Due to the indigenous knowledge of pre-Colombian indigenous tribes
and the new methods introduced by the immigrants arriving from
Europe and other continents, a wide variety of fermented foods are
produced in Latin America. In this book, we have collected
information about the Latin American experience in the production
of dairy, meat and wine. Special focus has been given to fermented
fruits and vegetables as it is part of the genetic heritage of the
South American continent. Pre-Columbian knowledge on preparation of
various fermented food products is covered in the book.
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