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NON TIMBER FOREST PRODUCTS UTILIZATION
DURING ADVERSE CLIMATIC CONDITIONS : A CASE
OF SAORA TRIBES OF GANJAM DISTRICT, ODISHA
MANISH MISHRA, P A JADHAV1 AND
MUKTA SHRIVASTAVA2
RESEARCH ASSOCIATE, SENIOR GRADE, 1PROFESSOR,
FACULTY AREA OF FORESTRY, INDIAN INSTITUTE OF
FOREST MANAGEMENT, BHOPAL (MP),
3
ASSOCIATE
PROF. MLB COLLEGE, BHOPAL - 462 003 (MP), INDIA.
Corresponding author’s e-mail: [email protected]
Received on:
2nd May 2014
ABSTRACT:
Revised on:
20th May 2014
and classics are also expert climbers and hunters. Saoras of Ganjam district
Saoras are one of the most ancient tribes in Odisha mentioned in Hindu myths
mostly depend on forest for their livelihood and the area is rich in biodiversity
and also have rare medicinal flora. They eat several NTFPs, wild roots,
Accepted on:
10th June 2014
rhizome, seeds, fruits and mushrooms during harsh climatic conditions like
Published on:
1st August 2014
(Dioscorea bulbifera L.), Bonda, Chun aru (D. daemona Roxb.), Karondi aru
Volume No.
Online & Print
54 (2014)
severe drought. They use stored wild tubers mostly Dioscoreas like Bowla
(D.bellophylla L.), Pani aru (D. oppositifolia L.) and Arguna (Cycas spp.) to
fulfill their food, medicinal and nutritional requirements particularly in harsh
climatic conditions. They eat various wild leafy vegetables like Kolod
(Lathyrus
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68 to 77
sativa
L.),Bilo
(Pisum
sativum
L.),
Kulthi
(Microtylum
uniflorumLam.), Banana stem (Musa superba L.) Ban poi (Basella alba L.).
They also utilize NTFPs like Bamboo karda (Bambusa vulgaris Schrad exJC
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Wendl.), Moha (Madhuca indica J.F Gmel.), Amla (Emblica officinalis
Gaertn.), fruits. Some wild mushrooms like Banschattu, Ambachattu (Agaricus
spp.) after drying and crushing were eaten by them. Indigenous practices of
Saora tribes to cope up extreme environmental conditions and utilization of
forest products during drought were discussed in the paper.
KEY
WORDS:
Indigenous,
Tribal,
Vegetables,
Tubers,
Drought,
Environment.
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INTRODUCTION:
Saoras,Sura,Sauras tribes are called by various names in the region and men are marathon walkers with a
habit of carrying axe on one shoulder. The Saora are one of the oldest and most numerous of the 62
scheduled tribes of Orissa in southeastern India. The so-called Hill Saoras reside mainly in the remote
district of Ganjam and Koraput in the hilly region of the Eastern Ghats, near the border with Andhra
Pradesh. The Saoras maintain permanent settlements in pastoral villages surrounded by steep hills which
are terraced for paddy and vegetable cultivation. They supplement their food supply with forest-produce
gathering. They mostly use cereals of different types in their food. Their main occupation is agriculture
as well as forest based livelihood. They use traditional methods and seeds for crop cultivation.s.
Indigenous people in the world have used various strategies to respond and adapt to environmental
change. Change in crop varieties and species and change in the timing of activities like crop harvests,
wild plant gathering, fishing, changes in resources resorting to wild foods in the case of emergency
situations such as droughts and floods are their coping strategies to combat adverse climatic condition
(Salick and Byg 2007). Plants are used as emergency food by the tribal’s of Rajasthan desert during
periods of famine (Bhandari 1974; Singhi and Joshi,2010). The utilization of little known foods in times
of acute crises is recognized as a form of resilience (Pareek and Trivedi 2011). Kulkarni and Kumbhojkar
(2000) while working in western Maharashtra reported 25 wild edibles used by Mahadeo koli tribes.
Later in 2003, they reported 86 wild edibles, out of which19 are leafy vegetables,13 tuberous plants and
45 fruits utilized by the tribes. Similarly Palekar (2004) while working in Raigad, Maharashtra also
reported 80 wild NTFPs out of which 10 are tuber plants, 22 are fruits, 22 are leafy vegetables and
mushrooms.
Local communities have always aimed to adopt variations in their climate. They posses’ enough
knowledge about wild varieties of Agricultural crops, edible food, tubers, rhizomes, vegetable etc.
Traditionally they are storing and utilizing wild tubers, yams, medicinal plants etc. efficiently during the
harsh climatic conditions (Mishra, 2010; Mishra et al., 2011). Similarly Mishra et al., (2012a) and Mishra
et al., (2012b) documented traditional knowledge of Baiga and Gond tribes of Central India and reported
their coping strategies to fight adverse environmental conditions such as drought, famine and floods.
They also reported few wild tubers, NTFPs, Agri. Crops utilized during drought and famine conditions.
They concluded that the selected tribes have their own strategy to cope up natural calamities by utilizing
NTFPs, yams, fruits etc. g in drought situations. Recently, Mishra (2013) and Mishra et al., (2013) also
documented traditional knowledge of Baiga of Madhya Pradesh and Mahadeo koli tribes of Maharashtra
and their indigenous practices to combat adverse climatic conditions while using stored wild leafy
vegetables and forest products. They reported 07 traditional wild Agriculture crop seeds, 12 yams species
and 08 forest plants utilized as staple food by the tribes, to cope up extreme environmental conditions.
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METHOD:
Saora tribes of the District Ganjam were surveyed thoroughly along with forest officials. Ganjam district
lies between latitude and longitude 19° 22'' North, 85° 06'' East. Five forest ranges were selected for the
field survey, conducted in the year 2013 in all the three seasons. This period of study has helped the team
to record the indigenous knowledge of the Saora tribe from a variety of contexts, such as community food
gathering activities, community farming activities etc. Each range was visited 2-3 times, and old aged
persons were interviewed for collecting information. Four villages in each range were in the Ganjam
district having dense population of selected tribe.
Random questionnaire based survey of 15% households was done on selected forest ranges of Ganjam.
Information’s on wild plant parts (tubers, seeds, leaves, fruits etc) used to fight human ailments and their
curing methods were also collected. Focus group discussions along with forest department officials,
villagers, Vaidyas were organized at field level to confirm various indigenous practices adopted by the
tribes. Old aged persons (Gunias) of above fifty years of age in each village were interviewed separately
to get idea about traditional climate change coping strategies during harsh conditions utilizing wild
products and their mode of applications. Social practices of using local plants as the famine foods have
been observed as a regular practice. Different herbs, shrubs and trees are being consumed in their different
preparations and incorporated in their diet during famine and drought conditions. Some of the traditional
methods were described.
RESULTS:
Wild yams, tubers used as food supplement in famine and drought conditions by the Saora tribes of
Ganjam district is listed in the Table.1. During the crucial months, the tribals collect tubers to supplement
their meager food available at home. Tubers of certain species are eaten as curries. Some tubers are
boiled and eaten, while some are cut, dried and made into flour and cooked. Tubers like Bonda
(Dioscorea spp.) flowers used as vegetables at the time of food shortage, crop failure and consecutive
droughts. Karondi aru (D. bellophylla ) tubers were sliced and sundried, boiled and cooked and eaten as
curries. Pani aru (D. oppositifolia) tubers are eaten for the treatment of various infection diseases and
applied to ulcers, boils etc. Its dried tubers act as solid food during lean months. Arguna (Cycas spp.)
dried stem pith were crushed and dried. For edible purposes it is used as Idli and petha and served as soup
for children, crushed fruits were also used after drying.
Various leafy vegetables utilized in the harsh climatic conditions by the tribe are depicted in Table 2.
Variety of leafy vegetables are collected in different seasons, cooked and eaten along with boiled rice.
These leafy vegetables are either collected from the forest or found as weed in their cultivated or in open
village fields. Some of vegetables like Bilo (Pisum sativum) matured seeds are used as vegetable or
mixed in other food articles like pulav, mixed vegetables etc, Pumpkin red (Cucurbita maxima) fresh
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fruits are cooked as vegetable. Ban poi (Basella alba) leaves are cooked as vegetable. Young banana
stems were cooked as vegetables whereas Kulthi (D. biflorus) seeds were boiled and cooked. Karda bans
(B. vulgaris) young shoots were eaten as vegetable and sometimes prickled.
Forest products used by the tribes during famine conditions were shown in Table 3. Tribals utilize these
in different forms directly or after processing, for their livelihood to cope up from the environmental
disasters. NTFPs like Amla fruits are being eaten as raw, Moha (Madhuca indica) flowers are useful in
making drink called ‘pej. Sometimes moha flowers are eaten as raw during scarcity of food. They are
also medicinal. Kia (Pandanus fascicularis) flowers oil are used in perfume industries and leaves are
useful in making mats and baskets. Edible mushroom (chattu) were largely used to make pickles and after
sun drying, crushing, utilized in food shortages and also in drought.
DISCUSSION:
Wild yams like Bonda (Dioscorea spp.), Bowla (D.bulbifera), Karondi aru (D. bellophylla), Pani aru (D.
oppositifolia) tubers were sliced and sundried, boiled, cooked and eaten as curries during lean months.
Traditionally these tubers are also utilized by tribes for curing various infectious diseases. Largely these
tubers are used as food material after processing, thorough washing and boiling. After processing these
products made out of raw tubers were consumed during harsh climatic conditions. During floods and crop
failure most of the wild tuberous plants are available locally and were used to cope up extreme
environmental conditions.
Tribal people through their traditional knowledge infer what to eat and what not to eat. They are
thoroughly acquainted with the methods of excluding the harmful substances from wild plants and
preparing acceptable recipes for their meager meals. Corms and aerial bulbs of wild Dioscorea eaten raw
cause a terrible itching sensation, hence they will be peeled, boiled in tamarind water and smeared with
turmeric paste. Tubers like kanta aru, pani aru etc. act as a solid food during lean months (Vidyarthi,
1987). According to Sahu et al., (2013) Saora community is familiar and dependent on wild tubers
(chiefly Dioscoreas) during monsoon and scarce period. They mostly use pit kanda (D. oppositifolia),
sika kanda (D. hamiltoni) etc. for their sweet taste and large size.
Wild leafy vegetables were utilized by the Saora tribes after processing. They collect vegetables after
rainfall and sundried material is utilized in absence of routinely available vegetables. Some of the
commonly found wild vegetables are-Kolod, Bilo, Kulthi, Ban poi etc. and are used as food in harsh
climatic conditions like drought, famine etc. Wild leaves are among the most widely consumed wild
foods. Most of the leafy wild foods plants are locally referred to and classified as weeds, sprouting, and
flourishing after rains. Tribes use them in soups, stews and relishes that add flavor to staples. Misra et al.,
(2008) reported diversity of wild leafy vegetables of Nanda Devi Biosphere Reserves, being used by local
inhabitants was around 21 species belonging to 14 genera and 11 families. They also describe
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availability, use period and associated traditional knowledge. Sasi et al., (2011) studied the Nilgiri
Biospere Reserve and concluded that leafy vegetables are a good resource for the upliftment of the
economy of rural people. Mishra et al. (2012); Mishra et al., (2013) also reported several wild leafy
vegetables utilized during famine and consecutive crop failures by the tribes of Maharashtra and Odisha.
They also reported different ways of processing of leaves, storage and consumption during extreme
weather conditions by the tribes. Traditional utilization of leafy vegetables like Kolubhaji (Chlorophytum
spp.), Taklu (Cassia tora), Mokha (Schrebera swetinoides) etc. were fulfilling their food requirements
during consecutive droughts and frost.
Saora tribes of Ganjam district also utilize few NTFPs as food material in extreme climatic conditions.
They use either directly or after processing. Harra (T.chebula), Bahera (T. bellerica) fruits are edible and
after sun drying can be stored for long duration. Bamboo (B. vulgaris) culms, seeds and flowers are eaten
in famine conditions. Mushrooms after processing can be stored for long duration and were used during
food shortages, during severe drought conditions etc. NTFPs play a vital role in the economy of a tribal
both in terms of sustenance and source of income. Similar observations were also reported by Bhandari
(1974), while working in Rajasthan. He reported many plants used as famine foods in the Rajasthan
desert. Some are of great importance as emergency foods others are of minor value i.e. used only or
rarely when better famine foods are not available. During food deficit periods, the tribal livelihood
depends largely on forest species for food to be consumed either raw or cooked. Rajasab and Ishaq
(2004) documented 51 forest plants out of which 27 produce edible fruits, eaten as raw during famine
conditions by the tribes of North Karnataka. Sinha and lakra (2005) studied wild tribal foods of Orissa
and reported around 50 leafy vegetables, 46 NTFPs, flowers and tubers in Dhenkanal, Keonjhar and
Mayurbhanj districts. Sahu et al., (2013) reported Mango kernels and Jackfruit seeds help the tribal
communities to get food during severe food shortages. Similarly, Mishra et al. (2012a); Mishra and
Gupta (2013) also reported traditional knowledge of stored yams, tubers and their utilization during harsh
climatic conditions in the tribes of central India. They reported several NTFP species which were utilized
after simple processing and stored for longer duration by the Gond and Baiga tribes. These NTFPs were
utilized during natural calamities like floods, frost, drought etc. and fulfilling their nutritional
requirements. In a study Mishra et al., (2013) found that during food shortages and famine situations,
tribes of Maharashtra and Odisha utilized various stored and processed forest products i.e. Kokam
(Garcinia indica), Valkal (Antiaris taxicana), Kosam (Schliechera oleosa), Alambi chhattu (Mushroom).
These wild species were largely exploited to meet nutritional as well as medicinal requirements of the
local community.
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CONCLUSIONS:
The study shows that wide ranges of uncultivated species are used by the majority of Saora community as
leafy vegetables, tubers, yams, fruits, mushrooms etc. These herbs are harvested and used directly by the
households and often without any form of trade especially because the majority of the households often
engage in the harvesting within their local environments. Value addition through storage and
commercialization could probably widen the livelihood base and thus draw attention of planners. The
methods of NTFP utilization during extreme environmental conditions indicate their coping strategy to
combat adverse effects of climate change. Such strategies have been effectively used to combat vitamin
and micro nutrient deficiencies and thus should be replicated in all other regions.
In the above study it is seen that several NTFPs, leafy vegetables, roots are used by Saora tribes in
adverse climatic conditions and or in famine situations. Wild tubers and yams are also used as food by
the Saora tribe i.e. Bowla, Bonda, Chun aru, Pani aru etc. particularly in stressed conditions. Wild
vegetables like Kolod, Bilo, Lau, Kulthi, Banana etc. utilized after drying, processing, particularly in
severe drought conditions and in absence of routinely available vegetables. They are equally rich and
nutritious like normal crops and help the tribals to cope up from scarcity of food. These wild food plants
are not only dietary staples but more generally provide nutritionally valuable supplements as they are rich
in proteins, sugars, starch, vitamins , minerals etc. Some edible products are highly prized for their
delicacies, medicinal values and industrial uses. As such these are in great demand in the urban centers
also.
Scientists and policy makers who want to address the impacts of global climate change can derive
important lessons from tribal communities, locals and pastoralists' strategies for addressing weatherrelated risks although indigenous strategies have been affected by various internal and external factors. It
is important to incorporate indigenous knowledge and perceptions into the climate change forum in the
country. It would always be useful to involve local communities in the design and implementation of
climate coping strategies. Gathering traditional knowledge about plant used during famine, severe
drought and flood situation will helpful in coping extreme environmental conditions by the locals.
ACKNOWLEDGEMENT:
Authors are thankful to Director, IIFM for his kind inspiration and Research Cell of IIFM, Bhopal for
providing financial support. Authors are also thankful to Dr. Madhu Verma and Dr. Suprava Patnaik for
their guidance and constant encouragement. We are extremely thankful to the Saora tribal community
and the State Forest Department of Ganjam, Odisha, for providing valuable informations and field work.
We are especially thankful to Divisional forest officer Berhampur and his field staff for necessary
assistance.
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REFERENCES:
Bhandari, M. M. 1974. Famine foods in the Rajasthan desert. Economic Botany. 28(7): 73-81.
Kulkarni, D.K. and Kumbhojkar, M.S. 2000.Plant conservation in Maharashtra during 17 sanctuary.
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Botany. Addl. series no.10, PP:151-158.
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Institute, Amritsar, Punjab.PP:217-221.
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sciences. NCRAPS. Ed. Dr. P Shrivastava. PP: 189-194.
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sciences, innovation and technology. 2 (5): 27-32.
Mishra, M. and Gupta, H.S. 2013. Traditional knowledge of Gond tribes of Mandla district, Madhya
Pradesh with special reference to their climate change coping strategies. PP: 48-68.Miracles in
ethnobotany: socio-economic aspects. Ed. P.A Hosamani and K Sandeepkumar.Bio science
prakshan, Dharwad, Karnataka.
Misra, S., Maikhuri, R. K., Kala, C.P, Rao K.S and Saxena, K.G. 2008. Wild leafy Vegetables: A study
of their subsistence dietetic support to the inhabitants of Nanda Devi Biosphere reserves, India.
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Palekar, R P. 2004. Aspects in forest conservation and utilization in Karjat taluka. Focus on sacred
grooves and ethnobotany. Prism publishers, Mumbai. PP: 196-201.
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Table:1. Wild yams, plant parts utilization in harsh climatic conditions by the Saora tribes
of Ganjam
S.
N
o.
1.
2.
3.
4.
5.
Local name of
Yams/plant
species
Bowla
(Dioscorea
bulbifera )
Edible /vegetable
Use
Medicinal uses by
tribes
Tuber powder mix with
butter is given to check
diarrhoea. The roasted
tuber mix with ghee
and sugar candy is
reputed remedy for
piles
Bonda
Tubers are eaten baked, Tuber powder mix with
(Dioscorea spp.) boiled, or fried like
butter is given to check
potatoes. After boiling diarrhoea. The roasted
used as vegetable.
tuber mix with ghee
and sugar candy is
reputed remedy for
piles.
Chun aru
Tubers are eaten as Not used as medicine
(Dioscorea spp.)
curries. Tubers are by tribes
cut into pieces
Karondi aru
Tubers were sliced
Not used as medicine
(D. bellophylla )
and sundried, boiled
by tribes
and cooked and eaten
as curries.
Baiom- sanga (D. Tubers are eaten
Not used medicinally
pentaphylla )
by tribes
6. Pani aru
(D. oppositifolia )
Tubers are eaten baked,
boiled, or fried like
potatoes. After boiling
used as vegetable.
Tubers are edible
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The tuber has been
eaten for the treatment
of chronic diarrhea,
asthma, dry coughs,
frequent or
uncontrollable
urination, diabetes, and
applied to ulcers, boils
and abscesses
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Utilization in drought/
extreme conditions
Flowers
used
as
vegetables. At the time of
food
shortage,
crop
failure and consecutive
droughts.
Flowers
used
as
vegetables. At the time of
food
shortage,
crop
failure and consecutive
droughts.
Tubers are cut into pieces
sundried and made into
flour and cooked.
Dried tubers act as solid
food during lean months.
During food shortage,
lack of nutrition.
Not used.
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7. Tunga kand
(D. wallichii)
Edible
Tuber juice used in
jaundice
8. Arguna (Cycas
spp.)
Soup for children’s , For curing piles,
child food, crushed
fruits were used after
drying
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Tuber used in time of
food shortage.
Dried stem pith were
crushed and dried. Idli
and petha (sweet and
sour) were made.
Table: 2. Wild edible leafy vegetable plants utilized in harsh climatic conditions by Saora
tribe
S.No.
1.
2.
3.
4.
5.
6.
Name of wild
Vegetable/ Bhaji
Kolod
(Lathyrus sativa )
Part
used
Pods
Habit
Bilo (wild variety of
pea)
(Pisum sativum)
Chana
(field
pea)
(Cicer arientinum)
Pumpkin
red
(Cucurbita maxima)
Kakudi
(Cucumber spp.)
Pods
Herb
Pods
Herb
Fruit
Climber
Fruit
Climber
Lau (Bottle guard) Fruit
(Lagenaria siceraria)
Climber
Kulthi
Seed
(Dolichos biflorus)
karda Young
8. Bamboo
(Bambusa vulgaris)
shoots
Leaves
9. Ban poi
(Basella alba)
10. Mathbhaji (Amaranthus Leaves
spinosus)
11. Banana stem (Musa Young
superba)
stem
12. Mati kanda (Tappioca Tuber
spp.)
7.
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Processing and utilization
Herb
The immature seed can be eaten like
green peas The mature seed is eaten
cooked. It needs to be soaked and
well cooked before being eaten.
Matured seeds are used as vegetable
or mixed in other food articles like
pulav, mixed vegetables etc.
Dried seeds are cooked or boiled
and can be stored for long period
Fresh fruits are cooked as vegetable.
Herb
Eaten as a vegetable, mostly raw but
sometimes cooked. Cucumbers are
also used in skin care.
Mature fruits are cooked as
vegetable. Can be stored for a longer
period after drying
Seeds are boiled and cooked.
Herb
Young shoots are eaten as vegetable.
Herb
Cooked as vegetable. Can be stored
after drying.
Leaves are used as vegetable and
can be stored after drying.
Young stems cooked as vegetable.
Mostly freshly used.
Flour is made from its tubers.
Herb
Herb
Climber
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Table:-3. Processing and utilization of various NTFPs for consumption during adverse
climate conditions by the Saora tribes
S.No.
1.
2.
3.
4.
5.
Name of species
Bamboo karda (Bambusa
vulgaris)
Belliric
myrobalan
(Terminalia bellerica)
Chebulic
myrobalan
(Terminalia chebula)
Indian
gooseberry
( Emblica officinalis)
Khajur (Phoenix sylvestris)
6.
Mohua flower
(Madhuca indica )
7.
Kia
(Pandanus fascicularis)
Mushrooms (Agaricus spp.)
8.
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Processing and utilization during drought
Young culms used as vegetable and prickled. Seeds are
powdered and utilized for making chapati.
Fruits are used as medicine in curing stomach ailments.
Fruits are used as medicine
Fresh fruits are pickled or eaten as raw.
Fruits are also used as medicine.
Fresh juice is boiled and gur (Jaggery) is made and
stored for long duration
Mahua flowers are useful in making drink ‘pej’ Dried
mahua boiled with tamarind seeds. Seed oil is used for
cooking vegetables etc.
Flower oil are used in perfume industries . Leaves are
useful in making mats and baskets.
Mushroom pickles were made. Stored and used after
sun drying for edible purposes.
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