Acceleration of Sago Food Diversification in Improving the Welfare of Sago Farmers in Riau Province

Pramana, Angga; Adhianata, H; Zamaya, Yelly; Nopiani, Y; Alvionita, P

doi:10.1088/1755-1315/934/1/012091

Cited by 4 publications

(2 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Research into local production has focused on the attitudes and priorities of farmers who directly produce sago [24]. There is a research gap regarding the opinions of other supply chain actors and interested stakeholders in West Papua.…”

Section: Introductionmentioning

confidence: 99%

Factors Influencing Consumption of Traditional Diets: Stakeholder Views regarding Sago Consumption among the Indigenous Peoples of West Papua

Sidiq

Coles

Hubbard

et al. 2022

Preprint

View full text Add to dashboard Cite

Background The indigenous people living in the province of West Papua may experience potential food insecurity, in part attributable to increased local adoption of, and reliance on, imported foods such as rice. At the same time, the consumption of sago, a traditional local food, is lower than other types of carbohydrate foods such as wheat and cassava. Various factors may act as influential drivers of local diets and related agricultural practices, which in turn may be influenced by the attitudes and opinions of stakeholders with interests in the supply chain. Methods Qualitative methodology (semi-structured interviews) was applied to understand the various factors perceived by a selected number of stakeholders that influence sago consumption among the indigenous peoples of West Papua. These stakeholders included politicians, local and national civil servants, academics, sago farmers, and food activists (n = 18). Thematic analysis was used to analyse the data. Results The results indicate that the stakeholders perceive that the majority of the West Papuan people regard sago as a traditional food that is critical to, and inseparable from, local culture and food production practices. The results suggest that the stakeholders interviewed support the consumption of sago to improve food security for the indigenous people in West Papua, with a need for future policy to be developed to support this. Conclusions The evidence presented here suggests a diverse range of local stakeholders support the continuation of sago production and consumption, both from the perspective of improved food security, and in order to conserve cultural associations and activities within local communities. According to the stakeholders interviewed, this can be best achieved through improved engagement of local communities with sago production policies, innovation in current practices, and agronomic management. Local policies should be developed to ensure that sago remains an integral component of the Papuan people's culture, and develops into a significant commodity with economic value which simultaneously contributes to environmental targets.

show abstract

Section: Introductionmentioning

confidence: 99%

Factors Influencing Consumption of Traditional Diets: Stakeholder Views regarding Sago Consumption among the Indigenous Peoples of West Papua

Sidiq

Coles

Hubbard

et al. 2022

Preprint

View full text Add to dashboard Cite

show abstract

“…Research into local production has focused on the attitudes and priorities of farmers who directly produce sago, which indicated that diversification of sago products within this supply chain has beneficial economic consequences for primary producers [ 27 ]. There is a research gap regarding the opinions of other supply chain actors and interested stakeholders in West Papua.…”

Section: Introductionmentioning

confidence: 99%

Factors influencing consumption of traditional diets: stakeholder views regarding sago consumption among the indigenous peoples of West Papua

et al. 2022

View full text Add to dashboard Cite

Background The indigenous people living in the province of West Papua may experience potential food insecurity, in part attributable to increased local adoption of, and reliance on, imported foods such as rice. At the same time, the consumption of sago, a traditional local food, is lower than other types of carbohydrate foods such as wheat and cassava. Various factors may act as influential drivers of local diets and related agricultural practices, such as local socio-economic and agronomic factors, as well as cultural practices which in turn may be influenced by the attitudes and opinions of stakeholders with interests in the supply chain. Methods Qualitative methodology (semi-structured interviews) was applied to understand the various factors perceived by a selected number of stakeholders that influence sago consumption among the indigenous peoples of West Papua. These stakeholders included politicians, local and national civil servants, academics, sago farmers, and food activists (n = 18). Thematic analysis was used to analyse the data. Results The results indicate that the stakeholders perceive that the majority of the West Papuan people regard sago as a traditional food that is critical to, and inseparable from, local culture and food production practices. The results suggest that the stakeholders interviewed support the consumption of sago to improve food security for the indigenous people in West Papua, with a need for future policy to be developed to support this. Conclusions The evidence presented here suggests a diverse range of local stakeholders support the continuation of sago production and consumption, both from the perspective of improved food security, and in order to conserve cultural associations and activities within local communities. According to the stakeholders interviewed, this can be best achieved through improved engagement of local communities with sago production policies, innovation in current practices, and agronomic management. Local policies should be developed to ensure that sago remains an integral component of the Papuan people's culture, and develops into a significant commodity with economic value which simultaneously contributes to environmental targets.

show abstract

Gasification of sago dreg waste in a top-lit updraft fixed bed gasifier: Syngas composition and its effect with additional Al2O3 as catalyst

Tangke Tosuli,

Cahyadi,

Dafiqurrohman

et al. 2024

Energy Conversion and Management: X

View full text Add to dashboard Cite

Acceleration of Sago Food Diversification in Improving the Welfare of Sago Farmers in Riau Province

Cited by 4 publications

References 7 publications

Factors Influencing Consumption of Traditional Diets: Stakeholder Views regarding Sago Consumption among the Indigenous Peoples of West Papua

Factors Influencing Consumption of Traditional Diets: Stakeholder Views regarding Sago Consumption among the Indigenous Peoples of West Papua

Factors influencing consumption of traditional diets: stakeholder views regarding sago consumption among the indigenous peoples of West Papua

Gasification of sago dreg waste in a top-lit updraft fixed bed gasifier: Syngas composition and its effect with additional Al2O3 as catalyst

Contact Info

Product

Resources

About