This work revealed that the mineral salt content of the local waters was causing the variation and by creating a mixture of these minerals an improvement and standardisation of the bread could be achieved.
Oshi li etegameno lyandje kutya Oveta yElundululo lyEvi lyOkomikunda otayi ka eta po elunduluko li wetike koonkambadhala dhetu dhi nasha nelundululo netopolo lyevi li thike pamwe.