Argan Oil

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Argan oil is an oil produced from the fruits of the Argan (Argania spinosa) a species of tree endemic to the calcareous semi-desert of southwestern Morocco. It is the sole species in the genus Argania. The Argan tree now grows only in SW Morocco . It is believed to date back 25000000 years and to have once covered N. Africa. Now endangered and under protection of UNESCO, the Argan grows wild in semi-desert soil, its deep root system helping to protect against soil erosion and the northern advance of the Sahara. It was first reported by the explorer Leo Africanus in 1510. An early specimen was taken to Amsterdam and then cultivated by Lady Beaufort at Badminton c1711. Now only 860000 hectares remain in SW Morocco and these are declining at a rate of 50000h per year. Measures are being put in place to protect this rare and endangered species and in 1999 the argan was listed as a UNESCO Biosphere Heritage. There is an argan tree in the temperate house at Kew. The most labour intensive part of oil-extraction is removal of the soft pulp (used as animal feed) and the cracking by hand, between two stones, of the hard nut. The seeds are then removed and gently roasted. This roasting accounts for part of the oil's distinctive, nutty flavor. The traditional technique for oil extraction is to grind the roasted seeds to paste, with a little water, in a stone rotary quern. The paste is then squeezed between hands to extract the oil.