Article By Dumbiri Frank Eboh
The one question that consumers of fruits in West Africa have often battled with, is: which is better orange or apple? For rural dwellers in this sub-region, orange is readily available and so commands more patronage than apple for the obvious reason that the latter is imported and therefore costlier. But the story is not quite the same in West African cities. Here, because of the proximity to ports and the consequent availability of apple at affordable prices, many would prefer apple even though those in the lower class would opt for the less costly orange. But health wise, which is better for someone living in West Africa: orange or apple? A closer look at key indicators, especially those relating to production, importation, storage and preservatives while in transit, among others, present some very interesting observations on these two very important fruits and their health implications for the final consumer residing in West Africa. But first, let’s look at the nutritional value of each fruit.
The Nutritional Value Of Orange
Oranges are a type of healthy, low calorie, highly nutritious citrus fruit. As part of a healthful and varied diet, oranges contribute to strong, clear skin and can help lower a person’s risk of many conditions.
Oranges are popular due to their natural sweetness, the many different types available, and the diversity of uses. For example, a person can consume them in juices and marmalades, eat them whole, or use zested peel to add a tangy flavor to cakes and desserts.
This popular citrus fruit is particularly known for its vitamin C content. However, oranges contain a range of other plant compounds and antioxidants that may reduce inflammation and work against disease.
The Nutritional Value Of Apple
Apples contain antioxidants, vitamins, dietary fiber, and a range of other nutrients. Due to their varied nutrient content, apples can be a healthy addition to a balanced diet.
Apples come in a variety of shapes, colors, and flavors. They provide a range of nutrients that can benefit many aspects of a person’s health.
Eating a diet rich in apples, may help reduce the risk of several conditions, including cancer, obesity, heart disease and diabetes among others.
The Impact Of Consumer-Production Proximity On The Efficacy Of Fruits
Looking closely at the similarity in the health benefits of both fruits, one might be tempted to jump to the conclusion that whichever you opt for, whether orange or apple, is okay. However, the assessment is not as easy as that.
Studies have shown that the proximity of the consumer of a particular fruit to the production location of that fruit, plays a vital role on the efficacy of that fruit on the consumer. This is as a result of several factors. For instance, fruits begin to lose nutrients, especially Vitamin C and certain B vitamins, immediately after being picked. Local, short-transit produce retains higher levels of these nutrients compared to fruit that has traveled long distances. Again, fruits allowed to ripen fully on the tree or vine develop maximum sugar and nutrient content. On the other hand, long-distance, imported fruit is often harvested before it is ripe, missing this peak in nutritional value.
Locally sourced produce requires fewer chemical preservatives, waxes, and artificial ripening agents (like ethylene gas) often used on imported, long-distance shipments.
Besides, some research suggests that eating fruits grown in your own, familiar environment and climate provides nutrients better matched to your body's needs since both you and the product exist in the same biosphere and ecological region.
With the above in mind, let’s take a comparative look at the orange and the apple in terms of proximity to a consumer in West Africa.
The Proximity Of Consumers To The Production Of Orange And Apple In West Africa
Even though a few oranges are imported into West Africa, the bulk of oranges consumed in the subregion comes from local production. Nigeria and Ghana are the top producers of oranges in West Africa, with production primarily focused on meeting local consumption demands. These countries produce large quantities for local fresh markets, though they are not major exporters compared to North African producers like Egypt.
The implication of this is that, the oranges consumed in West Africa are generally more fresh as they do not undergo the unfavourable conditions that imported fruits are made to go through as earlier stated.
But the same cannot be said about apples. Most apples consumed in Africa are imported primarily because the continent's, particularly West Africa's, hot, tropical climate is unsuitable for large-scale production of temperate apple varieties, which require specific, colder conditions. Over 95% of Africa's apple production is concentrated in just four countries (South Africa, Egypt, Morocco, and Algeria), necessitating imports to meet growing demand in other regions, including West Africa.
The implication? These long-distance, imported apples are often harvested before they are really ripe and are most times subjected to chemical preservatives, wax, which greatly affect their nutritional values and often impact negatively on the health of the consumer. And since fruits begin to lose nutrients, especially Vitamin C and certain B vitamins, immediately after being picked, it’s obvious most of these apples will lose their nutritional values before they get to the final consumer in West Africa.
Conclusion
Orange is good and nutritious; apple is also good and nutritious. But when it comes to a consumer living in West Africa, orange has a comparative advantage in nutritional delivery to the final consumer. Of course, one finds one or two oranges, especially in some West African cities, that are shipped from the local farms and subjected to ripening agents; but the bulk of the oranges consumed in the subregion are generally fresh and nutritious.
It is difficult to get an apple that is really fresh, without wax and without preservatives in this part of the continent.
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