Determination of Methanol and Ethanol Concentrations in Local And
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Class Struggle, Popular Culture and the Politics of Akpeteshie (Local Gin) in Ghana, 1930-67*
Journal of African History, 37 (1996), pp. 215-236 215 Copyright © 1996 Cambridge University Press WHAT'S IN A DRINK? CLASS STRUGGLE, POPULAR CULTURE AND THE POLITICS OF AKPETESHIE (LOCAL GIN) IN GHANA, 1930-67* BY EMMANUEL AKYEAMPONG Harvard University Wunni ntramma na wo se nsa nye de When you do not have cowry shells, you say wine is not sweet (Twi Proverb). SOCIAL revolutions or movements of popular protest often begin innoc- uously. They are initially preoccupied with 'bread-and-butter' politics and with no sophisticated ideology of class-consciousness or a desire to overturn the social order. Adherents to such movements — the weak and poor — seek to minimize the disadvantages of the 'system' for their lives.1 In the Gold Coast from the 1930s, an excellent arena for popular protest centered on African demands to distill akpeteshie (local gin). Distilled from fermented palm wine or sugar cane juice, and requiring a simple apparatus of two tins (usually four-gallon kerosene tins) and copper tubing,2 akpeteshie quickly became a lucrative industry in an era of economic depression, incorporating extensive production and retail networks. But, far from being associated with just the right to distill spirits, akpeteshie became embroiled in African politics under colonial rule as world depression, World War II and the intensification of nationalism prompted an African re-evaluation of the colonial situation. Local distillation of akpeteshie became widespread in the Gold Coast after 1930, when temperance interests secured restrictive liquor legislation raising the tariffs on imported liquor. As previous increases in import duties on liquor had not adversely affected import levels and the liquor revenues so * Research for this article was made possible by research grants from the African Development Foundation in 1991-2 and from the William F. -
Small and Medium Forest Enterprises in Ghana
Small and Medium Forest Enterprises in Ghana Small and medium forest enterprises (SMFEs) serve as the main or additional source of income for more than three million Ghanaians and can be broadly categorised into wood forest products, non-wood forest products and forest services. Many of these SMFEs are informal, untaxed and largely invisible within state forest planning and management. Pressure on the forest resource within Ghana is growing, due to both domestic and international demand for forest products and services. The need to improve the sustainability and livelihood contribution of SMFEs has become a policy priority, both in the search for a legal timber export trade within the Voluntary Small and Medium Partnership Agreement (VPA) linked to the European Union Forest Law Enforcement, Governance and Trade (EU FLEGT) Action Plan, and in the quest to develop a national Forest Enterprises strategy for Reducing Emissions from Deforestation and Forest Degradation (REDD). This sourcebook aims to shed new light on the multiple SMFE sub-sectors that in Ghana operate within Ghana and the challenges they face. Chapter one presents some characteristics of SMFEs in Ghana. Chapter two presents information on what goes into establishing a small business and the obligations for small businesses and Ghana Government’s initiatives on small enterprises. Chapter three presents profiles of the key SMFE subsectors in Ghana including: akpeteshie (local gin), bamboo and rattan household goods, black pepper, bushmeat, chainsaw lumber, charcoal, chewsticks, cola, community-based ecotourism, essential oils, ginger, honey, medicinal products, mortar and pestles, mushrooms, shea butter, snails, tertiary wood processing and wood carving. -
Assessing the Impacts of Conservation and Commercial Forestry on Livelihoods in Northern Republic of Congo
[Downloaded free from http://www.conservationandsociety.org on Friday, January 10, 2014, IP: 129.79.203.216] || Click here to download free Android application for this journal Conservation and Society 11(3): 199-217, 2013 Article Assessing the Impacts of Conservation and Commercial Forestry on Livelihoods in Northern Republic of Congo Michael Riddell Bioclimate, Research and Development, Edinburgh, UK Research undertaken at: Oxford University Centre for the Environment, Oxford, UK E-mail: [email protected] Abstract Researchers often attempt to understand the social impacts of conservation interventions in isolation of broader socioeconomic, political and institutional change. However it is important to understand the variety of forces structuring livelihood impacts, and to identify how different social groups respond and adapt to changes. This article uses a case study from northern Republic of Congo, where rural livelihoods are shaped by a combination of conservation and commercial forestry activities, to understand the differential livelihood impacts of these activities on the two principal social groups, the Aka hunter-gatherers and Kaka and Bondongo farmer-fi shers. The study results indicate that livelihood change is most striking in conservation-forestry villages compared to control villages, and this change is most evident among the Aka. Although commercial forestry is the principal driver of livelihood change, the enforcement of conservation regulations reduces households’ access to natural capital and alters social relations. In this context the impacts of conservation were exacerbated due to the dramatic transformation of the livelihood space into which people were either economically displaced or chose to move to. Conservation interventions in similar contexts should involve people in the project design and initiate context-specifi c livelihood assessment and monitoring prior to and during the intervention. -
Traditional Dietary Culture of Southeast Asia
Traditional Dietary Culture of Southeast Asia Foodways can reveal the strongest and deepest traces of human history and culture, and this pioneering volume is a detailed study of the development of the traditional dietary culture of Southeast Asia from Laos and Vietnam to the Philippines and New Guinea from earliest times to the present. Being blessed with abundant natural resources, dietary culture in Southeast Asia flourished during the pre- European period on the basis of close relationships between the cultural spheres of India and China, only to undergo significant change during the rise of Islam and the age of European colonialism. What we think of as the Southeast Asian cuisine today is the result of the complex interplay of many factors over centuries. The work is supported by full geological, archaeological, biological and chemical data, and is based largely upon Southeast Asian sources which have not been available up until now. This is essential reading for anyone interested in culinary history, the anthropology of food, and in the complex history of Southeast Asia. Professor Akira Matsuyama graduated from the University of Tokyo. He later obtained a doctorate in Agriculture from that university, later becoming Director of Radiobiology at the Institute of Physical and Chemical research. After working in Indonesia he returned to Tokyo's University of Agriculture as Visiting Professor. He is currently Honorary Scientist at the Institute of Physical and Chemical Research, Tokyo. This page intentionally left blank Traditional Dietary Culture of Southeast Asia Its Formation and Pedigree Akira Matsuyama Translated by Atsunobu Tomomatsu Routledge RTaylor & Francis Group LONDON AND NEW YORK First published by Kegan Paul in 2003 This edition first published in 2009 by Routledge 2 Park Square, Milton Park, Abingdon, Oxon, OX14 4RN Simultaneously published in the USA and Canada by Routledge 270 Madison Avenue, New York, NY 10016 Routledge is an imprint o f the Taylor & Francis Group, an informa business © 2003 Kegan Paul All rights reserved. -
A Socio- Economic History of Alcohol in Southeastern Nigeria Since 1890
CHAPTER ONE INTRODUCTION Background to the Study Alcohol has various socio-economic and cultural functions among the people of southeastern Nigeria. It is used in rituals, marriages, oath taking, festivals and entertainment. It is presented as a mark of respect and dignity. The basic alcoholic beverage produced and consumed in the area was palm -wine tapped from the oil palm tree or from the raffia- palm. Korieh notes that, from the fifteenth century contacts between the Europeans and peoples of eastern Nigeria especially during the Atlantic slave trade era, brought new varieties of alcoholic beverages primarily, gin and whisky.1 Thus, beginning from this period, gins especially schnapps from Holland became integrated in local culture of the peoples of Eastern Nigeria and even assumed ritual position.2 From the 1880s, alcohol became accepted as a medium of exchange for goods and services and a store of wealth.3 By the early twentieth century, alcohol played a major role in the Nigerian economy as one third of Nigeria‘s income was derived from import duties on liquor.4 Nevertheless, prior to the contact of the people of Southern Nigeria with the Europeans, alcohol was derived mainly from the oil palm and raffia palm trees which were numerous in the area. These palms were tapped and the sap collected and drunk at various occasions. From the era of the Trans- Atlantic slave trade, the import of gin, rum and whisky became prevalent.These were used in ex-change for slaves and to pay comey – a type of gratification to the chiefs. Even with the rise of legitimate trade in the 19th century alcoholic beverages of various sorts continued to play important roles in international trade.5 Centuries of importation of gin into the area led to the entrenchment of imported gin in the culture of the people. -
Forests and Climate Following the Bali Roadmap
Multiple Benefits of REDD at the Landscape Scale REDD+ as a Development Strategy G. Ken Creighton, Ph.D. Principal Advisor, Forests and Climate WWF International, Africa Region (CARPO) c/o WWF-Belgium Boulevard Emile Jacquemin 90 1000 Bruxelles, BELGIUM The Central African Republic Partners and Collaborators (it takes a village) • Government of the Central African Republic - Ministry of Forestry - Ministry of Environment - Provincial Government (Bayanga) • The BaAka and Bantu Peoples • Development Cooperation Agencies - USAID - Agence Francaise de Developpement - GtZ and KfW (German Cooperation) - DGIS (Netherlands) - Belgian Cooperation What is REDD-plus? As defined by the Central African Countries in their 2007 submission to the UNFCCC, REDD+ includes: • Deforestation • Forest Degradation • Conservation of forest carbon stocks • Sustainable management of forests • Enhancement of forest carbon sequestration What is a Landscape? • The Sangha Tri-national Landscape covers 45,200 km2 • The area of Vermont is 24,901 km2 • The Lobeke National Park in Cameroon (2,178 km2), the Dzanga-Ndoki NP (1,443 km2) in CAR, and the Nouabale- Ndoki NP (4,268 km2) in Congo, constitute the core protected area of the landscape. • Together these Protected Areas encompass 7895 km2 or less than 18% of the landscape Central African Landscapes (from USAID CARPE Information Tool) Premise By focusing on the “development opportunities” of REDD+ at a landscape level it may be possible to harness “global resources” to provide durable local benefits in addition to making measurable and sustainable contributions to “global” issues such as climate change and global warming. The Sangha Trinational Landscape as a “Mosaic” of Compatible Land Uses Why are we there? • Forests cover 95% of the landscape, and extend from semi deciduous forest in the north-west, to swamp forest in the south- east, with natural “clearings or “bais” both inside and outside of protected areas. -
Consumption System of Rattan in Ghana
A study of the Production-to- Consumption System of Rattan in Ghana by A. Oteng-Amoako (Dr.) Project Leader B. Darko Obiri (Mrs): Socio-Economist S. Britwum (Ms): Computer Analyst J. K Afful-Mensah (Mr.): Research Assistant J. Asiedu (Mr.): Research Assistant E. Ebanyenle (Mr.): Project Assistant FOREST RESEARCH INSTITUTE OF GHANA and INTERNATIONAL NETWORK FOR BAMBOO AND RATTAN Executive Summary Rattans are climbing palms native to tropical forest regions of South-east Asia, the Malay Archipelago and Africa. There are over 650 rattan species worldwide (UhI and Dransfield 1987). Rattans have a wide variety of both household and commercial uses. Recently, their importance in environmental management and conservation has also been recognized. Rattans provide raw materials for the cane furniture industry. About 0.7 billion of the world’s population are involved in the trade of raw rattan materials and their finished products (Dransfield and Manokaran, 1994)., Rattan provides a means of livelihood for collectors, processors and traders in the rattan producing countries of Africa. In Ghana, rattan contributes 20% of the total revenue from NTFPs. Through the National Forest Policy the government of Ghana is promoting the development of NTFPs including rattan to curb rural poverty and ensure sustainable forest resources. Despite its environmental and socio-economic importance to the nation, the rattan sector lacks adequate authoritative basic data required to enhance its development. The study was principally designed to provide a thorough understanding of the rattan production-to-consumption system in Ghana. It was also to identify constraints in the sector and recommend possible development interventions that will transcend these constraints and ensure sustainable development of the sector to particularly, improve the livelihood of the rural stakeholders in the country. -
ISCO) Major Groups, Sub-Major Groups, Minor Groups and Unit Groups
S T R U C T U R E D C O D E L I S T I N T E R N A T I O N A L S T A N D A R D C L A S S I F I C A T I O N O F O C C U P A T I O N S [I S C O] ♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥ ♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥ ♥♥♥♥♥♥♥♥♥♥♥ ♥♥♥♥♥♥♥ GHANA STATISTICAL SERVICE AUGUST 2010 GROUP TITLES AND CODES Code Major Group Page 0 Armed forces occupations 1 1 Managers 2 2 Professionals 9 3 Technicians and associate professionals 27 4 Clerical support workers 44 5 Service and sales workers 48 6 Skilled agricultural, forestry and fishery workers 55 7 Craft and related trades workers 58 8 Plant and machine operators, and assemblers 72 9 Elementary occupations 80 International Standard Classification of Occupations (ISCO) Major groups, sub-major groups, minor groups and unit groups 0 Armed forces occupations 01 Commissioned armed forces officers 011 Commissioned armed forces officers 0110 Commissioned armed forces officers 0110 Admiral 0110 Air commodore 0110 Air marshal 0110 Brigadier (army) 0110 Captain (air force) 0110 Captain (navy) 0110 Colonel (army) 0110 Field marshal 0110 Flying officer (military) 0110 General (army) 0110 Group captain (air force) 0110 Lieutenant (army) 0110 Lieutenant, flight 0110 Major (army) 0110 Midshipman 0110 Naval officer (military) 0110 Navy commander 0110 Officer cadet (armed forces) 0110 Second lieutenant (army) 0110 Squadron leader 0110 Sub-lieutenant (navy) 0110 Wing commander 02 Non-commissioned armed forces officers 021 Non-commissioned armed forces officers 0210 Non-commissioned armed forces officers 0210 Boatswain (navy) 0210 Flight sergeant 0210 -
A Study on the Processing of Toddy Palm Wine
Dagon University Commemoration of 25th Anniversary Silver Jubilee Research Journal 2019, Vol.9, No.2 404 A Study on the Processing of Toddy Palm Wine Khin Si Win1 Abstract In this research work, toddy palm sap of Dar Pein Town, Hlegu Township, Yangon Region was used to produce the value-added product of toddy palm wine. Effective preparation technique was employed to obtain the high quality processed toddy palm wine. Toddy palm sap of soluble solids content 12 to 12.5 % Brix was mixed with 10 % sugar to get the soluble solids content of toddy palm sap was obtained 23.5 – 24 % Brix. High purified raw materials such as 0.2 % yeast, 0.1 % pectic enzyme and 0.01 % potassium sorbate were employed to produce the most attractive processed toddy palm wine. The physico-chemical characteristics of the processed toddy palm wine were analyzed by the determination of pH, acidity, total soluble solids (TSS), specific gravity, alcohol content and colour. It was found that the characteristics of these processed toddy palm wine were also comparable with the commercial wine (full moon wine) from other fruit juice. Key words: toddy palm sap, toddy palm wine, effective production techniques,high purity raw materials, physico-chemical characteristics Introduction Wine is one of the most popular beverages all over the world. The wine is consumed in a variety of flavors varying from sweet unfermented to sour, fermented and vinegary. Toddy is an alcoholic drink and sweet with a characteristic flavour and contains between 4 and 6 % alcohol. Toddy has a short shelf life of about 24 hours, which can be extended if it is refrigerated (https://www.linkedin.com/pulse/toddy-palm-wine-promising-industry-andhra- pradesh-telangana-osk-reddy). -
Perennial Edible Fruits of the Tropics: an and Taxonomists Throughout the World Who Have Left Inventory
United States Department of Agriculture Perennial Edible Fruits Agricultural Research Service of the Tropics Agriculture Handbook No. 642 An Inventory t Abstract Acknowledgments Martin, Franklin W., Carl W. Cannpbell, Ruth M. Puberté. We owe first thanks to the botanists, horticulturists 1987 Perennial Edible Fruits of the Tropics: An and taxonomists throughout the world who have left Inventory. U.S. Department of Agriculture, written records of the fruits they encountered. Agriculture Handbook No. 642, 252 p., illus. Second, we thank Richard A. Hamilton, who read and The edible fruits of the Tropics are nnany in number, criticized the major part of the manuscript. His help varied in form, and irregular in distribution. They can be was invaluable. categorized as major or minor. Only about 300 Tropical fruits can be considered great. These are outstanding We also thank the many individuals who read, criti- in one or more of the following: Size, beauty, flavor, and cized, or contributed to various parts of the book. In nutritional value. In contrast are the more than 3,000 alphabetical order, they are Susan Abraham (Indian fruits that can be considered minor, limited severely by fruits), Herbert Barrett (citrus fruits), Jose Calzada one or more defects, such as very small size, poor taste Benza (fruits of Peru), Clarkson (South African fruits), or appeal, limited adaptability, or limited distribution. William 0. Cooper (citrus fruits), Derek Cormack The major fruits are not all well known. Some excellent (arrangements for review in Africa), Milton de Albu- fruits which rival the commercialized greatest are still querque (Brazilian fruits), Enriquito D. -
Tagbo Falls Lodge Menu
HOT DRINKS TAGBO FALLS LODGE Ghana Filter Coffee per cup 6 Ghc Per pot 16 Ghc MENU Black or Herbal Tea Per cup 3 Ghc Per pot 5 Ghc Discover our special menu, with flavors of the region and beyond. We offer Tagbo Traditional dishes as well as Tagbo Hot Chocolate Per cup 5 Ghc World dishes. SOFT DRINKS All meals are prepared with care and love by Philo and the team, using (mostly) locally produced products. Lemonade or Bissap Per 500 ml 10 Ghc Per 1 liter 15 Ghc We try our best to have all dishes available all the time despite our remote location. In case we do run out of (or lack some) Smoothie or Fresh Juice Per glass 8 Ghc ingredients, we will find a creative solution and serve you a delicious meal. Soft Drinks Per bottle 5 Ghc When the lodge is busy with guests (> 6 people), meals are Water Per 1.5l bottle 5 Ghc served in buffet style, but feel free to share preferences with us. Some meals take quite long to prepare, so please discuss HARD DRINKS possibilities with Philo if you are in a ‘fast-food mood’. Beer (Club, Star, Guinness) Per 650 ml 8 Ghc Midunu! Wine (red or white) Per bottle 45 Ghc Akpeteshie (local gin) Per tot 3 Ghc Feel free to make yourself a tea or a coffee or take a drink from the fridge. Akpeteshie tonic Per 1.5l bottle 8 Ghc Just write your names and your Takai (coffee/chocolate liquor) Per tot 5 Ghc consumptions on the list. -
Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products
Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products Edited by Enrique Durán-Guerrero and Remedios Castro-Mejías Printed Edition of the Special Issue Published in Foods www.mdpi.com/journal/foods Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products Editors Enrique Dur´an-Guerrero Remedios Castro-Mej´ıas MDPI Basel Beijing Wuhan Barcelona Belgrade Manchester Tokyo Cluj Tianjin • • • • • • • • • Editors Enrique Duran-Guerrero´ Remedios Castro-Mej´ıas University of Cadiz´ University of Cadiz´ Spain Spain Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Foods (ISSN 2304-8158) (available at: https://www.mdpi.com/journal/foods/special issues/Wine Aroma). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Volume Number, Page Range. ISBN 978-3-0365-0000-0 (Hbk) ISBN 978-3-0365-0000-0 (PDF) © 2021 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND.