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Abstract Ethnic practices with relation to starter culture reflect a region-specific traditions; therefore, documentation of such knowledge is key to improvise basic understanding as how traditions, cultures, and processes are linked to local dietary systems, food and nutrition security, and social connection. Considering this, the present study aims to investigate the Mising ethnic tribal group, Assam state in Northeast India, with a focus to investigate mode of starter culture making for preparing local beverage along with plant species being used, time of collection, procedure of making starter culture, and how it is preserved. The community maintains an agrarian culture and is closely associated with forest-based natural resources. This group of people consumes various foods prepared from wild plants and crops along with meat and fish. Apong is one of the most important components of their culture, used as a beverage made up of rice by using starter culture locally known as ÉPOP. Detailed process of making of starter culture was documented. A total of 31 plant species varying from 22 families belonging to both flowering and non-flowering plants were recorded used by the community. Eight species also comprised market potential for diverse uses besides being used in starter culture preparation. The source of the collected resources varied from fallow land to forest, with the highest collection concentration in the forest (35.5%), mostly collected in the afternoon (51.61%) to ensure a quality of the plant material. The collected plant materials are mixed with soaked glutinous rice and made into starter cultures of different sizes that have a shelf life of 6 months. The study highlights that use of starter culture is consistent and harmless with distinct flavor and taste that apt to local appetite. Conserving community knowledge on starter culture making, however, requires appropriate policy planning and action line. The investigation not only increases our understanding on local food tradition but also has potential for applications in fermented food industry and thus opens up a new line of research in future. |
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