Argan Oil: Too Much of a Good Thing?
|Examining the need to shift to a more sustainable production process.||Tweet|
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|Agricultural Methods Reducing Drought|
|BY CAROL DREIBELBIS | MARCH 11, 2013|
(Photo Credit: Jane Alexander)
Most people have heard of the health benefits of using olive oil instead of butter or other saturated animal fats. The monounsaturated fats in olive oil have been shown to reduce levels of harmful cholesterol, and as a result nutrition experts have touted it and other aspects of the Mediterranean Diet as heart healthy.
But olive oil isn’t the only celebrated oil from that region of the world. In Morocco, argan oil has been consumed by the Berber people for centuries. Berbers add the deep yellow, toasty-flavored oil to couscous, serve it alongside bread, or eat it on its own. Argan oil has been shown to reduce cholesterol and triglycerides in the blood, and recent research by France’s Institut Pasteur, Morocco’s Lipoproteins and Atherosclerosis Research Laboratory, and others suggests that it might contribute to the prevention of various cancers,cardiovascular diseases, and diabetes.
Beyond the health benefits of consuming argan oil, there are also important environmental benefits associated with its production. The same deep root systems that make argan trees well adapted to heat and frequent drought in southwestern Morocco also protect the land against soil erosion and desertification. Meanwhile, argan trees provide shade and protection for crops or pastureland, presenting opportunities for agroforestry.
Arguably, however, the most noteworthy impact of argan oil production is social. This rare oil has captivated a global audience, primarily because of its use in cosmetics. As a result, market prices have been on the rise (making it the most expensive edible oil in the world), and argan oil producers—largely local Moroccan women—have been reaping the benefits.
Because the process of extracting argan oil is extremely labor intensive (it can take 50 kilograms of seeds to produce just half a liter of oil), the women who produce it by hand are frequently part of production co-operatives, such as the UCFA (Union des Cooperatives des Femmes de l’Arganeraie). Founded in 1999, this innovative co-operative produces and markets argan oil and is supported by the Moroccan government as both a conservation and development strategy. Today, the UCFA unites 22 smaller women’s co-operatives. The women who make up these groups gain status, a steady income, and, in some cases, an education through their work.
Yet the argan oil boom has been a double-edged sword. Argan trees and the area in which they grow are threatened by overuse and deforestation. A study by the University of California, Davis finds that “the boom has predictably made households vigilant guardians of fruit on the tree, but it has not incited investments in longer term tree and forest health.” While the development of a UNESCO Biosphere Reserve in Morocco is a step in the right direction, it will be both economically and environmentally critical for the same non-governmental groups, development agencies, and government offices that supported argan oil production in the first place to keep sustainability in mind.
Carol Dreibelbis is a research intern with the Worldwatch Institute’s Nourishing the Planet Project.