In the quiet island setting of Likoma, an emerging enterprise is turning locally available fruits into wines, juices and jams, demonstrating how innovation and agro-processing can create new opportunities for smallholder farmers and young people in Malawi.
Fuko Winery Enterprise, founded by Blessings Kamanga in 2024, produces wine from hibiscus locally known as chidede, bananas and tamarind (bwemba), while baobab fruit is used to make juices and jams.
Kamanga ventured into agro-processing after completing a short course in Agro-Food Processing at Sonda Technical College in Mzuzu, where he obtained a certificate in the field. The training equipped him with skills that enabled him to turn his interest in locally made products into a growing business.
Kamanga says he was inspired by the pride of seeing products made in Malawi on shop shelves and by the desire to offer consumers locally produced alternatives to imported products.
“I was inspired by the pride of seeing products made in Malawi on a shelf. People are also tired of imports, and this motivated me to start producing wines, juices and jams until they are of standard quality. That’s Malawi 2063 in a bottle,” he says.
Through its production, Fuko Winery is adding value to fruits that are readily available in Malawi, transforming them into products with greater commercial value and longer shelf life.
Customer Joseph Ngoma says the enterprise demonstrates the potential of local resources when combined with innovation and entrepreneurship.
“Fuko Winery is showing us that we can produce quality products using what we have locally. It is encouraging to see entrepreneurs turning local fruits into products that can compete on the market,” says Ngoma.
However, as the enterprise works towards expanding, Kamanga says its current production capacity remains limited. The business produces less than 20 litres of wine per week because it operates from a small production room at his home.
He also cites limited access to specialised wine-making materials, including wine yeast, as well as juice and wine-processing equipment, among the challenges affecting production.
Despite these challenges, Kamanga views the current stage as an opportunity to build a stronger foundation for future growth. He says increased production capacity and access to appropriate equipment would enable the enterprise to meet growing demand and reach new markets.
Fuko Winery currently serves customers mainly in Likoma, although Kamanga says awareness of the products remains limited because of the enterprise’s small supply and limited marketing capacity.
The entrepreneur has his sights set beyond the island, with plans to expand into Mzuzu and other districts in the Northern Region before eventually taking the products to markets across Malawi.
At the heart of Kamanga’s vision is the desire to transform Malawi’s surplus fruits into premium wines, juices and jams while creating dignified income opportunities for smallholder farmers and jobs for young people.
The enterprise therefore represents more than a food-processing venture. It offers a glimpse of how value addition can connect farmers to new markets, encourage local production and create opportunities for young entrepreneurs.
As Fuko Winery works towards increasing production and expanding its market reach, Kamanga hopes to see more of Malawi’s locally produced wines, juices and jams occupying shelves across the country.
For him, the ambition is clear: to turn Malawi’s abundant fruits into quality products that carry economic value, create opportunities and showcase the country’s potential—one bottle and jar at a time.
