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Liu S, Huang X, Bin Z, Yu B, Lu Z, Hu R, Long C. Wild edible plants and their cultural significance among the Zhuang ethnic group in Fangchenggang, Guangxi, China. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 2023; 19:52. [PMID: 37940945 PMCID: PMC10631048 DOI: 10.1186/s13002-023-00623-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Accepted: 10/25/2023] [Indexed: 11/10/2023]
Abstract
INTRODUCTION Fangchenggang is situated in the Guangxi Zhuang Autonomous Region, China, renowned for its rich biodiversity and ethnically diverse population. The Zhuang people, constituting the largest minority group in the area, possess a wealth of traditional knowledge concerning wild edible plants (WEPs) owing to the region's favorable environment and dietary customs. With the rapid development of urbanization, tourism, and trade, the Zhuang people's food culture, including the consumption of wild edible plants, has become an attractive aspect of urban development. However, there is almost no comprehensive report available on WEPs consumed by the Zhuang people. The objectives of this study were to: (1) conduct a comprehensive ethnobotanical investigation of the WEPs among the Zhuang people in the region; (2) evaluate the cultural food significance index (CFSI) for the local communities; (3) summarize the cultural characteristics of the wild edible plants consumed, providing scientific support for the development of Fangchenggang as a sustainable and attractive tourism destination. METHODS Ethnobotanical investigation including market surveys, semi-structured interviews, key informant interviews and participatory observations was conducted in Fangchenggang from January 2021 to March 2023. A total of 137 informants were selected using the snowball method. Information about WEPs, including vernacular names, food categories, parts used, mode of consumption, collecting season, and recipes, was collected and recorded. The CFSI (cultural food significance index) was calculated to identify the most culturally significant WEPs. RESULTS A total of 163 species of wild edible plants consumed by the Zhuang people were identified, belonging to 67 families. The main categories of WEPs include wild vegetables (69) and tea substitutes (42). The most commonly consumed parts are fruits (37), followed by whole plants (33) and leaves (21), with herbaceous plants (74) being the most numerous. The availability of wild edible plants remains high throughout the year, with the peak seasons occurring in August and October, and significant abundance also noted in July and November. In the highly significant category (CFSI > 500), a total of 15 plant species were identified, which play a crucial role in the local diet. Additionally, 17 alien species have become part of the local consumption of wild plants, with 7 species listed as invasive alien species. DISCUSSION AND CONCLUSIONS: This study documented 163 wild edible plant species and their associated traditional knowledge of the Zhuang people. The research identified culturally significant WEPs and analyzed their multiple uses. The historical development of wild plant consumption in Fangchenggang showed the strong influence of natural and social environments on the Zhuang ethnic group's dietary traditions. The WEPs are characterized by "sour food", "fresh ingredients" and "cold dishes", aligning with their health-oriented philosophy of "homology of medicine and food". Future prospects encompass the cultivation of economically sustainable wild edible plants (WEPs), the preservation of their traits through cross-breeding, ensuring safe consumption through research and safety evaluations, and advocating for the preservation of WEPs' culinary culture to support tourism and sustainable urban development.
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Affiliation(s)
- Sizhao Liu
- School of Ethnology and Sociology, Minzu University of China, Beijing, 100081, China
- Guangxi Subtropical Crops Research Institute, Nanning, 530010, China
- Key Laboratory of Ecology and Environment in Minority Areas (Minzu University of China), National Ethnic Affairs Commission, Beijing, 100081, China
- Key Laboratory of Ethnomedicine (Minzu University of China), Ministry of Education, Beijing, 100081, China
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, China
| | - Xinyi Huang
- Guangxi Subtropical Crops Research Institute, Nanning, 530010, China
| | - Zhenjun Bin
- Guangxi Subtropical Crops Research Institute, Nanning, 530010, China
| | - Bingning Yu
- Guangxi Subtropical Crops Research Institute, Nanning, 530010, China
| | - Zushuang Lu
- Guangxi Subtropical Crops Research Institute, Nanning, 530010, China
| | - Renchuan Hu
- Guangxi Institute of Chinese Medicine and Pharmaceutical Science, Nanning, 530022, China.
- Guangxi Key Laboratory of Traditional Chinese Medicine Quality Standards (Guangxi Institute of Chinese Medicine and Pharmaceutical Science), Nanning, 530022, China.
| | - Chunlin Long
- Key Laboratory of Ecology and Environment in Minority Areas (Minzu University of China), National Ethnic Affairs Commission, Beijing, 100081, China.
- Key Laboratory of Ethnomedicine (Minzu University of China), Ministry of Education, Beijing, 100081, China.
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, China.
- Institute of National Security Studies, Minzu University of China, Beijing, 100081, China.
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Liu F, Peng J, Feng Y, Ma Y, Ren Y, Sun P, Zhao Y, Liu S, Wu F, Xie J. An ethnobotanical study on the medicinal herb practices of the gelao ethnic minority in North Guizhou, China: an exploration of traditional knowledge. Front Pharmacol 2023; 14:1217599. [PMID: 37719846 PMCID: PMC10500598 DOI: 10.3389/fphar.2023.1217599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2023] [Accepted: 08/15/2023] [Indexed: 09/19/2023] Open
Abstract
Introduction: The Gelao ethnic minority of northern Guizhou, China have long possessed extensive traditional knowledge of medicinal herbs. This ethnobotanical study aimed to document and evaluate wild plants used medicinally by the Gelao people, providing insights into their traditional medicine and knowledge systems. Methods: Field research was conducted in Gelao communities of Daozhen, Wuchuan and Zheng'an counties using interviews, surveys and participatory rural appraisal. Results: Quantitative ethnobotanical indices were utilized to assess the cultural significance of 187 herbs identified. The herbs belonged to 84 families, primarily Compositae, and were mostly roots, rhizomes and whole plants. They were used to treat digestive, respiratory and inflammatory disorders, gynecological diseases, bites and other conditions, mainly through decoctions. 25 highly significant herbs (national plant cultural significance index > 1000) were known to protect health. Some function as food and are considered safe. However, the study revealed issues including a declining number of knowledgeable elders and inadequate hygiene controls. Conclusion: Our findings demonstrate the Gelao's extensive medicinal plant knowledge and highlight the need for further ethnobotanical research to document and preserve this culturally important tradition. The identified herbs also represent an alternative medicinal resource with potential modern applications pending further investigation of their pharmacology and sustainable use. Overall, this study provides valuable insights into Gelao ethnobotanical knowledge and the potential of indigenous medicine for modern healthcare.
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Affiliation(s)
- Fusong Liu
- School of Pharmacy, Zunyi Medical University, Zunyi, China
| | - Jie Peng
- School of Pharmacy, Zunyi Medical University, Zunyi, China
| | - Yi Feng
- School of Pharmacy, Zunyi Medical University, Zunyi, China
| | - Yuhan Ma
- School of Pharmacy, Zunyi Medical University, Zunyi, China
| | - Yan Ren
- School of Pharmacy, Southwest Minzu University, Chengdu, China
| | - Pei Sun
- Industrial Crop Research Institute, Sichuan Academy of Agriculture Sciences, Chengdu, China
| | - Yongxia Zhao
- School of Pharmacy, Zunyi Medical University, Zunyi, China
| | - Sha Liu
- School of Pharmacy, Zunyi Medical University, Zunyi, China
| | - Faming Wu
- School of Pharmacy, Zunyi Medical University, Zunyi, China
- Guizhou Medical and Health Industry Research Institute, Zunyi Medical University, Zunyi, China
| | - Jian Xie
- School of Pharmacy, Zunyi Medical University, Zunyi, China
- Guizhou Medical and Health Industry Research Institute, Zunyi Medical University, Zunyi, China
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He J, Peng L, Li W, Luo J, Li Q, Zeng H, Ali M, Long C. Traditional knowledge of edible plants used as flavoring for fish-grilling in Southeast Guizhou, China. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 2022; 18:19. [PMID: 35303920 PMCID: PMC8933993 DOI: 10.1186/s13002-022-00519-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Accepted: 03/01/2022] [Indexed: 06/14/2023]
Abstract
BACKGROUND The local Dong people in Qiandongnan Prefecture, Guizhou Province, China, with rich biocultural diversity, have developed the traditional rice-duckweed-fish-duck agroecosystem (RDFDA) to support biodiversity conservation and to meet food and cultural needs. However, there is still not much research on traditional ecological knowledge (TEK) in this area. In particular, there is a lack of traditional knowledge of edible plants used by the Dong people as flavoring to grill fish (Cyprinus carpio) collected from RDFDA, which is extremely valuable in their traditional culture. The study focused on documenting plant species used in grilling fish and analyzing the status of its TEK. METHODS Twenty-one sampling points of three Dong minority villages in Qiandongnan were selected for the research. The local TEK associated with plant resources for fish-grilling was recorded through free listing and semi-structured interviews. Fidelity level (FL) and ethnoecological importance value (EIV) indicators were designed to determine the socioeconomic influence of TEK. The non-metric multidimensional scaling (NMDS) method was used to evaluate the differentiation of edible plant species distribution in dissimilar accessibility types. RESULTS A total of 430 people were interviewed about grilled fish, of whom 75% were men and 85% were farmers. Thirty-four edible plants were documented for fish-grilling in three Dong villages. They belong to 16 plant families, such as Apiaceae, and Asteraceae. The life forms included herbaceous (76%), shrubs (18%) and trees (6%). Leaves are the most commonly used part of for grilling fish, followed by aerial parts, and whole plants. Among these edible plants, Allium hookeri, A. macrostemon and Houttuynia cordata with the highest fidelity level (100%) were cited as edible plants for grilling fish by all informants. The NMDS showed different accessibility types of collection sites, with different importance values. Paddy rice field edge (2.03) has the highest value, followed by forest-farming ecotone (1.74), streamsides (1.71) and woodland (0.48). CONCLUSION The purpose of this study was to investigate the traditional knowledge of edible plant materials used by the Dong people for grilling fish. The results demonstrate the strong connection between local people, the bio-environment and agroecosystem services. The survey and comparative analysis revealed that plant species with high FL values may be potential sources of natural flavors.
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Affiliation(s)
- Jianwu He
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081 China
- College of Biology and Environmental Science, Jishou University, Hunan, 416000 China
| | - Liping Peng
- College of Mathematics and Statistics, Jishou University, Hunan, 416000 China
| | - Wei Li
- College of Geography and Tourism, Hunan University of Arts and Science, Hunan, 415000 China
| | - Jin Luo
- College of Biology and Environmental Science, Jishou University, Hunan, 416000 China
| | - Qiang Li
- College of Biology and Environmental Science, Jishou University, Hunan, 416000 China
| | - Hanyong Zeng
- College of Mathematics and Statistics, Jishou University, Hunan, 416000 China
| | - Maroof Ali
- College of Life Science, Anhui Normal University, Wuhu, 241000 China
| | - Chunlin Long
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081 China
- Key Laboratory of Ecology and Environment in Minority Areas (Minzu University of China), National Ethnic Affairs Commission, Beijing, 100081 China
- Key Laboratory of Ethnomedicine (Minzu University of China), Ministry of Education, Beijing, 100081 China
- Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201 China
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Ojeda-Linares CI, Solís-García IA, Casas A. Constructing Micro-Landscapes: Management and Selection Practices on Microbial Communities in a Traditional Fermented Beverage. Front Ecol Evol 2022. [DOI: 10.3389/fevo.2022.821268] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Colonche is a traditional beverage produced in Mexico by the fermentation of fruits of several cacti species. In the Meridional Central Plateau region of Mexico, where this study was conducted, it is mainly produced with fruits of Opuntia streptacantha; there, the producers perform spontaneous fermentation and/or fermentations through inoculums. Several factors can change the microbial community structure and dynamics through the fermentation process, but little attention has been directed to evaluate what type and extent of change the human practices have over the microbial communities. This study aims to assess the microbiota under spontaneous and inoculated fermentation techniques, the microorganisms present in the inoculums and containers, and the changes of microbiota during the process of producing colonche with different techniques. We used next-generation sequencing of the V3-V4 regions of the 16S rRNA gene and the ITS2, to characterize bacterial and fungal diversity associated with the different fermentation techniques. We identified 701 bacterial and 203 fungal amplicon sequence variants (ASVs) belonging to 173 bacterial and 187 fungal genera. The alpha and beta diversity analysis confirmed that both types of fermentation practices displayed differences in richness, diversity, and community structure. Richness of bacteria in spontaneous fermentation (0D = 136 ± 0.433) was higher than in the inoculated samples (0D = 128 ± 0.929), while fungal richness in the inoculated samples (0D = 32 ± 0.539) was higher than in spontaneous samples (0D = 19 ± 0.917). We identified bacterial groups like Lactobacillus, Leuconostoc, Pediococcus and the Saccharomyces yeast shared in ferments managed with different practices; these organisms are commonly related to the quality of the fermentation process. We identified that clay pots, where spontaneous fermentation is carried out, have an outstanding diversity of fungal and bacterial richness involved in fermentation, being valuable reservoirs of microorganisms for future fermentations. The inoculums displayed the lowest richness and diversity of bacterial and fungal communities suggesting unconscious selection on specific microbial consortia. The beta diversity analysis identified an overlap in microbial communities for both types of fermentation practices, which might reflect a shared composition of microorganisms occurring in the Opuntia streptacantha substrate. The variation in the spontaneous bacterial community is consistent with alpha diversity data, while fungal communities showed less differences among treatments, probably due to the high abundance and dominance of Saccharomyces. This information illustrates how traditional management guides selection and may drive changes in the microbial consortia to produce unique fermented beverages through specific fermentation practices. Although further studies are needed to analyze more specifically the advantages of each fermentation type over the quality of the product, our current analysis supports the role of traditional knowledge driving it and the relevance of plans for its conservation.
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Liu S, Zhang B, Zhou J, Lei Q, Fang Q, Kennelly EJ, Long C. Herbal plants traded at the Kaili medicinal market, Guizhou, China. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 2021; 17:67. [PMID: 34844607 PMCID: PMC8628420 DOI: 10.1186/s13002-021-00495-4] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/11/2021] [Accepted: 11/17/2021] [Indexed: 06/02/2023]
Abstract
BACKGROUND Marketplaces reflect not only the commerce of an area, but also its culture. In Qiandongnan Miao and Dong Autonomous Prefecture with Kaili as its capital, Guizhou Province, China, traditional medicine is thriving in both rural and urban areas. The local people rely extensively on plants for traditional medicines, and these are commonly sold in local specialized markets. The Kaili medicinal market is the biggest in the prefecture. However, ethnobotanical study on herbal plants traded in the traditional market in Kaili has not been performed. The aims of this study are: (1) to document medicinal plants traded in the Kaili traditional market and the associated traditional knowledge; and (2) to analyze the level of agreement among vendors in the purported uses of medicinal plants by using informant consensus (FIC) and the fidelity level (FL). METHODS Market surveys were conducted in 2014-2019 to collect information about medicinal plants and associated traditional knowledge. Information including vernacular names, preparation methods, and plant uses was obtained by interviewing 116 vendors of herbal plants. Specimens of fresh and dried herbs, collected as vouchers, were identified by the authors and other botanists at the Minzu University of China, and deposited in the herbarium at Minzu University of China. The level of agreement among information provided by different vendors was assessed using the FIC, and the percentage of vendors claiming the use of a certain medicinal plant for the same indication was assessed with the FL. RESULTS The Miao people comprise 53.4% of all informants in this study of medicinal plants. In total, 237 medicinal plant species traded in the Kaili traditional market were recorded. They belong to 219 genera and 107 families. These plants have been categorized into their purported treatments for 20 medical conditions. The inflammation category showed the highest FIC value of 0.95, showing the best agreement among market vendors claiming its usefulness to treat this condition. The FL index helped to identify 15 culturally important medicinal plant species based on the reported uses by 20 or more vendors in the market. Three medicinal plant species, Eleutherococcus gracilistylus, Sargentodoxa cuneata, and Stephania cepharantha, had an FL > 90%, being used to treat sprains/traumas, rheumatism, and heat/toxins. CONCLUSIONS The medicinal plants sold in the Kaili market are highly diverse and have unique medicinal characteristics. The Miao people often use traditional herbal plants for disease prevention and thereby prioritize the use of medicinal plants in everyday life. The future of this medicinal marketplace, however, is uncertain since few young people (< 30 years old) are vendors or customers. Therefore, it is urgent to conserve traditional ethnomedicinal culture in local communities and pass on the associated traditional knowledge to future generations in this prefecture. And the next step should include further studies on FL > 90% plants' chemistry, pharmacology, biological activity, and toxicity for potentially developing functional foods or pharmaceutical products.
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Affiliation(s)
- Sizhao Liu
- Key Laboratory of Ecology and Environment in Minority Areas, Minzu University of China, National Ethnic Affairs Commission, Beijing, 100081 China
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081 China
- Key Laboratory of Ethnomedicine,, Minzu University of China, Ministry of Education, Beijing, 100081 China
| | - Beixi Zhang
- Key Laboratory of Ecology and Environment in Minority Areas, Minzu University of China, National Ethnic Affairs Commission, Beijing, 100081 China
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081 China
- Key Laboratory of Ethnomedicine,, Minzu University of China, Ministry of Education, Beijing, 100081 China
| | - Jiangju Zhou
- School of Life and Health Science, Kaili University, Guizhou, 556000 China
| | - Qiyi Lei
- School of Life and Health Science, Kaili University, Guizhou, 556000 China
| | - Qiong Fang
- Key Laboratory of Ecology and Environment in Minority Areas, Minzu University of China, National Ethnic Affairs Commission, Beijing, 100081 China
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081 China
- Key Laboratory of Ethnomedicine,, Minzu University of China, Ministry of Education, Beijing, 100081 China
| | | | - Chunlin Long
- Key Laboratory of Ecology and Environment in Minority Areas, Minzu University of China, National Ethnic Affairs Commission, Beijing, 100081 China
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081 China
- Key Laboratory of Ethnomedicine,, Minzu University of China, Ministry of Education, Beijing, 100081 China
- Kunming Institute of Botany, Chinese Academy of Sciences, Kunming, 650201 China
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Cao Y, Li R, Zhou S, Song L, Quan R, Hu H. Ethnobotanical study on wild edible plants used by three trans-boundary ethnic groups in Jiangcheng County, Pu'er, Southwest China. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 2020; 16:66. [PMID: 33109239 PMCID: PMC7590688 DOI: 10.1186/s13002-020-00420-1] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Accepted: 10/17/2020] [Indexed: 05/08/2023]
Abstract
BACKGROUND Dai, Hani, and Yao people, in the trans-boundary region between China, Laos, and Vietnam, have gathered plentiful traditional knowledge about wild edible plants during their long history of understanding and using natural resources. The ecologically rich environment and the multi-ethnic integration provide a valuable foundation and driving force for high biodiversity and cultural diversity in this region. However, little study has uncovered this unique and attractive culture to the world. METHODS We conducted ethnobotanical survey in 20 villages of Jiangcheng County from 2016 to 2020. Altogether 109 local Dai, Hani, and Yao people were interviewed, and their traditional knowledge about wild edible plants was recorded. Voucher specimens were identified by the authors and deposited in the herbarium of Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences (HITBC). The use value was used as a quantitative index to evaluate the consumption frequency and relative importance of the wild edible plants. The Jaccard index was calculated to assess the usage similarity of different areas. The relationship of age and recognized wild edible plants by different ethnic people was performed by R. RESULTS A total of 211 wild edible plants, belonging to 71 families and 151 genera, were recorded. These plants were consumed as wild edible vegetables, seasonal fruits, salads, spices, sour condiments, tonic soups, tea substitutes, liquor brewing, or dyeing materials. The use value (UV), current cultivation, market availability, and the quantitative traditional knowledge inheritance situation of these wild edible plants among different generations, were analyzed. Based on the data from the threatened species list of China's higher plants and the IUCN Red List, the food plant list for Asia Elephant, the Subject Database of China Plant, and the calculated UV score, the top 30 most important wild edible plants were selected for further cultivation in some local villages. CONCLUSION Traditional knowledge of wild edible plants, owned by Dai, Hani, and Yao people in Jiangcheng County, is rich but at risk of being lost among the young generation. Diversified cultivation of wild edible plants by the local communities could be a solution for the sustainable use of natural resources and to conserve the endangered species in this trans-boundary region.
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Affiliation(s)
- Yilin Cao
- Agriculture Service Center, Zhengdong Township, Pu'er City, 665903, Yunnan, China
| | - Ren Li
- Southeast Asia Biodiversity Research Institute, Chinese Academy of Sciences & Center for Integrative Conservation, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Mengla, 666303, Yunnan, China.
- University of Chinese Academy of Sciences, Beijing, 100049, China.
| | - Shishun Zhou
- Southeast Asia Biodiversity Research Institute, Chinese Academy of Sciences & Center for Integrative Conservation, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Mengla, 666303, Yunnan, China
| | - Liang Song
- CAS Key Laboratory of Tropical Forest Ecology,Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Menglun, 666303, Yunnan, China
| | - Ruichang Quan
- Southeast Asia Biodiversity Research Institute, Chinese Academy of Sciences & Center for Integrative Conservation, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Mengla, 666303, Yunnan, China
| | - Huabin Hu
- CAS Key Laboratory of Tropical Plant Resources and Sustainable Use, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Mengla, 666303, Yunnan, China.
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Zhang YY, Zhao H. Wild edible plants collected and consumed by the locals in Daqinggou, Inner Mongolia, China. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 2020; 16:60. [PMID: 33036666 PMCID: PMC7547461 DOI: 10.1186/s13002-020-00411-2] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2020] [Accepted: 09/17/2020] [Indexed: 05/11/2023]
Abstract
BACKGROUND Knowledge of wild edible plants is an important part of traditional knowledge. It is closely related to traditional human agriculture, as well as biodiversity. This study aimed to conduct a detailed investigation and evaluation of wild edible plants that are collected and consumed by the Mongolian and Han locals in Daqinggou and to provide valuable data for the development and utilization of plant resources. METHODS In the 9 site visits to the area of Daqinggou during the period of 2017-2019, the authors used key informant interviews, semistructured interviews, and questionnaires to collect utilization information regarding precollected species of local wild edible plants. By combining the data obtained from 101 key informants, the authors used the Cultural Food Significance Index (CFSI), a quantitative index to evaluate the relative importance of the wild edible plants that were discussed in the aforementioned interviews. RESULTS The investigation results show that the Mongolian people provided 67 folk names, corresponding to 57 wild plants, and the Han Chinese provided 58 folk names, corresponding to 49 wild plants. A total of 61 edible wild plant species belonging to 29 families and 52 genera were recorded as edible resources for the locals in Daqinggou. The uses include grains, oil and fat resources, vegetables, fruits, beverages, condiments, and snacks. The most commonly reported purpose of wild edible plants is using them as vegetables, followed by using them as beverages and fruits. The most widely used edible parts are fruits, leaves, and other aerial parts. Eating raw and cooked plants are the usual methods of consuming wild edible plants according to the locals. In addition, the CFSI of 61 wild edible plant species shows that 27 species have characteristics of medical food. CONCLUSIONS The knowledge and experience of naming and consuming wild plants by the Mongolian people and Han Chinese in Daqinggou are an important manifestation of the direct interaction between locals and plants. The CSFI evaluation of the wild edible plants consumed by the locals in Daqinggou establishes the utilization of some wild plants as part of the traditional knowledge of medical food.
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Affiliation(s)
- Yan-Ying Zhang
- Institute for the History of Science and Technology, Inner Mongolia Normal University, Hohhot, 010022, People's Republic of China
| | - Hui Zhao
- College of Life Science and Technology, Inner Mongolia Normal University, Hohhot, 010022, People's Republic of China
- Institute for the History of Science and Technology, Inner Mongolia Normal University, Hohhot, 010022, People's Republic of China
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Sun J, Xiong Y, Li Y, Yang Q, Chen Y, Jiang M, Li Y, Li H, Bi Z, Huang X, Lu S. Medicinal dietary plants of the Yi in Mile, Yunnan, China. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 2020; 16:48. [PMID: 32859223 PMCID: PMC7456026 DOI: 10.1186/s13002-020-00400-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/18/2020] [Accepted: 08/13/2020] [Indexed: 05/05/2023]
Abstract
BACKGROUND The Yi is the largest ethnic group in Yunnan Province (China), with a population of five million. The Yi people tend to live in mountainous areas, and their culture includes a unique dietary system for treating and protecting people against illnesses. Medicinal plants occupy an essential place in the Yi diet because they play a key role in health and the prevention and treatment of diseases. However, few studies have addressed these medicinal dietary plants and their importance in the Yi's daily lives. The aim of this study was to (1) investigate the medicinal dietary plants used by the Yi in Mile City, (2) document the traditional knowledge held about these plants, (3) identify species with important cultural significance to the Yi in Mile City, and (4) analyze the special preparation methods and consumption habits of these plants. METHODS Field investigations were performed in six villages in Mile City, Honghe Hani and Yi Autonomous Prefecture, Yunnan, from July 2017 to May 2018. Information was collected using direct observation, semi-structured interviews, key informant interviews, individual discussions, and focus group discussions. The use value (UV) and frequency of utilization index (FUI) of these plants were analyzed. Plant samples and voucher specimens were collected for taxonomic identification. RESULTS This study documented 124 species belonging to 62 families and 102 genera. These plants included angiosperms (117 spp.), gymnosperms (3), pteridophytes (2), lichen (1), and fungus (1). The 20 species with the highest UV were noted as being particularly important to the Yi people's daily life in Mile City. The primary medicinal preparation method for plants recorded in the study was decoction. The most commonly used plant parts were fruits and roots. The most frequently used edible parts were fruits, and the most frequently used medicinal parts were roots. The medicinal parts were used to treat diseases such as rheumatism, edemas, kidney deficiency, spleen deficiency, gastritis, parasites, and so on. CONCLUSION A wide variety of medicinal dietary plants are used by the Yi people in Mile City. Those plants, which have both rich nutritional and medicinal value, occupy an essential part of the Yi dietary and medicine culture. Ethnobotanical surveys of medicinal dietary plants provide a theoretical reference for the conservation and sustainable use of the plant resources and could contribute to the protection of the Yi food culture and traditional medicine in Mile City. In addition, this information provides a sound basis for developing and using Yi ethnic medicine and health products.
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Affiliation(s)
- Jingxian Sun
- Institute of Ecology and Geobotany, School of Ecology and Environmental Science, Yunnan University, Kunming, 650091, P. R. China
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission & Ministry of Education, School of Ethnic Medicine, Yunnan Minzu University, Kunming, 650500, P. R. China
| | - Yong Xiong
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission & Ministry of Education, School of Ethnic Medicine, Yunnan Minzu University, Kunming, 650500, P. R. China
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081, P. R. China
| | - Yanhong Li
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission & Ministry of Education, School of Ethnic Medicine, Yunnan Minzu University, Kunming, 650500, P. R. China
| | - Qingsong Yang
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission & Ministry of Education, School of Ethnic Medicine, Yunnan Minzu University, Kunming, 650500, P. R. China
| | - Yijian Chen
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission & Ministry of Education, School of Ethnic Medicine, Yunnan Minzu University, Kunming, 650500, P. R. China
| | - Mengyuan Jiang
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission & Ministry of Education, School of Ethnic Medicine, Yunnan Minzu University, Kunming, 650500, P. R. China
| | - Yukui Li
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission & Ministry of Education, School of Ethnic Medicine, Yunnan Minzu University, Kunming, 650500, P. R. China
| | - Hongrui Li
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission & Ministry of Education, School of Ethnic Medicine, Yunnan Minzu University, Kunming, 650500, P. R. China
| | - Zizhen Bi
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission & Ministry of Education, School of Ethnic Medicine, Yunnan Minzu University, Kunming, 650500, P. R. China
| | - Xiangzhong Huang
- Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission & Ministry of Education, School of Ethnic Medicine, Yunnan Minzu University, Kunming, 650500, P. R. China.
| | - Shugang Lu
- Institute of Ecology and Geobotany, School of Ecology and Environmental Science, Yunnan University, Kunming, 650091, P. R. China.
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Wang J, Seyler BC, Ticktin T, Zeng Y, Ayu K. An ethnobotanical survey of wild edible plants used by the Yi people of Liangshan Prefecture, Sichuan Province, China. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 2020; 16:10. [PMID: 32102675 PMCID: PMC7045740 DOI: 10.1186/s13002-019-0349-5] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/23/2019] [Accepted: 12/05/2019] [Indexed: 05/02/2023]
Abstract
BACKGROUND Due to historical perceptions of Liangshan Yi Autonomous Prefecture (Sichuan Province, China) as being a violent place, and due to its rugged terrain, cultural differences, and relative inaccessibility, few researchers have conducted in-depth ethnobotanical investigations in Liangshan. But wild edible plants (WEPs) are widely consumed by the Yi people of Liangshan, and their associated ethnobotanical knowledge remains relatively unknown, especially outside of China. This study aimed to (1) investigate the WEPs used by the Liangshan Yi, (2) document the traditional knowledge held about these plants, (3) analyze their special preparation methods and consumption habits, and (4) identify species with important cultural significance to the Liangshan Yi. METHODS During 2016-2017, 396 Yi individuals were interviewed in 1 county-level city and 6 counties across Liangshan. Prior informed consent was obtained, and multiple ethnographic methods were utilized, including direct observation, semi-structured interviews, key informant interviews, informal discussions, and field visits. Market surveys were conducted in April, July, and August 2017 by interviewing 38 Yi merchants selling WEPs in 6 Liangshan traditional markets. We collected information about the parts consumed, preparation methods, consumption habits, growth pattern of species, collection months, market prices, and other uses of WEPs. Use values (UVs) were calculated to analyze the relative cultural importance of each WEP. RESULTS In total, 105 plant species belonging to 97 genera and 62 families were recorded. Rosaceae was the family with the largest number of species (14), and herbs (58 species) were the dominant growth form reported. Fruits (34 species), roots (21 species), and tender shoots (20 species) were the primary plant parts used for snacking and cooking. There were 6 main preparation and consumption methods of WEPs reported, ranging from primary food, famine food, snack, spice, culinary coagulant, and medicine, among a few other uses. The Liangshan Yi mainly collect WEPs from March to October, seldom collecting from November to February. There were 35 species of WEPs sold in the markets we visited in Liangshan. The price of medicinal plants was much higher than the price of food and fruits. In total, we documented 49 species of edible medicinal plants in Liangshan, accounting for 44.7% of all WEPs. They can be used for treating 27 medical conditions, including cough, diarrhea, injury, and headaches. The plants with the highest UVs were Berberis jamesiana (1.92), Pyracantha fortuneana (1.87), and Artemisia capillaris (1.44) indicating that these species are the most commonly used and important to the Liangshan Yi's traditional life and culture. CONCLUSIONS The traditional knowledge of WEPs from the accumulated experience of the Yi people's long period residing in Liangshan reflects the cultural richness of the Yi and the plant diversity of the region. Future research on the nutrition, chemical composition, and bioactivity of the WEPs are needed. Some species with high medicinal value but with sharp wild population decline should be surveyed for resource assessment, conservation, and domestication potential.
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Affiliation(s)
- Jing Wang
- School of Architecture and Civil Engineering, Chengdu University, Chengdu, 610106, China
| | - Barnabas C Seyler
- Department of Environment, Sichuan University, Chengdu, 610065, China.
| | - Tamara Ticktin
- Department of Botany, University of Hawai'i at Mānoa, Honolulu, HI, 96822, USA
| | - Yonggang Zeng
- School of Architecture and Civil Engineering, Chengdu University, Chengdu, 610106, China
| | - Kede Ayu
- School of Architecture and Civil Engineering, Chengdu University, Chengdu, 610106, China
- Leibo County Youth League Committee, Jincheng Town, 616550, Leibo County, China
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Ma Y, Luo B, Zhu Q, Ma D, Wen Q, Feng J, Xue D. Changes in traditional ecological knowledge of forage plants in immigrant villages of Ningxia, China. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 2019; 15:65. [PMID: 31842902 PMCID: PMC6916113 DOI: 10.1186/s13002-019-0333-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/01/2019] [Accepted: 10/15/2019] [Indexed: 05/08/2023]
Abstract
BACKGROUND Ecological migration serves as an important measure for poverty eradication as well as for the protection, inheritance, and utilization of traditional ecological knowledge. This study investigated and cataloged the traditional forage plant resources and recorded the associated traditional knowledge of immigrant villages in Hongsibu District of Ningxia, China. The diversity of traditional forage plant resources and the changes in associated traditional ecological knowledge were compared among ecological immigrant villages from different emigration areas, with a hope of providing a reference for forage development, the conservation of wild forage plant resources, and the development of regional animal husbandry. METHODS From March 2018 to May 2019, a field investigation was conducted in six villages in Ningxia. Through the snowball technique, a total of 315 immigrants were interviewed using various methods, including semistructured interviews and key person interviews, which included opportunities for free listing. The changes in the utilization of traditional forage plants were compared between the ecological migrants and the original inhabitants, and the causes underlying the changes were analyzed. In addition, the major forage plant species in the research area were investigated and evaluated. RESULTS (1) The six investigated villages reported 224 traditional forage plant species that belong to 42 families and 150 genera. Compared with their original living areas, the number of traditional forage plant species used in the immigrant villages decreased with the increase in the relocation distance. (2) The utilization of traditional forage plants varied among the immigrants who moved to Hongsibu District from forest areas, loess hilly areas, and semiarid desertified areas. The smaller the difference was in ecological environment between the immigration and emigration areas, the more the traditional forage plant knowledge had been retained. (3) The diversity and associated knowledge of traditional forage plants retained by ecological migrants are closely correlated to gender, age, education level, and occupation. CONCLUSION This study revealed that the diversity of traditional forage plants and associated knowledge retained after migration vary among ecological immigrants from different areas; generally, the immigrants that relocated from a closer place retained more ecological knowledge. In the immigrant villages with significantly different natural resources and a long distance from the migrants' original locations, the diversity of traditional forage plants decreased, and the traditional knowledge about forage plants showed signs of being forgotten and abandoned by the younger generation. Therefore, measures are urgently needed to document and protect the forage plant resources and preserve the traditional knowledge of ecological immigrants.
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Affiliation(s)
- Ying Ma
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081 People’s Republic of China
| | - Binsheng Luo
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081 People’s Republic of China
| | - Qiang Zhu
- Ningxia Forestry Research Institute, Yinchuan, 750021 Ningxia People’s Republic of China
| | - Dongxing Ma
- College of Mathematics and Information Science, North Minzu University, Yinchuan, 750021 Ningxia People’s Republic of China
| | - Qi Wen
- College of Resources and Environment, Ningxia University, Yinchuan, 750021 Ningxia People’s Republic of China
| | - Jinchao Feng
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081 People’s Republic of China
| | - Dayuan Xue
- College of Life and Environmental Sciences, Minzu University of China, Beijing, 100081 People’s Republic of China
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