‘Chubitchi’-The native fermented rice beverage of the garos’ of west garo hills, Meghalaya

• Published in: International journal of fermented foods Vol. 4; no. 1; pp. 81 - 90
• Main Authors: Mishra, B.K, Balamurugan, N, Hati, S, Paul, B
• Format: Journal Article
• Language: English
• Published: New Delhi New Delhi Publishers 01.06.2015
• Subjects: Alcohol; Alcoholic beverages; Beverages; Consumption; Fermentation; garo tribes; Herbal medicine; medicinal plants; Native peoples; Rice; rice beverage; Vietnam; China; Japan; India
• ISSN: 2319-3549; 2321-712X
• DOI: 10.5958/2321-712X.2015.00007.1

The West Garo Hills is one of the largest districts of the state of Meghalaya located in the western part of the State with Tura being the district headquarters. They are inhabited by tribal dwellers, the majority of whom are Garo people whose staple cereal food is rice. Also home brewed fermented rice beverage plays an important role in the life of the rural tribal folks. This traditional beverage constitutes an integral part of their dietary culture and has strong socio-cultural importance among these ethnic people. The prowess of preparation of this beverage involves starter culture preparation using locally available medicinal plants and fermentation in earthen pots. Some rural villages where the fermented rice beverage is prepared were visited and the traditional process was observed and documented. This article reflects the expertise of the ethnic Garos’ who are unwittingly exploiting the natural microbial consortium in fermentation of this beverage. At present, these products are prepared for local consumption only at house-hold level without much consideration to good manufacturing practise. Studies on this beverage wouldenhance its value addition, create public awareness with respect to nutritional valueand help to modify, optimize and formulate this beverageaseptically with novel therapeutic properties thereby offering improved health benefits. Small-scale starter culture application, systematic and scientific approach would stimulate acceleration of the process of fermentation, produce high-quality stable product with increased shelf lifeand help to economically produce it at reduced production costs providing employment whichwould be a fillip to the rural economy of the area.