Traditional Beers processing in Tanzania: Development Needs

Authors

  • Bendantunguka Tiisekwa Sokoine University of Agriculture Department of Food Science and Technology Morogoro

DOI:

https://doi.org/10.21825/af.v2i3-4.6611

Abstract

A general account of the status of the traditional alcoholic beverages in Tanzania is presented with special focus on sorghum beers. The traditional procedure used to prepare Mtama (sorghum) beer, a popular alcoholic beverage of Tanzania is described. Based on the personal experience of the author himself and on reports in the literature the problem areas requiring technological improvement on this beer are outlined. The case for immediate research needs, aimed at developing a commercially viable Mtama beer, is argued. KEYWORDS : Mtama beer, sorghum beer, Tanzanian beverages traditional alcoholic beverages 

Author Biography

Bendantunguka Tiisekwa, Sokoine University of Agriculture Department of Food Science and Technology Morogoro

Sokoine University of AgricultureDepartment of Food Science and Technology

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Published

1986-11-28

How to Cite

Tiisekwa, B. (1986). Traditional Beers processing in Tanzania: Development Needs. frika ocus, 2(3-4). https://doi.org/10.21825/af.v2i3-4.6611

Issue

Vol. 2 No. 3-4 (1986)

Section

Articles

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