This powder is made from the pulp of the African baobab fruit (Adansonia digitata), also known as “monkey bread.” The fruit naturally dries on the tree during the ripening phase, making it unique. Once matured, the fruits are manually harvested, their shells cracked open to access the pulp, which is then separated from the seeds, crushed, and sieved into a fine powder.

The baobab fruit contains a white, flour-like pulp and black seeds. Its sweet yet tangy taste is reminiscent of grapefruit, appealing to both humans and monkeys alike, the latter being much more adept at reaching the high-hanging fruits—hence the nickname “monkey bread.”

In Senegal, the powder is mixed with water to create “jus de bouye” in Wolof or “baak” in Serer—a refreshing and health-boosting drink. Traditionally, fresh baobab fruit is soaked in water for hours, then combined with sugar and sometimes a touch of milk. Alongside hibiscus juice (bissap) and café touba (spiced coffee with Guinea pepper), it is considered a national drink of Senegal.

Since 2008, baobab powder has gained popularity among superfood producers due to its incredible nutrient density. It is especially beneficial in combating malnutrition among the elderly or convalescent patients and is sometimes paired with red clover tea or Siberian ginseng roots for added health benefits.

The “monkey bread” fruit is a superfood and a renewable natural resource in Africa. Its production is often managed by environmentally conscious organizations at an affordable price. Combined with its exceptional nutrient content, baobab powder represents a promising resource for the continent’s future.

Notably, baobab is a completely natural product that is inherently organic, as the trees grow in pristine, pollution-free conditions. Known as the “Tree of Life,” the baobab is a sacred and noble symbol in Africa, embodying resilience and longevity.