Share
There was no fridge in ancient times. People relied on natural methods to preserve seasonal fruits for a longer period of time. Yet they were more technologically advanced than in modern times. Several ancient cultures have presented us with mindblowing state-of-the-art practises that utilise natural resources and techniques, from lighting an entire home with a single candle to automatic locking doors. Along with this, their approach to improving food culture practises was also remarkable.
One such advanced practise is found in Northern Afghanistan, which has been going on for hundreds of years. Kangina (or Gangina) is a widely used food preservation practise in Afghanistan but is not much known outside its borders. This method is used to preserve seasonal fruits, mostly grapes, which are a staple of Afghani cuisine.
Afghanistan is one of the most ancient grape growing areas in the world. Its geographical area has been known for cultivating grapes since 2000 B.C. Northern Afghani people have been utilising this method of preserving grapes, which are a summer and autumn fruit, until the end of the winter month and enjoying their refreshing flavour all year long.
In this fruit preservation method, the use of mud straw containers that look like sourdough bread can be seen. The earthenware blows or Kangina, are made with two layers of clay-rich mud, with each layer moulded into a blow and sun baked. After the earthenware bowls are completely dried, fresh fruits are put inside them and then sealed airtight, forming a single closed vessel. One container can store up to 1kg of fruits at a time. Once fruits are sealed inside the kangina, they are then stored in a cold cellar-like place away from any sunlight. Some people even prefer to bury them underground for storage.
Storing fruits and grapes in kangina is a form of passive, controlled atmosphere storage. The clay helps in providing enough oxygen to grapes to keep them alive, while the carbon dioxide in these containers restricts the grapes' metabolism and prevents any fungal development.
The gradual gas diffusion through the clay minimises the loss of water vapour, preventing the grapes' moisture, which keeps them from evaporating. Additionally, the clay and straw mixture absorbs any moisture that would promote the growth of bacteria. The flavour and health benefits may also stay the same because this procedure eliminates the need for added chemicals or preservatives.
Regardless of being a centuries old practise, not much scientific research has been done on this method of food preservation. Yet, this is a tried and tested method that can be used for sustainable food prevention and to help people switch to natural technologies.
