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Agroforestree database

This database provides detailed information on a total of 670 agroforestry tree species. It is intended to help field workers and researchers in selecting appropriate species for agroforestry systems and technologies.

For each species, the database includes information on identity, ecology and distribution, propagation and management, functional uses, pests and diseases and a bibliography.

This project has been funded by the British Department for International Development (DFID, the European Union and the World Agroforestry Centre (ICRAF).
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Acacia angustissimaAlcohol: The bitter astringent bark is used in Mexico for precipitating mucilaginous matter and inducing fermentation in the making of alcoholic drinks.
Acacia ferrugineaAlcohol: The bark is steeped in jaggery and then distilled, yielding intoxicating liquor
Acacia leucophloeaAlcohol: The bark is used to distill liquor in India.
Adansonia digitataAlcohol: The Wasandawe of Tanzania use the liquid from the pulp for brewing beer, as do the Akamba people of Kenya, who use the seed pulp as fermenting agent in some local beer.
Anacardium occidentaleAlcohol: In Brazil, Mozambique and Indonesia cashew wine (slightly fermented juice) is enjoyed at harvest time and can be distilled to produce strong alcoholic drinks. In Goa, India, fermenting the juice makes a type of brandy called ‘fenni’. In Tanzania
Annona cherimolaAlcohol: . The fruit is fermented to produce an alcoholic beverage.
Areca catechuAlcohol: Innoculated with Saccharomyces cerevisiae, the leaves of arecanut can be used as a fermentation stimulant in industrial alcohol production.
Arenga pinnataAlcohol: A simple distillation process applied to the fermented sugar sap produces tuak, a beverage containing over 30% alcohol.
Artocarpus heterophyllusAlcohol: Arils can be fermented and distilled to produce an alcoholic beverage.
Balanites aegyptiacaAlcohol: The fruit of B. aegyptiaca may be used to brew an alcoholic drink.
Berchemia discolorAlcohol: A strong alcoholic drink is distilled from the fruit.
Borassus aethiopumAlcohol: B. aethiopum is particularly appreciated because of its sap, tapped from flower spikes, which ferments to palm wine, ‘kue za’, the traditional beverage of the Baoulé of Cote d’Ivoire. Palm wine can be distilled to form ‘koutoukou’, but this spir
Boscia senegalensisAlcohol: The fruit is fermented into a beer in the Sudan.
Byrsonima crassifoliaAlcohol: The fruits are often used to prepare an acid, oily, fermented beverage known by the standard term chicha applied to assorted beer-like drinks made of fruits or maize. By distillation, a rum-like liquor called Crema de nance is produced in Costa R
Caryota urensAlcohol: Sap collected from the inflorescence is fermented with a crude, mixed inoculum of yeast to obtain toddy. The alcoholic beverage prepared from C. urens can be distilled, as is coconut toddy, to prepare a more concentrated spirit.
Ceratonia siliquaAlcohol: A high sugar content and its relatively low cost have made carob pulp among the earliest horticultural crops used for the production of industrial alcohol by fermentation in several Mediterranean countries.
Chrysophyllum albidumAlcohol: The fruits can be fermented and distilled for the production of wine and spirits.
Cocos nuciferaAlcohol: Sap from the tender, unopened inflorescence (coconut palm sap) is used in the producing areas for toddy, or tuba, a beverage obtained by natural fermentation. Tuba contains 6-7.5% alcohol. The distillation of fermented coconut toddy yields a spi
Dimocarpus longanAlcohol: A liqueur is made by macerating the longan flesh in alcohol.
Diospyros kakiAlcohol: Fruit may be converted into molasses, cider, beer and wine.
Elaeis guineensisAlcohol: Palm wine is the delicious wine obtained by tapping the base of the immature inflorescence of the oil palm. Freshly tapped, undiluted and chilled, palm wine is pleasant to drink and is very high in yeast content. The sale of palm wine is conside
Eriobotrya japonicaAlcohol: The fruit juice of E. japonica can be used to prepare an alcoholic drink.
Euclea divinorumAlcohol: The fruit is used in making beer.
Flacourtia indicaAlcohol: The fruit can be fermented to produce wine.
Garcinia livingstoneiAlcohol: An alcoholic drink is made from the fruit in East Africa.
Gleditsia triacanthosAlcohol: A potable or energy alcohol can be made by fermenting the pulp.
Gnetum africanumAlcohol: The potential of African species to yield a potable sap as the Asian species is worth investigation.
Gnetum gnemonAlcohol: Prospects of making a potable sap from this species should be explored.
Grewia bicolorAlcohol: The fruit of G. bicolor can be fermented into beer and distilled into liquor.
Hippophae rhamnoidesAlcohol: Sea buckthorn wine is well known in Russia where a new variety has been bred by hybridizing geographically distant plants.
Hyphaene thebaicaAlcohol: In Turkana, Kenya, the powder made from the outer covering of the fruit is added to water and milk and left to stand to make a mild alcoholic drink; in other countries, the terminal meristem is tapped for making palm wine.
Litchi chinensisAlcohol: Lychee fruit can be processed into wine.
Macaranga tanariusAlcohol: Bark and leaves are widely used in the Philippines in the preparation of a fermented drink called ‘basi’ made from sugarcane.
Mammea americanaAlcohol: Wine is made from the fruit and fermented toddy from the sap of the tree in Brazil. Liquor is distilled from fermented flowers.
Morus albaAlcohol: Fruit juice may be fermented and used to make liquor.
Morus nigraAlcohol: Fruits produce an alcoholic drink; for example, in Greece they are fermented for this purpose. In Devonshire, UK, they are sometimes mixed with cider during fermentation, giving the drink a pleasant taste and deep red colour.
Musanga cecropioidesAlcohol: The bark shavings are added as intoxicants in the preparation of palm wine.
Myroxylon balsamumAlcohol: The seeds are used to flavour aguardiente, a popular alcoholic beverage in Latin America.
Orbignya phalerataAlcohol: Alcohol tar can be derived through industrial processing.
Parinari curatellifoliaAlcohol: The fruits are made into an intoxicating liquor.
Parkia biglobosaAlcohol: Fruit pulp can be fermented into an alcoholic beverage.
Phoenix dactyliferaAlcohol: Wherever fruiting is poor, the sap is the main product. It can be drunk fresh, fermented and drunk as toddy, or distilled and drunk as arrack. The yield of sap varies with management and site conditions, but it is in the range of 4-8 l/day.
Phoenix reclinataAlcohol: A palm wine can be brewed from the fermented sap obtained from trees.
Piper methysticumAlcohol: A major social and ceremonial beverage of considerable cultural importance; large roots and lower stems crushed or pounded and mixed with water to produce "kava," an alkaloid stimulant that has a mild narcotic, sedative, or soporific effect and
Prosopis albaAlcohol: Fermentation of the sugars produces an alcoholic beverage.
Prosopis julifloraAlcohol: In Argentina, Chile and Peru the pods are an important item in making alcoholic drinks such as cocktails.
Psidium guajavaAlcohol: Winemaking from the fruit has been commercialized in southern Africa.
Rauvolfia caffraAlcohol: The root and stem bark is added to a local alcoholic beverage made from banana to increase the potency of the drink.
Schinus molleAlcohol: An intoxicating liquor known as ‘copalocle’ or ‘copalote’ is obtained by fermenting the fruit with pulque for 1-2 days.
Schinziophyton rautaneniiAlcohol: The fruit pulp is fermented to give a refreshing potent beer, distilled for alcohol.
Sclerocarya birrea ssp. caffraAlcohol: A popular, fermented alcoholic beverage is prepared from the ripe fruit. The yeast occurring naturally in the fruit is normally used for spontaneous fermentation. This beverage, commonly known as marula beer, has approximately twice as much asco
Syzygium cuminiiAlcohol: Fruits are used to make wine, which is produced in vast quantities in the Philippines.
Theobroma cacaoAlcohol: The cocoa-pod husk can be hydrolysed under pressure for fermentation into alcoholic drinks.
Uapaca kirkianaAlcohol: In Malawi and Zambia, the popular brands of Uapaca wine, ‘mulunguzi’ and ‘masaku’, are produced commercially and found in city supermarkets. In Malawi the fruit is also used to produce an opaque beer called ‘napolo ukana’ and a gin called ‘kachas
Vangueria infaustaAlcohol: In South Africa, farmers distil ‘mampoer’ from the ripe fruit.
Vitex donianaAlcohol: The fruit can be made into wine. The pounded leaves can also be added to warm filtered grain beer and then drunk.
Ximenia americanaAlcohol: In South Africa, the fruits have been used to make a kind of beer.
Ziziphus mauritianaAlcohol: A raw, intoxicating spirit is occasionally distilled from the fermented fruit pulp.
Zizyphus spina-christiAlcohol: An alcoholic drink is made from the fruits.