March is International Ideas Month. People are encouraged to recognize the potential of their ideas in making a difference. It is a month to think out of the box and come up with an idea, execute an idea or just learn about how small ideas became big.
Biltong has evolved from an IDEA, before the year 1652, to a great meat snack in the American and global market, in 4 steps tabulated below.
- **Khoisan Origins**:
The indigenous Khoisan peoples of Southern Africa were hunters who led a nomadic life. After hunting wild animals such as kudu, buffalo, eland and springbok, they had large amounts of meat that needed to be preserved for consumption over long periods of time. The concept of refrigeration had not yet been invented.They found a way of using salt and traditional herbs to cure the meat and dry it in open air. It worked!
- **European Influence**:
Around 1652, the Dutch arrived in South Africa and were intrigued by the meat preserving process practiced by the Khoisan people.
They added vinegar and other spices to the process and named the final product “biltong”.
It is believed that “biltong” was exchanged for other products in barter trade prior to the money economy.
- **Popularization in South Africa**:
Biltong gradually became ingrained in South African culinary culture, evolving from a practical method of meat preservation to a beloved snack sold and enjoyed by people of all backgrounds.
Its popularity spread throughout the country, becoming a staple at social gatherings, sports events, and family gatherings. Various flavors and seasoning methods emerged, catering to diverse taste preferences.
- **Appeal in the USA Market**:
Biltong's popularity has grown steadily in the USA, driven by factors such as its high protein content, low sugar content (compared to many jerky products), and unique flavor profile.
Health-conscious consumers, fitness enthusiasts, and those following low-carb or paleo diets have embraced biltong as a convenient and nutritious snack option. Moreover, its exotic appeal and connection to South African culture have contributed to its appeal among adventurous eaters and those seeking alternative snacks.
USDA had concerns about salmonella and other microorganisms that are dangerous to human beings, since biltong does not go through the heat lethality step in its processing. In a detailed study by Microorganisms, it emerged that the ingredients used in biltong production resulted in the reduction of salmonella without the heat lethality step. The concerns were allayed.
**Wasn’t it a great idea?**
Overall, biltong's journey from being an idea to preserve meat by the Khoisan people to becoming a popular snack on the global market reflects the interplay of cultural traditions, culinary innovation, and changing consumer preferences over time.