Indigenous food systems and traditional food knowledge among the Oraon Tribe of Sundargarh District, Odisha

Introduction

Indigenous food systems are founded on close interactions between biodiversity, traditional ecological knowledge, culture, environment, and contribute to sustainable diets, biodiversity conservation, climate resilience, and nutrition security [1,2,3] . Traditional ecological knowledge regulates seasonal harvesting, species selection, and sustainable resource management, thereby supporting both ecosystem conservation and dietary diversity [1,3,4] . Indigenous foods are also recognised as valuable sources of dietary fibre, vitamins, minerals, antioxidants, and other bioactive compounds that can improve diet quality and help address micronutrient deficiencies [2,5] . Despite their ecological and nutritional importance, Indigenous food systems are increasingly threatened by land use change, forest degradation, agricultural intensification, market integration, climate change, urbanisation, and the growing consumption of commercially processed foods. These transitions have accelerated the erosion of traditional food knowledge and reduced the use of locally available food resources, particularly among younger generations [1,3,6] . India is home to more than 700 Scheduled Tribes, each possessing distinct food cultures shaped by local ecosystems and traditional knowledge. Wild edible plants, mushrooms, fruits, tubers, leafy vegetables, bamboo shoots, and other forest resources continue to supplement household diets, particularly during periods of seasonal food scarcity [7,8] . However, systematic documentation of Indigenous food diversity and associated traditional knowledge remains limited despite its importance for biodiversity conservation and nutrition sensitive development [2,9] . Odisha has one of the largest tribal populations in India, with Scheduled Tribes accounting for approximately 22.8% of the state's population and representing 62 recognised tribal communities [10] . Among the major tribal communities of Odisha, the Oraon tribe is predominantly distributed in the north western districts, particularly in Sundargarh. Although several studies have documented wild edible plants and Indigenous foods from tribal regions across India, fewer studies have adopted an integrated food systems perspective encompassing Indigenous food diversity, traditional ecological knowledge, culinary practices, food preservation techniques, and socio cultural dimensions of food systems [11,12] . Therefore, the present study aimed to comprehensively document the Indigenous food system of the Oraon community of Sundargarh district, Odisha including food diversity, traditional food knowledge, culinary practices, post harvest preservation methods, and food related cultural traditions.

Materials and Methods

The study was conducted in eleven Oraon dominated villages www.extensionjournal.com across the Subdega, Balisankara, and Kutra blocks of Sundargarh district, Odisha, India. A community based ethnographic approach was adopted to document the indigenous food system, traditional ecological knowledge, culinary practices, post harvest preservation methods, and food related cultural traditions of the Oraon community. Participants, including village elders, experienced women, farmers, traditional food collectors, and community leaders, were selected purposively based on their knowledge of indigenous food resources. Data were collected through repeated field visits using semi structured key informant interviews, focus group discussions, participant observation, and guided transect walks. Information on indigenous food resources, vernacular names, seasonal availability, edible parts, collection and preparation methods, preservation practices, and cultural significance was documented. Plant species were identified using standard floras and authenticated taxonomic databases, while vernacular names were verified through repeated consultations with knowledgeable community members. Qualitative data were analysed using thematic content analysis, and findings were triangulated across different data sources to enhance credibility. Prior informed verbal consent was obtained from all participants, confidentiality, anonymity, and respect for community ownership of Indigenous knowledge were maintained throughout the study.

Results and Discussion

Indigenous Food Diversity

The Oraon community possesses a rich and diverse indigenous food system comprising both cultivated and wild food resources, as given in Tables 1 and2. A total of 13 cultivated and 35 wild edible food species were documented. Cultivated foods included six leafy vegetables, two edible flowers, two fruits, and five underground storage organs i.e, tuber and corm whereas the wild food resources comprised leafy vegetables, edible flowers, fruits, bamboo shoots, underground storage organs, edible seeds, and mushrooms. Leafy vegetables constituted the largest food group and were predominantly available during the monsoon season, while fruits were mainly harvested during summer, rhizome and tubers during winter and throughout year, indicating a well developed seasonal food calendar. The wide diversity of cultivated and forest derived foods reflects the continued dependence of the Oraon community on surrounding ecosystems for household food security and dietary diversity. Similar dependence on wild edible resources has been reported among the Baiga, Gond, Kol and Oraon communities of central India [13] . and among the Garo community of Meghalaya [14] . Likewise, Patro and Priyadarshini [15] reported that indigenous foods continue to supplement the daily diets of the Paraja community of Koraput. Comparable culinary traditions have been reported among several Indigenous communities in India and are increasingly recognised for enhancing nutritional quality while preserving cultural identity [7,8] .

Traditional Post Harvest Preservation Practices

The Oraon community employs traditional preservation methods such as sun drying, fermentation, and dehydration to extend the availability of seasonal foods and enhance household food security. Bamboo shoots are sliced, sun dried, and stored for later use, while leafy vegetables such as Enhydra fluctuans, Corchorus capsularis, and Senna obtusifolia are blanched, sun dried, powdered, and stored in airtight containers. Seasonal foods including mahua flowers, bitter gourd, and tomatoes are also preserved through sun drying, reflecting the community's traditional ecological knowledge and sustainable food management practices. Similar seasonal food calendars and preservation practices have been documented among Indigenous communities across central and eastern India, where traditional processing techniques enhance food availability during agricultural lean periods [11,13] .

Traditional Ecological Knowledge

The findings highlight the extensive traditional ecological knowledge maintained by the Oraon community regarding species identification, edible parts, collection sites, harvesting seasons, processing methods, preservation techniques and culinary uses. Comparable observations have been reported globally, where Indigenous knowledge systems contribute significantly to biodiversity conservation, sustainable resource management and climate resilience [1,3] . However, rapid socio economic changes, changing dietary preferences and increasing dependence on market foods pose significant challenges to the continuity of this knowledge, a trend similarly reported among the Paraja community of Koraput [15] .

Indigenous Foods, Festivals and Cultural Heritage

Beyond their nutritional importance, indigenous foods constitute an integral part of the cultural identity of the Oraon community. Festivals like Nuakhai directly celebrate seasonal food security, where farming families offer their first harvests to ancestors and deities before cooking communal meals with self grown crops. This culinary reverence extends to livestock management during Sohrai, a festival where domestic animals are ritually bathed, anointed with kujuri oil, and fed highly nutritious, specially prepared meals of boiled rice, lentils, and steamed foods served in traditional bamboo baskets. Furthermore, preservation techniques such as cultivating germinated grains (jawa) during Karma or gathering forest flowers and wild bounty during Sarhul highlight how their traditional beliefs regulate the sustainable foraging and usage of forest resources before the start of the new farming cycle. Ultimately, these spiritual celebrations reinforce a food system rooted in biodiversity, biodiversity resource conservation, and communal sharing. These findings support previous studies showing that Indigenous food systems preserve not only biodiversity and dietary diversity but also cultural continuity, social cohesion and community resilience [5,11] .

Conclusion

The present study highlights the diversity of cultivated and wild edible food resources, traditional culinary practices, post harvest preservation methods, and food related cultural traditions. The findings demonstrate that the indigenous food system of the Oraon community is deeply rooted in traditional ecological knowledge and represents a sustainable interaction between local communities and their surrounding environment. Therefore, systematic documentation, conservation, and promotion of indigenous food resources will not only safeguard valuable traditional knowledge and cultural identity but also contribute to sustainable food systems, biodiversity conservation, and improved food and nutrition security in alignment with the Sustainable Development Goals.

Acknowledgement

AcknowledgementAuthors are grateful to Rama Devi Women's University for providing all necessary support and the Oraon Tribe of surveyed villages of Sundargarh district for providing much valuable information.

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