Chemical Analysis and Documentation of an Ethnic Indigenous Beverage, Tej and Areki of Ethiopia

Alcoholic beverages have been a part of human dietary culture for a long time. In Africa, people consume fermented alcoholic beverages on different occasions, and the production of these beverages depends on the type of food, the fermentation process duration, and the microbes used for fermentation. Ethiopia is one of the countries where many traditional fermented beverages, such as Tej, Areki, Tella, kribo, borde, and korfe, are prepared and consumed. However, there is limited information available regarding these indigenous products. Most of the recipes and preparation methods are not documented or studied.