MASVINGO – Authorities in the Masvingo City Council have banned the consumption of the potent Kambucha/Kombucha drink during working hours following incidents in which some city workers have been reporting for work drunk.

In an internal memo addressed to all heads of department within the local authority, authorities said they were acting on the advice of council doctors who have stated that the drink was an alcoholic substance.

“It has come to our attention that some council employees come to work whilst drunk due to consumption of alcohol and other intoxicating substances.

“It has also been noted that some employees are seen consuming Kambucha drink during working hours in the guise that it is medicinal.

“However, we are reliably and authoritatively advised by the council’s medical doctor that the drink contains alcohol.

“It is advised that the consumption of Kambucha drink during working hours be banned with immediate effect,” read the memo in part.

The introduction of the popular beverage not too long ago has divided opinion among consumers with stakeholders haggling on whether it should be classified as an alcoholic or medicinal drink.

The fermented drink was found to contain less than 1 percent alcohol and qualifies to be classified among non-alcoholic drinks, according to the country’s trade laws.

The Alcohol and Tobacco Tax and Trade Bureau (TTB) considers Kambucha non-alcoholic if it contains less than 0.5% alcohol.

This level applies to most Kambucha products on grocery store shelves.

However, illicit brewers in Zimbabwe and Zambia are taking advantage of the policy gap to push unregulated Kambucha brands.

Likewise, alcoholics have exploited this to openly consume it at work while taking advantage of that it has been classified as medicinal.

Others, mostly men, consume it for its supposedly sex enhancing properties.

Kambucha fermentation involves use of a Symbiotic Culture of Bacteria and Yeast (SCOBY) to ferment sweetened tea.

The SCOBY, also known as the “mother” or “mushroom”, is a slimy, gelatinous disc that contains a mixture of bacteria and yeast.

Over 7-21 days, the bacteria and yeast in the SCOBY consume sugar and produce a variety of organic acids, enzymes, and other compounds.

This process is known as fermentation, and it creates Kambucha’s characteristic tangy, slightly effervescent flavour.

During fermentation, the SCOBY may also produce a small amount of alcohol as a by-product.