The Botswana International University of Science and Technology (BIUST), through its Department of Biological Sciences and Biotechnology, is spearheading a groundbreaking cross-border project that blends traditional knowledge with modern science to unlock the economic and ecological value of indigenous fruits.
In collaboration with a research team from Mozambique and funded by the Botswana Digital and Innovation Hub (BDIH) alongside Mozambique’s National Institute of Food and Agriculture (NIFA) through the African Organization Act, the initiative aims to empower rural communities to develop value-added products from indigenous fruits while safeguarding the very trees that bear them.
The partnership was born from the discovery that Botswana and Mozambique share several indigenous fruit species and traditional uses. With this common heritage as its foundation, the project is pursuing two ambitious goals: producing a diverse range of market-ready products from selected indigenous fruits and developing sustainable propagation methods to prevent the extinction of these species
In Botswana, the focus is on communities in Lecheng, Molalatau, and the Ngami/Okavango regions. Fruits such as morula, mmilo, mowana, and mogorogorwane are being transformed into jams, sweets, juices, fruit leathers, ice creams, flour, and even charcoal briquettes—ensuring that both edible and non-edible parts of the tree are put to good use.
Innovation Through Knowledge Sharing
A hallmark of the initiative is its exchange of expertise. Each country develops unique products, then shares techniques and results. To date, BIUST has successfully created fruit leathers, jams, and ice creams, while Mozambique’s team has produced biscuits and other treats.
On the cultivation front, BIUST researchers are experimenting with seed germination, cutting propagation (particularly for morula), and plan to explore advanced tissue culture techniques. The university is also working to secure intellectual property rights for its cultivation and product development protocols, ensuring communities can benefit sustainably from these resources
Taste-Testing Tradition
Recently, the BIUST team hosted an ice cream sensory evaluation, inviting participants to compare indigenous fruit-based ice creams with commercial varieties. Feedback on texture, color, appearance, and flavor will help refine recipes ahead of large-scale production.
This evaluation is part of a broader product testing process, with more trials planned in the months ahead. The ultimate vision is to see indigenous fruits transformed into high-quality, commercially viable products that support rural livelihoods, conserve biodiversity, and showcase African innovation to the world.