New mango wine billed to go down well
30 November 2012, 09:00
Nairobi - Local mango farmers can now profit from alcohol loving Kenyans by turning the juicy fruit into a high quality wine through a new technology developed by Jomo Kenyatta University of Agricultural and Technology.
According to Daily Nation, a team of researchers led by Samson Musyimi of the food department have developed a process of making mango wine with unique aroma, taste, high acceptability and potentially as popular as grape wines imported mainly from South Africa.
Research indicates that the Kenyan wine market has a potential of 6.2 million litres annually, with an average revenue of about Sh67 billion.
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