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Colonial Policy On Nigerian Local Industries; The Ikwerre Gin Distillation
Frank Amugo
Production of barley malt beer using Gesho (Rhamnus priniodes) in Ethiopia
2015 •
Fekadu Ashine
International Journal of Scientific Research in Chemistry
Assessment of the Quality of Local Gins in Bayelsa State : Determination of Methanol Content in Local Gins
2018 •
International Journal of Scientific Research in Chemistry IJSRCH
Methanol is a poisonous contaminant contained in alcoholic liquor including local gins produced and consumed by local people in Bayelsa State and other parts of Nigeria without quality control checks especially for methanol content. Samples of local gin were bought from six major gin-producing camps in Bayelsa State; Camp A, Amassoma; Camp B, Ekowe; Camp C, Peremabiri, Camp D, Ayama-ebeni, Camp E, Akede; and Camp F, Toru-ebeni. Local gins were bought from thirty hang out places; fifteen from Yenagoa city (labeled YEN 1 – YEN 15) and fifteen from Amassoma (labeled AMASSOMA 1 – 15), all in Bayelsa State. These samples were analyzed for methanol and ethanol by gas chromatography with mass spectrometric detection. The samples from the camps showed ethanol content that ranged from 35.4% - 60.2%; methanol, 0.02 % - 0.09%. Samples from hang out places in Amassoma showed ethanol content that ranged from 20.36% - 50.44%; methanol, 0.01% – 0.08%. Samples from Yenagoa hang out places showed ethanol content that ranged from 20.12% – 48.65%; methanol, 0.01% – 0.08%. The % methanol in all samples were within the EU recommended permissible levels; 40% ethanol: 0.4% methanol. Therefore, local gins produced and consumed in Bayelsa State are safe for consumption in respect of methanol content.
Economic contribution of gums and resins resources to household livelihoods and national economy of Ethiopia
2014 •
Zenebe Mekonnen
Common Ethiopian Fermented Products: Beverages-Alcoholic/Semi-Alkali, Dairy Products
Melaku T A F E S E Awulachew
Fermented foods play an important role in human nutrition and protecting against infectious diseases. Ethiopia is one of the countries where a wide variety of traditional fermented beverages are prepared and consumed, not only of animal origin, but also of plant origin. In everyday life people enjoy fermented beverages and particularly when having guests, they like to treat them to traditional alcoholic beverages and fermented dairy products. Understanding the properties of traditionally fermented beverages and dairy products as well as a proper analysis of the indigenous processing steps are important in order to recommend appropriate manufacturing protocol and procedures for commercialization. The traditional beverages deals with popular products ; Among this Borde, shameta, tej, chaka, tella, Korefe, keribo and areki are plant origin brews and ergo (spontaneously fermented milk), ititu (spontaneously fermented milk curd), kibe (traditional butter), neter kibe (ghee), dhanaan (Ethiopian fermented camel milk), ayib (Ethiopian cottage cheese), hazo (spiced fermented buttermilk), arera (defatted sour milk) and aguat (acid whey) are animal origin products that each household produce. Substrates for their production are from locally available raw materials. This publication provides to determine the general principles underlying how the processing and keeping affects traditional fermented food quality, facilitate further investigations of the fermented food mechanisms that affect food quality. The indigenous dairy and traditional fermented beverages products have good nutritional and functional potential to scale up to commercial production. In conclusion, the review discusses the nature of beverage preparation and daily products in Ethiopia and traditional household processing.
Gumes and resins value chain in Ethiopia
Zenebe Mekonnen, Adefires Worku
Food Chain
Kenkey production, vending, and consumption practices in Ghana
2014 •
Mary Obodai
ENGINEERING AND GINNING Gin Management
2016 •
Robert Bobby
A cotton gin, like any business, must make a reasonable profit for its investors. Profitability depends on a business supplying reliable and quality service to its customers. Good service depends on good management and good management has many facets and responsibilities. These responsibilities include carrying out the owners/board of directors' business objectives, establishing and maintaining good customer relations, having a working knowledge of the entire cotton production and utilization chain, maintaining good employee relations, ensuring a safe working environment is provided, having a good equipment maintenance/replacement program, and always being aware of current crop and market conditions. A good gin manager wears many hats and this article reviews some of the best practices of a manager that enables a well-run cotton gin. I. GIN MANAGER GENERAL EXPERTISE For the gin to make a profit, quality and reliable service must be provided or customers will go to competing gins...
Journal of Natural Sciences Research
Production and Challenges of gum arabic in Ethiopia: Review
2018 •
Semegnew Tadese
In Ethiopia gum arabic are collected from A. senegal and A. seyal, having large potential for production. However, obtaining precise quantitative information on actual annual production by gum type in the country is difficult because of poor documentation, parallel trade across borders and lack of forest product control offices. The aim of this review is to present the current existing situation of gum arabic production and its challenge in dry lands of Ethiopia and suggest possible measures. The review data has been obtained from electronic web knowledge, Scopus, Google Scholar and Science Direct databases. The study indicated that, gum arabic production mainly from natural exudates and tapping practices. Collection from natural exudates, tapping practices reduces and increases the quality and quantity of gum arabic product respectively. Many analyses show that, around 30,000 metric tons per year of natural gum production potential in Ethiopia. The contribution of gum arabic collec...
Perception, Traditional Knowledge, Uses, and Status of Gum Arabic Production from A. Senegal Tree in Rural Households of Amibara and Liben District, Ethiopia
2021 •
Mister Abebe
Exploring perception, traditional knowledge uses, and status of gum arabic production from A. Senegal tree is crucial to present the existing situation and prospects in rural households of Amibara and Liben district of Ethiopia. Data was collected using key informant interviews, focus group discussions, and household surveys. The household survey data were collected from 441 randomly selected households. Descriptive statistics like mean, frequency, and percentage were used to present the study results. The findings illustrate that the respondents' perception of gum arabic uses is slight since 90.7% of the sampled households responded to the reasons for not engaging in gum collection is I did not know the benefit before. About 58.3% of the sampled households are not engaged in gum collection. The sampled households indicated that 94.8% of them use natural oozing collection method than tapping for the production of gum arabic. The sampled households responded that the relative abu...
