DOCSLIB.ORG

Diversification and Food Preparation Manual Lima RDF, Oct 2011 1

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Diversification and Food Preparation Manual Lima RDF, Oct 2011 1 Diversification and Food Preparation Manual Lima RDF, Oct 2011 1 Diversification and Food preparation Contents Diversification in Production ............................................................................................................... 3 Growing a variety of crops ................................................................................................................ 3 Mixing annuals and perennials ......................................................................................................... 4 Incorporating multi-purpose plants ................................................................................................. 5 Fruit .................................................................................................................................................... 6 Seed saving ........................................................................................................................................ 6 Food behaviour and choices ................................................................................................................. 7 Foods bought ..................................................................................................................................... 9 Foods locally planted and grown ...................................................................................................... 9 Foods from nature: Wild or veld foods ............................................................................................ 9 Processing and Storing Food ........................................................................................................... 10 Food and water safety for healthy households ................................................................................... 16 Food Spoilage ................................................................................................................................... 17 Infestation by macro-organisms: ................................................................................................. 17 Microbiological deterioration ...................................................................................................... 17 Bacteria: ........................................................................................................................................ 19 Moulds ......................................................................................................................................... 20 Yeasts............................................................................................................................................. 21 Food safety and personal hygiene ....................................................................................................... 21 Food safety ........................................................................................................................................ 21 Food safety and Infants and children ............................................................................................. 24 Water safety and health .................................................................................................................. 25 Treating unsafe water .................................................................................................................. 26 Food preparation and food practices ................................................................................................. 28 Use fresh vegetables .................................................................................................................... 28 Eat a variety of vegetables and fruit - 5 a day ............................................................................. 28 Consider a own household garden ............................................................................................. 28 Buy in fresh food in season ......................................................................................................... 29 Diversification and Food Preparation Manual Lima RDF, Oct 2011 2 Washing fruits and vegetables .................................................................................................... 29 Do not use too much water in cooking ...................................................................................... 29 Use salt sparingly ......................................................................................................................... 29 Do not use too much oil / use fat sparingly ............................................................................... 30 Do not use too much sugar .......................................................................................................... 31 How people develop or change food behaviours ............................................................................ 31 Children develop food behaviour early in life ............................................................................. 31 Natural and physical environment ............................................................................................. 32 Socio-cultural and household influences ................................................................................... 32 Individual factors and food behaviour ........................................................................................ 32 Promotion of traditional food. ........................................................................................................ 33 Modified traditional food recipes ................................................................................................... 36 References ............................................................................................................................................ 42 APPENDIX 1: Groups of foods for promoting diet diversity, the most important nutrients they contain and their role in the body (UNISA, 2010) ............................................................................. 43 Diversification and Food Preparation Manual Lima RDF, Oct 2011 3 Diversification Diversification in Production At a home food garden level there are a number of ALV introduced to gardeners reasons for diversifying production. Increasing the (through ARC-VOPI partnership) as diversity of plants and plant types in a garden has an an example of diversification over-arching advantage of increasing environmental and production sustainability, while also increasing - Amaranthus (imbuya) the nutrition and dietary sustainability for garden -Grain amaranth: members. Ways in which diversity can be increased include: Growing a variety of food crops for continuity (seasonal and nutritional e.g. traditional crops) Mixing annuals and perennials (including mixed cropping, crop rotation and propagation) Incorporating multipurpose plants (for e .g. windbreaks, fruit, wood, fodder, culinary herbs, This is high in protein, vitamin B5 natural pest and disease control and medicine) (pantothenic acid), iron, phosphorus, Increase in biomass for use in natural soil fertility zinc, copper, and magnesium. and mulching (green manures, fodder) Fruit (including indigenous fruit trees) Seed saving Creation of micro-climates; o Grey water harvesting and container planting (bag gardens, tower gardens, keyhole gardens) o RWH and small plastic lined ponds (planting of comfrey, mint, amadumbe, reeds, fruit) - Cleome (spider plant, Umzonde) o Netting structures (micro) for propagation (shade cloth for seed beds and making -Nightshade (Umsobo ) cuttings) - Ethiopian kale (intufeshe) - Mustard spinach (masihlalisane) Growing a variety of crops Here there are a number of strategies possible at a home or community garden level 1. Introducing new crops for summer and winter planting.(e.g. spring onions, okra, leeks, marrows, ibhece (wild melon), cauliflower, - Corchorus (Igusha) Diversification and Food Preparation Manual Lima RDF, Oct 2011 4 broccoli, rape, , Chinese greens such as pak choi,....) 2. Increasing the variety of vegetables and crops grown Legumes and grains introduced to in different season (e.g. brinjals, broad beans, peas, gardeners for diversification turnips, 3. Growing of African leafy Vegetables (ALVs) in stead - Cowpea (imbumba) of just harvesting them (e.g. imbuya, umsobo, - Jugo beans (indulbu) masihlalisane, umzonde, intufeshe, igusha) 4. Increasing the range and number of legumes grown (disease resistant sugar beans, cowpeas, jugo beans, peanuts and cowpeas.) 5. Increasing the range and number of grains produced.(Open pollinated varieties (OPV) of maize, millet, sorghum, imfe, ...) - Peanuts (imankinathi) Mixing annuals and perennials - Sugar beans – Gadra – rust Perennial plants can be incorporated into the gardening resistant system to fulfil a number of functions. -Millet (upokwe) Common plants to consider are those used in natural soil fertility and natural pest and disease control processes - OPV Maize – for saving seed – such as: methods for seed saving are - Comfrey; for liquid considered; such as ‘bagging’ as manure, protection wind pollination can cross plants against mildew, high up to 5 km apart. blood pressure tea. (Above right) - Garlic chives; pest control and culinary - Stinging nettle (Imbathi); for liquid manure, protection against blight and bacterial spot diseases, (Below right) Mixed cropping protects vegetables from pest explosions and also deters certain specific pests when companions are planted together. Or crops can be mixed over a period
Load more

Recommended publications
  • Shonhai Venencia F 2016.Pdf (2.559Mb)
    ANALYSING SOUTH AFRICAN INDIGENOUS KNOWLEDGE POLICY AND ITS ALIGNMENT TO GOVERNMENT’S ATTEMPTS TO PROMOTE INDIGENOUS VEGETABLES By Venencia Fortunate Shonhai A thesis submitted in fulfilment of the requirements for the degree of Doctor of Philosophy in Development Studies. School of Built Environment and Development Studies University Of Kwazulu-Natal, Durban Supervisor: Dr Mvuselelo Ngcoya December 2016 COLLEGE OF HUMANITIES DECLARATION - PLAGIARISM I, Venencia Fortunate Shonhai, declare that 1. The research reported in this thesis, except where otherwise indicated, is my original research. 2. This thesis has not been submitted for any degree or examination at any other university. 3. This thesis does not contain other persons‘ data, pictures, graphs or other information, unless specifically acknowledged as being sourced from other persons. 4. This thesis does not contain other persons' writing, unless specifically acknowledged as being sourced from other researchers. Where other written sources have been quoted, then: a. Their words have been re-written but the general information attributed to them has been referenced. b. Where their exact words have been used, their writing has been placed in inside quotation marks, and referenced. 5. This thesis does not contain text, graphics or tables copied and pasted from the internet, unless specifically acknowledged, and the source being detailed in the thesis and in the References sections. Signed …………………………………………………………………………. ABSTRACT The study was concerned with examining if DST policy on indigenous knowledge is aligned with practice on the ground. It focussed on understanding the formulation process of Indigenous Knowledge Systems (IKS) policy enacted by the Department of Science and Technology (DST) in 2004.
    [Show full text]
  • Preliminary Pages
    ! ! UNIVERSITY OF CALIFORNIA ! RIVERSIDE! ! ! ! ! Tiny Revolutions: ! Lessons From a Marriage, a Funeral,! and a Trip Around the World! ! ! ! A Thesis submitted in partial satisfaction ! of the requirements! for the degree of ! ! Master of !Fine Arts ! in!! Creative Writing ! and Writing for the! Performing Arts! by!! Margaret! Downs! ! June !2014! ! ! ! ! ! ! ! Thesis Committee: ! ! Professor Emily Rapp, Co-Chairperson! ! Professor Andrew Winer, Co-Chairperson! ! Professor David L. Ulin ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! Copyright by ! Margaret Downs! 2014! ! ! The Thesis of Margaret Downs is approved:! ! !!_____________________________________________________! !!! !!_____________________________________________________! ! Committee Co-Chairperson!! !!_____________________________________________________! Committee Co-Chairperson!!! ! ! ! University of California, Riverside!! ! !Acknowledgements ! ! Thank you, coffee and online banking and MacBook Air.! Thank you, professors, for cracking me open and putting me back together again: Elizabeth Crane, Jill Alexander Essbaum, Mary Otis, Emily Rapp, Rob Roberge, Deanne Stillman, David L. Ulin, and Mary Yukari Waters. ! Thank you, Spotify and meditation, sushi and friendship, Rancho Las Palmas and hot running water, Agam Patel and UCR, rejection and grief and that really great tea I always steal at the breakfast buffet. ! Thank you, Joshua Mohr and Paul Tremblay and Mark Haskell Smith and all the other writers who have been exactly where I am and are willing to help. ! And thank you, Tod Goldberg, for never being satisfied with what I write. !Dedication! ! ! For Misty. Because I promised my first book would be for you. ! For my hygges. Because your friendship inspires me and motivates me. ! For Jason. Because every day you give me the world.! For Everest. Because. !Table of Contents! ! ! !You are braver than you think !! ! ! ! ! ! 5! !When you feel defeated, stop to catch your breath !! ! ! 26! !Push yourself until you can’t turn back !! ! ! ! ! 40! !You’re not lost.
    [Show full text]
  • Student Number: 201477310
    COPYRIGHT AND CITATION CONSIDERATIONS FOR THIS THESIS/ DISSERTATION o Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. o NonCommercial — You may not use the material for commercial purposes. o ShareAlike — If you remix, transform, or build upon the material, you must distribute your contributions under the same license as the original. How to cite this thesis Surname, Initial(s). (2012) Title of the thesis or dissertation. PhD. (Chemistry)/ M.Sc. (Physics)/ M.A. (Philosophy)/M.Com. (Finance) etc. [Unpublished]: University of Johannesburg. Retrieved from: https://ujcontent.uj.ac.za/vital/access/manager/Index?site_name=Research%20Output (Accessed: Date). Metabolomics, Physicochemical Properties and Mycotoxin Reduction of Whole Grain Ting (a Southern African fermented food) Produced via Natural and Lactic acid bacteria (LAB) fermentation A Thesis submitted to the Faculty of Science, University of Johannesburg, South Africa In partial fulfilment of the requirement for the award of a Doctoral Degree in Food Technology By OLUWAFEMI AYODEJI ADEBO STUDENT NUMBER: 201477310 Supervisor : Dr. E. Kayitesi Co-supervisor: Prof. P. B. Njobeh October 2018 EXECUTIVE SUMMARY Drought and challenges related to climate change are some of the issues facing sub-Saharan Africa countries, with dire consequences on agriculture and food security. Due to this prevailing situation, drought and climate resistant crops like sorghum (Sorghum bicolor (L) Moench) can adequately contribute to food security. The versatility and importance of sorghum is well reflected in its use as a major food source for millions of people in sub-Saharan Africa.
    [Show full text]
  • The Case of Zulu Women in Durban, South Africa
    Food Decisions and Cultural Perceptions of Overweight and Obesity: the Case of Zulu Women in Durban, South Africa Winifred Ogana Submitted in fulfillment of the academic requirements for the degree of Doctor of Philosophy in Anthropology, University of KwaZulu-Natal, Durban Supervisor: Associate Professor Vivian Ojong December 2014 DECLARATION I declare, to the best of my knowledge, the following statements to be true and correct: • This work has not been previously accepted in substance for any degree and is not being currently submitted in candidature for any degree. • This thesis is being submitted for the fulfillment of the requirements for the degree of Doctor of Philosophy in Anthropology. • This thesis is the result of my own independent investigation, except where otherwise stated. • Other sources are acknowledged by providing explicit references. A reference section is appended. __________________ ____________________ Winifred Ogana Date DEDICATION I would like to pay tribute to my late father, Hezekiah Julius Ogana, who encouraged not just his sons but daughters as well, to aim high in their academic pursuit. Likewise I would also like to acknowledge my mother, who supported all her children in innumerable ways in this venture. Similarly I’d like to thank my siblings Dan, Davy and Betty who helped me in different ways along the long walk to my academic goals. A special dedication goes to my niece Pamela and her supportive husband Eugene. She represents the successful category of women who conquered obesity and its attendant complications through her weight loss efforts. By changing both her diet and lifestyle dramatically, she managed to shed countless kilos within record time.
    [Show full text]
  • Breakfast the Tindlovu Restaurant Group in a Statement on Sunday Declared the Launch of Their HOT Or Not Competition
    TIMES SAVANNAH ISSUE 4: 2018 | FREE EDITION Tindlovu Launches Hot or NOT Competition By Senior Journalist Ollie the Elephant Breakfast The Tindlovu Restaurant Group in a statement on Sunday declared the launch of their HOT or Not competition. Served until 11am Tindlovu encourages customers to go to any of the Tindlovu Simunye Breakfast R 45.00 Restaurant Facebook Pages and rate their menu items Hot or Not , “Tindlovu is a people based concept and we want to hear what makes our clients happy , We take all the comments into 2 Eggs, 1 Rasher of Bacon, Grilled Cocktail Tomato's & a Slice of Toast or Roosterkoek consideration and our development team improves on this feed- back on a on-going basis, we also believe that we have to re- Savannah Breakfast R 79.50 ward our customers for their time and hence the reason we have launched the #hotornot campaign” Mrs. Jo-Anne White—CEO of 2 Eggs, Cheese Grillers, Caramelised Onion, Cocktail Tomato's, Bacon & a Slice of Toast or Tindlovu. Roosterkoek Tindlovu is giving away an all inclusive Bed & Breakfast stay for two for a lucky reviewer at their Tindlovu Country Lodge in White Brêkvis Vetkoek R 60.00 River at the end of August 2018 so keep the Hot or Not reviews coming and you could be rewarded for your review ! Like us on any of our Tindlovu Restaurant Facebook pages and share your Our Fluffy vetkoek filled with Scrambled Eggs, Caramelised Onions, Mayonnaise, Bacon & Hot or Not experience to win BIG ! Visit our Tindlovu Restaurant Tomato Facebook pages for more information.
    [Show full text]
  • The Development of a Musical to Implement the Food
    UTILISATION OF TRADITIONAL AND INDIGENOUS FOODS IN THE NORTH WEST PROVINCE OF SOUTH AFRICA SARAH T.P. MATENGE (M. Consumer Sciences) Thesis submitted for the degree Doctor of Philosophy in Consumer Sciences at the Potchefstroom Campus of the North-West University Promoter: Prof. A. Kruger Co-promoter: Prof. M. van der Merwe Co-promoter: Dr. H. de Beer POTCHEFSTROOM 2011 DEDICATIONS This thesis is dedicated to: My beloved parents, Johnson Matenge and Tsholofelo Matenge who taught me how to persevere and always have hope for better outcomes in the unpredictable future. Thanks again for your guidance and patience. I love you so much. To my children, Tapiwa and Tawanda, leaving you at a time when you needed me the most was the hardest thing that I had to do in my life, but I thank the omnipresent God who is watching over you and because of him you coped reasonably well. My son Panashe, has given me sincere love and support, has endured well the tough life in Potchefstroom and has been doing a good job at school. Just one look in his eyes gave me hope. i ACKNOWLEDGEMENTS It is evident that this thesis is a product of joint efforts from many people. I would like to express my sincere gratitude to the following people who have contributed to make this study possible: Prof. A. Kruger, my promoter for her profound knowledge and her ability to see things in a bigger picture. Thanks for the hard work you have done as a supervisor. Prof. M. van der Merwe, co-promoter for her excellent guidance, expertise and selfless dedication.
    [Show full text]
  • Towards Sustainable Sorghum Production, Utilization, and Commercialization in West and Central Africa
    Towards Sustainable Sorghum Production, Utilization, and Commercialization in West and Central Africa Vers une production, utilisation et commercialisation durables du sorgho en Afrique occidentale et centrale WCASRN/ROCARS West and Central Africa Sorghum Research Network Réseau ouest et centre africain de recherche sur le sorgho ICRISAT, BP 320 Bamako, Mali ICRISAT International Crops Research Institute for the Semi-Arid Tropics West and Central Africa Sorghum Research Network Institut international de recherche sur les cultures des zones tropicales semi-arides Réseau ouest et centre africain de recherche sur le sorgho Patancheru 502 324, Andhra Pradesh, India/Inde International Crops Research Institute for the Semi-Arid Tropics Institut international de recherche sur les cultures des zones tropicales semi-arides ISBN 92–9066–433–9 CPE 131 263–2001 Citation: Akintayo, I. and Sedgo, J. (ed.). 2001. Towards sustainable sorghum production, utilization, and About ROCARS commercialization in West and Central Africa: proceedings of a Technical Workshop of the West and Central Africa Sorghum Research Network, 19-22 April 1999, Lome, Togo. Bamako, BP 320, Mali: West and Sorghum is one of the most important cereal crops in the semi-arid countries of West and Central Central Africa Sorghum Research Network; and Patancheru 502 324, Andhra Pradesh, India: International Africa (WCA). The first Regional Sorghum Research Network was created in 1984 and became Crops Research Institute for the Semi-Arid Tropics. 000 pages. ISBN 92-9066-4330-9. Order code CPE operational in 1986 for a 5-year term, with financial support from the United States Agency for 131. International Development (USAID) through the Semi-Arid Food Grain Research and Development (SAFGRAD).
    [Show full text]
  • DAVINCI Banqueting 2021 EMAIL V2.Indd
    BANQUETING AND CONFERENCING 2021 BANQUET SCHOOL BANQUET WITH CINEMA BOARDROOM U-SHAPE CABARET COCKTAIL ROOM ROUNDS DANCE- FLOOR LEONARDO 1 35 55 20 20 25 40 N/A 40 LEONARDO 2 35 55 20 20 25 40 N/A 40 LEONARDO 1 & 2 70 110 N/A N/A 50 80 60 80 MONA LISA N/A N/A 12 N/A N/A 12 N/A N/A SOPHIA 80 110 48 36 60 100 60 100 MAXIMILLIEN N/A N/A N/A N/A N/A 100 80 200 RESTAURANT MAXIMILLIEN N/A N/A N/A N/A N/A 60 40 70 DECK CONFERENCEWindows CENTRE FLOOR PLAN Pillar Windows Pillar Screen Pillar Leonardo 1 Leonardo 2 Screen Screen Screen Pillar Leonardo 1 Leonardo 2 Screen Door Door Door Door LEONARDO 1 & 2 MONA LISA Windows Pillar Screen Pillar Leonardo 1 Leonardo 2 Conference Screen FHR Audio Room Door Door SOPHIA PAGE | 2 FULL DAY Conference Package R675.00 per delegate per day THE FULL DAY CONFERENCE PACKAGE INCLUDES THE FOLLOWING: • 3 Tea breaks - Nespresso and Ronnefeldt Tea/coffee/snacks (due to Covid, guests can choose to have their tea breaks packed individually) • Lunch - excluding drinks - (All lunches are served in the Maximillien Restaurant unless otherwise specified) • Room Hire - Use for a maximum of 9 hours • Waiters - For the duration of the conference • Tables, chairs, linen • Audio Visual equipment • Virtual conferencing includes webinar meetings • 1 x flip chart and markers • Complimentary high speed internet access • Water, mints and stationery • Parking - Valid on the day of the conference only in the DAVINCI parking garage (entrance on 5th street) • Covid-19 compliant Package available for a minimum of 8 delegates and a maximum
    [Show full text]
  • Local Worlds
    Local Worlds Rural Livelihood Strategies in Eastern Cape, South Africa Flora Hajdu Linköping Studies in Arts and Science No. 366 Linköping University, Department of Water and Environmental Studies Linköping 2006 Linköping Studies in Arts and Science • No. 366 At the Faculty of Arts and Science at Linköpings universitet, research and doctoral studies are carried out within broad prob- lem areas. Research is organized in interdisciplinary research environments and doctoral studies mainly in graduate schools. Jointly, they publish the series Linköping Studies in Arts and Science. This thesis comes from the Department of Water and Environmental Studies at the Tema Institute. Distributed by: Department of Water and Environmental Studies Linköping University 581 83 Linköping Flora Hajdu Local Worlds Rural Livelihood Strategies in Eastern Cape, South Africa Edition 1:1 ISBN 91-85523-25-9 ISSN 0282-9800 © Flora Hajdu and Department of Water and Environmental Studies Original front cover photos: Flora Hajdu View over Cutwini and workers at the Mazizi Tea Plantation Printed by: LiU-Tryck, Linköping 2006 ‘It’s not the kings and generals that make history, but the masses of the people; the workers, the peasants, the doctors, the clergy’ Nelson Mandela ‘None but ourselves can free our minds’ Bob Marley Contents List of Figures, Tables and Boxes..................................................................xi Abbreviations.............................................................................................. xiii South African Institutions
    [Show full text]
  • Heritage Edition Recipe Book Icons of Heritage
    HERITAGE EDITION RECIPE BOOK ICONS OF HERITAGE INTRODUCING THE NESTLÉ RECIPES WITH LOVE ICONS OF HERITAGE Heritage month is one of South Africa’s significant months, for many it is the perfect opportunity to try out different cultural meals and for others it’s about recreating those nostalgic meals that remind them of their childhood memories. Heritage Day in itself has seen exuberance with people wearing their loved regalia to express their love for their customs. MAKHADZI The cultural diversity in South Africa is one worthy of global applause and this Heritage Month NESTLÉ DESSERT AND COOKING CREAM has identified two Icons of Heritage. These individuals have not only broken boundaries but have also unapologetically celebrated their heritage through food, music, and art. Introducing the Icons Of Heritage, Trevor Stuurman and Makhadzi, much like NESTLÉ DESSERT AND COOKING CREAM, these two embody the true meaning of South African heritage and pride. TREVOR STUURMAN @NestleRecipesWithLove Nestlé Recipes With Love WWW.RECIPESWITHLOVE.CO.ZA CONTENTS Foreword ............................................................................. 2 Introducing Nestlé Recipes With Love Icons of Heritage .......................................................................... 2 A Heritage Poem By Makhadzi ........................................ 3 Mielie & Cheese Bread ...................................................... 4 Pap & Biltong Balls ............................................................. 5 Chicken Chakalaka ...........................................................
    [Show full text]
  • Soweto, the S“ Torybook Place”: Tourism and Feeling in a South African Township Sarah Marie Kgagudi University of Pennsylvania, [email protected]
    University of Pennsylvania ScholarlyCommons Publicly Accessible Penn Dissertations 2019 Soweto, The s“ torybook Place”: Tourism And Feeling In A South African Township Sarah Marie Kgagudi University of Pennsylvania, [email protected] Follow this and additional works at: https://repository.upenn.edu/edissertations Part of the Linguistics Commons, Music Commons, and the Social and Cultural Anthropology Commons Recommended Citation Kgagudi, Sarah Marie, "Soweto, The s“ torybook Place”: Tourism And Feeling In A South African Township" (2019). Publicly Accessible Penn Dissertations. 3320. https://repository.upenn.edu/edissertations/3320 This paper is posted at ScholarlyCommons. https://repository.upenn.edu/edissertations/3320 For more information, please contact [email protected]. Soweto, The s“ torybook Place”: Tourism And Feeling In A South African Township Abstract This dissertation deals with the role of tour guides in creating and telling the story of Soweto – a township southwest of Johannesburg, South Africa. The ts ory speaks of a place afflicted by poverty because of its history of segregation during apartheid but emerging out of these struggles to lead its nation in a post-apartheid culture. I argue that Soweto’s story was created out of a governmental mandate for the township to become one of Gauteng’s tourism locations, and out of a knowledge that the transformation story from apartheid to a ‘rainbow nation’ would not sell in this context. After being created, Soweto’s story was affirmed through urban branding strategies and distributed to tourism markets across the world. It is a storybook – a narrative with a beginning, a climax, and an ending; it is easily packaged, marketed and sold to individuals from across the world, and this is done through the senses and emotions.
    [Show full text]
  • African Journal of Drug & Alcohol Studies, 18(1), 2019
    African Journal of Drug & Alcohol Studies, 18(1), 2019 Copyright © 2019, CRISA Publications MANUFACTURING HOMEMADE ALCOHOL IN THE CITY OF TSHWANE, SOUTH AFRICA Mukhethwa Londani1* Neo K Morojele1,2,3 Elmarie Nel1 Charles DH Parry4,5 1Alcohol, Tobacco & Other Drug Research Unit, South African Medical Research Council, Pretoria, South Africa; 2School of Public Health, University of the Witwatersrand, Johannesburg, South Africa; 3School of Public Health and Family Medicine, University of Cape Town, South Africa; 4Alcohol, Tobacco & Other Drug Research Unit, South African Medical Research Council, Cape Town, South Africa; 5Department of Psychiatry, Stellenbosch University, Cape Town, South Africa. ABSTRACT This study aimed to determine the prevalence of home-based manufacturing of alcoholic beverages in townships/peri-urban households and to examine whether certain characteristics (such as household, demographics and drinking behaviour of participants who reported brewing of alcohol in their homes) predicted home brewing of alcohol. The study utilized data from South African arm of International Alcohol Control study conducted in the city of Tshwane. A household survey used multi-stage stratified cluster random sampling. Homemade alcohol was defined as participants who reported home-based alcohol brewing at their homes. Stata Version 14.0 was used for analyses. Nine percent of the sample reported brewing of alcohol in their households. Race, employment of the main income earners and number of eligible members in the household have predicted home- based alcohol brewing. The study raised important questions about the prevalence of home brewing of alcohol in the city of Tshwane as it might be a common practice in other cities. Keywords: Homemade alcohol, alcohol brewing, South Africa INTRODUCTION François Lyumugabe, Gros, Nzungize, Ba- jyana, & Thonart, 2012; Simatende, Gada- Brewing and consumption of alcohol ga, Nkambule, & Siwela, 2015).
    [Show full text]