Atey, G/Medhi (2008) Local Use of Spices, Condiments and Non-Edible Oil Crops in some Selected Woredas in Tigray, Northern Ethiopia. Masters thesis, Addis Ababa University.
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Abstract
The local use of spices, condiments and non-edible oil crops was studied in three selected woredas of Tigray, Northern Ethiopia. The study woredas were Degu'a Tembien, Alamata and Ofla. The specific localities in the study woredas include Mahbere silassie (Degu'a Tembien), Tumuga and Gerjelle (Alamata) and Zata and Hashenge (Ofla). This study is aimed to document the indigenous knowledge on use as well as threats to these spices, condiments and non-edible oil crops in the home gardens and cultivated fields in the study areas. The data were collected from garden holders (home garden owners), cultivated fields, spice vendors in market areas, agriculture experts and knowledgeable elders in the local communities of the study sites with their age ranging between 16 and 75 years, using semi-structured interviews, preference ranking, market survey and field observation. A sample comprising 25 home gardens and 25 cultivated fields (10 from each locality) were considered. The spices and non-edible oil crops were identified with informants by their Tigrigna names and the specimen were later authenticated at the National Herbarium (ETH), Addis Ababa University. A total of 21 useful plant species (18 spices and condiments and 3 non-edible oil crops) in 13 families and 20 genera were recorded. Of the plants documented 17 (80.9 %) were herbs, 3 (14.3 %) shrubs and 1 (4.8 %) trees. The results of study showed that the local people in the study area grow different herbs, spices and condiments which they use them to flavor food, beverages and for medicinal purposes. Hence they have a long tradition of using these plants in their traditional food system. They also use non-edible oil crops for several purposes. Preference rankings showed that the local people widely use Capsicum annum, Allium cepa, Allium sativum, Nigella sativa, Ocimum basilicum, Trigonella foenum-graecum and Cuminum cyminum in preparing stew. For medicinal purposes they widely use Allium sativum, Nigella sativa, Lepidium sativum, Ruta chalepensis and Zingiber officinalis. The threats owing to the less production of spices and condiments in home gardens are also noted as shortage of land, lack of knowledge on production and use of these plants, drought, crop pests and lack of seeds compounded by market access problems. Therefore it would be important for governmental, non-governmental organizations and other concerned bodies to give trainings to the farmers on: how to enhance home garden products, alternative means of obtaining water for home gardening activities, checking the increasing rate of population and preventing crop pests in home gardens and cultivated fields.
| Item Type: | Thesis (Masters) |
|---|---|
| Uncontrolled Keywords: | Indigenous knowledge, Ethnobotany, plant use values, Non-edible oil crops, Spices and condiments. |
| Subjects: | Q Science > QH Natural history > QH301 Biology Q Science > QK Botany S Agriculture > S Agriculture (General) S Agriculture > SB Plant culture |
| Divisions: | Africana |
| Depositing User: | Selom Ghislain |
| Date Deposited: | 06 Sep 2018 13:24 |
| Last Modified: | 06 Sep 2018 13:24 |
| URI: | http://thesisbank.jhia.ac.ke/id/eprint/4974 |
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