Green chillies, salt and ants on a stone mortar pestle depicts the process of how the chutney is prepared. Photo courtesy: Rajesh Padhial
By Diwash Gahatraj
UDULA, India, Jul 2 2024 – On a scorching May morning, Gajendra Madhei, a farmer from Mamudiya village, arrives at the local bazaar in Udula, a town in Odisha’s Mayurbhanj district. He displays freshly caught red weaver ants, known locally as kai pimpudi, in the bustling tribal market.
Thanks to the recent recognition of Mayurbhanj’s Kai chutney, or red weaver ant chutney, with a Geographical Indication (GI) tag awarded in January, his business of selling the raw ants has seen a significant surge in profitability.
“Previously, a kilo of ants would fetch me around Rs 100, but now prices have skyrocketed. I sell a kilo for Rs. 600–Rs. 700,” he shares. The GI tag recognition has fueled the demand for the ants and highlighted their nutritional importance, previously overlooked as a tribal dish.
Chutney is a savory Indian condiment eaten with rice or chapati (wheat bread). Kai chutney is prepared by grinding red weaver ants with green chilies and salt on a stone mortar and pestle.
“For generations, many indigenous people in the district have been consuming kai chutney as a remedial cure for colds and fevers,” explains thirty-year-old Madhei, who belongs to the Bathudi tribe. In the landscape near the Simlipal Tiger Reserve in Mayurbhanj district, various tribes such as Kolha, Santal, Bhumija, Gond, Ho, Khadia, Mankidia, and Lodhas cherish this unique dish.
This year, the granting of a GI tag to Mayurbhanj Kai Chutney signifies a significant milestone in its journey from remote tribal villages to global food tables. This recognition acknowledges and safeguards the traditional knowledge, reputation, and distinctiveness associated with the chutney. It serves to preserve the cultural heritage and economic value of the dish while also preventing unauthorized use or imitation of its name and production methods.
Red weaver ants, scientifically known as Oecophylla smaragdina, thrive abundantly in Mayurbhanj district of Odisha year-round and are commonly available in local bazaars. Residing in trees, these ants exhibit a distinctive nesting behavior, weaving nests using leaves from their host trees. Due to their potent sting, which causes sharp pain and reddish bumps on the skin, people often maintain a safe distance from red weaver ants. However, in Mayurbhanj, where there is a significant Adivasi population, these ants are considered a delicacy. Whether consumed raw or in the form of chutney, they hold a significant place in the culinary traditions of the locals.
Nests of red weaver ants on trees. Photo courtesy: Rajesh Padhial
No More Tribal Delight
The traditional practice of consuming red weaver ants in Mayurbhanj has gained wider recognition beyond tribal communities after the GI tag.
“People across the State of Odisha knew about the ant-eating Adivasi tradition of Mayurbhanj, but the GI tag has helped to promote its nutritional values across all communities. This has created a high demand for the ants in the local market,” says Dr. Subhrakanta Jena from the Department of Microbiology at Fakir Mohan University in Odisha.
Jena highlights the nutritional value of red weaver ants, noting their richness in valuable proteins, calcium, zinc, vitamin B-12, iron, magnesium, potassium, sodium, copper, amino acids, and other nutrients. He suggests that consuming these ants can boost the immune system and help prevent diseases. Scientific studies have also indicated the dish’s nutritional value, emphasizing its high protein content and immunity-boosting qualities.
Traditionally, it goes to a dish for a common cold, fever, or body ache. The weaver ant, touted as a superfood, is known to enhance immunity due to its high protein and vitamin content.
“The tangy chutney, celebrated in the region for its healing properties, is considered vital for the nutritional security of the tribal people. Tribal healers also create a medicinal oil by soaking ants in pure mustard oil. After a month, it’s used as body oil for babies and to treat rheumatism, gout, ringworm, and more. Local residents also consume it for health and vitality,” says Nayadhar Padhial, a resident of Mayurbhanj.
Padhial, a member of the tribal community belonging to Particularly Vulnerable Tribal Groups (PVTGs), emphasizes the community’s heavy reliance on forest-based livelihoods. For generations, indigenous communities from the Mayurbhanj district have ventured into nearby forests to collect kai pimpudi (red weaver ants). Approximately 500 tribal families sustain themselves by gathering and selling these insects, along with the chutney made from them. Padhial, also a member of the tribe, filed the GI registration in 2022.
Sellers venture into the Simlipal Tiger Reserve and its surrounding areas to collect red weaver ants, which nest in tall trees with large leaves.
“It is a laborious process to collect ants from trees,” Madhei explains. Ant collectors use axes to cut the branches where ants make their nests. “We have to be quick to keep the ants in plastic jars after they fall on the ground from trees because they bite hard, which might cause extreme pain,” he adds.
The kai chutney of Mayurbhanj is renowned among the indigenous communities residing in the neighboring states of Chhattisgarh and Jharkhand. In the Bastar region of Chhattisgarh, it is known as ‘Caprah’, while in the Chaibasa area of Jharkhand, it transforms into ‘demta’, cherished as a tribal delicacy.
Growing Love for Bugs
Insects like ants serve as a rich source of both fiber and protein, and according to the UN Food and Agriculture Organization (FAO), they offer significant benefits for human and planetary health. Entomophagy, the practice of consuming insects as food, has been ingrained in various cultures throughout history and remains prevalent in many parts of the world, particularly in Asian and African cultures.
The perception of eating insects, once considered taboo or repulsive in the Western world, is gradually shifting. Reports indicate that the European Union is investing over $4 million in researching entomophagy as a viable human protein source.
Internationally, entomophagy has transcended its initial “eww factor,” with some food entrepreneurs elevating it to the gourmet food category. Examples include protein pasta made from cricket flour and cricket chips, which are gaining traction in Western food markets.
Throughout history, humans have relied on harvesting various insect life stages from forests for sustenance. While Asia has a long tradition of farming and consuming edible insects, this practice has now become widespread globally. “With an increase in human population and increasing demand for meat, edible ants have the potential to emerge as a mainstream protein source,” Padhial suggests.
This shift could yield significant environmental benefits, including lower emissions, reduced water pollution, and decreased land use. Embracing insects as a dietary staple offers a promising alternative for obtaining rich fiber and protein in our diets.
IPS UN Bureau Report
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