Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 495116
Title Wild and semi-wild leafy vegetables used by the Maale and Ari ethnic communities in southern Ethiopia
Author(s) Kidane, Berhane; Maesen, L.J.G. van der; Asfaw, Zemede; Sosef, M.S.M.; Andel, Tinde van
Source Genetic Resources and Crop Evolution 62 (2015)2. - ISSN 0925-9864 - p. 221 - 234.
Department(s) Biosystematics
Publication type Refereed Article in a scientific journal
Publication year 2015
Keyword(s) Food shortage - Leafy vegetables - Social group differentiation - Traditional botanical knowledge

We studied wild and semi-wild leafy vegetables used by the Maale and Ari ethnic communities in southern Ethiopia. Quantitative and qualitative ethnobotanical methods, including individual and focus group (n = 18) discussions, field observations, and individual interviews (n = 144), were used in three rural kebeles (lowest administrative unit). The two ethnic communities consumed 30 leafy vegetable species grouped into 22 genera and 15 families. The study participants underlined that wild and semi-wild leafy vegetables are important components in traditional dishes, more frequently during periods of food shortage. The communities showed high preference for Balanites aegyptiaca and Solanum dasyphyllum in the Maale and Ari study sites respectively. Taste, marketability and above ground edible biomass were farmers’ main selection criteria suitable for leafy vegetables cultivation. The transfer of local knowledge within the community on wild and semi-wild leafy vegetables is not differentiated by gender or age and thus enables knowledge continuity, although harvesting and cooking activities are considered as women’s tasks by the communities. Major threats to wild and semi-wild leafy vegetables need to be minimized and complementary in-situ and ex situ conservation strategies scaled up.

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