Nikalje / Chonde / Srivastava Wild Vegetables: Morphology, Phytochemistry and Utility - (Part 2)

1. Auflage 2025
ISBN: 979-8-89881-000-9
Verlag: Bentham Science Publishers
Format: EPUB
Kopierschutz: 0 - No protection

E-Book, Englisch, 300 Seiten

Wild Vegetables: Morphology, Phytochemistry and Utility - Part 2 offers a detailed account of around 120 wild vegetable species, primarily from the biodiversity-rich Western Ghats of India. The book highlights their botanical characteristics, phytochemical makeup, traditional uses, and nutritional value. Covering families from Fabaceae to Zygophyllaceae, it provides an alphabetically organized reference that bridges traditional knowledge with modern scientific insights. This volume emphasizes the importance of conserving and reintroducing these forgotten plants into diets and agricultural systems. Aimed at both academic and general audiences, the book encourages the appreciation and utilization of underused plant resources. Key Features: - Provides detailed documentation of the morphology, phytochemistry, and uses of approximately 120 wild vegetable species, organized alphabetically by plant family. - Ethnobotanical insights with medicinal and culinary uses - Focus on the Western Ghats, a biodiversity hotspot - Organized by plant family for easy reference - This part covers 27 families from Fabaceae to Zygophyllaceae.

Autoren/Hrsg.

Nikalje, Ganesh Chandrakant

Chonde, Apurva

Srivastava, Sudhakar

Leseproben

INTRODUCTION

The United Nations Development Programme (UNDP) Sustainable Development Goals aim "to end poverty, protect the planet, and ensure that by 2030, all people enjoy peace and prosperity." However, extreme hunger and malnutrition continue to hinder progress in many parts of the world. In 2022, approximately 9.2% of the global population faced hunger, which increased from 7.9% in 2019, and about 2.4 billion people experienced moderate or severe food insecurity (FAO, IFAD, UNICEF, WFP, and WHO, 2023). Throughout history, humans have utilized a significant number of plant species, estimated between 40,000 and 100,000, for various purposes (IPGRI, 2002). Of these, around 30,000 are considered edible, and approximately 7,000 have been cultivated or collected for food (Asfaw, 2001; Arora, 2014). However, with the Green Revolution, many traditional crops were replaced by high-yielding varieties developed through breeding techniques, jeopardizing the diversity of plant species used for food and other purposes (Ebert, 2014; Guzo et al., 2023). This loss in diversity may contribute to increased hidden hunger and undernourishment (Nikalje et al., 2023). To circumvent such difficulties, diversifying food sources by increasing the usage of wild vegetables offers a promising strategy. Wild vegetables are naturally occurring plants suitable for human consumption, providing unique flavors and valuable nutrients distinct from cultivated plants. Wild vegetables thrive in diverse environments, such as forests, meadows, coastal areas, and deserts, and are often more resilient to harsh conditions, growing at minimal cost (Duguma, 2020). Despite their potential, wild vegetables remain underutilized and unavailable to the public at large, and are often limited to rural areas where they are most abundant (Leakey et al., 2022). Increasing awareness and research on their domestication could promote sustainable agriculture, food security, and economic growth in rural communities (Luo et al., 2022).

Wild vegetables can supplement human diets with proteins, essential minerals, and micronutrients, contributing to nutritional quality (Ogle, 2001). They provide an affordable source of nutrients for rural and semi-urban societies (Ickowitz et al., 2016; Jones, 2017). Diverse diets are crucial for optimal nutrition, health, and well-being (FAO, WFP, and IFAD 2012). However, many low-income families in low- and middle-income countries consume staple-centric diets that lack diversity (Jones, 2017). Including wild edible foods in these diets could improve nutrition in an affordable way (Ickowitz et al., 2016).

For indigenous and non-indigenous populations, wild edible plants serve as staple or complementary foods (Ju et al., 2013). In rural regions, especially in drylands, they play a vital role in food security by filling seasonal gaps and serving as emergency foods during famines (Soromessa and Demissew, 2002). Many indigenous communities believe wild foods better maintain health. During periods of scarcity, over 70% of wild edible plants are consumed as stored food resources dwindle (Teklehaymanot et al., 2010). Raising awareness about these plants could encourage their more frequent inclusion in diets, and support the rural economy.

However, several challenges limit their broader acceptance. The lack of knowledge about their identification, nutritional benefits, and safe preparation can deter people from consuming them. Limited seasonal availability, labour- intensive foraging, and the risk of mistaking edible plants for toxic look-alikes are additional barriers. Furthermore, some wild vegetables contain antinutritional compounds (e.g., oxalates, tannins, and phytates) that can hinder nutrient absorption if not properly prepared (Ngurthankhumi et al., 2024). Overharvesting can threaten their sustainability, and the absence of formal supply chains limits market availability. Finally, their strong or unfamiliar flavors may not align with consumer preferences, restricting their integration into modern diets.

The main intent of this book is to enhance efforts toward awareness and promote research on the domestication of wild vegetable plants. This could pave way for sustainable agriculture, food and nutritional security, and economic progression in rural areas.

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