Online Reporter
Dalyn Chigwizura and Kimberley Chitambara
WINE made from wild fruits is not something many people expect to come out of a college laboratory, yet at Bulawayo Polytechnic it has become the starting point of a quiet but powerful story about innovation, culture and education with purpose. At a time when Zimbabwe is pushing hard to modernise its education system through innovation and industrialisation, students at the institution are steadily proving that some of the most relevant solutions can grow from what has always been around us. From indigenous fruits to traditional grains, they are reworking familiar resources into products that speak directly to everyday life.
As the country advances its heritage based education agenda, these young innovators are demonstrating that learning is no longer confined to textbooks and examinations. Instead, it is about imagining possibilities and giving form to ideas that can be touched, tasted and used. What is emerging from Bulawayo Polytechnic suggests that the future of education lies in this balance between knowledge and practicality, between culture and commerce.
Inside laboratories that double as small scale production spaces, applied science students are busy transforming indigenous fruits and grains into a wide range of food products. These are ingredients that many Zimbabwean communities have depended on for generations, often consumed in simple ways or left underutilised. By applying scientific processes, the students are breathing new life into them, revealing their commercial and nutritional potential.
The work is being driven by the institution’s Food Science Department through the Hive Delight programme. More than just an academic exercise, the initiative reflects the growing influence of Education 5.0’s heritage based framework, which brings together teaching, research, community service, innovation and industrialisation. What makes the programme stand out is how closely it mirrors the lived experiences of ordinary people, demonstrating that answers to modern challenges can be rooted in indigenous knowledge systems.
For the students involved, this has become part of their everyday learning, not a theoretical concept discussed in policy documents.
“We are taking what we grew up seeing in our communities and turning it into products that people can actually buy and enjoy,” said food science student Tadiwanaishe Juliet Gatahwa.
Her excitement is echoed by the public response they have received.
“We are getting a lot of positive feedback. People are excited to see familiar ingredients being used in new ways. By leveraging local resources, as students, we are not only gaining practical skills but also contributing to food security, value addition and potential job creation.”
Among the most striking outcomes of their work is wine produced from mnyi (Berchemia discolour), a wild fruit found widely in rural areas but rarely commercialised. The students have created both dry and creamy versions, as well as a blended heritage wine that combines mnyi with baobab, offering flavours that feel both traditional and modern.
“We wanted to show that our indigenous fruits can compete with imported products,” Gatahwa said, underscoring the pride behind the experimentation.
Innovation, however, does not stop at fruit wines. The students have also developed a ginger based wine using Zingiber officinale, aimed at consumers who prefer bold, strong flavours. Alongside this, their product line continues to expand, gradually finding its way into everyday diets and preferences. One such product is Ubuntu Crunchies, a three in one creation designed to be eaten as breakfast cereal, enjoyed as a snack or used as a baking ingredient.
“It’s designed for convenience and nutrition. People can use it in different ways depending on their needs,” said another student involved in the project.
Their creativity has extended into confectionery as well, with baobab based marshmallows branded as Baobab Pops, and a range of sauces that include sweet chilli, tomato and a tamarind based dry sauce. In beverages, their offerings range from baobab juice to tamarind drinks, the latter appreciated for their natural cleansing qualities. Responding to changing diets and consumer needs, the students have also produced a plant based yoghurt made from cowpeas (indumba), catering for those who do not consume dairy products.
Beyond the shelves lined with neatly packaged goods, the project is quietly equipping students with real world skills that go far beyond the classroom. They are learning product development, processing techniques, packaging, presentation and market testing all at once. For now, the products are available at Bulawayo Polytechnic, where interest from staff, students and visitors continues to grow, a sign that innovation rooted in heritage can find a ready audience when given room to flourish.
