FermenteaWhere food goes to change

Equipment

626 sourced equipment pages: vessels, tools, appliances and built structures.

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Illustrative handmade wooden package for Santa Luzia marmelada, with its flat cover partly slid aside to show a block of quince paste.
Equipment

Wooden boxes for Santa Luzia marmelada

Handmade wooden boxes package Santa Luzia’s firm quince paste in Goiás. Their exact dimensions, wood species and construction are not documented.

Boxes and cases
Cidade Ocidental, Goiás
Watercolor illustration of a long woven plant-fibre WaiWai tipiti with looped ends, shown empty and at rest.
Equipment

Tipití

Tipití is a long, flexible woven basket press used to squeeze grated cassava mash. Its looped ends let a maker suspend and stretch the tube; it is a processing tool, not a fermenting vessel.

Presses and weights
Guyana
Photorealistic stainless-steel coffee bioreactor with an upright cylindrical tank, top-mounted drives, conical base and bottom outlet.
Equipment

Closed coffee fermentation drums, tanks and bags

Contemporary vessels used to ferment coffee cherries or pulped coffee with restricted air exchange. Drums, rigid tanks and hermetic bags differ in material and monitoring; “anaerobic” alone does not describe a batch's conditions.

Tanks and vats
Brazil
Illustration of a broad copper tacho cooking guava and bubbling goiabada cascão over a separate brick wood-fired hearth, with a wooden paddle.
Equipment

Copper kettle for goiabada

The tacho de cobre is a broad copper kettle used to cook guava and sugar into goiabada cascão in São Bartolomeu, Minas Gerais. Local accounts pair it with a wood-fired brick hearth.

Kettles, coppers and boilers
São Bartolomeu, Ouro Preto