Temperature regulation during kachasu production could help improve the consistency and safety of the locally brewed alcoholic beverage, according to a laboratory science expert. Kelvin Bwalya, Secretary General of the Zambia Association of Applied Science Laboratory Technologists, says small scale producers need appropriate equipment and guidance on controlling temperatures during distillation to improve production standards. Speaking in an interview with Zambian Business Times (ZBT), Bwalya said the government should help local brewers adopt safer production methods instead of relying solely on confiscating brewing equipment. “What we need is to formalize at what temperature the brewing should take place,” he said....
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