Vol. 10, Special Issue 1, Part J (2026)

Pejua Biri is a traditional landrace of blackgram (Vigna mungo L.) cultivated predominantly by tribal farmers in Telkoi, Banspal, Sadar, and Harichandanpur blocks of Keonjhar district, Odisha. It represents an important component of local agrobiodiversity, food security, and cultural heritage. The crop exhibits a trailing growth habit, and farmers provide simple supports using sticks, shrubs, or crop residues. This practice promotes branching, increases pod formation, and ultimately enhances yield, reflecting a low-input, sustainable cultivation system. Despite its adaptability and resilience, Pejua Biri produces lower yields compared to high-yielding modern varieties. However, its superior seed quality, cooking properties, and flavor justify this compromise, making it highly valued for traditional culinary uses, particularly in festive and ritual contexts. Pejua Biri has a strong market and cultural connection with Phula Badi, a traditional sun-dried blackgram product prepared from its seeds. Phula Badi is highly preferred across Odisha and by Odias residing outside the state and abroad, demonstrating national-level demand. While tribal farmers often sell Pejua Biri at low prices to traders, the processed Phula Badi commands significantly higher market value, highlighting a gap in equitable benefit-sharing. Despite its cultural and culinary importance, Pejua Biri has considerable potential for genetic improvement to enhance yield, stress tolerance, and adaptability. Simultaneously, optimizing agronomical practices such as field preparation, trailing support, pest management, and intercropping can further increase productivity while maintaining its superior quality. Combining traditional knowledge with modern breeding and agronomic interventions is, therefore, the need of the hour to ensure both conservation and enhanced livelihood benefits for tribal farmers.