Abstract

Millets are thought to be the first cereal grain used for household uses and are a significant component of the ancient healthy food system, particularly in the Attappady region. The indigenous people of Attappady dwell in 192 Ooru villages (Hamlets). The three main ethnic groups in the region are Irula, Muduga, and Kurumba, with a combined area of 735 km2 (284 sq mi). When the Kerala Forest Act went into effect in 1962, the tribal’s were relocated to Oorus(hamlets), and ownership was graded for land that was actually being farmed by the relevant family. The Adivasis, or indigenous peoples, have reportedly gone through repeated cycles of agrarian crises and sufficiency, according to colonial documents from the early 20th century. The entire food system has changed, and tribal people have abandoned all traditional farming and food ways as a result of being exploited by fast food and alcoholism. A growing number of health problems, such as anaemia, malnutrition, and the risk of miscarriage, sickle cell disease, abortion risk, congenital diabetes, and infant mortality due to underweight, have emerged as a result of numerous alienations that have significantly impacted their way of life, agricultural practices, and food culture. The Indigenous people’ traditional farming methods have recently come to be acknowledged as one of the food practices that promote climate resilience. The study looks at how the millet village project, which gives tribal people access to traditional, wholesome food and a means of income and livelihood , aids in the preservation of traditional millet varieties, diverse environmental adaptation, organic farming, and food security [1] .

Keywords: Attappady millets, Hill Value; Millet hamlet; Kudumbashree Mission; Finger millet (Ragi); Little millet (Chama); Great Millet/ Indian Millet- Sorghum