Year: 2024 | Month: September | Volume: 14 | Issue: 9 | Pages: 387-394
DOI: https://doi.org/10.52403/ijhsr.20240950
Millets of North East India – With Special Reference to Wine Making
Dr. Ibameaimon Pohtam
Lecturer, Department of Dravyaguna, North Eastern Institute of Ayurveda and Homoeopathy, Shillong, Meghalaya
ABSTRACT
Millets belonging to poaceae family is often called as nutricereals due to their high nutritional value. Millet is believed to be a climate-resilient crop, which could help feed the world’s ever-growing population. Realizing the potential of millets in boosting sustainability, the UN General Assembly recently proclaimed 2023 as the International Year of Millets in March 2021, to promote cultivation as a solution to climate and global food security challenges. Prior to the Green Revolution, millet was a popular crop in different parts of Northeast India. Though it was neglected but it was a part of people’s food system. Among all the Northeastern states of India, Millet was used to make local wine. These drinks were used during ceremonies, occasions and celebrations. These drinks are considered as nutritious and of high caloric value. This paper highlights the traditional method in preparation of millet wine and its benefits.
Key words: Millets, Millet beverages, Millet Wine, Madua Apong, Kodo Ko Jaanr, Kiad Krai, Themsing, Rakshi, Tongba.