Indigenous knowledge system best practices from Namibia: The case of Oshikundu processing methods

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dc.contributor.authorMuAshekele, Hina
dc.contributor.authorEmbashu, Werner
dc.contributor.authorCheikhyoussef, Ahmad
dc.date.accessioned2015-10-28T10:43:49Z
dc.date.available2015-10-28T10:43:49Z
dc.date.issued2012
dc.description.abstractIn recent years there has been increasing recognition by researchers, governments and development agencies That Indigenous Knowledge System (IKS) is one of the sources of knowledge which can be easily understood, accessed and useable to, particularly, people and communities in developing countries. Namibia, as a developing country is no exception in this case. The aim of this study is to present the production processes of oshikundu, a traditional fermented beverage in northern Namibia and to identify the practices that have potential for commercialization. The general IKS best practice protocol of the United Nations Educational Scientific and Cultural Organization and the Netherlands organization for international cooperation (known as Nuffic) will be used to evaluate the production processes that would lend oshikundu for commercialization. The research was carried out in the four “O” northern central regions of Namibia, where the majority of the inhabitants live in rural areas and where they produce and drink oshikundu in the traditional way. The results will be used to draw conclusions, implications and possible applications of how the oshikundu can be processed better and possibly made accessible in modern shops without changing too much its traditional taste.en_US
dc.identifier.citationAshekele, H.M., Embashu, W. & Cheikhyoussef, A. (2012). Indigenous knowledge system best practices from Namibia: The case of Oshikundu processing methods. Trends in Applied Sciences Research, 7: 913-921.en_US
dc.identifier.urihttp://hdl.handle.net/11070/1575
dc.language.isoenen_US
dc.source.urihttp://scialert.net/abstract/index.php?doi=tasr.2012.913.921en_US
dc.subjectIndigenous knowledgeen_US
dc.subjectOshikundu porocessingen_US
dc.titleIndigenous knowledge system best practices from Namibia: The case of Oshikundu processing methodsen_US
dc.typeArticleen_US
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