The drink is sometimes adulterated by the addition of substances such as kerosene, embalming liquid or battery acid, which gives the drink more “kick”. [4][5] Drinkers have gone blind or died from methanol poisoning. [3] The water used to make the drink in illegal breweries is often below acceptable sanitary standards and is sometimes contaminated with sewage. For the beverage cost estimation method, we first calculated the average cost of ethanol by dividing the cost of each beverage by the total ethanol content of each beverage at each location. We then averaged this cost of milliliters of ethanol over the ten samples of Chang`aa and Busaa, respectively. Finally, we estimated beverage costs by dividing the individual cost of each beverage at each location by the average cost of ethanol (e.g., 40 shillings/0.67). We also calculated an error value in millilitres in each beverage type by subtracting the volume of ethanol in each beverage when estimated after cost from the measured volume of ethanol in each beverage for each of the 20 samples. Among other things, the bill aims to legalize busaa, a traditional beer popular in the region, and has gone through various phases, including public participation and control. All samples must be taken at 12:00 and frozen in a freezer at −40°C within one hour of collection. We decided to collect at 12 o`clock as there was no specific time of day when most people reported visiting breweries and controlling different Busaa forces throughout the day. Because busaaa is a grain-based fermented beverage, ethanol content may vary after brewing, depending on a variety of factors, including the rate of oxidation and the amount of sugar and yeast remaining in the brew (Scott and Reed, 1975). The frozen samples were then transported to the Kenya Bureau of Standards in Nairobi for ethanol levels.
This study was classified as “liberated” by the Institutional Research and Ethics Committee of the Moi University School of Medicine. The average cost per milliliter of ethanol for traditional brewing was 0.67 and 0.57 shillings for Chang`aa and Busaa, respectively. After subtracting the estimated ethanol content using the measured ethanol cost estimation method for each of the ten Chang`aa samples, we found that the difference values were lower than when using the standard beverage estimation approach. However, 30% of the sample showed differences of at least (+/) 12.5 ml (Fig. 4). The difference values for Busaa were lower, with 10% of the sample showing differences of at least (+/) 12.5 ml (Fig. 5). The volume of ethanol measured per serving ranged from 14.2 to 84.5 ml for Chang`aa and from 11.3 to 48.2 ml for Busaa (Table 1).
Bhoke spoke after a woman who sold alcohol at her bar in Kibra was charged with possessing five litres of busaa at her Mashimani club, which prosecutors said was illegal. We have classified Chang`aa and Busaa into two distinct beverage categories due to the two different brewing processes, distillation and fermentation, respectively. The volume of ethanol measured per portion of the infusion (in millilitres) was considered the gold standard for all analyses. We calculated the volume of pure ethanol per serving for each of the 20 samples by multiplying the percentage of ethanol for each particular beverage by the serving size of the beverage (millilitres of ethanol measured per serving). The rest of the calculations compared two different methods of estimating alcohol consumption, which was the gold standard. The five traditional brewers were women. All brewers said busaa was produced locally, while two brewers reported importing chang`aa from rural areas. The brewing methods were as follows: Brewers describe Busaa production on average 6-7 days. Decomposing cornmeal is mixed with water and fermented for 3-4 days, then heated over a fire on a large saucepan or iron foil. Yeast and water are added to the fermented mixture and it is fermented for another 3-4 days.
The mixture is then filtered (by crushing) through a cloth bag to create the stronger busaa. Adding hot water to the mixture and refiltration gives the busaa weaker. To make Chang`aa, brewers start with the mixture that remains after making the busaa. Sugar and water are then added to the mixture, which is fermented for 3-4 days. The mixture is then distilled by boiling over a flame with a pot of cold water to create condensation (chang`aa). The first batches of condensation produce the strongest Chang`aa, while subsequent batches produce the weakest Chang`aa. Ann, however, pleaded guilty and asked for clemency. She told the court that she got involved in Busaa`s agreement to care for her three children because she had no better options.
After being illegal in Kenya for many years, the Kenyan government legalized traditional home-brewed spirits in 2010 to remove activity from establishments where toxic chemicals are added to the brew to make it stronger. [1] Under the new law, chang`aa must be manufactured, distributed and sold in glass bottles, and retailers must display health warning labels. Sales to persons under the age of 18 are still prohibited, as is sales via vending machines. Anyone who produces or sells adulterated Chang`aa faces sentences of five million shillings, five years in prison, or both. [2] Chang`aa is generally much cheaper and stronger than other alcoholic beverages, making it the beverage of choice for many. This is the first published study to report systematic chemical analyses of traditional beers in Kenya. We found that the average Chang`aa drink was equivalent to two standard drinks in the US and 3.5 drinks in the UK. The average Busaa drink was equivalent to 1.3 glasses in the US and 2.3 drinks in the UK.
We also tried to determine whether estimating alcohol content after cost would provide as accurate an estimate of ethanol content as estimating ethanol content by volume. We found that the accuracy of the two methods for estimating ethanol content showed at least comparable accuracy. The cost estimation method resulted in an overall underestimation of 8.4% for demand in Chang`aa and an overestimation of 5% for demand in Busaa. Anglican Church of Kenya (ACK) Bishop George Mechumo said legalizing the traditional brew would hinder development and affect the quality of education in the region. Traditional homemade brewing is thought to account for the highest proportion of alcohol consumption in sub-Saharan Africa. In Eldoret, Kenya, two types of beer are common: chang`aa, spirits, and busaa, corn beer. Local residents refer to the amount of beer consumed by the amount of money spent, suggesting a culturally relevant estimation method. The purpose of this study was to analyze the ethanol content of Chang`aa and Busaa; and two methods of estimating alcohol: consumption after cost and consumption by volume, the latter being the current international standard. Laboratory results showed that the average ethanol content was 34% (SD = 14%) for Chang`aa and 4% (SD = 1%) for Busaa. The standard unit equivalents for Chang`aa and Busaa were 2 and 1.3 (US) and 3.5 and 2.3 (UK) respectively. Using a computer-aided approach, the two methods yielded comparable results. We conclude that the estimate of the cost of alcohol content is more culturally relevant and does not differ in precision from the international standard.
Chang`aa beverage portion sizes ranged from 70 to 260 ml, while Busaa drink portion sizes ranged from 260 to 1,100 ml (Table 1). There were significant differences in portion sizes of containers for alcoholic beverages (Fig. 1). “I call on Governor Lusaka not to sign this bill because it would force our people to drink most of their time at the expense of work,” Bishop Mechumo said.
