Investigation and Chemical Process Design to produce Indigenous Swa from Sorghum in Tigrai.

Abstract

This study investigates and develops a chemical process design to produce Swa, a traditional fermented beverage indigenous to Tigray, Ethiopia. The research encompasses an extensive field assessment of traditional production practices in two representative cities Zalaan Bessa and Aynalem, followed by the development of a standardized, hygienic, and energy-efficient production model. Traditional Swa fermentation processes were characterized by uncontrolled microbial activity, variable quality, high turbidity, and limited shelf life. A detailed physiochemical analysis revealed inconsistencies in alcohol content, extract levels, and pH across different batches of traditional Swa. In response, a novel model using sorghum as a primary ingredient and incorporating controlled fermentation techniques was designed and tested. The model significantly improved the stability, clarity, and sensory attributes of Swa, maintaining quality for up to 11 days, compared to the 1–2-day stability of the traditional counterpart. Furthermore, an energy consumption analysis comparing biomass (eucalyptus) with electricity demonstrated that the new model required only 6.2% of the energy previously used for biomass based production, showcasing its sustainability and scalability. The findings support the modernization of Swa production while preserving its cultural integrity, offering potential for commercialization, improved safety, and reduced environmental impact.