Processing of Indigenous Food Materials for Food Preservation and Security: The Case of Avocado (Persea Americana) Fruit

Abstract

Indigenous food materials encompass materials such as: plants, animals, insects, etc., that are native to a specific region and have been traditionally used for food by the indigenous people of that area. The foods are whole and unprocessed. The include: grain cereals, leafy vegetables, tropical fruits, legumes, starchy stems, wild yams, root tubers, edible insects, etc. These food substances are cultivated spontaneously, following the climatic seasons. The need for cultural preservation, nutritional security, food sovereignty, etc., makes the study of the processing of indigenous food substances remarkable.