Materials
food production
ICH Materials 93
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Traditional technology of making Airag in khukhuur
Airag or Kumis in Russian is fermented mare’s milk beverage. This healing and foaming drink produced by fermentation of fresh mare’s milk with natural enzymes in Khukhuur (leather sack). Khukhuur is made from big bull’s hide. Mongols highly value Airag as a magic beverage and perform unique and specific rituals related to Airag.
Mongolia -
GANDUMKUCHA
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Tajikistan -
GANDUMKUCHA kashk
Gandumkuch is a spring meal, usually people prepare that during the Navruz holiday. Technology of cooking a kind of dish with crumbled wheat, bean, peas, beef, some kinds of herbs and water.
Tajikistan -
NABOT
A kind of candy similar to crystals. It is prepared with sugar, egg and water in a big pot.
Tajikistan
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Traditional Technique of Making Airag
Traditional Technique of Making Airag\nThe occasion of fermenting a mare’s milk is celebrated with a feast that is held within three days of tethering foals. The ceremony is held to summon prosperity, to encourage horse herds to multiply, to wish for an abundance of airag (fermented mare’s milk) and other dairy products, and to bless newborn animals. During the ceremony, the proceedings (tethering foals, milking mares, holding a milk libation ritual, reciting milk libation and anointment, and sharing the ceremonial mutton and mare milking feast) are carried out alternately.
Mongolia 2017 -
Jaggery production in Myanmar
Jaggery (Htan Nyat) is very important sweet food stuff in Myanmar which is boiled the toddy palm sap(Htan Yee) so that can be made solid jaggery.It's colour ranges from yellow to brown.Toddy palm tree(Htan Pin) are growing especially in Rural Area of Central Dry Zone of Myanmar such as Mandalay Region, Magway Region and Sagaing Region.The jaggery production can be found as the traditional production in most villages from Kyauk Pa Daung, Myin Gyan, Taung Thar, We Laung, Ye Sa Gyo, Pa Kok Ku, Meik Ti La, Poppa, Bagan and Nyaung Oo township. Other growing areas of Toddy palm tree(Htan Pin) are Lower Myanmar such as Tha Nin Thar Yi Region, Ayeyarwady Region, Dawei, Yebyu, Thaton Districts.\nHere, I would like to express about a traditional jaggery production from Zee O village. Zee O village located in Myay Thin Twin Group,Nyaung Oo Township in Mandalay Region. It locates on the south of Old Bagan and about 25km from Nyaung Oo city. For their seasonal livelihood, they pratice traditional way of jaggery making process through their ancestors for long time ago. Among 200 households of Zee O village, 100 are doing jaggery production. We can see the jaggery production as traditional food for their economic life.\nAccording to the different region, collection time of the toddy palm sap(Htan Yee) is not same. In Zee O village, the sap from male toddy palm (Htan Pho) can only be collected from February to June and the sap from female toddy palm (Htan Ma) can only be collected from April to September. nTo collect sap from the toddy tree,the toddy palm climber uses special tools such as small ladder (Yin Swee) fixed to the upper part of a toddy tree and portable ladder (Yin Htaung) used in connection with the fixed ladder and etc. The work of collecting to sap starts early in the morning. The toddy climber climbs the toddy tree via special ladder attached to its trunk and brings down the pots that have filled with the toddy palm sap overnight, replacing them with empty pots at noon.\nFirst of all,heat the pots(Myu Oe) with dry the toddy palm leaves. Afer heating,the pot are roped.And then,poured the slaked lime into the pot. The one of the important things of the toddy climber is the knife(Dar Hnee) which is needed to sharp.\nSo,the toddy climber grinds the knife before his functions. The toddy climbers of Zee O village are distinct from other places of the toddy climbers. For testing knife is sharp, he cut his hairs himself. And then,he carries about ten pots(Myu Oe) with shoulder-yoke and the sharp knife attached to his waist and goes to the toddy palm trees.\nThere are two ways of collecting toddy juice(Htan Yee) depends on male and female toddy tree. A bit of wood(Ka Laing) is wedged into the top of the toddy palm tree to provide seating while he cuts the flower clusters. When the toddy-udders(Htan Nosh) of male tree become blossom, the climber has to clip the toddy-udders toddy-udders with wooden stick or pounding soften that can get much toddy sap. After that,the toddy climber tied nine or twelve toddy-udders cutting for sap into the pots.\nToddy farmer cut female toddy palm's stalks that have fruits for sap collection. He pounds the base of toddy palm's stalk with a small iron hammer (Zauk Khauk). Toddy farmer slice a little to each fruit to collect toddy sap.\nThe sap has to be filtered leaving behind the sediment of lime(Hton Yee Kyi) is put into a stainless steel boiling pan and boiled for about 45 minutes. According to the different region,the kilns for boiling toddy palm sap are different types.In Zee O village, the kilns are made by digging into the ground so that can work for five boiling pans at the same time. While the sap are boiling, the worker has to stir with flat wooden laddle continuously and also has to be added the seeds or powder of castor oil plant so that it cannot be split into the ground. The boiling and stirring has to be continued to get the suitable condition for moulding of toddy palm syrup was obtained. After that, toddy palm syrup was cooled to make granules by hands. Then,it is also dried for about 15 minutes and jaggery is obtained. nAfter that, export jaggery to the buying centre. The buying centre has to put out to dry with the sun. And then,prepare to trade other regions. Especially, Zee O village trade with Nyaung Oo township and Yangon region.\nThere are some animals to disturb the jaggery production such as mouses,squirrels,butterflies, bats,ants,crows and so on. They suck toddy sap,bite the pot's rope and fruit clusters,throw away faeces into the pot.\nJaggery is completely organic without any chemicals.It is used for Myanmar traditional food such as Mont-lone-yay-paw, Mont-lat-saung,Mont-kywe-thae,Thar-ku-yoo,Mont-lat-kout; etc.\nThere has many nutritional values of jaggery. They are protein, fat, carbonhydrate, energy, calcium, phosphorus, iron, mineral, carotine,vitamin and so on.In medical benefits, jaggery treats cold and cough,purified blood,relieves bone and joint pain,strengthens immunity etc.So,jaggery(Htan Nyat) is very useful for snack and traditional medicine.
Myanmar 2019
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Ethnobotanical use of Symplocos paniculata (Thunb.) Miq. in Punakha District, BhutanSymplocos paniculata of symplocaceae was found to be used by Serigang community under Punakha Dzongkhag. The seed of the species was widely used for extraction of oil. There appears to be a smaller number of people who make medicines in the village. The production of Pangtse makhu is on a steady decline because of the availability of a cheaper alternative. Due to heavy work and little return, most of the trees are being cut to make way for other cash crops. Although the village is equipped with modern amenities, people still depend on forest for goods and services. Ethnobotany is still apparent in every item and situation that make up their everyday life. From this study prospects of an ethnobotanical\nplant have been found in kabjisa geog. It also suggests that rural folks should also be considered as an important source of information about the use of ethnobotanical plants. The effort in this study may provide benefits for future researchers in other parts of the locality.Year2007NationBhutan
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Post-Harvest Celebrations in NepalHuman has always lived in harmony with the nature and most of the festivities we celebrate today are still the reminder of that. One of such celebration is the full moon day in Marga Shukla Paskhya according to lunar calendar (which falls in the month of November or December) by different communities within Nepal.\n\nThis day is celebrated as Udhauli by the Kirat communities as the start of the winter and marks the downward migration from high land to low land. They worship mother nature as a gratitude of the abundant harvest. With the urbanization and modernization, and settlements in the urban areas, traditional migration is not done anymore. But this festival is still celebrated by Kiratis in Nepal, India and in diaspora.\n\nEven though modernity has changed some aspect of this ritual, Sakela dance which is a part of Udhauli is still practiced and now even more with much fanfare. Young people now wear traditional attire and accessories to participate in the dances organized in open space in different cities.\n\nSimilarly, Newa community celebrate this day as a Yomari Punhi festival which is also a celebration of the good harvest. On this day they make a dish from rice flour with filling of molasse and sesame seed paste, and the dish is known as yomari. The name “yomari” itself means the most loved bread. The first offering of yomari is made to the different deities early morning. In the evening farmers communities worship piles of rice which is the harvest of the year with yomari offering. The night of yomari Purnima is also known as the longest night and people really wake up early and do cleaning rituals and make yomari for the worshipping.\n\nChildren and youth go door to door chanting traditional songs of Yomari Punhi and in return people offer then yomari, rice and money. This tradition of door-to-door visit is not common now days. To give continuity to this tradition many organizations are organizing formal events at least to make aware younger generation of the ancient practices. The dish which used to be made once a year on this day with the flour of new rice is now becoming popular for everyday consumption due to growing food cultures Newa restaurants.\nThis day is an important day for the traditional farming community who are known as Jyapu within Newa community. Since 2004, this day is being also celebrated as Jyapu Diwas (Jyapu Day). Now Newa people go around the city with traditional attire, music and even with large size yomari in vehicles. Even though the farmland of Kathmandu Valley which was excellent for production of rice is now flied with concrete buildings, the tradition of Yomari Punhi is becoming more and more elaborate with added layers.\n\nDifferent groups and communities organize events to make yomari in public places and even sell them. The festival of Yomari Punhi had even spread to Newa people in diaspora. Newa living abroad are making yomari and making competitions as well as continuing the rituals of singing yomari song.Year2023NationNepal