Traditional milk preservation techniques used by tribal communities in central India: A review

Abstract

Traditional milk preservation techniques employedby tribal communities in Central India, particularly in Chhattisgarh, werereviewed to understand their significance in ensuring food security,maintaining cultural heritage, and promoting sustainable practices. Thesetechniques, developed over generations, are deeply rooted in indigenousknowledge systems and are adapted to local climate, resources, andsociocultural practices. The methods involve a combination of naturalfermentation, heat treatment, herbal additives, and smoke-based disinfection,often using readily available materials in forested and agrarian environments.The key characteristics of these techniques include their dependence on localresources, low energy input, microbial management, cultural integration, andsustainability. The Gond, Baiga, Oraon, Halba, and Muria tribes of Chhattisgarhemploy unique preservation methods such as ghee production and storage,fermented milk products, sun-drying of curd, and the use of medicinal plantsand natural packaging materials. Despite the effectiveness of these techniques,they face challenges due to modernization, urban migration, and the adoption ofnon-native dairy practices. Preserving and documenting this traditionalknowledge is crucial for maintaining cultural heritage, ensuring food security,and promoting sustainable practices in tribal and rural communities.Integrating these traditional techniques with modern practices offers apromising approach to enhancing milk preservation while respecting culturalheritage and meeting contemporary safety and quality standards. Furtherresearch is needed to validate the efficacy of these methods and explore theirpotential applications in broader contexts.