Indigenous

ECHO Asia Conference October 2 – 6, 2017 Chiang Mai

By Sangwan Sapma Who am I?

 Grow up in a rural area of Chiang Mai

 Inspired by grandpa who was the herbs expert (using herbs as the medicine)

 Most food are homegrown or indigenous .

 Food lover

 Hobby explores new café, restaurant, and coffee shops

Why I talk about indigenous plants?

1. Food security

2. Food sovereignty

3. Indigenous plants

4. Challenge

5. How do we preserve indigenous plants? Food Security

Most of food in are produced by Charoen Pokphand Foods (CPF)

 CP ALL Public Company Limited is the Thai licensee of 7-Eleven since 1989

 7-Eleven - An average of 11.7 million customers visit 7-Eleven stores each day. The company has plans to open approximately 700 new stores annually, with the goal of 10,000 stores in 2017

 Kentucky Fried Chicken (KFC)

 Lotus Supercenter

 C.P. Fresh Mart - A Thai-based chain selling frozen foods and finished products, now with over 700 branches.

 Wal-Mart -In1994,CPsignedajointventureagreementwithAmericanretail giant, Wal-Mart to establish super-retail stores throughout Asia.

 Siam Makro Held through C.P. All, Siam Makro is Thailand's largest cash and carry store. C.P. All purchased Siam Makro for US$6.6 billion in 2013. Garden of a house in the city

Kaffir lime, galangal, banana, wild betal, and Turkey berry Garden of a house in the rural area Plus herbs, shoot and fruits. Food Sovereignty ผกหวานบั าน้ (Pak Wan Ban) Sauropus androgynus

Pak Chiang Da (เชียงดา)

Scientific Name: Gymnema inodorum (Lour.) Decne.(Apocynaceae)

Indigenous Plants 10 samples of indigenous plants:

Bai Ya Nang (ใบยานาง)่ Limacia triandra Miers Scientific name: Cocculus triandrus Colebr., Menispermum triandrum Roxb., triandra Diels ()

How to cook: Squeeze the fresh juice use the juice for curry Nutrition Fact: High Chlorophyll, Vitamin B1, B2, B3, Vitamin C, Calcium, Phosphorus, Iron, and Beta Carotene Pak Pu Ya (ผกปั ่ยู า)่

Scientific name: Caesalpinia mimosoides Lam. (LEGUMINOSAE) The flower is blooming during October – February.

Taste: Bitter How to cook: Flowers for salad, young leaves (stems) eat fresh with chili paste Nutrition Fact: High anti-oxidant Pak Hued (ผกเฮั อด)ื

Scientific Name:Ficus lacor Buch.-Ham. (Moraceae) Harvest season: November - January

Taste: Sour How to cook: Curry, salad, or blanched. Nutrition Fact: Calcium, Phosphorus, Vitamin A, and Vitamin C Hog plum (มะกอก)

Scientific name: Spondias pinnata (L. f.) Kurz (Anacardiaceae) Taste: Fruit - Sour Leaves - Sour How to cook: Fruit - put in salad to enhance the flavour. Leaves - eat fresh with some spicy dishes. Nutrition Fact: Calcium, vitamin C Gac Fruit (ฟกขั าว)้

Scienetific Name: Momordica cochinchinensis (Momordica). Taste: Bitter How to cook: Squeeze for juice, young leaves boil with chili paste dip Nutrition Fact: Provitamin A, Beta- carotene, and Lycopene. Beta-carotene in gac fruit is 10 times higher than carrot. Sacred barnar, Caper tree, Sacred garlic pear, Temple plant (ผกกั ม)ุ่

Scientific Name: Crateva adansonii subsp. trifoliata (Roxb.) Jacobs(Capparaceae or Capparidaceae) How to cook: Young leaves and flowers pickle and make curry (fresh leaves contain hydrogen cyanide) Nutrition Fact: Vitamin A, B, C, Calcium, Phosphorus, and Iron Ma Mao (มะเมา)่

Scientific Name: Antidesma puncticulatum Miq. Antidesma bunius var. thwaitesianum (Müll.Arg.) Trimen, Antidesma thwaitesianum Müll.Arg. (Phyllanthaceae) How to eat: Eat fresh or squeeze for juice. Young leaves eat fresh or put in curry for sour taste. Nutrition Fact: Anthocyanin (anti-oxidant), Flavonoid, and tannin Pak Chiang Da (เชียงดา)

Scientific Name: Gymnema inodorum (Lour.) Decne.(Apocynaceae) How to cook: Soup, stir-fried, boil with chili paste Nutrition Fact: High anti-oxidant, Vitamin C, Vioflavonoid, Carotenoid, Flavonoid, Proanthocyanidin. Higher vitamin C and beta-carotene than carrot คาวตอง (Cow Thong)

Scientific Name: Houttuynia cordata Thunb. (Sauraceae)

How to cook: Eat fresh with spicy salad Nutrition Fact: High anti-oxidant Shampoo Ginger, Wild Ginger (ลูกกระทอ,ื กระบด,ิ บะหลาก)

Scientific Name: Zingiber zerumbet (L.) Roscoe ex Sm. (ZINGIBERACEAE) How to eat: Eat fresh with bamboo shoot salad. In some countries shampoo ginger is used as a shampoo or conditioner for hair. Challenges

Why the indigenous plants are reducing or becoming very rare?

- Deforestation

- Expanding of the city

- Change of lifestyle (fast food, comfort food, convenient stores)

- Local wisdom is not being carried through to the new generations How do we preserve indigenous plants?

- Visit local markets in the rural area and pick some vegetables you are not familiar with to cook

- Start growing your own food (ECHO Asia Seedbank or visit www.ECHOcommunity.org)

- Reforestation

- Chef movement (Locus Native Food Lab, Bo.Lan, http://program.thaipbs.or.th/Eatamare, www.food4change.in.th, www.food4good.in.th)