Jamir and Deb

Skin of buffalo

fermentation is one of the oldest biotechnology

process in which microorganisms play an essential

Stacked in a tin or pot

roleinproductionandpreservation.Thefermentation

process causes enrichment and improvement of food.

Fermentation for 1 week

Another aspects to be cosidered is that in Nagaland,

villagers depend entirely on agriculture for their

Hairs removed and dried near the fire place or sun

livelihood as well as for their economic wealth.

Jang kap

Therefore, the knowledge of utilizing the local crops

for producing these fermented foods and beverages

Figure 8. Flow chart of preparation of Jang kap (Ao) .

have to be translated into economically viable

is given in Fig. 10. The fruits/ pulps are collected after

products through various biotechnological tools.

removing the seeds and boiled. The boiled fruits/

Acknowledgements

pulp is soaked in sugar syrup for ~1-2 week for

fermentation. The fermented product is taken as a

Authors

acknowledge

the

Department

of

beverage.

Biotechnology, Ministry of Science and Technology,

Pork fat cut into pieces and sealed in bamboo containers

Government of India, New Delhi for the financial

support for the present work in the form of

Institutional Biotechhub in Nagaland University.

Fermentation for 1 week

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Figure 9. Flow chart for the preparation of fermented pork

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Fruits are boiled Yellow pulp scooped out Fruits are

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