Author(s): Dr. Nidhi Shekhawat and Dr. Reshma Boolchandani

Abstract:

Coastal diets rely heavily on indigenous foods, especially in areas with rich biodiversity and distinct ecological formations, especially in the Andaman and Nicobar Islands. The study analyses the role of indigenous foods in increasing dietary diversity among the fisherfolk group. The paper highlights the role of indigenous underutilized vegetables towards the achievement of nutritional security and sustainable livelihoods, by use of secondary data from existing research, particularly from key studies that investigate indigenous underutilized vegetables.

It is worthy of note that indigenous foods like moringa, hibiscus leaves, colocasia tubers and curry leaves, star fruit, poi and marsha bhaji (local names) are prolific in essential nutrients. Though very nutritious, these foods are underutilized because the habitat is degraded, and few people are aware of their benefits or are not connected to the markets. Indigenous foods occupy an important place in the diets of Fisherfolk who rely heavily on both terrestrial and marine resources and, hence integrate indigenous foods and seafood. However, many of the crops that could be produced are not widely adopted due to challenges of seasonal availability and socioeconomic constraints.

Consumption of indigenous foods can increase food security and improve health in food-insecure coastal communities. The significance of local, indigenous foods as sources of resilience and sustainability (in large part at the household level) in fragile environments such as the Andaman and Nicobar Islands is illustrated in this study.

DOI: https://doi.org/10.22271/23957476.2025.v11.i2h.1917