Yeasts and Bacteria. Indiginous methods for food preparation are important. Can I ask for an important aspect of food preparation to be considered in responses: how are yeast and bacterial cultures maintained and treated? Their nature and quality are of course critical to breads, beers, yogurts and cheeses, with impact on digestibilty, uses, and safety of foods. There is usually involvment of local strains, perhaps not formally cultured but carried to the food product from skin, earthenware or leather containers, or the local environment. Others are maintained as cultures or by keeping back some mixture each time the food is prepared. 'Modernization' will threaten microbial strains introduced in food preparation.
Links and resources:
Indigenous Peoples’ food systems: the many dimensions of culture, diversity and environment for nutrition and health
Comparative Assessment of Indigenous Methods of Sweet Potato Preservation among Smallholder FArmers: Case of Grass, Ash and Soil based Apporoaches in Zimbabwe
FSN Forum discussion: Looking back to effective rural practices ... Did we miss something?
The FSN Forum is supported by the project Coherent food security responses: incorporating right to food into global and regional food security initiatives.