Fat baobabs, some more than half a millennium old, have endured across Senegal, passed over for lumber largely because their wood is too brittle and spongy for use in furniture. Baobab leaves are mixed with couscous and eaten, the trees’ bark stripped to make rope, their fruit and seeds used for drinks and oils.

There are eight species of baobab in the world, and they have a surprising distribution. Six are found in Madagascar, an island in the Indian Ocean; one is found on the continent of Africa; and the last is far away in Australia.

There is no shortage of sources telling us how increasing temperatures due to human-induced climate change will affect everything from wildlife to plants. The headlines are filled with tales of how countless species are under pressure, dying out, or struggling to adapt.

Baobab trees grow in arid and semi-arid parts of Africa, and have deep cultural and ecological significance. Some of these trees are thousands of years old. Global demand for baobab products has surged in recent years, driven by the fruit’s nutritional and health benefits.