One food that is very much deserving of the 'superfood' title is Baobab, an eye-catching green pod naturally found in Upper-East Ghana.
Crack the pod open and inside peaks out a powdery white fruit that is rich in all sorts of beneficial nutrients.
This tasty and nutritious powder has a delightful citrusy and tangy flavour while it is also a powerhouse of minerals including iron and magnesium.
Furthermore, it has a high fibre content, and as if that wasn’t enough, it's rich in prebiotic complexes that will leave your gut healthy and your body free of harmful bacteria.
Below we shall take a look at how baobab powder is made.
One thing that is unique about the baobab fruit is that it dries out naturally, while it is still on the tree.
This translates into minimal processing being required to extract its powder and refine it.
As such, all the essential nutrient values remain intact, making this an ideal ‘superfruit’ by all accounts.
Essentially the pulp of the fruit is what dries out to become the baobab powder. The pulp holds in much of the seeds of the fruit, unlike the whites of apples that are soft and juicy.
Once the fruit has fully matured and fallen from the tree, it is now ready for harvest so the fruit is then cracked open.
Inside, the small dark brown seeds are separated from the white peach-tinted powdery pulp.
The powder is then finely sieved out, twice. The first sieve is to remove any remaining seeds and the second is an extreme sieve to remove fibres.
A beautiful, cream-coloured powder is what most people get on the market shelves.
In our case, we fill the pure and raw organic baobab powder into kraft-paper pouches ready to send out to happy customers.