It has been 13 years since publication of the first edition of Industrialization
of Indigenous Fermented Foods. In this new edition, we include new developments
in the processing of soy sauce, Japanese shoyu, Japanese miso,
Japanese sake, Malaysian tapai, African indigenous millet, sorghum and
maize beers, African mageu, and African ogi and gari. Over the past decade,
a number of indigenous fermented foods have been further industrialized.
Among these are tempe, which was originally Indonesian and Malaysian but
has been adopted by consumers in the United States, the Netherlands, and
Japan. This edition covers the industrial development of tempe manufacture
in Indonesia and Japan, comparing the practices in these countries. Industrialization
of Japanese natto fermentation is included in this edition, along
with the closely related African dawadawa and Indian kenima production.
Pulque is the most ancient alcoholic beverage in Mexico, and it is a major
source of low-cost vitamins for Mexican children. Its industrial production
is also covered in this volume