Promotion of Underutilized Indigenous Food Resources for Food Security and Nutrition in Asia and the Pacific Rap Publication 2014/07

PROMOTION OF UNDERUTILIZED INDIGENOUS FOOD RESOURCES FOR FOOD SECURITY AND NUTRITION IN ASIA AND THE PACIFIC RAP PUBLICATION 2014/07 PROMOTION OF UNDERUTILIZED INDIGENOUS FOOD RESOURCES FOR FOOD SECURITY AND NUTRITION IN ASIA AND THE PACIFIC Edited by Patrick Durst and Nomindelger Bayasgalanbat FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONSREGIONAL OFFICE FOR ASIA AND THE PACIFIC BANGKOK, 2014 The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views or policies of FAO. ISBN 978-92-5-108237-9 (print) E-ISBN 978-92-5-108238-6 (PDF) © FAO, 2014 FAO encourages the use, reproduction and dissemination of material in this information product. Except where otherwise indicated, material may be copied, downloaded and printed for private study, research and teaching purposes, or for use in non-commercial products or services, provided that appropriate acknowledgement of FAO as the source and copyright holder is given and that FAO’s endorsement of users’ views, products or services is not implied in any way. All requests for translation and adaptation rights, and for resale and other commercial use rights should be made via www.fao.org/contact-us/licence-request or addressed to [email protected]. FAO information products are available on the FAO website (www.fao.org/publications) and can be purchased through [email protected]. For copies write to: Nomindelger Bayasgalanbat FAO Regional Office for Asia and the Pacific Maliwan Mansion, 39 Phra Atit Road, Bangkok 10200, THAILAND Tel: (+66) 2 697 4140 Fax: (+66) 2 697 4445 E-mail: [email protected] Foreword Today, in the world there are almost 842 million people (representing 12 percent of the global population or one out of every eight people) undernourished in terms of dietary energy supply. The situation persists despite the fact that globally there is enough food for all. Further, an estimated 26 percent (about 162 million) of the world’s children are stunted, and almost 30 percent of the world’s population suffers from one or more micronutrient deficiencies as a result of diets that are deficient in staple and micronutrient-rich foods (e.g. vegetables, legumes, fruit and animal-source foods) that are essential for healthy growth and development. This issue is particularly critical in the Asia and the Pacific region, which accounts for nearly 63 percent of the world’s chronically hungry people. According to UNICEF latest report in South Asia, around 39 percent of children under the age of five are stunted, and nearly three-quarters of people with micronutrient deficiencies live in Asia. At the same time, there are emerging concerns about unhealthy consumption patterns stemming from poor awareness about proper nutrition. Many people consume excessive amounts of sugar and fats, as well as foods with few or no valuable nutrients, which leads to obesity and poor health. Currently there are about 1.4 billion overweight adults worldwide, of which 500 million are obese which increases their likelihood of incurring various non-communicable diseases and health problems including cardiovascular disease, diabetes and various cancers. The world is expected to produce more food to meet deman of rapidly growing population by 70 percent in developing countries against stagnation of land and water, including against competition between bioenergy and food crops. High volatile food prices affecting specially the poor people who are spending a higher proportion of their limited incomes on their food needs; they are consuming smaller quantities, less frequently; and they are eating cheaper and in many cases, less nutritious foods. While, FAO recognizes that it is possible to achieve food demand through agriculture intensification and improving productivity and agricultural yield, there are other many uncertainties such as impact of climate change. Therefore, different means for achieving food security and nutrition should be explored. Traditional and indigenous food resources constitute the bedrock of the diversity in traditional and indigenous food systems of communities in developing country. The underutilized food resources have a much higher nutrient content than globally known species or varieties commonly produced and consumed. With climate uncertainty, there is an urgent need to diversity our food base to a wider range of food crops species for greater system resilience. Traditional and indigenous food crops are less damaging to the environment and address cultural needs; they also preserve the cultural heritage of local communities. Successful food systems in transition effectively draw on locally available food varieties and traditional food culture. Although many traditional subsistence systems depend on one or more staples such as cassava, sago, rice or maize, such diets are kept diverse and balanced through small but complementary amounts of animal- source foods including birds, fish, insects and molluscs, as well as sauces and condiments obtained from forest plants. It is imperative to collect and document local knowledge, encompassing all aspects of indigenous and underutilized foods, from traditional beliefs to utilization and agronomic practices. Promoting the use of underutilized species needs to be achieved by highlighting their importance in their current production areas as well as exploiting further opportunities to extend their production and consumption. This information should be useful for both product development and awareness-raising. Emerging from the meeting “Promotion of underutilized indigenous food resources for food security and nutrition in Asia and the Pacific”, held from 31 May to 2 June 2012, in Khon Kaen, Thailand, this publication describes the significant contribution of underutilized and indigenous foods to human well-being and health. It also highlights the importance of protecting, using, developing and sustaining local food systems. It provides summaries and presents possible solutions, starting with evidence on the effectiveness and impact of underutilized and indigenous food systems on nutritional improvement. The product of a two-year collaborative effort among Khon Kaen University, Thailand, the Food and Agriculture Organization of the United Nations and other partners, this publication sheds light on the need to promote underutilized and indigenous food sources for overcoming malnutrition and hunger in the Asia-Pacific region. I sincerely hope that this publication will serve as an important step towards conserving and sustainably utilizing traditional and indigenous food resources. Hiroyuki Konuma Assistant Director-General and Regional Representative for Asia and the Pacific Food and Agriculture Organization of the United Nations Thanks to organizers and sponsors Khon Kaen University, Thailand Office of the National Research Council of Thailand Japan International Research Center for Agricultural Sciences Research Center for Mekong Regional Tourism, Khon Kaen University, Thailand Thailand International Development Cooperation Agency (TICA) Crops for the Future Tropical Feed Resources Research and Development Center, Khon Kaen University, Thailand Office of International Agriculture, Khon Kaen University, Thailand Doi Kham Food Products Co., Thailand Kwanmor Hotel, Khon Kaen University, Thailand Dairy Farming Promotion Organization of Thailand Tipco Foods Public Company Limited, Thailand Gac Juicy, Thailand Rai Phuphan Resort, Thailand TABLE OF CONTENTS Foreword………………………………………………………………….iii Thanks to organizers and sponsors………………………………….v Acronyms and abbreviations…………………………………………vi Introduction 1 Key recommendations 3 Regional symposium 5 Oppening session Plenary session A Parallel session I – Wild indigenous plants sources A Parallel session I-I – Wild indigenous animal sources B Parallel session I – Adding value to traditional foods B Parallel session I-I – Farmed Indigenous plants and animals Working groups Closing session Chapter 1 21 Promotion of underutilized indigenous food resources for food security and nutrition in Asia and the Pacific K. Tontisirin Promoting traditional food systems for better nutrition and the Bioversity International nutrition strategy L.S. Sebastian, D. Chandrabalan, F. Mattei, B. Cogill and E. Frison Less visible but yet vital for human health: nutrient-dense indigenous vegetables and the need for their urgent promotion in balanced diets J.D.H. Keatinge, R.J. Holmer, A.W. Ebert and J. d’A. Hughes Dietary contribution of underutilized minor crops and indigenous plants collected from uncultivated lands and forests in Nepal Shyam Kishor Shah Edible wild plants of Bhutan and their contribution to food and nutrition security K. Tshering, L. Thapa, K. Matsushima, M. Minami and K. Nemoto The importance of recording local knowledge about edible insects in Oceania with particular reference to Australia A. Louey Yen Edible

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