Utilization of Marula: Nutritional food products targeting children in South Africa

Climate change and food insecurity are growing challenges, particularly in sub-Saharan Africa. This Minor Field Study, funded by the Swedish International Development Cooperation Agency (SIDA), explored the potential of using Marula (Sclerocarya birrea)—a locally grown but underutilized indigenous fruit—in the development of a nutritious food product targeting children in South Africa. The project applied the Creative Design methodology, combining laboratory analyses, product development, consumer testing, and surveys to assess Marula’s feasibility as a food ingredient. Marula fruit was processed using traditional methods and evaluated through pH, Brix, microbial testing, and analysis of aroma compounds using GC-MS. A smoothie prototype was developed, and two recipes were tested with a sensory panel (n=54) using a hedonic scale. The pH values confirmed microbiological safety, and GC-MS identified key aroma compounds with sweet, woody, and herbal notes. Sensory evaluation showed no significant differences between recipes, indicating good versatility of Marula juice in product development. A follow-up survey (n=24) revealed positive attitudes toward Marula-based products, with suggestions for incorporating it in beverages, snacks, and dairy products. However, barriers were identified, such as limited accessibility and consumer purchasing habits were identified. The results highlight a market opportunity for culturally relevant, nutrient-rich foods using local ingredients like Marula. This study supports the development of sustainable, health-promoting food solutions while empowering rural communities and preserving local food heritage. Further research is recommended to explore children's acceptance, optimize product formats, and address challenges related to seasonality and processing. The findings align with the UN Sustainable Development Goals, particularly those targeting nutrition, sustainability, and poverty reduction.