Dorrit van Dalen, Gum Arabic. The Golden Tears of the Acacia Tree

2021 ◽  
pp. 1-4
Author(s):  
Ulrich Rebstock
Keyword(s):  
Gum Arabic ◽  
Acacia Tree

Climate change and conflict in the Sahel: the acacia gum tree as a tool for environmental peacebuilding

2021 ◽  
Vol 97 (1) ◽  
pp. 201-218
Author(s):  
Ousseyni Kalilou
Keyword(s):  
Climate Change ◽  
Social Inclusion ◽  
Forced Migration ◽  
Gum Arabic ◽  
Local Environment ◽  
Natural Soil ◽  
Resource Governance ◽  
Acacia Gum ◽  
Promising Source ◽  
Acacia Tree

Abstract Environmental stress contributes to food insecurity, poverty, forced migration and violent conflict in the Sahel, with climate change aggravating the situation. The production of gum arabic from the acacia tree increasingly aligns with the community stakeholders’ efforts to promote climate change mitigation, adaptation and resilience. Based on expert interviews and field observations in Niger, and a reading of relevant documents, I found that gum arabic production is valuable for conflict mitigation because it helps tackle the root causes of violent conflicts. The acacia gum tree is a natural soil fixer and multinational companies have coveted the resin from the tree, which is a rising commodity and a promising source of revenue for the local inhabitants. As different communities work together and cooperate with outside actors (government agencies, international partners, NGOs and businesses), the opportunities to build social cohesion around the tree increase. By facilitating ecological improvement, social inclusion and poverty alleviation, the promotion of gum arabic production, despite other issues such as bad natural resource governance, is a critical environmental peacebuilding strategy. Hence, suitable funding of massive afforestation with the acacia tree fits with community-based natural climate solutions to global humanitarian issues by protecting and restoring the local environment.

scholarly journals The Influence of Pectin from Apple and Gum Arabic from Acacia Tree on the Quality of Pizza

2013 ◽  
Vol 16 (7) ◽  
pp. 1417-1428 ◽  
Author(s):  
Pavlina Pečivová ◽  
Tomáš Dula ◽  
Jan Hrabě
Keyword(s):  
Gum Arabic ◽  
Acacia Tree

The population of Acacia tree species producing gum arabic in the Karamoja region, Uganda

2007 ◽  
Vol 45 (3) ◽  
pp. 236-241
Author(s):  
Simon P. Egadu ◽  
Patrick Mucunguzi ◽  
Joseph Obua
Keyword(s):  
Tree Species ◽  
Gum Arabic ◽  
Karamoja Region ◽  
Acacia Tree

A ninety-day oral toxicity study of a new type of processed gum arabic, from Acacia tree (Acacia senegal) exudates, in F344 rats

2006 ◽  
Vol 44 (4) ◽  
pp. 560-566 ◽  
Author(s):  
Y. Doi ◽  
T. Ichihara ◽  
A. Hagiwara ◽  
N. Imai ◽  
S. Tamano ◽  
...  
Keyword(s):  
Gum Arabic ◽  
Toxicity Study ◽  
Oral Toxicity ◽  
Acacia Senegal ◽  
New Type ◽  
F344 Rats ◽  
Acacia Tree

Gum arabic helps prepare better lacey polymer films for specimen support in electron microscopy

1993 ◽  
Vol 51 ◽  
pp. 240-241
Author(s):  
Shailesh R. Sheth ◽  
Jayesh R. Bellare
Keyword(s):  
Electron Microscopy ◽  
Polymer Films ◽  
Gum Arabic ◽  
Complete Removal ◽  
Ammonium Bromide ◽  
Release Agent ◽  
Astigmatism Correction ◽  
Long Time ◽  
Micro Holes ◽  
Cetyl Trimethyl Ammonium

Specimen support and astigmatism correction in Electron Microscopy are at least two areas in which lacey polymer films find extensive applications. Although their preparation has been studied for a very long time, present techniques still suffer from incomplete release of the film from its substrate and presence of a large number of pseudo holes in the film. Our method ensures complete removal of the entire lacey film from the substrate and fewer pseudo holes by pre-treating the substrate with Gum Arabic, which acts as a film release agent.The method is based on the classical condensation technique for preparing lacey films which is essentially deposition of minute water or ice droplets on the substrate and laying the polymer film over it, so that micro holes are formed corresponding to the droplets. A microscope glass slide (the substrate) is immersed in 2.0% (w/v) aq. CTAB (cetyl trimethyl ammonium bromide)-0.22% (w/v) aq.

Gum Arabic in Chemical Reactions

1883 ◽  
Vol 15 (366supp) ◽  
pp. 5844-5844
Author(s):  
MM. Jules Lefort ◽  
P. Thibault
Keyword(s):  
Chemical Reactions ◽  
Gum Arabic

Guava (Psidium guajava L.) Fruit Coating with Gum – Arabic for Quality and Fruit Fly Control

1970 ◽  
pp. 01-04
Author(s):  
Esameldin B. M. Kabbashi, Ghada H. Abdelrahman and Nawal A. Abdlerahman
Keyword(s):  
Shelf Life ◽  
Gum Arabic ◽  
Fruit Fly ◽  
Psidium Guajava ◽  
Postharvest Quality ◽  
Guava Fruit ◽  
Fruit Shelf Life ◽  
Fly Control ◽  
And Control ◽  
Subtropical Fruit

Guava (Psidium guajava L.) is a lovely tropical and subtropical fruit that originates in Mexico, Central America, and then taken to other distant and near parts around the world. In Sudan this popular fruit is produced in orchards and household and is so profitable but yet attacked by a lot of fruit fly species of the Genera Ceratitis and Bactrocera and the result is a loss of more than 70%. This research aimed at evaluating the effect of Gum Arabic coating (GAC) in extending the shelf life of guava fruit and disinfesting it from these notorious pests. Guava fruits from Kadaro orchards, Khartoum North, were tested using seven concentrations of Gum Arabic solutions. The results reflect that 1: 4 (25%) and 1: 8 (12.5%) (GA: water) concentrations attained 56 and 40% disinfestation, respectively whereas the other lower concentrations effected corresponding results in a range from 20 – 08%. The reduction in maggots per test fruit reached upto 188% as compared to the control.  The highest concentrations (1: 4 & 1: 8) effected a sustainability of 52% in fruit firmness (FF) with an average of medium (3) FF compared to soft FF (4) in the control. The corresponding results in other lower concentrations (1: 16; 1: 32; 1: 64; 1: 72 & 1: 96) were 36, 24, 24, 20 and 16%, respectively. In addition to an average FF of 4 (soft) for all these concentrations and 5 (very soft) for all the corresponding controls. Nevertheless, the sustainability of fruit color (FC) effected by the test concentrations was 52, 44, 24, 22, 24, 20, and 24%, respectively. Regarding these results, the two highest test concentrations effected a sizeable disinfestation and control of fruit flies and a good extension of shelf life of guava in Khartoum State. These findings support using this treatment as an effective IPM tool to extend guava fruit shelf life and upgrading its postharvest quality.

Development of Ketchup from Sudanese Red karkade (Hibiscus sabdariffa L.) byproduct

Food Biology ◽  
1970 ◽  
pp. 19-23
Author(s):  
Nawal Abdel-Gayoum Abdel-Rahman
Keyword(s):  
Sensory Quality ◽  
Chemical Properties ◽  
Storage Period ◽  
Gum Arabic ◽  
Raw Material ◽  
Soluble Solids ◽  
Hibiscus Sabdariffa ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Tomato Ketchup

The aim of this study is to use of karkede (Hibiscus sabdariffa L.) byproduct as raw material to make ketchup instead of tomato. Ketchup is making of various pulps, but the best type made from tomatoes. Roselle having adequate amounts of macro and micro elements, and it is rich in source of anthocyanine. The ketchup made from pulped of waste of soaked karkede, and homogenized with starch, salt, sugar, ginger (Zingiber officinale), kusbara (Coriandrum sativum) and gum Arabic. Then processed and filled in glass bottles and stored at two different temperatures, ambient and refrigeration. The total solids, total soluble solids, pH, ash, total titratable acidity and vitamin C of ketchup were determined. As well as, total sugars, reducing sugars, colour density, and sodium chloride percentage were evaluated. The sensory quality of developed product was determined immediately and after processing, which included colour, taste, odour, consistency and overall acceptability. The suitability during storage included microbial growth, physico-chemical properties and sensory quality. The karkede ketchup was found free of contaminants throughout storage period at both storage temperatures. Physico-chemical properties were found to be significantly differences at p?0.05 level during storage. There were no differences between karkade ketchup and market tomato ketchup concerning odour, taste, odour, consistency and overall acceptability. These results are encouraging for use of roselle cycle as a raw material to make acceptable karkade ketchup.

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