Traditional Beverages Derived from Wild Food Plant Species in the Vhembe District, Limpopo Province in South Africa

Datos Bibliográficos

ID14722285
AutoresIsaac T Rampedi (0000-0002-1868-8486, University of Johannesburg, autor de correspondencia), Jana Olivier (University of South Africa), J J Olivier (0000-0001-6651-1207, University of South Africa)
Año2013
Volumen52
Número3
Páginas203-222
Fecha de publicación2013-05-01
Peer ReviewedSí
Open AccessNo
TipoARTICLE
RevistaEcology of Food and Nutrition (JOURNAL)
Identificadores de la revistaISSN: 0367-0244 • E-ISSN: 1543-5237
EditorialInforma UK Limited (PUBLISHER • GB)
DOI10.1080/03670244.2012.706131
PMID23621486
OpenAlexW2055886277
IdiomaEN
Citas recibidas6
Referencias citadas39

Beverages derived from wild plant species play an important role in local and traditional food systems in rural communities such as in the Vhembe District, South Africa. Conducting research on such foodstuffs may help to prevent loss of indigenous knowledge on potential dietary sources for needy households. Through surveys and focussed group discussions, 41 different beverage-making plant species were identified. Traditional beverage making processes are of three types. Preparing teas involve a boiling process while juices are manually extracted following overnight soaking of the fruit pulp mixture. Brewing traditional beer usually requires a spontaneous fermentation process lasting 2-3 days

Agroforestry · Biology · Botany · Brewing · Fermentation · Geography · Indigenous · Plant species · Traditional knowledge · African Botany and Ecology Studies · Ethnobotanical and Medicinal Plants Studies · Seed and Plant Biochemistry · Biotechnology · Ecology · Food Science