Description:

In Morocco arganeraieforests now cover some 8, 280km and are desingnated as a UNESCObiosphere reserve.

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Therarea has shrunk by about 50 overthe last 100 years, grazing, and increasingly intensivecultivation. The best hope for the conservation of the trees maylie in the recent development of a thriving axport market for arganoil as a high-value product.

Argan fruit falls in july , when blackand dry, Until taht time, wardens keep goats out of the arganwoodlands. Rights to collect the fruit are controlled by law andvillage traditions.

The leftover nut is gathered afterconsumption by goats.

The oil contains 80% unsatura-tedfatty acids, is rich in essential fatty acids an dis more resistantto oxidation than olive oil. Argan oil is used for dipping bread,on couscous, salads and similar ues. A dip for bread known as amlouis made from argan oil, almonds and peanuts, generally sweetened byhoney or sugar.

The unroasted oil is traditionallyused as a treatment for skin diseases, asnd has found favour witheuropean cosmetics manufacturers.

Argan oil remains one of the rarestoils in the world. It is sold in morocco as a luxury item (althoughdifficult to find ouside the region of production ) and is ofincreasing interest to cosmetics companies in Europe.

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