Table 1.
Study sites, cattle population and dairy cooperatives per province.
Table 2.
Demographic information of the respondents.
Fig 1.
Types of fermentation containers used.
These include: a. calabash, b. plastic bucket & 2.5 litre containers, c. metal container and d. earthen pot.
Fig 2.
Proportions of key mabisi production process parameters of the respondents’ responses.
The parameters include the following: a. type of sieve used, b. type of fermentation container, c. incubation place during fermentation, d. period of fermentation (time), e. increase in fermentation time (period) during the cold season, and f. the determinants of the end fermentation.
Fig 3.
Flow diagram of 7 mabisi production methods.
Each method is denoted by a roman numeral from I-VII, which are as follows: I-Tonga, II-Thick tonga, III-Backslopping,IV-Illa, V-Barotse, VI-Creamy and VII- Cooked.
Fig 4.
Regional distribution of different mabisi production methods.
The large pie chart outside the map shows the overall proportion of the production methods for the country whereas each of the ones inside map shows the regional distribution. (Blank map courtesy of d-maps.com).
Fig 5.
Distribution of proportion of mabisi producing respondents’ tribes (ethnic groups).
The overall proportion is shown in the large pie chart outside the map and regional distribution are shown inside in the map. (Blank map courtesy of d-maps.com).
Fig 6.
Correspondence analysis (CA) of production practices and tribes (ethnic groups).
The fig shows the tribes that practice a certain production method are grouped around it. The production methods in this fig are; tonga, thick tonga (Removal of whey), cooked, illa and barotse types whereas the tribes are listed in Fig 5.
Fig 7.
Correspondence analysis of production practices and geographic location.
The fig shows provinces grouped around the production methods mostly practiced in their regions.
Fig 8.
Correspondence analysis of production practices and fermentation time.
The fig shows the fermentation time associated with the production methods.
Fig 9.
Correspondence analysis of production practices and fermentation container.
The fig shows the type of fermentation container linked to a particular mabisi production method.
Fig 10.
Washing practices of fermentation containers and their proportionate use.
Table 3.
Foods consumed with mabisi.