• MARUTI B.KATKADE
• ATUL M.TELE

Abstract: The research project aims at studying the traditional brewing practices in the Warli and closely related tribal communities within Dahanu Taluka, Maharashtra, as they refer to the production of palm toddy (Taadi), fruit wines, and Mahua (Madhuca longifolia) liquor. Structured through the frame of Intangible Cultural Heritage (ICH) discourse, this research locates these brews within a biocultural system, imbued in socio-ritual life, ecological knowledge, and tribal identity. With an interdisciplinary perspective, the paper records the ethnobotanical and technological knowledge that informs these practices as well as the dual menace of the repressive state policy and ecological deterioration. It says that these traditional drinks are a credible and complicated cultural act and not just a process of alcohol production. The review considers strategies for protection: the legal case advocating for cultural exemptions, as well as community-led ethno-ecological projects, and supports policies that protect tribal self-determination and preservation of their forest-based culture.

Keywords: Intangible Cultural Heritage, Dahanu Taluka, Tribal Communities, Mahua, Toddy, Fruit Wine, Traditional Fermentation, Ethnobotany, Cultural Preservation.

"Fermenting Identity Traditional Brews, Forest Knowledge, and Cultural Heritage in Dahanu Taluka", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.13, Issue 1, page no.a721-a725, January-2026, Available :http://www.jetir.org/papers/JETIR2601086.pdf

"Fermenting Identity Traditional Brews, Forest Knowledge, and Cultural Heritage in Dahanu Taluka", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.13, Issue 1, page no. ppa721-a725, January-2026, Available at : http://www.jetir.org/papers/JETIR2601086.pdf