Exploring tua-sabu (brandy) in Timor-Leste: production, marketing, and consumption patterns - a review
DOI:
https://doi.org/10.5902/2179460X87726Keywords:
Palm trees, Sap, Spontaneous fermentation, Distillate fractions, Quality control, Economic valueAbstract
This work provides a theoretical approach to tua-sabu, a brandy of palm sap typical of Timor-Leste, presenting the aspects of production, commercialization, consumption, and quality control. Timor-Leste explores various types of plants with great economic potential, such as the production of rice, corn, coffee, cassava, vanilla, soybeans, and other crops. Some of the main palm trees, such as akadiru, tua-metan, tua-tali, and nuu, are also exploited to produce various products, such as tua-mutin, tua-sabu, sugar, vinegar, and others. Tua-sabu is one of the main products derived from these palm trees, whose production process consists of steps like sap extraction, natural fermentation, distillation, separation of fractions classified as tua-ulun, tua-klaran, and tua-ikun, and bottling of the products. Most of the products are packaged in reused plastic bottles, such as polyethylene terephthalate (PET) from mineral water beverage bottles and high-density polyethylene (HDPE) from cooking oil bottles, which are intended for direct consumption. Furthermore, the hygienic conditions of the bottles used are inadequate, as they are neither sterilized nor subjected to suitable treatments before being used for bottling. Tua-sabu is widely consumed by the Timorese, however, the country lacks quality control standards for commercialization and consumption purposes, in addition to not being registered by state institutions and inspection bodies. One of the factors that explains this is that Timor-Leste does not yet have adequate laboratory conditions or specific standards to control these products, negative factors that compromise the quality and reliability of production, putting consumer health at risk.
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