The Telangana government is gearing up to launch a comprehensive Mahua (Ippa) flower project aimed at converting a traditional forest resource into a sustainable livelihood model for tribal communities.

Changes in policy considered

It is also considering Excise policy changes to allow Mahua spirit and liquor, drawing on models in other States. About ₹200 crore is likely to be allocated for the project this year, with around 2.5 lakh tribal families expected to benefit, official sources said.

Processing units across forest regions

As part of this initiative, Mahua-based processing units will be established across forest regions where the Mahua (Madhuca longifolia) flower is available abundantly.

Telangana Ippa Spirit

The proposed plans include heritage spirit licensing for distilleries to be owned by tribals, efforts to obtain a Geographical Indication (GI), the establishment of quality and grading standards, and pilot production of branded Telangana Ippa Spirit within 18 months of policy approval

Speaking to The Hindu, Tribal Welfare Minister Adluri Laxman Kumar said a high-level workshop on the ‘Implementation of the Mahua Flower Project’ was held recently to discuss the roadmap.

“Ippa flowers, abundantly available in forest areas in the erstwhile Adilabad, Warangal and Khammam districts, have historically played a vital role in tribal culture, food practices and the rural economy,” he said, adding that scientific systems for collection, storage, processing and marketing would soon be developed.

“Our vision is to position Telangana as a national model in Mahua-based tribal entrepreneurship and natural food industries, while protecting the interests of tribal communities,” he added.

Panchayat Raj and Rural Development Minister Danasari Anasuya Seethakka, who belongs to the Koya community, stressed the need to combine the traditional knowledge of tribal women with modern technology to develop marketable products under ‘Tribal Natural Food’ brands.

Emphasising the need to facilitate bank linkages, subsidies and self-employment schemes for tribal entrepreneurs, she said, “Several Self Help Groups (SHGs) and others are also producing laddus using Mahua flowers,” she added.

According to MP (Rajya Sabha) Vem Narender Reddy, the role of Integrated Tribal Development Agency (ITDA) Project Officers is crucial in ensuring the success of the initiative.

States with commercial Mahua spirit producers

Jadcherla MLA J. Anirudh Reddy, who has been advocating Mahua-based liquor, noted that States such as Maharashtra and Andhra Pradesh already had commercial Mahua spirit producers exporting products internationally, while Madhya Pradesh had declared Mahua a “Heritage Liquor” in 2022 and enabled tribal SHG distilleries through licensing reforms.

Experts said Ippa could be positioned not only as a spirit but also as a botanical ingredient for products such as herbal teas, tonic water, craft beer, culinary-grade dried flowers, artisan chocolates, infused oils, ice creams and soft drinks including proposed ‘Ippa Cola’.

S. Venkataramanaiah of Indian Institute of Management (IIM) Lucknow said cooperative societies, women’s federations and start-up models could help Mahua products access national and international markets.