Good day,
I would like to first start by introducing myself. My name is Mwanda Francisa. I work at the Zambia Agricultural Research Institute in Zambia as a research scientist.I got this information from a friend who is a forum member and I thought the topic was very interesting and therefore thought I could contribute.
*. Can we consider indigenous methods of food preparation as a viable means of achieving food security and nutrition in rural poor communities?
Firstly my answer to the above question is yes and no. Let me elaborate
Some methods of indigenous food preparation involve too much boiling which in the end reduces the nutritional value of the food. If for example we take vegetables such as cabbage, it is normally recommended that it is taken raw to ensure the realization of all its nutritional benefits (roughage, vitamins etc). However in most rural homes, this vegetable is boiled and this causes it to lose its nutritional value, thereby making it less nutrition and not adding to the general food security of a household. So in this particular case, an indigenous food preparation method fails to result in nutrition and food security.
Some methods of food preparation include a component of long term food preservation which is very important in maintaining nutrition and food security of poor rural households. Poor rural households usually do not own refrigerators or other preservation instruments to preserve food. They have come up with methods of preservation that have been passed on from generation to generation. A good example is preservation of cooked sweet potato chips providing nutrition and adding to household food security.
1. Are there lively examples of indigenous methods of food preparation and how do they influence food security and nutrition?
I will echo the example I gave above where a particular preparation method also includes preservation. Sweet potatoes are washed and boiled. A pinch of salt may be added to enhance the taste,however this is optional. The cooked sweet potatoes are then sliced to make chips and dried. These dried chips can be taken even after six months. In Zambia they are normally referred to as ' Shilengwa or Insemwa". These potato chips are are high in caloric nutritional value and there ability to last long is a plus to food security. Many rural poor communities have caloric deficiencies in Zambia so food preparation methods that include preservation are very important. (Reutlinger S and Alderman H, Prevalence of caloric-Deficient diets)
2. What informal strategies have been put in place to ensure this knowledge is not lost?
In my culture, such information is passed on from generation to generation by the family elders. In my case, my grand mother taught me how to prepare Insemwa or Shilengwa and I hope to also teach my children.
3. What is the perception of formal public institutes in your country towards IKS in food preparation programs? Are there any opportunities for modifying some methods for example for child nutrition based programs?
The perception in my work place an Agricultural research institute is that IKS are important and they can be used in certain cases to improve agricultural production. Opprtunities for modifying some methods are indeed plenty.
4. If indeed indigenous methods are important, what can governments do to create incentives for their continued use?
Governments can begin with creating awareness on some of the methods highlighting their benefits to society through different ministries as well as public media. Institutions that have a good understanding of the methods could also take it up to train trainers who will also train those who may not know the methods.
Thank you.
Francisca Mwanda