The particular focus of the investigation is on the traditional knowledge used during the dyeing stage of handicraft production. The research results show that each group employs slightly different dyeing techniques based on the local knowledge of their community.

The study identifies leaves (50 types), fruits (46 types), flowers (11 types), tubers (14 types) and gums (5 types) consumed by the tribal population.

The present study revealed that a large number of farmers still practice the traditional storage system.

The paper deals with 25 little known plant crude drugs belonging 16 plant families used for leucorrhoea and rnenorrhoea, the common ailments in women prevalent in tribal communities inhabiting the Eastern Ghats of Andhra Pradesh.

Recent survey for ethnomedicinal plants among the people of these localities recorded the use of 48 species of dicotyledonous and 2 species of monocotyledonous plants

The paper is based on an empirical investigation, describes the relevance of indigenous medicine and healthcare practices prevalent among the Bhotia tribe in Indian Central Himalaya, in terms of their contribution to physical well being of this tribal people.

Five practices were adopted by more than 50% of the farmers and except ITK-6 all these ITKs were perceived as highly effective, implying that many indigenous practices were both rational as well as effective.

This paper provides a case study in which Indigenous knowledge and traditional stories relating to cloud formation, lightning, wind direction, rains, drought, disaster prediction, response, mitigation, and effects of weather on crops are applied in a contemporary context by the tribal peoples of Rajasthan, India.

The paper presents twenty abiotic indicators used by farmers for weather prediction in Wayanad district, Kerala. These indicators were based mainly on the appearance of sky, color and patterns of cloud, moon, wind, rainbow and temperature.

North eastern region of India in general and Arunachal Pradesh in particular is well known for their age old practice of preparation of alcoholic fermented beverages.