- 3 years ago
Marcha glory in Limbu Society
Among the various tribal tribes living in Nepal is the Limbu tribe under the Kirat community. Limbus has its own rich civilization and history. National Population and Housing Census, e. S. According to 2011, there are 3,87,300 Limbu in Nepal. The Limbu community, which is 1.43 percent of the total population of Nepal, is also considered to be a repository of original and traditional knowledge and skills, but as the original and traditional knowledge is still being handed down orally from one generation to the next generation, there is a possibility that their originality will decrease.
Although the Limbus mainly live in the eastern districts of Nepal, Taplejung, Panchthar, Ilam, Sankhuwasabha, Tehrathum, Dhankuta, Sunsari, and Morang, there are data that they are also living in other districts in search of opportunities and employment. Apart from Nepal, Limbus has been living not only in Sikkim, West Bengal, and Kalimpong, but also in countries like Bhutan, Burma, and Thailand. But due to the effect of today's globalization, like other castes and castes, the process of migrating to developed countries is happening fast.
Alcohol has its own place in Limbu society. In rituals from birth to death, from offering to the gods and goddesses, to welcoming guests, family members, guests, etc., the non-essential drinks are wine and alcohol.
The history is not clear as to when the production and consumption of Jand alcohol started in Limbu society. Despite what is said in the Mundhum (holy book of Kirat Dharma), due to the lack of records, it is difficult to trace the beginning of many things that happened in the Limbu society and cannot be said with certainty. According to the surrounding history, it is mentioned in the Ramayana (300-75 BC) that the tribals living in ancient India drank alcoholic beverages. In Nepali local mythology, Akash Bhairav is said to be the Yalambar who participated in the Mahabharata war, while other Indian authors mention that he is Eklabya, and in Rajasthan, he is worshiped as Barbarika (because of the severed head of Eklabya). Be it Yalambar or Eklabya, both Kirat clans were natural worshippers. By tying together the stories like this, it can be assumed that the practice of drinking alcohol in Kirat Limbus has existed since ancient times.
Before sugar and alcohol came into existence as alcoholic beverages, it is also necessary to know about the ability to digest grain and turn it into alcohol. Although grains are used to make jam in the Asian continent, it is necessary to turn solid grains into alcoholic dishes through the fermentation process. This process requires microorganisms capable of converting the complex carbohydrates in the grain into simple fermentable sugars and converting the simple sugars into ethanol or alcohol.
Photo: Jyoti Prakash Tamang (2010).
Looking at the history of the continent of Asia, the mention of Marcha comes to be associated with Euchok, the daughter of a great king of a place called Wu in China around 4000 BC. Similarly, the starter culture used to make alcoholic beverages like lemons is mentioned in the Su-Ching Records (1121-256 BC) as 'Chu' in southern China, and in documents from 533-544 AD, alcoholic beverages from rice are mentioned. The technique of making wine) is also mentioned. It is mentioned in the history that out of the two tribes of Limbus, Lhasa, and Yunnan (Kanshi), the second tribe entered Nepal from Yunnan in China through Assam. Based on these facts, it cannot be ruled out that the market technology and the practice of alcoholic drinks were introduced to Nepal by Limbu Jatha from South China. Besides, it is also mentioned in Kirant Kalin (625 BC to 100 AD) records of Nepal.
There is a tradition of making marcha or similar types of jorans in different castes of Nepal. But here I want to discuss only the trends that have been going on in Limbu society. There are also two opinions about how Marcha technology is being passed down from one generation to another in Limbu society. According to one side, the mother used to teach only the daughter-in-law to keep marcha as a pre-school but did not teach it to the daughter-in-law, but according to the other side, the daughter-in-law was taught this skill only to the daughter-in-law in order to keep the skill within the family since the daughter-in-law would stay with her. However, this skill has been passed down from generation to generation and has reached us today. However, in practice, even though this technology has continued based on what we have heard and seen, it cannot be ruled out that the method of making and the raw materials used in the market will gradually change due to location-specific availability.
This market technology has been successful in collecting, promoting, and storing the microorganisms that are very necessary to produce alcoholic drinks from Annawali. Although market technology is simple and easy, it seems that it is rarely used in practice with the change in time and context. Today, the products that were produced at home in the past have been produced by a limited number of people and sold in the market. This aspect of commercialization cannot be stopped, however, remaining in the hands of people with limited knowledge of market technology means narrowing the range of original and traditional ships. Urbanization as well as the modernization process poses a challenge for the development and promotion of tribal knowledge and skills in the society, but in such a situation, the concerned society should try to turn the challenge into an opportunity.
In such a situation, one can do things like documenting and documenting the original and traditional skills and knowledge one has. If you can publish booklets with maps for simplification, you will be rich in gold. Since the raw materials used in making marcha are obtained from different plants, it is necessary to include pictures and information clearly so that they can be identified. Since the same plant is called by different names in different places and languages, the location of that plant can be more effective and authentic if it includes the name of the particular dialect as well as the scientific name.
Finally, brief information about the topic is presented by including this information:
Marcha itself is not a foodstuff, but it is a mixture of various micro-organisms that are needed to convert the sugar in food into alcohol and other substances, which are used as yeast. (Mold) (bacteria) and (yeast) are found in the market.
Rice Flour: The basic raw material required to make marcha is rice flour. Rice flour is a source of energy necessary for the growth and development of microorganisms. Microorganisms increase their number in the presence of air by using this circulation.
Dhushi: Alcoholic drinks are prepared by fermenting grain in Limbu society. The sugars in grains are complex and cannot be utilized by yeasts that produce alcohol. Therefore, Amylolytic yeast, which has the ability to break down some special types of sugars, does the work of turning those complex sugars into simple and easily fermentable ones. The slimy fibrous microorganism that appears on the outside surface when the pulp is lifted is the cyst. In this way, the first few days (1-3) of the first few days (1-3) are more lumpy because the above-mentioned micro-organisms break down the complex cells into simple cells. Dhusi cannot do its work in the absence of air, so when making a bed, the foundation is first mixed with marcha and placed in an open container or trunk.
Bacteria: Lactic acid bacteria (Lactic acid bacteria) produce sour after breaking down sugar. Due to this sourness, the acidity of the base grain decreases, which inhibits the growth of harmful microorganisms and activates the yeast that ferments the wine. In addition, it also plays a role in the production of elements that give shelter to the soil.
Yeast: Ethanol-producing yeast (Ethanol producing yeast) increases its number in the availability of air in the above conditions. After the seeds are raised, they are filled full in the gyampos or drums and sealed to prevent air from entering. In the absence of air, the yeasts that produce alcohol start fermentation and gradually produce alcohol. These yeasts can produce alcohol up to 50% of the amount of fermented sugar in the base grain. Depending on the type of yeast, it has the ability to be active in fermentation as long as there is 5% or 21% alcohol, but the yeasts found in the market can consume only 8-12% alcohol, after that those yeasts become inactive due to the same alcohol.
The question may arise: How do bacteria, yeast, and other microorganisms necessary for digesting and fermenting grains come into the market? Their sources are the various plants used in making marcha. Most plants are a source of microorganisms, while some play a role in creating a favorable environment for those essential microorganisms. A favorable environment means preventing the growth and development of unnecessary harmful microorganisms, producing essential acids, etc. Since the ability to produce only alcohol and sweet taste in the plant varies from organism to organism, it is determined by the raw materials used. Yeasts with the ability to produce more alcohol are found in some plants, while others are not. Also, when making marcha, some amount of marcha with good quality from the previous time is always kept. The reason for doing this is to transfer the necessary micro-organisms in the old market to the new market. The same micro-organisms increase their numbers in the new environment and give the new market the same quality as the old market.
Therefore, marcha has the ability to preserve those necessary microorganisms in active condition for a long time, but for that, it is necessary to preserve the marcha well. Due to the fact that the soil does not grow well from very old soil, after a long time, the microorganisms in the soil become inactive or destroyed. In this way, microorganisms remain active for 6-12 months, but with time, their activity also decreases.
Making Marcha techniques:
| No | Sequential work Schedule | Details | Mood |
| 1 | Rice | ||
| 2 | sock the clean water | 8-10 hrs. | Since the soaking time depends on the temperature, it takes less time in summer and more time in winter. |
| 3 | Strand water | ||
| 4 | Blend the Flour (1 kg ) | ||
| 5 | Add Other raw materials | Chitu-2.5 gram Bhimsen paati -1.2 gram Marchaa Jhaar - 1.2 gram Ginger - 5 Gram Dried red chilli - 1.2 gram Before made Marcha - 10 gram | Apart from these mentioned, many other raw materials can be kept. Like: Sahasr Buti, Luiche Flower, Chavo, Patal Mishri, Ban Bawari, Puskar Mul, Pipla, Pepper etc. According to the specific place, these raw materials are found to be different. |
| 6 | Knead with water | 300-400 ml | If there is too much water, the fermentation process will slow down and it will take longer to dry. |
| 7 | Shape the Marcha | Round flat wheel | Can be shaped as needed. |
| 8 | Put raw material on his bed and he will cover it | Keep in a warm place Temperature 25 – 35 º centigrade | If it is not available, straw can also be used. Thatch or straw helps to maintain the necessary environment (temperature) for the growth of marcha. |
| 9 | Allow fermenting | 1-3 days | The fermentation process can be considered complete after the sweet, alcoholic aroma begins to appear after the well of the marcha. |
| 10 | Sun drying | 2 – 3 days | When breaking the marcha, the middle part should not be cold and the marcha should be easily washed. |
| 11 | Dry preparation marchaa | Packing | |
| 12 | Store in a cool dry place | The marchaa remains active for 1 year |
*Pictures and details of the plants to be sold
*Image: These images are kept for information by searching based on scientific names mentioned in various articles. For the correct identification of plants, it is necessary to contact an experienced person or a botanist.
The Marcha technique existing in Nepal, especially in the Limbu community, has its own originality. However, due to the lack of documentation of such traditional and original knowledge, it is gradually disappearing.
Therefore, it is necessary to collect and document these types of knowledge and skills from local experts to protect and promote them. After archiving, documents are prepared that protect such techniques from extinction and protect our history, culture, art skills in writing. In the future, those documents will also be a good means of transmitting the information. If more scientific studies of such technologies can be done and made more refined, then gold will be fragrant.
Reference Materials:
Fraser-Jenkins, C. R., Kandel, D. R., & Pariyar, S. (2015). Ferns and fern-allies of Nepal (Vol. 1). Department of Plant Resources, GoN.
National Population and Housing Census (2011). Central Bureau of Statistics, GoN.
Rai, B. K. (2006) Preparation of starter culture using yeast and molds isolated from local murcha. M. Tech. (Food) Thesis. T. U., Nepal.
Rajopadhyaya, A. D. (2011). Legends of the beheaded king. ECSNepal.
Tamang, J. P., Thapa, N., Bhalla, T. C., & Savitri (2016). Ethnic fermented foods and beverages of India. In J. P. Tamang (Ed.), Ethnic fermented Foods and Alcoholic Beverages of Asia. Springer (India) Pvt. Ltd.
Tamang, J. P. (2010). Himalayan Fermented Foods: Microbiology, nutrition and ethnic values. CRC Press, New York.
Tamang, J. P., & Samuel, Delwen (2010). Dietary cultures and antiquity of fermented foods and beverages. In Tamang, J. P. & Kailasapathy, K. (Eds.), Fermented foods and beverages of the world. CRC Press, New York.
http://www.harekrsna.com/sun/features/02-13/features2731.htm
http://www.floraofnepal.org/imagegallery
Most of the plants have been verified using www.Efloras.org (Annotated checklist of the flowering plants of Nepal).
Note: All images were downloaded from the internet and they are property of their respective owners.
Courtesy: 'Investigation, Nepali Tribal Identity - 2019' (Editor/Publisher: Iksahang Ekmiso Begha Thobojum)
RTRK: This vlog is used for basic knowledge about the Nepalese authentic Limbu community, who is working Food Production industry.