Rajeswar Pegu, Jitu Gogoi, Ajit K. Tamuli and Robindra Teron
Traditional knowledge of production of Apong (rice beer) and its uses and cultural values among the Mising people of North East India is discussed. Participatory approach method was adopted that included informal and group discussions, semi-structured interviews of key informants and personal observations. Two forms of Apong are produced for consumption and cultural use by fermenting rice with E’pob (starter cakes). Nogin Apong is produced by fermenting rice, while Po:ro Apong (saimod) is produced by fermenting mixture of rice (usually glutinous varieties) and ash of paddy husk and straw. Po:ro Apong is usually produced during festivals and rituals. Both Nogin Apong and Po:ro Apong are indispensable during festivals and rituals and in social life. The entire process of preparation of E’pob and production of Apong is the exclusive domain of women. Further studies on value addition such as nutritional values, toxicity and preservation can contribute towards development of this unique alcoholic beverage.