Since the ignition of the Geographical Indication (GI) tagged Kai chutney, also known as purple weaver ant chutney, in Mayurbhanj in January, the business of selling uncooked ants has experienced a significant increase. The previous cost of a kilo of ants was around Rs 100, but now the prices have escalated, and I now sell a kilo for Rs 600-700,” he explains.
The recognition of the GI tag has resulted in a heightened demand for ants and has brought attention to their nutritional significance, which was previously overlooked as a tribal condiment. This savory Indian condiment is traditionally eaten with rice or chapati (wheat bread) and is prepared by grinding purple weaver ants with green chilies and salt in a stone mortar.
“For generations, many tribal individuals within the district have been consuming kai chutney as a treatment for colds and fevers,” explains 30-year-old Madhei, who belongs to the Bathudi tribe. Simlipal Tiger Reserve In Mayurbhanj district, varied tribes like Kolha, Santal, Bhumija, Gond, Ho, Khadia, Mankidia and Lodhas respect this distinctive dish.
This yr, the award of a GI tag to Mayurbhanj Kai Chutney marks an vital milestone in its journey from distant tribal villages to meals tables all over the world. This recognition recognises and protects the normal information, fame and distinctiveness related to chutney. It serves to protect the cultural heritage and financial worth of the dish, whereas stopping unauthorised use or imitation of its identify and manufacturing strategies.
Purple weaver ants, scientifically known as Oecophylla smaragdina, are plentiful in the Mayurbhanj district of Odisha throughout the year. They are commonly found in local markets and are known for their unique nesting behavior, where they weave nests using leaves of their host trees. Despite their potent sting, which can cause significant pain and reddish bumps on the skin, people generally avoid close contact with purple weaver ants.
Interestingly, in Mayurbhanj, where there is a substantial Adivasi (indigenous) population, these ants are considered a delicacy. They are consumed either raw or in the form of chutney and hold an important place in the culinary traditions of the locals. This demonstrates a cultural acceptance and utilization of a resource that might otherwise be avoided or feared due to its defensive capabilities.
The traditional practice of consuming purple weaver ants in Mayurbhanj, Odisha, has gained broader recognition beyond tribal communities following the granting of a Geographical Indication (GI) tag.
Dr. Subhrakanta Jena from the Department of Microbiology at Fakir Mohan University in Odisha explains that while people across the state were aware of the Adivasi tradition of consuming Mayurbhanj ants, the GI tag has helped highlight their nutritional benefits across communities. This has led to a significant increase in demand for ants in the local market.
Dr. Jena emphasizes the nutritional value of purple weaver ants, noting their richness in essential proteins, calcium, zinc, vitamin B-12, iron, magnesium, potassium, sodium, copper, amino acids, and other nutrients. She suggests that consuming these ants can boost the immune system and help prevent diseases. Research has also underscored their high protein content and immune-boosting qualities when incorporated into dishes.
Traditionally, these ants are used in local dishes for their nutritional benefits, aiming to combat common nutritional deficiencies and enhance overall health. The GI tag has not only preserved a cultural tradition but also brought attention to the nutritional advantages of consuming purple weaver ants, promoting their use beyond their traditional context.
“The spicy chutney, celebrated within the area for its therapeutic properties, is taken into account very important for the dietary safety of tribal individuals. Tribal healers additionally create a medicinal oil by dipping ants in pure mustard oil. After a month, it’s used as a physique oil for infants and to deal with rheumatism, gout, ringworm and extra. Native residents additionally devour it for well being and vitality,” says Nayadhar Padhial, a resident of Mayurbhanj.
Padhial, a member of the tribal group belonging to Significantly susceptible tribal teams (PVTGs), highlights the group’s heavy dependence on forest-based livelihoods. For generations, indigenous communities in Mayurbhanj district have ventured into close by forests to gather kai pimpudi (purple weaver ants). About 500 tribal households maintain themselves by accumulating and promoting these bugs, together with chutney created from them. Padhial, additionally a member of the tribe, filed for GI registration in 2022.
Distributors enterprise into and round Simlipal Tiger Reserve to gather purple weaver ants, which nest in tall bushes with giant leaves.
“Accumulating ants from bushes is a laborious course of,” Madhei explains. Ant collectors use axes to chop branches the place ants make their nests. “We have now to be fast to avoid wasting the ants in plastic jars after they fall to the bottom from the bushes as a result of they chew onerous, which may trigger excessive ache,” she provides.
Mayurbhanj kai chutney is known among the many indigenous communities residing within the neighbouring states of Chhattisgarh and Jharkhand. Within the Bastar area of Chhattisgarh, it is named ‘Caprah’, whereas within the Chaibasa space of Jharkhand, it’s processed into ‘demta’, prized as a tribal delicacy.
