Abstract
The argan tree is only endemic in Morocco. Argan oil is produced by cold-pressing kernels obtained from argan tree fruit. Roasted kernels deliver an oil of edible quality whereas unroasted kernels afford an oil of cosmetic quality. Argan oil preparation has been accomplished following a traditional process for years. This process had to be improved to satisfy international regulation standards. Women cooperatives implanted in the organ forest have taken up the challenge and have been able to produce large quantities of high quality organ oil. In addition, those cooperatives participate in the sustainable development of the organ forest.
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The write-up of this manuscript enters in the frame of an academic collaborative project between Université Mohammed Ier-Oujda, Université MohammedV-Agdal-Rabat, and Université de Reims Champagne-Ardenne.
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Guillaume, D., Charrouf, Z. (2016). Functional Food and Sustainable Development Once Met in the Argan Forest: The Tale of the Argan Oil. In: Kristbergsson, K., Ötles, S. (eds) Functional Properties of Traditional Foods. Integrating Food Science and Engineering Knowledge Into the Food Chain, vol 12. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7662-8_22
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