Traditional Knowledge and Processing of Ayib (Cottage cheese) in Ethiopia: An Ethnographic Study

Background Ayib is a cottage-type cheese produced through acid-heat coagulation principles. The processing, handling, and preservation of Ayib are highly integrated with traditional knowledge and practices. It plays a crucial role in the social, cultural and economic development of rural communities. Methods A cross-sectional study design and random sampling techniques were employed. Data was collected from 210 households using semi-structured interviews and from 4 focus groups . Household observation was also utilized to collect data. The collected data were analyzed using the SAS JMP18 Pro software. Inductive coding and theme categorization was also performed to analyze the qualitative data derived from interviews and focus group discussion. Result The study revealed that 91.43% of the respondents believed women were more empowered in Ayib processing. Approximately 75.71% of smallholder farmers in the study areas produced Ayib primarily for home consumption. Moreover, 96.7%, 89%, and 77.6% recognized Ayib’s importance in daily meals, cultural events, and traditional marriage and social gatherings, respectively. Various local tree leaves were identified for container cleaning, with 59.18% using Ejersa ( Olea Africana) for fumigation. Conclusions The research highlighted Ayib’s significant roles in household food security, preserving bio-cultural heritage, and women’s empowerment, suggesting the importance of integrating traditional knowledge of Ayib processing into academic and policy agendas to advance the field