Leveraging Nutrient-Rich Traditional Foods to Improve Diets among Indigenous Populations in India: Value Chain Analysis of Finger Millet and Kionaar Leaves

Abstract

Many indigenous foods are nutrient-rich but are often underutilized even among populations at high risk of malnutrition. The aims of this study were to conduct value chain analysis of one cultivated crop (finger millet among the Munda tribe) and one wild green leafy vegetable (Koinaar leaves among the Sauria Paharia tribe) of two Indigenous communities in Jharkhand state, India and to identify entry points for interventions aimed at supporting production and consumption. Semi-structured interviews were conducted with stakeholders among each tribal group and transcripts were open coded and organized based on key themes across the steps of the value chain for each food independently. Improved storage techniques and infrastructure, machinery for processing and improved cooking fuel would help reduce barriers across the finger millet supply chain related to postharvest losses, processing labor and safety concerns related to cooking. For Koinaar leaves, improving drying techniques to increase consumption across seasons and providing training and support to increase opportunities for selling leaves in local markets, where participants mentioned potential language barriers, could strengthen the supply chain. Improving extension services and focusing beyond production has potential to improve the production and consumption of both nutrient-rich crops among Indigenous communities in India.

Aligning Santal Tribe Menu Templates with EAT-Lancet Commission’s Dietary Guidelines for Sustainable and Healthy Diets: A Comparative Analysis

“…One crucial aspect of their diet is the consumption of locally available, indigenous wild foods comprised of culturally important wild plant foliage, fungi species, vegetables, fruits, locally raised livestock, and small aquatic species [17,18]. However, there has been a decline in consumption of traditional foods in these communities [19], replaced by more convenient, packaged foods from the market. The high prevalence of malnutrition, anaemia, and chronic energy deficiency in the Santal community residing in different states of India [20] can be partly attributed to this shift.…”

Embracing Tradition: The Vital Role of Traditional Foods in Achieving Nutrition Security

“…Traditional foods are often characterized by their diversity, locally adapted ingredients, and unique preparation methods, making them a treasure trove of culinary heritage. In their study, Downs et al [9] analyzed the value chains of indigenous foods in Jharkhand, India (finger millet for the Munda tribe and Koinaar leaves for the Sauria Paharia tribe). Their findings suggest that interventions such as better storage, processing machinery, and improved cooking fuel for finger millet can slow down or stop the loss of traditional foods, while, for Koinaar leaves, improving drying techniques, language support, and local market access can enhance supply chains and promote consumption among indigenous communities in India.…”