The Tamanu Tree

The Tamanu Tree has been known by many names. For example, in Vanuatu, the tree is also known as “Nambagura”. In Fiji, it is called “Dilo” or “Dolno”, “Ati” in Tahiti, “Fetau” in Samoa, “Funa” in the Maldives and “Kamani” in Hawaii.

While the tree is slow-growing, it can grow up to 30 meters in height. The trunk is usually covered in dark, cracked bark while the leaves are elongated and glossy. Small, sweet-smelling white flowers (with a yellow center) are produced twice yearly.

These flowers then give way to clusters of fruit. These start out green but turn a yellowy color as they mature. Inside this thin, fleshy fruit (which is inedible) is the Tamanu Nut (sometimes called “Punnai”).

The fruit is allowed to fall naturally from the tree. The pale-colored nut kernels are then laid out on racks to dry for 2 months. During this process, these kernels turn a brownish-red color and release a strong, rich oil.

Tamanu Oil is then extracted by cold-pressing and filtration. It takes a great many nuts to produce even a small quantity of oil – in fact, four trees will generally yield approximately 20 Liters of “pure” Tamanu Oil, depending on the size and yield of the trees!

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