Exploring The Indigenous Food Fermentation Technology For Sustainable Food System In Manipur, India

Abstract

The people of Manipur in India's north-eastern states produced and consumed several fermented food products using the locally available resources. The aim of the present study is to explore the indigenous fermented foods and understand the fermentation techniques adapted by the tribal population. A structured and pre-tested interview schedule designed to elicit and collect information on various traditional fermented foods and beverages was used for the study; One hundred womenfolk of 45 years and above, having good knowledge and currently producing fermented foods, were selected from different districts of Manipur. The present study documents over thirty different fermented food products from different parts of Manipur. The primary variety of fermented foods recorded during the study was