Publication: A study on the biodiversity of natural food production to support community upstream of Chi Basin, Thailand
0
0
Issued Date
2014
Resource Type
File Type
application/pdf
ISSN
19112017
Other identifier(s)
2-s2.0-84891530330
Rights Holder(s)
มหาวิทยาลัยศรีนครินทรวิโรฒ
Bibliographic Citation
Asian Social Science. Vol 10, No.2 (2014), p.145-156
Suggested Citation
Srichaiwong P., Kwewjai L., Kroeksakul P. A study on the biodiversity of natural food production to support community upstream of Chi Basin, Thailand. Asian Social Science. Vol 10, No.2 (2014), p.145-156. doi:10.5539/ass.v10n2p145 Retrieved from: https://hdl.handle.net/20.500.14740/7251
Author(s)
Abstract
This biodiversity study of natural food production to supporting the communities upstream of Chi River Basin aims at collecting the name and species of natural food plants in the forest around the upstream areas of Chi River Basin. This is a phenomenal study of species and potential benefits of forest food. Qualitative methodology was mainly used to collect data; the study relied on the knowledge of the local people had to recall the local data, which significantly focused on the species of natural food plant. The study site was located in the Nongbuadaeng district of Chaiyaphum province, Thailand. It was found that almost all the villagers in the Isaan region (northeastern Thailand) are in the agricultural sector, growing cash crops, such as cassava and sugarcane, the farming of which has affected deforestation and therefore natural food production since the forest is the source of local food. The research focused on species of natural food plants in the community upstream of the Chi River Basin. The information of natural food production biodiversity is in a database for use as guidelines for introducing natural conservation in food security planning with sustainable livelihood in the future. The biodiversity of natural food production to support the community in the upstream forest of the Chi River Basin has 109 species, which can be separated into the following categories: tree (22.9%), plant in wetlands (20.18%), climber (19.27%), mushroom (19.27%), shrub and annual crops (12.84%), and bamboo (5.50%). The taste of natural food plant production includes 5 tastes: tasteless, bitter, astringent, sour, and spicy, and how plants are used for food depends on the species of plant. However, almost all natural food in the forest are seasonal products; for example, the bamboo shoot villagers can collect the whole year, while fruits primarily flourish between August and September.