TONGBA - BEER OF HIMALAYAS

TONGBA - BEER OF HIMALAYAS

1. INTRODUCTION TO TONGBA BEER OF HIMALAYAS CCT, DHARAN B.TECH FOOD PRESENTED BY : NIRAJ ADHIKARI B.TECH 4 TH YEAR (2020)

2. CENTRAL CAMPUS OF TECHNOLOGY DHARAN -14 HATTISAR , NEPAL COMMENTATOR PROF. BASANTA KUMAR RAI CONVENOR LEC. MAHALAXMI PRADHANANGA 2

3. CONTENTS INTRODUCTION TO TONGBA OBJECTIVES LITERATURE REVIEW SUMMARY AND CONCLUSION 3

4. BEER OF HIMALAYAS Tongba is a millet-based alcoholic beverage where the seeds can be sustained into several rounds of warming yeasty beer with a steady supply of hot water . It is the traditional and indigenous drink of the limbu people of eastern Nepal . Tongba is culturally and religiously important to limbu people of eastern Nepal . Taplejung is the ultimate destination for drinking Tongba . 4 INTRODUCTION TO TONGBA

5. TONGBA (BEER OF HIMALAYAS) To give an overview about Tongba. To provide its production information and nutritive value of millet. To know about the utilization of millet on alcohol and its fermentation behavior. 5 OBJECTIVES

6. Tongba and its origin Local tipples or alcoholic brews are common across Nepal but one of the most popular and widespread one has to be tongba. Widely consumed across the Himalayas settlement from Tibet, to Nepal and Sikkim, the millet based tongba has an interesting local legend behind it. 6 shy LITERATURE REVIEW

7. In Nepal tongba is mostly famous among the Limbu people of eastern Nepal. The limbu are the community of Tibetan origin, who shares a lot of customs and traditions with the communities in Sikkim and Bhutan, including the tradition of offering this fermented beverage as a welcome drink. It is also given as offerings to the gods. 7 LITERATURE REVIEW CONT. Tongba and its origin

8. Tongba and its origin Local people drink tongba in bamboo vessel usually called as “Tongba” or “ Dungro ” with a bamboo straw or pipsey with perforated end to filter the content of fermented beverage. Hot water is poured into the vessel till the brim to release the intoxicating flavor of beverage. This process will be repeated until the alcohol in Tongba get exhausted. 8 LITERATURE REVIEW CONT.

9. 9 MILLETS ; PRODUCTION The millets are a group of highly variable small- seeded grasses widely grown around the world as cereal crops or grains for both human food and fodder. It is an important staple food in parts of eastern and central Africa, India, and Northern hills of Nepal. Millet is also the base ingredient for the distilled liquor rakshi and the indigenous alcoholic drink of the Sherpa, Tamang , Rai and Limbu people, tongba, in eastern Nepal.

10. MILLETS ; AREA AND DISTRIBUTION 10 In Nepal it is used as a food grain and is cultivated in high hills and mid hills mainly in the districts of the Karnali zone. It is a fourth most important food crop in Nepal and second most important cereal crop of upland. This crop shares 1.37% of AGDP. Among various species of cultivated millets, finger millet is widely cultivated in Nepal. Millets a group of small seeded species of cereal crop leads fifth position in production (33.94 million tons in 2007) and in area. The total area under millet cultivation in Nepal is 265889 ha and production is 292683 Mt. Out of total millet area (2008-09) terai , hill and mountain covers 3.78%, 76.13% and 20.09% respectively. From its total production less than 10% are used for alcohol production and other for flour.

11. 11 NUTRITIONAL COMPOSITION OF MILLET Nutritional Composition of Millet (Pearl Millet ) Constituent Pearl Millet Crude protein 8.2 Dry matter 19.5 Neutral detergent fiber 67 Acid detergent fiber 38.5 Lignin 7.8 Cellulose 27.7 Silica 2.8 Cell content 32.1

12. Tongba is alcoholic beverage indigenous to Nepal. It is prepared by solid substrate fermentation of starchy cereal called millet. Murcha ,a starter culture used as inoculum in traditional fermentation . Murcha contains shaccharifing molds, lactic acid bacteria, and fermenting yeast. Tongba therefore is the result of concerted action of these microorganisms on the cooked cereal. TONGBA PRODUCTION PRODUCTION PROCESS 12

13. Taking millets and dehusking in wooden pestle. Washing and cooking to soft consistency. Colling at room temperature and inoculating Murcha . After inoculation loosely packing, then biomass starts building. Packing in tight packs . Allowing for fermentation ( Days to Months ). Placing fermented millet in vessel. Now TONGBA is ready. TONGBA PRODUCTION PRODUCTION PROCESS 13

14. By improving the starter culture used in making of the product. By controlling temperature and storage condition for producing the product. By maintaining good packaging system for long term use. By maintaining improved cooking system. 14 IMPROVEMENT IN TRADITIONAL FERMENTATION PRODUCTION PROCESS

15. Tongba is an indigenous alcoholic beverage to eastern Nepal. As it is made with fresh millet, it contains various nutrients making it favorable for consumption . In present context of Nepal it can be a popular alcoholic beverage if it is presented in a way that everybody can know about it like manufacturing it as RTS (Ready To Serve) drinks which might be an option in our nation to take huge market for tongba for its establishment in Nepali market and abroad. 15 CONCLUSION PRESENTATION CONCLUSION

16. Thank You CCT, Dharan B.TECH FOOD Niraj Adhikari [phone] [email protected] www.cctdharan.edu.np

17. 17 INTRODUCTION TO TONBA BEER OF HIMALAYAS CENTRAL CAMPUS OF TECHNOLOGY DHARAN , NEPAL