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FAO-Carib-Agri <[log in to unmask]>
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Mon, 20 May 2013 09:37:28 -0400
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From: Blanck, Max (ESA)
Dear colleagues,

I would like to invite you to our current online discussion on indigenous methods of food preparation and their implications for food security.

Please see all details in the message below.

Best regards,

Max

---------------------------
Max F. Blanck
Forum Moderator
Global Forum on Food Security and Nutrition (FSN Forum)
Agricultural Development Economics Division (ESA), FAO
Viale delle Terme di Caracalla, Rome, Italy
Web-site: http://www.fao.org/fsnforum
Twitter: FAOFSNForum

From: FSN-Moderator



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Digest No. 1038


Discussion 89






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Indigenous methods of food preparation: what is their impact on food security and nutrition?

Until 30 May 2013

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[cid:image003.png@01CE4FE4.07DA7C20]How to participate

Send your contribution to
[log in to unmask]
<mailto:[log in to unmask]>or post it on the website www.fao.org/fsnforum<http://www.fao.org/fsnforum>

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Dear Members,
The new discussion on Indigenous methods of food preparation: what is their impact on food security and nutrition? <http://www.fao.org/fsnforum/forum/discussions/indigenous-methods> attracted five contributions and the facilitator's reaction, which we share below.
Fellow FSN Forum member Edward Mutandwa invites to share your knowledge and experience on how indigenous methods of food preparation influence food security and nutrition and how to ensure this knowledge is not lost. Please read the full topic and questions for debate<http://www.fao.org/fsnforum/forum/discussions/indigenous-methods> online, also in French<http://www.fao.org/fsnforum/fr/forum/discussions/indigenous_methods> and Spanish<http://www.fao.org/fsnforum/es/forum/discussions/indigenous_methods>.
From our side we would also like to share with you a new FAO publication on Edible Insects. Future prospects for food and feed security<http://bit.ly/165l0uC>, which also taps into traditional knowledge of several indigenous communities.
All the best,
Your FSN Forum Team











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[cid:image003.png@01CE4FE4.07DA7C20]Edward Mutandwa, facilitator of the discussion

Hello FSN members,
Thank you very much for the interesting contributions made so far. There are about three themes emerging hitherto. First, is that some indigenous methods of food preparation have disappeared mainly because of urbanization (Gill, and Robert). I certainly agree on this point because the more a society becomes urbanized, the more they are exposed to fast foods and the less likely they will continue to eat indigenous food. Constraints include high fuel cost which creates as disincentive for some people but could be reduced for example by shredding leaves (Gill).  Secondly, members agree that indigenous foods will remain important as long as they are adapted to a changing environment characterized by dynamic tastes and preferences. Therefore, the main issue is how to add value (Robert and Ahmad) through appropriate technologies. Third, KV Peter indicates that most of the food is prepared by "mama and grandmother" and so they represent an important source of information related to food preparation. But how do we ensure that their knowledge is passed on to future generations? Finally, a very important issue highlighted by Robert is the need to exploit branding opportunities in export markets. Tell us more about your local foods. I really appreciate your comments and hope to receive more suggestions from you!
Regards,
Edward
Read Edward's comment online<http://www.fao.org/fsnforum/forum/contributions/re-indigenous-methods-food-preparation-what-their-impact-food-security-and-nut-3>


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[cid:image003.png@01CE4FE4.07DA7C20]Robert A. Best, West Indian Projects, Trinidad and Tobago

Robert describes the experience of the Caribbean, where growing incomes and increasing urbanization are challenging indigenous food on the one side but improved productivity and processing is also opening new market opportunities for the same food. [...]
Read Robert's contribution <http://www.fao.org/fsnforum/forum/contributions/re-indigenous-methods-food-preparation-what-their-impact-food-security-and-nut-2>


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[cid:image003.png@01CE4FE4.07DA7C20]KV Peter, World Noni Research Foundation, India

KV Peter calls for stronger documentation of indigenous and traditional recipes, which are usually prepared by mothers and grandmothers. [...]
Read KV Peter's contribution <http://www.fao.org/fsnforum/forum/contributions/re-indigenous-methods-food-preparation-what-their-impact-food-security-and-nut-1>


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[cid:image003.png@01CE4FE4.07DA7C20]Hamid Ahmad, Pakistan Society of Food Scientists & Technologists, Pakistan

Hamid calls for renewed attention on how technologies can use traditional knowledge to support food and nutrition security in developing countries. [...]
Read Hamid's contribution <http://www.fao.org/fsnforum/forum/contributions/re-indigenous-methods-food-preparation-what-their-impact-food-security-and-nut-0>


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[cid:image003.png@01CE4FE4.07DA7C20]Gerardo Enrique Paniagua Rodríguez, Farmersdialogue.org, Costa Rica

Enrique describes the rich culinary tradition of Costa Rica listing a variety of foods consumed by indigenous people. [...]
Read Gerardo's contribution (in Spanish)<http://www.fao.org/fsnforum/forum/contributions/re-m%C3%A9todos-ind%C3%ADgenas-de-preparaci%C3%B3n-de-alimentos-%C2%BFqu%C3%A9-impacto-tienen-sobre-la-se>


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[cid:image003.png@01CE4FE4.07DA7C20]Gill Shepherd, IUCN, United Kingdom

Gill reflects on how indigenous methods of food preparation and indigenous foods are being adapted to new life styles, particularly in urban contexts. Examples show changes in cooking methods and innovations in the way dishes are prepared and presented. [...]
Read Gill's contribution <http://www.fao.org/fsnforum/forum/contributions/re-indigenous-methods-food-preparation-what-their-impact-food-security-and-nutri>


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