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Periodical article Periodical article Leiden University catalogue Leiden University catalogue WorldCat catalogue WorldCat
Title:Upgrading traditional food processing: smoked meat and fish as case studies
Author:Okonkwo, T.M.
Periodical:West African Journal of Archaeology
Geographic term:Nigeria
food preservation
indigenous technology
Abstract:Traditionally, people in Nigeria, faced with the deterioration of meat and fish intended for human consumption, developed processing techniques aimed at transforming the raw fresh products into other forms that would help increase their shelf life while at the same time preserving their nutritive value, characteristic flavour and overall appeal. This paper examines the traditional methods of producing smoke-dried meat and fish. It discusses the raw materials; the equipment (slaughter slabs, knives and matchets, cooking pots, carting equipment, sharpened sticks, smoking ovens, packaging materials, stores, firewood); production methods; and strategies for the improvement of traditional smoked meat and fish products and their production process, including basic hygiene and cleanliness; the use of common salt and other curing ingredients; the use of intermediate moisture food technique; and ways of improving the hardware and the production process. Bibliogr.