My project focuses on producing locally made red wine from our indigenous fruits to reduce post-harvest losses. We produce both alcoholic and non-alcoholic versions of the wine. My target audience includes adults of legal drinking age, health-conscious consumers, and hospitality businesses such as restaurants, hostels, and event organizers who purchase in bulk.

During the Millennium Fellowship, the project successfully promoted value addition and local entrepreneurship by transforming locally available fruits into natural red wine. Our goal was to reduce fruit wastage while empowering youth and women with basic skills in fruit processing. We organized two practical training sessions where participants learned natural fermentation, hygiene standards, and packaging techniques. Over 40 participants were directly trained, and several others were indirectly reached through social media campaigns focused on food transformation and local business creation.