Imo State University Produces Wine from Waste Using Eco-Friendly Process
JOEL OLADELE, Abuja
A group of researchers from Imo State University’s Faculty of Biological Sciences and the International Society for Phyto biotechnology and Public Health Research (IS-PPHR), have in a groundbreaking initiative converted agricultural waste to a delectable new table wine and animal feed.
The innovative product, trademarked as WATOWI in 2024, class 32 reference OAI/TM/IPONMW638694657599669230-RR 121167383193, is set to revolutionize the beverage sector through its sustainable approach to waste management.
Professor Kenneth Anchang Yongabi, a distinguished scholar and lead researcher behind the WATOWI project, embarked on the mission to convert tropical agricultural waste—a cocktail of food scraps—into a unique wine experience.
“The process is as much a scientific endeavour as it is an exploration of sustainable agricultural practices and climate resilience in a new fermentation and brewing technology aimed to enhance the value of locally available resources and increase income for farmers. Imagine converting these food wastes into table wine and animal feed for chicken?” He noted.
Speaking to newsmen on the product, Yongabi said, he focused on optimizing bioconversion and bioprocess by leveraging upon a natural yeast Saccharomyces cerevisiae strain isolated from wastes, with its genetic library characterized using 18SrRNA gene which is widely used maker for yeast identification.
“The yeast was isolated from fruit wastes and palm wine sap and two strains of yeasts were hybridized, used in the fermentation processes and a standardized Sustainable bioprocess engineering protocol combining molecular biotechnology tools to select the best biocatalysts (yeast strain) and appropriate combination of waste substrates to produce good wine quality and other useful biometabolites,” Yongabi revealed.
He added that the primary ingredients for WATOWI wine include waste from Citrullus lanatus (watermelon), Musa balbisiana (various banana varieties), and Ananas comosus (pineapple).
According to the university Don, it was manufactured in an eco-friendly process and it is enjoyable.
“Imagine turning food wastes into something both enjoyable and useful. Our process not only produces high-quality wines but also provides animal feed for chickens, creating a dual benefit for the environment and local farmers.
“We are also building bio entrepreneur ship for biosciences students on this bio process,” Yongabi revealed.
Central to the WATOWI process is the innovative use of the natural yeast, Saccharomyces cerevisiae, which was isolated from fruit wastes and palm wine sap.
With meticulous attention to detail, Professor Yongabi and his team hybridized two strains of this yeast and applied a sustainable bioprocess engineering protocol that utilized molecular biotechnology to select the most effective biocatalyst and waste substrates.
“The stabilization of pH levels was crucial for producing a high-quality product. Careful pasteurization ensured that the wine was free from contaminants, halting any unwanted fermentation.
“The process is as much a scientific endeavour as it is an exploration of sustainable agricultural practices, aimed at reducing wastes and enhancing the value of locally available resources,” Prof. Yongabi explained.
He added that it resulted in four unique variants of Watowi wine with different flavour profiles and qualities.
This collaboration serves as evidence to the power of applied research in addressing both environmental sustainability and economic development within the food and beverage sector in Africa- an effort by the International Society for Phytobiotechnology and Public Health Research and the International Organization for Biotechnology and Bioengineering, USA that has serve as anchor for the activities of Phytobiotechnology education in Africa.
A recent tester expressed his surprise at the quality, stating, “I drank the wine, and it tastes like a normal standard exotic wine, much like Four Cousins.”

The collaborative venture is further strengthened by the support of Engr. Stanley Ukaga, founder of the Institute for Biophytomedicine and Physiatry, Imo State, and the Phytobiotechnology Research Foundation in Cameroon.
“These concepts and discoveries have been published in International peer reviewed journals.” Prof. Yongabi disclosed.
As the WATOWI project receives accolades, it stands as a beacon of hope, not only conserving agricultural resources but also enriching local communities through innovative solutions.
With continued research into other biometabolites, Professor Yongabi and his team are paving the way for a greener, more sustainable future in the world of agribusiness.
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