Frundu, which in a local term in Darfur for fermented seeds of roselle (
Hibiscus sabdariffa
L.), is a traditional Sudanese food often used as a meat substitute during famine times. The objective of this study was to assess the relationships between socio-demographic and management regimes on the use of
Frundu as a food security commodity in urban Darfur in Sudan. A survey involving 140 respondents was conducted in El-Fashir city markets, where
Frundu is a popular commodity in Darfur markets. A semi-structured questionnaire and Chi square analysis were used. It was found that the period of fermentation of
Frundu ranged from 3 to 7 days, depending on seasonal temperature. The storage period of
Frundu was on average one year. Over 55% of the respondents acknowledged
Frundu as critical a coping strategy when famine struck Darfur and the majority of respondents were familiar with
Frundu.
Frundu is becoming less popular in Darfur for several reasons; including difficulty in obtaining Roselle seeds, competition from the cheapest food items especially during non-famine time; and lack of familiarity with
Frundu among young generations. To boost its production, processing and utilisation, farmers should be encouraged to increase its cultivation particularly because it is an important cash crops in Sudan.