Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników

Znaleziono wyników: 2

Liczba wyników na stronie
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników

Wyniki wyszukiwania

help Sortuj według:

help Ogranicz wyniki do:
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
The knowledge behind the culture and beliefs of indigenous community needs to be harnessed and should be used to complement the modern technologies and policies for better and sustainable use of biological resources and increase resilience of the sector associated. The main objective of the current research was to study Jhum (Traditional Shifting Cultivation System) and the cycles and culture associated with it. The study was done in northeast Himalayan region of India and phenomenological approach was used. The research reveals that Jhum is the component of traditional agro-ecosystem encompassing diverse set of knowledge and practices of indigenous and local communities embodying traditional life-styles relevant for the conservation and sustainable use of natural resources for their livelihood. The cycle associated with the system reflects the synergy of practices with the natural phenomenon and indicators. Contrary to common modern belief, Jhum is carbon sink, maintain soil health, preserve biological diversity and sustain local climate. Forest clearing during Jhum is not deforestation but forest modification allowing forest regrowth during sufficiently long fallow. Fundamentally, Jhum as a system is an integrated approach to establish agro-ecosystem in the difficult terrains of tropical hill regions that involve forest, soil, biodiversity and livestock management through their culture, tradition and rituals that coevolved with associated ecosystem. Instead of being threat to climate or environment, the system can provide deeper insight into the many different aspects of sustainable and climate resilient development; and the interrelated role of local peoples and their cultures.
The extraordinary knowledge of indigenous people about their immediate environment and natural resource base can be a great asset for conservation of biodiversity. The current study aims to investigate an indigenous method of grazing management through temporary confinement of Mithun (Bos frontalis) of whole village community in a well selected area in the forest during the cropping and growing season. The whole system is called Lura and practiced by Galo tribes of Eastern Himalayan region of India. Every year Lura management committee is formed that selects a new site based on number of Mithuns, forage availability, time period and several other key criteria without affecting flora-fauna diversity and rare medicinal plants. The practice checks continuous, free, random and selective grazing by Mithuns. It prevent continuous disturbance of soil surface due to treading, during growing and rainy seasons that avoid soil erosion and compaction, and facilitate seedling germination and the invasion by plants. Change of site, provide resting period to the forages in the previous Lura site especially during growth stage that allow them to renew and regenerate appreciably within 1-2 months. It also saves resources and time for construction of fencing in each Jhum and other agricultural site of each farmer. The confinement offers easy monitoring, protection and regular health assessment of the livestock. Thus, it is a multifaceted indigenous practice that ensures grazing management, biodiversity conservation, protection of standing agricultural crops and animal health management
Pierwsza strona wyników Pięć stron wyników wstecz Poprzednia strona wyników Strona / 1 Następna strona wyników Pięć stron wyników wprzód Ostatnia strona wyników
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.