AUNIQUEINITIATIVE

By the women cooperatives at Baisipalli Wild Life Sanctuary, Kuchinda and Barkote
Mahua (Mahula in Oriya) is very
For the long hours of labour put in the
collection and drying of the product, the
popular among the tribals of Odisha average annual income generated by sale
since time immemorial. Madhuca, also of mahua comes around Rs 1000-
known as butter tree, is indigenous to 1200/per household. (sold at a mearge
India and holds a special position in price of Rs 6-8/kg)
tribal culture and the tribals do not cut it
unless compelled by circumstances. A NEW INITIATIVE
Mahua was generally known for its It was a new beginning for the people of
usage in manufacturing of traditional Baisipalli Wildlife Sanctuary when they
liquor till the women members of remote came to know that with the sustainable
forest villages of Nayagarh district took harvesting practices and technological
the lead to experiment something new inputs the mahua can be processed and
with this forest produce. Guess what?
Mahua is now all set to serve
breakfast tables after its
transformation into yummy
Jam and Jelly.
Mahula or Mahua serves as a
prime NTFP among the tribals
and forest dwellers which
serves as livelihood sustenance
for the forest dependents for six
to eight months in a year.
During the harvesting season of
Mahua (Mid March Mid
April), the primary collectors
majority of whom are women and value added to different food products
children are engaged for hours in Mahua which can add to the income base of
collection which starts early in the their family.
morning and may continue up to noon.
Sagadbhanga and Gocchabari are two perceived was that this effort would
villages located in the fringe of reduce the production of liquor from
Baisipalli Wildllife Sanctuary, in
Nayagarh Dist, which have for the first
time experimented this new initiative in
their village and successfully processed
dried Mahua into delicious MAHUA
JAM AND JELLY. The total household
of both the villages is around 76 and the
area is mostly dominated by Sabara
Tribe.
With support from Department of
Science and Technology (DST) and
technical inputs from experts from
Mahua which was the only use of Mahua
Orissa University for Agriculture
the villagers were aware of till date.
Technology (OUAT), the local people
learnt the low cost technology for
This unique initiative of the women
processing of raw mahua into delicious
groups have also been taken up by the
products like Jam and Jelly.
women cooperatives at Kuchinda and
The women groups have come together
Barkote blocks of Sambalpur,
to form a cooperative called MA
Sundargarh and Deogarh Districts of
PANTHEI MAHILA
Odisha
COOPERATIVE to have collective
procurement and trading of the product.
The product is launched for the first time
The local people particularly women
in the country.
groups were quite interested to take
forward this initiative as it would not
only add to their household income but
also reduce their burden of spending
hours in the collection. The most
important change the women groups
Sustainable Method of Mahua Collection

For the processing of Mahua into different had used nets for the collection of mahua
food products certain precautions need to be which not only ensured the quality of mahua
maintained and the mahua collected should but also ensured sustainable collection of
be free from any dust particles. The villagers mahua No forest fire
Retained soil moisture
No loss of soil bearing
Burning may lead to
micro-organisms
forest fire
Death of micro flora
and fauna

No physical labour
Long hours of Time could be spent
physical labour for other productive
work

Inferior quality of mahua High quality of

when collected from mahua
ground
High Price
Low Price
 Processing Of Mahua
With support from Department of Science
and Technology (DST) and technical inputs
from experts from Orissa University for
Agriculture Technology (OUAT), the local
people learnt the low cost technology for
processing of raw mahua into delicious
products like Jam and Jelly. For certification
of the product the cooperative with the help
of Vasundhara had approached the Food and
Nutrition Board, Govt. of India
Further, the test marketing of the product is
also been done in the Annual Adivasi Mela
at Bhubaneswar.
FORFURTHERDETAILSPLEASECONTACT:
VASUNDHARA
A/70,SahidNagar
Bhubaneswar
ORISSA
www.vasundharaorissa.org
Ph.No06742542011/2542012
Test marketing has also been done in
different Fairs in different districts of Orissa
and different states as well like West Bengal
(Paush Mela at Shanti Niketan).
In the coming year, the plan is to carry out a
proper market survey of the product and get
the response of the consumers. Further since
the product was quite appreciated by the
consumers, this year the cooperative
members also plan to sale the products in the
local haat. The sample has been also sent to
Kolkata for certification and in due process
we are also exploring to tie up with TRIFED
and other outlets like Fab India and other
shopping malls.
The price of 500 gms of Jam is Rs 75/-
which the cooperative members have fixed
after calculating the cost-benefit analysis.
Last year the cooperative members (Both
Baisipalli and Kuchinda, Barkote) were
able to sell around 40 bottles of Mahua Jam
and Jelly earning a profit of around Rs 600-
700/-.