Acacia dealbata, an evergreen tree, native to Australia and Tasmania, with gray and somewhat silvery bark, was later introduced in the Nilgiri and Palni hills of India, where it attains a height of over not confirmed 6-9mt/ 8-25mt. /30mt. and girth of over 1.2m. Leaves are bipinnate and flowers are yellow and fragrant. The gum which is naturally produced by the trunk of Acacia dealbata is edible and can be substituted for Gum Arabic, which is the main ingredient in the production of soft drinks. Acacia dealbata cultivation requires a sandy loam soil and prefers a sandy location, which is sheltered from strong winds. The plant prefers hot dry conditions, but is also tolerant of wet conditions. Acacia dealbata propagation through seeds requires scarification and soaking in warm water for about 12 hrs, followed by sowing in a warm greenhouse in mid spring-season.

Acacia dealbata, an evergreen tree, native to Australia and Tasmania, with gray and somewhat silvery bark, was later introduced in the Nilgiri and Palni hills of India, where it attains a height of over not confirmed 6-9mt/ 8-25mt. /30mt. and girth of over 1.2m. Leaves are bipinnate and flowers are yellow and fragrant. The gum which is naturally produced by the trunk of Acacia dealbata is edible and can be substituted for Gum Arabic, which is the main ingredient in the production of soft drinks. Acacia dealbata cultivation requires a sandy loam soil and prefers a sandy location, which is sheltered from strong winds. The plant prefers hot dry conditions, but is also tolerant of wet conditions. Acacia dealbata propagation through seeds requires scarification and soaking in warm water for about 12 hrs, followed by sowing in a warm greenhouse in mid spring-season.