Traditional ecological knowledge of wild tubers and ethnic foods diversity among the Mavilan tribe of Northern Kerala, India

Abstract

Indigenous people across the globe possess extensive knowledge of nature, which is acquired through direct interaction with the environment, enabling them to identify and utilize wild plants and other organisms in diverse ways. Unfortunately, this traditional ecological knowledge (TEK) of indigenous people is dwindling at a rapid pace. Therefore, exploring and documenting this TEK can help preserve it for future generations. A key aspect of TEK is the knowledge of natural food resources, whose inclusion in diets can improve nutritional quality and enhance resilience to environmental change. This study aimed to document the wild tuber and other ethnic foods of the Mavilan community residing in Kannur and Kasaragod districts of North Malabar region in Kerala, India. Data on ethnic foods were collected from 20 panchayats in both Kannur and Kasaragod districts. A structured questionnaire was used to gather information on ethnic foods, their collection, preparation, and consumption patterns. A total of 219 people participated in the study, and prior informed consent was obtained from each of them. Independent t-tests revealed significant gender-based differences in knowledge of traditional foods, highlighting a gendered dimension to TEK. No statistically significant knowledge differences were found between Kasaragod and Kannur districts. Age-wise comparison showed that individuals aged 61–75 were the most knowledgeable, indicating generational shifts in knowledge retention. The highest relative frequency of citation (RFC) was recorded for Dioscorea wallichii (0.89), and Pila globosa showed the lowest RFC (0.20). This study also reports that the Mavilan tribe’s sustainable and low-input aquaculture method for cultivating P. globosa in homestead ponds represents an innovative example of indigenous organic aquaculture practice. The Mavilan’s knowledge of wild edible plants and unique food preparation and consumption patterns offers valuable insights into sustainable diets, biodiversity conservation, and food security.