Sharma P.K.,Krishi Vigyan Kendra CSKHPKV |
Thakur S.K.,Krishi Vigyan Kendra CSKHPKV |
Manuja S.,Krishi Vigyan Kendra CSKHPKV |
Pardeep K.,Krishi Vigyan Kendra CSKHPKV |
And 5 more authors.
Asian Agri-History | Year: 2011
Processing of foods using location specific wisdom and conservation of food related resources has been largely due to incremental and cumulative learning among the societies living in close connection with nature. In view of the importance of location specific traditional knowledge in processing of foods, a study was conducted among the local inhabitants of Lahaul Valley in northwestern Himalayan region of Himachal Pradesh. Information was collected using extensive surveys and focused group discussions during the training camps. The study demonstrated that the local people prepare a range of beverages and food products, e.g., Chilra, Chang, Sara, and Churpe. As a part of their routine diet, they consume most of these traditional products having cereals as the main substrate. These traditional beverages and foods are mainly based on cereals such as wheat (Triticum sp.), rice (Oryza sativa), barley (Hordeum vulgare), and seabuckthorn (Hippophae rhamnoides). A commercially available fermenting agent, locally called 'Fab', is used as inoculum to prepare alcoholic beverages.