Search

Traditional alcoholic beverage, traditionally produced with hereditay recipe which is drunk to celebrate religious or tradition event. Government have not regulated a distinctive act to control production, so it needs to be analyzed the writer compose a thesis with systematical interpretation and extention to Regional Governance Act Number 23/2014, Ministry of Industry Regulation number 63/M-IND/PER/7/2014 in Restraining and Controlling The Industry and Quality of Beverage, Ministry of Trade Ragulation No. 20/M-Dag/Per/4/2014 in Restraining and Controlling of Supply, Distribution and Sale of Alcoholic Beverage, Head of Drug and Food Board Regulation Number HK.03.1.23.04.12.2205 in Guidelines On The Provision of Certificates of Food Production of Household Industries. Furthermore, writer also examine about Regional Government’s liability in controlling the production of traditional alcoholic beverage. Based on systematical interpretation and extention to regulation above, Regional/Local government has authorization in issuing a permit of traditional alcoholic beverage. However, there is no regulation that organizes the authority of local government to give license to the production of it. In contrast, local government has authority to control the distribution of traditional alcoholic beverage with implements the regulation inforcement to business activities that violate the license to trade by selling traditional alcoholic beverages.

Khadi is a popular traditional alcoholic beverage in rural households in Botswana. The product is produced by fermentation of ripened sun-dried Grewia flava (Malvaceae) fruits supplemented with brown Table Sugar. Despite its popularity, its growing consumer acceptance, its potential nutritional value, and its contribution to the socio-economic lifestyle of Botswana, the production process remains non-standardized. Non-standardized production processes lead to discrepancies in product quality and safety as well as varying shelf life. Identification of unknown fermentative microorganisms of khadi is an important step towards standardization of its brewing process for entrance in to commercial markets. The aim of this study was to isolate and identify bacteria and yeasts responsible for fermentation of khadi. Yeasts and bacteria harbored in 18 khadi samples from 18 brewers in central and northern Botswana were investigated using classic culture-dependent techniques and DNA sequencing methods. Additionally, we used the same techniques to investigate the presence of bacteria and yeasts on six batches of ripened-dried G. flava fruits used for production of the sampled brews. Our results revealed that Saccharomyces cerevisiae closely related to a commercial baker’s yeast strain sold locally was the most predominant yeast species in khadi suggesting a possible non-spontaneous brewing process. However, we also detected diverse non-Saccharomyces yeasts, which are not available commercially in retail shops in Botswana. This suggests that spontaneous fermentation is partially responsible for fermentation of khadi. This study, presenting the first microbiological characterization of a prominent traditional alcoholic beverage in Botswana, is vital for development of starter cultures for the production of a consistent product towards the commercialization of khadi. [ABSTRACT FROM AUTHOR]

Traditional fermented alcoholic beverages are drinks produced locally using indigenous knowledge, and consumed near the vicinity of production. In Ethiopia, preparation and consumption of cereal- and fruit-based traditional fermented alcoholic beverages is very common. Tella, Borde, Shamita, Korefe, Cheka, Tej, Ogol, Booka, and Keribo are among the popular alcoholic beverages in the country. These beverages have equal market share with commercially produced alcoholic beverages. Fermentation of Ethiopian alcoholic beverages is spontaneous, natural and uncontrolled. Consequently, achieving consistent quality in the final product is the major challenge. Yeasts and lactic acid bacteria are the predominate microorganisms encountered during the fermentation of these traditional alcoholic beverages. In this paper, we undertake a review in order to elucidate the physicochemical properties, indigenous processing methods, nutritional values, functional properties, fermenting microorganisms and fermentation microbial dynamics of Ethiopian traditional alcoholic beverages. Further research will be needed in order to move these traditional beverages into large-scale production.

The concentrations of Cd, Pb, Ni, Cr, Cu, Co, Fe, Mn, Zn, Mg, Ca, K, and Na were determined in some traditional alcoholic beverages (oil palm wine, raphia palm wine, burukutu, pito, ogogoro) consumed in southern Nigeria, with a view to providing information on the dietary intakes of essential metals and exposure of humans to toxic metals. The concentrations of these 13 elements were determined by atomic spectrometry after nitric acid/hydrogen peroxide digestion. The mean concentrations of the metals (mg/L) in the samples ranged from 0.02 to 0.05 for Cd; 0.01 to 0.19 for Pb; nd to 0.11 for Ni, nd to 0.15 for Cr; 0.09 to 0.60 for Cu; 0.01-0.08 for Co; 0.30 to 10.3 for Fe; 0.02 to 3.97 for Mn; 0.12 to 3.84 for Zn; 2.08 to 301.3 for Mg; 2.21 to 49.2 for Ca; 35.05 to 926.1 for K; 6.30-58.1 for Na. The mean concentrations of metals in these alcoholic beverages were below statutory limits for the metals in alcoholic beverages and were similar to concentrations found in other alcoholic beverages in the literature. The estimated daily intakes of metals from the consumption of these alcoholic beverages were less than 2% of the recommended dietary allowance values except for Cd and Pb. The individual and combined metals target hazard quotient values were less than 1 except for raphia palm wine and burukutu. From the estimated target hazard, no long life health concerns of metals are associated with the consumption of these alcoholic beverages. [ABSTRACT FROM AUTHOR]

Fourteen brands of commercial Raki samples were analysed chemically and compared with two samples produced in a local distillery, according to traditional methods, to determine whether the raw materials (grape or raisin) and distillation practices result in distinguishable chemical fingerprints in the final product. The samples were analysed with respect to the content of trans-anethol, methyl alcohol, ethyl alcohol, higher alcohols and other volatiles, using gas chromatography. Principal component analysis showed that chemometric analysis could be used to distinguish between traditional and flavoured Raki products. Copyright © 2013 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]

Traditional fermented alcoholic beverages are drinks produced locally using indigenous knowledge, and consumed near the vicinity of production. In Ethiopia, preparation and consumption of cereal- and fruit-based traditional fermented alcoholic beverages is very common. Tella, Borde, Shamita, Korefe, Cheka, Tej, Ogol, Booka, and Keribo are among the popular alcoholic beverages in the country. These beverages have equal market share with commercially produced alcoholic beverages. Fermentation of Ethiopian alcoholic beverages is spontaneous, natural and uncontrolled. Consequently, achieving consistent quality in the final product is the major challenge. Yeasts and lactic acid bacteria are the predominate microorganisms encountered during the fermentation of these traditional alcoholic beverages. In this paper, we undertake a review in order to elucidate the physicochemical properties, indigenous processing methods, nutritional values, functional properties, fermenting microorganisms and fermentation microbial dynamics of Ethiopian traditional alcoholic beverages. Further research will be needed in order to move these traditional beverages into large-scale production. [ABSTRACT FROM AUTHOR]