PROVIDE EVIDENCE

Fifty-two cultivars/varieties of 20 traditional edible plant species (see list below) have been prioritized for food composition analysis based on their high nutritional value, cultural importance, and associated traditional knowledge. In the case of rice, the nutritional properties of traditional rice varieties, contained within the Plant Genetic Resources Centre genebank and identified using molecular characterization, will be compared to commercial improved varieties in terms of nutrient content. Additional information is being collected on traditional knowledge associated with the selected species and research carried out on value addition opportunities. The data will be made available on a dedicated section on the website of the Department of Agriculture.

INFLUENCE POLICIES

Opportunities for integrating the conservation and sustainable use of agricultural biodiversity into the National Nutrition Policy and the National Biodiversity Strategy and Action Plan (2015-2022) are being explored. The latter in collaboration with the International Union for Conservation of Nature and participation from the nutrition, agricultural and health sectors. Key issues addressed include: using the NBSAP to guide mainstreaming of biodiversity for food and nutrition (BFN) into relevant agricultural, nutrition and other cross-sectoral plans; setting of relevant national targets related to BFN and ensuring that BFN is embedded in any communication and outreach strategy for the NBSAP.

RAISE AWARENESS

Under the brand name “Hela bojun - True Sri Lankan taste”, nine market outlets for the sale of traditional foods are empowering rural women across Sri Lanka to earn a living while conserving and protecting biodiversity and making healthy food available at competitive prices. By working at Hela bojun, women are able to earn between $ 600-800 a month, and changing their role as the main breadwinners in the family.
Women who enroll in the programme are trained by the Women Farmers Extension Program of the Department of Agriculture and tutored on the nutritional value of traditional foods, food preparation and food safety. Rotas and timetables are in place allowing everyone to take a turn at making some much needed cash. The restaurants and adjoining shops in Colombo and Peradeniya have become extremely popular and have been highlighted by Trip Advisor. The initiative has also created market demand for traditional foods such as honey, jaggery, treacle, bananas and organic products and boosted production for smallholders. The shops also promote underutilized crops identified by BFN Sri Lanka, including medicinal plants such as the water lily Nymphaea pubescens (see species list below) used in Ayurvedic medicine and a variety of pulses, such as cowpea, black gram and green gram, as well as traditional rice varieties.
Linked to the Hela bojun, pilot testing of cooking demonstrations using locally available greens are being conducted by Wayamba University to demonstrate preparation methods for locally available greens, to encourage the preparation of nutritious meals using locally-sourced foods; to raise awareness of hygiene and food safety for better health and to encourage the cultivation of a diversity of crops in home gardens.

Common nameLatin nameLocal cultivar/variety

@S.Soundarapandian

Sessile Joyweed
Sessile joywood is traditionally used as an herbal medicine to treat internal ailments. It is occasionally cultivated for food where young shoots and leaves can be consumed as a vegetable.

Alternanthera sessilisWeda mukunuwenna

@BFN Sri Lanka

Sessile Joyweed
Sessile joywood is traditionally used as an herbal medicine to treat internal ailments. It is occasionally cultivated for food where young shoots and leaves can be consumed as a vegetable.

Alternanthera sessilis

Mukunuwenna, Ponnankanni, Kotuppai

@BFN Sri Lanka

Soursop
The main edible part of soursop is its fruit which has a juicy and aromatic white pulp with sweet-sour taste. It is usually consumed fresh or can be made into beverage.

Annona muricataKatu anoda

@BFN Sri Lanka

Jackfruit
The mature jackfruit pulp is a rich source of carotene which can be consumed fresh or preserved in syrup or can be produced into wines. 

Artocarpus heterophyllus Lam.Kos (mature)

@BFN Sri Lanka

Jackfruit
Immature jackfruit pulp is typically cooked as vegetables or preserved in syrup.

Artocarpus heterophyllus Lam.Polos (immature)


@S. Landersz

Centella, Pennywort
A flowering plant with leaves and stems that can be consumed as a vegetable, in soups or salads, for example. See recipe

Centella asiaticaGotu kola

@BFN Sri Lanka

Pumpkin
Wattakka is one of the Lankan varieties common in the Sri Lankan market. The fresh fruit is consumed as cooked vegetable in soups and stews which is rich in vitamin A.

Cucurbita maximaWattakka

@BFN Sri Lanka

Yam
This species type contains polyphenoloxidase and peroxidase enzymes which makes the color darker compared to other Dioscorea spp. A globular tuber that is starchy and purple in colour.  

Dioscorea alataRajala

@BFN Sri Lanka

Yam
This species type contains polyphenoloxidase and peroxidase enzymes which makes the color darker compared to other Dioscorea spp. A more branched tuber that has the same starchy texture and purple color as Rajala.
Dioscorea alataAngili ala

@BFN Sri Lanka

Yam
The kulala has white to yellow flesh tubers that is smaller tuber size compared to other Dioscorea spp. Typically indegenous in the Southeast Asia and generally consumed as a boiled vegetable.
Dioscorea esculentaKukulala

@BFN Sri Lanka

Yam
Katu Ala leaves are the distinct part of this Dioscorea spp. In addition to the tubers which are locally consumed as a vegetable, the leaves are traditionally used as a medicine to treat general illnesses.

Dioscorea pentaphyllaKatu ala

@BFN Sri Lanka

Finger Millet
An herbaceous crop that contains a high level of iron, methionine, and phenolics. It is drought and disease-resistant. The grain can be cooked into cakes, puddings, and porridge, or be used to make a flavoured beverage. See recipe

Eleusine coracanaBala kurakkan

@BFN Sri Lanka

Finger Millet
An herbaceous crop that contains a high level of iron, methionine, and phenolics. It is drought and disease-resistant. The grain can be cooked into cakes, puddings, and porridge, or be used to make a flavoured beverage.

Eleusine coracanaWadimal kurakkan

@Integra Onlus

Okra
Okra is cultivated for its fruit is traditionally used as a vegetable in local dishes in South Asia. It contains significant amount of vitamins and minerals and has known for its medicinal benefits. See recipe

Hibiscus esculentusAthdala bandakka

@BFN Sri Lanka

Kohila
Kohila leaves and rhizomes are used as a vegetable in local Sri Lakan cuisine. It is also traditionally used as an herbal medicine for its high amount of antioxidant and dietary fiber content.

Lasia spinosa

@J.M. Garg

Wood Apple
A tree that produces a berry that can be either sweet or sour and smells of aniseed. On the inside of its hard rind is a sticky brown pulp. It is eaten raw or made into jelly, jam, chutney, and ice cream. See recipe

Limonia acidissimaDiwul

@BFN Sri Lanka

Horse Gram (black)
Despite normally used as an animal feed, horse gram seeds/beans contain significant amounts of nutrients and is known for its medicinal properties. 

Macrotylo mauniflorumKollu

@BFN Sri Lanka

Horse Gram (brown)
Despite normally used as an animal feed, horse gram seeds/beans contain significant amounts of nutrients and is known for its medicinal properties. 

Macrotylo mauniflorumKollu

@BFN Sri Lanka

Mango
A juicy fruit that grows from a tree. Sour, unripe mangoes are used to make chutneys, while sweet, ripe mangoes are eaten raw, dried, or used to make sweet drinks and jellies. The fruit contains over twenty different vitamins and minerals and is high in vitamin C and folate. See recipe

Mangifera indicaKarthakolomban

@BFN Sri Lanka

Mango
A juicy fruit that grows from a tree. Sour, unripe mangoes are used to make chutneys, while sweet, ripe mangoes are eaten raw, dried, or used to make sweet drinks and jellies. The fruit contains over twenty different vitamins and minerals and is high in vitamin C and folate. This type of mango is underutilized in Sri Lanka.

Mangifera indicaKohu amba

@BFN Sri Lanka

Bittergourd
Bittergourd is typically cultivated in Asia and is known for its fruit which has a distinct bitter taste and traditionally used in local dishes. Other plant parts (leaves, flowers) can be consumed as well or produced into a tea or beverage. It is well known for its anti-diabetic properties.

Momordica charantiaKalu karavila

@BFN Sri Lanka

Spine Gourd
The thumba karavila variety of the spine gourd is underutilized in Sri Lanka. Native in natural forrest areas, especially in high altitudes, the spine gourd is locally eaten as a vegetable that has high nutritional and medicinal value.

Momordica dioicaThumba karavila

@BFN Sri Lanka

Ash Plantain
Ash plantains are cooking bananas which has higher starch and lower sugar content than bananas under Musa spp. Hence, these type are usually used for cooking rather than consumed as a fresh fruit or dessert.

Musa paradisiacaAlu kesel

@BFN Sri Lanka

Sour Banana
Petite and slender, these bananas are covered in a thin skin. Their flesh is soft, creamy, and yellow. 

Musa spp.Ambul

@BFN Sri Lanka

Silk Banana
Kolikuttu bananas are plump and have a thin skin that splits early during ripening, revealing their creamy-white flesh. 

Musa spp. Kollikuttu

@BFN Sri Lanka

Sweet Banana
Similar to the ambul bananas, seenikesel bananas are small. They are rounder in shape, however, and sweeter. The skin is rubbery and yellow when ripe. They are often eaten raw as a dessert or snack. 

Musa spp.Seenikesel

@BFN Sri Lanka

Red Banana
A variety of banana that has reddish-purplish skin and light pink flesh. It has a slight raspberry flavor. They are often eaten raw, added to fruit salads and desserts. They can also be baked, toasted, or dried. 

Musa spp.Rathambala

@BFN Sri Lanka

Banana
This banana is brownish-yellow when ripe.

Musa spp.Puwalu

@BFN Sri Lanka

Fragrant Rice
A fragrant white rice with a milky taste. Suwandel has more vitamins than most other common rice varieties. 

Oryza sativa Suwandel

@BFN Sri Lanka

Dark Rice
A highly nutritious red rice that is high in fibre. 

Oryza sativaKalu Heenaty

@BFN Sri Lanka

Red Rice
A red rice that is rich in fibre and protein. 

Oryza sativaKurulutuda

@BFN Sri Lanka

Red Rice
A red rice variety. 

Oryza sativaMadathavalu

@BFN Sri Lanka

Red Rice
A red rice that becomes burgundy in colour when cooked. It is rich in proteins and nutrients, including potassium, vitamin B, and iron. It must be cooked for longer than most other rice varieties, but is very rich in taste. 

Oryza sativaPachchaperumal

@BFN Sri Lanka

Rice
A saline-tolerant rice variety that is high in protein. 

Oryza sativaPokkali

@BFN Sri Lanka

Rice
Sudu Heenati is a traditional red rice variety in Sri Lanka. It gives a slightly sticky consistency when the rice is cooked.

Oryza sativaSudu heenati

@BFN Sri Lanka

Vegetable Hummingbird
A tree that produces flowers that can be eaten raw or cooked, as vegetables. They are rich in iron and sugar. The young pods can be eaten and are often incorporated into white curry. 

Sesbania grandifloraKathurumurunga

@BFN Sri Lanka

Foxtail Millet (Golden)
Generally, foxtail millet are cultivated especially in South Asia as an important cereal source.

Setaria italicaThana haal

@BFN Sri Lanka

Foxtail Millet (Yellow)
Generally, foxtail millet are cultivated especially in South Asia as an important cereal source.

Setaria italicaThana haal

@BFN Sri Lanka

Foxtail Millet (Black)
Generally, foxtail millet are cultivated especially in South Asia as an important cereal source.

Setaria italicaThana haal

@BFN Sri Lanka

Eggplant
A fruit that is widely used in cooking. It is egg-shaped and has white, meaty flesh. It is often consumed stewed, roasted, or fried. It contains a moderate amount of manganese. 

Solanum melongenaBrinjal, Wambatu

@BFN Sri Lanka

Eggplant
A fruit that is widely used in cooking. It is egg-shaped and has white, meaty flesh. It is often consumed stewed, roasted, or fried. It contains a moderate amount of manganese. The elabatu type is underutilizaed in Sri Lanka.

Solanum melongenaElabatu

@Dinesh Valke

Turkey Berry
Thibbatu is a perrenial crop cultivated for its pod that is traditionally used as a vegetable in local cuisine.

Solanum violaceum ortega

Thibbatu

@BFN Sri Lanka

Green Gram
Generally, mung beans are one of the most cheap and important source of protein especially in Southeast Asia. It is used as an ingredient in both sweet and savory dishes. The beans are consumed after being boiled until soft. In addition to beans, sprouts and leaves can be cooked as a vegetable in local dishes.  It is a good source of iron, protein, and fiber. Allowing the beans to sprout before consumption further increases the potential nutrient value of green gram.

Vigna radiataLoku mung

@BFN Sri Lanka

Green Gram
Generally, mung beans are one of the most cheap and important source of protein especially in Southeast Asia. It is used as an ingredient in both sweet and savory dishes. The beans are consumed after being boiled until soft. In addition to beans, sprouts and leaves can be cooked as a vegetable in local dishes.  It is a good source of iron, protein, and fiber. Allowing the beans to sprout before consumption further increases the potential nutrient value of green gram.

Vigna radiataHeen mung

Green Gram
Generally, mung beans are one of the most cheap and important source of protein especially in Southeast Asia. It is used as an ingredient in both sweet and savory dishes. The beans are consumed after being boiled until soft. In addition to beans, sprouts and leaves can be cooked as a vegetable in local dishes.  It is a good source of iron, protein, and fiber. Allowing the beans to sprout before consumption further increases the potential nutrient value of green gram.

Vigna radiata

Kaha mung

@BFN Sri Lanka

Cowpea (Red)
A legume with a high tolerance for low rainfall and sandy soil. While it is grown primarily for its seeds, which are high in protein, its leaves and immature seed pods can also be consumed. The beans are often used in soups, stews, casseroles, and purees, or processed into pasta.

Vigna unguiculata

@BFN Sri Lanka

Cowpea
A legume with a high tolerance for low rainfall and sandy soil. While it is grown primarily for its seeds, which are high in protein, its leaves and immature seed pods can also be consumed. The beans are often used in soups, stews, casseroles, and purees, or processed into pasta.

Vigna unguiculataKadala

@BFN Sri Lanka

Cowpea (White)
A legume with a high tolerance for low rainfall and sandy soil. While it is grown primarily for its seeds, which are high in protein, its leaves and immature seed pods can also be consumed. The beans are often used in soups, stews, casseroles, and purees, or processed into pasta.

Vigna unguiculata