Year: 2019 | Month: December | Volume 9 | Issue 2
Present Status and Future Prospects of Traditional Fermented Beverages of Himachal Pradesh, India
Savitri
Navdeep Thakur
Tek Chand Bhalla
DOI:December
Abstract:
Alcoholic beverages form an important component of culture and traditions of many civilizations for thousands of years. The people in tribal and rural areas of Himachal Pradesh still practice the preparation of many traditional fermented beverages that form an important component of their socio-cultural life. Chhang, sura, chakti, kinnauri, chulli, etc. are some popular beverages that are quite unique in terms of raw material and the fermentation process. Despite of immense social, economic and medicinal importance as described by the local consumers, most of these beverages are prepared at home scale,limiting their popularity to particular region only. Commercialization of these products with scientific interventions for improvement in quality and methods of production may help in bringing these beverages from household confines to population at large. This will provide an opportunity to the locals to generate a tradable commodity and income generation.
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Print This Article Email This Article to Your Friend
