While there are thousands of different species of acacia trees, most are native to the subtropics. The trees and shrubs of the Acacia tribe (Acacieae), of which there are approximately 1,400 species, are hardwood plants within the legume family (Fabaceae) and are distributed worldwide, both in the subtropics as well as in the tropics.
The most important region in the world for acacia is the Gum Arabic Belt, an area in Africa which stretches from Senegal, through Nigeria and across to Sudan. Traditionally, all parts of the acacia tree are used in these regions, including in their local cuisines.
Acacia fibre is made from the dried sap of acacia trees. In order to extract the sap, the bark of the trees is tapped through a cut or a hole. These are effectively small injuries for the trees, from which sap can be collected in containers. After unwanted impurities and wood residues are removed, the sap is gently dried and ground. Acacia gum is a natural fibre which serves as a food source for lactobacilli and bifidobacteria. These bacteria process the acacia fibre into short-chain fatty acids.
Our fibre-rich acacia gum powder is neutral in taste and very soluble, making it ideal for use as a vegan binder in baked goods and sauces and for adding into drinks and smoothies.
