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Wawan Sujarwo 1,2 , and Giulia Caneva 2

ARG Food Security 2013 “Promoting and Improving Local Horticulture Product for Food Security in Indonesia” . E thnobotanical Survey in Bali to Conserve Biodiversity and Cultural Values of Food and Nutraceutical Plants. Wawan Sujarwo 1,2 , and Giulia Caneva 2

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Wawan Sujarwo 1,2 , and Giulia Caneva 2

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  1. 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

  2. Introduction Brief of Bali Plant species richness Inhabitant, total area, forest Culture Environment, climate

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

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

  5. Strategy Research on underutilized local food plants. Management system of biodiversity. Continued… Solution Tampilkan pasar traditional di bali yang menjual jajanan pasar

  6. Objectives To 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.

  7. Study area

  8. Methods Field observations Focus group discussions Semi-structured interviews Herbarium specimens Plant collections for ex-situ conservation

  9. Results A 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.

  10. Continued... Diplaziumesculentum (Retz.) Swartz. Musa paradisiaca L. ArtocarpusheterophyllusLmk.

  11. Continued... Colocasiaesculenta (L.) Schott DioscoreahispidaDennst. Arengapinnata(Wurmb) Merr.

  12. Continued... Coleus parviflorusBth. CoryphautanLamk

  13. Continued... GigantochloabalianaWidjaja & Astuti GigantochloaayaWidjaja & Astuti Bambusa oohWidjaja & Astuti

  14. Continued... SchizostachyumcastaneumWidjaja PinangaarinasaeJ.R.Witono

  15. Continued... DinochloasepangWidjaja & Astuti

  16. Continued... Spondiaspinnata(L.f.) Kurz

  17. Continued... Gigantochloanigrociliata(Buse) Kurz

  18. Continued... AzadirachtaindicaA. Juss.

  19. Intensification or Diversification What’s next ...

  20. “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” Thank you

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