LITERATURE REVIEW ON BEVERAGE-MAKING INDIGENOUS PLANTS AND ASSOCIATED DRINKS

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Respondents’ profile

The biographical profiles of respondents in the different study areas surveyed have been discussed in the various sections outlined above. Although the groups of respondents in the different areas were not similar in terms of sample size, ethnicity and the number of villages surveyed, pertinent patterns for each study area have been highlighted. The Venda region exhibited the highest number (79) of respondents, followed by the Tsonga-speaking and North-Sotho-speaking regions, with 55 and 31 respondents, respectively. It is not surprising that the greatest proportion (48%) of respondents were encountered in the Venda region, because that is where pilot studies for the research project were conducted. In addition, the local biodiversity is exceptionally rich with plant species, coupled with the fact that most Venda people in the Limpopo province have retained much of their cultural and traditional background, unlike other ethnic groups in South Africa (L’abbe et al., 2008).
When the data on the age and gender characteristics of all respondents interviewed for the whole study is taken into account (Figure 4.18), it can be deduced that the general trends emerging are not markedly different from those observed earlier in the specific study areas. For instance, the majority of respondents were in the 50-59 and 60-69 age ranges and represented 26% and 33% of the total number of respondents who participated in the whole study. Moreover, these categories collectively constitute approximately 60% of all respondents interviewed. Another important category of respondents belonged to the 70-79 age class. These three classes (i.e. 50-59; 60-69 and 70-79) were the most important in terms of the overall knowledge of beverage-making plants in any area surveyed for the current research. Similar findings have been observed in some of the ethnobotanical studies conducted, leading researchers such as Cavalli-Sforza and Feldman (1981, cited in Reyes-Garcia et al., 2009); Dovie et al. (2008) and Reyes-Garcia et al. (2010) to maintain that the transmission and acquisition of local traditional knowledge, technology and language require a long-term process of cultural learning.

Second non-traditional method for preparing juice from indigenous fruits

The second non-traditional method of extracting juice from indigenous fruits entails a modification of the method discussed in section 5.3.1.2. With this method, the whole fruit and skin cover are pounded by means of pestle and mortar after carefully removing seeds. The crushed fruit pulp is then mixed with water (1 part per 7 parts) for a soaking period lasting 3 hours. However, due to the tannins in the fruit skin the resulting mixture is inclined to be very astringent and bitter. This unpleasant taste is usually reduced by adding relatively more (>10g) table sugar.
In addition, the mixture is then boiled for 30-40 minutes to enhance the extraction of soluble constituents in the fruit pulp. Usually, the boiling is accompanied by a change to a dark brownish or reddish colour, depending on the type of pigments present in the fruit species used. Whilst still hot, the mixture is carefully filtered slowly through a fine mesh sieve and the resultant juice is served cold. However, if the purpose is to brew an alcoholic beverage the mixture of the fruit pulp is not boiled as the increase (~100oC) in heat will destroy the fermenting microorganisms.
The method outlined above in this section is nearly similar with the procedure reported by Nyanga et al. (2008), as practised by certain rural communities of Zimbabwe. Specifically, the similarity pertains to the brewing of a local traditional fruit juice known as “mahewu” in Zimbabwe. The latter beverage is prepared from dried fruits of local “masau” (Ziziphus mauritiana) plant species. Their fruit pulp is pounded as well, making use of a pestle and mortar before being mixed with water to make slurry. After leaving this slurry for a few hours in the sun, the beverage is ready for consumption without any attempt to separate liquid and solid constituents.
The important difference with the method specified by Nyanga et al. (2008) is that in Zimbabwe the locals do not remove the seeds from the fruit pulp and the resulting mixture is not boiled to enhance the extraction process. Another difference is that in the Limpopo province, the rural communities involved use fresh fruits rather than dried fruits as specified by Nyanga et al. (2008) and depending on the level of astringency and bitterness, table sugar is added as indicated in the methods for the Limpopo fruit juices.

CHAPTER 1: RESEARCH BACKGROUND ON INDIGENOUS PLANT-BASED BEVERAGES
1.1 INTRODUCTION
1.2 LITERATURE CONTEXTUALISATION OF THE STUDY AND RESEARCH MOTIVATION
1.3 RESEARCH AIM AND OBJECTIVES
1.4 SCOPE AND LIMITATIONS OF THE RESERCH
1.5 ORGANISATION OF THE THESIS
CHAPTER 2: LITERATURE REVIEW ON BEVERAGE-MAKING INDIGENOUS PLANTS AND ASSOCIATED DRINKS
2.1 INTRODUCTION
2.2 INDIGENOUS TEAS
2.2.1 Rooibos tea, Aspalathus linearis
2.2.1.1 Botanical aspects
2.2.1.2 Production and product development trends
2.2.1.3 Market development aspects
2.2.2 Honeybush tea, Cyclopia species
2.2.2.1 Medicinal and current research findings
2.2.2.2 Development of honeybush into an agricultural crop
2.2.2.3 Markets for honeybush tea
2.2.3 Bush tea, Athrixia phylicoides
2.2.3.1 Botanical and ethnobotanical aspects
2.2.3.2 Geographical distribution and harvesting practices
2.2.3.3 Traditional medicinal uses and current research findings
2.3 ALCOHOLIC BEVERAGES
2.3.1 African beers
2.3.1.1 Sorghum beer
2.3.2 Indigenous spirits and wines
2.3.2.1 The marula tree and its fruit
2.3.2.2 Local and small-scale production of marula beer
2.3.2.3 Other marula-based beverages and propagation initiatives
2.3.2.4 Some commercial aspects of Amarula cream liqueur
2.4 BRIEF SUMMARY OF LITERATURE REVIEWED
2.4.1 Indigenous teas
2.4.2 Alcoholic beverages
CHAPTER 3: DESCRIPTION OF STUDY AREA AND RESEARCH METHODOLOGY
3.1 INTRODUCTION
3.2 BRIEF BACKGROUND ON THE LIMPOPO PROVINCE AND STUDY AREAS
3.2.1 Geographical and biophysical backgrou
3.2.2 Socio-economic background
3.2.3 Venda-speaking study area
3.2.4 Tsonga-speaking study area
3.2.5 North-Sotho speaking study area
3.3 RESEARCH DESIGN, DATA COLLECTION METHODS AND ANALYSES
3.3.1 Survey design and data collection methods
3.3.1.1 First phase of data collection
3.3.1.2 Second phase of data collection and analyses
3.3.1.3 Experimental and analytical methods
3.3.1.4 Sensory analyses and estimation of market potential
3.3.1.5 Sensory analytical techniques
CHAPTER 4: RESEARCH FINDINGS AND DISCUSSION: INDIGENOUS KNOWLEDGE ONBEVERAGE MAKING PLANTS
4.1 INTRODUCTION
4.2 INDIGENOUS KNOWLEDGE ON BEVERAGE-MAKING PLANTS IN THE VENDA-SPEAKING REGION
4.2.1 Profiles of respondent’s in selected rural communities
4.2.2 Indigenous knowledge of beverage-making plants
4.2.3 Diversity of beverage-making plant species
4.2.3.1 Local uses of plant species
4.2.3.2 Frequencies associated with plant species
4.2.3.3 The seasonal availability of plant species
4.2.3.4 Accessibility aspects and harvesting constraints
4.2.3.5 Harvesting methods and some aspects of sustainability
4.3 INDIGENOUS KNOWLEDGE ON BEVERAGE-MAKING PLANTS IN THE TSONGA-SPEAKING REGION
4.3.1 Profile of respondent’s in selected Tsonga-speaking rural communities
4.3.2 Indigenous knowledge of beverage-making plan
4.3.3 Diversity of beverage-making plant species
4.3.3.1 Local uses and frequencies associated with individual plant species
4.3.3.2 The seasonal availability of plant species and harvesting patterns
4.3.3.3 Some harvesting constraints
4.4 INDIGENOUS KNOWLEDGE ON BEVERAGE-MAKING PLANTS IN THE NORTH SOTHO-SPEAKING REGION
CHAPTER 5: RESEARCH FINDINGS AND DISCUSSION: BEVERAGE-MAKING PLANT SPECIES, PREPARATION METHODS AND NUTRITIONAL ASPECTS
CHAPTER 6: RESEARCH FINDINGS AND DISCUSSION: ASSESSMENT OF COMMERCIAL
DEVELOPMENT POTENTIAL OF SELECTED INDIGENOUS PLANT-BASED BEVERAGES
CHAPTER 7: SUMMARY OF FINDINGS, CONCLUSION AND RECOMMENDATIONS

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INDIGENOUS PLANTS IN THE LIMPOPO PROVINCE: POTENTIAL FOR THEIR COMMERCIAL BEVERAGE PRODUCTION