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Agriculture is the practice of cultivating plants and livestock and over centuries, rise in agricultural has contributed in the growth civilization. Early people have developed and improved varieties of plants and till date the practice is considered to be the important aspect of Bhutanese livelihood. It is one of the sources of income as over69% of the population here, directly depends on it for their livelihood (MoAF, 2011). In 2011, agriculture sector accounted for about 17.7% of the total GDP of the country (RNR Statistics, 2012)\n\nAsham (Maize) plays a critical role in the entire life of given economy and is a pre-dominant cereal crop for the eastern part of the Bhutan for many years contributing to more than half of total maize production in the country. Asham cultivation was one of the main cereal as well as cash crops that supported and supports lively hood for major households in the part of the country.\n\nTo these days, the practice and culture of maize cultivation is one of the main live hood and sources of income. Most communities in the eastern part of the country depend on cultivation of Asham to produce following products:\n•\tKharang- grits, grind maize used as staple food\n•\tAsham me-gogni- roasted corn\n•\tAsham bokpi- corn flour\n•\tTengma- roasted and pounded maize\n•\tAsham mu-nang- a local term for popcorn\n•\tZhu- brewed alcohol \nApart from above products, asham is also used as cereals for bartering during the olden days to exchange with wooden and bamboo products produced from other parts of the Dzongkhags. Moreover people also used to exchange with rice, chili, meat and dairy products within or outside the community. People used to offer asham, kharang and bokpi to monks and gomchen(great meditation masters) as they visit begging for cash and kind. Asham and its product were also used during the religious rituals at households. Crafting of Torma (Sacrificial ritual cakes) and Sur (Smoke offering) during the rituals were done by using corn flour.\n\nThere has been lots of transformation in the culture, practice and process in cultivation maize in the region due to introduction of hybrid seeds, improve in tools and technologies used compared to old and traditional ways of cultivation.

Nowruz—which means “new day”—is a holiday marking the arrival of spring and the first day of the year in Iran, whose solar calendar begins with the vernal equinox. Nowruz has been celebrated in Iran and the Persian diaspora for more than 3,000 years. Traditionally celebrated on the vernal equinox, many begin preparations for Nowruz weeks in advance. In the leadup to the holiday, people perform ritual dances and fill vessels in their home with water, which is associated with health, in an attempt to banish bad luck. The spring festival’s focus is fertility and new life, so it’s appropriate that many revelers celebrate with seeds and eggs. It’s also an official holiday in Afghanistan, Albania, Azerbaijan, Georgia, Iraqi Kurdistan, Kazakhstan, Kosovo, Kyrgyzstan, Mongolia’s Bayan-Ölgii province, Tajikistan, Turkmenistan, and Uzbekistan, and it’s widely celebrated in places like Turkey, Indian and other places with Persian enclaves. In 2009, UNESCO, the cultural arm of the United Nations, listed the holiday on its Representative List of the Intangible Cultural Heritage of Humanity.

The wild beans, known as Koto-Tisi, grow naturally in the bush without any human cultivation. Once collected, they are cleaned to remove debris and sorted to eliminate damaged seeds. The beans are then sun-dried to prepare them for long-term storage. After drying, they are stored in containers such as weaving baskets or pots for preservation. To ensure they are safe for consumption, the beans are cooked in a process that involves replacing the water multiple times to eliminate harmful toxins.

The wild beans, known as Koto-Tisi, grow naturally in the bush without any human cultivation. Once collected, they are cleaned to remove debris and sorted to eliminate damaged seeds. The beans are then sun-dried to prepare them for long-term storage. After drying, they are stored in containers such as weaving baskets or pots for preservation. To ensure they are safe for consumption, the beans are cooked in a process that involves replacing the water multiple times to eliminate harmful toxins.

The wild beans, known as Koto-Tisi, grow naturally in the bush without any human cultivation. Once collected, they are cleaned to remove debris and sorted to eliminate damaged seeds. The beans are then sun-dried to prepare them for long-term storage. After drying, they are stored in containers such as weaving baskets or pots for preservation. To ensure they are safe for consumption, the beans are cooked in a process that involves replacing the water multiple times to eliminate harmful toxins.

The wild beans, known as Koto-Tisi, grow naturally in the bush without any human cultivation. Once collected, they are cleaned to remove debris and sorted to eliminate damaged seeds. The beans are then sun-dried to prepare them for long-term storage. After drying, they are stored in containers such as weaving baskets or pots for preservation. To ensure they are safe for consumption, the beans are cooked in a process that involves replacing the water multiple times to eliminate harmful toxins.

The wild beans, known as Koto-Tisi, grow naturally in the bush without any human cultivation. Once collected, they are cleaned to remove debris and sorted to eliminate damaged seeds. The beans are then sun-dried to prepare them for long-term storage. After drying, they are stored in containers such as weaving baskets or pots for preservation. To ensure they are safe for consumption, the beans are cooked in a process that involves replacing the water multiple times to eliminate harmful toxins.