No abstract

Since ancient time, different methods of storage for locally produced goods have been practised using traditional methods in India. Although, difference in techniques of storage are result of difference in knowledge of cultures, their attentiveness to geographic and climatic conditions. "Shezing" is the local storage method for Chow Chow in Anjaw-district of Arunachal Pradesh and is borne to meet the need and requirements during cold winter periods as well as lean period. Chow Chow is highly perishable vegetables with a very short shelf life. Through "shezing" the vegetables are stored in square shaped underground pit near to the household. This storage method is cost effective way of preservation and storage at the same time, it helps in increasing farmer income with absolute no expenditure in power supply, easy construction, maintenance environment friendly and fresh availability of vegetables for 56 months in cold winter and lean periods. This cumbersome practice of storage is still practised and prefer by the farmers of Anjaw-district for earning extra income during off season. This paper highlighted the methods and farmer friendly cost-effective practices of "Shezing".