An ethnobotanical study of the less known wild edible figs (genus Ficus) native to Xishuangbanna, Southwest China

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• 作者：Yinxian Shi (3) (4)
  Huabin Hu (4)
  Youkai Xu (4)
  Aizhong Liu (3)
  
  3. Key Laboratory of Economic Plants and Biotechnology ; Kunming Institute of Botany ; Chinese Academy of Sciences ; 650201 ; Kunming ; P R China
  4. Key Laboratory of Tropical Plant Resources and Sustainable Use ; Xishuangbanna Tropical Botanical Garden ; Chinese Academy of Sciences ; 666303 ; Xishuangbanna ; Yunnan ; P R China
  
• 关键词：Ficus ; Ethnobotany ; Management ; Fruit ; Vegetables ; Xishuangbanna
• 刊名：Journal of Ethnobiology and Ethnomedicine
• 出版年：2014
• 出版时间：December 2014
• 年：2014
• 卷：10
• 期：1
• 全文大小：2,058 KB
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• 刊物主题：Complementary & Alternative Medicine; Life Sciences, general;
• 出版者：BioMed Central
• ISSN：1746-4269

文摘

Background The genus Ficus, collectively known as figs, is a key component of tropical forests and is well known for its ethnobotanical importance. In recent decades an increasing number of studies have shown the indigenous knowledge about wild edible Ficus species and their culinary or medicinal value. However, rather little is known about the role of these species in rural livelihoods, because of both species and cultural diversity. Methods In this study we 1) collected the species and ethnic names of wild edible Ficus exploited by four cultural groups in Xishuangbanna, Southwest China, and 2) recorded the collection activities and modes of consumption through semi-structured interviews, 3) investigated the resource management by a statistical survey of their field distribution and cultivation, and 4) compared and estimated the usage intensities by the grading method. Results The young leaves, leaf buds and young or ripe syconia of 13 Ficus species or varieties are traditionally consumed. All the species had fixed and usually food-related ethnic names. All four cultural groups are experienced in the collection and use of edible Ficus species as vegetables, fruits or beverages, with the surplus sold for cash income. Different cultural groups use the Ficus species at different intensities because of differences in availability, forest dependency and cultural factors. Both the mountain and basin villagers make an effort to realize sustainable collection and meet their own and market needs by resource management in situ or cultivation. Conclusions In comparison with reports from other parts of the world, ethnic groups in Xishuangbanna exploited more edible Ficus species for young leaves or leaf buds. Most of the edible species undergo a gradient of management intensities following a gradient of manipulation from simple field gathering to ex situ cultivation. This study contributes to our understanding of the origins and diffusion of the knowledge of perception, application and managing a group of particular plant species, and how the local culture, economic and geographical factors influence the process.