Knowledge and Perceptions of Rural Communities on Wild Food Resources Consumption in Tanzania

The study used three villages in Western Usambara, Tanzania, as case studies to investigate the knowledge and perceptions of rural communities on consumption of wild-food resources. It was found that, in spite of the increasing loss of African indigenous knowledge among farming communities, there was still a strong connection between cultural identity and cuisine. Local wild-food resources contributed the taste, texture, and odour of traditional cuisine. There were also vital connections between gender and age. Women and adults knew more about wild-food resources because of their practical involvement in related practices.Women had a greater knowledge than men in wild-food gathering, preparation, and uses. Among the recommendations are: transplantation of the rare wild-food species; communities working with development agencies to develop conservation and educational programmes; documentation of the local knowledge from the community perspective

Agriculture · Documentation · Economic growth · Environmental planning · Geography · Indigenous · Social science · Socioeconomics · Sociology · Tanzania · Traditional knowledge · Culinary Culture and Tourism · Ecology

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