The Importance of Churpe and Tsampa for Sustaining Human Communities in the Spiti Valley of Himachal Pradesh
摘要
For centuries, resilient communities have been well-established in high-altitude regions characterized by their elevations and extreme environments. The Spiti Valley of Himachal Pradesh, amid the cold desert ecosystems of the Indian Himalayan Region, offers a distinctive set of challenges including hypoxia, and exposure to UV radiations. The local inhabitants depend on extensive agropastoralism. However, the cultivation season is restricted to 6–7 months and consequently their diet is adjusted accordingly. We focus on churpe (a fermented dairy product) and tsampa (roasted barley flour), predominantly consumed as staples. Nutritional analysis revealed that tsampa is rich in dietary fiber (17.3 g 100 g−1) and unsaturated fatty acids (UFA), specifically linoleic acid (C-18:2, n-9,12) constituting about 50% of total fats, while churpe is rich in proteins (56.67 g 100 g−1) and essential amino acids (methionine, lysine, and histidine), meeting the recommended dietary allowances of proteins for all age groups. The nutritional quality of the foods, specifically tsampa, indicates its health-promoting properties as corroborated by the low scores of indices related to atherogenicity and thrombogenicity, and high scores for health-promoting and hypocholesterolemic properties. Our research emphasizes the contribution of churpe and tsampa to preserving cultural heritage and fostering sustainable resource utilization which is vital for maintaining resilience and ecological balance in the harsh yet fragile Himalayan environment.