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THE TECHNOLOGY AND ECONOMICS OF SLAKED LIME (KAMBANG) MANUFACTURE FOR BETEL NUT (BUAI) MASTICATION IN PAPUA NEW GUINEA, D Mahony NJ Quinn 1985
THE TECHNOLOGY AND ECONOMICS OF SLAKED LIME (KAMBANG) MANUFACTURE FOR BETEL NUT (BUAI) MASTICATION IN PAPUA NEW GUINEA, D Mahony NJ Quinn 1985
J
I
II
1. INTRODUCTION
---------------------------~------------------------------------
~ Melanesian pidgin term .
Mahoney et al. ~qmbang Technology
Air tight packing and rapid sale are important as the slaked
lime may absorb moisture and its free-running consistency will be
lost. Over extended periods of time, the slaked lime will slowly
absorb carbon dioxide, and revert to calcium carbonate (3):
3. ANALYSIS OF ,!g\..~BA..."iG
t Mean of 7 samples.
5. KAMBANG ECONOMICS
2 3 4 5
RMWHiG
MAOAt~G LI ME
50
P
E
p
I-~
E
tJ
T
RntH( I NG
40
P
E
F
e
30t
~ 20t
131
2 3 4 5
RrHH< I HG
FIGURE 3: RANKING OF COMMERCIAL LIME
Mahoney et al. Kamban9 Technology
--------------------------~--------------------------- ----
DATE DAY NUMBER MEAN WEIGHT (kg) STD DEV.
-----------------------~------------------------------ -----
-------------------~---------------------~------------
----
TOTAL: 350 MEAN: 11. 6 kg
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Hahoney et ale Kamban~ Technology
6. CONCLUSIONS
cJ;:'opping. li~J"!:
and CanbetT(1)
Mahoney et al. Kambang Technology
KAMBANG SURVEY - FORM A
APPENDIX 1
~
WHEN YOU BUY KAMBANG, WHAT FACTORS ARE IMPORTANT:
MOISTURE:~ FREE
FLO\~II~G
ISTICKY I UNIMPORTANT
OTHER FACTORS:
Provi nee"
•.
--
Mahoney !;?t a1. Kamban2 Technology \. )
KP,MBJ\NG SURVEY
APPENDIX 2
You are given three samples of kambang. Please chew the betel nut, and
try all three kambang samples.
Yu gat tY'ipe la kain kambang. Na mipe la la'i/< bai yupe la kaikai buai na
tY'aim ol dispela kain kain kanibcmg.
1. Rank the three samples, so that Box 1 is the sample you like the most,
and Box 3 is the sample you like the least.
MipeZa laik bai yupela i tl'aim ol dispela karrJ)(mg~ na putim narrba long
wanem kain karribang yu laik moa. Msem narriba wan yu laikim tl'U~ narriba tu
yu la'ikim Uk lik~ na narrba three yu no laikim tumas.
1. 2. 3.
D
D
D
2. Please tick the box below which best describes the taste of the sample of
karrbang you pre fe r the mos t:
PZis ti7dm (./) bol-d,s long kCu'Tbang yu ting & gutpe la stret long laik
b~~long yu:
D Like slightly.
Yu laikim
D
Neither like nor dislike
Yu Zaikim IiI< Iik tasol
D
Dislike slightly
o
Di s 1 ike very much
Y1£ no laikim tY·u