'Tether a foal' - this is the rite and a part of the Terisakkan Spring Festival of Horse Breeders.\nTraditional spring festive rites of the Kazakh horse breeders – taking place in Terisakkan Village – mark the end of the previous and the beginning of the new yearly horse-breeding cycle. Rooted in traditional knowledge about nature and the age-old relations between man and horse, the rites involve skills inherited from nomadic ancestors, adapted to present-day reality. The rites take around three weeks in total, until the koumiss sharing ceremonies, which take place in every household, are over. The rites open a new yearly cycle of reproduction and manifest traditional Kazakh hospitality. Faced with the forced transition in the twentieth century from a nomadic way of life to a settled one, bearers have adapted the traditional form of horse breeding to meet present-day conditions to ensure its continued viability.

Traditional spring festive rites of the Kazakh horse breeders – taking place in Terisakkan Village – mark the end of the previous and the beginning of the new yearly horse-breeding cycle. Rooted in traditional knowledge about nature and the age-old relations between man and horse, the rites involve skills inherited from nomadic ancestors, adapted to present-day reality. The rites take around three weeks in total, until the koumiss sharing ceremonies, which take place in every household, are over. The rites open a new yearly cycle of reproduction and manifest traditional Kazakh hospitality. Faced with the forced transition in the twentieth century from a nomadic way of life to a settled one, bearers have adapted the traditional form of horse breeding to meet present-day conditions to ensure its continued viability.

First milking' - this is the rite and a part of the Terisakkan Spring Festival of Horse Breeders. On the day of biye baylau, the first milking is always performed by women. Men assist them, bringing foals, one by one, to mares for suckling and then taking them back to allow for milking.\nTraditional spring festive rites of the Kazakh horse breeders – taking place in Terisakkan Village – mark the end of the previous and the beginning of the new yearly horse-breeding cycle. Rooted in traditional knowledge about nature and the age-old relations between man and horse, the rites involve skills inherited from nomadic ancestors, adapted to present-day reality. The rites take around three weeks in total, until the koumiss sharing ceremonies, which take place in every household, are over. The rites open a new yearly cycle of reproduction and manifest traditional Kazakh hospitality. Faced with the forced transition in the twentieth century from a nomadic way of life to a settled one, bearers have adapted the traditional form of horse breeding to meet present-day conditions to ensure its continued viability.\n

Cut a piece of bamboo into necessary length. Then, get it dried and perforate it. Two brass coils are used as reed. It is played by blowing into the mouthpiece and by opening and closing the respective holes on the flute.\n-1 feet 4 inches in length\n-2.5 inches in circumference

A piece of wood is carved into the shape of bowl with equal thickness. Some people use brass bowl for the body to produce better sound. And then, the carved body is covered with hide of deer or goat. Guitar strings are used for this violin and two tuning pegs are installed on the top of the fret. The topmost part of the fret is carved into the shape of parrot. This violin is stood on the ground or put on the shoulder to play with the bow.\n-2.7 inches in length of the violin\n-5 inches in diameter of the body\n-4.5 inches in high of the body\n-1 feet and 5 inches in length of the fret\n-8 inches in length of the carved parrot

Today, the fishing technology used in Qoma Island Fiji is a combination of traditional and modern methods. The importance of this technology cannot be over stated as life of the community rests on fishing. \nQoma Island villagers are now weaving turtle fishnet using nylon and twine, replacing the traditional coconut sinnet. \nThe net has changed its form however villagers rely heavily on traditional knowledge to guide them in their fishing expedition.

Villagers of Qoma island (like any other village in Fiji) will wait at least four nights until they can unwrap and extract the mixture, for consumption. \nWhen collecting Kora after four nights, it is squeezed and placed in an air tight container. The presence of air in the mixture will spoil the Kora and cause food decay. \nThis food preservation method by salt makes water in food tissues unsuitable for germs to grow. Salt binds all available water, making it difficult for germs to grow. \nCoconut contains medium chain fatty acids (lauric acid) and with the process of soaking it in sea water it increases the acidity or sourness of food, changing the taste and increasing nutrient quality. \n

The fisherfolk of Qoma in the province of Tailevu, given their efficiency and skill at sea have a rich knowledge of fish and their habitat which is couple with a wide array of fishing technique. \nIn weaving Lawasau fishnet, for turtle fishing (qoli vonu), dried hibiscus stalk are fastened to hold the net and serve as an indicator when turtle is trapped, while the opposite side is tied with seashells (uma) as net boarders that will spread under ocean.\nEach end of the net is anchored with large corals (tauso) to avoid drifting of net.

Mr. Josevata Bogidrau (wearing red t-shirt), is the knowledge bearer for Lawasau turtle fishnet, teaching villagers of Qoma on weaving technique. \nThis knowledge is passed down through observing village elders as they weave and fish around Qoma island, Fiji. \nSince it is their traditional obligation to present turtle to their chief, the village elders who lead fishing expeditions pay more importance to the capturing of turtle rather than the lives of his fishing entourage. \nThis signifies the importance of turtle to them for in presenting it to the chiefs means accomplishment and a sense of great achievement for their tribe and their island home. \nIn service to their chief, the people of Qoma Island, Fiji must master the knowledge and skills of living in their habitat environment even in the effects of climate change. It is of paramount importance to know the wind direction, the ocean and its reefs, the moon and sun positions, for their life depends heavily on these knowledge. \n

In Fiji, fermented coconut (kota) is consumed as a condiment to meals especially fish and seafood including vegetable salad to add flavor. \n\nIt tastes great with seafood, it blends well with nama (sea grapes) and food cooked in coconut milk. \n\nIt is a source of income to most families in maritime islands and coastal areas.\n\nThe health benefits of fermented coconut are anti-microbial, anti-bacterial, anti-viral and anti-aging properties; it nourishes body cells the food it needs to stay in optimal health especially the brain! Thus community elders have longer life span cycle compared to others. \n

Lawasau (meaning sacred net) is a traditional fishnet for catching turtle, made from coconut sinnet knotted into a mesh approximately 30cm square. \nThis traditional fishnet is owned by the people of Qoma Island, with total land area of approximately 22 hectares, situated on northeast coast of Vitilevu mainland, Fiji. \nThe turtle fishnet is believed to be the extension of the net owner’s morality because it is believed that turtles can only be caught if the ancestral spirits are satisfied with the fishermen’s behavior and are supportive of them. \n