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7/30/2019 ATBC-Ethnobotany IPB
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POTENTIAL OF ETHNOBOTANICALKNOWLEDGE
FORBIODIVERSITY- FRIENDLY FUNCTIONAL FOOD
PRODUCTION SYSTEM IN INDONESIA
Feeding the Future of Indonesia
Bogor
Agricultural
University
Ervizal A.M. Zuhud1) , Arzyana Sunkar1), Agus Hikmat1) and Syamsul Hidayat2)
1) Department of Forest Resources Conservation and Ecotourism, Faculty of Forestry, IPB2) Staff of Bogor Botanical Gardens, Indonesian Institute of Sciences (LIPI)
Email : [email protected]
Paper Presented:in International Conggres ATBC (Association for Tropical Biology and Conservation))
Denpasar, Bali on 19th-23th July, 2010)
http://tropicalbio.org/http://tropicalbio.org/7/30/2019 ATBC-Ethnobotany IPB
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Threats to Food Security
Natural disasters
Social instability High unemployment
High food prices
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Source: World Food Program@2010
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Malnutrition
Malnutrition refers to both undernutrition andovernutrition.
Undernutrition is the outcome of insufficientfood intake (hunger) and repeated infectious
diseases (UNICEF) and includes deficiencyin vitamins and minerals (micronutrientmalnutrition)
Lack of micronutrients like iron, zinc, andvitamin A are responsible for poor mentaland physical development, disability,
disease, and death in hundreds ofthousands of poor people worldwide
Overnutrition relates to chronic diseases
Indonesia:
Children under weight for age (% of childrenunder 5): 28
Population undernourished (% of total pop.): 6
Global hunger index: serious
Iron-deficient population (2005)
At risk of iodine deficiency -
Sources: 2009 Human Development Report; IFPRI Hunger Index
Source: google
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Causes of Malnutrition in Indonesia
Climate change impacts - Rice farming in Indonesia isgreatly affected by short-term climate variability andcould be harmed significantly by long-term climatechange (Proceedings of the National Academy ofSciences, 2007)
Poverty - 40% < poverty line
Increased food prices
Nutritional and dietary practices
Health and sanitation awareness
Source: SMERU May/Aug 2008
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About 60 % of the 58 million deaths worldwide in2005 were caused by chronic diseases and 80% occurred in low- and middle-income countries
(World Health Organization).
As a country becomes more urban and industrial,the people have replaced traditional plant-
based diets with high-fat, energy-dense dietsthat are often poor in essential micronutrients.
Agriculture & Health
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If agr icu l ture is going tocontr ibu te to food secu r ity and
improved nu tr i tion , i t has to
ensure a su ff ic ient supply o f
staples and m icronu tr ient-r ich
foods.
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Geographical location forms the
biggest risk of malnutrition inIndonesia
(Health Ministry of Indonesia)
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Diversity of Some Staple Food across Indonesia
Sweet potatohighland
Ricelowland
TaroVarious agro-ecosystems
Cassavadry land
Sagocoastal
Maizedry field
rice
rice
sago
sweet potato
taro
cassava
maizerice
rice
sago, maize
sago
rice
taro
maize
cassava
taro
http://www.google.co.id/imgres?imgurl=http://2.bp.blogspot.com/_blOXB91-nfQ/SLLBC56qk-I/AAAAAAAABW8/ev5hOziZIbE/s400/talas.JPG&imgrefurl=http://kamusdapurku.blogspot.com/2008_08_01_archive.html&usg=__UJqNRaI3EpXQFxwT_HW8BgDcYJc=&h=300&w=400&sz=35&hl=id&start=2&tbnid=aC5n-mcIoGvJtM:&tbnh=93&tbnw=124&prev=/images?q=talas&um=1&hl=id&tbs=isch:1&um=1&itbs=1http://www.google.co.id/imgres?imgurl=http://baliaromaticspa.files.wordpress.com/2009/02/singkong2.jpg&imgrefurl=http://baliaromaticspa.wordpress.com/2009/02/18/manfaat-singkong-manihot-esculenta-bagi-kesehatan/&usg=__a_GewW1e8xm7-KIY1JBkaLejL4I=&h=600&w=800&sz=131&hl=id&start=1&tbnid=ve5OMxVEPMPbWM:&tbnh=107&tbnw=143&prev=/images?q=singkong&um=1&hl=id&tbs=isch:1&um=1&itbs=1http://www.google.co.id/imgres?imgurl=http://bbpadi.litbang.deptan.go.id/plasma/images/rice.jpg&imgrefurl=http://bbpadi.litbang.deptan.go.id/plasma/&usg=__5KqWQGl-RCMbXeTegsHmh9qRu6Q=&h=314&w=424&sz=33&hl=id&start=15&tbnid=iu1Pu18lsTkqSM:&tbnh=93&tbnw=126&prev=/images?q=rice&um=1&hl=id&tbs=isch:1&um=1&itbs=17/30/2019 ATBC-Ethnobotany IPB
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Increased impetus to the ecologicalparadigm driven by environmental concernsand focusing on local, sustainableagriculture
New Agricultural Paradigm
FOOD SOVEREIGNTYThe right of peoples to healthy and culturally appropriate food produced
through ecologically sound and sustainable methods, and their right to
define their own food and agriculture systems.
(Declaration of Nylni, 2007)
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SIX PRINCIPLES of FOOD SOVEREIGNTY
1. Food for People and Right to Food
2. Values Food Providers and Respects their Rights
3. Localises Food Systems
4. Puts Control Locally
5. Builds Knowledge and Skills
6. Works with Nature
Source: Mulvany, 2010
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Diversity of Some Staple Food across Indonesia
Sweet potatohighland
Ricelowland
TaroVarious agro-ecosystems
Cassavadry land
Sagocoastal
Maizedry field
rice
rice
sago
sweet potato
taro
cassava
maizerice
rice
sago, maize
sago
rice
taro
maize
cassava
taro
http://www.google.co.id/imgres?imgurl=http://2.bp.blogspot.com/_blOXB91-nfQ/SLLBC56qk-I/AAAAAAAABW8/ev5hOziZIbE/s400/talas.JPG&imgrefurl=http://kamusdapurku.blogspot.com/2008_08_01_archive.html&usg=__UJqNRaI3EpXQFxwT_HW8BgDcYJc=&h=300&w=400&sz=35&hl=id&start=2&tbnid=aC5n-mcIoGvJtM:&tbnh=93&tbnw=124&prev=/images?q=talas&um=1&hl=id&tbs=isch:1&um=1&itbs=1http://www.google.co.id/imgres?imgurl=http://baliaromaticspa.files.wordpress.com/2009/02/singkong2.jpg&imgrefurl=http://baliaromaticspa.wordpress.com/2009/02/18/manfaat-singkong-manihot-esculenta-bagi-kesehatan/&usg=__a_GewW1e8xm7-KIY1JBkaLejL4I=&h=600&w=800&sz=131&hl=id&start=1&tbnid=ve5OMxVEPMPbWM:&tbnh=107&tbnw=143&prev=/images?q=singkong&um=1&hl=id&tbs=isch:1&um=1&itbs=1http://www.google.co.id/imgres?imgurl=http://bbpadi.litbang.deptan.go.id/plasma/images/rice.jpg&imgrefurl=http://bbpadi.litbang.deptan.go.id/plasma/&usg=__5KqWQGl-RCMbXeTegsHmh9qRu6Q=&h=314&w=424&sz=33&hl=id&start=15&tbnid=iu1Pu18lsTkqSM:&tbnh=93&tbnw=126&prev=/images?q=rice&um=1&hl=id&tbs=isch:1&um=1&itbs=17/30/2019 ATBC-Ethnobotany IPB
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Dayak
Anak Dalam/Kubu
Baduy
Toraja
Dani
Asmat
Several Indigenous People of Indonesia
FloresBali
Maluku
> 17,000 islands> 300 ethnic groups
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Nutritional Properties of Some Staple Food
Sweet potatoes - rich in complex carbohydrates, dietary fiber, beta
carotene (Vitamin A equivalent nutrient), vitamin C, and Vitamin B6.Pink and yellow varieties are high in carotene, the precursor ofvitamin A.
Maize rich in phosphorus, magnesium, manganese, zinc, iron andselenium, Vitamin B and has traces of Vitamin A & E.
Rice good source of protein, phosphorus and iron. Most of the
nutrients and minerals are concentrated in the outer layers, smallamount of vitamin B.
Cassava very rich in carbohydrate but grossly deficient in proteins,fat, and some of the minerals and vitamins.
Sago - nearly pure carbohydrate and has very little protein, vitamins,or minerals. However, the nutritional deficiencies of the food can
often be compensated for with other readily available foods (sagoworm).
Traditional subsistence systems involves human-resourceinteractions that ensure nutritional needs are met
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The sago worm, actually the larva of the Capricorn beetle, is an importantsource of protein for peoples such as the Asmat of Irian Jaya and people of
Maluku. The Asmat actually cultivate the worm by deliberately creating theconditions it favours: boring holes for it in the rotting trunks of the sago palm.
Source: Sharp & Compost, 1994
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Plants represent the largest segment of dietary diversity.
Plant resources are locally available, affordable, easy todeploy, versatile and remarkably connected to the
ecological and cultural realities of small farmers.Potential health-related functions of dietary plants
(func t ional food) include antibiosis, immunostimulation,nervous system action, detoxification, anti-inflammatory,anti-gout, antioxidant, glycemic and hypolipidemic
propertiesConsumption of greater food diversity improves the
nutritional quality of the diet (Shimbo et al1994 andHatloy et al1998 in Johns 2003).
Plant Diversity &
Functional Food
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Traditional herbal drink
WATI
(Piper methysticum)
Source: Inama 2008
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The almost mystic cure-all of Indonesia,jamu, can be drunk, eaten,or applied. Indonesianmen and women swear by it, not least for itsalleged properties of rejuvenaion. Mostjamu is derived from forestplants and herbs such as gingers.
Source: Sharp & Compost, 1994
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The Sakai people of Riau
have skills to transform
ubi menggalo(kind oftuber) which is actually
toxic, into one of their
main staples that can be
stored for a long period
of time without decaying.
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Dietary Diversity and Health
Dietary diversity is essential for health and that
biodiversity can be equated with dietary diversity
Dietary diversity is associated to longevity andreduced rates of chronic degenerative diseases
such as cardiovascular disease, diabetes and
cancer for men and women.
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ETHNOBOTANY
All studies concerning plants which
describe local peoples interaction with
the natural environment.
I
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CENTER for
ETHNOBOTANICALKNOWLEDGE
Indonesia
(Source :Walujo 2009).
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Plants have important roles in fulfilling human basic needs including food,health , homes, etc (Waluyo 2009)
Plant and Cultural Diversity of Indonesia
Every ethnic has a knowledge system based on nature and environment,
depending on the ecosystem they live on, climate (particularly rainfall), culture,
norms, attitudes, life patterns (Walujo, et al, 1991 inWaluyo 2009).
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3000 out of 200,000 species of flowering plants are edible, butcurrently only about 200 species that have been domesticated.
The world is only relying on wheat, paddy, maize and potato as the mainstaples(Swaminathan 1981; Hawkes 1983; in Sastrapradja 2006 in Waluyo 2009).
Plant and Cultural Diversity of Indonesia
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Useful plant species apparently have evolved in accordance with the historyand state of human civilization
Quality improvement adapted to the will and needs of human themselves.The "traditional cultivators" have accidentally sorting-cultivar forpropagation of superior cultivars for generations (Waluyo 2009)
Variations of this cultivar is a source of very important germplasm for the
development of local food resources, science and technology in agriculture.
Plant and Cultural Diversity of Indonesia
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Indonesia and Indo-China arerecorded as one of thecenter ofgenetic resources
South-West Asia,
Southeast Asia(including Indonesia),
Mediterranean,Abyssinian, and
American, are theworld's centers of
origin for plantcultivation
Center of germplasm origin for food crops(Harlan 1975)
Plant and Cultural Diversity of Indonesia
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Potential of Ethnobotany
Plant resources (local varieties diversity of nutrition and health
functions) coupled with biocultural wisdom enable biodiversityto address the unique problems of food insecurity and under-nutrition.
BIODIVERSITY - FRIENDLY
Conservation of biodiversity and the knowledge of itsuse, preserves the adaptive lessons of the past and provides
the necessary resources for present and future health
Data and information on ethnobotany must become theprincipal forfood re-diversificationNOT food diversificationas voiced by many people.
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(Timothy Johns 2003)