Argania

Argania
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Ericales
Family: Sapotaceae
Subfamily: Sapotoideae
Tribe: Sideroxyleae
Genus: Argania
Species: A. spinosa
Binomial name
Argania spinosa
(L.) Skeels
Synonyms[2]

Argania sideroxylon Roem. & Schult.
Sideroxylon spinosum L.

the production of the oil is done by hand

Argania (Berber: ⴰⵔⴳⴰⵏ Argan) is a genus of flowering plants containing the sole species Argania spinosa, known as argan, a tree endemic to the calcareous semidesert Sous valley of southwestern Morocco. Argan trees grow to 8–10 m (26–33 ft) high and live up to approximately 200 years. They are thorny, with gnarled trunks and wide spreading crown. The crown has a circumference of about 70 m (230 ft) and the branches lean towards the ground.

The leaves are small, 2–4 cm (0.79–1.57 in) long, and oval with a rounded apex. The flowers are small, with five pale yellow-green petals; flowering is in April. The fruit is 2–4 cm (0.79–1.57 in) long and 1.5–3 cm (0.59–1.18 in) broad, with a thick, bitter peel surrounding a sweet-smelling but unpleasantly flavored layer of pulpy pericarp. This surrounds the very hard nut, which contains one (occasionally two or three) small, oil-rich seeds. The fruit takes over a year to mature, ripening in June to July of the following year.

Name

The scientific name argania is derived from argan, the name of the tree in Tasussit, the Berber language which is spoken by the majority of the people living in the areas where the tree is endemic. Tasussit has a rich vocabulary for the various parts of the fruit, its stages of ripeness, and its harvesting and processing. The oil is also called argan. In medieval Arabic pharmacological sources, the tree is known as harjān, a name which is also derived from Tasussit argan.

Cultivation

Goats climbing an Argan tree

In Morocco, arganeraie forests now cover some 8,280 km2 (3,200 sq mi) and are designated as a UNESCO biosphere reserve. Their area has shrunk by about half during the last 100 years, due to charcoal-making, grazing, and increasingly intensive cultivation. The best hope for the conservation of the trees may lie in the recent development of a thriving export market for argan oil as a high-value product. However, the wealth brought by argan oil export has also created threats to argan trees in the form of increased goat population. Locals use the newfound wealth to buy more goats and the goats stunt the growth of the argan trees by climbing up and eating their leaves and fruit.[3]

Argan is grown in Israel, in the Arabah, and Negev.[4][5][6]

Uses

In some parts of Morocco, argan takes the place of the olive as a source of forage, oil, timber, and fuel in Berber society. Especially near Essaouira, the argan tree is frequently climbed by goats.[7]

Fruit

Argan fruit falls in July, when black and dry. Until this happens, goats are kept out of the argan woodlands by wardens. Rights to collect the fruit are controlled by law and village traditions. The leftover nuts are gathered after consumption and spit out by ruminating goats. Seeds spat out by the goats constitute an overlooked mechanism of seed dispersal.[8]

Argan oil

Argan oil is produced by several women's co-operatives in the southwestern parts of Morocco. The most labor-intensive part of oil-extraction is removal of the soft pulp (used to feed animals) and the cracking by hand, between two stones, of the hard nut. The seeds are then removed and gently roasted. This roasting accounts for part of the oil's distinctive, nutty flavor.[9]

The traditional technique for oil extraction is to grind the roasted seeds to paste, with a little water, in a stone rotary quern. The paste is then squeezed by hand to extract the oil. The extracted paste is still oil-rich and is used as animal feed. Oil produced this way can be stored and used for 3–6 months, and will be produced as needed in a family, from a store of the kernels, which will keep for 20 years unopened. Dry-pressing is becoming increasingly important for oil produced for sale, as this method allows for faster extraction, and the oil produced can be used for 12–18 months after extraction.[10]

The oil contains 80% unsaturated fatty acids, is rich in essential fatty acids, and is more resistant to oxidation than olive oil. Argan oil is used for dipping bread, on couscous, salads, and similar uses. A dip for bread known as amlou is made from argan oil, almonds, and peanuts, sometimes sweetened by honey or sugar. The unroasted oil is traditionally used as a treatment for skin diseases, and has become favoured by European cosmetics manufacturers.[11][12][13]

Foliage, flowers and immature fruit
Argania spinosa - Muséum de Toulouse

Argan oil is sold in Morocco as a luxury item. The product is of increasing interest to cosmetics companies in Europe. It used to be difficult to buy the oil outside Morocco, but since 2001–2002, it has become a fashionable product in Europe and North America. It is now widely available in specialist shops and occasionally in supermarkets. Its price (US$40–50 for 500 ml) is notable compared to other oils.[14]

Argan oil contains:[15]

Animal feed

Argan trees are a major source of forage for sheep, goats, camels and cattle. Fruits and leaves are readily consumed by livestock. The press cake resulting from oil extraction can also be sun dried and fed to ruminants. Bees can nest in argan trees, making them sites for wild honey harvesting.[16]

References

  1. ↑ "Genus: Argania Roem. & Schult". Germplasm Resources Information Network. United States Department of Agriculture. 2009-03-31. Retrieved 2010-12-10.
  2. ↑ "Argania spinosa". Germplasm Resources Information Network (GRIN). Agricultural Research Service (ARS), United States Department of Agriculture (USDA). Retrieved 2010-12-10.
  3. ↑ Tim Wall (September 22, 2011). "Tree-Going Goats Threaten Oil Supply_Discovery News". Discovery News.
  4. ↑ Growing for Change, Ruhama Shattan, Jerusalem Post, Oct. 12, 2001
  5. ↑ Growth and oil production of argan in the Negev Desert of Israel, A. Nerd, E. Etesholaa, N. Borowyc and Y. Mizrahi, Industrial Crops and Products, Volume 2, Issue 2, February 1994, Pages 89-95
  6. ↑ Phenology, breeding system and Fruit development of Argan [ Argania spinosa, Sapotaceae] cultivated in Israel, Avinoam Nerd1, Vered Irijimovich2 and Yosef Mizrahi, Economic Botany, Volume 52, Number 2 / April, 1998, pl 161-167.
  7. ↑ Infos at the-tree.org.uk Archived September 24, 2006, at the Wayback Machine.
  8. ↑ Delibes, Miguel; el al (2 May 2017). "Tree-climbing goats disperse seeds during rumination". Frontiers in Ecology and the Environment. 15 (4): 222–223. doi:10.1002/fee.1488.
  9. ↑ Charrouf, Zoubida; Guillaume, Dominique (1999). "Ethnoeconomical, ethnomedical, and phytochemical study of Argania spinosa (L.) Skeels". Journal of Ethnopharmacology. 67 (1): 7–14. doi:10.1016/S0378-8741(98)00228-1. PMID 10616955.
  10. ↑ Charrouf, Z; Guillaume, D (2007). "Phenols and Polyphenols from Argania spinosa". American Journal of Food Technology. 2 (7): 679. doi:10.3923/ajft.2007.679.683.
  11. ↑ Khallouki, F; Younos, C; Soulimani, R; Oster, T; Charrouf, Z; Spiegelhalder, B; Bartsch, H; Owen, RW (2003). "Consumption of argan oil (Morocco) with its unique profile of fatty acids, tocopherols, squalene, sterols and phenolic compounds should confer valuable cancer chemopreventive effects". European Journal of Cancer Prevention. 12 (1): 67–75. doi:10.1097/01.cej.0000051106.40692.d3 (inactive 2018-09-11). PMID 12548113.
  12. ↑ "Arganolie informative (NL)". Archived from the original on September 7, 2013. Retrieved November 5, 2016.
  13. ↑ Charrouf, Zoubida; Guillaume, Dominique (2008). "Argan oil: Occurrence, composition and impact on human health". European Journal of Lipid Science and Technology. 110 (7): 632. doi:10.1002/ejlt.200700220.
  14. ↑ Chimi, H; Cillard, J; Cillard, P (1994). "Autoxydation de l'huile d'argan Argania spinosa L. du Maroc" [Autoxidation of argan oil Argania spinoza L. from Morocco]. Sciences des Aliments (in French). 14 (1): 117–24. ISSN 0240-8813.
  15. ↑ Charrouf, Zoubida; Guillaume, Dominique (2010). "Should the Amazigh Diet (Regular and Moderate Argan-Oil Consumption) have a Beneficial Impact on Human Health?". Critical Reviews in Food Science and Nutrition. 50 (5): 473–7. doi:10.1080/10408390802544520. PMID 20373191.
  16. ↑ Heuzé V., Tran G., 2015. Argan (Argania spinosa). Feedipedia, a programme by INRA, CIRAD, AFZ and FAO. Last updated on October 26, 2015, 16:29
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