No greens in the forest? Note on the limited consumption of greens in the Amazon

Katz, Esther; López, Claudia Leonor; Fleury, Marie; Miller, Robert Pritchard; Payê, Valeria; Dias, Teresinha; Silva, Franklin; Oliveira, Z. T.; Moreira, E. S.

doi:10.5586/asbp.2012.048

Cited by 26 publications

(17 citation statements)

References 6 publications

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“…On the other hand the results of this study are very similar to the data on the use of wild food plants by the Karen ethnic group in the forests of NW Thailand, for whom wild forest vegetables also constitute a major part of the wild plants consumed [55]. Interestingly, the large diversity of wild vegetables (also those which are typical woodland species) used in Eastern Asia remains in stark contrast with the extremely low number of wild vegetables used in the Amazon in similar environments [61]. …”

Section: Discussionsupporting

confidence: 83%

Wild food plants and wild edible fungi in two valleys of the Qinling Mountains (Shaanxi, central China)

Yongxiang

Łuczaj²,

Kang

et al. 2013

J Ethnobiology Ethnomedicine

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BackgroundThe aim of the study was to investigate knowledge and use of wild food plants in two mountain valleys separated by Mount Taibai – the highest peak of northern China and one of its biodiversity hotspots, each adjacent to species-rich temperate forest vegetation.MethodsSeventy two free lists were collected among the inhabitants of two mountain valleys (36 in each). All the studied households are within walking distance of primary forest vegetation, however the valleys differed in access to urban centers: Houzhenzi is very isolated, and the Dali valley has easier access to the cities of central Shaanxi.ResultsAltogether, 185 wild food plant species and 17 fungi folk taxa were mentioned. The mean number of freelisted wild foods was very high in Houzhenzi (mean 25) and slightly lower in Dali (mean 18). An average respondent listed many species of wild vegetables, a few wild fruits and very few fungi. Age and male gender had a positive but very low effect on the number of taxa listed.Twelve taxa of wild vegetables (Allium spp., Amaranthus spp., Caryopteris divaricata, Helwingia japonica, Matteucia struthiopteris, Pteridium aquilinum, Toona sinensis, Cardamine macrophylla, Celastrus orbiculatus, Chenopodium album, Pimpinella sp., Staphylea bumalda &S. holocarpa), two species of edible fruits (Akebia trifoliata, Schisandra sphenanthera) and none of the mushrooms were freelisted by at least half of the respondents in one or two of the valleys.ConclusionThe high number of wild vegetables listed is due to the high cultural position of this type of food in China compared to other parts of the world, as well as the high biodiversity of the village surroundings. A very high proportion of woodland species (42%, double the number of the ruderal species used) among the listed taxa is contrary to the general stereotype that wild vegetables in Asia are mainly ruderal species.The very low interest in wild mushroom collecting is noteworthy and is difficult to explain. It may arise from the easy access to the cultivated Auricularia and Lentinula mushrooms and very steep terrain, making foraging for fungi difficult.

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Section: Discussionsupporting

confidence: 83%

Wild food plants and wild edible fungi in two valleys of the Qinling Mountains (Shaanxi, central China)

Yongxiang

Łuczaj²,

Kang

et al. 2013

J Ethnobiology Ethnomedicine

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“…In studies from the Amazon, wild plant foods (aside from acai), especially vegetables, were scarce (Hurtado and Hill 1987;Dufour 1992;Murrieta et al 1999;daSilva and Begossi 2009). A review by Katz et al (2012) of work with multiple groups of Amerindians confirms that many ethnic groups consumed very little or no leafy vegetables. These findings highlight that caution is needed when interpreting the extent of wild food use from local people's reports of wild food availability within the community (Termote et al 2012).…”

Section: Wild Foodsmentioning

confidence: 99%

Improving diets with wild and cultivated biodiversity from across the landscape

Thilsted²,

et al. 2015

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This paper examines the literature on how biodiversity contributes to improved and diversified diets in developing countries. We assess the current state of evidence on how wild and cultivated biodiversity in all forms is related to healthy diets and nutrition, and examine how economic factors, knowledge and social norms interact with availability of biodiversity to influence both production and consumption choices. The paper identifies areas where evidence is lacking and ways to build synergies between nutrition-sensitive approaches and efforts to ensure sustainability of food systems and the natural environment.

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“…e Portulaca olercacea) e outras espécies com menos citações, porém é difícil contextualizar se sua introdução ou consumo foram realizadas pelos europeus ou se já eram realizados pela população nativa. Katz et al (2012) observaram que ainda hoje o consumo de hortaliças é escasso entre populações indígenas da região amazônica.…”

Section: Categorias De Plantas Comestíveisunclassified

As plantas comestíveis no Brasil dos séculos XVI e XVII segundo relatos de época

Tomchinsky

Ming

2019

Rodriguésia

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Resumo Este trabalho objetivou estudar a flora comestível do Brasil nos séculos XVI e XVII a partir dos textos de 18 autores que estiveram no país durante este período. As plantas citadas foram identificadas por similaridade a partir das descrições textuais e imagens disponíveis nas obras estudadas, considerando a origem, área de ocorrência e nome popular, além da análise de outros estudos botânicos. Ao todo foram levantadas 827 citações de plantas alimentícias nas obras estudadas, das quais foi possível identificar 183 espécies pertencentes a 61 famílias botânicas diferentes. De 37 espécies não foi possível chegar a nenhuma aproximação botânica. Das plantas identificadas, 55% são nativas das Américas, incluindo as do território brasileiro e de outros países americanos, 8% são endêmicas e só ocorriam no Brasil, 37% são exóticas das Américas e duas plantas não tiveram sua origem definida. A partir deste trabalho foi possível observar que havia, durante os séculos XVI e XVII, o uso de uma grande diversidade de espécies na alimentação dos brasileiros, com destaque para a mandioca, abacaxi, jenipapo, batata-doce e milho. A presença de espécies nativas das Américas, mas exóticas do Brasil, como o milho e a batata-doce, evidencia a troca de germoplasma que já existia entre populações indígenas. Nos séculos XVI e XVII ocorreu uma rápida e intensa troca de plantas com outras regiões do mundo promovida pelos europeus, que resultou na introdução de uma grande quantidade de espécies exóticas as quais acabaram ganhando grande importância na dieta dos brasileiros. Por fim, observamos que muitas das plantas citadas estão em desuso até os dias de hoje.

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No greens in the forest? Note on the limited consumption of greens in the Amazon

Cited by 26 publications

References 6 publications

Wild food plants and wild edible fungi in two valleys of the Qinling Mountains (Shaanxi, central China)

Wild food plants and wild edible fungi in two valleys of the Qinling Mountains (Shaanxi, central China)

Improving diets with wild and cultivated biodiversity from across the landscape

As plantas comestíveis no Brasil dos séculos XVI e XVII segundo relatos de época

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