An Exploratory Study on the Indigenous Knowledge On

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AN EXPLORATORY STUDY ON THE INDIGENOUSKNOWLEDGE ON FOODS AND MEDICINAL PLANTS IN

NEPAL

JASMINE JENIFER ARULMANI.DPREMAKUMARI.CDEPARTMENT OF HOME SCIENCEWOMENS CHRISTI N COLLEGE

CHENNAI 006


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INTRODUCTIONNepal is a small Himalayan countrywith disproportionately

rich cultural and ethnic diversity.

It is distributed into three ecological zonesNorthern

Mountains, Middle Hills and Southern Tarai.

Nepal has one of the most difficult terrains and varied

climates.

Such factors have led to an evolving diversity of habits,

practices, and beliefs around food and nutrition that haveaffected health and nutrition in both positive and negative

ways.

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INDIGENOUS KNOWLEDGEIndigenous Knowledge refers to the knowledge belonging to a

specific ethnic group. It is the local knowledge that is unique to

a given culture or society.

The term Indigenous peoples can be used to describe any

ethnic group who have historically belonged to a particularregion or country and may have different often unique

cultural, linguistic, traditional, and other characteristics to

those of the dominant culture of that region.

Indigenous foods are those accepted in the community,through habit and tradition, as appropriate and desirable

source of food and the people are accustomed to preparing

and eating dishes made from these food sources (FAO, 1998).

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Nepal is rich in indigenous knowledge relating to foods and

nutrition.

The plants and animals used as traditional foods play multiple

roles such as to maintain nutritional and medicinal security.

Though, with passage of time, system of continuing traditionalfoods is decreased with modern foods.

Complete scientific information on the various food products,

their traditional ethics, production and preparation methods,

and mode of consumption of these products are still lacking.

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Exploration and systematic documentation

of indigenous knowledge of the Nepalese on their traditional

foods, beliefs and practices regarding

food and nutrition is considered

important because this unique

knowledge is diminishing with increased migration

of people from their native and

disinterest among the younger generation.This study aims to explore the available information on the

various indigenous foods and practices of the community.

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OBJECTIVES OF THE STUDYTo present an insight about the various ethnic groups of Nepal

and their unique cultural practices.

To gain insight into the indigenous knowledge on local foods,

nutritional beliefs and dietary practicesamong the Nepali

community in Chennai.

To study the local knowledge on food preparation, mode of

consumption, storage and preservation techniques.

To gather information on the ethnic value, peoples

perceptions and experiences relating to indigenous foods andpractices.

To ascertain the availability of local foods, herbs and

consumer buying behavior.

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Selection of Sample

The respondents for the study were selected from various

places in Chennai using Purposive Random Sampling

technique.

Sample Size

Phase I: One hundred Nepali Men and Women residing in

Chennai (N =100).

Phase II: Key information interviews (n=30)

Informal focus groups (n=2)

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RESEARCH DESIGNThe main tool used in the study was a pre designed

questionnaire which consisted of general and specific

information.

A 52item quantitative survey instrument, comprising of a 7-

Food Frequency Questionnaire (FFQ)and a section consistingof structured questions was developed to assess the sample

populations food intake.

The questionnaire constituted of questions pertaining to the

Demographic Details, Food Purchase and Procurement, FoodStorage Practices, Food Preparation Practices, Food

Preservation, Food Consumption, Dietary Patterns, Nutritional

Beliefs and Knowledge about medicinal plants of the Nepali

participants.10


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RESULTS AND DISCUSSIONThe food of Nepal is as diverse as the country itself.

Nepali cuisine is characteristically simple and easy to prepare,

and emphasizesnourishment.

Nepalese food is famous for its nutrition level and tempting

taste.

The food habits and health practices in Nepal are based on the

agrarian contexts of the country.

Different ethnic groups and communities in the country have

developed different approaches to food and health practices.

A typical Nepali meal is dal- bhat - boiled dal served with rice

and vegetables, and some spicy relish.

Most of them eat a large rice meal twice a day, usually at

midmorning and in the early evening. 11


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Often, the meal includes a pickle achar, made of a fruit orvegetable.

Meat, eggs, and fish are considered a treat.

Nepali people consume a wide variety of fermented products.

The major fermented traditional foods and beveragesinclude Masyaura, Fulaura,Jilebi, Selroti, Kinema, Gundruk,

Sinki, Khalpi, Mesu, Chhurpi, Dahi, Mahi, Ghiu, Jandh,

and Rakshi.

The major non fermented traditional foods includeBhatmas, Dalmodh, Bhujiya, Khir, Dhakane, Puwa, Kasar, Jimbu,

Khoa, Chook Amilo, Chaku, Shakar, and Chiuri Ghui.

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Majority of the people surveyed belonged to the age group of

35-45 years and most of them had completed their primary

education.

A huge percentage of the respondents lived in nuclearfamilies.

Decision making relating to food is done mostly by the women

in the family.

Majority of them agree on the factors influencing food

decisions as family income, health, and family size, purchase

value of money, taste and ease of preparation

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Majority of the people are non vegetarian irrespective of the

religion or caste.

Rice was the staple food all the people surveyed while wheat

and millets were also reported to be frequently consumed.

Boiling was the most practiced cooking method followed by

frying, pressure cooking and stewing.

The most commonly used food preservation methods by

majority of them are drying, pickling and fermentation. Foods

like cereals and fruits were fermented to make alcohol while

green leafy vegetables were fermented and dried to preparegundruk, sinki, and maseura.

Majority of the people consumed traditional Nepali foods likesel

roti, kircho, kheer, sarkhanta, sinki, maseura, kinema, Mesu,

Chhurpi, Dahi, Mahi, Ghiu, Jandh, and Rakshifrequently. 14


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A: Sel rot i B: Gundruk (fermented raddish leaves)

C: Sukut i(dehydrated meat) D: Jh i l inga(snack made from rice flour)

PLATE 1: Commonly consumed foods of Nepal

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E: Titaura (spicy, sour dried snacksmade from different varieties of raw fruits) F: Maseura (dried lentil veg balls)

G: Thama (Tender Bamboo Shoots H: Jaand (Fermented rice beverage)

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Majority of the Nepali people strongly agree to the beliefs about

pure and impure foods, restriction of diet for lactating mothers, and

exclusive breast feeding for six months.

About quarter percent of the Nepali people surveyed believe that a

woman eating more during pregnancy will have a bigger baby

leading to problems during delivery.

The community people still largely hold traditional beliefs like green

leafy vegetables can cause cold; white pumpkin, garlic, timur

(schezwan pepper) and honey can cause abortion in pregnant

women; and green leafy vegetables can cause diarrhoea in children.Such beliefs are the major guiding factors in the use of food items.

It was also found that more than half of the respondents believed

that evil spirits are the main reason for most of the children to keep

whining all the time. 17


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Nepal has a record of over 700 species of medicinal plants.

The indigenous knowledge of Nepali people regarding the

medicinal values of herbs and plants was tested.

A very large percent of the Nepali people surveyed agree to the

use of herbs like adhuwa(Zingiber officinale); bodho(Acoruscalamus); gujargano (Tinospora cordifolia); okhar(Juglans regia);

bel(Aegel marmelos); and pudhina (Mentha arvensis) for their

medicinal properties in the treatment of flu, cough, scabies,

stomach ache and as an appetizer, diuretic and purgative.Cent percent of the respondents agree to the use of Ghuikumari

(Aloe vera)for its medicinal value of acting as a diuretic.

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A: Bakaina (Melia azederach) B: Chutro (Berberis aristata) C: Sisnu (Urt ica dio ica)

D: Bojho (Aco rus calamu s) E:Paanch aunle G: Abijalo (Drymaria

cordata)

hatagirea)

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CONCLUSIONThe present study concludes that Nepali people possessincredible Indigenous knowledge about foods, dietary

practices and food beliefs but the information regarding it is

very scanty.

The new food environment which is filled with conveniencefoods coupled with lack of time, as well as social and

economic pressures elicits their consumption on a regular

basis.

Yet they still remain close to their traditional environmentwhich is evident from the findings of the study that majority

of the Nepali respondents prepare and consume several

traditional foods and beverages and also follow their cultural

practices.20


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The study does not report the loss of traditional food systemsthat would result in decreasing culture-specific food activities,

decreasing dietary diversity, and decreasing cultural morale as

a result of immigration and other elements.

They do maintain an intimate relationship with theirtraditional food environment.

But it is possible that circumstances like non availability or

lesser availability of indigenous foods and ease of access to

fast foods may have brought changes in their diet pattern.A greater awareness on the importance of Indigenous

knowledge is likely to help preserve the knowledge base for

the use and benefit of the local community.

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An Exploratory Study on the Indigenous Knowledge On

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