Abstract
Sapota or sapodilla (Manilkara achras (Mill) Forsberg), commonly known as Achras sapota L., Manilkara zapota (L.) Van Royen, and Sapota zapotilla, belongs to the family Sapotaceae and is a gift of tropical America (Mexico). Sapota is a native of Mexico and Central America and now widely cultivated throughout the tropics. Due to wider adaptability and high economic returns, there has been a phenomenal increase in area (1,091.2 %) and production of sapota in India. Sapota was cultivated in the West Indies and long back in the Philippines in the early days and from there spread westward to Malaysia and other countries. It is used for making sherbet, halva (Singh et al. Fruit culture in India, ICAR. New Delhi, 1963 edible powder (6.2 % protein and 1.39 % acidity of dry powder) used for making milk shake and Indian sweets (burfi), and mixed jams, and they provide a valuable source of raw material for the manufacture of industrial glucose, pectin, and natural fruit jellies. They are also canned as slices. The sapota fruits are a good source of sugar which ranges between 12 and 14 %.
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