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Traditional knowledge on wild food plants in Andhra Pradesh

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Indian Journal of Traditional Knowledge
Vol. 6(1), January 2007, pp. 223-229

Traditional knowledge on wild food plants in Andhra Pradesh

K N Reddy1, Chiranjibi Pattanaik2*, C S Reddy3 & V S Raju4
1
Laila Impex R&D Centre, Unit-1, Phase-3, Jawahar Autonagar, Vijayawada 520 007, Andhra Pradesh;
2
Salim Ali Centre for Ornithology & Natural History, Deccan Regional Station, Hyderabad 500 017, Andhra Pradesh;
3
Forestry & Ecology Division, National Remote Sensing Agency, Hyderabad 500 037, Andhra Pradesh;
4
Department of Botany, Kakatiya University, Warangal 506 009, Andhra Pradesh
Email: [email protected]

Received 4 October 2006; revised 28 November 2006

The purpose of the study was to document the traditional wild food plants used by tribal people in Andhra Pradesh. A
total of 156 species were documented as wild plants used for food purposes. Among those species, 56 species are herbs
followed by 55 trees, 27 shrubs and 18 climbers. Mostly, herbs are used as leafy vegetables. It has been observed that the
traditional knowledge on wild food plants is on sharp decline. Unless efforts are made to educate the younger generations
about their importance, it may be lost in near future. This type of study could contribute significantly in Government
policies to improve food security in tribal areas, and in the improvement of wild vegetable status, whose potential as sources
of nutrition is currently undervalued.
Keywords: Wild food plants, Traditional knowledge, Edible plants, Tribals, Andhra Pradesh, Chenchu, Khond Paroja,
Kutia Khond, Kolam, Sugalis, Lambadis
IPC Int. Cl.8: A61K36/00, A01G1/00, A01G17/00, A47G19/00, A23L1/00, A23L1/06, A23L2/02

The value of wild edible vegetables in food security important part of the population of India, representing
has not been given sufficient attention in India. about 8% of the total population; it is about 6% of the
Consequently, there are no formal interventions that total population of Andhra Pradesh3. Andhra Pradesh
seek to encourage people to use traditional vegetables is the homeland of 33 tribes, generally distributed in
as sources of essential nutrients. For many years the hilly and interior forest areas. Major primitive tribes
importance of wild plants in subsistence agriculture in are Chenchu, Khond Paroja, Kutia Khond, Kolam,
the developing world as a food supplement and as a etc4. Sugalis and Lambadis are the largest tribe found
means of survival during drought and famine has been in Andhra Pradesh. Most of them depend on forest
overlooked. Nevertheless, whereas the rich indi- resources for their livelihood due to lack of
genous knowledge on the medicinal use of wild plants agriculture land and take edible forms of flowers,
has been relatively well documented, research, parti- roots, fruits, tubers, rhizomes, leaves, etc. for food.
cularly concerning the socio-economic, cultural, Wild food plants are able to fill a variety of food gaps
traditional, and nutritional aspects of wild food plants at the time of need. Mostly, leafy varieties of plant are
still lacks adequate attention. There are at least 3000 in demanding because its availability is more
edible plant species known to man, with merely 30 compared to other parts of plant. Some sporadic work
crops contributing to more than 90% of the world’s has done on the wild edible plants used by tribal
calorie intake, and only 120 crops are economically people but no detailed study about traditional use of
important on a national scale1. There are 1532 edible wild plants as food is available in Andhra Pradesh.
wild food species in India, mostly from Western The paper highlights some of the important wild food
Ghats and Himalayan regions2. Similarly, in Eastern plants, which need to be documented for food security
Ghats region also, several tribals are using wild plants in future.
as food. Tribal people of Andhra Pradesh are
endowed with a deep knowledge concerning the use Methodology
of wild plants as food purposes. Tribals constitute an Several field trips were undertaken in tribal district
_____________ of Andhra Pradesh during 2002-2005 (Fig. 1). At each
*Corresponding author time of visit, different tribal hamlets and forest
224 INDIAN J TRADITIONAL KNOWLEDGE, VOL. 6, No. 1, JANUARY 2007

Fig. 1—Location map of study area

Fig. 2—Percentage of plant parts used by tribals
pockets were chosen in different seasons to collect
more information. The information was accrued after major role in the collection and preparation of wild
discussions with several tribal persons, village head, leafy vegetables. Achyranthes aspera, Alternanthera
elder women and other local informants. Repeated sessilis, Amaranthus tricolor, Amaranthus spinosus,
interviews through questionnaires were made in Amaranthus viridis, Boerhavia diffusa, Colocasia
different villages to authenticate the information. esculenta, Cardiospermum halicacabum and Cayratia
Plant specimens were collected and identified with trifolia are used as leafy vegetables. Some of the
regional floras5-8. All the specimens were deposited in plants are also used as curry. Fruits are eaten as raw
herbarium of Botany Department, Kakatiya Univer- as well as in ripen form. Fruits of Alangium
sity (KUH), Warangal. All the collected information salvifolium, Bridellia montana, Physalis angulata,
on wild food plants was analysed. The plants are Phyllanthus emblica, Securinega leucopyrus,
enumerated alphabetically with their botanical name, Mimusops elengi are eaten raw. Fruits of Buchnania
family, local name, parts used, uses and mode of uses lanzan, Diospyros chloroxylon, Diospyros
(Table 1). The mode of use is given wherever melanoxylon, Diospyros perigrina, Ehretia laevis,
recorded in the field. Phoenix acualis and Ziziphus mauritiana are eaten
after ripening in different seasons. Fruits of Capparis
Results and discussion zeylanica and Solanum xanthocarpum are used in
A total of 156 plant species belonging to 69 curry. Flowers of Cassia auriculata, Cassia fistula,
families were recorded after conducting survey. Oroxylum indicum, Abutilon indicum and Pavetta
Amaranthaceae recorded highest number of species indica are used as vegetables. Tubers of certain
(11 species) followed by Rubiaceae (9 species), species are cooked and eaten as curries. Rhizomes and
Euphorbiaceae (8 species) and Papilionaceae (7 tubers after collecting from forest are washed, kept for
species). Among the total plant species, herbs are in sometimes in turmeric powder (Curcuma longa) and
highest in number (56) followed by trees (55), shrubs water for removing bitterness and harmful contents. It
(27) and climbers (18). Most of the edible parts are is also used as a substitute for rice at the time of non-
fruits (65 species) followed by leaves (54), tubers (11) availability of food. Roots of Butea monosperma is
and flowers (7). Out of total wild plants, 60 species crushed and used as flour. Tender root of Decalepis
are used as vegetables. The tribal people for their diet hamiltonii is cut into pieces and used to make pickles.
mostly use (Fig. 2) fruits (41%) and leaves (35%). Tubers of Dioscorea bulbifera, Dioscorea oppositi-
Leaves are collected in different seasons, cooked folia, Dioscorea pentaphylla, Dioscorea tomentosa
and eaten with their staple food. Maximum tribal and Tacca lentopetaloides are having good nutritional
people are using leafy vegetable as a part of their value. Fruits of Madhuca indica are edible. But in
food. Out of 54 types of leaves, 21 leaves are taken as Orissa, at the time of food scarcity, dried mohua
leafy vegetables. These are either collected from flowers boiled either with tamarind seeds
forest areas or found as weed in moist areas of (Tamarindus indica) or Sal seeds (Shorea robusta)
cultivated and open fields. Women are found to play a forms an important part of tribal diet9.
 REDDY et al.: WILD FOOD PLANTS OF ANDHRA PRADESH 225

Table 1—Wild plant species used as food by tribal people of Andhra Pradesh

Botanical name Family Local name Parts used Use Mode of use

Abrus precatorius L. Papilionaceae Yerra gurija Leaf Edible

Abutilon indicum (L.) Sweet Malvaceae Bellpaku Flower buds Edible
Achyranthes aspera L. Amaranthaceae Uttreni Tender leaves Vegetable Leafy vegetable
Aegle marmelos (L.) Corr. Rutaceae Patri Fruit Edible Pulp taken orally
Aerva lanata (L.) Juss. Amaranthaceae Konda pindi Tender leaves Vegetable Leafy vegetable
Aeschynomene aspera L. Alangiaceae Neerjilugu Tender leaves Vegetable Leafy vegetable
Alangium salvifolium (L.f.) Alangiaceae Ooduga Fruit Edible Fruit pulp edible
Wangerin
Allmania nodiflora (L.) Wt. Amaranthaceae Nagali kura Leaf Vegetable
Alternanthera paronychioides St. Amaranthaceae Ponnaganti Tender leaves Vegetable
Hil.
Alternanthera sessilis (L.) DC. Amaranthaceae Ponnaganti Leaves Vegetable Leafy vegetable
kura
Amaranthus spinosus L. Amaranthaceae Doggali Leaves Vegetable
Amaranthus tricolor L. Amaranthaceae Totakura Leaves Vegetable Leafy vegetable
Amaranthus viridis L. Amaranthaceae Chirryaku Leaves Vegetable Leafy vegetable
Amorphophalus paenofolius Arecaceae Adavi kanda Leaf Vegetable Used as a curry
(Dennst.) Nicolson
Anisochilus carnosus (L.f.) Lamiaceae Kodipunju Leaves Vegetable Leafy vegetable
Benth. chettu
Antidesma acidum Retz. Euphorbiaceae Pulleru Leaves Vegetable Leafy vegetable,
fruits edible
Aponogeton natans (L.) Engl. Aponogetaceae Kodi dumpa Tuber Edible Burnt tubers are
consumed
Ardisia solanacea Roxb. Myrsinaceae Chavvalakura Tender leaves Vegetable Leafy vegetable
Artocarpus heterophyllus Lam. Moraceae Panasa Seed Edible Roasted & boiled
seeds are edible
Atylosia scarabaeoides (L.) Papilionaceae Konda kandi Tender leaves Vegetable Leafy vegetable
Benth.
Azima tetracantha Lam. Salvadoraceae Telluppi Fruit Edible
Bambusa arundinacea (Retz.) Bombacaceae Veduru Young shoots Vegetable Leafy vegetable
Roxb.
Barringtonia acutangula (L.) Barringtoniaceae Barrenka Tender leaves Edible
Gaertn.
Bauhinia purpurea L. Caesalpiniaceae Kanchanam Flower buds Vegetable
Benkera malabarica (Lam.) Rubiaceae Tella mullu Fruit Edible
Tirveng. chettu
Boerhavia diffusa L. Nyctaginaceae Atuka mamidi Tender leaves Vegetable Leafy vegetable
Bombax ceiba L. Bombaceae Buruga Tender leaves Vegetable Leafy vegetable
Borassus flabellifer L. Arecaceae Taadi Young roots Edible Baked young fleshy
roots are eaten
Breynia vitis-idaea (Burm.f.) C. Euphorbiaceae Pisangi Leaves Vegetable Leafy vegetable.
Fischer
Bridelia montana (Roxb.) Willd. Euphorbiaceae Pankshodi Fruit Edible
Buchanania axillaris (Desr.) Anacardiaceae Pedda morli Fruit Edible Ripe fruits are edible.
Ramam.
Buchanania lanzan Spreng. Anacardiaceae Morri Fruit Edible Ripe fruits are edible.
Butea monosperma (Lam.) Taub. Papilionaceae Moduga Young roots Flour Flour for preparation
of bread.
Canthium parviflorum Lam. Papilionaceae Balusu Fruit Edible Ripe fruits are edible.
Capparis zeylanica L. Capparaceae Mullaredonda Fruit Edible Used as curry.

(Contd)
226 INDIAN J TRADITIONAL KNOWLEDGE, VOL. 6, No. 1, JANUARY 2007

Table 1—Wild plant species used as food by tribal people of Andhra Pradesh—(Contd)

Botanical name Family Local name Parts used Use Mode of use

Caralluma adscendens R.Br. Asclepiadaceae Kundaetikommulu Tender stems Chutney As chutney.

Caralluma attenuata Wt. Asclepiadaceae Moulya Stem Edible Used as a curry.
Cardiospermum halicacabum L. Sapindaceae Buddalalumu Tender leaves Vegetable Leafy vegetable.
Careya arborea Roxb. Barringtoniaceae Bodadarimi Fruit Edible Ripe fruits.
Casearia esculenta Roxb. Flacourtiaceae Konda jungara Fruit Edible
Cassia auriculata L. Caesalpiniaceae Tangedu Flower Edible
Cassia fistula L. Caesalpiniaceae Raela Flower Vegetable
Cassia italica (Mill.) Andr. Caesalpiniaceae Nela tangedu Leaves Vegetable Used as curry.
Cayratia trifolia (L.) Domin. Vitaceae Pulla mada Tender leaves Vegetable Leafy vegetable.
Celosia argentea L. Amaranthaceae Gunugu Tender leaves Vegetable Leafy vegetable.
Centella asiatica (L.) Urban Apiaceae Saraswathi aku Leaves Chutney
Ceriscoides turgida (Roxb.) Rubiaceae Peddabikki Fruit Edible
Tirveng.
Ceropegia bulbosa Roxb. Asclepiadaceae Thiyamanda Tuberous root Edible Boiled tubers are
edible.
Ceropegia hirsuta Wt. & Arn. Asclepiadaceae Paamu tiga Tuberous root Edible Boiled tubers are
edible.
Cholorophytum arundinaceum Liliaceae Kuchela Tuberous root Edible Leafy vegetable.
Baker
Cholorophytum tuberosum Liliaceae Kuchela Tuberous root Edible Leafy vegetable.
(Roxb.) Baker
Cissus quadrangularis L. Vitaceae Nalleda Stem Vegetable Crushed with Talati
(Cleome gynandra)
plant, turmeric and
salt, mixture taken
orally.
Cleome gynandra L. Cleomaceae Vaminta Leaf Vegetable
Clerodendrum serratum (L.) Verbenaceae Bommalamarri Tender leaves Vegetable Leafy vegetable.
Moon.
Cocculus hirsutus (L.) Diels Menispermaceae Dusseru Leaf Vegetable Used as a curry.
Colocasia esculenta (L.) Araceae Chama Tender leaves Vegetable Leafy vegetable.
Schott. & Endl.
Cordia dichotoma Forst.f. Cordiaceae Iriki Fruit Edible
Costus speciosus (Koen.) Sm. Costaceae Beskha Rhizome Chutney Used as chutney.
Curcuma angustifolia Roxb. Zingiberaceae Paala gunta Terminal Preparation Rhizome flour used
rhizome of sweet for preparing sweet.
Cyanodon dactylon (L.) Pers. Poaceae Garaka Aerial parts Chutney
Decalepis hamiltonii Wt. & Arn. Periplocaceae Nannari Root Pickle Tender roots for
pickle.
Dendrocalamus strictus Poaceae veduru Tender Vegetable
(Roxb.) Nees rhizome
Digera muricata (L.) Mart. Amaranthaceae Chenchulaaku Leaves Vegetable
Dillenia pentagyna Roxb. Dilleniaceae Reavadi Fruit Edible
Dioscorea bulbifera L. Dioscoreaceae Nookala gadda Tuber Edible
Dioscorea oppositifolia L. Dioscoreaceae Gentika dumpa Tuber Edible
Dioscorea pentaphylla L. Dioscoreaceae Yelleru gadda Tuber Edible Soaked in running
water, boiled and
used as a vegetable.

(Contd)
 REDDY et al.: WILD FOOD PLANTS OF ANDHRA PRADESH 227

Table 1—Wild plant species used as food by tribal people of Andhra Pradesh—(Contd)

Botanical name Family Local name Parts used Use Mode of use
Dioscorea tomentosa Spreng. Dioscoreaceae Adavi kiska Tuber Edible Pieces soaked in
running water for
3 days, boiled &
consumed.
Diospyros chloroxylon Roxb. Ebenaceae Illintha Fruit Edible Ripe fruits are edible.
Diospyros melanoxylon Roxb. Ebenaceae Tuniki Fruit Edible Ripe fruits are edible.
Diospyros perigrina (Gaertn.) Ebenaceae Adavi sapota Fruit Edible Ripe fruits are edible.
Guerke
Ehretia canarensis (Cl.) Gamble Boraginaceae Iriki Fruit Edible Ripe fruits are edible.
Ehretia laevis Roxb. Boraginaceae Pisini Fruit Edible Ripe fruits are edible.
Erythrina variegata L. Papilionaceae Baadisha Tender leaves Vegetable
Erythroxylum monogynum Roxb. Erythroxylaceae Dedadaaru Leaf Vegetable Used as curry, fruits
are edible.
Euphorbia heterophylla L. Euphorbiaceae Saarni koora Leaf Vegetable Used as a curry.
Euphorbia hirta L. Euphorbiaceae Reddivaari Tender leaves Vegetable
nanabaalu
Ficus hispida L.f. Moraceae Buddachettu Fruit Edible
Ficus racemosa L. Moraceae Medi Fruit Edible
Flacourtia indica (Burm.f.) Flacourtiaceae Kanregu Fruit Pickle
Merr.
Gardenia latifolia Ait. Rubiaceae Adavi sapota Fruit Edible
Gardenia resinifera Roth Rubiaceae Chittimiti Fruit Edible
Garuga pinnata Roxb. Burseraceae Garugudu Fruit Edible
Gnaphalium polycaulon Pers. Asteraceae Gorlalumu Leaves Vegetable
Grewia elastica Royle Tiliaceae Tada Fruit Edible
Grewia flavescens Juss. Tiliaceae Jaana Fruit Edible
Grewia hirsuta Vahl Tiliaceae Juvilika Fruit Edible
Grewia tiliaefolia Vahl Tiliaceae Tada Fruit Edible
Grewia villosa Willd. Tiliaceae Pipali Fruit Edible
Guazuma ulmifolia Lam. Sterculiaceae Kanika chettu Fruit Edible
Hemidesmus indicus (L.) R.Br. Periplocaceae Paala tiga Root bark Drink Powder as coffee
powder.
Hibiscus rosa-sinensis L. Malvaceae Dusanna Flower Chutney Paste used as
chutney.
Holostemma ada-kodien Schult. Asclepiadaceae Palapariki Fruit Edible
Homonoia riparia Lour. Euphorbiaceae Siridhamani Tender leaves Vegetable
Hydrolea zeylanica (L.) Vahl Hydrophyllaceae Alumu Aerial parts Vegetable
Hygrophila auriculata (Schum.) Acanthaceae Neeru gobbi Leaf Curry
Heine
Ipomoea aquatica Forssk. Convolvulaceae Tuuti kaada Tender leaves Vegetable
Ixora arborea Smith Rubiaceae Korivi Fruit Edible
Lasia spinosa (L.) Thw. Araceae Neerugaddalu Rhizome Vegetable
Leucas aspera (Willd.) Link Lamiaceae Tummi kura Leaves Vegetable Used in curry.
Limonia acidissima L. Rutaceae Yelaga Fruit Edible
Madhuca indica Gmel. Sapotaceae Ippa Fruit Edible
Malvastrum coromandelianum Malvaceae Chirubenda Tender leaves Vegetable
(L.) Garcke
Manilkara hexandra (Roxb.) Sapotaceae Pedda pala Fruit Edible
Dubard
Melastoma malabatricum L. Melastomataceae Dayyamchettu Tender leaves Vegetable
Miliusa tomentosa (Roxb.) Annonaceae Barredudduga Fruit Edible
Sinclair
(Contd)
228 INDIAN J TRADITIONAL KNOWLEDGE, VOL. 6, No. 1, JANUARY 2007

Table 1—Wild plant species used as food by tribal people of Andhra Pradesh—(Contd)

Botanical name Family Local name Parts used Use Mode of use

Mimusops elengi L. Sapotaceae Kothi poolu Fruit Edible

chettu
Momordica dioica Willd. Cucurbitaceae Budakakara Fruit Edible
Morinda pubescens J. E. Smith Rubiaceae Jelli, Togari Fruit Edible
Moringa oleifera Gaertn. Moringaceae Munaga Fruit Vegetable
Mucuna pruriens (L.) DC. Papilionaceae Pativratha Unripen fruit Edible Unripe fruits roasted
& consumed.
Murraya koenigii (L.) Spreng. Rutaceae Karivepa Leaves Curry Used in curry.
Nelumbo nucifera Gaertn. Nymphaceae Taamara Rhizome Vegetable
Neptunia oleracea Lour. Mimosaceae Attipatti Tender leaves Vegetable
Nothosaerva brachiata (L.) Wt. Amaranthaceae Akkura Leaves Vegetable
& Arn.
Olax scandens Roxb. Olacaceae Turkatoppi Tender stems Vegetable
Opuntia srticta (Haw.) Haw. Cactaceae Paapachi Fruit Edible Ripe fruits are edible.
Oroxylum indicum (L.) Vent. Bignoniaceae Kotodu Flower Vegetable
Oxalis corniculata L. Oxalidaceae Pulichinta Leaves Vegetable
Paederia foetida L. Rubiaceae Gabbutiga Leaves Vegetable
Pavetta indica L. Rubiaceae Paapidi Flower Curry
Phoenix acaulis L. Arecaceae Adavi eetha Fruit Edible Ripe fruits are edible.
Phoenix loureirii Kunth Arecaceae Chitteetha Fruit Edible Ripe fruits are edible.
Phoenix sylvestris (L.) Roxb. Arecaceae Eatha Fruit Edible Ripe fruits are edible.
Phyllanthus emblica L. Euphorbiaceae Usiri Fruit Edible Preparation of pickle.
Physalis angulata L. Solanaceae Buddalalumu Fruit Edible
Physalis minima L. Solanaceae Neyibuddaku Fruit Edible
Pithacellobium dulce (Roxb.) Mimosaceae Seema chintha Fruit Edible
Benth.
Polyalthia cerasoides (Roxb.) Annonaceae Chilka dudduga Fruit Edible
Bedd.
Portulaca oleracea L. Portulacaceae Paayili kura Leaves Vegetable
Portulaca quadrifida L. Portulacaceae Sannapaayili Tender leaves Vegetable
Pouzolzia zeylanica (L.) Benn. Urticaceae Yerrakatlu Root Edible Roasted roots edible.
Premna latifolia Roxb. Verbenaceae Nelli Leaves Curry
Premna tomentosa Willd. Verbenaceae Nelli Tender leaves Vegetable
Pueraria tuberosa DC. Papilionaceae Naelagummadi Tuber Edible Boiled tubers edible.
Rivea ornata Choisy Convolvulaceae Boddi kura Leaves Vegetable
Salacia chinensis L. Hippocrataceae Allitiga Fruit Edible
Scheichera oleosa (Lour.) Oken Sapindaceae Pusku Fruit Edible
Schrebera swietenioides Roxb. Oleaceae Mokkam Fruit Edible
Scutia myrtina (Burm.f.) Kurz Rhamnaceae Kondapariki Fruit Edible
Securinega leucopyrus (Willd.) Euphorbiaceae Tellapulcheru Fruit Edible
Muell.-Arg.
Semecarpus anacardium L.f. Anacardiaceae Nalla jeedi Fruit Edible
Solanum nigrum L. Solanaceae Kamanchi Fruit Edible
Solanum virginianum L. Solanaceae Mulaka Fruit Vegetable Used as a curry.
Strychnos potatorum L.f. Loganiaceae Iriya Fruit Edible
Syzygium cumini (L.) Skeels Myrtaceae Allu neredu Fruit Edible

(Contd)
 REDDY et al.: WILD FOOD PLANTS OF ANDHRA PRADESH 229

Table 1—Wild plant species used as food by tribal people of Andhra Pradesh—(Contd)

Botanical name Family Local name Parts used Use Mode of use

Tacca leontopetaloids (L.) Taccaceae Kanda Tuber Edible

O.Kurtze
Tamilnadia uliginosa (Retz.) Rubiaceae Kukkelaga Fruit Curry Used as a curry.
Tirveng.
Tinospora cordifolia (Willd.) Menispermaceae Bael tiga Leaves Vegetable Leaf paste for
Hook.f. & Thoms. external application.
Toddalia asiatica (L.) Lam. Rutaceae Mrapagandra Leaves Curry
Trianthema decandra L. Aizoaceae Tella galijeru Leaves Vegetable
Trianthema portulacastrum L. Aizoaceae Galijeru Leaves Vegetable
Tribulus terrestris L. Zygophyllaceae Palleru Tender stems Vegetable
Ximenia americana L. Olacaceae Nakkera Fruit Edible Pulp taken orally.
Ziziphus mauritiana Lam. Rhamnaceae Raegu Fruit Edible
Ziziphus oenoplea (L.) Mill. Rhamnaceae Pariki Fruit Edible

*H: Herb, S: Shrub, C: Climber, T: Tree

Mostly in tribal areas, gathering and preparing wild Acknowledgement

foods is regular daily activity for many tribal Authors are thankful to Shri G Ganga Raju,
households. Women and children mainly carry out the Chairman, Laila Group and Mr G Rama Raju,
collection of wild foods. Many foods are collected Director, Laila Impex, Dr SN Prasad, Head, SACON,
along the way to forests. Women who go in groups to Deccan Regional Station, for their encouragement, Dr
forests at a greater distance from the homestead K Hemadri, Advisor, Taxonomy Division, Laila
undertake the collection of wild foods. It has been Impex, for valuable suggestions. The help received
noticed that the traditional method of collecting food from Andhra Pradesh Forest Department during
plants are in sharp decline. It is because of the lack of fieldwork is duly acknowledged.
interest of younger generation to learn the skills from
older people as they prefer food found in the local References
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