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Full Description
Bhutan is a small landlocked country in the Himalayas defined by a unique culture, high mountains, dense forests and fast flowing river carved valleys. An estimated 62% of the population live in rural areas and depend on subsistence agriculture and livestock farming for their livelihoods, although just 2.75% of the country's land is suitable for cultivation. Farmers therefore face a unique set of constraints, including limited arable land, steep terrain, variable rainfall, poor soil fertility, climate change and evolving supply chains. Written by a collection of Bhutanese experts and edited by a team with a wide range of academic and practical expertise in animal health and the agriculture sector in the country, this book provides the first comprehensive account of agricultural development, food production systems and food preferences in Bhutan. It documents the history of agricultural development in Bhutan focusing on the period from the mid-1990s to the present, with reference to past traditions and current government initiatives. Additionally, through regionally specific case studies from the North, South, West, East and Central Bhutan, the book explores how agriculture and food cultures have evolved over time, linking scientific analysis with local knowledge and personal reflections. By highlighting innovative and sustainable production practices that can be replicated in comparable agro-climatic zones worldwide, this book offers both practical insights for researchers and policymakers and a rich cultural narrative for travellers and food enthusiasts seeking to understand Bhutan through its food. It is an essential reference for academics in agriculture, animal health and food systems, while also serving as an engaging guide for readers interested in the relationship between landscape, culture and cuisine in the Himalayas.
Contents
1: Agriculture & Regional Food in Bhutan Part 1: Agriculture 2.1: The Development of the Dairy Industry - New Incentives for Reaching Production Targets 2.2: Goats and Sheep 2.3: Evolution of Poultry Farming in Bhutan 2.4: Pig Rearing in Bhutan: Past, Present, and Future 2.5: The Evolution of Fish Farming in Bhutan: Historical Development, Current Trends, and Future Prospects 2.6: Beekeeping in Bhutan; The Story Untold 2.7: The Horse and Other Equids in Bhutan 2.8: Animal Health Delivery System in Bhutan 3.1: Cereal Crops in Bhutan 3.2: Rice in Bhutan: An Untold Story 3.3: Horticulture in Bhutan - Fruits and Vegetables 3.4: Million Fruit Tree Plantation Part 2: Regional Food 4.1: Regional Food in Bhutan 4.2: Foraged Crops and Culinary Uses of Selected Foraged Crops 4.3: Himalayan Nettle: The Wonder Plant and Source of the Textile Heritage of Bhutan 4.4: Herbs and Spices 5.1: Naturally Fermented Milk Products of Western Bhutan 5.2: Unique Cuisines of the Sharchokpa's (People of Eastern Bhutan) 5.3: The Knowns and Unknowns of Fermented Foods of Bhutan: Gundruk and Kinema 5.4: Buckwheat and Northern Cuisine 5.5: Lesser-known Traditional Fermented Yak Milk Products of Bhutan and Their Future Prospects 5.6: Traditional Fermented Beverages: Bangchang and Changkoe 5.7: Traditional Beverages in Bhutan Part 3: Community & Culture 6: Reflections from Village-dairy Farming in Bhutan 7: A Buddhist Reflection on Death Appendix: Bhutan - Popular (Regional) Food Dishes
