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Ethnic Fermented Foods and Beverages of Arunachal Pradesh

  • Karuna ShrivastavaEmail author
  • Biswajit Pramanik
  • Bhaskar Jyoti Sharma
  • Greeshma A.G
Chapter
  • 19 Downloads

Abstract

This book chapter deals with different types of traditionally prepared ethnic fermented foods and beverages by various ethnic groups of people in Arunachal Pradesh. Some of these foods have been used by specific local tribal community. The report describes the ingredients, methods of preparation, consumption details and importance of different traditionally prepared fermented food products. Common fermented foods from local clips in Arunachal Pradesh mainly include plant-based products such as fermented food made from bamboo, fermented food made from leafy vegetables and fermented food items made from soybean, while fermented foods of animal origin include food made from milk and fermented food made from meat/fish, etc. A few traditionally fermented products of specific tribal groups being documented for the first time include iting of Adi tribe; ngiiyi-yaan and sira-o of Apatani tribe; kupe, agya, nyongin and pone of Galo tribe; fermented soybean and poling of Nyishi tribe; anpo, anpo-shi-anjita, aara and lip chhuro of Monpa tribe; aara, chhuk chhoro, phaak and moh of Sherdukpen tribe; and yu of Idu-Mishmi tribes. A few new products like lukter, pehak and churasabji are also new fermented products to this list used by different tribes.

Keywords

Traditional Fermented food products Alcoholic beverages Arunachal Pradesh 

Notes

Acknowledgement

The authors are grateful to the local traditional knowledge holders of different tribal groups from various districts of Arunachal Pradesh, India, specially Ms. Nirigi Linggi, Ms. Tage Yama, Ms. Binu Nguso, Ms. Hage Sumpi, Mr. Khyoda Rajan, Ms. Biki Dene, Ms. Nabam Sangte and Ms. Lucky Tamuk, and the authors are also thankful to Mr. Lobsang Tashi Thungon, a member of the BMC, Shergaon Village, and Tashi Tsering, Chairman of the BMC, Sanglem Village, for sharing the valuable information with us on various indigenous foods and beverages, their preparation methods and ingredients. We are highly indebted to the people of Apatani, Galo, Idu-Mishmi, Sherdukpen and Nyishi communities for their help and support to gather the valuable information.

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Copyright information

© Springer Nature Singapore Pte Ltd. 2020

Authors and Affiliations

  • Karuna Shrivastava
    • 1
    Email author
  • Biswajit Pramanik
    • 1
  • Bhaskar Jyoti Sharma
    • 1
  • Greeshma A.G
    • 2
  1. 1.Laboratory of Biotechnology and Plant-Microbe Interaction, Department of ForestryNorth Eastern Regional Institute of Science and TechnologyNirjuliIndia
  2. 2.Dublin Health Services ManagementAbu DhabiUnited Arab Emirates

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