By O. Johnny
Many fruits that are abundantly available in our country, such as bananas, jackfruit, mangoes, and cashews, go to waste. Our loss is around 80 percent, from fruits falling before ripening and from birds and animals eating them, in addition to what is left unused.
Even from what is set aside as usable, we are unable to use a good portion. Once the jackfruit season starts, it’s enough to see jackfruits lying fallen on the grounds of cottages and in compounds. It is difficult to even take the seeds from them for the house. However, commercial fruit processing units are few.
From these, wine is being made from grapes, dates, apples, and gooseberries. Wine can be made from various fruits like rambutan, lychee, passion fruit, nutmeg, gooseberry, sapodilla, papaya, guava, jackfruit, mango, cashew, star gooseberry, jamun, and rose apple.
Unlike sambharam (spiced buttermilk), buttermilk, essence, chili powder, pickles, chutney powder, and curry powders, wine is being produced with an eye on a market beyond our state.
Entrepreneurs are entering this field after the Kerala government gave permission to make wine from fruits. There are possibilities to make wine from the outer rind of nutmeg, the pulp of cocoa, and brinjal. These can have an alcohol content of 12 to 14 percent. The importance is growing for the fact that wine can be made from fruits for household needs.
The Food Processing Business Incubation, which was operating in the Agricultural College hostel compound, has now been moved to the Horticulture Research Center at a cost of 125 lakh rupees. Training for making wine from fruits will be available here.
Additionally, training is also provided for making juice, squash, syrup, jam, jelly, pickles, and dried powder from sapodilla. Therefore, it has been decided to start a 3-month certificate course. The course is completely free.
The Agricultural University’s steps in this field are being led by the Food Processing Business Incubation Center. Its operations have already started. To provide necessary technology to new entrepreneurs, ensure quality, provide training for market determination, and encourage new enterprises.
A model fruit orchard named ‘Suphalam’ was created by including the Iranian variety of rambutan developed by the university, and jackfruit varieties like Madhumathi and Sindhoora.
The market potential of juice, squash, syrup, jam, jelly, etc., which are being marketed under the brand name ‘Madhura’, is being studied here. The price for its marketing is 20 rupees at Jyothi Bhavan.
Fruits, the potential for wines from fruits in our country is increasing. In the outlets of the Beverages Corporation, wine sells more than foreign liquor. According to the figures of the Beverages Corporation, 16.50 lakh cases of wine were sold in the last one year. Of this, 4.80 lakh cases were made in Kerala.
University authorities hope that new entrepreneurs entering this field will be able to capture the market very quickly. There is a lot of demand for quality wines. The university will provide the necessary assistance for such enterprises.
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Which fruits can be used for making fruit wine in Kerala?
Wine can be made from many locally available fruits, including rambutan, lychee, passion fruit, nutmeg, gooseberry, sapodilla, papaya, guava, jackfruit, mango, cashew, star gooseberry, jamun and rose apple. The article also notes that wine is already being made from grapes, dates, apples and gooseberries.
Why is fruit wine considered an opportunity for farmers?
Many fruits such as bananas, jackfruit, mangoes and cashews are abundantly available but often go to waste. The article says the loss is around 80 percent due to fruits falling before ripening, birds and animals eating them, and usable fruits remaining unprocessed. Fruit wine creates a value-added market for this produce.
Is there government permission to make wine from fruits?
Yes. Entrepreneurs are entering this field after the Kerala government gave permission to make wine from fruits. This has opened possibilities for new enterprises that can process local fruits into wine and target a market beyond the state, while also supporting better use of surplus harvests.
What alcohol content can fruit wines have?
The article mentions that wines made from fruits and related materials such as the outer rind of nutmeg, cocoa pulp and brinjal can have an alcohol content of 12 to 14 percent. This range highlights why quality control, training and proper processing technology are important for entrepreneurs.
Where is training for fruit wine making available?
Training for making wine from fruits will be available through the Food Processing Business Incubation facility, which has been moved to the Horticulture Research Center at a cost of 125 lakh rupees. The center is connected with Agricultural University efforts to support new entrepreneurs in fruit processing.
Is the fruit processing certificate course free?
Yes. A 3-month certificate course has been decided, and the article states that the course is completely free. Along with fruit wine, training is also provided for making juice, squash, syrup, jam, jelly, pickles and dried powder from sapodilla, giving entrepreneurs multiple product options.
How strong is the wine market in Kerala?
According to figures from the Beverages Corporation, 16.50 lakh cases of wine were sold in the last one year, and 4.80 lakh cases were made in Kerala. The article also notes that wine sells more than foreign liquor in Beverages Corporation outlets, showing demand for quality wines.
