Mabisi is a fermented milk beverage that is extremely popular in southern Zambia. It is not sold in shops, but thanks to interdisciplinary research by universities in Zambia, Zimbabwe, Benin, and Wageningen, official certification is now within reach. What began as a study of bacteria could ultimately lead to higher incomes and greater empowerment for women in rural areas.
In southern Zambia, farmers generally bring their fresh milk to the dairy cooperative by bicycle or on foot. If tests show that the milk arrived too late to be accepted for processing, it can still be used to make Mabisi. This task traditionally falls to the women on the farm. They strain the milk, transfer it to another container, and leave it for several hours to a full day. During this time, the bacteria do their work, and the milk becomes sour and thick. The women then sell the product along the roadside.
Mabisi is popular and sells quickly. Many motorists stop to buy a full jerrycan to take home. The drink has existed for as long as people can remember, and many Zambians will tell you it is good for your health. In shops, however, only a version made from pasteurized milk is available, which differs from the traditional product. There is no fixed recipe or method for the traditional version. Each farm has its own way of making this fermented milk, prompting concern from the Zambian government about the quality of these traditional products.
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In collaboration with universities in Benin, Zimbabwe, and Zambia, Wageningen University & Research (WUR) has studied every aspect of Mabisi. Since 2019, more than ten PhD candidates from various countries have been working on projects examining its microbiological composition and shelf life, value chains, nutrition and health, food security, and women's entrepreneurship. All of these multidisciplinary efforts come together in the project "Traditional Fermented Foods to Promote Food and Nutrition Security in Africa", part of the Wageningen Global Sustainability Programme, which supports this wide-ranging research approach.
Taken together, these research findings could enable the official certification of Mabisi. The Zambia Bureau of Standards (ZABS) is closely involved in the project. Together, they will develop a code of practice that defines and regulates the main production parameters, such as the quality of raw milk and the pH level of the final product. These standards are essential for food safety and for ensuring consistent product quality-key requirements for certification.
Certification would have a significant impact on the incomes of dairy farmers. The cooperative could produce Mabisi itself and bring it to market, contributing to food security and improving the health of Zambians. It would also greatly affect the position of women on the farm, since they are the driving force behind this popular beverage: they develop the recipe, produce it, and sell it.
