Bio-Cultural Regenerative Food and Beverages System among the Indige-nous Communities in Assam Vis-à-vis South-East Asian Nations

This study investigates the bio-cultural regenerative food and beverage systems of indigenous communities in Assam, comparing them with those of Southeast Asian nations, utilising a secondary, evidence-based meta-synthesis framework. By integrating ethnobotanical, microbiological, and socio-ecological datasets, the research analyses traditional fermentation systems, including Xaj-pani, Jou, Judima, Apong, Tapai, Tapuy, and Look-pang, as dynamic regenerative models rooted in local ecological knowledge systems. The results indicate substantial evolutionary convergence across the Assam–Southeast Asia bio-cultural corridor, particularly in the prevalence of functional microbial phyla, such as Firmicutes, and in the incorporation of wild edible plants into fermentation starter cultures. These systems enhance food security, microbial diversity, nutraceutical health, and community resilience, while maintaining local agrobiodiversity through low-energy traditional biotechnology. Nevertheless, rapid marketisation, monocultural agriculture, environmental change, and the decline of Traditional Ecological Knowledge (TEK) pose significant threats to their persistence. The study contends that indigenous fermentation systems constitute decentralised, regenerative sustainability models with considerable relevance for post-2030 ecological restoration, food sovereignty, and community-driven bioeconomy.

Bio-cultural regeneration, Indigenous fermentation, Traditional Ecological Knowledge (TEK), Regenerative sus-tainability, Ethnobotany, Microbial diversity, Food sovereignty, Traditional biotechnology

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