|Professor Mineswar Hazarika (left) teaches how to make chicken pickle. Telegraph picture
Jorhat, Aug. 27: Meat and fish pickles, organically and inorganically preserved, will soon enrich cuisine in the Northeast.
The recipes have been prepared by professors of the College of Fisheries Science, Raha, Nagaon, and the College of Veterinary Science, Khanapara, Guwahati, under Assam Agricultural University.
Hyderabad-based Sathguru Management Consultants coordinated the transfer of technology to a women’s self-help group here recently under the Agricultural Innovation Partnership scheme.
A self-help group, Megha Food Products, signed an MoU with the university for transfer of the technology and attended a training session where professor Mineswar Hazarika of the livestock production and technology department of the College of Veterinary Science taught the meat recipe and professor Pran Jyoti Sharma and his team, comprising Jiten Sharma and Sarifuddin Ahmed of the Fishery Science College, taught the fish recipes.
Hazarika told The Telegraph over phone from Guwahati that normally pickles made of fruits or vegetables are served in homes and hotels but he had come up with an innovative chicken pickle recipe, which could be prepared with both organic and inorganic preservatives.
“Usually commercially made pickles use preservatives like vinegar and sodium nitrate. But khorisa (fermented bamboo shoot) and herbs found in Assam have anti-bacterial properties and can serve as preservatives as well,” he said.
The pickles will be launched in the market. Hazarika hoped the organic ones would get a good market so that an organic pickle market can develop in the state.
“Besides the recipe and preservatives, the training stressed on hygiene,” he said.
Buddhadeb Roychoudhury, manager, corporate communications, Sathguru Management Consultants, Hyderabad, said the traditional meal of the Assamese generally comprised fish or meat-based items, which also form an important source of protein.
“Though more popular as freshly cooked food, the processed forms of both fish and meat are equally nutritious, yet not available as commercial products in the market. Results of several surveys conducted on the popularity of meat and fish pickle indicate a potential market among the rural and urban population,” he said. These products will ease people’s access to cooked meat and fish, without the trouble of cooking, he added.