A Manufacture of Kachasu, a Traditional Distilled Liquor in Lusaka, Zambia
Keywords:
Kachasu Production, Traditional Distilled Liquor, Spontaneous Fermentation, Alcohol Content, Public Health Risks
Abstract
This study examined the manufacturing processes and safety concerns of kachasu, a traditional distilled liquor produced in Zambia and other African countries. Despite being illegal in Zambia, the production and sale of kachasu continues, raising public health concerns due to unsanitary manufacturing conditions and high alcohol content. The research involved key informant interviews with fourteen processors from high-density compounds in Lusaka, revealing the use of raw materials such as maize malt, sugar, water, and starter cultures from previous batches. Seven distinct production methods were identified, each involving spontaneous fermentation and distillation. The alcohol content of kachasu ranged between 20 per cent and 70 per cent, with three different grades collected during distillation. The unsanitary conditions of production, including the use of makeshift distillation equipment and contaminated packaging materials, pose significant health risks. This study highlights the need for regulatory oversight to improve the safety of kachasuand mitigate its potential public health impacts.References
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3. Gadaga, T. H., Nyanga, L. K., & Mzingwane, M. L. (1999). Traditional alcoholic beverages in Zimbabwe: their fermentation and quality aspects. Food Control, 10(4-5), 329-333.
4. Gould W, Professor E, (1994), CGMPs Food Plant Sanitation, 2nd edition, CTI Publications pages 1-279.
5. Ghasemzadeh I., Namaz S.H., (2015) Review of bacterial and viral zoonotic infections transmitted by dogs, Journal of Medicine and Life Vol. 8, Special Issue 4, 2015, pp:1-5
6. Kim, D. H., Jeong, D., Song, K. Y., & Seo, K. H. (2018). Comparison of traditional and backslopping methods for kefir fermentation based on physicochemical and microbiological characteristics. LWT, 97, 503–507. https://doi.org/10.1016/j.lwt.2018.07.023
7. Lusaka Times. (2021). Chainama Hills Mental Hospital admits 70 mental patients, majority alcohol-induced. Retrieved from https://www.lusakatimes.com/2021/09/13/chainama-hills-mental-hospital-admits-70-mental-patients-majority-alcohol-induced/
8. Lyumugabe, F., & Songa, E. B. (2019). Improving the quality of banana beer by the use of selected yeast strains. The Journal of MacroTrend in Agriculture and Natural Resources, 7(3), 343-348.
9. Melikoglu, M., Singh, V., Leu, S. Y., Webb, C., & Lin, C. S. K. (2016). Biochemical production of bioalcohols. In Handbook of Biofuels Production: Processes and Technologies: Second Edition (pp. 237–258). Elsevier Inc. https://doi.org/10.1016/B978-0-08-100455-5.00009-6
10. Mkuu, R. S., Kessy, J. F., & Ng’ong’ola-Manani, T. A. (2019). Fermentation profile of traditional maize-based opaque beer brewed with lactic acid bacteria, Saccharomyces cerevisiae and non-Saccharomyces yeasts. Heliyon, 5(11), e02792.
11. Ndife J., Ugwuona F.,(2019) Optimization of Malting and Saccharification in the Production of Malt Beverage From Maize, Nigerian Journal of Agriculture, Food and Environment. Retrieved from https://www.researchgate.net/publication/333951132_OPTIMIZATION_OF_MALTING_AND_SACCHARIFICATION_IN_THE_PRODUCTION_OF_MALT_BEVERAGE_FROM_MAIZE
12. Nyanga, L. K., Nout, M. J., Gadaga, T. H., Theelen, B., Boekhout, T., Zwietering, M. H., & Van der Vossen, J. M. (2008a). Yeasts and lactic acid bacteria microbiota from masau (Ziziphus mauritiana) fruits and their fermented fruit pulp in Zimbabwe. International Journal of Food Microbiology, 126(1-2), 44-52.
13. Nyanga, L. K., Nout, M. J., Gadaga, T. H., Theelen, B., Boekhout, T., Zwietering, M. H., & Van der Vossen, J. M. (2008b). Yeasts and lactic acid bacteria microbiota from banana (Musa sp.) and maize (Zea mays) and their fermented products in Zimbabwe. International Journal of Food Microbiology, 122(1-2), 52-60.
14. Ohimain, E. I. (2016). Kaikai, Ogogoro and Apeteshi: a review of scientific evidence and literature on the social, economic, health and environmental consequences of illegal alcohol. Food Science and Nutrition Research, 2016.
15. Okienczuk R.,2023, Quest for More :: Lotoko, a Congolese moonshine Retrieved from https://www.questformore.com/lotoko-a-congolese-moonshine/ 01.06.2023 @17:58
16. Pepin C, Marzzacco C, (2015) The Fermentation of Sugars Using Yeast: A Discovery Experiment, Retrieved from https://www.researchgate.net/publication/275031809_The_Fermentation_of_Sugars_Using_Yeast_A_Discovery_Experiment
17. SI-18-of-2020_-Portable-Spirits. (n.d.). Zambia
18. Tamang P., Kailasapathy J, (2010), Fermented Foods and Beverages of the World, CRC Press, Pages 124 – 445.
19. Udota, J. N. (2007). Processing of maize malt. In: Handbook of Maize: Its Biology. Springer, Dordrecht. https://doi.org/10.1007/978-0-387-36601-3_42
20. Zimmermann L., (2023), Studies assess composition and safety of chemicals in recycled HDPE, Retrieved from https://www.foodpackagingforum.org/news/studies-assess-composition-and-safety-of-chemicals-in-recycled-hdpe
Published
2024-11-15
How to Cite
1.
Takayindisa S, Moonga H, Shindano J. A Manufacture of Kachasu, a Traditional Distilled Liquor in Lusaka, Zambia. Journal of Agricultural and Biomedical Sciences [Internet]. 15Nov.2024 [cited 16Jul.2025];8(1). Available from: https://journals.unza.zm/index.php/JABS/article/view/1196
Section
Agriculture Sciences
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