The episode explores the significance and difference of traditional meat output across various regions in Northeast India. It climaxes the cultural, social, and environmental aspects of preparing and absorbing these traditional dishes. The item acknowledges the threat formal by modern lifestyles to these able to be consumed traditions and emphasizes the need for orderly study and preservation. The study comprehensively overviews usual meat products from various states, such as Arunachal Pradesh, Sikkim, Meghalaya, Nagaland, Mizoram, Manipur, and Tripura. Each state's unique contributions are described, including the additives used, preparation designs, and cultural significance. However, the item identifies certain restraints and health concerns associated with usual food practices, such as utilizing smoked and fermented device that might contribute to malignant compounds or health risks. The item also highlights the potential for commercializing these established dishes, which commit contribute to regional frugalities and job creation. In conclusion, this episode emphasizes the importance of continuing and documenting traditional core products as a vital facet of cultural heritage. It again identifies the need to address health concerns and accustom traditional practices to changing able to be consumed habits while maintaining their educational value.
Author(s) Details:
Saurabh Kumar Laskar,
Department
of Livestock Products Technology, College of Veterinary Science, Khanapara,
Assam Agricultural University, India.
Please see the link here: https://stm.bookpi.org/CPAFS-V6/article/view/12340
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