Cultural Values and the Coliform Bacterial Load of "Masato," an Amazon Indigenous Beverage

Abstract

Access to safe drinking water is limited in many isolated areas, such as the Amazon where Indigenous peoples frequently reside. Identifying safe forms of drinking water accepted by the communities could have positive health benefits for Indigenous peoples. Many Amazon Indigenous peoples traditionally prepare and consume a fermented beverage called masato, which is frequently the only form of water consumption. Despite its widespread consumption and evidence of the health benefits of fermentation, masato remains poorly investigated. We partnered with a Shawi Indigenous community in the Peruvian Amazon to conduct participatory photography to research masato preparation, and to characterize key cultural features and to assess the presence of total and fecal coliform bacteria by using a membrane filter technique. Pictures show that masato preparation is a key part of cultural practices and that there are clear gender roles in the preparation process. We found that 100% of communal water sources (26/26) were contaminated with coliform bacteria; by contrast, fewer, 18% of masato samples (2/11), were positive for coliform. This exploratory study suggests that fermented beverages like masato merit further investigation as they represent an Indigenous method to improve water quality in Amazonian communities where water safety cannot be assured.

Keywords: Amazonia; Fermentation; Indigenous food; Indigenous knowledge; Masato; Peru; Shawi; Water safety.

Figure 1

Masato preparation in one Shawi Indigenous community of the Peruvian Amazon. Shawi Indigenous people of the Peruvian Amazon transform cassava into a fermented beverage called masato. This series of pictures show the different stages of masato production: from planting cassava to preparing the beverage. It includes the cultural Shawi gender roles throughout the process. The typical preparation process is as follows: a The father or an adult male will initially clean and prepare the cassava garden; b then a women will plant and harvest the cassava, as well as weed the garden, while the cassava grows; c women harvest and select the cassava; d cassava is peeled and placed in traditional baskets that are typically made (knitted) by men; e cassava is carefully washed in the river by one woman, and water from this same river is used to boil the cassava; f cassava is placed in a big pot with water for boiling and water is transported from the river to boil the cassava; g boiled cassava is placed in a wooden container for mashing; h at this stage sweet potato, sugar cane juice, and, when in season, sachapapa (purple potato), are added; i at this point, women chew a portion of the cassava to enhance the flavor and the women’s saliva is one of the main sources of the microbial community present in masato; j then, the masato is ready to sit overnight before it is drank; k big clay containers are used for storing and fermenting the Masato; l a portion of the masato mash is set apart in a bowl to later be mixed with communal water (e.g., river or stream) for the preparation of the masato beverage, drunk to quench thirst, for men during hunting; m the masato beverage served in a mocahua bowl; n the wooden instruments used in cassava production are usually made by the father of the family; and, finally, o the oldest father of a household is carving a piece of wood to prepare a ladle, and his wife and daughter will use it in the preparation of masato. Note Pictures were taken during a photographic project in July 2017. All participants have provided their written consent to utilize pictures for academic and educative purposes.

Figure 2

Presence of fecal coliform in water samples collected in a Shawi community in the Amazon of Peru.