Ethnobotany of wild plants used for starting fermented beverages in Shui communities of southwest China
Conclusions:
Findings from this study can serve as a basis for future investigation on fermented beverages and foods and associated knowledge and cultural practices. However, with rapid development, utilization of wild plants and the cultural systems that support them are at risk of erosion. Cultural preservation practices are necessary in Shui communities for the continued use and transmission of this ethnobiological knowledge as well as associated biodiversity.
Source: Journal of Ethnobiology and Ethnomedicine - Category: Complementary Medicine Authors: Liya HongJingxian ZhuoQiyi LeiJiangju ZhouSelena AhmedChaoying WangYuxiao LongFeifei LiChunlin Long Source Type: research