Commercialization of Bamboo Wine and Environmental Conservation in Tanzania

2015 Fiscal Year Final Research Report

• Project/Area Number: 25570005
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Area studies
• Research Institution: Kyoto University
• Principal Investigator: Itani Juichi 京都大学, 学内共同利用施設等, 准教授 (20232382)
• Project Period (FY): 2013-04-01 – 2016-03-31
• Keywords: タケ / アフリカ / 酒 / 発酵 / 商品開発 / ブレンド

Outline of Final Research Achievements

This study indicated a possibility that an indigenous bamboo in Africa can contribute to both of the environmental rehabilitation and development of rural economy in the deforesting areas of semi-arid zones. In southern Tanzania, the people make a local beverage of a woody bamboo (Oxytenanthera abyssinica) called ulanji and sell it in the local bars. I documented the making process of a unique beverage and clarified the brewing mechanism through the observation and chemical analysis. At the same time, I found a measure to reproduce the taste of fresh ulanji for commercialization, and then its possibility for soil conservation. This study suggested the availabilities of perennial herbaceous plants for environmental conservation and stability of livelihood in rural area of Africa.

Free Research Field

地域研究