Secados De La Moringa

MORINGA MANUAL

2008

By Emily Doerr and Nicole Williams, PCVs Mali, 2007-2009

CONTENTS

Page 2. History of Moringa

Description

Nutritional Information

Page 3. Nutritional Information Contd.

Page 4. The Three Food Groups of Mali

Page 5. Uses of Moringa

Page 6. Natural Medicine

Other Uses

Page 7. Water Purifying

Page 8. Cultivation of Moringa

Growing from Cutting

Page 9. Caring for Moringa

Page 10. Vitamin and Mineral Guide

Page 13. Physical Signs of Nutritional Deficiency

Page 14. How to Make Moringa Soap

Page 15. How to Do a Moringa Animation

Appendix

Page 17. Nutritional Breakdown of Moringa

Page 18. Suggested Daily Intake Children Ages 1-3

Page 19. Suggested Daily Intake Lactating Women

Page 20. Poster Examples for Formations

Page 21. Miscelaneous Pictures

Page 24. Cultivation of Moringa

Page 29. Water Purification

History of Moringa

Highly valued by the ancient Roman, Greek and Egyptian civilizations, the Moringa tree is now being “rediscovered” in many areas of the globe. A native plant of the Western Himalayas and India, Moringa is now widely grown throughout the tropics. There are 14 varieties of Moringa that come from several different regions. The variety we grow in Mali is the Moringa Oleifera and is also known as the Ben-oil tree, Cabbage tree, Horseradish tree, Drumstick tree, Mother’s Best Friend and Miracle tree. The Moringa plant is native to Northern India, where it was first described around 2000 B.C. as a medicinal herb. The oral tradition of Ayurvedic medicine in India declared that Moringa prevents 300 diseases. Ancient Egyptians treasured Moringa oil as protection for their skin from the ravages of desert weather. Later, the Greeks found many healthful uses for Moringa and introduced it to the Romans. Over the centuries, the Moringa plant has been carried to all the tropical parts of the world, where it readily takes root. It is commonly used for food, for medicinal purposes, as a wind-break in fields, and many other purposes. The Moringa plant spread eastward form India to the lower parts of China, Southeast Asia and the Philippines. From India it also spread westward to Egypt, the Horn of Africa, around the Mediterranean, and finally to the West Indies in America. On the island of Jamaica in 1817, a petition concerning Moringa oil was presented to the Jamaican House of Assembly. It described the oil as being useful for salads and culinary purposes, and being equal to the best Florence oil as an illuminator--giving clear light without smoke. The leaves and pods were likewise used in local recipes. In America, Moringa can be found in markets which cater to immigrants from India, Sri Lanka, China and the Philippines. Usually this is in the form of frozen or canned foodstuffs.

Description

Moringa Oleifera is a deciduous tree that grows up to 12 meters tall with an umbrella-shaped crown. Moringa is extraordinarily vigorous and grows very well in dry climates (or in climates with long periods of dryness and short periods of rain) and in areas with poor soil quality. The trees can be propagated from seedlings, seeds, or cuttings. It grows extremely fast and regularly reaches up to four meters in its first year. A mature tree flowers once a year and in some places twice a year.

Leaves: Leaves alternate, bi or tri-pinnate, 20-70 cm long. Leaflets are usually oval, rounded at the tip and 1-2 cm long. They are dark green in color and almost whitish on the lower surface.

Flowers: Cream colored and yellow in long sprays, each flower holds five petals, one erect and four bent back. The flower is sweet smelling and attractive to insects, especially bees.

Seed Pods: Long capsules that are 45 cm long and triangular in shape. When dry they split open to reveal dark brown, 3-winged seeds.

Wood: The wood is very soft and not very useful for carpentry or charcoal making but can be used as firewood or for making blue dye.

Nutritional Information

An individual needs sufficient amounts of certain vitamins, minerals, protein and other nutrients to maintain a healthy body and physical well-being. The Moringa tree is an excellent source for many of these nutrients and can be a valuable source for many people of the African sub-region. Just 100 grams of fresh leaves will provide a child ages 1-3 with all his daily requirements for calcium, about 75% of his iron and about half of his protein needs, as well as important supplies of potassium, B vitamins, copper and all the essential amino acids. For a pregnant or breast-feeding woman, 10 grams of fresh leaves can supply over a third of her daily calcium requirements as well as provide necessary quantities of iron, protein, copper, sulfur and B vitamins.

Nutrient Moringa Leaves Other Foods

Vitamin A 6780 mcg Carrots: 1890 mcg

Vitamin C 220 mg Oranges: 30 mg

Calcium 440 mg Cow's milk: 120 mg

Potassium 259 mg Bananas: 88 mg

Protein 6.7 gm Cow's milk: 3.2 gm

Protein: Proteins are the “building blocks of life” and instrumental in the creation and maintenance of body muscle. There are 21 amino acids utilized by the body and although the body is able to manufacture most that it needs, there are several amino acids that must be acquired from a person’s diet. These “essential” amino acids are listed in the chart above (argentine, histidine, lysine, tryptophan, phenylanaline, methionine, thereonine, leucine, isoleucine, valine). Usually, only animal products such as meat, eggs, and dairy contain all of the essential amino acids. Amazingly, Moringa leaves also contain them all.

Carbohydrates: Compounds heat and energy for the body and the primary fuel of the brain. Deficiency can cause the body to divert proteins and body fat to produce needed energy.

Fat: Fat is the most concentrated form of energy for the body and while excessive amounts can be damaging, some body fat is essential for insulation under the skin and protection of vital organs. It is also an important supply of energy for the body during times of famine.

Fiber: Fiber aids in digestion and is an important part of a healthy intestinal tract.

Calcium (Ca): Very important during the childhood years, calcium builds strong bones and teeth and assists in blood clotting. Deficiencies are common in pregnant and breastfeeding women and can cause rickets, bone pain and muscle weakness. Calcium builds strong bones and teeth, and helps prevent osteoporosis. Milk provides a lot of calcium, but Moringa leaves provide even more. 4 times the Calcium of Milk.

Magnesium (Mg): Magnesium helps the body to maintain and repair cells while providing energy. Deficiencies can result in weakness, tiredness, vertigo, convulsions, nervousness, cramps and heart palpitations.

Vitamin A: Vitamin A acts as a shield against diseases of the eyes, skin and heart, diarrhea, and many other ailments. Carrots are very high in vitamin A, but Moringa leaves are even higher. 4 times the vitamin A of carrots.

Vitamin C: Vitamin C strengthens our immune system and fights infectious diseases including colds and flu. Citrus fruits such as oranges and lemons are full of vitamin C. Moringa leaves have even more. 7 times the Vitamin C of oranges.

Potassium: Potassium is essential for the brain and nerves. Bananas are the excellent source of potassium. Moringa leaves are even better. 3 times the Potassium of Bananas.

NORTH

(Gao, Mopti, Timbuctou) CENTRAL

(Segou, Bamako, Koulikoro) KAYES

(Kayesville, Mahina, Diamou, Yelimane, Baflabe, Manantali) SIKASSO

(Bougouni, Koutiala, Kadiola, Sikassoville)

All Seasons rice, meat, fish, butter, dates, millet millet, peanuts, beans, fish, meat millet, fish, beans, peanuts, meat corn, millet, beans, yam, fonio, rice, potatoes, sweet potatoes, oranges, peanuts

Rainy Season green leaves, earth peas green leaves green leaves green leaves, bananas, guinea fowl eggs, corn, earth peas

Dry Season beets, salad, onion, carrots, tomatoes, watermelon mangos, hibiscus, gumbo, tomatoes, watermelon green onions, squash mangos, papaya, salad, tomatoes, carrots, watermelon

NOTE: In the regional capitals most foods are available year around - whereas, in small villages food is often limited regardless of the season and the region.

In the Appendix is a breakdown of the nutritional content of the leaves, pods and flowers of the Moringa tree, all of which are edible. Values are given for 100 gram servings. The percentage of the recommended daily intake (according to the WHO) for children ages 1-3 and lactating women is also shown. Following the chart is a brief description of the role each nutrient plays in the healthy development of a child and body of lactating women. Although not mentioned, men may reap equal benefits from consumption of any Moringa tree foods.

The Three Food Groups in Mali

Foods contain chemical substances known as nutrients. These can be divided into three categories

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