Tourism Tattler Issue 1 of 2018

CONSERVATION
About the author: Liezl Hayes is the Regional Brand Manager
at Amarula.
since the inception of Africa’s prized liqueur in 1983, and
provides financial benefit to 60 000 people annually.
Apart from selling fruit to Distell, the locals also use every
bit of the tree for various purposes. Fruit skins are used
as crop fertilizer, whilst the bark is used in traditional
medicine to treat stomach ailments. The oil derived from
the fruit kernels is used extensively too, added to beauty
products and used for cooking and food preservation.
Once the sun-ripened yellow fruit is collected, it is destoned,
crushed and fermented. After fermentation, the
marula liquid is distilled and aged in French oak barrels
for at least two years in the Western Cape. Dairy cream is
added to provide a rich, velvety texture. It is then shipped
off to 103 countries around the world.
With elephants being so central to the marula ecosystem,
the Amarula brand has since 2002 played a pivotal role
in the conservation of the endangered African Elephant
in South Africa. The Amarula Trust and its conservation
partners Wildlife Direct have ramped up efforts to raise
awareness about elephant poaching with several global
campaigns, including the acclaimed “Name Them, Save
Them” and “Don’t Let Them Disappear” campaigns.
Amarula has received numerous international awards
for its unique product, packaging and extensive work in
elephant conservation.
For more information visit www.amarula.com
Jan/Feb/Mar
Quarter 1 2018
Tourism Tattler Trade Journal
15