Every year, as the first batch of Mahua flowers began to bloom and fall in the dense forests of Jharkhand’s Bokaro district, a conflict would erupt over who would collect the flowers. The flower was used by villagers in Uda Majhlitand to brew liquor for generations. This activity sustained their livelihood.

Today, the same forest tells a different story – one of unity, empowerment, and transformation.

A flower that was once used to brew liquor is today used to make pickles and sweets. All thanks to SAMVAD, an NGO that aims to cultivate sustainable solutions through grassroots governance in tribal communities and Climate Asia.

Laldeep Soren, a resident of the village, shares, “In the late 1990s, we had formed a forest committee, but it involved only a few people from the village. There was no strategy or a shared mission for mahua collection. The jungle was our primary livelihood, yet we were splintered.”

Brewing liquor using Mahua was a traditional practice and had cultural significance. “It was also used as fodder for animals and did not have much economic value to us,” Laldeep recalls.

While the villagers relied heavily on traditional practices, they missed out on the potential wealth of the untapped resources. The turning point came with the empowerment of the Gram Sabha (village assembly), under SAMVAD’s guidance.

From liquor to laddus: Redefining the use of........

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