The potential of South African plants in the development of new food and beverage products

• Published in: South African journal of botany 2011-10, Vol.77 (4), p.857-868
• Main Author: Van Wyk, B.-E.
• Format: Article
• Language: English
• Subjects: Beverages; Botanical diversity; Commercial potential; Food plants; food science; Fruit flavours; fruits; functional foods; genotype; Health foods; horticulture; markets; new crops; New products; product development; Research and development; vegetables
• ISSN: 0254-6299; 1727-9321
• DOI: 10.1016/j.sajb.2011.08.003

A review is presented of the history and recent trends in the exploration and development of food plants in southern Africa. The opportunities for developing new crops and new products for local and international markets are discussed. More than 120 species with potential as new food and beverage products (including functional foods, herbal teas and new flavours) are listed and a subjective rating of the commercial potential is provided for each of them. Some noteworthy examples are discussed and illustrated, including several indigenous fruits and vegetables that are as yet poorly known. There is a growing awareness of the importance of indigenous plants in new product development and numerous new products are already being developed. Basic research in botany (to guide genotype selection), horticulture (to develop new crops), food science (to focus on nutritional analyses) and marketing (to understand and develop new marketing approaches) is mentioned as important priorities. ► The commercial potential of more than 120 species is explicitly evaluated. ► Commercial success stories include rooibos tea, sorghum and marula liqueur. ► Indigenous fruits and vegetables are reviewed and illustrated. ► The potential for developing new indigenous beverages is highlighted. ► New functional foods, snacks, sweets, herbal teas and new flavours are discussed.