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Ogbono seeds are cleaned, sorted, dried in a local hot air oven to a constant weight. The dried seeds will be milled into fine powder and screened through a 0.50 mm Standard Sieve.


Ogbono is widely produced and consumed in Nigeria because of its mucilaginous (draw) property which aids consumption of staple food gels such as gari, semo, wheat flour,  tuwo, pounded yam and fufu ‘Ogbono’ (Irvingia gabonensis) popularly known as bush mango or African mango or wild mango is an indigenous forest tree belonging to the group of plant classified as non-timber forest products

Ogbono (bush mango) belong to the lrvingiaceae family of plant in the species ‘gabonensis’ of lrvingia. The two species: lrvingia gabonensis var. gabonesis and Irvingia gabonensis var. excelsa have some differences.

. ogbono seed contains 54-67% of fatty matter, hence it can be classified as an oil seed.

Ogbono seed serves as condiment used in thickening and flavoring soups. The more the ground kernel ‘draws’ in soup, the more acceptable it is. Thus, Irvingia gabonensis  var. excelsa which draws more than the Irvingia gabonensis var. gabonensis and is  more acceptable in soup making in Nigeria

Weight10 kg
Dimensions10 × 10 × 10 cm

Abakaliki, Cameroon, Badagry, Nsukka, Ador, Ugiri


Bag (40kg), Half Bag (20kg), Quarter Bag (10kg), Paint Bucket (2.2kg), Half Paint Bucket (1.1kg), Derica (440g), Half Derica (220g), Small Cup (100g)


Grinded, Ungrinded


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