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Making Torshi in Minya: From Basins to Tables
The article discusses the journey of pickling ("Torshi") production in Minya Governorate, outlining the various stages of its manufacturing process—from selecting fresh vegetables, washing, and chopping them, to the fermentation process in safe tanks or barrels. It emphasizes the importance of maintaining quality and following proper methods in production. The article also criticizes unlicensed practices, such as using unofficial "pickling ponds," which pose health and environmental risks. It underscores the necessity of adhering to health regulations to ensure the safety and integrity of the product. The report notes that pickle-making is a traditional craft that has been passed down through generations, highlighting the importance of preserving its quality and avoiding the use of unsafe materials or illegal techniques.
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