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conferenceseries
.com
Volume 7, Issue 2 (Suppl)
J Ecosyst Ecography, an open access journal
ISSN:2157-7625
September 18-20, 2017
September 18-20, 2017 Toronto, Canada
Joint Conference
International Conference on
International Conference on
Environmental Microbiology and Microbial Ecology
&
Ecology and Ecosystems
Zufan Nigusu et al., J Ecosyst Ecography 2017, 7:2 (Suppl)
DOI: 10.4172/2157-7625-C1-030
Local uses and management of spices, condiments and non-edible oil crops
Zufan Nigusu
and
Tamrat Bekele
Addis Ababa University, Ethiopia
A
study aimed at identifying and documenting local uses and management of of spices, condiments and non-edible oil crops in
five selected sites in Northern Ethiopia was conducted. A total of 78 informants which consists, 6 agricultural experts, 12 spice
vendors, 45 garden owners and 15 cultivated field owners were encountered. This study documented the traditional knowledge of the
local people on using, managing and other ethnobotanical aspects based on information through semi-structured interview, field
observation, market survey and informant consensus methods. 27 spices and condiments (92.6% herbs, 3.7% shrubs and tree), three
non-edible oil crops,
Jatropha curcas, Ricinus communis and Vernonia galamensis
were collected from homegardens, farmlands, and
wild habitats. Local uses and their distribution and traditional conservation methods are noted. Altitudinal ranges, habit, habitat
of spices, condiments, and non- edible oil crop plants were documented. Results of preference ranking on 7 spices and condiments
showed that
Capsicum annum, Allium sativum, Capsicum frutescens, Ruta chalepnesis, Ocimum basilicum, Trigonella foenum-graecum
and Nigella sativa
are the most common food flavorings in the area. Allium sativum is the most preferred medicinal spice followed by
Ruta chalepnesis, Lepidium sativum, Foeniculum vulgare and Artemisia absinthium.
The most threatening factors include replacement
of spices and condiments by cash crops, grazing, scarcity of water, Pests, and ill-advised method of harvesting. The day to day uses of
spices, condiments, non-edible oil crops and plants requires administrative and conservation activities. Technical support from the
government and non-government organization to boost the production within the boundary of the agroecosystem is recommended.
Biography
Zufan Nigusu, an MSc holder in biology from Addis Ababa University, is among the few female scientists in Ethiopia who brought change in management of spices,
non- edible oil crops and condiments related to the environment. She has had an influence on the development of a new perspective on the use and management
of spices, non- edible oil crops and condiments in Ethiopia. Her suggestions got attention by the government and brought a significant change on the ecosystem by
preserving the spices, non-edible oil crops and condiments that were about to disappear from the face of the earth. She is an enthusiastic female scientist working
hard to bring about change both on-site and in the classroom.
zufland@gmail.com