“Mobilisation and capacity-building for small and medium-scale enterprises
involved in the non wood forest products value chains in Central Africa”
This policy brief presents the study on the ndo’o or bush mango (Irvingia spp.,) value chain in three Regions in Cameroon,
carried out by Abdon Awono, Diomède Manirakiza and Verina Ingram of CIFOR. It describes and analyzes some aspects of
the production, processing, conservation, marketing and consumption of this product, and identifies obstacles that limit the
species’ contribution to the further well-being of the population.
Policy Brief No. 3 (December 2009)
Recommendations
123-
45-
Increase Ndo’o production through domestication,
training and the creation of nurseries;
Promote processing by modernizing extraction tools and
drying techniques;
Study the Ndo’o value chain including the external
markets of Nigeria, Equatorial Guinea, Gabon and
Western countries;
Improve marketing strategies in identified companies and
open a guarantee or producers’ loan fund;
Help to improve the NWFP legislation.
1. Introduction
Non-wood forest products (NWFP) play a significant role in
Cameroon, mainly as a source of income, medication and
food. At the regional level, NWFPs serve as a basis of
integration through trade between countries of the subregions of West and Central Africa, especially Nigeria. Bush
mango or ndo’o (Irvingia spp.) is one of the most consumed
NWFPs in Central Africa. Thus, this product is central to the
life of the population. It is a source of both potential income
and food. The ndo’o tree is widespread in the Gulf of Guinea.
In Cameroon, there are several species of the Irvingia, the
two most widely used varieties being the Irvingia gabonensis
and Irvingia wombulu. The first, I. gabonensis is found in the
whole of Cameroon’s rainforest while the second, I. wombulu
is more localized in the South-West region.
Ndo’o has a nutritional value that contributes to food security
and has potentials for poverty reduction for its growers.
A
B
C
Tree (A), flower (B) and fruit (C) of Irvingia gabonensis
2. Production of Ndo’o
Ndo’o falls under the category of “special” products, and can
therefore be obtained either through the customary rights
recognized to resident populations, or through permit for
commercial exploitation. Although ndo’o is necessarily
consumed directly in producing areas, it is produced
primarily for profit-making ends to meet the education,
health, food, clothing and other needs of families.
Its fruiting period depends on the species and the
ecological zone. The part of ndo’o that is most sought
after is the almond found in the seed. To obtain this
product in its different forms, the stages are the
following:
 Gathering: The fruits are gathered in two crop
seasons (the minor season between March and
April, and the major season between August and
October). The foot of the trees is cleared to make it
easy to pick the fruits. The fruits are then gathered
together outside the basal area to minimize
accidents that might occur due to the falling of the
fruits. Gathering is done 65% of the time by
children and 35% by women. The bulk of the
product is gathered from fallow land and the fields.
Over the years, the distances covered have grown
longer and the path of gatherers from one village
crosses that of gatherers from geographically
opposed villages and this causes conflicts.
Gatherers can stay in the forest for up to one week.
 Cracking: After gathering, the fruits are then
cracked with the aid of a cutting instrument and the
almond extracted whole and intact. This is a risky
operation and novices often end up with a serious
injury. Thirty-three percent (33%) of those involved
in this activity are women against 17% men and
50% children. The average time a producer takes
to produce a 5-litre bucket of almonds is estimated
at 2 hours 30 minutes.
 Drying. Next, the almonds with or without their
skins are dried in the sun or in a wickerwork shelf.
The major production period always coincides with
the rainy season during which the drying method
most commonly used is in a wickerwork shelf. As
the decisive factor in this “enterprise” is the
economic activity and not the legal form, it
emerges that:
The production of ndo’o is done more within the home
setting than by common initiative groups (CIG),
cultural associations or cooperatives.
The GCP/RAF/408/EC Project: “Mobilization and capacity-building for small and medium-scale enterprises involved in the non-wood forest products
value chains in Central Africa”, financed by the European Union seeks to boost the incomes of small and medium-scale enterprises involved in the
NWFP value chains and to manage forest resources sustainably for present and future generations.
This policy brief was prepared by FAO and CIFOR in association with the NWFP Sub-Department (SDNL) of Cameroon’s Ministry of Forestry and
Wildlife (MINFOF).
The
study
identified
some
ndo’o
organizations according to regions (Table 1).
producing
Divisions
Unions
CIG
Members
Average of
members/CIG
Dja and
Lobo
6
22
245
11
These prices range from CFAF 871/Kg on average at the
level of the producer to CFAF 4,500 /Kg when sold to the
consumer.
Producers
CFAF 871
Collectors
Semi-wholesalers and wholesalers
CFAF 1795
Exporters
CFAF 1240
CFAF 3125 (paste)
Processors
Ntem
Valley
8
Mvila
23
371
16
Edea
11
308
28
171
21
Table : Ndo’o producing organisations
In 2007, households belonging to an organisation produced
on average 65 buckets each against 60 buckets for nonorganization households. As concerns commercial
enterprises, some have exploitation permits, others operate
under sub-letting arrangements, and others still operate
illegally.
According to data obtained from the competent
Government departments, 11 tons of ndo’o were exploited
in 2004 and 60 tons in 2005 by 6 enterprises with permits.
3. Processing
Ndo’o can be sold in the form of almonds, paste, powder
and others. Ndo’o paste is obtained from well dried
almonds which are grilled in a small quantity of bleached
palm oil then ground hot. The chocolate-coloured paste
obtained is immediately poured into a receptacle which
serves as a mould. The mixture is then dried in the sun or
in the wickerwork shelf. The hard ball obtained that is lifted
from the mould is the final product.
A 5-litre bucket produces about 8 balls of 400g each
costing about CFAF 1,000. Sixty-four balls can be produced
in one 8-hour working day.
For its part, Ndo’o powder is obtained from scratching or
grating the balls. Though more widespread, the powder is
not yet popularized, but certain organizations like CASYPA
(cooperative for the production, processing and marketing
of agro-pastoral products), FFERUDJAL (Dja and Lobo
Rural Women’s Federation), FONJAK (Fritz Jacob
Foundation) and COFFES (South female value chains and
services cooperative society) are increasingly getting
involved therein.
Initiatives that deserve to be supported and developed
concern other products such as oils, soaps and liquor.
Consumers
CFAF 4500 (flour)
CFAF 857
Retailers
CFAF 1659
Figure : Ndo’o marketing channel in the South of
Cameroon, Price/Kg)
In consumption, the balls grated in powder or the powder
itself are used for the soup that is eaten with corn or
cassava fufu, tubers, roots or rice. Twenty-eight percent
(28%) of the production is reportedly consumed directly by
the producing households, while 58% is sold. This product is
widely consumed in the large towns and it is estimated that
the city of Yaounde consumes 421.5 tons of ndo’o yearly.
5. Opportunities and constraints of the ndo’o value
chain
The opportunities of the ndo’o value chain include the
numerous initiatives for processing ndo’o into secondary
products, the ease of conservation and regeneration, the
existence of markets and strong demand.
On the other hand, numerous constraints exist in the
production of ndo’o almonds in Cameroon which limit the
quantities produced. These include:
 The gradual disappearance of the natural potential of the
resource. In fact, certain ndo’o stems are felled when
fields are cleared to plant mainly plantains, cocoyams,
cucumber, etc;
 As the fruiting of ndo’o is cyclical, supply fluctuates from
year to year;
 The tools used in the production of ndo’o almonds are
still rudimentary;
 The regulatory framework remains unsuitable for the
exploitation of non-wood forest products.
6. Conclusion
The many initiatives undertaken to process ndo’o into
secondary products augur well for the future. Consumers,
especially those in urban areas, would be willing to buy a
product that is ready for consumption, provided they are
sure of the quality. This ready-to-consume and very nutritive
product is easy to cultivate, process (if modern means are
used) and conserve. As demand is steadily increasing on
the domestic and international markets, better knowledge of
the market and production techniques will further enhance
the profitability of this sector.
Contact :
Ndo’o paste and almonds
Ndo’o powder
4. Conservation, marketing and consumption
Conservation is done only by drying in the sun or in the
wickerwork shelf. If well dried, almonds can be conserved
for one year.
Marketing is carried out through a chain made up of
producers, processors, collectors, wholesalers, retailers,
exporters and consumers. Thus, the price increases at
each stage of the chain and for the profit of each link.
Ousseynou Ndoye: Regional
Coordinator in Cameroon
Coordinator
and
National
P.O. Box 281, Yaoundé, Cameroon
Tel: +237 22 20 24 72, +237 75 29 70 67, Fax: +237 22 20 48 11
Email : Ousseynou.Ndoye@fao.org / ousseynou_ndoye@yahoo.fr
Sophie Grouwels: Lead Technical Officer in Rome
FAO, Rome, Italy
Tel : +39 06 570 55299, Cell : +39 346 240 1970
Email : Sophie.Grouwels@fao.org
Internet : www.fao.org/forestry/site/43005/en