ENHANCING THE LIVELIHOOD CONDITIONS OF TRIBALS THROUGH VILLAGE TOURISM
ENHANCING THE LIVELIHOOD AND IMPROVING THE SOCIO ECONOMIC CONDITIONS OF HIMALAYAN TRIBAL POPULATION THROUGH VILLAGE TOURISM INVOLVING HOME STAYS, AGRICULTURE & ALLIED ACTIVITIES IN THE NITI VALLEY OF GARHWAL HIMALAYAS
INTRODUCTION AND BACKGROUND OF THE PROJECT
The project discussed aims to address the issues of absentee landlords, depleted houses, and migration, which are a concern to the state and central governments in Uttarakhand, India. The HIFEED has developed a plan to develop village eco-tourism in the Niti Valley, with the objective of creating a cluster of five villages that can serve as a tourism destination. The project aims to directly improve the socio-economic conditions of 500 families and generate employment for 500 unemployed youths. Indirect employment opportunities for around 2000 locals and benefits for around 5000 tourists are also expected. These scenic villages are situated at an elevation of approximately 3000 meters, with beautiful views of the snow-bound Himalayas and tourist destinations like Dronagiri, Malari, Auli, Tapovan, and the border areas of Tibet nearby. HIFEED’s infrastructure is also located close to these villages, providing access to a conference hall, yoga, and naturopathy.
The proposed plan is to develop basic tourist facilities like toilets and Wi-Fi connectivity while also renovating existing traditional houses. The project also aims to promote organic villages that provide tourists with locally produced organic food. Local traditional cuisine and cultural events like folk dances and songs will be offered, with un-employed rural youths trained as professional hospitality service providers and guides. A Tourist Information Centre and E-marketing experts will be established to mobilize tourists and market local produce. The project’s primary objective is to generate livelihood opportunities for youths and women, protect soil and the environment, and promote village tourism as a viable income-generating activity. Uttarakhand, a hill state, is faced with scarce employment opportunities due to a poor industrial base, leading to migration. This project aims to arrest migration by creating livelihood opportunities in the villages through village eco-tourism.
While the tourism industry in Uttarakhand has vast potential for employment, the income generated remains concentrated in the hands of hoteliers, shopkeepers, and tour operators. The project aims to develop and promote an eco-tourism-based model for the socio-economic upliftment of the village community in Tehri district of Uttarakhand. HIFEED has a deep-rooted base in mobilizing and organizing village communities into self-help groups (SHGs), commodity organizations, etc. The capacities of these SHGs have been built for taking up income generation activities. The project aims to develop and promote tourism in a sustainable way that does not harm the villages or the environment. It seeks to develop potential tourist attractions, increase tourist influx, and shift the tourist base from big-city hotels to villages, with professionals trained to ensure sustainable tourism.
AIMS AND OBJECTIVES OF THE PROJECT
1. Initiate and expertly manage eco-tourism projects at the village level, strategically designed to cultivate sustainable sources of income while maintaining a commitment to environmental responsibility.
2. Foster the creation of employment opportunities tailored to address the unique needs of unemployed youth within the community, thereby contributing to their empowerment and holistic development.
3. Empower women by enhancing their capacity to actively participate in the preservation and protection of cultural heritage, thereby advancing gender equity and promoting comprehensive community development.
4. Introduce state-of-the-art agricultural technologies, encompassing the adoption of organic farming practices as well as innovative methods like poly house and poly tunnel farming. These advancements aim to substantially enhance agricultural productivity and encourage sustainable farming practices.
5. Facilitate the emergence and expansion of innovative business ventures across diverse sectors, such as food processing units, poultry farming initiatives, and localized produce markets. This strategic approach is poised to infuse renewed dynamism into economic progress, thereby contributing to the overall prosperity of the community.
COMPONENTS AND ACTIVITIES OF THE PROJECT
1. Establish an integrated and centralized Tourist Information Center (TIC) to optimize and streamline visitor services, serving as a hub for comprehensive information dissemination.
2. Strategically renovate deteriorating houses into purposeful and comfortable tourist accommodations, prioritizing guest experiences through thoughtful amenities like bedding, trekking equipment, refined crockery, and environmentally-friendly bio-toilets to promote sustainable sanitation practices.
3. Conduct specialized training programs to equip local youth with crucial hospitality and tourism management skills, offering exposure opportunities to develop them into skilled tourist guides or proficient hospitality professionals, while also providing comprehensive capacity-building initiatives to excel in preparing local cuisine and culinary offerings.
4. Promote the creation of dynamic cultural ensembles led by women, fostering cultural heritage preservation and women’s empowerment within the community.
5. Introduce innovative poly houses and poly tunnels, enabling year-round vegetable cultivation to bolster agricultural productivity and enhance food security.
6. Drive a comprehensive village-wide transition towards organic farming practices, promoting environmental sustainability and the production of high-quality agricultural products.
7. Implement specialized training programs aimed at equipping local youth with vital hospitality and tourism management skills, providing exposure opportunities to foster their growth as adept tourist guides or skilled hospitality professionals, and concurrently delivering comprehensive capacity-building initiatives to excel in crafting local cuisine and culinary offerings.
8. Pave the way for the establishment of advanced bottling and packaging units, adding value to agricultural and horticultural products and enhancing their marketability.
9. Implement thorough rejuvenation strategies to revitalize aging orchards, ensuring the sustained productivity of the agricultural landscape.
10. Spearhead a well-structured fruit planting initiative to strategically enhance biodiversity and foster long-term ecological equilibrium within the region.
TARGET AREA OF THE PROJECT
The project is specifically concentrated on the tribal region of Joshimath block, situated within the Chamoli district of Uttarakhand. This block has been selected as the project’s target area due to its promising prospects for growth in the tourism and agriculture sectors.
TARGET GROUPS AND BENEFICIARIES OF THE PROJECT
The primary beneficiaries of the project were tribal families engaged in the tourism, agriculture, and allied sectors within the Joshimath block of Chamoli district, Uttarakhand.
FUNDING PARTNER OF THE PROJECT
The project is being funded by the Ministry of Tribal Affairs (MoTA), Government of India, New Delhi.
SANCTIONED BUDGET OF THE PROJECT
The Ministry sanctioned the project in 2021, as per letter No. F. No. 22040/17/2017- NGO dated 06.2021. The total budget allocated by the Ministry for one year is Rs. 41,32,684.00.
OUTCOMES AND ACHIEVEMENTS OF THE PROJECT
The successful implementation of the village tourism project has resulted in the establishment of the following outcomes and achievements:
1. The successful implementation of the project has led to the establishment of several income-generating activities through village eco-tourism, resulting in a boost to the local economy.
2. The project has provided employment opportunities for unemployed youths, enabling them to gain training in hospitality and tourism management, tourist guide, local food and cuisine preparation, and providing logistics support.
3. The capacity of women has been enhanced, and they have been engaged in preserving the cultural heritage of the community.
4. Agricultural production has been improved by introducing advanced technologies such as organic farming. In addition, poly houses and poly tunnels have been implemented for off-season vegetable cultivation, resulting in making all villages organic.
5. The establishment of a tourist information centre has been done to provide visitors with information about the local area, including places of interest, accommodation options, and local customs and traditions.
6. Renovation of depleted houses has been done to provide accommodation to tourists. These houses have been converted into guest houses equipped with bio-toilets. Logistic support, such as bedding and trekking equipment, has also been provided to ensure guests have a comfortable stay.
7. To enhance the quality of service provided to tourists, the project has given exposure to tourist guides and hospitality professionals. This initiative has helped in improving the skills of professionals and providing better service to tourists.
8. Women cultural groups have been developed to preserve the cultural heritage of the community. This initiative has provided women with opportunities to participate in the community’s cultural activities and preserve the area’s heritage.
9. New enterprises such as small bakery units and poultry units have been established to cater to the daily food needs of tourists. Additionally, fruit processing units have been set up, and bottling and packaging units have been established to package agriculture and horticulture produces.
10. As part of the project’s agricultural initiatives, old orchards have been rejuvenated, and fruit plants have been planted. The rejuvenation of old orchards has involved restoring neglected and overgrown orchards by removing dead or diseased trees, pruning existing trees, and replacing missing trees with new ones. This initiative has resulted in a significant increase in fruit production and the preservation of traditional fruit varieties.
