akee

Ackee
Ackee fruit
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Rosids
Order:	Sapindales
Family:	Sapindaceae
Genus:	Blighia
Species:	B. sapida
Binomial name
Blighia sapida K.D.Koenig

The Ackee or Akee (Blighia sapida) is a member of the Sapindaceae (soapberry family), native to tropical West Africa in Cameroon, Gabon, Sao Tome and Principe, Benin, Burkina Faso, Ivory Coast, Ghana, Guinea, Guinea-Bissau, Mali, Nigeria, Senegal, Sierra Leone and Togo.^[1]

It is related to the lychee and the longan, and is an evergreen tree that grows about 10 metres tall, with a short trunk and a dense crown. The leaves are pinnate,^[2] leathery, compound, 15–30 centimetres long, with 6–10 elliptical obovate-oblong leaflets. Each leaflet is 8–12 centimetres long and 5–8 centimetres broad.

Ackee Flower

The flowers are unisexual and fragrant. They have five petals, are greenish-white^[3] and bloom during warm months.^[4] The fruit is pear-shaped. When it ripens, it turns from green to a bright red to yellow-orange, and splits open to reveal three large, shiny black seeds, surrounded by soft, creamy or spongy, white to yellow flesh—arilli.^[2] The fruit typically weighs 100–200 grams.^[2]

The scientific name honours Captain William Bligh who took the fruit from Jamaica to England in 1793 and introduced it to science. The fruit was imported to Jamaica from West Africa (probably on a slave ship) before 1778.^[5] Since then it has become a major feature of various Caribbean cuisines, and is also cultivated in tropical and subtropical areas elsewhere around the world. The term ackee originated from the Twi language.^[6] Other names and variant spellings include Ackee, Akee, akee apple, Achee, or vegetable brain.

Cultivation and uses

Although native to West Africa, consumption of ackee for food takes place mainly in Jamaican cuisine. Ackee is the national fruit of Jamaica, and ackee and saltfish is the national dish.

Ackee was first introduced to Jamaica and later to Haiti, Cuba, Bali, Barbados and others. It was later introduced to Florida in the United States.

The oil of the ackee arils contains many important nutrients, especially fatty acids. Linoleic, palmitic and stearic acids are the primary fatty acids found in the fruit.^[7] Ackee oil makes an important contribution to the diet of many Jamaicans.

The dried seeds, fruit bark and leaves are used medicinally.^[8] The fruit is used to produce soap in some parts of Africa. It is also used as a fish poison.^[9]

Ackee and saltfish, a traditional Jamaican dish

Ackee and Jamaica

Ackee is one of the most preferred choices of food in Jamaica for many reasons. Even though ackee is regarded as a fruit, Jamaicans often consider it to be a kind of meat that can be served with a staple or carbohydrate.^{[citation needed]} A lot of people prepare ackee because of its taste, while many also make it a part of their meals because it grows on a tree, which means that it is costless. Majority of Jamaica's population enjoys the taste of ackee and a meal prepared with ackee is highly regarded as cheap, yet delicious. Jamaicans prepare ackee differently and some even add their own special ingredients. Ackee can be prepared with a variety of meat kinds, some of which include sardine, corned pork, chicken back,red herring,salt mackerel and the most popular, ackee and saltfish.

Preparing ackees for consumption

Closed Ackee Fruit

The fruit of the ackee is not edible in its entirety. Only the inner, fleshy yellow arils are consumed. The shiny black seeds at the tips of the arils, and the bright red pod enclosing 3 or 4 arils are discarded. Ackees must be harvested, prepared and cooked properly. Ackee pods should be allowed to ripen and open naturally on the tree before picking. Prior to cooking, the ackee arils must be cleaned, washed, boiled and the water discarded: raw ackees and the inner red tissue of the ripe ackee arils contain potent alkaloid toxins (Hypoglycins A and B) which can produce a syndrome of vomiting, seizures, and fatal hypoglycemia known as Jamaican vomiting sickness. Though it may be poisonous when improperly prepared, ackee has high nutritional value and is rich in essential fatty acids, vitamin A, zinc, and protein.

The Hypoglycin toxins in unripe ackee fruits limit the body’s ability to release the backup supply of glucose that is stored in the liver. That supply is essential because once the body uses up the sugar immediately available in the bloodstream--an event that usually occurs several hours after eating--it depends on this glucose to keep blood sugar levels normal until the next meal. Without it, blood sugar plummets soon after digestion finishes. Enough people have died from eating unripened ackee that it is now illegal to bring the fruit into the U.S.^[10] Canned ackee is available and legal to purchase in the U.S.

Biochemistry of Ackee poisoning

Hypoglycin molecule

The unripened or inedible portions of the fruit contain the toxins hypoglycin A and hypoglycin B. Hypoglycin A is found in both the seeds and the arils, while hypoglycin B is found only in the seeds.^[2] Hypoglycin is converted in the body to methylenecyclopropyl acetic acid (MCPA). Hypoglycin and MCPA are both toxic. MCPA inhibits several enzymes involved in the breakdown of acyl CoA compounds. Hypoglycin binds irreversibly to coenzyme A, carnitine and carnitine acyltransferases I and II^[11] reducing their bioavailability and consequently inhibiting beta oxidation of fatty acids. Beta oxidation normally provides the body with ATP, NADH, and acetyl CoA which is used to supplement the energy produced by glycolysis. Glucose stores are consequently depleted leading to hypoglycemia.^[12] Clinically, this presentation is called Jamaican vomiting sickness.

Economic importance

The ackee fruit is canned and is a major export product in Jamaica. In 2005 the ackee industry was valued at $400 million in the island.^[13] The importing of canned ackee into the U.S. has at times been restricted due to foreripe ackee arilli being included. However, it is currently allowed, provided that the amount of hypoglycin present meets the standards of the Food and Drug Administration. In 2005 the first commercial shipments of canned ackee from Haiti were approved by the US-FDA for shipment to the US market.^[14].

The canning plant in Port-au-Prince is supplied with fruit from three commercial orchards on the outskirts of the city.

References

External links

Wikimedia Commons has media related to: Ackee

• The Ackee Fruit (Blighia Sapida) and its Associated Toxic Effects - a review from the Science Creative Quarterly
• The West Indian Dictionary: Showing the two types of ackee in the Caribbean region.
• Fruits of Warm Climates: Ackee
• Blighia sapida (Sapindaceae)
• Some Jamaican ackee and saltfish recipes