Traditional knowledge documentation in Sarawak : Benefit towards food flavours and fragrance research

Naming M., . and Tu C. L., . and Jovita E. R., . (2010) Traditional knowledge documentation in Sarawak : Benefit towards food flavours and fragrance research. [Proceedings Paper]

This paper shares the experiences of the Sarawak Biodiversity Centre SBG in documenting traditional knowledge TK and highlights a significant number of indigenous plants that are used as food flavours and fragrance by the local ethnic communities of Sarawak. Traditional knowledge of useful plants from eight ethnic communities in 20 locations participated in the programme and their knowledge on uses of plants was documented. The ethnic communities comprised of Bidayuh Iban Penan Kelabit Lun Bawang Kayan Kenyah and Selako. To-date a total of 353 plants were documented for food 33 plants were documented for flavours and 22 plants were documented for fragrance. As this is a preliminary documentation of useful plants further scientific study of these plants will be carried out to identify analyze and determine the beneficial constituents in the plants used for food and also identify the active components in the flavours and fragrance plants.

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Abstract

This paper shares the experiences of the Sarawak Biodiversity Centre SBG in documenting traditional knowledge TK and highlights a significant number of indigenous plants that are used as food flavours and fragrance by the local ethnic communities of Sarawak. Traditional knowledge of useful plants from eight ethnic communities in 20 locations participated in the programme and their knowledge on uses of plants was documented. The ethnic communities comprised of Bidayuh Iban Penan Kelabit Lun Bawang Kayan Kenyah and Selako. To-date a total of 353 plants were documented for food 33 plants were documented for flavours and 22 plants were documented for fragrance. As this is a preliminary documentation of useful plants further scientific study of these plants will be carried out to identify analyze and determine the beneficial constituents in the plants used for food and also identify the active components in the flavours and fragrance plants.

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Item Type:	Proceedings Paper
Additional Information:	Available at Perpustakaan Sultan Abdul Samad Universiti Putra Malaysia 43400 UPM Serdang Selangor Malaysia. TP248.14 I61 2008 Call Number.
AGROVOC Term:	Traditional knowledge
AGROVOC Term:	Documentation
AGROVOC Term:	Indigenous species
AGROVOC Term:	Plants
AGROVOC Term:	Foods
AGROVOC Term:	Fragrance
AGROVOC Term:	Research
AGROVOC Term:	Flavour
AGROVOC Term:	Local communities
AGROVOC Term:	Ethnic groups
Geographical Term:	MALAYSIA
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 05:15
URI:	http://webagris.upm.edu.my/id/eprint/13173

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