High-Tech Palm Wine: A Biotech Approach to a Traditional Drink

Palm wine, a culturally significant beverage in parts of Africa and Asia, has rarely made its way to the US market due to its perishability. Onye Ahanotu, an artist and materials engineer, is using biotechnology to change that. By creating a stable sugar solution molecularly identical to palm sap and combining it with yeast and bacteria sourced from Nigeria, he's developed a commercially viable palm wine. His approach is analogous to lab-grown diamonds, rather than traditional harvesting. Meanwhile, Nigerian entrepreneur Daniella Ekwueme is also pushing her Pamii brand into the US market, focusing on a younger demographic and convenient drinking experience. Both entrepreneurs' efforts are poised to offer American consumers more choice and fill a market gap.