Sapota fruit is highly appreciated due to its pleasant flavour, sweet taste and deep orange red colour of the pulp. The fruit is a good source of digestible sugar, which ranges from 15 to 20 per cent and it is virtually a treasure of minerals such as iron and calcium. The fruits have an appreciable amount of protein, fat, fiber, calcium, phosphorus, iron, carotene and vitamin C. Edible portion of sapota contains 73.70 g moisture, 21.40 g carbohydrates, 0.70 g protein, 1.10 g fat, 28 mg calcium, 27 g phosphorous, 2 mg iron and 6 mg ascorbic acid per 100 g of pulp. It is also rich in bio-iron required for the formation of hemoglobin. It is commercially grown for the production of chickle i.e. a gum like substance obtained from the latex mainly used for the preparation of chewing gum.