К. S. Issayeva, G. Т. Kazhibayeva
Total Page：16
File Type：pdf, Size：1020Kb
5 V К. S. Issayeva, G. Т. Kazhibayeva Ministry of Education and Science of the Republic of Kazakhstan S.Toraighyrov Pavlodar State University K. S. Issayeva, G. T. Kazhibayeva TECHNOLOGY OF NATIONAL FOOD PRODUCTION IN KAZAKHSTAN AND CENTRAL ASIA Tutorial Pavlodar Kereku 2018 I I и м.І О /4 • 5) (075.8) lilt ir>MI I И1 I imcndcd for publication by the Academic Council HI s I oraighyrov Pavlodar State University l<< \ Iffwtfi: ii I \ssenova - Candidate of Technical Sciences, Professor of nun Slate I Iniversity, Semey; Nurga/.ezova - Candidate of Technical Sciences, Acting AP of Mill .nun Slate University, Semey; /Іі Л. Adamzhanova - Candidate of Biological Sciences, Professor nIS I oKiigyrov Pavlodar State University, Pavlodar. Issayeva K. S., kazhibayeva G. T. I lechnology of National Food Production in Kazakhstan and Central Asia : tutorial / K. S. Issayeva, G. T. Kazhibayeva. - Pavlodar : Kereku, 2018. - 106 p. ISBN 978-601-238-883-1 The tutorial outlines the basics of national technologies for food preparation by the peoples of Kazakhstan and Central Asia. It considers the customs and rituals of the peoples in Central Asia, which have been observed since the dawn of time in the preparing and serving food. The tutorial is of great interest for students majoring in 5B072700- Technology of Food Production, master students majoring in 6M072700- Technology of Food Production, as well as specialists of the agro-industrial complex. The tutorial has been prepared within the framework of the Tempus project «Development and implementation of master's programs in food safety, production and marketing of traditional food products (TradPro)». UDC 663/664 (574+5) (075.8) LBC36.'81 © Issayeva K. S., Kazhibayeva G. Т., 2018 ISBN 978-601-238-883-1 © S. Toraigyrov PSU, 2018 The accuracy of the materials, grammatical and spelling errors are the responsibility of the authors and compilers Introduction Food and nutrition culture are closely interrelated in any traditional culture. Culinary customs and traditions are a part of the common culture of a people, in which its originality, character and history are reflected. Different nations of the world have been developing their gastronomic habits over many centuries and have created traditional cuisines which are an integral part of the national culture. Each people has its national cuisine, which is characterized by its own, different from the other, traditional dishes. Despite the fact that national cuisines vary among different peoples, each of them has been formed over many centuries in such a way as to provide the human body with nutrients and maximally contribute to an effective adaptation to the specific natural and climatic conditions of life. Nomadism was formed as an alternative in unfavorable zones for agriculture - nomads live in zones of arid steppes and semi-deserts or highland areas where cattle breeding is the most optimal type of economic activity. The main food of nomads was various types of dairy products and animal meat, hunted wild animals, to a lesser extent products of farming and gathering. The cuisine of the nomads is not rich, the nature where they live is not too generous to a man, but he/she has learned to take from it all that is necessary. Rational balance of meat and dairy products (the number of the last is several dozen), supplemented by wild flora provides the human body with the right amount of proteins, fats, carbohydrates, vitamins and minerals. Everything depends on the originality of the products and the methods of processing them. The set of products is determined by the nature and livestock, agriculture and various industries. But rather than the diversity of nomad products determines the nature of the national cuisine, different peoples, using the same initial products in the process of preparing dishes with special features of technology give it its own unique taste. Differences in culinary customs and traditions are related to the peculiarities of the geographical location, climate, the history of the people's development, and religion as a part of life influences the diet and culinary habits. In countries with a cold climate, there are traditionally many high-calorie, fatty dishes that help keep warm even on the coldest day. Most of the national products remained «overboard» mass production, and the technology of cooking some of them began to be forgotten. According to the authors, there is a need to preserve the traditional technologies of food products among the Central Asian peoples, which are both national property of each of them and contribute to the preservation of their health. All this served as the basis for the development of the tutorial 3 which systematically describes the materials of the technology for preparation of national foods of Kazakhs and peoples of Central Asia, while preserving the unique knowledge of each ethnos in the field of traditional technologies. The food industry of the Republic of Kazakhstan actively cooperates with manufacturers of food products from different countries, which allows expanding the range of food products within the country and ensuring the sale of domestic products. The main goal of the domestic food industry is to satisfy the constantly growing demand of the population for high-quality products in a wide range and to ensure a balanced diet. The tutorial was prepared within the framework of the Tempus project «Development and implementation of master's programs in food safety, production and marketing of traditional food products (TradPro)». The project is cofinanced with the support of the European Commission. 4 1 Development of livestock sector in Kazakshtan ((Move, do not be sedentary, wander through spring, summer and winter pastures and lands near the sea, without knowing the shortage. Let your milk, sour cream, and kymran not be decreased)) By Oguz-khan The development of livestock in Kazakhstan goes back to the prerevolutionary period. Even then, despite the considerable development of agriculture, the leading branch of agriculture in Kazakhstan was livestock. Kazakh nomadic cattle breeding was of an extensive nature, and was associated with a pasture system, i.e. year-round or almost year-round keeping the majority of livestock at the pasture. The year-round grazing eventually determined the composition of the herd: it could include such animals that were able to migrate. These are primarily horses, sheep, which made up most of the herd of nomads. During nomadic pastoralism, all types of seasonal pastures were used during the year: winter, spring, summer and autumn ones. Consecutive movement through these pastures was a form of the production process. In each season of the year, roaming from place to place acted as a stage of the process, on the whole constituted a closed annual cycle. In the late XIX - early XX centuries, the nomadic pastoralism and nomadic way of life were conducted by the Kazakhs of Mangyshlak, Temir, Atbasar, Kazalinsk and some other counties, although the extent of the spread of nomadic cattle in these districts was different. Each season of the year corresponded to its period of nomadic migration. The number of migrations during one season, the distance that nomadic farming took during the relocation for the day in different seasons, and partially the economic tasks were decided by cattle farmers in each season. These are the main features of the nomadic cattle farm of Kazakhs in the late XIX - early XX centuries. However, at the turn of the XIX-XX centuries, the most common was not nomadic, but extensive semi-nomadic cattle breeding. It was characterized by pasture and semi-stable breeding of livestock, farming, mowing, and staying in one place during the winter and, in this connection, the presence of stationary winter dwellings in addition to a portable yurt. During the spring, summer, autumn, and partly winter, the seminomads put livestock to grass, in the worst, winter time (heavy frosts, winds, snow and ice) cattle were left and fed with hay (this is the point of semi-stable keeping of cattle). In conditions of semi-nomadic pastoralism, 5 pastures differed not only in the seasons -summer, winter, spring-autumn ones - but also in the form of their use. Summer pastures of steppe northern regions of Kazakhstan were usually in common use. Spring-autumn pastures were also mostly in common use; however, the range of farms that used this land together was significantly narrowed. Winter pastures were used in different way. The number of convenient wintering grounds at that time was limited, and therefore, as a rule, they were in the separate use of a small number of Kazakh farms. One of the significant distinctive features of Kazakh semi-nomadic cattle farming in the late XIX - early XX centuries was haymaking, and it was at this time it began to spread rapidly. Nomadic cattle breeding from VIII century B.C. to XVIII century A.D. favored animal breeders' development of approaches for selection of animals with superior adaptation to the living environment and year-round grazing Nomadic cattle breeding is a special kind of producing economy, in which mobile cattle breeding is the predominant occupation, and the majority of the population is involved in periodic migrations. People from ancient times were engaged in nomadic cattle breeding in the territory of Kazakhstan. Most of the territory of Kazakhstan is a steppe and semi-desert zone with a slightly watered surface. Short hot summer with dry winds and a long, severe winter with snowstorms make farming difficult. Therefore, the dominant way of doing business here is nomadic cattle. 6 Nomadic cattle breeding in its purest form in Kazakhstan existed in the west. Semi-nomadic cattle breeding is characteristic for the south. Agriculture served as a secondary and auxiliary occupation here. The leading position of livestock in the economy of Kazakhstan has always been explained by the peculiarities of its vast territory (almost 280 million hectares), the overwhelming part of which was a natural pasture.