Although cultivated commercially in some countries of Central and South America, West Africa, Asia and South Florida in the United States, Filipinos have generally taken abana for granted despite its deliciously tart, white edible pulp and high carbohydrate content and significant amounts of Vitamin C, Vitamin B1, Vitamin B2, Potassium and dietary fiber (but low in cholesterol, saturated fat and sodium).

Mix together the abana pulp, kalamansi juice and sugar in a blender with some ice or cold water and process till smooth and voila! A beverage cooler that’s not only delicious but healthy as well.

Besides being eaten raw as a fruit and health food, abana is also processed into candies, tarts, shakes, ice cream, sherbets and other beverages. It is also used in many rural areas as a medicinal plant as a antispasmodic, sudorific and emetic and its juice as a herbal remedy for urethritis, haematuria and liver ailments.

However, it’s so commonplace in Northern Mindanao that it’s not even monitored as a commercial fruit by the Bureau of Agricultural Statistics (BAS) since it is not utilized commercially except for powdered Guyabano juice which was developed and marketed by some Luzon based companies some time ago.

But Ms. Aguhob hopes to change that perception, at least in Cagayan de Oro and later maybe the entire Northern Mindanao with her “Sweet Guyabano Wine.” Response to the demo batch displayed at the Aggies booth during the Xavier Days last December was positive and she is confident it is ready for technology transfer. The pencil-pushing for its commercial production is now being undertaken by the XU Economics Department under Vennie Laroza.

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