Preservation of milk
Wagogo and Wamasai farmers use the wood of ‘Msingisa’ (Boscia angustifolia), ‘mtumba’ (Boscia grandifolia), ‘mkuliza’ (maerua angolensis), ‘mwima chigula ’ (Maerua parvifolia), ‘msisilo or mtego’ (Diplorychyus spp), Capparis fascicularis, Euphorbia Candelabrium, Mundulea sericea trees or shrubs to sterilise the container in which milk is to be stored (Chenyambuga et al., 1993). The wood of any trees/shrubs mentioned above is burned so that it generates smoke. The container, made from gourds, is fumigated with this smoke and washed with clean water to remove the charcoal dust before storing milk in it. Pre-treating the container in this way is believed to increase the shelf-life of the milk. It can remain up to 2-3 days without fermenting. The gourd also imparts a desirable flavour to the milk.
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