Traditional use of wild edible food in rural territories within tropical forest zones: A case study from the northwestern Colombia

Asprilla Perea, Jeferson y Díaz Puente, José (2018). Traditional use of wild edible food in rural territories within tropical forest zones: A case study from the northwestern Colombia. En: "10th World Conference on Educational Sciences (WCES-2018)", 01/02/2018-03/02/2018, Prague, Czech Republic. p. 21. https://doi.org/10.18844/prosoc.v5i1.3399.

Descripción

Título: Traditional use of wild edible food in rural territories within tropical forest zones: A case study from the northwestern Colombia
Autor/es:
  • Asprilla Perea, Jeferson
  • Díaz Puente, José
Tipo de Documento: Ponencia en Congreso o Jornada (Artículo)
Título del Evento: 10th World Conference on Educational Sciences (WCES-2018)
Fechas del Evento: 01/02/2018-03/02/2018
Lugar del Evento: Prague, Czech Republic
Título del Libro: New Trends and Issues Proceedings on Humanities and Social Sciences
Fecha: Febrero 2018
Volumen: 5
Materias:
Palabras Clave Informales: Wild edible food; tropical forest; food security; Colombia
Escuela: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Departamento: Otro
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

Traditionally, wild edible food has been important sources of nutrition to human populations in rural territories within tropical forest zones. This study provides new insights on ethnobiological knowledge about the traditional use of wild edible food in rural territories within tropical forest zones in northwestern Colombia. Moreover, this knowledge makes an important contribution to the process of planning accurate and sustainable actions to improve food security. Methods: This study was conducted with 12 rural communities living in places within tropical forest zones in northwestern Colombia (South America) and 153 key informants were interviewed. To estimate the importance of each food for the studied communities, a Smith’s salience index was used. The results are presented in tables with absolute numbers and percentages. Results: Fiftyone food products provided by wild biodiversity were identified, the main ones being fruits, tubers, beef, eggs and fats. Fiftythree percent of them are food of plant origin and 47% of animal origin. These products are consumed either raw or boiled. However, they are also prepared using other cooking techniques. The most important edible foods of plant origin for the studied communities are the Borojo (Alibertia patioi), the Caimito (Pouteria caimito) and the Guayaba Agria (Psidium guajava), while those of animal origin are the Guagua (Cuniculus paca), the Guatin (Dasyprocta punctata) and the Venado (Mazama Americana). Conclusion: For these communities, the importance of wild edible food is not only related to a traditional consumption associated to flavour, hunting practices, cultivation nor their aphrodisiac properties but also relates to income-generating activities for subsistence. These findings suggest that once the food’s nutritional value and sustainable management practices are determined through science, technology and innovation processes, they could also be used as a feasible alternative for planning actions to improve food security in these territories.

Más información

ID de Registro: 52787
Identificador DC: http://oa.upm.es/52787/
Identificador OAI: oai:oa.upm.es:52787
Identificador DOI: 10.18844/prosoc.v5i1.3399
URL Oficial: http://www.prosoc.edu
Depositado por: Memoria Investigacion
Depositado el: 05 Nov 2018 09:37
Ultima Modificación: 05 Nov 2018 09:37
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