Diversity and genetic erosion of traditional vegetables in Tanzania from the farmer's point of view
Diversity and genetic erosion of traditional vegetables in Tanzania from the farmer's point of view
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DOI：
10.1079/pgr200594
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发表时间：
2005-12-01
期刊：
影响因子：
--
通讯作者：
Maass, Brigitte L.
中科院分区：
文献类型：
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作者：
Keller, Gudrun B.;Mndiga, Hassan;Maass, Brigitte L.
坦桑尼亚的传统蔬菜一直未得到农民的充分利用，并被研究和发展方案忽视。在世界蔬菜中心(AVRDC)和合作伙伴领导的“促进东部和南部非洲被忽视的本土蔬菜作物促进营养健康”项目的框架内，在坦桑尼亚东北部四个区的每个区的10-12个村庄举行了专题小组会议，这些村庄的种族以及海拔、气候和土壤条件不同。农民为每个村庄命名了10-34种不同的传统蔬菜，总共为四个区的102种蔬菜命名，其中约一半只用当地名字命名。野生传统蔬菜的使用数量总是大于栽培传统蔬菜的数量，野生蔬菜与栽培蔬菜的比例从城市高原地区的11：9到沿海农村地区的59：11不等。由于土地利用和饮食习惯的变化，一些野生传统蔬菜被发现受到基因侵蚀的威胁。与气候条件相比，城市化程度和基础设施的可获得性对遗传侵蚀的影响更大。农民的培训鼓励了外来蔬菜种植，减少了传统蔬菜的多样性。与此同时，关于如何以及在哪里收集、种植和准备传统蔬菜的土著知识正在消失。
Traditional vegetables in Tanzania have been underutilized by farmers and neglected by research and development programmes. In the framework of the project 'Promotion of Neglected indigenous Vegetable Crops for Nutritional Health in Eastern and Southern Africa' led by the World Vegetable Center (AVRDC) and partners, focus group meetings were conducted in 10-12 villages in each of four districts of north-east Tanzania, which differed in ethnicity as well as in altitude, climate and soil conditions. Farmers named 10-34 different traditional vegetables per village, summing up to an overall of 102 in all four districts, about half of which were only identified by local names. The number of wild traditional vegetables used was always greater than the number of cultivated traditional types, with ratios of wild to cultivated vegetables ranging from 11:9 in an urban highland district to 59:11 in a rural coastal district. Some wild traditional vegetables were found to be threatened with genetic erosion due to changes in land use and eating habits. The degree of urbanization and the availability of infrastructure contributed more strongly to genetic erosion as compared to climatic conditions. Farmers' training encouraged exotic vegetable cultivation and reduced traditional vegetable diversity. At the same time, indigenous knowledge on how and where to collect, cultivate and prepare traditional vegetables was disappearing.