Indigenous methods of preparation of tassey from palm tree Arenga obtusifolia Griff. by the Nyishi tribe of Kurung Kumey - Arunachal Pradesh, India
- 1Department of Zoology, D.N. Government of College, Itanagar, Arunachal Pradesh-791113, India
- 2Department of Zoology, D.N. Government of College, Itanagar, Arunachal Pradesh-791113, India
- 3Department of Zoology, D.N. Government of College, Itanagar, Arunachal Pradesh-791113, India
- 4Department of Zoology, D.N. Government of College, Itanagar, Arunachal Pradesh-791113, India
- 5Department of Zoology, D.N. Government of College, Itanagar, Arunachal Pradesh-791113, India
- 6Department of Botany, D.N. Government of College, Itanagar, Arunachal Pradesh-791113, India
Int. Res. J. Biological Sci., Volume 7, Issue (3), Pages 62-65, March,10 (2018)
The north eastern region of India comprises of two biodiversity hotspots including Eastern Himalayas. The rich biodiversity of the region comprises of floras and faunas which also include various forms of palm species. This study was conducted with the help of undergraduate students on the process of preparation of TASSEY from the sugar palm tree Arenga obtusifolia Griff. found in various parts of Arunachal Pradesh. The study area consisted of Kurung Kumey district of Arunachal Pradesh, where parts of Arenga obtusifolia are used as food by the local people. The people belonging to Nyishi tribe of the study area mostly depends on agriculture as their major sustenance with forest products as their secondary source. Tassey, a product obtained from the stem of the plant, is indigenously prepared as food item which is used by the people of that area, especially during natural calamity. The paper presents an elaborate description of the whole process of preparation of Tassey with the help of traditional methods and various indigenous instruments. The end product is obtained in the form of a white grey powder, which is taken as food in various forms. It is also used as fodder for the domestic animals. Local beverages are also prepared by fermenting it with yeast. With the pace of development and passage of time this indigenous knowledge is on the verge of extinction. Production of nutritionally rich Tassey can be encouraged by planting more such trees and promoting its marketing. Conservation of such indigenous knowledge system along with the plant, having ethno medicinal properties is the need of hour.
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