Assessment of the Nutritional Value of Selected Wild Food Plants in Türkiye and Their Promotion for Improved Nutrition

• Published in: Sustainability 2022-09, Vol.14 (17), p.11015
• Main Authors: Borelli, Teresa, Güzelsoy, Nurcan Ayşar, Hunter, Danny, Tan, Ayfer, Karabak, Sevinç, Uçurum, Huriye Özgül, Çavuş, Filiz, Ay, Saadet Tuğrul, Adanacıoğlu, Neşe, Özbek, Kürşad, Özen, Birgül, Tokat, Emre, Taşçı, Rahmi
• Format: Article
• Language: English
• Subjects: Analysis; Antioxidants; Biodiversity; Biodiversity hot spots; Biological diversity; Cultural values; Emerging markets; Ethnobotany; Flowers & plants; Food; Food industry; Food plants; Food processing; Food processing plants; Food research; Food selection; Households; Laboratories; Mass spectrometry; Nutrition; Nutrition assessment; Nutritional aspects; Nutritive value; Plant species; Polyphenols; Processed foods; Rural areas; Scientific imaging; Sustainability; Sustainable development; Sustainable food systems; Wild plants, Edible
• ISSN: 2071-1050; 2071-1050
• DOI: 10.3390/su141711015

Türkiye represents one of the world’s biodiversity hotspots, containing over 11,000 species of plants, with an estimated 10% being edible. Wild food plants, especially in rural areas, are collected and eaten or sold in local markets, complementing people’s diets, and represent a source of additional income for foraging households. Yet, the use of wild food plants is declining, with both their dietary and cultural values being undermined. Wild food plants can be used as a healthy dietary alternative to imported and ultra-processed foods, particularly as the Turkish population increasingly suffers from diet-related diseases. Using a unique and innovative approach to mainstream biodiversity for food and nutrition, wild food plants from five different regions of Türkiye were analyzed to determine their nutrient composition, and to evaluate their contribution not only to diets and nutrition, but to promoting a more sustainable food system. Examples are presented of how the approach was put into practice and how action was taken to (i) strengthen the evidence of the nutritional value of wild food plants; (ii) use this knowledge to shape new policies and identify emerging markets for food biodiversity; and, (iii) improve awareness of consumers, using capacity building and farmer training, gastronomy, and cultural events.