Traditional Fermented Food and Beverages For Improved Livelihoods
Good fermentation knowledge and practices are essential in the production of a good distillate. Anyone wishing to understand and better control the quality of the resulting condensate needs to take a few steps back and truly understand the under lying and preceding fermentative processes.
According to the preface, this booklet, published by the Rural Infrastructure and Agro-Industries Division of the Food and Agriculture Organization of the United Nations, is “aimed at increasing awareness and providing decision support information about opportunities at farm and local community level to increase the incomes of small-scale farmers.” The booklet, however, does a great deal more, by presenting comprehensive historical research and case studies, along with nutritional, manufacture and financial considerations for those wishing to start a business involving fermentation.
Two of the case studies I enjoyed the most are the one about starter cultures around the world and the one about the Palm Toddy.
A proper understanding of how fermented beverages have been made around the world for millennia can help identify and understand “accidents” or unexpected outcomes in today’s modern distilleries.
Cheers!
Margaret Ayala, Publisher