Indigenous Knowledge, Processing Method, and Future Potential of Areke and Tella: Traditional Fermented Beverages in...

In Ethiopia, there are many forms of art in the area of local alcoholic fermentation. Beverages made locally using indigenous knowledge are known as traditional fermented alcoholic beverages. Local fermented alcoholic beverages are consumed by diverse ethnic groups in the country. Different traditional beverages made with fermentation in Ethiopia, such as Shameta, Borde, Imbushbush, Winetej, Tella, Tej, Keribo, Korefe, Buqri, Duka, and distilled spirits such as Katikala or Areke. Traditional Tella and Areke alcoholic beverages are the most popular homemade beverages, made on a small scale and sold by local alcohol vendors from their houses. The process of fermentation is uncontrolled, spontaneous, and natural. The most common microorganisms found during the fermentation of these indigenous alcoholic beverages are lactic acid bacteria and yeasts. Areke is a locally produced distilled alcoholic beverage produced from the results of fermentation that are made almost identically to Tella with the exception of the fermentation mass. The three fundamental steps in the Tella preparation procedure such as "tenses," "difdif," and "Tella." The growing interest in traditional and functional beverages worldwide promises upgrading and commercialization of Areke and Tella by standardizing the processes, which could create local employment, generate income, and promote cultural tourism. However, challenges such as a lack of standardization, inconsistent quality, and insufficient scientific evidence must be addressed. To transition these traditional beverages into industrial production, further research is required. This review summarizes scientific information on indigenous knowledge, processing methods, microbial dynamics, metabolic profiling, functional properties, and the future commercial potential of Areke and Tella, traditional fermented beverages in Ethiopia.