Local foods development to achieve food security in Papua Province, Indonesia

Abstract

This study describes the problem of high dependency on rice consumption in Papua while Papua has several local foods as alternative sources of carbohydrate. The study focuses on Papua province as the region that has many potential on local-non rice food like corn, cassava, and sweet potatoes, which then selected as the study objects. A ten-year series of data from 2006 to 2015 was obtained from BPS (Central Bureau of Statistics) and analyzed in this study. The results show that the development of local food was relatively slower in Papua Province compared to the national level, except for fish development. It is observed that the program to increase rice production is very intensive while the program to increase local food production has not been a concern of the local government. Programs to increase production, develop cultivation, production, and processing technologies are biased to rice production, resulting in the food diversification program trough local food development is likely difficult to be realized. Papua Province has a comparative advantage in local food because it is supported by the potential of natural resources and the culture of local community. Local food must be encouraged and promoted as–a major, healthy food source and at the same time, support the realization of food diversification programs in Indonesia.

Penguatan petani kecil dalam mendukung ketahanan pangan nasional

“…Pemerintah perlu mendorong diversifikasi pangan karbohidrat pengganti beras. Pada penelitian di Indonesia mencatat bahwa program peningkatan produksi, pengembangan budidaya, produksi, dan teknologi pengolahan produksi beras, mengakibatkan program diversifikasi pangan melalui pengembangan pangan lokal cenderung sulit diwujudkan (Akzar et al, 2020). Pada penelitian tersebut, peneliti mengkaji wilayah Papua sebagai wilayah yang potensi menghasilkan pangan lokal selain beras diantaranya adalah jagung, ubi kayu, dan ubi jalar.…”

“…Pada penelitain tersebut mencatat bahwa pengembangan pangan lokal sebagai upaya untuk mempermudah akses masyarakat lokal terhadap pangan. Selain itu, peneliti juga mencatat bahwa biaya produksi dan distribusi pangan lokal lebih rendah dikarenakan kemudahan akses terhadap bibit dan tanaman yang diperoleh secara lokal (Akzar et al, 2020). Pada penelitian lainnya, di Indonesia alternatif pangan lainnya seperti sorgum juga memiliki potensi untuk dikembangkan sebagai pangan alternatif pengganti beras dan gandum (Ariningsih et al, 2023).…”

Toward a Sustainable Food System in West Papua, Indonesia: Exploring the Links Between Dietary Transition, Food Security, and Forests

“…Water is then added to the shredded sago palm fiber, and then it is squeezed and filtered for the starch before it finally settles or is sedimented in a bucket made of sago palm leaves (Dewi and Bintoro, 2016). The process is laborious and timeconsuming (Persoon, 1992), while practices and technological innovations for facilitating the preparation of sago are still limited (Akzar et al, 2020). Some of the stakeholders preferred sago for its suitability to accompany local dishes.…”

The Effect of Taste on Papuan Local Consumption

“…According to several studies, the social demographic such as lifestyle, urbanization, job, education, number of household members, gender, and age (Goldscheider, 1987;Bopape et al, 2007;Pangaribowo et al, 2011;Widarjono, 2012;Mottaleb et al, 2018;Onyeneke et al, 2020) affect the pattern of food consumption, but the effect differs between regions and households. So far, research related to food patterns in Papua Province is still using qualitative methods, a small sample, and the development of local food in terms of availability (Wasaraka, 2011;Akzar et al, 2020). However, it is essential to look at the taste factors that affect local food consumption in Papua Province, which has never been studied.…”