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Harvesting, Preparation and Preservation of Commonly Int. J. Med. Arom. Plants, ISSN 2249 – 4340 RESEARCH ARTICLE Vol. 3, No. 2, pp. 262-282, June 2013 Harvesting, preparation and preservation of commonly consumed wild and semi-wild food plants in Bunyoro-Kitara Kingdom, Uganda Jacob Godfrey AGEA1*, Clement Akais OKIA1, James Munga KIMONDO2, Dino Andrew WOISO3, Bernard Bonton OBAA1, Joseph OBUA4, Prossy ISUBIKALU1, Zewge TEKLE- HAIMANOT5 1Department of Extension & Innovation Studies, College of Agriculture & Environmental Sciences, Makerere University, P.O. Box 7062 Kampala, Uganda. 2Kenya Forestry Research Institute, P.O Box 20412-00200, Nairobi, Kenya. 3Department of Biological Science, Sokoine University of Agriculture, P.O. Box 3038, Morogoro, Tanzania. 4Inter-University Council of East Africa, P.O Box 7110, Kampala Uganda. 5School of Environment, Natural Resources & Geography, Bangor University, Bangor-Gwynedd, LL57 2UW, United Kingdom. Article History: Received 31st March 2013, Revised 1st May 2013, Accepted 2nd May 2013. Abstract: This paper provides an elaborate insight into the local methods of harvesting, preparation and preservation of the commonly consumed wild and semi-wild food plants (WSWFPs) in Bunyoro-Kitara Kingdom, Uganda as one way of promoting their wide use. In-depth focus group discussions (FGDs) were conducted with key informants drawn from Kibanda County. Results showed a wide variation in harvesting, preparation and preservation techniques of these food plants. Gathering techniques largely depended on the plant parts harvested. Preparation procedures also varied from plant to plant. Most fruits were eaten as snacks without any special preparation procedures. However, gathered leafy plants were mostly preserved by direct sun drying. Shelf lives of freshly harvested plants varied from 2 to 10 days under special conditions. However, most preserved food materials had storage shelf life of 4 to 12 months depending on the plant spe- cies. Policy intervention on the sustainability of the local knowledge systems on WSWFPs including their harvesting, preparation and preservation practices as well as shelf life is needed. Blanching vegetables for at least 2-3 minutes before sun drying as well as the use of suitable packages for dried products should be promoted. To make preparation and preservation of WSWFPs more diverse and popular, and to provide greater recognition to WSWFPs, a cookbook for WSWFPs should be developed. Food fairs, cooking competitions and cooking demonstrations should also be promoted. Local people should be encouraged and facilitated to take and display their wild harvests in local agriculture shows and or exhibitions. Keywords: Wild edibles; wild foraging; wild foods; uncultivated foods; Uganda. Introduction promotion of their production, consumption, From time immemorial, millions of people and conservation. Calls have been made for programs aimed at promoting the use of dwelling in the rural areas of tropical countries WSWFPs to always involve an exploration of have continued to depend on gathering, pro- local methods of processing into a palatable cessing, and utilisation of Wild and semi-wild meal (Tabuti et al. 2004). food plants (WSWFPs) for food, income, and other livelihood security options. Studies have Indigenous knowledge on food processing, shown that households gathering WSWFPs can food preservation and shelf life represents an avoid hunger, boost rural employment and gen- important basis to utilise WSWFPs and to im- erate income (Mithofer 2004), through pro- prove food security, nutrition, and livelihood. cessing and value addition (Saka et al. 2004). Rural people, notably women, hold enormous, Processing of WSWFPs is a critical factor in the yet neglected knowledge on food processing and *Corresponding author: (E-mail) agea <@> forest.mak.ac.ug, jgagea <@> gmail.com http://www.openaccessscience.com © 2013 Copyright by the Authors, licensee Open Access Science Research Publisher. [email protected] This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported (CC BY-NC- ND 3.0) License (http://creativecommons.org/licenses/by-nc-nd/3.0) 263 Int. J. Med. Arom. Plants Harvesting, preparation and preservation of wild edibles preservation techniques (Eyzaguirre et al. sumed WSWFPs in Bunyoro-Kitara Kingdom, 1999). For example, Jackson (1991) reported Uganda as a way of promoting their wide use that rural women in California have rich for improved livelihood. The exploration was knowledge of processing acorns from oak trees guided by the following research questions: before consumption- a process that entails How are the commonly consumed WSWFPs cracking the acorns, pounding, sifting, leaching, harvested, and prepared by the local people? and cooking. Similarly Zimmerman (1991) re- How are the commonly gathered WSWFPs pre- ported that rural folks in central and northern served by the local people? How long do they California know very well that Arctostaphylos preserve them before they become unsuitable manzanita berries must be pounded before for consumption (shelf-life)? cooking. Eyzaguirre et al. (1999) also pointed out that home garden crops and wild food plants Methods of data collection are often linked to extensive indigenous knowledge around food processing and preser- The study was conducted in Kibanda County vation. The local knowledge about processing of Bunyoro-Kitara Kingdom. Eight (8) in-depth and preservation of WSWFPs therefore, de- focus group discussions (FGDs) using a check- serves recognition, support, and improvement. list were conducted with key informants drawn from Mutunda and Kiryandongo sub-counties. Documentation of local practices pertaining Data collected during these FGDs sessions in- to the processing and preservation of traditional cluded common methods of harvesting food plants (including WSWFPs) has been re- WSWFPs that are regularly consumed, prepara- ported to be a gateway to simple and affordable tion processes and their preservation methods. technology development (Rubaihayo et al. Local knowledge on shelf-life of the freshly 2003) that could improve local practices through harvested and/or preserved WSWFPs (how long well targeted technical support. For instance, in they are stored) were also sought during the dis- the case of indigenous fruits, documentation of cussions. Group scoring were also conducted local methods of their preparation, preservation using dry lima beans to assess the relative im- and value addition have been reported to facili- portance of the local methods of harvesting and tate their domestication, consumption and com- preservation methods of commonly consumed mercialisation (Dietz 1999, Kwesiga et al. 2000, WSWFPs. The helpful question and phrases Saka et al. 2002, Schomburg et al. 2002). How- adapted from Krueger (1994) in Henn et al. ever, Singh and Roy (1984) noted that there is (2006) were used during these discussions. wide neglect of the values of WSWFPs because little information is documented about their tra- Participants for the FGDS were selected ditional preparations and value addition practic- purposively based on their experience and es. knowledge on harvesting, preparation and preservation of WSWFPs in the area. The start- In the case of Uganda, Tabuti et al. (2004) ing points of their selection were community reported under-utilisation of WSWFPs due to meetings that were held in the two sub-counties. lack of knowledge on appropriate post-harvest Most research endeavours based on FGDs rely processing technologies. Although different on purposive sampling (Miles and Huberman, communities may have their own traditional 1994), with researchers selecting participants methods for processing of WSWFPs, there has based on the potential contributions that they been limited documentation of such information would make. Notes were made while the FGDs (Tabuti et al. 2004). In addition, the promotion were going on to capture as much information of exotic foods has shrouded the value of as possible. Close attention was paid to what WSWFPs, which may ultimately threaten the participants said, how they said it as well as continued existence of local knowledge pertain- their body languages. After each FGDs session, ing to their harvest, preparation and preservation preliminary notes captured in flipcharts were (Tabuti et al. 2004). This study therefore, ex- reviewed in a participatory manner, to validate plored the local methods of harvesting, prepara- them and to make any additions where possible tion and preservation of the commonly con- (Miles and Huberman 1994, Kitzinger and Bar- http://www.openaccessscience.com Agea et al. [email protected] 264 Int. J. Med. Arom. Plants Harvesting, preparation and preservation of wild edibles bour 1999). Some important quotable statements prepared, using the participants’ own words. were also captured during the FGDs. According Where there were scoring exercises, mean to Corden and Sainsbury (2006), quoted words scores were computed. and phrases from research participants are common features of qualitative research reports. Results Quotes are used to support research claims and findings, illustrate ideas, illuminate experience, Methods of harvesting popularly consumed and evoke emotion (Beck 1993, Long and God- WSWFPs frey 2004, Sandelowski 2007). Gathering of WSWFPs involved various har- vesting techniques (Table 1). These techniques, Data analysis which are determined to a great extent by the plant parts (Table 2) that are collected included
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