Arunachal Pradesh, India
Arunachal Pradesh, India

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Bora L.,NRC on Yak ICAR | Bam J.,NRC on Yak ICAR | Paul V.,NRC on Yak ICAR | Maiti S.,NRC on Yak ICAR
Indian Journal of Traditional Knowledge | Year: 2014

Yak milk products like butter (Mar) and wet cheese (Churpy) form an inseparable part of the ethnic food of Monpa tribe in Arunachal Pradesh. Dried yak meat (Sah Sangbu) is also highly relished by them. These products are exclusively prepared by the Brokpa community, yak pastoralists belonging to the Monpa tribe. They have traditional ways of processing and preserving yak milk and meat. The brokpa economy mostly rotates through trading of Yak products. This paper is an attempt to document the traditional ways of processing and preserving yak milk and meat in the Brokpa community.


Bora L.,NRC on Yak ICAR | Paul V.,NRC on Yak ICAR | Bam J.,NRC on Yak ICAR | Saikia A.,NRC on Yak ICAR | Hazarika D.,NRC on Yak ICAR
Indian Journal of Traditional Knowledge | Year: 2013

The Yak Pastoralists, known as the Brokpas, of Arunachal Pradesh are expert craftsmen making all the items of their daily utility for processing and storing yak products by themselves. The wood and bamboo processing techniques, adopted by them are a complex set of processes embodying Traditional Indigenous Technological Knowledge. This Paper is an initiative to understand and document these handicraft skills of the Brokpa community. The crafting patterns of bamboo milk churner, storing boxes, baskets, etc. adopted by them has become an art form passed on from one generation to another and the Brokpas are the preserver of this rich culturally important craftsmanship. The workmanship of these artisans is of very high order and indicative of their rich cultural heritage. Crafting in their community, exclusively done by the male folk, has immense potential for being developed in commercial lines for obtaining economic returns.

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