Culture- Dhiraj Ghosh

Handia: The Source of Livelihood of Tribal People

A Research Experience on Munda community in Ranchi District, Jharkhand

Dhiraj Ghosh

The term "Handia" is used in the Chotanagpur plateau for local consumption. It is a country liquor made from fragmented rice with toxic herbs. It is a liquid substance, which is essential among the tribal community, especially in the Munda tribes. It is very difficult to know which tribes initiated the use of Handia. Munda community claim to be the inventor of it. Handia is now a very popular drink in the whole Chotanagpur region. Initially Munda used it but nowadays it is getting popular in other castes and other tribes, like Kissan, Ho, Oram and Bhumija. It is also called "Diang" in Munda language.

The present study has been undertaken in two villages namely Sirka and Sonuabera village of Ranchi district which is basically Munda dominated village. During my village survey I observed that there are different age groups and they have different alcoholic habit. The old peoples in those village which age between 50-60 years who take regular drink. And another age groups (23-35) are belongs to the occasionally drinker. They take local liquor because they want for relaxation after hard working. Many members of those villages indicate that it is one types of medicine which given the better result. They also take handia to entertain guests. I think it is the part of their social life.

Sun dried rice and the mixture of roots and barks are used to prepare Ranu. First, the bark and roots are dried in the sun and ground together into a powder. Then the sun dried rice is moistened and converted into flour. Mix the rice flour and powder into a dough. After that, roll the dough into small balls. Then lay out straw in four layers, between which the small balls are scattered. Leave the balls to dry for 2 days. The tribals believe that, if the Ranu takes 2 days to dry, and then it will also take 2 days to process the Handia. While preparing Ranu, some Munda women observe the traditional system that before preparing Ranu, they place rice powder on a leaf in front of the "Pitrupurusa" (ancestor). Then they add water to this powder and make dough. They fold the leaf around the dough and bake it in the fire. Afterwards, the Ranu are served by family members to others. Family members themselves cannot each them. By offering the Ranu mixture to God, they believe that, from that Ranu, they can produce and sell more Handia.

According to indigenous conceptions, Handia is processed by munda women. Processing takes three days. Uncleansed (bagada) rice and the tablet, Ranu, are used to prepare it. First, the rice is boiled with water in such a way that rice is soaked through with water. Then they break the tablet into pieces, mix these with the boiled rice and keep the mixture untouched for two days. During this time, the mixture will ferment and will have a sour taste.

To extract juice from the mixture, one can squeeze the mixture through a sieve (chaluni) for filtration. For one mana or 1/2 kg rice one can use two tablets (or one, if it is large). The Handia can be hard, medium and soft, depending on how the Ranu is used. The whole process is performed by women. This is because women are always in charge of the kitchen and Handia-making is entirely kitchen work.

As with production, the Munda women also have the responsibility for marketing. Because if women do the selling, there is little chance of credit sale. The men are more liberal and unable to collect the price properly. If a man does not want to pay after buying a drink, a female seller is easily able to put pressure on him for on-the-spot payment. The male drinkers want to drink, but they don’t want to be humiliated by the woman at the market place. Secondly, during selling, the Handia needs to be mixed with water and the men do not know the quantity of water to be mixed.

Handia is used for two purposes - consumption and business. Previously, tribal people used Handia only for consumption, but during the last 30 years it has also been used for business purposes.

The tribal people (from children to old people) take Handia as an important drink at breakfast, lunch and dinner. One can manage for 10 to 15 days without any other food. During the summer season, Handia saves the body from sunstroke. By drinking Handia, the tribal become more energetic during work.  Similarly, in the time of cold, it heats the body. It also compensates for the deficiency of food for as much as 10 to 15 days for tribal people who cannot get even one meal a day. So Handia is regarded as a supplementary food for tribal. Nowadays other caste people also consume Handia for intoxication. As a result, Handia has become commercialized gradually. But these consumers do not allow their children to consume Handia.

During the last 30 years the tribal people have used Handia for business purposes. When the Munda tribes from Bihar migrated to Orissa and settled in different parts of Ranchi and other districts, they initiated the Handia business and gradually it spread to the tribes in Orissa, who were attracted by the Handia practices (Munda tribes). It is a secondary source of livelihood for most of the tribals. Some tribals accept the business as a primary source of income. Most Munda tribal women prepare and sell Handia among the neighbours and at the market. There are four categories of households engaged in the Handia business. Households engaged in "Ranu" preparation and sale at the market. (Ranu is a tablet composed of rice and roots, which is necessary for preparing Handia). Households engaged in the Handia business who purchase "Ranu" from others. Households engaged in both "Ranu" and Handia preparation and business. Households engaged in collecting roots from the forest and selling them at the market.

Handia occupies a pivotal role in the tribal community, socially, culturally and economically. From a social and cultural point of view, Handia binds the tribals together like a string of thread.  

Firstly, during social meetings and social functions (i.e. marriage, birth and death rituals), the tribals greet each other with Handia.

Secondly, while going to friends' or relatives' houses, they take Handia with them as a present. It indicates the status, love and affection of the guests. Similarly, the host also welcomes them with Handia.

Thirdly, at the time of common rituals and cultural functions, the tribal people drink Handia, dance and enjoy themeselves together. During funeral ceremonies, the deceased's household offers Handia to villagers and relatives. But in these days Handia is not made in the deceased's house. So the relatives bring Handia with them to help the household. In this study, it is observed that Handia occupies a most important place in day-to-day life of the tribal community.

It has religious uses and values. Handia is offered to local deities and in dead ancestors' rituals. The use of Handia is very common in the occasion of marriages, birth anniversaries and festivals. The festivals are: Baa Parba and Nuakhai (Phulabaguni), Akhitrutiya, Raja Parba, Ratha Yatra and Rakhi Parba. Handia is the best treat for guests and friends, and it has been used in this way from time immemorial.

In the preparation and business of Handia, the tribal women play the key role, as its production is regarded as kitchen work. It also generates significant income for the household. By promoting Handia preparation and sales, the tribal women have been able to make economic gains. Handia is accepted as a most sacred drink in the Munda tribes.

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