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Ethnobotanical study of wild edible plants in Shabelle Zone, Eastern ... link.springer.com 84 facts
claimSpring is the peak season for the consumption of many widely consumed wild edible plants in the Shabelle Zone, including O. insignis, S. rhynchocarpa, G. tenax, and H. species.
claimTraditional knowledge of wild edible plants in Shabelle Zone, Eastern Ethiopia, varies significantly across informant groups, with older, male, and less formally educated individuals exhibiting greater familiarity with the plants.
claimIn the Shabelle Zone, wild edible plants including V. bussei, T. indica, A. rugosus, C. gileadensis, C. esculentus, and C. olitorius are primarily available and consumed during the summer.
claimHerbs identified as wild edible plants in the Shabelle Zone include A. dubius, S. sanguinea, E. nutans, A. rugosus, C. esculentus, and H. abyssinica.
measurementLeaves, which are usually boiled or cooked alone or mixed with other foods, account for 6% of observations regarding the preparation and consumption of wild edible plants in the Shabelle Zone.
claimWild edible plants in the Shabelle Zone function both as routine foods and as critical resources during periods of famine, contributing to household food security, dietary diversity, and nutritional resilience.
measurementRoots and tubers, which require peeling and cooking, account for 17.5% of observations regarding the preparation and consumption of wild edible plants in the Shabelle Zone.
measurementThe study documented a total of 57 wild edible plant (WEP) species in the Shabelle Zone, representing 41 genera and 22 botanical families.
claimWild edible plants in the Shabelle Zone face threats including overharvesting, habitat degradation, climate variability, grazing, trampling, and invasive species.
claimThe authors of the study on wild edible plants in Shabelle Zone, Ethiopia, utilized R software for data analysis.
referenceThe Jaccard Similarity Index (JSI) is used to compare the composition of wild edible plants (WEPs) documented in the Shabelle Zone study with those reported from other regions of Ethiopia to measure floristic overlap and regional variation.
claimThe study of wild edible plants in the Shabelle Zone involves recognizing edible species, determining safe plant parts, understanding seasonal availability, and identifying potentially toxic plants.
claimIndigenous preparation methods for wild edible plants in the Shabelle Zone, such as boiling or roasting tubers of C. esculentus and E. dammanniana, are used to remove bitterness or toxins and enhance palatability.
claimThe study examines how knowledge of wild edible plants varies across gender, age groups, and livelihood systems, and identifies environmental and socio-economic pressures affecting these resources.
claimIn the Shabelle Zone, Eastern Ethiopia, fruits are the most commonly consumed parts of wild edible plants, while roots, tubers, leaves, stems, and resins are primarily used during periods of food scarcity.
procedureCommunity members in the Shabelle Zone preserve and store wild edible plants such as E. nutans, A. rugosus, E. dammanniana, and E. grandis by drying or storing them to extend consumption beyond the harvest season.
claimThe ethnobotanical study of wild edible plants (WEPs) in the Shabelle Zone was limited by reliance on purposively selected informants, which may have overrepresented elders or key participants while underrepresenting younger or less experienced community members.
claimTrees are the second most abundant life form of wild edible plants in the Shabelle Zone, featuring species such as O. insignis, L. triphylla, D. elata, A. bussei, B. aegyptiaca, F. vasta, and M. stenopetala.
measurementRipe fruits are predominantly eaten raw, accounting for 76.5% of all observations regarding the preparation and consumption of wild edible plants in the Shabelle Zone.
measurementThe botanical families Anacardiaceae, Arecaceae, Cyperaceae, and Moraceae each contributed two species to the total count of documented wild edible plants in the Shabelle Zone.
claimIn the Shabelle Zone, fruits are the most commonly used part of wild edible plants, recorded in species including Phoenix dactylifera, Ziziphus spp., Berchemia discolor, Pappea discolor, Vangueria madagascariensis, Dovyalis abyssinica, and Dovyalis glabra.
claimThe study of wild edible plants in the Shabelle Zone included a diverse group of informants, ensuring representation of both everyday users and individuals with specialized ethnobotanical knowledge.
claimTraditional ecological knowledge (TEK) regarding wild edible plants in the Shabelle Zone is transmitted through observation, oral instruction from elders, and culturally embedded practices.
measurementThe study documented 57 wild edible plant species across 41 genera and 22 families in the Shabelle Zone.
procedureA reconnaissance survey was conducted in the Shabelle Zone from 15 to 28 February 2023 to collect baseline information and identify suitable study sites for ethnobotanical research on wild edible plants.
claimQuantitative measures used in the Shabelle Zone WEP study, specifically the Botanical Ethnoknowledge Index (BEI) and Relative Frequency of Citation (RFC), depended on participant recall, which could lead to under- or over-reporting of data.
claimThe Direct Matrix Ranking (DMR) method illustrates the integral role of wild edible plants (WEPs) in local livelihoods and environmental knowledge systems in the Shabelle Zone.
measurementThe mean number of wild edible plant (WEP) species reported per participant in the Shabelle Zone of Ethiopia ranged from 3.2 in Ferfer to 9.6 in Gode.
claimLeaves are the second most frequently used part of wild edible plants in the Shabelle Zone, occurring in species such as Amaranthus dubius, Crotalaria fascicularis, Corchorus olitorius, and Moringa stenopetala.
claimThe study intends to compare local knowledge and uses of wild edible plants in the Shabelle Zone with reports from other Somali-inhabited regions of Ethiopia and neighboring countries to identify shared traditions and region-specific practices.
referenceThe study aims to document the diversity of wild edible plants in the Shabelle Zone, including vernacular names, edible parts, modes of consumption, seasonal availability, and cultural significance.
claimMale informants in the Shabelle Zone reported a higher number of wild edible plants compared to female informants, reflecting gendered divisions of labor.
measurementFruits represent the most important use of wild edible plants in the Shabelle Zone, with the highest Relative Frequency of Citation (RFC = 0.91).
claimResearchers identified six major threats to wild edible plants (WEPs) in the Shabelle Zone: agricultural expansion, charcoal production, introduction of exotic species, firewood collection, overgrazing, and persistent drought.
claimThe study of wild edible plants (WEPs) in the Shabelle Zone of Ethiopia enhances understanding of the role of these plants in supporting food security, cultural identity, and ecological resilience in a drought-prone region.
measurementThe Relative Frequency of Citation (RFC) analysis for wild edible plants in the Shabelle Zone indicates they are most significant during the rainy season (RFC = 0.49), followed by the dry season (RFC = 0.36), and year-round availability (RFC = 0.10).
measurementAmong informants in the Shabelle Zone, 48.3% learned about wild edible plants through direct observation, 24.2% acquired knowledge from elders at a later age, 17.5% learned via oral history, and 10% gained understanding through puzzles or local stories shared during evening gatherings.
claimKnowledge transfer regarding wild edible plants in the Shabelle Zone occurs primarily through observation, oral instruction from elders, storytelling, and local narratives.
measurementA total of 57 wild edible plant species were documented across all study sites in the Shabelle Zone, with Gode and Kelafo accounting for more than half of the reported species, while Kebri Dehar Zuria recorded 21 species and Mustahil recorded 16 species.
measurementOnly 10% of respondents in the Shabelle Zone WEP study reported the existence of local initiatives for plant protection.
claimIn the Shabelle Zone, the botanical family Fabaceae was the most species-rich among documented wild edible plants, followed by Malvaceae, Burseraceae, Apocynaceae, and Rhamnaceae.
referenceThe study of wild edible plants in the Shabelle Zone utilized Microsoft Word 2019 for data records and R software (version 4.4.2) for statistical analysis.
procedureThe study of wild edible plants in Shabelle Zone, Eastern Ethiopia, collected ethnobotanical data from 120 purposively selected informants across five districts using semi-structured interviews, focus group discussions, and guided field observations.
claimIn the Shabelle Zone, wild edible plants including I. volkensii, B. ogadensis, and C. cyclophylla are consumed during the winter.
procedureIn the Shabelle Zone, local communities utilize specific harvesting methods for wild edible plants: plucking is used for leaves, stems, or resins (e.g., A. dubius, A. reficiens, C. myrrha, B. ogadensis, C. olitorius, M. stenopetala), while digging is used for underground parts like tubers and roots (e.g., I. rotundifolia, S. sanguinea, I. volkensii, E. nutans, C. spiculata, E. grandis, C. exaltatus).
procedureThe study of wild edible plants in Shabelle Zone, Eastern Ethiopia, utilized the Botanical Ethnoknowledge Index, Relative Frequency of Citation, Informant Consensus Factor, and Jaccard Similarity Index to evaluate species importance and knowledge patterns.
claimResearchers in the Shabelle Zone conducted semi-structured interviews with wild edible plant (WEP) vendors to document the diversity, availability, quantities, sources, pricing, usage patterns, and market demand of these plants.
claimThe use of wild edible plants (WEPs) in the Shabelle Zone is guided by indigenous knowledge (IK) systems that dictate identification, harvesting, preparation, and consumption methods.
claimThe Shabelle Zone was selected for ethnobotanical research on wild edible plants due to the local population's strong reliance on wild edible plants, the region's relatively diverse natural vegetation, and the absence of prior organized conservation or documentation efforts.
measurementThe study of wild edible plants in Shabelle Zone, Eastern Ethiopia, documented 57 wild edible plant species representing 22 families, with shrubs and trees predominating.
measurementThe total number of wild edible plant (WEP) species documented in the Shabelle Zone of Ethiopia was 36 species in Gode compared to 12 species in Ferfer.
claimShrubs are the most prominent life form contributing to local wild edible plant resources in the Shabelle Zone, including species such as I. rotundifolia, I. volkensii, C. edulis, C. dumosa, C. rostrata, C. spinarum, and various Grewia species.
measurementThe Shabelle Zone study documented 57 wild edible plant species, highlighting the ecological and morphological diversity relied upon by Somali communities to sustain their livelihoods.
claimKey threats to wild edible plants in Shabelle Zone, Eastern Ethiopia, include overharvesting, habitat degradation, climate variability, intensive grazing, and invasive species.
claimIn the Shabelle Zone, familiarity with wild edible plants is higher among older, male, and less formally educated individuals, as well as recognized key informants.
claimIn the Shabelle Zone, wild edible plants including D. elata, C. edulis, C. dumosa, C. spinarum, F. sycomorus, and Z. hamur are harvested and consumed during the autumn.
claimSustainable harvesting practices in the Shabelle Zone, such as selective plucking, picking, and digging, are used to manage wild edible plant populations.
procedureThe Shabelle Zone ethnobotanical study employed standard ethnobotanical methods including semi-structured interviews, guided field walks, preference ranking, pairwise comparisons, direct matrix ranking, and focus group discussions to document local knowledge of wild edible plants.
claimThe Shabelle Zone WEP study did not conduct ecological assessments, population dynamics studies, or detailed nutritional analyses, which limits insights into the sustainability and nutrient composition of the documented species.
claimThe study of wild edible plants in the Shabelle Zone contributes to the United Nations Sustainable Development Goals, specifically Goal 2 (Zero Hunger), Goal 3 (Good Health and Well-being), and Goal 15 (Life on Land).
measurementKey informants in the Shabelle Zone assigned severity scores from 1 (least severe) to 6 (most severe) to six major threats affecting wild edible plants.
perspectiveThe patterns of wild edible plant knowledge in the Shabelle Zone underscore the need for inclusive conservation and education programs that engage men, women, and youth.
claimPreparation techniques for wild edible plants in the Shabelle Zone, such as boiling, roasting, and selective resin use, are used to enhance palatability and reduce toxicity.
claimIn the Shabelle Zone, wild edible plants serve as accessible, nutrient-rich alternatives to imported or ultra-processed foods, addressing hidden hunger often overlooked in conventional food security assessments.
claimElders and recognized local experts in the Shabelle Zone reported more wild edible plant species than general informants, highlighting their role as custodians of traditional ecological knowledge.
claimShared Cushitic heritage underpins the use of drought-resilient fruits and tubers in the Shabelle Zone, while differences in food taboos, taste preferences, and livelihood strategies explain divergence in wild edible plant selection.
claimWild edible plants in the Shabelle Zone are critical for food security, nutrition, and cultural preservation.
claimFieldwork for the Shabelle Zone WEP study was seasonally constrained, which potentially resulted in missing species available outside the survey period.
claimAccess to wild edible plant collection areas in the Shabelle Zone is governed by social norms, elder guidance, and local councils, often operating under communal or customary tenure.
procedureLocal communities in the Shabelle Zone employ three primary harvesting techniques for wild edible plants: picking, plucking, and digging.
claimConsumption patterns for wild edible plants in the Shabelle Zone vary by part: fruits and resin are predominantly eaten raw, while roots, tubers, and leaves are generally cooked or mixed with other foods prior to consumption.
claimAge is positively associated with wild edible plant knowledge in the Shabelle Zone, as older participants report a greater number of species due to decades of observation and practice.
measurementThe ethnobotanical study in the Shabelle Zone documented 57 wild edible plant (WEP) species across 41 genera and 22 families.
claimParticipants without formal education in the Shabelle Zone reported more wild edible plant species than literate participants, likely because formal schooling shifts daily activities away from direct engagement with natural resources.
claimClearing natural vegetation reduces the distribution of wild edible plants (WEPs) and diminishes their ecological niches in the Shabelle Zone.
measurementWithin Ethiopia, the number of wild edible plant (WEP) species identified in the Shabelle Zone is comparable to Eastern Hararghe (26 species), the lowlands of Ethiopia (88 species), Tach Gayint (36 species), and Midakegn District (50 species).
claimSome wild edible plants in the Shabelle Zone, such as M. stenopetala and C. edulis, are harvested using multiple methods, including both picking fruits and plucking leaves.
claimWild edible plants in the Shabelle Zone serve multiple purposes beyond nutrition, including medicinal, fodder, fuelwood, construction, and cultural uses.
claimIn the Shabelle Zone, wild edible plants including L. triphylla, M. stenopetala, P. discolor, and V. madagascariensis are available and consumed throughout the year, serving as stable food resources.
claimWild edible plants in the Shabelle Zone represent a vital component of local food systems, particularly during periods of recurrent drought, erratic rainfall, and limited market access.
claimClimbers are the least represented life form of wild edible plants in the Shabelle Zone, with examples including C. kelleri and C. spiculata.
procedureSemi-structured interviews in the Shabelle Zone ethnobotanical study were guided by a checklist initially prepared in English and translated into Somali to gather socio-demographic data and ethnobotanical knowledge, such as vernacular plant names, edible parts, preparation methods, and consumption patterns.
claimIn the Shabelle Zone, shrubs and trees are the dominant life forms among wild edible plants, with fruits, leaves, roots, tubers, stems, and resins serving as the primary edible parts.
claimIn the Shabelle Zone of Ethiopia, wild edible plant knowledge among informant groups is influenced by gender, literacy, age, and experience.
Ethnobotanical study of wild edible plants in Goba District Southwest ... nature.com 1 fact
referenceThe study 'Ethnobotanical study of wild edible plants in Shabelle Zone, Eastern Ethiopia' was published in the Journal of Ethnobiology and Ethnomedicine in 2026.