Survey on indigenous knowledge and household processing methods of Oshikundu; a cereal-based fermented beverage from Oshana, Oshikoto, Ohangwena and Omusati regions in Namibia select="/dri:document/dri:meta/dri:pageMeta/dri:metadata[@element='title']/node()"/>

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dc.contributor.author Embashu, Werner
dc.contributor.author Cheikhyoussef, Ahmad
dc.contributor.author Kahaka, Gladys K.
dc.date.accessioned 2016-07-04T10:24:50Z
dc.date.available 2016-07-04T10:24:50Z
dc.date.issued 2012
dc.identifier.citation Embashu, W., Cheikhyoussef, A., & Kahaka, G. (2012). Survey on indigenous knowledge and household processing methods of Oshikundu; a cereal-based fermented beverage from Oshana, Oshikoto, Ohangwena and Omusati regions in Namibia. Field trip report. Windhoek: University of Namibia (MRC). en_US
dc.identifier.uri http://hdl.handle.net/11070/1764
dc.description.abstract SUMMARY: The aim of this study is to survey the indigenous knowledge and Household processing methods of Oshikundu; a cereal-based fermented beverage from Oshana, Oshikoto, Ohangwena and Omusati Regions in Namibia. A field trip to the above mentioned regions was carried out from 16-21 April, 2012. A total of 22 Oshikundu samples were collected and 12 questioner on the traditional household processing method. Oshikundu was found to be acidic, with an average pH 3.56. Oshikundu has social values and serves as an important daily beverage in many households. Variations were not observed in household processing methods among the four regions and women over the age of 60 years old have shown interest and knowledge when it comes to Oshikundu. Interestingly, they were quick to point out that the Oshikundu brewed in the 21st century is not the genuine Oshikundu as they grew up drinking it. Furthermore, they attributed this to modernization, loss of interest in traditional knowledge and its practices, and lack of documentations. In addition, young people claimed they put sugar in Oshikundu to enhance the taste. It was interesting to learn that some people feared that researchers have (might) exploit their resources and knowledge, the art of processing, brewing Oshikundu. This can be linked to secrecy of Indigenous knowledge, where secrecy may be used to stop the unauthorized flow of information from the traditional knowledge holders to outsiders. Findings for similar research that involves communities’ participants should look at communication strategy to disseminate information back to the community en_US
dc.language.iso en en_US
dc.subject Indigenous knowledge en_US
dc.subject Household processing methods en_US
dc.subject Oshikundu en_US
dc.title Survey on indigenous knowledge and household processing methods of Oshikundu; a cereal-based fermented beverage from Oshana, Oshikoto, Ohangwena and Omusati regions in Namibia en_US
dc.type Technical Report en_US


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