Abstract:

Ethnic people of the Himalayan regions of India, Nepal, Bhutan and China (Tibet) prepare various types of indigenous meat products using their traditional knowledge. Some of these ethnic meat products as sausages, dried or smoked meats are sold in local markets contributing local economy. There is no literature on traditional processing of indigenous meat products of the Himalayas. The paper is aimed to document the traditional knowledge of the ethnic Himalayan people on preparation of various traditionally processed meat products such as kargyong, kheuri, satchu, suka ko masu, chilu, chartayshya, gemma and arjia.