International Journal of Social Science Research (IJSSR)

The Transition of Hidol from Domestic Kitchens to Commercial Markets in the Bishnupriya Manipuri Community

The practice of fermentation has long been a significant cultural element in Northeast India. Fermentation is also considered for its medicinal properties because of the health benefits associated with the consumption of fermented food products. This ethnographic study investigates the shift from the production of homemade fermented food products to the commercialization of this traditional process in the Bishnupriya Manipuri community. This practice is often associated with women in the community. Urbanization has contributed to the erosion of these traditions as the community navigates various markets for these products, highlighting the transitional process. This study aims to explore the socio-economic impact of this transition on the Bishnupriya Manipuri community, while also providing an overview of the evolving gender roles as women transform traditional practices into business opportunities. The limitations and challenges inherent in this process reflect the impact of different gender roles and their contributions to communities. The research methods employed in this study include semi-structured interviews and participant observation. The significance of this study lies in examining the evolution of kitchen made products to local markets within the Bishnupriya Manipuri community, focusing on the emergence of employment and the empowerment of women within the community.