At least fifty species of edible acacia seed grow in the Australian semi-arid zones and although not domesticated, are used as traditional food by the Australian aborgines. In the semi-arid conditions of Niger, Acacia colei, Acacia tumida, Acacia elacantha and Acacia torulosa can produce a nutritious and tasty seed, which is high in protein, carbohydrates and fat. Seed of these species can be used in most local dishes as well as in European-style foods such as bread and biscuits. Acacia seed is also a useful coffee substitute. Wherever possible, one should try to improve yields of existing crops in an area such as Niger before trying to introduce exotic ones.
Dietary habits are one of the last things that people want to change.
Unless a new food is easier to process, is tasty or is perceived as having some higher status, it is unlikely to be accepted. Initially at least, acacias are being accepted in Niger because of the constant shadow of hunger as millet continues to fail to produce. Fortunately, acacias taste good and are versatile, as they can be used in nearly any traditional dish. We have concentrated acacia plantings on wastelands where farming is not currently practised. We aim not to replace traditional crops, but to increase biodiversity and thus food security.