This tribal ‘superfood’ from Odisha has its own GI tag, sells for Rs 1000 per kg

Deep within the forests of Odisha’s Mayurbhanj district, a unique tribal delicacy is making waves for its potential superfood status. The red ant chutney, locally known as Kai Chutney, is a traditional dish made from red weaver ants (Oecophylla smaragdina) and has long been cherished for its distinct taste and medicinal properties.

In January 2024, it received the Geographical Indication (GI) tag, ensuring recognition of its cultural heritage and economic importance. Additionally, the growing demand for this rare delicacy has pushed its price to a whopping Rs 1,000 per kilogram.

The Making of Kai Chutney

Red ant chutney is made using red weaver ants and their eggs, which are collected from forests, including the Similipal Biosphere.

The preparation involves grinding the ants with salt, ginger, garlic, and chillies, creating a pungent, tangy, and slightly sour chutney, with the formic acid in the ants contributing to its distinct taste.

A Nutritional Powerhouse

According to researchers at Odisha University of Agriculture and Technology (OUAT), Bhubaneswar, red weaver ants are rich in proteins, calcium, zinc, vitamin B-12, iron, magnesium, potassium, sodium, and essential amino acids.

These nutrients are believed to boost immunity, enhance vision, and aid brain and nervous system functions.

Healing Beyond Nutrition

Tribals use the ants to create medicinal oils for treating rheumatism, gout, and skin infections. Babies are massaged with ant-infused mustard oil to strengthen immunity. Moreover, the chutney itself is a traditional remedy for colds, stomach aches, and fevers.

Livelihood and Economic Impact

The collection and sale of red ants and chutney are a major source of income for over 500 tribal families in Mayurbhanj. The price of live ants ranges from Rs 400-600 per kg, while the chutney fetches Rs 1,000 per kg in local markets and urban areas. Additionally, tribal healers also prepare a medicinal oil by soaking ants in mustard oil for a month, which is then used to treat rheumatism, gout, and skin ailments.

The Role of Red Weaver Ants in Nature

Beyond their culinary and medicinal value, red weaver ants play a crucial role in the ecosystem. These nature’s architects build intricate nests by stitching together leaves using silk from their larvae. They are also bio-control agents, preying on harmful pests and reducing the need for chemical pesticides in agriculture.

GI Tag and the Path Ahead

The GI tag for Kai Chutney was granted following a dossier prepared by OUAT in 2020. The Mayurbhanj Kai Society Ltd., which filed the application, has been instrumental in promoting this tribal food through food festivals and awareness campaigns since 2018, ensuring that tribal heritage and sustainable practices continue to thrive.