Some are even already enthusiasts. In the eyes of André Nicole, President of the Association of Quebec Sea Buckthorn Producers (APAQ)¹, this orange berry constitutes nothing less than “the most complete fruit of creation”!

L’argousier – Hippohaë rhamnoides L., from its Latin name – was the subject of a congress², held recently in Quebec, where a hundred researchers and producers from a dozen countries met.

For now, the therapeutic use of this small fruit with a tangy taste is mainly oriented towards skin care: it is made into creams and ointments to treat burns or to regenerate the skin. It is also used in some sunscreens, due to its ability to filter harmful rays.

But the medicinal potential of sea buckthorn would be greater: “Its vitamin C concentration is 30 times higher than that of orange. Its vitamin E content is higher than that of wheat or soy, it is also an important source, as well as certain other antioxidants, ”says Christina Ratti, chemical engineer at the Institute of Nutraceuticals and Foods. (INAF) of Laval University.

Source of omega-7

“The pulp of sea buckthorn is rich in omega-7, a rare and beneficial fatty acid found in only two plant species: sea buckthorn and macadamia nut, cultivated in Hawaii,” adds Christina Ratti.

In Europe and Asia, sea buckthorn oil is already used in hospitals to treat burns as well as bed sores. According to APAQ, sea buckthorn can also be used internally against stomach ulcers, gingivitis, and could even help prevent cardiovascular disease. “In Bolivia, it is even used for chronic obstructive pulmonary disease,” says Christina Ratti.

In addition to its therapeutic virtues, we also find sea buckthorn in various food products such as chocolate, juices, jellies, jams, cereal bars, sorbets, alcoholic drinks … Not to mention its recent entry into major restaurants. .

A plant recently cultivated in Quebec

The presence of sea buckthorn in Canada dates back about fifty years, but it is only since 1998 that it has been cultivated in Quebec for its fruits, indicates Daniel Bergeron, agronomist advisor at the Ministry of Agriculture, Fisheries and Food (MAPAQ). Since then, its production has risen to 70 plants, from 000 different cultivars.

In fact, interest in sea buckthorn is booming all over the world, says Daniel Bergeron. “Since 2003, researchers and producers from many countries, including Canada, China, Finland, Russia, Latvia, Germany and the United States, have pooled their know-how, both in terms of of culture than of processing techniques, ”he explains.

In Quebec, the interest is there too. From Malartic to Dunham, via Lanoraie, Quebec and La Pocatière, experiments are carried out to enrich knowledge about this shrub and its fruits.

“We want to see how the different cultivars behave in our climate and also discover what their fruits have to offer in order to allow specialized production, according to needs,” explains Martin Trépanier, agronomist and research professional at Laval University.

A retirement plan

For André Nicole, president of APAQ, the first experiments with sea buckthorn began in 1998. A retired entrepreneur, the 69-year-old man and his wife take care of the 6 sea-buckthorn plants in their home. land of four hectares, in Sainte-Anne-de-Beaupré.

Eager to cultivate medicinal plants, he opted for sea buckthorn after learning about this shrub once used in large fields as a windbreak or to slow down soil erosion.

If he now lingers to multiply the species of sea buckthorn, his only ambition is to “bequeath magnificent orchards to those who want to take over.”

Martin LaSalle – PasseportSanté.net

1. To find out more about the Association of Sea Buckthorn Producers of Quebec: www.argousier.qc.ca [accessed August 29, 2007].

2. This congress was organized by the Institute of Nutraceuticals and Functional Foods (INAF) of Laval University, in collaboration with the Association of Quebec Sea Buckthorn Producers. To find out more about Laval University’s INAF: www.inaf.ulaval.ca [accessed August 29, 2007].