A concise review of wild loquate fruits/mazhanje beneficiation: Production of wine from uapaca kirkiana (wild loquate fruits/mazhanje)
2025
Augreat Chiyangwa | Lee Moyo | Milton Manyangadze | Elizabeth Ticharwa | Lonestar Gonde
Wild loquat, a fruit native to Zimbabwe’s arid and semi-arid regions, is a rich source of vitamin C, iron, and potassium. The fruit has been underutilized due to Zimbabwe’s reliance on largely wine imports. This review mainly focuses on value addition of the forgotten wild loquat to produce wine, tackling two key issues of utilizing an underutilized fruit and producing a valuable product locally in Zimbabwe. This research has the potential to impact Zimbabwe in the food and beverage industry, also impacting the community through commercialization of wild loquat. It also digs into the wine-making process using Uapaca kirkiana (wild loquat) fruits, highlighting the methodology for separating seeds and pulp. The review also explores key process variables such as temperature, pH, Brix, and yeast concentration. By utilizing U. kirkiana fruits in the wine production process, this study aims to reduce post-harvest losses of Uapaca kirkiana fruits due to underutilization.
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