Treculia

Treculia is a genus of flowering plants in the Moraceae family native to tropical Africa. The genus includes several species, with Treculia africana being the most widely known. Treculia trees are evergreen to semi-evergreen and can reach substantial heights in tropical forests. They produce large, dense infructescences that are heavy, often weighing several kilograms. The fruit exterior is green to brown and leathery, while the interior contains many seeds embedded in a fibrous, starchy pulp.

The seeds are the principal edible component and are eaten boiled, roasted, or ground into flour. In various West and Central African cuisines, Treculia seeds are prepared into soups and porridges and sometimes used as a protein source during lean seasons. The pulp surrounding the seeds is sometimes consumed or used as animal fodder, while the residual fiber has applications in local crafts.

Treculia is typically found in tropical forest margins and savanna regions, thriving in warm, humid climates with well-distributed rainfall. It tolerates a range of soils but is often cultivated or foraged in rural landscapes. The name Treculia commemorates the French botanist Achille Trecul. Conservation status varies by species and region, but habitat loss in parts of Africa affects some populations. The genus is valued more for its nutritional seeds than for ornamental use, and it plays a role in food security for communities that harvest it.