A Case Study-based Analysis of Traditional Food Technology in Sri Lankan Ethno-Culture

Abstract

Sri Lankan rural societies have maintained a unique food system for daily meals. Meanwhile, the North Central Province of Sri Lanka were developed a barter economy based on goods and services. Traditional rural people grew accustomed to preserving, storing, and protecting surplus production, leading to the creation of "lunu dehi" as a preserved food. As a citrus crop, limes and oranges were abundant in Sri Lanka, and lime cultivation was a significant part of their lifestyle as a popular drink, food, hair care, and ceremonial purposes. To examine the correlation between traditional knowledge, technology, and scientific knowledge, this research emphasizes the traditional method of making "lunu dehi" using lime fruits, and the skills of rural women in making it and used technology to produce "lunu dehi" (lime pickle). The process involves boiling well-ripened limes in a clay pot on a wood stove, draining them in a container, sun steaming with salt cubes for about 7-14 days and climate changes and better skill preventing the mold forming. The study aims to provide insights into the relationship between traditional knowledge, technology, and scientific knowledge in ancient Sri Lankan society. To prepare lime pickle, mature fruit should be cut into four quarters without separation for better absorption of salt, spices, and other pickling agents. Blanching is a short-term heat treatment applied to lime fruits before drying for fermentation to inactivate spoilage enzymes and improve absorption. Salt is a key agent to control water activity and maintain an optimal pH range and vinegar and spices used as flavor enhancers.