Do Traditional Food Commodities Transform Food Security? Evidence From Indigenous Knowledge in West Part of Ethiopia

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Abstract This article describes the role of traditional food commodities in transforming food security in the west part of Ethiopia. The study used both secondary and primary data to identify the types of traditional, indigenous, and cultural foods in the areas. The descriptive result revealed that Dinnicha Oromoo, Abbaa Coomaa, Qoccoo, Caccabsaa, Mushroom, Qoc-qocaa, Ancootee, and Goodarree were the indigenous food commodities found and widely consumed in west Oromia. Though these foods are cheap and low cost in the areas, they have not yet been well utilized due to low peoples’ perceptions towards these foods termed as ‘food for poor’ since they consider it as inferior goods. Moreover, lack of awareness, poor policies that recognize their contributions in improving food availability, and lack of promotion to promote traditional and indigenous foods are determinants in the area. The paper also describes the integration concept between modern technology and indigenous knowledge to rise food security status. Traditional and indigenous food systems once lost are hard to recreate, underlining the imperative for timely documentation, adaptations, compilation, and dissemination of diminishing knowledge of indigenous foods, biodiversity, and the use of food culture for promoting sustainable and secured diets. Therefore government, extensions, and all stakeholders should give high consideration to promote such foods and create awareness on their importance to solve food security problems in the study areas and Ethiopia at large. Let Ethiopia recovery come to tell new development.

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