Production area. Introduced in the XIXth century, H. sabdariffa L. is grown throughout the territory of Senegal, particularly in the Kaolack, Djourbel, Thies, Saint-Louis and Louga regions. Agricultural practises. In these areas, cultivated surfaces vary between (0.25 and 5) ha and are managed for the most part by women who are grouping together more and more in associations or economic interest groups. It is grown in the winter period in a cycle of (120 to 165) days, depending on traditional practises, and usually without fertilizer. The harvest and post-harvest treatments are carried out manually, while drying is carried out in the sun and often directly on the floor. Varieties. Two types of H. sabdariffa are found: the green and red types. The red type includes mainly four varieties (Vimto, Koor, CLT 92 and Thai) with different characteristics. Transformation. The main processing activities of the H. sabdariffa calyx are crushing, and the production of drink and concentrate, jam and instant powder. The manufacture of beverages, the main method of transformation, carried out under the direction of women's groups, has remained virtually artisanal. Markets. With a support program of the Senegalese state, the increase in the cultivated areas and the number of actors, H. sabdariffa occupies an important place in the marketing of agricultural products in Senegal. The export of dried calyx of H. sabdariffa to Europe and the United States at prices between (1,000 and 2,500) $US.t(-1) is increasing year by year.
