- When is gum arabic harvested?
- Harvesting begins at the start of the dry season, avoiding rainy periods. Tapping is done with shallow incisions and the exudate is collected 2–4 weeks after tapping, then dried for at least two weeks before processing.
- How is gum arabic packaged for export?
- After cleaning and drying, gum is packed in new or clean food‑grade bags that are moisture‑proof and impermeable to odours. Labels include batch number, grade, country of origin and production date.
- What quality tests are performed on gum arabic?
- Standard tests include moisture content (≤15 %), total ash (≤4 %), acid‑insoluble ash (≤0.5 %), acid‑insoluble matter (≤1 %), and limits for lead (≤5 mg/kg) and arsenic (≤3 mg/kg). Microbiological tests check for Salmonella and other pathogens.
- What are the grading criteria for gum arabic?
- Grades are based on particle size (large, medium, small nodules) and the percentage of foreign matter. Grade 1 has large, clean nodules with minimal impurities; lower grades allow more foreign matter and smaller particles.
- What are the main uses of gum arabic?
- It is used as an emulsifier, stabiliser and thickener in food and beverage products, as a binder or coating in pharmaceutical tablets, and as a protective coating for offset printing plates.