Milk Processing System in Southern Peru, Andean Highland : Diffusion and Transition on Milk Processing in Areas Where Milk Processing Hadn't Been Conducted

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  • ペルー南部アンデス高地の乳加工体系 : 乳加工がなかった地域での乳加工

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Abstract

The purpose of this paper is to understand 1) the milk processing system which is adopted by the local Quechua peoples, and 2) to analyze the background to make the Quechua peoples accept its technique in the southern Peru, Andean highland. The technique of cheese making by rennet is only diffused in the southern Peru, Andean highland, although the maturation techniques of cheese and other techniques than cheese making have not been adopted. As the background on the only acceptance of the solidifying-additives using series such us the technique to make the non-maturing type cheese, it was considered that 1) the taste are harmonized between salty cheese and the local food mainly based on potato and maize, 2) the adoption of cheese making decrease the labor force of local Quechua peoples in the slope area, and 3) the natural environment such us year-round mildness of air temperature and semi-aridity in the tropical highland become the barrier against the cheese maturing. It was concluded that "the food system deeply dependent on potato and maize", "the decrease of labor force in the slope area", and "yearround mildness of air temperature and semi-aridity" are the core factors which deeply influence on the diffusion and transition of milk processing system into the southern Peru, Andean highland.

Journal

  • ヒマラヤ学誌

    ヒマラヤ学誌 12 123-131, 2011-05-01

    The Association for the Studies of Himalaya, Kyoto University ; High Altitude Project in Research Institute for Humanity and Nature

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