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.
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