Traditional technique of processing bamboo shoot based fermented products practiced by the Lotha tribe of Nagaland

Abstract

Preparation and preservation of fermented foods and beverages from various plants and animals, and their utilization as a source of food is an integral part of tribal livelihood in Nagaland. Varieties of traditional fermented foods and beverages are widely consumed on daily basis by tribal community. Some commonly prepared traditional fermented foods in Nagaland includes bamboo shoot based fermented food (Bastanga), Zutho, Axone/Akhoni, Anishi, Jangpangnatsu, Hungrii etc. The present paper documents the fermentation techniques of bamboo shoot employed by the Lotha tribe of Nagaland and its livelihood contribution to the tribal society. Bamboo shoot fermentation mainly yields four different products viz., rhuchuk, rhuchu, rhujon and rhuyen. These are used as additives, flavoring agent in preparation of many indigenous local dishes, and form an integral part of ethnic Lotha cuisine. These days, preparation of bamboo shoot based fermented product is confined mainly to the rural areas but has an immense scope for creation of livelihood opportunity in terms of employment to many rural households due to rising demand of such products in urban areas.