INDIGENOUS KNOWLEDGE ON TRADITIONAL AGARBATTI MAKING OF SUTRADHAR COMMUNITY, ASSAM by P. HAZARIKA1, BISWAS, S.C.2 AND SUTRADHAR COMMUNITY
Keywords:KEY WORD: Traditional agarbatti, Sutradhar Community, livelihood.
A case study was carried out in Dhupdhara area of Goalpara district, Assam during 2014-2016 to document knowledge base applied in production of traditional agarbatti by Sutradhar Community. Elderly persons including women of Sutradhar Community involved in making traditional agarbatti were interviewed. Traditional process of making agarbatti was documented. The bark of two plant species locally known as Laham [Litsea glutinosa (Lour.) C.B.Rob. syn : Litsea sebifera Pers.] and Makhunda (Croton roxburgii Balakr.) are main constituent of the agarbatti made traditionally by the community. The resin extracted from Shorea robusta Geartn. and Boswellia serreta Triana & Planch., is utilized as Sal Dhuna and Dhuna as the source of fragrance for preparation of traditional agarbatti. This agarbatti is specially utilized by local communities in puja and other festivals and have a local demand. The traditional agarbatti produce by Sutradhar community may be a viable livelihood option with technology support.
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