Traditionally secure: The Baigas and their uncultivated foods
People belonging to the Baiga tribe mostly depend on forests and its plants for their livelihood. They possess the ability to recognise hundreds of species around them and know their usage in myriad ways
Laheri of Silpidi village in Madhya Pradesh's Dindori district shows a room where Baiga tribals traditionally conserve different kinds of millet seeds. All kinds of seeds are kept in these pots and distributed among villagers at the time of cultivation.
Laheri of Silpidi village in Madhya Pradesh's Dindori district shows a room where Baiga tribals traditionally conserve different kinds of millet seeds. All kinds of seeds are kept in these pots and distributed among villagers at the time of cultivation.
The tribals show different kinds of wild mushroom. They collect these mushrooms from forests during monsoon as they depend on forests for food needs and so forest conservation is important for maintaining food diversity.
Sikiya millet is known for its delicious taste and light yellow colour. Processing it is difficult as its grains are small and women, traditionally, use musar, a traditional wooden stick-like instrument, for dehusking.
Putpuda, a kind of wild mushroom, which is supposed to be very delicious and is cooked the way chicken is made.
A Gonda tribal woman from Mandla district in Madhya Pradesh shows Sawa millet, which is one of the most digestible and non-allergenic grain.
A Baiga tribeswoman returns from forest after collecting some uncultivated food. Baigas are known to consume a wide variety of wild foods, including mushrooms, leafy green vegetables and fruits like fig and thise that grow on the Kusum tree.
