Author(s):

Helen Soibam and Victor Singh Ayam

Abstract: The following chapter provides information about the fermented foods and beverages of the indigenous people of Manipur along with its sociocultural importance. The different types of fermented foods and beverages were surveyed using questionnaire and documented. It is observed that the indigenous Meiteis of Manipur have their traditional fermented foods in every household and used in a daily basis as an indispensable component and many were used in many rituals. A total of six major different types of most commonly used fermented foods were found to be used by the Manipuris, Meiteis in particular. Standardization of the processing method, analysis of the nutritional aspects and packaging with the accurate labeling of these fermented foods, would help in expanding the market and increase the economy of the state.

Pages: 535-539  |  2045 Views  1190 Downloads

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