Indigenous Food Research Articles

Process and Product Transformation of Indonesian Indigenous Local Food through Advanced Commercial Sterility using Household Pressure Cooker to Support Ultra-Micro Entrepreneur Sustainability

Implementation of business and process transformation can be accomplished by transforming traditional catering enterprises into providers of shelf-stable packaged food, capable of enduring extended periods without the need for refrigeration or freezing. It is necessary to achieve a F0 value during sterilization process for a minimum of 3.0 minutes. Ultra-micro businesses, particularly those in the food service industry like simple catering with household menus, have significant financial burdens when it comes to investing in equipment and ensuring the sterilizing procedure is adequate. To address, a viable approach is to utilize a modified household pressure cooker for sterilization purposes. The objective of this study is to examine the thermal distribution of pressure cookers and evaluate the effectiveness of sterilization procedure for various food product in food service sector. Product testing involves evaluating the effectiveness of sterilization procedure using both the General and Ball Formula methods. The research findings indicated that milkfish, squid, grilled chicken, and rendang have undergone commercial sterilization with F0 values of 7.44, 17.32, 7.01, and 8.01 minutes, respectively, at B values of 74, 83, 88, and 82 minutes. The process of sterilization is conducted at a temperature of 246.2°F using a pressure cooker. The Ball Formula variable can be utilized for rendang products and provides nine scheduled process conditions. With the exception of chicken satay, the entire product has the capacity to remain stable for more than 1 year. Commercial sterilizing products can enhance the shelf life of products, improve food security, and promote the sustainability of businesses.

Indigenous food systems in transition: flourishing amidst changing forest-farm-food nexus among the Solegas of South India

Indigenous food systems in transition: flourishing amidst changing forest-farm-food nexus among the Solegas of South India

Andean Lakes: endangered by natural and anthropogenic threats

The Andes mountains extend North-South in a latitudinal gradient of 8,500 km. Due to the great climatic variety and the peculiar north-south orographic distribution, lakes are very diverse, including different lake origins and very contrasting morphometries. Here, we reviewed more than 700 ecological studies on Andean lakes to identify the main threats to these freshwater systems. The most important threats are UV radiation, changes in water balance, eutrophication, all three interacting with climate change, alien species introduction, and mining. Ultraviolet radiation is an important factor in Andean lakes not only because of the altitude but also because many lakes are included in the Antarctic ozone hole. The introduction of alien species, particularly exotic salmonids, also had detrimental effects, affecting native fish populations and behaviour, and endemic species by disrupting the indigenous food web. Eutrophication and browning caused by human activities, including land use interacting with climate change, are increasing in Andean lakes causing a decrease in water quality. Finally, mining can cause water contamination (both groundwater and surface water) by chemicals emitted from mining processes thus, producing a loss of biodiversity. Although an important number of Andean lakes have been declared as RAMSAR sites because of their uniqueness and their extreme conditions, they are subject to significant human impacts. Here, for the first time, we identify these impacts all along the Andes, however, further studies at different scales are mandatory if we pretend to understand, conserve, and manage Andean lakes.

Food Taboos and Cultural Resilience: A Study on the Role of Rice Prohibition in Maintaining Food Security and Ecological Sustainability

: This research explores the role of food taboos in Kampung Adat Cireundeu, focusing on the community’s prohibition against rice consumption and its significance in maintaining cultural identity and food security. Using a qualitative descriptive approach, data were collected through in-depth interviews with key informants and direct observations of the community’s food practices. Historical and secondary data were also reviewed. The study found that the food taboos in Cireundeu are deeply connected to the community's historical resistance to colonisation and their religious beliefs in Sunda Wiwitan. These taboos serve as a cultural safeguard and a strategy for ensuring food resilience by relying on cassava as a staple crop. The findings suggest that indigenous knowledge systems and food taboos can play a critical role in promoting sustainable food security and cultural preservation. This has implications for policy development in areas of food sovereignty and ecological sustainability. This research offers a novel perspective on the intersection of historical, cultural, and ecological factors in shaping food practices, contributing to the broader understanding of how food taboos function within indigenous communities to maintain resilience against modern challenges.

The nexus between ecology of foraging and food security: cross-cultural perceptions of wild food plants in Kashmir Himalaya

BackgroundWild food plants (WFPs) play an important role in the traditional dietary habits of various indigenous communities worldwide, particularly in mountainous regions. To understand the dynamics of food preferences, cross-cultural studies on food plants should be conducted across diverse ethnic groups in a given area. In this context, the current study investigated the use of WFPs by seven different cultural groups in the Kashmir Himalayan Region. In this area, people gather wild plants and their parts for direct consumption, traditional foods, or sale in local markets. Despite this reliance, documentation of the food system, especially concerning WFPs, is notably lacking. Hence, our research aimed to document WFPs, along with associated traditional ecological knowledge, and identify major threats to their long-term sustainability in Division Muzaffarabad.MethodsThrough a comprehensive approach involving questionnaires, interviews, focus groups, and market surveys, we gathered data from 321 respondents. PCA was performed to analyze threats and plant use using “factoextra” in R software. Origin Pro was used to create a chord diagram, while R software was used to generate a Polar heat map. Additionally, a Venn diagram was created using Bioinformatics software.ResultsThe study included 321 informants, of whom 75.38% were men and 24.61% were women. In total, 113 plant taxa from 74 genera and 41 botanical families were reported. Polygonaceae and Rosaceae accounted for the majority (17 species each), followed by Lamiaceae (7 species). Leaves were the most used part as food sources (41.04%), followed by fruits (33.33%). Most of the species are consumed as cooked (46.46%) and as raw snacks (37.80%). A total of 47 plant species were collected and cooked as wild vegetables, followed by 40 species used as fruits. This study is the first to describe the market potential and ecological distribution of WFPs in the study area. Cross-comparison showed that utilization of WFPs varies significantly across the region and communities, including their edible parts and mode of consumption. Jaccard index (JI) value ranged from 5.81 to 25. Furthermore, the current study describes 29 WFPs and 10 traditional food dishes that have rarely been documented in Pakistan's ethnobotanical literature. Climate change, invasive species, expansion of agriculture, and plant diseases are some of the most significant threats to WFPs in the study area.ConclusionsThe older age group has more knowledge about WFPs compared to the younger generation, who are not interested in learning about the utilization of WFPs. This lack of interest in information about WFPs among the younger generation can be attributed to their limited access to markets and availability of food plants in the study area. Traditional gathering of food plants has been reduced in younger generations during recent years; therefore, it is crucial to develop effective conservation strategies. These efforts not only safeguard indigenous flora, food knowledge, and cultural heritage, but they also contribute to food security and public health by utilizing local wild foods in the examined area.

Blockchain-Enabled Provenance and Supply Chain Governance for Indigenous Foods and Botanicals: A Design Approach Study

Ensuring Indigenous producers realize and capture provenance value from the native foods and botanicals supply chain is a key part of achieving economic, community, and ecological sustainability for Indigenous communities. Utilizing blockchain technology to support validated provenance claims throughout supply chain processes is an important intervention toward achieving this objective. This paper presents the preliminary results of an ongoing project in which blockchain technology underpins a “whole of supply chain” approach to addressing issues of provenance value claims and how these are validated within a digitalized environment. The paper focuses on the overarching objectives of achieving provenance value-based growth, and sustainability within a collaborative governance framework that reflects Indigenous community practice. We discuss how technology design and application developments have been undertaken in the context of a cooperative governance model, with the long-term view of enabling ecosystem participants to share responsibility for system development, operations, and benefits. The paper presents a provenance claims approach anchored in a Resources, Events, and Agents (REA) framework. It showcases the first version of a digital application that was developed by engaging a user community. How the application may be applied to other sectors is also briefly explored.

COVID-19’s impact on food environment in the Indian states of Telangana, Maharashtra, West Bengal, Tamil Nadu and Punjab: a descriptive qualitative study to build further research in India’s food environment resilience building

Background and aimGlobally, COVID-19 has had a profound impact on food and nutrition security. This paper aims to gather the perspective from Transforming India’s Green Revolution by Research and Empowerment...

Scale up of the learning circles: a participatory action approach to support local food systems in four diverse First Nations school communities within Canada

BackgroundAddressing Indigenous food security and food sovereignty calls for community-driven strategies to improve access to and availability of traditional and local food. Participatory approaches that integrate Indigenous leadership have supported successful program implementation. Learning Circles: Local Healthy Food to School is a participatory program that convenes a range of stakeholders including food producers, educators and Knowledge Keepers to plan, implement and monitor local food system action. Pilot work (2014–2015) in Haida Gwaii, British Columbia (BC), showed promising results of the Learning Circles (LC) approach in enhancing local and traditional food access, knowledge and skills among youth and adolescents. The objective of the current evaluation was therefore to examine the process of scaling-up the LC vertically within the Haida Nation; and horizontally across three diverse First Nations contexts: Gitxsan Nation, Hazelton /Upper Skeena, BC; Ministikwan Lake Cree Nation, Saskatchewan; and Black River First Nation, Manitoba between 2016 and 2019.MethodsAn implementation science framework, Foster-Fishman and Watson’s (2012) ABLe Change Framework, was used to understand the LC as a participatory approach to facilitate community capacity building to strengthen local food systems. Interviews (n = 52), meeting summaries (n = 44) and tracking sheets (n = 39) were thematically analyzed.ResultsThe LC facilitated a collaborative process to: (1) build on strengths and explore ways to increase readiness and capacity to reclaim traditional and local food systems; (2) strengthen connections to land, traditional knowledge and ways of life; (3) foster community-level action and multi-sector partnerships; (4) drive actions towards decolonization through revitalization of traditional foods; (5) improve availability of and appreciation for local healthy and traditional foods in school communities; and (6) promote holistic wellness through steps towards food sovereignty and food security. Scale-up within Haida Gwaii supported a growing, robust local and traditional food system and enhanced Haida leadership. The approach worked well in other First Nations contexts, though baseline capacity and the presence of champions were enabling factors.ConclusionsFindings highlight LC as a participatory approach to build capacity and support iterative planning-to-action in community food systems. Identified strengths and challenges support opportunities to expand, adopt and modify the LC approach in other Indigenous communities with diverse food systems.

Land-based resistance: Enacting Indigenous self-determination and kai sovereignty

This article outlines the role of land relations in the advancement of food sovereignty in the settler colonial context of Aotearoa New Zealand by exploring how land-based anti-colonial resistance movements, including the recent #ProtectIhumātao campaign, can inform food system transformation. First, this article draws on theories of Indigenous food sovereignty, land sovereignty, and critical property theory to argue that in settler colonial contexts, food sovereignty movements must take a critical approach to questions of the state and sovereignty, property relations, and Indigenous struggles for territorial authority and self-determination. Drawing on land-based resistance movements which have included food production as a method of reclamation, this article further proposes a need to understand food sovereignty in the Aotearoa context as firmly grounded in Māori land sovereignty and territorial authority. Finally, this article explores how the struggle to protect Ihumātao ruptured the seemingly settled nature of property relations and state sovereignty, opening space for the articulation of new modes of land governance and new constitutional arrangements more conducive to Māori aspirations for land management and stewardship—including food sovereignty.

A qualitative exploration of food choice motives of urban indigenous food gatekeepers in Fiji: Implications for the use of the food choice questionnaire

Pacific Island Countries (PICs) have exceptionally high rates of obesity and non-communicable diseases. The causes are complex but one prominent factor is the notable shift from traditional plant and seafood diets to diets high in unhealthy processed foods. Literature is sparse on the motives behind food choice decisions of Pacific Islanders. The widely used Food Choice Questionnaire (FCQ) (Steptoe et al., 1995) is a multi-dimensional tool capturing nine potential food choice motives. This study used a hybrid thematic analysis. Fourteen in-depth semi-structured interviews with urban indigenous Fijian mothers were conducted to (1) explore how the nine FCQ motives impact food choice (2) to examine conceptual equivalence of the nine FCQ motives and (3) to identify additional food choice motives, not captured in the FCQ. Mothers identified seven of the nine FCQ motives (i.e., health, mood, convenience, sensory appeal, weight control and familiarity) and three new food choice motives (i.e., food that is filling, religious dietary restrictions and food quality) as important determinants of food choice. Moreover, while choosing foods that promote health and well-being was identified as an important food choice motive, mothers also identified four other motives, that they considered important, which lead to over-eating and unhealthy eating. Food choice is a complex, layered decision, driven by multiple considerations, some more important than others. These findings can inform diet-related interventions and policy within this community. Adapting the FCQ for broader PIC use through further qualitative exploration in PICs, and validating the adapted FCQ with larger samples will enhance its utility in measuring food choice motives in PICs.

Sovereignty of and through food:

“Food sovereignty,” a term conceived by peasant agriculturalists in South America, has become ubiquitous worldwide in academic and activist circles advocating for greater local control over local food. Its use has been adopted by various actors in North America, most notably by agriculturalists that tend to be small-scale, family-run, or permaculture focussed. While Indigenous food sovereignty has emerged as an adaptation of this concept, ecological, economic, social, and political opportunities and constraints in different locations across Turtle Island make its widespread application challenging, especially in contexts where communities do not want, or cannot (for a variety of reasons) eat exclusively from the land. In addition, “food sovereignty” can become a chimera in contexts where the “Crown” has absolute and final “sovereignty” over the land, which they have demonstrated through multiple enforcements across Turtle Island. Using a decolonial feminist lens within a political ecology community of practice, this paper describes and critiques current and historic framings of northern Ontario boreal forests as variously and simultaneously scarce and abundant. It also analyzes the ways that these framings have been discursively and materially constructed through colonial social, ecological, economic, and political impositions. It asks whether the concept of food sovereignty adequately challenges these constructions. Ultimately, this paper suggests that thinking about Indigenous food sovereignty as sovereignty of and through food may better describe the process, importance, and potential inherent in traditional and alternative Indigenous food harvesting and distribution practices in First Nations communities in northern Ontario, and indeed, beyond.

The Opportunities and Values of Procuring and Preserving Food within Co-existing Indigenous and Local Food Systems: Insights from Canada’s West Coast

The Opportunities and Values of Procuring and Preserving Food within Co-existing Indigenous and Local Food Systems: Insights from Canada’s West Coast

South Africa’s food system: An industry perspective on past, present and future applications of science and technology

The South African food system is facing severe challenges as increasing hunger, rising food costs, lack of dietary diversity, child stunting, foodborne illnesses, food waste and an obesity epidemic coupled with malnutrition are observed. In this study, we aimed to establish the application of science and technology advances in the food and beverage industry in South Africa in response to food consumption pattern changes since 1994 and how they could be used to address food security challenges. We found that food consumption shifts have been towards sugar-sweetened beverages, processed and packaged food, animal-source foods and added caloric sweeteners, and away from vegetables. These dietary shifts are concerning as they relate to public health. Most commitments to improve the nutritional status of South Africans have been limited to corporate social investment strategies and should be extended into core business strategies. Furthermore, although the South African food and beverage industry has kept pace with developments in food manufacturing practices, there has been little experimentation with non-commercial novel technologies. The expert survey revealed that indigenous African crops and food waste recovery are the two most promising emerging food sources that could be available to South Africans in the shortest time frame. South Africa has many enabling drivers to become a global leader in food technology advances. However, many barriers need to be overcome for industry, academia and government to collaborate to advance novel food science and technologies to reach commercialisation.

Indigenous food production in a carbon economy

Indigenous communities in the North American Arctic are characterized by mixed economies that feature hunting, fishing, gathering, and trapping activities-and associated sharing practices-alongside the formal wage economy. The region is also undergoing rapid social, economic, and climate changes, including, in Canada, carbon taxation, which is impacting the cost of fuel used in local food harvesting. Because of the importance of local foods to nutrition, health, and well-being in Arctic Indigenous communities, there is an urgent need to better understand the sensitivity of Arctic food systems to social, economic, and climate changes and to develop plans for mitigating potential adverse effects. Here, we develop a Bayesian model to calculate the substitution value and carbon emissions of market replacements for local food harvests in the Inuvialuit Settlement Region, Canada. Our estimates suggest that under plausible scenarios, replacing locally harvested foods with imported market substitutes would cost over 3.1 million Canadian dollars per year and emit over 1,000 tons of CO2-equivalent emissions per year, regardless of the shipping scenario. In contrast, we estimate that gasoline inputs to harvesting cost approximately $295,000 and result in 315 to 497 tons of emissions. These results indicate that climate change policies that fail to account for local food production may undermine emissions targets and adversely impact food security and health in Arctic Indigenous communities, who already experience a high cost of living and high rates of food insecurity.

NUS so fast: the social and ecological implications of a rapidly developing indigenous food economy in the Cape Town area

The modern global food system is highly unsustainable, shaped by industrialisation and corporate consolidation, with negative repercussions on the environment and biodiversity as well as human health. This paper looks at the burgeoning economy in neglected and underutilised species (NUS) in the Western Cape, South Africa, as a potential innovation that could make the local food system more socially and ecologically resilient. Although, at present, NUS are only marginally included in the local food system and policy discussions, NUS increasingly appear in the high-end food industry, driven by international gastronomic trends. These species hold potential as climate resilient, nutritionally dense, and socially and culturally significant foods in the region, but they also carry ecological and social risks. We critically examine the fledgling NUS economy in the Cape Town area to unpack the motivations and challenges associated with the potentially transformative inclusion of these foods into the local food system. We demonstrate that the main risks associated with NUS are negative ecological repercussions, privatisation of the NUS economy, and the reproduction and further entrenchment of unequal power and race dynamics in the region. To mitigate these risks and actualise the related benefits associated with NUS, engagement with the ecological, social, and political context of NUS needs to be significantly deepened. This is particularly true for those working in the high-end food industry, who appear to be driving the NUS economy, and will require education around sustainability and Traditional Ecological Knowledge (TEK), as well as a foregrounding awareness of power dynamics.

Three feet under: hāngī and the contemporary adaptation of indigenous culinary techniques

ABSTRACT The sharing of familiar foods is but one of the ways a cultural group identifies itself. But what happens if that cultural group begins to lose touch with, or control of, its food traditions? Worldwide, professional chefs are embracing traditional indigenous cookery techniques and ingredients in their search for national culinary identity. In doing so, the line between ownership and appropriation is becoming an increasingly fine one. Within today’s Māori society, the hāngī is one of the few remaining traditional food preparation techniques still in regular use. Yet the use of its traditional earth oven form is growing more infrequent as less labor-intensive variations grow in popularity and as the technique becomes increasingly incorporated into commercial hospitality practice. Drawing on research that explores the knowledge and personal experiences of seven hāngī practitioners, this paper examines the cultural significance of the hāngī as a traditional indigenous food preparation technique. As the hāngī increasingly crosses over into the commercial realm it questions the fine line between cookery technique and indigenous culinary property as it asks just what makes a hāngī a hāngī?

"I Haven't Had Moose Meat in a Long Time": Exploring Urban Indigenous Perspectives on Traditional Foods in Saskatchewan.

This qualitative study investigates the perspectives of urban Indigenous individuals in Saskatchewan, Canada, regarding their consumption of traditional foods. Through in-depth, semi-structured interviews with 14 participants across Saskatoon, Regina, and Prince Albert, the research aimed to uncover the benefits, risks, and barriers associated with acquiring and consuming traditional foods. Participants emphasized the nutritional advantages of traditional foods, such as higher nutrient density and absence of industrial additives, which they linked to improved health outcomes and alignment with Indigenous biology. The study also highlighted the vital role of traditional foods in maintaining cultural identity and fostering community connections through practices of food sharing and intergenerational knowledge transfer. However, significant challenges were identified, including economic and physical barriers to access, environmental degradation, and regulatory issues that restrict the availability of traditional foods in urban settings. The findings suggest a complex landscape where cultural practices are both preserved and challenged within the urban environment. This study contributes to the broader understanding of how Indigenous populations navigate the preservation of their culinary heritage in the face of modern economic and environmental pressures, providing insights for policy and community-based interventions aimed at supporting Indigenous food sovereignty.

Indigenous Knowledge on Musical Instruments of Mizo Tribe

Indigenous Knowledge refers to a distinct body of knowledge that encompasses the information held by a certain community or culture. It may also be referred to as indigenous knowledge, traditional knowledge, and local knowledge. Traditionally, indigenous knowledge has been transmitted orally from one generation to the next, since it was difficult or perhaps impossible to document throughout ancient times. It serves as the primary foundation or reference for indigenous farming methods, food preparation, and several other activities aimed at preserving and perpetuating the traditions of a certain culture or civilization. Cultural factors have a significant impact on the use of indigenous knowledge. The vast majority of indigenous knowledge has been eliminated as a result of the intrusion of advanced technological knowledge. To save traditional knowledge, it is necessary to chronicle and preserve the ancient and valuable literature. Recording indigenous knowledge is necessary to address Intellectual Property Rights concerns. The current research focuses only on the indigenous knowledge of musical instruments belonging to the Mizo people. This talk will discuss the production of Mizo musical instruments and the role of libraries in recording and conserving the indigenous knowledge of the Mizo people.

Review on the ethnomedicinal and nutritional value of some wild edible plants used by the tribal of Koraput District of Odisha, India

Due to its abundance of plant genetic resources, Odisha is often called a genetic refuge. However, the south Odisha tribal regions, despite their abundance of natural resources, have received scant ethnobotanical research. Human cultural diversity in Koraput is well-known, and the area is also a biodiversity hotspot for several food crops and forest species. The purpose of this study is to consolidate all available information on the ethnomedical uses of wild plants by indigenous peoples in the Koraput district. The reviewed nutritional analysis studies show that numerous species have high nutrient content, some of which are superior to some domesticated varieties. Wild edible plants are used as indigenous food and remarkably improve the nutritional security of several tribal people of Koraput. However, systematic study on the nutritional potential of these wild edible plants is meager. The present study evaluated the Carbohydrate, Fat, Protein, and Fiber content in selected wild edible plants of Koraput. Research shows that several species of tubers are in danger of extinction and hence included on the IUCN Red List of Threatened and Endangered Species. For this reason, the optimal use of this biodiversity is to meet the inhabitant's present and future food. The medicinal needs depend on extensive phytochemical inquiry, safe conservation, and sustainable use of wild tuber, all require strong community participation, which also fulfills the Sustainable Development Goals (SDG) 2 and 3, i.e., zero hunger and good health and well-being.

Chokeberry, an Indigenous Food’s Effects on Inflammation Markers in American Indians

Chokeberry, an Indigenous Food’s Effects on Inflammation Markers in American Indians