Hotila: A Natural Consumption Alternative to MSGC

Abstract

This article is a mixed-method integration of survey and Participatory Action Research (PAR) conducted with local communities regarding a fern type commonly known as “Hotila” in Sgaw Karen or “Phaktue” in Tai Yai. Hotila is a palatable and nutrient-dense meal and is used as a healthy condiment to flavour various local cuisines with a sweet and mellow taste. Previously, research on and knowledge about it were sparse. The objectives of this study were thus to gather fundamental information about Hotila through in-depth surveys and interviews, to promote the conservation, rehabilitation, and breeding of a native species of Hotila through observation, interviews, and simple experiments, and to compare the satisfaction levels of Hotila consumption with that of Monosodium glutamate (MSG) in 17 communities in Mueang and Khunyuam Districts of Maehongson Province using Hedonic Scale of nine-satisfaction level questionnaires on 12 issues—pigment, smell, taste, texture, pricing, and packaging of Hotila and those of MSG with 319 randomly selected native samples. Results revealed: 1) 13 facts about Hotila, 2) Hotila is not typically grown in communities for at least two factors: unfavourable conditions in the soil, water, humidity, and temperature; and that communities lack the necessary knowledge on how and when to effectively collect and to successfully reproduce the Hotila species, and 3) MSG was inferior to Hotila in all 12 aspects. The findings are valuable to the research communities because they provide firsthand information about Hotila, a food substitute for MSG to encourage good health, especially for people who are health-conscious and allergic to MSG.