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Traditional techniques for processing bamboo shoots in northeast india as food resource

Author: 
Nzilo Kithan, Sandhya Goswami and Sas Biswas
Subject Area: 
Social Sciences and Humanities
Abstract: 

Northeastern region is endowed with rich diversity of edible bamboos. Preparation of food from bamboo shoots is traditional knowledge confined to the tribal communities of the region. Bamboo as food provides ethnic delicacy to the communities thus it is very popular there. Edible fresh bamboo shoot is available only during June to October. Therefore, the processing of bamboo shoots for preservation becomes important to make product available for whole year. Popular traditional products of Nagaland are Rhuchak, Voyen, Chutney, shoots with King Chili, Rhuchu, Ruchan and Rhuyen. There is need to sustainably manage the bamboo resource of Nagaland as per the requirement of communities for value addition of edible species of bamboo.

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