been observed that <strong>the</strong>re is a price premium <strong>for</strong> good quality fruits, thus if<br />
safou stakeholders could speak a common language with respect to quality, it could<br />
go a long way to improve safou trade. Proper sorting of fruits at <strong>the</strong> time of harvest<br />
will have a considerable impact on marketing as most consumers and processing<br />
units have expressed <strong>the</strong> desire to have fruits coming from <strong>the</strong> same tree or clone,<br />
and that are not acidic or only slightly acidic. It was demonstrated that <strong>the</strong> colour<br />
and pH of raw pulp can be used as indicators of <strong>the</strong> acceptability of safou boiled<br />
pulp and dried chips.<br />
Aerial layering has allowed <strong>for</strong> <strong>the</strong> selection and propagation of trees with desirable<br />
fruit traits, although only a small number of clones can be produced at a time.<br />
Micropropagation of such clones is one strategy <strong>for</strong> mass production and<br />
distribution of cultivars with desirable fruit traits. However, <strong>the</strong> proper<br />
characterization, and matching of <strong>the</strong>se clones to product markets is imperative.
4<br />
3. <strong>Quality</strong> attributes <strong>for</strong> safou<br />
3.1 Skin colour<br />
Greenish Bluish Whitish Brownish Indigo<br />
High PREFERENCE Low<br />
3.2 Pulp colour<br />
Greenish Whitish Tannish
5<br />
3.3 Ripeness<br />
High PREFERENCE Low<br />
Fully ripe Semi-ripe Unripe<br />
3.4. Size<br />
Very large<br />
Large<br />
Small<br />
Very small<br />
> 130 g<br />
100 - 130 g<br />
50 - 100 g<br />
< 50 g
6<br />
3.5 Pulp thickness<br />
Very thick<br />
Thick<br />
Thin<br />
Very thin<br />
> 10 mm<br />
8 - 10 mm<br />
6 - 8 mm<br />
< 6 mm<br />
3.6. Acidity/taste<br />
Raw pulp Highly acidic pH < 3.9<br />
Acidic pH 3.9 - 4.3<br />
Slightly acidic pH 4.3 - 4.6<br />
Non acidic pH > 4.6<br />
Boiled/dried pulp Highly acidic pH < 4.4<br />
Acidic pH 4.4 - 4.6<br />
Slightly acidic pH 4.6 - 4.8<br />
Non acidic pH > 4.8<br />
3.7 Uni<strong>for</strong>mity<br />
Uni<strong>for</strong>m:<br />
Un-uni<strong>for</strong>m:<br />
Fruits come from <strong>the</strong> same clone or tree and are<br />
of <strong>the</strong> same size and shape (round or elongated).<br />
Fruits are not from <strong>the</strong> same tree or clone, and are not of<br />
<strong>the</strong> same size or shape.
7<br />
3.8 Cleanliness<br />
Cleanliness is <strong>the</strong> absence of dirt, including dust, mud, stains or bad smells or any<br />
o<strong>the</strong>r clutter on <strong>the</strong> fruits.<br />
3.9 Freshness<br />
Fresh fruits should have <strong>the</strong> following characteristics. If not, <strong>the</strong> fruits are not fresh.<br />
• Peduncle should be attached. If detached, <strong>the</strong> point of<br />
attachment of peduncle should be brightly yellow in colour.<br />
• No change in skin colour from its original colour (greenish,<br />
bluish, indigo, whitish or brownish) to plum.<br />
• No soft spots on any part of <strong>the</strong> fruit.<br />
• Absence of wrinkles on fruits as a result of a high moisture<br />
loss.<br />
Attached peduncle Detached peduncle Brightly yellow<br />
peduncle region<br />
Blue colour is maintained Blue colour changes to plum
8<br />
3.10 Injuries<br />
Injury on <strong>the</strong> fruit can be caused by:<br />
• growth defects or mechanical action that can result in a crack or bruise,<br />
• fungal pathogens; causing sunken spots (Colletrichum spots), or slightly raised<br />
dark spots (Pestalotia spots),<br />
• softening at <strong>the</strong> point of peduncle attachment or on o<strong>the</strong>r sites, indicating fruit<br />
deterioration,<br />
• damage from insects, birds or animals.<br />
Injuries can range from minor to grave injuries depending on <strong>the</strong> cause.<br />
Calibration of injuries<br />
Level 1: No injury (absence of any injury, with attached or detached peduncle).<br />
Level 2:<br />
Level 3:<br />
Level 4:<br />
Very light injury (1-3 scars from successful recovery from Colletrichum<br />
spots or bruises).<br />
Light injury (> 3 scars, or 2-4 fresh bruise sites).<br />
Heavy injury (> 5 fresh bruises, or cracks, or fresh soft spots, or fresh<br />
sunken spots, or dark slightly raised spots.
9<br />
4. <strong>Quality</strong> standards <strong>for</strong> safou<br />
This standard applies to safou (<strong>Dacryodes</strong> <strong>edulis</strong>), grown in Cameroon, to be<br />
supplied fresh to consumers, and <strong>for</strong> industrial processing.<br />
Fruit length and mid-point diameter of fruits used to prepare <strong>the</strong>se standards are<br />
4.3-10.0 cm and 1.8-5.4 cm, respectively<br />
(i) ‘Extra’ Class<br />
Ripeness: > 90% of fruits fully ripe, < 10% semi-ripe, < 1% unripe<br />
Fruits should be uni<strong>for</strong>m, clean and fresh with no injury<br />
Pulp colour: greenish or whitish<br />
Pulp thickness: very thick<br />
Taste of raw pulp: non acidic<br />
Size: very large<br />
(ii) Class I<br />
Ripeness: > 90% of fruits fully ripe, < 10% semi-ripe, < 1% unripe<br />
Fruits should be uni<strong>for</strong>m, clean and fresh with no injury<br />
Pulp colour: greenish or whitish<br />
Pulp thickness: thick<br />
Taste of raw pulp: non acidic<br />
Size: very large<br />
(iii) Class II<br />
Ripeness: > 90% of fruits fully ripe, < 10% semi-ripe, < 1% unripe<br />
Fruits should be uni<strong>for</strong>m, clean and fresh with no injury<br />
Pulp colour: greenish or whitish<br />
Pulp thickness: very thick or thick<br />
Taste of raw pulp: slightly acidic<br />
Size: very large<br />
(iv) Class III<br />
Ripeness: > 90% of fruits fully ripe, < 10% semi-ripe, < 1% unripe<br />
Fruits should be uni<strong>for</strong>m, clean and fresh with no injury<br />
Pulp colour: greenish or whitish<br />
Pulp thickness: very thick or thick<br />
Taste of raw pulp: non acidic or slightly acidic<br />
Size: large
10<br />
(v) Class IV<br />
Ripeness: > 90% of fruits fully ripe, < 10% semi-ripe, < 1% unripe<br />
Fruits should be uni<strong>for</strong>m, clean and fresh with no injury<br />
Pulp colour: greenish or whitish<br />
Pulp thickness: very thick or thick<br />
Taste of raw pulp: non acidic or slightly acidic<br />
Size: small<br />
(vi) Class (V)<br />
Ripeness: > 90% of fruits fully ripe, < 10% semi-ripe, < 1% unripe<br />
Fruits should be uni<strong>for</strong>m, clean and fresh with no injury<br />
Pulp colour: greenish or whitish<br />
Pulp thickness: very thick or thick<br />
Taste of raw pulp: non acidic or slightly acidic<br />
Size: very small<br />
(vii) Class (VI)<br />
Ripeness: > 90% of fruits fully ripe, < 10% semi-ripe, < 1% unripe<br />
Fruits should be uni<strong>for</strong>m, clean and fresh with no injury<br />
Pulp colour: greenish or whitish<br />
Pulp thickness: thin<br />
Taste of raw pulp: non acidic or slightly acidic<br />
Size: very large, large, small or very small<br />
(viii) Class (VII)<br />
Ripeness: > 90% of fruits fully ripe, < 10% semi-ripe, < 1% unripe<br />
Fruits should be uni<strong>for</strong>m, clean and fresh with no injury<br />
Pulp colour: tan<br />
Pulp thickness: thin<br />
Taste of raw pulp: non acidic, slightly acidic, acidic or highly acidic<br />
Size: very large, large, small or very small<br />
(ix) Unclassified<br />
‘Unclassified’ consist of safou which do not fall into any of <strong>the</strong> above classes. The<br />
term ‘unclassified’ is not a class in itself, however, but should be used to designate<br />
safou that does not fall in any of <strong>the</strong> above classes.<br />
Size tolerance - 10% by number or weight of safou con<strong>for</strong>ming to <strong>the</strong> size class<br />
immediately above and/or below <strong>the</strong> specified size range.<br />
Injury tolerance - 5% by number or weight of safou con<strong>for</strong>ming to very light injury<br />
is tolerated <strong>for</strong> all classes.
11<br />
5. Matching selected clones with product<br />
markets<br />
<strong>Dacryodes</strong> <strong>edulis</strong> demonstrates a high tree-to-tree variation in fruit traits, especially<br />
size, shape, skin and pulp colour, pulp thickness, taste and shelf life. However,<br />
clones derived by aerial layering preserve <strong>the</strong> traits of <strong>the</strong> parent tree. This has made<br />
it possible <strong>for</strong> <strong>the</strong> collection of lines with desirable fruit traits into living genebanks<br />
at Nkolbisson and Barombi-kang (Kengue, 2002). Farmers and o<strong>the</strong>r stakeholders<br />
in <strong>the</strong> safou sector can request material of any of <strong>the</strong>se clones from <strong>the</strong> Institute of<br />
Agricultural Research <strong>for</strong> Development (IRAD), Republic of Cameroon.<br />
As a step toward cultivar development and micropropagation <strong>for</strong> mass distribution,<br />
<strong>the</strong> characterization of <strong>the</strong>se clones and matching <strong>the</strong>m with specific product markets<br />
through a physical, chemical and organoleptic analysis was imperative. Consumers<br />
of fresh, boiled or roasted safou have expressed <strong>the</strong> desire to have fruits with thick<br />
pulp, slightly or non acidic, oily, with a nice flavour and long shelf life. Likewise,<br />
consumers of dried safou prefer chips that are slightly or non acidic, nice flavour<br />
(absence of rancid smell) and uni<strong>for</strong>m (same clone). <strong>Safou</strong> drying units prefer fruits<br />
with less water content and thin pulps. However, with <strong>the</strong> development of <strong>the</strong> rapid<br />
drying technique by Talle et al. (2006), drying units especially Taless Dryfoods now<br />
request safou with thick pulp. With respect to safou pulp spread, its multipurpose<br />
nature allows <strong>for</strong> acidic, slightly acidic or non acidic fruits to be used. However, thick<br />
pulp, high oil content and a nice flavour are imperative. Fruits <strong>for</strong> oil extraction should<br />
have a high oil content and no rancid smell. Oils with a rancid smell are undesirable<br />
<strong>for</strong> cooking but could be used in <strong>the</strong> cosmetic industry especially <strong>for</strong> <strong>the</strong> production<br />
of soap. Below, characteristics of some selected clones from <strong>the</strong> IRAD Experimental<br />
orchard in Nkolbisson are presented, and matched with potential product markets.<br />
<strong>Safou</strong> clones at Nkolbisson experimental orchard and product markets<br />
Fruit length and mid-point diameter of <strong>the</strong>se 14 clones are 9.4-10.0 cm and 4.1-<br />
5.4 cm, respectively.
12<br />
5.1 Clone: L6P1,2,3,4<br />
Colour when unripe: Rose<br />
Colour when ripe: Indigo<br />
Colour of pulp: Light green<br />
Mean total weight: 103 ± 2 g<br />
Mean weight of pulp: 91 ± 2 g<br />
Mean pulp thickness: 7.0 ± 0.2 mm<br />
Mean pH of raw pulp: 4.9 ± 0.2<br />
Taste of raw pulp: Not acidic<br />
Mean pH of boiled pulp: 4.9 ± 0.2<br />
Taste of boiled pulp: Not acidic<br />
Consumer preference of boiled pulp: Highly acceptable<br />
Taste of dried pulp: Not Acidic<br />
Consumer preference of dried pulp: Highly acceptable with nice flavour<br />
Mean percent lipid content: 52.4 ± 0.2%<br />
Conclusion: Suitable <strong>for</strong> consumption as a fresh produce, processing into pulp<br />
spread, dried chips and <strong>for</strong> oil extraction.
13<br />
5.2 Clone: L7P1,2,3,4<br />
Colour when unripe: Whitish<br />
Colour when ripe: Whitish<br />
Colour of pulp: Light green<br />
Mean total weight: 169 ± 2 g<br />
Mean weight of pulp: 158 ± 2 g<br />
Mean pulp thickness: 10.5 ± 0.2 mm<br />
Mean pH of raw pulp: 4.0 ± 0.1<br />
Taste of raw pulp: Acidic<br />
Mean pH of boiled pulp: 4.7 ± 0.1<br />
Taste of boiled pulp: Not acidic<br />
Consumer preference of boiled pulp: Highly acceptable<br />
Taste of dried pulp: Not acidic<br />
Consumer preference of dried pulp: Highly acceptable with a nice flavour<br />
Mean percent lipid content: 34.1 ± 0.5%<br />
Conclusion: Suitable <strong>for</strong> consumption as a fresh produce, processing into pulp<br />
spread and dried chips
14<br />
5.3 Clone: L8P1,2,3,4,5<br />
Colour when unripe: Rose<br />
Colour when ripe: Dark teal<br />
Colour of pulp: Whitish<br />
Mean total weight: 132 ± 4 g<br />
Mean weight of pulp: 126 ± 4 g<br />
Mean pulp thickness: 11.0 ± 0.2 mm<br />
Mean pH of raw pulp: 4.8 ± 0.1<br />
Taste of raw pulp: Not acidic<br />
Mean pH of boiled pulp: 5.3 ± 0.1<br />
Taste of boiled pulp: Not acidic<br />
Consumer preference of boiled pulp: Highly acceptable<br />
Taste of dried pulp: Not acidic<br />
Consumer preference of dried pulp: Highly acceptable with a very nice flavour<br />
Mean percent lipid content: 48.5 ± 0.8%<br />
Conclusion: Suitable <strong>for</strong> consumption as a fresh produce, processing into pulp<br />
spread, dried chips and <strong>for</strong> oil extraction.
15<br />
5.4 Clone: L3P1,2,3,4<br />
Colour when unripe: Rose<br />
Colour when ripe: Blue<br />
Colour of pulp: Whitish<br />
Mean total weight: 132 ± 4 g<br />
Mean weight of pulp: 117 ± 4 g<br />
Mean pulp thickness: 9.0 ± 0.1 mm<br />
Mean pH of raw pulp: 4.9 ± 0.1<br />
Taste of raw pulp: Not acidic<br />
Mean pH of boiled pulp: 5.0 ± 0.1<br />
Taste of boiled pulp: Not acidic<br />
Consumer preference of boiled pulp: Highly acceptable<br />
Taste of dried pulp: Not acidic<br />
Consumer preference of dried pulp: Highly acceptable with a very<br />
nice flavour<br />
Mean percent lipid content: 58.7 ± 0.3%<br />
Conclusion: Suitable <strong>for</strong> consumption as a fresh produce, processing into pulp<br />
spread, dried chips and <strong>for</strong> oil extraction
16<br />
5.5 Clone: L9P4<br />
Colour when unripe: Rose<br />
Colour when ripe: Indigo<br />
Colour of pulp: Light green<br />
Mean total weight: 78 ± 2 g<br />
Mean weight of pulp: 61 ± 2 g<br />
Mean pulp thickness: 6.0 ± 0.1 mm<br />
Mean pH of raw pulp: 3.9 ± 0.1<br />
Taste of raw pulp: Acidic<br />
Mean pH of boiled pulp: 4.7 ±0.1<br />
Taste of boiled pulp: Acidic<br />
Consumer preference of boiled pulp: Not acceptable<br />
Taste of dried pulp: Slightly acidic<br />
Consumer preference of dried pulp: Acceptable<br />
Mean percent lipid content: 59.3 ± 0.4%<br />
Conclusion: Suitable <strong>for</strong> processing into pulp spread, dried chips and <strong>for</strong> oil<br />
extraction.
17<br />
5.6 Clone: L1P4<br />
Colour when unripe: Rose<br />
Colour when ripe: Indigo<br />
Colour of pulp: Light turquoise<br />
Mean total weight: 107 ± 1 g<br />
Mean weight of pulp: 94 ± 2 g<br />
Mean pulp thickness: 8.0 ± 0.1 mm<br />
Mean pH of raw pulp: 4.3 ± 0.1<br />
Taste of raw pulp: Highly acidic<br />
Mean pH of boiled pulp: 4.7 ± 0.1<br />
Taste of boiled pulp: Acidic<br />
Consumer preference of boiled pulp: Not acceptable<br />
Taste of dried pulp: Slightly acidic<br />
Consumer preference of dried pulp: Acceptable<br />
Mean percent lipid content: 58.0 ± 0.7%<br />
Conclusion: Suitable <strong>for</strong> processing into pulp spread, dried chips and <strong>for</strong> oil<br />
extraction.
18<br />
5.7 Clone: L5P1,2<br />
Colour when unripe: Rose<br />
Colour when ripe: Blue<br />
Colour of pulp: Ivory<br />
Mean total weight: 93 ± 3 g<br />
Mean weight of pulp: 82 ± 3 g<br />
Mean pulp thickness: 9.0 ± 0.2 mm<br />
Mean pH of raw pulp: 4.4 ± 0.1<br />
Taste of raw pulp: Acidic<br />
Mean pH of boiled pulp: 4.7 ± 0.1<br />
Taste of boiled pulp: Acidic<br />
Consumer preference of boiled pulp: Not acceptable<br />
Taste of dried pulp: Slightly acidic<br />
Consumer preference of dried pulp: Acceptable<br />
Mean percent lipid content: 43.0 ± 0.6%<br />
Conclusion: Suitable <strong>for</strong> processing into pulp spread, dried chips and <strong>for</strong> oil<br />
extraction.
19<br />
5.8 Clone: L10P3L9P1<br />
Colour when unripe: Rose<br />
Colour when ripe: Indigo<br />
Colour of pulp: Whitish<br />
Mean total weight: 71 ± 4 g<br />
Mean weight of pulp: 58 ± 3 g<br />
Mean pulp thickness: 7.0 ± 0.1 mm<br />
Mean pH of raw pulp: 4.3 ± 0.03<br />
Taste of raw pulp: Highly acidic<br />
Mean pH of boiled pulp: 4.0 ± 0.1<br />
Taste of boiled pulp: Acidic<br />
Consumer preference of boiled pulp: Not acceptable<br />
Taste of dried pulp: Slightly acidic<br />
Consumer preference of dried pulp: Acceptable<br />
Mean percent lipid content: 49.7 ± 0.1%<br />
Conclusion: Suitable <strong>for</strong> processing into pulp spread, dried chips and <strong>for</strong> oil<br />
extraction.
20<br />
5.9 Clone: L5P3<br />
Colour when unripe: Rose<br />
Colour when ripe: indigo<br />
Colour of pulp: Light turquoise<br />
Mean total weight: 178 ± 2 g<br />
Mean weight of pulp: 162 ± 3 g<br />
Mean pulp thickness: 10.0 ± 0.1 mm<br />
Mean pH of raw pulp: 4.4 ±0.04<br />
Taste of raw pulp: Acidic<br />
Mean pH of boiled pulp: 4.7 ±0.02<br />
Taste of boiled pulp: Not acidic<br />
Consumer preference of boiled pulp: Acceptable<br />
Taste of dried pulp: Slightly acidic<br />
Consumer preference of dried pulp: Acceptable<br />
Mean percent lipid content: 48.2 ± 0.03%<br />
Conclusion: Suitable <strong>for</strong> processing into pulp spread, dried chips and <strong>for</strong> oil<br />
extraction.
21<br />
5.10 Clone: L10P1,2<br />
Colour when unripe: Rose<br />
Colour when ripe: Dark teal<br />
Colour of pulp: Ivory<br />
Mean total weight: 83 ± 2 g<br />
Mean weight of pulp: 70 ± 1 g<br />
Mean pulp thickness: 7.0 ± 0.1 mm<br />
Mean pH of raw pulp: 4.4 ± 0.01<br />
Taste of raw pulp: Acidic<br />
Mean pH of boiled pulp: 4.6 ± 0.03<br />
Taste of boiled pulp: Acidic<br />
Consumer preference of boiled pulp: Not acceptable<br />
Taste of dried pulp: Slightly acidic<br />
Consumer preference of dried pulp: Acceptable<br />
Mean percent lipid content: 52.2 ± 0.6%<br />
Conclusion: Suitable <strong>for</strong> processing into pulp spread, dried chips and <strong>for</strong> oil<br />
extraction.
22<br />
5.11 Clone: L1P1,2,3<br />
Colour when unripe: Rose<br />
Colour when ripe: Indigo<br />
Colour of pulp: Light turquoise<br />
Mean total weight: 88 ± 2 g<br />
Mean weight of pulp: 74 ± 2 g<br />
Mean pulp thickness: 8.5 ± 0.1 mm<br />
Mean pH of raw pulp: 4.4 ± 0.08<br />
Taste of raw pulp: Highly acidic<br />
Mean pH of boiled pulp: 4.6 ± 0.04<br />
Taste of boiled pulp: Highly acidic<br />
Consumer preference of boiled pulp: Not acceptable<br />
Taste of dried pulp: Acidic<br />
Consumer preference of dried pulp: Not acceptable<br />
Mean percent lipid content: 52.6 ± 0.8%<br />
Conclusion: Suitable <strong>for</strong> processing into pulp spread, dried chips and <strong>for</strong> oil<br />
extraction.
23<br />
5.12 Clone: L2P2,3<br />
Colour when unripe: Rose<br />
Colour when ripe: Indigo<br />
Colour of pulp: Tan<br />
Mean total weight: 124 ± 3 g<br />
Mean weight of pulp: 109 ± 2 g<br />
Mean pulp thickness: 11.0 ± 0.1 mm<br />
Mean pH of raw pulp: 4.2 ± 0.04<br />
Taste of raw pulp: Highly acidic<br />
Mean pH of boiled pulp: 4.7 ± 0.02<br />
Taste of boiled pulp: Highly acidic<br />
Consumer preference of boiled pulp: Not acceptable<br />
Taste of dried pulp: Highly acidic<br />
Consumer preference of dried pulp: Not acceptable<br />
Mean percent lipid content: 50.5 ± 0.2%<br />
Conclusion: Suitable <strong>for</strong> oil extraction and acidic pulp spread.
24<br />
5.13 Clone: L4P1,2<br />
Colour when unripe: Rose<br />
Colour when ripe: Indigo<br />
Colour of pulp: Tan<br />
Mean total weight: 173 ± 3 g<br />
Mean weight of pulp: 156 ± 2 g<br />
Mean pulp thickness: 11.5 ± 0.1 mm<br />
Mean pH of raw pulp: 4.4 ± 0.02<br />
Taste of raw pulp: acidic<br />
Mean pH of boiled pulp: 4.7 ± 0.1<br />
Taste of boiled pulp: Not acidic but bitter<br />
Consumer preference of boiled pulp: Not acceptable<br />
Taste of dried pulp: Acidic<br />
Consumer preference of dried pulp: Not acceptable<br />
Mean percent lipid content: 53.0 ± 0.6%<br />
Conclusion: Suitable <strong>for</strong> oil extraction and acidic pulp spread.
25<br />
5.14 Clone: L10P4<br />
Colour when unripe: Rose<br />
Colour when ripe: Indigo<br />
Colour of pulp: Light turquoise<br />
Mean total weight: 98 ± 2 g<br />
Mean weight of pulp: 82 ± 2 g<br />
Mean pulp thickness: 9.0 ± 0.1 mm<br />
Mean pH of raw pulp: 4.3 ± 0.1<br />
Taste of raw pulp: Highly acidic<br />
Mean pH of boiled pulp: 4.4 ± 0.1<br />
Taste of boiled pulp: Acidic<br />
Consumer preference of boiled pulp: Not acceptable<br />
Taste of dried pulp: Highly acidic<br />
Consumer preference of dried pulp: Not acceptable<br />
Mean percent lipid content: 54.0 ± 0.1%<br />
Conclusion: Suitable <strong>for</strong> oil extraction and acidic pulp spread.
26<br />
6. Acknowledgements<br />
This work received financial assistance from <strong>the</strong> International Foundation of<br />
Science (IFS) grant number E/3463-2, and from <strong>the</strong> International Centre <strong>for</strong><br />
Underutilised <strong>Crops</strong> (ICUC). The authors are also grateful to Taless Dry Foods<br />
Yaounde <strong>for</strong> drying <strong>the</strong> fruits, and safou traders in <strong>the</strong> markets of Mokolo and<br />
Mfoundi (Yaounde), New Bell Douala and Makenene.<br />
7. References<br />
Leakey, R.R.B., Tchoundjeu, Z., Schreckenberg, K., Shackleton, S.E. and<br />
Shackleton, C.M. 2005. Agro<strong>for</strong>estry tree products (AFTPs): targeting poverty<br />
reduction and enhanced livelihoods. International Journal of Agricultural<br />
Sustainability, 3(1): 1-23.<br />
Ndindeng, S.A., Kengue, J., Mbacham, W.F., Titanji V.P.K. and Bella-Manga. 2007.<br />
Effects of 1-methylcyclopropene treatment on <strong>the</strong> shelf life and quality of safou<br />
(<strong>Dacryodes</strong> <strong>edulis</strong> (G. Don) H. J. Lam). Forest, Trees and Livelihoods, 17(1): 75-89.<br />
Ndoye, O., Ruiz-Pérez, M. and Eyebe, A. 1997. The markets of non-timber <strong>for</strong>est<br />
products in <strong>the</strong> humid <strong>for</strong>est zone of Cameroon. Rural Development Forestry Network<br />
Paper 22c. ODI, London, UK.<br />
Kengue, J. 2002. <strong>Safou</strong>. Dacroydes <strong>edulis</strong>. International Centre <strong>for</strong> Underutilised<br />
<strong>Crops</strong>, University of Southampton, UK. 147 pp.<br />
Talle. 2006. A rapid drying technique <strong>for</strong> <strong>Safou</strong>. Taless dryfood operational manual,<br />
Taless, Yaoundé, Cameroon, 49 pp.
The International Centre <strong>for</strong> Underutilised <strong>Crops</strong><br />
(ICUC) is an autonomous, non-profit, scientific<br />
research and training centre. ICUC promotes <strong>the</strong> use<br />
of underutilised crops <strong>for</strong> food, medicinal and<br />
industrial products, and also <strong>for</strong> environmental<br />
protection. The Centre provides expertise and works<br />
collaboratively <strong>for</strong> tropical, sub-tropical and temperate<br />
crop development.<br />
Our Mission<br />
Our mission is to promote <strong>the</strong> use of underutilised<br />
plant species <strong>for</strong> <strong>the</strong> benefit of humankind and <strong>the</strong><br />
environment.<br />
Our Goal<br />
Our goal is to reduce poverty and suffering through<br />
<strong>the</strong> improvement and promotion of underutilised<br />
species <strong>for</strong> food, medicines, fodder and industrial<br />
needs, and <strong>for</strong> environmental protection.<br />
Also in this series:<br />
Abeyrathne, A. H. M. S. W. B. and Jaenicke, H. 2006. Potential <strong>for</strong> small-scale processing and marketing of tropical fruits<br />
in Kandy, Galle and Horana Divisional Secretariat Divisions of Sri Lanka.<br />
Research Report No. 1. International Centre <strong>for</strong> Underutilised <strong>Crops</strong>, Colombo, Sri Lanka. 23 pp.<br />
Barry, I.N. 2007. A value-chain analysis <strong>for</strong> <strong>the</strong> Sri Lankan rambutan subsector.<br />
Research Report No. 2. International Centre <strong>for</strong> Underutilised <strong>Crops</strong>, Colombo, Sri Lanka. 55 pp.<br />
Daniel, J. N. and Dudhade, P. A. 2007. Analysis of economic characteristics of value chains of three underutilised fruits of India.<br />
Research Report No. 3. International Centre <strong>for</strong> Underutilised <strong>Crops</strong>, Colombo, Sri Lanka. 22 pp.<br />
Barry, I. N. 2008. A value-chain analysis <strong>for</strong> <strong>the</strong> Sri Lankan beli and woodapple subsectors.<br />
Research Report No. 4. International Centre <strong>for</strong> Underutilised <strong>Crops</strong>, Colombo, Sri Lanka. 24 pp.<br />
Preferred citation: Ndindeng. S.A., Bella-Manga, Kengue, J., Talle and Lewis, D.L. 2008. <strong>Quality</strong> standards <strong>for</strong> <strong>Dacryodes</strong> <strong>edulis</strong> (safou).<br />
Research Report No. 5. International Centre <strong>for</strong> Underutilised <strong>Crops</strong>, Colombo, Sri Lanka. 26 pp.<br />
Copyright (c) 2008 International Centre <strong>for</strong> Underutilised <strong>Crops</strong>.<br />
ISBN: 978-955-1560-08-9 Barcode: 9 789551 560089<br />
Design: ASM Graphics. Printing: Gunaratne Offset Limited. Cover photo: Harvesting safou (<strong>Dacryodes</strong> <strong>edulis</strong>), Mrs. Stella Atanga Njebu.
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