A Qualitative Exploration of Indigenous Food Processing Practices among Reang and Debbarma Tribes in Tripura India Using Grounded Theory and ATLAS.ti

Abstract Indigenous food processing practices play a crucial role in preserving cultural heritage and ensuring food security. These practices, often rooted in traditional knowledge, not only enhance the nutritional value of food but also contribute to the resilience of communities against climate change and economic challenges. The purpose of the study was to emphasize the generation of concepts and categories that emerge from participants' lived experiences, rather than testing pre-existing theories by showing the most validated statements having the relevant sentiments. The study was done on selected villages of Ambassa and Old Agartala blocks of the Reang and Debbarma tribes of Tripura using a mixed-method research design. The generated theory is the adaptive preservation of the tribal food heritage system, with 293 identified neutral sentiments. Expert validation revealed high levels of effectiveness, cultural appropriateness, economic feasibility, and environmental sustainability across the documented practices, with validation indices ranging from 87 to 91 percent. The findings highlight the scientific relevance and practical utility of Indigenous food processing knowledge. While Indigenous food processing practices are essential for cultural preservation and food security, they face challenges from modern food systems that often overlook their significance. Balancing traditional methods with contemporary innovations may provide a pathway to sustain these vital practices.