Kitchen Gardens for Home Grown Vegetables to Provide Nutrition Security among Tribals

The concept of cultivation of vegetables is not new to tribal communities of India but is decreased due to climate vagaries, monkey menace and changing lifestyle preferences.  Hence, the idea of a kitchen garden encouraged tribals to cultivate natural produce in their backyards or farm bunds. A kitchen garden ensures a cost-effective model for a regular and handy supply of fresh vegetables to provide essential nutrients as tribals have access to resources like land and water but they lack scientific knowledge on the nutritional value of vegetables and easily-cultivable nutritious foods. As part of this, tribal communities in Enkoor (M), Khammam district were provided with seeds for year-round cultivation of vegetables like bhendi, cucumber, ridge gourd, bottle gourd, radish, carrot along with green leafy vegetables like palak, methi and coriander leaves.  Also, the farmers were encouraged to grow perennial trees like drum sticks, amla and acid lime as they provide much-needed antioxidants to the body.  The consumption of home-grown vegetables was very much felt during COVID-19 as these areas are far of places with minimal access to markets.  The farmers were able to save about Rs. 5200 to 6800 per household during a year with the harvest.   The consumption of green leafy and other vegetables increased by 2 to 3 times plus roots and tubers by 1 to 2 times per week as they are readily harvested at homes.  The consumption of eggs, non-vegetarian foods and snacks also improved by 2 to 3 times per week due to income saved on the purchase of vegetables.