Ethnobotany, diverse food uses, claimed health benefits and implications on conservation of barley landraces in North Eastern Ethiopia highlands

Abstract

BackgroundBarley is the number one food crop in the highland parts of North Eastern Ethiopia produced by subsistence farmers grown as landraces. Information on the ethnobotany, food utilization and maintenance of barley landraces is valuable to design and plan germplasm conservation strategies as well as to improve food utilization of barley.MethodsA study, involving field visits and household interviews, was conducted in three administrative zones. Eleven districts from the three zones, five kebeles in each district and five households from each kebele were visited to gather information on the ethnobotany, the utilization of barley and how barley end-uses influence the maintenance of landrace diversity.ResultsAccording to farmers, barley is the "king of crops" and it is put for diverse uses with more than 20 types of barley dishes and beverages reportedly prepared in the study area. The products are prepared from either boiled/roasted whole grain, raw- and roasted-milled grain, or cracked grain as main, side, ceremonial, and recuperating dishes. The various barley traditional foods have perceived qualities and health benefits by the farmers. Fifteen diverse barley landraces were reported by farmers, and the ethnobotany of the landraces reflects key quantitative and qualitative traits. Some landraces that are preferred for their culinary qualities are being marginalized due to moisture shortage and soil degradation.ConclusionsFarmers' preference of different landraces for various end-use qualities is one of the important factors that affect the decision process of landraces maintenance, which in turn affect genetic diversity. Further studies on improving maintenance of landraces, developing suitable varieties and improving the food utilization of barley including processing techniques could contribute to food security of the area.

Genetic erosion of barley in North Shewa Zone of Oromiya Region, Ethiopia

“…and it can be cropped twice a year. The main season, locally known as meher, relies on June-September rainfall, while the March-April rainfall provides moisture for a second season, known as belg (Lakew et al, 1997;Bekele et al, 2005;Shewayrga and Sopade, 2011).The greatest diversity of barley in terms of morphological types, genetic races, disease-resistant lines, and endemic morphotypes exists in Ethiopia (Orlov, 1929;Huffnagel, 1961). In Ethiopia it was cultivated by the ancient Agews as early as 3000 before Christ (Gamst, 1969) and since then the crop is grown as farmers' variety (FV's) by subsistence farmers and provide a more dependable and sustainable production for the farming community than the other cereals in the highlands of Ethiopia.…”

Plant breeding for local food systems: A contextual review of end-use selection for small grains and dry beans in Western Washington

“…'Lhazi Ziqingke,' a purple seeded barley is preferred for preparation of Chang, a fermented drink, and the pale colored 'Garsha' is preferred for the preparation of Tsangpa, a roasted barley flour (Tashi et al, 2012). In the highland region of Ethiopia, Shewayrga and Sopade (2011) identified 15 barley landraces and 20 main barley foods and drinks associated with those varieties. These distinct landraces and colored grains are examples of selection for 'perceptual distinctiveness' which enables farmers and consumers to quickly associate specific varieties with agronomic, and end-use qualities (Gibson, 2009).…”

Homemade Products and Socio-Cultural Values of Wheat Seed Production in Ambo and Dandi Districts of West Central Ethiopia

“…Tsegaye and Berg (2007b) reported 14 different homemade dishes from tetraploid wheats in East Shewa, central Ethiopia while Eticha et al (2009) reported 17 different homemade dishes of barley (Hordeum vulgare) landraces in West Shewa, central Ethiopia; and Shewayrga and Sopade (2011) reported more than 20 types of homemade dishes and beverages which can be prepared from different barley landraces in North Eastern Ethiopia highlands.…”

“…Diverse food types are the results of different landraces of different food crops which contain different end use qualities (Asfaw, 2000;Tsegaye and Berg, 2007b;Eticha et al, 2009;Geleta et al, 2009;Shewayrga and Sopade, 2011). Tsegaye and Berg (2007b) reported 14 different homemade dishes from tetraploid wheats in East Shewa, central Ethiopia while Eticha et al (2009) reported 17 different homemade dishes of barley (Hordeum vulgare) landraces in West Shewa, central Ethiopia; and Shewayrga and Sopade (2011) reported more than 20 types of homemade dishes and beverages which can be prepared from different barley landraces in North Eastern Ethiopia highlands.…”

“…End use qualities of different varieties of crops and socio-cultural life styles of farming communities influence the survival and/or conservation of landraces. Shewayrga and Sopade (2011) reported the influence of end use qualities of different landraces of barley (Hordeum vulagare L.) on maintenance and diversity on-farm in Northern Eastern Ethiopia Highlands.…”