La consommation des ressources sauvages comestibles : analyse des pratiques alimentaires des ménages ruraux de l’Itasy à Madagascar
Felamboahangy RASOARAHONA;Fanilo Tsiory RAHARIMANANA;Rija Fehizoro ANDRIAMANGATIANA;Navalonirina Claudine RAOBELINA;Claire DURAND;Cristèle DELSART;Gaylor RAZAFIMAMONJISON;Bruno Salomon RAMAMONJISOA;Jean Roger RASOARAHONA
Chronic malnutrition persists in several regions of Madagascar, particularly in Itasy. Wild
edible resources (RSC) considered as products not resulting from cultivation or breeding, which
can be harvested in a natural environment or not, and intended for human consumption,
contribute to food security. An in-depth review of the literature carried out highlights the lack
of data explaining the use of RSC. This exploratory study aims to identify RSC and analyze the
main determinants of their consumption through a series of 150 surveys and interviews with
local organizations and populations. The results confirm that the 203 RSC species counted,
governed by formal and informal regulations, occupy an important part in the diet of the
majority of households, especially during the lean season. Conservation, processing, and sales
practices were poorly observed among the population.
Key-words:Madagascar, Itasy, wild edible resources, food security, uses
16/06/2022