Classification of the genus Acacia (in the wider sense) has been subject to considerable debate. It is generally agreed that there are valid reasons for breaking it up into several distinct genera, but disagreement in the way this should be done. As of 2012, it is generally agreed that this species should be transferred to Senegalia but, as yet, no valid combination has been made for this new name[
This species is closely related to A. Fleckii Schinz, and misidentifications can easily occur[
Acacia caffra pechuelii Kuntze
Acacia dulcis Marloth & Engl.
Acacia kwebensis N.E.Br.
Acacia longepetiolata Schinz
Photograph by: Rotational
Acacia erubescens is a spiny, multi-stemmed shrub or tree with a spreading, often flattened crown; it can grow from 2 - 10 metres tall[
The plant is harvested from the wild for local use as a food. The tree is said to produce the best acacia gum in this region of Africa[
Africa - Angola, Namibia, Zambia, southern DR Congo, Malawi, Tanzania, Mozambique, Zimbabwe, Botswana, S. Africa.
Drier types of mixed deciduous woodland often with mopane or scrub, often on rocky outcrops or on sandy river banks; lowveld on gneissic soils or on shallow, gravelly soils or red clays; at elevations from 240 - 1,680 metres[
This species has a symbiotic relationship with certain soil bacteria; these bacteria form nodules on the roots and fix atmospheric nitrogen. Some of this nitrogen is utilized by the growing plant but some can also be used by other plants growing nearby[
Gum - raw or cooked[
]. Highly flavoured, it is very sweet and tasty[
]. When fresh, it can be eaten like sweets[
]. When the gum dries it becomes harder and is then usually pounded before being eaten[
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