Fresh juice of the Adansonia digitata baobab. A pale slightly pinkish opaque juice made from dissolving the dry baobab fruit pulp in clean water and sieving out the seed and fibers. High in vitamin C, very tart, usually a sweetener like sugar is added. Shown freshly made and served from a re-used plastic bottle, as is commonly done. Hygiene is important in providing clean potable water for the dissolving and clean hands in the traditional hand-working to facilitate the dissolving of the pulp off the seeds. Factory-produced baobab juice (called 'bouye' in Wolof in Senegal, names vary between languages and countries) is becoming available for sale in urban supermarkets, but most families still find it easy and cheaper to make their own.