|Publication Type:||Journal Article|
|Year of Publication:||2013|
|Authors:||I. T. Rampedi, Olivier J.|
|Journal:||Ecology of Food and NutritionEcology of Food and Nutrition|
|Date Published:||May 1|
|Keywords:||benin, beverage-making plant species, cyclopia, environmental sustainability, fruit juices, fruits, harvesting methods, Indigenous knowledge, plant parts used, preparation methods, products, teas, traditional beer, trees, vegetables, venda, women, zimbabwe|
Beverages derived from wild plant species play an important role in local and traditional food systems in rural communities such as in the Vhembe District, South Africa. Conducting research on such foodstuffs may help to prevent loss of indigenous knowledge on potential dietary sources for needy households. Through surveys and focussed group discussions, 41 different beverage-making plant species were identified. Traditional beverage making processes are of three types. Preparing teas involve a boiling process while juices are manually extracted following overnight soaking of the fruit pulp mixture. Brewing traditional beer usually requires a spontaneous fermentation process lasting 23 days.
|Alternate Journal:||Ecol Food Nutr|