Systematic documentation of traditional knowledge related to pork preparation by tribes at Tripura, India and its health benefit

Abstract

Tripura, a small and land lock north-eastern state of India, has nineteen different tribal communities. Meat such as pork is a crucial component of the diet and culture in Tripura and it is consumed in various forms, including smoked, boiled and fried from ancient time. These traditional products of Tripura hold great potential to capture the market, but the product has not been documented adequately. A survey was conducted in this study among different tribal communities of Tripura, and five most popular traditional pork items have been documented in this study. Comprehensive data was gathered regarding various traditional meat preparations, including the preparation techniques and general consumption patterns associated with these products. The study also examined the socioeconomic values and cultural traditions linked to these items. The prevention of the potential disappearance of these ethnic meat delicacies can only be achieved by enhancing their availability and market value. The traditional methods of preparation and significance of different pork items such as wahanmui, wahan mosodeng, wahan bai muya chakhwi, wahan bai laiphang chakhwi and wasung o wahan penjak were documented here. This study was performed through direct interview and observation. This study recommends the need to upgrade, preserve and document the indigenous knowledge. In addition, several health benefits of rice cake products have been discussed. The implementation of food science interventions, such as optimizing preparation methods, improving hygiene standards and enhancing packaging, holds the potential to create a profitable local business in this sector and attract consumers from across the country.