Fruits & Vegetables

Strawberry guava

Botanical Name: Psidium cattleyanum
Family: Myrtaceae
Kingdom: Plantae
Order: Myrtales
Genus: Psidium
Species: P. cattleyanum

*Episyzygium oahuense Suess. & A.Ludw.
*Eugenia ferruginea Sieber ex C.Presl
*Eugenia oxygona Koidz.
*Eugenia pseudovenosa H.Perrier
*Eugenia urceolata Cordem.
*Guajava cattleiana (Afzel. ex Sabine

Common Names: Strawberry guava, Cattley guava, Chinese cherry guava, Chinese guava, cherry guava, purple guava, purple strawberry guava, red strawberry guava, small guava, strawberry guava, yellow Cattley guava, yellow strawberry guava, Peruvian guava, Thai Guava, Kuahpa, Bella seebai, Konda jamipandu, Malam perakka, Mpera-ngombe, Mpera, Pahadi pijuli, Pahari payara, Porpay, Quwawa ni vavalagi, Seemai koyya

Habitat: Strawberry guava is native to South-east Brazil, but has been naturalized in Florida, Hawai’i, tropical Polynesia, Norfolk Island and Mauritius.

It is now distributed throughout many tropical regions. It was introduced in Hawaii as early as 1825 to create an agricultural market for its fruits, but it has yet to be a commercially viable product. It is now highly prevalent in tropical rain forest ecosystems due mainly to accidental transportation and its invasive plant properties.

Strawberry Cherry is small erect, highly-branched, slow growing evergreen shrub that grows about 2-6 m tall. The plant is normally found growing in sub-montane rainforest, montane cloud forest, montane rainforest, moist tropical montane forest, riparian forest, tropical evergreen forest, deciduous woodland (oak), tropical montane savanna, lowland sub-tropical rainforest, scrubland, grassland, degraded forest, cultivation and agroforestry systems, roadsides, wastelands, pastures, scrubs, forested land and on areas disturbed by natural processes such as storms and lava flows. The plant prefers acid soils and is not sensitive to soil structure. It can grow on shallow or infertile soils. It does, however, requires a well-drained soil and does not tolerate waterlogging. The slender stem and branches are smooth, pinkish, greenish or greyish brown in color. Bark peels off in small papery flakes. Twigs are glabrous and cylindrical, and young leaves and twigs are red in color.


Leaves are opposite and decussate, shortly petiolate (petiole 3–10 mm long), elliptic to obovate, 4.5–12 cm long and 2–6 cm wide, with a blunt to slightly acuminate apex and a cuneiform sharp base. They are thick and coriaceous, upper surface is dark green in color, glossy, waxy, flat or slightly folded around the main rib. The lower surface is glabrous, whitish-green in color, punctuated with small oil cavities, and with the main rib prominent near the base but the 8–10 pairs of lateral ribs is not prominent, forming an intra-marginal rib 1–3 mm from the edge of the limb. Young leaves and twigs are red in color.

The fragrant flowers are axillary and solitary, rarely grouped in 2 or 3. The four to five white petals are obovate, 5–6 mm long and wide. Flowers bear numerous stamens, 256 to 480 according to Raseira and Raseira, and a greenish disc-shaped stigma. Ovary is tri- to penta-locular, mostly tetra-locular. Flowering normally takes place from May.

Fertile flowers are followed by globulous to obovoid berry, 1.5–4 cm in diameter, bearing persistent sepals at the apex. The thin skin is dark green when unripe, and then red to purple for P. cattleianum var. cattleianum and sulfur-yellow for P. cattleianum var. lucidum. Pulp is soft, white or yellow, very juicy and contains several (2–100) small soft seeds. Seeds are reniform, 2–3 mm long, with a yellowish testa. Fruit has a pleasant, strawberry-like flavor when ripe, hence its common name.

Edible Uses:
The whole fruit can be eaten as both the thin skin and juicy interior are soft and tasty. It can also be used to make jam. The skin is often removed for a sweeter flavour. The seeds are small and white in colour and can be roasted as a substitute for coffee. Its leaves may be brewed for tea.

*Fruit can be consumed raw or cooked.
*Fruit can be used in jellies, jams, custards, drinks etc.
*The flavor is more pronounced than that of the yellow strawberry guava but lacks the muskiness of the common guava.
*Fruit has an agreeable acid-sweet flavor and is good when eaten raw, though it can also be used in preserves.
*Leaves of the tree can also be used to make a tea.
*Strawberry guavas are most often eaten fresh straight from the tree.
*Some cultures have roasted the seeds and used them as a coffee.
*It is also used to flavor beverages, ice creams, and desserts

Medicinal Uses:
Strawberry guava seeds have many health benefits, including antioxidant, anti-inflammatory, and antimicrobial properties in addition to a high amount of Vitamin.

Traditional uses and benefits of Strawberry guava:

*Fruit and leaves are used in traditional medicine against hemorrhage, diarrhea and colic.
*It provides a lot of fiber, which helps with digestive issues and can reduce cholesterol levels.
*It can also help you lose weight.
*It prevents many conditions such as constipation.
*It is very useful for people who suffer from diabetes.
*It is also a powerful antioxidant and can boost immunity, preventing flu, colds and infections.

Other Uses: The wood of the tree is hard, compact, durable, and resistant, and is used for lathe work, tool handles, charcoal, and firewood. The plant is indispensable for mixed planting in reforestation of reclaimed and protected areas in Brazil.

*The plant is grown as a hedge in warm temperate climates.
*Leaves are also a source of essential oils produced after distillation.
*The wood is useful for poles.
*After 3 to 6 years of life, the plant starts to produce fruits.
*The wood is good for smoking meat and can also be made into tools and toys.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.


Fruits & Vegetables


Botanical Name:Annona purpurea
Family: Annonaceae
Kingdom: Plantae
Order: Magnoliales
Genus: Annona
Species: A. purpurea

Synonyms: Annona manirote, Annona involucrate

Common Names: Soncoya, Sincuya,Matimba and Cabeza de negro.

Habitat: Soncoya is native to Mexico, Central America, and parts of South America. It is quite common in coastal lowlands from southern Mexico to Panama, Colombia and Venezuela. Soncoya has also been introduced into the Philippines and a few other Asian countries.

Soncoya is a small to medium tree reaching a maximum of 6 to 10 metres (20 to 33 ft). It is deciduous with hairy leaves and large, strong-scented flowers. Flowers, which emerge with the new leaves, strongly fragrant, solitary, fleshy, large, conical, usually enclosed at first by a pair of bracts; held at the base by a rusty-hairy, 3 parted calyx; outer petals 3, very thick, brown hairy outside, yellowish and purple mottled within, and 3 smaller, inner petals also 3, relatively thinner, creamy white outside, purple inside.Its pollen is shed as permanent tetrads.


The fruit is rounded, 15 to 20 centimeters wide, and covered with a felt-textured brown skin that is hard to cut open when ripe. The surface of the fruit has hooklike projections. It has many seeds which have a germination time of 1 to 6 months. Trees take about 1 to 3 years to bear and can be container grown. This species is closely related to the cherimoya, the sugar-apple and other Annonas. The soncoya is fairly obscure among Annonas; the fruit is of indifferent quality and has not attracted wide cultivation. The fruit has a texture like the soursop which some may describe as stringy or fibrous.

Cultivation: Soncoya is a tropical fruit and therefore requires a hot and humid climate. It has not been noticed occurring above 1200 m altitude.

 This fruit is easily propagated by seed.

            The The surface of the fruit has There are hook like projections on the surface of soncaya fruits.  These are quite hard.  Because of these, people do not find this fruit very convenient to handle.  It is probably one reason because of which this fruit has not able to become popular as an orchard fruit..

Edible Uses : The fruit can be eaten raw or can be made into juice.

Medicinal Uses: Juice from the fruit is sometimes used as a remedy for fevers. Its inner bark is used for preparing teas, often to treat dysentery.

Other Uses: Extracts from the seeds are poisonous which are mostly used as an insecticide.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.


Fruits & Vegetables


Botanical Name:Sandoricum koetjape
Family: Meliaceae
Kingdom: Plantae
Order: Sapindales
Genus: Sandoricum
Species: S. koetjape

Common Names: Santol or Cotton fruit

Habitat: Santol is native to the Malesian floristic region, but have been introduced to Indochina, Sri Lanka, India, northern Australia, Mauritius, and Seychelles. It is commonly cultivated throughout these regions and the fruits are seasonally abundant in the local and international markets.

The santol is a fast-growing, straight-trunked, pale-barked tree 50 to 150 ft (15-45 m) tall, branched close to the ground and buttressed when old. Young branchlets are densely brown-hairy. The evergreen, or very briefly deciduous, spirally-arranged leaves are compound, with 3 leaflets, elliptic to oblong-ovate, 4 to 10 in (20-25 cm) long, blunt at the base and pointed at the apex. The greenish, yellowish, or pinkish-yellow, 5-petalled flowers, about 3/8 in (1 cm) long are borne on the young branchlets in loose, stalked panicles 6 to 12 in (15-30 cm) in length. The fruit (technically a capsule) is globose or oblate, with wrinkles extending a short distance from the base; 1 1/2 to 3 in (4-7.5 cm) wide; yellowish to golden, sometimes blushed with pink. The downy rind may be thin or thick and contains a thin, milky juice. It is edible, as is the white, translucent, juicy pulp (aril), sweet, subacid or sour, surrounding the 3 to 5 brown, inedible seeds which are up to 3/4 in (2 cm) long, tightly clinging or sometimes free from the pulp.


There are two general types of santol: the Yellow (formerly S. indicum or S. nervosum); and the Red (formerly S. koetjape). The leaflets of the Yellow, to 6 in (15 cm) long, turn yellow when old; the flowers are pinkish-yellow in panicles to 6 in (15 cm) long; the fruit has a thin rind and the pulp is 1/4 to 1/2 in (0.6-1.25 cm) thick around the seeds and typically sweet. The fruit may not fan when ripe. Only the Yellow is now found wild in Malayan forests.
The leaflets of the Red, to 12 in (30 cm) long, velvety beneath, turn red when old; the flowers are greenish or ivory, in panicles to 12 in (30 cm) long; the fruit has a thick rind, frequently to 1/2 in (1.25 cm); there is less pulp around the seeds, and it is sour. The fruit falls when ripe.
However, Corner says that these distinctions are not always clear-cut except as to the dying leaf color, and the fruit may not correspond to the classifications. There are sweet and acid strains of both the Yellow and Red types and much variation in rind thickness.

Sandoricum is a tree of humid tropical regions that grows from sea level to an elevation of 3,000 feet (910 m) above sea level. It grows better in deep and organic grounds, and with rainfall distributed throughout the year, although it also tolerates long, dry periods. The distance of planting from each other is 20 to 25 feet (6.1 to 7.6 m). It requires fertilization two times a year so it can grow better. Normally, seed trees produce fruit after 5 or 7 years of age, though some cultivars need only 3 or 4. The santol is a very productive tree. A mature tree can produce between 18,000 and 24,000 fruits per year. In Puerto Rico it produces in the months of August and September

Edible Uses:
The fruit is usually consumed raw without peeling. In India, it is eaten with spices. With the seeds removed, it is made into jam or jelly. Pared and quartered, it is cooked in sirup and preserved in jars. Young fruits are candied in Malaysia by paring, removing the seeds, boiling in water, then boiling a second time with sugar. In the Philippines, santols are peeled chemically by dipping in hot water for 2 minutes or more, then into a lye solution at 200º F (93.33º C) for 3 to 5 minutes. Subsequent washing in cool water removes the outer skin. Then the fruits are cut open, seeded and commercially preserved in sirup. Santol marmalade in glass jars is exported from the Philippines to Oriental food dealers in the United States and probably elsewhere. Very ripe fruits are naturally vinous and are fermented with rice to make an alcoholic drink.


Medicinal Uses:
The preserved pulp is employed medicinally as an astringent, as is the quince in Europe. Crushed leaves are poulticed on itching skin.

In cases of fever in the Philippines, fresh leaves are placed on the body to cause sweating and the leaf decoction is used to bathe the patient. The bitter bark, containing the slightly toxic sandoricum acid, an unnamed, toxic alkaloid, and a steroidal sapogenin, is applied on ringworm and also enters into a potion given a woman after childbirth. The aromatic, astringent root also serves the latter purpose, and is a potent remedy for diarrhea. An infusion of the fresh or dried root, or the bark, may be taken to relieve colic and stitch in the side. The root is a stomachic and antispasmodic and prized as a tonic. It may be crushed in a blend of vinegar and water which is then given as a carminative and remedy for diarrhea and dysentery. Mixed with the bark of Carapa obovata Blume, it is much used in Java to combat leucorrhea.

Other Uses:
Wood: The sapwood is gray, merging into the heartwood which is reddish-brown when dry, imparting the color to water. It is fairly hard, moderately heavy, close-grained and polishes well, but is not always of good quality. It is not durable in contact with moisture and is subject to borers. However, it is plentiful, easy to saw and work, and accordingly popular. If carefully seasoned, it can be employed for house-posts, interior construction, light-framing, barrels, cabinetwork, boats, carts, sandals, butcher’s blocks, household utensils and carvings. When burned, the wood emits an aromatic scent.
The dried heartwood yields 2 triterpenes–katonic acid and indicic acid–and an acidic resin.
In the Philippines, the bark is used in tanning fishing lines.

Known Hazards:
Doctors in Thailand and the Philippines have warned about the risk of intestinal obstruction and perforation from swallowing the whole seeds of Sandoricum koetjape. One source claims there are about 200 cases annually in the Philippines. The “Bangkok” santol, a larger variety, may be responsible for more severe cases of abdominal surgery. Common symptoms are abdominal pain with peritonitis that requires surgery to remove the seeds. In one retrospective review, 6 of 30 patients with Sandorica seed-induced colon perforation died within 28 days following the development of septic shock.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.


Fruits & Vegetables


Botanical Name: Salacca zalacca
Family: Arecaceae
Kingdom: Plantae
Order: Arecales
Genus: Salacca
Species: S. zalacca

*Calamus zalacca Gaertn.
*Salacca edulis Reinw.
*Salacca rumphii Wall.
*Salacca blumeana Mart.
*Calamus salakka Willd. ex Steud.
*Salacca edulis var. amboinensis Becc.
*Salacca zalacca var. amboinensis (Becc.) Mogea

Common Names: Salak, Snake fruit

Habitat: Salak is native to Java and Sumatra in Indonesia. It is cultivated in other regions of Indonesia as a food crop, and reportedly naturalized in Bali, Lombok, Timor, Maluku, and Sulawesi. It grows on Rich soils in moist, shaded forests, often forming impenetrable thickets when growing in swampy areas and along the sides of streams.

Salak is a very short-stemmed palm tree, with leaves up to 6 metres (20 ft) long; each leaf has a 2-metre long petiole with spines up to 15 centimetres (5.9 in) long, and numerous leaflets. The fruits grow in clusters at the base of the palm, and are also known as snake fruit due to the reddish-brown scaly skin. They are about the size and shape of a ripe fig, with a distinct tip.

Salak fruit is an evergreen, acaulescent, very spiny, tillering, usually dioecious palm growing in clumps formed by successive branching at the stem base. Roots are superficial, not deep and new roots emerge from the stem immediately under the crown, the internodes are short and crowded. They are found growing in humid tropical lowland conditions. Salak is usually grown under partial shade as it grows and performs better than in full sun. Salak is usually cultivated on mineral soils such as well-drained clayey loams, sandy loams and lateritic soils. Stems are subterranean stolon, with a short, 1–2 m high, 10–15 cm diameter, erect aerial part bearing the leaves. Similarly leaves are Pinnatipartite, 3–6 m long. Leaves, leaf-sheaths, petioles and leaflets consist of numerous long, thin, blackish spines. Petioles are very spiny and 2 m long. Leaflet segments are unequal, linear-lanceolate, with narrowed base, concave, apex caudate and acute, and 20–70 cm by 2–7.5 cm. Flowers are paired in axils of scales; male flowers with reddish, tubular corolla and 6 stamens borne on the corolla throat and a tiny pistillode; female flowers with tubular corolla, yellow-green outside and dark red inside, a trilocular ovary with short 3-fid, red style and 6 staminodes borne on the corolla throat.


A plant of the humid, lowland tropics, where it is found at elevations up to 500 metres. It grows best in areas where annual daytime temperatures are within the range 22 – 30°c, but can tolerate 12 – 36°c. It prefers a mean annual rainfall in the range 1,700 – 3,100mm, but tolerates 1,400 – 3,500mm. Requires a deep, rich, moist soil and some shade. Prefers a light-textured soil. Young palms require heavy shade which may be reduced after about one year. Because of its superficial root system, the palm requires a high water table, rain or irrigation during most of the year, but it does not stand flooding. Prefers a pH in the range 5 – 6, tolerating 4.5 – 6.5. The palm starts flowering three to four years after sowing. It can be productive for 50 years or more. The scarce data available suggest that annual yields vary from 5 – 15 t/ha. There are some named varieties. A dioecious plant, requiring both male and female forms to be grown near each other if fruit and seed are required. One male plant is usually adequate to fertilise nine females. There is at least one monoecious variety. ‘Bali’ produces inflorescences with both hermaphrodite and staminate flowers; the latter produce functional pollen. Spacing: 10-12 ft. (3-3.6 m) 12-15 ft. (3.6-4.7 m) 15-20 ft. (4.7-6 m) 20-30 ft. (6-9 m).

Edible Uses:
Fruit is eaten raw. An acid flavour Slightly crisp, with a delicious blend of acids and sugars and an apple-like flavour The flesh is exceptionally firm and crisp for a tropical fruit. It is quite sweet when fully ripe, but the unripe fruit is sour and astringent due to the presence of a little tannic acid. Considered to be one of the finest of palm fruits for eating raw. In Indonesia the fruits are also candied (‘manisan salak’), pickled (‘asinan salak’) and fresh unripe ones may be used in ‘rujak’, a spicy salad of unripe fruit. The reddish-brown, ovoid fruit is 6 – 8cm in diameter. The seed is edible. The seed kernels of the young fruits of the Javanese ‘Pondoh’ form are edible.

The fruit inside consists of three lobes with the two larger ones, or even all three, containing a large inedible seed. The lobes resemble, and have the consistency of, large peeled garlic cloves. The taste is usually sweet and acidic, with a strong astringent edge, but its apple-like texture can vary from very dry and crumbly (salak pondoh from Yogyakarta) to moist and crunchy.

Neutricinal Value:
Apart from their sweet and slightly acidic taste, salak is a good source of nutrients, vitamins and minerals. Consuming 100 gram of salak offers 3.9 mg of Iron, 0.2 mg of Vitamin B2, 8.4 mg of Vitamin C, 12.1 g of Carbohydrate, 38 mg of Calcium, 18 mg of Phosphorus, 0.8 g of Protein, 0.4 g of Total Fat and 0.3 g of Total dietary Fiber.

Health benefits of Salak
Salak fruit consist of nutrition just like Protein, Beta-Carotene, Vitamin-C, Dietary fiber, Iron, Calcium, Phosphorus and Carbohydrates which are great for overall health. Salak or Snake Fruit contains lots of Beta-Carotene which is a powerful antioxidant and works well to prevent cardiovascular disease, strokes, and even cancer. Additionally it contains 5 times more Beta-Carotene than that found in watermelon, mangos, and 3 times more than found in guava. Listed below are some of the popular health benefits of Salak fruit

Eye Medicine:

Salak fruit is considered quite beneficial as eye medication. According to research by health specialists, salak fruit consists of beta-carotene that is great for eyes. For anyone who wish to keep the eyes healthy and balanced yet fed up with having to constantly consume carrot juice, now you have yet another option that is exchanging the carrot juice along with salak juice. SO including salak fruit in your regular diet is one of the best methods to get the required amount of beta carotene

.Good for Stomach:

Salak is one of the nutrients dense fruit which consists of calcium, tannin, saponin, flavonoid and beta-carotene. Because of these nutrients, salak has health benefits for human body. Tanin is anti-diarrhea, so salak help to cure diarrhea. Apart from that salak treat indigestion stomach. It is better to consume salak along with its epidermis, which can prevent constipation.

Memory Booster:

Because of its higher nutritional value, Salak is called as a ‘memory fruit’. High amount of potassium and pectin present in salak helps to improves body’s cognitive functions and enhances memory

Control Blood Sugar Level:

Skin of Salak fruit when made into a tea helps in cell regeneration in the pancreas that helps to control diabetes. Apart from that it also contains pterostilbene which is a blood glucose lowering agent that helps in controlling diabetes. Therefore frequent use of salak fruit in your diet is quite beneficial for lowering blood glucose level

Maintain Cardiovascular Health:

Salak consist of good amount of potassium content that makes heart healthy. High amount of antioxidants and minerals keep the cardiovascular system function properly and helps in water regulation within the body.

Helps in Weight Loss:

Due to high fiber and antioxidant content, Salak is a sought-after diet for weight management diets. Since salak consists of calcium and carbohydrates it provides necessary energy and stamina to the body while on diet. Its tea is a wonderful astringent that is beneficial in reducing weight.

Other Uses:
Agroforestry Uses: A closely-planted row of palms forms an impregnable hedge and the very spiny leaves are also cut to construct fences[303 ]. Other Uses The bark of the petioles may be used for matting. The leaflets are used for thatching

Known Hazards: Plant has spines or sharp edges; use extreme caution when handling.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.


Fruits & Vegetables


Botanical Name: Dacryodes edulis
Family: Burseraceae
Kingdom: Plantae
Order: Sapindales
Genus: Dacryodes

Common Names: Safou (Cameroon), African plum, African pear, Atanga (Gabon), Ube (Nigeria),v African or Bush pear or Plum, Nsafu, Bush butter tree, or Butterfruit.

Safou is native to Southern and western Tropical Africa – Ghana to the Congo. The preferential habitat of Safou is a shady, humid tropical forest. However, it adapts well to variations in soil type, humidity, temperature and day length. The natural range extends from Angola in the South, Nigeria and Sierra Leone in the West and Uganda in the East. It is also cultivated in Malaysia.

Safou is an evergreen tree attaining a height of 18–40 meters in the forest but not exceeding 12 meters in plantations. It has a relatively short trunk and a deep, dense crown. The bark is pale gray and rough with droplets of resin. The leaves are a compound with 5-8 pairs of leaflets. The upper surface of the leaves is glossy. The flowers are yellow and about 5 mm across. They are arranged in a large inflorescence. The fruit is an ellipsoidal drupe which varies in length from 4 to 12 cm. The skin of the fruit is dark blue or violet, whereas the flesh is pale to light green. The tree flowers at the beginning of the rainy season and bears fruits during 2 to 5 months after flowering.


There are two variants of Dacryodes edulis: D. e. var. edulis and D. e. var. parvicarpa. The fruit of D. e. var. edulis is larger and the tree has stout, ascending branches. D. e. var. parvicarpa has smaller fruit and slender, drooping branches.

A plant of the relatively dry tropical savannah, where it is found at elevations up to 1,000 metres. It grows best in areas where annual daytime temperatures are within the range 18 – 28c but can tolerate 14 – 35c. It prefers a mean annual rainfall in the range 1,200 – 3,000mm, but tolerates 1,000 – 5,000mm. The plant can be cultivated in a wide range of areas, since it adapts well to differences in day length, temperature, rainfall, soils and altitude. Seedlings can thrive in quite dense shade, but older trees grow well in partial shade or full sun. Grows in a wide range of soils, even succeeding in leached, infertile ferrallitic soils and swampy soils. Prefers a pH in the range 5 – 6.5, tolerating 4 – 8. Seedling plants can commence fruiting when about 5 – 6 years old. Flowering time and duration depend on latitude and genotype. Some trees flower early, while others flower late and may produce blossoms continuously for several months. Yields of 20 – 50 kilos of fruit can be expected from each tree, with reports of 110 kilos from 20 year old trees. The flowers open in the morning and pollen is shed within 1 – 2 hours, so pollination has to be effected quickly. Trees can be male, female, or hermaphrodite. Male trees may produce a limited number of female flowers, and thus some fruit. Blooms all year. Blooms repeatedly. Carbon Farming – Cultivation: regional crop. Management: standard.

Edible Uses:
Safou fruit can be eaten either raw, cooked in salt water or roasted. Cooked flesh of the fruit has a texture similar to butter. The pulp contains 48% oil and a plantation can produce 7-8 tons of oil per hectare. The fat content of this fruit is much higher compared to fruits such as apple, guava, and pawpaw. It is also rich in vitamins. The kernel can be used as fodder for sheep or goats. The flowers are useful in apiculture.

Health Benefits:
The seed of Safou is rich in different proportion of carbohydrates, proteins, crude fibres, appreciable amounts of potassium, calcium, magnesium and phosphorus. It is also rich in essential amino acids such as Lysine, Phenylalanine, Leucine, Isoleucine. It contain a considerable amount of fatty acids such as palmitic acids, oleic acids, and linoleic acids. Physicochemical analysis suggested that the seed have valuable functional attributes of industrial interest. The important natural product, gallic acid, is found in significant quantity in the seed of Safou.

Medicinal uses:
The tree is also a source of many herbal medicines. It has long been used in the traditional medicine of some African countries to treat various ailments such as wounds, skin diseases,[vague] dysentery, and fever. The extracts and secondary metabolites have been found to show antimicrobial and antioxidant activities. A wide range of chemical constituents such as terpenes, flavonoids, tannins, alkaloids, and saponins have been isolated from the plant.

The resin from the bark is used to treat parasitic skin diseases, jiggers etc. A bark-decoction is taken powdered with maleguetta pepper as an anti-dysenteric, and for anaemia, spitting blood and as an emmenagogue. The decoction is also used for making gargles and mouth-washes, for treating tonsillitis. The pulped-up bark is used as a wound cicatrizant. Combined with palm-oil, it is applied topically to relieve general pains and stiffness and to treat cutaneous conditions. The leaves are eaten raw with kola nut as an antiemetic. The leaf-sap is instilled into the ear for ear-trouble. A leaf-decoction is prepared as a vapour-bath for treating feverish stiffness with headache.

Other uses:
The wood of Safou is elastic, greyish-white to pinkish. The wood has general use for tool handles, and occasionally for mortars, and is suitable for carpentry.

The resin is sometimes burnt for lighting or used as a glue. The tree is used as an ornamental plant and is known to improve soil quality by providing large quantities of biomass.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.