UDULA, India, Jul 2 (IPS) – On a scorching morning in May, Gajendra Madhei, a farmer from Mamudiya village, arrives at the local bazaar in Udula, a town in Mayurbhanj district in Odisha. He displays freshly caught red weaver ants, locally known as kai pimpudi, at the bustling tribal market.
The recent recognition of the Geographical Indication (GI) tag for Mayurbhanj’s Kai chutney, or red weaver ant chutney, which was awarded in January, has significantly increased the profitability of his business selling the raw ants.
“Earlier, a kilo of ants would cost me around Rs 100, but now the prices have gone through the roof. I sell a kilo for Rs 600-700,” he says. The recognition of the GI tag has boosted demand for the ants and highlighted their nutritional value, which was previously overlooked as a staple food.
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 in a stone mortar.
“For generations, many tribal people in the district have consumed kai chutney as a remedy for colds and fevers,” explains 30-year-old Madhei, who belongs to the Bathudi tribe. In the landscape near the Simlipal Tiger Reserve In Mayurbhanj district, several tribes like Kolha, Santal, Bhumija, Gond, Ho, Khadia, Mankidia and Lodhas cherish this unique dish.
This year, the awarding of a GI tag to Mayurbhanj Kai Chutney marks a significant milestone in its journey from remote tribal villages to global food tables. This recognition recognizes and protects the traditional knowledge, reputation and distinctiveness associated with the chutney. It serves to preserve the cultural heritage and economic value of the dish, while preventing unauthorized use or imitation of its name and production methods.
Red Weaver Ants, scientifically known as Oecophylla smaragdinathrive in abundance throughout the year in the Mayurbhanj district of Odisha and are commonly available in local bazaars. These ants live in trees and exhibit a distinctive nesting behavior, weaving nests using leaves from their host trees. Due to their powerful sting, which causes sharp pain and reddish bumps on the skin, people often keep a safe distance from red weaver ants. However, in Mayurbhanj, which has a significant Adivasi population, these ants are considered a delicacy. Whether eaten raw or in the form of chutney, they occupy an important place in the culinary traditions of the local people.
No more tribal joy
The traditional practice of eating red weaver ants in Mayurbhanj has gained wider recognition beyond the tribals after the GI tag.
“People in the state of Odisha were aware of the ant-eating tradition of the Adivasi people of Mayurbhanj, but the GI tag has helped promote its nutritional value across communities. This has led to a huge demand for the ants in the local market,” says Dr. Subhrakanta Jena of the Department of Microbiology, Fakir Mohan University in Odisha.
Jena emphasizes the nutritional value of red weaver ants, noting that they are rich in valuable protein, 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 disease. Scientific to research also indicated the nutritional value of the dish, emphasizing its high protein content and immune-boosting properties.
Traditionally it goes to a dish for a cold, fever or body aches. The weaver ant, touted as a superfoodis known to boost immunity due to its high protein and vitamin content.
“The spicy chutney, prized in the region for its healing properties, is considered essential for the nutritional security of the tribespeople. Tribal healers also make a medicinal oil by soaking ants in pure mustard oil. After a month, it is used as a body oil for babies and to treat rheumatism, gout, ringworm and more. Locals 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), highlights the community’s heavy dependence on forest-based livelihoods. For generations, tribal communities from Mayurbhanj district have ventured into nearby forests to collect kai pimpudi (red weaver ants). About 500 tribal families sustain themselves by collecting and selling these insects, along with the chutney made from them. Padhial, also a tribal member, filed for GI registration in 2022.
Vendors flock to the Simlipal Tiger Reserve and surrounding areas to collect red weaver ants, which nest in tall trees with large leaves.
“Collecting ants from trees is a laborious process,” Madhei explains. Ant collectors use axes to cut the branches where the ants make their nests. “We have to quickly store the ants in plastic pots after they fall from trees to the ground because they bite hard, which can cause extreme pain,” he adds.
The Mayurbhanj kai chutney is famous among the tribal communities living in the neighbouring states of Chhattisgarh and Jharkhand. In the Bastar region of Chhattisgarh it is known as ‘Caprah’, while in the Chaibasa region of Jharkhand it transforms into ‘demta’, cherished as a tribal delicacy.
Growing love for insects
Insects such as ants are a rich source of both fiber and protein, and according to the Food and Agriculture Organization of the UN (FAO), they offer significant benefits to human and planetary health. Entomophagy, the practice of consuming insects as food, has been embedded in cultures throughout history and remains widespread in many parts of the world, especially in Asian and African cultures.
The perception of eating insects, once taboo or disgusting in the Western world, is gradually changing. Reports indicate that the European Union is investing more than $4 million in research into entomophagy as a viable human protein source.
Internationally, entomophagy has grown beyond its original “eww factor” with some food entrepreneurs elevating it to the gourmet food category. Examples include protein paste made from cricket flour And cricket chipswhich are becoming increasingly popular in Western food markets.
Throughout history, humans have relied on harvesting various life stages of insects from forests for their livelihoods. While Asia has a long tradition of farming and consuming edible insects, the practice is now widespread worldwide. “With an increase in human population and rising 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, less water pollution, and less land use. Embracing insects as a staple food offers a promising alternative for getting rich fiber and protein into our diet.
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