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<p><i>Ayib</i> is a local cottage-type cheese manufactured from buttermilk through acid-heat coagulation principles. <i>Ayib</i> manufacturing is highly integrated with traditional knowledge and practices such as the use of traditional utensils and plant-based sanitation methods. This study aimed to assess ethnographic perspectives on traditional knowledge and processing practices of <i>Ayib</i> (Cottage Cheese) in Ethiopia. A cross-sectional mixed-ethnography study design was used for this study. The study districts were selected using random sampling methods. Data was collected from 210 households using semi-structured interview. Four focus groups’ discussions and direct household observation were also conducted to collect qualitative data. SAS software was used to analysis quantitative data, whereas qualitative data was analyzed using thematic methods analysis. In the study locations, 91.43% of the participants reported that the involvement and empowerment of women were higher in <i>Ayib</i> processing activities. The study revealed that maternal knowledge transfer acts as the driving mechanism that sustains the technical practices, cultural identity, and gender norms related to <i>Ayib</i> processing. About 75.71% of smallholder farmers produced <i>Ayib</i> primarily for home consumption, which indicates its role in enhancing household food security. Moreover, 96.7%, 89%, and 77.6% of the respondents acknowledged <i>Ayib</i>’s importance in daily meals, cultural events, and traditional marriage and social gatherings, respectively. In this study, well-known indigenous dairy ethnotechnologies like spontaneous milk fermentation and container sanitation practices, such as cleaning, fumigation, and rubbing using various local tree leaves, were identified. The research indicates that safeguarding <i>Ayib</i> practices is crucial for biocultural heritage, women’s empowerment, and food security, and argues for their integration into policy not as antiquated practices, but as viable, knowledge-rich systems.</p>

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Ethnographic perspectives on traditional knowledge and processing practices of Ayib (cottage cheese) in Ethiopia

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年7月21日

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  • Lammifyad Chimde,
  • Mitiku Eshetu,
  • Takele Wolkaro,
  • Tesfemariam Berhe,
  • Kefelegn Kebede,
  • Ulfina Galmessa

摘要

Ayib is a local cottage-type cheese manufactured from buttermilk through acid-heat coagulation principles. Ayib manufacturing is highly integrated with traditional knowledge and practices such as the use of traditional utensils and plant-based sanitation methods. This study aimed to assess ethnographic perspectives on traditional knowledge and processing practices of Ayib (Cottage Cheese) in Ethiopia. A cross-sectional mixed-ethnography study design was used for this study. The study districts were selected using random sampling methods. Data was collected from 210 households using semi-structured interview. Four focus groups’ discussions and direct household observation were also conducted to collect qualitative data. SAS software was used to analysis quantitative data, whereas qualitative data was analyzed using thematic methods analysis. In the study locations, 91.43% of the participants reported that the involvement and empowerment of women were higher in Ayib processing activities. The study revealed that maternal knowledge transfer acts as the driving mechanism that sustains the technical practices, cultural identity, and gender norms related to Ayib processing. About 75.71% of smallholder farmers produced Ayib primarily for home consumption, which indicates its role in enhancing household food security. Moreover, 96.7%, 89%, and 77.6% of the respondents acknowledged Ayib’s importance in daily meals, cultural events, and traditional marriage and social gatherings, respectively. In this study, well-known indigenous dairy ethnotechnologies like spontaneous milk fermentation and container sanitation practices, such as cleaning, fumigation, and rubbing using various local tree leaves, were identified. The research indicates that safeguarding Ayib practices is crucial for biocultural heritage, women’s empowerment, and food security, and argues for their integration into policy not as antiquated practices, but as viable, knowledge-rich systems.