Independent Dialogue
Preserving Indonesian Traditional Foods for Sustainable Consumption
Geographical focus:
South Africa
Discussion topic outcome
VEGETABLES
We have to identify edible vegetables and dishes that can be created from those vegetables, and promote them through education, policies and programs, to encourage healthy plant-based food consumption.
In Indonesia the combined consumption of fruits and vegetables is 209.89 grams/capita/day. WHO generally recommends the consumption of vegetables and fruits for a healthy life of 400 grams/person/day, consisting of 250 grams of vegetables and 150 grams of fruit (equivalent to 3 fruits.
When compared with food expenditure, the total expenditure on fruit and vegetables in Indonesia i... Read mores only 11.41 percent.
Kangkong (water cress/morning glory) is the most consumed vegetable commodity at the national level, which is 10.46 grams per capita a day. Then, spinach and eggplant were the second and third most consumed vegetable commodities, namely 9.26 grams and 7.76 grams per capita a day, respectively.
Participants identified all kinds of vegetables and dishes to be promoted.
As an example Pohpohan (Pilea trinervia) is a commercial vegetable crop
and is indigenous with great potential to be developed.
This plant also contains antioxidant compounds, fiber, and vitamins
can provide benefits for human health. Indegenous / traditional vegetables need to be introduced so that they can be accepted by many.
In addition, it is necessary to carry out pohpohan plant conservation activities
so that the utilization can be maintained in a sustainable manner.
A healthy egetable dish called Trancam contains cucumber, bean sprouts, basil, and spiced shredded coconut which are the key to the specialty of this food.
Kesum (Polygonum minus Huds) is a plant endemic to West Kalimantan. Kesum plants are known as a substitute for MSGs and used in soups and other dishes, giving umami taste.
Bamboo shoots can be processed into vegetables and ingredients for chips/crackers. Adding bamboo shoots to crackers making can improve organoleptic characteristics (color, aroma, texture, and taste) Read less