Abstract
The alcoholic beverageparakari, a unique fermentation product of cassava (Manihot esculenta Crantz) by the Wapisiana of Guyana, involves the use of a starch-hydrolyzing (amylolytic) mold (Rhizopus sp., Mucoraceae, Zygomycota) followed by a solid-state ethanol fermentation. A detailed study was made of theparakari manufacturing process in the Wapisiana village of Aishalton, South Rupununi, Guyana. Thirty steps were involved inparakari manufacture and these exhibited a high degree of sophistication, including the use of specific cassava varieties, control of culture temperature, and boosting of inoculum potential with purified starch additives. During the fermentation process, changes in glucose content, pH, taste, smell, and culture characteristics were reported for the fermenting mash.Parakari is the only known example of an indigenous New World fermentation that utilizes an amylolytic mold. Manufacture ofparakari is analogous to similar dual fermentations of the Orient, yet independently derived.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
Literature cited
Buettner, R., R. Bode, and D. Birnbaum. 1987. Purification and characterization of the extracellular glucoamylase from the yeastTrichosporon adeninovorans. Journal of Basic Microbiology 27:299–308.
Cronk, T. C., K. H. Steinkraus, L. R. Hackler, and L. R. Mattick. 1977. Indonesian tape ketan fermentation. Applied and Environmental Microbiology 33(5): 1067–1073.
Cutler, H. C., and M. Cardenas. 1947. Chicha, a native South American beer. Botanical Museum Leaflets of Harvard University 13(3):33–60.
Ellis, J. J., L. J. Rhodes, and C. W. Hesseltine. 1976. The genusAmylomyces. Mycologia 68:131–143.
Farabee, W. C. 1924. The Central Caribs. University Museum Press, University of Pennsylvania, Philadelphia, PA.
Forte, J. 1992. The material culture of the Wapishana people of the South Rupununi Savannahs in 1989. Amerindian Research Unit, University of Guyana Press, Georgetown, Guyana.
Hesseltine, C. W. 1983. Microbiology of oriental fermented foods. Annual Review of Microbiology 37: 575–601.
—. 1985. Fungi, people, and soybeans. Mycologia 77(4):505–525.
—,C. L. Featherston, G. L. Lombard, and V. R. Dowell,Jr. 1985. Anaerobic growth of molds from fermentation starters used for foods in Asian countries. Mycologia 77(3):390–400.
—,R. Rogers, and F. G. Winarno. 1988. Microbiological studies on amylolytic oriental fermentation starters. Mycopathologia 101:141–155.
Holmberg, A. R. 1969. Nomads of the Long Bow. American Museum of Natural History Press, New York, NY.
Im Thurn, E. F. 1967. Among the Indians of Guiana, being sketches chiefly anthropologic from the interior of British Guiana. Dover, New York, NY.
Keuth, S., and B. Bisping.1993. Formation of vitamins by pure cultures of tempe molds and bacteria during the tempe solid substrate fermentation. Journal of Applied Bacteriology 75:427–424.
Ko, S. D. 1972. Tape fermentation. Journal of Applied Microbiology 23:976–978.
LeBarre, W. 1938. Native American beers. American Anthropologist 40:224–234.
Matsumoto, N., O. Fukushi, M. Miyanaga, K. Kakihara, E. Nakajima, and H. Yohsizumi. 1982. Industrialization of a noncooking system for alcoholic fermentation from grains. Agricultural and Biological Chemistry 46:1549–1558.
Medwid, R. D., and D. W. Grant. 1984. Germination ofRhizopus oligosporus sporangiospores. Applied Environmental Microbiology 48:1067–1071.
Nout, M. J. R. 1992. Ecological aspects of mixedculture food fermentations. Pages 817–851 in G. C. Carroll and D. T. Wicklow, eds., The fungal community. Its organization and role in the ecosystem. Marcel Dekker, New York, NY.
Nout, M. J. R., T. M. G. Bonants-Van Laarhoven, P. De Jongh, and P. G. De Koster. 1987. Ergesterol content ofRhizopus oligosporus NRRL 5905 grown in liquid and solid substrates. Applied Microbiology and Biotechnology 26:456–461.
Rose, A.H. 1987. Responses to the chemical environment. Pages 5–40 in A. H. Rose and J.S. Harrison, eds., The yeasts. Volume 2. Yeasts and the environment. Academic Press, London, England.
Salick, J., N. Cellinese, and S. Knapp. 1997. Indigenous diversity of cassava: Generation, maintenance, use and loss among the Amuesha, Peruvian Upper Amazon. Economic Botany 51(1):6–19.
Steinkraus, K. H. 1979. Nutritionally significant indigenous foods involving an alcoholic fermentation. Pages 35–59 in C. F. Giastineau, W. J. Darby, and T. B. Turner, eds., Fermented food beverages in nutrition. Academic Press, New York, NY.
Steinkraus, K. H. 1996. Handbook of indigenous fermented foods. Ed. 2. Marcel Dekker, New York, NY.
Wang, H. L., and C. W. Hesseltine. 1970. Sufu and lao-chao. Journal of Agricultural and Food Chemistry 18:572–575.
—,D. I. Ruttle, and C. W. Hesseltine. 1969. Antibacterial compound from a soybean product fermented byRhizopus oligosporus (33930). Proceedings of the Society for Experimental Biology and Medicine 131:579–583.
Whitaker, J. R. 1978. Biochemical changes occurring during the fermentation of high-protein foods. Food Technology 32:175–180.
Yde, J. 1965. Material culture of the Wai Wai. Nationalmuseets skrifter, Etnografisk raekke [National Museum, Copenhagen, Denmark] 10:1–319.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Henkel, T.W. Manufacturing procedures and microbiological aspects ofParakari, a novel fermented beverage of the wapisiana amerindians of Guyana. Econ Bot 58, 25–37 (2004). https://doi.org/10.1663/0013-0001(2004)058[0025:MPAMAO]2.0.CO;2
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1663/0013-0001(2004)058[0025:MPAMAO]2.0.CO;2