The Hunza people sun dried fruit in the summer and stored grain for winter consumption. They also had some meat. They consumed all parts of the animals, not just the flesh. They ate the animal's brain, lungs, heart, liver, tripe, flesh and everything else except the hide, wind-pipe and genitalia. They cleaned bones to a polish and broke them to eat the marrow. The fat was highly favored for cooking, and a stew was made by boiling meat and grains.Mountain Karakoram as seen from Aliabad village. Click on the picture to see an enlargement.The Yaks, goats and sheep were bred each year for the meat and to keep the milk production flowing. The females were kept for breeding and milk production until reaching a non productive age when they were also slaughtered for food. Any lame animal was slaughtered to prevent the loss of meat. The food supply was critical and springtime starvation was always a concern for hungry children.
The Hunzakuts had a major flaw in their method of raising animals. They kept equal numbers of male and female, which reduced the productivity. If a Hunza farmer had six sheep he would have three ewes and three rams. The ewes would have three lambs each spring. The production could have been increased to five lambs each spring if they had kept five ewes and one ram. The rams also ate more fodder but produced no milk. The same was true for goats. This faulty farming practice reduced the amount milk, meat and number of offspring each year.During the winter a major part of the diet consisted of milk, buttermilk, yogurt, butter and cheese. The diet was a high-fat diet throughout the year contrary to false claims that their diet was low-fat. The milk was more than 50 percent fat on a calorie basis and nothing was wasted.
Team HunzaHistory
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