Shillong: Garo Hills farmers once relied on a practice called mibang to ward off hunger. They ate green leafy vegetables found directly in or near their jhum fields during long, demanding workdays. This habit served as a vital food security mechanism.
A study in Frontiers in Nutrition documents 20 neglected or underutilized leafy vegetables across two Garo villages. Researchers from the Central Agricultural University and the North East Society for Agroecology Support conducted the work. They highlight how this strategy provides real-time nourishment during labor-intensive tasks.
The team analyzed the greens for protein, fiber, calcium, iron, zinc, vitamin C, phenolic compounds, and flavonoids. These findings demonstrate the diversity of nutrients available through traditional methods. Researchers describe the practice not merely as incidental foraging but as a “micro-level food security mechanism” embedded in the traditional agricultural system.
Knowledge of these plants is fading as younger generations turn away from traditional agriculture. Only a few households still cultivate some of these specific greens. This shift threatens both plant biodiversity and the cultural knowledge of how to harvest and prepare these foods. The study suggests that indigenous systems might offer valuable insights for modern climate-resilient farming and nutrition. The researchers emphasize that these practices should be considered alongside contemporary approaches to food security.
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