The Muscadine Experience: Adding Value to Enhance Profits

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This publication looks at efforts by the UA Grape and Wine Research Program to enhance the profitability of muscadine grapes, an alternative agricultural product. Included are discussions of research designed to develop the market potential of muscadines as fresh fruit and as value-added products such as juice, wine, sweet spreads, vinegar, and dried products. The skin and seeds of muscadines have traditionally been considered waste; however, recent research has shown that they contain nutraceutical components. Reports are included of research to quantify these nutraceuticals and to develop products containing them.

Justin R.Morris
Pamela L. Brady
University of Arkansas Division of Agriculture