Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization

Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization

Abstract The tradition of making fermented foods and beverages in Iraq dates back to 7500 BC. These fermented foods and beverages are represented by meat-, milk-, vegetable-, and fruit-based products reflecting diversity of agricultural production in ancient Iraq (Mesopotamia). Although the recipes...

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Bibliographic Details
Main Authors: Belal J. Muhialdin, Viachaslau Filimonau, Jamal M. Qasem, Salam A. Ibrahim, Hussein L. Algboory
Format: Article
Language:English
Published: BMC 2022-05-01
Series:Journal of Ethnic Foods
Subjects:
Mesopotamia
Traditional food
Heritage cooking
Fermentation
Health benefits
Online Access:https://doi.org/10.1186/s42779-022-00133-8

Internet

https://doi.org/10.1186/s42779-022-00133-8

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