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Group:
Moncot
Estimated genome size:
50 to 100 cm in height
Size:
50 to 100 cm in height
Distribution:
Endemic to South Africa, the Miracle Clivia Lily is known to occur in the Oorlogskloof area near the town of Nieuwoudtville in the Northern Cape. The species has only been recorded in the Oorlogskloof Nature Reserve, where two subpopulations are found on the Bokkeveldberge plateau.
PromethION Sequencing Report:
Output:
426.45 Gigabases
Approximate N50:
12.38 kilobases
Draft Genome Assembly Statistics:
Genome Length:
15.12 Gigabases
BUSCO completeness score (single and duplicated genes):
99.3% [S: 69.9%, D: 29.4%]
Importance:
Clivia mirabilis survives in an unusually arid environment compared with other Clivia species, which is why it is known as the “miracle lily”. Its distinctive hardiness has made it desirable for breeders seeking to improve ornamental Clivia lines. However, heavy illegal poaching has removed thousands of plants from the wild. This leaves the remaining population dangerously small and at risk of extinction in its natural habitat.
Sample Contributor contact details:
Felix Middleton
Clivia Society of South Africa
Group:
Eudicot
Genome size:
615 Million DNA base pairs (0,615 Giga bases)
Size:
3 m
Distribution:
The Marama bean is locally found in northern Gauteng, Limpopo, North West and the Northern Cape where it is localised in patches of grassland and wooded grassland vegetation in sandy and limestone soils.
PromethION Sequencing Report:
Output:
15.96 Gigabases
Approximate N50:
17.23 kilobases
Assembly N50:
TBA
Contig number:
TBA
Draft Genome Assembly Statistics:
Assembler used:
TBA
Genome Length:
295.03 Mb
BUSCO completeness score (single and duplicated genes):
98.6%
BUSCO database:
TBA
Tylosema esculentum
Maramaboon
Importance:
Marama bean is a drought-tolerant perennial legume of southern Africa which has incredible potential to be developed into an agricultural important crop plant. The seeds and tubers are edible, nutritious (high protein content) and a palatable food source that are collected and consumed locally. When cooked or roasted, the seeds develop a rich, nutty flavour reminiscent of coffee beans or roasted cashews. It can also be cooked with maize, ground into flour, or used to create a warm beverage. It is often used in the preparation of cosmetics
Sample Contributor contact details:
Ernst Van Jaarsveld,
University of Western Cape | Babylonstoren
Date Published:
2024-09-13
Photo credit:
© C. Sydes
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