In Mexico, roselle is a crop with low industrialization. A strategy to raise its competitiveness is the incorporation of a value chain, that involves to have present the demands of the consumers for the fruits commercialization strategies development. Nutritional and functional properties can add value to a food. Roselle is a source of bioactive compounds such as polyphenols, flavonoids, ascorbic acid, among many others; which gives its antioxidant activity and others beneficial effects on health. These compounds can be recovered as part of functional foods with high added value.