Ethnic fermented foods and beverages of Tripura

Abstract

Tripura, the third smallest state of the country, landlocked and characterized by hill ranges, valleys and plains. The state is a homeland of 19 different ethnic groups like Tripuri, Jamatia, Reang, Noatia, Lusai, Uchoi, Chaimal, Halam, Kukis, Garos, Mog and Chakma. Other tribes such as Bill, Munda, Orang, Santhal, Lepcha, Khasias and Bhutias are the immigrant tribes came and settled here for economic reasons. Several indigenous technologies especially in the fields of agriculture, food, medicine as well as natural resources management are prevailing in this region from ancient time. Since time immemorial fish are preserved in a very unique method to cater the need during the period when harvesting is not possible. Since Sheedal is a salt-free product, it is assumed that it originated long before people knew about the use of salt. Six microbial strains from each of coagulase-negative Staphylococcus and lactic acid bacteria (LAB) were found to be the dominant genus in Sheedal. There is a salt-fermented fish product known as Lona ilish, originated long before partition of India. The traditional knowledge in making of alcoholic beverages uses rice as fermenting medium and local herbs as a source of amylolytic and alcohol-producing yeasts. Using vegetables, namely, bamboo shoot, amla, elephant foot yam, etc. for producing fermented and semi-fermented foods like Moiya Koshak, Melye Amiley, Midukeye and Moiya Pangsung, etc. is considered to be an age-old practice by the rural women of the state. The method of production of ethnic fermented foods and beverages of the Tripura is very crude and unhygienic, and no Good Manufacturing Practices are followed at all.