Emerging indigenous food processing can play a role in solving nutrition problems by making indigenous foods more accessible and affordable, improving their nutritional value, and preserving traditional food cultures. Indigenous foods are often more nutritious than non-indigenous foods, as they are often grown or produced using traditional methods that do not involve the use of synthetic chemicals or pesticides. Additionally, indigenous foods are often a good source of vitamins, minerals, and antioxidants that are essential for good health. However, indigenous foods can be difficult to access and afford, as they are often not widely available in grocery stores. Additionally, traditional methods of processing indigenous foods can be time-consuming and labor-intensive, which can make them less appealing to consumers.
Emerging methods of indigenous food processing can help to address these challenges by making indigenous foods more accessible and affordable. For example, some indigenous communities are using modern technologies, such as solar dryers and food dehydrators, to process indigenous foods more efficiently. Additionally, some indigenous communities are partnering with food companies to create and market indigenous foods to a wider audience.
Furthermore, such methods can also help to improve the nutritional value of indigenous foods. For example, some indigenous communities are using traditional methods of fermentation to produce nutrient-rich foods, such as yogurt and sauerkraut. Additionally, some indigenous communities are using modern technologies, such as nutrient-rich powders and extracts, to add nutrients to indigenous foods.
Finally, emerging indigenous food processing can help to preserve traditional food cultures. By using traditional methods to process indigenous foods, indigenous communities are able to pass on their knowledge and traditions to future generations. Additionally, by marketing indigenous foods to a wider audience, indigenous communities are able to raise awareness of their cultures and traditions.
In this Research Topic, we therefore welcome Original Research, Mini Reviews, Full Reviews, Commentaries and Perspectives, on themes including but not limited to the following sub-topics:
• New and emerging methods for processing indigenous foods, including native foods and diets of indigenous and tribal populations (e.g., Amazonian, Aboriginal, and so forth)
• Characterization of the chemical changes to food components and food structures during indigenous food processing
• The impact of chemical structural modification induced by indigenous food processing on the human health effects of foods and food components, utilizing both in vitro and in vivo models.
• Technology advancements or skill developments provide better understanding on the relationship of Emerging indigenous food processing to health and disease risks.
Emerging indigenous food processing can play a role in solving nutrition problems by making indigenous foods more accessible and affordable, improving their nutritional value, and preserving traditional food cultures. Indigenous foods are often more nutritious than non-indigenous foods, as they are often grown or produced using traditional methods that do not involve the use of synthetic chemicals or pesticides. Additionally, indigenous foods are often a good source of vitamins, minerals, and antioxidants that are essential for good health. However, indigenous foods can be difficult to access and afford, as they are often not widely available in grocery stores. Additionally, traditional methods of processing indigenous foods can be time-consuming and labor-intensive, which can make them less appealing to consumers.
Emerging methods of indigenous food processing can help to address these challenges by making indigenous foods more accessible and affordable. For example, some indigenous communities are using modern technologies, such as solar dryers and food dehydrators, to process indigenous foods more efficiently. Additionally, some indigenous communities are partnering with food companies to create and market indigenous foods to a wider audience.
Furthermore, such methods can also help to improve the nutritional value of indigenous foods. For example, some indigenous communities are using traditional methods of fermentation to produce nutrient-rich foods, such as yogurt and sauerkraut. Additionally, some indigenous communities are using modern technologies, such as nutrient-rich powders and extracts, to add nutrients to indigenous foods.
Finally, emerging indigenous food processing can help to preserve traditional food cultures. By using traditional methods to process indigenous foods, indigenous communities are able to pass on their knowledge and traditions to future generations. Additionally, by marketing indigenous foods to a wider audience, indigenous communities are able to raise awareness of their cultures and traditions.
In this Research Topic, we therefore welcome Original Research, Mini Reviews, Full Reviews, Commentaries and Perspectives, on themes including but not limited to the following sub-topics:
• New and emerging methods for processing indigenous foods, including native foods and diets of indigenous and tribal populations (e.g., Amazonian, Aboriginal, and so forth)
• Characterization of the chemical changes to food components and food structures during indigenous food processing
• The impact of chemical structural modification induced by indigenous food processing on the human health effects of foods and food components, utilizing both in vitro and in vivo models.
• Technology advancements or skill developments provide better understanding on the relationship of Emerging indigenous food processing to health and disease risks.
