ATTA

Atta is the name of a genus of leafcutter ants in the subfamily Myrmicinae. Native to the Americas, Atta species range from the southern United States to Argentina, with the greatest diversity in tropical Central and South American forests. These ants are famous for their obligate mutualism with a fungal cultivar; they harvest foliage, cut leaf fragments, and use them to cultivate fungus that serves as their primary food source. Colonies are large and socially complex, with queens that found new nests and workers organized into age-graded castes. Nests include extensive underground tunnel systems and above-ground foraging trails. Foraging activity can influence plant communities and soil properties, while the ants’ fungus gardens and waste management contribute to nutrient cycling. Atta species are often studied for their sophisticated social behavior and agricultural-like fungus farming.

Atta flour refers to a type of whole-wheat flour widely used in the Indian subcontinent. Milled from whole wheat kernels, Atta retains bran and germ and yields a soft, elastic dough preferred for making chapatis, rotis, and other flatbreads. It is typically finer than some other whole-wheat flours and higher in fiber, with regional variations in grind and moisture content. Atta is commonly sold in supermarkets and local markets across India, Pakistan, Bangladesh, and neighboring regions, and storage guidance emphasizes airtight containment to preserve freshness.

Atta also appears as a personal name or part of names in various cultures. In some contexts, it may be used as a given name or as an element within a longer name. The term is thus used in entomology, culinary contexts, and onomastics, referring to distinct, unrelated meanings.