Indigenous Food Research Articles

Measuring characteristics of wild and cultivated food environments: a scoping review

BackgroundGlobal food systems are essential to sustain life; however, unhealthy diets are the leading cause of poor health and death worldwide. Natural food environments are a critical source of healthful food such as fresh fruit and vegetables, lean meat and aquatic foods, particularly in low- and middle-income countries (LMICs) and Indigenous food systems. Understanding and monitoring natural food environments is critical to protecting the supply of healthy food, and the land and water it comes from, for current and future generations.MethodsA scoping review was applied to classify and summarise empirical methods and measures used for characterising natural food environments. The ways in which food environment characteristics are conceptualised and measured for natural (wild and cultivated) food environments were explored. Data were extracted from the included studies using the following fields: study country, aim/objective(s), type of natural food environment (wild vs. cultivated), method or measure used to measure the food environment, key food environment characteristic/s (up to four) measured and key findings in relation to the food environment measurement.ResultsOne hundred forty seven studies were found to be relevant in this review. Most studies investigated food environments in LMICs, with almost two-thirds of all studies focussing on middle-income countries (n = 89, 61%). There was a strong focus on food security and home-based agriculture from studies that measured the cultivated food environment in LMICs, while the majority of studies on the cultivated food environment from high-income countries focussed on urban and community gardening. In addition to the most common survey-based methodological approaches, our review yielded a broad range of both qualitative and quantitative methods for measuring natural food environments, such as geospatial analysis; biochemical analysis of food, soil and water; citizen science; photovoice and food availability calendars.ConclusionsOur review demonstrated that the concept and characteristics of the food environment are a promising conceptualization for measuring natural food environments, particularly in relation to food availability, healthiness and food security. Mapping the currently used methods and measures to assess natural food environments is important to help identify critical leverage points for strengthening policy interventions, and monitoring and evaluation of progress.

Food systems in protracted crises: examining indigenous food sovereignty amid de-development in Kashmir.

How do protracted crises shape indigenous food systems, and what are their ramifications for food and nutritional security? Building on decolonial and interdisciplinary research approaches, this paper assesses the consequences of militarised violence for Kashmir's food system. We document the impact of settler-colonialism and conflict-induced agrarian changes on delocalisation of diets. The protracted nature of the crises has two key implications for changes in dietary patterns. First, land control over common land dispossesses the local population and hinders food production. Second, disenfranchisement from (agricultural) land has led to increased reliance on markets that are flooded by imported foods as local production declines. The paper argues that the state plays an important role in food system changes by destroying local patterns of food production and consumption. Slow violence and agrarian de-development serve as tools to de-develop the local food system. Indigenous food cultures form part of everyday resistance and resilience that are operationalised as mitigation and adaptation strategies to address food insecurity.

Document Indigenous Food Ingredients in China through Youth Participation

Abstract Problem Indigenous food systems can affect multiple aspects of Indigenous people’s health and contribute to more efficient, sustainable, resilient, and equitable food systems. However, although tens of Indigenous groups live in China, very few projects have targeted their traditional or Indigenous food systems and ingredients. Description of the problem The main purposes include documenting traditional and Indigenous foods and medicine, building multiple social media for public impact, encouraging Indigenous youth participation, and advocating a more sustainable food system in China Results With the collaboration of Good Food Fund China, the project recruited 257 volunteers from 27 ethnic groups. The project collected 418 traditional food ingredients, produced 18 TikTok short videos to introduce Indigenous ingredients with the maximum number of views in a single post of more than 100,000, organized 16 Indigenous food culture knowledge webinars, translated 14 international case studies in Indigenous food systems with the permission of authors, and published 16 articles about Indigenous food ingredients and culture in the writing camp. The online lives also received more than a million total views. The results were presented at COP26 and COP28. More results will continue to be presented to the public through articles, books, academic papers, documentaries, short videos, online webinars, and other forms. Lessons The project demonstrates the potential to use online platforms to advocate and document sustainable food systems and biodiversity through youth participation. More similar projects can be designed in different parts of the world to support sustainable food systems transformation and ignite down-to-earth changes. However, funding and publication channels are still difficulties in the project. Key messages • The first national level youth participation project to document Indigenous food biodiversity in China. • Take advantage of social media and the internet for public impact.

A INFLUÊNCIA DA CULTURA INDÍGENA NA ALIMENTAÇÃO DA REGIÃO AMAZÔNICA

The influence of indigenous culture on the food of the amazon region reveals the importance of food traditions in the configuration of local cultural identity. The main objective of the study is to analyze how local culture determines food choices, considering historical, social and geographical factors. The methodology adopted involves a qualitative approach, using ethnographic methods to explore traditional food practices. The study highlights the biodiverse richness of the amazon and the influence of indigenous peoples on the regional food, emphasizing sustainable adaptation to local flora and fauna. The research identifies main foods such as freshwater fish and tropical fruits, analyzing how cultural festivities and traditions impact food preferences. In addition, the study investigates how globalization and climate change affect dietary practices and access to essential natural resources. Expected results include a greater appreciation of indigenous food practices and the identification of how traditional knowledge contributes to local culinary diversity. The study also aims to provide insights for public policies that support the preservation of food traditions and food security of indigenous populations. In the end, the research hopes to raise awareness about the importance of indigenous food culture and encourage the adoption of more sustainable and.

Pre-sowing treatments for a better germination of Myrianthus holstii seeds

ABSTRACT The cultivation of the indigenous fruit and food security tree, Myrianthus holstii, is seriously constrained by its seed dormancy, change in land use and overexploitation, decreasing its wild population and limiting its on-farm planting in Rwanda. Therefore, we determined the effects of different pre-sowing treatments on the germination and seedling growth of M. holstii to promote its domestication in Rwanda, using mechanical nicking of seeds, boiling seeds in water for 5 min and sulphuric acid (98%) scarification for 15 and 30 min. The shortest acid-scarification produced the highest germination (93%) within 6 weeks after sowing and seedlings with longer heights and more leaves within 3 months, comparable to mechanical nicking, indicating that the two techniques are effective in improving the germination and seedling growth of M. holstii. However, mechanical scarification was recommended to small-scale farmers, since it is eco-friendly, economical and user-friendly to contribute to M. holstii domestication in Rwanda.

Indigenous Food System During Monsoon in the Context of India

India, the monsoon season is a culinary spectacle where ancient food traditions, intricately woven through generations, come to life. This period highlights the diverse indigenous food systems, which hold both cultural and ethnic significance, alongside their nutritional value. The monsoon's arrival transforms the culinary landscape, ushering in a vibrant array of flavors and dishes. Indian cuisine shares a symbiotic relationship with the monsoon. The use of indigenous spices not only enhances the taste but also offers antibacterial and antiviral properties, bolstering immunity against seasonal ailments. This season's dynamic platter invites a deeper appreciation for indigenous delicacies like the Maharashtrian 'Vagheteyachi bhaji' and the Indigenous agrarian communities of Chattisgarh celebrating 'Hareli' with medicinal brews of herbs and roots. Even festivals like Janmashtami see unique monsoon-centric dishes like 'Alvati' grace the table. The title of our research project acts as a portal into the intriguing world of culinary choices and practices across diverse Indian communities. Through this endeavor, we aim to unravel the impact of the monsoon on food and health, with a special emphasis on promoting and preserving ancient food practices. The Millet Revolution in India adds another dimension to our exploration. Millets, being resilient crops that thrive in diverse climatic conditions, have gained recognition for their nutritional benefits and suitability for monsoon cultivation. Our research delves into the scientific and religious rationales behind consuming various indigenous foods during different seasons, including those that are avoided to prevent seasonal illnesses. We evaluate governmental initiatives aimed at supporting small-scale farming institutes responsible for producing monsoon seasonal foods. Our research methodology combines primary data collection through questionnaires and community conversations, supplemented by secondary data from official statistics provided by the Government of India on the production of various indigenous food species.

Change in the Agikuyu Women’s Local Trade on Indigenous Food Crops in Nyeri County from 1902 to 1980

The purpose of this paper was to analyze the change in the Agikuyu women’s local trade on indigenous food crops in Nyeri County from 1902 to 1980 This study was conducted in three sub-counties: Kieni East, Mathira East, and Nyeri Central. Data was collected from both primary and secondary sources .The research employed a historical research design based on qualitative procedures. The design enabled the researcher to explain, describe and give a historical analysis of the findings. This being a historical study, non-probability sampling procedures were used such as purposive and snowball sampling techniques to gather relevant information. A sample size threshold of 54 respondents was interviewed the main research instruments were the interview guide and focus group discussion. Data for this study was analyzed qualitatively using documentary content analysis, description and narration of the historical events. Data was also corroborated and both context and content analysis were done to ensure reliability and validity of the information. Interpretation was done within the framework of Marxist feminist theory and articulation theory. The study established that the women’s local food crops trade system has not been static the colonial capitalist economic practices brought about profound changes in the economic and social fabric in Nyeri County and significantly undermined the women’s local trade. This resulted to both positive and negative influence to the dimensions of food security in the study area. It was established that the indigenous food crops that women exchanged in the local markets were well adapted to local conditions, sustainably available and provided essential nutrients necessary for the health and well-being of the community. The findings of this study illustrate the pivotal role of Agikuyu women in local trade systems and its substantial contribution to food security in Nyeri County. The study concludes that the ministry of trade should come up with deliberate measures that will integrate women’s local trade into the country’s economic policies and practices and also consider the valuable contribution of women local trade in mitigating food shortage and ensuring eradication of extreme poverty and hunger

The Role of Pre-Colonial Agikuyu Women’s Local Trade on Indigenous Food Crops and Food Security in Nyeri County Before 1902

The purpose of this paper was to establish the role of pre-colonial Agikuyu women’s local trade on indigenous food Crops in enhancing food security in Nyeri County before 1902. The research was guided by two theories Marxist feminist theory and articulation theory. This study was conducted in three sub-counties: Kieni East, Mathira East, and Nyeri Central. Data was collected from both primary and secondary sources such as key informants, archival data and document analysis. A sample size threshold of 54 respondents was interviewed. The main research instruments were the interview guide and focus group discussion. Data for this study was analyzed qualitatively using documentary content analysis, description and narration of the historical events. Data was also corroborated and both context and content analysis were done to ensure reliability and validity of the information. The study established that in pre-colonial period women formed the backbone of Nyeri County's food security through their local exchange system leveraging their deep understanding on well-established trade networks of indigenous food crops that helped to mitigate food shortage. The established that the indigenous food crops that women exchanged in the local markets were well adapted to local conditions, sustainably available and provided essential nutrients necessary for the health and well-being of the community. The findings of this study illustrate the pivotal role of Agikuyu women in local trade systems and its substantial contribution to food security in Nyeri County. The study concludes that the ministry of trade should come up with deliberate measures that will integrate women’s local trade into the country’s economic policies and practices and also consider the valuable contribution of women local trade in mitigating food shortage and ensuring eradication of extreme poverty and hunger

Unveiling the microbiome and metabolites of traditional dairy and alcoholic products from North-western Himalayan region

The people of the Indian North-western Himalayas consume various traditional fermented foods, which may contribute to their healthy lifestyle. However, the probiotic diversity of the region is largely unknown. In the current study, indigenous Himalayan traditional foods (dairy products and alcoholic beverages) were investigated for probiotic diversity via culture-based and culture-independent methods and metabolites study. The culture-based taxonomic classification revealed the prevalence of probiotic genera Levilactobacillus, Latilactobacillus, Limosilactobacillus, Lactiplantibacillus, Lacticaseibacillus, and Companilacobacillus, which differed from the genera identified through amplicon sequencing. Alpha diversity analysis revealed higher probiotic diversity in fermented dairy products (FDPs) than in the alcoholic beverages samples. Redundancy analysis revealed that food’s properties, like fat, ash, & moisture content, temperature, and electrical conductivity, influence the probiotic diversity in the samples. Additionally, Gas chromatography-mass spectrometry (GC-MS) analysis identified high levels of methyl hexadecanoate and methyl linoleate in the food products. Metabolic functional predictions showed the dominance of anabolic pathways in dairy samples and catabolic pathways in alcoholic beverage samples. Overall, FDPs with superior nutritional properties and probiotic diversity could be considered a better choice as functional food.

Lessons learned from implementing culturally sensitive adaptations to a nutrition education program in four Anishinaabe communities

BackgroundThe Anishinaabe ways of eating healthy and staying physically active are not well represented in federally funded health education programs like Supplemental Nutrition Assistance Program Education (SNAP-Ed). The curricula approved for use by SNAP-Ed implementing agencies was not developed with Anishinaabe foods, cultures and traditions in mind. ObjectiveThis paper shares the process and lessons learned from a collaborative effort to adapt recipes from a SNAP-Ed-approved nutrition and cooking education program, Cooking Matters® at Home (CMAH) to reflect cultural preferences and traditions of participants from four Anishinaabe tribal communities in Michigan. MethodsUniversity Extension instructors, tribal health staff and an inter-tribal organization co-designed and implemented the adaptation. Extension instructors facilitated four separate series of cooking and nutrition classes using CMAH curriculum with four Tribes. A descriptive, cross-sectional evaluation design focused on participant engagement and recipe adaptation. Evaluation included formative interviews with tribal health staff, post-intervention community participant focus groups to assess program satisfaction and cultural acceptability of adaptations, and process interviews with Extension instructors and tribal health staff. ResultsBetween October 3 and December 7, 2022, classes reached 30 adults across four sites. Average class size was 7-8 participants. 86% of participants attended every class session offered in their community. Eight recipes were adapted to include traditional foods (e.g., wild rice, maple syrup); eleven were prepared as written. A challenge was access and availability of some traditional recipe ingredients. Participants expressed a range of food knowledge and behaviors that reflect diverse histories and cultures within each community. Tribal staff and participants suggested that Extension instructors build rapport with community members, approach activities and participants with curiosity rather than sharing "expert" advice, implement more continuous programming, and improve cultural sensitivity. ConclusionsSNAP-Ed programs should support access to local indigenous foods and make space for both community and individual traditions.

Assessing the impact of the indigenous farmers' food literacy on millet production: evidence from Eastern India

Assessing the impact of the indigenous farmers' food literacy on millet production: evidence from Eastern India

Experiences of ecosystem changes on food services of mopane woodland communities in Vhembe, South Africa

Mopane woodlands have been shifting. While it is important to understand the spatial patterns that characterise this phenomenon, it is even more important to understand the impacts of shifting Mopane woodlands on rural communities that rely on them. This study sought to establish the impacts of shifting mopane woodlands on the production of indigenous plant food in Ward 12 of Musina local municipality in the Vhembe District municipality in the Limpopo province of South Africa. To accomplish this, the study utilised a hybrid inductive approach involving thematic-based questionnaire interviews and an exploratory view to gain insight into the narratives of focus group participants. Results revealed that seven (7) out of eleven (11) indigenous plant foods are becoming extinct, thereby limiting food sources of indigenous and local people who used to rely on them. The spatial pattern of the plant foods that are still available has now changed as they no longer grow within the reach of local communities. The community members are struggling to adapt to these changes. From these observations, we recommend that local and regional levels’ policies related to natural resource management should consider the unique challenges faced by communities experiencing disruptive ecosystem changes and provide the necessary support for sustainable adaptation.

Food sovereignty in Kalaallit Nunaat

Kalaallit Nunaat (Greenland), a self-governing country within the Danish Realm with a majority Indigenous population, has one of the most far-reaching self-determination arrangements of all Indigenous peoples worldwide. A close look at the food system in Kalaallit Nunaat, however, reveals a situation in which Indigenous foods are marginalized and imported foods are promoted even when incompatible with the local context. Here, I ask why Danish foods are so prevalent in Kalaallit Nunaat and argue that an unacknowledged factor in dietary transitions, well-known to be the cause of major public health issues, is a biased view of foodways that favors imported foods and questions Indigenous foods. The conclusion is that there is a lack of Indigenous food sovereignty in Kalaallit Nunaat such that Indigenous views of food and health are not prioritized in the public food system. The significance of this conclusion is that without Indigenous food sovereignty, Indigenous health, wellbeing and thriving cannot be achieved.

From mangroves to womangroves to feminist foodscapes: (en)gendering research on indigenous food livelihoods in the Solomon Islands

AbstractPacific Island communities are facing rapid changes to their food systems in the context of globalization, environmental degradation and climate change. While in urban areas residents face a rapid nutrition transition, in rural environments, concerns are being raised about how to best maintain traditional food systems that are nutritious and sustainable. Mangrove forests are part of biodiverse food environments that support rural communities in the Pacific, but they are often overlooked in food system research because they occur between sea and land, and because gleaning mollusks and invertebrates from mangroves are considered mere subsistence practices carried out by women. In this paper, we draw from a feminist foodscape approach in feminist political ecology to discuss qualitative fieldwork from mangrove-adjacent communities in the Solomon Islands. We highlight the socio-ecological importance of mangrove foodscapes, along with the gendered and generational aspects of how environmental and food system change are experienced differently by community members in Marovo Lagoon. While conservationists are increasingly interested in the potential of mangroves for carbon sequestration, this research addresses the critical need to engage with mangroves’ social, cultural and gendered aspects– towards intertwined goals of gender equity, biodiversity and indigenous food sovereignty in the Pacific.

FLAVONOID AND ANTIOXIDANT ACTIVITY ANALYSIS OF ANTHOCYANIN BLACK RICE BRAN EXTRACT (ABRIBE) CV CEMPO IRENG ORIGIN FROM INDONESIA

Black rice is an indigenous food in Indonesia that is rich in anthocyanins, a group of plant pigments that are also found in berries. Despite the similarity in anthocyanin content, the high cost and limited availability of berries have restricted their use for extraction. Therefore, this study aimed to determine the total anthocyanin, flavonoid content, and antioxidant activity of black rice bran. To achieve this, the extraction was conducted with maceration using ethanol-citric acid and freeze-drying techniques. The process involved several stages, such as making black rice bran powder, maceration, homogenization, filtration, evaporation, and freeze-drying. The UV-Vis spectrophotometer was used to determine the total anthocyanin and flavonoid content, as well as antioxidant activity. The result showed a total anthocyanin content and the total flavonoid content of 2.48 ± 0.17 mg/gram and 3.76 ± 0.000 mg QE/g freeze-dried extract, respectively. Furthermore, the antioxidant activity of black rice bran CV Cempo Ireng extract and ascorbic acid as a standard was measured in terms of half maximal inhibitory concentration (IC50) in the form of percentage inhibition (%I), with values of 112.42 ± 2.368 and 7.18 ± 0.042 μg/mL, respectively.

Nutrient-Dense African Indigenous Vegetables and Grains in the FAO Food Composition Table for Western Africa (WAFCT) Identified Using Nutrient-Rich Food (NRF) Scores.

Nutrient profiling (NP) models that assess nutrient density of foods can help remedy micronutrient deficiencies. We used NP methods to identify the most nutrient-rich foods in the 2019 FAO/INFOODS Western Africa Food Composition Table (WAFCT). The WAFCT had complete data for 909 foods. Three versions of the well-established Nutrient-Rich Food (NRF) model were used: (1) the original NRF9.3 based on 9 micronutrients (protein, fiber, calcium, iron, potassium, magnesium, vitamin A, vitamin C, and vitamin D); (2) a new NRF6.3 based on 6 priority micronutrients (iron, zinc, calcium, folate, vitamin A, vitamin B12); and (3) NRF 15.3, based on 15 nutrients to encourage (NRF6.3 nutrients + vitamin D, vitamin E, vitamin C, vitamin B1, vitamin B2, vitamin B3, vitamin B6, copper, and magnesium). Data analyses used one-way ANOVAs and independent t-tests, with significance at α = 0.05. Animal-source foods were rated higher by NRF6.3 priority micronutrient and NRF15.3 NP models than by the NRF9.3 model. African indigenous vegetables had higher protein content and higher nutrient density compared to non-indigenous vegetables, and African indigenous grains had higher nutrient density compared to non-indigenous grains. Though animal-source foods received some of the highest scores, NP models adapted to the West African context showed that African indigenous vegetables and grains were also nutrient rich. Indigenous foods could be important sources of priority micronutrients for the region.

Bile Salt Hydrolase Activity of Cholesterol-Lowering Probiotic Lactic Acid Bacteria Isolated from Indigenous Fermented Foods

Bile Salt Hydrolase Activity of Cholesterol-Lowering Probiotic Lactic Acid Bacteria Isolated from Indigenous Fermented Foods

The Nutraceutical Value of Foods and Its Health Benefits: A Review

The increasing interest in nutraceuticals has spotlighted the potential of local foods as sources of health-promoting bioactive compounds. This narrative review explores the nutraceutical value of local foods, emphasizing the processing methods that enhance their health benefits. By examining a variety of indigenous food sources, we delve into the specific bioactive components they contain, such as polyphenols, flavonoids, vitamins, and minerals. Advanced processing techniques, including fermentation, encapsulation, and enzymatic treatments, are discussed for their roles in maximizing the bioavailability and efficacy of these compounds. Furthermore, the health impacts of these nutraceuticals are analyzed, focusing on their potential to prevent and manage chronic diseases such as diabetes, cardiovascular diseases, and cancer. This review underscores the importance of leveraging local biodiversity to develop sustainable and effective nutraceutical products, offering insights into future research directions and applications in the nutraceutical industry. By integrating traditional knowledge with modern processing technologies, the potential of local foods as nutraceuticals can be fully realized, contributing to both public health and local economies.

Exploring the Traditional Foodways for Nutritional Well-Being Amongst Vulnerable Communities: Insights from Ho Indigenous Community of Jharkhand, India

Nutritional well-being of Indigenous Peoples is shaped by foodways through their relationship with culturally vital indigenous foods. An exploratory mixed-methods study was conducted among Ho community of Jharkhand to get an insight into their traditional foodways. Study sites included ten randomly selected villages from three geographically distant blocks of West Singhbhum, including Sonua, Khuntpani and Chakradharpur. Qualitative enquiries included focus group discussions and village transect walk interviews which captured diverse information including food access from natural sources, market access, livelihood sources, social and cultural norms around foods, environmental factors, hygiene and sanitation conditions, and community health. Seasonal market surveys (monsoon and winter) in ten local markets provided information on food diversity and local prices. The findings revealed that foodways of Ho community are based on foraging, hunting, and traditional farming through use of available ecosystem resources. However, their traditional foodways are under threats due to livelihood and nutrition transitions. They have unique food traditions and cultures, yet their meals lack variety in terms of the foods consumed. Their smallholder farming systems are not profitable, pushing them towards rural-to-urban migration. Thus, it is crucial to promote traditional foodways of Hos to support bio-cultural knowledge, food justice and nutrition in this community. Keywords: foodways, Indigenous Populations, food beliefs, lifeways, smallholder farmers

Plant-based traditional foods of Mogoditshane, Mmopane and Metsimotlhabe villages, Botswana: nutritional and bioactive compounds potential, processing, values, and challenges

Documentation of resources used in the indigenous diets are important for preservation of cultural heritage, biodiversity conservation, sustainability, and food systems resilience. In view of this, edible plants list, processing, values, and challenges associated to indigenous foods/dishes, and beverages of Mogoditshane, Mmopane and Metsimotlhabe villages, Botswana were investigated through face-to-face interview and focus group discussion (FGD). Fifty-four (54) wild edible plants, most available after rains were documented. Fruits, roots, tubers, nuts, and leaves of wild edible plants are used in different forms some as diet recipes, snacks, herbal tea, substrates, and as an inoculum source for fermented products. For some, medicinal value was reported. Among the domesticated crops, beans, maize, sorghum, watermelon, cooking melons, sweet reed, ditloo, letlhodi, makgomane, groundnuts, morogo and millets were mentioned. Among indigenous beverages, bojalwa ja setswana (traditional sorghum beer) and khadi were widely mentioned. To some products, food safety and taboos challenge indicated. Because of high temperature and low rainfall, availability of some edible plants was indicated scarce. To some products mould spoilage from inadequately dried products, presence of insects/pests and soil impurities were challenging. Some beans and cereal grains were taking long time to cook leading to consumption of energy. In Mogoditshane village, because of conurbation to Gaborone city, limited land for farming, crop production was low resulting into life-style changes toward western culture diets. Reluctance to collect wild foods from bush was challenging for young generation. Most indigenous diets consumed are low in sugar and fat, but are wholesome like (whole grains, with dietary fibers, vitamins, and minerals) with high potential for diet diversifications. Even though, most indigenous foods/beverages are still consumed, there are worries that young generation has limited knowledge and skills to process. The communities have indicated that unlike old days relying on indigenous foods, these days they buy imported processed foods and beverages from supermarkets.