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Reviving Forgotten Foods: From Traditional Knowledge to Innovative and Safe Mediterranean Food Design.

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Summary
This summary is machine-generated.

Wild edible plants offer sustainable food sources. Ethnobotanical research reveals diverse traditional uses and preparation methods, guiding the development of novel, safe food products to enhance global food security.

Keywords:
Mediterranean forestsethnobotanynon-timber forest productssustainable food systemstraditional knowledgewild edible plants

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Area of Science:

  • Ethnobotany
  • Food Science
  • Sustainable Agriculture

Background:

  • Global food security and dietary diversity require novel, sustainable food sources.
  • Wild edible plants (WEPs) from Mediterranean regions hold significant potential due to extensive traditional use.
  • Ethnobotanical knowledge is crucial for identifying and utilizing underutilized plant resources.

Purpose of the Study:

  • To systematically compile ethnobotanical knowledge on the fruits and cones of five Mediterranean wild edible plant taxa.
  • To document traditional alimentary uses, preparation, and conservation methods.
  • To provide guidance for developing innovative, safe, and sustainable food products from WEPs.

Main Methods:

  • Systematic compilation of ethnobotanical data from over 2800 traditional use reports.
  • Analysis of documented alimentary uses, preparation, and conservation methods across 16 food categories.
  • Statistical analysis to identify associations between plant taxa and specific food preparations.

Main Results:

  • Identified 54 distinct alimentary uses across 16 categories, with raw consumption and sweet preserves being most common.
  • Rosa spp. showed the highest use diversity (36 uses), while Pinaceae had the lowest (19 uses).
  • Significant associations found between specific fruits and preparation methods, aiding product development.

Conclusions:

  • Traditional knowledge on WEPs offers a foundation for developing innovative, safe, and culturally relevant food products.
  • Understanding preparation methods and potential risks is essential for functional food development.
  • Integrating traditional knowledge with sustainable practices can enhance food security and preserve heritage.