For over 10,000 years, the marula tree (Sclerocarya birrea) has played a vital role in Southern African life, providing food, medicine, and a cherished traditional alcoholic beverage—marula beer. Known by various local names such as vukanyi (Xitsonga), mukumbi (TshiVenda), buganu (siSwati), and morula (Sesotho), this fermented fruit beer holds immense cultural, nutritional, and economic significance.

Despite its deep-rooted presence in rural communities, recent efforts to commercialize marula beer for global markets have faced significant obstacles. These include the lack of standardized processing methods, short shelf life, microbial safety concerns, economic and logistical barriers, and regulatory challenges. Unless these issues are addressed, marula beer will remain confined to informal trade, unable to compete with mainstream alcoholic beverages.

A research study, funded by the National Research Foundation (NRF), examined scientific advancements in processing, fermentation control, and food safety to transform marula beer into a marketable, stable, and economically viable product. The study provides a comprehensive review of marula beer, analyzing its production process, nutritional value, economic importance, and the challenges preventing large-scale commercialization.

To achieve its objectives, researchers compiled data from historical records, field research, microbiological studies, and economic reports. This holistic approach allowed for a thorough examination of marula beer’s potential as a competitive exotic fruit-based alcoholic beverage.

The study revealed that marula beer is rich in essential nutrients, making it a valuable dietary supplement. It contains 50–140 mg of vitamin C per 100 g, which is twice the vitamin C content of oranges. Additionally, it is packed with calcium (6.2–481 mg/100 g), potassium (309–2400 mg/100 g), and magnesium (10.5–310 mg/100 g). The beer also boasts an amino acid profile that includes alanine (181 mg/g), arginine (612 mg/g), and leucine (7.61 mg/g), making it especially beneficial for communities with limited access to diverse food sources.

Marula beer is made using a labour-intensive and time-honored process that includes:

1. Fruit Collection & Sorting – Women, often assisted by children, gather marula fruits from communal lands and homesteads. A single tree produces 2,700–44,200 fruits per season, with households collecting around 2,000 kg each season.
2. Juice Extraction – Fruits are manually opened using knives or animal horns, and the pulp is extracted by hand.
3. Fermentation – The juice undergoes spontaneous fermentation at 30–35°C for 24–72 hours, facilitated by naturally occurring yeasts and lactic acid bacteria.
4. Storage & Consumption – The final beer is stored in clay pots, plastic drums, or traditional calabashes. Some varieties, such as mbafi, can be fermented for months and preserved for up to three years.

The study highlights that marula beer plays a crucial role in rural economies, particularly for women who trade marula fruit and beer. Households engaged in marula beer production earn an estimated $80–100 per season, helping to cover household expenses, purchase groceries, and pay for school fees.

Marula beer holds immense commercial potential as an exotic beverage for global markets. With investment in technology, improved fermentation techniques, and regulatory support, marula beer could successfully transition from a local tradition to an international product. This would not only benefit rural economies but also attract global consumers seeking unique, natural, and culturally rich beverages.