Agriculture and Regional Food in Bhutan

Susan Cork (Edited By) Dr Susan Catherine Cork is a professor at the University of Calgary, Faculty of Veterinary Medicine, Canada. Her research interests include veterinary public health, infectious diseases, animal health policy, and international development. Dr Cork has travelled extensively, including work as a volunteer veterinarian in South Asia, and she has over 25 years' experience working with Bhutanese colleagues on animal health related projects. She recently co-edited a Book on One Health Case Studies: Practical Applications of the Transdisciplinary Approach (2025), published by CABI and was the lead editor for a book on One Health and EcoHealth Case Studies, published in 2016 and 2024 respectively, She was also the lead editor for the third edition of the Veterinary Laboratory and Field Manual (2019) which was endorsed by the World Organization for Animal Health. The latter books were based on field experience gained working with colleagues in international development projects as well as from leading transdisciplinary teams alongside government agencies and NGOs in the United Kingdom, New Zealand, Canada, and Bhutan (South Asia). Dr Cork holds a veterinary degree and PhD from Massey University and a postgraduate Diploma in Public Policy from the University of Victoria, New Zealand. She is a member of the new CABI One Health initiative and has previously contributed to other CABI books including chapters on food safety, disease surveillance, animal health policy, and disease ecology. Dr Cork has published a wide range of peer reviewed papers, government reports, and general interest articles.Pasang Bida (Edited By) Pasang Bida works at the National Nucleus Pig Breeding Centre, Department of Livestock, Ministry of Agriculture and Livestock, Royal Government of Bhutan. The National Nucleus Pig Breeding Center (NNPBC), Yusipang, functions as a nucleus farm and maintains breeding stock to sustain pig breeding in the country. The Department of Livestock is the principal coordinator and apex body for livestock production in Bhutan and recently gave priority to increase both pig population and pork production in the country. Previously, Pasang was based at the National Centre for Animal Health (NCAH) and was the primary counterpart for Dr Susan Cork during her sabbatical project reviewing the veterinary diagnostic system in Bhutan in 2014. Pasang and Dr Cork travelled extensively across Bhutan during this time and gained much first-hand experience of the agriculture and food in different regions. Pasang, with her NCAH colleagues, is familiar with all regions of Bhutan and has developed an extensive network across rural communities in the North, South, East, West and Centre of the country. She also has connections and experience in other aspects of agriculture across Bhutan and within the Ministry.Tshering Choden (Edited By) Dr. Tshering Choden is a Senior Veterinary Officer at Bhutan's National Centre for Animal Health with expertise in virology, immunology, antimicrobial resistance (AMR), and diagnostics. She holds a master's in veterinary medical science (Virology and Immunology) from the University of Calgary and is currently a Fleming Fund Fellow in AMR Laboratory Animal Health at the Peter Doherty Institute, University of Melbourne. Dr. Choden has led national efforts in AMR surveillance, laboratory capacity building, and One Health programs and was Program Coordinator of Bhutan's National Accelerated Dog Population Management and Rabies Control Program (NADPM&RCP 2.0). A recipient of the prestigious Gustav Rosenberger Award 2023, she has represented Bhutan on multiple international platforms. Coming from a farm-based background and having lived closely with Bhutanese traditions, she has a deep, lived understanding of the country's agricultural and food heritage. Her exposure to diverse regional and international food habits has fostered a strong belief in the uniqueness of Bhutanese cuisine-a cultural tapestry that remains underrepresented globally. She is passionate about sharing this rich and evolving food culture through locally grounded insights and personal reflections.

• 1: Agriculture & Regional Food in Bhutan Part 1: Agriculture 2.1: The Development of the Dairy Industry - New Incentives for Reaching Production Targets 2.2: Goats and Sheep 2.3: Evolution of Poultry Farming in Bhutan 2.4: Pig Rearing in Bhutan: Past, Present, and Future 2.5: The Evolution of Fish Farming in Bhutan: Historical Development, Current Trends, and Future Prospects 2.6: Beekeeping in Bhutan; The Story Untold 2.7: The Horse and Other Equids in Bhutan 2.8: Animal Health Delivery System in Bhutan 3.1: Cereal Crops in Bhutan 3.2: Rice in Bhutan: An Untold Story 3.3: Horticulture in Bhutan - Fruits and Vegetables 3.4: Million Fruit Tree Plantation Part 2: Regional Food 4.1: Regional Food in Bhutan 4.2: Foraged Crops and Culinary Uses of Selected Foraged Crops 4.3: Himalayan Nettle: The Wonder Plant and Source of the Textile Heritage of Bhutan 4.4: Herbs and Spices 5.1: Naturally Fermented Milk Products of Western Bhutan 5.2: Unique Cuisines of the Sharchokpa’s (People of Eastern Bhutan) 5.3: The Knowns and Unknowns of Fermented Foods of Bhutan: Gundruk and Kinema 5.4: Buckwheat and Northern Cuisine 5.5: Lesser-known Traditional Fermented Yak Milk Products of Bhutan and Their Future Prospects 5.6: Traditional Fermented Beverages: Bangchang and Changkoe 5.7: Traditional Beverages in Bhutan Part 3: Community & Culture 6: Reflections from Village-dairy Farming in Bhutan 7: A Buddhist Reflection on Death Appendix: Bhutan - Popular (Regional) Food Dishes