**6.3 Post-harvest storage management**

Once the corn cobs are harvested and sun-dried, a traditional method of preservation is employed in the mountains of Sikkim Himalaya. To accomplish this, four to six cobs are carefully selected and their husks are tied together. In preparation, the outer rough and aged husks are removed, while some of the inner husks are torn

**Figure 17.** *Maize intercropping with a variety of other crops.* *Exploring the Diversity of Maize (*Zea mays *L.) in the Khangchendzonga Landscapes… DOI: http://dx.doi.org/10.5772/intechopen.112566*

without completely separating them from the shank, forming what is known as a husk tail. These husk tails are then used to tie together a minimum of four cobs, creating a bundle known as "*Jhutta*." This bundling technique helps to keep the cobs secure and protected from external elements, ensuring their quality and freshness during storage.

Maize farmers in Sikkim employ organic cultivation methods and employ effective post-harvest storage techniques, abstaining from the use of chemical pesticides and adopting improved seed bins. This sets them apart from farmers in other states of India who rely on chemical interventions. Pest management in these regions follows a meticulous decision-making process aimed at controlling pests in a cost-effective manner.

Sun drying has traditionally been the primary method employed for pest management practices in this region. Additionally, several bio-rational plant products have shown superior efficacy in controlling maize weevils. These include Sweet flag (*Acorus calamus*), Neem oil (*Azadirachta indica*), Neem seed powder, Timur (*Zanthoxylum armatum*), and Titepati (*Artimesia vulgaris*). These bio-rational plant products have proven to be effective alternatives to synthetic pesticides. Furthermore, approximately 10% of farmers utilize barriers such as leaves of *Pinus roxburghii*, *dalle kuro* (*Urena lobata*), *babio* (*Eulaliopsis binata*)*,* as well as red and white soil, to prevent rat invasions. These preventive measures contribute to pest control and minimize crop damage. By employing organic methods, utilizing bio-rational plant products, and implementing physical barriers, maize farmers in Sikkim demonstrate their commitment to sustainable pest management practices. These approaches not only ensure the production of high-quality maize but also contribute to the preservation of the environment and the health of consumers (**Figure 18**).

Following the tying of the corn cobs, the next step in the storage process is finding suitable locations in the house. One common method is to store them on "*Thangro*," which is a structure made of a vertical pole topped with a rooftop. Another option is to hang the tied cobs under the eaves in a structure known as *Bardali*. These storage practices ensure that the cobs are kept off the ground,

**Figure 18.** *Storing Pahenli makai in a Thangra.*

preventing moisture absorption and minimizing the risk of pests and rodents. By employing the *Kunyo* or *makaiko-haar*, the communities in this region can maintain the quality and availability of their corn supply throughout the year. These storage arrangements provide safe and elevated spaces for the corn cobs, protecting them from moisture, pests, and rodents that can compromise their quality. By employing these storage methods, the communities ensure that the stored maize remains preserved and readily available for consumption throughout the year (**Figures 19** and **20**).

**Figure 19.** *Storing maize in a Thngra.*

**Figure 20.** *Storing maize in a rope alongside of a house.* *Exploring the Diversity of Maize (*Zea mays *L.) in the Khangchendzonga Landscapes… DOI: http://dx.doi.org/10.5772/intechopen.112566*

### **7. Soil fertility and crop management**

Soil fertility has been identified as a significant constraint affecting maize production throughout all districts of Sikkim. The availability and quality of manure/ compost have been recognized as crucial inputs for sustaining and improving soil fertility. Farmers have expressed concerns regarding limited access to an adequate supply of manure/compost, primarily due to the scarcity of high-quality fodder for their livestock. The quality of compost has shown considerable variation, indicating that many farmers have not yet adopted improved compost management practices.

In relatively more accessible areas, farmers have resorted to supplementing manure/compost with organic fertilizers provided by the Department of Agriculture. However, the use of fertilizers has been predominantly limited, raising concerns about potential deficiencies in other essential nutrients, particularly phosphorus. The organic inputs commonly used by farmers have been found to be insufficient sources of phosphorus. Soil erosion has emerged as a significant challenge, resulting in substantial loss of productive topsoil, especially in fields with sloped terrain and experiencing intense monsoon rainfall.

Indigenous traditional knowledge and practices associated with soil fertility maintenance include *in situ* farm manuring, mulching, bio-composting, green manuring, livestock ranching, cultivation of nitrogen-fixing plants, land fallowing, and litter decomposition. These practices can contribute to the improvement and sustainability of soil fertility in maize cultivation.

### **8. Uses and culinary practices**

Maize has a long-standing significance as a dietary staple in the hilly regions of Sikkim, where it is deeply ingrained in various traditional culinary practices. In these practices, the dried maize seeds are commonly utilized as the primary ingredient for the preparation of popcorn. The green cobs, carefully harvested at the milk stage, undergo a grinding process to produce a versatile food product known as *phyaplo*. Moreover, these green cobs are also employed in the creation of local bread varieties (**Figure 21**).

Another notable utilization of maize involves the light beating of maize to separate the husk and the kernel. The kernels are then soaked in hot water for 24 hours and is roasted lightly on fire and the hot kernels are beaten in wooden *oklhi—musli* to cup shape structure referred to as *chyadung/chadung*. This form adds diversity to the range of maize-based food items. Additionally, maize flour, obtained by grinding the maize kernels, is transformed into a dough-like consistency, which is then spread evenly onto banana leaves. The dough-laden banana leaves are then subjected to the radiant heat generated by burning wooden coal in a traditional fireplace called *Agenu*. This process, known as *Bhungrey*-*roti*, facilitates the roasting and cooking of the maize flour, yielding a unique and culturally significant culinary creation. In a traditional culinary practice, freshly harvested maize seeds are subjected to pounding using either a *Dhiki* (a wooden pounding tool) or an *Okhli-musli* (wooden mortar and pestle). This pounding process results in the production of beaten rice, which is a popular food item. The beaten rice is commonly consumed with hot milk, creating a nourishing and satisfying meal. This method of processing maize seeds into beaten rice demonstrates the resourcefulness and utilization of maize as a versatile food source in the region.

The utilization of maize in these scientific cooking techniques showcases the rich culinary heritage and cultural importance of maize in the hilly regions of Sikkim.

**Figure 21.**

*(a) Fermented Jarrnd preparation out of maize kernels by Mangar community of Karjee, West Sikkim and (b) boiled maize with Indian pumpkin curry, cheese pickle and buttermilk as dinner.*

In addition, young green cobs are often consumed after being roasted or boiled. Maize grains are partially ground, and a combination of rice with an equal ratio of *makkaiko chamal* (maize grains) and powdered maize grain starch is used to prepare *makkaiko pitho*, and *chyakhla* (coarse maize rice) or *saraulo* (fine maize rice). Roasted seeds are grinded to powder known as *'champa'* or *'Saatu'*. Sometimes, *champa* preparation includes a blend of wheat or barley. Maize seeds are boiled and a fermented product called *Makaiko-Jarnd* is prepared. Wines are also prepared using fermented maize products.
