Review Paper Sclerocarya birrea, subsp. Caffra, grows wild in north South Africa. It is a common species end-to-end of the semi-arid savannas of sub-Saharan Africa and it is topically called Marula. Archaeological evidence indicates that the fruit of Marula was well-known and eaten in southern Africa as far back as 9000 BC.

Marula constitutes an inherent part of the diet, custom and culture of pastoral communities in southern Africa and it is central to different commercial enterprises. Appreciable research has been carried over the years on the attributes of marula fruits, juice, nuts and oil, with a few of the earliest mentions dating as far back as early 1906.

Marula is a single trunked fruit bearing tree. The compound leaves grow in a spiralling form crowded together at the end of branches. They are dark green above and cyan below. Leaves are cooked and utilised as relish.

Male and female blossoms are borne on independent trees, the flowers of male trees making pollen and the female flowers developing plum-sized fruit for which the tree is so long-familiar. Most Marula products are gained from the fruit, and therefore concentration of adult female trees is of greater importance than number of tree denseness

Marula fruit and juice is extremely high in Vitamin C (ascorbic acid) and studies incurred results shown as high as 194mg of Vitamin C per 100 g of flesh or juice. Marula kernels are plentiful in protein roughly 30%, oil around 55-60 % and essential minerals such as magnesium, phosphorus and potassium which lend to the importance of these nuts in the dieting of pastoral South African communities. Also nuts are a good source of other trace elements and vitamins such as calcium, iron, copper, zinc and B vitamins thiamine and nicotinic acid.

marula