Journal of Rangeland

Extended Abstract
Background and objectives: Indigenous knowledge is considered an important part of the capital of any nation, and failure to recognize and transfer it to future generations leads to a progressive decline. One verifiable aspect of this knowledge relates to livestock husbandry, which is one of the first ways of human livelihood. The province of Gilan is one of the important centers of livestock husbandry in Iran, but despite its long history, local knowledge of livestock production is often overlooked. Familiarization with indigenous knowledge of livestock production management is a necessity for sustainable use of the ecosystem, and the purpose of this study to understand local traditions of livestock husbandry and dairy products within the context of the local lifestyle.
Methodology: This study was conducted using an ethnographic approach, employing direct observation, participant observation, semi-structured interviews, photography, and identification of livestock products. The study area included 18 villages in the districts of Lahijan, Siahkal, Rasht, Langarud, Amlash, Rudsar, and Shaft, focusing on rural livestock farmer households residing in plains and foothills, as well as semi-nomadic and transhumant households. Rice cultivation and horticultural production such as tea, hazelnuts, citrus, and borage constitute other forms of livelihood.Snowball sampling was employed, and a total of 90 informants (35 households) were included in the study. The primary inquiries concerned herding structure, division of labor, dairy products, their preparation methods, and related implements. Questioning on each topic continued until theoretical saturation was reached. Data extraction was performed using systematic note-taking and coding. Analysis of the results was conducted using documentary methods. Ultimately, the indigenous knowledge of dairy product management was documented.
Results: Different forms of organization have been observed in the villages of Gilan province, reflecting the climatic conditions, geographical features, human resources, and type of livestock, within the framework of individual, family, and communal activities. Within the varǝ or peshi system of cooperation, a form of hierarchical division of labor exists, which enables livestock farmers to optimally utilize the available ecosystem resources. In the plains and foothill regions, various dairy products fall into two main categories: yogurt and cheese, from which other diverse products such as Jeldy panir, Sas panir, Siay Mazgi panir, Lur, Beškan du, Ziyǝ, and Kiyâl are derived.Measuring and production tools for dairy products are made from locally sourced and environmentally friendly materials such as metal, pottery, wood, and animal skin, including Mâs gulǝ, Gamaj, Nirǝ, Qazun, Čiri, Pus, and Kat. These tools facilitate more precise, easier, and healthier processing and contribute to creating a unique and lasting flavor in the products. Many of these products, in addition to their nutritional value, also hold medicinal and ritualistic significance. The high food literacy within households has fostered a sustainable food system that contributes to sustainable social, economic, and environmental development.
Conclusion: The indigenous knowledge of livestock farmers is derived from their reciprocal relationship with their environment, enabling them to plan for the sustainable utilization of resources. Identifying local foods and indigenous production methods, and encouraging their use, offers a pathway to improve nutritional status and food security while maximizing environmental compatibility. Utilizing indigenous knowledge as a foundation for research and synergizing it with formal knowledge and modern approaches constitutes an essential strategy in natural resource management.