Case example 4: Uganda

“Tonto is a traditional brew produced from juice obtained from special varieties of bananas. The common local banana varieties used in making tonto are kisubi, ndizi, musa, kivuru, kabula and mbidde. Another common name used for the brew in central Uganda is mwenge bigere. It is mostly consumed in central and western Uganda, where banana growing is a major agricultural activity, and in urban areas all around the country at social gatherings and in bars. In various parts of the country, it is a source of income for many families. The production of tonto is as follows: Green bananas are ripened for 3–5 days in a covered, previously warmed, pit lined with banana leaves to ensure uniform temperature. The juice is extracted from the ripe banana by squeezing, by a group of men using their feet after mixing with spear grass. The juice is then filtered through grass held in a calabash funnel and diluted with water in known ratios. Roasted and ground sorghum is added to the diluted banana juice in a canoe-shaped wood container. The fermentation broth is then covered with banana leaves and split banana stems in a warmed pit and incubated for 2–4 days. The alcohol content in tonto ranges between 6 and 11% v/v and is consumed from small gourds using straws.

Source: Mwesigye & Okurut (1995)”

Source & © WHO  Global Status Report on Alcohol 2004, p.20