LEGACY OF TRADITIONAL BEVERAGES WITH THE CHAKPA COMMUNITY OF MANIPUR, NORTHEAST INDIA

Somananda Thokchom, Dr. Deshworjit Singh Ningombam, Dr. Huidrom Birkumar Singh

Abstract


The Chakpa community of Manipur used traditional beverages as an integral part of life from birth to death in cultural rites & rituals of the community. Albizia myriophylla Benth bark is used in making of Hamei, a starrer which is added to produce better quality alcohol. The plant is continuously declining due overexploitation, forest fires and loss of habitat. It is also assessed that on account of the population reduction the species can be assigned as vulnerable. Information presented in this paper was gathered from informants using semi structure questionnaires on utilization, cultural importance, medicinal uses and economical aspects of the traditional beverages. More than 50 % of the total households practiced making traditional beverages in their homes particularly by the women folks. There are five types of traditional beverages prepared by the community namely Atingba, Waiyu, Pukyu, Kallei and Khachi. They were used in several sociocultural activities and rituals. Moreover, it is also used in treatment of arthritis, urinary troubles, gynecological and dermatological problems.


Keywords


Atingba, Chakpa, Hamei, Pukyu, Kallei, Waiyu.

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