International Journal of Agriculture Extension and Social Development

author(s)
Namita Shukla, Ashutosh Tiwari and Kranti Sharma

abstract
Traditional milk preservation techniques employed by tribal communities in Central India, particularly in Chhattisgarh, were reviewed to understand their significance in ensuring food security, maintaining cultural heritage, and promoting sustainable practices. These techniques, developed over generations, are deeply rooted in indigenous knowledge systems and are adapted to local climate, resources, and sociocultural practices. The methods involve a combination of natural fermentation, 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 local resources, low energy input, microbial management, cultural integration, and sustainability. The Gond, Baiga, Oraon, Halba, and Muria tribes of Chhattisgarh employ unique preservation methods such as ghee production and storage, fermented milk products, sun-drying of curd, and the use of medicinal plants and natural packaging materials. Despite the effectiveness of these techniques, they face challenges due to modernization, urban migration, and the adoption of non-native dairy practices. Preserving and documenting this traditional knowledge 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 a promising approach to enhancing milk preservation while respecting cultural heritage and meeting contemporary safety and quality standards. Further research is needed to validate the efficacy of these methods and explore their potential applications in broader contexts.