In the era of increasingly dominant globalization, local food is often forgotten, resulting in cultural loss and food inequality. However, in various corners of Indonesia, indigenous and local communities continue to uphold their local food. Showing that local traditions and wisdom play an important role in achieving sustainable food sovereignty.<\/p>\n\n\n\n
Indigenous and local communities have local knowledge that has been passed down for centuries. They depend on local wisdom-based agriculture for their livelihoods. This includes planting techniques, selecting plant varieties, and using local resources wisely. It is not just about agricultural practices, but also about preserving the ecosystem, culture, and values held by their communities.<\/p>\n\n\n\n
Hayu Dyah Patria, Director of Mantasa said that in the Alor area it is known as the kinar balik system. The people there divide their plants into 4 characters. First, the yard. Usually they use this area to plant spices. Second, the garden. They plant corn and rice. Usually planted with coconut, banana, betel and areca nut plants, finally there is a forest planted with plants that live periodically.<\/p>\n\n\n\n
"With a reverse performance system, food sovereignty places great importance on how plants are developed and plant nutrition is the main thing," explained Hayu in the 29th episode of the inclusive chat held by KEMITRAAN.<\/p>\n\n\n\n
One of the characteristics of local food is diversity. Indigenous peoples often grow different varieties of plants that suit their environment. This creates genetic diversity that is critical for food security. These local varieties often have characteristics that are resistant to certain environmental conditions and can survive climate change.<\/p>\n\n\n\n
However, in some indigenous communities there is no detailed documentation regarding local food types. We often talk about how indigenous communities thrive with abundant biodiversity, but we have no proof, Hayu said.<\/p>\n\n\n\n
"In all indigenous communities that depend on nature, their traditional knowledge is only transmitted orally but not in writing. The risk of losing this knowledge is very high," he added.<\/p>\n\n\n\n
For example, in the traditional village of Saga in Ende village. The mothers there accidentally like to sing where the songs tell about their daily lives. This is important information about how the Saga indigenous people used to have a traditional food similar to urap. However, in the Saga community itself, this food comes from tubers and nuts. In the past, when mothers wanted to work on land in the forest, they brought this food and took wild tubers and nuts in the forest and then mixed them directly into the food. "The mothers have songs about this ritual that contain information about this food. In the past, they did not eat rice, only sweet potatoes and corn for sources of carbohydrates," said Hayu.<\/p>\n\n\n\n
Indigenous and local communities who prioritize their local food have greater control over food production, distribution and consumption. This helps reduce food inequality and dependence on imported food. They are able to meet their own food needs and share knowledge and resources with their communities.<\/p>\n\n\n\n
Hayu said that the people in Alor until now did not know the name green revolution. It's not far thanks to the ladies who are there. In the 90s, the government tried to offer assistance with corn seeds of other varieties and fertilizer to the people of Alor. When tried, the corn produced was shorter than the native corn variety of the Alor community. This caused anger from the mothers until they finally rejected the seeds firmly.<\/p>\n\n\n\n
"It turns out that the corn is short, the chickens can easily peck the corn. In fact, the original corn of the Alor community can grow up to 3 meters. For indigenous women there, their work is very much. It will add to their burden if they wait for the corn plants so that the chickens do not peck them."<\/p>\n\n\n\n
Although the efforts of indigenous and local communities to promote local food are very valuable, they are also faced with various challenges. Modern agricultural technology and practices often threaten local wisdom by replacing its varieties.<\/p>\n\n\n\n
The loss of self-identity among young people in the community is also one of them. Many young people, especially in Ende village, have received higher education. However, when they return to their villages, they cannot relate the knowledge they have gained to managing their own Natural Resources (SDA). They choose to work in industrial companies or become laborers. Hayu said that young people in the community are not given space to speak when village meetings are held.<\/p>\n\n\n\n
"So young people don't have many choices when they return to their villages."<\/p>\n\n\n\n
This anxiety is what makes Hayu do documentation with young people in the community. Hayu and the young people went around collecting data and conducting interviews with parents about the potential of existing local food. The benefit is that young people in the community learn that they have a very strong and unique identity.<\/p>\n\n\n\n
"They also did not expect that they were rich in natural resources and there was a transfer of knowledge to learn new things. There are old vocabulary but never heard again. There are also food recipes that make them curious so that they arouse their pride in their identity."<\/p>\n\n\n\n
This is a form of awareness when the narrative that says the eastern region is a poor and food insecure area, turns out to have very rich natural resources and can be exploited. This is enough for Hayu to develop their identity, especially for young people in traditional communities.<\/p>\n\n\n\n
Hayu also added that so far the government has provided unequal indicators to measure good food security. For the government, more and more areas are consuming rice, meaning these areas are still food insecure. \u201cIn fact, food security doesn't have to mean eating rice. "Even though rice is not the only source of carbohydrates," he explained.<\/p>\n\n\n\n
Public education and awareness about the importance of local food and local wisdom in achieving food sovereignty must be increased. Indigenous and local communities must be aware that they have a very important role in dignifying local food. By maintaining and respecting local wisdom, they can create sustainable food sovereignty. Maintaining environmental sustainability, culture, and minimizing food inequality.<\/p>","protected":false},"excerpt":{"rendered":"
Yael Stefany<\/p>","protected":false},"author":1,"featured_media":1068,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[8],"class_list":["post-1067","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-lainnya"],"acf":[],"yoast_head":"\n