Socio-economic Study and Technological Production of Kissangua: A Traditional Angolan Fermented Beverage

Kissangua is an Angolan traditional fermented beverage, generally made from corn flour, consumed throughout the country, mainly produced in the central and southern regions of Angola. It is usually consumed on cultural and festive occasions and is highly appreciated. Despite being a very popular drink, its production remains traditional and on a small scale, with the main points of sale being the street and informal markets. The objective of this study is to understand the socio-economic aspects and traditional processes involved in the production of kissangua. To achieve this objective, a survey was conducted in the cities of Kuito, Huambo, and Malanje involving 35 kissangua producers and 100 consumers, allowing for an understanding of the sensory characteristics of the beverage. The results showed that the production of this beverage is an activity almost exclusively carried out by women. It was possible to identify different technological processes to produce Kissangua, with two processes proving to be the main ones: the producers in Kuito and Huambo apply the same technology, while in Malanje a different process is used. In Huambo, the acceptance criteria for kissangua are related, among other things, to its sweet taste and the presence of coarse flour; in Kuito, they are linked to its sweet taste, the presence of coarse flour, its fermented aroma, and its acidity; while in Malanje, consumers associate its overall appreciation with its sweet taste, the presence of bran, and its coarse flour.