Vol. 7, Issue 1, Part G (2025)

In the past and even today, the Wancho tribe of Long ding district of Arunachal Pradesh has developed traditional methods to preserve their food, closely linked to their culture and environment. For staple grains like ‘konidhan’ (millet) and rice, they use specific storage techniques to keep them dry and safe from pests, ensuring these essential foods remain consumable for long periods. To preserve meat and fish, the Wanchos often smoke or dry then on ‘shah’, which is made of iron net, bamboo or wood and placed above the fireplace in the ‘phangkha’ (kitchen). These methods not only extend the food’s shelf life but also add distinctive flavours important to their cuisine. Brewing ‘yusha’ (local beer) is another significant practice, especially during social and cultural events. They follow traditional fermentation processes, using age-old recipes and techniques passed down through generations. The Wancho people have historically obtained their food through a mix of farming and continue to utilize sustainable practices using materials easily available in their surroundings. The study is based on fieldwork and interviews with the villagers of Pumao and literature review to document and analyse the food preservation practices. By documenting and analysing these age-old methods, the study provides valuable insights into sustainable food preservation techniques and highlights the importance of preserving such traditional knowledge.