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dc.contributor.authorSaikia, Bhaskar-
dc.contributor.authorTag, Hui-
dc.contributor.authorDas, AK-
dc.description.abstractThe Northeastern region of India including Asom is one of the core area widely recognized as the centre of origin of rice germplasm. It is the largest region exceptionally rich in the rice genetic diversity. The physiographic and agro-ecological conditions vary in Asom very widely. The physical features, geographical isolation and historical realities have made the state an area of unique ethnic diversity. All the people of this state from the time immemorial have been using rice as staple food and some of the ethnic group use rice for preparation of alcoholic beverage. The present paper emphasized on ethnobotany and taxonomy of traditional rice varieties cultivated among the Tai Ahom of North Lakhimpur district of Asom for food security. Emphasis is also given on beverage processing techniques using rice varieties and other plant material used during preparation of rice beer commonly known as Sajpani (Tai) &, Laopani (Ass.) by the Ahom caste of Asom.en_US
dc.relation.ispartofseriesInt. Cl.⁸: A61K36/00, A01G1/00, A01G17/00, A47G19/00, A23L1/00, A23L1/06en_US
dc.sourceIJTK Vol.6(1) [January 2007]en_US
dc.subjectLakhimpur districten_US
dc.subjectTraditional foodsen_US
dc.subjectTraditional beverageen_US
dc.subjectRice beeren_US
dc.titleEthnobotany of foods and beverages among the rural farmers of Tai Ahom of North Lakhimpur district, Asomen_US
Appears in Collections:IJTK Vol.06(1) [January 2007]

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