Changes in the numbers of Kam fragrant glutinous rice varieties in the Dong regions of Guizhou Province

Lei, Qiyi; Zhou, Jiaqi; Luo, Jing; Zhang, Wenhua; Sun, Jianjun; Long, Chunlin

doi:10.17520/biods.2017119

Cited by 8 publications

(10 citation statements)

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“…The three study site villages are dominated by members of the Dong and Miao socio-linguistic groups. Traditional rice-fish co-culture system predominates in these villages and integrates with animal husbandry, forestry management, and medicinal plant collection and trade [10, 11]. In this study, we selected to focus on interviewing Dong households because of their longer history of cultivating glutinous rice ( Oryza sativa var.…”

Section: Methodsmentioning

confidence: 99%

“…The Dong are a socio-linguistic group (also known as the Kam) of southeast Guizhou that also have a long history of using koji for producing glutinous wine as a source of livelihood. Our previous studies demonstrate that the Dong people cultivate many varieties of glutinous rice [10, 11] which they use as their staple food. However, there remains a lack of documentation regarding the plants used as fermentation starters by Dong communities.…”

Section: Introductionmentioning

confidence: 99%

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Diversity, knowledge, and valuation of plants used as fermentation starters for traditional glutinous rice wine by Dong communities in Southeast Guizhou, China

Zhang

Lei

et al. 2019

J Ethnobiology Ethnomedicine

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Background Beverages prepared by fermenting plants have a long history of use for medicinal, social, and ritualistic purposes around the world. Socio-linguistic groups throughout China have traditionally used plants as fermentation starters (or koji ) for brewing traditional rice wine. The objective of this study was to evaluate traditional knowledge, diversity, and values regarding plants used as starters for brewing glutinous rice wine in the Dong communities in the Guizhou Province of China, an area of rich biological and cultural diversity. Methods Semi-structured interviews were administered for collecting ethnobotanical data on plants used as starters for brewing glutinous rice wine in Dong communities. Field work was carried out in three communities in Guizhou Province from September 2017 to July 2018. A total of 217 informants were interviewed from the villages. Results A total of 60 plant species were identified to be used as starters for brewing glutinous rice wine, belonging to 58 genera in 36 families. Asteraceae and Rosaceae are the most represented botanical families for use as a fermentation starter for rice wine with 6 species respectively, followed by Lamiaceae (4 species); Asparagaceae, Menispermaceae, and Polygonaceae (3 species respectively); and Lardizabalaceae, Leguminosae, Moraceae, Poaceae, and Rubiaceae (2 species, respectively). The other botanical families were represented by one species each. The species used for fermentation starters consist of herbs (60.0%), shrubs (23.3%), climbers (10.0%), and trees (6.7%). The parts used include the root (21.7%), leaf (20.0%), and the whole plant (16.7%). Findings indicate a significant relationship between knowledge of plants used as fermentation starters with age ( P value < 0.001) and educational status ( P value = 0.004) but not with gender ( P value = 0.179) and occupation ( P value = 0.059). The species that are most used by informants include Pueraria lobata var. montana (Lour.) van der Maesen (UV = 1.74; Leguminosae), Actinidia eriantha Benth. (UV = 1.51; Actinidiaceae), Oryza sativa L. var. glutinosa Matsum (UV = 1.5; Poaceae). Conclusion This study highlights that while most of the Dong informants continue to use a diverse range of plants as a fermentation starter for brewing glutinous rice wine, knowledge of these plants is being lost by the younger generations. Documentation of traditional ethnobotanical knowledge and outreach is thus needed to conserve biocultural diversity in the rural Dong communities in southern China.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Diversity, knowledge, and valuation of plants used as fermentation starters for traditional glutinous rice wine by Dong communities in Southeast Guizhou, China

Zhang

Lei

et al. 2019

J Ethnobiology Ethnomedicine

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“…Many studies have shown that traditional agricultural patterns and cultures of indigenous societies are important contributors to the preservation of crop germplasm diversity [5,6,25,28,31,35,42]. In long-term production practice, the Dong nation produced Kam fragrant glutinous rice by the traditional farming method of intercropping and rotation and made use of rice fields to breed fish and ducks, forming the original "rice-fish-duck" agricultural ecosystem.…”

Section: Formation and Protection Of Kam Fragrant Glutinous Rice Diversitymentioning

confidence: 99%

“…Additionally, the wide adoption of hybrid rice and highly effective cash crops have replaced traditional rice farming. The glutinous rice varieties in the southeast region of Guizhou Province decreased from 378 in 1983 to fewer than 100 in 2016 [28]. Since the beginning of the 21st century, diverse and high-quality Kam fragrant glutinous rice varieties have decreased dramatically.…”

Section: Introductionmentioning

confidence: 99%

Genetic Diversity Evaluation and Conservation of Kam Fragrant Glutinous Rice (Oryza sativa L.) Germplasm in Southeast Guizhou, China

Lei

Zhou

Xiong

et al. 2021

Plants

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The genetic diversity of rice germplasm is the basis for increases in rice yield and quality. The collection, assessment, and protection of the genetic diversity of rice germplasm is important for achieving sustainable agriculture and assuring food security. Many underdeveloped indigenous areas have abundant and valuable rice germplasm resources. However, in-depth assessments of the genetic diversity of rice germplasm from these areas and studies related to protecting these traditional cultures are not available. In this study, from 2005 to 2016, the authors have conducted in-depth evaluation of the genetic diversity of Kam fragrant glutinous rice germplasm resources in southeast Guizhou by using multidisciplinary comprehensive methods such as ethnobotany, cultural anthropology, and modern molecular markers. In total, 376 Kam fragrant glutinous rice samples from 42 villages in the Dong community in southeast Guizhou were collected. Agronomic traits of panicles were complex and exhibited diversity. Some varieties had good disease resistance and adaptation to cold and wet climates. The Dong people named the Kam fragrant glutinous rice varieties by using seven elements, including diverse traits, growth environment, and origin. Traditional folk classification, in addition to morphology and biological analysis using molecular markers, indicates that Kam fragrant glutinous rice includes 91 varieties. Kam fragrant glutinous rice comprises a very high number of varieties, most of which are japonica-type and exhibit a high level of genetic diversity. The traditional folk classification of Kam fragrant glutinous rice by the Dong community is consistent with the biological classification. The traditional naming of Kam fragrant glutinous rice provides an important reference for understanding its genetic diversity. The high level of genetic diversity in Kam fragrant glutinous rice is not only related to the natural environment of the area but also tightly linked with the abundant and diverse Dong ethnic traditional cultures, which has led to protection of Kam fragrant glutinous rice’s genetic diversity.

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“…However, only a small number of current Dong villages in Liping, Congjiang, and Rongjiang have preserved KSR genetic resources. From Qing dynasty to 2010, numerous traditional KSR landraces have been lost, the proportion of KSR planting areas decreased from 60 to 7% in southeast Guizhou, and by the end of 2015, the 363 landraces investigated in the early 1980s in Congjiang, Liping, and Rongjiang counties had decreased by 72.5% [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

Status and factors influencing on-farm conservation of Kam Sweet Rice (Oryza sativa L.) genetic resources in southeast Guizhou Province, China

Wang

Jiao

Chen

et al. 2018

J Ethnobiology Ethnomedicine

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BackgroundKam Sweet Rice (KSR) is a special kind of rice landrace that has been cultivated for thousands of years in the borders of Guizhou, Hunan, and Guangxi Provinces of China, and is mainly distributed in southeast Guizhou Province of China currently. KSR has many unique qualities, including strong resistance to diseases, pests, and adverse abiotic conditions, difficulty of threshing, and well glutinous features. KSR germplasm resources are an indispensable material and cultural symbol in the production and daily life and customs of the Dong people. Related studies showed that numerous traditional KSR varieties and cultivation area of KSR decreased sharply from the Qing dynasty to 2015, but many KSR varieties are still conserved in Dong villages of southeast Guizhou Province compared to other areas. However, the number of KSR varieties that are conserved on farms in southeast Guizhou Province and factors influencing the erosion and conservation of KSR genetic resources is unclear. Therefore, this study was an on-farm conservation investigation of KSR genetic resource in China’s major KSR producing areas—Liping, Congjiang, and Rongjiang counties in Guizhou Province and influencing factors analysis of KSR abandonment and conservation.MethodsThe information of KSR conservation status and variety characteristics, typical villages, Dong’s cultural customs, and factors influencing KSR abandonment and conservation was obtained using ethno-biology methods, mainly through field research interviews, including participatory observation, semi-structured interviews, key informant interviews, focus group discussions, and cultural anthropology. The altitude, plant height, awn color and length, hull color, and rice color of 156 KSR accessions in 28 villages were recorded. The variety quantity and cultivation area of KSR were investigated in 33 ethnic villages. Questionnaire surveys were conducted in typical Dong villages to obtain local farmers’ attitudes toward cultivation and protection of KSR. We randomly selected 26 farmers from Sizhai village and 30 farmers from Huanggang village and chose 3 social characteristics including age, gender, and education levels of farmers, and adopted the method of face-to-face interviewing to complete the questionnaires. Then, we analyzed the correlation and determined the significance between farmers with different social characteristics and farmers’ attitudes to KSR development and protection using SPSS 17.0 software.Results(1) On-farm conservation status of KSR: a total of 156 KSR varieties were collected from 28 ethnic minority villages from 13 townships (accounting for 21% of three counties) in Liping, Congjiang, and Rongjiang counties. KSR accessions accounted for more than 90% of local rice varieties in each village. According to local farmers, although the quantity of KSR varieties decreased more than 50% in the investigated villages compared to the past 10–20 years, some Dong villages have still cultivated KSR, accounting for more than 50% of the rice field area in 10 villages. Th...

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Changes in the numbers of Kam fragrant glutinous rice varieties in the Dong regions of Guizhou Province

Cited by 8 publications

References 4 publications

Diversity, knowledge, and valuation of plants used as fermentation starters for traditional glutinous rice wine by Dong communities in Southeast Guizhou, China

Diversity, knowledge, and valuation of plants used as fermentation starters for traditional glutinous rice wine by Dong communities in Southeast Guizhou, China

Genetic Diversity Evaluation and Conservation of Kam Fragrant Glutinous Rice (Oryza sativa L.) Germplasm in Southeast Guizhou, China

Status and factors influencing on-farm conservation of Kam Sweet Rice (Oryza sativa L.) genetic resources in southeast Guizhou Province, China

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