Mulberry Wood: A Comprehensive Review of Properties, Applications and Sustainable Industrial Utilizations

Pankaj Lushan Dutta

Department of Sericulture, Forest College and Research Institute, Mettupalayam-641301, Tamil Nadu Agricultural University, Coimbatore Tamil Nadu, India.

Indrani Nath *

Department of Sericulture, Forest College and Research Institute, Mettupalayam-641301, Tamil Nadu Agricultural University, Coimbatore Tamil Nadu, India.

Nimiksha Devi

Department of Sericulture, Assam Agricultural University, Jorhat- 13, India.

*Author to whom correspondence should be addressed.


Abstract

Mulberry wood, derived from Morus spp., is a versatile material with a rich history and a wide range of applications in various industries. This review paper explores into the comprehensive properties of mulberry wood, including its physical, mechanical, thermochemical, and chemical characteristics, which contribute to its multifaceted industrial utility. Originating from the northern hemisphere, mulberry has been cultivated across diverse climates and is particularly noted for its role in sericulture. The paper highlights the potential of mulberry wood in traditional uses such as furniture making and modern applications like bioenergy production. It also discusses about the genetic diversity of mulberry and its implications for biomass productivity. The review emphasizes the importance of sustainable agroforestry practices to meet the growing demand for wood and wood products. By exploring the characteristics and applications of mulberry wood, this paper aims to encourage further research and development in the field of wood science and technology, promoting the optimal use of this valuable resource.

Keywords: Wood quality profiling, physicochemical properties, thermochemical properties, mechanical properties, multifarious industrial utility


How to Cite

Dutta, Pankaj Lushan, Indrani Nath, and Nimiksha Devi. 2025. “Mulberry Wood: A Comprehensive Review of Properties, Applications and Sustainable Industrial Utilizations”. Journal of Experimental Agriculture International 47 (6):260-73. https://doi.org/10.9734/jeai/2025/v47i63486.

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