Harvesting, preparation and preservation of commonly consumed wild and semi-wild food plants in Bunyoro-Kitara Kingdom, Uganda
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Date
2026-07-09
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Publisher
East African Nature & Science Organization
Abstract
Wild and semi-wild food plants (WSWFPs) continue to contribute significantly to food security, nutrition, and livelihoods in many rural African communities, although indigenous knowledge associated with their use remains poorly documented. This study investigated local methods used in harvesting, preparation, preservation, and storage of commonly consumed WSWFPs in Bunyoro-Kitara Kingdom, western Uganda. Data were generated through eight focus group discussions conducted with knowledgeable community members from Mutunda and Kiryandongo sub-counties. Information collected focused on indigenous harvesting practices, food preparation procedures, preservation methods, and shelf-life of selected WSWFPs. Findings indicated that communities employed diverse harvesting techniques depending on the plant part required, including hand-picking, uprooting, digging, cutting stems, collecting fallen fruits, climbing trees, and shaking branches. Preparation procedures varied widely across species but commonly involved sorting, washing, wilting, chopping, boiling, steaming, frying, and mixing with groundnut or simsim paste. Preservation was dominated by direct sun drying, while additional methods included blanching before drying, salting, smoking, wrapping in banana leaves, and storage in cool, moist conditions. Shelf-life varied considerably according to species and preservation technique, ranging from only a few days for fresh materials to several months for dried products. The study demonstrated that indigenous knowledge systems remain central in sustaining the utilisation of WSWFPs within rural communities. However, erosion of traditional knowledge, environmental degradation, and changing food preferences threaten the continuity of these practices. Sustainable utilisation of WSWFPs in Bunyoro-Kitara Kingdom requires improved harvesting, preparation, and preservation practices. Communities should adopt non-destructive harvesting methods, strengthen food preparation knowledge, and promote hygienic preservation techniques such as sun drying, blanching, smoking, and proper storage. Documentation of indigenous knowledge, establishment of community processing centres, and integration of WSWFPs into food security programs are essential.
Description
This study advances SDG 2 (Zero Hunger), specifically Targets 2.1 and 2.4, by promoting the use of wild and semi-wild food plants to improve food security, nutrition, and sustainable food production. It further supports SDG 12 (Responsible Consumption and Production), Target 12.2, by advocating for the sustainable use, preservation, and management of indigenous food resources. In addition, the research contributes to SDG 15 (Life on Land), Target 15.5, by fostering biodiversity conservation and safeguarding indigenous plant knowledge. The study is aligned with Uganda’s National Development Plan IV (NDP IV), particularly the Agro-Industrialisation Programme and the Natural Resources, Environment, Climate Change, Land and Water Management Programme. It promotes resilient food systems, value addition, and sustainable management of natural resources. By documenting indigenous harvesting, preparation, and preservation practices, the research provides evidence to inform policies on food security, cultural heritage preservation, biodiversity conservation, and community-based livelihood improvement in Uganda.
Keywords
Wild and semi-wild food plants, Indigenous knowledge, Ethnobotany, Food preservation, Food processing, Agrobiodiversity, Uganda.
Citation
Akello, S. & Agea, J. G. (2026). Harvesting, preparation and preservation of commonly consumed wild and semi-wild food plants in Bunyoro-Kitara Kingdom, Uganda. East African Journal of Interdisciplinary Studies, 9(2), 371-403.