ArticleFoods (Basel, Switzerland)2020
Wild Food Plants and Trends in Their Use: From Knowledge and Perceptions to Drivers of Change in West Sumatra, Indonesia.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
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Who cites it
29 citing papers in PubMed.
- Article
- Exploratory household food consumption patterns and their associations with socioeconomic characteristics in Thailand: analysis of 19 rounds of the national household socio - economic survey from 2000 to 2021.Nutrition journal · 2026Article
- Ethnobotany and Medicinal Potential of Wild Edible Fruit Species in Kut Chum District, Yasothon Province, Thailand.Biology · 2026Article
- Ethnobotanical study of wild edible plants in Pa Tio District, Yasothon Province, Thailand.Journal of ethnobiology and ethnomedicine · 2026Article
- Wild edible plants of Bhutan: Diversity, use patterns, and motivations for consumption.PloS one · 2026Article
- ForestFoodKG: A Structured Dataset and Knowledge Graph for Forest Food Taxonomy and Nutrition.Foods (Basel, Switzerland) · 2025Article
- Food environment components influencing consumption trends of neglected and underutilized species in northern Benin.PloS one · 2025Article
- Article
- Ethnobotanical review of traditional use of wild food plants in Japan.Journal of ethnobiology and ethnomedicine · 2024Review
- Stachys italica Mill.: synecology, functional compounds and potential use of an Italian endemic taxon.Planta · 2024Article
- Exploring unconventional food plants used by local communities in a rural area of West Java, Indonesia: ethnobotanical assessment, use trends, and potential for improved nutrition.Journal of ethnobiology and ethnomedicine · 2024Article
- Piquin chili, a wild spice: natural variation in nutraceutical contents.Frontiers in nutrition · 2024Review
- Food environment change on wild food consumption in rural Tanzania.Food security · 2024Article
- The influence of food environments on dietary behaviour and nutrition in Southeast Asia: A systematic scoping review.Nutrition and health · 2023Article
- Indigenous communities' perceptions reveal threats and management options of wild edible plants in semiarid lands of northwestern Kenya.Journal of ethnobiology and ethnomedicine · 2023Article
- Traditional Wild Food Plants Gathered by Ethnic Groups Living in Semi-Arid Region of Punjab, Pakistan.Biology · 2023Article
- The presence of wild edible plants and determinants influencing their harvest, consumption, and conservation in south eastern Bhutan.PloS one · 2023Article
- Food resilience in a dark catastrophe: A new way of looking at tropical wild edible plants.Ambio · 2022Review
- Ethnobotanical study of wild edible fruits in eastern Bhutan.Journal of ethnobiology and ethnomedicine · 2022Article
- Is "Wild" a Food Quality Attribute? Heavy Metal Content in Wild and Cultivated Sea Buckthorn and Consumers' Risk Perception.International journal of environmental research and public health · 2021Article
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6 authors.
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Abstract
Wild food plants (WFPs) are often highly nutritious but under-consumed at the same time. This study aimed to document the diversity of WFPs, and assess perceptions, attitudes, and drivers of change in their consumption among Minangkabau and Mandailing women farmers in West Sumatra. We applied a mixed-method approach consisting of interviews with 200 women and focus group discussions with 68 participants. The study documented 106 WFPs (85 species), and Minangkabau were found to steward richer traditional knowledge than Mandailing. Although both communities perceived WFPs positively, consumption has declined over the last generation. The main reasons perceived by respondents were due to the decreased availability of WFPs and changes in lifestyle. The contemporary barriers to consuming WFPs were low availability, time constraints, and a limited knowledge of their nutritional value. The key motivations for their use were that they are free and "unpolluted" natural foods. The main drivers of change were socio-economic factors and changes in agriculture and markets. However, the persistence of a strong culture appears to slow dietary changes. The communities, government and NGOs should work together to optimize the use of this food biodiversity in a sustainable way. This integrated approach could improve nutrition while conserving biological and cultural diversity.
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