Author: Ankita Ghosh, Asim Manna, Debashis Chakraborty
Editors: Ramya Rajaram, Sucheta Mitra and Professor Sumantra Ray
Acknowledgements: Prof Nitya Rao (University of East Anglia), PRADAN, and NNEdPro Global Institute for Food Nutrition and Health
The Baiga are an Indigenous tribe primarily found in Central India, particularly in the states of Madhya Pradesh and Chhattisgarh. Known for their rich and unique cultural heritage, the Baiga are classified as one of India’s Particularly Vulnerable Tribal Groups (PVTGs). On January 3rd and 4th, 2025, our NNEdPro team visited two Baiga villages - Dhaba and Khandabani, situated in the Samnapur block of Dindori district, Madhya Pradesh.
The primary purpose of this visit was to engage with the Baiga community to better understand their eating habits, identify their local crops, and introduce a project to analyse the nutritional value of their staple foods. In addition, two local individuals were trained to assist with data collection using a Knowledge, Attitude, and Practices (KAP) questionnaire to document traditional menus from the community.
This blog presents the key insights and outcomes of our field visit in a Q&A format.
Why was the field visit conducted in Dhaba and Khandabani villages?
The field visit was part of a PVC project focused on learning about the Baiga community’s staple food and local crops and nutritional value in these villages. The primary aim was to increase awareness about the project's significance, accumulate insights into their eating habits, and train some community members who would help to collect data through the KAP questionnaire. They would also collect menus from the community. The main objective of the visit was to know and inform the world about the nutritional value of the local crops.
Can you tell us about the Baiga community and their eating habits?
The Baiga community is one of India’s many Indigenous tribal groups, predominantly found in the states of Madhya Pradesh and Chhattisgarh. Known for their rich customs and deep connection to the forests, their dietary and lifestyle choices are heavily influenced by the natural resources in their environment.
During our visit, we observed that the Baiga people follow a simple and primarily subsistence-based diet. Their staples include millets, lentils, red rice, and, occasionally, wheat and maize. Vegetables such as radishes, mud potatoes, gourds, pumpkins, and leafy greens are either grown in small home gardens or foraged from the forests. Seasonal fruits like mangoes, guavas, and bananas are collected from nearby forests, supplementing their diet when available.
Protein sources are limited but include fish caught from nearby rivers during the monsoon season and wild pigs hunted collectively by the villagers on special occasions or festivals. Food shortages are a common challenge, driven by seasonal variations in food availability and limited access to diverse food sources due to financial constraints.
To combat these shortages, the Baiga community employs traditional preservation methods, such as dehydrating vegetables and fish, to extend their food supply during lean periods. However, despite these practices, their diet often lacks variety, making them vulnerable to nutritional deficiencies.
What were the key objectives of your visit to these villages?
The visit had four main objectives:
Introducing the Project: We aimed to familiarise the Baiga community with the PVC project (led by the University of East Anglia), and in partnership with PRADAN, emphasising its potential to improve their diet and overall well-being. We also highlighted the value of their traditional eating habits, explaining how they may hold greater nutritional benefits compared to newer, adopted practices.
Understanding Their Food Habits: Our goal was to gain insights into the community’s dietary patterns, cooking methods, and the challenges they face regarding nutrition and food security. This understanding would help us tailor the project to meet their specific needs effectively.
Training Two Community Representatives: We selected and trained two local villagers from Dhaba to act as data collectors using the KAP questionnaire. These representatives will gather insights into the community’s knowledge, attitudes, and practices related to health and nutrition, providing a foundation for shaping the project’s next steps.
Documenting Traditional Menus: The community representatives were also tasked with collecting information on traditional menus, including the ingredients used and cooking processes. This data will allow us to analyse the nutritional value of each dish and develop balanced meal recommendations tailored to the community's needs.
How did the community respond to the introduction of the project?
The community’s response was positive and curious. The Baiga showed genuine interest in learning about the project and its potential benefits for their families. Despite limited resources, they were particularly eager to explore ways to improve their diet.
During discussions, many villagers expressed a willingness to adopt new dietary habits, especially those involving the inclusion of nutrient-rich, locally available foods. However, concerns were raised about the practical challenges of implementing these changes, such as the seasonality of their agricultural activities and limited market access due to the remoteness of their villages.
Despite these concerns, the overall response was encouraging. Many community members expressed their readiness to collaborate and work toward improving the nutritional health and well-being of their families and the broader community.
What did you learn about the food practices in these villages?
During the visit, several intriguing aspects of food practices surfaced, including:
Reliance on Staple Crops: As previously mentioned, the main staples in both villages are millet and red rice, which comprise most of their daily meals. Kodo and Kutki are the two most-consumed millets by this community. These are frequently accompanied by lentils or a small serving of vegetables, but the diet lacks variety, particularly when it comes to proteins and fruits.
Cooking Techniques: Traditionally, the food is prepared using time-consuming but environmentally friendly techniques like cooking over open flames or on clay stoves. They used traditional grinders made from mud to complete most of the kitchen work. Many traditional recipes that have been handed down through the years are used.
Forest-Based Foods: Tubers and greens are just a few of the foods that many villagers depend on from the forest. Although their availability fluctuates and isn't always consistent, these forest foods are crucial for completing their diet. Due to an absence of a variety of veggies and greens, seasonal foods are sun-dried for use throughout the year.
Different types of Dried Mud Potato Animal Protein Sources: Eggs, fish and wild pigs are the main source of animal protein. However, it is not always present in their regular diet because they collect it naturally. Fish are mostly available and consumed in the monsoon season. Wild pigs are specifically consumed during festival season.
Adapting Modern Eating Habits: The community is now very much into modern foods. Many of them are not eating millet or red rice and are consuming white rice instead.
What role did the KAP questionnaire play in the visit?
The KAP (Knowledge, Attitude, and Practices) questionnaire was crucial in understanding the Baiga community's current nutritional awareness, attitudes, and habits. It served as a tool to identify areas where awareness initiatives could be directed and knowledge gaps addressed.
During our visit, we introduced the questionnaire to two selected individuals from Dhaba and Khandabani. These individuals will be responsible for gathering feedback from fellow villagers, helping us gain deeper insights into their nutritional perceptions, challenges, and their openness to adopting healthier behaviours.
By involving local community members in the data collection process, we ensured that the project remains culturally sensitive and relevant. Additionally, this approach empowers the community, shifting their role from passive recipients of information to active participants in shaping the project's outcomes.
What are the next steps following this visit?
The subsequent actions after this visit will include:
Data Gathering: The two chosen community representatives will start gathering other villagers' responses to the KAP questionnaire. We can better understand the knowledge gaps and obstacles to implementing healthier eating habits using this data.
Menu Collection: Those representatives will collect the different dishes and their ingredients. This will aid in evaluating the nutritional value of the dishes and help us shape balanced thali (set menus).
Training Sessions: We will conduct training sessions for the community on better food practices, such as diversifying diets, improving food storage methods, and utilising local foods for better nutrition.
Conclusion
The field visit to Dhaba and Khandabani villages in the Samnapur block offered an invaluable opportunity to connect with the Baiga community and gain deeper insights into their nutritional practices and challenges. This project aspires to enhance their health and well-being by equipping them with actionable knowledge and resources.
By involving local representatives in data collection and focusing on practical, culturally sensitive solutions, we aim to create sustainable improvements in their nutrition and overall quality of life. This collaborative approach underscores our commitment to fostering positive, long-term change within the community.
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