International Journal of Chemical Studies
Vol. 6, Issue 2 (2018)
A study on ethno-traditional processing of pork in Assam, India
Author(s): Borah B, Borgohain A, Roychoudhury R, Sonowal S, Sonowal D, Kalita M, Dutta KJ, Khuman LS and Bordoloi G
Abstract: A study was carried out in four prominent districts of Assam i.e. Dhemaji, Karbi Anglong, Kamrup and Baksa district were the traditional processing of pork is commonly done by the tribal communities. Data were collected from a total of 100 respondents through a pre-tested, reliable and valid interview schedule. Majority of the respondents belonged to Schedule Tribe caste and mostly were farmers. About 46 per cent of the respondents out of 100 respondents processed pork and majority (40 per cent) from them processed it occasionally at home. About 30.43 per cent of the respondents processed pork basically for their own consumption. The mean availability of processed pork was highest in Kamrup followed by Dhemaji. The storage problem, practicing in fewer quantities and costing related to processing (costly affair), poor marketing system were the major factors which impeded commercialization of traditional process pork in many areas of Assam.
Pages: 2151-2156 | 250 Views 11 Downloads
How to cite this article:
Borah B, Borgohain A, Roychoudhury R, Sonowal S, Sonowal D, Kalita M, Dutta KJ, Khuman LS, Bordoloi G. A study on ethno-traditional processing of pork in Assam, India. Int J Chem Stud 2018;6(2):2151-2156.