NAIROBI, Kenya, September 1 (IPS) – Open a can of something fizzy and the reason the sugar doesn’t separate immediately is gum arabic, tapped by hand from acacia trees across the Sahel. Spray on perfume and the reason the scent is still there at dinner is frankincense, a resin cut from Boswellia trees on the dry escarpments of the Horn of Africa. The fat that gives a chocolate bar its snap may well be shea, gathered and pressed by women in the parkland belt of West Africa. The cashmere jumper came from goats that can only be raised on cold, dry rangelands.
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