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Local Knowledge for Addressing Food Insecurity: The Use of a Goat Meat Drying Technique in a Rural Famine Context in
Martín Del Valle M1, José Tomás Ibarra2,3, Pablo Aguirre Hörmann4
1Department of Animal Sciences, Faculty of Agronomy and Forest Engineering, Pontificia Universidad Católica de Chile, Av. Vicuña Mackenna 4660, 78220436 Macul, Santiago, Chile. mdelval@uc.cl.
Animals : an Open Access Journal From MDPI
|October 18, 2019
Summary
Most households in Bairro Boroma lack regular protein intake. Local knowledge of dried meat, chinkui, is high but usage is low, hindering food security and protein availability.
Area of Science:
- Food security and nutrition
- Animal husbandry and local food processing
Background:
- Limited protein intake in Bairro Boroma households (30%) due to inadequate cold chain infrastructure.
- Investigation into local dried meat (chinkui) knowledge and its potential for enhancing food security.
Observation:
- High awareness of chinkui among goat herders (91.3%) in Bairro Boroma.
- Irregular use of chinkui attributed to declining knowledge transmission.
- Low yield (≤10%) and variable safety/performance of chinkui dependent on environmental and preparation conditions.
Findings:
- Chinkui is known but underutilized, despite its potential for protein intake.
- Knowledge decay significantly impacts the regular consumption of this local food product.
- Production efficiency and safety are constrained by external factors.
Implications:
- Strengthening local knowledge transmission is crucial for increasing chinkui consumption.
- Chinkui offers a potential sustainable protein source to improve food security.
- Targeted initiatives can enhance chinkui production and accessibility.
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