Guwahati: A centuries-old culinary tradition from Manipur may offer insights into one of the world’s most pressing challenges—sustainable nutrition—according to a new study by researchers from Manipur University.
The study, led by Jinita Lourembam, Aleena Heigrujam and Kshetrimayum Birla Singh, explores how freshwater snail-based cuisine—deeply embedded in the state’s food culture—could emerge as a viable, low-cost and environmentally sustainable source of protein.
At the centre of the research is tharoi thongba, a traditional snail curry widely consumed across communities. Typically served with steamed rice, the dish reflects a culinary heritage shaped over generations, combining local herbs, spices and time-tested preparation techniques that enhance both flavour and safety.
Snail with vegetable stew (Tharoi Kangsoi), (C) Snail with pork (Tharoi-Oaksha Thongba), (D) Snail
with pumpkin (Tharoi Mairen Thongba), (E) Snail with fermented bamboo shoots (Tharoi-Soibum
Thongba), (F) Snail fritters (Tharoi Bora), (G) Steamed snail with gram flour (Tharoi Paknam) and (H)
Snail stir fry/ Snail potato fry (Tharoi alu Kanghou)
Ancient Food, Modern Relevance
Based on surveys of 500 respondents across ten locations, the researchers found that while freshwater snails remain culturally significant, their consumption has shifted from regular to occasional. Taste and nutritional value were cited as key drivers, with nearly 90 per cent of respondents reporting no health concerns.
Traditional preparation methods—such as repeated washing, soaking and thorough cooking—serve as an effective indigenous food safety system, underscoring the depth of local knowledge embedded in these practices.
The study also highlights the informal economy surrounding snail consumption. Markets such as Khwairamband and Waithou are largely sustained by women vendors, who play a central role in harvesting, processing and retailing.
Market and (D) Ukhrul (Ava) Market
Despite steady demand, the sector remains largely unorganised, constrained by seasonal supply, limited storage and price fluctuations.
Why It Matters
Freshwater snails, sourced from wetlands and paddy ecosystems, require minimal external inputs, making them an environmentally sustainable alternative to conventional animal protein.
The researchers argue that promoting such indigenous food resources could strengthen food security, particularly as global demand grows for sustainable and affordable protein sources.
However, the study warns that changing food habits and the growing influence of processed foods are gradually eroding traditional diets. While over 92 per cent of respondents supported promoting snail consumption, the authors stress the need for documentation, scientific validation and policy support to preserve this knowledge system.
Snail consumption in Manipur extends beyond nutrition—it is closely tied to cultural identity, traditional medicine and seasonal rituals such as Cheiraoba.
The researchers emphasise that safeguarding such practices is essential not only for cultural preservation but also for building resilient, biodiversity-based food systems.
The study concludes that freshwater snail consumption represents a model of localised, sustainable nutrition rooted in indigenous knowledge. It calls for further research into nutritional and safety aspects, alongside efforts to integrate traditional foods into broader food policy frameworks.
Also Read: A 1 mm wonder: Meghalaya reveals one of Asia’s most widespread snails
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