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Indigenous Beverage Production and Economic Empowerment of Rural Women in Rwanda Chika Ezeanya-Esiobu, Vedaste Ndugutse, and Salomon Nshimyimana……………………………

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Indigenous Beverage Production and Economic Empowerment of Rural Women in Rwanda Chika Ezeanya-Esiobu, Vedaste Ndugutse, and Salomon Nshimyimana…………………………… Volume 4 December 2018 A publication of The lnterinstitutional Center for Indigenous Knowledge at Penn State ISSN: 2377-3413 IK: Other Ways of Knowing A publication of The Interinstitutional Center for Indigenous Knowledge at The Pennsylvania State University Libraries Editors: Audrey Maretzki Amy Paster Helen Sheehy Managing Editor: Mark Mattson Associate Editors: Katrina Eckel Morgan Updyke Assistant Editors: Teodora Hasegan Taylor Hayes Section Editor: Nonny Schlotzhauer A publication of Penn State Library’s Open Publishing Cover photo taken by Chika Ezeanya-Esiobu ISSN: 2377-3413 doi:10.18113/P8ik461009 IK: Other Ways of Knowing Table of Contents CONTENTS FRONT MATTER From the Editors………………………………………………………………………………………...... i PEER REVIEWED Indigenous Beverage Production and Economic Empowerment of Rural Women in Rwanda Chika Ezeanya-Esiobu, Vedaste Ndugutse, and Salomon Nshimyimana……………………………. 1-25 Stepping Up Traditional Knowledge and Technologies for Higher Women Employment and Income: A Case of Women Milk Producers in Arumeru and Hai Districts in Tanzania Gilliard Loth and Jehovaness Aikaeli…………………………......………………………………… 26-67 Challenges in Harnessing Indigenous Knowledge Systems through Creation of Employment for Rural Women in Tanzania: The Case Study of Barabaig Leather Products in Manyara Region John M. Mtui………………………………………………………………………………………... 68-94 Stepping up Indigenous Knowledge and Technologies for Higher Incomes for Women in Rural Tanzania: A Case of Food Processing and Storage Gerald Phocus Lesseri and Jehovaness Aikaeli…………………………………………………….95-132 Indigenous Vegetable Production and the Economic Empowerment of Rural Women in Africa: Reality, Prospects, and Challenges in Rwanda Chika Ezeanya-Esiobu, Nathan Kanuma Taremwa, Djamali Nambajimana, and Olivier Mugwaneza……….......................................................................................................................... 133-156 BOARD REVIEWED Knowing of Indigenous Ways: Fieldwork Dispatches from Atitlán, Guatemala Lucy Caroline Pollard Harbor……………………………………………………………………. 157-166 When the Earth Shakes: A Status Report on Dissertation Research Regarding Mexican Volcanoes Megan McDonie………………………………………………………………..………………… 167-175 REVIEWS AND RESOURCES A Review of Incorporating Cultures’ Role in the Food and Agricultural Sciences Jennifer Sumner………………………………………..………………………………………..... 176-180 A Review of The Indigenous Peoples of Mesoamerica and Central America: Their Societies, Cultures, and Histories Nestor I. Quiroa ………………………………………………………………...….…………….. 181-184 New Resources on Indigenous Knowledge……………………………………………….............. 185-189 NEWS AND NOTES Indigenous Leaders from Central America and Mexico Aim to Start Their Own Climate Fund……... 190 IK: Other Ways of Knowing Table of Contents New Institute Seeks to Empower Native American Communities………………….….………………. 191 Arctic Indigenous Film Fund Launches with Five Partners………………………….……………….. 192 Indigenous Peoples and Local Communities Vital to the Global Environment…………….………… 193 Ethiopia: Bill Underway to Patent Indigenous Crops……….………………………………………... 194 University of HawaiʻI West Oʻahu Hosting Sustainable Agriculture Conference……….…………… 195 Join the ICIK Listserv…………………………………………………………….…………………… 196 From the Editors Welcome to Volume 4, of IK: Other Ways of Knowing. We are very pleased to bring you a special issue of IK that contains five articles from a study commissioned by the Canadian branch of the International Development Research Centre (IDRC). The aim of the study is to increase women's participation in economic activities, productivity, and employment options in poor, rural communities in Rwanda and Tanzania. Researchers identified indigenous knowledge, technology, and traditional enterprise practices in which women were involved. The University of Dar es Salaam and the University of Rwanda worked in partnership to implement the project. In addition to these papers, the study also produced a documentary titled Abagorè, which means “women” in Kinyarwanda. It describes examples of successful indigenous technologies used by women, such as vegetable production, traditionally fermented yogurt, banana wine, and sorghum beer. The peer reviewed articles in this issue deal with economic empowerment of rural women as they use indigenous knowledge to create various beverages, leather products, and grow and store indigenous vegetables and foods. The articles examine how this contributes to increased income and opportunities in improving their economic situation. There are also two board reviewed articles. One is a field report by Megan McDonie that discusses the realities of living in a post-earthquake Mexico and the outcome of property conflicts that ensued after the fall 2017 earthquake. Preliminary findings reveal that knowledge concerning the volcanic topography influenced the outcome of property conflicts in favor of indigenous litigants. The other report, by Lucy Harbor, discusses her ethnographic research process while studying an indigenous population in Santiago Atitlán, Guatemala as they handle the growing tourism boom. The editors would like to welcome Taylor Hayes to the editorial team. Taylor is a 2018-2019 Bednar Intern majoring in English. We hope you enjoy this issue. i IK: Other Ways of Knowing Peer Reviewed Indigenous Beverage Production and Economic Empowerment of Rural Women in Rwanda Chika Ezeanya-Esiobu, PhD Volume: 4 Senior Lecturer, University of Rwanda Pg 1-25 Vedaste Ndugutse Lecturer, University of Rwanda Salomon Nshimyimana University of Rwanda Across sub-Saharan Africa, indigenous non-alcoholic and alcoholic beverages are produced from locally available materials such as cereals, fresh milk, fruits, and vegetables. Women are usually the custodians of the indigenous technology needed to produce indigenous beverages. If properly harnessed, indigenous beverage production can grant rural women the economic power needed to enable them to realize their potential. This paper examines four beverages in Rwanda produced with the use of indigenous technology. The study looks at how the indigenous technology-based production of beverages created from banana and sorghum contributes to increased income and enhanced access for rural women. It also explores trends, challenges, and opportunities in improving the economic situation of rural women who are engaged in such business in Rwanda. The aim is to determine the contribution of this sector to the economic empowerment of rural women and how existing institutions and practices impede or create conditions for further advancement. Keywords: Indigenous Beverages, Rural Women, Economic Empowerment, Rwanda, African Development doi 10.18113/P8ik460438 1.0 Introduction Indigenous beverages are popular in many African communities. Several social, religious, health, and therapeutic values are associated with indigenous beverages, making them a critical and integral part of the communities that produce and consume them (Aka et al. 2008; Djè et al. 2000; Nwachukwu et al. 2010). Across 1 IK: Other Ways of Knowing Ezeanya-Esiobu et al. sub-Saharan Africa, indigenous non-alcoholic and alcoholic beverages are produced from locally available materials such as cereals, fresh milk, fruits, and vegetables. In many instances, these raw materials are subjected to a fermentation or brewing process, often to improve one or more of the following: taste, nutrition, shelf life, alcoholic content, appearance, texture, etc. In more recent times, religious beliefs restrict the consumption of traditional beverages among some Africans to the non- alcoholic variety. Traditionally however, a segment of the population in Africa, including children, pregnant women, and the elderly, prefer non-alcoholic beverages or are customarily expected to consume such; alcoholic beverages are preferred or expected to be consumed by the male members. Alcoholic beverages play a dominant role in the social life across the region with palm wine, millet, maize, sorghum, honey, banana, and cassava usually utilized as raw materials in their production. Rural women’s economic empowerment can hardly be discussed without an understanding of the place of indigenous technology in acting as a resource with which rural women are able to achieve some form of financial independence and contribute to family upkeep. In traditional Africa, women are usually the custodians of the indigenous technology needed for the production of indigenous beverages. Usually working from home or in cooperatives, women produce for domestic use, selling to neighbors, or purely for commercial purposes. Indigenous beverage production can grant rural women the economic power needed to enable them to realize their maximum potential. An economically empowered woman is equipped with the necessary skills and resources to advance equally by being able to compete in markets and to access economic institutions (Markel and Jones 2014). This paper examines four beverages in Rwanda produced with the use of indigenous technology, with a view to determining their contribution to the economic empowerment of rural women and how existing institutions and practices impede or create conditions for further advancement. Sorghum is a staple in the traditional diet, and one popular alcoholic and one popular non-alcoholic beverage made from sorghum are studied. Sorghum beer, ikigage, is a popular fermented beverage that is especially used during celebrations such as marriage, birth, and during festivals. Ubushera is the non-alcoholic beverage
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