THEMORINGA

TREEundiscovered treasure tree

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MORINGAwhat is this?

Moringa is a plant, out of which a number of products can be made for a variety of purposes, such as tea powder, vegetable oil or nutritional supplements. Virtually all parts of the tree are edible or can be processed for therapeutic, prophylactic, medicinal and cosmetic purposes. The family Moringaceae consists of only one genus called Moringa. It is native to the sub-Himalayas in northwest India, Pakistan, Bangladesh and Afghanistan and brought along the an-cient trade routes to south West Africa (Africa, Madagascar and parts of Asia, including Arabia and India) whereas M. stenopeta-la is native to Ethiopia and Kenya, historically originated from Ethiopia.

Today, Moringa can be found in tropical and subtropical regions all over the world having semiarid and monsoonal climates. The optimal temperature for germination of M. stenopetala seeds is 25ºC. It is a plant, which is relatively easy to propagate given its low requirements in terms of nutrients and water and its large cli-matic tolerance.

The genus holds 14 species. All varieties contain strong, mustard like taste. The leaves, young fruits and roots are eaten. The stems produce gum and the seeds are rich in oil.Moringa tree (M. stenopetala and M. oleifera) is known by their common names Cabbage tree and Horse Radish tree respective-ly. Additional names has been given to them such as “Never Die Tree”, “The Magic Tree”, “The Tree of Paradise” or “Best Friend” based on the multipurpose behavior of the trees.

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MORINGAIN ETHIOPIAFrom the 14 species, M. stenopetala and M. oleifera with 2 others are recorded in Ethiopia. Moringa stenopetala is the dominant one and it is cultivated in terraced fields, gardens and small towns, also growing naturally in riverine and Acacia-Commiphora wood-land and on rocky ground (although diminished if not extinct) from 1200-1650m. in Kafa, Gamogofa and Sidamo floristic regions, also in the northern part of Kenya.

The plant is a native tree in Southern Ethiopia, North Kenya and Eastern Somalia used as a living hedges and wind breaks to re-duce the rate of erosion. In Ethiopia it adopts different names depending on the region such as Shferaw (Amharinya), Aleko (Wellayeta and Gamo languages), Aluko, Halaco, Halako (Gamon-ya), Kallanki (Benninya), Telahu (Tsemay), Haleko, Shelchada (Kon-sonya), Wuame, Mawe (Somalinya) and others.

In the southern regions it is most extensively found between Arbaminch and Konso at altitude of up to 1800m. The plant grows in dry climates in which most of the native trees hardly survive. For this reason, the majority of the low land and part of mid land except the western part is a Moringa growing potential area be-cause of moisture deficit and low rain. Thus, the farmers are pre-dominantly pastoralists. That makes from the 75% of the land a Moringa growing potential area with the exclusion of frost pockets and termite prone sites the remaining.

Since the two species are closely related it is believed (after some ethno-botanical experiments with some of them), that M.Stenopetala may have more other properties than its relative. The relationship between human beings and plants has a long history and since antiquity human uses plants for several purposes. Those ethno-botanical studies of traditional plant knowledge has resulted in many valuable discoveries, ranging from new methods

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for cultivating crops on arid lands to new medicines for the treat-ment of disease. Ethno-botanical research has led to the develop-ment of many commercial plant-derived drugs. These important ethno-botanical knowledge are mostly based on the traditional indigenous knowledge (IK) which is transferred from generation to generation orally and is seldom documented. Scientists are often adapting IK and reapplying it in projects of contemporary con-texts. Therefore, it can be considered that IK and modern science can be seen as two systems of knowledge that complement each other.

MORINGA

STENOPETALAIN KONSO

Konso people have well organized and adaptable agro-forestry farming to the existing dry climatic condition. M. stenopetala is cultivated in terraced fields, gardens and small towns, and also naturally grows in riverin and Acacia Commiphora woodlands and on rocky grounds.

M. stenopetala is grown as a vegetable tree and medicinal plant, edible leaves, yang fruits and roots are eaten and therefore over 500 people/km2 can be in the area self-sufficient in food security.

Konso can be considered as the area where the tree was first do-mesticated. Local farmers have the way of selecting the mother tree to collect seeds, for propagation of the plant. They favor the less bitter varieties and use the less disintegrating leaf variety while cooking. They select by colour of root: ‘good’ tree is red, whereas ‘bad’ ones white and it is cooked repeatedly at least three times by pouring the former water and filled it with new water to reduce the bitter taste of the leaves.

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CHARACTERISTICS OF THEMORINGA TREE

The different parts of the Moringa tree possess characteristics that are interesting for both scientific and commercial use. Most re-markable are the low level of toxic substances, the high level of proteins in seeds and branches, the excellence of the seed oil, and the prevalence of growth factors, such as sugar and starch in the leaves. Being perennial it sustained carbon sequestra-tion, food and feed supply where most perennial plant becomes leafless and fail to do so.

Moringa stenopetala, contains the primary metabolites such as carbohydrates, proteins, fats, vitamins, and minerals and secondary metabolites/phytomolecules: alkaloids, flavonoids, glycosides, polyphenols, saponins, sugars, steroids, and others. As the nutrient composition of Moringa edible parts are higher than other leafy vegetables, they can be good sources of nutri-ents in dry seasons when other vegetables are scarce.

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The young Moringa tree can grow at a significant rate of up to three meters in the first year. Under cultivation, trees that were raised from seeds start flowering after two years of growth, whilst trees grown from large cuttings can begin to produce fruits even 6 to 12 months after planting. A single tree can produce 300 to 400 fruits per year within the first three years of planting, while a ma-

ture tree can produce up to 1000 fruits per year. As each fruit con-tains approximately 20 seeds, a mature tree can produce about 20,000 seeds per year. Nevertheless, one of the major limitations of M. stenopetala is that it is much slower to fruiting than that of M. oleifera. It is required to produce the first fruit at least two and half years and only ten months respectively.

Main Features

High: 6-10 mTrunk: 60cm in diameter at breast height. At its crown it is strongly branched and sometimes it has several trunks. Thick at base.Bark: White to pale grey or silveryWood: SoftBranches: deciduous Leaves: 2-3 pinnate leaves up to 55cm long. Flower panicle: up to 60cm long with petals up to 10mm longPods: Elongate, raddish with greysh bloom. 19.7 – 50 cm long; 2.3-4 cm wideSeeds: Creame and brown. Elliptic shape. Body 25-35 cm long, 14-20 mm wide

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Moringa Olifera

Moringa stenopetala

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MULTIPLE USE OF

MORINGA STENOPETALAKonso people have well organized and adaptable agro-forestry farming to the existing dry climatic condition. M. stenopetala is cultivated in terraced fields, gardens and small towns, and also naturally grows in riverin and Acacia Commiphora woodlands and on rocky grounds. M. stenopetala is grown as a vegetable tree and medicinal plant, edible leaves, yang fruits and roots are eaten and therefore over 500 people/km2 can be in the area self-sufficient in food security.

Konso can be considered as the area where the tree was first do-mesticated. Local farmers have the way of selecting the mother tree to collect seeds, for propagation of the plant. They favor the less bitter varieties and use the less disintegrating leaf variety while cooking. They select by colour of root: ‘good’ tree is red, whereas ‘bad’ ones white and it is cooked repeatedly at least three times by pouring the former water and filled it with new water to reduce the bitter taste of the leaves.

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LeavesIn Ethiopia the fresh or processed leaves are sold in local markets which are used as food supplement with high nutritional value and for its impressive range of medicinal uses. The edible leaves are boiled and eaten like cabbage. Furthermore those dry or fresh are also consumed as tea and chopped and mixed with water, they are used as treatment against malaria, hypertension, stom-ach problems, expulsion of retained placenta and in some other problems like asthma and diabetes. In addition to it, people in-habiting around Lake Turkana use these leaves for treatment of Leprosy, and also fodder for their livestock.

Moringa leaves contain amino acids, which are rarely found in other plants. While data differ substantially, Moringa leaves were found to contain a high concentration of vitamin A (approximately ten times the amount found in carrots), vitamin B, vitamin C (at least eight times the amount present in oranges), minerals (in par-ticular iron), and the sulphur containing amino acids methionine and cystine. The leaves are also an outstanding source of calci-um (at least four times the amount obtained from milk), protein, and potassium (at least three times that gained from bananas). The composition of the amino acids in the leaf protein is well-balanced; and carbohydrate, fat and phosphorous contents are

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low. Therefore, it is usually frequently consumed during famine time and it is also a good source of generating income to the rural poor.

Owing to the perceived medicinal and nutritional benefits the plant provides, the consumption of its leaves both in powder or dried form has been mounting; production is expanding and new business are flourishing.

Human consumption / Leaf powderDried Moringa leaves can be ground into a powder, which is being used as a nutritional supplement. The leaves are stripped from their branches and left to dry in the open for between two and four days, depending on the humidity of the climate. The processing is usually performed by women leaving the leaves drying and then pounded in a wooden mortar. The resulting powder is packaged into small paper or plastic bags, which are acquired in the local market and mostly contain between 100 to 200 grams.

The regular consumption of Moringa Leaf Powder could be an effective and rather simple way of reducing the number of people suffering from malnutrition. It can be added to meals and drinks without altering their taste. Recently, Moringa has attracted attention in Western markets as a “green superfood”, i.e. an energy catalyst for athletes and a dietary supplement.

Medical useJuice that is made out of Moringa leaves has a stabilizing ef-fect on blood pressure. It also controls glucose levels, which is therefore used by diabetics. When used as a diuretic, the juice increases urine flow and cures gonorrhea. Mixed with honey, it also treats diarrhea, dysentery and colon inflammation.On the other hand fresh leaves and leaf powder are recom-

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mended for tuberculosis patients, because of their high vita-min A content, which boosts the immune system and they are beneficial for pregnant women and lactating mothers as they improve milk production. Moringa leaves may also be used to treat anemia.

Animal feedFresh Moringa leaves are used as forage material for breed-ing livestock due to their excellent nutritional characteristics. Another important advantage of Moringa as a forage crop is the comparatively high yield obtained per unit area. Moringa leaves are used to feed cattle, pigs, chickens and poultry.

Plant growth enhancersThe extract obtained from Moringa leaves contains growth en-hancing substances, which can be used for the production of a foliar spray. This spray accelerates the growth of young plants and also causes the plants to be firmer and more resistant to pests and disease. Plants that are treated with this spray will also bear more and larger fruits, and will consequently produce a higher yield at harvest time.

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SEEDSThe seeds can be used for the production of oils and their casing can be used for the production of meal.

OilsVarious methods exist to extract oil from Moringa seeds. A wide-spread method is the so-called “cold pressing”, where yields vary according to the type of press used and the kind of tech-nique applied. The kernel must be dehusked before the oil can be extracted. Depending on its refinery processing, the oil can be used in the following forms:

Vegetable oilMoringa Oil is commonly used for human consumption due to its fine taste when refined and long durability. The quantity of fatty acids present is very similar to that of macadamia nut oil. Furthermore, Moringa Oil is considered to have potential as a substitute for olive oil.

Industrial oilIt is used as a lubricant for fine machinery, as it does not tend to deteriorate or become rancid or sticky at high temperatures.

CosmeticsBen oil (mustard oil) that is extracted from seeds of M. oleifera is used in the home blending of fragrances and essential oils. Fine Moringa Oil is sold on the world market as 100 per cent pure oil. It is also used as a component of many other products, such as soaps, body lotions, facemasks, shower gels and pre-shampoo hair cleanser.

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Moringa Olifera

Moringa stenopetala

MealThe so-called “press-cake”, which is what remains from dried and crushed seeds of the plant after the oil extraction, can be used in the following forms:

Water purifierThe press-cake can be used to impure muddy and turbid water, where it acts as a coagulant, clearing the water and reducing its bacterial concentration. In the process, the press-cake attracts particles and bacteria in the water, causing them to form sedi-ments. Despite the fact that this method has been applied for centuries, its wider use has only recently been propagated. It has the potential to substitute alum, a more costly alternative for water purification. Having been used in water purification, the residue of the press-cake can be further used as animal feed or as a fertilizer.

However, the local people in Ethiopia do not use the plant for water clarification. Only the roots of Maerua subcordata (Am-haric: Wiha matariya) is used for water purification by people living on both sides of the lower Omo river in Gamo Gofa, South-West Ethiopia.

FertilizerThe press-cake contains high levels of protein, rendering it a good agricultural fertilizer. It was also found a rich nitrogen complement for crops.

Animal feedThe press-cake is being used as an animal feed.

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PODSHuman consumptionThe young Moringa seed pods, more widely known as drum-sticks, are much used in the Asian cuisine. Taking the form of green beans, their taste is similar to that of asparagus. The un-ripe seeds are used like green peas, while the dried seeds can be ground into a fine powder used as a spice.

Medical useMoringa pods are effective when used against the skin-infect-ing bacteria staphylococcus aureus and pseudomonas aerugi-nosa. They contain the potent antibiotic and fungicide tery-gospemin.

ROOTSHuman consumptionThe roots of young Moringa plants can be ground into a pow-der and used as culinary spice. They have a taste similar to that of horse radish.

Medical useMoringa roots have many medical uses. However, the bark should first be removed due to the alkaloids and moringinine toxin contained within. Without the bark, roots are used in an-tilithic, rubefacient, vesicant, carminative, antifertility and anti-inflammatory treatments; as a stimulant in paralytic afflictions;

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as a cardiac circulatory tonic, a laxative, and an abortifacient; and in treatments for rheumatism, inflammations, articular pains, lower back or kidney pain, and constipation. Root pow-der is said to have an aphrodisiac effect. When mixed with milk, it is considered useful against asthma, gout, rheumatism and an enlarged spleen or liver. It can also be used to alleviate ear- and toothaches.

BARKMedical useMoringa bark is used to cure eye diseases, to treat delirious patients, to prevent enlargement of the spleen and formation of tubercular glands in the neck, to destroy tumors, and to heal ulcers. In some countries, the juice from the bark is used to relieve ear aches and is applied to tooth cavities as a painkiller. In other cultures, a paste made from the bark is used to treat boils, and is applied as a painkiller to scorpion stings as well as snake and insect bites.

FLOWERMoringa flower is good nectar sources for honey bees.

Medical useMoringa flowers have a high medicinal value as an aphrodisiac, abortifacient and cholagogue stimulant. The flowers are also used to cure inflammations, muscle diseases, hysteria, tumors and enlargement of the spleen.

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