sikkim project ppt

PRESENTAtion

Sikkim

• NUTRITION VALUE OF DISHES PREPARED IN SIKKIM
• TEAM
• THANKYOU PAGE

• INTRODUCTION
• ABOUT PISCICULTURE IN SIKKIM
• DELICIOUS DISHES PREPARED IN SIKKIM

Index

Since 1970's the government has been focusing on the harboring extensive pisciculture or fish farming in these areas as their river system is a house for over 40 indigenous fish species.

SIKKIM, SMALL BUT BEAUTIFUL.One of the least populous and second smallest state among the Indian states.Sikkim is notable for its biodiversity, it has numerous wildlife sanctuaries and 1 major national park which is also a world heritage site.

INTRODUCTION

Initially the development programme initiated by the Fisheries wing under the Forest Department was mainly on conservation of riverine fish species and development of sport fishing. In the later years, with the upgradation of Fisheries establishment from a wing to divisional level and then to circle level and finally to Fisheries Directorate level in the year 1995, the strategy of Fisheries Development Programme changed from conventional policy to promotion and development of Fish Culture as an income generating activity in the rural areas.

Nature has endowed Sikkim with distinct advantage of abandoned water bodies and varied aquatic life. The establishment of Fisheries in the State was a wing in the Forest Department in the late 1970s was a great milestone and it was the primary driving force for realizing the high potential of Fisheries Development in the State.

About pisiculture in sikkim

Since 1995, the approach to Fisheries Development was given a new direction and the conventional programmes were revised with the following mandates.1. To increase fish production/productivity from all culturable water resources.2. To protect and conserve riverine fisheries resources.3. To undertake breeding programme of Carp, Trout and Mahaseer fish for stocking in ponds, raceways, rivers, lakes, and reservoirs.4. To promote game fishing for tourism.5. To promote commercial farming of rainbow trout in high altitude areas.6. To promote Aquaculture by providing technical and financial assistance to the farmers and unemployed youth

The Directorate of Fisheries under the administrative control of Secretary, Department of AH, LF & VS has been working hard for sustainable development in Fisheries Sector by way of motivating rural mass through subsidized beneficiaries schemes in limited area pond culture practices for uplifting the socio-economic condition of the rural people and also supplement their protein requirement upto certain extent with an aim of fulfilling the objective of food security mission of the country.

• Atlantic Herring / Clupea Harengus
• Chub Mackerel / Scomber Japonicus
• Rohu / Labeo Rohita
• Yellowfin Tuna / Thunnus Albacares

Names Of Few Common Fish Of Economic Importance :-

Delicious Dishes Of Sikkim :-

1. PhagshapaPhagshapa is a strip of pork fat which is stewed with dry chillies and radish. A spicy and tangy endeavour of this Sikkimese dish is rich in proteins and is made of no oil. Well for vegetarians, there is no substitute for pork in this dish so there is nothing much you can do. The Golden Dragon hotel in Gangtok serves the most authentic and delicious Phagshapa in in the whole of sikkim.NUTRITION VALUE :- A Calorie (kcal) is the amount of energy needed to raise the temperature of 1 kilogram of water 1 degree Celsius. Sometimes the energy content of food is expressed in kilojoules (kj), a metric unit. One kcal equals 4.184 kj.

2.GundrukGundruk is a food of Nepalese origin and is one of the staple foods of Sikkim. Gundruk is a leafy dish that is completely vegan and is made out of some leaves of mustard, cabbage or radish. Properly made Gundruk is only found in villages that people make in their households. It is rich in roughage and helps in maintaining the metabolism of the body. Traditionally this Sikkimese dish is made in an earthen pot, but people have started using other ways of making the same dish. This is one food that has remained the same even after ages and seems to show little alteration.NUTRITION VALUE :- 3.22 CalThere is 48% carbs which is 0.38g, 49% protein which is 0.39g, 3% fat which is 0.02g.

Please copy the link below and paste it on chrome to access the video of Thupka soup made by Maisha Garg 9-B.:https://share.icloud.com/photos/099ZBH7Vzc4-1J3d-zBqNFCyA#New_Delhi This link is only available until 10th of feb’21

Models Made By Aadya Monga , 9-B

• SIA CHAWLA
• SHIVYA ANAND
• NAINA KINGER
• MAISHA GARG
• AADYA MONGA

Team Members

Thanks!