Flour
A resilient, gluten-free cereal grain rich in fiber, protein, and minerals. Used in gluten-free flours, porridge, fermented beverages (e.g., beer), animal/bird feed, and biofuel production (from crop residues).
**Primary Sources:**
**Primary Sources:**
– **Top Producers:** Sudan (70% of global supply), Chad, Nigeria, Eritrea, and Senegal.
– **Growing Regions:** Harvested from wild trees in the arid Sahel region of Africa, where drought-resistant acacias thrive.
**Key Fact:**
A sustainable, renewable resource vital to local economies. Harvested by hand without harming trees, supporting rural livelihoods. Recognized as a dietary fiber by the FDA and EU.
