Mainstreaming innovative traditional methods and techniques of food preservation and security for commercialisation and sustainable development among the Abagusii

Abstract

Abagusii had many effective techniques and methods for preservation of food, crops and liquid substances. The paper focuses on these methods and techniques for security and freedom from contamination. Most vital methods and techniques which were effective and free from chemical use in preservation of food have been forgotten or become extinct and there is no written research record for reference and academic purposes. This research aimed at mainstreaming and unearthing 27 methods and techniques for preservation of different types of foods and substances. Food was classified in four categories: cooked and preserved; uncooked and preserved; crops harvested and preserved; liquid and preserved. The research used practical experimental techniques and in-depth interviews of old people surviving among the Abagusii with the expertise of the methods and techniques. The key findings were: (i) vegetables were preserved for a long period and used during the occurrence of famine and droughts, (ii) crops especially beans and other cereals were preserved from attack by weevils and other rodents, (iii) cooked food and meat were preserved for long periods without contamination, and (iv) water, blood and other liquid substances were preserved for long periods effectively without contamination. Therefore, the research concludes that the methods were effective and free from chemical substances nowadays mixed in foods for preservation and security but that cause diseases. The traditional methods and techniques should be mainstreamed for the purpose of applied research, commercialization and sustainable development in the modern society. Keywords: Traditional methods; Food security; Food preservation.