Cultural Food Significance Index Research Articles

Ethnobotanical insights into the traditional food plants of the Baiku Yao community: a study of cultural significance, utilization, and conservation

BackgroundThe Baiku Yao, primarily residing in Guangxi and Guizhou provinces of China, is a distinctive branch of the Yao ethnic group, known for their profound cultural preservation and unique ethnobotanical knowledge. This study investigates the Baiku Yao community’s utilization of traditional food plants, focusing on the relationship between their dietary practices and the local biodiversity within their mountainous living environment. It aims to illuminate the cultural significance and survival strategies embedded in their ethnobotanical knowledge, highlighting the potential for sustainable living and biodiversity conservation.MethodsThrough ethnobotanical surveys, key informant interviews, and quantitative analysis techniques such as the cultural food significance index (CFSI) and relative frequency of citations (RFC), this research systematically documents the diversity and cultural importance of edible plants in the Baiku Yao community. The study assesses how these plants contribute to the community’s diet, traditional medicine, and overall cultural practices.ResultsA total of 195 traditional edible plants were documented, belonging to 142 genera and 68 families, with a significant concentration in certain families such as Asteraceae, Rosaceae, and Fabaceae. The Baiku Yao diet prominently features herbaceous plants, with wild (103 species) and cultivated (89 species) varieties as diverse food sources. They utilize various plant parts, particularly fruits and leaves, for multiple purposes, including nutrition, medicine, and fodder. Their processing techniques, from raw to fermented, showcase a rich culinary tradition and emphasize a holistic use of plants for enhancing diet and health in a concise overview. The RFC and CFSI analyses reveal a deep cultural reliance on a variety of plant species, with a notable emphasis on vegetables, fruits, spices, and medicinal herbs. Specific plants like Zingiber officinale, Zea mays, and Oryza sativa were highlighted for their high cultural significance. The study also uncovers the multifunctional use of these plants, not only as food but also for medicinal purposes, fodder, and other cultural applications, reflecting the Baiku Yao’s profound ecological wisdom and their harmonious coexistence with nature.ConclusionThe findings emphasize the rich ethnobotanical knowledge possessed by the Baiku Yao, underscoring the importance of documenting, safeguarding, and transmitting this invaluable traditional knowledge. This study contributes to a deeper understanding of cultural heritage and biodiversity conservation, advocating for concerted efforts to protect such traditional practices against the threats of modernization and cultural erosion.

The role of wild edible plants and their medicinal values used by the native people of Dakshin Dinajpur, West Bengal, India- a quantitative study

The main aim of the present study was to gather comprehensive data on the wild edibles found in Dakshin Dinajpur, West Bengal, India, assess their cultural value, and comprehend how they contribute to the local tribes' attainment of food security. We gathered traditional knowledge about edible wild plants by administering a semi-structured questionnaire. Data collection followed standard protocols. To determine which species were most frequently cited and of cultural significance, the gathered data were subjected to specialized statistical analysis using tools such as the Cultural Food Significance Index (CFSI) and Relative Frequency of Citation (RFC). To determine how similar food plants are used in various Balurghat District localities and neighboring areas, the Jaccard Similarity Index (JI) was employed. A total of 1,603 citations were made by the 96 participants for 63 types of wild edibles spread across 36 families. Among the 63 species, 60 species were angiosperms, three species were pteridophytes. The RFC value was found to be in the range of 0.05-0.07. The most constantly referred species was identified as Madhuca longifolia (L.) J. F. Macbr. (RFC= 0,76; FC= 116). A total of 13 wild edible species was identified as the most traditionally valuable species in the locality including Marsilea vestita Hook. & Grev., Colocasia esculenta (L.) Schott, Termitomyces heimii Natarajan, Enydra fluctuans Lour etc. For the tribal community of eastern India, using these wild edibles scientifically and sustainably can be a smart move towards achieving multiple health benefits and food security. Furthermore, culturally acceptable species can be a good source for nutraceutical bioprospecting.

Study on medicinal food plants in the Gaoligongshan Biosphere Reserve, the richest biocultural diversity center in China

BackgroundTraditional knowledge associated with medicinal food plants (MFPs) plays a vital role in fighting hidden hunger and safeguarding the health of local people. MFPs resources are abundant in the Gaoligongshan area, a biosphere reserve with the richest biocultural diversity in China. Local people of different linguistic groups also have rich traditional botanical knowledge. However, there are still few comprehensive and systematic studies on MFPs there.MethodsEthnobotanical investigation including market survey, semi-structured interviews, free listing and key informant interviews was conducted in the Gaoligongshan area, Western Yunnan, Southwest China. A total of 13 local farmers’ markets were selected and information about medicinal food plants, including food categories, medicinal and edible parts, modes of consumption, medicinal effects, and distribution were collected. The relative occurrence frequency (RFO) and cultural food significance index (CFSI) were calculated to identify the culturally significant MFPs.ResultsA total of 184 species of MFPs, belonging to 83 families, were collected in the Gaoligongshan area, including vegetables (77), medicinal diets (26), fruits (25), spices (18), herbal tea (13), tea substitutes (11), substitutes for staple food (8), nuts (5), oils and fats (4), and dye material (1). The most frequently used families were Fabaceae, Asteraceae and Apiaceae, with 11, 10, and 9 species, respectively. The most frequently used plant parts were the stems, followed by fruits and leaves. Based on the evaluation results of the CFSI and RFO indices, 18 species of MFPs with magnificent local cultural importance have been screened out, such as Houttuynia cordata, Eryngium foetidum, Sechium edule, Centella asiatica and Pseudocydonia sinensis.ConclusionThese findings have guiding significance for conservation of traditional knowledge associated with MFPs and facilitation of scientific utilization of MFPs to meet local people’s needs for a healthy life.

Wild edible plants and their cultural significance among the Zhuang ethnic group in Fangchenggang, Guangxi, China

IntroductionFangchenggang is situated in the Guangxi Zhuang Autonomous Region, China, renowned for its rich biodiversity and ethnically diverse population. The Zhuang people, constituting the largest minority group in the area, possess a wealth of traditional knowledge concerning wild edible plants (WEPs) owing to the region's favorable environment and dietary customs. With the rapid development of urbanization, tourism, and trade, the Zhuang people's food culture, including the consumption of wild edible plants, has become an attractive aspect of urban development. However, there is almost no comprehensive report available on WEPs consumed by the Zhuang people. The objectives of this study were to: (1) conduct a comprehensive ethnobotanical investigation of the WEPs among the Zhuang people in the region; (2) evaluate the cultural food significance index (CFSI) for the local communities; (3) summarize the cultural characteristics of the wild edible plants consumed, providing scientific support for the development of Fangchenggang as a sustainable and attractive tourism destination.MethodsEthnobotanical investigation including market surveys, semi-structured interviews, key informant interviews and participatory observations was conducted in Fangchenggang from January 2021 to March 2023. A total of 137 informants were selected using the snowball method. Information about WEPs, including vernacular names, food categories, parts used, mode of consumption, collecting season, and recipes, was collected and recorded. The CFSI (cultural food significance index) was calculated to identify the most culturally significant WEPs.ResultsA total of 163 species of wild edible plants consumed by the Zhuang people were identified, belonging to 67 families. The main categories of WEPs include wild vegetables (69) and tea substitutes (42). The most commonly consumed parts are fruits (37), followed by whole plants (33) and leaves (21), with herbaceous plants (74) being the most numerous. The availability of wild edible plants remains high throughout the year, with the peak seasons occurring in August and October, and significant abundance also noted in July and November. In the highly significant category (CFSI > 500), a total of 15 plant species were identified, which play a crucial role in the local diet. Additionally, 17 alien species have become part of the local consumption of wild plants, with 7 species listed as invasive alien species.Discussion and ConclusionsThis study documented 163 wild edible plant species and their associated traditional knowledge of the Zhuang people. The research identified culturally significant WEPs and analyzed their multiple uses. The historical development of wild plant consumption in Fangchenggang showed the strong influence of natural and social environments on the Zhuang ethnic group's dietary traditions. The WEPs are characterized by “sour food”, “fresh ingredients” and “cold dishes”, aligning with their health-oriented philosophy of “homology of medicine and food”. Future prospects encompass the cultivation of economically sustainable wild edible plants (WEPs), the preservation of their traits through cross-breeding, ensuring safe consumption through research and safety evaluations, and advocating for the preservation of WEPs' culinary culture to support tourism and sustainable urban development.

Ethnobotanical study of Zingiber album Nurainas, an endemic ginger from Sumatra

Zingiber album Nurainas is an endemic ginger of Sumatra which was published as a new species in 2017 and have been listed as endangered by the International Union for Conservation of Nature (IUCN). The IUCN assessment informs that there is habitat degradation due to the conversion of land functions accompanied by local community utilization in Simanau, Solok Regency, West Sumatra. This study aimed to explore local utilization patterns of Z. album through an ethnobotanical approach. The methods used include field observations through direct and indirect interviews with 18 respondents, also literature studies to see the performance of species among other species in Zingiberaceae in West Sumatra. Use Value (UV), Cultural Food Significance Index (CFSI), and ethnoalluvial using EthnobotanyR package were used for analysis. The research results revealed that Z. album was traditionally utilized as a vegetable along with traditional treatment for swollen uterus after childbirth, abdominal pain, internal heat, and abdominal swollen known as “panyakik rajo” and “panah gadang” that has a low benefit value (UV; 0.28) and medium cultural importance (CFSI; 45.6) and classified as low utilization among other species. Ethnoalluvial plot shows that the potential use of Zingiber album amid other Zingiberaceae species in West Sumatra suggests that this plant possesses a little importance.

The importance of wild edible plant and macrofungi diversity to attain food security for the tribes of eastern India—a quantitative study

BackgroundInventorization and promotion of traditionally used local flora can be a better option to gain a wide range of alternative edible resources and multiple nutritional benefits. A perusal of literature highlighted the poor nutritional status of the tribal community living in eastern India and pointed out the potential lack of information regarding locally available wild edible resources.ObjectivePresent study aimed to document detailed information on wild edibles of eastern India, evaluate their cultural significance, and understand their role in achieving food security for the local tribes.Materials and methodologyTraditional knowledge of wild edibles was collected using a semi-structured questionnaire. Standard protocols were followed for collecting data. The collected data were analyzed using specific statistical tools like Relative frequency of citation (RFC), and Cultural food significance index (CFSI) to identify the most cited and culturally significant species. Jaccard similarity index (JI) was used to check the similarity of food plant use in different localities and adjoining areas of the laterite region in eastern India.ResultsA total of 2,603 citations were made by the 153 participants for 83 types of wild edibles spread across 48 families. Among the 83 species, 65 species were angiosperms, three species were pteridophytes and the rest 15 were from fungal groups. The RFC value ranged from 0.04 to 0.76, and Madhuca longifolia (L.) J.F.Macbr. was identified as the most frequently cited species (FC = 116; RFC = 0.76). The Cultural food significance index (CFSI) value varied from 0.2 to 844, and thirteen wild edibles like Colocasia esculenta (L.) Schott, Enydra fluctuans Lour., Marsilea vestita Hook. & Grev., Termitomyces heimii Natarajan, etc. were identified as culturally most important in the locality.ConclusionPresent study concludes that the local flora and macrofungi diversity is a treasure trove for fulfilling human hunger and gaining enough nutritional benefit. Scientific and sustainable utilization of these wild edibles can be a wise step to attain multiple health benefits and food security for the tribal community of eastern India. Moreover, culturally accepted species can be opted as a good source for bioprospecting nutraceuticals.

Cultural significance of Western Himalayan wild food plants

Western Himalayas of Kashmir are endowed with an abundant diversity of wild food resources to sustain the basic life of native communities. But the traditional knowledge and cultural significance of wild food plants traditionally utilized by them is not documented yet. Therefore, this investigation was accomplished to delve and document wild food plants used and its cultural importance among the Himalayan communities of India. Field surveys comprise well-structured interview schedules, interview of key respondents; free listing and participatory observation. Two indices viz., cultural food significance index (CFSI) and Jaccard index (JI) were evaluated to recognize the culturally important wild foods. Statistically, one-way ANOVA (analysis of variance) was used to appraise whether the socio-economic variables significantly affected the number of plants cited by respondents. Traditionally, a sum of 55 species of wild plants corresponding to 45 genera and 31 families are consumed by the Himalayans. The measured CFSI values varied between 0.82 and 1395.00. The wild plants extracted by the Himalayan people for food are diverse and prolific in nature. This study provides a base root to be reproduced in other regions of India and to be widespread by means of nutritional and pharmacological studies to facilitate maintenance of traditional knowledge.

Ethnobotanical study on herbal tea drinks in Guangxi, China

BackgroundHerbal tea drinks, different from classical Camellia beverages, are a wide variety of herbal drinks consumed for therapeutic purposes or health promotion. Herbal tea is widely consumed in Guangxi. However, the documentation on the plants for herbal tea and their related health benefits is still limited.MethodsAn ethnobotanical survey was conducted in 52 villages and 21 traditional markets in Guangxi from 2016 to 2021. Semi-structured interviews, key informant interviews, and structured questionnaires were applied to obtain ethnobotanical information of herbal tea, in which 463 informants had participated. Relative frequency of citation (RFC) and cultural food significance index (CFSI) were used to evaluate the most culturally significant herbal tea plants, and informant consensus factor (ICF) was applied to assess the agreement among informants.ResultsThis study recorded 155 herbal tea species belonging to 49 families. The most commonly used parts included leaf (27.61%), whole plant (22.09%), branch and leaf (19.02%), and flower (13.50%). The most frequent preparation method of herbal tea was decoction. Herbal tea was very popular in Guangxi, attributing to its therapeutic value, special odor, and good taste. There are 41 health benefits classified into eight categories. Among them, clearing heat was the most medicinal effects. Local people had high consistency in tonic, removing cold and cough, improving blood circulation, and clearing heat away. Based on CFSI values of each species, the most culturally significant herbal tea species were Siraitia grosvenorii (Swingle) C. Jeffrey ex A. M. Lu & Zhi Y. Zhang, Plantago asiatica L., Gynostemma pentaphyllum (Thunb.) Makino, Zingiber officinale Roscoe, Pholidota chinensis Lindl., and Morus alba L.ConclusionHerbal tea is a valuable heritage that carries the local people’s traditional knowledge, like health care and religious belief. The recorded herbal tea species in this study possess tremendous potential for local economic development in the future. Further research on efficacy evaluation and product development of herbal tea species is necessary.

Ethnobotanical Study of Minangkabau and Aneuk Jamee Tradisional Food: Unique Tradisional Cuisine from Sawahlunto, West Sumatra

Plant material conservation for traditional cuisine in a particular ethnicity is very important to preserve their culture for sustainable utilization. Sawahlunto City consists of a multi-ethnic community with various cultures, customs, and traditions. This fact results in a unique variety of food types and diverse materials. Preliminary ethnobotanical research was conducted on two research sites (Talago Gunung and Rantih Village) in Sawahlunto district. This study aimed to investigate the variety of Minangkabau traditional foods in the Sawahlunto district of Indonesia. The data were obtained from sixteen respondents in the research sites through semi-structured interviews. The collected data were analyzed qualitatively and quantitatively. Quantitative analyses included the Use Value (UV) and Cultural Food Significance Index (CFSI) of each plant. The plant materials were identified and deposited at the Herbarium of Universitas Andalas. This study has revealed three main types of traditional foods: ‘ayam bungo jua’, ‘udang kasambi,’ and ‘gulai ayam talanjao.’ These three types of traditional cuisine have different plant diversities and use 18 plants species from 13 families. Shallots (Allium ascalonicum) is a pivotal plant to make the three traditional foods because it provides the highest UV value of 2.06. Another important case shows that culturally important plants with the three highest CFSI values are detected in red chili (Capsicum annuum), shallot (Allium ascalonicum), and garlic (Allium sativum). The detailed plant diversity and their conservation in this research are discussed in this article.

Meizi-Consuming Culture That Fostered the Sustainable Use of Plum Resources in Dali of China: An Ethnobotanical Study.

Simple SummaryThe Bai people living in Eryuan of Dali, Yunnan, China have a long history of consuming the fruits of Prunus mume. As a result, the locals have developed a meaningful Meizi-consuming culture, which is of great significance to the conservation of local plum resources and local economic development. This study attempts to explain the relationship among the Bai’s traditional Meizi-consuming culture, conservation of local plum resources, and development of the plum industry in Eryuan. The ethnobotanical investigation showed that the local plum industry, which relies on the traditional Bai Meizi-consuming culture, improved the livelihood of Bai people and promoted local economic development. Almost every family of the Bai cultivates plum trees in their yards and spontaneously protects the local environment, so as to maintain a good ecological environment for wild plum genetic resources. With the sustainable use of plum resources, Eryuan’s plum development has created a win–win model combining traditional culture with biodiversity conservation.Prunus mume has been cultivated for more than three millennia with important edible, ornamental, and medicinal value. Due to its sour taste, the Prunus mume fruit (called Meizi in Chinese and Ume in Japanese) is not very popular compared to other fruits. It is, however, a very favorite food for the Bai people living in Eryuan County, Dali of Yunnan, China. The local people are masters of making various local products with plum in different ways. In this research, we conducted field investigations in Eryuan County using ethnobotanical methods from August 2019 to July 2021, focusing on the Prunus mume (for its edible fruits). A total of 76 key informants participated in our semi-structured interviews. The survey recorded 37 species (and varieties) belonging to 11 families related to the Bai people’s Meizi-consuming culture. Among them, there are 14 taxa of plum resources, including one original species and 13 varieties. These 37 species are either used as substitutes for plum due to their similar taste or as seasonings to improve the sour taste of plum. The higher Cultural Food Significance Index value implies that Prunus mume, Chaenomeles speciosa, Phyllanthus emblica, Prunus salicina, and Chaenomeles cathayensis have high acceptance and use value in the Bai communities. Among the various local products traditionally made by the Bai people, carved plums, preserved plums, perilla-wrapped plums, and stewed plums are the most famous and popular categories in the traditional markets. Currently, the plum business based on the traditional Meizi-consuming culture of the Bai people is already one of Eryuan’s economic pillars. This study showed that plums play an important role in expressing the local cultural diversity, and they also help the local people by improving their livelihood through their edible value. In turn, for the sustainable use of plum resources, the Bai people positively manage local forests through a series of measures to protect the diversity of plum resources and related plant communities.

Traditional Knowledge and Usage of Edible Plants amongTemuan Community in Gunung Ledang Johor National Park, Malaysia

Edible plants are important for their nutrient values as part of human diet and as food resources that are essential in times of food shortage. Due to the lower utilization of edible plants, loss of traditional knowledge and food security issues have caused the urgent need to document and safeguard the edibles knowledge especially among indigenous people. The objectives of this study were to document edible plant species used by Temuans in Gunung Ledang Johor National Park and to determine the relative value of different edible plants usage, and cultural importance. The data were collected through a semi-structured interview and free listing technique that were applied to all 85 informants from Tanah Gembur village. Frequency Citation (FC), Utilization of Frequency(f), Cultural Importance Index (CI), and Cultural Food Significance Index (CFSI) were used to evaluate the relative importance of the different edible plants. A total of 43 edible plant species belonging to 22 families and 33 genera were recorded in the study. Based on the result, Manihot esculenta Crantz scored the highest FC and CFSI while Carica papayahad the highest CI value. These crucial knowledges suggest a potential approach toward conserving the vast traditional knowledge from Temuan community.

The ethnobotanical perspective of indigenous herbs and spices of Tabaru ethnic group in Halmahera island, Indonesia

Herbs and spices have been used for many years as an important source of food ingredients. Recently, herbs and spices have been used as the source of medicinal materials due to its rich-bioactive compounds content. However, the knowledge about the scientific background of these herbs and spices uses in the local community is based on limited data. This work aims to study the perspective of the Tabaru ethnic group toward the use of herbs and spices as an additional food source. This study was conducted between November and December, 2018 in Halmahera Island. The data and information about the use of herbs and spices were collected from 48 locals whose ages ranged between 40 and 89 years. The main occupation of respondents was farming of mainly nutmeg, clove, and coconut. The data were analyzed based on plant uses which included spices, food, and drug use. Data on plant species were analyzed using the Cultural Food Significance Index (CFSI) formula. The results showed that the Tabaru ethnic group used approximately 14 plant species as herbs and spices. According to the CFSI values,herbs and spices in very high significance group include Curcuma longaL. (value of CFSI, 460.8), Cinnamomum burmanni(Nees & T. Nees) Neeex Blume, Myristica fragrans Houtt., Curcuma domestica Valeton, and Zingiber officinale Roscoe (CFSI, 259.2). Moreover, in the high significance category, Capsicum annuum L. is listed with high CFSI score reaching 86.4. In the moderate significance category, we found about four species, namely Ocimum americanum L. and Ocimum americanum L. (CFSI, 48.6), Etlingera heliconiifolia(K. Schum.) AD Poulsen (CFSI, 24.3), Alpinia galanga(L.) Willd. (CFSI, 23,625). Finally, two species of Etlingera elatior(Jack) R.M.Sm. (CFSI, 17.82) and Alpinia eremochlamys K.Schum. (CFSI, 15.53) were in the low significance group. In conclusion, the value of CFSI has a positive correlation to the utilization and the conservation level of herbs and spices of Tabaru ethnic group in Halmahera Island.

Nutrient and Mineral Compositions of Wild Leafy Vegetables of the Karen and Lawa Communities in Thailand.

Wild food plants are commonly used in the traditional diets of indigenous people in many parts of the world, including northern Thailand. The potential contribution of wild food plants to the nutrition of the Karen and Lawa communities remains poorly understood. Wild food plants, with a focus on leafy vegetables, were ranked by the Cultural Food Significance Index (CFSI) based on semi-structured interviews. Twelve wild plant species were highly mentioned and widely consumed. The importance of the wild vegetables was mainly related to taste, availability, and multifunctionality of the species. Their contents of proximate and minerals (P, K, Na, Ca, Mg, Fe, Mn, Zn, and Cu) were analyzed using standard methods. The proximate contents were comparable to most domesticated vegetables. The contents of Mg (104 mg/100 g FW), Fe (11 mg/100 g FW), and Zn (19 mg/100 g FW) in the wild leafy vegetables were high enough to cover the daily recommended dietary allowances of adults (19–50 years), whereas a few species showed Mn contents higher than the tolerable upper intake level ( > 11 mg/100 g edible part). The wild leafy vegetables, therefore, are good sources of minerals and we recommend their continued usage by indigenous people. Further research on these wild leafy vegetables’ contents of antioxidants, vitamins, heavy metals, anti-nutrient factors, and food safety is recommended.

Wild edible plants collected and consumed by the locals in Daqinggou, Inner Mongolia, China

BackgroundKnowledge of wild edible plants is an important part of traditional knowledge. It is closely related to traditional human agriculture, as well as biodiversity. This study aimed to conduct a detailed investigation and evaluation of wild edible plants that are collected and consumed by the Mongolian and Han locals in Daqinggou and to provide valuable data for the development and utilization of plant resources.MethodsIn the 9 site visits to the area of Daqinggou during the period of 2017–2019, the authors used key informant interviews, semistructured interviews, and questionnaires to collect utilization information regarding precollected species of local wild edible plants. By combining the data obtained from 101 key informants, the authors used the Cultural Food Significance Index (CFSI), a quantitative index to evaluate the relative importance of the wild edible plants that were discussed in the aforementioned interviews.ResultsThe investigation results show that the Mongolian people provided 67 folk names, corresponding to 57 wild plants, and the Han Chinese provided 58 folk names, corresponding to 49 wild plants. A total of 61 edible wild plant species belonging to 29 families and 52 genera were recorded as edible resources for the locals in Daqinggou. The uses include grains, oil and fat resources, vegetables, fruits, beverages, condiments, and snacks. The most commonly reported purpose of wild edible plants is using them as vegetables, followed by using them as beverages and fruits. The most widely used edible parts are fruits, leaves, and other aerial parts. Eating raw and cooked plants are the usual methods of consuming wild edible plants according to the locals. In addition, the CFSI of 61 wild edible plant species shows that 27 species have characteristics of medical food.ConclusionsThe knowledge and experience of naming and consuming wild plants by the Mongolian people and Han Chinese in Daqinggou are an important manifestation of the direct interaction between locals and plants. The CSFI evaluation of the wild edible plants consumed by the locals in Daqinggou establishes the utilization of some wild plants as part of the traditional knowledge of medical food.

Diversity and use of medicinal plants for soup making in traditional diets of the Hakka in West Fujian, China

BackgroundWild edible and medicinal plants were an important component of traditional diets and continue to contribute to food security, nutrition, and health in many communities globally. For example, the preparation and consumption of soup made of medicinal plants for promoting health and preventing disease are a key component of the traditional diets of the Hakka socio-linguistic group of China’s West Fujian Province. As environmental and socio-economic factors drive the shift away from traditional diets, there is a need for ethnobotanical documentation of the diversity of wild edible and medicinal plants as well as associated knowledge and practices.MethodEthnobotanical surveys were conducted in Hakka communities in West Fujian Province between 2017 and 2018 to document plants used in medicinal soups as well as associated traditional ecological knowledge, practices, and conservation status. Surveys included semi-structural interviews, key informant interviews, participatory rural appraisal, and focus group discussions. Quantitative indices, including cultural food significance index (CFSI) and relative frequency of citation (RFC), were calculated to evaluate the importance of documented plants to Hakka communities. The species with the highest CFSI and RFC values were ranked by informants and further evaluated according to their individual properties and growth environment.ResultsA total of 42 medicinal plant species, belonging to 25 families and 41 genera, were documented for making soup by the Hakka. The Asteraceae botanical family was the most prevalent, and their root or the entire plant is used for soup making. Informants incorporate different ingredients in soups for their flavors as well as medicinal properties on the basis of the local ethnonutrition system. The most prevalent medicinal uses of the documented plants for making soups were used for clearing inner heat (58.1% of the species), treating inflammation (37.2%), and counteracting cold in the body (20.9%). Informants perceived that the medicinal properties of soup-making plants are influenced by the time of harvest, the local environment, and the climate.ConclusionEfforts are needed to preserve the ecological knowledge associated with traditional diets towards supporting both environmental and human well-being in rapidly developing communities experiencing the nutrition transition and biodiversity loss.

A study on food-medicine continuum among the non-institutionally trained siddha practitioners of Tiruvallur district, Tamil Nadu, India

BackgroundMedicinal properties of the food species are one of the poorly documented and important areas of ethnopharmacology. The present survey quantitatively documented the medicinal foods prescribed by the non-institutionally trained siddha practitioners of Tiruvallur district of Tamil Nadu.MethodsField work was carried out between December 2014 and April 2017 using a questionnaire. The illnesses mentioned by the informants were grouped as illness categories on the basis of emic perceptions. Sufficiency of sampling of this survey was assessed by plotting the cumulative number of UR and Shannon-Wiener’s index. The indices such as informant consensus factor (FIC), Index of Agreement on Remedies (IAR), and Cultural Food Significance Index (CFSI) were calculated.ResultsThis study documented 165 medicinal foods used by 82 non-institutionally trained siddha practitioners of Tiruvallur district, and 73.93% of these preparations were plant based. Among the animal taxa, 82.05% were represented by fish taxa. The illness category gastrointestinal ailments is the majorly cited illness category treated with plant-based formulations. The illness categories viz., gastrointestinal ailments, hemorrhoids, and neural ailments had high consensus under the group of plant-based medicinal foods. In animal-based medicinal foods, kapha ailments had gained 23.07% of UR. The illness categories such as bone fractures, male reproductive ailments, blood ailments, and anabolic had high FIC values.ConclusionsDeeper studies on different dietary cultures of India may help to derive better interpretations on food-medicine continuum. This study identified some important claims such as the use of citron, pomegranate and Solanum americanum (gastrointestinal ailments), Abutilon indicum, onions and elephant foot yam (hemorrhoids), Boerhavia diffusa (urinary ailments), Moringa oleifera (anemia), Aloe vera (gynecological ailments), Eclipta prostrata (liver ailments), ivy gourd (diabetes), citron (hypertension), Centella asiatica (psychological ailments), spade nose shark (lactogogue), reticulate whipray (wheezing and bronchitis), Katelysia opima (impotence), Indian squid (anemia), and Indian oil sardine (anabolic). More studies on these claims will help identify novel functional foods to add to the field of medical nutrition therapy, with traditional brand identity. Robust studies on the documentation of the traditional knowledge on marine resources will yield a good database for various stakeholders and policy makers.

Traditional knowledge on the use of local food crops by Togutil Ethnic in Halmahera Island, Indonesia

Tamalene MN. 2017. Traditional knowledge on the use of local food crops by Togutil Ethnic in Halmahera Island, Indonesia. Asian J Agric 1: 66-72. Food crop is an important component in the life system of Togutil ethnic group in Halmahera Island. The main characteristic of the ethnic is their nomadic life despite the existence of some sedentary groups. Generally, the ethnic consumes wild food plants growing in their natural ecosystem. This paper presents selected result of food crop studies conducted in Halmahera Island Indonesia. The botanical supply of food crops of the ethnic has high usefulness in their social and cultural activities. Data was collected through in-depth interview method to key informants chosen based on purposive sampling. Plant species was identified in the Laboratory of Herbarium Botany Bogoriense of the Biological Research Center of Indonesian Institute of Science (LIPI). 48 species of 23 families of food crops are used by Togutil tribe of Halmahera Island Indonesia. The food crops identified were wild plants of 45.83% growing in bushes habitat and primary forest and cultivated crops of 56.25% planted in the garden and yard. Other uses of the food crops were as medicinal plant of 64.28%, house building of 29.17%, and handicraft and adhesive for animal of 4.17%. In the cultural aspect, food crops were used for hunting ritual, medium of exchange (barter), welcoming guest ritual and traditional ritual. The value of Cultural Food Significance Index (CFSI) in very high significance category was 64.58%, high significance was 27.08%, and low significance and very low significance are 4.16%.

Using quantitative indices to evaluate the cultural importance of food and nutraceutical plants: Comparative data from the Island of Bali (Indonesia)

Different quantitative indices were proposed to determine the cultural importance of ethnobotanically valuable plants in order to develop a tool for the evaluation of immaterial cultural heritage. These indices were applied to an ethnobotanical survey of food and nutraceutical plants traditionally consumed in Bali, Indonesia. The uses of the plants were grouped into 6 use categories. The Cultural Food Significance Index (CFSI), use value (UV), relative frequency of citation (RFC), relative importance (RI), cultural value (CVs), and informant consensus factor (ICF) were calculated for a list of plants cited by fifty informants in different traditional villages on the island. This evaluation of the cultural importance of plants through different indices produced interesting variations. Colocasia esculenta (L.) Schott came highest in the preference ranking for RFC, UV and CVs. Arenga pinnata (Wurmb) Merr. was in first place for CFSI and RI. Artocarpus heterophyllus Lam., Lablab purpureus (L.) Sweet and Cinnamomum burmanni (Nees & T. Ness) Blume were also high in the CFSI, RI, and CVs. The ICF results revealed a well-defined food tradition. The combined use of these indices, as opposed to any single index, makes it possible to quantify the role that a given plant plays within a particular culture.