Wawan Sujarwo 1,2 , and Giulia Caneva 2

ARG Food Security 2013 “Promoting and Improving Local Horticulture Product for Food Security in Indonesia”

Ethnobotanical Survey in Bali to Conserve Biodiversity and Cultural

Values of Food and Nutraceutical Plants

Wawan Sujarwo1,2, and Giulia Caneva2

1“Eka Karya” Bali Botanic Garden - Indonesian Institute of Sciences (LIPI)2Department of Science, the University Roma Tre, Italy

Brief of BaliPlant species richnessInhabitant, total area, forestCultureEnvironment, climate

Introduction

Continued…BackgroundThe chance for Indonesia.Only small number of species, whilst a large number of species remain untapped. Ethnobotanical role.Self sufficiency of food.

Continued…ProblemUnderutilized food plants in Indonesia, meanwhile imports millions of dollars’ worth of food. Cultural declining.

Continued…SolutionTampilkan pasar traditional di bali yang menjual jajanan pasar

StrategyResearch on underutilized local food plants. Management system of biodiversity.

ObjectivesTo increase the knowledge on some spontaneous plant species traditionally used in Bali (Indonesia), and selecting those that are useful for their application in the food industry.

Study area

MethodsField observationsFocus group discussionsSemi-structured interviewsHerbarium specimensPlant collections for ex-situ conservation

ResultsA total of 381 food plants belonging to 91 families were identified. The most common food plant families were Fabaceae (7.87% of total species reported), Poaceae (7.87%), Zingiberaceae (4.99%), Rubiaceae (4.20%), Euphorbiaceae (3.67%), Cucurbitaceae (3.41%), Rutaceae (3.41%), Asteraceae (3.15%), Arecaceae (2.89%) and Myristicaceae (2.89%). From the data above it is found that 32 species used for staple food, 160 species for fruits, 60 species for beverages and 142 species for vegetables.

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Artocarpus heterophyllus Lmk.

Musa paradisiaca L.

Diplazium esculentum (Retz.) Swartz.

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Colocasia esculenta (L.) Schott

Arenga pinnata (Wurmb) Merr.

Dioscorea hispida Dennst.

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Corypha utan LamkColeus parviflorus Bth.

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Gigantochloa aya Widjaja & AstutiBambusa ooh Widjaja & Astuti

Gigantochloa baliana Widjaja & Astuti

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Pinanga arinasae J.R.Witono

Schizostachyum castaneum Widjaja

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Dinochloa sepang Widjaja & Astuti

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Spondias pinnata (L.f.) Kurz

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Gigantochloa nigrociliata (Buse) Kurz

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Azadirachta indica A. Juss.

What’s next ...

Intensificationor

Diversification

Thank you

“For many Italians, their very sense of identity lies in the food, not just of the region in which they were born, but of the town, village, hamlet, even house. And they hold to the superiority of their local produce and dishes with passion. That is why eating your way round Italy is such a continual delight”