Value Chains: Making the Connections between Producers and Consumers of Native Plant Foods

2016 ◽  
pp. 321-337
Author(s):  
Anoma Ariyawardana ◽  
Ray Collins ◽  
Lilly Lim-Camacho
Keyword(s):  
Value Chains ◽  
Native Plant ◽  
Plant Foods

Value Chains: Making the Connections between Producers and Consumers of Native Plant Foods

2017 ◽  
pp. 321-337
Author(s):  
Anoma Ariyawardanam ◽  
Ray Collins ◽  
Lilly Lim-Camacho
Keyword(s):  
Value Chains ◽  
Native Plant ◽  
Plant Foods

Lexicon for the Sensory Description of Australian Native Plant Foods and Ingredients

2012 ◽  
Vol 27 (6) ◽  
pp. 471-481 ◽  
Author(s):  
H.E. Smyth ◽  
J.E. Sanderson ◽  
Y. Sultanbawa
Keyword(s):  
Native Plant ◽  
Plant Foods ◽  
Australian Native Plant

scholarly journals The Framework for Responsible Research With Australian Native Plant Foods: A Food Chemist's Perspective

2022 ◽  
Vol 8 ◽  
Author(s):  
Selina Fyfe ◽  
Heather E. Smyth ◽  
Horst Joachim Schirra ◽  
Michael Rychlik ◽  
Yasmina Sultanbawa
Keyword(s):  
Indigenous Rights ◽  
Indigenous Communities ◽  
Research Area ◽  
Policy Framework ◽  
Food Chemistry ◽  
Native Plant ◽  
Ethical Guidelines ◽  
Plant Foods ◽  
Australian Native Plant ◽  
Responsible Research

Australia is a rich source of biodiverse native plants that are mostly unstudied by western food science despite many of them being ethnofoods of Australian Indigenous people. Finding and understanding the relevant policy and legal requirements to scientifically assess these plants in a responsible way is a major challenge for food scientists. This work aims to give an overview of what the legal and policy framework is in relation to food chemistry on Australian native plant foods, to clarify the relationships between the guidelines, laws, policies and ethics and to discuss some of the challenges they present in food chemistry. This work provides the framework of Indigenous rights, international treaties, federal and state laws and ethical guidelines including key legislation and guidelines. It discusses the specific areas that are applicable to food chemistry: the collection of plant foods, the analysis of the samples and working with Indigenous communities. This brief perspective presents a framework that can be utilized by food chemists when developing responsible research involving plant foods native to northern Australia and can help them understand some of the complexity of working in this research area.

scholarly journals Australian Native Plant Foods and Their Contribution to Diet Diversity

Proceedings ◽  
2020 ◽  
Vol 36 (1) ◽  
pp. 111
Author(s):  
Yasmina Sultanbawa
Keyword(s):  
Trace Elements ◽  
Chronic Diseases ◽  
Dietary Diversity ◽  
Nutrition Intervention ◽  
Micronutrient Deficiencies ◽  
Native Plant ◽  
Diet Diversity ◽  
Plant Foods ◽  
Hidden Hunger ◽  
Australian Native Plant

The triple burden of malnutrition is identified with overnutrition, undernutrition and hidden hunger. Although global food production in terms of calories has kept pace with population growth, low-quality diets that lead to micronutrient deficiencies and chronic diseases have become a global problem. Over 2 billion people globally suffer from micronutrient deficiencies as a result of insufficient intake of vitamins and trace elements in the diet. Currently, about 60% of dietary calories come from staple foods such as rice, maize, wheat, potato and soybean. There is a clear relationship between the reliance on a few staple crops or low dietary diversity and malnutrition. Dietary diversity is increased when consumption of cereals is accompanied by a high intake of fruits, vegetables and pulses. The occurrence of antioxidants and important dietary phytochemicals in these underutilised fruits and vegetables further enhances their value as dietary interventions to promote health and wellbeing. Australian native plant foods are rich sources of micro nutrients. Some better known examples are, the Kakadu plum (Terminalia ferdinandiana) which is a good source of vitamin C, green plum (Buchanania obovata) which is rich in folates and the wattle seeds (Acacia spp.) which are high in protein, dietary fibre and trace elements. Therefore, there is a need to develop strategies to include these food crops in nutrition intervention programmes and promote them as healthy food choices to be incorporated into the diets of Australians. The introduction of Australian native plant foods among nutritionally vulnerable communities where undernutrition, hidden hunger and chronic diseases have been reported will help alleviate these health problems.

Vitamin A Value of Plant Food Provitamin A - Evaluated by the Stable Isotope Technologies

2014 ◽  
Vol 84 (Supplement 1) ◽  
pp. 25-29 ◽  
Author(s):  
Guangwen Tang
Keyword(s):  
Stable Isotope ◽  
Vitamin A ◽  
Provitamin A ◽  
Animal Origin ◽  
Plant Food ◽  
Plant Foods ◽  
A Value ◽  
Provitamin A Carotenoids ◽  
Β Carotene

Humans need vitamin A and obtain essential vitamin A by conversion of plant foods rich in provitamin A and/or absorption of preformed vitamin A from foods of animal origin. The determination of the vitamin A value of plant foods rich in provitamin A is important but has challenges. The aim of this paper is to review the progress over last 80 years following the discovery on the conversion of β-carotene to vitamin A and the various techniques including stable isotope technologies that have been developed to determine vitamin A values of plant provitamin A (mainly β-carotene). These include applications from using radioactive β-carotene and vitamin A, depletion-repletion with vitamin A and β-carotene, and measuring postprandial chylomicron fractions after feeding a β-carotene rich diet, to using stable isotopes as tracers to follow the absorption and conversion of plant food provitamin A carotenoids (mainly β-carotene) in humans. These approaches have greatly promoted our understanding of the absorption and conversion of β-carotene to vitamin A. Stable isotope labeled plant foods are useful for determining the overall bioavailability of provitamin A carotenoids from specific foods. Locally obtained plant foods can provide vitamin A and prevent deficiency of vitamin A, a remaining worldwide concern.

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