The Tribals and Rural Populations of India: Food and Livelihood Security

The plants known as “wild edible food plants” (WEFPs) are neither farmed nor cultivated, nonetheless during the times of food scarcity it is used as major vital food source for tribal people since they are close to nature. The major tribes in India, Kondh, Gond, Santal, Saora, Kolha, Shabar, Munda, Paroja, Bathudi, Bhuiyan, Oraon, Gadabas, Mirdhas, and Juang are the most numerous. The tribal people are dependent on the plants and animals for their food and other needs. They frequently gather and eat fruits, vegetables, tubers, flowers, mushrooms, and other stuff from nearby forests. They also know a great deal about edible wild plants. In this study, wild edible plants (WEPs) from various tribal dominated villages, Keonjhar, Mayurbhanj, Kalahandi, Bhitarkanika (Kendrapada), Rourkela (Sundargarh), Jeypore (Koraput), Rayagada, Ganjam, Gajapati, Nabarangapur, and Phulbani are identified, documented, and their food value is investigated. Despite their declining popularity, these wild food varieties are nutrient dense and should be used more often. It was discovered that a large variety of native foods, over half of which were leafy green vegetables, were excellent providers of micronutrients such as calcium, iron, beta-carotene, and folate. Maximizing the use of native foods can help this indigenous community’s hidden hunger by providing a significant and long-lasting nutritional diversification strategy.