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Passing Lihing know-how to next generation
Published on: Wednesday, April 03, 2024
By: Lorena Binisol
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Passing Lihing know-how to next generation
Young participants taking an interest in the Lihing-making process.
PENAMPANG: Nuin Tompul is a firm believer in passing down skills to the younger generation. 

She is doing so on the art of making rice wine or “Lihing” (a traditional drink), popular among the community here.

“It is better for them to acquire this skill so they also have an alternative to earn extra income.

“This way, our culture can also be preserved,” she said, adding that the beverage is also widely used in cooking.

Four classes on the art of making Lihing were held on different dates with over 30 participants interested under the pilot project, recently.

Organised by The Pickles & Me, the initiative aimed at assessing the feasibility and practicality of conducting such classes. 

Mary Jim, a social entrepreneur, highlighted the significance of preserving tradition and culture among the young. 

She said classes like making Lihing are relevant and should be accessible to many. 

“By reaching out to as many people as possible, these classes not only create an interest among the youths but also inspire them to acquire the skills, whether for business ventures or personal enjoyment,” she said.

An appreciation for traditional practices ensured their continuity and relevance in society.

It was attended by three government agencies, namely Insken (under the purview of the Ministry of Entrepreneur Development & Cooperatives), attended by its officer Raziq Abdul Rahman, Malaysian Cooperative Commission (SKM) representative Anasty Majus and Tekun Nasional (Business Group Economic Fund), Hemin Osumping. 

Representatives from these agencies elaborated on their roles in supporting small and medium entrepreneurs to establish or expand their businesses.

They explained the commitment of government agencies to assist entrepreneurs in navigating the business landscape and achieving their goals.

Guest of honour, Datuk Gilbert Sham, Chairman-elect of the Momogun Economic & Entrepreneurship Bureau Penampang, expressed full support for the initiative, emphasising its importance in preserving the culture of the Penampang people.

“A very crucial initiative, the Knowledge Transfer Programme is aptly designed to impart knowledge and exposure, especially to the current and younger generation,” he said. 

Four NGOs namely Seed (Sabah Social Entrepreneurs & Eco Development), Sawena (Sabah Entrepreneurs of Excellence Association), SLDN (National Dual Training System, Sabah & Labuan) and Lions Club of Keningau Downtown were the sponsors.

They recognised that such initiatives are instrumental in sustaining culture and preserving the legacy. 

Mary said supporting the move contributed to the preservation and promotion of cultural heritage, ensuring that it remained vibrant and relevant for future generations.

“It does so by fostering innovation, resilience, and product development, ensuring that our cultural heritage is respected and not exploited,” opined Mary.

The event was also attended community elders, Okong Moluntang, Ros Mosoli, and Alis Boijol. 

Their presence added value to the event as they hold invaluable knowledge about the traditions and stories associated with the making traditional drinks in the past. 

They expressed concern that the Lihing-making skill might suffer a fate similar to Kadazan language, which is not widely spoken among the younger generation. 

Without proactive measures to promote the language, there is a risk that it will be forgotten entirely. 

There is an urgency of preserving cultural practices such as Lihing-making to ensure their continued relevance and transmission to future generations.

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Keywords:
Lihing, Food and Drink





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