Odisha has long been a pioneer in promoting agro-biodiversity. The state is among the leading conservators of rice germplasm in India. Notably, the Flood Resistance 13A gene, identified decades ago from an indica rice landrace collected from coastal Odisha, has contributed to the development of several submergence-tolerant rice varieties by research institutions. Odisha has also released traditional varieties of millets and established a seed system for landraces.
The state has registered over 900 farmers’ varieties with the Protection of Plant Varieties and Farmers’ Rights Authority. Landraces from more than 500 remote villages have been mapped and documented under flagship programmes such as Shree Anna Abhiyan and the Special Programme for the Promotion of Integrated Farming in Tribal Areas.
Recently, the Department of Agriculture and Farmers’ Empowerment (DA&FE), Government of Odisha, launched a comprehensive scheme, “Revival and Sustainable Intensification of Forgotten Food and Neglected Crops in Odisha.” These underutilised foods and crops are an integral part of the state’s agro-biodiversity that have been preserved by tribal communities for generations. However, lack of documentation and research has pushed these heritage foods into obscurity and excluded them from mainstream policy discussions.
This five-year scheme, with a budget provision of Rs 247.0245 crore, will be implemented from 2025-26 to 2029-30 across 25 blocks in 15 districts. It will focus on communities residing near key biodiversity hotspots, including the Similipal Biosphere, Gandhamardan Hills, Mahendragiri Hills, Deomali Hills, Bhitarkanika and Chilika, Ansupa Wetland, Niyamgiri Hills, Nilgiri Hills, and others. The scheme adopts a multi-stakeholder engagement model involving custodian farmers, local communities, civil society organisations, academia, and relevant government departments.
The initiative focuses on reviving and promoting the cultivation of underutilised crops, aiming to make a tangible difference in the lives of nearly 60,000 farmers. In parallel, about 80,000 farmers will be supported in setting up backyard nutri-gardens—small, diverse food plots that directly boost household nutrition and food self-sufficiency. A standout feature of the scheme is the Kamala Pujari Participatory Research Fellowship—a one-year program designed to engage young professionals in scientifically documenting indigenous knowledge systems and lesser-known crops. Through this multi-pronged effort, the initiative is expected to yield rich documentation of native landraces and traditional food practices, enhance the supply and visibility of these crops, generate nutritional data, and contribute to an open digital knowledge platform.
“We aim to position Odisha as a global model for revalorising forgotten foods and neglected crops,” said Arabinda Kumar Padhee, Principal Secretary, DA&FE, Odisha. He emphasised that in the face of climate change, promoting and conserving landraces, culinary heritage, and sustainable agricultural practices is essential for ensuring a food-secure future. He also underscored the importance of local food culture and traditions, which play a critical role in preserving the culinary identity of a region. “When people begin to value local foods, more diverse crops are cultivated in agricultural fields,” he explained.
Odisha is home to 64 tribal communities and 13 Particularly Vulnerable Tribal Groups (PVTGs), constituting 23 per cent of the state’s population. These communities traditionally practice mixed farming systems—cultivating native varieties of millets, pulses, rice, oilseeds, tubers, and vegetables. These crops are climate-resilient, well-adapted to the local soil and environment, and rich in nutrition—key to community health. The surrounding hills and forests also support a variety of food and livelihood systems for tribal communities, who depend on minor forest produce such as edible tubers, roots, fruits, honey, mushrooms, medicinal herbs, and resins for both household consumption and income generation. However, many traditional foods have been overshadowed by commercial crops, leading to reduced dietary diversity and nutrition.
“We are drifting away from our indigenous foods and crops, which are integral to our culinary heritage,” said Padhee, the principal secretary. This disconnection has led to the neglect of ancient foods, recipes, and traditional remedies that have fostered health and well-being for centuries. The new scheme to revive forgotten and neglected crops aims to reclaim these lost food traditions and reintegrate them into modern diets, he believes.
Abhijit Mohanty is a Bhubaneswar-based independent journalist
Views expressed are the author’s own and do not necessarily reflect those of Down To Earth