Ethnopharmacological relevance Sarawak is located in one of the world's most biodiverse
regions and is home to more than 40 sub-ethnic groups that each have their own distinct …

Background The social acceptability of wild freshwater macrophytes as locally consumed
vegetables is widespread. Freshwater macrophytes have several uses; for example, they …

Abstract Mekai leaf (Pycnarrhena tumefacta Miers) is used by the Dayaks tribe as a glutamic
acid substitute to enhance the umami flavor of traditional foods. A dried mekai leaf is applied …

The uses of indigenous plants vary amongst native communities, from being consumed as
vegetables, used as flavourings or added as an aromatic enhancer. However, records of …

Wild pepper plants are a valuable food source, particularly to the Sarawak local community
living in rural areas. However, these plants remain unknown to the public due to the lack of …

Usage of wrapping or packaging is very significant in food processing to protect, secure, and
provide a specific image of the food contained. Around 10,000 years ago, food wrappers …

Abstract The Iban Dayak people use forest plants from non-timber forest products (NTFPs)
as traditional food. The purpose of the study was to study traditional foods and to record the …

For centuries, the Sarolangun community in Central Sumatra has depended on kepayang
for its essential roles in nutrition, medicine, environmental conservation, and cultural …

Flavour has become the most critical factor influencing food quality and global
competitiveness (Weerawatanakorn et al., 2015). In Sarawak, there were few indigenous …

Food packaging was developed from natural ingredients around 10,000 years ago, and it
was made using animal skins, tree stems, and leaves (Mhd Nor et al., 2018). Hence, there …