DOCSLIB.ORG

Traditional Beekeeping with the Indian Honey Bee (Apis Cerana

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Traditional Beekeeping with the Indian Honey Bee (Apis Cerana Traditional beekeeping with the Indian honey bee (Apis cerana F.) in District Chamoli, Uttarakhand, India P Tiwari, J K Tiwari, Dinesh Singh and Dhanbir Singh Department of Botany and Microbiology HNB Garhwal University, Srinagar Garhwal-246174, Uttarakhand E-mail: [email protected] Abstract microphyllus, Cornus capitata, Juglans regia, The present study aimed to recognize and Lagerstroemia spp., Myrica esculenta, document the traditional knowledge and Ougeinia oojeinensis, Phyllanthus emblica, methods of beekeeping in district Chamoli. A Prunus cerasoides, Prinsepia utilis, Pyrus structured questionnaire on different aspects spp., Rosa spp., Rubus spp., Rhododendron of traditional beekeeping was administered to arboreum, Terminalia spp., Toona hexandra, 460 traditional beekeepers to collect data from Zanthoxylum armatum and numerous 110 villages of the district during 2011. Asteracean, Crassulacean, Lamiacean Beekeeping with Apis cerana is a common members along with oil, vegetable, fruit and practice in district Chamoli and has been cereal crops which are good sources of nectar mostly carried out through traditional methods. and pollen for bees. Authentic documentation The bees are mainly kept in wall hives besides of traditional beekeeping in this region is the log and miscellaneous hives, which are lacking; the present study is an attempt to made from locally available materials. The record the knowledge and methods of people have indigenous knowledge of traditional beekeeping as practised in district beekeeping which is passed from one Chamoli. generation to another. In the hill area traditional hives are more suitable than Study area modern hives but for the drawback in colony The present study was conducted in district management. Modern beekeeping is in its Chamoli of Uttarakhand which is well known infancy in the area, so people need to be for its rich biodiversity and cultural mosaic. encouraged to use modern bee hives for Geographically it lies between 29º 55' N to 31º better management of colonies and to 54' N and 78º 54' E to 80º 02' E with an minimize loss in the form of the re-use of altitude range from 600-7817 m. It is the honey combs for rapid multiplication of A. second largest district of the state, occupying cerana colonies. a total area of 7,519 km2. The district is divided into nine administrative blocks. It has diverse Introduction climatic conditions that vary with changes in Beekeeping is an environment friendly (Verma altitude. Temperatures reach up to 420C in 1989; Verma & Pratap 1993) and agro-forestry summer and in winter plunge as low as 00 C. based occupation (Singh 1955 and Mishra The average annual rainfall is 1203 mm. The 1995). It provides enormous potential for total population of the district is 391,114, which income generation, poverty alleviation and constituted 3.87% of the total population of the sustainable use of forest resources (FAO state. The population density is 49 persons/ 1990). Traditional beekeeping with Apis km2 with a sex ratio of 1000:1021. The overall cerana is widely practised by rural people in literacy rate is 83.48 % (State census 2011). district Chamoli who inherited the tradition from their forefathers and maintain it to this Data collection day. It is not a full time pursuit, however, but a Data was collected by conducting field surveys supplementary one. Honey is the only product during 2011 from nine developmental blocks of beekeeping to the villagers. viz., Dasholi, Dewal, Gairsain, Ghat, Joshimath, Karnaprayag, Narayanbagar, The state of Uttarakhand is extremely rich in Pokhari and Tharali of district Chamoli. 465 bee forage plants, but proper use of this villagers possessed traditional bee hives with resource is not being made (Gaur & Nawani active colonies which they had in the past 1989; Gaur & Tiwari 2000, 2001). The area is also. At least 50 villagers from each block rich in plant species like Aesculus indica, were randomly selected for interview. A Alnus nepalensis, Bassia latifolia, Berberis structured questionnaire was used to collect spp., Bombax ceiba, Citrus spp., Cotoneaster information during door to door interviews of International Journal of Rural vol. 20 no. 1 April 2013 Studies (IJRS) ISSN 1023–2001 www.vri-online.org.uk/ijrs Article 2 Page 1 of 6 respondents. The information was collected on Two types of log hives are found: the socio-economy of beekeepers, hive Type I: These are made up of cylindrical technology, traditional methods of catching hollowed pieces of tree trunk 60-100cm long swarms, honey extraction, classification of and 20-40 cm in diameter; however size honey, sting protection, colony management, depends upon the circumference of available protection from pest and diseases, knowledge trunks (Figure 3 & 4). This type of log hives is of bee forage and methods for using honey. usually made from the trunk of Quercus Both primary and secondary data sources leucotrichophora, Q. floribunda, were used; primary data was collected from Rhododendron arboreum and Pinus the respondents. The documentation was roxburbhii. The entrance is made at the mid done on the basis of interviews and field front side. Both sides are plastered with a observations. mixture of cow dung and clay. Results and discussion Type II: Old cooperages locally known as A small proportion (14%) of total families in the ‘Pariya’ or ‘Dokha’ when rendered useless for district was engaged in traditional beekeeping milk products, are used as hives. These are as a subsidiary with agriculture. Most of the about 70-90 cm long with the diameter at top respondents (85%) learnt beekeeping from from 25-35 cm and thickness of log 3-5cm their parents, elders or from the (Figure 5 & 6). An entrance is made towards neighbourhood, 10% developed their own the outside and the hive is placed horizontally skills through experience, while 5% gained it on a raised platform of stones or the wall of a from training organized by different agencies. courtyard. It is mainly made up of the wood of Education levels ranged from primary to senior Ougeinia oogeinesis, Rhododendron secondary. Most (72%) had primary schooling, arboreum, Toona spp. A stripe of old comb is and 20% had secondary or senior secondary. fixed to the upper part, inside the hive, and is Only 2% had higher education while 6% had plugged with a wooden or metal cover, then not had any schooling. Most of the sealed with a mixture of clay and cow dung. respondents were more than 50 years old. The wooden lid is fixed at the top with an There were 5 or more members in each family entrance on it. in the area. The total land holding size was up to 2 hectares or less per family. Agriculture is Miscellaneous Types the main occupation. These are rectangular box hives made up of separate wooden boards with movable top Hives used for traditional beekeeping cover (Figure 7). Their size varies in different Three types of traditional hives are used in the localities. Usually these are 80-110 cm long, district; their shape and size vary from one 25-30 cm wide and 40-50 cm high. During location to another. extraction, the top cover is removed along with attached combs and bees, and taken away Wall hives from the hive, then each comb is smoked and Wall hives locally known as ‘Khadra’, ‘Jaala’ or shaken gently. Bees return to the hive and ‘Jalota’ are rectangular structures made in the beekeepers cut combs easily. Other types of walls of houses and ‘Chhaan’ or ‘Sunni’ (cattle hives were made up of materials like bamboo, sheds) at the time of construction. Each hive grass and abandoned boxes (Figure 8). has a small round or rectangular opening on However these were rare. the outer side as an entrance for bees. The size of ‘Jalotas’ varies in different locations; All hives are made from locally available usually they are 45-60 cm in length, 25-30 cm materials, thus are economically cheaper and in width and 20-30 cm in height (Figure 1 & 2). environmentally friendly. These hives have Generally one hive is made in each wall, but thicker walls as compared to modern hives numbers may vary from 2-4. The interiors of thus provide protection to bees from extremely hives are smoothed with cow dung and clay. In low and high temperatures. In higher hills winters due to lack of floral resources and traditional hives are more suitable than extreme cold in the hills, the population of Apis modern hives but for the drawback in colony cerana colonies decreases to a great extent. management. 90% beekeepers used only wall Thick wall hives provide considerable hives, while 7% used log hives, miscellaneous insulation in such conditions (Crane 1998). hives and modern hives along with the wall hives. Wall hives were 94% of total hives and Log hives sustained 88% of total colonies in the district International Journal of Rural vol. 20 no. 1 April 2013 Studies (IJRS) ISSN 1023–2001 www.vri-online.org.uk/ijrs Article 2 Page 2 of 6 (Table 1). The average annual honey (sickle) to open the cover or wooden plug and production is 3.8 kg from wall hives, 4.1 kg ‘Buwan’ (traditional brush) made up of ‘Babul’ from log and 4.3 kg from miscellaneous hives. (Eriophorum comosum) to brush off bees Wall hives accounted for 75.5%, log hives (Figure 14). Besides these traditional smokers, 1.5%, and miscellaneous hives 13.6% (Tiwari large pans for keeping combs, a pot with water et al 2012). Mattu (1989) has reported 3 to 5 and ‘Parunla’ or knife for cutting ‘Faur’ or kg honey per Apis cerana F. colony from ‘Fwar’ (bee combs) are required at the time of Himachal Pradesh, while Verma (1990) has extraction. Honey is mostly extracted at night reported the average honey yield as 4.3 kg for but a few beekeepers do it in day time also.
Load more

Recommended publications
  • Formative Qualitative Report on Complementary Feeding Practices in Pakistan.Pdf
    TABLE OF CONTENTS Acronyms 7 Glossary 8 Preface 10 Foreword 11 Executive summary 12 Formative research on complementary feeding practices in Pakistan 14 1 Introduction 16 2 Purpose, objectives and scope of research 17 2.1 Purpose and objective 17 2.2 Scope of the research 18 3 Research methodology 19 3.1 Primary data collection tools 19 3.2 Respondent categories and sample size 20 3.3 Fieldwork districts 22 3.4 Field team 22 3.5 Data analysis 22 3.6 Ensuring rigour 23 3.7 Research ethics 24 3.8 Strengths and limitations of the study 24 4 Research findings and discussion 25 4.1 Socioeconomic characteristics 25 4.2 Gender roles and responsibilities at household level 26 4.3 Breastfeeding and its relation to complementary feeding 27 4.4 Initiation of solid and semi-solid foods 29 5 Complementary feeding practices 32 5.1 Minimum dietary diversity 32 5.1.1 Grains, roots and tubers 34 5.1.2 Nuts and legumes 35 5.1.3 Dairy products 36 5.1.4 Meat products 37 5.1.5 Eggs 38 5.1.6 Vitamin A-rich fruits and vegetables 39 5.1.7 Other fruits and vegetables 40 5.1.8 Shelf foods 41 5.2 Minimum meal frequency 42 5.3 Minimum acceptable diet 43 5.4 Barriers and enablers to complementary feeding 44 6 Cross-cutting factors: WASH, social protection and food security 48 7 Conclusions and recommendations 50 8 Annexure 52 Azad Jammu and Kashmir (AJK) 54 Balochistan 70 Gilgit-Baltistan (GB) 86 Khyber Pakhtunkhwa (KP) 102 Tribal districts of KP 118 Punjab 134 Sindh 152 Formative Qualitative Research on Complementary Feeding Practices in Pakistan LIST OF TABLES
    [Show full text]
  • Level and Pattern of Household Consumer Expenditure in Delhi
    GOVERNMENT OF NATIONAL CAPITAL TERRITORY OF DELHI LLeevveell aanndd PPaatttteerrnn ooff HHoouusseehhoolldd CCoonnssuummeerr EExxppeennddiittuurree iinn DDeellhhii Based on N.S.S. 64th Round July 2007 – June 2008 ( State Sample ) Groceries ……… Milk…………… Rent …………… Medicines …… School Fees … Conveyance … Vegetables … Fruits ………… Clothes……… Cooking Gas … Taxes………… DIRECTORATE OF ECONOMICS & STATISTICS 148, OLD SECRETARIAT, DELHI – 110054 www.des.delhigovt.nic.in GOVERNMENT OF NATIONAL CAPITAL TERRITORY OF DELHI LLeevveell aanndd PPaatttteerrnn ooff HHoouusseehhoolldd CCoonnssuummeerr EExxppeennddiittuurree iinn DDeellhhii Based on N.S.S. 64th Round July 2007 – June 2008 ( State Sample ) Groceries ……… Milk…………… Rent …………… Medicines …… School Fees … Conveyance … Vegetables … Fruits ………… Clothes……… Cooking Gas … Taxes………… DIRECTORATE OF ECONOMICS & STATISTICS 148, OLD SECRETARIAT, DELHI – 110054 www.des.delhigovt.nic.in GOVERNMENT OF NATIONAL CAPITAL TERRITORY OF DELHI Level and Pattern of Household Consumer Expenditure in Delhi DIRECTORATE OF ECONOMICS & STATISTICS 148, OLD SECRETARIAT, DELHI – 110054 www.des.delhigovt.nic.in PREFACE The Present Report on “Level and Pattern of Household Consum er Expenditure in Delhi” is brought out by this Directorate on the basis of sam ple survey conducted under the 64th NSS (July 2007 – June 2008) round. This report contains valuable data on consum ption levels and pattern of households in Delhi. The report also provides inform ation on the m ain dem ographic features like literacy, social-group, m arital status, occupational distribution, and other aspects of living conditions like, source of energy for cooking/lighting, dwelling ownership type, and off-take from PDS. The data available from the report will be useful for policy m akers in both governm ent departm ents and other public and private institutions.
    [Show full text]
  • A Comprehensive Analysis of Ready to Eat Snack Food
    Int.J.Curr.Microbiol.App.Sci (2018) 7(8): 4125-4130 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 7 Number 08 (2018) Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2018.708.429 A Comprehensive Analysis of Ready to Eat Snack Food Reeta Mishra*, Y.D. Mishra, B.P.S. Raghubanshi and P.P. Singh RVSKVV- Krishi Vigyan Kendra, Morena (M.P.), India Directorate of Extension Services, RVSKVV-Gwalior (M.P.), India *Corresponding author ABSTRACT Ready to eat snack food (sattu) was enriched with soy and pearlmillet flour. Sattu were evaluated for nutrient and sensory characteristics. In nutrient estimation of sattu, moisture content was found maximum in treatment C, while protein, fat, ash, calorie content and K e yw or ds iron content was maximum in treatment D. The carbohydrate was found maximum in treatment C and calcium content was maximum in treatment E. Best treatment was D Soybean, Pearl millet, among C, D and E. The soy and pearlmillet flours fortified sattu had good shelf life. The Ready to eat snack food, Fortification, Sensory product is ready -to-eat so don't require much time for preparation. It is a compact source characteristics of energy and nutrients including protein, fat, iron, calcium etc. Organoleptic test of sattus Ar ticle Info showed that with regard to flavour and taste, body and texture, colour and appearance and overall acceptability, sensory characteristics of D were found to be the best. The other Accepted: treatments C and E were also found acceptable.
    [Show full text]
  • Studies on Ready- To- Eat Soybean Fortified Snack Food-Sorghum Sattu
    Octa Journal of Biosciences ISSN 2321 – 3663 International peer-reviewed journal May, 2013 Octa. J. Biosci. Vol. 1(1):8-16 Research Article Studies on ready- to- eat Soybean Fortified Snack Food-Sorghum Sattu Sumedha Deshpande*, PC Bargale and M.K.Tripathi Central Institute of Agricultural Engineering, Nabi Bagh, Berasia Road, Bhopal – 462 038, (M. P.)India. Received 10nd Dec. 2012 Revised 5th Feb 2013 Accepted 15th March 2013 _________________________________________________________________________________ *Email: [email protected] Abstract: ‘Sattu’ is a roasted flour mixture of cereal and pulse combination and used as ‘ready -to-eat’ snack food in most parts of India. Owing to its high nutritional balance, long shelf life and excellent taste, sattu is also a popular supplement food especially in rural India. Efforts were made in present study to fortify soybean and sorghum with Bengal gram (Chickpea) in various proportions to prepare nutritious and ready- to- eat snack. The selected grains were moisture conditioned to 30% level, roasted and powdered and then blended in different proportions so that an acceptable final product with maximum nutritional benefit and adequate shelf life was developed. Soybeans were blended in the range of 10 to 40% while sorghum was incorporated from 10 to 35% and the proportion of Bengal gram varied in the range of 40 to 70%. The products developed were analyzed for their proximate composition, shelf life and sensory evaluation. Results indicated that protein content of the developed products increased from 20 to 70% when compared to the conventional sorghum:Bengal gram sattu, while fat content increased by 21 to 121% depending upon the level of soybean fortification.
    [Show full text]
  • From the North Delectable Home Cooking
    Contents JAMMU AND KASHMIR Kashmiri Naan Zafrani Pulao Kashmiri Dum Aloo Dum Nadru- Spicy baked Lotus roots Chamani Qualiya Haak- Kashmiri Spinach Phirni- Creamy rice flour pudding HIMACHAL PRADESH Bhatura Sattu Paratha Jeera Rice Chana Madra Kadhi Poppy seeds Halva/ Halwa BOOKS Kangra Valley Green Tea UTTARANCHAL/ UTTARAKHAND Mandua ki Roti DC Thechwani Ras Kafuli Jholi Chainsoo Kaapa Jhangora ki Kheer PUNJAB Punjabi Laccha Paratha Mooli Paratha Sarson ke Saag Methi Matar Malai Paneer Tikka Maharani Dal Gulkhand Peda HARYANA Makki di Roti Sweet Rice Dal Makhni Baingan Da Bharta Rajma Sabat Aloo Dahi Bhalle Apple Rabri BOOKS DELHI Parath Paratha Shahi Paneer DC Gobhi Manchurian Paneer Taash Kebab Potato in Yogurt Gravy Kachori Pista Kulfi JAMMU AND KASHMIR Kashmir, the northern tip of the Indian State has a rich and interesting culinary past. It all starts with the famous Wazwan; the most awed 36 course Kashmiri Muslim banquet! This was an old tradition, which is rarely seen today but cherished with immense fondness. The cuisine culture here is an amalgamation of the foods of Kashmiri Muslims and the Kashmiri Pundits. Earlier, the use of asafoetida was exclusive to the Pundits, as the Muslims avoided it, and the same was the case with garlic and onions, only these were avoided by the Pundits. The State revels in its exquisite and varied culinary marvels, and has maintained a distinct personality of its own. The natives are voracious meat-eaters, and prefer lamb to most other meat. Not many dishes are prepared in Kashmir without the use of yogurt. Rice is the staple food and the State is famous for its fine array of biryanis.
    [Show full text]
  • Notice Dated 20 Th June 2016 for Operationalization of Standards Of
    Notice for operationalization of standards of Food Additives for ues in various Food Categories as finalized after considering stakeholder comments in response to the Draft notification dated 04.08.2015 The draft amendment notification No. 11/09/Reg/Harmoniztn/2014 was notified in the Gazette of India on 04.08.2015 and uploaded on the FSSAI website on 13.10.2015 for inviting suggestions and comments from various stakeholders. 2. Pending finalization of the above draft notification, some of the standards of food additives provisions in the above mentioned notification, where no comments were received, were segregated and made operational in addition to the provisions contained in Regulations 3.1 of Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 and the same were uploaded on FSSAI website vide notice dated 23.12.2015. 3. Meanwhile, the draft notified regulations along with comments and suggestions received from stakeholders were reviewed and finalized in the Scientific Panel and Scientific Committee. The Food Authority in its 20th meeting held on 27.01.2016 approved the final notification of food additives provisions in various food categories. 4. These finalized food additives provisions are now being operationalized pending final notification of the amendment to Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2016. These provisions will supersede the provisions of Food Additives which were previously operationalized on 23.12.2015 together with provisions contained in Regulations 3.1 of Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, as mentioned in Point No. 2 above.
    [Show full text]
  • Microwave Oven
    RECIPE MANUAL MICROWAVE OVEN MJEN326TL www.lg.com MFL67281888 Rev.00_06072019 Copyright © 2019 LG Electronics Inc. All Rights Reserved. Various Cook Functions............................................................................... 3 401 Recipes List ........................................................................................... 4 Charcoal/Indian Cuisine .............................................................................. 10 Mantras for Heart Friendly Recipes by Heart Care Foundation of India ... 53 Healthy Heart ............................................................................................ 54 Indian Roti Basket/Ghee ............................................................................ 65 Diet Fry / Low Calorie ..................................................................................... 79 Kids’/ Dairy Delight .......................................................................................116 Usage of Accessories/Utensils ................................................................... 144 2 Various Cook Functions Please follow the given steps to operate cook functions (Charcoal/Indian Cuisine, Healthy Heart, Indian Roti Basket/Ghee, Diet Fry / Low Calorie , Kids’ / Dairy Delight) in your Microwave. Indian Charcoal/ Kids’ / Cook Healthy Roti Diet Fry / Indian Dairy Functions Heart Basket/ Low Calorie Cuisine Ghee Delight Press Press Press Press Press STEP-1 STOP/Cancel STOP/Cancel STOP/Cancel STOP/Cancel STOP/Cancel Charcoal/ Indian Kids’ / Indian Healthy Roti Diet Fry
    [Show full text]
  • 01 Indian Cooking
    Introduction to Indian Cookery BHM -401T UNIT: 01 INDIAN COOKING Structure 1.1 Introduction 1.2 Objectives 1.3 Philosophy of Indian Food 1.3.1 Pre Ancient Era 1.3.2 Ancient Era 1.4 The Great Indian Cuisine – Key Features 1.4.1 Classification of Food Based on Nature 1.4.2 Classification of Food Based on Vargas 1.4.3 Classification of Foods Based on Nutrients 1.5 Regional Influences on Indian Food 1.5.1 Indian Regional Cuisine at a glance 1.5.1.1 South India 1.5.1.2 North-east 1.5.1.3 North India 1.5.1.4 Western India 1.5.1.5 Eastern India 1.6 Summary 1.7 Glossary 1.8 References/Bibliography 1.9 Suggested Readings 1.10 Terminal Questions 1.1 INTRODUCTION Once we think of India we think of food we think of the colour we think of the aromas and textures that create sensation over our taste buds. India is a diverse country having numerous states and languages having a multitude of culinary styles to choose from there's one thing special about this cuisine that it is so friendly to the palate that every meal across the country is diverse and becomes palatable treat India has a rich gastronomic heritage write from Alexander to Nadir Shah to Shershah Suri to Babar all had a middle east connect therefore Central Asia and Mediterranean has played an important role in enhancing the Indian culinary traditions and making the cuisine so diverse. The cuisine has also been largely affected by the European traditions.
    [Show full text]
  • Relevance of Food Narratives in Salman Rushdie's Midnight's Children and Arundhati Roy's God of Small Things
    International Journal of Academic Research and Development International Journal of Academic Research and Development ISSN: 2455-4197 Impact Factor: RJIF 5.22 www.academicsjournal.com Volume 3; Issue 2; March 2018; Page No. 1591-1597 Food for thought: Relevance of food narratives in Salman Rushdie's Midnight's Children and Arundhati Roy's God of Small Things Loveleen Professor, Department of English and Foreign Languages, MDU, Rohtak, Haryana, India Abstract Food has been integral to literary interpretation of texts although its relevance has often been eclipsed. It is usually considered as an appendage to the main argument. If probed carefully, food is a metaphor that lends a special dimension to the theme. What the writer cannot emphasize through narrative is conveyed through food narrative. The present paper discusses two works of eminence which have hardly been looked at from the perspective of food. In both these works, food is a potent literary tool to evocate theme and also to delineate the characters. As food narratives tell a lot about a culture, the present study is an endeavor to highlight its importance in thematic and aesthetic parlance thus engaging with the area of Cultural Studies also. Keywords: food narrative, probed, tool, culture, thematic, aesthetic Introduction to familiarize themselves with indigenous people and their Food is an oft-mentioned part of many literary narratives. It is lifestyle. It has now evolved into a cultural site of not just the ingredients, preparation and serving of special interdisciplinary interest for scholars of Women’s Studies. food on certain occasions, but also as a cultural construct that Larger numbers of books are being written and published and food connotes a multiplicity of meanings.
    [Show full text]
  • Working with the Winds of Change
    Working with the Toward Strategies for Responding to the Winds of Change Risks Associated with Climate Change and other Hazards Editors Second Edition Marcus Moench and Ajaya Dixit Contributors and their Institutions: Sara Ahmed Shashikant Chopde Ajaya Dixit, Anil Pokhrel and Deeb Raj Rai S. Janakarajan Fawad Khan Institute for Social and Winrock International India Institute for Social and Environmental Transition-Nepal Madras Institute of Institute for Social and Environmental Environmental Transition -India Development Studies Transition-Pakistan Marcus Moench Daanish Mustafa Madhukar Upadhya, Kanchan Mani Dixit Shiraz A. Wajih and Amit Kumar and Sarah Opitz-Stapleton King’s College London and Madav Devkota Gorakhpur Environmental Action Group Institute for Social and Environmental Transition- Nepal Water Conservation Foundation International Working with the Winds of Change Toward Strategies for Responding to the Risks Associated with Climate Change and other Hazards Second Edition Editors Marcus Moench and Ajaya Dixit Contributors and their Institutions: Sara Ahmed Shashikant Chopde Ajaya Dixit, Anil Pokhrel and Deeb Raj Rai S. Janakarajan Fawad Khan Institute for Social and Winrock International India Institute for Social and Environmental Transition-Nepal Madras Institute of Institute for Social and Environmental Environmental Transition -India Development Studies Transition-Pakistan Marcus Moench Daanish Mustafa Madhukar Upadhya, Kanchan Mani Dixit Shiraz A. Wajih and Amit Kumar and Sarah Opitz-Stapleton King’s College London and Madav Devkota Gorakhpur Environmental Action Group Institute for Social and Environmental Transition- Nepal Water Conservation Foundation International © Copyright, 2007 ProVention Consortium; Institute for Social and Environmental Transition-International; Institute for Social and Environmental Transition-Nepal This publication is made possible by the support of the ProVention Consortium.
    [Show full text]
  • Breakfast Snacks&
    first Food 8 ● Taste of India’s biodiversity BREAKFAST SNACKS& BREAKFAST & SNACKS ● 9 first Food Makhana parantha 10 ● Taste of India’s biodiversity BREAKFAST & SNACKS More than religious Vaidya Balendu Prakash akhana (Euryale ferox), or foxnut, is a common fixture in religious MAKHANE KA PARANTHA ceremonies in north India. It grows in the wetlands of Bihar, largely M Makhana (roasted and in Mithila, and in the ponds of West Bengal. The makhana plant is powdered) - 1 cup almost covered in thorns. The fruits, ready by May-June, are about the size of a small Potato (boiled) - 1 orange. They carry eight to 20 black seeds which are roasted and cracked open. The Green chilli - to taste seed’s outer black part falls off to reveal the puffed makhana seeds. (Read about Salt - to taste makhana cultivation on page 12) Mash potato and knead with makhana powder. Mix salt and chopped chillies to taste. Make balls from the dough. Roll out as for chapatis and cook on griddle till sufficiently brown MORNING CEREAL Makhana (roasted and crushed) - 1/2 cup Milk - 1 glass Almonds - 4-5 Raisins - 15 Banana - 1/2 Breakfast cereal Makhana snacks Add makhana to a cup of hot milk. Add banana slices, Makhana’s medicinal properties are well-documented in Ayurveda. It is chopped almonds and raisins effective in curing cardiovascular diseases, leucorrhoea and circulatory problems and is used in post-delivery care. Makhana is also believed to increase hormone se- MAKHANA SNACK cretion. According to an Indian Council of Scientific Research publication, Nutri- Makhana - 100 gm tive Value of Indian Foods, 100 grammes of makhana contain 9.7 per cent protein, Muskmelon seeds - 50 gm 76.9 per cent carbohydrate, 0.1 per cent fat, 1.3 per cent minerals and 12 per cent water.
    [Show full text]
  • Feasts, Flavours & Fusion of India
    FEASTS, FLAVOURS & FUSION OF INDIA CURIOUS CULTURE OF CULINARY INDIA REVIEW N ultimate guide to the best of the rest exotic A culinary Indian Cuisines. This tasteful saga of spices, ingredients, culture, tradition, evolution & now customisation is all served on a single platter in the ensuing pages. Where dishes vary not only from region to region but suburb to suburb, the series and scope of local delicacies is endless: from Moghul biryanis, Punjabi dal makhani and Kashmiri goshtaba being just a few. The research team behind this book walked through the nook & cranny of the length and breadth of India, talking to chefs, tasting the delightful dishes and visiting localities, offering an honest, insider view of the country's culinary delights and history. The creatives & pictures showcases the vivacity and shades related with the East, West, North & South and then reflected in the colourful dishes whose recipes accompany them. An apt book for any lover of Indian food. DIVERSED TASTES, ONE INDIA North of India: Origin & Belief North Indians and their delicacies are undividable. Northern Indians are known as serious food lovers and cooking for this NDIA is known clan is no less than for its diversity a ritual when found in its compared to other culture, geography parts of the country. I and climate. Food too is part of the diverse delight as each state exhibits a different way of life, language and cuisine. Traversing through the Indian food map, whether you are travelling up north in Kashmir or spending a few days down south to Kerala, you will observe striking dissimilarities in the kind of food people relish.
    [Show full text]