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Indian Journal of Traditional Knowledge (IJTK) >
IJTK Vol.08 [2009] >
IJTK Vol.08(4) [October 2009] >
| Title: | Traditional knowledge of the ethnic Himalayan people on production of indigenous meat products |
| Authors: | Rai, Arun Kumar
Palni, Uma
Tamang, Jyoti Prakash |
| Keywords: | Traditional knowledge
Traditional food
Indigenous meat products
Himalayas |
| Issue Date: | Oct-2009 |
| Publisher: | CSIR |
| IPC Code: | Int. Cl.8: A01G1/00, A01G17/00 |
| Abstract: |
Ethnic people of the Himalayan
regions of India, Nepal, Bhutan
and China (Tibet) prepare various types of
indigenous meat products using their traditional knowledge. Some of these
ethnic meat products as sausages, dried or smoked meats are sold in local
markets contributing local economy. There is no literature on traditional
processing of indigenous meat products of the Himalayas.
The paper is aimed to document the traditional knowledge of the ethnic
Himalayan people on preparation of various traditionally processed meat
products such as kargyong, kheuri,
satchu, suka ko masu, chilu, chartayshya, gemma and arjia.
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| Page(s): | 586-591 |
| ISSN: | 0975-1068 (Online); 0972-5938 (Print) |
| Source: | IJTK Vol.08(4) [October 2009]
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