Volume 19, Issue 2 (7-2025)
مرتع 2025, 19(2): 208-225 |
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Omidi nowbijar M, Barani H, Forouzeh M R, Abedi sarvestani A. Investigating Indigenous Knowledge of Dairy Products Management in Traditional Livestock Husbandry Systems of Gilan Province. مرتع 2025; 19 (2) :208-225
URL: http://rangelandsrm.ir/article-1-1301-en.html
URL: http://rangelandsrm.ir/article-1-1301-en.html
Gorgan University of Agricultural Sciences and Natural Resources
Abstract: (559 Views)
Background and Objectives: Indigenous knowledge represents a vital component of a nation's cultural and intellectual capital. Failure to acknowledge and transmit this knowledge to future generations leads to its gradual erosion. One tangible domain of such knowledge pertains to livestock husbandry, which historically forms a fundamental basis for human livelihoods. The province of Gilan, Iran, stands as a significant center of livestock husbandry, yet despite its long-standing tradition, the local knowledge associated with livestock production has often been neglected. Understanding indigenous livestock management practices is essential for the sustainable utilization of local ecosystems. Therefore, this study aims to explore and document the traditional knowledge related to livestock husbandry and dairy product preparation within the socio-cultural context of the region.
Methodology: This research employed an ethnographic framework, incorporating direct and participant observation, semi-structured interviews, photographic documentation, and identification of livestock products. The study encompassed 18 villages across the districts of Lahijan, Siahkal, Rasht, Langarud, Amlash, Rudsar, and Shaft, targeting rural livestock farmer households located in plains and foothills, alongside semi-nomadic and transhumant communities. Additional livelihoods in these areas include rice cultivation and horticulture (e.g., tea, hazelnuts, citrus, and borage). Snowball sampling was used to recruit participants, resulting in a total of 90 informants from 35 households. Core topics investigated included herd structure, labor division, dairy product types, preparation techniques, and associated tools. Data collection continued until theoretical saturation was achieved. Notes were systematically recorded and coded for content analysis using documentary methods, culminating in the comprehensive documentation of indigenous dairy product management practices.
Results: Diverse organizational forms were identified across Gilan's villages, shaped by climatic conditions, geography, human capital, and livestock species within individual, familial, and communal activity frameworks. The varǝ or peshi cooperative systems revealed a hierarchical division of labor that optimizes ecosystem resource utilization. In plain and foothill zones, dairy products primarily fall into two categories: yogurt and cheese, from which a variety of derivative products such as Jeldy panir, Sas panir, Siay Mazgi panir, Lur, Beškan du, Ziyǝ, and Kiyâl are produced. Processing implements—including Mâs gulǝ, Gamaj, Nirǝ, Qazun, Čiri, Pus, and Kat—are crafted from locally sourced, eco-friendly materials such as metal, pottery, wood, and animal skin. These tools enhance precision, efficiency, and hygiene in dairy processing and contribute to the distinctive, enduring flavors of the products. Beyond their nutritional value, many dairy products possess recognized medicinal properties and hold ritual significance. This elevated food literacy within households underpins a sustainable food system that supports social, economic, and environmental development.
Conclusion: Indigenous knowledge among livestock farmers arises from an interactive relationship with their environment, facilitating strategic resource management for sustainability. Recognizing and promoting local foods and traditional production techniques provides opportunities to enhance nutrition, food security, and environmental compatibility. Integrating indigenous knowledge with formal scientific research and modern technologies constitutes a critical approach to effective natural resource and livestock management.
Methodology: This research employed an ethnographic framework, incorporating direct and participant observation, semi-structured interviews, photographic documentation, and identification of livestock products. The study encompassed 18 villages across the districts of Lahijan, Siahkal, Rasht, Langarud, Amlash, Rudsar, and Shaft, targeting rural livestock farmer households located in plains and foothills, alongside semi-nomadic and transhumant communities. Additional livelihoods in these areas include rice cultivation and horticulture (e.g., tea, hazelnuts, citrus, and borage). Snowball sampling was used to recruit participants, resulting in a total of 90 informants from 35 households. Core topics investigated included herd structure, labor division, dairy product types, preparation techniques, and associated tools. Data collection continued until theoretical saturation was achieved. Notes were systematically recorded and coded for content analysis using documentary methods, culminating in the comprehensive documentation of indigenous dairy product management practices.
Results: Diverse organizational forms were identified across Gilan's villages, shaped by climatic conditions, geography, human capital, and livestock species within individual, familial, and communal activity frameworks. The varǝ or peshi cooperative systems revealed a hierarchical division of labor that optimizes ecosystem resource utilization. In plain and foothill zones, dairy products primarily fall into two categories: yogurt and cheese, from which a variety of derivative products such as Jeldy panir, Sas panir, Siay Mazgi panir, Lur, Beškan du, Ziyǝ, and Kiyâl are produced. Processing implements—including Mâs gulǝ, Gamaj, Nirǝ, Qazun, Čiri, Pus, and Kat—are crafted from locally sourced, eco-friendly materials such as metal, pottery, wood, and animal skin. These tools enhance precision, efficiency, and hygiene in dairy processing and contribute to the distinctive, enduring flavors of the products. Beyond their nutritional value, many dairy products possess recognized medicinal properties and hold ritual significance. This elevated food literacy within households underpins a sustainable food system that supports social, economic, and environmental development.
Conclusion: Indigenous knowledge among livestock farmers arises from an interactive relationship with their environment, facilitating strategic resource management for sustainability. Recognizing and promoting local foods and traditional production techniques provides opportunities to enhance nutrition, food security, and environmental compatibility. Integrating indigenous knowledge with formal scientific research and modern technologies constitutes a critical approach to effective natural resource and livestock management.
Type of Study: Research |
Subject:
Special
Received: 2024/12/27 | Accepted: 2025/05/24 | Published: 2025/07/1
Received: 2024/12/27 | Accepted: 2025/05/24 | Published: 2025/07/1
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