Food Habit of Oorali Tribal of Sathyamangalam, Erode District, Tamil Nadu

C SATHISH1, DR. B JULIANA IMMACULATE2

1Ph.D., Research scholar, Department of History, Government Arts College, Coimbatore-641018.TamilNadu. India

2#Associate Professor, Department of History, Government Arts College, Coimbatore-641018.TamilNadu. India

ABSTARCT

The dietary practices of rural and tribal communities have traditionally been closely connected to the natural resources available in forest environments. Their food system was primarily based on naturally occurring products such as tubers, honey, leafy greens, fruits, wild animals, and fish. Various kinds of yams, forest greens, and medicinal honey formed an important part of their daily nutrition. Hunting and gathering were once the primary means of survival, and meat obtained from wild animals contributed significantly to their protein intake. Along with these foods, earlier generations cultivated traditional crops such as ragi, millet, samai, varagu, bamboo rice, and marabatta paddy, which provided balanced nutrition and supported good health. The study also highlights the nutritional problems faced by these communities. Limited economic resources, reduced access to traditional foods, and dependence on repetitive diets have led to widespread malnutrition and health problems. Presently, ragi kali and forest greens continue to remain part of their staple diet, but many families increasingly consume rice obtained from fair price shops. Younger generations, influenced by school meals and urban lifestyles, now prefer rice over traditional millet-based foods. This shift has resulted in the decline of traditional food practices and nutritional diversity. Village elders strongly believe that earlier traditional diets provided greater physical strength and protection from diseases compared to modern store-bought foods. The paper further documents traditional practices such as rat-catching methods and emphasizes the cultural knowledge associated with food collection and preparation.The study concludes that there is an urgent need to preserve and promote the traditional food systems of rural and tribal communities. Government support in providing traditional grains such as ragi and millet through fair price shops, along with initiatives to encourage indigenous food practices, can help improve nutrition, health, and cultural sustainability among these communities.

KEYWORDS: Traditional food habits, Tribal communities, Forest-based diet, Nutritional practices, Ragi, Wild tubers, Honey collection, Indigenous foods and Food transition.