Transformation of Traditional Fermented Foods of South India

Select Volume / Issue:

• Volume 5,Issue 3, May 2018

Year:

2018

Type of Publication:

Article

Keywords:

Traditional, Fermented food, Habitual Change and Consequence, Tamil Nadu

Authors:

Jegadeesan, Muniandi; Miyazaki, Hidetoshi

Journal:

IJRAS

Volume:

5

Number:

3

Pages:

145-149

Month:

May

ISSN:

2348-3997

Note:

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License. CC BY-NC-SA 4.0 Creative Commons License: https://creativecommons.org/licenses/by-nc-sa/4.0/

Abstract:

It is understood that traditional fermented foods plays vital role in the life of common people in south India by providing simple, cheap and healthy food to lead a better life. Introduction of media imposed westernised foods in the Indian market in the 1990s made undeniable mark on changes of consumption pattern of common people. We assume that people now in south India will consume less of traditional fermented foods. We also presume that traditional fermented foods may succumbed to changes in terms of availability, preparation, intake frequency, quality and quantity of foods, modification and variety based on dynamic needs of the people. In order to understand contemporary condition and complexity of traditional fermented foods and its changes and its effect on people’s socio, economic, cultural and healthy life, this study is undertaken in the state of Tamil Nadu, India. It was found that government policies and socio economic factors initially triggered the changes in the consumption pattern from millet to Rice. Secondly, Globalisation and media guided market penetration of international food retailers prompted to change from rice to wheat and milk and animal foods

Full text: IJRAS_687_FINAL.pdf