Annual Report 2014-15 to 2016-17
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
South District of Forest Environment & Wildlife Management Department in Their Respective GPU/Ward with Immediate Effect
GOVERNMENT OF SIKKIM DEPARTMENT OF FOREST ENVIRONMENT & WILDLIFE MANAGEMENT FOREST SECRETARIAT, DEORALI, GANGTOK SIKKIM-737102 No: 606/ADM/FEWMD Dated: 30/01/2019 OFFICE ORDER With the approval of the competent authority, the following employees appointed on temporary ad-hoc basis under “One Family One Job Scheme” are hereby posted under various Divisions South District of Forest Environment & Wildlife Management Department in their respective GPU/Ward with immediate effect:- Sl. POST APPOINTED Reporting NAME CONSTITUENCY GPU/ WARD No. No. FOR Officer Environmental Rangang Lower Togday Ms. Shanti Maya Rai Assistant Yangang Ward DFO (T) 1 South Environmental Nambung Ward DFO (T) 2 Ms. Rekha Subba Temi Namphing Assistant Temi Namphing South Lower Sripatam Environmental Yangyang Mr. Rajesh Dahal Ward, Yangang DFO (T) 3 Assistant Rangang Rangrang South Environmental Rolak Kabey Ward, DFO (T) 4 Mr. Nutan Subba Temi Namphing Assistant Temi Namphing South Ms. Elizabeth Environmental Namchi DFO (T) 5 Rong Ward Gurung Assistant Singhithang South 12 Bermiok Tokal 6 Mr. Bishal Tamang Multi-task Office Staff Temi Namphing GPU Upper Tokal DFO (T) No. 5 South Environmental DFO(WL) 7 Ms. Namrata Nepal Temi Namphing Lower Tarku Assistant South Environmental Salghari Zoom DFO(WL) 8 Mr. Suman Rai Khaling Gaon Ward Assistant (SC) South Lingee Shokpay Environmental Tumin Lingee Mr. Sagar Rai GPU, Maidam DFO(WL) 9 Assistant (BL) Ward South Mr. Devi Charan Environmental Rangang Upper Kolthang DFO(WL) 10 Chettri Assistant Yangang Ward South Environmental Namthang DFO(WL) 11 Mr. Santa Tamang Kolbung Assistant Rateypani South Environmental DFO(WL) 12 Ms. Chabi Maya rai Barfung (BL) Lamten Tingmoo Assistant South Environmental Rangang DFO (E & 13 Ms. -
District Election Plan for General Elections 2014
District Election Plan for General Elections 2014 South District, Sikkim 2 Contents 1 DISTRICT PROFILE ........................................................................................................................................... 8 1.1 GEOGRAPHY ........................................................................................................................................................ 8 1.2 DEMOGRAPHY ...................................................................................................................................................... 8 1.3 ADMINISTRATIVE UNIT ............................................................................................................................................... 9 1.4 ASSEMBLY CONSTITUENCIES IN SOUTH SIKKIM .......................................................................................................... 10 1.4.1 9 – BERFUNG ........................................................................................................................................ 11 1.4.2 10-POKLOK-KAMRANG ........................................................................................................................ 11 1.4.3 11-NAMCHI-SINGHITHANG .................................................................................................................. 13 1.4.4 12-MELLI .............................................................................................................................................. 14 1.4.5 13-NAMTHANG-RATEYPANI ............................................................................................................... -
Table of Contents
Plan for Conservation and Sustainable Utilization of Medicinal Plants Sikkim 2003 Table of Contents i. Acknowledgements ii. Executive Summary iii. Abbreviations used iv. Glossary of local terms 1 Introduction ……… 8 - 10 2 Profile of the Area ……… 11 - 21 3 Process or Methodology ……… 22 - 28 4 Statement of Threats pertaining to Medicinal Plants and Local Health Cultures ……… 29 - 32 5 Ongoing Initiatives related to Medicinal Plants and Local Health Cultures ……… 33 - 45 6 Strategy for conservation of Medicinal Plants and Local Health Cultures ……… 46 - 56 7 Action Plan for conservation of Medicinal Plants and Local Health Cultures ……… 57 - 75 8 Tentative Budgetary Requirements ……… 76 9 References and Bibliography ……… 77 10 Appendix ……… 78 - 99 Prepared by the Sikkim State Level Planning Committee 1 Plan for Conservation and Sustainable Utilization of Medicinal Plants Sikkim 2003 Appendix Appendix 1: State Level Planning Committee and Working Group .……… 78 Appendix 2: List of Medicinal Plants of Sikkim .……… 80 Appendix 3: Summary of Consultative Process .……… 83 Appendix 4: Blueprint of Collaboration with other Research Institutes .……… 95 List of Box Items Box Item 1: Life and Vision of a Faith Healer .……… 21 Box Item 2: Microplanning for Conservation .……… 23 Box Item 3: Smuggling of Medicinal Plants by Yak Graziers .……… 31 Box Item 4: Hydel Power Model for Harnessing Herbal Power .……… 47 Box Item 5: Community Policing as a Conservation Tool .……… 53 Box Item 6: Dreams of a Traditional Health Practitioner .……… 59 Box Item 7: Action Plan to Revitalize -
Knowledge of Traditional Fermented Food Products Harbored by the Tribal Folks of the Indian Himalayan Belt
International Journal of Agriculture and Food Science Technology. ISSN 2249-3050, Volume 4, Number 5 (2013), pp. 401-414 © Research India Publications http://www.ripublication.com/ ijafst.htm Knowledge of Traditional Fermented Food Products Harbored by the Tribal Folks of the Indian Himalayan Belt Nazish Nehal University School of Biotechnology, Guru Gobind Singh Indraprastha University, Sector-16 ‘C’, Dwarka, New Delhi, INDIA. Abstract The tribal or indigenous people inhabiting the Indian subcontinent with a population of 53.8 million in 5,000 forest dominated villages have plethora of traditional knowledge of their environment that correlates to the immediate nature and the resources that reside therein. Indigenous fermented foods are an intrinsic part of diet of the ethnic tribes in the Himalayan belt of India, being the oldest and most economic methods for development of a diversity of aroma, flavor, texture; food preservation and biological enrichment of food products by the manipulation of different microbial population. Human health- benefits include its antagonistic role against lactose-intolerance, high cholesterol level, cancer and diabetes. Vegetable based fermented foods like gundruk; sinki; anishi are prepared by tribes of Arunachal Pradesh; Sikkim and Nagaland respectively. Kinema; bhatootu, marchu and chilra; tungrymbai are cereal and pulse based fermented food indigenous to people in Darjeeling hills and Sikkim; Himachal Pradesh and Meghalaya respectively. Fermented bamboo shoot products like soibum and mesu form a major part of the diet among the tribes of Manipur; Darjeeling and Sikkim respectively. Fermented fish foods such as ngari and hentak are relished by the tribal population of Manipur. Fermented milk beverages such as kadi, churpa and nudu; and alcohol such as ghanti, jann and daru are consumed locally in Himachal Pradesh and Uttaranchal respectively. -
Traditional Dairy Products in Algeria: Case of Klila Cheese Choubaila Leksir1, Sofiane Boudalia1,2* , Nizar Moujahed3 and Mabrouk Chemmam1,2
Leksir et al. Journal of Ethnic Foods (2019) 6:7 Journal of Ethnic Foods https://doi.org/10.1186/s42779-019-0008-4 REVIEW ARTICLE Open Access Traditional dairy products in Algeria: case of Klila cheese Choubaila Leksir1, Sofiane Boudalia1,2* , Nizar Moujahed3 and Mabrouk Chemmam1,2 Abstract The cheese Klila occupies a very important socio-economic place established in the rural and peri-urban environment. It is a fermented cheese produced empirically in several regions of Algeria. It is the most popular traditional cheese and its artisanal manufacturing process is still in use today. The processing consists of moderate heating of “Lben” (described a little farther) until it becomes curdled, and then drained in muslin. The cheese obtained is consumed as it stands, fresh, or after drying. When dried, it is used as an ingredient after its rehydration in traditional culinary preparations. In this review, we expose the main categories of traditional Algerian dairy products; we focus mainly on the traditional Klila cheese, its history, origin, and different manufacturing stages. We recall the different consumption modes and incorporation of Klila cheese in the culinary preparations. Keywords: Traditional cheese, Klila, Terroir Introduction Traditional dairy products in Algeria In Algeria, the consumption of dairy products is an old History and origin of cheeses tradition linked to livestock farming, since dairy prod- According to Fox and McSweeney [9], the word “cheese” ucts are made by means of ancient artisanal processes, comes from the Latin “formaticus” meaning “what is using milk or mixtures of milk from different species done in a form.” The discovery of cheese was probably [1–4]. -
Reducing the Vulnerability of the Poor by Building Resilience: a Case Study from South Sikkim
REDUCING THE VULNERABILITY OF THE POOR BY BUILDING RESILIENCE: A CASE STUDY FROM SOUTH SIKKIM Anamika Barua, Suparana Katyaini and Bhupen Mili ABSTRACT he impacts of climate change and the vulnerability of poor communities to climate change vary greatly, but generally, climate change is superimposed on existing vulnerabilities. Many sectors providing Tbasic livelihood services to the poor like agriculture, livestock rearing, fishery etc. are under threat due to climate change. There is an intrinsic link between poverty and vulnerability. Poor usually have limited resources / assets to cope with changing climate. During crisis they have to rely on their limited resources/ assets that they had accumulated after years of hard work. Although they may be able to withstand the initial impact of climate change but they can never bounce back to their original form, thus accentuating their existing vulnerabilities and further reducing their resilience to change. The work presented here is a case study from Sikkim, a small beautiful mountain state of India in the Eastern Himalayas. Studies have already reflected that the impact of climate change will be greater in the Eastern Himalayan region, than in other regions of this extensive mountain chain because of the poor socioeconomic development of the region. In Sikkim, too, continued climate change is predicted to lead to major changes in fresh water flows with considerable impacts on people and their livelihoods. In this context, the focus of this study was to assess the degree of social vulnerability of rural mountain communities to the impact of climate change on water resources. The study emphasizes on reducing vulnerability of the rural community by building their resilience to any unforeseen events. -
Title Cultural Adaptation of the Himalayan Ethnic Foods With
Cultural Adaptation of the Himalayan Ethnic Foods with Title Special Reference to Sikkim, Arunachal Pradesh and Ladakh Author(s) Tamang, Jyoti Prakash; Okumiya, Kiyohito; Kosaka, Yasuyuki ヒマラヤ学誌 : Himalayan Study Monographs (2010), 11: Citation 177-185 Issue Date 2010-05-01 URL http://dx.doi.org/10.14989/HSM.11.177 Right Type Departmental Bulletin Paper Textversion publisher Kyoto University Himalayan Study Monographs No.11, 177-185,Him 2010alayan Study Monographs No.11 2010 Cultural Adaptation of the Himalayan Ethnic Foods with Special Reference to Sikkim, Arunachal Pradesh and Ladakh Jyoti Prakash Tamang1), Kiyohito Okumiya2) and Yasuyuki Kosaka2) 1)Food Microbiology Laboratory, Sikkim University, Gangtok 737102, India 2)Research Institute for Humanity and Nature, Kyoto 603-8047, Japan The Himalayan people have developed the ethnic foods to adapt to the harsh conditions and environment. The in-take of such foods has been in the systems for centuries and people have adapted such foods to protect and sustain them. People living in high altitude (>2500) are adapted to cereals and food grains grown in dry and cold climates, with less vegetables and more meat products. More diversity of food items ranging from rice, maize to vegetable, milk to meat is prevalent in the elevation less than 2500 to 1000 m. Ethnic foods possess protective properties, antioxidant, antimicrobial, probiotics, bio-nutrients, and some important health-benefits compounds. Due to rapid urbanisation, development, introduction of commercial ready-to-eat foods have adverse effects on production and consequently consumption of such age-old cultural ethnic foods is declining. The people should be ascertained about the worth indigenous knowledge they possess, and biological significance of their foods. -
Lingmo - Paiyong, Gpu
LIST OF PANCHAYAT MEMBERS ELECTED DURING 2017 BAC YANGANG, 01- LINGEE, GPU SL.NO. NAME OF PANCHAYAT WARD NAME CONTACT NO DESIGNATION 1 RAM PRASAD PRADHAN MIDDLE LINGEE 9593783969 MEMBER 2 SONAM PINTSO LEPCHA UPPER LINGEE 9609867478 SABHAPATI 3 KUBER GURUNG SUMSI 7872895090 MEMBER 4 KAMAL THAPA LOWER LINGEE 9609832089 MEMBER 5 LALITA RAI MAIDAM 9734302874 UP-SABHAPATI BAC YANGANG, 02- LINGMO - PAIYONG, GPU SL.NO. NAME OF PANCHAYAT WARD NAME CONTACT NO DESIGNATION 1 YOGESH BHANDARI TINTARBONG 8101373993 SABHAPATI 2 KAILASH KR. ADHIKARI DARAKHARKA 7431833404 MEMBER 3 RAJINA LEPCHA BADAMTAM 7872934778 MEMBER 4 PEMKIT BHUTIA UPPER LINGMOO 9775415608 UP-SABHAPATI 5 HUMA DEVI ADHIKARI KAW 9647850360 MEMBER 6 DEVI LALL BHATTARAI PEPTHANG 8372878890 MEMBER 7 MOHAN RAJ RAI CHAURIDAR 8768767882 MEMBER BAC YANGANG, 03 - KOLTHANG - TOKDEY, GPU SL.NO. NAME OF PANCHAYAT WARD NAME CONTACT NO DESIGNATION 1 ANIL KR. NEPAL LOWER KOLTHANG 9832332123 SABHAPATI 2 LEELA CHETTRI UPPER KOLTHANG 9773077580 UP-SABHAPATI 3 NAR MAYA CHETTRI MIDDLE KOLTHANG 9647881403 MEMBER 4 GUNA MAYA CHETTRI LOWER TOKDEY 9734981911 MEMBER 5 RAM KUMAR KHATI UPPER TOKDEY 9609858256 MEMBER BAC YANGANG, 04 - NIYA - MANGZING, GPU SL.NO. NAME OF PANCHAYAT WARD NAME CONTACT NO DESIGNATION 1 SAKUN THAPA LOWER NIYA 9593770034 SABHAPATI 2 THALA RAM BASMETT LOWER MANGZING 8348426593 UP-SABHAPATI 3 DHANKIT LIMBOO UPPER NIYA 9647443641 MEMBER 4 SHANTI DEVI CHETTRI BRUM 9647000944 MEMBER 5 DEVI LALL CHETTRI UPPER MANGZING 9734976321 MEMBER BAC YANGANG, 05 - SRIPATAM - GAGYONG, GPU SL.NO. NAME OF PANCHAYAT WARD NAME CONTACT NO DESIGNATION 1 RANJITA GURUNG UPPER GAGYONG 9609873311 SABHAPATI 2 LAKO TSHERING LEPCHA LOWER GAGYONG 8145892055 UP-SABHAPATI 3 SAVITRI DHUNGYAL LOWER SEIPATAM 9735852689 MEMBER 4 PREM KUMAR RAI UPPER SRIPATAM 9932838588 MEMBER 5 SUK HANG LIMBOO NAMPHOK 8145889625 MEMBER 6 MEENA KUMARI DARJEE MANGLEE 9735780222 MEMBER BAC YANGANG, 06 - YANGANG - RANGANG, GPU SL.NO. -
Some Nonfermented Ethnic Foods of Sikkim in India
J Ethn Foods 1 (2014) 29e33 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Some nonfermented ethnic foods of Sikkim in India * Jyoti Prakash Tamang , Namrata Thapa Department of Microbiology, School of Life Sciences, Sikkim University, 6th Mile, Tadong 737102, Sikkim, India article info abstract Article history: Sikkim, the Himalayan state of India has several ethnic foods which have not been documented. A field Received 17 October 2014 survey was conducted in randomly selected 370 households in Sikkim representing the major ethnic Received in revised form communities, namely, Nepali, Bhutia, and Lepcha. Information was collected on different types of non- 12 November 2014 fermented ethnic foods, as prepared and consumed by these inhabitants, the traditional method of Accepted 24 November 2014 preparation, mode of consumption, as well as culinary, socioeconomic, and ethnic values. We have listed Available online 6 December 2014 more than 83 common and uncommon nonfermented ethnic foods of Sikkim consumed by different ethnic groups in Sikkim, India. Some of these foods have been documented and include achar, alum, Keywords: Ethnic foods chatamari, chhwelaa, dheroh, falki, foldong, kodoko roti, kwanti, momo, pakku, phaparko roti, phulaurah, Sikkim ponguzom, suzom, thukpa or gya-thuk, and wachipa. Nutritional analysis, process technology develop- Nepali ment and packaging of these ethnic foods may boost ethnic food tourism in the region, which could in Bhutia -
District Census Handbook, North, East, South & West,Part-XIII-A & B, Series-19, Sikkim
CENSUS OF INDIA 1981 SE~rES 19 SIKKIM DISTRICT CENSUS HANDBOOK PARTS XIII - A & B VILLAGE AND TOVVN DIRECTORY VILLAGE AND TO\NNVVISE PRIMARY CENSUS ABSTRACT Nor1:h, East, South & VVest Districts .l. K. T'HAPA of the Indian Administrative Service Director of Census Operations Sikkil17 Motif on the Cover-page: Sikkim may be called as the land of Monasteries. One of the important features of Sikkim is that excepting the temples, churches, mosques, etc. there are about 67 monasteries - some of them have old historical importance. In addition. there are 132 Manilhakhang (place of worship for ladies and some of them are run by ladies) and 22 Lhakhang & Tsamkhang (hermitage or place of meditation) in the state. The above Monastery is called Gor Gompa, a small Gompa on a solitary spot commanding a picturesque view and situated at Gor above Hee Gyathang in Dzongri area (13,000 ft.) of North Sikkim. o CONTENTS Page Foreword Preface Important Statistics ix-xli 1. Analytical Note (i) Census concepts 1 (ii) Brief History of the State and the District Census Handbook 5 (iii) Scope of Village Directory, Town Directory Statements and Primary Census Abstract 7 (iv) Physical Aspects 9 (v) Major Characteristics of the State 10 (vi) Places of religious, historical or archaeological importance with an introduction of tourist interest 23 (vii) Major Events and Activities during the decade 27 (viii) Analysis of data 30 Table 1 Population, NumQer of revenue blocks and towns 1981 30 Table 2 Decadal change in distribution of population 31 Table 3 Distribution of -
Ethnobiology of Wild Leafy Vegetables of Sikkim
Indian Journal of Traditional Knowledge Vol. 14(2), April 2015, pp. 290-297 Ethnobiology of wild leafy vegetables of Sikkim Sudhan Pradhan1 & Jyoti Prakash Tamang2* 1Department of Botany, Sikkim Government College, Tadong 737 102, Sikkim; 2Department of Microbiology, School of Life Sciences, Sikkim University, 6th Mile, Tadong 737102, Sikkim E-mail: [email protected] Received 12 March 2014, revised 10 October 2014 This paper is aimed to study the ethnobiology of wild leafy vegetables (WLV) consumed by the ethnic people of Sikkim. Traditional knowledge of the people on the ethnic value, foraging, mode of consumption, socio-economy of less familiar WLVs was documented. A wide range of adaptability with specific ecological habitat of some WLVs (Amaranthus viridis, Chenopodium album, Diplazium esculentum, Nasturtium officinale and Urtica dioica) were also recorded. Keywords: Wild leafy vegetables, Ethnobiology, Sikkim IPC Int. Cl.8: A61K 36/00, A01G 1/00, A01G 3/00, A01G 9/00, B26B, B26D, A01D, B65B 25/04, A23N, A47J, A23B Diversity of uncultivated plant species, their Methods occurrence and relationship with cultivated species Field survey was conducted in randomly selected and their use by human has rarely been studied 280 households in different villages of four districts 1 systematically . Many publications have emphasized of Sikkim, viz. North district (40 households), 2 on the diversity and value of wild edible plants . The West (70 households), South (70 households) and systematic documentation of indigenous knowledge East (100 households), representing the major ethnic regarding the identity and use of wild foods by rural communities, namely Nepali, Bhutia and Lepcha. communities is now an urgent need because both Information was collected on ecological distribution, indigenous knowledge and the biological resources traditional knowledge, foraging, ethnobotany are diminishing with habitat destruction and a information, ethnobiological importance, mode of 3 disinterest among the younger generation . -
Indigenous Rearing Practices of Yak and Its Multipurpose Uses in the Sikkim Himalayas
IOSR Journal of Agriculture and Veterinary Science (IOSR-JAVS) e-ISSN: 2319-2380, p-ISSN: 2319-2372. Volume 9, Issue 3 Ver. I (Mar. 2016), PP 01-08 www.iosrjournals.org Indigenous rearing practices of Yak and its multipurpose uses in the Sikkim Himalayas Kriti Ghatani 1, Buddhiman Tamang 1 1 Department of Microbiology, Sikkim University, 6th Mile, Samdur, Tadong, Sikkim-737102, India. Abstract: Sikkim is a small part in Indian Himalayas that infuses great diversity with a rich ecological hotspot zone. Sikkim has four districts, the climatic condition of which ranges from subtropical in the South to tundra in the North. Amongst the mammals of Sikkim are the rare Himalayan Black Bear, Blue Sheep, Red panda, Snow Leopard, Musk Deer and Yaks. The Yak is an important multipurpose mammal of the alpine Northern and Eastern Sikkim region. The traditional knowledge of Bhutia community living in the high altitude has been passed on from generation to generation but has no written document. Qualitative data was obtained through self designed questionnaire, and face to face interviews and discussions in 35 households between June 2013 and October 2013 in East and North Sikkim. Study revealed the maintenance of Yaks, grazing pattern indigenous plants, health management practices, traditional breeding practices and processing technology of meat, milk and fiber. The milk and meat was processed into fermented products. Thara, Tema, Shuza/Shapjha or Phuicha (beverage) and value added products made from skin, hair and tail were documented for the first time from Sikkim. Besides yak acting as an ingredient for poverty alleviation and food insurance for the highlanders, it also projects an area of research on conservation and fermentation technology of traditional food items.