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Urbanisation and the decline in consumption and production of indigenous vegetables in Papua New Guinea

Paul, Tania J., Omot, N., Linibi, M., Myers, Bronwyn A. and Palaniappan, Gomathy (2015). Urbanisation and the decline in consumption and production of indigenous vegetables in Papua New Guinea. Acta Horticulturae,1102:245-252.

Document type: Journal Article
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IRMA ID 81144320xPUB292
Title Urbanisation and the decline in consumption and production of indigenous vegetables in Papua New Guinea
Author Paul, Tania J.
Omot, N.
Linibi, M.
Myers, Bronwyn A.
Palaniappan, Gomathy
Journal Name Acta Horticulturae
Publication Date 2015
Volume Number 1102
ISSN 0567-7572   (check CDU catalogue  open catalogue search in new window)
Scopus ID 2-s2.0-84962608770
Start Page 245
End Page 252
Total Pages 8
Place of Publication Belgium
Publisher International Society for Horticultural Science
HERDC Category C1 - Journal Article (DIISR)
Abstract Recently, there has been a decline in the consumption of indigenous vegetables in Papua New Guinea, with an increasing consumer preference for imported foods such as tinned meats, rice, flour, and tinned fish; particularly in middle-to-high income households in urban communities. This study into the challenges and opportunities for indigenous vegetable consumption in Papua New Guinea found that factors relating to increasing urbanisation and land pressure such as: physical access to land to grow or collect indigenous vegetables, cultural perceptions, loss of knowledge in growing and cooking indigenous vegetables, changes in life style, introduction of new vegetables, and the loss of natural habitats containing wild food resources were all contributors to the decline in cultivation and consumption. However, the study also found a rise in consumption of indigenous vegetables among low income urban families, and identified several opportunity points for the promotion of indigenous vegetables such as; potential health benefits, cheaper prices, availability, and association with custom and tradition. Practices associated with ethnic food are at the core of indigenous cultures and are considered to be the most resilient of all habits in an acculturation context, and could prove to be an important aspect in fostering an emotional connection with indigenous vegetables for consumers.
DOI http://dx.doi.org/10.17660/ActaHortic.2015.1102.30   (check subscription with CDU E-Gateway service for CDU Staff and Students  check subscription with CDU E-Gateway in new window)
 
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