In recent years there has been increasing recognition by researchers, governments and development agencies That Indigenous Knowledge System (IKS) is one of the sources of knowledge which can be easily understood, accessed and useable to, particularly, people and communities in developing countries. Namibia, as a developing country is no exception in this case. The aim of this study is to present the production processes of oshikundu, a traditional fermented beverage in northern Namibia and to identify the practices that have potential for commercialization. The general IKS best practice protocol of the United Nations Educational Scientific and Cultural Organization and the Netherlands organization for international cooperation (known as Nuffic) will be used to evaluate the production processes that would lend oshikundu for commercialization. The research was carried out in the four O northern central regions of Namibia, where the majority of the inhabitants live in rural areas and where they produce and drink oshikundu in the traditional way. The results will be used to draw conclusions, implications and possible applications of how the oshikundu can be processed better and possibly made accessible in modern shops without changing too much its traditional taste.
Hina Mu Ashekele, Werner Embashu and Ahmad Cheikhyoussef, 2012. Indigenous Knowledge System Best Practices from Namibia: The Case of Oshikundu Processing Methods. Trends in Applied Sciences Research, 7: 913-921.