Traditional knowledge documentation in Sarawak : Benefit towards food, flavours and fragrance research
2010
Naming, M. | Tu, C. L. | Jovita, E. R.
This paper shares the experiences of the Sarawak Biodiversity Centre (SBG) in documenting traditional knowledge (TK) and highlights a significant number of indigenous plants that are used as food, flavours and fragrance by the local ethnic communities of Sarawak. Traditional knowledge of useful plants from eight ethnic communities in 20 locations participated in the programme, and their knowledge on uses of plants was documented. The ethnic communities comprised of Bidayuh, Iban, Penan, Kelabit, Lun Bawang, Kayan, Kenyah and Selako. To-date, a total of 353 plants were documented for food, 33 plants were documented for flavours and 22 plants were documented for fragrance. As this is a preliminary documentation of useful plants, further scientific study of these plants will be carried out to identify, analyze and determine the beneficial constituents in the plants used for food and also, identify the active components in the flavours and fragrance plants.
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