Traditional milk, meat processing and preservation techniques of the Yak Pastoralists of Arunachal Pradesh

Abstract

216-221Yak milk products like butter (Mar) and wet cheese (Churpy) form an inseparable part of the ethnic food of Monpa tribe in Arunachal Pradesh. Dried yak meat (Sah Sangbu) is also highly relished by them. These products are exclusively prepared by the Brokpa community, yak pastoralists belonging to the Monpa tribe. They have traditional ways of processing and preserving yak milk and meat. The brokpa economy mostly rotates through trading of Yak products. This paper is an attempt to document the traditional ways of processing and preserving yak milk and meat in the Brokpa community. </span